METHOD FOR PRODUCING SUBSTITUTE OF COCOA PRODUCTS FROM GRAPE SEEDS Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: substitute of cocoa products is derived from grape seeds roasted at 150-180 C for 1-3 min. Roasted seeds are ground in two stages, first by crushing them then finely disintegrating in a film 0.1-2 mm thick at 110-130 C at a flow velocity of 0.3-0.5 m/s. Disintegration may be carried out in a mixture with fat selected from a group of confectionery fat, cocoa oil and its substitutes or equivalents. EFFECT: method provides for introducing a new product ranking with natural cocoa products in its organoleptic properties. 2 cl, 9 tbl