METHOD FOR PRODUCTION OF CHOCOLATE PRODUCT (EMBODIMENTS) AND CHOCOLATE PRODUCT Russian patent published in 2025 - IPC A23G1/00 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Proposed is a method for production of a chocolate product involving production of material obtained from a cocoa-based substrate. Method involves treating a cocoa-based substrate with at least one enzyme selected from amylases, wherein the cocoa-based substrate is selected from cocoa powder and/or cocoa mass. Method also involves treating cocoa flesh with at least one enzyme selected from at least one cellulase and/or at least one pectinase. Method involves mixing cocoa pulp and a cocoa-based substrate. Then the dried product is dried and mixed with cocoa butter. In another embodiment, the method for production of a chocolate product involves additional mixing with ingredients selected from a group containing sugar, an emulsifier, milk-based ingredients and flavor additives and mixtures thereof. Also disclosed is a chocolate product produced by said method, containing cocoa butter and 20.0 wt.% to 90.0 wt.% of a mixture of cocoa pulp treated with an enzyme and a cocoa-based substrate treated with an enzyme.

EFFECT: invention is aimed at improving the consistency of the product and the process by fermentation and/or enzymatic hydrolysis of the paste, and not individual beans (reducing the number of poorly fermented beans); providing controlled fermentation of paste with specific controlled microorganisms; reduced contamination, since the cocoa shell is not subjected to fermentation and drying in potentially unsuitable conditions; increased content of fibers in chocolate products in a controlled manner within the framework of a more orderly process and more homogeneous conditions of drying and roasting due to removal of individual beans from the process.

13 cl, 3 dwg, 12 ex