54 results about "Chocolate confectionery" patented technology

The invention is concerned with a kind of Rosa roxburghii Tratt candy produce. It produces the syrup of pure Rosa roxburghii Tratt or compound Rosa roxburghii Tratt into horniness candy, horniness candy with filling, soft candy, milk lipid candy, polishing candy, glue-based candy, charging candy, chocolate candy or jelly, and so on. It increases the stability of vitamin C, vitamin P and superoxide dismutase and affords a kind of high quality candy food with double functions of nutritional health care and relaxing. The produce method relates to prepare clarified Rosa roxburghii Tratt concentrated syrup with good stability, add assistant stuff as the amount of 1 to 50 percent of whole amount into the said syrup, prepare Rosa roxburghii Tratt grain or Rosa roxburghii Tratt fast-dissolving powder and follow the routine technology to produce horniness candy, horniness candy with filling, gel candy, glue-based candy, charging candy, chocolate candy or jelly, and so on.

An edible and/or chewable article of manufacture containing at least one food grade substance having adsorption affinity towards at least one dental plaque (biofilm) constituent and capable of reducing and/or removing the oral biofilm while present in the mouth. Particular articles of manufacture are chewing gums, sweets, candies, candy, and other nutritional bars, ice creams, chocolates, confectionery and bakery/pastry products, honey, dairy products and beverages, and oral hygiene products such as tooth pastes, oral gels and mouthwashes. A chewing gum having a conventional gum base and at least one food grade active substance having adsorption affinity towards at least one dental plaque (biofilm) constituent (bacteria and proteins and bacterial cell-free enzymes) and capable of reducing and/or removing the oral biofilm while present in the mouth. Active substances include polysaccharides and non-toxic salts thereof, such as alginates, chitosan, carboxymethylcellulose, agar and carrageenan, inorganic substances such as silica, hydroxyapatite and calcium carbonate and proteins, particularly gelatin and lectin. The article of manufacture removes and/or for prevents or reduces dental plaque (biofilm), and controlling oral, dental and periodontal diseases.

A chocolate confectionery is disclosed having on a surface thereof a chocolate base layer, a non-delaminating integral substantially white or light colored edible image-substrate coating disposed on at least a portion of a surface of the chocolate base layer and a high resolution edible black and/or colored print image disposed on at least a portion of the edible image-substrate coating. A method is also disclosed for preparing the confectionery.

The present invention is directed to a process for forming a hard sugar coating on an irregularly shaped chocolate confection which tapers into a pointed tip on said confection on a non-base portion thereof, which comprises forming a rounded contour on the base thereof and applying at least two coating syrups and preferably three coating syrups onto the surface of the confections under specific conditions and optionally polishing said confection. The present invention is also directed to the product formed from the process.

The invention relates to a cocoa extract preparation method and belongs to the field of food flavor chemistry and biotechnology. Currently a traditional solvent extraction method is mainly adopted for cocoa extraction; according to the traditional method, concentration is carried out by carrying out vacuum distillation; the traditional method has the disadvantages that an extraction rate is not high; effective components are changed and lost in a heating process; and the like. According to the invention, cocoa beans are taken as a raw material; biodegradation is carried out by using cellulase, pectinase and protease with strong specificities as catalysts; two-step extraction is carried out by using a solvent combinedly; flavor substances in cocoa beans are extracted effectively; normal temperature refining of extracted liquid is carried out by adopting membrane separation technology; the prepared natural cocoa extract is modified by adopting perfumery technology to form a cocoa flavor enhancer with high concentration; then the flavor enhancer can be added to various products; the method is natural and the natural method is advocated; aroma of the cocoa extract is pure and rich; the cocoa extract can be widely used in the industries of high-grade chocolate, candy, beverages, baked food and roasted seeds and nuts, and the like.

A method is disclosed for preparing an edible substrate such as a chocolate tablet having pellet shaped candy pieces arranged on the surface thereof in a predetermined defined pattern. Also disclosed is a novel chocolate confectionery prepared by the disclosed method and an apparatus for practising the method.

