ПАГГИОС Константинос (CH),ТИЛЕ Мартин (DE),БАЛЗЕР Хартмут (DE),ПЕАРСОН Стивен (DE)
申请号：
RU2014108459/13
公开号：
RU2014108459A
申请日:
2012.09.10
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
1. A method of manufacturing a chocolate product comprising the steps of refining, conching and optionally, tempering of the chocolate mass which comprises: (A) one or more fat selected from: cocoa butter, cocoa butter alternatives, milk fat and vegetable fat, which are liquid at the temperature and ambient pressure, wherein the total amount of fat is from 15 to 35 wt.%, (B) one or more hydrated salts, hydrated and hydrated sugars sugar alcohols, wherein the total amount of hydrated with Leu, hydrated and hydrated sugars sugar alcohols is from 1 to 15 wt.%, characterized in that the chocolate mass temperature during refining, conching and optionally, tempering does not exceed 50 ° C.2. A method according to Claim. 1 further comprising the optional step after step tempering heat curing at a temperature not exceeding 40 ° C.3. A method according to claim. 2, characterized in that the curing step is conducted at a temperature ranging from 30 to 40 ° C, wherein the chocolate product may or may not be under the influence nagruzki.4. A method according to any one of claims. 1-3, characterized in that the chocolate mass temperature in the process does not exceed 40 ° C.5. A method according to any one of claims. 1-3, wherein the step of refining and conching step is performed as a combined stadii.6. A method according to any one of claims. 1-3, characterized in that the conching step is carried out for a time not exceeding 120 Min.7. A method according to any one of claims. 1-3, wherein the chocolate product is teplostoykim.8. A method according to any one of claims. 1-3, characterized in that the chocolate1. Способ изготовления шоколадного продукта, включающий стадии рафинирования, конширования и, необязательно, темперирования шоколадной массы, которая содержит:(A) один или более жиров, выбранных из: какао-масла, альтернатив какао-масла, молочного жира и растительного жира, которые являются жидкими при температуре и давлении окружающей среды, причем общее количество жиров
