RU91809U1 - CANDY - Google Patents

Abstract

1. A candy containing a body made of toffee candy mass, including granulated sugar, molasses, a fat component, a milk component, an emulsifier, flavorings and water, characterized in that the candy body contains a filling made of a sweet food composition, and candy the mass of toffee for the execution of the housing additionally contains sodium citrate, baking soda, stabilizer. ! 2. Candy according to claim 1, characterized in that the toffee candy mass is made of a composition containing components in the following ratio, wt.%:! Sugar26.44-44.02 Trace 12.98-32.43 Fat component 14.98-19.10 Milk component 2.74-3.22 Sodium citrate 0.25-0.4 Baking soda 0.2-0.22 Stabilizer 0.2-0.22 Flavoring additives 0 2-5.26 Emulsifier 0.2-0.22 Water else! 3. The candy according to claim 1, characterized in that the filling is made of a sweet jelly-based food composition containing components in the following ratio, wt.%:! Molasses 37.42-39.67 Sugar, sand 25.16-27.65 Pectin 1.54-1.82 Caramelized sugar 0.4-0.5 Propylene glycol 0.95-1.0 Food color Titanium dioxide 0.46-0.5 Flavor 0.14-0.15 Water remaining! 4. The candy according to claim 1, characterized in that the filling used is a sweet, milk-based food composition containing components in the following ratio, wt.%:! Molasses 49.42-51.25 Sugar, sand 26.87-28.52 Butter, butter 7.98-9.14 Lecithin 0.35-0.40 Food salt 0.35-0.40 Flavor 0.15-0.17 Water remaining! 5. Candy according to claim 1, characterized in that the filling is made of a sweet food composition on a liquor basis, containing components in the following ratio, wt.%:! Molasses 48.92-50.12 Sugar, sand 25.87-26.98 Food salt 0.32-0.35 Vegetable fat 8.02-8.94 Phosphatides-phospholipids 0.32-0.35 Rectified ethyl alcohol 1.45-1.65 Cognac 4.98-5, 25 Aromatisato

Description

The utility model relates to a confectionery product, preferably to sweets with a body made of a material with a crystalline structure and filling.

Known candy, the body of which is made of a material with a crystalline structure containing sugar, sand, molasses, condensed milk, butter and vegetable dressing - amaranth meal. RU 2294646 A23G 3/34 2007.03.10

However, the candy body, made of a material made from this composition, does not have a sufficiently small crystalline structure and plastic consistency due to the content of meal containing high molecular weight compounds.

Known glazed candy, the body of which is made of a material based on milk crystallized mass, the composition of which contains molasses, condensed milk, a fat product, invert syrup, sorbitol, salt, flavoring, monoglyceride, flavoring. RU 2318395 A23G 3/46 2008.03.10

Known glazed candy, the body of which is made of material based on milk crystallized mass containing granulated sugar, molasses, condensed milk, fat component, flavoring, monoglycerides, food salt. RU 2332021 A23G 3/48 2008.08.27

The materials from which the candy bodies are made are made of a small-crystalline plastic mass having a lipstick-like structure containing inclusions that are an amorphous structure with a chewing effect. However, sweets do not contain a filling, which limits the range of sweets for this purpose.

Closest to the claimed utility model is the products of the ROSHEN confectionery factory, namely Grand Toffy classic candies, the body of which is made of toffee candy mass containing sugar, sugar, vegetable fat, molasses, condensed milk with sugar, grated cocoa, and milk whey milk powder, whole milk powder, sorbitol, cocoa butter, emulsifiers: lecithin, sucrose distearate, Toffee flavoring (type iris), vanillin, (see the website http://roshen.com/en/catalog).

However, the material for the execution of the housing contains a sufficiently large number of milk components, which does not always satisfy consumers, due to the individual intolerance of milk protein. In addition, sweets have a pronounced milky taste, and also do not contain a filling, which limits the range of sweets for this purpose.

The inventive utility model solves the problem of creating sweets with a body of candy mass of toffee with fillings, with improved consumer and organoleptic properties that expand the arsenal of funds for this purpose.

