FIELD: food industry.
SUBSTANCE: invention relates to a glazed product and to its preparation method. The glazed product contains the core and erythritol based solid glaze wherein one layer contains erythritol and one or several crystallisation modifiers. Erythritol accounts for no less than 85 wt % of one glaze layer, the crystallisation modifier accounts for 10 wt % of one glaze layer and is chosen from group (A) consisting of microbial gums, agar agar, pectin, beta- glucan, carrageenan, glucomannan, ghatti gum, karaya gum, tara gum, fenugreek gum and a mixture of two or several of them; alternatively, the crystallisation modifier accounts for up to 15 wt % of one glaze layer and is chosen from group (B) consisting of maltitol, hydrolysed fibres, partially hydrolysed fibres, water-soluble food fibres, glycerine, gluconic acid and gluconic acid derivatives, glucaric acid and glucaric acid derivatives, glucuronic acid and glucuronic acid derivatives, mono-, di- and triglycerides and their derivatives, phospholipids, fatty-acids ethers of non- glycerine polyalcohols or monoatomic alcohols, ethers of mono-, di- or tricarboxylic acids with fatty acids, mono-, di- or oligosaccharides, sugar ethers and their mixtures; alternatively, the crystallisation modifier is represented by a combination of at least one compound of group (A) and at least one compound of group (B) in an amount up to 15 wt % of at least one glaze layer. According to the invention, the glazed product is manufactured by way of application of a glazing solution, including a solvent and a glazing mixture containing erythritol and the crystallisation modifier, onto bodies with subsequent drying.
EFFECT: invention allows to ensure uniform crystallisation and adhesion of crispy glaze to the product core.
11 cl, 2 tbl, 2 ex
