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

A   Human necessities(308424)
A23G3                 Sweetmeats; confectionery; marzipan; coated or filled products (chewing gum a23g0004000000)(2112)
Composition of gelated sweet (versions) and method of its manufacturing // 2628506
FIELD: food industry.SUBSTANCE: proposed gelated sweet composition comprises at least 10 wt % of erythritol in terms of dry substances, at least 50 wt % of sucrromalt in terms of dry substances, at least 5 wt % of branched inulin in terms of dry substances and at least 4 wt % of a gelling agent in terms of dry substances. The gelling agent is selected from gelatin, pectin, starch, dextrin, hydrocolloids, milk proteins or combinations thereof.EFFECT: invention allows to obtain a gelated sweet with the reduced cariogenicity and the acceptable texture.8 cl, 9 tbl

Thermally stable chocolate // 2628499
FIELD: food industry.SUBSTANCE: premix is proposed for a fat-based confectionery product containing the confectionery product ingredients comprising a polyol, a natural and/or artificial sweetener, a fat component, and components from defatted dry substances. Said premix contains a polyol and a second component comprising a monosaccharide. The polyol includes glycerol. A fat-based confectionery product obtained from said premix is proposed. The fat-based confectionery product is thermally stable at the temperature of 37°C. A method for obtaining a confectionery fat-based product containing the confectionery product components comprising a polyol, a natural and/or artificial sweetener, a fat component, and components of defatted dry substances is proposed as well. The method comprises preparing a premix of a fat-based confectionery product comprising a polyol with the boiling point above 105°C and a monosaccharide, and mixing the premix with other components of the fat-based confectionery product with obtaining a confectionery fat-based product. The polyol includes glycerol.EFFECT: invention provides heat-resistant confectionery products with specified organoleptic properties that are able to keep their shape and structure before consumption.21 cl, 48 dwg, 7 tbl, 3 ex

Edible product and method of its manufacturing // 2628424
FIELD: food industry.SUBSTANCE: extruder head is provided, having a linear arrangement of at least two interconnected openings, the adjacent openings being separated by a connecting portion. One or more edible materials, including chocolate, are extruded through said extruder head to form an edible product. Said product comprises a plurality of extruded parts joined together along their length by the frangible connecting part that extends along the length of the product continuously and has at least one recess defining the preferred tear line. The height of the connecting portion of the product is smaller than the height of the openings, whereby the frangible connecting part is thinner than the product part, and the width of the connecting portion is from 5% to 80% of the width of the openings.EFFECT: invention allows to increase the production efficiency, does not require additional equipment for packaging.13 cl, 13 dwg
ethod of preparing filling and initial composition of components, used for preparing filling (options) // 2628296
FIELD: food industry.SUBSTANCE: method of preparing a filling includes mixing a vegetable component with sugar and preservatives. As a vegetable component, Brassica napus seeds with the erucic acid content of less than 0.1% are used. Wherein the Brassica napus seeds and sugar are mixed and crushed in a cutter. A solution comprising starch, water and salt is prepared separately. Water is poured into the container, treacle is added, the crushed mixture containing Brassica napus seeds and sugar is added and heated with kneading until the sugar dissolves completely. Then, the solution comprising starch, water and salt is poured into the container, and the heating temperature is increased. Thereinafter, preservatives and flavourings are introduced, kneaded, and filling is carried out. The composition of the filling components comprises water, sugar, treacle, Brassica napus seeds, starch, flavourings, lactic acid, salt, potassium sorbate, sodium benzoate, at a certain ratio of the components. By the second version, the initial composition of the filling additionally includes poppy.EFFECT: invention allows to simplify the technology of obtaining a filling, to obtain a filling with a higher biological value.10 cl, 2 ex
