METHOD OF MANUFACTURE OF CONFECTIONERY Russian patent published in 2019 - IPC A23G3/48 A23L21/15 

FIELD: food industry.

SUBSTANCE: method for the production of confectionery products is proposed, consisting in introducing a flour suspension into a liquid base using wheat flour and mixtures of ground spices from cinnamon, cloves and cardamom, boiling the mixture and packaging the product with the addition of peeled nuts, moreover, concentrated fruit and / or berry juices with a dry mass content of 60–65 % are used as a liquid base, boiling the mixture is carried out until it reaches a gel-like state, carry out the packaging of the product by pouring half of the boiled mixture into a soft plastic bag with a capacity of 200 g with a fitting with a lid, followed by filling in it crushed peeled nuts with the size of nut grains from 2 to 4 mm and pouring the second half of the boiled mixture to obtain the ratio of boiled mixture and nuts 5–7:1, carry out the sealing of the package, place the filled sealed packages in the sterilizer, carrying out the sterilization of the finished product, using the following ratio of the initial components of the mixture for boiling, wt. %: concentrated juice 46–47.8; water 36–37.8; wheat flour 15–16.8; spices 1.2–1.6.

EFFECT: invention allows to make confectionery products with high organoleptic characteristics and high biological value, as well as significantly increase the shelf life of the finished product.

1 cl, 2 ex