GLAZED CURD CHEESE BARS PRODUCTION COMPOSITION Russian patent published in 2014 - IPC A23C23/00 A23C9/133 

FIELD: food industry.

SUBSTANCE: composition includes curd, sugar sand, butter, a mixture of gum arabic and mulberry syrup at a ratio of 1:25 and glaze. The glaze contains lecithin, lactitol, cocoa powder, an emulsifier and fine grain flour of grape stones produced by way of grape press cake pressing with subsequent convective drying, frying at a temperature of 120-140°C during 1-1.5 minutes and milling into particles sized 5-10 mcm in the disintegrator. The ratio of grape stone flour to cocoa powder is equal to 1:4. The initial components are used in the cheese bar at the following ratio, wt %: curd - 35-65, sugar sand - 10-20, butter - 3-10, a mixture of gum arabic and mulberry syrup - 10-20, glaze - 10-18, water - balance at the following ratio in glaze, wt %: lecithin - 15-20, cocoa powder - 28-40, fine grain flour of grape stones - 7-10, lactitol - 28-47, emulsifier - 0.2-1.5.

EFFECT: manufacture of a product with increased biological value, improved rheological properties of the glaze, retardation of oxidative processes in the glazed cheese bar, adhesion effect elimination, glaze coating brittleness reduction, intensification of aroma and taste indices in the form of nut savour and sugar capacity reduction.

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