METHOD FOR PRODUCING CONFECTIONERY PRODUCT OF IMPRESSED TOFFEE TYPE Russian patent published in 1998 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves boiling down of milk-sugar syrup up to content of dry substances 78-80%, introducing fat component and soybean protein (isolate) and ginseng flour or rye, or rice, or oat, or buckwheat flour at the following ratio of components, mas.%: concentrated milk, 26-33; granulated sugar, 30-36; syrup, 18-21; butter (or margarine), 5-8; toffee essence, 0-0.09; soybean protein (isolate), 3-8; ginseng flour, 2-3.5. Before introduction, soybean protein (isolate) is steeped in water for 20-40 min for swelling, and after it, flour is introduced in it at mixing, and mixture is aged for 10-15 min. Resulting mixture is boiled down up to content of dry substances 90-91% and sent for impression. Before impression, may be introduced in mixture are ground raisin, dried pitted and halved apricot, candied peels, nuts, steamed poppy in the amount of 1-6% to total mass of components, or dry extract of eleutherococcus root in the amount of 0.01-0.1% to total mass of components, or mussels hydrolysate МИГИ-К-ДВ IN in the amount of 0.01-0.1% to total mass of components, or phosphatide concentrate in the amount of 0.5-2% to total mass of components. After impression, toffee is cooled, rolled, fluting is applied and resulting product is cut into bars. EFFECT: higher efficiency. 6 cl