BOILED SWEETS PRODUCTION METHOD Russian patent published in 2010 - IPC A23G3/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry and can be used in confectionery production technology. The method involves mixing sugar sand with dry lactoserum taken in the amount of 6-10% of the sugar weight. The obtained mixture is dissolved in the water taken in the amount of 30-35% of the mixture weight. Then the obtained syrup is gradually heated to 110-115°C. A fat ingredient is added into the syrup at a rate of 6-8 wt % of the sugar weight as well as lactic acid taken at a rate of 0.8-1.5 wt % of the sugar weight. The mass is boiled down at 145-150°C until the solids content is 97-98%. The mass is cooled down to 90°C, an aromatiser and/or flavouring substances are added. The prepared mass is shaped as separate items. The caramel is shaped on a moulding rolling press or on a chain cutting-stamping machine. As a fatty ingredient fat with solids mass fraction of 100% is used which is heat resistant at 150-155°C.

EFFECT: extension of the range of boiled sweets with a preventive effect and dietary properties, reduction of sweetness and improvement of the caramel quality.

3 cl, 2 ex