The technical result consists in improving the quality characteristics, due to the low protein, fat and calorie content of sweets, as well as due to the properties of the materials from which the candy body is made, improving the organoleptic properties in terms of taste due to the combination of materials from which the candy body and the filling are made .

This is achieved by the fact that a candy containing a body made of a toffee candy mass including granulated sugar, molasses, a fat component, a milk component, an emulsifier, flavoring agents, water according to a utility model, the candy body contains a filling made of a sweet food composition, and the toffee sweet mass, for housing, additionally contains sodium citrate, baking soda, stabilizer.

Moreover, in a candy, the toffee sweet mass can be made of a composition containing components in the following ratio, in mass%:

Granulated sugar 26.44-32.58 Syrup 29.62-32.43 Fat component 15.86-18.96 Milk component 2.74-3.22 Sodium citrate 0.25-0.4 Baking soda 0.2-0.22 Thickener 0.2-0.22 Flavoring additives 0.2-5.26 Emulsifier 0.2-0.22 Water rest

At the same time, a sweet jelly-based food composition containing components in the following ratio, in wt.%:

Syrup 37.42-39.67 Granulated sugar 25.16 - 27.65 Pectin 1.54-1.82 Caramelized Sugar 0.4-0.5 Propylene glycol 0.95-1.0 Food Coloring Titanium Dioxide 0.46-0.5

Flavoring 0.14-0.15 Water rest At the same time in candy

Moreover, in the candy, the filling can be made of a sweet, creamy food composition containing the components in the following ratio, in wt.%:

Syrup 49.42-51.25 Granulated sugar 26.87-28.52 Butter 7.98-9.14 Lecithin 0.35-0.40 Food salt 0.35-0.40 Flavoring 0.15-0.17 Water rest

Moreover, in the candy, the filling can be made of a sweet food composition on a liquor basis, containing components in the following ratio, in wt.%:

Syrup 48.92-50.12 Granulated sugar 25.87-26.98 Food salt 0.32-0.35 Vegetable fat 8.02-8.94 Phosphatides-phospholipids 0.32-0.35 Rectified ethyl alcohol 1.45-1.65 Cognac 4.98-5.25 Flavoring 0.2-0.3 Water rest

At the same time, in the candy, the filling can be made of a sweet, fat-based food composition containing components in the following ratio, in wt.%:

Syrup 48.71-49.35 Vegetable fat 27.12-29.44 Skimmed milk powder 6.14-7.68 Walnut paste 7.24-8.16 Grated cocoa 7.12-8.24 Lecithin 0.35-0.4

Flavoring 0.02-0.03

Moreover, in the candy, the filling can be made of a sweet food composition based on the fat emulsion "fat in water" containing components in the following ratio, in wt.%:

Syrup 18,42-19,98 Granulated sugar 14.67-16.54 Vegetable fat 35.46-36.02 Rectified ethyl alcohol 0.5-0.55 Lactose 8.13-8.94 Natural honey 2.9-3.1 Invert Sugar Syrup 2.9-3.1 Food supplement 0.65-0.69 Citric Acid 0.07-0.09 Flavoring 0,1-0,12 Water rest

In this case, in the candy, the housing may contain a coating of chocolate glaze.

At the same time, in the candy, to make the body, the toffee candy mass as the fat component may contain vegetable fat.

At the same time, in the candy, to make the body, the toffee candy mass as a fat component may contain butter substitute and cocoa butter substitute.

At the same time, in the candy, to make the case, the candy mass of toffee, as the milk component may contain skimmed milk powder.

At the same time, in the candy, to make the case, the candy mass of toffee, as a gelling agent, may contain kelkogel or gum arabic.

At the same time, in the candy, the toffee candy mass, for the execution of the body, may contain food salt as a flavoring additive

At the same time, in the candy, the mass of toffee, to make the case, may contain, as a flavoring additive, food salt and cocoa powder.

At the same time, in a candy, the toffee mass for the execution of the body as an emulsifier may contain monoglycerides and phosphatides-phospholipids.

