Chocolate production process capable of retaining complete cocoa beans

Abstract

The invention discloses a chocolate production process capable of retaining complete cocoa beans. The production process comprises the following steps: step 1, selecting cocoa beans; step 2, fermenting cocoa beans; step 3, cleaning cocoa beans; step 4, baking the cocoa beans; step five, cocoa bean polishing; step 6, chocolate sauce preparation; step 7, coating chocolate sauce; 8, polishing the chocolate balls; step 9, sprinkling powder; the chocolate product with complete cocoa beans is clear in layering and distinct in structure, the whole manufacturing process is different from the existing related technology of directly grinding cocoa beans into chocolate products, and the special processing process maximally retains the structure of the cocoa beans. The chocolate shell retains the natural tartaric acid flavor and nutritional ingredients of the cocoa beans to the maximum extent, the original flavor of the cocoa beans is preserved, the design of high cocoa content is also beneficial to reducing sugar intake, and the pursuit of modern people for healthy diet is met.

Description

Technical Field

[0001] The invention relates to the technical field of chocolate food production technology, in particular to a chocolate production process capable of retaining complete cocoa beans. Background Art

[0002] Chocolate is a sweet food made from cocoa pulp and cocoa butter. It not only tastes delicate and sweet, but also has a strong aroma. Chocolate can be eaten directly, or used to make cakes, ice cream, etc.

[0003] Among them, chocolate with a center is a type of chocolate with a nut center (Enrobedor Mouded Products with Cand, Fruit, or Nut Center). For example, there are single chocolates, SNICKERS, M&Ms, and chocolates with walnuts, peanuts, or almonds in the market. This type of chocolate is about having another kind of chewing pleasure in addition to the smooth chocolate. At the same time, due to the content, the taste of the nuts will neutralize the sweetness of the chocolate. There are also chocolates with biscuit-like contents (Enrobedor Moulded Products with Bakery Centers), such as Ferrero Rocher and Twix. The crispness of the biscuits contrasts with the smooth chocolate. Liquor-filled chocolate (chocolate is filled with various liquors) is also a type of chocolate with a center. The more popular ones are rum, vodka, XO, and cherry wine. Take a bite gently, the flowing wine plus the slowly melting chocolate, the mouthful of fragrance and the crispness of the nuts are completely different. The level of chocolate can be known the moment it enters the mouth. Good chocolate not only smells sweet and fragrant, but also tastes delicate and charming. There is a crisp sound when biting it, and then it melts lightly between the teeth. The taste is smooth, and the aroma of cocoa flows between the teeth, but there is no residue left;

[0004] Most of the chocolate on the current market is made by grinding cocoa beans into cocoa pulp. In the process of grinding cocoa beans into pulp, the original structure and flavor of the cocoa beans will be destroyed. Summary of the invention

[0005] The object of the present invention is to provide a chocolate making process which can retain intact cocoa beans, so as to solve the problem mentioned in the above background technology that chocolate in the existing market is made by grinding cocoa beans into cocoa pulp, and the original structure and flavor of the cocoa beans will be destroyed during the process of grinding the cocoa beans into pulp.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A chocolate making process that can retain complete cocoa beans, the making process steps are as follows:

[0008] Step 1: Select cocoa beans;

[0009] Select cocoa beans with different flavors from a single origin, rich flavor, high fat content, uniform size and fullness;

[0010] Step 2: Cocoa bean fermentation;

[0011] Step 3: Clean the cocoa beans;

[0012] Step 4: Roasting cocoa beans;

[0013] Step 5: Polishing cocoa beans;

[0014] Step 6: Making chocolate sauce;

[0015] Step 7: Apply chocolate sauce;

[0016] Step 8: Polishing the chocolate balls;

[0017] Step 9: Dust.

[0018] As a further solution of the present invention: the selected cocoa beans in step 2 are collected in a fermentation wooden box for fermentation. During the fermentation process, the sugar in the cocoa beans is converted into acid to form a unique flavor of chocolate. Good fermentation will reduce astringency and increase the aroma and flavor of the cocoa beans.

