RU2720770C1 - Chocolate with buckwheat tea (embodiments) - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to confectionary industry. Disclosed are embodiments of bitter, milk and white chocolate containing treated buckwheat seeds in the recipe. Said treated buckwheat tea seeds are obtained from granulated buckwheat kernels fried at temperature of 60 degrees until dark brown colour is obtained during frying.EFFECT: invention allows to produce chocolate of stable quality with unique taste and aroma.12 cl

Description

FIELD OF TECHNOLOGY

The invention relates to the food and confectionery industry, and in particular to a method for the production of chocolate with buckwheat tea using original recipes and craft manufacturing techniques.

BACKGROUND

It is known from the prior art that buckwheat seeds can be used as one of the possible ingredients in the chocolate production process.

For example, in the RF Patent No. 2462040 (“Chocolate composition with reduced calorie content and method for its preparation”), a chocolate composition is provided containing bran of wheat, rye, barley, buckwheat. Buckwheat in this case is not used as a key component of the chocolate composition, nor are its properties useful to the human body mentioned.

The prior art methods for the formation of chocolate compositions using various plant elements in order to improve the physical, biological, therapeutic, organoleptic properties of the product.

For example, in RF Patent No. 2548387 (“Composition for making chocolate”) dry rosehip meal is used to increase the healing properties of chocolate.

RF patent No. 2622697 ("Composition for making chocolate") provides for the inclusion of male fern extract and licorice root extract in the chocolate composition to create new taste sensations, improve the general strengthening and functional properties of the product.

In RF Patent No. 2524097 (“Chocolate compositions containing ethyl cellulose”), chocolate uses ethyl cellulose to increase heat-resistant properties.

The disadvantages of the above methods of creating chocolate compositions is that industrial methods of production are used to obtain the finished product, which have a negative impact on the quality characteristics of chocolate compositions. The elevated temperature in industrial boilers eliminates the taste and aromatic properties of chocolate and its constituent components (rose hips, wheat bran, buckwheat). When heated, metal surfaces and millstones leave microparticles of metal in chocolate, which have a negative effect on the human body and eliminate the organoleptic and beneficial properties of the components that make up the chocolate compositions.

The inventive method for the production of chocolate with buckwheat tea is free from these disadvantages. The task to which the proposed technical solution is directed is to produce chocolate, with an original taste and benefit, enriched with vitamins, macro- and microelements, stored thanks to properly selected temperature conditions, special roasting of cocoa beans and the use of craft technology using melanger.

SUMMARY OF THE INVENTION

The technical task of this invention is the creation of a chocolate product of stable quality, containing exclusively natural ingredients, enriched with macro- and microelements, having beneficial properties for consumers, original taste and aroma and high gastronomic attractiveness compared to existing types of chocolate.

Dark chocolate with the addition of processed buckwheat tea seeds is proposed, characterized in that it contains the components of the chocolate composition in the following ratio:

Name of ingredient The percentage of the composition of the chocolate product (wt.%) Cocoa Nibs 44 Unrefined Cane Sugar 29th Unrefined Cocoa Butter 17 Processed Buckwheat Tea Seeds 9.9 Sunflower lecithin 0.1

the processed buckwheat tea seeds are obtained from granulated buckwheat tea seeds, fried at a temperature of 60 degrees until a dark brown color is obtained during the roasting process.

In addition, milk chocolate with the addition of processed buckwheat tea seeds is proposed, characterized in that it contains the components of the chocolate composition in the following ratio:

Name of ingredient The percentage of the composition of the chocolate product (wt.%) Unrefined Cocoa Butter 25.7 Unrefined Cane Sugar 27 Whole milk powder 24.55 Cocoa Nibs 14 Processed Buckwheat Tea Seeds 8.5 Sunflower lecithin 0.15 Natural Vanilla Paste 0.1

the processed buckwheat tea seeds are obtained from granulated buckwheat tea seeds, fried at a temperature of 60 degrees until a dark brown color is obtained during the roasting process.

