METHOD FOR PRODUCING SWEETS OF "CREAM TOFFEE" TYPE Russian patent published in 2017 - IPC A23G3/46 

FIELD: food industry.

SUBSTANCE: method for producing sweets of "Cream toffee"-type is proposed, envisaging mixing a protein-polysaccharide mixture consisting of whey, sodium carboxymethyl cellulose, agar and pectin, and water, and then heating the mixture to the temperature of 60ºC and swelling for 30-60 minutes; then treacle and sugar substitutes - sorbitol, erythritol and isomalt - are introduced into the swollen protein-polysaccharide mixture and mixed; the resulting syrup is boiled down to the temperature of 100°C, after which butter is added to the syrup and mixed, the mass is boiled down to the temperature of 118°C and directed to moulding, wherein the protein-polysaccharide mixture is introduced in an amount of 11.84-12.79% by weight, and the sugar substitute mixture in an amount of 60.45-64.15% by weight to the weight of the finished product.

EFFECT: invention allows to obtain a product with an extended shelf life, reduced sugar content and acceptable organoleptic parameters.

2 dwg, 1 tbl