Comparative analysis with the prototype shows that the claimed product differs from the prototype in the presence of a filling, as well as the presence of new components in the composition of the material from which the body of sweets is prepared, namely, a gel former, baking soda and sodium citrate, which in combination with the known components form a crystalline candy structure masses of toffee. The content of the gelatinizing agent helps to stabilize the consistency of the candy mass, as a result of which the process of crystallization of sucrose from the liquid phase slows down, which helps to prevent the drying process of the crystallized mass. The presence of sodium citrate also helps to delay the staling of sweets, which favorably affects their shelf life (6 months). Thus, the toffee sweet mass acquires improved properties - humidity and density, which positively affect the organoleptic and consumer properties of sweets as a whole, namely the candy body retains its shape well, leakage of the filling is eliminated and the candy body deformation is eliminated, which allows the use of various the composition and consistency of the filling, which expand the assortment of sweets as a whole. In addition, the material for the body (candy toffee), unlike the prototype, contains a rather small amount of milk and fat components, due to which the calorie content of the product as a whole is reduced and the amount of protein in the product is reduced, which also improves consumer properties and helps to expand the circle of consumers .

At the same time, the taste characteristics of the masses, initially perceived individually during the consumption of sweets, form a general refined taste that differs from the taste of individual masses and is inherent only to the claimed sweets, which in itself is new and expands the range of products for this purpose.

Sweets are prepared in accordance with the recipe for sweets "Funny"

Example 1. Sweets with jelly filling are prepared as follows: first, a toffee candy mass is prepared. For this, candy syrup is prepared from the components of water, granulated sugar, molasses, vegetable fat, food salt, milk powder solution, sodium citrate, baking soda, kelkogel, emulsifiers in amounts corresponding to Example 1 of Table 1. The resulting syrup is placed in a cooking apparatus and boiled to a temperature of 115 ° C. Upon reaching this temperature, the mass is pumped into an intermediate tank, in which a temperature of 111 ° C is maintained using a heat exchanger. The mass is then fed to a mixer, to which a flavor and a flavor are added.

The filling is prepared according to the composition of 1 table.2. To obtain the filling, a pectin-containing mixture is first prepared by dissolving the pectin mixed with granulated sugar and caramelized sugar in water until the pectin is completely dissolved. Then prepare the jelly mass. For this, a mixture of components of water, sugar, sand, molasses, the resulting pectin-containing mixture is placed in a cooking apparatus and boiled to a temperature of 105-107 ° C. Upon reaching this temperature, the mass is pumped into an intermediate tank in which a temperature of 97 ° C is maintained. From this tank, the mass is pumped to a storage tank with a temperature of 106 ° C, and then to the mixer, where the titanium dioxide dye solution and the Toffee flavor are introduced.

The titanium dioxide food coloring solution is prepared by dissolving it in propylene glycol.

The candy bodies are molded on a casting machine. To do this, the prepared candy mass of toffee for the casings is loaded into one loading funnel, and a jelly filling prepared into the other funnel. The amount of toffee candy mass is 70 wt.%, And the fillings are 30 wt.% Of the total mass of candy. The candy mass from the casting funnel is dosed into wooden trays filled with starch. Trays with cases molded into starch cells are cooled at a temperature of 14 ± 20 ° C and glazed with chocolate in the amount of 20 wt.% Of the total mass of the candy body.

Organoleptic and physico-chemical properties are given in table 3, 4. Nutritional and energy value of the products are shown in table 5.

Example 2. Candies with jelly filling are prepared analogously to example 1.

To prepare the toffee candy mass, composition 2 of table 1 is used. For the preparation of the filling composition 2 of table 2. When molding sweets, the amount of toffee candy mass is 65 wt.%, The amount of filling is 35 wt.%. Candies are glazed with chocolate in the amount of 25 wt.% Of the total mass of the body of sweets.

Organoleptic and physico-chemical properties are given in table 3, 4. Nutritional and energy value of the products are shown in table 5.

Example 3. Candies with jelly filling are prepared analogously to example 1.

To prepare the toffee candy mass, composition 3 of table 1 is used. For the preparation of the filling composition 3 of table 2. When molding sweets, the amount of toffee candy mass in the candy is 65 wt.%, The amount of filling is 35 wt.%. Candies are glazed with chocolate in the amount of 25 wt.% Of the total mass of the body of sweets.

