RU2553639C2 - Pressed lump sugar and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to sugar refining industry. One proposes pressed lump sugar with at least one additionally introduced food ingredient. The food ingredient is represented by soft brown sugar in an amount of 1-18% of the sugar sand weight. One introduces soft brown sugar in a proposed quantity into sugar sand; then one adds water in an amount of 1.8 - 3.5% of the total weight of the sugar mixture. Then one performs pressing, moulding and drying. Preferably, 20 - 50 wt % of sugar sand is introduced in the form of powder. Preferably, soft brown sugar is represented by "muscovado" sugar; sugar sand is represented by "demerara" or "turbinado" bulk brown sugar.

EFFECT: invention allows to obtain pressed lump sugar with expressed brown shade and a pleasant aroma of dried fruits, coffee and chocolate and reduce quantity of wastes generated in the process of cutting due to solid sugar planes production during pressing.

10 cl, 3 tbl, 3 ex

Description

The invention relates to the food industry, namely to the production of pressed lump sugar, including an additional food ingredient.

A known method for the production of lump pressed sugar and sugar obtained by this method [RF Patent No. 2468090, IPC C13B50 / 02, s. 05/25/2011, op. November 27, 2012]. A method for the production of pressed lump sugar involves pressing moistened granulated sugar with added food additives and / or food products and / or physiologically functional food ingredients, the granulated sugar being ground to a crystal size of 0.2 ÷ 0.3 mm before being moistened, followed by separating the sugar fraction with a crystal size of less than 0.2 mm by sieving; food additives and / or food products having a secondary coloring effect in an amount of from 0.1 to 1.5% by weight of granulated sugar, and / or physiologically functional food ingredients in an amount of 15 ÷ 50% of the physiological requirement per 100 kcal of product , dissolved in one fourth of water from the total amount of water necessary for moisturizing and comprising from 1 to 3.5% by weight of granulated sugar heated to 40 ° C with continuous stirring for at least 5 minutes; then the solution is cooled to 20 ° C and added to the rest of the water, after which add a flavor or a mixture of flavorings in an amount of from 0.4 to 1.1% by weight of granulated sugar; the resulting solution is introduced dropwise into granulated sugar with mechanical stirring until a homogeneous mass is obtained, which is pressed into pieces of sugar; the pressed sugar pieces are subjected to stepwise drying in the temperature range from 160 ° C to 100 ° C for 20 minutes, after which they are cooled to a temperature not exceeding 35 ° C.

The objective of the invention was to develop a composition of sugar lump pressed, with a certain smell, taste and color, by maintaining an additional food ingredient, which also provides high strength characteristics of the finished product (reducing the degree of crumbling) during storage and transportation in bulk, as well as the development of a method for the production of such sugar with high manufacturability.

This problem is solved by pressed lump sugar obtained by pressing moistened granulated sugar with additionally introduced food ingredients, which, according to the proposal, contains soft brown sugar in the amount of 1 - 18% by weight of granulated sugar as a food ingredient. Hereinafter, soft brown sugar is understood to mean, as a rule, fine-grained (non-loose, plastic, moist in the initial state) unrefined cane sugar (see, for example: http://edalegko.ru/poleznosti/saxar-v-prigotovlenii-korichnevyj- ili-belyj /). The most famous and common of these sugars is sugar of the Muscovado type, dark and light (see also), which is preferred for use in the claimed composition. Such sugars include, for example, Kassonade and Black Barbados.

It is advisable to use part of granulated sugar (from 20 to 50% by weight) in the form of powder, the presence of which affects both density (increases) and strength (increases, i.e., the amount of crumbs decreases). Powdered sugar is a finer form of granulated sugar, ground to a dusty state (see, for example: http://www.snabservice-nn.ru/production/ingridients/1258703773).

As granulated sugar, the composition may include loose types of brown sugar "Demerarra" or "Turbinado" (http://edalegko.ru/poleznosti/saxar-v-prigotovlenii-korichnevyj-ili-belyj/).

The inventive lump pressed sugar can be made by pressing moistened granulated sugar (possibly a part, mass fraction from 20 to 50% in the form of icing sugar) with at least one food ingredient added, in which soft sugar is introduced brown sugar in an amount of 1 to 18% by weight of granulated sugar, then water is added in an amount of 1.8 to 3.5% of the total mass of the sugar mixture, and after stirring, they are pressed, molded and dried.

