FUNCTIONAL-PURPOSE ROCK CANDY PRODUCTION METHOD Russian patent published in 2011 - IPC A23G3/00 A23G3/48 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in a technology of functional-purpose rock candy preparation. The functional-purpose candy production method envisages boiling sugar-molasses syrup, production of candy mass, addition of flavouring substances for production whereof one takes 100 g of a vegetable raw material represented by fresh, ripe snowball tree and magnolia vine berries and 5 g of a raw animal material represented by peeled northern deer antlers. The berries and antlers separately undergo infusion in 45% water-alcohol solution during 3 days at a temperature of 18°C with periodical stirring, filtration; the produced water-alcohol extracts are stored at a temperature of 18°C. The remaining berries and northern deer antlers pulp is dried out at a temperature of 40°C during 5-6 hours, milled into particle sized 0.1 mm. One adds 6 ml of the water-alcohol extracts (1 ml of snowball tree berries, 1 ml of antlers and 4 ml of magnolia vine berries) and 1.5 g of the powder of snowball tree and magnolia vine berries and of northern deer antlers to 100 g of the candy mass cooled to a temperature of 80°C.

EFFECT: method allows to produce rock candy which is characterised by adaptogenic, immunostimulating and anti-stress effect.

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