METHOD FOR MAKING CONFECTIONERY PRODUCTS Russian patent published in 2021 - IPC A23G3/48 A23G3/52 A21D13/50 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used for making meringue-based confectionery. A method for making a confectionery product is proposed, which includes the preparation of hemp paste, meringue, dough, baking the base of the product, preparation of the filling and connection of all parts of the product. To make the paste, hemp protein obtained from flour made of hemp seeds, which are ground, peeled from husk and defatted by cold pressing, is sieved through a sieve with a mesh diameter of 1-2 mm, then powdered sugar is combined with hemp protein and sifted through a sieve again, egg whites at room temperature are added to the resulting mixture and thoroughly mixed until hemp paste is obtained. To make meringue, water is combined with sugar and the syrup is boiled to a temperature of 118°C. The egg whites are whipped until they are fluffy. While whipping the egg whites, hot syrup is added to the mixture. After that it’s necessary to continue whipping the resulting meringue until it cools down to 40-45°C. Then, to make the dough, the meringue is added to the hemp paste. The ingredients are mixed until the dough drains from the spatula with a wide strip. After that forming and baking takes place. The resulting dough is extruded in portions on a pastry mat and bases for products with a diameter of 3-5 cm are obtained, dried, and then the bases for products are baked at a temperature of 150°C for 10-12 minutes. To connect the parts of the confectionery product, filling is put on the bases. After that the bases are covered with similar bases and are pressed. At the same time, hemp flour is added to hemp protein containing a mass fraction of fats (12-22%), proteins (50-60%), carbohydrates (15-25%), hemp flour is added from ground, unhulled, defatted hemp seeds, while hemp protein is from 3 to 24 %, hemp flour - from 3 to 24%. Cocoa powder is added to hemp protein, while hemp protein in hemp paste ranges from 23.2 to 25.5%, cocoa powder - from 3.6 to 3.9%. Hemp protein is supplemented with defatted flaxseed flour, while in hemp paste, hemp protein ranges from 23.2 to 25.5%, and flaxseed flour - from 3.6 to 3.9%. Bean flour is added to hemp protein - chickpea or pea flour, containing at least 21% protein, while hemp protein in hemp paste is from 23.2 to 25.5%, chickpea or pea bean flour - from 3.6 to 3.9 %. Hemp protein is supplemented with fat-free black cumin flour, while hemp protein in hemp paste ranges from 23.2 to 25.5%, fat-free black cumin flour - from 3.6 to 3.9%. Berry flour is added to hemp protein from dry extract of juice of berries or dry cake of berries, while in hemp paste, hemp protein ranges from 23.2 to 25.5%, berry flour - from 3.6 to 3.9%. Nut flour is added to hemp protein - cedar, hazelnut, almond, pistachio, from chufa, walnut, cashew, while hemp protein in hemp paste ranges from 3.6 to 25.5%, nut flour - from 2.5 to 3, 6%.

EFFECT: invention provides an increase in the nutritional value of the final product while expanding the range of flavoring shades from the proposed new types of raw materials, due to the redistribution of the ratio of fats, carbohydrates and protein as a result of the use of new ingredients, while the resulting product is useful for people at any age.

8 cl