STUFF COMPOSITION AND METHOD FOR PRODUCING CARAMEL Russian patent published in 1995 - IPC

FIELD: food production. SUBSTANCE: method involves producing cooked carrot mass by means of stage-by-stage boiling down the carrot, prepared in advance in sugar syrup and cooling the mass after each stage with following homogenization of cooked mass to obtain finely comminuted uniform mass. Next to it, sugar-and-molasses syrup is prepared by mixing sugar syrup and molasses in mixer provided with stirrer. The obtained mixture is boiled down under pressure of 0.4-0.16 MPa to 13-17% humidity. The cooked carrot mass is added in stirring into the sugar-and-molasses syrup and aroma and taste additives are introduced into the mixture at the mixture temperature of 70-75 C. The method is useable to produce caramel having various kinds of stuffs, among them liqueur, pomade, fruit, fruit-type stuffs. The stuff composition is, in by mass: cooked carrot mass 7.0-50.0, nutrient acid 0.1-0.3, essence 0.1-0.15, sugar-and-molasses syrup being the rest. In preparing liqueur stuff, it has additionally an alcohol-containing additive with sugar and citric acid as nutrient acid. In preparing fruit stuff, it has additionally fruit-and-berry puree and lactic acid as the nutrient acid. In preparing pomade stuff, it has sugar pomade as the sugar-and- molasses syrup and citric acid as nutrient acid. In preparing fruit- like stuff, carrot mass is taken as vegetable enriching additive in the amount of 50% and citric acid is taken as nutrient acid. EFFECT: lower cost. 7 cl