METHOD FOR PRODUCING OF GLAZED CANDIES FROM DRIED FRUITS AND BERRIES AND CANDY Russian patent published in 2005 - IPC

FIELD: confectionery industry.

SUBSTANCE: method involves washing dried fruits with water; cooking; impregnating with sugar syrup; separating fruits from sugar syrup; introducing flavor additives such as nut nuclei; forming centers; providing proofing and slight drying followed by glazing. Fruits are cooked simultaneously with procedure of impregnation in 70-80% filtered sugar syrup at temperature of 105-115°C for 10-20 min. After separation from syrup, fruits are slightly dried at temperature of 18-90°C until moisture content is 20-30 wt% and ground by means of grinder into 1-11 mm sized particles, with sizes of grinding grid holes being 5-10 mm. Simultaneously with center forming procedure, flavor additives are introduced therein. Centers are imparted the shape of cylindrical tablets having diameter to height ratio of 2:(0.5-1.5). Before proofing procedure, centers are subjected to bactericidal treatment procedure for 10-20 min with the use of quartz lamp light. Proofing procedure is provided in air for 12-36 hours at temperature of 14-25°C and relative humidity equal to or less than 75% until residual moisture content of 11-28 wt%. Ready candy has formed center of dried fruits or berries, flavor additive formed as nut nucleus, and glaze layer. Dried fruits are ground to 1-11 mm size. Center is formed as round cylindrical tablet having diameter of 25-30 mm and height of 10-16 mm and residual moisture content of 11-28 wt%. Nut nucleus is positioned within center. Glaze layer of 0.5-3.0 mm thickness is provided on upper base, of 0.5-1.5 mm on side surface, and of 0.25-0.5 mm on lower base of center. Upper base and side surface of center in its longitudinal and transverse sections have deflections from flatness and roundness, respectively.

EFFECT: wider range of candies from natural dried fruits, improved taste and appearance, stable quality and increased storage life.

2 dwg