Cocoa butter fat substitutes with good thermal stability and sensation in mouth and chocolate composition including fat substitutes

FIELD: food industry.

SUBSTANCE: invention relates to production of a cocoa butter fat substitute for chocolate. The method envisages vegetable fat fractionation, fat material semi-product manufacture by way of mixing the fractionated vegetable fat with stearic acid derivatives and fermentative interesterification of the fat material semi-product. The produced cocoa butter fat substitute contains POP triglyceride in an amount of 10 wt % or less of the total weight of the cocoa butter fat substitute and has POS/SOS triglycerides content ratio equal to 1.0 to 1.5. Additionally, the present invention relates to a chocolate composition involving usage of the said cocoa butter fat substitute.

EFFECT: invention allows to produce a natural cocoa butter fat substitute for chocolate or coatings for pastry with good resistance to heating and a texture and fast melting capability analogous to those of natural cocoa butter.

6 cl, 1 dwg, 14 tbl, 11 ex

 

The technical FIELD

The present invention relates to a fat substitute cocoa butter for chocolate, and in particular to a fat substitute cocoa butter obtained by the process comprising fractionating vegetable fat, obtaining a semi-finished product of a fatty material by mixing fractionated vegetable fat derived from fatty acids and enzymatic transesterification intermediate product of lipid material, and having a content of POP 10 wt.% or less of the total weight of the fat substitute cocoa butter and the ratio of triglycerides POS/SOS from 1.0 to 1.5. Also the present invention relates to compositions chocolate when using the fat substitute for cocoa butter.

The LEVEL of TECHNOLOGY

1. Cocoa butter

Chocolate normally contains 50% or less of sugar, from 30 to 50% cocoa mass and about 30% fat, including milk fat. The content of cocoa butter in the fat of chocolate varies depending on the type of chocolate, but is usually around 60%.

Cocoa butter is the fat obtained from the seeds (cocoa beans, the fat content of 48%to 49%) of the fruit of Theobroma cacao. Cocoa butter consists of 98% triglycerides, 1% free fatty acids, 0.55% monoglycerides or diglycerides, 0.2% Sterol and from 150 to 250 ppm of tocopherol. Triglycerides in cocoa butter have a symmetrical structure, with 75% or more oleic acid R is Solorzano in the sn-2 position, and palmitic acid and stearic acid are located in the sn-1 and sn-3 positions, respectively. Cocoa butter includes from 34% to 49% POS, from 23 to 30% SOS and from 13 to 17% of the POP, which essentially form a symmetric fat.

Here the term "POP" refers to a triglyceride in which oleic acid is located in the sn-2 position, and palmitic acid is located in the sn-1 and sn-3 positions.

The term "POS" refers to a triglyceride in which oleic acid is located in the sn-2 position, and palmitic acid and stearic acid or stearic acid and palmitic acid are located in the sn-1 and sn-3 positions, respectively.

The term "SOS" refers to a triglyceride in which oleic acid is located in the sn-2 position, and stearic acid is located in the sn-1 and sn-3 positions.

Unless otherwise noted, the units "%" and "parts" are by weight percent (wt.%) and the weight parts, respectively.

Cocoa butter has a melting point of 32 to 35°C and the solid fat content (SFC) from 71 to 88% at room temperature of about 20°C, melting begins at a temperature between 30 and 32°C, and essentially melts at a temperature of 32 to 35°C.

Because cocoa butter quickly melts at a temperature of about 30°C, at room temperature cocoa butter is solid state, it quickly melts in the mouth and, therefore, provides osweg the abuser and natural feeling in the mouth when consumed. Cocoa butter has such characteristics melting symmetrical fat.

Cocoa butter has a different composition and triglycerides depending on place of origin, which causes differences in properties such as curing time, curing rate or similar. For example, since the symmetric composition of fat are oleic acid in the sn-2 position, Malaysian cocoa butter has a content POS 47% and the content of the SOS 30%, while the Brazilian cocoa butter has a content POS 40% and the content of the SOS 22%, and cocoa butter from Ghana table of contents POS 43% and the content of the SOS 26%. These three cocoa butter have a similar content to POP from 13 to 15%. The curing of Malaysian cocoa butter is the most solid, Brazilian softer, and from Ghana has an average degree of cure. Additionally, the curing speed is different in the same order as utverjdaemogo, which is 78± 10 minutes from Malaysian cocoa butter, 300±51 minutes from Brazilian cocoa butter and 95±14 minutes from cocoa butter from Ghana.

2. Fat substitutes cocoa butter

Because cocoa butter is produced from natural plants, it supplies vary depending on weather changes. Additionally, because cocoa butter is an expensive ingredient, chocolate substitutes cocoa butter with vegetable fat. Such fats-zamenitel which include utverjdenie palm kernel oil and coconut oil, not compatible with cocoa butter. The fat and oil is a substitute for cocoa butter is regarded as equivalent and filler cocoa butter (CBE), non-lauric substitute for cocoa butter (CBR), laurinova substitutes for cocoa butter (CBS), depending on the methods of obtaining and components.

CBE is compatible with cocoa butter, have the composition of triglycerides similar to that of cocoa butter, and require tempering. Examples of CBE include average fraction of palm oil (PMF), oil salavage wood, solid vegetable fat Borneo, oil kokum, Shea butter and fats and their fractions. It is known that cocoa butter is mixed with the average fraction of palm oil and fat has a high content of SOS with getting fat, similar to cocoa butter.

CBR is cured fat obtained by curing soybean oil, canola oil, palm oil or similar liquid or liquid and solid mixed state at room temperature. CBR can replace cocoa butter to a certain extent and does not require tempering. CBR has a sharp slope of the SFC curve and high oxidative stability due to its high melting point and SFC. However, because CBR obtained using partial curing, they have a high content of TRANS-acids and deficient in nutritional value.

CBS receives rejection of some of the races is sustained fashion oils and fats, it is not compatible with cocoa butter has a high content of lauric acid and does not require tempering. CBS is widely used for coatings in the production of bakery products and are usually obtained by condensation or transesterification of palm kernel oil and coconut oil, in accordance with necessity, mixing with other types of cured vegetable oil. However, in the presence of moisture, fat and oil having a high content of lauric acid, undergo hydrolysis due to mold emitting an unpleasant odor and are also defective in nutritional value due to lauric acid.

As CBR and CBS have nutritional defect and reduced functions associated with a texture, for example, they melt easily in the mouth, CBE used more and more often. CBE is the most preferred due to the mixing of fats rich in SOS synthesized using enzymatic interesterification average fraction of palm oil (PMF)obtained by fractionation of palm oil in the ratio of about 1:1. CBE usually have a triglyceride composition consisting of 30 to 35% POP, 10 to 15% of POS and from 30 to 35% SOS, which has a higher content of POP and SOS and lower content POS compared to the triglyceride composition of cocoa butter from Ghana (POP: 17%, POS: 43%, SOS: 26%).

