CHOCOLATE GLAZE Russian patent published in 1999 - IPC

FIELD: confectionery industry. SUBSTANCE: chocolate glaze contains following components: castor sugar, cacao products, substitute of cacao products produced by frying grapes seeds at temperature of 150-180 C during 1-3 min and subsequent grinding effected in two stages when in first stage seeds are subjected to crushing and in second stage they are subjected to fine disintegration in film with thickness of 0.1-2.0 mm at temperature of 110-130 C and flow speed of 0.3-5.0 m/s, fatty product, phosphatidic concentrate, and aromatizer. Used in function if fatty product is nelaurine substitute of cacao oil produced on base of vegetable oils and fats. Proportioning of components is as follows, mas.%: cacao products 2.0-6.0, substitute of cacao products 11.5-17.5, nelaurine substitute of cacao oil 32.2-33.2, phosphatidic concentrate 0.35-0.40, aromatizer 0.05-0.10, castor sugar - the balance. Aforesaid content of ingredients ensures production of chocolate glaze with improved physiological properties and quality indeces. Chocolate glaze represents composition with optimal content of biologically valuable fatty-acid components with following proportioning of fatty acids: polyunsaturated fatty acids 14.5-15.2%, monounsaturated fatty acids 58.6-59.3%, saturated fatty acids 24.1-29.3%, and this practically fully corresponds to official recommendations saying that content of fatty acids or lipids in food product must be balanced as follows: 10% of polyunsaturated fatty acids, 60% of monounsaturated fatty acids, and 30% of saturated fatty acids. EFFECT: higher efficiency. 2 cl, 4 tbl, 4 ex