METHOD FOR REDUCING VISCOSITY OF FAT-BASED COMPOSITIONS Russian patent published in 2022 - IPC A23G1/00 A23G1/10 A23G1/36 

FIELD: food industry.

SUBSTANCE: invention relates to reduction in the viscosity of fat-based food material, for example, in the process of making chocolate. A method for reducing the viscosity of fat-based food material is proposed, including the application of specific work to fat-based food material to reduce the viscosity of material to a predetermined target viscosity (), wherein the method includes stages of: (a) the application to fat-based food material of the total amount of specific work using an energy delivery means controlled by one or more controlled parameters, where both the rate and the total amount of specific work applied to material is determined using one or more controlled parameters; and where fat-based material flows through the energy delivery means with the current flow rate at a given time t after the beginning of the stage (a), wherein the flow rate is denoted as Q_t, (b) the control of the energy delivery means to achieve a predetermined target viscosity (); where the rate of application of specific work to fat-based material is determined by controlling one or more controlled parameters, so that specific work applied by the energy delivery means at time t’ after the beginning of the stage (a) satisfies the relation given in the equation 1:

(1), where (i) Eta () is the viscosity at time t’ after the beginning of the stage (a) of fat-based material, measured as plastic viscosity in accordance with the ICA 46 (2000) method; (ii) omega (_t) denotes the total amount of specific work applied to fat-based material after time t’ since the beginning of the stage (a), calculated based on power and flow rate, as indicated in the equation (2):

(2), where is power measured in kilowatts (kW) applied to fat-based material by an energy transfer means at time t’ after the beginning of the stage (a), Q_t is the current flow rate measured in kg per hour (kg/h) of fat-based material through the energy delivery means at time t’ after the beginning of the stage (a); and (iii) A is from 0.5 to 0.7; and (iv) B is from 0.3 to 0.6; (c) stopping the energy delivery means after t = T from the moment specific work is applied to fat-based material, wherein the time T is determined by equations (1) and (2) and a predetermined target viscosity (), wherein fat-based material is chocolate material, and the method provides liquefaction of chocolate material.

EFFECT: invention provides a rapid and effective reduction in the viscosity of the fat-based mass, for example, when liquefying chocolate, so that the liquefied mass has stable properties.

14 cl, 6 dwg, 1 tbl, 6 ex