CHOCOLATE SWEETS Russian patent published in 2000 - IPC

FIELD: confectionery industry, particularly, production of chocolate sweets. SUBSTANCE: chocolate sweet has covered with chocolate glaze center containing cocoa powder, kernel of roasted ground nut, dry milk, fat product, flavor and sugar powder. Sweet center also includes a replacer of cocoa products prepared by roasting of grape seeds at temperature 150-180 C for 1-3 min and grinding in two stages. At the first stage seeds are crushed, and at the second, they are finely ground in the film of 0.1-0.2 mm thick at temperature 110-130 C and flow velocity of 0.3-0.5 m/s. The components are used in the following ratio, mas.%: chocolate glaze, 25.00-30.15; cocoa powder, 2.00-5.00; nut kernel, 8.00-41.60; dry milk, 7.00-13.60; fat product, 15.00-17.00; flavor, 0.09-0.21; replacer of cocoa products, 2.00-6.00; sugar powder, the balance. The proposed sweet composition ensures reduction of acid-degree value in sweet structure, high content of tocopherol and microelements. EFFECT: higher biological and physiological value. 2 cl, 1 tbl, 4 ex