METHOD FOR PRODUCING A "SUGAR- AND EGG WHITE-FREE" WHIPPED CONFECTIONERY PRODUCT WITH MALT BARLEY CONCENTRATE Russian patent published in 2021 - IPC A23G3/38 

FIELD: foodstuffs.

SUBSTANCE: invention relates to the food industry, in particular, to the confectionery industry. The method for producing a whipped confectionery product includes preparation of a syrup based on agar-agar, cooling of the syrup, preparation of a whipping mass, mixing of the two resulting semi-finished products in a whipping machine with the introduction of flavouring components, moulding, cooling and packaging. Agar and molasses syrup is prepared with a mass fraction of dry substances of 85±1%. The whipped mass is then produced by whipping a mixture prepared by mixing mashed fruits and berries or water with malt barley concentrate in a ratio of 1:1.4 to 2.2 or 1:2.3 to 2.8, respectively, for 8 to 10 minutes, with the introduction of lactic acid at the whipping stage. Agar and molasses syrup cooled to a temperature of 85-90°C is then introduced in a thin stream to the whipped mass while mixing for 1 to 2 minutes, until a homogeneous mass with a mass fraction of moisture of 36 to 39% and a density of 0.7 to 0.9 g/cm³ is produced. The mass is then moulded at a temperature of 50 to 55°C by the method of casting into rigid moulds or in the form of a sheet, followed by cutting said sheet into individual products, wherein the resulting products are then held, glazed if necessary, and packed. The whipped confectionery product is prepared at a certain mass ratio of the components of the formulation.

EFFECT: invention is aimed at producing a whipped confectionery product of improved quality, increased nutritional value due to the exclusion of sugar from the formulation and introduction of malt barley concentrate and mashed fruits and berries, containing biologically beneficial food substances, reduced sweetness, calorie content, including that for lent and vegetarian diet.

1 cl, 3 tbl, 5 ex