Sweetmeats and confectionery and marzipan and coated or filled products (A23G3)

A   Human necessities(305254)
A23G3                 Sweetmeats; confectionery; marzipan; coated or filled products (chewing gum a23g0004000000)(2084)
Production method of candies on basis of the nougat mass // 2614814
FIELD: food industry.SUBSTANCE: proposed production method of candies on the basis of the nougat mass with contrasting marble pattern with wavy shimmering comprising sugar syrup preparing, its boiling, simultaneous downing the sugar syrup together with egg white diluted with water, mixing the whipped egg mass with lecithin mixture, sugar, dry dairy products, flavoring, candy mass cooking, subsequent formation of moulding from the candy mass, cooling, cutting into separate casings, casings wrapping in the label, consumer and transport packaging. Drop-shaped pieces of chocolate glaze which are previously cooled to 0°C -20°C are added to the candy mass with a temperature of 85-95°C before feeding it to the layer moulding via distributor equipped with silicone guide shafts, by controlling the distributor shaft rotation speed. Chocolate glaze pieces mass which is introduced into the candy mass is not more than 30% of the candy mass total weight, and the layer temperature after moulding on the shafts is within 45-55°C, then the candy mass layer cooling is made to a temperature of ±202°C in the refrigerator.EFFECT: obtaining end products within the casings of which a contrast marble pattern with wavy shimmering is formed which expands the assortment of candies on the basis of aerated mass of nougat type.3 ex
Zefir production method // 2614373
FIELD: food industry.SUBSTANCE: invention is related to the field of food industry, in particular, to its confectionary branch. The method of zefir production comprises preparing zefir-agar isomalto-treacle syrup, for which purpose dry powdered agar is mixed in the technological vessel with water of the temperature of 15°C at mash ratio of 1:30, and left to swell for 1 hour, then the swollen agar is quickly dissolved under heating in the digester with the stirrer, isomalt is added, after its complete dissolution, the molasses preheated to the temperature of 60°C is introduced. The mixture is boiled out in the cooking coiled column at t = 110°C until the weight fraction of dry substances is 85 ± 0.5%, and is cooled in the tempering machine to t = 94 ± 1°C. To prepare the whipped mass, dry egg albumen is soaked in warm water of the temperature of 35-40°C at a dry albumen - water ratio 1: 3 for 20-30 min. Further isomalt is mixed with concentrated apple puree, with adding reconditioned egg albumen, whipped in the beating machine for 4-5 min, more egg albumen is added, whipped for 5 minutes, then citric acid, vanilla essence, isomalto-agar-molasses syrup are added and stirred for 2-3 min to evenly distribute the recipe components. The ready whipped mass is moulded by way of deposition by meams of the zefir-depositing machine on trays, sent to curing, drying, starch dusting, is cooled and packaged. Zefir is prepared at the following ratio of the recipe components, wt %: isomalt 51.18, agar 0.56, molasses 9.46, egg albumen 5.50, concentrated apple puree 33.04, citric acid 0.25, vanilla essence 0 01.EFFECT: method of zefir production allows to obtain zefirs of functional purpose with the reduced energy value, increased nutritional value, having a pleasant taste, aroma, delicate and soft texture, the whipped mass having well-fixed structure.1 tbl
arshmallow mass production method // 2614027
FIELD: food industry.SUBSTANCE: invention refers to confectionary production. The marshmallow mass production method consisting in mixing of semifinished product beaten up under compressed air pressure from sugar, apple puree and egg white with boiled agar-sugar-treacle syrup with further addition of lactic acid, essences and dye. The dye is an aqueous or aqueous-alcoholic extract produced at the temperature of 30-50°C of the amaranth pre-dried leaf mass of Valentine varieties at a dosage of 1.8-2.9 kg for 100 kg of marshmallow mass. The aqueous or aqueous-alcoholic extract is produced from the previously dried amaranth leaf mass of Valentine varieties by grinding to the particle size of not more than 0.3 mm, by mixing with water or 40% alcoholic solution in weight percents of 1:(8-10), extraction with stirring with frequency 60 min-1 for 45-50 minutes at the temperature of 30-50°C with centrifugate separation.EFFECT: invention results in an increase of marchmallow mass consumer properties, giving it pink color by adding of natural origin dye and antioxidant activity, and in resource base expanding.2 cl, 1 tbl, 1 ex

ethod of soft caramel production // 2612811
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry. Method provides for mixing of water and protein-polysaccharide mixture from milk whey, sodium alginate, arabic gum and carageenan with subsequent heating of the mixture to temperature of 60°C and swelling for 30-60 minutes. Then sugar sand is introduced into swollen protein-polysaccharide mixture and mixed. Produced syrup is boiled to temperature of 80-90°C for 5-6 minutes. Fat and mixture are added to boiled syrup and mixed for 1-2 minutes. Then treacle, salt and vanillin and mass are boiled for 10-20 minutes to temperature of 125-137°C. Besides, at least for half of the boiling time the mass is exposed to ultrasonic acoustic field, then sent for cooling and molding. Fat is butter, or coconut oil, or confectionary fat, and mixture components are taken at certain mass ratio.EFFECT: invention makes it possible to increase shelf life of an item and to reduce process duration.2 dwg, 1 tbl, 3 ex
ethod for producing fruit bars // 2612784
FIELD: food industry.SUBSTANCE: for producing fruit bars, fruits are inspected, washed, peeled, cut into slices and / or pieces, blanched and dried. After blanching, the prepared fruits are saturated with sugar in sugar syrup with the concentration of 50%, at the sugar syrup temperature of 90-100°C, during the maintaining time of 1 to 20 minutes in said sugar syrup and at the ratio of the syrup and the fruits 1:1. The sugar syrup heating is stopped, and the fruits are maintained within 10 to 20 minutes at the room temperature until the mass fraction of dry substances in the sugar syrup is equal from 24 to 28%. The fruits are separated from the syrup and fed to drying, which is performed using the infrared radiation at the temperature from 70 to 75°C, during the time sufficient to allow the fruit mass loss by 70%, and to provide the final fruit humidity up to 20-25%. The resulting semifinished products are used for subsequent production of fruit bars, which can be stored in kraft bags the entire off-season. The semi-products are loaded into the digester, sugar is added at the ratio of one part per three parts of semifinished products, and boiled out for 20-25 minutes at 80°C with continuously stirring. The resulting finished fruit mixture is cooled to the temperature of 60-70°C. The mixture is loaded from the boiler into the former, in which several ropes are extruded through a die onto a conveyor. The guillotine cuts off a predetermined length of a rope depending on the parameters of a fruit bar obtained. The moulded fruit bars are fed to a mesh conveyor where they are first sprayed with alcohol, and then fed to the cooler with the temperature of -10°C, which allows to remove the residual moisture on the surface of each. The fruit bars pass through the infrared portal for providing their instant sterilisation. Said bars come to the storage table, from which by means of a pusher they are sent to the machine for their packaging.EFFECT: invention provides obtaining fruit bars with maximum preservation of biologically active substances and valuable vitamin raw materials of the initial product, along with improving their shelf life up to 24 months and reducing production costs.12 cl, 3 tbl
Hematogen // 2611636
FIELD: food industry.SUBSTANCE: hematogen contains black food albumin, starch syrup, condensed milk with sugar, granulated sugar characterised in that it additionally comprises chlorophyll-carotene paste of conifer needles, wherein the hematogene components are in a specific ratio by weight %.EFFECT: increasing the biological value and improving the organoleptic properties of hematogen, expanding the hematogen products range.1 tbl
Snack food product // 2609881
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to a food product of snack type. Product comprises following ratio of components, wt%: low-saccharified molasses – 5–10; filler – 70–85; starch – 5–10; salt – balance.EFFECT: invention enables to reduce sugar content of food product, enhance its biological value, maintain given shape of product, promotes recovery of haemoglobin, iron, red blood cells, improves operation of brain, memory, concentration of attention, thinking, increases biological activity, improves life tonus of organs and body systems, cell nutrition.3 cl, 8 ex
Sweet // 2609372
FIELD: food industry.SUBSTANCE: invention relates to the field of food industry and can be used in confectionery, namely in manufacturing chocolate sweets with the shell and filling predominantly of the "truffle" type. The sweet comprises a body consisting of a shell made of sweet mass based of the semi-finished product of praline mass, vegetable fat and lecithin, and filling made of whipped sweet mass. The body is covered with cocoa-containng glaze, on which dusting is posted, consisting of the mixture of cocoa powder and powdered sugar in ratio 1: 1. Wherein the semi-finished product of praline mass contains cocoa mass, food salt, vanilin, vegetable fat, powdered whole milk, powdered sugar.EFFECT: sweet has high consumer properties, is less susceptible to deformation during impact, has original flavour characteristics.4 cl, 5 tbl

