RU2677794C1 - Confectionary paste preparation composition - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to confectionery. Proposed composition to obtain a pastry paste containing pine nuts, sugar and enriching fillers, and as the enriching filler contains boiled in sugar syrup with the addition of citric acid, and then young pine cones, crushed separately or together with a forest berry, in the following ratio of initial components, wt. %: young pine cones 10.3–25.4; kernels of pine nuts 4.3–5.1; sugar 31.5–43.8; wild berries 5.1–13.4; citric acid 0.004–0.005; water the rest. As a wild berry the composition for making confectionary paste contains cranberries, or blueberries, or viburnum, or honeysuckle, or lingonberries, or sea buckthorn, or blueberries, or wild currants (sour cream), or a mixture of berries. Composition for making confectionery paste is a plastic homogeneous mass with small pieces of pine cones, pine nuts and wild berries that come across, has a pronounced coniferous-tarry taste combined with the sourness of wild berries, with a pronounced aroma and taste of pine nut kernel, smell and pleasant coniferous flavor and high biological value, which is achieved due to the synergistic interaction of the biologically active components of the pine nut kernel and enriching fillers, boiled in sugar syrup, and then crushed separately or together with pine berries of pine cones.EFFECT: invention provides the creation of pine sweets with specific pleasant organoleptic properties.1 cl, 6 tbl, 7 ex

Description

The invention relates to the food industry, in particular, to a confectionery, relates to a new confectionery product with prophylactic properties and can be used in the production of functional food products, namely biologically valuable confectionery pastes with different taste properties.

A known composition for producing a confectionery paste containing cedar cake with a mass fraction of fat of 18.0-25.2, powdered sugar or fructose, vegetable oil, lecithin, enriching fillers (cocoa powder and / or milk powder and / or instant coffee and / or or vanillin and / or cinnamon) in the following ratio of components, wt. %: cedar cake 23.0-51.7; vegetable oil 27.0-29.0; icing sugar or fructose 15.0-25.0; lecithin 4.0-6.0; enrichment fillers 0.4-10.0. The composition may further comprise, by weight. %: vitamin A at least 0.0010; Vitamin B1 not less than 0.0017; vitamin B2 at least 0.0020; vitamin B6 not less than 0.0020, vitamin BC not less than 0.0004; vitamin E is not less than 0.0151 or vitamin premix is not less than 0.1-0.3 (RF patent No. 2355181, mcl A23G 3/36, publ. 05.20.2009).

The disadvantage of the composition is its high calorific value due to the presence in the formulation of vegetable oil and a high content of pine nut cake. The low content of mineral substances and vitamins in the main components of the confectionery paste makes it necessary to increase their consumer value by varying the composition of the product by introducing enriching fillers that increase nutritional value or impart certain functional properties. The introduction of enrichment fillers greatly complicates and increases the complexity of the production process of confectionery paste.

A known composition for the production of confectionery paste (EN Osipova. Development of technology and evaluation of consumer properties of pastes from cedar nut cake. Abstract for the degree of candidate of technical sciences. Novosibirsk, 2006. - P. 9-11), including wt. %: cedar cake 35.7-52.9; as a sugar component, granulated sugar 21.4-30.7; as a fat component, the spread is 17.7-23.1; and also milk powder 9.0-15.3 and cocoa powder 3.7-7.2.

The disadvantage of the composition is the use of cedar cake with an excessively high mass fraction of fat (37.4 wt.%), Which, firstly, does not allow to achieve its uniform grinding before introduction into the paste, because cake with a fat content of more than 25.0 wt. % sticks to technological equipment, and secondly, it does not allow to achieve the required protein content in the finished product, and, accordingly, to significantly increase the biological value of the paste (mass fraction of protein in pine nut cake is 28.4 wt.%). In addition, the high content in the cake of pine nuts ash 4.3 wt. % reduces the digestibility of the finished product.

