METHOD FOR PRODUCTION OF SWEETS BASED ON AERATED MASSES AND CANDY BASED ON AERATED MASSES (2 VERSIONS) Russian patent published in 2024 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Method for production of sweets based on aerated masses involves preparation of boiled out syrup, is carried out on the basis of cooking a mixture of syrups consisting of sorbitol syrup and topinambur syrup, by bringing to temperature of 115 °C and dry substances content of 84–85% with subsequent cooling to temperature of 45 °C, mixing swollen edible beef gelatine, pre-soaked in drinking water at temperature of 15 °C for 1.5–2 hours for swelling with subsequent heating to temperature of 60 °C, and mixtures of syrups are carried out at temperature of 45–50 °C. Then a potassium sorbate solution diluted in small volume of water at temperature 40 °C in ratio of 1:5 is added, then the obtained composition is whipped for 10–15 seconds at the first speed. Further, whey protein concentrate, maize starch, modified potato starch, carmine dye and “Cherry” dry flavouring agent are added to the composition, the obtained mixture is whipped at medium speed for 10–15 minutes until the whipped mass increases by 3–4 times compared to the initial mass and stable peaks are formed. Finished mass is moulded at temperature of 35 °C. Formed in the form of bundles, the ready mass is cut into semi-finished products, they are sprinkled with corn starch on all sides, the semi-finished products are left to stabilize for 24 hours, after conditioning, corn starch is completely removed from the surface of semi-finished products, after which glazing is performed using sugar-free milk chocolate. Also disclosed are two versions of aerated mass-based candy obtained using said method.

EFFECT: invention is aimed at increasing the shelf life of product to 12 months.

3 cl