CHOCOLATE-NUT FILLING FOR CONFECTIONERY Russian patent published in 2021 - IPC A23G3/00 

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry. The proposed method for the production of a filler such as a chocolate-nut filling provides for the preparation of a protein-polysaccharide mixture (PPM) from soy protein isolate, sodium alginate, gum arabic and pectin. Then water is added and the swelling of PPM in water is carried out at a PPM: water ratio of 1:9.0-10.0 at a temperature of 80-90°C for 45-60 minutes. Then erythritol and maltitol syrup are added. The resulting syrup is boiled down to a temperature of 105-107°C. Then hot syrup with a temperature of 100-102°C is loaded into a tempering machine and, when churning, a mixture of grated kernels of nuts and vegetable oil, preheated to a temperature of 50-55°C, is gradually introduced into the syrup, encapsulation of a mixture of grated kernels of nuts and vegetable oil in a shell made of PPM while churning the syrup for 10-12 minutes and at a temperature of 100-102°C with the formation of an oil-in-water emulsion, in which droplets of a mixture of grated kernels are dispersed phase and vegetable oil in PPM casings, and saturated syrup as a continuous medium. Cocoa liquor is added, mixed, the mass is tempered with the introduction of flavors and sent to molding. The initial components are taken in a certain mass ratio.

EFFECT: invention is aimed at replacing animal fats with vegetable oils in confectionery semi-finished products.

3 cl, 2 dwg, 3 tbl, 9 ex