THERMOSTABLE FILLING FOR PASTRY CONFECTIONERY PRODUCTS PREPARATION METHOD Russian patent published in 2018 - IPC A23G3/00 A23L29/20 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the confectionery one, and can be used for the preparation of thermostable fillings in the production of pastry confectionery products. To produce a thermostable filling for pastry confectionery products, first a sugar-pectin mixture is prepared, for this, a portion of the formulation amount of sugar and pectin is mixed in a ratio of 20:1, resulting dry mixture is dissolved in hot water in a ratio of 1:1. In parallel, the apple puree is mixed with a portion of the sugar in a ratio of 1:(1.1÷1.3), heated to boiling, mixed with the sugar-pectin mixture and heating the resulting mass to boiling. Introducing a pre-prepared mixture of dietary fiber and the rest of the sugar in a ratio of 1:5, starch in the form of an aqueous solution. Further, the mass is boiled to a dry matter mass fraction of 66–67 %, into which then separately adding calcium citrate and citric acid in the form of aqueous solutions. After the final boiling of the mass to the dry matter mass fraction of 67–70 % it is cooled down by tempering to a temperature of 65–75 °C. Introducing the dye and flavoring agent, and then sensing to the filling accumulator. Produced thermostable filling is prepared with the following ratio of components, kg: granulated sugar is 55.44–61.8; pectin is 0.1–0.57; apple puree is 29.75–36.51; food fibers are 1.25–2.28; starch is 4.7–6.57; citric acid is 0.41–0.45; calcium citrate is 0.06; dye is 0.03; flavoring agent is 0.16.

EFFECT: method allows to expand the thermostable fillings range, improve the filling quality and nutritional value, reduce its cost and energy value, increase the filling shelf life and shorten its preparation process.

1 cl, 1 tbl, 3 ex