METHOD FOR PRODUCTION OF CONFECTIONERY PRODUCT AND CONFECTIONERY PRODUCT ITSELF Russian patent published in 2021 - IPC A23G3/36 A23G3/54 A23P30/20 A23P30/25 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. A method for confectionery production is proposed, providing for the production of aerated mass and jelly mass, co-extrusion of the aerated mass and jelly mass into a collagen shell with a thickness of 20 to 50 microns, while the aerated mass and jelly mass are fed into the collagen shell in a ratio, wt. %, (20-80):(80-20) dosed, and the twisting of the collagen shell is carried out immediately after co-extrusion, the formation of interconnected products in the form of a garland, its holding for at least 1.5 hours and slicing piece by piece with the receipt of a finished confectionery product in the size of “one bite”, at the same time, to obtain the aerated mass, the initial components are mixed in a given ratio, the resulting aerated mass has a viscosity of 5.78-8.26 Pa·s, the mass fraction of moisture is 10-25%, the content of reducing substances is 10-35%, pH 3.0-5.0, temperature 40-70°C, yield stress 4.28-7.14 Pa, and to obtain the jelly mass, the initial components are mixed in a given ratio, the resulting jelly mass has a viscosity of 0.22-0.30 Pa·s, yield stress 0.14-0.20 Pa, content of reducing substances 15-35%, temperature 50-70°C, pH 2.5-4.5. A confectionery product obtained by this method is also proposed, which is a co-extruded aerated mass with a jelly mass in a mass ratio (20-80):(80-20) in a collagen shell with a thickness of 20 to 50 microns in size “per bite”, while the aerated mass contains the following ratio of initial components, wt. %: water 25.76-32.48; molasses 23.59-32.84; gelatin 6.23-12; acidity regulator 0.24-1.0; moisture-retaining agent 2.46- 5.7; sugar is the rest, and has a viscosity of 5.78-8.26 Pa·s, a mass fraction of moisture of 10-25%, a content of reducing substances of 10-35%, pH 3.0-5.0, temperature 40-70°C, yield stress of 4.28-7.14 Pa, and the jelly mass contains the following ratio of initial components, wt. %: molasses 14-33.5; water 15-33; fruit puree 3-13.5; glycerin 3.4-5.2; gelatin 1.9-4.4; pectin 1,2-3,6; food acid 0,3-1,1; sodium citrate 0,2-0,8; vitamin C 0,01-0,1; sugar the rest, and has a viscosity of 0.22-0.30 Pa·s, yield stress 0.14-0.20 Pa, the content of reducing substances 15-35%, temperature 50-70°C, pH 2.5-4.5. At the same time, the aerated and/or jelly masses additionally contain flavorings and/or food dyes; additionally contain a filler selected from: fruit and berry crunches, and/or fruit and berry powders, and/or fruit and berry pieces, and/or drops, and/or smoothie drops, and/or knuspers, and/or air rice (air-puffed), and/or yogurt powders, and/or crushed nuts, and/or seeds edible plants; additionally contain vitamins, and/or vitamin premixes, and/or amino acids, and/or antioxidants. Jelly mass as a fruit puree contains berry and/or fruit puree. The moisture-retaining agent in the aerated mass can be selected from: sorbitol, and/or glycerin, and/or sodium lactate, and/or diacetin, and/or triacetin. The aerated mass as an acidity regulator contains edible acid and/or a mixture of them. At the same time, after exposure, glazing is carried out, the product additionally contains a glazier in the amount of 0.1-1.2, wt. %.

EFFECT: invention provides the creation of a “one bite” confectionery product in size with low external stickiness (adhesion), good internal adhesive strength and “splice” of the churned mass with jelly mass and with a collagen shell, original texture, stable shape, texture and color of the finished product during storage at temperatures up to 30°C, extended shelf life up to 14 months, easy and accurate dosing of active functional components, with stable active components during storage at temperatures up to 30°C.

16 cl, 1 tbl, 4 ex