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

A   Human necessities(312083)
A23G3                 Sweetmeats; confectionery; marzipan; coated or filled products (chewing gum a23g0004000000)(2112)
Dissolving candies with lamifaren // 2642639
FIELD: food industry.SUBSTANCE: invention relates to the production of a dietary food supplement in the form of candies. Dietary supplement in the form of dissolving candies contains sorbite, citric acid, essential oil of eucalyptus or peppermint, water, as well as powdered Lamifaren as a biologically-active agent in the following ratio of primary components, wt %: powdered Lamifaren - 2.3, sorbite - 81, citric acid - 0.6, essential oil of eucalyptus or peppermint - 0.1 and purified water -16.EFFECT: invention allows to obtain a new formulation of dissolving sugar-free candies containing polysaccharides of algae.1 tbl, 5 ex
arshmallow production method // 2642636
FIELD: food industry.SUBSTANCE: marshmallow production method is proposed, which involves preparing agar-fructose-treacle syrup, for which purpose dry powdered agar is mixed in a technological vessel with water at the temperature of 15°C and the water duty 1:30, left to swell for 1 hour, then the swollen agar is quickly dissolved while heating in a cooking vat with a stirrer, fructose is added; after its complete dissolution, treacle pre-warmed to the temperature of 60°C is introduced, the mixture is boiled out in a coil cooking column at t=112°C up to the mass fraction of dry substances 86±1%, the resulting syrup is cooled in a tempering machine to t=95±2°C; for preparing the whipped mass, dry egg white is soaked in warm water at the temperature of 35-40°C, at the dry protein-water ratio of 1:3 for 20-30 minutes, the fructose is further mixed with powder of Jerusalem artichoke and apple puree, half of the recovered egg white is added and whipped in a whipping machine for 4 min, the remaining egg white is added, whipped for 4 minutes, then lactic acid, vanilla essence, red colouring, agar-fructose-treacle syrup are added and stirred for 1-2 min for the uniform distribution of the formulation components; the finished mass is moulded by the method of depositing by means of a marshmallow-depositing machine onto trays, directed for curing, drying, glazing with chocolate icing, cooled, and packed. Marshmallow is prepared at the following ratio of the formulation components, wt %: chocolate icing 33.88; fructose 40.18; treacle 8.32; apple puree 13.19; powder from Jerusalem artichoke 2.33; egg white 1.00; agar 0.51; lactic acid 0.40; vanilla essence 0.13; red colouring 0.06.EFFECT: invention allows to improve the quality of products, to increase the shelf life, to reduce the sugar content, to obtain marshmallows of the functional purpose using powder from Jerusalem artichoke and fructose, allows to expand the raw material base for the marshmallow production.1 tbl, 2 ex
ethod for producing milk sweets // 2642491
FIELD: food industry.SUBSTANCE: method for producing milk sweets, which provides for preparing the milk mass, for which treacle with the mass fraction of dry substances 78% is loaded into a closed cooking vat with a stirrer and boiled out to the mass fraction of dry substances of 84%, evaporated milk is added and boiling out is continued for 10 minutes, butter is added, further boiling out of the milk mass to the mass fraction of dry substances of 89±0.5% is continued in the coil cooking column at t=112°C, the resulting mass is cooled in a tempering machine to t=60±1°C, and vanillin is added; the finished milk mass is moulded by the method of "extruding" into metallized moisture-proof film and cooled, while the milk sweets are prepared at the following ratio of the formulation components, wt %: treacle 62.47; condensed milk 36.59; butter 0.92, vanillin 0.02.EFFECT: invention allows to obtain milk sweets with reduced sugar content and increased shelf life, with the replacement of granulated sugar by a low-calorie sweetener, the progressive method of moulding by the method of extruding by means of a syringe of continuous action into metallized moisture-proof flow-pack type film allows to shorten the production process and to reduce the cost of finished products, to reduce production areas.1 tbl, 2 ex
ethod for manufacturing filling for caramel // 2642486
