TABLETED SWEETS PRODUCTION METHOD Russian patent published in 2013 - IPC A23G3/48 A23P1/02 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. The tableted sweets production method involves ingredient selection, milling, sequential mixing and tableting. The ingredients are represented by sublimated vegetal raw materials - fruit, berries, vegetables, edible parts of plants, flower and plants extracts as well as dextrose, inuline and another prebiotic or probiotic additive. The vegetal raw materials are subjected to milling into particles sized 10-150 mesh; then one performs sequential mixing (in a "drum tumbler" type mixer) of, at first, dextrose with inuline and the other prebiotic or probiotic additive during 5-25 minutes, then one adds the sublimated vegetal raw materials and carries out the process during 10-30 minutes. Then one performs tableting in the press to produce 2.0-3.5 g sweets. The press hobs are preliminarily treated with a 1.8 % alcohol solution of stearic acid; alternatively, a lubricant, for example, stearic acid is introduced into the produced sweet mixture in an amount of 0.5-4%; the initial ingredients are taken at the following ratio, wt %: sublimated vegetal raw materials - 32-70, dextrose - 25-60, inuline - 5-20, another prebiotic or probiotic additive - balance. The probiotic additive is represented by lacto- and bifidobacteria, the other prebiotic additive is represented by "Prebiolact", fructooligosaccharides, galactooligosaccharides and pectin.

EFFECT: method ensures enhancement of taste and quality indices of the sweets, reduction of energy- and labour expenditures, simplifies the technological process along with preservation of useful properties of vegetal raw materials.

2 cl, 5 ex