METHOD FOR PRODUCTION OF SWEETS WITH COMBINED FONDANT-AND-JELLY BODIES Russian patent published in 2012 - IPC A23G3/00 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to its confectionary branch. The method envisages preparation of jelly and fondant candy masses, the produced masses casting into starch moulds in layers one-by-one. Then one performs structurisation and glase coating of the sweets bodies. Then one performs packing. The ratio of fondant and jelly layers of the body is equal to (30-70%):(70-30%) respectively. The ratio of the glase to the body is equal to (20-22%):(80-78%) respectively. During the jelly mass tempering one introduces into it a water-and-alcohol extract of phyto-additives in an amount of 3-8% of the total jelly weight and citric acid or its mixture with water-soluble vitamin premixes. The phyto-additive are chosen from among great nettle, black currant, raspberry, cherry leaves, clover, alfalfa, thyme, dandelion herb, linden flowers or their mixture. During the fondant mass tempering one introduces into it a cake of phyto-additives in an amount of 0.5-2.5% the total fondant mass. The phyto-additives cake is produced during extraction of a vegetable raw material in the process of production of the extract for the jelly layer.

EFFECT: introduction of phyto-additives in the form of extract into the jelly layer allows to reduce the jelly mass viscosity and casting temperature and thus to reduce energy expenditure while introduction of the phyto-additives cake into the fondant layer reduces the fondant mass structurisation time, prevents migration of moisture within the sweets and decelerates growth of sucrose crystals inside the fondant layer.

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