METHOD OF PRODUCTION OF SOYBEAN-CONTAINING CONFECTIONERY PRODUCTS

FIELD: food processing. ^ SUBSTANCE: they prepare water composition containing soybean material and sugar. The water composition is warmed up at the temperature and for the time period enough for caramelization of at least a part of sugar and reduction of moisture content less than down to 30% for o...

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Bibliographische Detailangaben
Hauptverfasser:	AKASHE AKHMAD, PSHIBYL'SKI POL
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	FIELD: food processing. ^ SUBSTANCE: they prepare water composition containing soybean material and sugar. The water composition is warmed up at the temperature and for the time period enough for caramelization of at least a part of sugar and reduction of moisture content less than down to 30% for obtainment of caramelised composition. The caramelized composition is cooled till formation of the soybean-containing confectionery product. At the stage of water composition preparation or to the caramelized composition prior to the cooling stage the add fat in the amount enough for provision from 5 up to 20% of fat content in the confectionery product. The confectionery product contains at least 5% of soybean protein without flavour usually related to soybeans. ^ EFFECT: producing of soybean-containing confectionery product with flabour of soybean-containing material. ^ 20 cl, 3 ex