CONFECTIONERY PRODUCT Russian patent published in 2018 - IPC A23G3/34 A23G3/52 

FIELD: food industry.

SUBSTANCE: confectionery product is a pulp made from sugar, molasses, water, pectin, apple puree, dry protein, sodium citrate, food acid, sorbitol, fructose by casting a chopstick with a density of 0.54-0.6 g/cm³ into starch forms with the following ratio of components, wt %: sugar 29-35, water 14-21, apple puree 6-11, sorbitol 4.3-5.7, fructose 3.7-5.0, pectin 0.8-1.5, food acid 0.15-0.28, dry protein 0.4-0.55, buffer salt 0.02-0.03, molasses - the rest, and the product is characterized by a density of 0.6-0.65 g/cm³, plastic strength of 31-40 kPa, limit shear stress of 9-11 kPa, elasticity of 15-30 kPa, adhesion stress of 5-7 kPa, melting point of 175-185°C. The confectionery product further comprises flavouring agents and/or aroma additives and/or colourant. The confectionery product may further comprise a jelly layer obtained by pulp casting into starchy forms containing a jelly mass. Confectionery product is glazed with chocolate. The result of the invention is creation of a confectionery product with high organoleptic properties, increased heat resistance and extended shelf life, having a stable structure and good form-retaining capacity at an increased storage temperature, and expanding the range of confectionery products of various forms. In addition, the claimed component ratio makes it possible to obtain a confectionery product with a soft, gentle, homogeneous, finely porous, slightly chewable structure, with a reduced carbohydrate content, increased thermostability of the finished product, thereby preventing the sticking effect and, accordingly, increase the shelf life up to 6-9 months. It should also be noted that the moulded marshmallow is produced in a continuous flow.

EFFECT: possibility to intensify the process and create a combination of confectionery products with different layers.

3 cl, 1 tbl