RU2575363C2 - Thermally stable chocolate - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to thermally stable chocolate, in particular, to one containing ingredients of unconched and conched chocolate, as well as to methods for production of the said thermally stable chocolate. One proposes a method for manufacture of a thermally stable chocolate product which involves: (a) manufacture of unconched chocolate ingredients containing fat, one or more sweeteners and one or more components chosen from among milk and grated cocoa and (b) mixing the said unconched chocolate ingredients with conched chocolate to produce a chocolate product; conched chocolate is added in an amount of 10 - 40 wt % of the mixture of unconched chocolate ingredients and conched chocolate. Additionally, one proposes a method for manufacture of a thermally stable chocolate product which involves: (a) unconched paste manufacture by such method involving the following stages: (i) manufacture of initial ingredients containing one or more sweeteners and one or more components chosen from among milk and grated cocoa and (ii) the said initial ingredients coating with fat to produce paste, (iii) the said paste milling in the refiner, (b) the said unconched paste mixing with conched chocolate to produce a chocolate product; conched chocolate is added in an amount of 10 - 40 wt % of the mixture of unconched paste and conched chocolate, and (c) the said chocolate product milling in the refiner. Additionally, one proposes a thermally stable chocolate product manufactured by the said methods and a thermally stable chocolate product containing a mixture of ingredients of conched chocolate and unconched chocolate; the conched chocolate is present in an amount of 10 - 40 wt % of the chocolate product; all the unconched chocolate ingredients contain fat, one or more sweeteners and one or more components chosen from among milk and grated cocoa.

EFFECT: invention allows to produce a thermally stable chocolate product.

32 cl, 3 dwg, 6 tbl, 2 ex

Description

The present invention relates to heat-resistant chocolate, in particular heat-resistant chocolate, containing the ingredients of unconfined chocolate and conched chocolate. Additionally, the present invention relates to methods for producing heat-resistant chocolate containing the ingredients of unconfined chocolate and conched chocolate.

The development of heat-resistant chocolate (TTC) creates great opportunities in the food industry and confectionery industry for a wide range of categories, including chocolate, cookies and snacks. Biscuit-type eateries are sensitive to temperature changes and extreme temperatures in such a way that their quality deteriorates very much if the conditions are not controlled. The production of heat-resistant chocolate makes it possible to obtain a chocolate-containing product that is more suitable for a hot climate, in particular, for less economically developed countries, in which the cold chain is poorly developed to operate at a significant temperature / humidity, and the quality of the product deteriorates.

Therefore, in a first aspect, the present invention relates to a method for producing a chocolate product, comprising:

(a) obtaining ingredients of unconfined chocolate; and

(b) mixing said ingredients of unconfined chocolate with ingredients of conched chocolate to form a chocolate product, wherein conched chocolate is added in an amount of less than 50% by weight. from a mixture of ingredients of unconfined chocolate and conched chocolate; and

if desired, molding said chocolate product.

In another embodiment, the present invention relates to a method for producing a chocolate product, including:

(a) obtaining ingredients of unconfined chocolate;

(b) refining said ingredients of unconfined chocolate, and

(c) mixing said unconsolidated chocolate ingredients with conched chocolate ingredients to form a chocolate product, wherein conched chocolate is added in an amount of less than 50% by weight. from a mixture of ingredients of unconfined chocolate and conched chocolate; and

if desired, molding said chocolate product.

Used in the description of the present patent application, the term "chocolate ingredients" includes within the concept of "fat" and one or more "sweetener", and one or more components selected from milk and grated cocoa (other than the known cocoa mass). In one embodiment of the present invention, “chocolate ingredients” include milk, one or more sweeteners, cocoa liquor and fat. In another embodiment of the present invention, “chocolate ingredients” include one or more sweeteners, cocoa liquor and fat. In another embodiment of the present invention, “chocolate ingredients” include milk, one or more sweeteners, and fat. Used in the description of the present patent application, the term "chocolate ingredients" further includes chocolate ingredients, where some or all of the cocoa liquor is replaced by cocoa powder.

The milk may be obtained in any suitable form, such as liquid milk, concentrated milk, condensed milk or milk in solid form (powdered or granular), such as whole powdered milk, whey protein or low fat solid form milk, or any mixture .

Suitable sweeteners include sugars (e.g. sucrose, dextrose, solids glucose syrup, fructose, lactose, maltose, or any combination thereof), sugar alcohols (e.g. erythritol, sorbitol, xylitol, mannitol, lactitol, isomalt or any combination thereof), intense sweeteners (for example, aspartame, acesulfame-K, cyclamates, saccharin, sucralose, neohesperidin, dihydrochalcon, alitam, stena sweeteners, glycyrrhizin or any combination thereof) and any combination of sugars, sugar alcohols and intense sweeteners. In one embodiment of the present invention, the sweetener comprises sucrose. In another embodiment, the sweetener is sucrose.

Sweeteners can be obtained as a separate component in the ingredients of chocolate and / or be part of one of the other ingredients, for example, lactose, which is part of milk. In one embodiment of the present invention, the sweetener comprises sucrose and lactose, which is part of the milk component. In another embodiment of the present invention, the sweetener consists of sucrose and lactose, which is a component of the milk component.

Sugar can be obtained in amorphous or crystalline form. In some embodiments, all sugar is amorphous; in others, all sugar is crystalline. In other embodiments, the sugar is a mixture of amorphous and crystalline sugar. For example, in one embodiment of the present invention, more than 50% of the sugar is amorphous, while in other embodiments, less than 50% of the sugar is amorphous. Typically, less than 50% of the sugar is amorphous, for example, less than 45%, such as less than 40%, less than 25%, less than 30%, less than 25%, less than 20%, less than 15%, or less than 10%. Sugar may contain one saccharide, for example, sucrose or a mixture of saccharides, for example, a mixture of sucrose and lactose. In the case of a mixture of saccharides, each saccharide may have its own degree of crystallinity. For example, in the case where the sugar is a mixture of sucrose and lactose, sucrose can be predominantly crystalline (e.g.> 95% crystalline) and lactose predominantly crystalline (> 95% crystalline) or lactose can be predominantly amorphous (> 95% amorphous).

Milk, one or more sweeteners, and cocoa mass and / or cocoa mass can be obtained in the form of chocolate chips. Chocolate chips consist of milk, in which one or more sweeteners and cocoa liquor are added, followed by drying. Chocolate chips provide some of the chocolate ingredients as a convenient intermediate in the preparation of chocolate with an extended shelf life.

