THREE-LAYERED CANDIES PRODUCTION METHOD Russian patent published in 2011 - IPC A23G3/54 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular - to confectionary branch thereof, namely - to three-layered candies production method. The three-layered sweets production method involves candy bodies formation by way of alternately imposing layers of candy masses on each other and cutting the formed candy mass to produce candy bodies followed by candy coating. The bottom layer consists of a nut mass or a mass produced of milled kernels of drupaceous fruits bones, the middle connective layer consists of a jelly mass or milk mass. The top layer consists of a souffle-type candy mass or a nougat-type viscous candy mass, taken at a ratio of 1-8:1-4:1-8 accordingly. The nougat-type viscous candy mass is produced by mixture of boiled out sugar-and-treacle-and-honey syrup with a protein mass, an emulsifier, whole or coarsely ground nuts and/or fruits. For production of the sugar-and-treacle-and-honey syrup one takes sugar, treacle and honey at a 0.7-1.5:0.5-2.0:0.4-1.0. The produced mixture is boiled out at 120-140°C till moisture content is 6-15%, beaten up with egg or milk or vegetal albumen during 2-7 minutes till density is 0.7-1.1 g/cm. The emulsifier is represented by distilled monoglycerides preliminarily dissolved in fat at 60-70°C. The nuts used are represented by peanuts or filberts or almonds or pistachios with the fruits represented by dry fruits or freeze-dried fruits or candied fruits. Additionally, whole or coarsely ground nuts and/or fruits are preliminarily sprinkled with a powdered substance selected from the group: sugar powder, lactose, dry milk powder, starch products, sorbitol. The nut mass is represented by a praline or marzipan mass. The drupaceous fruits are represented by apricots or peaches.

EFFECT: invention provides for the candies quality enhancement due to selection of layers in the finished product so that to prevent their structure exfoliation as well as extension of the candies storage life combined with improvement of the finished products technological properties and organoleptic characteristics.

5 cl, 2 ex