Food product with moulded body // 2627655
FIELD: food industry.SUBSTANCE: invention relates to a food product, comprising a moulded body. Disclosed is a food product, comprising at least one moulded chocolate body, comprising a plurality of pieces, completely separated from each other by a plurality of gaps, and group of baked products, wherein at least one element of group baked products forms a consumed segment, at least along with part of moulded chocolate body, and at least one part of at least one baked product is not coated and is visible from at least one lateral side of moulded chocolate body, and moulded chocolate body of consumed segment at least partially extends beyond outer boundary of at least one baked product, such that between outer boundary of at least one baked product and edge of consumed segment there is a gap. Also disclosed is a method for production of food product, involving a step for placing chocolate in a mould to form at least one moulded chocolate body, comprising a plurality of pieces, completely separated from each other by a plurality of gaps, combining at least one baked product with moulded chocolate body so that part of at least one baked product is not covered with chocolate, cooling chocolate after placing in mould and extracting food product from mould.EFFECT: invention is aimed at producing a confectionery sandwich, having high structural integrity and improved appearance.16 cl, 9 dwg
ethod of preparing sugary products from berries // 2626927
FIELD: food industry.SUBSTANCE: berries are mixed with sugar, represented by the mixture of black chokeberries, shadberries and cranberries, at the ratio of 1:4:2. The berries are held until a syrup is obtained. The berries are separated from the syrup. They are dried while constantly stirring with sugar powder until the surface of the berries is completely covered with sugar powder, and the resulting berries are iced. After applying an icing layer, the berries are sprinkled with cocoa. As an icing, the mixture consisting of butter, a natural sweetener, shadberry juice, potato starch, and water is used. For preparing the icing, the following ratio of components is used, wt %: butter - 60.0-88.0; natural sweetener - 1.0-2.8; shadberry juice - 3.5-5.5; potato starch - 0.2-0.3; water - the rest.EFFECT: product is obtained, having a relatively low caloric content, and also preserving a stable structure during its transportation and long-term storage.2 ex
Protein-carbohydrate confectionery base and method of its production // 2626580
FIELD: food industry.SUBSTANCE: method of producing the protein-carbohydrate confectionery base includes preparing invert syrup, for preparing 100 g of which in 30.13 g of water 68.03 g of sugar are dissolved, the resulting solution is brought to a boil, and then 68.03 g of citric acid dissolved in 0.58 g of water are added thereto, the resulting mixture is brought to a boil and cooked for 20 minutes, then 0.29 g of sodium bicarbonate dissolved in 0.58 g of water are added to the hot solution with intensive stirring; preparing basic syrup obtained by dissolving 14.31-15.32 g of the cooked invert syrup and 33.41-35.77 g of sugar in 11.89-12.73 g of water, bringing the resulting solution to the temperature of 112°C with the subsequent cooling to 71°C, preparing structure-forming gel by dissolving in 15.00-20.00 g of water initially 0.60-1.00 g of xanthan gum, then adding 0.70-0.90 g of guar gum or 1.00 g of carob gum thereto, with the simultaneous swelling of 0.60-0.64 g of whey protein or egg albumin in 3.58-3.83 g of water, adding into the solution cooled to 71°C 14.21-15.21 g of the invert syrup, the structure-forming gel and the swollen protein, whipping, forming and drying. Moreover, the protein-carbohydrate confectionery base additionally contains colourants, flavourings, biologically active additives, a filler.EFFECT: method for producing the protein-carbohydrate confectionery base has a dietary orientation, in particular in the therapeutic diets of people with water-salt metabolism disorder and urolithiasis, has high organoleptic and rheological properties.3 cl, 2 tbl, 3 dwg
Waffle product // 2625657
