METHOD OF "SOUFFLE"-TYPE SWEETS MANUFACTURE Russian patent published in 2009 - IPC A23G3/54 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, mainly confectionery products production. First preparation of agar-isomalt-dextrose syrup is prepared by mixing of agar, isomalt and dextrose swelled in water with following boiling of obtained mixture during 15-30 minutes till syrup with humidity 18-26% is obtained. Milk product is prepared by mixing of milk whey pH 4.5-5.5 with dry substances content 4.5-5.0% with modifier salt chosen from the row including: sodium lactate, sodium acetate, sodium citrate in quantity, providing obtaining of pH 6,6-6,8 mixture with following boiling till dry substances content 9-10.5%. Polysaccharides containing sodium alginate, sodium carboxy-methylcellulose and xanthane gum are introduced to the obtained mixture. The mass is warmed up to the temperature 65-90°C till dry substance content 11-13% and cooled down. After that aeraed mass is prepared from prepared syrup and milk product. Vanillin and coffee extract or medicinal herbs infusion are introduced to aerated mass with following beating of mass till the volume of the mass if increased 2-3 times with dry substances content 80.5-81.5%. After that prepared mass is formed as isolated bodies. They are glazed and packed. Components for product preparation are taken in relevant proportions.

EFFECT: production of "souffle"-type sweets is provided; they have diabetical properties, low energy value and cost.

2 cl, 3 ex