ethod of making confectionary product (versions) // 2606527
FIELD: food industry.SUBSTANCE: invention relates to production of confectionary products, which contain brittle sweet layer. Disclosed is a method of making confectionary product involving following steps: a) mixing confectionary mass containing at least 80 wt% of sweetener; b) melting of confectionary mass so that molten mass does not contain a sweetener in crystalline form; c) crystallising confectionary mass so that at least 60 wt% of sweetener in confectionary mass is in crystalline form; and d) moulding confectionary mass, where melting confectionary mass is performed at temperature of 40–190 °C; crystallisation of confectionary mass is performed at temperature 50–180 °C; and steps of mixing, melting and crystallisation are carried out in an extruder. Also disclosed is a method of making multilayer confectionary product, involving: a) making at least one brittle layer of confectionary product containing at least 80 wt% of sweetener, where at least 60 wt% of sweetener is in crystalline form; b) a step of making at least one additional layer (stratum) of confectionary product, which is a chewing layer; and c) a step for combination at least one brittle layer of confectionary product and at least one additional layer.EFFECT: invention enables to obtain a confectionary product having a crispy consistency available for consumer.19 cl, 6 dwg, 6 tbl, 14 ex

Functional confectionary mixture for production of marzipan // 2605195
FIELD: food industry.SUBSTANCE: invention relates to production of confectionary products. Disclosed is functional confectionary mixture for production of marzipan containing sweetening component, molasses, ground nut apricot, flavoring component and filler in form of flour, at that additionally contains ground almonds and pumpkin seeds, taken in ratio of apricot kernel as 1:4:3, and as a sweetener contains erythritol, as-flavour component contains powder of fried amaranth seeds, as filler is lentil and rice flour mixture pre-calcinated at temperature of 110-130°C taken in ratio 3:1, with following initial components ratio, wt%: mixture of almond kernels, pumpkin seeds and apricot 30-32; molasses - 17-19; erythritol - 28-30; mixture of lentil and rice flour - 16-18; powder from amaranth roasted seeds - 5-7.EFFECT: invention consists in reduction of caloric content, sugar capacity, higher content of protein, amplifying of taste and flavour properties, increase storage life.1 cl, 2 tbl

ethod for production of multi-colour caramel mass, coloured in cherry-red and green colours // 2602294
FIELD: food industry.SUBSTANCE: disclosed is method for preparation of multi-colour caramel mass, coloured in cherry-red and green colours, involving preparation of sugar-molasses syrup boiling out, cooling, introduction of colouring agent and acidifier and kneading, wherein dye of cherry-red colour gamma is presented by aqueous-alcoholic extract of amaranth of Valentina grade leaf mass in amount of 3.6-4.6 kg per 100 kg of caramel mass, dye of green colour is presented by ethanolic extract of amaranth of Valentina grade leaf mass in an amount of 3.8-4.8 kg per 100 kg of caramel mass. At that, amaranth extracts are produced in two stages: at first is extraction of red pigment with 40 % water-alcohol solution of previously dried and milled amaranth of Valentina grade leaf mass and supernatant fluid separation by centrifugation, at second is extraction of green pigment with 96 % ethyl alcohol from sediment obtained at first stage.EFFECT: invention is aimed at improvement of consumer properties, including organoleptic indices and biological value of caramel, wider range and raw material sources for its production.1 cl, 1 tbl, 5 ex

Composition for production of confectionary dough // 2602286
FIELD: food industry.SUBSTANCE: invention relates to confectionary food industry. Composition for producing confectionary dough, containing sugar powder, vegetable oil, lecithin, cocoa powder, wherein it additionally contains sunflower flour with fat content of 7-12 wt%, treated by conductive method at 55-60°C with exposure time 30-60 minutes, and dry milk whey, as vegetable oil it contains deodorised refined sunflower oil, with following ratio of components, wt%: sunflower flour with the fat content of 7-12 wt%, treated by conductive method at 55-60 °C with exposure time 30-60 minutes 20-31; dry milk whey 5-20; powdered sugar - 20-28; deodorised refined sunflower oil 25-34; lecithin 3-6; cocoa powder 2-15.EFFECT: invention improves nutritive value of confectionary dough, implementing composition, by lowering temperature of processing components introduced when mixing.1 cl, 5 tbl

