CHAN Lok Yan Ambrose (US),ЧАН Лок Яан Амброзе (US),CHIN SheauMeng (US),ЧИН ШоМенг (US),BORDERA Luis (US),БОРДЕРА Луис (US),ABAD Dennis (US),АБАД Деннис (US),LAU Wendy (US),ЛАУ Венди (US),CHAN Lok Yan Ambrose,ЧАН Лок Яан Амброзе,CHIN SheauMeng,ЧИН ШоМенг,BORDERA Luis,БОРДЕРА Луис,ABAD Dennis,АБАД Деннис,LAU Wendy,ЛАУ Венди
申请号：
RU2015131472
公开号：
RU0002647280C2
申请日:
2014.01.20
申请国别(地区):
RU
年份:
2018
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to confectionery products with a filling. A method for producing a confectionery product with a filling is provided, comprising the steps of: preparing an extrudable confectionery product shell material； preparing a filling composition, which is capable of forming a pumpable liquid when heated, wherein said composition comprises 55–95 % xylitol, 3.5–35 % of at least one additional sugar and/or polyol and/or mixtures thereof and 0–30 % water by weight, or 30–85 % erythritol, 20–50 % of at least one additional sugar and/or polyol and/or mixtures thereof and 10–30 % water by weight； heating the filling composition to a temperature sufficient to convert it into a pumpable liquid ； holding the liquid filling composition at a temperature sufficient to maintain it in a liquid state； coextrusing the confectionery shell material and the filling composition in the form of a row with a liquid filling； forming the rope with the filling into individual confectionery products； and allowing the confectionery pieces to cool to temperature below 26 °C, during which the filling composition undergoes a phase change from a liquid to a crystalline solid, with the formation of a confectionery product comprising a confectionery shell at least substantially surrounding the crystalline filling.EFFECT: invention makes it possible to obtain confectionery products with a filling, which is capable of forming a pumpable liquid when heated, and after a while a phase change occurs in the filling, consisting in the formation of a fine crystalline filling.19 cl, 7 dwg, 5 tblИзобретение относится к кондитерским изделиям с начинкой. Предусмотрен способ получения кондитерского изделия с начинкой, включающий следующие стадии: приготовление экструдируемого материала оболочки кондитерского изделия； приготовление композиции начинки, которая при нагревании способна образовывать подвижную жидкость, причем указанная композиция содержит 55-95% ксилита, 3,5-35%