In addition, white chocolate with the addition of processed buckwheat tea seeds is proposed, characterized in that it contains the components of the chocolate composition in the following ratio:

Name of ingredient The percentage of the composition of the chocolate product (wt.%) Unrefined Cocoa Butter 33.5 Whole milk powder 33 Cane sugar 25.7 Processed Buckwheat Tea Seeds 7.6 Sunflower lecithin 0.2

the processed buckwheat tea seeds are obtained from granulated buckwheat tea seeds, fried at a temperature of 60 degrees until a dark brown color is obtained during the roasting process.

In addition, white chocolate with the addition of processed seeds of buckwheat tea, ginger and lemon is proposed, characterized in that it contains the components of the chocolate composition in the following ratio:

Name of ingredient The percentage of the composition of the chocolate product (wt.%) Unrefined Cocoa Butter 32 Whole milk powder 31.3 Coconut Sugar 27.33 Processed Buckwheat Tea Seeds 8 Dried Ginger Powder 0.8 Powdered sublimated lemon 0.35 Sunflower lecithin 0.22

the processed buckwheat tea seeds are obtained from granulated buckwheat tea seeds, fried at a temperature of 60 degrees until a dark brown color is obtained during the roasting process.

The implementation of the invention

The composition of the chocolate composition

        The original chocolate composition consists of a worked out structure of components in (4) four versions, each of which includes specially processed buckwheat tea seeds. In addition to buckwheat tea seeds, the following ingredients are included in the composition: cocoa butter (refined or unrefined), cocoa nibs, dried whole milk, coconut sugar (refined or unrefined), cane sugar (refined or unrefined), sunflower lecithin, natural vanilla paste , dried ginger in powder, lemon, sublimated in powder.

The specified technical result of the invention according to the claimed composition of natural components is achieved in that the ingredients of the feedstock are taken in the following percentage ratio:

Option 1. “Dark chocolate with buckwheat tea”

Name of ingredient The percentage of the composition of the chocolate product (wt.%) Cocoa Nibs 40 - 44 Cane sugar 29 - 31 Cocoa oil 17 - 18 Processed Buckwheat Tea Seeds 9.9 - 10.8 Sunflower lecithin 0.1 - 0.2

Option 2. “Milk chocolate with buckwheat tea”

Name of ingredient The percentage of the composition of the chocolate product (wt.%) Cocoa oil 24 - 25.7 Cane sugar 25 - 27 Whole milk powder 23 - 24.55 Cocoa Nibs 14 - 18 Processed Buckwheat Tea Seeds 8.5 - 9 Sunflower lecithin 0.15 - 0.25 Natural Vanilla Paste 0.1 - 0.2

Option 3. “White chocolate with buckwheat tea”

Name of ingredient The percentage of the composition of the chocolate product (wt.%) Cocoa oil 33.5 - 36.4 Whole milk powder 30 - 33 Cane sugar 25.7 - 27 Processed Buckwheat Tea Seeds 6.5 - 7.6 Sunflower lecithin 0.1 - 0.2

Option 4. “White chocolate with buckwheat tea, ginger and lemon”

Name of ingredient The percentage of the composition of the chocolate product (wt.%) Cocoa oil 30 - 32 Whole milk powder 31.3 - 33.3 Coconut Sugar 26 - 27.33 Processed Buckwheat Tea Seeds 7.2 - 10 Dried Ginger Powder 0.8 - 1 Powdered sublimated lemon 0.15 - 0.35 Sunflower lecithin 0.22 - 0.35

In some embodiments of the chocolate compositions, unrefined cocoa butter, refined cocoa butter, or a mixture of refined and unrefined cocoa butter may be used.

In some embodiments of the chocolate compositions, unrefined cane sugar, refined cane sugar, or a mixture of refined and unrefined cane sugar can be used.

In some embodiments of the chocolate compositions, unrefined coconut sugar, refined coconut sugar, or a mixture of refined and unrefined coconut sugar can be used.

In some embodiments of the chocolate compositions, whole milk powder may be absent.

In some embodiments of the chocolate compositions, vegetable milk (or a mixture of these types of milk) can be used instead of dried whole milk, namely:

• from nuts: almond, cedar, coconut, from cashew, from pistachios, macadamia, Brazil, walnuts, pecans, chestnuts and hazelnuts;

• from cereals and legumes: rice (from white, brown and wild), soy, oat, buckwheat, pea, spelled, barley, millet, quinoa, peanuts, teff, amaranth, etc.

