FUNCTIONAL-PURPOSE CONFECTIONARY PRODUCT MANUFACTURE METHOD Russian patent published in 2015 - IPC A23G3/00 

FIELD: food industry.

SUBSTANCE: method envisages preparation of a mixture of a sweet substance and water. Then the mixture is boiled out till the moisture content is equal to 6-11%; hydrocolloids solution is introduced; the obtained confectionary mass is beaten, aerated, mixed with a taste additive and a fat composition; the target product is cooled and moulded. The sweet substance is represented by a mixture of palatinose, erythritol and molasses at a ratio of 1.5:1:3.5. The hydrocolloid solution is represented by a solution of a mixture of carrageenan and gelatine at a ratio of 1:3. The fat composition is represented by a mixture of a fat product with hydrated dietary fibre at a ratio of 1:0.6. The dietary fibres hydration is performed with hot water at a temperature of 80-90°C at a ratio of 1:10 during 8-10 minutes till formation of a homogeneous gel structure. Beating of the boiled out mixture of sweet substance and water with hydrocolloid solution is performed in the homogeniser at a temperature of 120-125°C, the blades rotation rate being 120-122 rpm. The confectionary mass aeration is performed in the aeration installation under a pressure of 0.2-0.3 MPa till the mass density is equal to 0.8-1.1 kg/m³; one adds the taste additive and the fat composition to the confectionary mass under stirring conditioned during 3-5 minutes. The components are taken at the specified weight ratio.

EFFECT: invention allows to improve structural-and-mechanical properties, enhance the nutritive value, reduce the ready product sugar and fat capacity.

2 cl, 1 tbl, 3 ex