METHOD FOR CARAMEL PRODUCTION WITH "SOFT" REDUCED SUGAR CAPACITY AND CALORIE CONTENT Russian patent published in 2020 - IPC A23G3/00 A23G3/38 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. One proposes a soft candy production method involving caramel mass boiling, mixing it with recipe components, caramel molding and cooling, in which caramel mass is prepared without using sugar based on molasses starch, which is boiled out to moisture content of mass of 4–7 % and reducing substances of 40–55 % and is supplied into closed kneading chamber with steam jacket and discharge screw with rotation frequency of 1.7–2.0 s^-1, there with the help of dosing units is added fat, pre-mixed with emulsifier-lecithin, erythrite in form of powder, which is mixed beforehand with fruit-and-berry or vegetable powder, flavoring and coloring substances, obtained homogeneous soft candy mass is molded at temperature of 110–115 °C casting into molds, cooled in cold edible ethanol with temperature of 15–(-5) °C in a closed cooling chamber, cooling candy for 3.2–0.6 minutes to temperature of 28–35 °C, at the outlet of the chamber it is blown with air for removal of ethanol residues from the surface, with the help of a closed mesh conveyor caramel with a perfectly smooth and shiny surface is transferred to the package; soft caramel is prepared at the following ratio of the recipe components, kg: starch syrup 51.0–54.0; fat 7.0–9.0; lecithin 0.07–0.09; erythrite 34.0–38.0; food flavoring agent 0.08–0.12; food dye 0.08–0.12; citric acid 0.67–0.77; fruit-and-berry powder or vegetable 0–5.0.

EFFECT: invention widens the range of caramel soft with viscoplastic properties, reduced sugar capacity, sweetness, calorie content, increased nutritive value, enhance quality of candies by rapid cooling of hot soft caramel mass in cold edible ethyl alcohol, produce caramel with perfectly smooth, shiny and dry surface, which during packaging and storage does not get wet, does not cake, does not cake and does not stick to packing material, simplify and intensify the candy production process, reduce energy consumption, reduce production areas by eliminating separate process steps and complex units of metal-consuming and power-consuming equipment for processing, caramel mass molding and caramel cooling; increase of candies performance due to molding into molds which are cooled in cold edible ethanol, which allows to increase unit efficiency of cooling unit.

1 cl, 1 tbl, 5 ex