Jelly beans or gummies having high protein content and with functional ingredients and manufacturing method

The present invention relates to a gummy having proteins and functional ingredients with a composition comprising:75-91.69 wt.% proteins; 1-18.69 wt.% carbohydrates and/or sweeteners;1-10 wt.% gelling agents; 0.01-5 wt.% aromas; 0.01-5 wt.% colourings; 0.1-25 wt.% functional ingredients (food and pharmaceutical); 5-25 wt.% water; 0.1-5 wt.% acid; and pH correctors. Preferably, the manufacturing method comprises the steps: preparing a base dough by mixing proteins and sugars; preparing an organoleptic dough; preparing a mixture of functional ingredients; mixing all previous doughs; depositing; drying; demoulding; and packaging. Preferably, the preparation of the base dough and the final mixture are carried out at a maximum temperature of 90°C, with a moisture content of no more than 25%, and a pH between 1 and 7.5. Preferably, the carbohydrate sources are sugars and/or fibres such as polydextrose or fructooligosaccharides and the protein sources vegetable proteins (rice, lentils, peas, beans, chickpeas, sesame etc.) and/or animal or synthetic origin proteins (collagen, glycine, etc.). The proteins may be microencapsulated.