Chocolate chips are known to the person skilled in the art to which the present invention relates, and many methods for preparing it are available. For example, sweetened concentrated milk is mixed with cocoa liquor and dried to produce crumbs. The specialist in the field of technology to which the present invention relates, various types of crumbs, for example, with different crystallinity and different fat content. Such chips are suitable as a source of ingredients for the chocolate products of the present invention. Preparation of additional information available to those skilled in the art to which this invention relates from standard texts e.g., Chocolate, Cocoa and Confectionary, 3 ^rd Edition, 1999, Author: Minifie, BW, Publisher : Aspen, Gaithersburg, Maryland, USA.

Suitable fats for use in the chocolate ingredient include cocoa butter, milk fat, cocoa butter equivalent (CBE), cocoa butter substitute (non-lauric cocoa butter substitute (CBR) (also known as cocoa butter substitute (lauric cocoa butter substitute) (CBS)), a vegetable fat representing a liquid at standard room temperature and atmospheric pressure (SATP, 25 ° C and 100 kPa), not fully metabolizable fat, or any combination of the above. In one embodiment of the present invention, the fat is cocoa butter lo. In one embodiment of the present invention is derived from a single source of cocoa butter, while in another embodiment of the present invention, cocoa butter is a mixture of cocoa oils from a variety of sources, so-called "mixture butters."

CBEs are defined in European Directive 2000/36 / EC as meeting the following criteria:

a) they are non-lauric vegetable fats rich in symmetric monounsaturated triglycerides of the type POP (dipalmitoyl-2-oleoyl glycerol), POSt (1-palmitoyl-2-oleoyl-3-palmitoyl-glycerol) and StOSt (distearoyl-2-glycerol);

b) can be mixed in any proportion with cocoa butter, and they are comparable in physical properties (melting point and crystallization temperature, melting rate, the need for a tempering phase);

c) they are obtained only when using refining and / or fractionation processes that exclude the enzymatic modification of the structure of triglycerides.

Suitable CBEs include illipe oil, Borneo solid vegetable oil, tenkkawang oil, palm oil, lard oil, shea butter, kokum gurgi oil and mango kernel oil. CBE is preferably used in combination with cocoa butter. Preferably, the chocolate composition contains not more than 5% of the mass. CBE

Suitable CBSs include CBS lauric and non-lauric CBS. Lauric CBSs are short chain fatty acid glycerides. Their physical properties vary, but they all have a triglyceride configuration, which makes them compatible with cocoa butter. Suitable CBSs include those based on palm kernel oil and coconut oil. Non-lauric CBSs are composed of fractions obtained from hydrogenated oils. Liquid oils are selectively hydrogenated to form trans acids, which increase the solid phase of fat. Suitable sources of non-lauric CBS include soybean oil, cottonseed oil, peanut oil, rapeseed and corn (maize) oil.

Chocolate ingredients may include Cocoa Butter Substitute (CBS) in place of some or all of the cocoa butter.

Suitable vegetable fats include corn oil, cottonseed oil, rapeseed oil, palm oil, safflower oil, and sunflower oil. If a liquid chocolate composition is required, a liquid vegetable oil may be used.

Suitable partially or completely non-metabolizable fats include caprenin (Caprenin).

Used in the description of the present patent application, the term "conched chocolate" refers to any finished chocolate product. The finished chocolate product contains a suspension of very fine particles (typically from 0.5 microns to 80 microns, for example, less than 30 microns), coated with fat. The particles may contain cocoa solids and a sweetener, and in the case of milk chocolate, milk solids. The final chocolate production methodology includes refiner grinding to reduce particle size and conching. Conching is known to the person skilled in the art to which the present invention relates (representing, as a rule, a process in which solids are coated with fat, moisture is reduced and volatiles or undesirable flavors removed), more information can be found in Chocolate, Cocoa and Confectionary, 3 ^rd Edition, 1999, Author: Minifie, BW, Publisher : Aspen, Gaithersburg, Maryland, USA. Examples of conched chocolate include any commercially available chocolate, ^{e.g., Cadbury Dairy Milk TM, Mars Galaxy} TM, Nestle Yorkie TM and the like). For the avoidance of doubt, conched chocolate includes temperamental chocolate. The chocolate ingredients may be prepared in any suitable form for mixing with conched chocolate. For example:

(a) fatty chocolate chips;

(b) milk, one or more sweeteners, and cocoa liquor or powdered cocoa, coated with fat;

(c) one or more sweeteners and cocoa liquor or powdered cocoa coated with fat;

(d) milk and one or more fatty sweeteners;

(e) powdered or granular milk, one or more sweeteners, and cocoa liquor or powdered cocoa coated with fat;

(f) powdered or granular milk and one or more fat coated sweeteners;

(g) sweetened concentrated milk and cocoa liquor or powdered cocoa coated with fat;

(h) sweetened concentrated milk coated with fat; or

(i) chocolate chips and powdered milk, sugar, cocoa liquor and / or cocoa powder coated with fat.

In another aspect, the present invention relates to a method for producing a chocolate product, comprising:

(a) obtaining unconsolidated paste using a method comprising the steps of:

(i) obtaining the starting ingredients, for example, chocolate chips;

(ii) greasing said starting ingredients with a paste;

(b) refining said unconfused paste;

(c) mixing said unconfused paste with conched chocolate to form a chocolate product; where conched chocolate is added in an amount of less than 50% of the mass. from a mixture of ingredients of unconfined chocolate and conched chocolate,

if desired, molding said chocolate product.

Used in the description of the present patent application, the term "source ingredients" refers to chocolate ingredients without or with the addition of fat. For example, starting ingredients include:

(i) chocolate chips;

(ii) cocoa liquor or powdered cocoa, milk and one or more sweeteners;

(iii) cocoa liquor or powdered cocoa, powdered or granular milk and one or more sweeteners;

(iv) milk and one or more sweeteners;

(v) sweetened concentrated milk;

(vi) powdered or granular milk and one or more sweeteners; or

(vii) cocoa liquor or powdered cocoa and one or more sweeteners.

In some embodiments of the present invention, the chocolate ingredients and conched chocolate are mixed prior to refiner grinding and the refiner grinding step is added after mixing the chocolate and conched chocolate ingredients. Therefore, in another aspect, the present invention relates to a method for producing a chocolate product, comprising:

(a) obtaining ingredients of unconfined chocolate;

(b) mixing said ingredients of unconfined chocolate with ingredients of conched chocolate to form a chocolate product, wherein conched chocolate is added in an amount of less than 50% by weight. from a mixture of ingredients of unconfined chocolate and conched chocolate;

(c) refining the mixture of chocolate and conched chocolate ingredients, and

if desired, molding said chocolate product.

