CONFECTIONERY PRODUCT AND METHOD OF ITS PREPARATION Russian patent published in 2000 - IPC

FIELD: food industry. SUBSTANCE: confectionery product contains upper layer made from gel, middle layer made from fresh fruits and containing gelling agent, and lower layer made as gelled and whipped. Gelling agent of the middle layer comprises granulated sugar, liquid base from concentrated milk with mass parts of dry substances of 27.5% and water for gel. Lower layer consists of two or more layers distinguished by color. For preparation of the product, liquid base and dry component are mixed, and then conducted are introduction of gelling agent, cooling and forming of product. For preparation of the first layer, concentrated milk is whipped with sugar obtaining stable foam. Before introduction, prepared gelling agent is cooled up to temperature of 15-20 C, and mixture is whipped for 1-2 min. EFFECT: new confectionery product with mild consistency and higher tastiness. 5 cl, 2 ex