TECHNOLOGY AND COMPOSITION OF UNGLAZED CANDIES WITH FRUIT FILLER Russian patent published in 2019 - IPC A23G3/36 A23L21/10 

FIELD: food industry.

SUBSTANCE: invention relates to the confectionery industry. Disclosed are two versions of composition of unglazed candies with candied fruit or dried fruit in a jelly body or in a fruit-and-jelly body. Also disclosed are three versions of the method for production of unglazed candies with a fruit filler with the above compositions depending on the type of gelling agent used. Method is implemented in several consecutive stages. At the first stage one performs mixing of jelly or fruit-and-jelly mass ingredients in a vessel with mixers, then produced mass is boiled out in boiling pot at temperature 104–109 °C until dry substances (DS) content when using carrageenan DS=78–80 %, pectin DS=72–76 %, agar DS=75–77 %. At the second stage, the boiled mass is cooled in the storage container until the casting temperature is reached, wherein when using carrageenan temperature is equal to 90–95 °C, pectin – up to 78–85 °C, agar – 50–60 °C. At the cooling stage, citric acid is added to the mass to achieve a certain pH, which must be equal to 3.6–4.2 for carrageenan and agar, and 2.8–3.6 for pectin. At the third stage, the obtained mass is directed into the casting machine and casting is performed into silicone molds, filling them by 30–40% of the volume. At the fourth stage candied fruits or dried fruits are spread on the produced mass. At the fifth stage, the second casting is performed in the casting machine and the entire remaining volume of the silicone mold is filled with the mass. At the sixth stage cooling and structure-formation chambers are used to cool sweets for structure formation at air temperature of 15–18 °C for 20–30 minutes when using carrageenan, 15–18 minutes when using pectin and 40-90 minutes when using agar. At the seventh stage one performs beating out the obtained candies from molds, powdering of candies with starch and their drying.

EFFECT: invention allows to produce sweets combining jelly elastic structure of the body with a dense structure inherent to dry fruits and candied fruits, having useful properties due to selected jellying agents and reduced caloric content relative to traditional dried fruits in chocolate.

8 cl, 4 ex