METHOD FOR PRODUCTION OF CONFECTIONERY MASS WITH CRYSTAL STRUCTURE Russian patent published in 2007 - IPC A23G3/34 

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed method includes preparation of sugar-treacle syrup by blending of sucrose and treacle in ratio of 10:1.5, followed by boiling thereof up to moisture content of 85-87 %, cooling and amaranth solvent cake introducing. As plant fortifier amaranth solvent cake with particle size of 6-12 mum in amount of 2.8-3.2 % based on total syrup mass. Said fortifier is obtained by oil cold extraction from amaranth fruits; treatment of solvent cake layer with infrared irradiator at radiant flux density of 22-26 kW/m² up to layer temperature of 110-135°C to produce product of creamy color and moisture content of 3.5-4.5 %.

EFFECT: accelerated process of sucrose crystallization; products of improved quality, reduced sucrose content and homogeneously dispersed fine crystals.