METHOD FOR MANUFACTURE OF FUNCTIONAL PURPOSE SUGAR FONDANT Russian patent published in 2015 - IPC A23G3/04 A23G3/36 

FIELD: food industry.

SUBSTANCE: proposed method for manufacture of functional purpose sugar fondant that involves sugar fondant syrup cooking, cooling, kneading (with introduction of an aromatic additive and a structure-forming agent during the process) and moulding to produce the target product. The sugar fondant syrup is used in the form of a mixture of sugar and palatinose at a ratio of 1:3, molasses and water that is boiled out at 108-110°C until the dry substances content is 88-90%. The mixture kneading is performed at the kneading worm rotation rate equal to 300 min^-1 during 10-12 minutes until a homogenous mass production. The aromatic additive is represented by a mixture of Bifidumbacterin probiotic and walnut leaf extract at a ratio of 1:45, taken in an amount of 5-7% of the sugar fondant weight while the structure-forming agent introduced is represented by carrageenan in an amount of 0.25% of the total weight of sugar and palatinose in the syrup. The mixture components are used at the following ratio, wt %: mixture of sugar and palatinose - 56.00-65.40; molasses - 7.10-12.20; mixture of Bifidumbacterin probiotic and walnut leaf extract - 5.00-7.00; carrageenan - 0.14-0.16; water - balance. One uses walnut leaf extract produced by way of milling walnut leaves (dried until the dry substances content is 10%) in a disintegrator and extraction in a water-and-ethanol mixture at 60°C during 2 h, the ratio of dried walnut leaf powder to water-and-ethanol mixture equal to 1:9.

EFFECT: development of a method for production of reduced calorie content sugar fondant, reduction of the products maintenance process and expansion of the range of confectionary products of dietary purpose.

2 cl, 1 tbl, 3 ex