Composition for production of confectionary paste based on fructose // 2602284
FIELD: food industry.SUBSTANCE: invention relates to confectionary food industry. Proposed is a composition for producing paste containing fructose, vegetable oil, lecithin, cocoa powder, herewith it additionally contains sunflower flour with the fat content of 7-12 wt% treated by a conductive method at 55-60 °C with the exposure time of 30-60 minutes, and dry milk whey, the vegetable oil it contains is deodorized refined sunflower oil in the following proportions, wt%: sunflower flour with the fat content of 7-12 wt% processed by a conductive method at 55-60 °C with the exposure time of 30-60 minutes 20-31; dry milk whey 5-20; fructose 11-17; deodorized refined sunflower oil 25-34; lecithin 3-6; cocoa powder 2-15.EFFECT: invention ensures enhancement of nutritive value of the confectionary paste implementing the composition by reducing the treatment temperature of introduced components when mixing.1 cl, 5 tbl
Fruit-and-nut bars // 2600754
FIELD: food industry.SUBSTANCE: invention relates to confectionary branch of food industry and can be used in producing functional food products. Fruit-and-nut bar contains following components, wt%: dried apricot - 17.0; grapes - 38.0; dried cherry - 5.0; dried cranberries - 5.0; dried apple - 17; ascorbic acid - 0.2; coconut oil - 3.0; lecithin - 0.7; almonds - 5.0; hazelnuts - 5.0; flavouring agent - 0.1; waffle wafers - 4.0.EFFECT: invention improves consumer properties and quality of fruit-and-nut bar, reduces caloric content, improves organoleptic properties.1 cl

Process for making low-calorie confectionery product and confectionery product // 2600692
FIELD: food industry.SUBSTANCE: invention relates to confectionary products and method for production thereof. Invention discloses confectionary products and a method for production of confectionary product comprising a step of mixing thermodynamically stable mixture of water, surfactant, auxiliary surfactant and a fat phase to a confectionary mass, wherein surfactant is selected from fatty acids, glycerol fatty acid esters, monoglycerides, diglycerides, polyoxyethylene sorbitan esters, propylene glycol mono- or diesters, phospholipids, lecithins, such as enriched, fractionated enzymatic lecithins, enzymatic modified sunflower lecithin, hydrolysed, hydroxylated lecithins, sugar esters, sugar ethers, sucrose esters, polyglycerol esters, polyglycerol-polyricinoleate (PGPR) sorbesters, polysorbates and mixtures thereof, and where auxiliary surfactant is selected from n-butyl lactate and other esters with short chain carboxylic acids containing from 1 to 8 carbon atoms.EFFECT: invention enables to obtain low-calorie confectionary products.15 cl, 4 dwg, 3 ex

arshmallow production method // 2600686
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionary industry. Disclosed is a marshmallow production method, which includes preparation of sugar-molasses syrup with a structure-forming agent, preparation of a solution based on dry egg albumen, mixing 1/2 of recipe quantity of granulated sugar and reconditioned egg albumen with puree, whipping puree-like mass, adding lactic acid, sugar-molasses syrup with structure-forming agent and remaining part of reconditioned egg albumen, mixing, preparation of marshmallow mass, wherein structure-forming agent used is furcellaran, puree used is a mixture of quince puree and medlar in ratio 2:1, beating is carried out at rate gradient of 80-85 s-1, additionally with lactic acid, amber acid is added, taken at a ratio of 1:7, with following ratio of components, wt%: granulated sugar 40.5-42.0; furcellaran 4.2-4.5; molasses - 16-20; dry egg albumen 7-9; mixture puree of quince and medlar 25-30; mixture of amber acid and lactic acid 0.8-1. Puree of quince and medlar used is obtained by treating fruits with microwave energy with frequency 2,250 MHz, at power 800 W in two stages, wherein at first stage fruits are treated for 2-2.5 minutes to final temperature of heating initial raw material of 80 °C followed by rubbing and finishing, and at second fruits are treated for 1.5-2.0 minutes to final temperature of puree of 85 °C and dry substances content of 25-28 %.EFFECT: invention is aimed at improving nutritive value of marshmallow owing to enrichment thereof with food fibres, vitamins and mineral substances, high antioxidant properties, as well as reduced calorie content.1 cl, 1 dwg, 1 tbl, 3 ex

Composition for sports bars // 2599821
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionary, and can be used for production of sugary confectionary products for people involved in fitness exposed low power loads. Composition for sports bars has following composition, wt%: beer yeast autolysate - 10-13, amber acid - 0.8-1.2, L-carnitine - 0.6-0.9, flour mixture of garbanzo and CO2-coffee extraction cake at a ratio of 7:1 - 40.0-42.0, molasses - 16.0-22.0, powdered hemoglobin - 4.0-6.0, dihydroquercetin - 8-12, dry extract of licorice roots - 2.0-3.0, citric acid - 0.02-0.05, glycerine - 0.3-0.6, sugar - up to 100 %.EFFECT: invention allows to manufacture a product with improved organoleptic and ergogenic properties.1 cl, 1 tbl, 3 ex

ethod for production of milk sweets with step of blowing with dried air // 2599642
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionary industry, and can be used for producing sugar confectionery goods. Disclosed is a method for production of milk sweets, involving preparation of raw material, preparation of recipe mixture in a boiling tank by mixing granular sugar, molasses, water and condensed milk, followed by boiling obtained mixture and adding at end of boiling flavouring agents to and butter, moulding produced mass by its distribution at cooling table with subsequent rolling to obtain a layer of equal height, cutting layer in lengthwise and crosswise directions to obtain separate of candy bodies and packing, wherein before packing candy bodies are additionally blown with air with low moisture content, treated in suction-and-exhaust apparatus and in a dryer, wherein method uses two air ducts, three air valves, one device for blowing of candy bodies, one air removal device, one air duct for ambient air intake.EFFECT: higher quality of milk sweets by elimination of moisture on walls of candy bodies and sticking of packing paper to candy bodies.1 cl, 1 dwg
ethod for production of chocolate dragee with filling // 2597245
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionary production, and can be used for production of sugary confectionary products. Disclosed is a method for production of chocolate dragee with filling, in which first syrup is prepared for fruit mass by boiling using sugar, molasses, water and preserving agents, then the dried fruit grinding is performed by means of industrial meat mincing machine and their mixing with syrup at a ratio of 90 % of dried fruits and 10 % syrup, then there is formation of dragee core with mass of 8-9 g of the obtained mixture using extrusion moulding machine and their drying, then sugar-molasses syrup is prepared and rolling sugar powder on the core is performed by means of drageeing drum using sugar-molasses syrup with process stop, thus creating strong case due to creation on the core of uniform sugar coating, whereupon panning of cases with glaze based on chocolate is performed in dragee drum with periodic air supply with further process stop, then glazing of obtained dragee is performed in dragee drum with portioned addition of polishing mixture with variable feed of cooling and drying air, finishing step is packing and packaging of finished product.EFFECT: invention is aimed at creation of identical by size uniform cores of sweets, respectively, and sweets themselves, having strong case, preserving a sufficient amount of useful elements and vitamins, as well provides the possibility of changing composition of filling, thus allowing to provide additional taste properties to candy.10 cl