FIELD: food industry.SUBSTANCE: waffle product is proposed, comprising a body consisting of a set of waffle sheets made from a flour semi-finished product and filling layers arranged between the waffle sheets, in which the filling is made from a candy mass on the basis of a praline mass semifinished product is provided, and the product body is covered with a layer of milk caramel, on which is a sprinkle made of crushed peanuts and puffed rice and covered with chocolate-milk glaze with diluting is arranged, at the following ratio of the original ingredients in the finished product, wt %: milk caramel 30.0-32.0; waffle sheets 7.0-8.0; filling 26.0-27.0; crushed peanuts 11.0-12.0; puffed rice in balls 2.0-3.0; chocolate milk icing with diluting 20.0-22.0.EFFECT: waffle product with improved organoleptic properties, increased nutritional value, long shelf life and expanding the range of manufactured products.5 cl, 6 tbl, 2 ex
Coconut paste // 2624967
FIELD: food industry.SUBSTANCE: coconut paste contains the following component ratio, wt %: ground coconut chips - 40.0 -55.8; milk fat - 20-25; water - 10-20; sugar - 8-10; sunflower oil - 3-5; rapeseed oil - 3-5; lecithin - 0.2-0.5. Coconut chips give the resulting product taste and aroma characteristic to coconut, what does not require additional introducing of flavouring fillers and flavours.EFFECT: including vegetable oils in the coconut paste composition improves the fatty acid composition of the lipid part in terms of Omega-6 and Omega-3 fatty acid groups.2 cl
ethod for producing chewing caramel // 2623246
FIELD: food industry.SUBSTANCE: method for producing chewing caramel involves preparing sugar-treacle syrup, into which, after boiling out, the swollen mixture of apple puree, gelatin and powder from trepang muscle tissue at the ratio of 1.0:0.12:0.8 is introduced. In the resulting mass after mixing, coconut oil and phosphatides are added, the mass is mixed again and cooled to 80-85°C, with adding ascorbic acid and powdered sugar, stirred and cooled to 35-40°C. Ready caramel mass is subjected to maintaining, with subsequent moulding in a candy.EFFECT: obtaining a chewing caramel having reduced sugar content and increased biological activity due to the use of powder from trepang muscle tissue with adaptogenic properties, containing triterpene glycosides replacing part of the carbohydrate component and collagen.3 tbl, 3 ex
Composition for confectionery filling // 2622703
FIELD: food industry.SUBSTANCE: composition for a confectionery filling is proposed, comprising poppy, sugar, natural honey, an aggregate, which additionally comprises aqueous concentrate of apricot gum as a structure former, additionally includes roasted mashed walnut kernels taken in the mixture with poppy seeds at the ratio of 1:4, and as a filler it contains chestnut puree obtained by temperature treatment in the form of cooking and boiling fresh chestnuts for 10-15 minutes, followed by cooling, cleaning from shells and grinding in the mashing machine to the particle size of no more than 0.1 cm, at the following ratio of the components in the mixture, wt %: the mixture of roasted mashed walnut kernels and poppy seeds 48-56; sugar 8-10; honey 9-12; aqueous concentrate of apricot gum 5-8; chestnut puree 20-24.EFFECT: improving organoleptic and structural-mechanical indices, increasing the food and biological value of the product.2 tbl

ethod for producing sweets of "cream toffee" type // 2622702
FIELD: food industry.SUBSTANCE: method for producing sweets of "Cream toffee"-type is proposed, envisaging mixing a protein-polysaccharide mixture consisting of whey, sodium carboxymethyl cellulose, agar and pectin, and water, and then heating the mixture to the temperature of 60ºC and swelling for 30-60 minutes; then treacle and sugar substitutes - sorbitol, erythritol and isomalt - are introduced into the swollen protein-polysaccharide mixture and mixed; the resulting syrup is boiled down to the temperature of 100°C, after which butter is added to the syrup and mixed, the mass is boiled down to the temperature of 118°C and directed to moulding, wherein the protein-polysaccharide mixture is introduced in an amount of 11.84-12.79% by weight, and the sugar substitute mixture in an amount of 60.45-64.15% by weight to the weight of the finished product.EFFECT: invention allows to obtain a product with an extended shelf life, reduced sugar content and acceptable organoleptic parameters.2 dwg, 1 tbl
ethod for producing pastille // 2622699