For the closest analogue of the invention (prototype), the composition for the production of confectionery paste was adopted (EV Nevzorov. Commodity assessment of Siberian pine seeds and emulsion products based on them. Abstract of dissertation for the degree of candidate of technical science. Kemerovo, 2006. - С . 16-18), including finely ground cedar nuts, granulated sugar, cocoa powder, pectin, vanillin and cream with a fat content of 40%.

The disadvantage of confectionery paste is a very short shelf life. Depending on the recipe content of the pine nut kernel, the shelf life of the paste varies from 11 to 15 days, which is explained by the excessively high content of polyunsaturated fatty acids and the use of cream, which contribute to the rapid growth of oxidative and enzymatic spoilage of the product. Other disadvantages are the low biological value of the paste, the insufficiently high content of vitamins, as well as macro- and micronutrients and the absence of specifically pleasant organoleptic properties. The composition of the prototype does not allow to obtain a product of a given structure for dietary and preventive nutrition, with a balanced ratio of proteins, fats and carbohydrates in it.

The present invention is the creation of a delicious food product that can increase the resistance of the human body to disease.

The technical result of the invention is the expansion of the range of confectionery products and the creation of confectionery products with specifically pleasant organoleptic and improved consumer properties and increased shelf life. In this case, a synergistic effect is achieved, consisting in the production of a paste with a wide range of taste characteristics, a plastic structure, for dietary and preventive nutrition, with a reduced content of saturated fatty acids, intended for people suffering from cardiovascular diseases, as well as for the population living within cities with adverse environmental conditions and close to industrial zones.

This technical result is achieved in that the composition for producing confectionery paste containing crushed pine nut kernels, sugar and enriching fillers, according to the claimed invention, contains enriched in sugar syrup and then crushed pine cones, separately or together with wild berry, as enriching filler, in the following ratio of components, wt. %: pine cones 10.3-25.4; cedar kernels 4.3-5.1; sugar 31.5-43.8; wild berry 5.1-13.4; citric acid 0.004-0.005; water is the rest. As a wild berry, the composition may contain cranberries or blueberries or viburnum or honeysuckle or lingonberries or sea buckthorn or blueberries or wild currants (sour).

The proposed composition for confectionery paste is a plastic homogeneous mass with small pieces of pine cones, pine nuts and wild berries. It has a pronounced taste: coniferous-resinous in combination with the sourness of wild berries, with a pronounced aroma and taste of the pine nut kernel, smell and pleasant coniferous taste and high biological value, which is achieved due to the synergistic interaction of biologically active components of the pine nut kernel and enriched boiled fillers in sugar syrup, and then chopped pine cones separately or together with wild berries.

Cooking method:

Young pine cones are sorted, soaked for a day in water, washed. Then it is boiled in sugar syrup with the addition of citric acid together with wild berries, cedar kernels are added, crushed to a paste, in the following ratio of components, wt. %:

Pine nut 4.3-5.1; wild berry (cranberries or blueberries or viburnum or honeysuckle or lingonberries or sea buckthorn or blueberries or wild currants (sour)) 5.1-13.4; sugar 31.5-43.8; citric acid 0.004-0.005; water is the rest.

Young pine cones are introduced into the composition for making pastry paste as the main biologically active component - a source of carotene, volatile, antioxidants, tannins, monoterpene hydrocarbons, vitamins C, B, E, K and P.

Pine cones are a natural antioxidant. Due to the content of a whole complex of useful substances in them, they serve as an excellent remedy for vitamin deficiencies caused by a lack of any vitamin or a whole group of vitamins.

As early as the 18th century, the traveler and natural scientist P.S. Pallas wrote that the young pine cones collected at the ends of the branches are the best balsamic and anti-scaling agent.

Tannins are phenol-based compounds that help in the fight against stroke, they have anti-inflammatory and antiseptic effects. In addition, they cause a condition in which the blood is saturated with oxygen more intensively. Their most remarkable property is that they act as destabilizers of the processes of the death of elements at the cellular level. A special place in this regard is the brain. This is relevant for acute and chronic disorders of cerebral circulation, hemorrhage.

