ARZAMASTSEV SERGEJ VJACHESLAVOVICH,АРЗАМАСЦЕВ СЕРГЕЙ ВЯЧЕСЛАВОВИЧ
申请号：
RU2013113980/13
公开号：
RU0002524059C1
申请日:
2013.03.25
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
FIELD: food industry.SUBSTANCE: one performs impurities removal from raw cocoa beans and cocoa husks and grinding using a mill till cocoa mass production. Separately one prepares a sweet base for future chocolate. For the sweet base preparation one takes dates, removes peel and stones, places the peeled dates into the stirring device, pours with water with a temperature no higher than 40°C, adds honey, stirs till homogeneous mass production then one mixes the cocoa mass with the produced sweet base and cocoa butter produced by cold-pressing and melted in a steam bath at a temperature no higher than 35°C for such preparation one uses the following composition, wt %: cocoa beans - 70-75, dates - 10-15, water - 5-10, honey - 5-10, cocoa butter - 4-10. Additionally, for the sweet base preparation one takes pistachios ground with dried fruit and dates that are placed into the stirring device, one pours the components with water with a temperature no higher than 40°C, stirs the mixture till homogeneous mass production then one mixes the cocoa mass with the produced sweet base of the following composition, wt %: cocoa beans - 30, pistachios ground with dried fruit - 35, water - 10, dates - 25. Additionally, for the sweet base preparation one takes hazelnuts ground with honey, stevia and figs that are placed into the stirring device, one pours the components with water with a temperature no higher than 40°C, stirs the mixture till homogeneous mass production then the cocoa mass is mixed with the produced sweet base. One uses the following composition, wt %: cocoa beans - 35, hazelnuts ground with honey - 30, water - 10, stevia - 20, figs - 5.EFFECT: invention allows to produce chocolate compositions with reduced caloric content and to preserve all the beneficial properties of the product.5 exИзобретение относится к способу изготовления шоколада, содержащего шоколадный компонент, полученный на основе какао-продуктов с содержанием растительных ингредиентов. Способ характеризу
