METHOD FOR PRODUCING CONFECTIONERY PRODUCTS Russian patent published in 2021 - IPC A23G3/48 A23G3/50 A23P10/40 

FIELD: foodstuffs.

SUBSTANCE: invention relates to the food industry and can be used for production of confectionery products, in particular, pastila. Proposed is a method for producing a confectionery product, including rubbing prepared apple fruits to produce a puree, the puree is then whipped with a blender and a pastila mass is obtained, bread grain bran is prepared, then the prepared bread grain bran is added to the resulting pastila mass, whipped with a blender again and spread on a warm non-stick surface, and the pastila mass is exposed to infrared radiation from infrared emitters for drying to a moisture content of less than 5% at a temperature of 50 to 60°C for 6 to 8 hours up to a day, followed by removing from the non-stick surface and grinding to a powder. The bread grain bran is therein brewed with hot water at a temperature of 98 to 100°C, sustained, filtered and dried at a temperature of 50 to 60°C during preparation. The pastila mass is exposed to infrared radiation with a wavelength of 1.5 to 3.0 mcm. After the prepared bread grain bran is added to the pastila mass, wheat germ flour and/or wheat germs themselves are also added thereto. Beetroot fibres, or cedar nut cake, or aromatic herbs subjected to heat treatment are also added to the produced pastila mass, and extracts of dietary aromatic oils are also added at the stage of the prepared puree.

EFFECT: invention allows for production of a product with a high content of carbohydrates and dietary fibres, increased biological value, exhibiting high biological activity, providing a stimulating and rejuvenating impact on the human body, and also makes it possible to expand the range of confectionery products with high consumer appeal.

7 cl