FIELD: food industry.
SUBSTANCE: present invention is related to confectionary products. The drageed confectionary product includes a chocolate bit with coloured adhesive coating on the chocolate bit surface. The coating contains a coloured adhesive coating solution selected from the group consisting of chocolate glase and confectionary cover and at least one dry food colourant with particle size less than 150 micron which colourant is retained on the coating surface due to adhesion. Chocolate glase contains gum while confectionary cover contains at least one substance selected from low-carbon alcohol, shellac, resin or wax. The product production method involves placement of chocolate bits into a mixer vat, stirring, application of the coloured adhesive coating solution, application of a dry food colourant and coloured bits drying.
EFFECT: invention enables production of a product having a discontinuous adhesive pattern, regularly applied, which resembles artificial marble.
14 cl, 5 dwg, 7 ex
| Title | Year | Author | Number |
|---|---|---|---|
| STABILIZATION OF NATURAL BLUE ANTHOCYAN-CONTAINING COLOURINGS AND PREPARED PRODUCTS | 2014 |
|
RU2636761C2 |
| METHOD FOR APPLYING SUGAR COATING AND PRODUCT COATED IN THIS WAY | 2018 |
|
RU2791446C2 |
| METHOD FOR PRODUCING OF CONFECTIONERIES | 2006 |
|
RU2312511C1 |
| FOOD TONER | 2007 |
|
RU2438354C2 |
| METHOD AND DEVICE FOR APPLYING CHOCOLATE COATING | 2001 |
|
RU2280369C2 |
| BROWN ANTHOCYANIN-CONTAINING COLORANT | 2014 |
|
RU2652141C2 |
| CONFECTIONERIES CONTAINING ACTIVE COMPONENTS | 2001 |
|
RU2277792C2 |
| FOOD PRODUCT TREATMENT METHOD | 2010 |
|
RU2431417C1 |
| ORANGE AND RED ANTHOCYANIN-CONTAINING COLORANTS | 2014 |
|
RU2652386C2 |
| METHOD OF PREPARING GLAZED CONFECTIONERY PRODUCT (VERSIONS) | 1997 |
|
RU2206229C2 |