According to another embodiment of the present invention, there is provided a method for producing a chocolate product, comprising:

(a) obtaining unconsolidated paste using a method comprising the steps of:

(i) obtaining the starting ingredients, for example, chocolate chips;

(ii) greasing said starting ingredients with a paste;

(b) mixing said unconfused paste with conched chocolate to form a chocolate product; where conched chocolate is added in an amount of less than 50% of the mass. from a mixture of ingredients of unconfined chocolate and conched chocolate,

(c) refining said chocolate product, and

if desired, molding said chocolate product.

In some embodiments of the present invention, the chocolate ingredients are refined and after mixing the chocolate and conched chocolate ingredients, an additional refiner grinding step is added. Therefore, in another aspect, the present invention relates to a method for producing a chocolate product, comprising:

(a) obtaining ingredients of unconfined chocolate, where one or more of the chocolate ingredient has been refined;

(b) mixing said ingredients of unconfined chocolate with ingredients of conched chocolate, wherein the conched chocolate is added in an amount of less than 50% by weight. from a mixture of ingredients of unconfined chocolate and conched chocolate;

(c) grinding on a refiner a mixture of the ingredients of the chocolate of conched chocolate, and

if desired, molding said chocolate product.

In another aspect, the present invention relates to a method for producing a chocolate product, comprising:

(a) preparing unconfined chocolate ingredients, wherein the chocolate ingredients have an average particle size of less than 80 microns;

(b) mixing said ingredients of unconfined chocolate with ingredients of conched chocolate, wherein the conched chocolate is added in an amount of less than 50% by weight. from a mixture of ingredients of unconfined chocolate and conched chocolate;

(c) refining the mixture of chocolate and conched chocolate ingredients, and

if desired, molding said chocolate product.

In another aspect, the present invention relates to a method for producing a chocolate product, comprising:

(a) preparing unconfined chocolate ingredients, wherein the chocolate ingredients have an average particle size of less than 80 microns;

(b) mixing said unconsolidated chocolate ingredients with conched chocolate ingredients;

(c) grinding on a refiner a mixture of the ingredients of the chocolate of conched chocolate, and

if desired, molding said chocolate product.

In another aspect, the present invention relates to a method for producing a chocolate product, comprising:

(a) obtaining unconsolidated paste using a method comprising the steps of:

(i) obtaining the starting ingredients, for example, chocolate chips;

(ii) greasing said starting ingredients with a paste;

(iii) grinding on a refiner of said paste, for example, to a particle size of less than about 80 microns;

(b) mixing said unconfused paste with conched chocolate to form a chocolate product, wherein conhed chocolate is added in an amount of less than 50% by weight. from a mixture of ingredients of unconfined chocolate and conched chocolate;

(c) refining said chocolate product, and

if desired, molding said chocolate product.

In another aspect, the present invention relates to a method for producing a chocolate product, comprising:

(a) obtaining unconsolidated paste using a method comprising the steps of:

(i) obtaining the starting ingredients, for example, chocolate chips;

(ii) greasing said starting ingredients with a paste;

(iii) grinding on a refiner of said paste, for example, to a particle size of less than about 80 microns;

(b) mixing said unconfused paste with conched chocolate to form a chocolate product;

(c) refining said chocolate product, and

if desired, molding said chocolate product.

Used in the description of the present patent application, the term "refiner grinding" and its derivatives, such as past refined grinding, refers to a process for reducing the particle size of chocolate ingredients. Many methods are available to reduce particle size by refiner grinding, for example, grinding using rolls.

Improving the thermal stability of chocolate is also observed by varying the mixing conditions of the components. The properties of the paste and the properties of heat resistance can be modified by using a combination of time and mixing speed. Therefore, in another embodiment, the present invention provides a production method in which chocolate ingredients and conched chocolate are mixed in a 10 kg Hobart mixer for about 30 seconds to about 1 minute 30 seconds at a Hobart speed of 1, 2 or 3.

In one embodiment, the mixing is carried out under the following conditions:

(a) a speed of from about 100 rpm to about 205 rpm, for example, about 113 rpm or about 205 rpm,

(b) a period of time from about 30 seconds to about 1 minute 30 seconds, for example, from about 30 seconds to about 60 seconds, for example, from about 30 seconds to about 45 seconds, such as about 30 seconds or about 45 seconds, and

(c) using a suitable mixing device, such as an open aluminum blade (B flat whipping blade) or

equivalent mixing device;

in a suitable mixer such as a Hobart Model A200N mixer.

With a high mixing speed and a long period of mixing time, the resulting paste is more similar to standard chocolate and shows a decrease in heat resistance properties. It is believed that this is due to the increased coating of particles with fat due to progressively high mixing conditions, so that the sugar-sugar interaction, which is considered responsible for the effect of thermal stability, is limited. This observation applies to systems where the ingredients of the ingredients are well mixed. Below a certain threshold of low mixing speeds and a short period of time, low thermal stability is observed, for example, the lowest mixing speed parameter and a mixing time of 30 s. This is due to insufficient mixing of the ingredients for 30 seconds, and not due to a decrease in sugar-sugar interaction.

In some embodiments of the method of the present invention, an emulsifier is added, for example, by mixing chocolate ingredients with conched chocolate. In another embodiment of the present invention, an emulsifier is not added in the process of making the chocolate product, although some emulsifier may be present in the conched chocolate added in the process.

Suitable emulsifiers include lecithin derived from soybeans, safflower, sunflower, corn and the like, fractionated lecithins enriched in phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl inositol; emulsifiers derived from oats, mono- and diglycerides and their tartaric acid esters, monosodium phosphate derivatives of mono- and diglycerides of edible fats and oils, sorbitan monostearate, polyoxyethylene sorbitan monostearate, hydroxylated lecithin, synthetic phospholipids such as ammonium phosphate polymerizides polyglycerol polyglycerol )), lactylated fatty acid esters of glycerol and propylene glycol, polyglycerol fatty acid esters, fatty acid esters of citric acid, propylene glycol monoesters and diesters of fat and fatty acids. In one embodiment of the present invention, the emulsifier is soya lecithin, for example, soya lecithin SN100, added by mixing chocolate ingredients with conched chocolate. In another embodiment, the emulsifier comprises a mixture of soya lecithin and polyglycerol polyricinoleate (PGPR).