Physical properties of fat determined through content is the solid fat content (SFC) at different temperatures. SFC from 20 to 25°C indicates the hardness of the fat, SFC from 25 to 30°C indicates the resistance to heat and SFC at 35°C or more indicates wojskowosci, which refers to the extent to which fat is stored without rapid melting. It is believed that cocoa butter or fat substitute cocoa butter, used for chocolate, have good quality, when they SFC high at a temperature of 30°C or less, is sharply reduced at a temperature of 30°C or more and is very low at 35°C or more, i.e. when SFC forms a sharp slope of the curve.

Comparing SFC cocoa butter with those of the CBE showed that the CBE with a high content of SOS has a lower SFC at a temperature of 30°C or less than that of cocoa butter. However, the CBE with a high content of SOS has a higher SFC at a temperature of 30°C or more than cocoa butter, and, therefore, has a solid feel and leaves a significant aftertaste in the mouth when consumed. As mentioned above, the difference in SFC between cocoa butter and CBE, i.e. the difference in properties is due to differences in triglyceride composition between cocoa butter and CBE. CBE has a high content of POP and SOS, while cocoa butter has a high content of POS. POS and POP have a melting point of about 35°C, while SOS has a melting point of 41°C. the Fat with a high content of SOS remains relatively solid at a temperature of 30°C or more(Aleksandra Torbica et al., Eur. Food Res Technol., 2006, 222:385-391).

Recently in relation to chocolate, there is a tendency that consists in the fact that he was more soft than hard, and quickly melts in the mouth when consumed, leaving no aftertaste. Therefore, the obtained soft CBE with reduced content of SOS, an increased content of PMF. Soft CBE has a triglyceride composition comprising from 40 to 45% POP, 10 to 15% of POS and from 30 to 35% SOS. Soft CBE has a low SFC at a temperature of from 20°to 35 ° C and, therefore, can provide chocolate with a soft texture, but not forming solid crystals at room temperature, which can cause the phenomenon of bloom.

Most currently available CBE allow you to have hard or soft properties regulation of the mixed ratio between SOS, obtained by synthesis or by fractionation, and PMF with a high content of POP. However, the CBE does not demonstrate SFC curve with a sharp slope that are not characteristic of natural cocoa butter.

In U.S. patent No. 4705692 describes the composition of the substitute cocoa butter, including SOS, POS and POP, and has a high content of SOS, in which the ratio of stearic acid is from 1.5:1 to 6.0:1.

In unexamined patent publication JP No. 1999-243982 describes the fat to triglyceride composition with a high content of POS, obtained by transesterification of POS with low content of 18 wt.% or less, when the volume content of the POP high from 10 to 55 wt.%, and a high content of SOS from 10 to 50 wt.%. In this respect, the method is directed to the synthesis of SOS, not POS.

In unexamined patent publication JP No. 2008-154555 describes the fat or oil to chocolate, resistance to heat and melt in the mouth when consumed, where the fat and oil content SOS from 40 to 60 wt.%, content POP 1 to 10 wt.% and the weight ratio of the content of SOS/the sum of the content of POS and SOA 1,1 to 1,8; and the content of SOS is more than the sum of the contents of POS and SOA. Therefore, the fat and oil has a high content of SOS.

These traditional methods have focused on oils and fats for chocolate with a high content of SOS to get chocolate products that are mild and quickly melted in the mouth when consumed and, therefore, does not have the aftertaste, however, they did not take into account the fact that natural cocoa butter richly POS. Additionally, no study fat substitute cocoa butter with a high content of POS and controlled content of POP with a low melting point among symmetric structures.

In particular, since currently the most used are the CBE with a high content of SOS, they give the impression and leave a desirable aftertaste. Soft CBE has crystals that are not otverzhdajutsja at room temperature, causing, thus, the phenomenon of bloom.

With edutella, continues to exist a need for fat substitute that quickly melts in the mouth, has a soft texture, shows good resistance to heat and forms solid crystals at room temperature that does not cause the occurrence of the phenomenon of bloom.

DESCRIPTION

Technical problem

The present invention relates to the solution of problems, consisting in the fact that traditional CBE gives a little hard feeling and leaves a significant aftertaste in my mouth and traditional soft CBE is the phenomenon bloom at room temperature, and in one aspect the present invention relates to a fat substitute for cocoa butter, which quickly melts in the mouth similar to natural cocoa butter, provides a soft texture, has good heat resistance and does not cause the phenomenon of bloom.

In another aspect, the present invention relates to a fat substitute cocoa butter with excellent texture, quality, functionality or preservative properties to improve or maintain the quality of the chocolate used in chocolate instead of natural cocoa butter.

In an additional aspect, the present invention relates to the composition of the chocolate or chocolate composition for coating using fat substitute for cocoa butter.

Technical solution

In accordance with an aspect of the present invention the fat substitute cocoa butter get enzymatic transesterification with achievement of the content POP 10 wt.% or less of the total weight of the fat substitute cocoa mass ratio of the content of POS/SOS triglycerides from about 1.0 to 1.5; preferably of 1.5. It is difficult to obtain the ratio of the content of POS/SOS triglycerides 1.0 or more, while maintaining the contents of the POP 10 wt.% or less. If the content of the POP is more than 10 wt.% and the ratio of the content of POS/SOS triglycerides is 1.0 or more can be obtained soft texture, and the heat resistance will be unacceptable. If the content of the POP is less than 10 wt.% and the ratio of the content of POS/SOS triglycerides is 1.0 or less, the resulting texture is not soft enough, and solid. Therefore, when the contents of the POP is 10 wt.% or less of the total weight of the fat substitute cocoa butter and the ratio of contents POS/SOS triglycerides is from about 1.0 to 1.5, can be obtained good resistance to heat and texture or characteristics (rapid melting)similar to that of natural cocoa butter.

Although there is a slight difference in the content of the POP depending on the place of receipt, cocoa butter typically has a content of POP from 13 to 17 wt.%. Additionally, cocoa m the slo is the difference in the ratio of the content of POS/SOS depending on the place of receipt, for example, Malaysian cocoa butter is the ratio of the content of POS/SOS 1,57 (POS: 47 wt.%, SOS: 30 weight%), Brazilian cocoa butter 1,82 (POS: 40 wt.%, SOS: 22 wt.%) and cocoa butter from Ghana 1,65 (POS: 43 wt.%, SOS: 26 wt.%). To provide texture and quality similar to that of natural cocoa butter, further improving the heat resistance when using a fat substitute cocoa butter for chocolate instead of cocoa butter, it is necessary to have a ratio of the content of POS/SOS, similar to that of cocoa butter, and a lower content of POP (see the test results on the heat resistance of example 5).

Traditional methods focus only on the increase in the content of SOS to improve the texture of the chocolate, but not carried out any research in regard to the ratio of the content of POS/SOS along with the control of the content POP. Therefore, first of all, the present invention relates to a fat substitute cocoa butter with good heat resistance and texture and characteristics similar to those of natural cocoa butter, by regulating the content of POP at the level of 10 wt.% or less of the total weight of the fat substitute cocoa butter and regulation of the ratio of the content of POS/SOS triglycerides from about 1.0 to 1.5.