• from seeds: poppy, sesame, hemp, from chia seeds, sunflower and pumpkin seeds.

Description of the main components of the chocolate composition

The use of buckwheat tea in the composition of the chocolate composition gives the product unique organoleptic and consumer properties:

Seeds of buckwheat tea have a pleasant aftertaste of roasted nuts, which gives the chocolate a unique taste characteristic that is pleasant to the consumer and different from ordinary chocolate.

Buckwheat tea seeds do not contain caffeine, which negatively affects the cardiovascular system of the human body. Buckwheat tea seeds contain iron, which is necessary for the formation of hemoglobin (red blood cells) and muscle function, magnesium, which stimulates muscles, including the heart, and is a necessary trace element for the normal functioning of blood vessels, vitamins B1 and B2, which also normalize the work of the cardiovascular and nervous system, participating in energy metabolism and strengthening immunity, as well as improving bowel function and skin condition, which is important for people who maintain a healthy lifestyle. Buckwheat tea seeds fill the human body with fiber in the amount of 20% of the prescribed norm per day, reduce blood sugar, so it can be recommended for those trying to lose weight or monitor weight, including due to the low glycemic index. According to studies, buckwheat tea and its seeds reduce blood glucose by 12-19% within one and a half to two hours after ingestion. Vitamins A, E, and P included in buckwheat tea seeds improve the condition of the skin, hair, and nails.

It will not be amiss to say that the use of buckwheat tea seeds, as one of the main components in chocolate, brings into the product almost the entire vitamin-mineral complex necessary for the human body, which also contains rutin, and the amino acids arginine and lysine, which stimulate the immune defense and also improving the work of the heart and blood vessels.

Buckwheat tea makes a variety of chocolate compositions, creates an attractive and unusual appearance of chocolate. The use of processed buckwheat seeds allows the chocolate product to get a darker color without the use of chemical components. To a large extent, buckwheat tea affects the color of the finished product according to Option 3 (“White chocolate with buckwheat tea”) and Option 4 (“White chocolate with buckwheat tea, ginger and lemon”).

To achieve the claimed technical result, it is necessary to process the seeds of buckwheat tea as described below:

The seeds of Tatar buckwheat are collected, peeled, grinded, pressed, granulated and fried at a temperature of 60 degrees until they are dark brown in the process of roasting.

Using unrefined cocoa butter allows you to save the maximum amount of useful qualities in the finished product, since the oil does not undergo additional processing;

The inclusion of unrefined cane sugar in the composition is justified by its beneficial glucose effect for the claimed chocolate compositions. A special technological processing of these raw materials allows you to save a maximum of vitamins and minerals: B vitamins, phosphorus, calcium, magnesium, iron. The presence of fiber in the raw cane fibers, along with vitamins B1, B2, which are part of buckwheat tea, helps to normalize digestion, improve the functioning of the gastrointestinal tract of the human body and improve metabolism, which is also important because recently in the world the tendency of many people to switch to a healthy lifestyle and useful chemically and biologically pure products.

Unrefined coconut sugar in the chocolate composition contains: vitamins B3, B6, potassium, manganese, zinc, iron. Compared to paragraph 2.2. the glycemic index of coconut sugar is 35 (thirty five). Coconut sugar contains various amino acids, including glutamine, which contributes to the speedy healing of wounds, burns, as it helps scar tissue.

Sunflower lecithin does not cause allergic reactions in the process of consuming a chocolate product.

The method of preparation of dark chocolate with the addition of buckwheat tea seeds (seeds of Tatar buckwheat) includes the following steps, described below.

At the initial stage of manufacturing, cocoa beans are manually sorted in order to filter out unsuitable (rotten and raw) fruits so that they do not affect the quality of the product.

The selected cocoa beans are fried for 10 to 30 minutes (depending on the degree of moisture of the cocoa beans) on a roasting machine at a temperature not exceeding 143 (one hundred forty-three) degrees Celsius. The temperature is chosen to prevent excessive drying (or humidity) of the cocoa beans, which can make the taste of chocolate sour (or bitter).

