METHOD OF PRODUCING CEREAL BARS Russian patent published in 2024 - IPC A23L7/10 A23L7/126 A23L33/10 

FIELD: food industry; confectionery.

SUBSTANCE: invention is used for the preparation of cereal bars. The method of producing cereal bars includes preparation and dosing of raw materials, preparation of invert syrup with a mass fraction of dry substances of 85–87% in an open digester with a steam jacket, into which water and granulated sugar are loaded, citric acid is added, and where inversion is carried out at a temperature of 108–110°C for 8–10 minutes. Then the resulting invert syrup is dosed into a digester, maltose molasses and glycerin are added and the mixture is boiled to obtain a binder syrup. Next, the resulting bundle syrup and pre-prepared dry recipe components, bioactivated grain of hulless barley, lingonberry cake, pine nut kernel cake, dry extract of chaga mushroom are mixed in a batch or continuous mixer for not more than 10 minutes. The resulting mass is rolled into a layer, cut with circular knives and packed in the film. The initial components are used at the following ratio in wt.%: 35.5–40.0 of bioactivated grain of hulless barley, 21.5–27.2 of lingonberry cake, 18.0–24.0 of pine nut kernel cake, 2.0–5.0 of dry extract from chaga mushroom, 0.03–0.05 citric acid, 11.5–14.5 of maltose molasses, 0.4–0.8 glycerin, the rest is granulated sugar.

EFFECT: invention makes it possible to obtain a finished product with increased biological value, as well as to expand the range of functional food products with excellent consumer properties.

1 cl, 1 tbl, 3 ex