Laver-snack made of laver and cereal sheets and process of producing the same // 2597187
FIELD: food industry.SUBSTANCE: invention relates to a snack made of laver and process of producing. Applying a bonding solution to a cereal sheet. Layering a laver sheet on the cereal sheet applied with the bonding solution. Pressing the cereal sheet and the laver sheet to bond them together and prepare a double-layer sheet. Applying oil on the double-layer sheet. Sprinkling seasoning on the applied oil. Roasting the double-layer sheet sprinkled with the seasoning in an oven. Cereal sheet comprises about 1 part by weight to about 100 parts by weight of rice powder based on 100 parts by weight of starch.EFFECT: obtained product has a crunchy texture without hardness, reduced caloric content and extended shelf life.18 cl, 3 dwg, 8 ex

ethod for production of creamy-whipped mass for sweets and filling for flour confectionary products // 2596263
FIELD: food industry.SUBSTANCE: disclosed is a method for production of creamy-whipped mass for sweets and filling for flour confectionary products, including preparation of raw material for production, preparation of a fatty mixture, whipping of the fatty mixture with dry recipe ingredients and taste-and-aroma additives, mixing of the recipe mixture with molasses during whipping, moulding and cooling of the obtained creamy-whipped mass, wherein the fatty product is first plasticised at 30 °C, after which it is whipped in beater during 1-2 minutes at rotation frequency of mixers 2.5-3.3 s-1, after which one introduces into the beater the required, according to the recipe, dry and taste-and-flavour additives, mixes them for 1-2 minutes till uniform consistency, and then introduces into the recipe mixture heated to a temperature of 30-32 °C syrup and continues the whipping process under the effect of compressed air pressure of 5 atm. during 40-60 seconds at rotation frequency of mixers equal to 4.2 s-1; shaping of the whipped cream mass is performed by sedimentation or spreading; ready products are cooled in the refrigeration chamber at a temperature of 8-10 °C; the creamy-whipped mass is prepared at the specified recipe components content.EFFECT: invention ensures improvement of the ready product quality due to improvement of its organoleptic and physical-chemical indices, nutritive value, reduction of sugar capacity process duration, expansion of the range of products, reduction of cost of finished products.1 cl, 2 tbl, 8 ex

Confectionary coating // 2595505
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionary industry, and can be used when forming bodies of confectionary products. Disclosed is a confectionary coating comprising dried figs, fat component, wherein said coating additionally comprises dried ground cherries, taken in ratio with figs of 2:3, and quince water concentrate, produced by vacuum boiling of quince syrup to achieve dry substances content of no less than 75 %, and fat component is also powdered peanut butter with following ratio of initial components, wt%: figs 39-45; ground berry 26-30; quince water concentrate 8-12; powdered peanut butter 17-23. wherein ground cherries and figs are dried by infrared drying at temperature of 56-58 °C for 18-20 minutes, with subsequent homogenisation to consistency with particle size of not more than 50 mcm.EFFECT: invention ensures improved rheological and organoleptic properties of confectionary coating, higher calorific value and functional properties.1 cl, 1 tbl, 3 ex

Poppy filling for confectionary products // 2595502
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used as a composition for preparation of filling in production of flour confectionery products. Poppy filling contains poppy, sand sugar, natural honey, strained dried dates and cape gooseberry, dried by infrared drying at temperature of 55-58°C for 15-18 minutes, wherein cape gooseberry/dates ratio is 1:2; mixture has the following ratio of components, wt%: poppy 50-53; sand sugar 7-10; natural honey 8-12; dried dates 18-22; dried cape gooseberry 9-11.EFFECT: invention allows to improve organoleptic and structural-mechanical properties, enhance nutritive and biological value.1 cl, 2 tbl

ethod for fitness bars production // 2595455
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionary, namely, to production of fitness bars. Raw material is prepared and dosed. Syrup-ligament is prepared by mixing invert syrup based on a solution of sugar sand with citric acid and the main syrup. Main syrup contains molasses, glycerol and erythritol taken in the ratio with sugar of 1:20. Invert syrup is prepared at the temperature of 105-108 °C during 5-7 minutes till dry substances weight percentage of 86-87 % is reached. Dry recipe components being succinic acid, L-carnitine, buckwheat flakes, dry milk whey protein concentrate cake of cedar nut kernels, haemoglobin powder, pomegranate seed powder are introduced into the syrup-ligament and stirred. Obtained mass is cut into separate bars. Ratio of the fitness bar components is as follows, wt%: succinic acid - 0.8-1.2; L-carnitine - 0.6-0.8; buckwheat flakes - 12.0-15.0; molasses - 16.0-20.0; dry milk whey protein concentrate - 18.0-20.0; cake of cedar nuts kernels - 22.0-24.0; hemoglobin powder - 4.0-6.0; pomegranate seed powder - 6.0-8.0; citric acid - 0.02-0.05; glycerine - 0.3-0.7; sugar sand and erythritol - the rest.EFFECT: fitness bar has improved organoleptic and ergogenic properties, reduced sugar capacity and time of production.1 cl, 1 tbl, 3 ex

Confectionary mixture for making persipan // 2595452
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of confectionary products. Disclosed is a confectionary mixture for making persipan, including ground nut kernels, granular sugar, molasses, filler, cocoa powder in form of a flavouring component, wherein it additionally contains rice starch, nut kernels are cherry kernels and peach kernels, taken in ratio 1:8, additionally as flavouring component contains powder of grape kernels, taken in ratio with cocoa powder of 3:1, as filler contains flour of whole-ground amaranth seeds, passing through heat treatment by roasting, at following ratio of initial components, wt%: mixture of peach kernels and cherry kernels 18-25; granular sugar 40-44; molasses 11-12; flavouring component 8-10; flour of whole-ground amaranth seeds 15-17; rice starch 0.4-0.5. Powder of grape kernels is produced by pressing grape cakes with subsequent convective drying, roasting at a temperature of 115-130 °C for 1.5-2 min and fine grinding in disintegrator into particles sized 15 mcm. Cherry kernels and peach kernels are pre-cooked in boiling water for 10-12 minutes and dried at temperature of 65-70 °C.EFFECT: invention reduces caloric content, boosts flavour properties and improves functional-process properties of products.3 cl, 2 tbl

