PROTEIN-CARBOHYDRATE CONFECTIONERY BASE AND METHOD OF ITS PRODUCTION Russian patent published in 2017 - IPC A23G3/00 

FIELD: food industry.

SUBSTANCE: method of producing the protein-carbohydrate confectionery base includes preparing invert syrup, for preparing 100 g of which in 30.13 g of water 68.03 g of sugar are dissolved, the resulting solution is brought to a boil, and then 68.03 g of citric acid dissolved in 0.58 g of water are added thereto, the resulting mixture is brought to a boil and cooked for 20 minutes, then 0.29 g of sodium bicarbonate dissolved in 0.58 g of water are added to the hot solution with intensive stirring; preparing basic syrup obtained by dissolving 14.31-15.32 g of the cooked invert syrup and 33.41-35.77 g of sugar in 11.89-12.73 g of water, bringing the resulting solution to the temperature of 112°C with the subsequent cooling to 71°C, preparing structure-forming gel by dissolving in 15.00-20.00 g of water initially 0.60-1.00 g of xanthan gum, then adding 0.70-0.90 g of guar gum or 1.00 g of carob gum thereto, with the simultaneous swelling of 0.60-0.64 g of whey protein or egg albumin in 3.58-3.83 g of water, adding into the solution cooled to 71°C 14.21-15.21 g of the invert syrup, the structure-forming gel and the swollen protein, whipping, forming and drying. Moreover, the protein-carbohydrate confectionery base additionally contains colourants, flavourings, biologically active additives, a filler.

EFFECT: method for producing the protein-carbohydrate confectionery base has a dietary orientation, in particular in the therapeutic diets of people with water-salt metabolism disorder and urolithiasis, has high organoleptic and rheological properties.

3 cl, 2 tbl, 3 dwg