Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A natto chocolate

A chocolate and natto technology, applied in the field of chocolate, can solve the problem of less chocolate, and achieve the effects of enhancing body function, enriching taste, and being easy to absorb and utilize.

Inactive Publication Date: 2015-10-14
JIESHOU ZHAOLONG FOOD
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Among the chocolates currently on the market, there are very few chocolates combined with fermented products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of natto chocolate, which is composed of the following raw materials: 37% cocoa butter, 16% isomalt, 30% soybean, 0.02% Bacillus natto, 10% skimmed milk powder, 0.02% sucralose, 0.16% phospholipid, 6.8% salt and pepper .

[0023] A kind of natto chocolate, comprising the following steps:

[0024] (1) Melt the cocoa butter to obtain a cocoa butter liquid, then add isomalt, skimmed milk powder, isomalt, pepper salt and phospholipids, fully stir and mix evenly under the condition of 36°C~38°C;

[0025] (2) Grinding and refining the raw materials obtained in step 1) according to conventional techniques to obtain chocolate pulp;

[0026] (3) Remove the sundries and substandard beans in soybeans, wash them, and soak them overnight with 3 times the amount of water;

[0027] (4) Put the swollen soybeans into the sterilization pot, sterilize at 121°C for 30 minutes, take it out, and cool it to 38°C~42°C;

[0028] (5) Add Bacillus natto at 5% into water sterilized at 38...

Embodiment 2

[0035] A natto chocolate, which is composed of the following raw materials: 35% cocoa butter, 16% isomalt, 32% soybeans, 0.02% Bacillus natto, 10% skimmed milk powder, 0.02% sucralose, 0.16% phospholipids, 6.8% salt and pepper .

[0036] A kind of natto chocolate, comprising the following steps:

[0037] (1) Melt the cocoa butter to obtain a cocoa butter liquid, then add isomalt, skimmed milk powder, isomalt, pepper salt and phospholipids, fully stir and mix evenly under the condition of 36°C~38°C;

[0038] (2) Grinding and refining the raw materials obtained in step 1) according to conventional techniques to obtain chocolate pulp;

[0039] (3) Remove the sundries and unqualified beans in the soybeans, wash them, and soak them overnight with 3.5 times the amount of water;

[0040] (4) Put the swollen soybeans into the sterilization pot, sterilize at 121°C for 30 minutes, take it out, and cool it to 38°C~42°C;

[0041] (5) Add Bacillus natto at 5% into water sterilized at 38...

Embodiment 3

[0048] A natto chocolate, which is composed of the following raw materials: 35% cocoa butter, 15% isomalt, 32% soybeans, 0.02% Bacillus natto, 11% skimmed milk powder, 0.02% sucralose, 0.16% phospholipids, 6.8% salt and pepper .

[0049] A kind of natto chocolate, comprising the following steps:

[0050] (1) Melt the cocoa butter to obtain a cocoa butter liquid, then add isomalt, skimmed milk powder, isomalt, pepper salt and phospholipids, fully stir and mix evenly under the condition of 36°C~38°C;

[0051] (2) Grinding and refining the raw materials obtained in step 1) according to conventional techniques to obtain chocolate pulp;

[0052] (3) Remove the sundries and unqualified beans in the soybeans, wash them, and soak them overnight with 4 times the amount of water;

[0053] (4) Put the swollen soybeans into the sterilization pot, sterilize at 121°C for 30 minutes, take it out, and cool it to 38°C~42°C;

[0054] (5) Add Bacillus natto at 5% into water sterilized at 38°C...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses a natto chocolate, and the natto chocolate consists of the following raw materials: cocoa butter, isomaltitol, soybeans, bacillus natto, skimmed milk powder, isomaltitol, lecithin and pepper salt. Microwaves are used to dry the natto in preparation processes, which not only retains nutrient substances of the natto, but also shortens drying time, greatly improves the work efficiency and saves the prime cost; the natto chocolate is crisp and tasty and refreshing, and full of pepper fragrance; macromolecular nutrient substances are decomposed into micromolecular nutrient substances after fermenting the soybeans so that the natto chocolate is more comprehensive in nutrition and more prone to absorption and utilization; and long-term consumption of the natto chocolate can enhance body function and prolong life. Sweet taste in the natto chocolate from food sweeteners does not bring side effects to human body; and the addition of pepper salt makes the natto chocolate rich in taste to meet needs of more consumers.

Description

technical field [0001] The invention mainly relates to a kind of chocolate, in particular to a kind of natto chocolate. Background technique [0002] Chocolate (chocolate), also known as chocolate, its main raw material, cocoa beans, is produced in a narrow strip within 18 degrees north and south latitude of the equator. Chocolate has a high energy value because it is rich in magnesium, potassium and vitamin A, as well as theobromine. Chocolate is poisonous to many animals, but for humans, theobromine is a healthy anti-sedative ingredient, so eating chocolate can improve the spirit and enhance excitement. Chocolates on the market can be roughly divided into dark chocolate, milk chocolate and white chocolate according to their ingredients. There are many types of chocolates, but they have a common feature, which is high in calories. It is not suitable for children or the elderly, and it is not in line with current health. dietary pursuits. [0003] Natto is made from soybe...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G1/48A23G1/40A23G1/46
Inventor 王启标
Owner JIESHOU ZHAOLONG FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com