COMPOSITION FOR THE PREPARATION OF CHOCOLATE MASS Russian patent published in 2021 - IPC A23G1/32 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the confectionery industry, and can be used in the production of chocolate. The proposed composition for the preparation of chocolate mass contains, wt. %: cocoa mass 30-35; cocoa butter 15.0-21.0; soy phosphatide concentrate (lecithin) 0.4-0.6; inulin 0.1-0.5; flavor 0.1-0.2; protein component 29-31, consisting of a mixture of high-protein sunflower flour and whey protein concentrate in the ratio (7.9-8.0):(2.5-2.6) or from a mixture of milk protein concentrate and high- protein sunflower flour in the ratio (8.61-8.65):(1.4-1.5); at the same time, the mass fraction of high-protein sunflower flour in the final chocolate mass should not be lower than 4.0%; stevia 0.1-0.2; powder from freeze-dried milk thistle seedlings 1.4-3.5; maltitol the rest.

EFFECT: invention is aimed at creating chocolate of increased nutritional value by introducing protein into the composition of the product to a level correlated with physiological norms of consumption in the form of simulated protein components with a full set of essential amino acids and the maximum possible amino acid ratio for each protein component of the limiting essential amino acid, and giving chocolate resistance to the process of “graying”.

1 cl, 1 dwg, 6 tbl, 8 ex