METHOD FOR PREPARATION OF JELLY SWEETS OF CHEWING CONSISTENCY Russian patent published in 2014 - IPC A23G3/34 

FIELD: food industry.

SUBSTANCE: at first, one soaks a jellying agent represented by a mixture of carrageenan and gum arabic taken at a ratio of (1.6-1.8):(0.15-0.2) by way of their mixing with 30-35 wt % of the recipe amount of sugar sand in water for the mixture complete swelling during 1-1.5 hours. One mixes the produced mass with apricot puree. Simultaneously, one prepares sugar-molasses syrup with moisture content equal to 20-22% by way of mixing the rest of the sugar sand recipe quantity. The mixture of prepared jellying agent and apricot puree and syrup are blended and boiled out till dry substances content is equal to 68-72% at a temperature of 110-112°C. Sodium citrate, a mixture of citric and lactic acids taken at a ratio of 1:1 and a flavouring agent are introduced into the prepared mass. The mass is cooled to 90-100°C and cast into starch or ceramic moulds. Cooled sweets bodies are supplied for encapsulation. The composition components are taken at the following ratio, wt %: mixture of carrageenan and gum arabic - 1.75-2.0, molasses - 30-31, apricot puree - 30-32, sodium citrate - 0.003-0.0032, citric and lactic acids mixture - 0.8-1.0, flavouring agent - 0.5-0.7, sugar sand - balance. The invention allows to manufacture goods by a flow mechanised method; sweets adhesion is reduced and the production process is accelerated.

EFFECT: produced goods are stable during storage, may be stored during 6 months preserving their physical-and-chemical properties, have a chewing effect, do not stick to teeth, are enriched with food fibres and have reduced sugar content which respectively reduces the goods calorie content.

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