METHOD FOR OBTAINING CHOCOLATE WITH ANTIOXIDANTS Russian patent published in 2022 - IPC A23G1/30 A23G1/32 

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry. The method for producing chocolate involves sending Criollo and/or Trinitario cocoa beans for fermentation by placing cocoa beans with pulp in boxes no later than 6-8 hours after separation of the pulp from the skin of the fetus, during the first day the temperature is maintained at a level of not more than 30°C, the second and third days the temperature is maintained at a level of not more than 40°C, the fourth and fifth days the temperature is maintained at 45°C, on the sixth day natural centralized drying is carried out. Fermented cocoa beans are roasted in a hot air stream at a temperature of 115°C until their moisture content is reduced to 2%, abruptly cooled to 35°C and crushed while separating the husk to obtain cocoa nibs. Then grinding of cocoa nibs is carried out on melangeurs with a low-temperature regime at a temperature of 40°C for 48 hours to obtain cocoa liquor. The resulting cocoa liquor is mixed with coconut sugar at the ratio: cocoa liquor - 85-100 wt.%; coconut sugar - 0-15 wt.%. The resulting mixture is crushed on roller plants to a particle size of 35 mcm without additional heating to obtain a pre-crushed chocolate mass. Crushed astaxanthin obtained from the green microalgae Haematococcus pluvialis is added to the mass in the ratio of pre-crushed chocolate mass - 5 g: astaxanthin - 3.5 mg. The resulting mass is sent for conching in a melanger at a temperature of 45°C for 24 hours. Then the chocolate mass is tempered by lowering the temperature to 32°C. After that, the chocolate mass is molded into molds and cooled to a temperature of 4°C.

EFFECT: invention makes it possible to obtain chocolate with a high content of antioxidants in the form of premicelles, which increases their bioavailability.

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