METHOD FOR PRODUCING CANDY WITH FRUIT-BRITTLE CENTER Russian patent published in 2018 - IPC A23G3/48 A23G3/54 

FIELD: food industry.

SUBSTANCE: invention relates to the confectionery industry. Method for producing candies with a fruit-brittle center is proposed, which provides for the preparation of a protein-polysaccharide mixture (PPM) from dry whey, carrageenan, carboxymethylcellulose, sodium alginate and water, swelling of the mixture for 30–60 min at a temperature of 60 °C, addition of sugar substitutes and stirring, then the resulting mass is boiled at 100 °C for 6–8 minutes, crushed roasted kernels of nuts are introduced into the resulting syrup and mixed, boiled at 110–115 °C for 2–4 minutes, then injected into a mass of fruit puree and mixed, the resulting fruity-brittle mass is boiled at 110–115 °C for 7–9 minutes, flavor additives are introduced, directed to molding and glazing, while components for preparing the mixture are taken in the following weight ratio, pts. wt.: chocolate glaze 252.52; isomalt 27.98–186.67; sorbitol 27.98–56.00; erythrite 130.68–317.13; apricot puree 85.86–100.80; apple puree 179.21–194.14; fried and crushed kernel of hazelnut 233.19–233.34; citric acid 1.89; essence of orange 1.89; milk whey 74.62–74.67; sodium alginate 0.23–1.79; carrageenan 0.08–0.27; carboxymethyl cellulose 0.15–1.20; water for PPM 296.46–297.19.

EFFECT: invention allows to extend the shelf life of candies with a fruit-brittle center from 6 months to 10 months due to better moisture retention, creating a barrier for the migration of nut oil and eliminating the fatty graying of chocolate glaze through the use of PPM based on whey and a mixture of polysaccharides.

1 cl, 1 dwg, 1 tbl