METHOD FOR PRODUCTION OF MILKY CANDY Russian patent published in 2006 - IPC A23G3/46 

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed method includes blending of sugar syrup, condensed milk, mixture of glucose syrup and vanillin in spherical vacuum pan and mixture boiling down up to dry matter content of 88-90 % under excessive pressure of 0.25-0.35 MPa and residual pressure of 19.3 kPa. Cooking finishing is defined based on milky syrup boiling point of 75-80°C. Finished sugar/glucose syrup/milky syrup is cooled to 35-40°C, fed into beating machine and whipped with simultaneous step-by-step addition of preliminary prepared mixture from dry melted cheese and dairy butter in ratio of 2:1 in amount of 10-20 % based on total component mass. Candy mass is whipped for 15-18 min to produce fine-grained mass. Finished candy mass in cooled to 15-20°C and formed. Melted cheese has high moisture retaining capacity that provides enhancing of candy storage time.

EFFECT: milky candy of improved taste characteristic enriched with biologically valuable proteins (paracasein and casein), milky lipids, microelements and vitamins.

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