Composite mixture for making sweets // 2595433
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry, in particular, to production of candies. Proposed is a composite mixture for making sweets containing bee honey and a filler, herewith it additionally contains concentrated white mulberry juice and an extract of burdock fruit, and as the filler it contains a powder of grape seeds with the following ratio of components in the initial mixture, wt%: bee honey 10-12; concentrated juice 8-12; burdock fruit extract 6-8; grape-seed powder 70-74. Herewith the grape-seed powder is obtained by pressing grape cakes with subsequent convective drying, frying at the temperature of 120-140 °C during 1-1.5 min and grinding in a disintegrator into particles sized 5 µm. Herewith the burdock fruit extract is obtained by extraction of burdock fruit with water with subsequent condensation of up to 1/35 of its volume.EFFECT: invention ensures enhancement of nutritive value of the product, as well as enhanced preventive properties in the form of stimulation and maintaining the water-retaining action for skin.3 cl, 1 tbl

ethod for producing confectionary products based on honey // 2595179
FIELD: food industry.SUBSTANCE: disclosed is a method for production of confectionary products based on honey, including selection of the ingredients of dried fruits, nuts, milling and mixing with honey, moulding and packaging, whereupon before mixing the honey is heated on the water bath until refractometer shows 92% of humidity, and preliminarily milled ingredients up to fractions with 1.5-2.0 mm size are added into honey at mixing, mixing is performed during 60-180 s, then if the mixture temperature is set to 40°C, then produced semi-finished product in the form of bed with 1.5-2.0 cm thickness is layered on tray with oiled paper and heated within 8-10 minutes at a temperature of 180-190°C with further cooling to the temperature of 20-25°C, is cut to bars and packed, the dried fruits include dates, apples and raisins, nuts-almonds, hazelnuts, walnuts, additionally the ingredients are competed with cinnamon and seeds; upon that components are taken at the following ratio, WT%: honey 25.0-35.0; dates 7.5-10.3; apple 10.0-13.8; raisins 10.0-13.8; almonds 10.0-13.8; walnuts 11.3-15.5; hazelnuts 5.0-10.4; seeds 5.0-6.9; cinnamon - 0.8-1.1. Additionally one introduces bananas 8.0-11.0%, or dried apricots 10.0-11.0%, or prunes 10.5-13.0%, or cashew 5.5-6.0%, or peanuts 6.0-7.0%, or coconut 11.0-12.0% or sesame 5.3-6.1%, and the seeds include - sunflower or pumpkin seeds.EFFECT: invention widens the range of confectionary products based on natural products, which retain their native properties during preparation.2 cl, 1 dwg, 4 ex
Waffle coated candy with vanilla and cream taste // 2594502
FIELD: food industry.SUBSTANCE: invention relates to confectionery industry. Disclosed is a sweet, which is a body made of waffle shell coated with outside glaze and made up of two hemispheres, which are filled with filling and are connected in pairs, wherein formulation composition of waffle shell includes flour and vegetable oil, granulated sugar, formulation filling composition includes coconut oil, dry milk component, granulated sugar, salt, soya lecithin, one of waffle hemispheres of body is made with flat bottom, inside with filling is roasted hazelnuts, formulation composition waffle additionally contains corn starch, soya lecithin, table salt, sodium bicarbonate, ammonium carbonate, and vegetable oil-coconut oil, waffle shell is prepared of composition in following proportions, wt%: corn starch 0.4-2.5; granulated sugar 0.7-1.3; soya lecithin 0.4-0.9; coconut oil 0.3-0.6; table salt - 0.2-0.4; sodium bicarbonate 0.1-0.2; ammonium carbonate 0.04-0.08; high-grade wheat flour - 37-42; water - balance up to 100, formulation filling composition additionally contains dry coconut powder, vegetable fats, waffle crumb, dry whey, vanilla and cream flavouring agent identical to natural, dry milk component used is dry defatted milk, with following ratio of components, wt%: coconut dry powder 15.0-19.0; vegetable fats 34.0-38.0; waffle crumbs 5.0-10.0; dry defatted milk 5.0-7.0; dry whey 3.5-4.5; soya lecithin 0.18-0.22; coconut oil 0.10-0.16; table salt - 0.07-0.09; vanilla and cream flavouring agent identical to natural 0.06-0.08; granulated sugar - balance up to 100, wherein method uses milk chocolate glaze and side in form of crumbs of waffle crisp, and ratio in formula sweets waffle shell milk chocolate glaze, sprinkling in form of crumbs of waffle crisp and filling with roasted whole hazelnuts as follows, wt%: waffle shell 6.0-8.0; milk chocolate glaze 25.0-30.0; side in form of crumbs of waffle crisp 6.0-12.0; roasted hazelnuts 8.5-9.5; filler - balance up to 100 %.EFFECT: invention improves consumer properties of sweets, widens range of production thereof, reduces caloric content with improved organoleptic properties by new taste to imparting sweets.1 cl

Plant for production of candyfloss (versions) // 2593937
FIELD: machine building. SUBSTANCE: proposed plant includes working member made in form of vertical hollow shaft. On lower part of shaft working head is fixed with electric heater connected to current collector mounted on hollow shaft. Inside shaft there is fixed pipe for supply of sugar, upper part of which is connected to vessel for sugar installed coaxially with fixed pipe for supply of sugar. Working head is located in candyfloss catcher, and there are barrier ribs on external surface of fixed pipe for supply of sugar, in its lower part. In another version, working head is made of several sections, and fixed pipe for supply of sugar is divided by partitions into channels. Number of channels in fixed pipe for supply of sugar corresponds to number of sections of working head. Vessel for sugar is also divided by partitions into sections. On lower part of fixed pipe for supply of sugar there are shutters, each of which is located opposite appropriate section of working head. There are no barrier ribs. EFFECT: invention enables production of one- or multicoloured candyfloss. 2 cl, 3 dwg

Confectionary mixture for making of persipan // 2592109
FIELD: food industry. SUBSTANCE: invention relates to production of confectionary products. Disclosed is a confectionary mixture for making persipan, containing ground apricot kernels, sweetening component, molasses, cocoa powder, filler. At that, it additionally contains ground cherry stone kernels, taken in ratio with apricot stone kernel as 1:10, additionally contains starch, as sweetening component contains agava syrup, as filler is rice flour pre-calcined at temperature of 120 °C with following initial components ratio, wt%: mixture of apricot and cherry kernels 31-36; agava syrup 23-25; molasses is 16-21; cocoa powder 6.5-7.0; rice flour 14-19; starch 0.3-0.5. At that contains, it contains apricot and cherry stones kernels, preliminarily boiled in boiling water for 8-10 minutes and dried at temperature of 70-75 C. EFFECT: invention consists in reduction of caloric content, sugar capacity, amplification of taste and flavour properties, improved functional-technological properties. 1 cl, 2 tbl

