http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EA-201890226-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-32 |
| filingDate | 2016-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EA-201890226-A1 |
| titleOfInvention | METHOD OF OBTAINING CHOCOLATE WITH REDUCED ENERGY VALUE |
| abstract | The invention relates to the food industry, in particular to a method for the production of chocolate mass, and can be used to produce dark and milk chocolate with a lower energy value. To obtain a chocolate composition, an aqueous solution of erythritol is prepared, the solution is mixed with grated cocoa, concentrated and the mixture is crystallized to obtain grains containing, in wt.%: Erythritol - 74-84, cocoa mass - 15-25, water - not more than 1.5 , the obtained grains are mixed with dietary fibers, cocoa product in the form of grated cocoa or cocoa butter and, optionally, dry dairy products in the following ratio of components, wt.%: grains - 30-60, dietary fibers - 5-30, grated cocoa 30-40 or cocoa butter - 12-15, dry milk - 0-25. Mixing the melted chocolate composition with the emulsion is carried out in the following ratio of components, wt.%: Chocolate composition - 80-95, emulsion - 5-20. The technical result is to improve the organoleptic characteristics, manifested in the severity of chocolate taste, the absence of extraneous flavors, natural sweetness and texture of chocolate, while reducing its caloric content, as well as improving physical properties such as viscosity, yield strength, shrinkage during crystallization and hardness. |
| priorityDate | 2015-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.