METHOD OF CARAMEL PRODUCTION AND COMPOSITION USED Russian patent published in 2008 - IPC A23G3/42 

FIELD: food products manufacturing technique.

SUBSTANCE: at the beginning of caramel production sugar-treacle syrup is to be made from sugar and maltose treacle taken in the proportion of (5-5.5):(4-5). The syrup is filtered and transferred into dispensing tank. Then caramel syrup is produced by boiling sugar-treacle syrup up to soilds content equal to 80-85% under the temperature of 110-114°C. The caramel syrup is divided into two parts which are treated separately. The treatment involves injection of fat-milk mixture into the caramel syrup. Milk-fat mixture is produced by mixing water with dry milk, vegetable fat and lecithin taken in the proportion of (2.5-6.7):(0.8-1.6):(0.103-0.133). The milk-fat mixture is boiled under the temperature of 138-140°C for 1-2 minutes up to solids content equal to 98-98.5%. Then each part is enriched with lactic acid, corresponding flavour and colour, mixed in a closed dynamic mixer reaching homogeneous consistency and then supplied to pourer funnel by means of product pipe. Then the obtained mass parts are extruded together by rams under the temperature of 137-139°C and poured into moulds through the special holes. The number of holes is equal to the number of cells in the mould. Then the moulds are supplied for cooling by a conveyor. Moulds for caramel production are made from aluminium with teflon coating. Ready caramel is packed according to flow-pack method. Composition for manufacturing of caramel according to this method contains sugar, maltose treacle, milk-fat mixture including dry milk, vegetable fat, lecithin and water in the amount ensuring moisture content of the mixture equal to 25-28%, food colouring, lactic acid in the specified ratio of components.

EFFECT: increased storage time, improved quality characteristics and manufacturing of multicoloured caramel with distinct pattern of the caramel mass applied.

6 cl, 2 ex