METHOD FOR MANUFACTURING MARCEPAN PRODUCTS Russian patent published in 2017 - IPC A23G3/00 

FIELD: food industry.

SUBSTANCE: method involves mixing a vegetable paste, a sweetening component, treacle, a flavouring, heating, cooling, moulding, cutting into bars, drying, starch coating. As a vegetable paste, the mixture of ground walnut, almond and pecan kernels at the ratio of 2:0.5:0.3 is used. Heating is carried out at the vacuum of 0.5-0.6 kPa for 25 minutes at the temperature of 81-83°C. As a sweetener, palatinose is used, and beta-carotene is additionally introduced. As a flavouring, the mixture of chicory powder and coffee CO₂-meal, taken at the ratio of 3:1. Preferably, "Cyclocar" is used as a source of beta-carotene. The coffee CO₂-meal is obtained by machining coffee husks with liquid gas, followed by isolating the extract, its filtration with obtaining a meal, secondary meal extraction at 60°C at the raw material-extractant ratio of 1:6 for 20 minutes, drying, grinding to a particle size of 15-20 mcm.

EFFECT: improving the rheological and flavour properties of the product, increasing the storage life.

3 cl, 2 tbl, 3 ex