It is also preferable to press the sugar mixture after mixing into plates with a thickness of 0.8 to 1.8 cm, after which the plates are cut into pieces of a given shape and dried for 1 to 3 days at a temperature of about 40 ° C.

Muscovado sugar is most suitable as soft brown sugar.

It is also possible to use cane sugar as granulated sugar, but only those types that are classified as loose, in particular “demerarra” or “turbinado”.

The following are examples of formulations (compositions) of pressed lump sugar that meets the stated technical requirements.

Example I.

Component Name Weight kg Mass fraction in the intermediate mixture,% Mass fraction in the final mixture,% Granulated sugar 48.30 50.00 48.30 Granulated sugar powder 48.30 50.00 48.30 Total: 96.60 100.00 - Muscovado Sugar 0.97 1.00 0.97 Total: 97.57 - - Water 2.43 2,50 2.43 Total in total: 100.00 - 100.00

Example II

Component Name Weight kg Mass fraction in the intermediate mixture,% Mass fraction in the final mixture,% Granulated sugar 70.47 80.00 70.47 Granulated sugar powder 17.62 20.00 17.62 Total: 88.09 100.00 - Muscovado Sugar 8.81 10.00 8.81 Total: 96.90 - - Water 3.10 3.20 3.10 Total in total: 100.00 - 100.00

Example III

Component Name Weight kg Mass fraction in the intermediate mixture,% Mass fraction in the final mixture,% Granulated sugar 57.76 70.00 57.76 Granulated sugar powder 24.76 30.00 24.76 Total: 82.52 100.00 - Muscovado Sugar 14.85 18.00 14.85 Total: 97.37 - - Water 2.63 2.70 2.63 Total in total: 100.00 - 100.00

Sugar cubes made in accordance with the above formulations have a pronounced brown color and a pleasant specific smell characteristic of unrefined brown sugar, as well as a slight smell of dried fruits, cocoa, coffee and chocolate. The product has a sweet taste with a pronounced shade of cocoa, coffee and chocolate. In addition, the introduction of Muscovado sugar into the mixture increases the strength of the plates during sugar pressing, which facilitates the subsequent process of cutting the plates into pieces of the desired (for example, “broken”) shape and reduces the amount of waste generated. Strength properties are stored in the finished product and positively affect the preservation of the shape of the product during packaging, storage and transportation in bulk.

In lump sugar containing soft brown sugar in an amount less than stated, organoleptic properties, organoleptic properties become poorly expressed and gradually disappear completely. With an amount greater than the declared, violations begin to appear at the stage of forming the product.

Claims (10)

1. Pressed lump sugar obtained by pressing moistened granulated sugar with at least one food ingredient added, characterized in that it contains soft brown sugar in the amount of 1-18% by weight of granulated sugar as a food ingredient. 2. Sugar according to claim 1, characterized in that it contains a portion of granulated sugar in a mass fraction of 20 to 50% in the form of powder. 3. Sugar under item 1 or 2, characterized in that as a soft brown sugar it contains Muscovado sugar. 4. Sugar according to claim 3, characterized in that it contains loose brown sugar "Demerarra" or "Turbinado" as granulated sugar. 5. A method for the production of pressed lump sugar, comprising pressing moistened granulated sugar with at least one food ingredient added, characterized in that soft brown sugar in an amount of 1 to 18% is introduced into the granulated sugar as a food ingredient mass of granulated sugar, then water is added in an amount of 1.8 to 3.5% of the total mass of the sugar mixture and, after mixing, it is pressed, molded and dried. 6. The method according to p. 5, characterized in that a portion of granulated sugar in a mass fraction of 20 to 50% is used in the form of powder. 7. The method according to p. 6, characterized in that the mixture of sugars after mixing is pressed into plates with a thickness of 0.8 to 1.8 cm, after which the plates are cut into pieces of a given shape and dried for 1 to 3 days at a temperature of about 40 ° FROM. 8. The method according to p. 5, 6 or 7, characterized in that as the soft brown sugar using sugar "Muscovado". 9. The method according to p. 8, characterized in that the granulated sugar is granulated brown sugar. 10. The method according to p. 9, characterized in that as a loose brown sugar using sugar "Demerarra" or sugar "Turbinado".