FIELD: food industry.SUBSTANCE: method for preparing a filling for caramel is proposed, including preparing sugar-treacle syrup, mixing it with a vegetable enrichment agent. As a vegetable enrichment, beet puree or ground beet pulp from sugar beet is used, the filling is prepared by means of boiling out the sugar-treacle syrup in the cooking equipment at the steam pressure of 0.5-0.6 MPa to the mass fraction of dry substances of 83-87%, mixing it with the vegetable enrichment agent in a continuously-working mixer, boiling out the resulting formulation mixture at the pressure of 0.4-0.5 MPa to the mass fraction of dry substances of 78-80%, with the subsequent cooling the filling at tempering to the temperature of 65-75°C with introducing a food acid, a flavouring and various food colourings, the caramel filling is prepared at the following ratio of the components, kg: beet puree 33-37; lactic acid 1.8-2.0; flavouring 0.13; colouring 0.1; sugar-treacle syrup - the rest, or ground beet pulp 31-35; lactic acid 2.0-2.1; flavouring 0.13; colouring 0.1; sugar-treacle syrup - the rest.EFFECT: invention allows to expand the assortment of fillings, to improve the quality due to improving the organoleptic and physicochemical indices and the nutritional value of the filling, to reduce the cost and energy value of the filling, to shorten the filling preparation process due to reducing the duration of boiling out the filling due to the high content of dry substances in sugar beet semi-finished products.1 tbl, 5 ex
arshmallow production method // 2642457
FIELD: food industry.SUBSTANCE: marshmallow production method is proposed, that involves preparing a apple-Jerusalem artichoke-pectin mixture, for which purpose the pectin and fructose mixture at the ratio of 1:5 is dosed into a mixer and, with continuous stirring to prevent forming lumps, a formulation amount of apple puree and Jerusalem artichoke powder is introduced; the mixture is left for 2 hours for the pectin swelling and its better distribution in the apple-Jerusalem artichoke mixture; 10 minutes before the completion of the pectin swelling process, fructose syrup is prepared, for which purpose fructose is introduced into treacle pre-heated to 60° C, the mixture is boiled in a serpentine cooking column at t=112°C to the mass fraction of dry substances 86±1%, the resulting syrup is cooled in a tempering machine to t=95±2°C; then, sodium lactate is introduced in the swollen apple-Jerusalen artichoke-pectin mixture, half of the formulation amount of recovered egg whites is added, the formulation mixture is whipped in a whipping machine for 5 minutes, the remaining egg whites are introduced, the whipping is continued for another 5 minutes, thereinafter lactic acid, vanilla essence, red colouring, fructose-treacle syrup are added and stirred for 2 min for uniformly distributing the components, the finished whipped mass is moulded by the method of "jigging" with a marshmallow-jiggling machine on trays, directed for curing, drying, glazing with chocolate icing, cooled and packed. The marshmallow is prepared with the following ratio of the formulation components, wt %: chocolate icing 34.54; fructose 41.11; treacle 8.73; apple puree 10.68; Jerusalem artichoke powder 1.89; egg white 1.06; citrus pectin 0.85; lactic acid 0.53; sodium lactate 0.51; vanilla essence 0.07; red colouring 0.03.EFFECT: invention allows to improve the quality of products, to increase the shelf life, to reduce sugar content, to obtain marshmallows of functional purpose with the use of non-traditional raw materials, which allows to expand the raw material base in the production of marshmallows, to obtain confectionery products having a pleasant taste, aroma, a tender soft consistency, the whipped mas of which has a well-fixed structure.1 tbl, 2 ex
ethod of producing sugary items from berries // 2642096