Fat substitute for cacao butter of the present invention produced by the method comprising the FOA is from the vegetable fat or oil; obtain a semi-product of the fatty material by mixing fractionated vegetable fat or oil derived fatty acids; and enzymatic transesterification intermediate product of lipid material. Additionally, the method of obtaining may include deleting derived fatty acids from enzymatic preterition intermediate product of lipid material. Deleting a derived fatty acids from enzymatic preterition intermediate product of lipid material can be carried out under conditions at a pressure of from 0.001 to 30 mbar and at a temperature of from 100 to 300°C. Derived fatty acids may be a derivative of stearic acid, for example ethyl ester of stearic acid or methyl ester of stearic acid.

Prefabricated fatty material may be a mixture of vegetable fat or oil derived fatty acids is from 1:0.5 to 1:10.

The present invention is as follows. Fat substitute for cocoa butter, which has regulated the content of POP and the ratio of the content of POS/SOS receive enzymatic transesterification of vegetable oil or butter and regulation of substrate and reaction time in the reaction. Then using analysis on the structure of triglycerides determine the similarity of the configuration of the fat C is minites cocoa butter that of natural cocoa butter. Additionally, the fat substitute used in the composition of the chocolate with the subsequent evaluation of the functional and preserving properties of the composition, providing, thus, the ability of the fat substitute for cocoa butter to maintain the quality of chocolate instead of cocoa butter.

Examples of vegetable oil or fat may include vegetable fat and oil, commonly used in the prior art, for example coconut oil, palm kernel oil, palm oil, canola oil, sunflower oil, soybean oil, cotton seed, germ oil, rice, corn oil, olive oil, Shea butter, oil engines mango, solid vegetable fat Borneo (oil Shoreanstenoptera or Pentadema butyracea)butter salavage tree oil Sherea robusta), oil Kakuma (butter Garcinia indica) without restriction.

In the present invention a method of fractionation of vegetable fat or oil can be obtained from raw materials of vegetable fat or butter fat, containing POP, differing in the content of saturated fatty acids and unsaturated fatty acids, and can be carried out by a method selected from dry fractionation and fractionation by solvent, depending on the raw materials of vegetable fat or oil. Fractionation by solvent may be used any solvent provided that it is can dissolve the raw material fat, for example hexane, acetone, methyl ethyl ketone, ethanol or equivalent.

In the present invention examples derived fatty acids may include ethyl ester of palmitic acid, ethyl ester of stearic acid, ethyl ester of arachidonic acid and ethyl ester of beganovi acid; or methyl ester palmitic acid, methyl ester stearic acid methyl ester of arachidonic acid and methyl ether of beganovi acid. Preferably, without limitation, may be used ethyl ester of stearic acid or methyl ester of stearic acid. Can be used any fatty acid or a derivative of a fatty acid, typically used in the prior art.

In the present invention the enzymatic transesterification can be used to obtain a symmetric triglycerides, including saturated fatty acids in the sn-1,3 positions and unsaturated acid in the sn-2 position, at a temperature of from 30 to 60°C for 1 to 30 hours when using enzyme specific for the sn-1,3 positions.

Examples of enzymes that are specific to the sn-1,3 positions may include enzymes from Rhizopus delemar, Mucor miehei, Fspergillus niger, Rhizopus arrhizus, Rhizopus niveus, Mucor javanicus, Rhizopus javenicus, Rhizopus oryzae, Thermomyces lanuginosus or similar. Preferably, without limitation, can be used enzymes extracted from ucor miehei or Thermomyces lanuginosus. Can be used any enzyme that is specific to the sn-1 and sn-3 positions used in the prior art.

In the present invention, the ratio of substrates and reaction time can be adjusted in enzymatic interesterification to regulate the content of POP and the ratio of the content of POS/SOS. Additionally, at the end of the reaction the substances participating in the reaction, can be mixed with each other to facilitate the achievement of change, adjusting, thus, the content of the POP and the ratio of the content of POS/SOS. For example, a composition comprising 13% of the POP, 37% POS and 23% SOS, with the ratio of the content of POS/SOS 1,6, mixed with a composition comprising 6.2% of POP, 33% POS and 34% SOS, with the ratio of the content of POS/SOS 1, at a weight ratio of 5:5 to obtain a composition, which includes a 9.6% POP, 35% POS and 29% SOS and the ratio of the content of POS/SOS 1,2.

The fat obtained using the above starting materials and methods, has a triglyceride composition comprising 10 wt.% or less POP and having a ratio of the content of POS/SOS from about 1.0 to 1.5. Enzymatic interesterification ratio of substrates and reaction time regulate or mixed reactive agent, thus obtaining a composition with 10 wt.% or less POP and the ratio of POS/SOS from about 1.0 to 1.5.

ADVANTAGES

Essentially fatty replace the ü cacao butter of the present invention shows excellent heat resistance due to the low content of POP and SFC curve with the sharp slope of the curve, specific to cocoa butter due to the high proportion POS similarly triglyceride composition of natural cocoa butter. Therefore, the fat substitute quickly melts and can be used as equivalents of cocoa butter with a soft texture. Also the fat substitute is superior in improving resistance to graying of chocolate and physical properties of traditional fat-substitutes, cocoa butter, so it can be used to improve the quality of cocoa butter. Additionally, the fat substitute, added to the solid cocoa butter has a triglyceride composition and physical properties similar to those of the cocoa butter with a soft texture. Additionally, the fat substitute cocoa butter has a high POS, supporting low POP to improve resistance to graying of chocolate, the feeling of melting, thus greatly improving the quality.

DESCRIPTION of FIGURES

Figure 1 - graph of high-performance liquid chromatography (HPLC), illustrating the triglyceride composition of the fat substitute for cacao butter of the present invention; and

Figure 2 is a graph illustrating the SFC of the fat substitute for cacao butter of the present invention and SFC natural cocoa butter (CB).

IMPLEMENTATION ISOBERLINIA

Hereinafter the present invention will be described in more detail is Ino with reference to the following examples. These examples are for illustration only and do not limit the scope of the claims of the present invention.

Example 1: Getting fat substitute for cocoa butter and analysis of the structure of triglycerides

In example 1, the fat substitute cocoa butter obtained as follows. Palm fraction is obtained as a raw material fat conducting fractionation by solvent. 1 kg of palm oil is completely melted at a temperature of 60°C and mixed with 10 kg of acetone. After the container is sealed tube, the mixture is stirred so that the oil is dissolved in acetone. The mixed solution is stirred at 0°C and 30 revolutions per minute for 3 hours and then crystallized, followed by vacuum filtering, separating, thus, palm stearin in the solid state and palm olein in the liquid state. Exit palm olein is 60% or more, and the iodine number is 60 or less.

