METHOD FOR PRODUCTION OF CHOCOLATE MASS FOR CHOCOLATE PRODUCTION WITH LOW ENERGY VALUE Russian patent published in 2016 - IPC A23G1/30 A23G1/32 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, specifically to production of chocolate mass, and can be used for production of dark and milk chocolate with low energy value. Method involves preparation of emulsion of water in oil, preparation of chocolate composition and mixing molten chocolate composition with emulsion. To produce chocolate composition, method includes preparing an aqueous solution of erythrite, mixing solution with grated cocoa, condensing and crystalling obtained mixture to produce grains, containing, wt%: erythrite 74-84, ground cocoa 15-25, water - not more than 1.5. Obtained grains are mixed with food fibres, cocoa-product in form of grated cacao or cocoa butter and, optionally, powdered milk products with following ratio of components, wt%: grains 30-60, food fibres 5-30, ground cocoa 30-40 or cocoa butter 12-15, powdered milk 0-25. Mixing of molten chocolate composition with emulsion is carried out in following proportions, wt%: chocolate composition 80-95, emulsion 5-20.

EFFECT: proposed method for production of chocolate mass provides improvement of organoleptic properties, manifesting in chocolate taste, absence of foreign after-tastes and aftertaste, natural sweetness and texture of chocolate, with simultaneous reduction of its caloric content, as well as improved physical properties, such as viscosity, yield point, degree of shrinkage at crystallisation and hardness.

14 cl, 16 tbl, 6 ex