METHOD FOR PRODUCTION OF MILK SWEETS OF VISCOUS-AND-GUMMY CONSISTENCY Russian patent published in 2012 - IPC A23G3/34 

FIELD: food industry.

SUBSTANCE: one mixes the following dry components in the cooking kettle: isomalt and dry milk. One performs the produced mixture dissolution in water, taken in amount of 30-35 wt % of the mixture weight (while gradually heating the produced solution to a temperature equal to 112-115°C and continuously stirring), adding treacle heated up to 70°C and a melted fat component. One boils out the recipe mixture to a temperature equal to 124-126°C till dry substances content is equal to 88-92%, adds a flavouring agent, pours the mass into cells impressed in starch, cures the bodies, purifies them from starch and delivers them for wrapping. The milk sweets components are taken in a specified quantity.

EFFECT: invention ensures manufacture of preventive-purpose viscous-and-gummy consistency goods with dietary and diabetic properties by way of calorie content reduction, the goods quality enhancement and storage life extension.

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