CONFECTIONARY PRODUCT

Abstract

A confectionary product including a body comprised of at least one shape-giving layer, which is made from a pre-prepared berry and/or fruit and/or vegetable mixture with added natural fructose (if necessary) and/or a sugar-containing product (if necessary). The thickness of the shape-giving layer is from 1 to 6 mm.

Claims

1. A confectionary product comprising; a body having of at least one shape-giving layer made of at least one of a pre-prepared berry, a fruit, and a vegetable mixture with optional added natural fructose and/or sugar-containing product, wherein the at least one shape-giving layer is 1 to 6 mm thin, and includes a shape-giving layer formulation selected according to the following components in weight %: TABLE-US-00003 berry and/or fruit 70-about 100 and/or vegetable mixture natural fructose and/or the rest. sugar-containing product

2. The confectionary product according to claim 1, wherein the shape-giving layer formulation is selected according to the following components in weight %: TABLE-US-00004 berry and/or fruit 70-99 and/or vegetable mixture natural fructose and/or 1 to 30. sugar-containing product

3. The confectionary product according to claim 1, wherein a feedstock for the at least one berry, fruit, and vegetable mixture includes at least one of apples, pears, pumpkins, carrots, watermelon pulp, melon pulp, blueberry pulp, grapes, strawberries, raspberries, plums, cherry-plums, cherries, sweet cherries, blackberries, apricots, peaches, gooseberries, blackcurrant, red currant, cranberries, cowberries, sea-buckthorn, cornelian cherries, lemons, mandarins, and oranges.

4. The confectionary product according to claim 1, wherein the shape-giving layer contains flavor additives.

5. The confectionary product according to claim 4, wherein the flavor additives includes at least one of spices, aromatics, and flavoring substances of natural origin.

6. The confectionary product according claim 1, wherein the product is additionally covered with a dressing layer made of food material, located over the body.

7. The confectionary product according to claim 6, wherein the dressing layer of food material is selected from coconut flakes, ground nuts, powdered sugar, or other foodstuffs which can be used as a dressing layer.

8. The confectionary product according to claim 1, wherein the body is shaped into the twisted roll or a layered pie.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0017] The suggested confectionary product, in contrast to that by prior art, contains a feedstock of natural origin only, namely: various fruits, berries, vegetables, and specially created mixtures thereof, thus, a product biological value significantly increases (owing to increased contents of vitamins, organic acids, ascorbic acid, pectin, minerals etc.). Furthermore, ready products being made of various berries-fruits-vegetables mixtures, said products will have various colors, from dark-blue (those containing blackberry and sugar) to bright-red (those containing cranberries and sugar). Correspondingly, such products will have the variety of tastes.

[0018] Moreover, neither natural nor dry egg white being used as a component in course of preparation of a berries-fruits layer, a dried shape-giving layer can be obtained with a thickness of 1 to 6 mm. At that, prepared products can be also consumed by those having allergy to eggs, as well as by vegetarians or by those keeping the fast.

[0019] The adjusted selected formulation of suggested confectionary products enables preparation of sufficiently thin shape-giving layers (from 1 to 6 mm thin) which are enough elastic and flexible by structure and, as such, can be easily twisted into a roll, or can be easily formed into a layered pie by placing one layer onto another, moreover, such rolls or pies can be easily cut into pieces according to the determined size while avoiding breaking the form of the body or breaking the layers as such.

[0020] The following examples are given to further explain the scope and spirit of the present utility model.

Example 1

[0021] In order to prepare the apple- and raspberry-based products, we take 5 kg of apples and 2 kg of raspberries.

[0022] All the feedstock has been prepared in line with technological instructions upon confectionary production. The feedstock has been pre-prepared. Such preliminary preparation comprises stewing the apples, removing the pits and grinding the fruits. In turn, raspberries are enough soft by nature, therefore, these berries are not stewed but only ground fresh. The prepared feedstock is mixed, keeping a predetermined ratio, while using an industrial equipment, for example, a high-speed mixer, while adding fructose (2.0 kg) at a high speed until a homogenous mass is obtained during 15 to 25 minutes. Fructose can be substituted with a sugar-containing component: sugar and/or powdered sugar, natural honey or stevia extract and the like.