Not remote acetone palm stearin obtained by fractionation, fully melted at a temperature of 40°C and mixed with additional acetone. The mixture is stirred at a temperature of 30°C and 30 revolutions per minute and then crystallized, followed by vacuum filtration, separating the thus crystallized fraction and average fraction of palm oil (PMF). The output PMF composition is employed, 30%, and the fraction of palm stearin contains 55% of POP with a iodine number 40.

The fraction of palm stearin mixed with stearic derivative in a molar ratio of 1:4 so that the total weight is 2 kg, after which the mixture is subjected to interesterification using immobilized sn-1,3 specific lipase lipozyme RM IM, derived from Rhizomucor miehei, at 50°C for 8, 12, 15 and 20 hours, synthesizing thus fat-substitutes for cocoa butter. Then ethyl ether present in the synthesized fat evaporated with getting ready fat-substitutes for cocoa butter.

The type and the content of triglycerides in fats before/after enzymatic interesterification determined using HPLC.

Analysis of triglycerides carried out using HPLC under the conditions shown in table 1. The structure of the triglyceride fat before and after fractionation analyze when using obraniakowi high-performance liquid chromatography and evaporative light scattering detector (ELSD). 30 microliter sample and 10 ml of hexane was filtered using syringe filter PEFE (25 mm, 0.2 μm), and then placed in a 2 mm tube and Inuktitut 20 Microlitre sample when using auto promotability. As A solvent used acetonitrile, and solvent B is used Huck is an/isopropanol, respectively, the flow rate is 1 ml/minute. The elution gradient of solvent A:B, volume: volume) is carried out for 70 minutes, with a ratio of 80:20 for 45 minutes and at a ratio of 54:46 up to 60 minutes and then at a ratio of 80:20 for 60 to 70 minutes.

Table 1
DeviceAgilent, 1200 HPLC Chemstation
ColumnNova-pack C18, 60 Å to 4 μm (a 3.9×150 mm, Waters)
DetectorAlltech, Evaporative Light Scattering Detector (ELDS)
The number of sample20 microlitres
SolventAcetonitrile:hexane/isopropyl alcohol
The gain detectorThe system is a gradient solvent
Temperature thermostat detector80°C
The carrier gasN2(1.5 l/min)

Triglyceride composition of each fat determine when carrying out the HPLC results are shown in table 2.

Table 2
The reaction timePOPPOSSOSPOS/SOS
8 hours10,535,424,31,5
12 hours9,234,827,31,3
15 hours8,334,032,11,1
20 hours6,233,334,21,0

As can be seen from table 2, the fat substitute cocoa butter obtained after 20 hours of reaction, has a triglyceride composition, comprising 6.2% of POP, 33.3 % of POS and 34.2% SOS and the ratio of the content of POS/SOS about 1, and the fat substitute cocoa butter obtained after a 12-hour reaction, has a triglyceride composition, comprising 9.2% of POP, 34.8% of POS and 27.3% SOS and the ratio of the content of POS/SOS about 1.3.

Experimental example 1: Analysis of SFC in the use of nuclear magnetoresonance (NMR)

In experimental example 1 fat substitute cocoa butter with a ratio of the content of POS/SOS about 1.3, similar to the ratio of the content of POS/SOS cocoa butter 1,57, choose from fats, obtained in example 1 and analyzed by SFC using nuclear magnetic resonance (NMR) in comparison with natural cocoa butter. The SFC analysis carried out using NMR according to the conditions given in table 3.

The SFC analysis using NMR conduct parallel method. Get five samples of 3 ml and carry out pre-processing, melting at a temperature of 80°C, then cooled at 60°C for 10 minutes and then 0°C for 90 minutes. Then the crystals stabilize at a temperature of 26°C for 40 hours and cooled at 0°C for 90 minutes. Then the samples are left for 30 minutes in the bath Celsius with a metal block thermostat with a pre-determined temperature of 10.0°C 20,0°C 25,0°C and 30.0°C to 35.0°C, respectively, with subsequent measurement of SFC. SFC is measured within about 6 seconds.

3 ml
Table 3
The NMR deviceThe BRUKER minispec
Frequency60 MHz
The number of sample
The temperature of the pre-processing100 metal block thermostat, 0°C
Experimental temperature10,0°C 20,0°C 25,0°C and 30.0°C to 35.0°C

The results of the SFC analysis using NMR is shown in Figure 2. As can be seen in Figure 2, the selected fat substitute for cacao butter of the present invention demonstrates physical properties similar to those of natural cocoa butter.

Example 2: Getting chocolate using cocoa butter

In example 2, as control get the chocolate, using as fat cocoa butter to determine whether the composition of chocolate, which use selected a fat substitute cocoa butter, superior quality, such as sensation in the mouth during consumption and prevention of bloom.

As a control, use the chocolate mixture in the form of tiles with a total fat content of 36% and a particle size of 20 μm. To get the chocolate used 27% cocoa, 9.6% of cocoa powder, 20% cocoa butter, 43% sugar and 0.4% lecithin. Finished chocolate composition is shown in table 4.

Table 4
The composition of the chocolate in the form of tiles
fareway material Mixing ratio (%)
Cocoa mass27
Cocoa powder9,6
Cocoa butter20
Sugar43
Lecithin0,4

First, sugar, cocoa powder and 10% mixed fat mixed with obtaining test, which is processed in a machine for grinding of cocoa liquor with obtaining volumetric particle size of 20 microlitres. The resulting flakes are placed in the Concha continuum for 20 hours, after which it add the rest of the 10% mixed fat and lecithin. The mixture is subjected to tempering at a temperature of from 28°C to 29.5°C, poured into the form to receive tiles, cooled in a cooling chamber at 10°C for 10 minutes, and remove from the mold, and thus, the finished chocolate.

Example 3 and comparative example 1: Getting chocolate in the form of tiles when using fat substitute cocoa butter

In example 3, get the chocolate in the form of tiles when using fat substitute cocoa butter containing 9.2% of POP with a ratio of the content of POS/SOS 1,3; poluchennogo the example 1 to determine which improves the quality of impact, such as improved sensation in the mouth when consumed and prevention bloom when chocolate using cocoa butter in example 2, when replacing it with a fat-substitute. Additionally, in comparative example 1 experiment compared the fat substitute for cocoa butter in example 1 and commercially used CBE. Triglyceride composition of commercially used in the experiment CBE are given in table 5.

Table 5
Triglyceride composition of commercially CBE
TrackPOPPOSSOS
Content (%)43,68,345,3

In example 3 and comparative example 1 chocolate is produced analogously to example 2 using 15% and 20% cocoa butter replaced by fat-substitute of example 1 and commercially used CBE, respectively, and the remaining 5% cocoa butter. Examples and comparative example are shown in the following.

