METHOD FOR THE PRODUCTION OF A CONFECTIONERY PRODUCT Russian patent published in 2023 - IPC A23G3/48 A23G3/54 A23L33/20 A23P30/20 

FIELD: confectionery industry.

SUBSTANCE: used in the manufacture of healthy food products, namely nutritious confectionery products such as phytocandies from dried fruits and Japanese kelp. Production of a confectionery product in the form of a candy, in which dried fruits and Japanese kelp are washed, natural liquid bee honey is added, these components are mixed at room temperature, product pieces are obtained by extruding the resulting mixture with subsequent cutting, glazing of the resulting pieces by applying chocolate icing, cooling and packaging of finished products, while Japanese kelp is preliminarily subjected to heat treatment by double heating to 85-95°C, pouring the resulting broth, and at the first stage, heating is carried out in water, and at the second stage - in a 2% solution of acetic or citric acid, and the resulting product pieces are frozen at a temperature of -18°C before glazing for 1.0-1.5 h, while the following initial components are used for the preparation of a confectionery product, wt.%: Japanese kelp 50.0-60.0; dried fruits 20.0-25.0; natural liquid honey bee 15.0-20.0; chocolate glaze 5.0-10.0. At the same time, one of the types of dried fruits selected from the group including dried apricots, mangoes, prunes, pitted dates is used as dried fruits.

EFFECT: reduction in caloric content, an increase in health benefits and an improvement in the organoleptic characteristics of the resulting product, due to a balanced ratio of the components of the raw materials used, including Japanese kelp, while expanding the range of confectionery products for a healthy diet.

1 cl, 1 tbl, 5 ex