METHOD FOR PRODUCTION OF MILK SWEETS OF VISCOUS-AND-GUMMY CONSISTENCY Russian patent published in 2014 - IPC A23G3/00 A23G3/38 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to its confectionary branch and may be used in sugar confectionery goods production. One mixes the following dry components in the cooking kettle: isomalt and dry milk. Water is taken in an amount of 30-35 % of the dry components mixture weight. The produced mixture is dissolved in water while the produced solution is gradually heated up to 115-117°C and continuously stirred. Then one introduces 70°C molasses and a melted fat component. The recipe mixture is boiled out up to 123-125°C till dry substances content is equal to 88-90%. Then one adds a flavouring agent, pours the mass into cells impressed in starch, cures the bodies during 3-4 hours at a temperature of 8-10°C, purifies them from starch and delivers them for wrapping. The milk sweets components are taken in a specified quantity.

EFFECT: invention allows to produce viscous-and-gummy consistency goods of preventive purpose, with dietary and diabetic properties due to reduction of caloric content and goods quality enhancement, structure forming duration decrease and the produced goods storage life increase.

3 cl, 2 ex