METHOD FOR PRODUCING OF CANDY CENTERS FROM JELLY-FRUIT MASS Russian patent published in 2008 - IPC A23G3/48 

FIELD: food-processing industry, in particular, confectionery industry, more particular, production of jelly candies.

SUBSTANCE: method involves swelling pectin by mixing it with water used in 10-fold amount by weight of powdered pectin at temperature of 40-50 C; providing swelling of pectin by mixing during 20-30 min; mixing sand sugar with water; mixing pectin-containing mixture with sugar-containing syrup while heating mixture at temperature of 70-80 C, with pectin to sugar ratio making 1:5; evaporating resulted mixture in coil type cooking column; tempering evaporated mass while introducing citric acid and aromatic additives; additionally introducing fruit filler and buffer salt into mixture at temperature of 100-110 C for producing of fruit-jelly mass; forming centers by pouring said mass in forms.

EFFECT: simplified method for producing of candy centers owing to reduced production time, and improved organoleptical properties of ready products, in particular, clearance and stability of products, and thereby increased ease of producing candies.

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