In the method of the present invention, as a rule, an additional conching step is not carried out after mixing the ingredients of the unfinished chocolate and the conched chocolate. In another embodiment, the present invention provides a method in which, after mixing the ingredients of the unfinished chocolate, no additional conching is performed.

Therefore, in a second aspect, the present invention relates to a chocolate product containing a mixture of ingredients of conched chocolate and unconsolidated chocolate, where conched chocolate is present in an amount of less than 50 wt%. from a chocolate product.

Therefore, in another aspect, the present invention relates to a chocolate product containing a mixture of chocolate chips, fat and conch chocolate, where conch chocolate is present in an amount of less than 50% of the mass. from a chocolate product.

Therefore, in another aspect, the present invention relates to a chocolate product, further comprising an emulsifier.

In one embodiment of the present invention, the content of the emulsifier is less than 1 wt.%, For example, less than about 0.8 wt.%, Such as less than about 0.7%, about 0.6%, about 0.5%, about 0.4%, about 0.3%, about 0.2%, or about 0.1% of the mass. In one embodiment of the present invention, the chocolate product does not contain an emulsifier or contains a minimum level, such as less than about 0.05% of an emulsifier.

The amount of conched chocolate added to the chocolate ingredients provides a balance between heat resistance and the pleasant taste of chocolate, while providing an intermittent fat system. It is believed that thermal stability is enhanced by a less complete coating of sugar particles with fat, which leads to a more continuous sugar system, while retaining some of the sugar particles coated with fat, which provides a pleasant chocolate taste. In one embodiment of the present invention, conched chocolate is added in an amount of less than 50 wt%. from a mixture of chocolate and conched chocolate ingredients. In other embodiments of the present invention, conched chocolate is added in an amount of less than 45% by weight, less than 40% by weight, less than 35% by weight, less than 30% by weight, less than 25% by weight, less than 20% mass., less than 15% of the mass. or less than 10% of the mass. from a mixture of chocolate and conched chocolate ingredients.

In another embodiment of the present invention, conched chocolate is added from about 10% to about 47% of the mass. from a mixture of chocolate and conched chocolate ingredients. In other embodiments of the present invention, conched chocolate is added in the range of 10-40% by weight, 10-35%, 10-30% by weight, 15-25% by weight. from a mixture of chocolate and conched chocolate ingredients. In other embodiments of the present invention, conched chocolate is added from about 10% to about 40% by weight, from about 10% to about 35%, from about 10% to about 30% by weight, from about 15% to about 30% by weight. , from about 20% to about 30% of the mass., from about 15% to about 25% of the mass. or from about 10% to about 20 from a mixture of chocolate ingredients and conched chocolate.

Used in the description of this patent application, the term "about", unless otherwise indicated, refers to a tolerance of ± 2% of the declared indicator, that is, about 47% includes any indicator from 45% to 49%. In other embodiments, the term “about” refers to a tolerance of ± 1%, ± 0.5%, ± 0.2%, or 0.1% of the declared value.

The temperature resistance of chocolate can be measured by measuring hardness at elevated temperatures, for example, using a TA.XTPlus texture analyzer with a 12.8 mm cylindrical probe programmed to penetrate a sample to a depth of 3 mm at a speed of 0.5 mm / second (Stable Micro Systems Ltd ., Godalming, Surrey, UK) after holding the chocolate product at 40 ° C for 3 hours before analysis. In this study, non-heat-resistant chocolate will have a hardness of about 25-50 g. In this study, the heat-resistant chocolate products of the present invention have a hardness of at least 200 g. In other embodiments of the present invention in this study, heat-resistant chocolate products have a hardness of at least 500 g at least 750 g, at least 1000 g, at least 1250 g, at least 1500 g, at least 1750 g, at least 2000 g, at least 2250 g or at least 2500 g

It has been found that the percentage of total fat in the chocolate product affects the thermal stability of the chocolate product. Therefore, in one embodiment of the present invention, the percentage of total fat in the chocolate product is less than about 35%, for example, from about 20% to about 35%. In an alternative embodiment of the present invention, the ranges are from about 25% to about 35%, from about 28% to about 33%, from about 29% to about 32%, or from about 20% to about 25%. Total fat is a combination of milk fat, if present, and cocoa butter fat. In one embodiment of the present invention, the percentage of milk fat is from about 0% to about 8%, for example, from about 4% from about 7%, such as from about 4.5% to 6.5%. In one embodiment of the present invention, the percentage of cocoa butter fat is less than about 30%, for example, from about 15% to about 30%, such as from about 20% to about 30%. In another embodiment, the present invention, the total fat in the chocolate product is at least 18%, for example at least 20% or at least 22% of the mass.

It was found that the particle size of the chocolate product affects the thermal stability of the product. Therefore, in one embodiment of the present invention, the particle size is not more than 80 μm, 75 μm, 70 μm, or 65 μm. In some embodiments, the average particle size is at least 20 microns, 25 microns, or 30 microns. In some embodiments, the average particle size is from 25 to 65 microns. In another embodiment of the present invention, the average particle size is from 30 to 50 microns, or from 20 to 30 microns.

Particle size can also be expressed as an indicator of D84 or D90. D84 refers to a maximum particle size of 84%, and D90 refers to a maximum particle size of 90%. In one embodiment of the present invention, the particles have a D84 of about 22 to 44 microns with a corresponding D90 of 30 to 50 microns.

As a rule, lower fat content and smaller particles give the best heat resistance. However, it was also found that the effect of particle size and percentage of fat on heat resistance is related as follows: a large particle size in combination with a low fat content gives good heat resistance, and a small particle size in combination with a high fat content gives good heat resistance. The present invention will now be described with reference to the following non-limiting examples with reference to the following drawings.

FIG. 1: a graph showing the hardness (as measured using penetration force) of tablets (11 mm diameter samples obtained using a RJVA Mini Press with 29.1% fat, both single and mixed in various proportions with conched chocolate. The y-axis shows the penetration force in grams, and the x-axis shows various samples, as follows:

(1) 100% refined chocolate flakes;

(2) 100% refined chocolate flakes;

(3) 95: 5 refined chocolate flakes: conched chocolate;

(4) 95: 5 refined chocolate flakes: conched chocolate;

(5) 90:10 refined chocolate flakes: conched chocolate;

(6) 90:10 refined chocolate flakes: conched chocolate; and

(7) 80:20 refined chocolate flakes: conched chocolate.

