METHOD FOR PRODUCING LIQUEURS "GORAYNKA" Russian patent published in 1997 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves mixing sugar with water in ratio 2:1; prepared mixture is boiled up to content of dry substances in syrup 78-80%; introduced at the end of boiling is concentrated whole milk with content of dry substances 70-76%. Aqueous-alcohol extract is received from residue of balsam. It is filtered, large particles are separated and liquid fraction is used for introducing in sugar syrup. At the end of mixture boiling, alcohol and aqueous-alcohol extract are introduced in it. Prepared mixture is cooled up to 85-90 C and centers of sweets are formed and aged in starch for 12-16 h. Centers are removed from starch manually and passed through mechanical blowing off and glazed. Ratio of ingredients is the following, mas.%: sugar, 44.7-44.8; concentrated whole milk, 23.3-23.4; alcohol, 0.9-1.0; aqueous-alcohol extract received from balsam residue, 1.56-1.6; glaze, the balance up to 100%. EFFECT: higher quality, reduced price cost.