Composition for preparation of fat filling // 2590944
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used for preparation of fat filling intended for production of flour and sugar confectionary goods. Composition for preparation of fat filling containing sugar powder as sweetening component, confectionary fat, cocoa powder, protein enriching agent, flavoring ingredient and waffle crumbs. Protein-rich additive contains micro-algae of chlorella, sweetening component additionally contains agava syrup, flavour ingredient contains pear seed powder, taken in ratio with cocoa powder in amount of 1:6. At following initial components ratio, wt%: sugar powder is 20.1-22.2, agava syrup is 3.5-3.9, micro-algae chlorella is 8.2-8.4, confectionary fat is 30.4-30.8, mixture of cocoa powder and pear seed powder is 23.3-24.1, waffle crumbs are 2.4-12.7.EFFECT: invention enables to obtain a formulation of fat filling with reduced caloric content, as well as expand range of flour confectionary products functional purpose.1 cl, 2 tbl, 3 ex
Glazed waffle candy with green tea // 2590943
FIELD: food industry.SUBSTANCE: invention can be used in production of sweets, housing of which has waffle shell, inside which there is filling. Disclosed is sweet, which is housing made of waffle shell outside coated with glaze and made up of two hemispheres, which are filled with filling and are connected in pairs, wherein formulation composition of waffle shell includes flour and vegetable oil, sugar, formulation of filling composition includes coconut oil, dry milk component, sugar, salt, soy lecithin, one of waffle semi-spheres body is made with flat bottom, inside housing with filling is placed almonds solid blanched, formulation composition of waffle additionally contains corn starch, soy lecithin, culinary salt, sodium bicarbonate, ammonium carbonate, and vegetable oil as coconut oil, wherein waffle shell is prepared of composition in following proportions, wt%: maize starch - 0.4-2.5; sugar 0.7-1.3; soya lecithin 0.4-0.9; coconut oil 0.3-0.6; food salt - 0.2-0.4; sodium bicarbonate 0.1-0.2; ammonium carbonate 0.04-0.08; premium wheat flour 37-42; water is rest up to 100, formulation of filling composition additionally contains coconut dry powder, vegetable fats, waffle crumb, dry whey, green tea powder, green tea, identical to natural flavouring agent, dry milk component used is dry defatted milk, with following ratio of components, wt%: dry coconut powder 15.0-19.0; vegetable fats 34.0-38.0; waffle crumbs 5.0-10.0; skimmed milk powder 5.0-7.0; whey dry 3.5-4.5; green tea powder 1.0-3.0; soya lecithin 0.15-0.22; coconut oil 0.10-0.16; food salt is 0.07-0.09; green tea, identical to natural flavouring agent is 0.05-0.12; sugar sand is rest up to 100, wherein glaze used is based on sugar green colour and side in form of roasted crushed almonds, and ratio in formula of sweets waffle shell, glaze based on sugar green colour, sprinkling roasted almonds in form of crushed and filling with whole steamed almonds as follows, wt%: waffle shell 6.0-8.0; glaze based on sugar green colour 23.0-29.0; side in form of crushed roasted almonds is 9.0-13.0; solid blanched almonds 7.0-8.0; filler is rest up to 100 %.EFFECT: improved consumer properties of sweets, expanding range of their output, reduced caloric content, with improved organoleptic properties due to imparting new taste to sweets.1 cl
ethod for production of sweets of preventive purpose // 2590839
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry, in particular, to production of candies. Disclosed is a method of producing candy for preventive purpose, involving preparation of components in form of bee honey and filler, mixing, moulding with subsequent glazing, additionally at stage of mixing adding concentrated white mulberry juice and extract of burdock fruits, filler used is powder from grape seeds, mixing is performed by way of beating for 5-7 minutes at temperature 15-20 °C, during moulding housings are shaped as pellets with ratio of their diameter to height of 2.5:1, at following ratio of components in initial mixture, wt%: bee honey 10-12; concentrated white mulberry juice 7.5-11; burdock fruit extract 6-8; grape seed powder 70-73; confectionary glaze 1-2. Grape seed powder is produced by pressing grape cakes with subsequent convective drying, roasting at a temperature of 120-140 °C for 1-1.5 min and grinding in disintegrator into particles sized 5 mcm, and burdock fruit extract is used, obtained by extraction of burdock fruit with water with subsequent condensation to 1/35 of its volume.EFFECT: invention is aimed at enhancement of nutritive value of product and enhanced preventive properties in form of maintaining tone and elasticity of skin face.3 cl, 3 ex