Table 6
The chocolate composition of the mixtures according to the examples and comparative the WMD example
Raw materialExample 2 (%)Example 3 (%)Comparative example 1 (%)
Cocoa mass272727
Cocoa powder9,69,69,6
Cocoa butter2055
Fat substitute-15-
Traditional CBE--15
Sugar434343
Lecithin0,40,40,4

Example 4: Test the feeling of melting chocolate in your mouth

Assess sensation of melting chocolate in your mouth for examples 2 and 3 and comparative example 1 with the participation of 10 tasters. The evaluation "good" indicated the Ana as, assessment of "medium" is specified as Δ and evaluation "bad" is indicated as X.

Table 7
The feeling of melting in the mouth
Example 2Example 3Comparative example 1
The feeling of meltingAboutAboutΔ
<Rating> O: good, Δ: medium, X: bad.

Example 5: Test the stability of the chocolate to heat

Chocolate in examples 2 and 3 and comparative example 1 are subjected to aging at a temperature of 20°C for 1 week, followed by carrying out the experiment under conditions to measure the maximum stress caused by temperature, and therefore, determination of resistance to heat.

*While holding the chocolate at a constant temperature thermostat: 3 hours

*Realtionship measurements

Limits: 3 mm, speed table speed Table speed: 2 cm/min, the probe (tip): cylindrical pin 3 mm in diameter.

The results of the measurements at different temperatures are given as the following.

Table 8
The maximum stress caused by temperature
Temperature20°C22°C24°C26°C28°C30°C32°C
Max power (g)Example 211001100110911081101390110
Example 312051185115011321130532140
Comparative example 111861180114310061000430124

As can be seen from table 8, the chocolate according to example 3 has a relatively higher maximum stress compared to the other chocolate, demonstrating, thus, relatively superior resistance to heat.

Example 6: Test the stability of the chocolate to bloom

Chocolate in examples 2 and 3 and comparative example 1 are subjected to aging at a temperature of 20°C for 1 week and stored at a constant temperature to be maintained by a thermostat at 32°C for 24 hours and a temperature of 20°C within 24 hours, with a subsequent experiment cyclic test. The test is repeated 15 times and then assess changes in the quality of chocolate, what happened was graying or crystallization without using any technical means. The results are shown in table 9. Additionally, conduct test and evaluation sensation melt in your mouth chocolate in example 4, the results are shown in table 9.

Table 9
Graying and crystallization chocolate
Example 2Example 3Comparative example 1
Graying and crystallizationNot happeningNot happeningNot happening
The feeling of melting AboutAboutΔ
<Rating> O: good, Δ: medium, X: bad.

Chocolate in examples 2 and 3 and comparative example 1 showed no bloom or crystallization during storage, which is connected with a heat resistance of the grease at a temperature of 30°C or less in respect of tempered chocolate. Additionally it is established that the feeling of melting chocolate in the mouth is not changed before and after storage and there was no formation of crystals of fat.

Example 7: Getting chocolate for coating when using cocoa butter

In example 7 get the chocolate to cover when used as a fat cocoa butter to determine whether the composition of chocolate, which use selected a fat substitute cocoa butter, improved coating quality, such as sensation in the mouth when consumed, Shine and prevent cracking and bloom.

As a control, use the chocolate mixture with a total fat content of 36% and a particle size of 20 μm. To obtain chocolate using 5% cocoa, 16.6% of cocoa powder, 35% cocoa butter, 43% sugar and 0.4% lecithin. Finished chocolate composition is given in table 10.

Table 10
Raw materialMixing ratio (%)
Cocoa mass5
Cocoa powder16,6
Cocoa butter35
Sugar43
Lecithin0,4

First, sugar, cocoa powder and 10% mixed fat mixed with obtaining test, which is processed in a machine for grinding of cocoa liquor with achieving particle size of 20 microlitres. The resulting flakes are placed in the Concha continuum for 20 hours, after which it add the rest of the 10% mixed fat and lecithin, and optionally continuum for 1 hour. The mixture is subjected to tempering at a temperature of from 28°C to 29.5°C, applied on the wafer, cooled in a cooling chamber at 10°C for 10 minutes and remove from it, and thus, the finished chocolate.

Example 8 and comparative example 2: Getting chocolate for coating when using a fat substitute cocoa butter

In example 8 get the chocolate to cover when using fat zamenitel the cocoa butter, containing 9.2% of POP with a ratio of the content of POS/SOS 1,3; obtained in example 1 to determine the enhancing effects, such as improved sensation in the mouth when consumed and Shine and preventing bloom and cracking when chocolate for coating use cocoa butter in example 7 when replacing it with a fat-substitute. Then the chocolate for the coating to be applied on the wafer according to example 7 to obtain, so the finished product. Additionally, in comparative example 2, the experiment compared the fat substitute for cocoa butter in example 1 and commercially used CBE. Triglyceride composition of commercially used in the experiment CBE is the same as in comparative example 1.

Table 11
The chocolate composition of the mixtures according to the examples and comparative example
Raw materialExample 7 (%)Example 8 (%)Comparative example 2 (%)
Cocoa mass555
Cocoa powder16,616,6 16,6
Cocoa butter3555
Fat substitute-30-
Traditional CBE--30
Sugar434343
Lecithin0,40,40,4

Example 9: Test the feeling of melting chocolate in your mouth

Assess sensation of melting chocolate in your mouth for examples 7 and 8 and comparative example 2 with the participation of 10 tasters. The evaluation "good" as indicated On the rating of "medium" is specified as Δ and evaluation "bad" is indicated as X.

Table 12
The feeling of melting in the mouth
Example 7Example 8Comparative example 2
The feeling of meltingthe AboutΔ
<Rating> O: good, Δ: medium, X: bad.

Example 10: a test of the stability of the chocolate to bloom

Chocolate wafers according to examples 7 and 8 and comparative example 2 are subjected to aging at a temperature of 20°C for 1 week and stored at a constant temperature to be maintained by a thermostat at 30°C for 24 hours and a temperature of 20°C within 24 hours, with a subsequent experiment cyclic test. The test is repeated 15 times and then assess changes in the quality of chocolate, what happened was graying or crystallization without using any technical means. The results are shown in table 13. Additionally, conduct test and evaluation sensation melt in your mouth chocolate in example 9, the results are shown in table 13.

Table 13
Graying and crystallization chocolate
Example 7Example 8Comparative example 2
Graying and crystallizationNot happeningNot happening Not happening
The feeling of meltingAboutAboutΔ
<Rating> O: good, Δ: medium, X: bad.

Chocolate in examples 7 and 8 and comparative example 2 showed no bloom or crystallization during storage, which is connected with a heat resistance of the grease at a temperature of 30°C or less in respect of tempered chocolate. Additionally it is established that the feeling of melting chocolate in the mouth is not changed before and after storage and there was no formation of crystals of fat.

Example 11: a Test for cracking and Shine

In example 11 test is done to determine whether the composition of chocolate, which use selected a fat substitute cocoa butter, improved coating quality, such as gloss and prevent cracking.

Chocolate wafers according to examples 7 and 8 and comparative example 2 are subjected to aging at a temperature of 20°C for 1 week and assess changes in the quality of chocolate every week for 4 weeks to determine the gloss and cracking the surface of the chocolate. The results are shown in table 14.

