METHOD FOR PRODUCTION OF FRUIT-AND-VEGETABLE CHOCOLATE COATING Russian patent published in 2020 - IPC A23G1/32 

FIELD: food industry.

SUBSTANCE: invention relates to the confectionery industry. Proposed method for production of fruit-and-vegetable chocolate glaze includes mixing of powdered sugar, grated cocoa, cocoa butter or equivalent fat of cocoa butter taken in amount of 65–70 wt % of liquid soya lecithin envisaged by recipe in amount of 60.0 wt % of recipe quantity. Then the obtained mass is ground in the first ball mill, then in the second ball mill with preliminary introduction of cocoa powder and fruit-and-vegetable powder. Fruit-and-vegetable powder is represented by a mixture of apple and carrot powder with equal ratio of components. Then mass is homogenized in two stages: at the first stage mass is kneaded for 3 hours at temperature of 50–55 °C at clockwise rotation of the shaft at rate of 1,200 rpm, at the second stage, the remaining recipe quantities of cocoa butter or fat-equivalent cocoa butter, liquid lecithin and PGPR emulsifier are added to the mass and kneaded for 1 hour at temperature of 55–60 °C at counter clockwise rotation of shaft at 800 rpm. Initial components are taken at the specified weight ratio.

EFFECT: invention increases quality of the obtained glaze.

1 cl, 1 ex