[0023] A prepared mass is poured out onto a pan while keeping a mass layer 5 to 10 mm thin, with further drying at the temperature 45 to 65 C., in the drying chambers, during 4 to 8 hours. At this step, used are drying chambers with convection drying method in combination with infrared emitters located throughout a drying space. A residual moisture of the layers is 25 to 45%. Thereby we reach a maximum concentration of vitamins and useful (healthy) substances per 1 g of a prepared product.

[0024] The prepared shape-giving layers are 1 mm to 6 mm thin.

[0025] The dried layers are shaped into bodies of two kinds of the products:

[0026] a body in form of a roll is shaped by twisting (turning) and is further cut into portions;

[0027] a body in form of a layer cake is shaped by putting layers one onto another and is further cut into portions.

[0028] A number of layers in a body can vary depending on weight of the prepared product.

[0029] The shaped products bodies are sprinkled with a powdered sugar and wrapped in a packing paper.

[0030] Ready products have a bright-crimson color, an apparent raspberry taste, at the cutting line of the product one can see thin layers (1 mm to 6 mm thin) which are not glued together. The ready products are stored at the temperature not higher than 10 C. during not more than 45 days.

Example 2

[0031] Preparation of the Currants-Based Products.

[0032] The embodiment is realized similarly to Example 1, though, with using 5 kg of currants. In course of grinding, a natural fructose is added to the stewed mass of currants in the ratio 1.5:3.

[0033] The dried layers are shaped into bodies of two kinds of the products:

[0034] a body in form of a roll is shaped by twisting (turning) and is further cut into portions;

[0035] a body in form of a layer cake is shaped by putting layers one onto another and is further cut into portions.

[0036] A number of layers in a body can vary depending on weight of the prepared product. Correspondingly, the formed products have a dark-purple color, and a rich taste of currants.

[0037] Ready products are sprinkled with a powdered sugar and are wrapped in a packing paper.

Example 3

[0038] In order to prepare a layered product based on apples and carrots, one takes 5 kg of apples and 5 kg of carrots. All the feedstock has been prepared in line with technological instructions upon confectionary production. Apples are stewed, pits are removed and fruits are ground. Carrots are peeled and stewed. The prepared feedstock is ground, keeping the predetermined ratio, while using the industrial equipment, for example, a high-speed mixer, while adding sugar (1.5 kg) at a high speed until the homogenous mass is obtained during 15 to 25 minutes. Sugar can be replaced with a sugar-containing component: powdered sugar, natural or artificial honey or mixtures thereof, honey, fructose and the like. A prepared mass is poured out onto a pan while keeping a mass layer 4 to 10 mm thin, with further drying at the temperature 50 to 55 C., in the drying chambers, during 6 to 10 hours. At this step, used are drying chambers with convection drying method in combination with infrared emitters located throughout a drying space. A residual moisture of the layers is 25 to 45%.

[0039] The prepared shape-giving layers are 1 mm to 6 mm thin.

[0040] Ready products have a bright-orange color, and taste similar to stewed carrot with an apple flavor, at the cutting line of the product one can see thin layers (from 1 to 6 mm thin) which are softly glued together.

[0041] In order to develop novel flavors, a confectionary product can be prepared with addition of flavor additives. For this purpose, in course of grinding a feedstock, natural spices and/or flavoring substances are added to the mass formulation. These can be mint leaves, cardamom, cinnamon etc.

[0042] As well, for instance, ready product can contain layers of various origins, prepared from various berries/fruits/vegetables, thus providing the confectionary products with variety and original taste.

[0043] Bodies of the prepared confectionary products are made of sufficiently flexible and elastic layers, have improved organoleptic properties, particularly, are of original taste, flavor and color, depending on used berries/fruits/vegetables. Furthermore, the claimed technical solution provides for preparation of the ready product having a high concentration of vitamins and microelements per 1 g of the product, because a berry or fruit or vegetable basis is not subjected to a long-term high-temperature processing, moreover, thanks to economic water loss (boiloff) a maximum amount of valuable nutritional components of the natural feedstock is being kept. Furthermore, disclosed products do not contain the products of animal origin. The proposed products are recommended for consumption by diabetic patients, in winter and spring seasons when the immunity weakens, at the post-disease rehabilitation period.