METHOD FOR OBTAINING FONDANT CANDIES Russian patent published in 2022 - IPC A23G3/34 

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry. The proposed method for producing fondant sweets provides for obtaining a protein-polysaccharide mixture (PPM) consisting of soy protein isolate, sodium carboxymethylcellulose, gum arabic and pectin, and water, followed by heating the mixture to a temperature of 80-90°C and swelling for 40-60 min. The resulting PPM is divided into 2 equal parts. The first part is mixed with a vegetable oil selected from sunflower, sesame, rapeseed, linseed, walnut oils and mixtures thereof, and churned for 10 minutes to obtain PPM -encapsulated vegetable oil. Glucose is introduced into the second part of the BPS and mixed. The resulting syrup is boiled until the temperature of the syrup reaches 110-112°C. Molasses and vegetable oil encapsulated in PPM are introduced into the boiled syrup; the mass is boiled until the temperature of the mass reaches 116-120°C, then cooled to 98-100°C, vanilla essence is added, knocked down and sent for molding. The initial components are taken in a certain mass ratio.

EFFECT: invention is aimed at reducing the crystallization time of fondant.

1 cl, 1 dg, 3 tbl, 9 ex