METHOD OF MICROPOROUS CHOCOLATE MATERIAL PREPARATION Russian patent published in 2020 - IPC A23G1/00 A23G1/52 

FIELD: food industry.

SUBSTANCE: invention relates to chocolate confectionary compositions which include gas bubbles. Disclosed is a method of producing microporous chocolate material, comprising the following steps: (I) mixing chocolate material under high shearing force of at least 200 s^-1, wherein said chocolate material has plastic viscosity before aeration, which based on 46 ICA (2000) measurement results is from 0.1 to 20 Pa·c, and (II) passage of chocolate material after step (I) through an injection zone located between two regions under different pressure, (III) injection of inert gas at gas pressure from 2 to 30 bar into chocolate material as it passes through injection zone by means of gas introduction means, wherein calculating porosity coefficient P for calculating gas flow rate at nominal gas flow rate (F_v) in range of values F_v by equation (2) P = −AF_v² + B F_v + C (2), where P is design porosity coefficient of microporous chocolate material in%, measured in standard conditions, wherein P is from 10 to 19 %; and F_v represents the nominal flow of the inert gas in standard liters per minute (nl/min); A, B and C are numerical constants (in appropriate units for balance of equation (2)); wherein numerical values of each of these constants are: A—from 0.06 to 0.07; B—from 2.00 to 2.05, and C—from 3.70 to 3.80; provided that gas flow rate by equation (2) is based on nominal capacity of chocolate material 1000 kg/h in injection zone, actual consumption of inert gas introduced at stage (III), optionally corrected from estimated rated flow rate F_v in order to proportionally take into account any deviation from 1000 kg/h in actual carrying capacity of chocolate material in injection zone.

EFFECT: invention provides for aeration of chocolate material with formation of microporous chocolate material with multiple fine bubbles, with narrow distribution in size and uniformly distributed inside material, wherein the chocolate materials can easily be molded into microporous chocolate products, for example chocolate bars, bars and other molded chocolate confectionary products.

26 cl, 19 dwg, 4 tbl, 6 ex