ПАГГИОС Константинос (CH),ТИЛЕ Мартин (DE),БАЛЗЕР Хартмут (DE),ЗСИГМОНД Имола (GB)
申请号：
RU2014108662/13
公开号：
RU2014108662A
申请日:
2012.09.11
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
1. A process for producing chocolate which comprises mixing for 10-120 min a composition having a temperature of 35-50 ° C, the composition comprising: a basis weight of chocolate, the iodine or more surfactants, wherein the composition has a fat content of 22- 30 wt.%, and the water content at least 1.1 wt.% relative to the total weight kompozitsii.2. The method of claim. 1, characterized in that the mixing composition is konshirovaniya.3 step. A method according to Claim. 1 or 2, characterized in that the total content of the surfactant in the composition is 0.3-2.0 wt.%. 4. A method according to Claim. 1 or 2, characterized in that the temperature of the composition during mixing is 37-45 ° C.5. A method according to Claim. 1 or 2, characterized in that the composition is mixed for 10-70 minut.6. A method according to Claim. 1 or 2, characterized in that the water content of the composition is 1.2-2.5 wt.% Relative to the total weight kompozitsii.7. A method according to claim 1 or 2, characterized in that the composition comprises one or more hydrated salts, hydrated sugars, sugar alcohols and hydrated in a total amount of 1-15 wt.% Relative to the total weight kompozitsii.8. A method according to Claim. 1 or 2, characterized in that the chocolate mass contains bases milk chocolate, white chocolate or a mixture of milk chocolate and white shokolada.9. A method according to Claim. 1 or 2, characterized in that the particles in the composition have a diameter d90 of from 10 to 25 mkm.10. A method according to Claim. 1 or 2, characterized in that the composition is heat treated after smeshivaniya.11. The method of claim. 10, characterized in that the heat treatment comprises subjecting the composition to microwave izlucheniem.12. The method of claim. 10 wherein h1. Способ изготовления шоколада, включающий смешивание в течение 10-120 мин композиции, имеющей температуру 35-50°С, причем композиция включает:массу шоколадной основы, иодно или более поверхностно-активных
