BOILINGS PRODUCTION METHOD Russian patent published in 2005 - IPC

FIELD: confectionery industry, in particular, preparing of chewing-kind boilings.

SUBSTANCE: method involves preliminarily preparing syrup from sand sugar and water; adding components in the form of emulsion produced from swollen gelatin and fatty product, with swelling process being provided in apple pulp used in the ratio of 1:8; using coconut oil with melting temperature of 22-29°C as fatty product; mixing resultant mass with dry substance content of 80-81% to homogeneous state; adding phosphatides therein and boiling out until high-boiled sugar mass is produced; cooling high-boiled sugar mass to temperature of 80-95°C; introducing flavor and aromatic substances and sugar powder in an amount of 2.57-3.64% by weight of high-boiled sugar mass; drawing resultant high-boiled sugar mass or mixing for 4-5 min and forming for obtaining of ready products. Components of high-boiled sugar mass are used in predetermined ratio. Resultant products have increased nutritive value due to enrichment of said mass with apple pulp, reduced content of sugar and fat and, accordingly, reduced caloricity. Boilings have amorphous crystalline capillary-porous structure, pleasant fruit taste and aroma which impart unique gustatory properties to products.

EFFECT: improved quality, wider range of chewing-kind boilings and provision for satisfying demands of wider range of customers.

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