THREE-LAYER CANDY (OPTIONS) Russian patent published in 2022 - IPC A23G3/36 A23G3/54 

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry. A three-layer candy is proposed, which is a molded body containing a layer made of candy jelly, made of granulated sugar, molasses, agar, aromatic component, dye and citric acid, as well as a second layer made of whipped candy mass made of agaro - sugar-treacle syrup, egg white, while the body additionally contains a third layer made of candy jelly mass, in this case, the ratio of the layers of the body is respectively 4.5:1.0:4.5, while the recipe composition of the candy jelly mass for the first layer additionally contains water, contains Banana as an aromatic component, and contains an aqueous solution as agar agar, contains natural dye "Toumerlik 0009" as a dye, and as citric acid it contains a 50% aqueous solution of citric acid, the recipe composition of the candy jelly mass for the third layer additionally contains water, as an aromatic component it contains the flavoring "Strawberry", and as an agar it contains a solution of agar in water, and as a dye it contains a natural dye "Carmine", and as a citric acid it contains a 50% aqueous solution of citric acid, while the recipe composition of the whipped candy mass for the second layer additionally contains the flavoring " Cream", and as the egg white, an aqueous solution of dry egg white. A three-layer candy is proposed, which is a molded body containing a layer made of candy jelly mass made of granulated sugar, molasses, agar, aromatic component, dye and citric acid, as well as a second layer made of whipped candy mass made of agaro - sugar-treacle syrup, egg white, and the body additionally contains a third layer made of candy jelly mass, while the ratio of the body layers is respectively 4.5:1.0:4.5, in this case, the candy jelly mass for the first layer additionally contains water, as an aromatic component it contains a flavoring agent "Melon", as an agar it contains an aqueous solution of agar, and as a dye it contains a natural dye "Toumerlik 0009", and as citric acid, a 50% aqueous solution of citric acid, the recipe for the semi-finished product of the jelly mass for the third layer additionally contains water, as an aromatic component contains the flavoring "Kurd strawberry", and as agar it contains an aqueous solution of agar, and as a dye it contains a natural dye "Carmine", as citric acid it contains a 50% aqueous solution of citric acid, while the recipe composition of the whipped candy mass for the second layer additionally contains the flavoring "Cream" , and as egg white aqueous solution of dry egg white. A three-layer candy is also proposed, which is a molded body containing a layer made of candy jelly made of granulated sugar, molasses, agar, an aromatic component, a dye, as well as a second layer made of a whipped candy mass made of agar-sugar - syrup, egg white, and the body additionally contains a third layer made of candy jelly mass, while the ratio of the body layers is respectively 4.5:1.0:4.5, in this case, the recipe composition of the candy jelly mass for the first layer additionally contains water, as an aromatic component contains the orange flavor, and as agar it contains an aqueous solution of agar, and as a dye it contains a natural dye "Annatto K7139", and as citric acid a 50% aqueous solution of citric acid, the recipe composition of the candy jelly mass for the third layer additionally contains water, as an aromatic component it contains a flavoring agent "Black currant", and as an agar it contains an aqueous solution of agar, and as a dye it contains a natural dye "Ecoplant extract violet", and as citric acid contains a 50% aqueous solution of citric acid, while the recipe composition of the whipped candy mass for the second layer additionally contains the flavoring" Cream ", and as the egg white an aqueous solution of dry egg white. In this case, a given ratio of the starting components is used. In the manufacture of jelly candy mass for the first and third layers, an aqueous agar solution contains agar in water at a ratio of 1:25. The body of the candy is coated with cocoa-containing glaze in the amount of 18 wt.% of the total weight of the body.

EFFECT: invention is aimed at improving the organoleptic properties in terms of taste and appearance, reducing the cost of products due to the absence of fat-containing components, increasing the shelf life, while expanding the arsenal of means for this purpose.

5 cl, 4 tbl