CHOCOLATE COMPOSITION WITH LOWER CALORIC CONTENT AND COMPOSITION PRODUCTION METHOD (VERSIONS) Russian patent published in 2012 - IPC A23G1/30 A23G1/48 

FIELD: food industry.

SUBSTANCE: invention relates to the field of a chocolate composition of lower caloric content and to the composition production method. The chocolate composition with lower caloric content contains a chocolate component based on cocoa products or their substitutes with a content of food additives and food fibre of vegetal ingredients. The vegetal ingredients (with low moisture content and milled into particles sized 0.06 - 1.0 mm) are used in an amount of 1 - 50 wt %. The method involves production of a chocolate mass, heating the produced chocolate mass and its tempering. Then one performs milling food fibres of the vegetal ingredient with low moisture content till the average particle size is equal to 0.06 - 1 mm of the average size of chocolate particles, addition of the milled vegetal ingredient in an amount of 1.0 - 50 wt % to the produced chocolate mass, the mixture stirring till production of a homogeneous chocolate composition mass with uniform distribution of the vegetal ingredient particles. Then one proceeds with moulding and hardening the produced chocolate composition. The invention satisfies the demand for chocolate including a significant quantity of food fibre beneficial for health and containing base ingredients represented by only natural food materials.

EFFECT: invention is aimed at production of a chocolate product with improved taste properties of biting and chewing capacity, resistance to increased storage temperatures and bloom as a result of storage temperatures changing.

20 cl, 15 ex