FIG. 2: graph showing hardness (as measured using penetration force) tablets (11 mm diameter samples obtained using an RJVA Mini Press with 31.1% fat mixed with conch chocolate in a ratio of chocolate flakes crushed on a refiner: conch chocolate 83:17. The y-axis shows the penetration force in grams and the x-axis shows different samples. The samples were refined on a refiner to various particle sizes, as follows:

(1) 12:20 (smallest particle size distribution);

(2) 12:20 (the smallest particle size distribution);

(3) 12:30 (average particle size distribution);

(4) 12:30 (average particle size distribution); and

(5) 12:40 (the largest particle size distribution).

In FIG. Figure 3 shows the “upper” punch (short narrow part), the “bottom” punch (long narrow part), and the die from the Manesty rotary tablet press.

Example 1

Getting heat-resistant chocolate

First crushed in a pin mill (fat content 14.7% w / w) was converted into a paste with fat (B1). Then, the resulting paste was ground using a three-roll refiner. As soon as the desired particle size of the flakes was achieved, the flakes that were milled on a refiner were reconverted to a paste using tempered conch chocolate (B2). The paste was then manually molded into molds.

To mix the first paste (indicated as B1) and the second paste (indicated as B2), 10 kg Hobart mixers (Model A200N) were used with a bowl and an open aluminum blade (B flat whipping blade). The mixer worked at speeds of 1, 2 or 3, as follows:

Speed 1 - about 61 revolutions per minute;

Speed 2 - about 113 rpm; and

Speed 3 - about 205 rpm.

Used in the description of the present patent application, the term "about" in relation to mixing speeds refers to ± 10%, that is, about 100 revolutions per minute, refers to from 90 revolutions per minute to 110 revolutions per minute.

A mixture of cocoa butter (a mixture of butter) was used as the fat in B1. In the second stage of the preparation of the paste, conched chocolate with a particle size (D90) of 24 μm was used as conched and tempered chocolate. For the purposes of this study, soya lecithin SN100 (Paalsgaard, Juelsminde, Denmark) was used as an emulsifier.

The composition used as the base for the preparation of the first paste B1 is shown in Table 1. To achieve the specified variation in the fat content, adjustments were made by directly increasing or decreasing the proportion of the mixture of butter.

All B1 pastes were mixed for a total period of 2 minutes at a Hobart 1 speed at 45 (± 1) ° C.

Table 1
Brief Description of Standard Composition B1 Ingredient % of the mass. Baby 82 Mixture of butter eighteen

The pastes were ground using 3 Buhler roller refiners (Model SDY DIVERS). Then, the chocolate flakes ground on the refiner were immediately converted into the second paste B2. The composition used as the base for the preparation of the second paste B2 is shown in Table 2. In appropriate cases, the weight of added chocolate was adjusted taking into account the use of soya lecithin (SN). To obtain a paste of the second stage B2, 0.25% SN was added (without taking into account the proportion of SN100 from conched tempered chocolate).

B2 pastes were mixed for a period ranging from 30 s to 90 s at a Hobart speed of 2 or 3 at a temperature of 35 (± 1) ° C.

table 2
Brief Description of Standard Composition B2 Ingredient % of the mass. Refined Cereals (B1) 83 Tempered Chocolate (B2) 17

The resulting pastes B2 and the corresponding pastes B1 were rolled out with a rolling pin and molded by hand. Manual molding was carried out directly with the participation of at least two users of at least 5 100 g of bars. Each 100 g bar had a thickness of 12 mm. Since it was not possible to remove the air bubbles trapped in the mold by vibration of the molds, the paste was pressed into the mold with the maximum possible effort to ensure a uniform and homogeneous bar. The samples rolled out with a rolling pin were molded by placing a mass of paste between 4 guides. Then the paste was rolled out with a rolling pin evenly between the rails until a flat surface was obtained.

As part of the experimental study conducted research in a pilot installation (table 3):

Table 3 Exp. Exp name Execution order Fat Content% (w / w) Particle size (μm) Mixing Time (s) Mixing speed Adding emulsifier (yes / no) one N1 5 29.1 thirty thirty 2 no 2 N2 10 31.1 thirty thirty 2 Yes 3 N3 16 29.1 fifty thirty 2 Yes four N4 9 31.1 fifty thirty 2 no 5 N5 2 29.1 thirty 90 2 Yes 6 N6 17 31.1 thirty 90 2 no 7 N7 eleven 29.1 fifty 90 2 no 8 N8 19 31.1 fifty 90 2 Yes 9 N9 12 29.1 thirty thirty 3 Yes 10 N10 fifteen 31.1 thirty thirty 3 no eleven N11 8 29.1 fifty thirty 3 no 12 N12 7 31.1 fifty thirty 3 no

13 N13 13 29.1 thirty 90 3 no fourteen N14 four 31.1 thirty 90 3 Yes fifteen N15 eighteen 29.1 fifty 90 3 Yes 16 N16 3 31.1 fifty 90 3 no 17 N17 one 30.1 40 45 2 no eighteen N18 fourteen 30.1 40 45 2 no 19 N19 6 30.1 40 45 2 no

Heat Resistant Chocolate Analysis

Physical Testing

The hardness of the chocolate samples was evaluated using a TA texture analyzer. XT. Plus (Stable Micro Systems Ltd., Godalming, Surrey, UK.), As follows. The texture analyzer is equipped with a 12.8 mm cylindrical probe programmed to penetrate the sample to a depth of 3 mm at a speed of 0.5 mm / second. To achieve thermal equilibrium, the samples were kept at 40 ° C in a thermostat for 3 hours before analysis.

For each of the rolled samples, 10 measurements were performed. For each sample, the average value of hardness and standard deviation were determined. For selected, hand-molded samples, 5 bars measured each bar in 2 places to obtain a total of 10 measurements of the samples. For each bar, the average hardness and standard deviation were determined.

The moisture content in the final unconsolidated pastes was measured using the Karl Fischer method using methanol, formamide and chloroform as an extraction solvent in a ratio of (3: 2: 1).

The activity of water in the samples of unconfused paste was measured at a temperature of 25 ° C.

Microstructure analysis

Two key microstructure analyzes were used: scanning electron microscopy and light microscopy:

Scanning Electron Microscopy (SEM)

Each sample was cut into small pieces (size 2-3 mm). They were then taken from the destroyed surfaces and placed in a dry Multipar G (Multisol Ltd., Nantwich, UK) for 72 hours. Then the resulting material was filtered and air dried (in a thermostat at a temperature of 60 ° C for a couple of minutes). The material was placed on a SEM holder (stub) using adhesive carbon films followed by gold plating. Some samples after coating with gold showed image defects representing horizontal hatching as a result of the residual charge of the sample, but taking into account the insulating properties and the porous nature of the sample, it was decided to take some degree of charge to avoid the need for a thicker layer of gold. Areas of material indicating volumes of residual structure were then investigated using secondary electron imaging at high vacuum and a low energy beam of 5-10 keV.