An intimately incorporated meltaway confection highlighting a fruit/fruit blend whose primary fat constituent is cocoa butter, having anhydrous, powdered freeze-dried fruit/fruit juices, and other fruit essences and oils, along with dairy and nutritive carbohydrate sweeteners. Additional flavorings, emulsifiers and fruit based acids may be added to further enhance palatability. Fruit/botanical blends would be achieved by adding an anhydrous powdered botanical component prior to conching. The conching process would employ a constant conching pressure for all aforementioned components of the present invention in order to create a smooth texture and mouth-feel. Further optional components comprise inclusions and coatings typical of other chocolate confections, in addition to metabolic compounds and medicinals for further health benefits.

The invention discloses a cream sandwich chocolate and a preparation process thereof. The cream sandwich chocolate comprises a cream sauce sandwich and a chocolate covering the cream sauce sandwich, wherein the cream sauce sandwich comprises cream, starch syrup and an emulsifying agent; the emulsifying agent consists of a high hydrophile-lipophile balance (HLB) value emulsifying agent and a low HLB value emulsifying agent; the cream in the emulsifying agent accounts for 10-40 percent by mass; the low HLB value emulsifying agent is added into the cream; the high HLB value emulsifying agent is added into the starch syrup; the mixtures are mixed respectively and are subjected to high-speed shearing to form an oil-phase emulsion liquid and a water-phase emulsion liquid; oil phase is slowly added into the water-phase emulsion liquid under a condition of rapidly stirring the water phase; and oil phase molecules can be covered by water phase molecules to form a cream sauce sandwich structure of an oil-in-water system. By the cream sandwich chocolate and the preparation process thereof, the problems of the existing cream sandwich chocolate that the sugar sandwich is dry, the shell of the chocolate is easily frosted and the quality guarantee period is short are solved, and the cost can be reduced.

A confection, such as chocolate, can be formulated to include naturally occurring amino acids and/or herbal extracts and/or plant extracts incorporated therein. The formulation allows a consumer to relieve health issues in a convenient, enjoyable manner. By incorporating the appropriate amino acids/herbal and plant extracts into a chocolate candy form, the confections can be formulated to provide relief of various ailments, such as insomnia, fatigue, PMS, difficulty concentrating and the like.

The invention relates to chocolate-coated candy food and a method for coating chocolate on powder candies. The method has the following improvement on the conventional method for coating the chocolate: packing the scattered or easily scattered powder candies with wafer before coating the chocolate on the candies, and then coating the chocolate. The method ensures that the chocolate is convenient to coat on the scattered or easily scattered powder candy food. The method has the advantages of simpleness, convenience and low cost.

The invention discloses chocolate candies injected with probiotics and a preparation method of the chocolate candies. According to the candies, microcapsules containing bifidobacterium lactis and lactobacillus acidophilus wrap probiotic dry powder and are evenly mixed with low-sweetness massecuite, then chocolate injection is conducted, and the massecuite is prepared from freeze-dried probiotic powder, high fructose corn syrup, butter, condensed milk, fresh milk, modified starch, whole milk powder, sodium alga acid, lactic acid and salt. Chocolate injection is conducted on the prepared massecuite, and the chocolate candies injected with probiotics can be obtained. Chocolate is externally hung on the candies, the candies are of concentrated fragrance, sweet greasy, filled with the massecuite, sweet and sour and soft, the taste matching is appropriate, and to keep the probiotic activity of bacterial powder, the mixing temperature of the massecuite and the bacterial powder and the operation temperature of chocolate injection are each controlled to be within 20-50 DEG C.

The invention relates to an ice cream bar containing chocolate candy and making method thereof. Candy (20) attached at one terminal of a handle (10) is inserted into and arranged in the interior of the ice cream (40), and chocolate (30) is used to cover the whole outer surface of the candy, so that the candy and the ice cream can not be directly and mutually contacted. The making method includes: a process (S10) of groove forming, the ice cream is put into a mould (50) and rapidly cooled, so that the appearance of the ice cream bar (100) is cured in accordance with the mould, the central part is absorbed and removed, so as to form the groove; a process (S20) of putting molten chocolate (30) into the groove formed by the process (S10); a process (S30) of inserting the handle (10) attached with the candy (20) into the interior of the chocolate be put in the process (S20); and a process (S40) of cooling, ice cream for terminal (41) is filled at the upper end of the handle (10) inserted into the interior of the chocolate (30) in the process (S30), the groove (60) is embedded, and then cooling is carried out.