After roasting the cocoa beans, they are separated. The grinding of cocoa beans is carried out on a grinding machine. Roasted cocoa beans are poured into the separator and passed through the crusher several times until they are peeled. Thanks to the separation, the shell is sorted from the fruit, leaving only clean, crushed cocoa nibs.

After the separation of the cocoa beans, the conching step begins. Pre-melted unrefined cocoa butter in an amount of 5000 g is poured into the melanger and turn on. The pressure on the millstone should not exceed 1 (one) atmosphere.

5100 g of processed buckwheat tea seeds (Tatar buckwheat seeds) are gradually added to cocoa butter. Simultaneously with the addition of buckwheat tea seeds, the pressure on the millstones in the melanger (stones) is increased to 2 (two) atmospheres.

After two hours, all the cocoa nibs are gradually covered in the amount of 8400 g.

After two hours, pour the remaining unrefined cocoa butter in an amount of 10,420 g and pour unrefined cane sugar in an amount of 16,200 g.

They maintain a pressure equal to 2 atmospheres and monitor the temperature, the temperature should not be higher than 65 degrees.

After reaching a particle size of chocolate of 30 microns 48 hours after loading, millstone is raised in the melanger and sunflower lecithin is added in an amount of 90 g.

Then, after an hour, the chocolate is drained through a fine sieve.

Then, after conching, the process of tempering the chocolate mass begins. Tempering is a procedure of heating the resulting chocolate mass to a temperature of 40 (forty) - 45 (forty-five) degrees Celsius and cooling to a temperature of 27 (twenty seven) - 28 (twenty eight) degrees Celsius. The tempering process is accompanied by constant mixing of the chocolate mass. Tempering is carried out until the chocolate mass acquires a stable and uniform shape.

After tempering, the chocolate mass is poured into molds that are placed on a vibrating table, where during shaking, excess air is removed from the chocolate, the excess of which forms bubbles in the frozen chocolate.

Next, the chocolate molds are placed in the refrigerator for complete solidification.

After complete solidification, the chocolate bars are packaged in branded packaging, sealed and transferred for sale.

A method of preparing milk chocolate with the addition of buckwheat tea seeds (Tatar buckwheat seeds) includes the following steps, described below.

At the initial stage of manufacturing, cocoa beans are manually sorted in order to filter out unsuitable (rotten and raw) fruits so that they do not affect the quality of the product.

The selected cocoa beans are fried for 10 to 30 minutes (depending on the degree of moisture of the cocoa beans) on a roasting machine at a temperature not exceeding 143 (one hundred forty-three) degrees Celsius. The temperature is chosen to prevent excessive drying (or humidity) of the cocoa beans, which can make the taste of chocolate sour (or bitter).

After roasting the cocoa beans, they are separated. The grinding of cocoa beans is carried out on a grinding machine. Roasted cocoa beans are poured into the separator and passed through the crusher several times until they are peeled. Thanks to the separation, the shell is sorted from the fruit, leaving only clean, crushed cocoa nibs.

After the separation of the cocoa beans, the conching step begins. Pre-melted unrefined cocoa butter in an amount of 5000 g is poured into the melanger and turn on.

5100 g of processed buckwheat tea seeds (Tatar buckwheat seeds) are gradually added to cocoa butter. Simultaneously with the addition of buckwheat tea seeds, the pressure on the millstones in the melanger (stones) is increased to 2 (two) atmospheres.

After two hours, the remaining cocoa butter in the amount of 10420 g is poured into the melanger and gradually all the dried whole milk in the amount of 14700 g and the cocoa nibs in the amount of 8400 g are poured.

After 3 hours, pour all the unrefined cane sugar in an amount of 16,200 grams and add vanilla paste in an amount of 60 grams.

They maintain a pressure equal to 2 atmospheres (the error is not more than 0.2 atmosphere in both directions) and monitor the temperature, the temperature should not be higher than 55 degrees.

