FAT-BASED FILLING COMPOSITION Russian patent published in 2023 - IPC A23G3/34 A23D9/00 

FIELD: confectionery industry.

SUBSTANCE: chocolate product containing a chocolate shell filled with a filling composition containing at least one fiber, at least one fat and optionally auxiliary ingredients, wherein the filling contains 5.0–75.0 wt.% of at least one fat and 0.5–55.0 wt.% of at least one fiber, wherein the at least one fat contains at least one liquid fat and at least one solid fat, and the weight ratio of liquid fat to solid fat is from 1.0:0.05 to 1.0:4.0, and the filling content in the chocolate product ranges from 5 to 95 wt.% of the chocolate product. A method of preparing a chocolate product, comprising the following steps: optional melting of any solid fat present and optional combining of multiple fats if more than one fat is present; mixing part of the fat with any auxiliary ingredients, with the exception of the emulsifier; refining the mixture; mixing the refined mass with the remainder of the fat, at least one fiber and an optional emulsifier to obtain a filling composition; preparing the chocolate shell and filling the chocolate shell with the resulting filling composition. A method of preparing a chocolate product, comprising the following steps: optional melting of any solid fat present and optional combining of multiple fats if more than one fat is present; mixing a portion of the fat with at least one fiber and any auxiliary ingredients, except an emulsifier; refining the mixture; mixing the refined mass with the rest of the fat and an optional emulsifier to obtain a filling composition; preparing the chocolate shell and filling the chocolate shell with the resulting filling composition. The use of a filling composition containing 5.0–75.0 wt.% of at least one fat, 0.5–55.0 wt.% of at least one fiber and optionally auxiliary ingredients to replace a portion of the filling composition containing a component based on nuts, preferably peanuts and/or hazelnuts, wherein at least one fat contains at least one liquid fat and at least one solid fat, and the weight ratio of liquid fat to solid fat is from 1.0:0.50 to 1.0:4.0.

EFFECT: invention makes it possible to obtain a filling composition based on lipids having a low content of saturated fatty acids resistant to blooming and oiling.

20 cl, 8 tbl, 24 ex