METHOD OF MANUFACTURE OF CANDY CARAMEL Russian patent published in 2018 - IPC A23G3/00 A23G3/46 

FIELD: food industry.

SUBSTANCE: invention relates to the production of sugary products and can be used in both the sugar and confectionery industries of the food industry. Method for producing candy caramel is proposed, which comprises mixing crystalline sugar with dry milk whey, dissolving the resulting mixture in water, gradually heating the resulting syrup, introducing the fat component, lactic acid, cooling and molding as separate products, at the same time, 4–8 % of dry whey, 1.0–2.0 % of maltodextrin by weight of sugar are introduced into crystalline sugar with a crystal size of 0.3–0.6 mm, mixed and dissolved in water to a content of 70–80 % of dry substances, heated to 90–100 °C and subjected to cavitation-cumulative treatment in the supercavitation apparatus at a speed of 10–15 m/s, then the resulting syrup is gradually heated to a temperature of 110–115 °C, introduce into it a thermally stable fat component at the rate of 5.0–8.5 % containing 100 % of dry substances, lactic acid at the rate of 0.9–1.6 % by weight of sugar, boiled at a temperature of 140–150 °C to achieve dry matter in the range of 97.5–98.5 %, cooled to a temperature of 89–91 °C, food flavoring is added in an amount of 0.2–0.8 % by weight of sugar, and molding is carried out as separate products.

EFFECT: invention provides a more homogeneous composition of the product, and the addition of maltodextrin makes it possible to improve the physiological parameters of caramel while reducing its energy value.

1 cl, 2 ex