123 results about "Chocolate Flavor" patented technology

Disclosed are dietary nutritional supplements providing health benefits. Supplements provide various formulations of fermented soybean in combinations with sweetener(s), curcumin, and various other herbs and spices. Compositions are preferably in liquid or solid forms. In preferred embodiments of the invention, supplements have Haelan 951® or dehydrated fermented soy made from Haelan 951®, Curcumin C3 Complex®, sucralose, stevia, soy lecithin, barley malt, natural chocolate flavor, cocoa, bioperine, Piper longum, ginger, cardamom long, and cinnamon.

The present invention is directed to a novel 2S cocoa albumin protein that has now been isolated, purified and identified from cocoa beans. The present invention is further directed to flavor precursors generated from the enzymatic hydrolysis of this novel protein and to use of the flavor precursors to form a cocoa flavor useful in making chocolate flavored compositions.

Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking/salad oils.

The invention discloses a method for preparing tobacco flavor by Maillard reaction, which comprises the following steps: carrying out Maillard reaction by using compound amino acid, liquid glucose, special directional aroma-improving additive tobacco powder extract and tobacco extract 27-3-491-0 and propylene glycol as raw materials for 1 hour to 2 hours by continuously stirring; adjusting pH value to be 7 to 9 and controlling the temperature to be 105 DEG C-120 DEG C; and preparing the tobacco flavor, which has chocolate flavor and flue-cured tobacco flavor, wherein a directional aroma-improving additive substance which can lead the tobacco flavor have special flavor types, including the chocolate flavor type and the flue-cured tobacco flavor type is also added into the prescription of the Maillard reaction raw materials besides the Maillard reaction basic substances of the amino acid and reducing sugar; tobacco shreds are added into the prepared tobacco flavor to be used as a high-grade individualized cigarette. The invention has mild reaction condition, relatively simple required equipment and lower cost.

A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline.

A process for manipulating the flavor of a single mass of chocolate which comprises first reducing or removing the natural flavor from the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavor to the chocolate mass. The flavor provides any of the following attributes: cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.

The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa.

The invention a production method of chocolate-flavored liquor beverage using low fat cocoa powder, milk, white granulated sugar, liquor, vanillin, monostearin, sucrose ester, trimerization glyceryl ester, lecithin, sodium caseinate and the like. The production method includes: using pasteurized milk, white granulated sugar, cocoa powder and liquor as matrix, mixing, adding vanillin, monostearin, sucrose ester, trimerization glyceryl ester, lecithin and sodium caseinate, subjecting the mixture to high-pressure homogenization and pasteurization, and canning. The chocolate flavor liquor beverage is characterized in that chocolate flavor of cocoa is remained, fragrance of milk, liquor and vanillin is blended in, the chocolate flavor liquor beverage is provided with bouquet, milk fragrance and chocolate flavor, basal functions of cocoa powder and milk are maintained, and an exiting function of liquor is added. The chocolate flavor liquor beverage is rich in chocolate bouquet, fragrant, sweet and palatable in taste, is novel fashionable beverage, is suitable for young, middle-aged and old people, and is especially suitable for being used as aperitif.

The invention relates to a chocolate-flavored cereal bar and a preparation method thereof. The chocolate-flavored cereal bar is prepared from the following raw materials in parts by weight: 50-100 parts of chocolate beans, 20-30 parts of oatmeal, 30-60 parts of crisp cereal slices, 15-30 parts of original-taste cereal balls, 10-20 parts of white granulated sugar powder, 25-35 parts of maltose syrup, 5-15 parts of coconut oil, 1-3 parts of 80 cream, 0.5-1.5 parts of table salt, 0.05-0.2 part of phospholipid and 10-20 parts of water. The preparation method comprises the following concrete steps: mixing the raw materials, boiling sugar liquor, moulding, and baking. The prepared produce is rich in flavor, tidy and beautiful in appearance and crisp in taste, and cereals and chocolate can be combined perfectly, so that dietary fibers of the cereals can be provided, energy required by a human body also can be supplemented, and satiety is achieved.

Chocolate flavored compound coating and nut butter based coated snack products are provided whose coatings are resistant to rub-off or oiling out of the nut oil constituent as well as methods for preparing such coated snack products. The present methods include a first step of providing a hot (˜32 to 44° C.), chocolate and creamy nut butter coating slurry. The methods include a second step of applying the hot coating to a food base to provide a liquid coating coated food base in a weight ratio of coating to food base ranging from ˜1:10 to ˜1:1. The methods include a third step of applying sufficient amounts of a dry particulate setting sugar to a quantity of liquid hot slurry coated food base pieces to provide a finished dry stabilized non-sticky powdered coated food base.