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method is proposed for producing sugary products from berries, which involves mixing berries with sugar, holding them until a syrup is obtained, separation of berries from syrup, drying them with constant mixing with sugar powder until the surface of berries is completely covered with powdered sugar, and glazing of the berries obtained, while a mixture of irgia, red currant, blackcurrant at a ratio of 3:1:1 is used as berries; after applying a layer of glaze, berries are dusted with cocoa, and a mixture consisting of butter, natural sweetener, redcurrant juice, potato starch and water, with the following ratio of components, mass %: butter – 68.0–88.0; natural sweetener – 1.9–2.1; red currant juice 3.8–5.8; potato starch – 0.2–0.3; water – the rest, is used as a glaze.EFFECT: invention makes it possible to obtain a product having a relatively low caloric content, as well as maintaining a stable structure during its transportation and long-term storage.1 cl, 2 ex
ethod of producing sugary items from berries // 2642082
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method for producing sugary products from berries involves mixing berries with sugar, holding them until syrup is obtained, separation of berries from syrup, drying them with constant mixing with sugar powder until the surface of berries is completely covered with powdered sugar, and glazing of the berries obtained. In this case, a mixture of red bilberry, bilberry, cranberry and blueberry in a ratio of 1:1:2:3 is used as berries, and berries are dusted with cocoa after applying a layer of glaze. As a glaze, a mixture consisting of butter, natural sweetener, cranberry juice, potato starch and water is used.EFFECT: proposed method of producing sugary products from berries allows to obtain a product having a relatively low caloric content, as well as maintaining a stable structure during its transportation and long-term storage.1 cl, 2 ex

Natural blue anthocyanine-containing dyes // 2641830
FIELD: chemistry.SUBSTANCE: fraction anthocyanins is isolated at a given pH, based on the differences in charge and polarity of the anthocyanin molecules using ion exchange columns and solvent selected from methanol, acetonitrile, water, and mixtures thereof. A natural green dye containing natural blue anthocyanin-containing dye and a natural yellow dye are also described. An edible product containing natural blue anthocyanin-containing dyes is also described.EFFECT: invention provides anthocyanin-containing dyes which, in the form of an aqueous solution at pH of 8,0, have a maximum absorption of 615 nm to 635 nm and colour characteristics similar to the synthetic edible blue dye.15 cl, 10 dwg, 6 tbl
Confectionary coating // 2640870
FIELD: food industry.SUBSTANCE: confectionery coating comprises shredded dried fig and ground-cherry taken at a ratio of 1:5, plant aqueous concentrate, represented by aqueous concentrate of flax seeds, powdered peanut butter and CO2-oil meal coffee with a particle size not exceeding 20 mcm. The aqueous concentrate of flax seeds is obtained by mixing the seeds with hot water at a temperature of 90°C in the ratio of 1:25, maintaining for 15-20 minutes with periodic stirring and followed by screening. Confectionery coating contains the following ratio of the primary components, wt %: a mixture of dried figs and ground-cherry - 60-68; CO2-oil meal coffee - 8-10; aqueous concentrate from flax seeds - 8-12; powdered peanut butter - 16-19.EFFECT: invention allows to improve the rheological and organoleptic properties of the confectionery coating, increase caloric content and functional properties.2 tbl, 3 ex
Cooking method of thermostable filling for flour confectionery goods // 2640847
FIELD: food industry.SUBSTANCE: beet bin powder is used in the function of the thermoactive vegetable enricher. Preliminarily one obtains the mixture of the sand sugar and the beet bin powder. Then one prepares a mixture of the apple sauce and the remaining portion of the sugar. Upon that, one boils the apple sauce and the sugar thoroughly to the dry solids weight ratio 42-44%, adds the preprepared mixture of the vegetable enricher and the sand sugar, taken in the ratio 1:1, boils the mass thoroughly to the dry solids weight ratio 64-68% with the obtained filling aftercooling up to temperature 65-75°C. Thereafter, one adds the food cіtric acid, the flavouring agent and different colour in the filling. One cooks the thermostable filling with the specific mass ratio of the components.EFFECT: filling thermal resistance upgrading, sugar volume reduction due to the partial substitution of the sand sugar for the beet bin powder of the sugar-beet; production process reduction by means of the lower boiling duration of the beet-bin-product-based filling.1 tbl, 4 ex
