METHOD FOR PRODUCING OF ZEPHYR Russian patent published in 2008 - IPC A23G3/52 

FIELD: confectionery industry.

SUBSTANCE: method involves preliminarily preparing gelling agent such as aqueous-fructose-pectin mixture having dry substance content of 10.5-28.0% with pectin weight part of 1.5-1.8% to zephyr yield, or agar-fructose solution with aqueous-fructose-pectin mixture having dry substance content of 6.5-20.0% with pectin weight part of 0.4-0.6%; preparing zephyr mass by aerating mixture of apple pulp used in an amount of 1-5% to zephyr yield, fructose or fructose and sugar syrup and gelling agent; settling resultant mass for producing of individual confectioneries. Apple pulp is sterilized type pulp. Before packaging, zephyr is decorated by dusting with cocoa powder or wafer crumbs, or by coating with chocolate glaze, or fructose-based chocolate glaze, or fructose-based white yogurt glaze. Ready confectionery is packaged into hermetically sealed polyethylene film.

EFFECT: reduced production cost, simplified process and reduced process time, stabilized quality, enhanced baby's designation of zephyr, improved qualities allowing it to be used in diabetic diet, and prolonged expiry date.

4 cl, 1 tbl, 12 ex