RU2795056C1 - Method for producing diet chocolate - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for the production of chocolate, which involves mixing cocoa liquor, cocoa butter, tagatose, sucralose, stevioside, melanging the resulting chocolate mass, conching and tempering it. Next, the chocolate mass is poured into heated molds, cooled, the resulting chocolate bars are removed from the molds, the ready-made chocolate is wrapped and packaged.

EFFECT: production of chocolate, which is characterized by a taste of dark chocolate close to traditional, and improved organoleptic characteristics with the complete exclusion of sugar in the product.

1 cl, 1 tbl

Description

The invention relates to the food industry, in particular the confectionery industry, and relates to a method for the production of chocolate using natural sweeteners tagatose, sucralose and stevioside sweetener, which has a preventive focus. The resulting product is intended for people on a sugar-free diet and may be recommended for consumers with type 2 diabetes.

There are various ways of making chocolate with the use of sweeteners. So, there is a method of preparing chocolate mass for obtaining chocolate for specialized purposes with the replacement of part of the sucrose with the sweetener stevioside and inulin polysaccharide [RF patent No. 2752921, IPC A23G 1/30, A23G 1/48, publ. 08/11/2021], consisting of a complex including cocoa butter, cocoa mass, cocoa substitute, soy lecithin, flavor, stevioside, granulated sugar and inulin. The disadvantage of this method is the unexpressed taste of dark chocolate due to the presence of cocoa substitutes in the composition.

Also known [RF patent No. 2136169, IPC A23G 1/00 dated 10/17/1994, conv. priority 20.10.1993 GB 9321606.7], which includes a method for the production of low-fat and low-calorie chocolate, consisting of a complex including cocoa solution, whole milk powder, lactitol, cream powder, hazelnut paste, vanillin, cocoa butter , aspartame. Alternatively, instead of aspartame, one or more intensely sweet substances, for example, sucralose, elite, acetosulfame K, saccharin, and cyclamate, may be added in amounts depending on the level of sweetness desired in the finished chocolate. The disadvantage of this method lies in the complex technological process of chocolate production, as well as in the less pronounced taste of chocolate due to the presence of dairy products.

The closest in technical essence and the achieved result is a method for the production of dietary chocolate [RF patent №2652998, IPC A23G 1/00, publ. 05/04/2018], consisting of a complex including grated cocoa, cocoa butter, erythritol and stevioside. This composition provides a high degree of sweetness of the dietary chocolate product, significantly reduced glycemic index and calorie content, and also reproduces the taste, texture and mouthfeel close to traditional chocolate products. The disadvantages of this composition is a noticeable cooling aftertaste imparted by erythritol.

Unlike the known ones, the claimed method provides for the production of chocolate using natural sweeteners tagatose, sucralose and stevioside sweetener, close to the traditional taste of dark chocolate with a slight cooling aftertaste and improved organoleptic characteristics with the complete exclusion of sugar in the product.

The specified technical result is achieved by the fact that the chocolate production method includes mixing cocoa liquor, cocoa butter, tagatose, sucralose, stevioside, then melanging, conching and tempering the chocolate mass, pouring it into heated molds, cooling chocolate, removing chocolate bars from molds, wrapping and chocolate packaging. In this case, the initial components are used in the following ratio, wt. %: cocoa mass - 70-75, cocoa butter - 22-27, tagatose - 1.9-2.2, sucralose - 0.7-0.9, stevioside - 0.1-0.2.

The resulting product is intended for people on a sugar-free diet and may be recommended for consumers with type 2 diabetes.

Tagatose is a white crystalline powder similar to sucrose. Its sweetness is 92% that of sucrose. Tagatose occurs naturally in various fruits, dairy and other products. It is characterized by a lower energy value than sucrose (1.5 kcal / g, that is, about 33% of the calorie content of sucrose). Tagatose promotes the growth of lactic acid bacteria that are part of the human intestinal microflora, that is, it has a prebiotic effect. FAO/WHO has recognized tagatose as a safe dietary supplement and has approved its use due to its very low potential toxicity. Improving the taste characteristics of tagatose, as well as the properties of a low-calorie structurant, provide significant advantages in comparison with other sweeteners in the production of confectionery products.

Stevia is a natural sweetener made from the homonymous medicinal perennial shrub Stevia, which belongs to the Asteraceae family. Its chemical composition contains the stevioside component, due to which the sweetness of the plant is 15 times higher than refined sugar and 18 times higher than raw cane sugar. Thanks to pectin and tannins, natural stevia supports the vital activity of the intestinal microflora, accelerates peristalsis and protects the mucosa lining the intestines from aggressive substances released by the digested food bolus. The use of stevia in diabetes is that it has a hypoglycemic property and does not supply glucose to the body, controls blood pressure, helps lower cholesterol, and prevents blood clots.

Sucralose, a sweetener used in many countries around the world as an alternative to sugar, is made by processing sugar, so they taste very similar. The sucralose molecule interacts more actively with the taste buds of the tongue, so that its sweetness is perceived 600 times more intensely than sugar, at higher dosages it creates a bitterness effect in the mouth. Sucralose is not absorbed by the human body and does not affect carbohydrate metabolism, glucose and insulin levels in the blood. Taste, lack of calories and biological inertness have provided sucralose with wide popularity.

Thus, the developed chocolate is characterized by a combination of the traditional taste of chocolate and the absence of sucrose in the composition.

The invention can be shown by the following example:

Grated cocoa and cocoa butter are melted at a temperature of 35-45°C for 1.5 hours in a heat table. In the melangeur gradually, over 3-5 hours, add cocoa liquor in an amount of 70 kg, part of cocoa butter in an amount of 9 kg, tagatose in an amount of 1.9 kg, sucralose in an amount of 0.9 kg, stevioside in an amount of 0.2 kg , mix, and then gradually over 1-2 hours add the rest of the cocoa butter in the amount of 18 kg. The resulting chocolate mass is subjected to conching for 48 hours at a temperature of 60-70°C.

The tempering of the chocolate mass is carried out at a temperature of 50-55°C to a mass outlet temperature of 31°C. Next, the chocolate mass is poured into heated molds, the chocolate bars are cooled, removed from the molds, wrapped and packaged.

The resulting chocolate is characterized by a smooth and shiny front surface, a firm texture, a homogeneous structure, a taste close to the traditional taste of dark chocolate with a slight cooling aftertaste.

Claims (6)

A method for the production of chocolate using natural sweeteners and a sweetener, which involves mixing cocoa liquor, cocoa butter, tagatose, sucralose, stevioside, melangeing, conching and tempering the chocolate mass, pouring it into heated molds, cooling chocolate, removing chocolate bars from molds, wrapping and packaging chocolate, characterized in that in order to give the product the traditional organoleptic properties of dark chocolate, the initial components are used in the following ratio, wt. %: grated cocoa - 70-75; cocoa butter - 22-27; tagatose - 1.9-2.2; sucralose - 0.7-0.9; stevioside - 0.1-0.2.