Composition of fat filling of functional purpose // 2590838
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used for preparation of fat filling intended for production of flour and sugar confectionary goods. Functional purpose fat filling composition contains sugar powder as sweetening component, confectionary fat, flavoring ingredient and waffle crumbs. Additionally, filler is rice flour, sweetening component additionally contains agava syrup, flavour ingredient contains powdered peanut butter. All components are selected with following ratio, wt%: sugar powder is 18.5-20.8, agava syrup is 3.1-3.4, confectionary fat is 28.0-29.0, powdered peanut butter is 5.3-5.7, rice flour is 28.6-28.9, waffle crumbs are 14.2-14.5.EFFECT: invention enables to obtain composition of fat filling with reduced caloric content as well as expand range of functional purpose confectionary products.1 cl, 1 tbl, 3 ex
Glazed waffle candy with crushed cocoa beans // 2590837
FIELD: food industry.SUBSTANCE: invention can be used in production of sweets, housing of which has waffle shell, inside which there is filling. Disclosed is sweet, which is housing made of waffle shell outside coated with glaze and made up of two hemispheres, which are filled with filling and are connected in pairs, wherein formulation composition of waffle shell includes flour and vegetable oil, sugar, formulation of filling composition includes coconut oil, dry milk component, sugar sand, salt, soy lecithin, one of waffle semi-spheres body is made with flat bottom, housing, inside with filling of fried hazelnuts, formulation composition of waffle additionally contains corn starch, soy lecithin, culinary salt, sodium bicarbonate, ammonium carbonate, and vegetable oil - coconut oil, wherein waffle shell is prepared of composition in following proportions, wt%: maize starch - 0.4-2.5; sugar - 0.7-1.3; soya lecithin 0.4-0.9; coconut oil 0.3-0.6; food salt - 0.2-0.4; sodium bicarbonate 0.1-0.2; ammonium carbonate 0.04-0.08; premium wheat flour - 37-42; water is rest up to 100, formulation of filling composition additionally contains coconut dry powder, vegetable fats, waffle crumb, dry whey, cocoa powder, creme Brulee identical to natural flavouring agent, dry milk component used is dry skimmed milk, with following ratio of components, wt%: dry coconut powder 15.0-19.0; vegetable fats 34.0-38.0; waffle crumbs 5.0-10.0; skimmed milk powder 5.0-7.0; whey dry 3.5-4.5; natural cocoa powder 0.65-0.75; soya lecithin 0.15-0.25; coconut oil 0.10-0.16; food salt - 0.07-0.09; creme Brulee identical to natural flavouring agent - 0.02-0.04; sugar is rest up to 100. At that, milk chocolate glaze and side used in form of cocoa-beans crushed, and ratio in formula of sweets waffle shell milk chocolate glaze, sprinkling in form of cocoa-beans crushed and filling with hazelnuts whole fried as follows, wt%: waffle shell 6.0-8.0; milk chocolate glaze 23.0-29.0; side in form of cocoa-beans crushed 9.0-13.0; fried hazelnuts 8.5-9.5; filler is rest up to 100 %.EFFECT: improved consumer properties of sweets, expanding range of their output, reduced caloric content with improved organoleptic properties due to imparting new taste to sweets.1 cl
Coconut glazed waffle candy // 2590836
FIELD: food industry.SUBSTANCE: invention can be used in production of sweets, housing of which has shell, inside of which there is filling. Disclosed is sweet, which is housing made of waffle shell outside coated with glaze and made up of two hemispheres, which are filled with filling and are connected in pairs, wherein formulation composition of waffle shell includes flour and vegetable oil, sugar sand, formulation of filling composition includes coconut oil, dry milk component, sugar sand, salt, soy lecithin, one of waffle semi-spheres body is made with flat bottom , formulation composition of waffle additionally contains corn starch, soy lecithin, culinary salt, sodium bicarbonate, ammonium carbonate, and vegetable oil - coconut oil, and waffle shell prepared in following proportions, wt%: maize starch - 0.4-2.5; sugar 0.7-1.3; soya lecithin 0.4-0.9; coconut oil 0.3-0.6; food salt - 0.2-0.4; sodium bicarbonate 0.1-0.2; ammonium carbonate 0.04-0.08; premium wheat flour - 37-42; water is rest up to 100, formulation of filling composition additionally contains dry coconut powder, vegetable fats, waffle crumb, dry whey, coconut identical to natural flavouring agent, dry milk component used is dry defatted milk, with following ratio of components, wt%: dry coconut powder 15.0-19.0; vegetable fats 34.0-38.0; waffle crumbs 5.0-10.0; skimmed milk powder 5.0-7.0; whey dry 3.5-4.5; soya lecithin 0.18-0.22; coconut oil 0.10-0.16; food salt - 0.07-0.09; coconut identical to natural flavouring agent - 0.07-0.09; sugar - up to 100, at that inside filling is placed almonds solid blanched glaze is used based on sugar green colour and side in form of chip coconut, and ratio in formula of sweets waffle shell, glaze based on sugar green colour, sprinkling in form of chipped coconut, almonds whole blanched and filling following, wt%: waffle shell 6.0-8.0; glaze based on sugar green colour 26.0-31.0; side in form of chipped coconut 6.0-8.0; solid blanched almonds 7.0-8.0; filler is rest up to 100 %.EFFECT: improved consumer properties of sweets, expanding range of their output, reduced caloric content with improved organoleptic properties due to imparting new taste to sweets.1 cl
ethod of producing nutritious bar // 2586529
FIELD: food industry.SUBSTANCE: invention relates to production of nutritional bars. Method comprises forming a core, mixing partially hydrolysed milk protein, partially hydrolysed protein of legumes, intact milk protein, intact protein of legumes, acid casein. Milk component is added, containing fine spherical protein particles of average diameter of 0.1-3.0 mcm. Said component is obtained through homogenisation of ultra-filtration of whey concentrate and subsequent simultaneous heating and strong mechanical shift effect. Before homogenisation bee pollen is added to whey concentrate. Moisture-containing binder preheated to a fluidity state is added, obtained thick mass is rolled into a sheet, cooled, coating is applied, followed by cutting and packing.EFFECT: method enables to obtain a nutrition bar with lower caloric content while maintaining high organoleptic properties and having high biological and nutritional value and good digestibility.1 cl
ethod for producing kvass // 2586497
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of orange peel with liquid carbon dioxide to separate corresponding miscella, cutting dandelion root, drying in microwave field to residual humidity about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 °C for at least of 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, depressurisation to atmospheric value with simultaneous freezing of dandelion root, crushing and mashing together with kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with kvass yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: invention allows to reduce duration of process and increase foam stability of end product.1 cl

ethods of moulding chewing gum and caramel confectionery material (versions) // 2585462
FIELD: food industry.SUBSTANCE: disclosed are versions of a method of forming chewing gum and caramel confectionery products. In version, method includes providing a pair of rollers comprising a first roller and second roller, advancing gum mass to gap between said rollers in direction of flow and calibration of gum mass essentially continuous, and a flat sheet of chewing gum by said pair of rollers. Sheet of chewing gum having a substantially uniform thickness of about 0.3 mm to about 10 mm. Wherein said calibration leads to retraction of direction of flow from said at least 30 % of cross-section of chewing to said calibration weight.EFFECT: invention allows to upgrade and improve known methods for forming chewing gum and caramel confectionery products.31 cl, 9 dwg, 2 tbl

ethod for preparation of chocolate confectionary paste // 2583189
FIELD: food industry.SUBSTANCE: disclosed is method for preparation of chocolate confectionary paste consisting in mixing components of formula, wherein as biologically active additive “Vitazar” wheat germ flour is introduced, and at first paste is prepared by crushing “Vitazar” wheat germ flour to particle size of 0.5-0.7 mm, hydration of “Vitazar” wheat germ flour with water drinking at ratio of 1.0:1.7 for 15-45 minutes in 2 stages, at first stage at intensive mixing, at second is by thermostatted in quiescent state until consistency, close to structure of thick dough, wherein one uses following content of initial components, wt%: paste of “Vitazar” wheat germ flour is 10.0; butter (“Krestiyanskoe”, 72.5 %) is 23.6; sugar is 5.5; cocoa powder is 4.0; 3.2 % milk is 40.4; premium wheat flour is 10.0; walnuts are 6.5.EFFECT: invention widens range of food products enriched with vitamins, macro-and microelements, polyunsaturated fatty acids (PFA), with increased nutritive and biological value, with high organoleptic indices, wherein more rational use of animal and vegetal raw materials is achieved, and therapeutic properties of finished products are intensified.1 cl, 1 tbl

ethod for production of functional purpose marzipan tiles // 2583090
FIELD: food industry.SUBSTANCE: method for production of marzipan slabs functional purpose involves mixing vegetable paste, sweetening component, molasses, flavour additive, heating, cooling, moulding, cutting on tiles, drying, dusting with starch. Vegetable paste is mixture of ground hazelnuts, almonds, cashew taken in ratio 1:0.5:0.3; heating is performed in vacuum of 0.83-0.85 kPa for 15-17 minutes at 85 °C, sweetening component is represented by stevioside, additionally at stage of mixing of girasol powder in flavour additive is represented by Gymnocladus seed powder. Gymnocladus seed powder is obtained by drying of Gymnocladus seeds till moisture content of 9-10 % with further roasting on grill at 265 °C and grinding in disintegrator.EFFECT: this method allows to reduce sugar intensity, intensify flavour properties, increase product storage life.2 cl, 2 tbl, 3 ex

ethod for production of functional purpose marzipan tiles // 2583089
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry, namely to production of functional purpose marzipan slabs. It is suggested to mix plant paste, sugar, molasses, to heat the mixture, cool and shape it, cut into bars, dry and powder with starch. At the stage of mixing, a functional additive is introduced in the form of a mixture of Cedar nut kernel cake and Chlorella micro algae, taken in a ratio of 6:1. In the quality of vegetable paste use is made of a mixture of milled walnut and almond nuts, taken in a ratio of 5:3. Heating is performed in vacuum (0.5-0.6 kilopascal) during 25-30 minutes at a temperature of 65 °C; mass weight of initial components is as follows: vegetable paste-54.0-56.0; sugar - 17.0-19.0; molasses - 16.0-18.0; functional additive - 8.0-10.0; starch - 1.0-1.2.EFFECT: method allows to increase content of iodine in the food product, to improve organoleptic indices, to enhance taste and flavour properties, to improve rheological properties.2 cl, 3 tbl, 3 ex

