LICORICE HARD CANDIES AND METHOD OF MAKING THEREOF Russian patent published in 1998 - IPC

FIELD: food, confectionery and baby food industries. SUBSTANCE: hard candy caramel comprises granulated sugar molasses, citric acid and essence. It further comprises lyophilized of licorice root extract having 0.9-1.0% moisture, and 27-28% glycyrrhizic acid. Proportions of components per 1 ton of final product are as follows: 754.20 granulated sugar; 312.96 molasses; 5.29 citric acid; 3.51 essence; and 20.08 lyophilized powder of licorice root. The claimed method involves cooking caramel syrup, molding and cooling. Flavoring and fragrant additives are added. Caramel mixture cooked to 60-70 C is admitted into bin of high-speed mixer together with dosed amount of liphilized powder of licorice. Caramel mixture is stirred in screw mixer and through slit nozzle is fed onto cooling rolls, molded, cooled on band conveyor and subjected to finishing. EFFECT: more efficient method of making licorice hard candies. 3 cl, 2 tbl