METHOD FOR PRODUCTION OF WHIPPED CONFECTIONARY PRODUCTS, PARTICULARLY PASTILLE PRODUCTS Russian patent published in 2021 - IPC A23G3/52 

FIELD: confectionery industry.

SUBSTANCE: proposed method includes separate preparation of apple puree and structure-forming agent, boiling-out, combining fruit puree with structure-forming agent, whipping the obtained mixture, with addition of egg albumen into whisked mixture, mass molding, drying and product proofing. One of the structure-forming agent ingredients is represented by a starch-containing cereal grains crop. For structure-forming agent preparation one uses infusion preliminarily prepared by infusing ingredients for 12 hours. For the preparation of infusion, at least one group of starch-containing cereal crops is used and at least one type of whole cereals of starch-containing cereal crops with addition of cake, remaining after baking and straining of apples and baked fruit in certain ratio. Besides, corn and/or oat, and/or wheat, and/or barley, and/or rye and/or semolina groats are used as cereals for preparation of the structure-forming agent infusion. Whole grains for infusion preparation are represented by maize and/or oat and/or wheat and/or barley and/or rye cereals. Baked fruit is represented by pear, plum, apricot and quince. Structure-forming agent and apple puree are combined by way of introduction of apple puree into pre-cooked puree and freed from coarse fractions heated to temperature of 80 °C structure-forming agent infusion, boiling point of structure-forming agent infusion is performed together with apple puree after their connection and is performed to gelatinous state of said mixture. Boiling out mixture is carried out at temperature 115–130 °C for 60–70 minutes from the moment of the mass boiling. After obtaining gelatinous mass, it is cooled and whipped, wherein egg albumen is introduced into cooled ready gelatinous mass during beating, drying of paste mass in molds is performed in drying chamber for 14–20 hours.

EFFECT: invention is aimed at improvement of organoleptic characteristics of the ready product in comparison with known products.

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