Vitamin C, aka ascorbic acid, strengthens the immune system, blood vessels, has a therapeutic effect on the central nervous system.

Vitamin B group has 12 types, and each of them carries great benefits for the body, eliminates neurosis and depression, strengthens nails and hair, improves complexion.

Vitamin K is involved in the synthesis of bone tissue, helps with bleeding, because promotes blood coagulation.

Vitamin P, or rutin, strengthens the walls of the capillaries, normalizes the heart rhythm with its increase, reduces tissue swelling.

Vitamin E is responsible for premature aging, protects the skin from dehydration. Pine cones are a very strong antioxidant that protects all cells of our body from the negative effects of free radicals. Also, this medicinal plant material is rich in selenium, iron and magnesium.

Young pine cones have an excellent positive effect in the treatment of respiratory organs, cleansing the body, strengthening the musculoskeletal system. Good effect on the immune system, the sense of smell. Pine cones tone in the morning and calm in the evening, helping to tune in to a good night's sleep, strong and healthy.

They have a healing effect on all organs of the gastrointestinal tract, stimulate blood formation processes, and saturate the body with many vitamins and mineral salts.

The chemical composition of pine cones is very rich and diverse. They include:

Tannins;

Monoterpene carbohydrates;

Bioflavonoids;

Resins;

Essential oils;

Organic acids;

Many vitamins and minerals.

Due to its composition, pine cones have many medicinal properties:

Antibacterial;

Antimicrobial;

Anti-inflammatory;

Antiseptic;

Expectorant;

Tonic.

Pine cones contain proteins 0 g, fats 0 g, carbohydrates 70 g. Energy value 282 kcal.

Insufficient intake of vitamins and minerals is a massive and constantly acting factor that has a negative impact on human development and health. Minerals perform various vital functions in the body: they are part of the protoplasm of cells, active groups of enzymes, participate in the construction of bone and dental tissue, and ensure the functioning of the endocrine glands. In general, they are necessary for the normal functioning of the nervous, muscle and other body systems.

The introduction of cedar nuts into the kernels of the confectionery paste makes it possible to increase its mineral value.

No less common and, at the same time, the most dangerous for health deviation from rational, physiologically sound nutritional norms is a deficiency of vitamins. Unlike other essential nutrients (essential amino acids, polyunsaturated fatty acids, etc.), vitamins are not a plastic material or an energy source and participate in metabolism as necessary components of biocatalysis and regulation of individual biochemical and physiological processes. Insufficient intake of vitamins reduces physical and mental performance, resistance to various diseases, enhances the negative impact on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress, and increases the body's sensitivity to radiation. The introduction of cedar kernels into the paste formulation allows to enrich the product with vitamins P, E, as well as B vitamins.

Table 1 shows the chemical composition and analysis of the nutritional value of cedar kernels, the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 g of edible part.

The energy value of pine nuts is 673 kcal. Nutrients are biologically significant elements (as opposed to biologically inert elements) - chemical elements necessary for the human body to ensure normal functioning. They are divided into macroelements (the content of which in living organisms is more than 0.001%) and microelements (content less than 0.001%).

Calorie content, chemical composition and nutritional value of pine nuts are presented in table 2.

According to the analysis of the chemical composition of 100 grams of pine nuts, 18.5% satisfies the daily human need for dietary fiber.

Despite the fact that dietary fiber is not digested in the gastrointestinal tract and, therefore, cannot serve as a source of energy and plastic material, their importance in human nutrition is very great. The fibrous components of food play a paramount role in the formation of feces and the functioning of the colon, stimulating its peristalsis. They are able to retain water, adsorb and remove various foreign substances contained in food products, toxins, carcinogens, bile acids and other metabolites from the body.

Dietary fiber can also absorb cholesterol on its surface, accelerating its excretion from the body. Therefore, anti-atherosclerotic diets are enriched with dietary fiber.

