METHOD FOR PRODUCING CONFECTIONERY AND PRODUCT OBTAINED Russian patent published in 2023 - IPC A23G3/34 

FIELD: food industry.

SUBSTANCE: method for producing caramel containing neither crystallized components nor titanium dioxide is proposed. Moreover, the caramel is white or multi-coloured with at least one white area having L parameters from 55 to 90, and from -3 to +3 and b from 15 to -3, obtained using a portable X-Rite spectrophotometer equipped with spherical reflective geometry to determine the L*a*b coordinates. The method includes preparation of the first liquid mixture of components containing 0.5 to 5% of condensed milk by weight from the total caramel weight and optionally animal and/or vegetable fats selected from butter, vegetable oils, hydrogenated vegetable oils, cocoa butter, lard, ghee, cream and milk powder. The second liquid mixture is prepared in form of an aqueous solution containing at least sugar and/or glucose syrup; then the first mixture and the second mixture are mixed together. The resulting mass is transferred to a vacuum stove and the caramel mass is cooked at a pressure in the range from -0.20 to -0.5 bar relative to atmospheric pressure and at a temperature in the range from 130° to 139°C. The caramel is also claimed.

EFFECT: invention is aimed at obtaining caramel containing neither crystallized components nor titanium dioxide, but having a white area with specified whiteness parameters.

5 cl, 1 dwg, 1 ex