Light microscopy

Samples were embedded in resin (using the substitution / dehydration method for chocolate). Then the resin blocks were microtominated using an ultramicrotome (2 micron sections were obtained using a diamond knife). Sections were stained using the osmification process, using osmium tetroxide to detect protein in the matrix. Finally, they were placed in a holder using transparent superglue and tested using a light microscopy complex (Zeiss imager zl imaging device). Samples were examined at various magnifications from x5 to x63 (oil-immersion lenses). For each chocolate sample an image of two regions was obtained.

results

Physical Testing

Table 4 shows the measured hardness values. For any of these samples obtained by rolling, more reproducible hardness indices were found than for the corresponding units obtained by manual molding. The results obtained for the rolled out samples were analyzed to obtain statistical reliability of the data regarding the data trending (table 4).

Table 4
A brief description of the data when rolling with a rolling pin Sample Details / Experiment No. Hardness at 40 ° C (g) Standard deviation Moisture Content (% W / W) Water activity (a _w ) low fat content, low particle size distribution, 30 seconds, speed 2 (N1) 6066,00 1155.02 high fat content, low particle size distribution, 30 seconds, speed 2 (N2) 4021.46 411.06 1.19 0.244 high fat content, low particle size distribution, 30 seconds, speed 2 + emulsifier (N2 + emulsifier) 5296,2 650.07

low fat, high particle size distribution, 30 seconds, speed 2 (N3) 1650.79 285.83 low fat content, high particle size distribution, 30 seconds, speed 2 + emulsifier (N3 + emulsifier) 349.7 87.76 high fat content, high particle size distribution, 30 seconds, speed 2 (N4) 1108.32 125.77 low fat, low particle size distribution, 90 seconds, speed 2 (N5) 5088.65 582.93 1.18 0.250

low fat content, low particle size distribution, 90 seconds, speed 2 + emulsifier (N5 + emulsifier) 4,407.5 449.96 high fat content, low particle size distribution, 90 seconds, speed 2 (N6) 3290.72 438.59 low fat, high particle size distribution, 90 seconds, speed 2 (N7) 1501.63 154.06 high fat content, low particle size distribution, 90 seconds, speed 2 (N8) 423.24 39.12

low fat, low particle size distribution, 30 seconds, speed 3 (N9) 5139.63 697.54 low fat content, low particle size distribution, 30 seconds, speed 3 + emulsifier (N9 + emulsifier) 4393.8 347.25 high fat content, low particle size distribution, 30 seconds, speed 3 (N10) 2152.08 265.84 1.17 0.252 low fat, high particle size distribution, 30 seconds, speed 3 (N11) 2152.04 319.68

high fat content, high particle size distribution, 30 seconds, speed 3 (N12) 324.78 43.70 low fat content, low particle size distribution, 90 seconds, speed 3 (N13) 3551.64 468.36 1.25 0.249 high fat content, low particle size distribution, 90 seconds, speed 3 (N14) 1606.88 165.63 low fat, high particle size distribution, 90 seconds, speed 3 (N15) 788.08 124.51

high fat content, high particle size distribution, 90 seconds, speed 2 (N16) 628.91 48.44 N17 3704.69 455.24 N18 2141.01 264.03 1.21 0.258 N19 1921.92 458.69 1.17 0.255

The units molded by hand from experiments N5, N6, N11, N16, N17 and N18 were also analyzed to determine the presence of a reference indicator (2000 g) (table 5). Despite experimental errors, three of the analyzed samples exceeded the reference indicators, which indicates the high potential of this technology.

Emu = emulsifier.

Table 5
Texture indices of selected hand molded samples Sample Details /
Experiment number Hardness at 40 ° C (g) Standard deviation (g) standard (N17) 2691.3 727.22 high fat content, low particle size distribution, 90 seconds, speed 2 (N6) 2442.6 509.95 low fat, low particle size distribution, 90 seconds, speed 2 (N5) 2210.7 749.03 Standard (N18) 1580.7 412.53 low fat, high 1396.8 294.46

particle size distribution, 30 seconds, speed 3 (N11) high fat content, low particle size distribution, 90 seconds, speed 3 (N14) 1176.5 335.54 low fat, high particle size distribution, 90 seconds, speed 3 (N16) 677.1 101.60

Microstructure analysis

Light microscopy

Light microscopy showed clear and reproducible differences between the microstructure of unconfined paste B2 and paste B1. The equivalent of unconfined paste B2 is continuous sugar and intermittent fat with proteins, closely associated with dispersed sugars. In the case of paste equivalent B1, the sugar particles are more and more discretely dispersed in a continuous fat matrix. For example, the image for experiment B1 N18 showed a predominantly continuous fat system with wide limits of dispersed particles, while image B2 of experiment N18 showed a high interconnection between sugar particles, virtually eliminating the fat phase. When compared with the image of paste B1, the fat phase B2 was intermittent. Also, the proteins in paste B2 are more evenly distributed, which presumably contributes to the microstructure and, therefore, potentially to functional properties. However, unconfused paste has some heterogeneity. Two images were taken of the same sample of unconfused paste experiment N15. The first image is similar to the previous B2 cuts presented earlier, with a high concentration of sugar particles that are closely related. However, the second image is more similar to the microstructure of paste B1, where the fat was a continuous phase with a dispersion of sugar particles with a wide distribution of particle sizes and proteins.

Variations in intermittent fat systems between samples are observed, image N2 showed the expected wide distribution of particle sizes enclosed in a continuous fat matrix. The level of cohesion between sugar particles was lower than in pasta images. Two reasons can explain this: the presence of more fat (31% compared with 29-30% mass / mass) gives a darker gray background and, secondly, a very small particle size and close connection with proteins.

Images of samples with and without an emulsifier were also taken, for example, Experiment N2. In N2, there was a close relationship between the dispersed sugar particles and the blue staining of the proteins, and both images indicated a continuous network of sugar and a continuous fat matrix.

SCANNING ELECTRONIC MICROSCOPY

Scanning electron microscopy (SEM) of the material extracted from the fat was performed. The ability to analyze the material extracted from the fat allows you to immediately determine the microstructure of the unconsolidated paste from traditional chocolate. Unlike chocolate, which is dispersed to form a suspension in the presence of Multipar G (Multisol Ltd., Nantwich, UK), the unconfused paste maintains a high level of structure, which allows microstructure analysis. SEM analysis provides additional details of the physical formation of bridges between particles. An example is a 10,000 x image of unconfused paste (B2) of Example N18, where particle bridges, such as sugar particles, are formed on the image.

