RU2643721C2 - Chocolate with raspberry (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed the energy bar versions. The energy bar includes, in one embodiment, the milk chocolate mass and raspberry fruits, and in another embodiment the white chocolate mass and raspberry fruits. And the milk or white chocolate mass content is 75-96% of mass, and the raspberry fruits is 4-25% of mass. At the same time, in the process of obtaining the energy bar, the producing of chocolate mass, melting of chocolate mass and introducing of the sublimed dried raspberries fruits into it are carried out at the temperature of not more than 45°C.

EFFECT: invention makes it possible to obtain the product, enriched with macro- and microelements, protein, with the original taste and aroma in comparison with the existing species.

2 cl, 1 tbl

Description

The invention relates to the food industry, to the confectionery industry and can be used to produce chocolate.

Known patent for the invention of the Russian Federation No. 2524059, which describes a method and composition for the production of chocolate containing a chocolate component, obtained on the basis of cocoa products containing plant ingredients. The method is characterized in that raw cocoa beans with cocoa shell are cleaned of impurities, grind in a mill to obtain cocoa mass. Separately, they prepare a sweet base for future chocolate. And also to prepare the sweet base, take hazelnuts, ground with honey, stevia, figs, which are placed in the mixing device, pour water with a temperature of no higher than 40 ° C, mix until a homogeneous mass is formed, then the cocoa mass is mixed with the resulting sweet base, with this use the following composition, weight. %: cocoa beans 35, hazelnuts, ground with honey 30, water 10, stevia 20, figs 5. The invention allows to obtain chocolate compositions of low calorie content, while maintaining all the useful properties of the product.

The disadvantages of the known solutions include the lack of sugars, such as fructose, sucrose or glucose, which also play the role of preservatives, which affects the shelf life of the final product.

The problem to which the proposed technical solution is directed is to produce chocolate enriched with macro- and microelements, protein, with an original taste and aroma compared to existing types of chocolate with a long shelf life.

The problem is solved by the composition of the energy bar, including white or milk chocolate mass and raspberries. The content of the chocolate mass is 75-96% of the mass., And raspberry berries 4-25% of the mass. In the process of obtaining an energy bar, obtaining a chocolate mass, melting the chocolate mass and introducing raspberries into it is carried out at a temperature of not more than 45 ° C.

The preparation of the energy bar is carried out in the following way, the white or milk chocolate mass is heated until completely melted in a temperature container at a temperature of 42-45 ° C. Freeze-dried raspberries are introduced into the molten chocolate mass. The resulting mass is subjected to tempering, cooled and molded. Composition,% mass .: chocolate mass 75-96, raspberries 4-25.

Melting chocolate at a temperature not exceeding 45 ° C, exposure to raspberry berries at temperatures strictly below 45 ° C, as well as the use of freeze-dried berries, allows you to keep intact macro- and micronutrients, vitamins and proteins present in the components of the energy bar.

Below, in the table. 1, shows the content of micro and macro elements, proteins and vitamins per 100 g of the final product.

The term white chocolate mass should be understood as the composition of white chocolate according to GOST 52821-2007. The term milk chocolate mass should be understood as the composition of milk chocolate according to GOST 52821-2007. Under the term carbohydrates in the table. 1 should be understood sucrose, glucose, fructose and the like carbohydrates.

Storage of the obtained products was carried out in a dry, ventilated room at a temperature of 22 ° C. The shelf life, without changing the organoleptic characteristics and composition of the product, was 12 months, as with chocolate without filling according to GOST 52821-2007. For comparison, chocolate with filling according to GOST 52821-2007 is stored for no more than three months.

Thus, an energetic chocolate bar with filling was obtained, enriched with macro- and microelements, vitamins, protein, and has a long shelf life. Additionally, it was found that the specified content of the ingredients contributes to better digestibility of the product.

Claims (2)

1. Energy bar, including milk chocolate mass and raspberries, characterized in that the content of milk chocolate mass is 75-96% by weight, and raspberries 4-25% mass., While in the process of obtaining an energy bar obtaining chocolate mass, melting of the chocolate mass and the introduction of freeze-dried raspberries in it is carried out at a temperature of not more than 45 ° C. 2. Energy bar, including white chocolate mass and raspberry, characterized in that the content of white chocolate mass is 75-96% by mass, and raspberry berries 4-25% mass., While in the process of obtaining an energy bar obtaining chocolate mass, melting of the chocolate mass and the introduction of freeze-dried raspberries in it is carried out at a temperature of not more than 45 ° C.