CONFECTIONARY PRODUCT AND METHOD FOR PRODUCTION THEREOF Russian patent published in 2024 - IPC A23G3/34 A23G3/36 A23G3/54 

FIELD: food industry.

SUBSTANCE: invention relates to non-gelatine coated confectionary products having a chewy core containing gellan gum, and to a method for production thereof. Disclosed is a confectionery product comprising a chewy core containing sugar, glucose syrup and gellan gum, a layer of at least partially amorphous caramel material surrounding said chewy core, where the sugar/glucose syrup ratio in the chewy core is from 54:46 to 49:51, in terms of the dry mass, wherein the layer of said at least partially amorphous caramel material contains sugar and glucose syrup, where the ratio of sugar/glucose syrup in the layer of said at least partially amorphous caramel material is from 55:45 to 48:52, in terms of dry mass, and wherein the glucose syrup used in the chewable material and/or in the at least partially amorphous caramel layer is characterized by a content of mono- and disaccharides in range of 25 to 35 wt.%, in terms of dry weight, and contains at least 19 wt.% of sugars having a degree of polymerisation DP more than 9, with respect to the total weight of the glucose syrup in terms of dry weight, and the chewable core does not contain hydrocolloids other than gellan gum. Also disclosed is a method of producing said confectionary product, involving the following steps: a) obtaining a chewy candy confectionary material containing sugar, glucose syrup and gellan gum, in which the sugar/glucose syrup ratio is from 54:46 to 49:51, in terms of dry mass, characterized in that the chewing core does not contain other hydrocolloids, except for gellan gum; b) obtaining a caramel material comprising at least partially amorphous sugar and glucose syrup, in which the sugar/glucose syrup ratio is from 55:45 to 48:52; c) combining the chewy confectionery material and the caramel material such that the caramel material surrounds the core of the chewy confectionery material; wherein the glucose syrup used in the chewing material and/or in the at least partially amorphous caramel layer is characterized by a content of mono- and disaccharides in range of 25 to 35 wt.%, in terms of dry weight, and contains at least 19 wt.% sugars having a degree of polymerisation DP more than 9, with respect to the total weight of glucose syrup in terms of dry weight; d) providing at least partial crystallisation of amorphous sugar caramel material.

EFFECT: invention is aimed at creation of non-gelatine confectionary products with gelatine-like, that is chewy texture.

9 cl, 11 tbl, 15 ex