ethod of preparing sugary products from berries // 2640282
FIELD: food industry.SUBSTANCE: method of preparing sugary products from berries involves mixing berries with sugar, holding them until a syrup is obtained, separating the berries from the syrup, drying them while constantly stirring with powdered sugar until the surface of the berries is completely covered with powdered sugar, and glazing the berries obtained. Wherein a mixture of chokeberry, gooseberry, red currant, black currant is used as berries, at a ratio of 2:2:1:1, and after applying an icing layer, the berries are sprinkled with cocoa. As an icing, a mixture consisting of butter, a natural sweetener, chokeberry juice, potato starch, and water is used.EFFECT: product is obtained, having a relatively low caloric content, and preserving a stable structure during its transportation and long-term storage.2 ex
Composition for waffle filling preparation // 2638648
FIELD: food industry.SUBSTANCE: composition for waffle filling preparation containing sugar powder, confectionery fat, flavouring and aromatic additives is provided, which further contains a protein preparation based on the housefly larvae, with the following ratio of components, %: confectionery fat 32.0-44.0; protein preparation based on the housefly larvae 5.0-20.0; flavouring composition 3.0-5.0; powdered sugar - the rest.EFFECT: increased food and biological value due to the protein preparation, organoleptic parameters as a result of the introduction of a protein composition in the filling that reduces the carbohydrate and fat content and eliminates too sweet taste and tallowy aftertaste.2 tbl, 4 ex

ethod and machine for manufacturing confectionery product // 2637525
FIELD: food industry.SUBSTANCE: manufacturing a confectionery product (1) includes the stages of extruding a confectionery material to form a confectionery strip, cutting the end portion (5) from the remaining part (7) of the confectionery strip (2), placing the end portion (5) on the transportation surface (8) already before separating the end portion (5) and finishing the separation of the end portion (5) from the remaining part (7) of the confectionery strip (2). Wherein the end portion (5) is located on the transportation surface (8). The end portion (5) of the confectionery strip (2) is rigidly attached to the transportation surface (8) by means of freezing the end portion (5) in the area of contact with the transportation surface (8) before starting cutting.EFFECT: improving the quality of the finished product.16 cl, 12 dwg
ethod of producing pastille with functional properties // 2637219
FIELD: food industry.SUBSTANCE: method is proposed, comprising mixing the main raw material with a vegetable ingredient and the structure formation of pastille mass, in which apple pectin is used as a vegetable ingredient, wherein preparing pectin-sugar-treacle syrup, preparing the pastille mass consisting of apple puree, pectin-sugar-treacle syrup and dry egg protein, pouring the pastille mass, the structure formation of the pastille mass at a temperature of (9±°1)C for 15-18 minutes, drying the pastille layer at a temperature of (39±1)°C, cutting the pastille layer into separate products, drying the pastille at a temperature of (47.5±7.5)°C for 4.5 hours, cooling the pastille at room temperature for 1-1.5 hours, sprinkling the pastille with powdered sugar are carried out at the following ratio of components (wt %): granulated sugar 8.0-9.0; apple puree 88.5- 89.0; apple pectin 1.5-2.0; dry egg white 1.0.EFFECT: obtaining pastille enriched with dietary fibers and having prebiotic, immunomodulating and anti-inflammatory properties.1 tbl, 2 ex
Butter cream with antioxidant properties // 2636765
FIELD: food industry.SUBSTANCE: butter cream with antioxidant properties contains butter, vanilla powder, refined sugar powder, cognac, condensed milk with sugar, additionally contains a dietary supplement NovaSol C with particle sizes less than 30 nanometers in diameter at the following content of source components, wt %: refined sugar powder - 28.7, vanilla powder - 0.5, cognac - 0.1, NovaSol C - 0.27, condensed milk with sugar - 10.9, butter - the rest.EFFECT: invention allows to reduce the process of fat oxidation, stabilise microbiological spoilage, and increase the antioxidant capacity of the butter cream.2 dwg, 3 tbl

