"BELEYEVSKIYE APPLE CRISPS" CONFECTIONARY PRODUCT AND ITS PRODUCTION METHOD (VERSIONS) Russian patent published in 2013 - IPC A23G3/36 A23G3/48 A23G3/50 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, to the confectionary branch. According to the first version, the characterisation of the confectionary product production method is as follows: prepared and calibrated apples are baked at a temperature of 240-260°C and cooled to a temperature of 3-5°C; then one performs primary straining to sieves with mesh size equal to 1.5-2.0 mm and secondary straining through sieves with mesh size equal to 0.75-1.00 mm. Then the apple puree is cooled to a temperature of 10-15°C, loaded into the mixer and whipped until the mass acquires a white colour; then one introduces sugar sand and half of the recipe amount of preliminarily whipped albumen; one performs whipping until complete dissolution of sugar, adds the remaining part of whipped albumen and proceeds with whipping during 40-45 minutes. Then the whipped mass laid onto sieves with the bottom covered with imitation parchment is subjected to drying at a temperature of 70-76°C during 24-30 hours. Then the strata are cooled, taken out of the sieves, laid onto a wooden surface and cut in the form of sticks that are subjected to drying at a temperature of 70-80°C during 24-48 hours to produce the ready confectionary product with moisture weight content not in excess of 4.0%. According to the second version, the method characterisation is as follows: strata laid onto a wooden surface are cut into parts wherefrom one forms 5-7 cm bars by way of laying ready strata over each other, smeared in between with the whipped mass; the produced bars are loaded into the drying chamber and dried during 24-48 at a temperature of 70-80°C. Then the bars are cooled and equally cut in the form of sticks that are subjected to drying at a temperature of 70-80°C during 24-48 hours to produce the ready confectionary product with moisture weight content not in excess of 4.0%. The initial recipe components are taken at preset components ratio of weight parts: apple puree made of baked apples - 990-1010, sugar sand - 400-800, egg albumen - 13.0-17.7.

EFFECT: invention enables to produce (following the proposed sequence of technological operations and without usage of bakery flour) a confectionary product with a texture which is tender and fluffy in the process of chewing, the product having an appearance and porous structure characteristic of bread rusks as well as a long storage life with no preservatives used.

7 cl, 3 tbl, 2 ex