METHOD FOR PRODUCTION OF SWEET CONFECTIONARY GOODS SUCH AS SOFT CANDY IN A STRAW Russian patent published in 2021 - IPC A23G3/56 

FIELD: food industry.

SUBSTANCE: invention relates to the confectionery industry. Method for production of a sugar confectionary product of the soft sweet type in a straw involves selection and preparation of components. One takes glucose, glucose syrup, sugar, acidity regulator citric acid, taste-and-flavor additive "vanilla taste", or "apple taste", or "grape taste", or "mango taste", or "strawberry taste", or "orange taste". One performs preparation of candy mass containing glucose, glucose syrup and sugar, with boiling out of mixture during 45–50 minutes till temperature 123–130 °C in a vacuum boiling device. At the end of the confectionary mass is cooled to 35–45 °C and then mixed with citric acid, flavoring additive. Produced candy mass is molded into plastic straws and packaged. Components are taken, wt%: glucose – 70.2; glucose syrup – 15; sugar – 14; acidity regulator citric acid – 0.6; flavor additive – 0.2. Natural dye can additionally be added.

EFFECT: invention allows producing a soft candy with improved consumer and organoleptic properties, softness and plasticity of the ready product, as well as expanding the range of soft sweets in an original package in the form of a straw, ensuring the absence of contact of hands, in particular, of children with candy mass.

1 cl, 2 tbl, 2 ex