Organoleptic and physico-chemical properties are given in table 3, 4. Nutritional and energy value of the products are shown in table 5.

Example 4. Candies with creamy filling are prepared analogously to example 1.

To prepare the toffee candy mass, composition 4 of table 1 is used. As a fat component, a butter substitute and a cocoa butter substitute are used. As an emulsifier - monoglycerides and phosphatides-phospholipids. As a flavoring additive - edible salt, as well as flavoring "Cream".

For the preparation of the filling, composition 4 of table 2 is used.

First, a mixture of components is prepared from water, granulated sugar, molasses, butter, lecithin, food salt, which, after mixing, is placed in the cooking apparatus and boiled to a temperature of 113-115 ° C. Upon reaching the specified temperature, the resulting mass is pumped into the mixer, in which Toffee flavoring is added to it.

When molding sweets, the amount of toffee candy mass is 70 wt.%, The amount of filling is 30 wt.%. Sweets are glazed with chocolate in the amount of 20 wt.% Of the total mass of the body of sweets.

Organoleptic and physico-chemical properties are given in table 3, 4. Nutritional and energy value of the products are shown in table 5.

Example 5. Candies with creamy filling are prepared analogously to example 1.

To prepare the toffee candy mass, composition 5 of table 1 is used. As a fat component, a butter substitute and a cocoa butter substitute are used. As an emulsifier - monoglycerides and phosphatides-phospholipids. As a flavoring additive - edible salt, as well as flavoring "Cream".

Preparation of the filling is carried out according to example 4. To do this, use the composition 5 of table 2 ..

When molding sweets, the amount of toffee candy mass is 65 wt.%, The amount of filling is 35 wt.%. Candies are glazed with chocolate in the amount of 25 wt.% Of the total mass of the body of sweets

Organoleptic and physico-chemical properties are given in table 3, 4. Nutritional and energy value of the products are shown in table 5.

Example 6. Candies with liquor filling are prepared analogously to example 1.

To prepare the toffee candy mass, composition 6 of table 1 is used. As a fat component, a butter substitute and a cocoa butter substitute are used. As an emulsifier - monoglycerides and phosphatides-phospholipids, food salt, as well as flavoring "Cream".

For the preparation of the filling, composition 6 of table 2 is used.

First, a mixture is prepared of water, granulated sugar, molasses, vegetable fat, phosphatides-phospholipids, monoglycerides, food salt, which, after mixing, is placed in a cooking apparatus and boiled to a temperature of 114-116 ° C. Upon reaching the specified temperature, the resulting syrup mass is pumped into the mixer, into which cognac, rectified ethyl alcohol and Bailey's flavor are introduced.

When molding sweets, the amount of toffee candy mass is 70 wt.%, The amount of filling is 30 wt.%. Candies are glazed with chocolate in the amount of 25 wt.% Of the total mass of the body of sweets

Organoleptic and physico-chemical properties are given in table 3, 4. Nutritional and energy value of the products are shown in table 5.

Example 7. Candies with liquor filling are prepared analogously to example 1.

To prepare the toffee candy mass, components of composition 7 of Table 1 are used. As a fat component, a butter substitute and a cocoa butter substitute are used. As an emulsifier - monoglycerides and phosphatides-phospholipids. As a flavoring additive - edible salt, as well as flavoring "Cream".

The filling is prepared in accordance with Example 6. For the preparation of the filling, components of composition 1 of Table 2 are used. When molding sweets, the amount of toffee candy mass is 65 wt.%, The amount of filling is 35 wt.%. Candies are glazed with chocolate in the amount of 25 wt.% Of the total mass of the body of sweets

Organoleptic and physico-chemical properties are given in table 3, 4. Nutritional and energy value of the products are shown in table 5.

Example 8. Candies with fatty fillings are prepared analogously to example 1.

To prepare the toffee candy mass, components of composition 8 of Table 1 are used. As a fat component, a butter substitute and a cocoa butter substitute are used. As an emulsifier - monoglycerides and phosphatides-phospholipids. As a flavoring additive - edible salt, as a gelling agent - gum arabic, as well as flavoring "Cream".

To prepare the filling, components of composition 8 of table 2 are used.

