FIELD: food industry.
SUBSTANCE: invention relates to production of chocolate. Disclosed is a method of making chocolate, involving mixing for 10–120 min a composition having temperature of 35–50 °C, wherein composition includes chocolate base mass and one or more surfactants, where composition has fat content of 22–30 wt% and water content of at least 1.1 wt% with respect to total weight of composition. Also disclosed is a chocolate, obtained using said method.
EFFECT: invention ensures production of chocolate composition with excellent heat resistance, good taste and sensation in mouth with similar or less labour inputs.
14 cl, 1 dwg, 4 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CHOCOLATE PRODUCT AND METHOD OF ITS OBTAINING | 2012 |
|
RU2638018C2 |
| METHOD OF PRODUCING CHOCOLATE WITH LOW FAT CONTENT AND REDUCED CALORICITY | 1994 |
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RU2136169C1 |
| FOOD CHOCOLATE PRODUCT | 2018 |
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RU2768029C2 |
| METHOD FOR REDUCING VISCOSITY OF FAT-BASED COMPOSITIONS | 2018 |
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RU2765250C2 |
| THERMALLY STABLE CHOCOLATE | 2012 |
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| METHOD FOR INCREASING OF CHOCOLATE TROPIC RESISTANCE | 2021 |
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RU2840495C1 |
| METHOD AND APPARATUS FOR LIQUEFYING OF FATTY-BASED POWDER-LIKE PRODUCT, IN PARTICULAR, IN PRODUCTION OF CHOCOLATE AND LIKE PRODUCTS | 2003 |
|
RU2321265C2 |
| METHOD FOR PREPARING HEAT-RESISTANT CHOCOLATE AND HEAT-RESISTANT CHOCOLATE | 1992 |
|
RU2090082C1 |
| METHOD OF CHOCOLATE PASTE PRODUCTION, MACHINE AND COMPACT INSTALLATION FOR CHOCOLATE PASTE PROCESSING | 2004 |
|
RU2342845C2 |
| THERMALLY STABLE CHOCOLATE | 2012 |
|
RU2575363C2 |
