METHOD FOR PRODUCING OF CHOCOLATE MASS Russian patent published in 2007 - IPC A23G1/36 

FIELD: food-processing industry, in particular, production of chocolate mass used as base for production of chocolates and chocolate glaze.

SUBSTANCE: method involves heating cacao oil or its substitute and crushed cocoa; grinding sugar into fine powder; dosing and mixing said components; grinding mixture; introducing into resultant mixture phospholipids, cacao oil, and aromatic substances; mixing and homogenizing resultant mixture, with oil-and-fat phospholipids product being used as phospholipids; on producing of phospholipids product, subjecting phospholipids concentrate to extraction with ethyl alcohol in phospholipids concentrate to ethyl alcohol ratio of (1:3)-(1:7) at temperature of 40-60 C to produce alcohol-soluble and alcohol insoluble phospholipids fractions; separating alcohol-soluble phospholipids fraction from alcohol-insoluble phospholipids fraction and removing ethyl alcohol from alcohol-soluble fraction under vacuum for producing of fat-and-oil phospholipids product; diluting fat-and-oil phospholipids product with cacao-oil or its substitute in the ratio of (1:5)-(1:10) and processing at temperature of 40-45 C in rotating alternate electromagnetic field zone with magnetic induction of 0.4-0.6 T and field frequency of 50 s^-1; introducing fat-and-oil phospholipids product in an amount of 0.2-0.3% by weight of chocolate mass.

EFFECT: improved quality of chocolate mass owing to providing optimum viscosity and increased dispersion.

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