[0019] As a further solution of the present invention: after the fermentation in step 3 is completed, the fermented cocoa beans are washed and dried, and cocoa beans with full particles, uniform size and appropriate size are further selected.

[0020] As a further solution of the present invention: in the step 4, low-temperature baking is adopted, the cocoa beans are placed in an oven, and the cocoa beans are evenly spread on a baking tray, the oven temperature is 40-60° C., and the baking time is set at 2-4 hours. The low-temperature baking can reduce the loss of the nutritional value of the cocoa beans. Different baking flavors can be achieved by different baking times according to the cocoa beans produced in different regions.

[0021] As a further solution of the present invention: after roasting in step 5, a professional cocoa bean polishing machine is used to polish the roasted cocoa beans.

[0022] As a further solution of the present invention: in step six, the dark chocolate and the milk chocolate are melted in hot water to form chocolate sauce.

[0023] As a further solution of the present invention: in the step seven, the chocolate paste is attached to the outer wall of the cocoa bean to form a chocolate ball with the cocoa bean wrapped by the chocolate paste. The chocolate paste forms a chocolate shell about 1 mm thick on the outside of the cocoa bean. The cooled chocolate shell is harder and smoother than the "inwardly sunken" cocoa bean. This step not only protects the original structure of the cocoa bean, but also facilitates subsequent further processing.

[0024] As a further solution of the present invention: in step eight, the cooled chocolate ball is further placed in a polishing machine, and the speed of the polishing machine is increased to polish the outer shell of the chocolate ball, and finally a chocolate ball with a chocolate outer shell thickness of about 2 mm is formed, and the volume of the overall wrapped chocolate ball becomes larger.

[0025] As a further solution of the present invention: in step nine, a layer of cocoa powder is evenly sprinkled on the polished chocolate balls to form a chocolate product that finally retains complete cocoa beans.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The chocolate product with intact cocoa beans produced by the present invention has clear layers and distinct structure. The overall production process is different from the existing related technology of directly grinding cocoa fruits into chocolate products. The special processing technology retains the structure of the cocoa beans to the greatest extent. The chocolate shell retains the natural fruity sourness and nutritional components of the cocoa beans to the greatest extent, and preserves the original flavor of the cocoa beans. The design of high cocoa content also helps to reduce sugar intake and meet the pursuit of modern people for healthy diet. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This is a process flow chart for chocolate making that preserves intact cocoa beans.

[0029] Figure 2 Schematic diagram of the initial cocoa beans in the chocolate making process that retains the entire cocoa bean.

[0030] Figure 3 Illustration of roasted cocoa beans in a chocolate-making process that preserves the beans intact.

[0031] Figure 4 Schematic diagram of a polishing machine used in the chocolate making process to preserve intact cocoa beans.

[0032] Figure 5 Schematic diagram of polished chocolate balls in the chocolate making process that retains intact cocoa beans.

[0033] Figure 6 Schematic diagram of chocolate balls after dusting in a chocolate making process that retains intact cocoa beans.

[0034] Figure 7 This is a cross-sectional view of the chocolate ball product after being sprinkled with powder in the chocolate making process that can retain the whole cocoa beans. DETAILED DESCRIPTION

[0035] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0036] See also Figures 1 to 7 In an embodiment of the present invention, a chocolate making process that can retain complete cocoa beans is provided, and the steps of the making process are as follows:

[0037] Step 1: Select cocoa beans;

[0038] Select cocoa beans with different flavors from a single origin, rich flavor, high fat content, uniform size and fullness;

[0039] Step 2: Cocoa bean fermentation;

[0040] The selected cocoa beans are collected in fermentation wooden boxes for fermentation. During the fermentation process, the sugar in the cocoa beans is converted into acid (mainly lactic acid and acetic acid), forming the unique flavor of chocolate. Good fermentation will reduce the astringency and increase the aroma and flavor of the cocoa beans.