A distinctive feature of pine nuts is that they include 17 amino acids, including all essential amino acids, their digestibility is up to 80%, which is a very high indicator of protein value for plant materials and is one of the reasons for using pine nuts in pasta with the goal of improving the amino acid composition and increasing protein value.

Amino acid composition of the proteins of the kernel of pine nuts are presented in table 3.

* Isoleucine content is given with leucine

According to the analysis of the chemical and amino acid composition of 100 grams of pine nuts, eighteen percent satisfy the daily requirement of the human body for protein; in addition, pine nut protein differs from most products in its high content of lysine (up to 12.4 g / 100 g protein), methionine (up to 5.6 g / 100 g protein) and tryptophan (3.4 g / 100 g protein) - most scarce amino acids.

Vitamins contained in pine nuts contribute to the growth of the human body. So, nuts in their composition contain vitamins:

Vitamin A is a vitamin of growth and development.

Vitamin B1 (thiamine), which regulates the oxidation of hydrocarbon metabolism products, is involved in the metabolism of amino acids, the formation of fatty acids, and affects the functions of the cardiovascular, digestive, endocrine, central and peripheral nervous systems.

Vitamin B2 (riboflavin), which helps the body to transform proteins, fats and carbohydrates into energy and is necessary for the formation and maintenance of body tissues; it improves visual acuity for light and color, has a positive effect on the state of the nervous system, skin and mucous membranes, liver function, blood formation.

Vitamin B3 (niacin), which is important for the synthesis of fats, protein metabolism and the conversion of food into energy; it acts in a regulatory way on higher nervous activity, the cardiovascular system, the functions of the digestive system, cholesterol metabolism and hematopoiesis.

Vitamin E (tocopherol), which affects the function of the sexual and other endocrine glands, stimulates muscle activity, participates in the metabolism of proteins and carbohydrates, promotes the absorption of fats, vitamins A and O, and also protects cell membranes from damage.

Pine nuts are rich in essential macro and microelements:

Copper, which is involved in brain activity and is necessary for the formation of red blood cells.

Magnesium, which is required to form the correct bone structure, is also an important component of soft tissues.

Manganese, which is necessary for cartilage and hormones and helps the body absorb glucose, is also involved in the activity of enzymes in the process of reproduction, growth and fat metabolism.

Silicon, which contributes to the formation and elasticity of the connective tissues of the body, and also participates in calcification of bones.

Vanadium, which inhibits the formation of cholesterol in blood vessels, is also involved in the activity of enzymes, in the exchange of glucose and fats, in the development of bones and teeth.

Potassium, which regulates the body's water balance, and also helps in normalizing heart contractions and nourishing the muscle system;

Phosphorus, which is involved in the formation and preservation of teeth and bones and plays an important role in the activity of muscles, nerve cells and in the rapid release of energy.

Calcium, which is the main component of bones and teeth and is necessary for blood coagulation, cell integrity and cardiac activity, is also important for normal muscle contraction and the functioning of the nervous system.

Molybdenum, which helps in carbohydrate and fat metabolism, helps prevent anemia.

Nickel, a deficiency of which affects blood formation and causes growth retardation, changes in the content of iron, copper and zinc in the liver.

Iodine, which is part of the thyroid hormones and is necessary for complete metabolic processes.

Tin, an insufficient level of which in the body can lead to growth retardation.

Boron, the lack of which can weaken the vivacity of the mind and the ability to tolerate physical activity.

Zinc, which plays a significant role in tissue repair, normal skeletal growth and muscle contraction, also helps to heal wounds and contributes to the normal functioning of the prostate gland.

Iron, which is an essential component of hemoglobin, is a protein.

In addition to these trace elements, pine nuts kernels contain barium, titanium, silver, aluminum, iodides, cobalt, and sodium.

