Method of producing chocolate with a low calorific value

Abstract

The invention relates to the food industry, and more particularly to a method of producing a chocolate mass, and can be used for producing dark and milk chocolate with a low calorific value. To produce the chocolate composition, an aqueous solution of erythritol is prepared, the solution is mixed with cocoa liquor, the resulting mixture is condensed and crystallized to produce crumb, containing (in wt%) 74-84 erythritol, 15-25 cocoa liquor and not more than 1.5 water, and the resulting crumb is mixed with dietary fibres, a cocoa product in the form of cocoa liquor or cocoa butter and, optionally, powdered milk products, in the following ingredient ratio (in wt%): 30-60 crumb, 5-30 dietary fibres, 30-40 cocoa liquor or 12-15 cocoa butter and 0-25 powdered milk. The melted chocolate composition is mixed with an emulsion in the following ingredient ratio (in wt%): 80-95 chocolate composition and 5-20 emulsion. The technical result is an improvement in organoleptic indicators, such as theintensity of the chocolate flavour, an absence of off-flavours and aftertaste, a natural sweetness and the texture of the chocolate, at the same time as a reduction in the calorific content of the chocolate, and also an improvement in such physical properties as viscosity, yield stress, degree of shrinkage upon crystallization, and firmness.

Description

technical field [0001] The present invention relates to the food industry, more particularly to a process for the production of chocolate bars suitable for the production of dark and milk chocolate with reduced calorific value using water-oil phase emulsions. Background technique [0002] Traditional, chocolate products based on cocoa butter and sugar have a caloric value in the range of 530-580 kcal / 100g. These products are not suitable for diabetics and people whose clinical nutrition restricts the number of calories they consume. [0003] Various efforts have been made to reduce the calorie content of chocolate products by replacing sugar with low-calorie sweeteners and a portion of cocoa butter in water-oil emulsions. [0004] The technology of producing low-calorie chocolate product has been disclosed in the art, and its product comprises chocolate shell and filling (seeing for details: patent US 5425957, 20.06.1995). According to this process, the ingredients of the ...

AI Technical Summary

Problems solved by technology

But this analogue does not disclose the exact recipe of the chocolate ingredients

[0007] A common disadvantage of chocolate analogues with a low calorie content produced using known technologies is that their organoleptic and physical properties are far from those of sugar and cocoa butter based chocolates with a standard calorie content

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