METHOD FOR PRODUCTION OF CARAMEL MASS

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 plasti...

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Bibliographische Detailangaben
Hauptverfasser:	KVASENKOV O.I, TYMCHUK V.V, STAROZHENKO V.K, KUZINA N.A
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	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