ZEFIR PRODUCTION METHOD Russian patent published in 2017 - IPC A23G3/00 

FIELD: food industry.

SUBSTANCE: invention is related to the field of food industry, in particular, to its confectionary branch. The method of zefir production comprises preparing zefir-agar isomalto-treacle syrup, for which purpose dry powdered agar is mixed in the technological vessel with water of the temperature of 15°C at mash ratio of 1:30, and left to swell for 1 hour, then the swollen agar is quickly dissolved under heating in the digester with the stirrer, isomalt is added, after its complete dissolution, the molasses preheated to the temperature of 60°C is introduced. The mixture is boiled out in the cooking coiled column at t = 110°C until the weight fraction of dry substances is 85 ± 0.5%, and is cooled in the tempering machine to t = 94 ± 1°C. To prepare the whipped mass, dry egg albumen is soaked in warm water of the temperature of 35-40°C at a dry albumen - water ratio 1: 3 for 20-30 min. Further isomalt is mixed with concentrated apple puree, with adding reconditioned egg albumen, whipped in the beating machine for 4-5 min, more egg albumen is added, whipped for 5 minutes, then citric acid, vanilla essence, isomalto-agar-molasses syrup are added and stirred for 2-3 min to evenly distribute the recipe components. The ready whipped mass is moulded by way of deposition by meams of the zefir-depositing machine on trays, sent to curing, drying, starch dusting, is cooled and packaged. Zefir is prepared at the following ratio of the recipe components, wt %: isomalt 51.18, agar 0.56, molasses 9.46, egg albumen 5.50, concentrated apple puree 33.04, citric acid 0.25, vanilla essence 0 01.

EFFECT: method of zefir production allows to obtain zefirs of functional purpose with the reduced energy value, increased nutritional value, having a pleasant taste, aroma, delicate and soft texture, the whipped mass having well-fixed structure.

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