General conclusion

Example 1 demonstrates heat-resistant chocolate, which can be obtained using the ingredients of unconfined chocolate and conched chocolate. Based on these data, the combination of small particle size, low fat content, short mixing time and low mixing speed allows you to obtain optimal thermal stability.

Example 2

Production of heat-resistant chocolate with refiner grinding

The crumbs and cocoa butter crushed in a pin mill were successively added and mixed in a 12-liter Hobart A200N mixer with a bowl and an open aluminum blade (B flat beater) for 20 seconds at a speed of 2 with a total duration of 150 seconds (including the time for adding cocoa oils) to form unconfused paste.

Unconfused chocolate batches were obtained with a total content of 29.1% and 31.1%, as measured using a method based on AO AC Official Method 963.15 - Fat in Cacao Products - Soxhlet Extraction Method 1973 (AO AC Official Method 963.15 Fat in Cacao Products AO AC Official Methods of Analysis 31.4.02 (1995), Chapter 31, p. 10), where the sample was treated with 8N hydrochloric acid (2 parts concentrated HC1 AR + 1 part distilled water), filtered, washed with distilled water and the residual fat was extracted using a Soxhlet apparatus.

Unfinished paste with a total fat content of 29.1% was crushed using 3 Buhler SDY 200 roller refiners with parameters 12:45 back left and right (1st input roller), 12:30 forward left and right (3rd output roller) . The resulting “refined milled flakes” were analyzed using a Malvern Mastersizer 2000 to determine a particle size distribution corresponding to a d84 particle size distribution of about 30 microns.

Unfinished paste with a total fat content of 31.1 was crushed using 3 Buhler SDY 200 roller refiners with parameters 12:55 back left and right (1st input roller), 12:40 forward left and right (3rd output roller). The resulting “refined flakes” were analyzed using a Malvern Mastersizer 2000 to determine a particle size distribution corresponding to a particle size distribution of about 50 microns.

Manually made tablets from individual ones that have been crushed on a refiner using the top punch, bottom punch and the corresponding die from the rotary tablet machine Manesty (see Fig. 3).

In the method used for the “upper” punch, it was placed vertically, as shown in FIG. 3, with the punch open, face up and a cylindrical matrix placed around the narrow part to form a cavity. 2 grams of crushed flakes on the refiner were placed in the cavity, and the “bottom” punch was placed vertically over the cavity with a long narrow part, directing vertically downward, tamping the powder between the punches in the matrix.

A light pressure was applied manually vertically to the face of the end “bottom” punch with a small powder seal, while holding the upper punch and die with one hand to maintain the combination.

The combined system was lifted about 150 mm above the solid metal surface of the table and pressed downward due to pressure exerted by hand on the vertically facing face up end of the bottom punch in one motion so that the downward force compresses the powder located in the sealed cavity when the “upper "The punch meets a solid metal surface, and the movement is stopped. This process was repeated 4 times with the application of approximately equivalent effort (not quantitatively, qualitatively controlled by the operator).

Then the system was turned upside down, the “upper punch” was slowly removed, and the bottom punch was pushed vertically up through the die until the pressed powder was released, and the tablet was manually removed.

Tablets obtained manually using the method described above with a total fat content of 29.1% and 31.1% of the flakes refined by grinding on the refiner were subjected to texture analysis to determine their relative hardness (as described above, 3 hours conditioning at 40 ° C before texture analysis when using the Stable Micro Systems TA.XT Plus texture analyzer).

It was found that tablets from refiner crushed cereals obtained with a fat content of 31.1% showed a lower resistance to penetration, as opposed to samples from refined crushed cereals with a fat content of 29.1%, based on a lower average 1 peak force determined using a texture analyzer.

Table 6
Penetration results of manually obtained tablets (2 g, diameter 25 mm) 1st peak Force g Product height mm Product weight, g 31.1% Refined Shredded Flakes Average
(10 samples) 457.4 6.7 2.01 Standard deviation 130,4 0.3 0.02 Coefficient of variation 28.5 4.4 29.1% Refined Cereals Medium (10 samples) 887.0 6.6 2.00 Standard deviation 199.5 0.2 0.04 Coefficient of variation 22.5 3,1

Automatically obtained tablets - the effect of the method on intermediate thermal stability

The tablets were automatically obtained from crushed refiner flakes with a total fat content of 29.1% using a table-top automatic mini-press to produce RTVA Mini Press MII tablets with 11 mm diameter cylindrical matrix at a speed of 30 impressions / minute for 20 seconds. Automatic preparation of tablets can be continuous for a long period of time from flakes refined with a total fat content of 29.1% without grinding compared to those obtained from flakes refined with a total fat content of 31.1%.

Samples of crushed refiner flakes with a total fat content of 29.1% were mixed with a mixture of conched chocolate in the ratios (crushed refiner flakes: chocolate) 95: 5, 90:10 and 80:20 using the same mixing method as above for mixing refined cereal and cocoa butter. From mixtures of refiner-crushed cereals with a total fat content of 29.1% and conched chocolate, tablets were automatically obtained without regrind by refiner using the RIVA Mini Press MII under the same process conditions for 20 seconds.

Automatically obtained samples were subjected to texture analysis, as described above, to determine the relative hardness.

In FIG. Figure 1 shows the penetration force in grams of tablets obtained only from flakes refined with a total fat content of 29.1% fat, crushed with refiner flakes with a total fat content of 29.1% fat + conched chocolate mixed in 95 proportions: 5, 90:10 and 80:20.

As can be clearly seen, the penetration force decreases with increasing levels of conched chocolate added to the mixes of the mixtures.

31.1% refiner-crushed cereal was mixed with conched chocolate (ratio 83:17) using the same mixing method as described above to mix refiner-crushed cereal and cocoa butter and refiner-refinished using the same method, as described above, but with parameters 12:40 back left and right (1st input roller), 12:20 forward left and right (3rd output roller); 12:50 back left and right (1st input drum), 12:30 forward left and right (3rd output drum) and 13:00 back left and right (1st input drum), 12:40 forward left and to the right (3rd output roller) to obtain three different particle size distributions.

In contrast, from refiner-crushed cereals with a total fat content of 31.1% that were not mixed with conch chocolate, tablets could not be obtained from each of these samples.