[0041] Step 3: Clean the cocoa beans;

[0042] After fermentation is complete, the fermented cocoa beans are washed and dried, and the cocoa beans with full grains, uniform size and appropriate size are further selected;

[0043] Step 4: Roasting cocoa beans;

[0044] Low-temperature baking is used. The cocoa beans are placed in the oven and evenly spread on the baking tray to ensure that the cocoa beans are evenly heated during the baking process, thereby maintaining the consistency of the cocoa beans flavor to the greatest extent. The oven temperature is set at 40-60°C and the baking time is set at 2-4h. Low-temperature baking will reduce the loss of the nutritional value of the cocoa beans. Different baking flavors can be achieved through different baking times according to the cocoa beans from different producing areas.

[0045] Step 5: Polishing cocoa beans;

[0046] After roasting, use a professional cocoa bean polishing machine to polish the roasted cocoa beans;

[0047] Step 6: Making chocolate sauce;

[0048] Melt dark chocolate and milk chocolate over simmering water to make chocolate sauce;

[0049] Step 7: Apply chocolate sauce;

[0050] The chocolate paste is attached to the outer wall of the cocoa bean to form a chocolate ball with the cocoa bean wrapped in chocolate paste. The chocolate paste forms a chocolate shell about 1mm thick on the outside of the cocoa bean. The cooled chocolate shell is harder and smoother than the "inner" cocoa bean. This step not only protects the original structure of the cocoa bean, but also facilitates further processing.

[0051] Step 8: Polishing the chocolate balls;

[0052] The cooled chocolate ball is further placed in a polishing machine, and the speed of the polishing machine is increased to polish the outer shell of the chocolate ball, and finally a chocolate ball with a chocolate outer shell thickness of about 2 mm is formed, and the volume of the overall wrapped chocolate ball becomes larger;

[0053] Step 9: Dust.

[0054] A layer of cocoa powder is evenly sprinkled on the polished chocolate balls to form a chocolate product that retains complete cocoa beans.

[0055] Embodiment 1

[0056] A chocolate making process that can retain complete cocoa beans, the making process steps are as follows:

[0057] Step 1: Select cocoa beans;

[0058] Select cocoa beans with different flavors from a single origin, rich flavor, high fat content, uniform size and fullness;

[0059] Step 2: Cocoa bean fermentation;

[0060] The selected cocoa beans are collected in fermentation wooden boxes for fermentation. During the fermentation process, the sugar in the cocoa beans is converted into acid (mainly lactic acid and acetic acid), forming the unique flavor of chocolate. Good fermentation will reduce the astringency and increase the aroma and flavor of the cocoa beans.

[0061] Step 3: Clean the cocoa beans;

[0062] After fermentation is complete, the fermented cocoa beans are washed and dried, and the cocoa beans with full grains, uniform size and appropriate size are further selected;

[0063] Step 4: Roasting cocoa beans;

[0064] Low-temperature baking is used. The cocoa beans are placed in the oven and evenly spread on the baking tray to ensure that the cocoa beans are evenly heated during the baking process, thereby maintaining the consistency of the cocoa bean flavor to the greatest extent. The oven temperature is set at 40°C and the baking time is set at 2 hours. Low-temperature baking will reduce the loss of the nutritional value of the cocoa beans. Different baking flavors can be achieved through different baking times according to the cocoa beans from different producing areas.

[0065] Step 5: Polishing cocoa beans;

[0066] After roasting, use a professional cocoa bean polishing machine to polish the roasted cocoa beans;

[0067] Step 6: Making chocolate sauce;

[0068] Melt dark chocolate and milk chocolate over simmering water to make chocolate sauce;

[0069] Step 7: Apply chocolate sauce;

[0070] The chocolate paste is attached to the outer wall of the cocoa bean to form a chocolate ball with the cocoa bean wrapped in chocolate paste. The chocolate paste forms a chocolate shell about 1mm thick on the outside of the cocoa bean. The cooled chocolate shell is harder and smoother than the "inner" cocoa bean. This step not only protects the original structure of the cocoa bean, but also facilitates further processing.

