METHOD FOR THE PRODUCTION OF FONDANT CANDIES Russian patent published in 2022 - IPC A23G3/00 A23G3/36 A23L33/10 

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry and can be used for the production of sweets with fondant shells. A method for the production of fondant candies is proposed, in which, first, granulated sugar is dissolved in water at a ratio of 70:30, then soluble dietary fiber and oatmeal are diluted in water at a ratio of 1:5, the resulting mixture of granulated sugar, oatmeal, soluble dietary fiber and water to a solids content of 80%, then starch maltose syrup is added to the resulting syrup with or without the addition of sweetened condensed milk and vegetable fat, followed by boiling the mixture to a solids content of 90%, after which the resulting mass is fed into a fondant churning machine in order to obtain a homogeneous fine-crystalline fondant mass, the temperature of which after churning is 80°C, then the resulting fondant mass is kneaded in a tempering machine until a homogeneous consistency of at least 30 min at a temperature of 80°C with or without adding flavoring and aromatic additives in the form of E471 emulsifier, flavorings, lactic acid and sorbitol with constant stirring, after which the finished fondant mass is molded by casting into starch molds, after structure formation fondant sweets are freed from starch, blown and sent for glazing with milk, or dark, or bitter chocolate or icing, while the initial components are taken in the following ratio, wt.%: granulated sugar 25.0-50.0; milk, or bitter, or dark chocolate or glaze 20.0-30.0; condensed milk with sugar 0.0-20.0; oatmeal 1.0-12.0; molasses starch maltose 5.0-12.0; vegetable fat 0.0-6.0; soluble dietary fiber 1.0-14.0; sorbitol 0.0-1.5; emulsifier E471 0.0-1.0; flavors 0.0-0.5; lactic acid 0.0-0.5. At the same time, soluble dietary fibers from wheat or corn starch with a total fiber content of up to 85% are used as soluble dietary fibers.

EFFECT: invention is aimed at increasing the nutritional value and biological value of the product, expanding the range of preventive confectionery products, reducing sugar content, increasing taste indicators by eliminating the sugary-sweet taste characteristic of fondant sweets, ensuring stable humidity and high shelf life and freshness of products.

2 cl, 7 tbl, 3 ex