The introduction of pine nut into the confectionery paste makes it possible to increase its nutritional and biological value due to:

- high protein content, balanced in amino acid composition;

- the content of polyunsaturated fatty acids, which are an important component of nutrition in cardiovascular diseases because of their ability to lower cholesterol and glycerides in the blood, increase resistance to infectious diseases, and contribute to the prevention of kidney diseases and chronic inflammatory processes;

- the presence of easily digestible B vitamins, the systematic use of which makes the human body more resistant to adverse environmental factors, and vitamin E, which exhibits antioxidant activity, reduces the ability of cholesterol to form plaques and, as a result, protects the body from atherosclerosis and cardiovascular diseases ;

- the content of mineral elements such as phosphorus, magnesium, potassium, calcium, manganese, zinc, iron, copper, which partially compensates for their deficiency in the diet.

The introduction of cranberry paste into the recipe enriches it with sugars, organic acids, pectins and vitamins. The berries are found citric, benzoic, ursolic, quinic, chlorogenic, malic, oleander, succinic and oxalic acids, a fairly large (relative to other berries) the number of pectins.

The vitamin part of cranberries is represented by B vitamins (B1, B2, B5, B6), PP, K1 (phylloquinone) and a high content of vitamin C.

Cranberry berries are rich in anthocyanins, phenolic acids, leukoanthocyanins, catechins, betaine, macro and trace elements. Cranberries have a lot of potassium, a little less phosphorus and calcium. Enough iron, manganese, copper and molybdenum. In addition, it contains boron, cobalt, tin, iodine, nickel, silver, chromium, titanium, zinc and other trace elements.

Eating cranberries improves appetite and digestion. The production of gastric and juice and pancreatic juice is increasing. This leads to a cure for gastritis with low acidity of gastric juice, as well as inflammation of the pancreas. Cranberry berries also have a diuretic and bactericidal effect and are useful for pyelonephritis.

Cranberries have the ability to protect the genitourinary system from infections. Cranberries contain proanthocyanidin components that prevent the growth of bacteria in the cells of the genitourinary system.

Cranberries contain many antioxidants and also have anti-cancer and anti-inflammatory properties.

Cranberries contain powerful phenolic antioxidants such as anthocyanins, which provide its healing properties. Phenolic antioxidants also increase the level of "good" cholesterol and reduce the level of "bad", reducing the potential risk of atherosclerosis. Resveratrol, found in natural form in cranberries, has an antitumor effect. Resveratrol inhibits the spread of tumor cells.

Cranberry lowers cholesterol and prevents the formation of plaques in blood vessels and the formation of blood clots, protects the brain vessels from strokes. It is established that the ursolic and oleanolic acids contained in cranberries expand the venous vessels of the heart, nourish the heart muscle. Cranberries reduce headaches, reduce the content of prothrombin in the blood, increase elasticity, strength of the walls of blood capillaries. Cranberry berries are useful for high blood pressure, hypo and vitamin deficiency.

The chemical composition and analysis of the nutritional value of cranberries is presented in table 4.

Tab. four

Table 4 shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 g of edible portion. The energy value of cranberries is 28 kcal. According to the results of the analysis of the chemical composition, 100 g of cranberries can satisfy 16.7% of the daily human requirement for vitamin C and 16.5% of the daily requirement for dietary fiber. Of the minerals, cranberries include potassium, calcium and phosphorus, iron and manganese. The presence of iodine was also found in cranberries, which is included in small quantities (from 26 to 138 parts per billion parts of cranberries), but in much larger quantities than in many other fruits and berries.

In table 5, according to Cerevitinov, the chemical composition of juice and cranberry berries (in wt.%) Is given.

Various forest berries can be used to prepare the composition of confectionery pastes: cranberries, lingonberries, blueberries, blueberries, sea buckthorn, viburnum, forest currants (sour), honeysuckle and others.

For example, blueberries have many useful properties: diuretic, choleretic, anti-zingotic, cardiotonic, antihypertensive, anti-inflammatory, anti-sclerotic. Blueberry berries normalize the function of the pancreas and intestines.

Blueberry fruits are rich in mineral salts, organic acids and vitamins. Berries contain sugar, fiber, pectins, coloring and tannins, vitamin C, provitamin A.