First, a confectionery mass is prepared from the components of granulated sugar, skimmed milk powder, lecithin, peanut butter, cocoa liquor, which is then rolled out on a five-roll mill and loaded into a whipping machine, into which vegetable fat is pre-melted to a creamy state, and then the mass bring down 15-20 minutes to a homogeneous mass.

When molding sweets, the amount of toffee candy mass is 60 wt.%, The amount of filling is 30 wt.%. Sweets are glazed with chocolate in the amount of 20 wt.% Of the total mass of the body of sweets

Organoleptic and physico-chemical properties are given in table 3, 4. Nutritional and energy value of the products are shown in table 5.

Example 9. Candies with fatty fillings are prepared analogously to example 1.

To prepare the toffee candy mass, components of composition 9 of Table 1 are used. As a fat component, a butter substitute and a cocoa butter substitute are used. As an emulsifier - monoglycerides and phosphatides-phospholipids. As a flavoring additive - edible salt, as a gelling agent - gum arabic, as well as flavoring "Cream".

The filling is prepared analogously to example 8. For the preparation of the filling, components of composition 9 of Table 2 are used. When molding sweets, the amount of toffee candy mass is 65 wt.%, The amount of filling is 35 wt.%. Candies are glazed with chocolate in the amount of 25 wt.% Of the total mass of the body of sweets

Organoleptic and physico-chemical properties are given in table 3, 4. Nutritional and energy value of the products are shown in table 5.

Example 10. Sweets with filling - fat emulsion type "fat in water" is prepared analogously to example 1.

To prepare the toffee candy mass, components of composition 8 of Table 1 are used. As a fat component, a butter substitute and a cocoa butter substitute are used. As an emulsifier - monoglycerides and phosphatides-phospholipids. As a flavoring additive - edible salt, kelkogel as a gel former, as well as the Cream flavoring.

For the preparation of the filling, components of composition 9 of Table 2 are used.

First, a mixture is prepared from water, granulated sugar, molasses, natural honey, invert syrup for sugar products, a food supplement, food salt which, after mixing, is placed in the cooking apparatus and heated to a temperature of 100 ° C. Then the mixture is cooled to 31 ° C and a prescribed amount of fat is introduced, then beat at 25 ° C for 10 minutes and rectified ethyl alcohol and cream flavoring are added.

When molding sweets, the amount of toffee candy mass is 70 wt.%, The amount of filling is 30 wt.%. Candies are glazed with chocolate in the amount of 25 wt.% Of the total mass of the body of sweets

Organoleptic and physico-chemical properties are given in table 3, 4. Nutritional and energy value of the products are shown in table 5.

Example 11. Candies with emulsion filling type "Fat in water" are prepared analogously to example 1.

To prepare the toffee candy mass, components of composition 9 of Table 1 are used. As a fat component, a butter substitute and a cocoa butter substitute are used. As an emulsifier - monoglycerides and phosphatides-phospholipids. As a flavoring additive - edible salt, flavoring "Cream", and as a gelling agent - kelkogel.

The filling is prepared analogously to example 10. For the preparation of the filling, components of composition 9 of Table 2 are used. When molding sweets, the amount of toffee candy mass is 70 wt.%, The amount of filling is 30 wt.%. Candies are glazed with chocolate in the amount of 25 wt.% Of the total mass of the body of sweets

Organoleptic and physico-chemical properties are given in table 3, 4. Nutritional and energy value of the products are shown in table 5.

Example 12. Sweets with jelly filling and candy mass of tofi - chocolate are prepared analogously to example 1.

To prepare the toffee candy mass, components of composition 10 of Table 1 are used. Vegetable fat is used as the fat component. As an emulsifier - monoglycerides and phosphatides-phospholipids. As a flavoring additive - edible salt and cocoa powder, Toffee flavoring.

For the preparation of the filling, components of composition 1 of table 2 are used. When molding sweets, the amount of toffee candy mass is 65 wt.%, The amount of filling is 35 wt.%. Sweets are glazed with chocolate in the amount of 20 wt.% Of the total mass of the body of sweets

Organoleptic and physico-chemical properties are given in table 3, 4. Nutritional and energy value of the products are shown in table 5.

