THREE-LAYER CANDY Russian patent published in 2019 - IPC A23G3/36 A23G3/54 

Abstract RU 2706943 C1

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry and may be used for preparation of three-layer sweets based on whipped and jelly mass. Disclosed is a three-layered candy representing a molded body, comprising a layer made of jelly candy mass, and a second layer made of whipped candy mass, at that, the recipe composition of the jelly candy mass contains sugar sand, molasses, agar, citric acid, and formula composition of whipped sweet mass contains agar-sugar-molasses syrup, egg white, milk component, butter, wherein the housing further comprises a third layer made of whipped sweet mass, the recipe composition of which additionally contains a milk fat substitute, a milk protein concentrate "Condensed milk", the milk component contains milk condensed with sugar, and as egg albumen – aqueous solution of dry egg albumen and is white creamy souffle, and the recipe composition of the sweetened candy mass for the second layer of the body, additionally contains a milk fat substitute, a "Carmine" natural coloring agent and "Cranberry" flavoring agent, the milk component contains milk condensed with sugar, and egg albumen is a solution of dry egg albumen and represents creamy soufflé of pink color, wherein the jelly candy mass for the first layer of the body additionally contains "Cranberry" flavoring agent and water, and as a citric acid – 50 % aqueous solution of citric acid, wherein the starting components are used in a given ratio. Candy body consisting of layers made of creamy soufflé of white color, pink creamy soufflé and jelly candy mass contains layers in the following ratio, wt%: layer of jelly candy mass 10–14; layer of pink creamy souffle 43–45; layer of white creamy souffle 43–45. Bottom of the third layer of the body contains a coating of chocolate glaze in amount of 8–9 wt% of the total weight of the body.

EFFECT: invention is aimed at improvement of organoleptic properties in part of taste and color.

4 cl, 4 tbl, 3 ex

Similar patents RU2706943C1

Title Year Author Number
THREE-LAYER CANDY (OPTIONS) 2021
  • Ivanova Tatiana Valerevna
RU2772494C1
SWEET 2015
  • Ivanova Tatyana Valerevna
RU2609372C1
METHOD FOR PRODUCTION OF FLOUR CONFECTIONERY PRODUCT BASED ON BISCUIT SEMI-PRODUCT 2016
  • Ivanova Tatyana Valerevna
RU2622722C1
TWO-LAYERED SWEETS WITH HONEY 2013
  • Ishemgulov Amir Minniakhmetovich
  • Ishemgulova Zukhra Ravilovna
  • Iskhakov Junir Galim'Janovich
RU2520647C1
CONFECTIONARY GOODS PRODUCTION METHOD 2012
  • Ivanova Tat'Jana Valer'Evna
RU2528011C2
WHIPPED SWEETS AND METHOD FOR THEIR PRODUCTION 1991
  • Аntonjan Вoris Мigranovich
  • Surovtseva Vera Ivanovna
  • Мyts Вoris Мaksimovich
  • Кotljarova Оl'Ga Vladimirovna
RU2019976C1
CONFECTIONERY TWO-LAYERED PRODUCT 2006
  • Ivanov Valerij Nikolaevich
  • Afanas'Eva Galina Andreevna
  • Vasil'Eva Nadezhda Gavrilovna
  • Sharafutdinova Rimma Akremovna
RU2325071C1
"LOMTISHKA" CONFECTIONARY PRODUCT 2014
  • Ivanov Valerij Nikolaevich
RU2564838C2
COMPOSITION FOR PREPARING SWEETS WITH WHIPPED CENTER "SUFLE KOKOSOVOYE" 1997
  • Porjadin V.I.
  • Korepanova G.D.
  • Kotenko M.V.
  • Nogina N.N.
RU2128442C1
CANDY 2006
  • Ivanov Valerij Nikolaevich
  • Sharafutdinova Rimma Akremovna
  • Afanas'Eva Galina Andreevna
RU2348163C2

RU 2 706 943 C1

Authors

Ivanova Tatiana Valerevna

Dates

2019-11-21Published

2019-07-16Filed