GLAZED CURD CHEESE BARS PRODUCTION COMPOSITION Russian patent published in 2016 - IPC A23C23/00 A23C9/133 

FIELD: food industry.

SUBSTANCE: glazed curd cheese bars production composition includes curd, sugar sand, butter, a filler and glaze containing lecithin, a sweetening component, cocoa powder, an emulsifier; the filler is represented by a mixture of furcellaran and berry syrup at a ratio of 1:(90-100); the glaze composition additionally contains pear seed powder with particles sized 10-15 mcm taken with cocoa powder at a ratio of 1:5; the sweetening component contains maltose molasses; the ratio of the initial components in the curd bar is as follows, wt %: curd - 35-55, sugar sand - 10-15, butter - 6-8, a mixture of furcellaran and berry syrup - 10-15, glaze - 10-15, water - balance at the following ratio of the initial components in glaze, %: lecithin - 20-37, cocoa powder - 40-55, pear seed powder - 8-11, maltose molasses - 11-13.5, emulsifier - 1-2.

EFFECT: invention allows to improve the rheological properties of the glaze, reduce the glaze coating brittleness, intensify the flavour indices represented by a coffee savour, stabilise the filler and reduce sugar capacity.

2 cl, 1 dwg, 3 ex