RU2161414C2 - Method of caramel production - Google Patents

Abstract

FIELD: confectionery industry, particularly, production of dietetic and diabetic caramel. SUBSTANCE: method involves preparation of caramel syrup and introduction in it sugar analogs lactine and isomalt. Sugar is boiled down at steam pressure 0.6 MPa. Additionally, acesulphame is added in caramel sugar for improving product taste. Using of sugar analogs allows to prepare new sort of caramel with increased twice storage life. EFFECT: broadened assortment of sweets for dietetic and diabetic alimentation. 2 cl, 4 ex

Description

 The invention relates to the confectionery industry, in particular to the production of diabetic, diet candy candy.

 Candy caramel is in demand among consumers.

 The basis of caramel is caramel mass obtained by boiling sugar-syrup syrup with the addition of flavoring and aromatic additives.

 A known method of producing caramel mass [1] by preparing sugar syrup, boiling it with the addition of molasses and introducing flavor and aromatic additives into the resulting mass, and fruit and berry raw materials are added in an amount of 15 to 25% of the total sugar to reduce sugar consumption and gelatin in an amount of 5 to 7% of the yield of caramel mass.

 Caramel, obtained in this way, still has a lot of sugar in the recipe (690 parts), so this caramel cannot be classified as a dietary product, since the total amount of carbohydrates is about 90%, calorie content 360 kcal. Shelf life 3 months.

 A known method of producing caramel mass [2] by preparing sugar syrup, introducing molasses, fruit and berry raw materials, boiling caramel syrup to obtain a caramel mass, the introduction of flavoring and aromatic substances. To reduce sugar consumption, a fat product is introduced in an amount of 8-10% by weight of sugar and syrup, 0.2-0.8% gelatin by weight of sugar and syrup, fruit or dry milk product in an amount of 6-8% by weight of sugar syrup.

 Caramel obtained in this way has a rather large amount of sugar (660-585 kg) and cannot be classified as a dietary product, since the total amount of carbohydrates is 90%, calorie content 370 kcal, shelf life 3 months.

 The closest analogue is a method of producing caramel, obtained by preparing syrup from sugar and water, adding molasses and boiling it to a caramel mass, introducing flavoring, coloring and aromatic additives into it, cooling, molding and wrapping [3].

 Caramel obtained in this way also has a lot of sugar (710 parts by weight) and cannot be classified as a dietetic, diabetic product, since the total amount of carbohydrates is 97.4%, calorie content is 376 kcal. Shelf life is 6 months.

 The technical result of the invention is the creation of dietary, diabetic caramel, a decrease in carbohydrates and a decrease in calorie content.

 To achieve a technical result in a method for producing caramel, which includes preparing syrup from a sweetener of molasses and water, boiling it to a caramel mass, introducing flavoring, coloring and aromatic substances into it, cooling, molding and wrapping the resulting products.

 According to the invention, lactitol or isomalt is used as a sweetener in an amount of 67.0-75.0% of the total mass of the caramel mass, boiling the syrup to a moisture content of 2-3% at a vapor pressure of 0.5-0.6 MPa.

 It is possible, when preparing the syrup, to add additional potassium acesulfame in the amount of 0.1-0.25% of the total mass of the caramel mass.

 The finished caramel has a moisture content of 2–3%, does not contain sucrose, the total amount of carbohydrates is 12–15%, caloric content is 255 kcal, that is, caramel can be attributed to dietetic, diabetic products.

 The resulting caramel is transparent, has the correct shape, pleasant taste, with less sensation of sweetness.

 To enhance the sweetness, caramel additionally contains acesulfame potassium in an amount of 0.1-0.25 (wt.%) To the output of the finished caramel mass.

 The method of administration of acesulfame potassium is carried out at the stage of preparation of the syrup.

 Replacing sugar with lactitol or isomalt helps to increase the shelf life of caramel up to 12 months. The obtained amorphous structure is preserved throughout the entire storage period, since the used sweeteners are not hygroscopic and crystals do not form, which lead to sugaring of the caramel mass.

 Specific examples of the preparation of caramel on sweeteners.

 Example 1

To prepare caramel syrup, 650 kg of lactitol are dissolved in 182.5 kg of water, 325 kg of molasses and 2.5 kg of acesulfame potassium are added. The resulting syrup is boiled at a vapor pressure of 0.6 MPa. The finished mass is cooled to a temperature of 90 ^o C + 5 ^o C, add 5 kg of citric acid, 0.75 kg of essence, 0.05 kg of dye. The caramel mass is additionally cooled to a temperature of 70 ^o C + 5 ^o C, molded and wrapped.

 Caramel has the following quality indicators: humidity - 2%, reducing substances - 12.0%, calorific value 255 kcal, total amount of carbohydrates 12%. The structure is amorphous. Shelf life 12 months.

 Example 2

 Caramel is prepared as in example 1, but isomalt in the amount of 65.0 kg is used as a sweetener. Caramel has the following quality indicators: humidity - 2%, reducing substances - 12.0%, calorie content - 255 kcal, total amount of carbohydrates - 12%. The structure of the caramel is amorphous. Shelf life is 12 months.

 Example 3

 To prepare caramel syrup, 750 kg of lactitol are dissolved in 187.5 kg of water, 375 kg of molasses, 1 kg of potassium acesulfame are added. The resulting syrup is boiled at a vapor pressure of 0.5 MPa.

The mass is cooled to a temperature of 95 ^o C + 5 ^o , add 5 kg of citric acid, 0.75 kg of essence, 0.05 kg of dye. The caramel mass is additionally cooled to a temperature of 70 ^o C + 5 ^o C, molded and wrapped.

 Caramel has the following quality indicators: humidity - 3%, reducing substances - 15%, calorie content - 255 kcal, total amount of carbohydrates - 15%. The structure of caramel is amorphous. Shelf life 12 months.

 Example 4

 Caramel is prepared as in example 3, but isomalt in the amount of 75.0 kg is used as a sweetener.

 Caramel has the following quality indicators: humidity - 3%, reducing substances - 15%, calorie content - 255 kcal, total amount of carbohydrates - 15%. The structure of caramel is amorphous. Shelf life 12 months.

Sources of information taken into account
1. Technological instructions for the production of caramel, M. Research Institute of the Confectionery Industry, 1990.

 2. SU, 1400592 A1, 06/07/1988.

 3. SU, 1558369 A1, 04/23/1990.

Claims (2)

 1. A method for the production of caramel, including the preparation of syrup from a sweetener, molasses and water, boiling it to a caramel mass, introducing flavoring, coloring and aromatic substances into it, cooling, molding and wrapping the products obtained, characterized in that lactitol is used as a sweetener or isomalt in the amount of 67.0 - 75.0% of the total mass of the caramel mass, boiling the syrup is carried out to a moisture content of 2 - 3% at a vapor pressure of 0.5 - 0.6 MPa.  2. The method according to claim 1, characterized in that during the preparation of the syrup, potassium acesulfame is additionally introduced into it in an amount of 0.1 - 0.25% of the total mass of the caramel mass.