CHESTNUT-ADDED CARAMEL HAVING ENHANCED CRUNCH TEXTURE AND VOLUMETRIC FEEL AND PRODUCTION OF THE SAME BY ADDING SUGAR-SOAKED CHESTNUT TO CARAMEL BASE AND THEN AGING

摘要

PURPOSE: A method of making chestnut-added caramel by adding sugar-soaked chestnut to a caramel base and then aging is provided. The product has enhanced crunch texture and volumetric feel while maintaining the characteristic flavor and taste of a chestnut. CONSTITUTION: The chestnut-added caramel comprises: a caramel base including 37.43% by weight of starch syrup, 5.33% by weight of refined sugar, 9.35% by weight of vegetable oil, 0.018% by weight of emulsifiers, 0.056% by weight of salt, 28.07% by weight of nonfat dry milk, 3.74% by weight of sweetened condensed milk and 5.61% by weight of fresh cream; 6.584% by weight of a sugar-soaked chestnut; 3.742% by weight of frappe and 0.07% by weight of a flavoring. To produce the caramel, the caramel base is heated at 110deg.C, concentrated at a pressure of 5kg/cm¬2, mixed with the additives while agitating for 30min and then aged at 60deg.C for 12 to 24hr.