FIELD: food industry.
SUBSTANCE: proposed chocolate food product contains from 50.0 to 99.0 %, by weight per total weight of chocolate product, chocolate, preferably from 85.0 to 95.0 %, by weight per total weight of chocolate product, chocolate, and from 1.0 to 50.0 %, by weight per total weight of chocolate product, dry powdery fermented product of vegetable origin, preferably from 5.0 to 15.0 %, by weight per total weight of chocolate product, dry powdery fermented product of vegetable origin. Said dry powdered fermented product of vegetable origin is flour, obtained from fermented cereals, pseudo-cereals, fractions of cereals, fractions of pseudo-cereals or combinations thereof.
EFFECT: invention is aimed at obtaining unexpected pleasant taste of the obtained product with partial or complete replacement of sugar, milk and/or dry milk in the chocolate formula.
17 cl, 5 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CONFECTIONARY PRODUCT CONTAINING VEGETABLE ADDITIVE IN FORM OF CARROTS | 2023 |
|
RU2822253C1 |
| DRY COCOA MIXTURE CONTAINING DRY COCOA SUBSTANCES WITH HIGH POLYPHENOL CONTENT | 1999 |
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RU2411742C2 |
| FOODSTUFF WITH INCREASED COCOA POLYPHENOL CONTENT, METHOD FOR PRODUCTION THEREOF AND DIETARY ADDITIVE | 1999 |
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| REDUCTION OF ASTRINGENT TASTE OF POLYPHENOLIC COMPOSITIONS | 2007 |
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| FOOD PRODUCTS WITH HIGH CONTENT OF COCOA POLYPHENOLS, IMPROVED TASTE AND AROMA, CONTAINING MILLED COCOA EXTRACTS | 2008 |
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| CHOCOLATE AND METHOD OF PREPARATION THEREOF | 2022 |
|
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| CHOCOLATE WITH BUCKWHEAT TEA (EMBODIMENTS) | 2019 |
|
RU2720770C1 |
| DIET LAW-ENERGY CHOCOLATE COMPOSITION | 2000 |
|
RU2254029C2 |
| THERMALLY STABLE CHOCOLATE | 2012 |
|
RU2575362C2 |
