CONFECTIONERY PRODUCT AND ITS PRODUCTION METHOD Russian patent published in 2015 - IPC A23L1/05 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. The confectionary product contains 5-90 wt % of polyphenol-gelatinous complex and 10-95 wt % of a suitable filler. The polyphenol-gelatinous complex contains up to 60 wt % of water in terms of solid polyphenol and gelatine; the weight ratio of polyphenol to gelatine being 0.2:1 - 0.8:1. The suitable filler is chosen from erythrite, mannitol, hydrocolloid gums, modified starch, pectin, inuline, protein, salt-soluble protein and their combinations. The confectionary product is completely resolved during chewing at a temperature and moisture in the oral cavity in 2-40 minutes. Such confectionary product manufacture method envisages preparation of a water solution of polyphenol by way of polyphenol mixing with water. Then one prepares a mass of a polyphenol-gelatinous complex by way of mixing of the water solution of polyphenol with dry gelatine in the mixer at a temperature of 28-90°C. The confectionary mass is prepared by way of the filler mixing with the polyphenol-gelatinous complex mass. Then the confectionary product pieces are moulded from the produced mass.

EFFECT: invention allows to manufacture a confectionary product that may be chewed longer as compared to usual jelly sweets or chewing dragee.

17 cl, 13 tbl, 63 ex