COMPOSITION AND METHOD OF MANUFACTURING CANDIES BASED ON AERATED MASS SUCH AS NOUGAT Russian patent published in 2008 - IPC A23G3/50 

FIELD: food products manufacturing technique.

SUBSTANCE: composition contains following ingredients taken in the specified ratio: sand sugar, treacle, dry egg protein, flavouring substances and additionally milk protein, table salt, sorbitol, vanillin and water; coating chocolate and praline mass semi-finished product are used as flavouring substances. Praline mass semi-finished product contains lecithin, fat component, malt extract, dry skimmed milk, lactose, milk whey and sugar powder. Praline mass semi-finished product contains also lecithin, vegetable fat, malt extract, flavour "Chocolate", sugar powder and cacao-powder. Praline mass semi-finished product can additionally contain puffed rice or ground almond kernels in the amount of 6.02-7.64 wt % of total components weight. Production of aerated mass involves preparing connecting mixture by mixing and beating up preboiled sugar-treacle syrup with prepared whipping agent. The whipping agent contains egg protein, vanillin, water and treacle. Then candy mass is produced by mixing connecting mixture and flavouring substances. Candies are formed and glazed. Prior to boiling sugar-treacle syrup is enriched with sorbitol and table salt and then it is boiled up to the temperature of 123-127° and solids content of 92-94%. The connecting mixture is produced in turbomixer heated with water 85-90°C hot by mixing and simultaneous beating up of the obtained sugar-treacle syrup and whipping agent. The candy mass is produced by mixing the connecting mixture and flavouring substances. Milk protein in the proportion of 1:1 to the egg protein can be additionally introduced when preparing whipping agent.

EFFECT: improved quality characteristics and expanding candies range.

6 cl, 3 tbl, 10 ex