RU2810562C1 - Method of obtaining caramel product (variants) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: following is proposed: a method of producing a caramel product which involves heating sugar and obtaining a plastic sugar mass of amber color. Sugar is heated from 160 to 170°C, after obtaining a plastic sugar mass of amber color, the heating temperature is reduced to 50–80°C, boiling drinking water is introduced, with constant stirring of the plastic sugar mass, caramel syrup with a sugar content of 65–70% is obtained and heating is stopped. The resulting caramel syrup is poured into individual containers and sealed. A method of producing a caramel drink and an alcoholic caramel drink is also proposed.

EFFECT: invention is aimed at developing a method of producing a caramel product with a sugar content of 65–70%, a caramel drink with a sugar content of 25–30%, a caramel alcoholic drink with a sugar content of 9–14 vol.%.

4 cl, 1 dwg

Description

The invention relates to the food industry, namely to the production of caramel products.

There is a known method for producing caramel products “Caramel Recipe”. Caramel is prepared by boiling sugar syrup at a temperature of 150-163°C. For plasticity and anti-crystallization, molasses is added to the caramel mass. Depending on the amount of molasses and the boiling temperature, the following types of caramel mass are distinguished: pourable, satin, plastic.

The disadvantage of this solution is the production of hard caramel masses unsuitable for use in drinks. Another disadvantage is that molasses is added to make caramel plastic, which complicates the production method and increases the cost of the final product. http://www.tsf2000.ru/receptur/recept_kar.html

Disclosure of the invention.

The objective of the claimed invention is to develop a method for producing a caramel product, in particular the production of: caramel syrup with a sugar content of 65-70%, a caramel drink with a sugar content of 25-30%, a caramel alcoholic drink of 9-14% vol.

The method for producing a caramel product in all embodiments includes the following sequence of actions:

(1) Heat the sugar. The calculated amount of sugar is placed in a heating container and heated to a temperature of 160-170°C, thoroughly stirred constantly, while the layers of sugar mass are separated from the walls and bottom of the heating container.

(2) Gives an amber color. Maintain the temperature in the range of 160-170°C until the plastic sugar mass acquires an amber color.

(3) Reduce the heating temperature. After reaching a plastic sugar mass of amber color, stop the caramelization process by reducing the heating temperature to 50-80°C.

(4) Boiling drinking water is introduced. Gradually (in small portions) add boiling drinking water, constantly stir the caramel mass, preventing it from hardening, and then stop heating.

(5) Caramel syrup with a sugar content of 65-70% is obtained.

Preparation of caramel product according to option 1 (I):

(8) Filling and capping. The resulting caramel syrup with a sugar content of 65-70% is poured into individual containers and sealed. The result is caramel syrup with a sugar content of 65-70%.

To obtain a caramel product according to option 2 (II):

(6) Add drinking water. In the resulting caramel syrup with a sugar content of 65-70%, add drinking water until the sugar content is 25-30%.

(8) Filling and capping. Fill into individual containers and seal. A caramel drink with a sugar content of 25-30% is obtained.

To obtain a caramel product according to option 3 (III):

(7) A solution is obtained. After receiving caramel syrup with a sugar content of 65-70% (5), add drinking water until the sugar content is 18-20%,

(7.1) The resulting solution is cooled to a temperature of 22-24°C.

(7.2) Add wine yeast. Wine yeast is added to the solution based on the volume of wort at the rate of 0.6% pressed yeast or 0.15% dry yeast and set on a water seal.

(7.3) Ferment the solution. Fermentation is carried out at a temperature of 20-22°C. In a particular case, during the first 3 days, stir the solution 1-2 times a day. The fermentation process is carried out for 14-20 days until fermentation is complete.

(7.4) Remove from sediment.

(7.5) Keep for 1-3 days in a cool place with a temperature of 10-12°C.

(7.6) Remove from sediment.

(7.7) Maintain for 2-3 weeks at a temperature of 10-12°C.

(7.8) Remove from sediment.

(8) Filling and capping. Fill into individual containers and seal (15). A caramel alcoholic drink with a strength of 9-14% vol. is obtained.

As a result of the sequence of actions developed and described above in the variants, the method makes it possible to obtain a caramel product, in particular: caramel syrup with a sugar content of 65-70%, a caramel drink with a sugar content of 25-30%, a caramel alcoholic drink with a strength of 9-14% vol.

Brief description of explanatory materials:

Flow diagram of a method for producing a caramel product in 3 options.

Brief description of stage numbering:

I - obtaining a caramel product according to option 1

II - obtaining a caramel product according to option 2

III - obtaining a caramel product according to option 3

1 - heat sugar to 160-170°C;

2 - give an amber color;

3 - reduce heating temperature to 50-80°C;

4 - introduce boiling drinking water, stop heating;

5 - caramel syrup with a sugar content of 65-70% is obtained;

6 - add drinking water until the sugar content is 25-30%;

7 - add drinking water until the sugar content is 18-20%;

7.1 - cool to 22-24°C;

7.2 - add wine yeast;

7.3 - fermented;

7.4 - removed from sediment;

7.5 - withstand;

7.6 - removed from sediment;

7.7 - withstand;

7.8 - removed from sediment;

8 - poured and sealed.

Implementation.

The following example of implementation of the claimed method is proposed for the production of a caramel product according to option 1.