[0071] Step 8: Polishing the chocolate balls;

[0072] The cooled chocolate ball is further placed in a polishing machine, and the speed of the polishing machine is increased to polish the outer shell of the chocolate ball, and finally a chocolate ball with a chocolate outer shell thickness of about 2 mm is formed, and the volume of the overall wrapped chocolate ball becomes larger;

[0073] Step 9: Dust.

[0074] A layer of cocoa powder is evenly sprinkled on the polished chocolate balls to form a chocolate product that retains complete cocoa beans.

[0075] Embodiment 2

[0076] A chocolate making process that can retain complete cocoa beans, the making process steps are as follows:

[0077] Step 1: Select cocoa beans;

[0078] Select cocoa beans with different flavors from a single origin, rich flavor, high fat content, uniform size and fullness;

[0079] Step 2: Cocoa bean fermentation;

[0080] The selected cocoa beans are collected in fermentation wooden boxes for fermentation. During the fermentation process, the sugar in the cocoa beans is converted into acid (mainly lactic acid and acetic acid), forming the unique flavor of chocolate. Good fermentation will reduce the astringency and increase the aroma and flavor of the cocoa beans.

[0081] Step 3: Clean the cocoa beans;

[0082] After fermentation is complete, the fermented cocoa beans are washed and dried, and the cocoa beans with full grains, uniform size and appropriate size are further selected;

[0083] Step 4: Roasting cocoa beans;

[0084] Low-temperature baking is used. The cocoa beans are placed in the oven and evenly spread on the baking tray to ensure that the cocoa beans are evenly heated during the baking process, thereby maintaining the consistency of the cocoa beans flavor to the greatest extent. The oven temperature is set at 50°C and the baking time is set at 3 hours. Low-temperature baking will reduce the loss of the nutritional value of the cocoa beans. Different baking flavors can be achieved through different baking times according to the cocoa beans from different producing areas.

[0085] Step 5: Polishing cocoa beans;

[0086] After roasting, use a professional cocoa bean polishing machine to polish the roasted cocoa beans;

[0087] Step 6: Making chocolate sauce;

[0088] Melt dark chocolate and milk chocolate over simmering water to make chocolate sauce;

[0089] Step 7: Apply chocolate sauce;

[0090] The chocolate paste is attached to the outer wall of the cocoa bean to form a chocolate ball with the cocoa bean wrapped in chocolate paste. The chocolate paste forms a chocolate shell about 1mm thick on the outside of the cocoa bean. The cooled chocolate shell is harder and smoother than the "inner" cocoa bean. This step not only protects the original structure of the cocoa bean, but also facilitates further processing.

[0091] Step 8: Polishing the chocolate balls;

[0092] The cooled chocolate ball is further placed in a polishing machine, and the speed of the polishing machine is increased to polish the outer shell of the chocolate ball, and finally a chocolate ball with a chocolate outer shell thickness of about 2 mm is formed, and the volume of the overall wrapped chocolate ball becomes larger;

[0093] Step 9: Dust.

[0094] A layer of cocoa powder is evenly sprinkled on the polished chocolate balls to form a chocolate product that retains complete cocoa beans.

[0095] Embodiment 3

[0096] A chocolate making process that can retain complete cocoa beans, the making process steps are as follows:

[0097] Step 1: Select cocoa beans;

[0098] Select cocoa beans with different flavors from a single origin, rich flavor, high fat content, uniform size and fullness;

[0099] Step 2: Cocoa bean fermentation;

[0100] The selected cocoa beans are collected in fermentation wooden boxes for fermentation. During the fermentation process, the sugar in the cocoa beans is converted into acid (mainly lactic acid and acetic acid), forming the unique flavor of chocolate. Good fermentation will reduce the astringency and increase the aroma and flavor of the cocoa beans.

[0101] Step 3: Clean the cocoa beans;

[0102] After fermentation is complete, the fermented cocoa beans are washed and dried, and the cocoa beans with full grains, uniform size and appropriate size are further selected;

[0103] Step 4: Roasting cocoa beans;

[0104] Low-temperature baking is used. The cocoa beans are placed in the oven and evenly spread on the baking tray to ensure that the cocoa beans are evenly heated during the baking process, thereby maintaining the consistency of the cocoa bean flavor to the greatest extent. The oven temperature is set at 60°C and the baking time is set at 4 hours. Low-temperature baking will reduce the loss of the nutritional value of the cocoa beans. Different baking flavors can be achieved through different baking times according to the cocoa beans from different producing areas.