Stabilization of natural blue anthocyan-containing colourings and prepared products // 2636761
FIELD: food industry.SUBSTANCE: coating has a plurality of covering layers and includes a first coating layer containing sugar and edible calcium carbonate and a second coating layer containing sugar and a natural blue anthocyan-containing colouring. Wherein no one of said plurality of covering layers does not simultaneously contain both the natural blue anthocyan-containing colouring and edible calcium carbonate. The invention relates to a hard dragee confectionery product with this coating and to a method for applying a hard dragee coating to the edible core of the product.EFFECT: colour imparted by the natural blue anthocyan-containing colouring to the coating is stable.17 cl, 3 dwg, 4 tbl, 4 ex
ethod of manufacturing dessert pine nut paste // 2636758
FIELD: food industry.SUBSTANCE: method is proposed, which involves mixing pine nut cake and a sugar-containing component, vegetable oil and enriching additives, mixing, wherein pine nut cake is first ground and introduced into sugar syrup, stirred, then vegetable oil and enriching additives are added, all components are stirred for 6-8 minutes in the presence of microwave power supply with a power of 700-800 W/kg; as enriching additives, powder from dehydrated fruits and/or berries, obtained from frozen fruit and berry raw material by its microwave treatment under vacuum, is used, the components being taken at the following ratio, wt %: pine nut cake 43.0-49.0; sugar syrup 20.0-26.0; vegetable oil 19.0-25.0; enriching additives (powder from dehydrated fruits and/or berries) 6.0-12.0. Wherein pine nut cake is obtained by the method of extracting pine nuts under the influence of microwave radiation, and is ground for 3-5 minutes to a particle size of 30-50 mcm. Stirring the pine nut cake and the sugar syrup with a temperature of 90-95°C is carried out for 8-10 minutes; also pine nut cake can be pre-roasted at a temperature of 120-140°C for 3-4 minutes.EFFECT: obtaining an ecologically pure product with high organoleptic characteristics and biological value, along with reducing the production process duration, reducing the cost, increasing the shelf life of the finished product, and solving the problem of complex processing of vegetable raw materials.5 cl, 4 tbl, 3 ex
ethod for hollow confectionery decoration manufacture // 2636327
FIELD: food industry.SUBSTANCE: homogeneous plastic mass intended for a confectionery decoration modelling with a moisture content of 4-20% is kneaded, warming up to a temperature of 20-35 °C, then rolled into a formation with a thickness of at least 0.1 mm, a workpiece is cut out and a hollow part is formed from it. To mask the joints, and/or reinforce, and/or connect the parts, a moistened initial mass is used, heated to a temperature of 20-35 °C. The air temperature in the production room at these stages is maintained within the limits of 17-30 °C, and humidity - within the limits of 15-45%. The part is dried at an air temperature of 17-30 °C and humidity not more than 35%.EFFECT: configuration of any level of complexity, extremely light weight, is safe, completely edible and contains a minimum amount of dye; simplified decoration installation for confectionery products with delicate, unstable, beaten fillings, simplified transportation and reduced cost of the final product.11 cl
ethod of preparing sugary products from berries // 2636320
FIELD: food industry.SUBSTANCE: method of preparing sugary products from berries is proposed, which involves mixing berries with sugar, holding them until obtaining a syrup, separating the berries from the syrup, drying them while constantly stirring with powdered sugar to the full coating of the berry surfaces with the powdered sugar and glazing the berries obtained, wherein a mixture of sea-buckthorn berries, cranberries, gooseberries at the ratio of 3:1:2 is used; after applying a glaze layer, the berries are sprinkled with cacao, and the glaze is represented by a mixture consisting of butter, a natural sweetener, gooseberry juice, potato starch and water, at the following component ratio, expressed in wt %: butter 66.0-86.0; natural sweetener 1.7-1.9; gooseberry juice 3.6-5.6; potato starch 0.2-0.3; water - the rest.EFFECT: invention makes it possible to obtain a product having a relatively low caloric content, preserving a stable structure during its transportation and long-term storage.2 ex