A chocolate confection has a surface that is coated to absorb an edible dye, the surface of the chocolate confection having a coarse sugar coating formed from one or more layers of a first solution having a high sugar to water ratio and a finish sugar coating applied over the coarse sugar coating and formed from one or more layers of a second solution having a low sugar to water ratio.

A line of chocolate confectionery products that contains naturally occurring Vitamin C at a minimum percentage of 2% of the RDADV recommendation and 4% RDADV of fiber. The formulations contain at least 4% of the RDADV of at least 3 of the following vitamin and minerals: Potassium, Vitamin A, Vitamin C, Calcium, Iron, Vitamin K, Phosphorus, Magnesium, Zinc, and Manganese. All of these RDADVs are met without the addition of supplements. The formulations contain between 10% and 60% coconut palm sugar in order to meet the defined nutrition requirements. In order to overcome agglomeration issues the formulations contain at least 2.5% fiber.

A confection disclosed herein that includes an outer chocolate layer that enrobes a flavored paste center containing L-Theanine. The flavored paste center contains a fruit paste, enriched natural fruit and dairy flavorings, non-dutched cocoa powder, and a non insulin inducing sugar, such as xylitol or a combination of erithrytol and lo han. The outer chocolate layer consists of a chocolate liquor, cocoa butter, lecithin, and minimal sugar. In the preferred embodiment, the confection is manufactured into small circular pieces that can be distributed in individual plastic packages that can be easily carried in a purse or pocket. A plurality of confection is distributed in a large bag container that can be easily stored in a refrigerator.

A chocolate confection has a coated surface that has a coarse sugar coating formed from one or more layers of a first solution having a first sugar to water ratio and a finish sugar coating applied over the coarse sugar coating and formed from one or more layers of a second solution having a second sugar to water ratio. The first sugar to water ratio is less than half water by weight and the second sugar to water ratio is more than half water by weight. There is at least one edible dye marking adapted for application to the finish sugar coating.

A technique for imparting a mild soft texture inherent to chocolate, particularly a melt-like texture, to the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article. In the present invention, the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article comprising a chocolate dough, a surface structure of the baked chocolate confectionery not adhering to the fingers at 40° C., includes a soft portion in which the maximum particle size of solids as measured by a micrometer is 40 μm or less.

A reduced milk fat, reduced sugar, improved health characteristic, higher antioxidant content, improved taste, texture, melt, and creaminess non-standardized milk chocolate that can have a milk fat content of 0% to 8% and is blended with a standardized chocolate, an edible oil blend, 100% Cocoa Powder, Confectionery Sugar, Cocoa Seed Butter Crystals, and synergistic antioxidant flavor blend including; Virgin Coconut Oil, Vanilla Powder, Blackberry, and Acai Berry. A standardized milk chocolate product with 3.69% or higher milk fat that has improved health characteristics , higher antioxidant content, improved taste, texture, melt, and creaminess from a synergistic antioxidant flavor blend including; Virgin Coconut Oil, Vanilla Powder, Blackberry, and Acai Berry. The ingredients are in specific amounts and ratios such that they can be easily incorporated into the compositions without adversely affecting the stability or feel, and actually improve taste, texture, melt, and creaminess as well as improve health characteristics of the compositions. The compositions can be manufactured and sold in any format that current chocolate confectionery products are sold in including; squares, tablet bars, molded shapes, as coatings or as enrobing material, or as ingredients in foods that have chocolate or chocolate compositions in them, etc. Additionally the process for preparing such compositions is provided.

A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consistency of the chocolate confectionery is consistent throughout. In one form of the chocolate confectionery, small pearls of flavor are suspended within the chocolate creating a pleasing flavor balance and mouth feel with overall lower sugar content and higher cocoa content.