Blueberry berries are just a storehouse of useful properties. Blueberries protect the body from exposure to radiation, support the pancreas and intestines, strengthens the walls of blood vessels, favorably affects nerve cells.

The chemical composition and nutritional analysis of blueberries is presented in table 6.

In the table. 6 shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 g of edible portion.

The energy value of blueberries is 39 kcal. According to the results of the analysis of the chemical composition, 100 g of blueberries can satisfy 22.2% of the daily human requirement for vitamin C and 12.5% of the daily requirement for dietary fiber. Blueberries contain ascorbic acid, provitamin A, carotene, flavonoids, vitamins P, PP and K, which reduces the risk of varicose veins. Moreover, blueberries contain 6 amino acids that are most beneficial for the body. Compared to other berries, blueberries do not contain much iron, but it is almost completely absorbed by the body.

Blueberry is a full-fledged “cure for old age” and successfully treats heart diseases. It contains antioxidants that have a rejuvenating effect and a general healing effect: strengthen the walls of blood vessels, reduce the development of cardiovascular diseases, and allow the skin to stay young longer. Blueberries contain not only antioxidants, but also substances that help break down fat, which helps in the fight against unnecessary pounds.

This berry helps maintain vision and cure existing eye diseases. Like blueberries, blueberries prevent the development of glaucoma, cataracts, farsightedness, myopia, strengthens the walls of blood vessels, and helps maintain visual acuity for a long time.

Blueberries are a prophylactic against the onset and development of malignant tumors. The substances contained in it prevent the development of an already progressing disease and reduce the risk of its occurrence in healthy people. It lowers body temperature, so it can be given for colds and flu, not only does it bring down a fever, it also saturates a weakened body with vitamins, which is very important.

Blueberries increase blood coagulation. Beneficial effect on lymph. It prevents the risk of anemia, so this berry should be consumed by people with low hemoglobin.

Young pine cones are introduced into the composition of the confectionery paste as the main biologically active component - a source of carotene, volatile, antioxidants, tannins, monoterpene hydrocarbons, vitamins C, B, E, K and P.

Introduction to the composition of less than 10.3% of pine cones is impractical, since it is not enough to achieve a therapeutic effect, more than 25.4% leads to excessive thickening of the paste.

Sugar is introduced into the confectionery paste as a sugar-containing component and a source of easily digestible carbohydrates. It performs an energetic function and is involved in shaping the taste of pastry pasta.

Introduction to the composition of less than 31.5 wt. % sugar does not provide sufficient sweetness of the paste, more than 43.8 wt. % leads to a deterioration in the nutritional value of the paste and its excessive sweetness.

As enriching fillers (additives), pine nuts kernels and wild berry are introduced into the composition. The amount of enrichment fillers introduced is determined by the final requirements for the organoleptic properties of the finished product. In addition, they are involved in increasing the nutritional value of the paste.

When introduced into the composition of less than 5.1 wt. % wild berries do not give such a pronounced taste of this berry confectionery paste, more than 15.0 wt. % leads to excess acid in the composition.

When introduced into the composition of less than 4.3 wt. % of the pine nut kernel does not allow to sufficiently increase the nutritional and biological value of the finished product, more than 5.1 wt. % leads to excessive thickening of the paste.

It is the introduction of pine nuts and wild berries in the appropriate proportions into the composition of the confectionery paste that gives such a harmonious, rich taste.

The combination of pine cones with wild berries and pine nuts can increase the biological value of the paste, expanding the range of its functional qualities due to:

- enrichment with vitamins, minerals, microelements and macroelements, organic acids, pectins, essential amino acids. Therefore, this confectionery paste composition helps to cleanse the airways and strengthen the gums, is an excellent remedy for colds, flu and vitamin deficiency, and has anti-inflammatory and antiseptic effects. All this gives the paste a therapeutic and preventive focus.

The listed properties of the confectionery paste according to the invention characterizes it as an improved protein and mineral composition in terms of qualitative and quantitative composition, which determines the high nutritional and biological activity of the product and its beneficial effect on the human body.

