METHOD OF JELLY CANDY PRODUCTION Russian patent published in 2000 - IPC

FIELD: food industry, confectionery branch. SUBSTANCE: method involves preparing sugar-molasses-agar syrup containing 82-88% of dry matters, its cooling to 65-70 C and addition of carrot boiling extract, rose fruit syrup (content of dry matter is 65-70%), citric acid and aromatic principle to the syrup. Ready jelly mass is fed to forming. Candy body forming is carried out by shaping into forms stamped out in starch. Candy bodies are kept and glazed with chocolate glaze. Components for candy making are taken in the following amounts, wt.-%: molasses, 6.0-7.0; agar, 0.7-0.9; granulated sugar, 24.0-25.0; carrot boiling extract, 35.0-40.0; rose fruit syrup, 7.0-7.5; citric acid, 0.15-0.25; aromatic principle, 0.08-0.12, and chocolate glaze, the balance. Invention provides the enhanced index values of articles, enhanced biological value, maximal decrease of vitamins content. EFFECT: improved method of production, enhanced quality and properties, broadened assortment of candy produced. 3 ex