UA105620C2 - Composition of ingredients of the sweets "candy shot" and a method for making thereof (variants) - Google Patents

Composition of ingredients of the sweets "candy shot" and a method for making thereof (variants)

Info

Publication number
UA105620C2
UA105620C2 UAA201312252A UAA201312252A UA105620C2 UA 105620 C2 UA105620 C2 UA 105620C2 UA A201312252 A UAA201312252 A UA A201312252A UA A201312252 A UAA201312252 A UA A201312252A UA 105620 C2 UA105620 C2 UA 105620C2
Authority
UA
Ukraine
Prior art keywords
making
sweets
composition
aromatic
syrup
Prior art date
Application number
UAA201312252A
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Яков Григорович Верхівкер
Original Assignee
Дмітрій Таубман
Сімеон Гомельскій
Яков Григорович Верхівкер
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 Дмітрій Таубман, Сімеон Гомельскій, Яков Григорович Верхівкер filed Critical Дмітрій Таубман
Priority to UAA201312252A priority Critical patent/UA105620C2/en
Publication of UA105620C2 publication Critical patent/UA105620C2/en

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  • Confectionery (AREA)

Abstract

The invention relates to a composition of ingredients of sweets, which have in its composition an alcohol component and to methods for making thereof. According to the first variant, the composition comprises sugar, glucose syrup, aromatic ethyl alcohol, citric acid, a food colourant and water. According to the second variant, the composition comprises sugar, sugar syrup, ethyl alcohol, citric acid, a food colourant, an aromatic additive and water. A method for making the sweets according to the first variant includes making a caramel syrup, which is heated up to 108-112 °C, the glucose syrup is added and the mixture is boiled at 150-160 °C, the caramel mass thus obtained is cooled up to 78-82 °C and a 85-96 % solution of the aromatic ethyl alcohol is added. Said alcohol is made of vegetable raw material, comprising aromatic and spicy substances. A method for making the sweets according to the second variant includes making a caramel syrup, which is heated up to 108-112 °C, the glucose syrup is added and the mixture is boiled at 150-163 °C, the caramel mass thus obtained is cooled up to 78-82 °C and 96 % ethyl alcohol and an aromatic additive are added.
UAA201312252A 2013-11-15 2013-11-15 Composition of ingredients of the sweets "candy shot" and a method for making thereof (variants) UA105620C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAA201312252A UA105620C2 (en) 2013-11-15 2013-11-15 Composition of ingredients of the sweets "candy shot" and a method for making thereof (variants)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAA201312252A UA105620C2 (en) 2013-11-15 2013-11-15 Composition of ingredients of the sweets "candy shot" and a method for making thereof (variants)

Publications (1)

Publication Number Publication Date
UA105620C2 true UA105620C2 (en) 2014-05-26

Family

ID=56267991

Family Applications (1)

Application Number Title Priority Date Filing Date
UAA201312252A UA105620C2 (en) 2013-11-15 2013-11-15 Composition of ingredients of the sweets "candy shot" and a method for making thereof (variants)

Country Status (1)

Country Link
UA (1) UA105620C2 (en)

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