Example 13. Sweets with jelly filling and candy mass "toffee chocolate" are prepared analogously to example 1.

To prepare the toffee candy mass, components of composition 10 of Table 1 are used. Vegetable fat is used as the fat component. As an emulsifier - monoglycerides and phosphatides-phospholipids. As a flavoring additive - edible salt and cocoa powder, Toffee flavoring.

For the preparation of the filling, components of composition 2 of table 2 are used. When molding sweets, the amount of toffee candy mass is 70 wt.%, The amount of filling is 30 wt.%. Candies are glazed with chocolate in the amount of 25 wt.% Of the total mass of the body of sweets

Organoleptic and physico-chemical properties are given in table 3, 4. Nutritional and energy value of the products are shown in table 5. For the manufacture of products can be used the following raw materials: granulated sugar - GOST 21-94; Molasses - GOST 52060-2003; vegetable fat "Ekolakt" - TU 9141-019-57710951-2005; Skimmed milk powder - GOST 10970-87; sodium citrate - GOST 22280-76; Kelkogel - SanPiN 2.3.2. 1293-03; food salt - GOST R 51574-2000; baking soda - GOST 2156-76; monoglycerides - SanPiN 2.3.2. 1078-01; phosphatides-phospholipids - TU 9146-006-00371185-93; chocolate icing - TI 01-07-2000; flavoring - in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01; drinking water - GOST R51232; cocoa powder - GOST 108-76, butter substitute - 312 TU 914201000336444-2001; Cocoa butter substitutes SanPin 2.3.2 1078-01 ind. 1.7.3, 1.7.3.2; rectified ethyl alcohol GOST R51652-2000; walnut paste - grated nut kernel SanPiN 2.3.2.1078-01, lactose - STP 173057512-17: 2001, food supplement SanPiN 2.3.2.1078-01.

Table 3. Name of indicator Confectionery Feature Taste and smell the delicate taste of the candy mass of tofi harmoniously combined with the candy mass of the filling. The form It can be any, mainly rectangular Surface Chocolate glaze surface. Color According to the color of the glaze Structure and Consistency the structure is fine-crystalline, the consistency of the Toffi mass is plastic stretching with a chewing effect. Shelf life 6 months Table 4. Physico-chemical characteristics of candy masses. Example No. Humidity of the filling,% The density of the filling, kg / cm ³ Humidity,% The density of the body, kg / cm ³ one 23.74 1,0 13.18 1.3 2 19.00 1.4 13.00 1,5 3 21.74 1,5 15.00 1,5 four 13.00 1,5 10.00 1.4 5 17.00 1.4 12.00 1.3 6 21.21 1,5 8.10 1.3 7 19.00 1.3 12.10 1.4 8 0.81 - 15.00 1,5 9 0.61 - 12.00 1,5 10 18.54 - 12.60 1.4 eleven 20.46 - 8.0 1.3 12 23.74 1,0 11.00 1,5 13 19.00 1.4 16.00 1.3 Table 5. Product Nutrition values (per 100 g of product) Protein, g Fat g Carbohydrates, g Energy value, kcal Example 1-3 (jelly filling) 1.75 19.25 65,42 431.9 Example 4-5 (creamy filling) 0.97 16,43 68.14 413.4 Example 6-7 0.97 16.52 66.57 408.9

(liquor filling) Example 8-9 (fat filling) 1.75 21.87 63.07 445.2 Example 10-11 emulsion filling "fat in water" 0.97 22.55 58.61 431.0 Example 12-13 (chocolate toffee mass) 2.62 17.89 64.93 422.9 Prototype 4.2 21.5 62.7 454.0

From table 4 it follows that the toffee candy mass in its properties - moisture, density is close to the candy mass for the filling, which positively affects the preservation of the shape of the candy body, namely, the filling leakage is excluded and the candy case is not deformed throughout the entire storage period.

From table 5 it follows that sweets have a low protein content and calories, which can expand the circle of consumers.

