METHOD FOR PREPARATION OF CHOCOLATE CONFECTIONARY PASTE Russian patent published in 2016 - IPC A23G3/36 

FIELD: food industry.

SUBSTANCE: disclosed is method for preparation of chocolate confectionary paste consisting in mixing components of formula, wherein as biologically active additive “Vitazar” wheat germ flour is introduced, and at first paste is prepared by crushing “Vitazar” wheat germ flour to particle size of 0.5-0.7 mm, hydration of “Vitazar” wheat germ flour with water drinking at ratio of 1.0:1.7 for 15-45 minutes in 2 stages, at first stage at intensive mixing, at second is by thermostatted in quiescent state until consistency, close to structure of thick dough, wherein one uses following content of initial components, wt%: paste of “Vitazar” wheat germ flour is 10.0; butter (“Krestiyanskoe”, 72.5 %) is 23.6; sugar is 5.5; cocoa powder is 4.0; 3.2 % milk is 40.4; premium wheat flour is 10.0; walnuts are 6.5.

EFFECT: invention widens range of food products enriched with vitamins, macro-and microelements, polyunsaturated fatty acids (PFA), with increased nutritive and biological value, with high organoleptic indices, wherein more rational use of animal and vegetal raw materials is achieved, and therapeutic properties of finished products are intensified.

1 cl, 1 tbl