Table 14 Gloss and cracking chocolate
Example 7Example 8Comparative example 2
In the beginning□/□□/□□/□
After 1 week□/□□/□□/□
After 2 weeks□/□□/□□/About
After 3 weeksAbout/AboutO/□O/□
After 4 weeksAbout/AboutAbout/AboutO/□
<Rating> X: very poor, Δ: bad, O: good, □: very well.

Chocolate in examples 7 and 8 and comparative example 2 has a good Shine even after 4 weeks. Chocolate in examples 7 and 8 very good or has a good status against cracking, while the chocolate of comparative example 2 has a low cracking after 3 weeks. Therefore, the fat substitute is acao-oil according to the present invention has good performance as a product has a stable crystallization and, therefore, can be used for coating products chocolate instead of natural cocoa butter.

1. Fat substitute cocoa butter obtained by enzymatic transesterification of replacing cocoa butter and has a content of triglycerides POP 10 wt.% or less of the total weight of the fat substitute cocoa butter and the ratio of triglycerides POS/SOS from 1.0 to 1.5.

2. Fat substitute cocoa butter according to claim 1, obtained by a process comprising fractionating vegetable fat, obtaining a semi-finished product of the fatty material by mixing fractionated vegetable fat derived from stearic acid and the enzymatic transesterification intermediate product of lipid material.

3. The chocolate composition containing from 1 to 15 wt.% fat substitute cocoa butter according to claim 1 or 2.

4. The chocolate composition containing from 1 to 30 wt.% fat substitute cocoa butter according to claim 1 or 2.

5. A method of obtaining a fat substitute cocoa butter content of triglyceride POP 10 wt.% or less of the total weight of the fat substitute cocoa butter and ratio of triglycerides POS/SOS from 1.0 to 1.5, including:
fractionation of vegetable oil;
obtain a semi-product of the fatty material by mixing fractionated vegetable fat derived from steari the OIC acid; and
the enzymatic transesterification intermediate product of lipid material.

6. The method according to claim 5, in which the enzymatic transesterification is carried out at a temperature of from 30 to 60°C for 1 to 30 hours



 

Same patents:

FIELD: medicine.

SUBSTANCE: what is presented is a method for reduction of re-esterification activity of lipase prepared of Thermomyces sp. and immobilised on a carrier, or a lypase powder mixture which contains a filter excipient and lypase prepared of Thermomyces sp. immobilised on the carrier. The lipase powder mixture is ground to average particle size 1 mcm to 300 mcm. The method is implemented by washing said lypase or lypase powder mixture in triacylglycerol. What is also presented is a method for re-esterification. It involves conducting a re-esterification reaction with the use of said lypase or lypase powder mixture. Then lypase or lypase powder mixture is separated from the reaction system and washed in triacylglycerol for reduction of re-esterification activity. One more re-esterification reaction is conducted with the use of reduced lypase or lypase powder mixture.

EFFECT: method provides effective reduction of low re-esterification activity of lypase or lypase powder mixture to be re-used in the re-esterification reaction.

10 cl, 3 dwg, 1 tbl, 3 ex

FIELD: chemistry.

SUBSTANCE: invention relates to an improved method for reesterification of at least one compound containing at least one ester functional group with at least one compound containing at least one hydroxyl group, in which red mud, formed during production of aluminium through a Bayer process, is used as a reaction-accelerating compound.

EFFECT: method allows for maximum utilisation of wastes - red mud, both in storage and annually formed.

27 cl, 3 ex

FIELD: chemistry.

SUBSTANCE: invention relates to methods of producing organic carbonates and carbamates. Described is an alcoholysis method, involving: feeding reactants and a trace amount of a soluble organometallic compound, which is soluble in the reactants, into a reactor containing a solid alcoholysis catalyst, wherein the trace amount ranges from about 1 ppm to about 3000 ppm with respect to total mass of the added reactants; where the soluble organometallic compound and the solid alcoholysis catalyst each independently contains a Group II to Group VI element. Described is a method of producing dialkylcarbonates, involving: feeding an alcohol and an alcoholysis reactant, containing at least one compound from urea, organic carbamate and cyclic carbonate, in the presence of the catalyst system described above. Described is a method of producing diarylcarbonate, involving: feeding an aromatic hydroxy compound and dialkylcarbonate in the presence of the catalyst system described above. Described is a method of producing alkylarylcarbonate, involving: feeding an aromatic hydroxy compound and dialkylcarbonate in the presence of the catalyst system described above. Described is a method of producing biodiesel, involving: feeding an alcohol and glycerine in the presence of the catalyst system described above The methods described above involve reaction of a spent solid alcoholysis catalyst, involving: removal of polymer materials deposited on the catalyst; and redeposition of catalytically active metals on the solid catalyst.

EFFECT: longer duration of the cycle of the alcoholysis method.

36 cl, 7 tbl, 18 dwg, 14 ex

FIELD: food industry.

SUBSTANCE: method for production of fat and butter containing triglycerides of 1,3-disaturated long-chain fatty acid, 2-monounsaturated long-chain fatty acid and triglycerides of 1,2-disaturated long-chain fatty acid, 3-monounsaturated long-chain fatty acid at a weight ratio of 9/1 or more involves iteresterification of fat and butter containing 50 wt % or more of triglycerides of 1,3-disaturated long-chain fatty acid, 2-monounsaturated long-chain fatty acid and triglycerides of 1,2-disaturated long-chain fatty acid, 3-monounsaturated long-chain fatty acid with treatment of 1,3-selective lipase chosen from the group consisting of lipases produced from Thermomyces sp., Rhizopus oryzae and Rhizopus delemar.

EFFECT: invention allows to produce chocolate products with intensified crunchiness and good melting when in the mouth.

23 cl, 1 dwg, 10 tbl, 10 ex

FIELD: organic chemistry.
SUBSTANCE: invention refers to using a flocculating and sequestering agent with the organic solution as an agent to facilitate such purification. A method of purifying an organic solution, comprising contacting a flocculating and sequestering agent with the organic solution, which organic solution comprises fatty acid alkyl esters, wherein the water content of the organic solution is equal or less than 5% by weight, when the pH in the organic solution is 9 to 12, wherein the flocculating and sequestering agent is chosen from polyaluminium coagulants. There is provided a process for purification of an organic solution of fatty acid alkyl esters suitable for use as biodiesel, comprising: adding a flocculating and sequestering agent chosen from polyaluminium coagulants to the organic solution so as to facilitate the purification when the pH in the organic solution is 9 to 12 and removing a portion from the organic solution, which portion comprises the flocculating and sequestering agent, and impurities, wherein the water content of the organic solution is equal or less than 5% by weight.

EFFECT: process will enable less energy input and becomes less time-consuming and less costly, as compared to the known processes using water to purify the organic solution.

10 cl, 3 tbl, 12 ex

FIELD: oil and gas industry.

