SU1827774A1 - Process for manufacturing jelly pastry - Google Patents

Process for manufacturing jelly pastry

Info

Publication number
SU1827774A1
SU1827774A1 SU4646960/13A SU4646960A SU1827774A1 SU 1827774 A1 SU1827774 A1 SU 1827774A1 SU 4646960/13 A SU4646960/13 A SU 4646960/13A SU 4646960 A SU4646960 A SU 4646960A SU 1827774 A1 SU1827774 A1 SU 1827774A1
Authority
SU
USSR - Soviet Union
Prior art keywords
gel
mass
candies
finished product
stock
Prior art date
Application number
SU4646960/13A
Other languages
Russian (ru)
Inventor
Ф.В. Перцевой
П.П. Пивоваров
Ю.К. Кулик
С.А. Мироненко
Л.В. Приймак
А.Н. Зайцев
Э.М. Чернецкая
Е.С. Вайнерман
С.В. Рогожин
Original Assignee
Харьковский Институт Общественного Питания
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Харьковский Институт Общественного Питания filed Critical Харьковский Институт Общественного Питания
Priority to SU4646960/13A priority Critical patent/SU1827774A1/en
Application granted granted Critical
Publication of SU1827774A1 publication Critical patent/SU1827774A1/en

Links

Landscapes

  • Jellies, Jams, And Syrups (AREA)

Abstract

FIELD: confectionery industry. SUBSTANCE: this process prescribes introducing sodium lactate, sodium citrate or sodium tartrate into gel-forming stock in amount of 0.07 to 1.0 % by mass of finished product, 0.07 to 0.70 % for manufacturing gel candies and 0.20 to 0.1 % of buffer salt by mass of finished product for preparing jelly fruit-paste candies. Further steps are adding glycerine, xylite or sorbent in amount of 0.07 to 0.80 %, including 0.07 to 0.40 % for manufacture of jelly candies, and 0.10 to 0.80 % of polyhydric alcohol by mass of finished product, introducing sugar, syrup and other components into gel-forming solution, boiling, cooling, acidifying and aromatizing thus prepared admixture. Gel stock is then shaped by pouring it in molds. EFFECT: lower rate of consumption of gel-forming stock. 2 cl
SU4646960/13A 1988-11-25 1988-11-25 Process for manufacturing jelly pastry SU1827774A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU4646960/13A SU1827774A1 (en) 1988-11-25 1988-11-25 Process for manufacturing jelly pastry

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU4646960/13A SU1827774A1 (en) 1988-11-25 1988-11-25 Process for manufacturing jelly pastry

Publications (1)

Publication Number Publication Date
SU1827774A1 true SU1827774A1 (en) 1995-04-10

Family

ID=60541119

Family Applications (1)

Application Number Title Priority Date Filing Date
SU4646960/13A SU1827774A1 (en) 1988-11-25 1988-11-25 Process for manufacturing jelly pastry

Country Status (1)

Country Link
SU (1) SU1827774A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2533582C2 (en) * 2013-02-26 2014-11-20 Государственное научное учреждение научно-исследовательский институт кондитерской промышленности Российской академии сельскохозяйственных наук (ГНУ НИИКП Россельхозакадемии) Gelatine-based jelly goods production method
RU2722724C1 (en) * 2019-11-07 2020-06-03 Федеральное государственное бюджетное образовательное учреждение высшего образования "Астраханский государственный технический университет", ФГБОУ ВО "АГТУ" Confectionery jelly glaze

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2533582C2 (en) * 2013-02-26 2014-11-20 Государственное научное учреждение научно-исследовательский институт кондитерской промышленности Российской академии сельскохозяйственных наук (ГНУ НИИКП Россельхозакадемии) Gelatine-based jelly goods production method
RU2722724C1 (en) * 2019-11-07 2020-06-03 Федеральное государственное бюджетное образовательное учреждение высшего образования "Астраханский государственный технический университет", ФГБОУ ВО "АГТУ" Confectionery jelly glaze

Similar Documents

Publication Publication Date Title
US3892870A (en) Artificial fruit and process therefor
US2926121A (en) Therapeutic candy-like product and its preparation
CN107821714A (en) A kind of Collagent casing for sausages fruit juice jelly and preparation method thereof
CN107410648B (en) Milk mineral salt gel candy and preparation method thereof
CN106359802A (en) Milk mineral DHA gel soft sweet and production method thereof
US3738845A (en) Process for the manufacture of sugarless confections
JP3590689B2 (en) Composition for confectionery with low caries induction and method for producing confectionery using the same
JPH1094365A (en) Gummi-candy and its production
SU1827774A1 (en) Process for manufacturing jelly pastry
JPS6019975B2 (en) Method for producing hard caramel containing xylitol
US2594439A (en) Tablet jellies and process of preparing same
US2059541A (en) Jelly preparations and method of preparing jellies
KR102539253B1 (en) Method for producing gel composition
JPH0424024B2 (en)
JPS63270A (en) Gelatin jelly
RU2054268C1 (en) Composition for preparing jelly fruit-paste candy and a method of its preparing
SU1755772A1 (en) Jelly-like confectionary product and method for its production
US3163543A (en) Process of producing gelatin products
JP2000125769A (en) Soft candy and its production
JP3312038B2 (en) Gummy
JPS597417B2 (en) Method for producing solid juice
SU1827775A1 (en) Process for manufacture of fruit candy
US2524416A (en) Manufacture of tablet jellies
JPH0637574B2 (en) Heat resistant gel manufacturing method
SU938903A1 (en) Method of producing gelly-type confectionaries