[0105] Step 5: Polishing cocoa beans;

[0106] After roasting, use a professional cocoa bean polishing machine to polish the roasted cocoa beans;

[0107] Step 6: Making chocolate sauce;

[0108] Melt dark chocolate and milk chocolate over simmering water to make chocolate sauce;

[0109] Step 7: Apply chocolate sauce;

[0110] The chocolate paste is attached to the outer wall of the cocoa bean to form a chocolate ball with the cocoa bean wrapped in chocolate paste. The chocolate paste forms a chocolate shell about 1mm thick on the outside of the cocoa bean. The cooled chocolate shell is harder and smoother than the "inner" cocoa bean. This step not only protects the original structure of the cocoa bean, but also facilitates further processing.

[0111] Step 8: Polishing the chocolate balls;

[0112] The cooled chocolate ball is further placed in a polishing machine, and the speed of the polishing machine is increased to polish the outer shell of the chocolate ball, and finally a chocolate ball with a chocolate outer shell thickness of about 2 mm is formed, and the volume of the overall wrapped chocolate ball becomes larger;

[0113] Step 9: Dust.

[0114] A layer of cocoa powder is evenly sprinkled on the polished chocolate balls to form a chocolate product that retains complete cocoa beans.

[0115] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A chocolate making process that can retain intact cocoa beans, characterized by: The production process steps are as follows: Step 1: Select cocoa beans; Select cocoa beans with different flavors from a single origin, rich flavor, high fat content, uniform size and fullness; Step 2: Cocoa bean fermentation; Step 3: Clean the cocoa beans; Step 4: Roasting cocoa beans; Step 5: Polishing cocoa beans; Step 6: Making chocolate sauce; Step 7: Apply chocolate sauce; Step 8: Polishing the chocolate balls; Step 9: Dust.

2. The chocolate making process capable of retaining intact cocoa beans according to claim 1, characterized in that: In the step 2, the selected cocoa beans are collected in a fermentation wooden box for fermentation.

3. The chocolate making process capable of retaining intact cocoa beans according to claim 1, characterized in that: After the fermentation in step 3 is completed, the fermented cocoa beans are washed and dried, and cocoa beans with full particles, uniform size and appropriate size are further selected.

4. The chocolate making process capable of retaining intact cocoa beans according to claim 1, characterized in that: In the step 4, low-temperature baking is adopted, the cocoa beans are placed in an oven, and the cocoa beans are evenly spread on a baking tray, the oven temperature is 40-60° C., and the baking time is set at 2-4 hours.

5. The chocolate making process capable of retaining intact cocoa beans according to claim 1, characterized in that: After roasting in step 5, a professional cocoa bean polishing machine is used to polish the roasted cocoa beans.

6. The chocolate making process capable of retaining intact cocoa beans according to claim 1, characterized in that: In step six, dark chocolate and milk chocolate are melted in hot water to form chocolate sauce.

7. The chocolate making process capable of retaining intact cocoa beans according to claim 1, characterized in that: In the step seven, the chocolate paste is attached to the outer wall of the cocoa bean to form a chocolate ball in which the cocoa bean is wrapped by the chocolate paste, and the chocolate paste forms a 1 mm thick chocolate shell on the outside of the cocoa bean.

8. The chocolate making process capable of retaining intact cocoa beans according to claim 1, characterized in that: In the step eight, the cooled chocolate ball is further placed in a polishing machine, and the speed of the polishing machine is increased to polish the outer shell of the chocolate ball, and finally a chocolate ball with a chocolate outer shell thickness of 2 mm is formed.

9. The chocolate making process capable of retaining intact cocoa beans according to claim 1, characterized in that: In the step nine, a layer of cocoa powder is evenly sprinkled on the polished chocolate balls.

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