After reaching a particle size of chocolate of 30 microns 48 hours after loading, millstone is raised in the melanger and sunflower lecithin is added in an amount of 90 g.

Then, after an hour, the chocolate is drained through a fine sieve.

Then, after conching, the process of tempering the chocolate mass begins. Tempering is a procedure of heating the resulting chocolate mass to a temperature of 40 (forty) - 45 (forty-five) degrees Celsius and cooling to a temperature of 27 (twenty seven) - 28 (twenty eight) degrees Celsius. The tempering process is accompanied by constant mixing of the chocolate mass. Tempering is carried out until the chocolate mass acquires a stable and uniform shape.

After tempering, the chocolate mass is poured into molds that are placed on a vibrating table, where during shaking, excess air is removed from the chocolate, the excess of which forms bubbles in the frozen chocolate.

Next, the chocolate molds are placed in the refrigerator for complete solidification.

After complete solidification, the chocolate bars are packaged in branded packaging, sealed and transferred for sale.

A method of preparing white chocolate with the addition of buckwheat tea seeds (Tatar buckwheat seeds) includes the following steps, described below.

At the initial stage of manufacture, conching is carried out. To do this, pre-melted cocoa butter in an amount of 5000 g is poured into the melanger and the rotation is turned on.

The processed seeds of buckwheat tea (Tatar buckwheat seeds) are gradually added to cocoa butter. Simultaneously with the addition of buckwheat tea, the pressure on the millstones (stones) increases to 2 (two) atmospheres.

After two hours, pour the remaining cocoa butter in the amount of 10420 g into the melanger and gradually pour all the dried whole milk in the amount of 14,700 g.

After 3 hours, add all unrefined cane sugar in an amount of 16,200 g.

Leave the pressure and look at the temperature, the temperature should not be higher than 65 degrees.

After reaching a particle size of chocolate of 30 microns 48 hours after loading, millstone is raised in the melanger and sunflower lecithin is added in an amount of 90 g.

Then, after an hour, the chocolate is drained through a fine sieve.

Then, after conching, the process of tempering the chocolate mass begins. Tempering is a procedure of heating the resulting chocolate mass to a temperature of 40 (forty) - 45 (forty-five) degrees Celsius and cooling to a temperature of 27 (twenty seven) - 28 (twenty eight) degrees Celsius. The tempering process is accompanied by constant mixing of the chocolate mass. Tempering is carried out until the chocolate mass acquires a stable and uniform shape.

After tempering, the chocolate mass is poured into molds that are placed on a vibrating table, where during shaking, excess air is removed from the chocolate, the excess of which forms bubbles in the frozen chocolate. Next, the chocolate molds are placed in the refrigerator for complete solidification.

After complete solidification, the chocolate bars are packed in branded packaging, sealed and can be transferred for sale.

A method for preparing white chocolate by adding buckwheat tea seeds (Tatar buckwheat seeds), ginger and lemon includes the following steps, which are described below.

At the initial stage of manufacture, the conching step is carried out. Pre-melted cocoa butter in an amount of 5000 g is poured into the melanger and the rotation is turned on.

The processed seeds of buckwheat tea (Tatar buckwheat seeds) are gradually added to cocoa butter. Simultaneously with the addition of buckwheat tea, the pressure on the millstones (stones) increases to 2 (two) atmospheres.

After two hours, pour the remaining cocoa butter in the amount of 10420 g into the melanger and gradually pour all the dried whole milk in the amount of 14 700 g, dried ginger in powder in an amount sufficient to obtain from 0.8 wt.% To 1 wt.% Dried ginger in a powder in the composition of the prepared chocolate with the addition of buckwheat tea, ginger and lemon, and sublimated lemon in the powder in an amount sufficient to obtain from 0.15 wt.% to 0.35 wt.% freeze-dried lemon in the powder in the composition of the prepared chocolate with buckwheat tea, ginger and lemon

Then after 3 hours, all of coconut sugar is poured in an amount of 16,200 g.

Maintain pressure and temperature, and the temperature should be at least 55 and not higher than 65 degrees.

