COMPOSITION FOR PREPARATION OF CONFECTIONARY PRODUCTS WITH BIOLOGICALLY ACTIVE VEGETAL COMPONENT Russian patent published in 2014 - IPC A21D13/00 A21D13/02 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used during manufacture of a confectionary product with enhanced biological value. The composition for preparation of a confectionary products with a biologically active vegetal component contains wheat flour, sugar sand, salt, culinary salt, a flavouring substance represented by vanillin or cinnamon, a fat-containing substance represented by margarine, water and a biologically active vegetal component represented by soya sprouts flour. For the said flour production one performs soya seeds washing and soaking during 10-12 hours, sprouting during 3 days at a temperature of 26-28°C till formation of 3-6 cm long sprouts without lateral roots formation; the sprouted soya seeds are dried at a temperature of 36-40°C under active ventilation till moisture content is equal to 5-7%; then the dried soya sprouts are ground into particles identical to those of wheat flour in terms of size. The initial components are used at the following ratio, wt %: wheat flour - 25-32, sugar sand - 20-22, salt - 0.2-0.25, baking soda - 0.8-1.0, vanillin or cinnamon - 0.01-0.02, margarine - 20-22, soya sprouts flour - 15-21, water - balance.

EFFECT: invention allows to manufacture a confectionary product with enhanced biological value due to complex combination of nutritive and biological values as well as promotes expansion of the raw materials base and range and increase of the vegetal component storage life.

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