METHOD FOR PRODUCING CONFECTIONERY PRODUCTS Russian patent published in 2022 - IPC A23G3/52 

FIELD: foodstuffs.

SUBSTANCE: invention relates to the food industry and can be used for producing confectioneries, in particular, meringue. Method for producing confectionery products involves the stages of preparing a purée from raw plant-based materials by adding egg white, whipping to a foamed consistency, shaping the products, baking, drying, and cooling. Fresh apples with a natural sugar content are used as raw plant-based materials. The apples are pre-sorted and calibrated, seeds and stems are removed, then the fruits are baked in a rotary oven at 200–235°C for 100 to 140 minutes, the peel is removed and grated, resulting in a purée. The purée is then whipped with egg white to a homogeneous meringue mass, individual products are shaped, dried at 100°C, and cooled. Preferably, thawed berries are added to the purée. The berries are thawed at a temperature of 4°C for 6 to 8 hours.

EFFECT: eliminated need to use raw materials in short supply, simplified production technology, creation of natural products with a wide range of taste characteristics, use of the natural sugar contained in apples instead of powdered sugar, and high organoleptic properties of the end product.

6 cl, 1 tbl