METHOD FOR APPLYING SUGAR COATING AND PRODUCT COATED IN THIS WAY Russian patent published in 2023 - IPC A23G3/20 A23G3/26 A23G3/54 

FIELD: confectionery.

SUBSTANCE: invention relates to the formation of a hard sugar shell on the bodies of confectionery. A method is proposed for applying a hard sugar shell, made essentially without a film former, to a confectionery product, in this case, the sugar shell contains a film coating, and the confectionary product contains a body, wherein the method includes a coating cycle to provide a coating layer to produce sugar film coated bodies; while the coating cycle includes: a) mixing the shells in the coating tank, b) supplying drying gas to the coating tank, the drying gas providing the drying rate to remove moisture in the coating tank; c) spraying the wet sugar syrup at a spray rate, in a finely dispersed state, onto the shells while agitating the shells and while applying drying gas around the shells in a coating tank to produce wet coated shells having a wet coating, the sugar syrup containing crystallizing sugar, the spray rate providing a moisture addition rate higher than the drying rate in the coating tank; and d) after forming a wet coated body, reducing the wet sugar syrup spray rate when the drying gas is supplied to ensure the moisture addition rate is lower than the drying rate in the coating tank, whereby the wet coated bodies lose their moisture to form a sugar coated body. A method is proposed for applying a hard sugar shell, made essentially without a film former, to a confectionery product, in this case, the shell contains a sugar coating, and the confectionary product contains a body, wherein the method includes a coating cycle; while the coating cycle includes: a) mixing the shells in the coating tank, b) supplying drying gas around the shells, the drying gas providing the moisture drying rate in the coating tank; c) spraying the wet sugar syrup at a spray rate, in a finely dispersed state, onto the shells while agitating the shells and while applying drying gas around the shells in a coating tank to produce coated shells having a base layer of sugar, the sugar syrup containing crystallizing sugar, the spray rate providing a moisture addition rate lower than the drying rate to remove moisture in the coating tank, wherein the coated hulls are further coated with an outer coating layer using an outer coating method, whereby the method for applying the outer coating includes: i) mixing the shells in the second coating tank; ii) supplying the second drying gas to the second coating tank, the drying gas providing the second drying rate to remove moisture in the second coating tank; iii) spraying the wet sugar syrup at the second spray rate, in a finely dispersed state, onto the coated shells while agitating the coated shells and while applying drying gas around the coated shells to produce wet coated shells having a wet coating, the second spray rate providing the second moisture addition rate higher than the second drying rate in the coating tank; and d) after forming a wet coated body, reducing the second wet sugar syrup spray rate when the second drying gas is supplied to ensure the second moisture addition rate is lower than the second drying rate for moisture removal in the second coating tank, whereby the wet cover loses its moisture. A confectionery product is proposed coated with a sugar shell by the indicated methods, containing a confectionery body, a sugar shell layer, a transition layer and a colored layer, moreover, the colored layer contains a dye while the colored layer is adjacent to the transition layer, which is adjacent to the layer of the sugar shell; in this case the transition layer has a thickness of less then 15 microns. A confectionery product is also proposed coated with a sugar shell by the indicated methods, containing a confectionery body and a hard sugar layer, the hard sugar layer comprising an outer sugar layer and an inner sugar layer, wherein the hard sugar layer has the thickness of the hard layer and the outer sugar layer has the thickness of the outer layer, wherein the hard sugar layer has the ratio of the thickness of the outer layer to the thickness of the hard sugar layer from 0,1 to 0,4.

EFFECT: process for producing a hard sugar coating on confectionery products that takes less time and/or requires less coloring additives and does not contain components that negatively affect the sensations upon consumption, such as film formers.

19 cl, 6 dwg, 1 tab, 1 ex