CHEWING SWEET AND ITS MANUFACTURING METHOD Russian patent published in 2010 - IPC A23G3/34 

FIELD: food industry.

SUBSTANCE: sweets contain a body and filling located in it. The body is made out of material containing full cream condensed milk, water, sorbitol, granulated sugar, treacle, vegetable fat and aromatiser, all ingredients are used in specified ratio. The filling is a chocolate mass containing in specified ratio granulated sugar, cocoa butter equivalent, cocoa powder, cacao liquor, lecithin and aromatiser. Chewing sweets are produced by boiling in a thin layer at 123-127°C, placing the boiled mass in the vacuum chamber, cooling the obtained mass in a thin layer, forming a sweet plait by passing the mass through extruder and then introducing chocolate filling into the sweet plait in amounts of 6.0-10.0 wt.% of the total sweet mass and forming sweets.

EFFECT: sweets with semisolid, plasto-elastic consistency, having evident chewing characteristics, pleasant taste ensured by a stable light flavour ensured by the aromatiser used and chocolate filling.

2 cl, 3 tbl, 3 ex