CANDY CENTER PRODUCTION METHOD Russian patent published in 1999 - IPC

FIELD: confectionery industry, in particular, production of porous fruit-base candies. SUBSTANCE: method involves introducing surfactants into fruit pulp and sugar mixture sterilized at temperature of 80-90 C, with mixture being continuously mixed and surfactants being used in an amount of 1.2-6% by weight of mixture; foaming obtained mass and applying it in a layer onto carrier surface; providing vacuum drying at pressure at least the triple point and at temperature of 15-55 C; impregnating it with liquid caramel mass with following holding for structuring; cutting into centers. Method allows fruit-base candies with regulated porosity to be produced. EFFECT: simplified process and improved quality of product. 3 ex