SUBSTANCE: method involves preparation of raw material, stage-by-stage treatment and obtaining of fuel. Preparation of raw material is performed by means of refining. Treatment is performed at three stages. At the first stage fish oil is mixed with absolute ethanol or methanol in ratio of 1:2-1:5. At the second stage concentrated sulphuric acid in quantity of 2-10% is added to the obtained mixture and ester interchange reaction is performed at temperature of not more than 40°C during 20-60 min. At the third stage the mixture temperature is brought to boiling temperature and kept at this temperature during 60-480 min with separation into glycerin and mixture of ethyl or methyl ethers of fatty acids. Then, mixture is neutralised with alkali liquor, washed with water and settled. After that, impurities are removed by centrifuging so that fuel is obtained, which is then dehydrated and cleaned.

EFFECT: improving physical and chemical properties.

3 cl, 1 tbl, 5 ex

FIELD: machine building.

SUBSTANCE: randomisation is performed at presence of catalyst - potassium hydroxide - at continuous mixing components in reactor of randomisation. Upon completion of mixing produced mixture is pumped over into a settling reservoir where mixture settles for not less, than twenty four hours. Further, settled glycerine is drained from the settling reservoir whereto water is pumped. After not less, than twenty four hours, settled water is drained into a reservoir for water, while residue is dried to finished product. Preferably, vegetable oil should be heated to temperature 66÷68°C before randomisation.

EFFECT: simple and safe procedure for production of lubricating additive to diesel fuel corresponding to mixture of ethyl ethers of fat acids.

2 cl

FIELD: power industry.

SUBSTANCE: hydrocarbon fuel obtaining method involves contacting of glycerides of fatty acids with C1-C5 alcohol in presence of solid double cyanide of metals as catalyst at temperature of within 150-200°C during 2-6 hours, cooling of the above reaction mixture to temperature within 20-35°C, filtration of reaction mixture for separation of catalyst with further removal of unreacted alcohol from the obtained filtrate by vacuum distillation so that hydrocarbon fuel is obtained; at that, one metal of catalyst is Zn2+, and the second one is Fe ion.

EFFECT: high output of hydrocarbon fuels.

11 cl, 9 ex, 2 tbl

FIELD: chemistry.

SUBSTANCE: present invention relates to a reesterification catalyst and its preparation method. The invention describes a reesterification catalyst of general formula: Zn3M2(CN)n(ROH)·xZnCl2·yH2O, where R is tertiary butyl and M is a transition metal ion selected from Fe, Co and Cr; x lies between 0 and 0.5, y lies between 3 and 5 and n equals 10 or 12. Described is a method of preparing the catalyst, involving the following steps: a) dissolving ZnCb in a mixture of water and tertiary butanol, b) adding the said solution obtained from step a) to an aqueous solution of K4Fe(CN)6 while stirring, c) adding a ternary block copolymer of poly(ethylene glycol)-block-poly(propylene glycol)-block-poly(ethylene glycol) (EO20-PO70-EO20; molecular weight of approximately 5800), dissolved in a mixture of tert-butanol and water, to the above mentioned mixture obtained at step (b) while stirring and at temperature 25°C-70°C, d) filtering the reaction mixture obtained at step (c) to obtain a solid product ad then washing with distilled water and drying at temperature 20-50°C and e) activating the said dried solid product at temperature 150-200°C to obtain the desired reesterification catalyst.

EFFECT: ensuring high catalyst activity even in moderate conditions during reesterification of glycerides, esters of fatty acids and cyclic carbonates during reaction with alcohols; leaching of metal ions from the solid catalyst is not observed.

12 cl, 2 tbl, 12 ex

FIELD: food industry.

SUBSTANCE: invention relates to compositions of breast milk fat substitutes, methods of their production, compositions of fat bases and methods of their production; baby formula containing specified substitutes. Composition of fat base according to invention includes mixture of triglycerides of vegetable origin, characterised by the fact that less than 50% of remains of fatty acids bound in sn-2 position are saturated; and/or amount of remains of saturated fatty acids bound in sn-2 position of glycerin frame makes less than approximately 43.5% of overall amount of remains of saturated fatty acids, 45-65% parts of unsaturated fatty acids in sn-1 and sn-3 positions make parts of oleic acid and/or 7-15% parts of unsaturated fatty acids in sn-1 and sn-3 positions make parts of linoleic acid. Composition of breast milk fat substitute according to invention includes mixture of at least 25% or at least 30% of specified composition of fat base according to the invention and up to 75% or accordingly up to 70% of at least one vegetable oil, in which specified vegetable oil is randomised. Baby formula according to invention includes composition of fat base or composition of breast milk fat substitute.

EFFECT: compositions of fat base make it possible to optimally imitate breast milk fat and are suitable for use in various baby formulas, and methods of production provide for low consumption of fat bases in process of their production.

28 cl, 17 tbl

FIELD: food industry.

SUBSTANCE: invention is related to food industry and may be used during production of confectionery products, sauces and food oils and fats. The method may be characterised by two versions. According to the first version, the method envisages a water composition aeration for foam formation. The composition contains hydrophobias. Then the formed foam is mixed with the composition with an uninterrupted fat phase. When requested, the mixed composition is cooled. According to the second version, the method envisages gas dispersion in the composition with an uninterrupted fat phase. The composition contains hydrophobias. When requested, the produced composition is cooled.

EFFECT: invention allows to manufacture aerated food products with improved properties such as: smaller and more homogeneous gas bubbles and higher degree of overrun.

14 cl, 4 dwg, 6 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: invention relates to application of at least 25 mg of polyphenols for manufacture of a product intended for consumption before or in the process of physical activities for suppression of glucose content reduction in blood after physical activities. Alternatively, the invention relates to application of at least 25 mg of polyphenols for manufacture of a product intended for consumption before or in the process of physical activities for polyphenols content increase in blood after physical activities.

EFFECT: invention relates to application of 5 mg - 200 mg of one or more polyphenols for manufacture of a product intended for daily consumption for suppression of glucose content reduction in blood after physical activities with a person physically active on regular basis.

19 cl, 3 dwg, 6 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: in the milled cocoa extract for edible products total content of cocoa polyphenols (CP) isequal to at least nearly 300 mg and, preferably, from nearly 300 to nearly 700 mg per g of the milled extract; the average particle size is equal to less than nearly 15 microns and/or nearly 90% particles have size equal to less than nearly 30 microns. The cocoa polyphenols are represented by epicatechin, catechin and/or procyanidins oligomers. Additionally, the additives to the edible product, the food product, the healthful product, the food additive, the pharmaceutical product, chocolate contain in their composition the milled cocoa extract with high content of polyphenols and average particle size preferably less than 10 microns and more preferably - less than nearly 5 microns. The chocolate production method envisages the said milled cocoa extract usage.

EFFECT: inventions allow to improve the taste and aroma of additives and products containing milled cocoa extracts; the products, for example chocolate, have a less astringent and a less bitter taste.

22 cl, 9 dwg, 29 ex

FIELD: food industry.

