GLAZE PRODUCTION METHOD Russian patent published in 2014 - IPC A23G3/00 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. The method envisages preparation of a sugar suspension consisting of sand sugar, 21-25°C water ensuring the suspension moisture content is 18-22%, and 15-35°C acid invert syrup with dry substances content and reducing substances content equal to 78-80% and 78-80%, the syrup quantity amounting to 2-3 wt % of the total sugar sand weight. In the process of stirring the suspension is heated to a temperature of 90-95°C and then delivered into a cavitation installation with an ultrasonic transducer installed inside the pipeline and a tempering water jacket under the conditions of acoustic and hydrodynamic co-cavitation within mutually perpendicular planes. Acoustic cavitation is ensured by the ultrasonic transducer with oscillation frequency equal to 18-24 kHz and oscillation amplitude equal to 3-4 mcm by way of pump-assisted recirculation during 9-10 minutes at a temperature of 95-100°C through the cavitation tubular reactor, 220-230 mm and having a diameter equal to 12-13 mm, with two-stage variation of the gap formed by the reactor inner wall and the ultrasonic transducer surface. The radius of the first gap formed by the reactor inner wall and the ultrasonic transducer surface is 4-5 mm. The second gap surface is 1.5-2 mm. Then starch is supplied into the kneading machine with the kneading tools rotation rate equal to 50-70 rpm; then the 90-95°sugar syrup produced in the cavitation installation is supplied for the starch scalding at the kneading machine operational stroke. The ratio of sugar syrup to starch is 1:(0.28-0.29) respectively. The mass is stirred for 2-3 minutes and dried to 50-60°C. Supplied into the mass is gelatine preliminarily prepared by way of soaking in water at a ratio of 1:5 during 10-12 minutes with further dilution with the 90-95°C sugar syrup produced in the cavitaion installation. The ratio of gelatine too sugar syrup is 1:(1-2) respectively. The mass is stirred and cooled. After the produced mass stirring for 2-3 minutes and cooling to 37-40°C, one supplies therein 10 % citric acid solution and proceeds with kneading for 3-4 minutes, the stirring tools rotation rate equal to 300-360 rpm, until the components equitability is 90-92%. The components are selected in the following ratio, weight parts: sugar syrup 71.3-71.5, starch 25.1-26.1, acid invert syrup 1.5-2.2, gelatine1.0-1.1, citric acid 0.02-0.03.

EFFECT: invention achieves particles equitability and selection of components ensuring stable quality and long storage life.

2 dwg, 2 ex