METHOD OF CONTINUOUS MANUFACTURING ICING-COATED PASTILLE-TYPE SWEETS

摘要

The present invention relates to the confectionery industry, in particular, to manufacturing beaten spongy confectionery and may be used for manufacturing enrobed zephyr by a continuous process. The object of the present invention is providing more extended shelf life of enrobed zephyr. What is claimed is a continuous process form manufacturing enrobed zephyr which includes steps of preparing and boiling down a furcellarane-sugar-glucose syrup from a solution of furcellarane with a buffer salt, sugar and glucose added thereto; preparing a receipt mixture from treacle, egg-white and said furcellarane-sugar-glucose syrup with flavours added thereto; beating said receipt mixture while pumping compressed air; forming zephyr mass bodies by extruding them onto a continuously moving conveyer be cooling said formed zephyr mass bodies and enrobing them with a coating, for example, a chocolate coating, characterised in that sodium citrate is used as the buffer salt, and the receipt mixture is beaten until the density of the zephyr mass is in the range 470 - 570 kg/m3. The enrobed zephyr mass body obtained by the process of the invention contains furcellarane-sugar-glucose syrup with sodium citrate added thereto, treacle, egg-white, food grade dyes and/or aromatizants and/or flavours, the proportions of the ingredients being the following (weight%): furcellarane-sugar-glucose syrup with sodium citrate added thereto 71...79, treacle 11...17, egg-white 6...12, food grade dyes and/or aromatizants and/or flavours 0,05...0,5.