SOUFFLE TYPE BEATEN SWEETS PRODUCTION METHOD Russian patent published in 2014 - IPC A23G3/00 A23G3/52 

FIELD: food industry.

SUBSTANCE: souffle type beaten sweets production method is as follows: introduced citrus fruit fibres are mixed with water at a ratio of 1:5-10; the remaining agar-agar is mixed with water at a ratio of 1:18-23; the produced mixtures are combined and dissolved under stirring conditions during 5-15 minutes. The produced mass is heated up to 80-99°C till citrus fruit fibres complete dissolution and additionally stirred during 2-3 minutes till a homogeneous mass production. Then agar-sugar-molasses syrup is prepared, boiled out and beaten with preliminarily beaten egg albumen; the produced mass is mixed with fat-containing raw materials, other recipe components and fillers. Then one performs sweets bodies moulding, glazing and packing. 1-2 minutes before the stirring technological process termination one additionally introduces into the sweet mass composition succades pieces milled into particles sized 0.5-2.0 mm in an amount of 7% of the total sweet mass. One additionally introduces dry milk products and chip coconut into the sweet mass composition. The sweets bodies moulding may be performed by way of casting into cells impressed in starch.

EFFECT: sweets quality characteristics stability during storage life, biological value increase, exclusion of sweets bodies drying up and saccharification and of stratification with excessive moisture release leading to consumer characteristics detriment; the mass sustaining in a stable state without sedimentation.

5 cl, 5 ex