After reaching a particle size of chocolate of 30 microns 48 hours after loading, millstones are raised in a melange and sunflower lecithin is added in an amount of 90 g. The particle size of the chocolate is determined visually: the dust is sawdust or atmospheric (ordinary dust).

Then, after an hour, the chocolate is poured into a separate container through a fine sieve.

Then, after conching, the process of tempering the chocolate mass begins. Tempering is a procedure of heating the resulting chocolate mass to a temperature of 40 (forty) - 45 (forty-five) degrees Celsius and cooling to a temperature of 27 (twenty seven) - 28 (twenty eight) degrees Celsius. The tempering process is accompanied by constant mixing of the chocolate mass. Tempering is carried out until the chocolate mass acquires a stable and uniform shape. The stability of tempered chocolate is checked by removing the test portion from the tempering mold. Chocolate crystals should easily come out of the mold, because during tempering during crystallization the volume of chocolate mass decreases.

After tempering, the chocolate mass is poured into molds that are placed on a vibrating table, where during shaking, excess air is removed from the chocolate, the excess of which forms bubbles in the frozen chocolate. Next, the chocolate molds are placed in the refrigerator for complete solidification.

After complete solidification, the chocolate bars are packed in branded packaging, sealed and can be transferred for sale.

Claims (20)

1. Dark chocolate with the addition of processed buckwheat tea seeds, characterized in that it contains the components of the chocolate composition in the following ratio in wt.%: Cocoa Nibs 40–44 Cane sugar 29–31 Cocoa oil 17-18 Processed Buckwheat Tea Seeds 9.9-10.8 Sunflower lecithin 0.1–0.2 the processed buckwheat tea seeds are obtained from granulated buckwheat tea seeds, fried at a temperature of 60 degrees until a dark brown color is obtained during the roasting process. 2. Dark chocolate according to claim 1, wherein the cane sugar is unrefined. 3. Dark chocolate according to claim 1, wherein the cocoa butter used is unrefined. 4. Milk chocolate with the addition of processed buckwheat tea seeds, characterized in that it contains the components of the chocolate composition in the following ratio in wt.%: Cocoa oil 24–25.7 Cane sugar 2527 Whole milk powder or vegetable milk 23-24.55 Cocoa Nibs 1–18 Processed Buckwheat Tea Seeds 8.5–9 Sunflower lecithin 0.15–0.25 Natural Vanilla Paste 0.1–0.2 the processed buckwheat tea seeds are obtained from granulated buckwheat tea seeds, fried at a temperature of 60 degrees until a dark brown color is obtained during the roasting process. 5. Milk chocolate according to claim 4, in which cocoa butter is unrefined. 6. Milk chocolate according to claim 4, in which cane sugar is unrefined. 7. White chocolate with the addition of processed buckwheat tea seeds, characterized in that it contains the components of the chocolate composition in the following ratio in wt.%: Unrefined Cocoa Butter 33.5–36.4 Whole milk powder or vegetable milk 30–33 Cane sugar 25.7–27 Processed Buckwheat Tea Seeds 6.5-7.6 Sunflower lecithin 0.1–0.2 the processed buckwheat tea seeds are obtained from granulated buckwheat tea seeds, fried at a temperature of 60 degrees until a dark brown color is obtained during the roasting process. 8. White chocolate according to claim 7, in which cocoa butter is unrefined. 9. White chocolate according to claim 7, in which cane sugar is unrefined. 10. White chocolate with the addition of processed seeds of buckwheat tea, ginger and lemon, characterized in that it contains the components of the chocolate composition in the following ratio in wt.%: Unrefined Cocoa Butter 30–32 Whole milk powder or vegetable milk 31.3–33.3 Coconut Sugar 26–27.33 Processed Buckwheat Tea Seeds 7.2-10 Dried Ginger Powder 0.8–1 Powdered sublimated lemon 0.15–0.35 Sunflower lecithin 0.22–0.35 the processed buckwheat tea seeds are obtained from granulated buckwheat tea seeds, fried at a temperature of 60 degrees until a dark brown color is obtained during the roasting process. 11. White chocolate of claim 10, in which cocoa butter is unrefined. 12. White chocolate of claim 10, in which coconut sugar is unrefined.