SHERBET PRODUCTION METHOD Russian patent published in 2012 - IPC A23G3/36 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to confectionary production. The method involves sugar sand dissolution in water while heating, introduction of molasses, boiling the sugar-and-molasses syrup, introduction of whole condensed milk with sugar and margarine with subsequent boiling out, cooling to 45-65°C, beating to produce a fondant mass, tempering at a temperature of 65-70°C, mixing with fried ground peanuts and an toffee essence to produce a confectionary mass. Additionally the method envisages introduction of whole garbanzo beans flour (preliminarily fried till moisture content is equal to, 5% with particles sized no more than 160 mcm) simultaneously with sand sugar. The components are used at the following ratio, wt %: sand sugar - 43.38-39.88, fried garbanzo beans flour - 1.00-4.50, molasses - 7.69, whole condensed milk with sugar - 15.15, margarine - 3.84, fried ground peanuts - 28.64, toffee essence - 0.30. The syrup boiling out is performed till dry substances content is equal to 82% with subsequent production of a confectionary mass with moisture content equal to 9-12%.

EFFECT: invention is aimed to extend the range of oriental sweets like soft candies to produce a food product with enhanced biological value, lower calorie content and increased storage life.

1 dwg, 3 tbl, 3 ex