The calculated amount of sugar is placed in a heating container and heated to a temperature of 160 or 165 or 170°C, thoroughly stirred constantly, while the layers of sugar mass are separated from the walls and bottom of the heating container (1). Maintain the temperature up to 160 or 165 or 170°C until the plastic sugar mass acquires an amber color (2). Reduce the heating temperature (3) to 50 or 60, or 70, or 80°C, stop the caramelization process. Little by little (in small portions), without ceasing to stir, add boiling drinking water, preventing the caramel mass from hardening (4) until caramel syrup with a sugar content of 65 or 70% is obtained (5), stop heating. The result is caramel syrup with a sugar content of 65 or 70%. The syrup is then consumed diluted with drinking water or used in making cocktails or in confectionery, or added to wine musts when making wines to create a caramel aroma.

The following example of implementation of the claimed method is proposed for the production of a caramel product according to option 2.

The calculated amount of sugar is placed in a heating container and heated to a temperature of 160 or 165 or 170°C, thoroughly stirred constantly, while the layers of sugar mass are separated from the walls and bottom of the heating container (1). Maintain the temperature at 160 or 165 or 170°C until the plastic sugar mass acquires an amber color (2). Reduce the heating temperature (3) to 50 or 60 or 70 or 80°C, stop the caramelization process. Little by little (in small portions), without ceasing to stir, add boiling drinking water, preventing the caramel mass from hardening (4) until a syrup with a sugar content of 65% or 70% is obtained (5), stop heating, add drinking water until the sugar content is 25 or 30% (6). Fill into individual containers and seal (8). The result is a caramel drink with a sugar content of 25 or 30%. Next, the caramel drink is consumed in pure form or diluted with drinking water, or used in making cocktails or in confectionery, or added to wine musts when making wines to create a caramel aroma.

The following example of implementation of the claimed method is proposed for the production of a caramel product according to option 3.

The calculated amount of sugar is placed in a heating container and heated to a temperature of 160 or 165 or 170°C, thoroughly stirred constantly, while the layers of sugar mass are separated from the walls and bottom of the heating container (1). Maintain the temperature at 160 or 165 or 170°C until the plastic sugar mass acquires an amber color (2). Reduce the heating temperature to 50°C (3) or 60 or 70 or 80, stop the caramelization process. Little by little (in small portions), without ceasing to stir, add boiling drinking water, preventing the caramel mass from hardening (4), until a syrup with a sugar content of 65% or 70% is obtained (5), stop heating, add drinking water until the sugar content is 18 or 20 % (7) - get wort. Cool it to a temperature of 22 or 24°C (7.1). Wine yeast is added to the solution based on the volume of the solution: 0.6% or 0.15% dry yeast. Fermentation is carried out at a temperature of 20 or 22°C. During the first 3 days, stir the solution 1-2 times a day. The fermentation stage is carried out for 14-20 days, (7.3). Remove the sediment (7.4). Keep for 1-3 days in a cool place with a temperature of 10-12°C (7.5). Remove from sediment (7.6). Maintain for 2-3 weeks at a temperature of 10-12 degrees (7.7). Remove from sediment (7.8). Fill into individual containers and seal (8). A caramel alcoholic drink with a strength of 9-14% vol. is obtained. Store the finished caramel alcoholic drink at a constant temperature. Then it is consumed in its pure form or used in making cocktails or in confectionery.

Claims (4)

1. A method for producing a caramel product, including heating sugar, obtaining a plastic sugar mass of amber color, characterized in that it includes the following sequence of actions: sugar is heated from 160 to 170 ° C, after obtaining a plastic sugar mass of amber color, the heating temperature is reduced to 50-80 °C, boiling drinking water is introduced with constant stirring of the plastic sugar mass, caramel syrup with a sugar content of 65-70% is obtained, heating is stopped, the resulting caramel syrup is poured into individual containers and sealed. 2. A method for producing a caramel product, including heating sugar, obtaining a plastic sugar mass of amber color, characterized in that it includes the following sequence of actions: sugar is heated from 160 to 170 ° C, after obtaining a plastic sugar mass of amber color, the heating temperature is reduced to 50-80 °C, boiling drinking water is introduced with constant stirring of the plastic sugar mass, caramel syrup with a sugar content of 65-70% is obtained, heating is stopped, by adding drinking water until the sugar content is 25-30%, a caramel drink is obtained, which is poured into individual containers and sealed . 3. A method for producing a caramel product, including heating sugar, obtaining a plastic sugar mass of amber color, characterized in that it includes the following sequence of actions: sugar is heated from 160 to 170 ° C, after obtaining a plastic sugar mass of amber color, the heating temperature is reduced to 50-80 °C, add boiling drinking water with constant stirring of the plastic sugar mass, obtain caramel syrup with a sugar content of 65-70%, stop heating, by adding drinking water until the sugar content is 18-20%, obtain a caramel solution, cool it to 22-24° C, wine yeast is added to the resulting caramel solution in an amount of 0.6% of the volume of pressed yeast solution or 0.15% of the volume of dry yeast solution, fermentation is carried out at a temperature of 20-22 ° C for 14-20 days, then removed from sediment, kept for 1-3 days in a cool place with a temperature of 10-12°C, removed from the sediment, kept for 2-3 weeks at a temperature of 10-12°C, removed from the sediment, the resulting caramel alcoholic drink 9-14% vol. poured into individual containers and sealed. 4. The method according to claim 3, characterized in that during the fermentation stage the caramel solution is stirred during the first 3 days 1-2 times a day.