METHOD FOR MANUFACTURING PASTILLE PRODUCT Russian patent published in 2022 - IPC A23G3/36 A23G3/48 A23G3/52 A23G3/54 

FIELD: food industry.

SUBSTANCE: invention relates to the field of the food industry, in particular to the confectionery industry. The method for manufacturing a pastille product involves kneading a vegetable protein isolate previously swollen in water or vegetable protein with a protein content of at least 80%. The swelling of vegetable protein is carried out in water at a temperature of 20-25°C with a duty water curve (5-15):1. The swollen protein is kneaded with fruit puree and sugar. It is possible to add a structure former to vegetable protein. It is possible to add fruit, vegetable, nut flavoring components to the pastille mass before or during kneading. The resulting pastille mass is laid out in molds and dried in a drying cabinet for 3-8 hours at a temperature of 40-120°C, depending on the size and thickness of the pastille mass layer. The dried layers are cooled, kept at room temperature, then, if necessary, the surface of the products is cut and decorated. Finished pastilles are packaged for subsequent sale or storage. The initial components of the pastille mass are used in the following quantities, wt. %: vegetable protein isolate or dry vegetable protein with a protein content of at least 80% at least 15; fruit puree at least 20; sugar at least 15. It is possible to add a structure former, wt. %, up to 15, and it is possible to add fruit, vegetable, nut flavoring components in an amount of up to 25.

EFFECT: proposed method for manufacturing a pastille product provides a finished product with a soft elastic structure, developed porosity and airy texture, excellent taste qualities without the use of traditional egg white.

1 cl, 1 ex