PRESSED LUMP SUGAR AND ITS PRODUCTION METHOD Russian patent published in 2012 - IPC C13B50/02 

FIELD: food industry.

SUBSTANCE: one proposes a method involving pressing moistened sugar sand with introduction of food additives and/or food products and/or physiologically functional food ingredients. Before moistening sugar sand is milled into crystals sized 0.2-0.3 mm with subsequent separation of sugar sand fraction with crystals sized less than 0.2 mm. The food additives and/or food products with a secondary colouring effect and/or physiologically functional food ingredients are dissolved in one fourth of the total water quantity required for moistening and equal to 1 - 3.5% of the sugar sand weight. Then the solution is cooled to 20°C and added the remaining water to; then a flavouring agent or a mixture of flavouring agents is added. The produced solution is introduced into the sugar sand by way of the drop method with mechanical stirring till production of a homogeneous mass that is pressed into sugar lumps. The pressed sugar lumps undergo staged drying within a temperature range of 160°C - 100°C during 20 minutes; then they are cooled to a temperature no higher than 30-35°C. Additionally, one proposes pressed lump sugar.

EFFECT: inventions group allows to manufacture pressed lump sugar with a uniform colour, taste and scent and enhanced nutritive and functional properties.

23 cl, 12 tbl, 12 ex