http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2763184-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ccdb39e003f40272c3ce3b35491db53b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-20 |
| filingDate | 2020-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05b2bc4a8d827019624f944b9910a6fc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7cca1aff0587cec4f178539d58ae584 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ca0f9e956e83e9fae3700c90ab4fbc9 |
| publicationDate | 2021-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2763184-C1 |
| titleOfInvention | Method for producing confectionery product and confectionery product |
| abstract | FIELD: food industry.SUBSTANCE: invention relates to the food industry, namely confectionery products, as well as to the field of functional food products for people. A method for the production of a confectionery product is proposed, which includes mixing of components and preparation of jelly mass with a viscosity of 0.22-0.30 Pa·s, yield strength of 0.14-0.20 Pa, content of reducing substances of 15-35%, temperature of 50-70°C, pH of 2.5-4.9, co-extrusion of jelly mass into a collagen shell with a thickness from 20 to 50 mcm, while jelly mass is dosed into the collagen shell in a volume from 1.8 to 5.0 cm3, twisting of the collagen shell immediately after co-extrusion, formation of interconnected products, withstanding for at least 1.5 h and slicing piece by piece to obtain a finished confectionery product in a size of “one bite”, wherein the finished confectionery product has a density of 1.01-1.45 g/cm3, external adhesive stress of 0.5-1.9 kPa, elasticity of 0.19-0.31 kPa, elasticity of 0.22-0.28 kPa, plastic strength of 2.2-2.9 kPa, maximum shear stress of 1.8-2.6 kPa, while a predetermined ratio of initial components of jelly mass is used. At the same time, when mixing components of jelly mass, flavorings, and/or food dyes, and/or fillers are additionally introduced. Fruit and berry crunches, and/or fruit and berry powders, and/or fruit and berry pieces, and/or drops, and/or smoothie drops, and/or knuspers, and/or seeds of edible plants are used as fillers. When mixing components of jelly mass, vitamins, and/or vitamin premixes, and/or amino acids, and/or antioxidants are additionally introduced. Berry and/or fruit puree is used as fruit puree. In this case, jelly mass is co-extruded simultaneously with additional jelly mass with a different color and/or filler, and after exposure, gloss is carried out. A confectionery product obtained by the specified method is also proposed, which is co-extruded jelly mass with a collagen shell with a thickness from 20 to 50 mcm in a size of “one bite”, wherein the resulting jelly mass is characterized by a viscosity of 0.22-0.30 Pa·s, yield strength of 0.14-0.20 Pa, content of reducing substances of 15-35%, temperature of 50-70°C, pH of 2.5-4.9, and the finished confectionery product has a volume from 1.8 to 5.0 cm3, density of 1.01-1.45 g/cm3, external adhesive stress of 0.5-1.9 kPa, elasticity of 0.19-0.31 kPa, elasticity of 0.22-0.28 kPa, plastic strength of 2.2-2.9 kPa, maximum shear stress of 1.8-2.6 kPa, while jelly mass contains the following ratio of initial components, wt.%: molasses 14-33.5; water 15-33; fruit puree 3-13.5; glycerin 3.4-5.2; gelatin 1.9-4.4; pectin 1.2-3.6; food acid 0.3-1.1; sodium citrate 0.2-0.8; vitamin C 0.01-0.1; sugar is the rest. At the same time, jelly mass additionally contains flavorings, and/or food dyes, and/or fillers. As fillers, it contains fruit and berry crunches, and/or fruit and berry powders, and/or fruit and berry pieces, and/or drops, and/or smoothie drops, and/or knuspers, and/or seeds of edible plants. When mixing components, vitamins, and/or vitamin premixes, and/or amino acids, and/or antioxidants are additionally introduced. Berry and/or fruit puree is used as fruit puree. In this case, jelly mass is co-extruded simultaneously with additional jelly mass with a different color and/or filler, wherein the confectionery product additionally contains gloss in the amount of 0.1-0.5 wt.%.EFFECT: invention is aimed at creating a confectionery product in a size of “one bite”, with low external stickiness, adhesion, including to teeth and orthodontic devices, when chewing by the consumer, easy chewing and biting, good homogeneous elastic texture and good internal adhesive strength of jelly mass with a collagen shell, stable texture, shape and color of the finished product during storage at temperatures up to 30°C, extended shelf life up to 14 months, easy and accurate dosing of active functional components.14 cl, 1 tbl, 4 ex |
| priorityDate | 2020-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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