FILLING SWEET (VARIANTS) AND METHOD FOR MAKING SAME

摘要

The invention relates to the food industry. The sweet contains a protein mass and a high-boiled sugar mass. The high-boiled sugar mass consists of sugar and/or a sugar substitute and water, and the protein mass consists of wheat flour and gram flour or pea meal or a composition thereof and melted fat, preferably real butter. The method for making the sweet involves the concurrent preparation of the protein mass and the high-boiled sugar mass. The sweet is then shaped in the form of a layered product made up of fine fibres by the repeated stretching of the high-boiled sugar mass and the saturation thereof with the protein mass. The group of inventions makes it possible to produce a sweet in the style of a pastry which is comprised of fine, readily separating fibres and has an enhanced biological and nutritional value and digestibility and an increased shelf life.

主权项

1. A sweet comprising a protein mass and high-boiled sugar mass, wherein said high-boiled sugar mass consists of sugar and/or a sugar substitute and water, and said protein mass consists of wheat and gram flour or pea flour, or a composition thereof, and a melted animal fat or vegetable oil, preferably, real butter, at the following component ratio, wt. %:
high-boiled sugar mass: 30-70; protein mass: 70-30, while wheat and gram or pea flours or a composition thereof is used at the ratio of 1:0.25-1.6, respectively; said sweet has a layered fine-fibrous texture obtained as a result of repeated stretching of said high-boiled sugar mass and saturation thereof with the protein mass.