METHOD FOR PRODUCTION OF CHOCOLATE CRUMB FOR CHOCOLATE WITH REDUCED CALORIC CONTENT, METHOD OF SUCH CHOCOLATE PRODUCTION AND CHOCOLATE PRODUCED BY SUCH METHOD Russian patent published in 2020 - IPC A23G1/40 

FIELD: food industry.

SUBSTANCE: invention relates to the confectionery industry. Proposed method for production of crumb for preparation of chocolate with reduced calorie content involves mixing of dairy products such as dry defatted milk, whole milk, dry whole milk, concentrated milk with fat content of 8–10 % in amount of 6–80 wt. %, water in amount of 0.5–40 wt. % and mixture of sugar alcohols in amount of 6–70 wt. % and food fibers in amount of 3–45 wt. % in mixer. Obtained mass is heated to 60–80 °C for at least 60 minutes at low pressure of 20–30 kPa, held for at least 15 minutes to ensure transition of said paste from paste into powder state, cooled obtained mass to 60 °C, dried at pressure of 20–25 kPa and temperature of 60°C for 30–35 minutes until moisture content is from 0.5 wt. % to 5 wt. %, and cooled down for 60 minutes. Invention covers also chocolate with reduced caloric content and method of its production.

EFFECT: invention is aimed at complete replacement of sugar with a mixture of polyols and food fibers, which allows to produce chocolate with reduced caloric content, improved texture, rheological properties corresponding to standard requirements, and acceptable taste.

10 cl, 5 dwg, 20 tbl, 8 ex