In FIG. 2 shows the penetration force in grams of tablets (as described above, 3 hours conditioning at 40 ° C) obtained from refined cereals with a total fat content of 31.1% fat mixed with conched chocolate (ratio 83:17) and by refiner grinding to a low, medium and high particle size distribution.

As is clearly seen from the comparison of FIG. 1 and 2, the total penetration force for samples obtained from crushed refiner flakes with a total fat content of 31.1%, mixed with conched chocolate and recycled on refiner was higher compared with the corresponding samples obtained from crushed on cereal refiner with a total fat content of 29.1% and mixed with conched chocolate in a similar ratio. This indicates that only regrinding on a refiner maintains suitability for processing the intermediate in a suitable form for the tablet preparation process; this also confirms a higher thermal stability in comparison with the same composition or composition, which is known to have lower thermal stability in comparison with a product that has not undergone repeated grinding on a refiner.

Claims (32)

1. A method of obtaining a heat-resistant chocolate product, including:
(a) obtaining unconfined chocolate ingredients that contain fat, one or more sweeteners, and one or more components selected from milk and grated cocoa, and
(b) mixing said unconfined chocolate ingredients with conched chocolate to form a chocolate product, wherein conched chocolate is added in an amount of 10 to 40% by weight of the mixture of unconfused chocolate ingredients and conched chocolate. 2. The method according to p. 1, including:
(a) obtaining unconfined chocolate ingredients that contain fat, one or more sweeteners, and one or more components selected from milk and grated cocoa,
(b) refining said unconfined chocolate ingredients; and
(c) mixing said unconfined chocolate ingredients with conched chocolate to form a chocolate product, wherein conched chocolate is added in an amount of 10 to 40% by weight of the mixture of unconfused chocolate ingredients and conched chocolate. 3. The method according to p. 1, including:
(a) obtaining unconsolidated paste using a method comprising the steps of:
(i) obtaining starting ingredients that contain fat, one or more sweeteners and one or more components selected from milk and grated cocoa, and
(ii) coating the specified starting ingredients with fat to form a paste,
(iii) grinding on a refiner of said paste,
(b) mixing said unconfused paste with conched chocolate to form a chocolate product, wherein conhed chocolate is added in an amount of 10 to 40% by weight of the mixture of unconfused paste and conched chocolate ingredients. 4. The method according to any one of paragraphs. 1-3, further comprising molding said chocolate product. 5. The method according to any one of paragraphs. 1-3, further comprising grinding a chocolate product on a refiner. 6. The method according to p. 4, in which the starting ingredients contain chocolate chips. 7. The method according to p. 1, in which the chocolate product contains sugar, while less than 50 wt.% Sugar is in amorphous form. 8. The method of claim 7, wherein the sugar comprises predominantly crystalline sucrose. 9. The method of claim 7, wherein the sugar comprises a mixture of sucrose and lactose, wherein sucrose is predominantly in crystalline form and lactose is predominantly in amorphous form. 10. The method according to any one of paragraphs. 1-4, 6-9, in which the conched chocolate is added in an amount of from about 20 to about 30 wt.% From a mixture of unconfined chocolate ingredients and conched chocolate. 11. The method according to any one of paragraphs. 1-4, 6-9, in which chocolate contains fat that is selected from cocoa butter, milk fat, cocoa butter equivalent, cocoa butter substitute, vegetable fat, not fully metabolized fat, or any combination thereof. 12. The method according to any one of paragraphs. 1-4, 6-9, in which the fat content in the chocolate product is at least about 22%. 13. The method according to p. 12, in which the fat content in the chocolate product is from about 25% to about 35%. 14. A method of obtaining a heat-resistant chocolate product, including:
(a) obtaining unconsolidated paste using a method comprising the steps of:
(i) obtaining starting ingredients that contain one or more sweeteners and one or more components selected from milk and grated cocoa, and
(ii) coating the specified starting ingredients with fat to form a paste,
(iii) grinding on a refiner of said paste,
(b) mixing said unconfused paste with conched chocolate to form a chocolate product, wherein conhed chocolate is added in an amount of 10 to 40% by weight of the mixture of unconfused paste and conched chocolate, and
(c) refining said chocolate product. 15. The method of claim 14, further comprising molding said chocolate product. 16. The method of claim 14, wherein step iii) comprises grinding said paste on a refiner to a particle size of less than about 80 microns. 17. The method according to any one of paragraphs. 14-16, in which the starting ingredients contain chocolate chips. 18. The method according to any one of paragraphs. 14-16, in which the chocolate product contains sugar, while less than 50 wt.% Sugar is in amorphous form. 19. The method according to p. 18, in which the sugar contains predominantly crystalline sucrose. 20. The method according to p. 18, in which the sugar contains a mixture of sucrose and lactose, wherein sucrose is predominantly in crystalline form, and lactose is predominantly in amorphous form. 21. The method according to any one of paragraphs. 14-16, 19-20, in which conched chocolate is added from about 20 to about 30 wt.% From a mixture of unconfined chocolate ingredients and conched chocolate. 22. The method according to any one of paragraphs. 14-16, 19-20, wherein the chocolate product contains fat that is selected from cocoa butter, milk fat, cocoa butter equivalent, cocoa butter substitute, vegetable fat, not fully metabolized fat, or any combination thereof. 23. The method according to any one of paragraphs. 14-16, 19-20, wherein the fat content of the chocolate product is at least about 22%. 24. The method of claim 23, wherein the fat content of the chocolate product is from about 25% to about 35%. 25. Heat-resistant chocolate product obtained by the method according to any preceding paragraph. 26. A heat-resistant chocolate product containing a mixture of ingredients of conched chocolate and unconsolidated chocolate, wherein conched chocolate is present in an amount of 10 to 40% by weight of the chocolate product, and the ingredients of the unconfined chocolate contain fat, one or more sweeteners, and one or more components selected from milk and grated cocoa. 27. The chocolate product of claim 26, wherein the conched chocolate comprises from about 20 to about 30% by weight of the chocolate product. 28. The chocolate product of claim 26, wherein the fat content is at least 22% by weight. 29. A chocolate product according to claim 28, in which the fat content is from about 25 to 35 wt.%. 30. Chocolate product according to any one of paragraphs. 26-29, in which the average particle size is less than 80 microns. 31. Chocolate product according to any one of paragraphs. 26-29, having a hardness at a temperature of 40 ° C of more than 200 g, as measured using the texture stability method. 32. A chocolate product according to claim 31, having a hardness at a temperature of 40 ° C of more than 1000 g when measured by the texture stability method.

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