It is such a qualitative and quantitative selection of components that provides the claimed technical result.

The following are the techniques for making pasta.

Obtaining a confectionery paste with enriching fillers is as follows. The starting components are added to each other in a certain sequence: sugar (31.5-43.8 wt.%), Young pine cones (10.3-25.4 wt.%), Wild berry (5.1-13.4 wt.%), pine nuts kernels (4.3-5.1 wt.%), citric acid (0.004-0.005 wt.%), water - the rest. Young pine cones are sorted, soaked for a day in water, washed. Then boiled in sugar syrup along with wild berries (except for viburnum and sea buckthorn). After cooling, filter. Boiled pine cones and wild berries are ground in a meat grinder. Then, ground cones with wild berries and sugar syrup are loaded into a blender for further mixing and grinding to a homogeneous mass. The kernel of the pine nut is ground in a meat grinder and, together with the bulk, is loaded into the mixer, where the components are mixed at a temperature of 80-85 ° C for 5 minutes. At the end of mixing, the mass acquires a homogeneous consistency with noticeable impregnations of pine nuts.

Quality indicators of the composition of the confectionery paste.

Organoleptic indicators:

Appearance: A paste of brown color with a splash of pine nuts, small pieces of pine cones of plastic consistency.

Taste, smell: The pronounced resinous aroma of pine cones, the smell and taste of the corresponding additives.

Nutrition and energy value:

Proteins - 0.9 g, fats - 0.6 g, carbohydrates - 67.7 g. Calories - 283.9 kcal.

Further, the invention is illustrated by examples of specific performance, which should not serve as a basis for limiting the claims of the applicant, but should be considered solely as examples confirming the possibility of carrying out the invention with the achievement of the above technical result.

Example 1

To obtain a pastry paste, they take: water (35.7 wt.%), Sugar (43.795 wt.%), Pine cones (10.3 wt.%), Cranberries (5.1 wt.%), Pine nuts kernels (5 , 1 wt.%), Citric acid (0.005 wt.%). Young pine cones are sorted, soaked for a day in water, washed. Then it is boiled in sugar syrup along with cranberries, adding citric acid at the end of cooking, filtered after cooling. Boiled pine cones and cranberries are ground in a meat grinder. Then put the crushed cones with cranberries and sugar syrup in a blender for further mixing and grinding to a homogeneous mass. The kernel of the pine nut is ground in a meat grinder and, together with the bulk, is loaded into the mixer, where the components are mixed at a temperature of 80-85 ° C for 5 minutes. At the end of mixing, the mass acquires a homogeneous consistency with noticeable impregnations of pine nuts, with a pronounced resinous taste of pine cones, the smell and taste of cranberries and pine nuts. Example 2

To obtain a pastry paste, they take: water (34.3 wt.%), Sugar (41.795 wt.%), Young pine cones (10.3 wt.%), Lingonberries (9.2 wt.%), Pine nut kernels ( 4.4 wt.%), Citric acid (0.005 wt.%). The sequence of operations is carried out as in example 1.

Confectionery paste is a homogeneous plastic mass interspersed with walnut particles, with a pronounced resinous taste of pine cones, the smell and taste of lingonberries and pine nuts.

Example 3

To obtain a confectionery paste, they take: water (29.0 wt.%), Sugar (35.696 wt.%), Young pine cones (19.6 wt.%), Blueberries (5.6 wt.%), Sour (5, 6 wt.%), Cedar kernels (4.5 wt.%), Citric acid (0.004 wt.%). The sequence of operations is carried out as in example 1.

Confectionery paste is a homogeneous plastic mass interspersed with walnut particles, with a pronounced resinous taste of pine cones, the smell and taste of blueberries, currants (sour) and pine nuts.

