METHOD FOR PRODUCING CONFECTIONERY SAUSAGE BASED ON WHEAT GERM MEAL Russian patent published in 2017 - IPC A23L7/00 A23L7/152 

FIELD: food industry.

SUBSTANCE: method for producing a confectionery sausage based on wheat germ meal comprises mixing the recipe components, kneading the resulting mass, moulding to obtain the finished product. As a recipe basis, "Vitazar" wheat germ meal is used, which is pre-roasted at 145.0-155.0°C within 7.0-9.0 minutes; then the roasted wheat germ meal is ground to the particle size of 0.5-0.7 mm and mixed with cocoa powder or cocoa powder and powdered milk, as well as with a carbohydrate component - sucrose, or fructose, or lactulose, or inulin syrup and a filler. It is stirred to the homogeneous granular mass, then drinking water or a probiotic fermented milk product containing probiotic lactobacilli and/or bifidobacteria is introduced into the resulting mixture at a temperature of 30-35°C, the mixture is thoroughly kneaded to the homogeneous consistency and the uniform moisture distribution throughout the mass. The sausage is formed, cooled to the temperature of 3.0-5.0°C and maintained at said temperature within 3-5 hours until the completion of the water distribution process and the formation of dense homogeneous consistency.

EFFECT: method for producing a confectionery sausage based on wheat germ meal provides to obtain a finished high-quality confectionery sausage with the increased content of vitamins B1, B2, B6, A, D, E, H, PP, pantothenic and folic acid, minerals, including such important ones as iron, calcium, magnesium, manganese, selenium, phosphorus, zinc, to impart additional functional and therapeutic and prophylactic properties to the finished product.

3 cl, 3 tbl, 2 ex