AERATED FAT-BASED PRODUCT AND PREPARATION THEREOF Russian patent published in 2019 - IPC A23G1/52 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method of aerated chocolate preparation with porosity of more than 10 % includes introduction of gas under pressure from 0.1 to 8 MPa (from 1 to 80 bar) into liquid confectionary mass on fat basis, injection under pressure of inoculating crystals on fat basis into produced confectionary mass on fatty basis. Further, the fat-free confectionary mass is optionally cooled to obtain a solid fat content of at least 10 wt. % of the total fat weight and pressure is removed from the obtained fatty confectionary mass. Fat-based confectionary mass is represented by non-tempered liquid chocolate. Also disclosed is aerated chocolate with porosity of more than 10 % and homogeneous foam microstructure obtained by this method, and device for method implementation.

EFFECT: invention is aimed at production of micro aerated chocolate, which improves organoleptic characteristics of the product in comparison with traditional analogue.

13 cl, 10 dwg, 8 tbl, 20 ex