Table 1. No. Components The composition of the Toffey candy mass for the body, wt.% one 2 3 four 5 6 7 8 9 10 eleven one Granulated sugar 30.02 31.64 32.58 43.82 41.24 44.02 42.86 44.02 42.86 26.44 30.02 2 Syrup 31.49 30,23 29.62 13.74 14.06 12.98 13.14 12.98 13.14 32,43 28.23 3 Vegetable fat 17.14 18.08 18.96 - - 14.98 17.14 Butter substitute - - - 12.71 11.98 11.67 12.16 11.67 12.16 - - Cocoa Butter Substitute - - - 5.15 6.24 5.08 6.94 5.08 6.94 - - four Skimmed milk powder 3.22 2,8 2.74 2.75 2.99 3.02 2.74 3.02 2.74 3.0 3.22 5 Sodium citrate 0.25 0.3 0.4 0.31 0.4 0.31 0.4 0.31 0.4 0.34 0.4 6 Food salt 0.20 0.21 0.22 0.21 0.20 0.20 0.21 0.20 0.21 0.22 0.21 7 Baking soda 0.22 0.21 0.20 0.21 0.20 0.21 0.20 0.21 0.20 0.21 0.22 8 Kelkogel 0.22 0.21 0.20 0.21 0.20 0.20 0.21 - - 0.22 0.20 9 Gum arabic - - - - - - - 0.20 0.21 - - 10 Monoglycerides 0.16 0.14 0.13 0.14 0.15 0.15 0.13 0.15 0.13 0.15 0.13 eleven Cocoa powder - - - - - - - - - 4.71 4.96 12 Phosphatides-phospholipids 0.05 0,07 0.09 0,07 0.05 0.05 0.08 0.05 0.08 0,07 0.05 13 Fragrance "Cream" 0.1 0.09 0.1 0,07 0.06 0.06 0.08 0.06 0.08 fourteen Fragrance "Toffee" - - - - - - - - - 0,07 0.06 fifteen Water 16.93 16.02 14.76 20.61 22.25 22.05 20.85 22.05 20.85 17.46 15.16

table 2 No. Components The composition of the sweet food composition for the filling in wt.% Jelly Creamy Liqueur Fat Fat emulsion one 2 3 four 5 6 7 8 9 10 eleven one Syrup 37.42 38.37 39.67 49.42 51.25 48.92 50.12 48.71 49.35 19.98 18,42 2 Sugar sand 27.65 26.68 25.16 28.52 26.87 26.98 25.87 - - 14.67 16.54 3 Pectin 1.82 1.68 1,54 - - - - - - - - four Caramelized Sugar 0.5 0.42 0.4 - - - - - - - - 5 Propylene glycol 1,0 0.97 0.95 - - - - - - - - 6 Food Coloring Titanium Dioxide 0.5 0.49 0.46 - - - - - - - - 7 Toffee flavoring 0.15 0.14 0.15 0.17 0.15 - - 0,03 0.02 - - 8 Butter - - - 9.14 7.98 - - - - - - 9 Lecithin - - - 0.35 0.40 - - 0.4 0.35 - - 10 Food salt - - - 0.35 0.40 0.32 0.35 - - 0.4 0.45 eleven Vegetable fat - - - - - 8.02 8.94 29.44 27.12 36.02 35.46 12 Phosphatides phospholipids - - - - - 0.32 0.35 - - - - 13 Rectified ethyl alcohol - - - - - 1.45 1.65 - - 0.55 0.5 fourteen Cognac - - - - - 4.98 5.25 - - - - fifteen Fragrance "Bailey's" - - - - - 0.2 0.3 - - - - 16 Skimmed milk powder - - - - - - - 6.14 7.68 - -

17 Walnut paste - - - - - - - 8.16 7.24 - - eighteen Grated cocoa - - - - - - - 7.12 8.24 - - 19 Lactose - - - - - - - - - 8.13 8.94 twenty Natural honey - - - - - - - - - 3,1 2.9 21 Invert Sugar Syrup - - - - - - - - - 2.9 3,1 22 Food supplement - - - - - - - - - 0.65 0.69 23 Citric Acid - - - - - - - - - 0.09 0,07 24 Fragrance "Cream" - - - - - - - - - 0.1 0.12 25 Water 30.96 31.25 31.67 12.05 12.95 8.81 7.17 - - 13.41 12.81

