FOOD PRODUCT CONTAINING FAT CRYSTALS OF COCOA BUTTER, AND METHOD FOR PRODUCTION THEREOF Russian patent published in 2019 - IPC A23G1/00 A23G1/36 

FIELD: food industry.

SUBSTANCE: invention relates to production of stable cocoa butter crystals in a fat-based food product. Disclosed is a method of producing stable cocoa butter crystals in a fat-based food product, involving: a) introduction of CO₂ under pressure from 25 to 60 bar (from 2.5 to 6 MPa) into at least partially liquid mass on fat basis containing cocoa butter; a'), where the fat-based mass temperature obtained at step a) is reduced to a value below minus (-) 25 °C before step b); and b) fat-based mass heating at temperature from minus (-) 25 °C to plus (+) 10 °C. Also disclosed is a method for tempering chocolate, comprising: a) adding CO₂ under pressure from 25 to 60 bar (from 2.5 to 6 MPa) into at least partially liquid chocolate mass on fat basis containing cocoa butter; a'), where the temperature of the fat-based mass obtained at step a) is reduced to a value below minus (-) 25 °C before step b); b) fat-based mass heating at temperature from minus (-) 25 °C to plus (+) 10 °C; and c) mixing the fat-based chocolate mass from step (b) with the non-tempered liquid chocolate.

EFFECT: invention is aimed at providing a faster method of producing stable fatty crystalline structure of cocoa butter in a fat-based food product.

13 cl, 3 dwg, 1 ex