METHOD FOR PRODUCING OF PRALINE-TYPE CANDY Russian patent published in 2007 - IPC A23G3/50 

FIELD: food-processing industry, in particular, production of confectioneries such as praline-type candies.

SUBSTANCE: method involves mixing sugar powder, filler powder, dry milk and part of fat prescribed by receipt; grinding resultant mixture; introducing remaining part of fat therein; kneading; introducing aromatizer; forming mass; cooling; wrapping and packaging. Filler powder is fermentatively modified product obtained from barley grain. Product is prepared by soaking of whole barley grain in solution containing enzyme preparation "Biobake-721" of cellulitic effect used in an amount of 0.15% by weight of dry barley grain substance at temperature of 40 C, pH of 4-5 during 1.5 hours, followed by extrusion of resultant hydrolysate at temperature of 140 C and extrusion pressure of 9 MPa; grinding and drying to moisture content of 6% in an amount of 14.2-14.4% by total weight receipt components. Mass is formed by pressing out of cords to be further subjected to cooling during 6-8 min at temperature of 7-10 C, cut into candy centers and cooled anew during 3-6 min at temperature of 7-10 C. Method allows homogeneous candy mass of higher nutrient value to be produced.

EFFECT: reduced cost of product, improved quality and increased shelf life of candies, provision for avoiding changing of physical and organoleptical properties of candies during storage, and wider range of available basic materials.

3 tbl, 4 ex