METHOD FOR PRODUCTION OF PASTILLES Russian patent published in 2025 - IPC A23G3/36 A23G3/52 A23L33/105 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to confectionary branch and can be used in production of pastille confectionary products of special purpose with usage of vegetable protein. Disclosed is a method for production of pastilles, including preparation of agar syrup, aerated protein mass based on a vegetable protein product, pastille mass by mixing aerated mass and agar syrup, moulding, curing and packaging, wherein the agar syrup is obtained by mixing food agar with water at a water ratio of 1:12, after which it is left to swell for 20 minutes, then white sugar and trehalose are added, the obtained mass is brought to a boil, and vegetable protein product used is a protein decoction of white beans, which is obtained by boiling white beans in water for 1-1.5 hours to dry substances weight fraction of 16-18%, wherein to produce aerated protein mass, apple puree is used, which is pre-boiled to dry substances content of 18% and cooled to 4 °C, which is mixed with white sugar, and a cooled protein decoction of white beans is added to the obtained puree-sugar mixture, followed by boiling out to the dry substances weight fraction of 16%, then 0.02 kg of xanthan gum is added and mixed at speed of 80 rpm, the obtained mixture is cooled and whipped at speed of 350 rpm for 15-20 minutes, then the previously prepared agar syrup is introduced into the obtained whipped protein mass, stirred until homogeneous at speed of 80 rpm to obtain a pastel mass, wherein pastille mass is prepared at following ratio of components, kg per 100 kg of finished product: white sugar – 38-43; trehalose – 2-3; apple puree – 30-37; protein decoction of white beans – 9-10; food agar – 4.0-6.0; xanthan gum – 0.02; water – as per calculation.

EFFECT: invention enables to obtain a special-purpose product using unconventional raw materials of vegetable origin, which allows to expand the range of products for nutrition of people who have given up consumption of animal protein, makes it possible to provide preventive purpose of products and to expand the range of pastille products, and also allows to improve structural and mechanical properties of the end product and to increase shelf life.

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