METHOD FOR PRODUCING CANDY BASED ON WHIPPED MASSES AND CANDY BASED ON WHIPPED MASSES Russian patent published in 2022 - IPC A23G3/36 A23G3/50 

FIELD: foodstuffs.

SUBSTANCE: group of inventions relates to the food industry, in particular, to the confectionery industry, and may be used for producing candy based on whipped masses. Proposed is a method for producing candy based on whipped masses, involving the preparation of a connecting mix by mixing and simultaneously whipping sugar and molasses syrup, pre-boiled to a temperature of 123 to 127 °C and a dry solids content of 92 to 94%, with a prepared whipping agent, depositing the resulting connecting mix and a flavouring substance, followed by shaping and glazing candy pieces, wherein beef gelatin is used as whipping agent, produced in the form of gelatinous mass by adding artesian drinking water at a temperature of 15 °C followed by swelling and heating for 15 to 30 minutes to a temperature of 42 °C; before boiling the sugar and molasses syrup, citric acid and potassium sorbate are added thereto, and filling in the form of semi-finished salty caramel based on burnt sugar is used as a flavouring substance, constituting homogenised mass based on boiling down the sugar and molasses syrup with the addition of citric acid, artesian drinking water, sugar, agar-agar, or a complex food additive Avistol to a temperature of 116 °C and a dry solids content of 82±5%; the resulting hot mass is mixed with table salt Extra, a 25% solution of potassium sorbate created by dissolving granular potassium sorbate in artesian drinking water at a temperature of 35 °C, and semi-finished burnt sugar produced by boiling sugar with citric acid while constantly stirring and bringing to a temperature of 160 to 165 °C followed by cooling to 80 °C; then, in the process of homogenisation of the resulting composition, agar-agar or a complex food additive Avistol is added, the mass is cooled to a temperature of 20±5°C, wherein the deposition is done in the shape of bundles of the white connecting mix with the central filling, then held for 30 minutes at a temperature of 22 to 25 °C, dried, sprinkled with corn starch on all sides, the continuously fed bundles are cut into workpieces, separated, and then glazed with dark chocolate. Also proposed is candy based on whipped masses, produced by the above method from sugar, maltose starch molasses, artesian drinking water, citric acid, potassium sorbate, beef gelatin with dark chocolate and a semi-finished salted caramel filling based on burnt sugar, at the following initial ratio of components, wt.%: beef gelatin 1.86; artesian drinking water 8.61; maltose starch molasses 9.28; sugar 23.21; citric acid 0.09; potassium sorbate 0.09; dark chocolate 36.67; semi-finished salted caramel filling based on burnt sugar 20.19, wherein the semi-finished salted caramel filling based on burnt sugar contains sugar, artesian drinking water, citric acid, maltose starch molasses, table salt Extra, potassium sorbate, agar-agar, or a complex food additive Avistol, burnt sugar at the following initial ratio of components, wt.%: sugar 46.7; artesian drinking water 10.7; citric acid 2.7; maltose starch molasses 22.5; food salt Extra 2.7; potassium sorbate 0.3; agar-agar or complex food additive Avistol 0.9; burnt sugar 13.5.

EFFECT: creation of candy based on whipped masses with better qualitative characteristics, with a soft structure, uniform porosity, capable of retaining the shape, with an extended shelf life, as well as the expanded range of available candy based on whipped masses.

2 cl