Claims (16)

1. A candy containing a body made of toffee candy mass, including granulated sugar, molasses, a fat component, a milk component, an emulsifier, flavorings and water, characterized in that the candy body contains a filling made of a sweet food composition, and candy the mass of toffee for the execution of the housing additionally contains sodium citrate, baking soda, stabilizer. 2. Candy according to claim 1, characterized in that the toffee candy mass is made of a composition containing components in the following ratio, wt.%: Granulated sugar 26.44-44.02 Syrup 12.98-32.43 Fat component 14.98-19.10 Milk component 2.74-3.22 Sodium citrate 0.25-0.4 Baking soda 0.2-0.22 Stabilizer 0.2-0.22 Flavoring additives 0.2-5.26 Emulsifier 0.2-0.22 Water rest 3. The candy according to claim 1, characterized in that the filling is made of a sweet food composition on a jelly basis, containing components in the following ratio, wt.%: Syrup 37.42-39.67 Granulated sugar 25.16-27.65 Pectin 1.54-1.82 Caramelized Sugar 0.4-0.5 Propylene glycol 0.95-1.0 Food Coloring Titanium Dioxide 0.46-0.5 Flavoring 0.14-0.15 Water rest 4. The candy according to claim 1, characterized in that the filling used is a sweet, milk-based food composition containing components in the following ratio, wt.%: Syrup 49.42-51.25 Granulated sugar 26.87-28.52 Butter 7.98-9.14 Lecithin 0.35-0.40 Food salt 0.35-0.40 Flavoring 0.15-0.17 Water rest 5. Candy according to claim 1, characterized in that the filling is made of a sweet food composition on a liquor basis, containing components in the following ratio, wt.%: Syrup 48.92-50.12 Granulated sugar 25.87-26.98 Food salt 0.32-0.35 Vegetable fat 8.02-8.94 Phosphatides-phospholipids 0.32-0.35 Ethanol rectified 1.45-1.65 Cognac 4.98-5.25 Flavoring 0.2-0.3 Water rest 6. The candy according to claim 1, characterized in that the filling is made of a sweet, fat-based food composition containing components in the following ratio, wt.%: Syrup 48.71-49.35 Vegetable fat 27.12-29.44 Skimmed milk powder 6.14-7.68 Walnut paste 7.24-8.16 Grated cocoa 7.12-8.24 Lecithin 0.35-0.4 Flavoring 0.02-0.03 7. The candy according to claim 1, characterized in that the filling is made of a sweet food composition based on fat emulsion "fat in water", containing components in the following ratio, wt.%: Syrup 18,42-19,98 Granulated sugar 14.67-16.54 Vegetable fat 35.46-36.02 Rectified ethyl alcohol 0.5-0.55 Lactose 8.13-8.94 Natural honey 2.9-3.1 Invert syrup 2.9-3.1 Food supplement 0.65-0.69 Citric Acid 0.07-0.09 Flavoring 0,1-0,12 Water rest 8. Candy according to claim 1, characterized in that the body of the candy contains a coating of chocolate glaze. 9. Candy according to claim 2, characterized in that for the execution of the body, the composition of the toffee candy mass as a fat component contains vegetable fat. 10. Candy according to claim 2, characterized in that for making the body, the toffee candy mass as a fat component comprises a butter substitute and a cocoa butter substitute. 11. Candy according to claim 1, characterized in that for the execution of the body of the candy mass of toffee as the milk component contains skimmed milk powder. 12. Candy according to claim 2, characterized in that for the execution of the body of the candy mass of toffee as a milk component contains skimmed milk powder. 13. Candy according to claim 2, characterized in that for the execution of the body, the toffee sweet mass contains kelkogel and gum arabic as a gel former. 14. Candy according to claim 2, characterized in that for the execution of the body, the toffee candy mass contains food salt as a flavoring additive. 15. Candy according to claim 2, characterized in that for the execution of the body of the candy mass of toffee as a flavoring additive contains food salt and cocoa powder. 16. Candy according to claim 2, characterized in that for making the body, the toffee candy mass as an emulsifier contains monoglycerides and phosphatides-phospholipids.