RU2255506C2 - Method for production of caramel mass - Google Patents

Abstract

FIELD: confectionary industry.

SUBSTANCE: claimed caramel mass is prepared by blending of fruit-and-berry puree or juice with water and treacle and heating to 60-70°C. Then in series structure-forming agent selected from acidic polysaccharides and sugar are introduced, mixture is boiled and plasticizer, emulsifier and conserving agent are added. Boiled mass is conditioned at 95-105°C, cooled to 80°C, mixed with citric acid, cooled to 65-70°C, mixed with flavor, homogenized and packed into consumer containers.

EFFECT: shelf life soft caramel useful in various foodstuffs.

2 cl

Description

The invention relates to the production technology of soft caramel.

A known method for the production of soft caramel mass, involving the mixing and boiling of water, sugar, molasses, plasticizer, emulsifier and structurant in the form of gelatin, cooling and introducing a flavoring and flavoring (RU 2143821 C1, 10.01.2000).

A known method for the production of soft caramel mass, comprising mixing and boiling invert syrup, skimmed milk powder or whole condensed milk and a plasticizer, followed by cooling and flavoring (RU 2121278 C1, 10.11.1998).

These methods do not include the use of fruit and berry components in the resulting soft caramel.

A known method for the production of chewing caramel mass, involving the preparation of sugar syrup, boiling it with the addition of molasses and mashed fruit in the amount of 15-25% by weight of sugar, and the sequential introduction into the boiled mass of the builder in the form of gelatin, citric acid and flavor (SU 1400592 A1, 06/07/1988).

Closest to the proposed method is the production of caramel mass, which involves the preparation of sugar syrup, the introduction of molasses, the fruit component in the form of mashed potatoes, steaks or powders and a plasticizer mixture with a builder in the form of gelatin, boiling and introducing citric acid and flavor into the boiled mass (SU 1558369 A1, 04/23/1990).

The technical result of the invention is the provision of the possibility of obtaining soft caramel for long-term storage containing fruit and berry components.

This result is achieved by the fact that in the method of producing caramel mass, comprising preparing and boiling a mixture containing water, sugar, molasses, a structuring agent and a fruit and berry component, introducing citric acid and flavoring according to the invention into the boiled mass as a fruit and berry component use juice or puree, and the structurant is selected from acid polysaccharides, the mixture for boiling is prepared by pre-mixing the fruit component with water and molasses, heating them up to 60-70 ° С followed by sequentially introducing, with constant stirring, the builder in an amount of 0.6-0.61% by weight of the target product and sugar, boiling is carried out to a dry matter content of 64-65% by weight, a plasticizer is introduced into the boiled mass 5-5.15% by weight of the target product, an emulsifier in an amount of 0.2-0.203% by weight of the target product and a preservative in the amount of 0.05-0.0508% by weight of the target product, after which the boiled mass is kept at 95- 105 ° C for about 10 minutes, cooled to 80 ° C, citric acid is introduced in an amount of 0.2-0.203% by weight of the target product, cooled to 65-70 ° C, flavoring is introduced and homogenized to obtain the target product, which is packaged in a consumer packaging.

In a preferred embodiment, the fruit and berry component is used in an amount of 2-2.04% by weight of the target product by dry matter content.

The method is implemented as follows.

The components of the prepared soft caramel are prepared according to generally accepted technology. When using fresh fruit and berry raw materials for caramel preparation, inedible parts are separated from it and wiped. Used structurant selected from acidic polysaccharides, mixed with part of the prescription amount of water and allowed to swell. Next, puree or juice in a fresh, canned or concentrated form is mixed with a prescription amount of molasses and the remaining amount of water. The mixture is heated to a temperature of 60-70 ° C, a structure-forming agent selected from the group of acidic polysaccharides, for example agar, agaroid, pectin or carrageenan, is introduced with continuous stirring, and then sugar. The introduction of sugar is carried out in small portions to prevent cooling of the prepared mixture below the specified temperature. Mixing is carried out until the dissolved components are completely dissolved. The mixture is then boiled under continuous stirring, preferably under vacuum, until a solids content of 64-65% by weight is achieved. Then add a plasticizer. If the plasticizer is in a solid state at room temperature, such as butter or coconut oil, it is pre-melted. An emulsifier, for example phospholipids or polyunsaturated higher fatty acids, is administered together with or immediately after the plasticizer. Next, a preservative, for example sorbic acid or sodium benzoate, is added to the mixture. The product is maintained at a temperature of 95-105 ° C for about 10 minutes, which ensures a fairly uniform distribution in the mixture of components introduced after boiling. The solids content in it reaches about 66% by weight. The mixture is then cooled to 80 ° C and citric acid is added, cooled to 65-70 ° C and any known flavoring agent is added, preferably matching the fruit and berry component used, and, if necessary, food coloring suitable for use in confectionery products. After that, the mixture is homogenized to obtain the target product and Packed in consumer packaging. Subject to the described technology and the ratio of the above components by weight, which is indicated taking into account the norms of waste and losses during the implementation of the described technological process, the target product has a viscous non-flowing smeared texture with a characteristic taste of caramel and the aroma of the used fruit component. At temperatures from -10 to + 10 ° С and relative humidity of not more than 75%, the shelf life of the obtained product without changing consumer properties is at least 6 months.

It should be especially noted that the product obtained by the described technology does not crystallize and does not gel when stored or cooled below 0 ° C, regardless of the type of fruit and berry component used, if its content does not exceed 2% by weight of the target product on a dry matter basis. This allows you to use the resulting product in combination with frozen foods.

Thus, the proposed method allows to obtain in the assortment of soft fruit caramel long-term storage, suitable for use as part of a wide range of food products.

Claims (2)

1. A method of producing a caramel mass, comprising preparing and boiling a mixture containing water, sugar, molasses, a structurant and a fruit and berry component, introducing citric acid and flavor into the boiled mass, characterized in that juice or puree is used as the fruit and berry component and the builder is selected from acidic polysaccharides, the boiling mixture is prepared by pre-mixing the fruit component with water and molasses, heating them to 60-70 ° C followed by by the introduction with constant stirring of the builder in an amount of 0.6-0.61% by weight of the target product and sugar, boiling is carried out to a dry matter content of 64-65% by weight, plasticizer is introduced into the boiled mass in an amount of 5-5.15% of the mass of the target product, an emulsifier in an amount of 0.2-0.203% by weight of the target product and a preservative in the amount of 0.05-0.0508% of the mass of the target product, after which the boiled mass is kept at 95-105 ° C for about 10 minutes , cooled to 80 ° C, citric acid is introduced in an amount of 0.2-0.203% by weight of the target product product, cooled to 65-70 ° C, introduced flavoring and homogenized to obtain the target product, which is Packed in consumer packaging. 2. The method according to claim 1, characterized in that the fruit and berry component is used in an amount of 2-2.04% by weight of the target product by dry matter content.