Sweetened aqueous preparation for chocolate factory, comprises pasteurizing the chocolate, injecting the chocolate into stream, solidifying, cutting and mixing the chocolate, and recuperating the product

摘要

The sweetened aqueous chocolate is dispersed at 10-20 wt.% and has an Aw measured at 25[deg]C lower than 0.93. The chocolate: having a fat (68-78 wt.%) with a pasteurization force (15000-100000); cooled at 24-30[deg]C; and injected at 10[deg]C. The solidification is at 30-600 seconds. Mixing in the acid dairy base by a dynamic crusher of the solidified chocolate and the product is preserved at 1-10[deg]C for 12 days and 6 weeks. The base is a fermented yogurt product containing living organisms. The chocolate: has a ratio CSD/(S+PLE) is lower than 1. The CSD is the degreased dry cocoa content of the chocolates (g/g) and S+PLE is the sugar content + powder of the skimmed milk of the chocolate (g/g); has a size (tau ) is lower than 1 and tau = ((- [water] + 0.37) x MG + (5.25 x [water] - 1.67) x (S + PLE) + (26.2 x [water] - 9.6) x C + (61 x [water] -14.5) x (S + PLE) x C, where [water] is the content of free local water of the base (g/g), MG is the fat content of the chocolate /g), S + PLE is the sugar content + powder of the skimmed milk of the chocolate (g/g) and C is the content of dry and degreased cocoa of the chocolate (g/g); and is cutted by the addition and mixture of sweetened syrups, cream, fruit preparations or cocoa ingredients with the base. Injecting the chocolate into the stream is parallel to the linear velocity of the chocolate stream at the outlet of the injector is +- 40 % of the stream. The product obtained after cutting have the longest dimension 4-6 mm. Recuperating the dairy product, which contains 4.5-10 wt.%. Before pasteurizing, mixing the chocolate with the fat, black chocolate, and optionally cocoa mass and/or cocoa powder.