ethod for manufacturing whipped sweets for school meals // 2632948
FIELD: food industry.SUBSTANCE: method for producing whipped sweets for school meals is proposed, in which the whipped mass is preliminarily prepared by means of dissolving in hot water t=50°C a weighed recipe amount of barley malt extract and citric acid, stirred thoroughly. Thereinafter the resulting syrup is introduced into the kneading chamber of the whipping machine, where at a given rotation speed of the kneading body of 100 min-1 wheat flour of the highest grade is continuously dispensed, whipped for 40-60 seconds till the mass fraction of moisture in the whipped mass is 37.0%, then sugar and trickle syrup boiled to the moisture content of 8% is introduced in the kneading chamber with a thin jet, and the mass temperature is monitored so that it does not exceed 55°C, the whipping chamber of the machine is airtightly closed with the lid, and air is supplied at the excess pressure of 0.6 MPa, the whipping time is 180 seconds at the rotation speed of the kneading body of 1000 min-1. The nougat mass is saturated with air; after the process completion, the mass with t=52±3°C, ρ=0.4-0.5 g/cm3 is unloaded under pressure into moulds, then a weighted recipe amount of confectionery fat, candied fruit and flavour mixture is introduced in the nougat mass and stirred to the final bulk density of 0.7-0.9 g/cm3, the resulting sweets are formed, glazed, cooled to the temperature of 10-12°C, cut and cooled to the temperature of 4-5°C.EFFECT: invention allows to reduce the technological production process in half, to obtain sweets with high quality indices, to expand the range of confectionery products for school meals.2 ex
ethod for manufacturing marcepan products // 2632334
FIELD: food industry.SUBSTANCE: method involves mixing a vegetable paste, a sweetening component, treacle, a flavouring, heating, cooling, moulding, cutting into bars, drying, starch coating. As a vegetable paste, the mixture of ground walnut, almond and pecan kernels at the ratio of 2:0.5:0.3 is used. Heating is carried out at the vacuum of 0.5-0.6 kPa for 25 minutes at the temperature of 81-83°C. As a sweetener, palatinose is used, and beta-carotene is additionally introduced. As a flavouring, the mixture of chicory powder and coffee CO2-meal, taken at the ratio of 3:1. Preferably, "Cyclocar" is used as a source of beta-carotene. The coffee CO2-meal is obtained by machining coffee husks with liquid gas, followed by isolating the extract, its filtration with obtaining a meal, secondary meal extraction at 60°C at the raw material-extractant ratio of 1:6 for 20 minutes, drying, grinding to a particle size of 15-20 mcm.EFFECT: improving the rheological and flavour properties of the product, increasing the storage life.3 cl, 2 tbl, 3 ex
Nut brittle sweet // 2632223
FIELD: food industry.SUBSTANCE: nut brittle sweet is proposed, which is represented by a body made on the basis of soft nut brittle mass made from a mixture of dry components and a binding mass. The mixture of dry components contains fried peanut kernels and dry milk whey, and the binding mass is represented by milk binding mass and contains condensed milk with sugar, granulated sugar, treacle, coconut oil, dry milk whey, sorbitol, food salt, lecithin, vanillin, water. The following ratios of the body components are used, wt %: fried peanut kernel 30.80-32.0; dry milk whey 3.35-4.00; milk binding mass 64.0-65.85. The milk binding mass contains condensed milk with sugar, granulated sugar, treacle, coconut oil, dry milk whey, sorbitol, food salt, lecithin, vanillin, water at the following ratio of the initial components, wt %: condensed milk with sugar 16.86-18.35; granulated sugar 14.67-16.21; treacle 13.64-15.46; coconut oil 10.85-13.64; dry milk whey 4.94-6.14; sorbitol 1.35-1.52; food salt 0.46-0.47; lecithin 0.12-0.14; vanillin 0.02-0.03; water - the rest.EFFECT: improving consumer properties, increasing nutritional and biological value of sweets, imparting to sweets new organoleptic properties.2 cl, 3 tbl, 3 ex

