METHOD OF PRODUCING CHOCOLATE PASTE Russian patent published in 2002 - IPC

FIELD: food industry. SUBSTANCE: method includes preparation of mixture by successive solution of a protein component, cacao powder, and granulated sugar in water with temperature of 35-45 C at dispersion for 10-15 min. Used as a protein component is dry powder of soya protein, or dry fat-free milk, or dry whole milk, or mixture of dry powder of soya protein and dry milk at ratio from 1.0:1.2 to 1.0:1.4, respectively. Prepared mixture is heated up to 60-70 C and vegetable deodorized refined hydrogenized vegetable oil is introduced at continuous mixing and dispersion for 3-10 min. Prepared mixture is pasteurized at temperature 83-88 C with ageing for 4-8 min in regime of recirculation, cooled up to 40-50 C, prepackaged and aftercooled. EFFECT: production of product for dietetic and prophylactic alimentation with reduced content of cholesterol and saturated fatty acids.