OIL AND FAT COMPOSITION FOR CHOCOLATE Russian patent published in 2023 - IPC A23D9/00 A23G1/38 

FIELD: food; oil and fat; confectionery industries.

SUBSTANCE: oil and fat composition containing, based on the total weight of the oil and fat composition, 10–40% of triglycerides having 30–40 carbon atoms, 50–80% of triglyceride having 42–52 carbon atoms, and 30–60%, or 35–55%, or 38–53% of X2U, where X is a saturated fatty acid having a carbon number of 12 or more, U is an unsaturated fatty acid having a carbon number of 16–18, and X2U is a triglyceride of a disaturated monounsaturated fatty acid; wherein the oil and fat composition is a mixture of a non-lauric acid type of oil and fat and a lauric acid type of oil and fat, mixed in a mass ratio of 1:2–8:1; and wherein the lauric acid-related oil and fat type is fractionated palm kernel oil stearin and/or coconut oil with a melting point of 20–35°C, wherein the non-lauric acid type of oil and fat is a fraction of palm oil. Chocolate paste containing an oil and fat composition in an amount of 20–40% or 20–35% based on the total weight of the chocolate paste. Baked chocolate containing a paste or fat-and-oil composition in an amount of 20–40% or 20–35% based on the total mass of baked chocolate. A method of producing baked chocolate, comprising the following stages: preparing raw materials, including an oil and fat composition; homogeneous mixing of raw materials, placing them in a ball mill and grinding to a grinding degree of 20–30 microns to obtain chocolate paste; extracting the chocolate paste, then pouring it into a mold to obtain a chocolate blank; placing the chocolate blank in baking equipment at 200–400°C, preferably 200–300°C, more preferably 220–260°C, and baking for 80–300 seconds, for example 80–150 seconds, to obtain baked chocolate. A chocolate-covered baked food product containing an oil and fat composition, in which, based on the total weight of the baked food product, it amounts to 5–25%. A method of producing a baked crispy chocolate-coated baked food product, comprising the following steps: preparing raw materials, including an oil and fat composition; homogeneous mixing of raw materials, placing them in a ball mill and grinding to a grinding degree of 20–30 microns to obtain chocolate paste; removing chocolate paste to coat the baked product and coating the wafer; placing the coating on the waffle in baking equipment at 200–400°C, preferably 200–300°C, more preferably 220–260°C, and baking for 80–300 seconds, for example 80–150 seconds, to obtain a baked crispy chocolate covered baked food product, preferably the method also includes sprinkling the wafer coating with wheat germ. Baked chocolate with filling, containing an oil and fat composition in an amount of 5–20 wt.% based on the total weight of chocolate with filling. A method of producing baked chocolate with filling, which includes the following stages: preparing raw materials, including an oil and fat composition; homogeneously mixing the raw materials, placing them in a ball mill and grinding them to a grinding degree of 20–30 microns to obtain a chocolate paste for the shell; selecting the appropriate fat and butter for the soft chocolate for the filling and grinding it to create a chocolate sauce for the filling; using baked chocolate paste as the shell material and soft chocolate filling sauce as the filling, casting the filled chocolate by hand or using a chocolate molding machine, cooling and hardening, and removing from the mold; placing chocolate with filling in baking equipment at 200–400°C, preferably 200–300°C, more preferably 220–260°C, and baking for 80–300 seconds, for example 80–150 seconds, to obtain baked chocolate with filling.

EFFECT: invention makes it possible to obtain a product that has good heat resistance, is crispy on the outside and soft inside and does not have a waxy taste.

12 cl, 1 dwg, 6 tbl, 9 ex