METHOD FOR OBTAINING A PASTILLE PRODUCT WITHOUT THE ADDITION OF SUGAR AND EGG WHITE WITH A DRY CONCENTRATE OF WHEY PROTEINS Russian patent published in 2021 - IPC A23G3/38 A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the confectionery industry, and can be used to feed all groups of the population, including for people who have a food allergy to egg white and flavoring substances of artificial origin, and for athletes. A method for the production of a pastille product is proposed, including the preparation of a pastille mass by intensively mixing prescription components during churning and forming a pastille layer, while first restoring a dry concentrate of whey proteins in water at a hydromodulus rate of 1:1.5 for 20-30 minutes, the resulting aqueous protein solution is then whipped to a stable foam-like structure for 4-5 minutes, agar-glucose-fructose syrup is prepared in parallel, for this agar-agar is mixed with water at a hydromodulus rate of 1:30, the resulting solution is brought to a boil, mixed with glucose-fructose syrup, the resulting mixture is boiled at a temperature of 108-109°C to a mass fraction of the syrup solids, 75±1.5%, the resulting agar-glucose-fructose syrup is mixed with heated to a temperature of 40±2°C concentrated fruit and/or berry, or vegetable juice with a mass fraction of dry substances of at least 65%, sodium lactate, everything is mixed until a homogeneous state and gradually, when whipping, a pre-whipped reduced dry whey protein concentrate is added, the resulting mixture of prescription components is churned under compressed air pressure, 2.5-3.5 bar for 1-2 minutes until a homogeneous pastille mass with a density of 0.6±0.02 g/cm³ is obtained, which is then sent for molding by casting in the form of a layer, followed by its standing, drying and cutting into separate shells, while the pastille product is prepared at the following ratio of prescription components, wt. %: agar-agar 0.7 – 0.8; dry whey protein concentrate 5.5 – 6.0; concentrated fruit and/or berry, or vegetable juice 5.0-6.0; sodium lactate 0.5 – 0.6; glucose-fructose syrup the rest.

EFFECT: invention makes it possible to expand the range of pastilles based on agar-agar, without the addition of sugar, egg white, flavoring and aromatic substances, to reduce the sugar content and energy value of the product by using glucose-fructose syrup for dietary purposes with a lower carbohydrate content, lower calorie and glycemic content, to increase the nutritional and biological value of the pastille product by using concentrated juices containing antioxidants, vitamins, mineral, pectin substances, dietary fiber, and dry whey protein concentrate, which is a source of protein and essential amino acids, and also provides an increase in the shelf life of the pastille product due to glucose-fructose syrup containing reducing substances with high hygroscopicity in its composition, which eliminates the process of sugaring and drying the product during storage, and shortening the production process due to the use of a continuous process of churning the pastille mass under compressed air pressure.

1 cl, 2 tbl, 4 ex