FIELD: food industry.SUBSTANCE: method for producing pastille is proposed, which comprises preparing a complex from the mixture of a functional additive, citric acid and dry egg protein with the subsequent stirring of the components to homogeneous consistency, preparing a vegetable-sugar mixture, uniformly mixing the resulting complex with the mixture of the vegetable-sugar mixture, its swelling for 30-40 minutes at a temperature of 40-50°C, whipping to the mass increase of 2-4 times, introducing sugar-treacle syrup with a gelatinizer into the whipped mass, continuing whipping to obtain a stable mass, moulding, structuring and finishing the preforms, wherein the functional additive is represented by conifer needle extract and infusion of hop cones, taken at the ratio of 1:25, and the vegetable component of the vegetable-sugar mixture is represented by the puree mixture of cherry plum, physalis berries and quince, taken at the ratio of 3:1:0.5, wherein mixing the complex with the mixture of the vegetable-sugar mixture is carried out at the ratio providing the pH of the resulting mass of 3.2-3.8, and the gelling agent is represented by aqueous extract of Iceland moss, at the following ratio of initial components, wt %: functional additive 3-5; citric acid 0.3-0.8; dry egg white 1.0-1.2; vegetable puree 32-36; granulated sugar for preparing the vegetable-sugar mixture 20-26; granulated sugar for preparing the sugar-treacle syrup 18-22; treacle 7-11; gelling agent 8-10. Wherein the aqueous extract of Iceland moss is used, obtained by grinding the Iceland moss thallus to the particle size of 1-2 mm, removing bitterness followed by boiling at the temperature of 96-99°C for 30-35 minutes with the water duty 1:1 and straining.EFFECT: increasing the food and biological value of pastille, improving the structural and mechanical indices.2 cl, 1 tbl, 3 ex
ethod of manufacture of whipped "nougat"-type sweets with use of vegetable protein // 2621987
FIELD: food industry.SUBSTANCE: method for producing whipped nougat-type sweets is proposed, in which whipping mass is preliminarily prepared, for this purpose the weighted recipe amount of sugar and citric acid is dissolved in hot water with the t=60°C, thoroughly stirred and cooled to the t=35-40°C, then the resulting solution is introduced into the kneading chamber of the whipping machine and at a specified rotation speed of the kneading element of 100 min-1 wheat flour of the highest grade is continuously dosed, then intensively whipped at 1000 min-1 for 40-60 seconds until obtaining the finished churn with the moisture content of 36.4%, after which sugar-molasse syrup moistened to the mass moisture fraction of 8% is introduced into the kneading chamber, and the mass temperature is maintained so that it does not exceed 55°C; the whipping chamber of the machine is sealed with a lid, and air supply under the excess pressure of 0.6 MPa is carried out, the whipping duration is equal to 180 seconds at the kneading element rotation speed of 1000 min-1. The nougat mass is saturated with air; after the process completion, the mass is loaded under pressure into moulds, the temperature of the nougat mass t=50±3°C, c=0.4-0.5 g/cm3, thereinafter the weighed recipe amount of confectionery fat, candied fruit and flavour mixture is introduced into the nougat mass and mixed to the final bulk density of 0.7-0.9 g/cm3, the obtained sweets are formed, glazed, cooled to the temperature of 10-12°C, cut and cooled to the temperature of 4-5°C. Manufacturing the whipper sweets is carried out at the following ratio of recipe components, g per 100 g of sweets: granulated sugar 34.24; molasse 27.14; wheat flour of the highest grade 20.82; сitric acid 0.14; powdered sugar 0.06; whole milk powder 2.69; confectionery fat 3.68; ascorbic acid 0.01; emulsifier 0.11; lecithin 0.11; candied fruit 12.55; flavouring 0.04.EFFECT: invention allows to increase the energy and nutritional value of finished products, to reduce labour intensity and energy consumption of the production, to reduce the production cost, to expand the assortment of whipped sweets.1 tbl, 2 ex
Hematogen // 2621629
FIELD: food industry.SUBSTANCE: invention represents hematogen containing black food albumin, starch treacle, vanillin, whole condensed milk with sugar, granulated sugar, characterised in that it additionally contains fulvohumates, the components in the hematogen being in a certain ratio of ingredients in wt %.EFFECT: increasing the biological value of hematogen and digestibility of iron from food.
