CONFECTIONARY PASTE PREPARATION COMPOSITION Russian patent published in 2019 - IPC A23G3/36 A23G3/48 

Abstract RU 2677794 C1

FIELD: food industry.

SUBSTANCE: invention relates to confectionery. Proposed composition to obtain a pastry paste containing pine nuts, sugar and enriching fillers, and as the enriching filler contains boiled in sugar syrup with the addition of citric acid, and then young pine cones, crushed separately or together with a forest berry, in the following ratio of initial components, wt. %: young pine cones 10.3–25.4; kernels of pine nuts 4.3–5.1; sugar 31.5–43.8; wild berries 5.1–13.4; citric acid 0.004–0.005; water the rest. As a wild berry the composition for making confectionary paste contains cranberries, or blueberries, or viburnum, or honeysuckle, or lingonberries, or sea buckthorn, or blueberries, or wild currants (sour cream), or a mixture of berries. Composition for making confectionery paste is a plastic homogeneous mass with small pieces of pine cones, pine nuts and wild berries that come across, has a pronounced coniferous-tarry taste combined with the sourness of wild berries, with a pronounced aroma and taste of pine nut kernel, smell and pleasant coniferous flavor and high biological value, which is achieved due to the synergistic interaction of the biologically active components of the pine nut kernel and enriching fillers, boiled in sugar syrup, and then crushed separately or together with pine berries of pine cones.

EFFECT: invention provides the creation of pine sweets with specific pleasant organoleptic properties.

1 cl, 6 tbl, 7 ex

Similar patents RU2677794C1

Title Year Author Number
SYRUP OF PINE CONES AND CEDAR NUT, A METHOD FOR PRODUCTION THEREOF AND AN ALCOHOL-FREE BEVERAGE 2019
  • Nikitin Andrej Ivanovich
RU2714900C1
CHOCOLATE CANDY "CEDAR DESSERT" 2003
  • Terekhova O.G.
  • V'Jushkova L.V.
RU2255504C2
METHOD FOR PRODUCING BIOLOGICALLY ACTIVE PRODUCT FOR ADAPTIVE FEEDING AND BIOLOGICALLY ACTIVE PRODUCT FOR ADAPTIVE FEEDING 2015
  • Kolesnik Vladimir Vladimirovich
RU2616399C1
METHOD OF MANUFACTURING DESSERT PINE NUT PASTE 2016
  • Khanturgaev Andrej Germanovich
  • Kotova Tatyana Ivanovna
  • Potemkina Tatyana Fedorovna
  • Khanturgaeva Valentina Andreevna
RU2636758C1
CONFECTIONARY PASTE PREPARATION COMPOUND 2007
  • Egorova Elena Jur'Evna
  • Batashova Natalija Vital'Evna
RU2355181C1
DIETARY SUPPLEMENT 2007
  • Egorova Elena Jur'Evna
  • Bakhtin Grigorij Jur'Evich
RU2353105C1
HEMATOGEN COMPOSITION 2020
  • Litvyak Vladimir Vladimirovich
  • Roslyakov Yurij Fedorovich
  • Yanova Marina Anatolevna
  • Irmatova Zhyldyz Kamilovna
  • Roslyakova Elizaveta Yurevna
RU2767455C1
FOOD PREPARATION COMPOSITION 2020
  • Omarov Artur Arsenovich
  • Litvinenko Anton Nikolaevich
RU2728158C1
HONEY BASED FOOD PRODUCT 2013
  • Ishemgulov Amir Minniakhmetovich
  • Ishemgulova Zukhra Ravilovna
  • Asadullina Filiza Faskhetdinovna
RU2555458C1
CEREAL BAR FOR FEEDING WORKING WITH AMINO- AND NITRO-COMPOUNDS OF BENZENE 2019
  • Gumerov Timofej Yurevich
  • Gabdukaeva Liliya Zufarovna
  • Klintsova Natalya Viktorovna
RU2712697C1

RU 2 677 794 C1

Authors

Avdyukova Alla Sergeevna

Dates

2019-01-21Published

2017-12-04Filed