METHOD FOR PRODUCING CONFECTIONERY WITH FILLING AND CONFECTIONERY WITH FILLING Russian patent published in 2023 - IPC A23G3/36 A23G3/54 A23P30/00 

FIELD: food products.

SUBSTANCE: invention is related to composite confectionery products characterized by a filled composition, to methods for forming these products. A method is proposed for production of a confectionery product with a filling in form of a candy, which is carried out by performing the following steps: preparing a sugar syrup for the shell of the mentioned confectionery product, followed by cooling, adding molasses, gelatine, flavours and dyes until a homogeneous mass for the shell is obtained, as well as saturating the obtained masses for the shell with air up to a density value of 0.2-0.25 kg/litre; simultaneous preparation of sugar-treacle syrup for the filling, followed by cooling, adding flavours and dyes until at least one homogeneous mass for the filling is obtained; shaping and depositing a candy from the two resulting masses for shell and filling, by means of a depositor with at least a double adjustable nozzle, and subsequent gluing to create a confectionery product with a filling inside; transportation with simultaneous gelation of said sweets; deboning the resulting sweets in a mixture of corn starch and powdered sugar; drying the received sweets. At the same time, the formation process consists of the following steps: dosing the mass for the shell, followed by formation of the first part of the outer layer of the mentioned confectionery product from it; dosing the mass for the filling with its subsequent entry into the first part of the outer layer; dosing the mass for the shell, followed by the formation of the second part of the outer layer from it and gluing it with the first part of the mentioned confectionery product in such a way that a shell is created from the outer layer and a core in its central part from the filling. At the same time, after drying the obtained sweets, the following stages are carried out: their sorting, packaging and storage. A confectionery product with a filling in the form of a candy, obtained by the specified method, is also proposed, which contains a flavouring agent and a dye in the mass for the filling and does not contain pectin and protein substances in said mass for the filling, it contains a flavouring agent “Strawberry natural” in the mass for the filling and Carmine dye as flavouring and colouring agents at the rate of consumption of raw materials per 1 kg of unpackaged products 0.07 wt.% and 0.04 wt.%, respectively, or flavouring “Natural Mango” and Cartamus extract dye at the rate of consumption of raw materials per 1 kg of unpacked products 0.0656 wt.% and 0.0437 wt.%, respectively, or flavouring "Natural Apple" and Chlorophyllin dye at the rate of consumption of raw materials per 1 kg of unpackaged products 0.0656 wt.% and 0.0437 wt.%, respectively, or flavourings "Natural Strawberry", "Natural Mango", "Natural Apple" and dyes Carmine, Cartamus Extract, Chlorophyllin at the rate of consumption of raw materials per 1 kg of unpackaged products, 0.02 wt.% and 0.01 wt.%, respectively, for each of the types of the mentioned additives.

EFFECT: group of inventions improves the quality characteristics of confectionery products with filling by providing variability of an extended range of their taste capabilities with a low viscosity filling structure, while simultaneously implementing a variability in the ratio of shell and filling volumes.

4 cl, 4 tbl