The invention relates to the technical field of food processing, in particular to chocolate powder, a chocolate-flavored ice cream and a preparation method. The chocolate powder is prepared from the following raw materials in parts by weight: 20-65 parts of white granulated sugar, 5-25 parts of whole milk powder, 1-25 parts of cocoa liquid blocks, 10-40 parts of vegetable fat, 10-28 parts of cocoa, 0.01-0.1 part of table salt and 0.005-0.1 part of vanillin. The chocolate powder is prepared through fine grinding of a five-roller fine grinder, the efficiency is high, and besides, the prepared chocolate powder is low in fat content, good in heat stability, rich in chocolate flavor, fine and smooth in mouth feel, and suitable for secondary processing during making cakes, ice creams, biscuits and the like. The ice cream is prepared by using the chocolate powder disclosed by the invention as a main raw material, and is rich in chocolate flavor, and fine and smooth in mouth feel.

Chocolate corn crisp cookie is made with, by weight, 290-310 parts of wheat flour, 45-50 parts of corn kernels, 20-30 parts of apple, 70-80 parts of soybean silk, 40-50 parts of sesame powder, 60-70 parts of chocolate powder, 45-50 parts of glutinous rice flour, 10-13 parts of cherry powder, 4-5 parts of grassleaf sweelflag rhizome, 5-6 parts of nutmeg, 5-6 parts of common macrocarpium fruit, 4-5 parts of lesser galangal rhizome, 4-5 parts of pale butterflybush flower, 4-5 parts of human placenta, 3-4 parts of wintersweet flower, 3-4 parts of luffa stem, 75-80 parts of white granulated sugar, 30-40 parts of salt, 10-15 parts of food additives, and the proper amount of water. The chocolate corn crisp cookie is chocolate flavored, aromatic and tasty, rich in nutrition as being mainly made with corn flour, sesame powder and the like, has good health function as being added extracts of Chinese medical herbs such as the grassleaf sweelflag rhizome, nutmeg and the common macrocarpium fruit, and is good for human physical health.

The invention relates to the technical field of food processing, and particularly discloses chocolate-flavored puffed granules as well as a preparation method and application thereof. The puffed granules are prepared from the following raw materials of 9-11 parts of wheat flour, 0.5-1.5 parts of corn starch, 3.0-4.0 parts of cocoa, 2.4-3.0 parts of white granulated powder, 0.6-1.0 part of plant oil, 0.2-0.4 part of edible salt, 0.001-0.01 part of an emulsifying agent, 0.05-0.15 part of a puffing agent, 0.008-0.012 part of chocolate essence, 0.008-0.012 part of vanillin and 2.3-2.7 parts of water. All the raw materials are in synergistic effects so that the prepared chocolate-flavored puffed granules have crisp and fine mouth feel, and rich, salty and fragrant chocolate flavor. The chocolate-flavored puffed granules disclosed by the invention can be used as external attaching substances of ice cream crackling, or mixed materials for desserts such as cakes, ice lollies, and sundae, the chocolate-flavored puffed granules have special salty and fragrant chocolate flavor and crisp and fine mouth feel, and the value of the chocolate-flavored puffed granules is increased.

The invention relates to the technical field of snack foods, and particularly discloses soaking-resistant palmin marble chocolate and a preparation method thereof. The soaking-resistant palmin marblechocolate comprises puffing stuffing, wherein the puffing stuffing is respectively coated with a palmin coating, a chocolate coating and a palmin coating from inside to outside; the inner and outer palmin coatings can be used for effectively preventing non-crispiness of chocolate since moisture enters the stuffing in a soaking process, and the chocolate coating added between the two palmin coatings can be used for improving the problem that conventional marble chocolate is not water-proof and improving the flavor of marble chocolate. The soaking-resistant palmin marble chocolate can be directly added into yogurt, dairy drinks or other foods with high water content, and can still keep a crispy taste and richer chocolate flavor after being stored for a long time, so that the nutritional value and enjoyment of the product can be improved.

