PRODUCTION METHOD FOR BLOWN SWEETS Russian patent published in 2009 - IPC A23G3/50 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to production of confectionary. Fructose agar syrup is prepared from agar soaked in water in ratio 1:30 and fructose. The obtained syrup is boiled to the humidity of 17-20% and 0.5 part of froth former in the form of egg albumen is introduced. The obtained mixture is blown during 5 minutes, the second part of egg albumen is added and then the mixture is blown again during 5 minutes. Milk fat substitute, concentrated milk, citric acid and flavouring agents are added to the obtained blown mass while stirring. Stages of forming, maturation, disk knives cutting, icing with chocolate based on fructose, cooling and packing of sweets are performed. All components are used in the specified ratio.

EFFECT: invention allows for process intensification of blown sweets production, for creation of functional, diabetic products with increased qualitative properties and increased storage life.

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