Example 4

To obtain a pastry paste, they take: water (25.4 wt.%), Sugar (31.496 wt.%), Young pine cones (25.4 wt.%), Sea buckthorn berries (13.4 wt.%), Pine nuts kernels (4.3 wt.%), Citric acid (0.004 wt.%). Young pine cones are sorted, soaked for a day in water, washed. Then it is boiled in sugar syrup, adding citric acid at the end of cooking. After cooling, filter. Boiled pine cones are ground in a meat grinder. Then, ground cones and sugar syrup are loaded into a blender for further mixing and grinding to a homogeneous mass. The berries of sea buckthorn are sorted by hand, removing spoiled, rumpled berries, inedible parts, twigs and other garbage, washed in the shower. Then they are allowed with a small amount (5% of the total) of water for 5 minutes at a temperature of 90-100 °. Allow the berry to cool slightly and pass through the washing machine, adding water in which the berry was let go. The kernel of the pine nut is ground in a meat grinder and, together with the bulk and the rubbed sea-buckthorn berry, are loaded into the mixer, where the components are mixed at a temperature of 80-85 ° C for 5 minutes.

Confectionery paste is a homogeneous plastic mass interspersed with walnut particles, with a pronounced resinous taste of pine cones, the smell and taste of sea buckthorn and pine nuts.

Example 5

To obtain a confectionery paste, they take: water (29.2 wt.%), Sugar (36.296 wt.%), Young pine cones (19.0 wt.%), Blueberries (5.4 wt.%), Sour cream (5, 4 wt.%), Cedar kernels (4.7 wt.%), Citric acid (0.004 wt.%). The sequence of operations is carried out as in example 1.

Confectionery paste is a homogeneous plastic mass interspersed with nut particles, with a pronounced resinous taste of pine cones, the smell and taste of blueberries, currants (sour) and pine nuts.

Example 6

To obtain a pastry paste, they take: water (29.5 wt.%), Sugar (36.596 wt.%), Young pine cones (20.5 wt.%), Viburnum berries (8.9 wt.%), Pine nuts kernels (4.5 wt.%), Citric acid (0.004 wt.%). The sequence of operations in example 4.

Confectionery paste is a homogeneous plastic mass interspersed with walnut particles, with a pronounced resinous taste of pine cones, the smell and taste of viburnum and pine nuts.

Example 7

To obtain a pastry paste, they take: water (29.5 wt.%), Sugar (36.596 wt.%), Young pine cones (20.5 wt.%), Honeysuckle berries (8.9 wt.%), Pine nuts kernels (4.5 wt.%), Citric acid (0.004 wt.%). The sequence of operations in example 1.

Confectionery paste is a homogeneous plastic mass interspersed with walnut particles, with a pronounced resinous taste of pine cones, the smell and taste of honeysuckle and pine nuts.

The invention can be used in the production of functional food products, namely biologically valuable confectionery pastes with various flavoring properties. The resulting confectionery paste has high nutritional and biological value due to the increase in its content of polyunsaturated fatty acids, vitamins and mineral elements, high organoleptic characteristics and an extended shelf life. The shelf life of the composition is 24 months. Due to the high content of resins and essential oils (which have preservative properties) in pine cones, the paste has an increased shelf life.

The composition is made in accordance with the technical conditions and meets the requirements for food safety. The tasting showed that the confectionery paste obtained according to the claimed composition has specific organoleptic properties that are not typical for similar products of this group and is in great demand among customers.

Claims (3)

1. Composition for making confectionery paste containing pine nuts, sugar and enriching fillers, characterized in that as enriching filler contains boiled in sugar syrup with citric acid, and then crushed separately or together with wild berry young pine cones, the next the ratio of the starting components, wt.%: Young pine cones 10.3-25.4 Pine Nut Kernels 4.3-5.1 Sugar 31.5-43.8 Berries 5.1-13.4 Lemon acid 0.004-0.005 Water rest 2. The composition according to claim 1, characterized in that as a wild berry contains cranberries, or blueberries, or viburnum, or honeysuckle, or lingonberries, or sea buckthorn, or blueberries, or wild currants (sour), or a mixture of berries.