Confectionary mixture for production of marzipan // 2583087
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of confectionary products. There is proposed a confectionary mixture for production of marzipan containing a sweetening component, molasses, ground apricot kernels, flavoring component and filler; at that, the mixture additionally contains ground almonds, taken in a ratio of 1:5 with apricot kernel, a sweetener of erythritol, a flavour component of pear seeds powder, a filler of flax and barley flour in a ratio of 3:1 pre-calcined at a temperature of 120-140 °C. Ratios of initial components in mass percents are as follows: mixture of almond kernels and apricot - 22-25; molasses - 17-19; erythritol - 30-34; mixture of flax and barley flour - 18-22; pear seeds powder - 5-7. At that, the pear seeds powder is obtained by drying pear seeds till moisture content of 7-9 %, light calcining, consecutive crushing in a thin 0.2-0.4 mm-thick film rotating in spiral with a pulsing barometric gradient of 8-12 M Pa and a temperature of 18-22 °C.EFFECT: invention consists in reduction of caloric content and sugar capacity, increase of taste and-flavour properties, improvement of product functional-technological properties.2 cl, 2 tbl

Composition for fitness bars // 2583083
FIELD: food industry.SUBSTANCE: invention can be used for production of sugary confectionary products for persons going in for fitness in low power load. Composition for fitness bars contains the following ratio of components, wt%: succinic acid - 0.8-1.2; L-carnitine - 0.6-0.8; buckwheat flakes - 12.0-15.0; molasses - 16.0-20.0; dry milk whey protein concentrate - 18.0-20.0; cake of cedar nuts - 22.0-24.0; hemoglobin powdered - 4.0-6.0; pomegranate seed powder - 6.0-8.0; citric acid - 0.02-0.05; glycerine - 0.3-0.7; sweet component - the rest. Erythritol additionally included in the sweet component, taken in ratio with sugar 1:20.EFFECT: invention allows to improve organoleptic and ergogenic properties, reduce sugar capacity and increase storage life of the composition.2 cl, 1 tbl, 3 ex

Improved shaping and cooling process for making chewing gum // 2583066
FIELD: food industry.SUBSTANCE: variants of the systems and methods of molding and cooling the chewing gum and caramel product. In one of its variants a system for forming and cooling gum, the system includes a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device. Wherein upon the exit from the cooling device the gum is to be in a condition for stacking or collecting. And the gum is a continuous structure when delivered to the entry point of the cooling apparatus from said forming system.EFFECT: invention allows to reduce the conditioning time and amount of powder to prevent adhesion during the manufacturing of the product.43 cl, 6 dwg
Rock candy production composition // 2582355
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionery, and can be used for preparation of sugar confectionery in form of caramel candy. Caramel candy production composition includes granulated sugar in amount of 50.0-54.0 wt%, molasses 44.0-48.0 wt%, citric acid 0.9-1.1 wt% and, as substances increasing nutritional value, dye and a flavouring agent natural biologically active additive “Eramin” in amount of 0.9-1.1 wt%.EFFECT: invention solves task of improving taste properties, nutritional value and storage life of caramel candy without using synthetic food dyes and flavouring agents.1 cl, 7 tbl, 2 ex

Confectionary products and their preparation // 2581228
FIELD: food industry.SUBSTANCE: invention relates to confectionery products and their preparation. Proposed edible jelly product, which is body formed from mass forming jelly material during forward movement of said mass to workplace molding, said mass contains sugar and structure directing agent selected from hydrocolloids and modified starch, wherein solids content of jelly product, when it is molded into housing is at least 60 wt.%, wherein edible jelly product contains air bubbles that are visible to naked eye, and in mass during the molding process of edible product jelly not specifically introduced air. Method for producing edible jelly product in which weight of resulting gel material is fed into device that progressively advances mass to workstation forming which continuously molded edible jelly product where component of dry matter content in edible jelly products formed in workplace molding 10 % of index of solids content in weight, feed into the machine, and in lot in process of forming edible jelly product is not inputting special air. Also provided is consolidated product having plurality of edible products jelly in contact with each other surfaces that can be removed from each other as peel removed.EFFECT: invention provides jelly products with attractive physical shape.26 cl, 6 dwg, 8 tbl, 27 ex
Hard candy composition (versions) // 2581221
FIELD: food industry.SUBSTANCE: present invention relates to improved solid are containing volume sweeteners and therapeutic substance. Disclosed is a composition of hard candy, including volume sweetener representing isomaltulose and trehalose, erythrite or their combination, and therapeutic substance representing inulin, undigestible dextrin, sukromalt and polydextrose or their combination, weight ratio of bulk sweetener to therapeutic substance is in wt% in terms of dry substances from 70/30 to 40/60.EFFECT: invention ensures production of candies acceptable transparency, fluidity in cold condition and stability of stickiness when producing, which are less than cariogenic and do not cause pathologic deviations in gastrointestinal tract.18 cl, 16 tbl
ethod for producing kvass // 2579905
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method envisages preparation of recipe components, extraction of cherry-plum pomace with liquid carbon dioxide to separate corresponding miscella, cutting of girasol, its drying in microwave field to residual humidity of about 20 % at microwave field power providing heating of chicory inside bits to temperature 80-90 °C for at least of 1 hour, frying, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of girasol, crushing and mashing together with kvass bread and hot water and triple maceration with separation of liquid phase from thick to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with combined starter of kvass yeast of M and S-2 races and lactic acid bacteria of 11 and 13 races, blending with remaining sugar in form of white syrup and bottling.EFFECT: invention allows to reduce duration of process and increase foam stability of end product.1 cl
ethod for producing kvass // 2579904
FIELD: food industry.SUBSTANCE: invention relates to production of kvass. Method involves preparation of recipe ingredients, extraction of pear pomace with liquid carbon dioxide to separate corresponding miscella, cutting dandelion roots, drying in microwave field until residual moisture content of about 20 % with microwave field power providing warming inside bits of dandelion roots to temperature 80-90 °C for not less than 1 hour, frying, impregnation with separated miscella with simultaneous pressure raise, depressurisation to atmospheric value with simultaneous freezing of dandelion roots, crushing and mashing together with kvass bread and hot water and three-fold settling with separation of liquid phase from thick to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation of combined starter of kvass yeast kvass race M and S-2 and lactic acid bacteria race 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: invention allows to reduce duration of process and increase foam stability of end product.1 cl
 
2551055.
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