ethod for preparing aerated sweets // 2631898
FIELD: food industry.SUBSTANCE: method is proposed for producing aerated sweets by means of boiling out the syrup from an anticrystallizer, agar, and a sweetener, introducing a food acid therein, followed by whipping with egg white, and mixing the resulting mass with fat-containing raw materials and other formulation components, moulding, cutting into shells, and icing. As an anticrystallizer, pumpkin puree in an amount of 10.0-30.0 wt % is used, the syrup is boiled out for 8-10 minutes to the content of dry substances of 80-85%. Before the end of boiling out the syrup, sorbic acid is introduced into it and cooled to 88-92°C. Sorbic acid is introduced in the form of an aqueous solution at the sorbic acid: water ratio of 1:2. The syrup is whipped with egg white for 2.0-4.0 minutes at the pressure of 2.5-3.5 bar until obtaining a fluffy homogeneous mass with the density of 0.4-0.5 g/cm3.EFFECT: simplifying the process and improving the quality of products by means of imparting a softer, uniformly plastic structure with improved form-retaining properties and extended shelf life of sweets, expanding the range of confectionery products based on souffle-type aerated masses.3 cl, 6 tbl, 5 ex
ethod for preparing pastila from yacon tubers // 2631387
FIELD: food industry.SUBSTANCE: yacon tubers are sorted, calibrated, washed, peeled, boiled and mashed for preparing puree. The puree is whipped into a pastila mass. Then drying is started at the temperature of 75°C, and finished at the temperature of 50°C. Dry sheets are cooled, cut into strips of 2.5×5 cm and packaged. Wherein per 1000 kg of the finished product 2830 kg of yacon without peel are taken.EFFECT: new finished product with functional properties and high consumer values.1 cl
ethod for preparing marshmallows with use of apple paste // 2631084
FIELD: food industry.SUBSTANCE: method for preparing marshmallows with the use of apple paste is proposed, in which the apple paste is first prepared from marc formed after separating 40-45% juice from crushed apples, for which they are heated to the temperature of 80-90°C by microwave treatment, mashed, and 0.5% of citric acid in the form of an aqueous solution and 5% of malt extract are added to the resulting puree, then the mixture is boiled out in a vacuum apparatus at the residual pressure of 21-23 kPa and the temperature of 70°C to the content of dry substances of 40%, then the apple paste, which is an additive enriching with biologically active substances, a natural colouring and a flavouring, is reconstituted with water to the content of dry substances of 10%, granulated sugar is added, stirred until the sugar dissolves, egg white is introduced and the mass is whipped for 20 -25 minutes, then agar-sugar-treacle syrup with a temperature of 85°C is introduced in the whipped mass, gently stirring the mixture on a low rotation speed for 1 min, and lactic acid is added at the end of stirring, then the finished marshmallow mass is directed to moulding, curing and dusting with sugar powder. The formulation ingredients are used at the following ratio, kg per 1 ton of finished products: granulated sugar 670.8; sugar powder 29.9; treacle 130.4; apple paste 102.4; egg white 65.0; agar 6.1; glycerin 2.5; lactic acid 6.7.EFFECT: invention allows to improve organoleptic quality indices such as colour, taste, and aroma, while preserving the structural-mechanical and physicochemical indices of marshmallow quality, as well as to impart functional properties to the product due to enrichment with antioxidants and mineral substances, as well as to reduce the sucrose content.2 ex
Praline mass // 2630500
FIELD: food industry.SUBSTANCE: praline mass is proposed, containing dry skimmed milk, crushed waffle sheet, a sweetener, roasted crushed peanut, a cocoa product, a fat component and flavour additives, the sweetener being represented by dry malt extract and sugar powder, and the fat component - by vegetable fat and coconut oil, at the following ratio of components, mass %: sugar powder 18.03; barley malt extract powder 18.03; skimmed milk powder 17.09; roasted crushed peanuts 12.3; crushed waffle leaf 7.04; cocoa powder 4.70; vegetable fat 14.27; coconut oil 8.45; vanilla crystals - the rest.EFFECT: invention allows to simplify the production technology and to reduce the cost of finished products, to obtain praline mass having optimal structural and rheological characteristics, to expand the range of high-quality sugary products based on praline, to give the praline mass the functional orientation and to increase the nutritional and biological value.1 cl

