MARZIPAN PLATE PRODUCTION METHOD Russian patent published in 2017 - IPC A23G3/48 

FIELD: food industry.

SUBSTANCE: method to produce marzipan plates is proposed and implies mixing of vegetable paste, tasteful component, treacle, flavour additive, heating, cooling, moulding, cutting into plates, drying, starch powdering; mixture of ground kernels of groundnut, almond, chestnut taken as 1:0.3:2 is used as the vegetable paste, heating is performed in vacuum of 0.85-0.9 kPa during 15-17 minutes at a temperature of 85-87°C, sorbitol syrup is used as the tasteful component, functional additive made as the mixture of ground dried black chokeberry fruits and medlar leaf powder taken as 5:1 is additionally introduced during mixing, coffee CO₂-oilcake with particle size of maximum 50 µm is used as the flavour additive; the content of initial components in the mixture is as follows, % wt.: vegetable paste - 55.0-60.0; sorbitol syrup - 11.0-13.0; treacle - 17.0-20.0; mixture of ground dried black chokeberry fruits and medlar leaf powder - 8.0-11.0; coffee CO₂-oilcake - 2.0-3.0.

EFFECT: reduced sugar content, intensified aroma and taste, extended storage life.

2 tbl, 3 ex