SUBSTANCE: method for manufacturing an aerated confectionary product involving: (a) first aerated confectionary mass deposition, (b) addition of at least one bulk component onto the first layer of the first aerated confectionary mass and (c) second aerated confectionary mass deposition to form the top layer of the second aerated confectionary mass covering the layer of at least one bulk material so that to produce an aerated confectionary product. The first and the second aerated confectionary masses may be identical or different; the first layer of the first aerated confectionary mass may be obtained by way of one or more depositions as at Stage (a), while the second layer of the second aerated confectionary mass may be identical or different; the first layer of the first aerated confectionary mass may be obtained by way of one or more depositions as at Stage (c); the layer of at least one bulk material may be obtained by way of one or more depositions as at Stage (b). At least either or the both of the said first and second layers is/are deposited in the form of one or more strips, the first and the second aerated confectionary masses remaining aerated in the aerated confectionary product.

EFFECT: invention enables reduced deaeration of confectionary mass while unsubject to shaking or vibration impacts.

10 cl, 1 dwg, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to white chocolate with improved organoleptic indices whereto isovalerianic acid is added in an amount efficient for ensuring improved organoleptic properties in comparison with traditional white chocolate, and to such chocolate production method. Organoleptically improved white chocolate contains a milk component or a component, produced of milk, and a sweetener in a continuous fat system; essentially, white chocolate is free of non-fat cocoa dry substances and contains isovalerianic acid in an amount of nearly 500 - nearly 1600 parts per billion (ppb). The method for production of white chocolate with improved organoleptic properties involves stages of addition of isovalerianic acid in an amount sufficient for concentration of isovalerianic acid in organoleptically improved white chocolate to be nearly 500 parts per billion - nearly 1600 parts per billion, the acid added into (i) white chocolate or (ii) during white chocolate formulation; essentially, organoleptically improved white chocolate is free of non-fat cocoa dry substances.

EFFECT: invention allows to produce white chocolate with an improved taste, aroma and/or sensation in the mouth during consumption.

20 cl, 1 dwg, 3 tbl, 8 ex

FIELD: food industry.

SUBSTANCE: invention relates to confectionary branch of food industry. The method envisages preparation of a mixture of sugar powder and cocoa powder. Then introduced into the mixture are a non-lauric fat as cocoa butter substitute in an amount of 50-55 wt % of the quantity envisaged by the recipe, and liquid soya bean lecithin with diluting capability no less than 6.5%. Then one performs the produced mass milling using a ball mill in two stages. At the first stage the mass is milled to obtain a granulometric composition where particles sized no more than 50 mcm account for at least 93% of the total weight of the solid phase. Then one introduces soya bean lecithin. At the second stage the mass is milled to obtain a granulometric composition where particles sized 25-35 mcm account for at least 92% of the total weight of the solid phase. Then one introduces fat as cocoa butter substitute and liquid soya bean lecithin. At each stage of lecithin introduction one adds the latter in an amount of 33.3 wt % of the quantity envisaged by the recipe. The glaze components are taken at the specified ratio.

EFFECT: invention allows to manufacture glaze with increased storage life, quickly hardening on products surface and imparting gloss to the products; additionally the invention allows to reduce glaze hygroscopity during storage and respectively - to produce confectionary products with a beautiful natural colour and a pleasant refreshing taste lasting throughout their storage lives.

2 ex

FIELD: food industry.

SUBSTANCE: chocolate or its analogue contains at least one sweetening substance, defatted dry cocoa powder in an amount of less than 3 wt %, preferably, less than 1 wt %, fats in an amount of 24 - 50 wt % and fruit powder (having D90 less than 500 mcm and water content less than 5 wt %) in an amount of 1 - 20 wt %. Additionally the product may contain a specified quantity of dry starch, milk powder and/or powdered milk derivatives, an emulsifier, calcium, a colouring agent, its Aw equal to 0.35. The product is manufactured by way of addition of fruit powder that may be produced of lyophilised fruits. Chocolate or its analogue is applied for glazing as a food product ingredient.

EFFECT: invention ensures production of a ready product with more intense and natural aroma and colour, preserving other useful nutritional properties.

19 cl, 9 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: chocolate or its analogue contains at least one sweetening substance, defatted dry cocoa powder in an amount of less than 3 wt %, preferably, less than 1 wt %, fats in an amount of 24 - 50 wt % and fruit powder (having D90 less than 500 mcm and water content less than 5 wt %) in an amount of 1 - 20 wt %. Additionally the product may contain a specified quantity of dry starch, milk powder and/or powdered milk derivatives, an emulsifier, calcium, a colouring agent, its Aw equal to 0.35. The product is manufactured by way of addition of fruit powder that may be produced of lyophilised fruits. Chocolate or its analogue is applied for glazing as a food product ingredient.

EFFECT: invention ensures production of a ready product with more intense and natural aroma and colour, preserving other useful nutritional properties.

19 cl, 9 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to chocolate production. The chocolate contains ground cocoa, cocoa butter, lecithin, sugar powder, a vanilla and cream flavouring agent, "Chocolate" flavouring agent and dry laminaria extract. The chocolate components are taken at the following ratio: ground cocoa - 35.4-35.85; cocoa butter - 14.94-15.52; dry laminaria extract - 0.95-1; lecithin - 0.38-0.41; vanilla and cream flavouring agent - 0.05-0.06; "Chocolate" flavouring agent - 0.02-0.03; sugar powder - balance.

EFFECT: invention allows to produce chocolate with a taste characteristic of chocolate during consumption whereof one may feel the crispy additives of dry laminaria extract but without the specific algae taste; the chocolate also contains a source of iodine.

3 ex

FIELD: food industry.

SUBSTANCE: invention relates to a structured food product with solid consistency. The product contains 20-100 wt % of fat phase, 0-80 wt % of dry components and 0-15 wt % of water. The fat phase includes at least one fat composition containing 10-55 wt % of at least one liquid oil with saturated fatty acid content equal to less than 25% of the liquid oil weight and 45-90 wt % of a solid fat component with StOSt/POP ratio value equal to at least 2, preferably - at least 2.5, most preferably - at least 3.0, where St - stearic acid, P - palmic acid and O - oleic acid. Additionally the invention relates to a method for production of the structured food product. The method envisages mixing the product components and tempering.

EFFECT: invention allows to produce a structured food product preserving a solid and fragile structure, having good resistance against heat treatment as well as a good taste and nutritional profile.

32 cl, 18 tbl, 10 ex

FIELD: food industry.

SUBSTANCE: the present innovation deals with technology to manufacture natural aromatizing agent out of cacao husk. Cacao husk should be extracted in case of separate supply of water and ethanol for extracting, and as for the pressure in extractional mixture it should be periodically reduced to the value to provide boiling in extracting agent, and should be increased to the initial value, then liquid phase should be separated out of oil cake as the target product. The present innovation enables to shorten the losses of substances along with F-vitaminic activity.

EFFECT: higher efficiency of manufacturing.

1 ex

Up!