METHOD OF SOFT CARAMEL PRODUCTION Russian patent published in 2017 - IPC A23G3/46 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Method provides for mixing of water and protein-polysaccharide mixture from milk whey, sodium alginate, arabic gum and carageenan with subsequent heating of the mixture to temperature of 60°C and swelling for 30-60 minutes. Then sugar sand is introduced into swollen protein-polysaccharide mixture and mixed. Produced syrup is boiled to temperature of 80-90°C for 5-6 minutes. Fat and mixture are added to boiled syrup and mixed for 1-2 minutes. Then treacle, salt and vanillin and mass are boiled for 10-20 minutes to temperature of 125-137°C. Besides, at least for half of the boiling time the mass is exposed to ultrasonic acoustic field, then sent for cooling and molding. Fat is butter, or coconut oil, or confectionary fat, and mixture components are taken at certain mass ratio.

EFFECT: invention makes it possible to increase shelf life of an item and to reduce process duration.

2 dwg, 1 tbl, 3 ex