METHOD FOR PREPARING AERATED SWEETS Russian patent published in 2017 - IPC A23G3/52 A23G3/48 

FIELD: food industry.

SUBSTANCE: method is proposed for producing aerated sweets by means of boiling out the syrup from an anticrystallizer, agar, and a sweetener, introducing a food acid therein, followed by whipping with egg white, and mixing the resulting mass with fat-containing raw materials and other formulation components, moulding, cutting into shells, and icing. As an anticrystallizer, pumpkin puree in an amount of 10.0-30.0 wt % is used, the syrup is boiled out for 8-10 minutes to the content of dry substances of 80-85%. Before the end of boiling out the syrup, sorbic acid is introduced into it and cooled to 88-92°C. Sorbic acid is introduced in the form of an aqueous solution at the sorbic acid: water ratio of 1:2. The syrup is whipped with egg white for 2.0-4.0 minutes at the pressure of 2.5-3.5 bar until obtaining a fluffy homogeneous mass with the density of 0.4-0.5 g/cm³.

EFFECT: simplifying the process and improving the quality of products by means of imparting a softer, uniformly plastic structure with improved form-retaining properties and extended shelf life of sweets, expanding the range of confectionery products based on souffle-type aerated masses.

3 cl, 6 tbl, 5 ex