Aerated food products with improved foam stability // 2619897
FIELD: food industry.SUBSTANCE: aerated food product is proposed. The product contains 0.5 to 10 wt %, preferably 2 to 6 wt %, of at least partially aggregated proteins. Said aggregated proteins comprise proteins with fibrillar structure in combination with at least one other form of aggregated proteins. Another form of aggregated proteins are proteins in the form of spherical aggregates or worm-like aggregates. Moreover, the fibrillar proteins are obtained by heating a protein solution containing 0.1 to 5% globular protein for a time from 30 minutes to 48 hours at a temperature from 60 to 120°C and pH below 2.5. The proteins in the form of spherical aggregates are obtained by heating a protein solution comprising 0.5 to 12% of globular protein for a time from 1 minute to 2 hours at a temperature from 70 to 98°C and pH from 5.8 to 6. The proteins of wormlike aggregates are obtained by heating a protein solution comprising 0.5 to 12% of the globular protein for a time of 1 minute to 2 hours at a temperature from 70 to 98°C and pH of 6.6 to 7.5, preferably 7.EFFECT: invention provides good foaming and foam stability of the aerated food product, as well as the optimal appearance and texture.12 cl, 5 dwg, 9 tbl, 5 ex
ethod of manufacturing kozinaki-type oriental sweet // 2618312
FIELD: food industry.SUBSTANCE: invention relates to confectionery industry, namely to the oriental sweets production. A method for manufacturing the kozinaki-type oriental sweet includes boiling out white sugar with water to the viscous-flowing state, introduction of molasses, and cooking for 30-60 minutes to obtain caramel mass. Thereafter dried fruits and nuts are added, the mixture is stirred until a uniform mass is obtained, and is discharged with moulding the briquettes. Additionally, 8-10 minutes before end of cooking, the pekmez of mulberry fruits is introduced, obtained by mixing mulberry fruit and sugar in the ratio of 1: 1, heating and boiling out with the following maintaining for 4.5-5 h until the dry substances content is equal to 70% and filtering. As dried fruit, the mixture of dates and dried physalis fruit taken in the ratio of 3:1 is used. The ingredients are used in the following ratio of components in the initial mixture (wt %): molasses 5-10, walnut 35-50, dried fruit 25-40, mulberry fruit pekmez 8-12, sugar 7-10. Wherein the Physalis berries are used, dried by infrared drying at the temperature of 55-58°C for 15-18 min.EFFECT: method for kozinaki-type oriental sweets production, providing reducing sugar content in the finished product, increasing the energy value, improving structural and mechanical properties.2 cl, 1 tbl, 3 ex
Candy // 2618100
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry. Candy is a body, consisting of a shell made of stretching milk mass containing condensed milk with sugar, fat component, granulated sugar, a flavoring agent, monogylcerides, sorbitol, edible salt, molasses with filling made of creamy praline candy mass, consisting of fat component and semi-finished product of creamy praline mass, made from a milk component, fat component, lecithin, a flavouring agent, granulated sugar. Stretching milk mass additionally contains glycerine and food additive DUB SE 5S, as fat component contains confectionary fat, wherein filling as fat component contains confectionary fat, and semi-finished product of creamy praline mass for filling preparation additionally contains lactose, as milk component – milk protein concentrate "Condensed milk" and dry defatted milk, as fat component contains confectionery fat special-purpose fat SDS, as a flavouring agent – vanillin.EFFECT: proposed candy has improved quality characteristics, particularly: storage life and stability of shape of product, as well as high organoleptic properties.5 cl, 4 tbl
Functional composition for candies production // 2616789
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to confectionary industry and can be used to manufacture saccharine confectionary oriented at people including those doing sports and undergoing minor strength loads. Functional composition to produce candies in the form of bars contains % wt.: brewer's yeast autolyzate - 10.0-13.0, succinic acid - 0.8-1.2, citric acid - 0.02-0.05, L-carnitine - 0.6-0.9, mix of fried sainfoin seed flour and table beet juice powder with the ratio of 8:1 - 38.0-42.0, treacle - 16.0-22.0, powder-like hemoglobin - 4.0-6.0, dyhydroquercetin - 6.0-8.0, asparagus extract - 2.0-3.0, glycerol - 0.3-0.6 and sugar - the remaining part.EFFECT: invention allows for manufacturing of a finished product with improved organoleptic and ergogenic properties as well as with better digestibility.2 cl, 1 tbl, 3 ex
