FIELD: food industry.
SUBSTANCE: method for producing chewing caramel involves preparing sugar-treacle syrup, into which, after boiling out, the swollen mixture of apple puree, gelatin and powder from trepang muscle tissue at the ratio of 1.0:0.12:0.8 is introduced. In the resulting mass after mixing, coconut oil and phosphatides are added, the mass is mixed again and cooled to 80-85°C, with adding ascorbic acid and powdered sugar, stirred and cooled to 35-40°C. Ready caramel mass is subjected to maintaining, with subsequent moulding in a candy.
EFFECT: obtaining a chewing caramel having reduced sugar content and increased biological activity due to the use of powder from trepang muscle tissue with adaptogenic properties, containing triterpene glycosides replacing part of the carbohydrate component and collagen.
3 tbl, 3 ex
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