ethod of insulating content for filling food product // 2629973
FIELD: food industry.SUBSTANCE: method comprises the following stages: making at least one shell formed from the first edible product to be moulded, applying at least one coating layer containing at least one fatty substance in said shell to form the internal insulating coating layer, introducing the specified content to be filled into said shell, applying at least one covering layer containing at least one fatty substance, at the specified content to be filled, to obtain a continuous insulating covering layer connecting to said internal insulating coating layer, closing said shell by the application of the edible material to be moulded. Wherein the second and fourth stages are preceded by cooling to the temperature in the range of -25°C to 30°C. The fifth stage is preceded by the stage of heating said upper surface of said shape.EFFECT: increasing the shelf life of the food product.13 cl, 2 dwg

Snacks from chewing gum and method of their manufacturing // 2629572
FIELD: food industry.SUBSTANCE: product contains the chewing gum composition section and the confectionery composition section. Wherein the chewing gum composition section is located outside. The chewing gum composition comprises from 10.0 to 55.0% by weight of a gum base, a bulk sweetener in the form of a sugar macromolecular alcohol in an amount of 35.0 to 75.0% by weight, and 2.0 to 15.0% by weight of the softener based on the total weight of the chewing gum composition. The confectionery composition section comprises a bulk sweetener in an amount of 70.0 to 95.0% by weight, fat in an amount of 3.0 to 14.0% by weight, and a dairy ingredient in an amount of 2.0 to 14.0% by weight in terms of the total weight of the confectionery composition.EFFECT: invention allows to obtain a chewing product having a snack-like quality and simulating the sensation of swallowing the product.21 cl, 13 dwg, 32 tbl, 13 ex

Composition for preparing confectionery products based on souffle-type aerated masses // 2629279
FIELD: food industry.SUBSTANCE: composition for preparing confectionery products based on souffle-type aerated masses, comprising a sweetening agent, an anti-crystalliser, a fat component, condensed whole milk, egg white, agar and water. As an anti-crystalliser, pumpkin puree is used. Moreover, the composition additionally comprises sorbic acid and dry milk whey with the following content of the components, wt %: sweetener 21.05-33.46; pumpkin puree 10.0-30.0; fat component 11.0-12.33; condensed milk 8.82-10.82; egg white 1.02-1.53; agar 0.51-0.57; sorbic acid 0.05-0.1; dry milk whey 0.14-0.68; water 24.8-33.5. As a sweetener, sugar or fructose is used; as a fat component, butter or cream-vegetable spread are used, and also egg white powder and puree from pumpkin of the "Vitamin" variety are used.EFFECT: improving the quality of products by means of imparting a softer, uniformly plastic structure with improved form-retaining properties and extended shelf life, expanding the range of confectionery products based on souffle-type aerated masses.7 cl, 5 tbl
ethod for preparing sugary products from berries // 2628792
FIELD: food industry.SUBSTANCE: berries, which are represented by the mixture of shadberry, sea buckthorn and red currant, are mixed with sugar at the ratio of 3:2:1. 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, sea buckthorn juice, potato starch, and water is used. For preparing the icing, the following ratio of components is used, wt %: butter - 64.0-84.0; natural sweetener - 1.5-1.7; sea buckthorn juice - 3.4-5.4; potato starch - 0.2-0.3; water - the rest.EFFECT: obtaining a product with relatively low caloric content, as well as preserving stable structure during its transportation and long-term storage.2 ex
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
 
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