arzipan plate production method // 2616785
FIELD: food industry.SUBSTANCE: method to produce marzipan plates is proposed and implies mixing of vegetable paste, tasteful component, treacle, flavour additive, heating, cooling, moulding, cutting into plates, drying, starch powdering; mixture of ground kernels of groundnut, almond, chestnut taken as 1:0.3:2 is used as the vegetable paste, heating is performed in vacuum of 0.85-0.9 kPa during 15-17 minutes at a temperature of 85-87°C, sorbitol syrup is used as the tasteful component, functional additive made as the mixture of ground dried black chokeberry fruits and medlar leaf powder taken as 5:1 is additionally introduced during mixing, coffee CO2-oilcake with particle size of maximum 50 µm is used as the flavour additive; the content of initial components in the mixture is as follows, % wt.: vegetable paste - 55.0-60.0; sorbitol syrup - 11.0-13.0; treacle - 17.0-20.0; mixture of ground dried black chokeberry fruits and medlar leaf powder - 8.0-11.0; coffee CO2-oilcake - 2.0-3.0.EFFECT: reduced sugar content, intensified aroma and taste, extended storage life.2 tbl, 3 ex
Production method for sweets of honey-nut bar type // 2616784
FIELD: food industry.SUBSTANCE: production method for sweets of honey-nut bar type is proposed, it implies boiling of granulated sugar with water to plastic state, introduction of treacle, cooking for 30-60 minutes to obtain caramel mass, addition of filler and dried fruits in the form of dried prunes, mixing of the mixture to obtain homogeneous mass, loading out with brick formation, watermelon fruitade is additionally introduced during boiling, mixture of crushed fried apricot kernels and sunflower seeds taken as 1:(20-25) is used as the filler, dried black chokeberry fruits taken with dried prunes as 1:10 are additionally used as dried fruits; the ratio of components in the initial mix is as follows, % wt.: treacle 5-10; filler 40-45; dried fruits 28-37; watermelon fruitade 10-12; granulated sugar 6-9. Watermelon fruitade is used, it is manufactured by separating the pulp from the rind, screening through sieves, pressing, filtration of the juice produced, its boiling to dry solids content of at least 72% with further filtration.EFFECT: reduced sugar content in finished product, increased energy value, improved structural-mechanical properties.2 cl, 1 tbl, 3 ex
Poppy seed filling for confectionary products // 2616783
FIELD: food industry.SUBSTANCE: invention relates to the food industry and can be used as a composition for preparing the filling in the manufacture of flour confectionery products. The poppy seed filling for confectionary products includes poppy seed, sugar, natural honey, a mixture of pureed dried bananas and figs taken in the ratio of 2:1, the aqueous concentrate from flax seeds, and lemon zest at the following ratio of the initial components in the mixture (wt %): the poppy seed 48-55, the sugar 7-10, the honey 8-11, the mixture of dried bananas and figs 20-24, the aqueous concentrate from flax seed 5-7, the lemon zest 2-3. Wherein the aqueous concentrate of flax seeds is obtained by mixing the seeds with hot water with the temperature of 95°C in the ratio of 1:30, maintaining for 15 minutes with periodic stirring, followed by screening.EFFECT: poppy seed filling having improved organoleptic, structural and mechanical properties, and increasing the nutritional and biological value of the product.2 cl, 2 tbl, 3 ex
Confectionary coating // 2616779
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry and can be used in the formation of confectionary products bodies. A confectionery coating is proposed, comprising dried figs and the fat component in the form of olive oil, additionally containing pre-dried fruit of physalis and dates, taken in the ratio 1:2, additionally containing a functional component in the form of the mixture of bagasse of pine nut kernels and grape seed powder, pre-shredded in micro-mill to the grinding degree of 98% not more than 50 microns, in the ratio of 2:3, and additionally comprising soybean oil as a fat component, with the following ratio of initial components in the mixture, in % by weight: figs 32-42; dates 18-26; physalis berries 9-13; bagasse mixture of pine nut kernels and grape seeds powder 8-11; soybean oil 10-12; olive oil 8-10. The confectionary coating contains figs and physalis berries, pre-dried by infrared drying of the fruit at the temperature of 52-55°C during 20-25 minutes.EFFECT: confectionary coating with improved rheological and organoleptic properties, increased caloric content and functional properties.2 cl, 1 tbl, 3 ex
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
 
2550884.
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