The invention provides a bee pollen chocolate and its preparation method. The bee pollen chocolate comprises 12 parts of a coca liquid, 10 parts of pollen, 42 parts of white granulated sugar, 28 parts of cocoa butter, 2 parts of lecithin, 10 parts of a milk solid, and a tiny amount of salt. The bee pollen chocolate has the advantages of shine and soft appearance and color, solid structure, fine and lubricant mouthfeel, beautiful and mellow taste, and specific chocolate flavor.

The invention provides a colorful cassava moon cake wrapper, a moon cake comprising the same and a preparation method thereof. The method comprises the following steps of manufacturing a moon cake wrapper, moon cake filling, a moon cake blank and a cassava moon cake. The moon cake wrapper takes cassava powder, flour and honey as main materials and is added with green tea powder or cocoa powder. The manufactured moon cake has the advantages of attractive appearance and bright color, the product is endowed with natural color and special green tea and/or chocolate flavor, the functionality and the nutritional ingredient of the green tea/chocolate, honey and the cassava are fully utilized, and the nutrition health care and flavor requirement of consumers for the food are satisfied.

The invention discloses a manufacturing method of cigarette aromatic flavoring rods. The manufacturing method comprises the following steps that cut tobacco of tobacco leaves of cigarettes of the same brand is smashed into natural flavor powder, and then the natural flavor powder and artificial flavor are mixed and soaked for 2-3 h; finally, heating air drying is performed, pressing is performed through a molding machine to obtain the cigarette aromatic flavoring rods, and the cigarette aromatic flavoring rods are inserted into the centers of the cut tobacco sections of the cigarettes; the natural flavor powder can also be made of natural and edible wood, and preferably, the cut tobacco of the tobacco leaves of the cigarettes of the same brand is obtained; the water of the natural flavor powder is controlled to range from 12.5% to 15%. According to the aromatic flavoring technology, the coordinated modification effect is achieved on the tobacco natural flavor, different flavors such as clean flavor, rich flavor, fruit flavor and chocolate flavor are given to the cigarettes on the basis of ensuring coordination between the different flavors and tobacco natural aromatic flavor, meanwhile, the obtained cigarette aromatic flavoring rods are small in suction resistance, a smoker can feel more varieties and interestingness compared with original traditional cigarettes, combusted cigarette ends are not likely to fall off, and the flavors of tobacco are filled and improved.

The present invention pertains to novel cocoa polypeptides having a molecular weight of about 10 and 14 kDa and being derived from a 69 kDa precursor. In particular, the present invention relates to the production of the polypeptides via recombinant means and the use of the polypeptides or fragments thereof for the production of cocoa/chocolate flavor.

The present invention relates to beer brewing process. Aiming to solve the problem that cocoa powder added in chocolate flavor beer production process causes higher energy than ordinary beer, and easily results in energy surplus to cause obesity, the invention provides a production process of chocolate flavor beer. The method comprises steps of: preparation of chocolate malt, saccharification of chocolate malt and wheat, wort boiling, addition of syrup and hops, and beer fermentation. According to the invention, no cocoa powder is added in the production process; and the produced beer not only exudes attractive chocolate smell but also has low cost and the same energy as ordinary beer.

The invention discloses a chocolate impregnation biscuit processing method. The processing method comprises the steps of a, chocolate preparation, b, grinding and melting, c, regrinding, d, refining, e, filtration, f, stirring, g, vacuum impregnation, h, cooling and i, packaging. According to the step of vacuum impregnation, stirred thick liquid is pumped into a vacuum tank at first, biscuits are placed into the vacuum tank, the weight ratio of the thick liquid to the biscuits is 1:0.8, standing is kept for 6 min to 8 min, then the vacuum tank is sealed to be vacuumized, the pressure inside the vacuum tank is controlled to range from 0.5 MPa to 0.6 MPa, the state is kept for 5 min to 6 min, then the vacuum tank is opened, the temperature inside the vacuum tank is always kept to range from 45 DEG C to 50 DEG C, and finally redundant chocolate on the surfaces of the impregnated biscuits are thrown off through a centrifugal machine which works for 4 min to 5 min, wherein the centrifugal machine rotates 450 turns to 500 turns per minute. The chocolate impregnation biscuits have the advantages that the taste is good, consumers can taste the chocolate flavor with every bite when eating the biscuits, the taste of the chocolate impregnation biscuits is more unique, and the brand new chocolate impregnation biscuits are made.

The present invention discloses a rose and chocolate flavored dendrobium solid beverage. The solid beverage is composed of the following raw materials (parts by weight): 14-16 chocolate powder, 5-6 lactobacillus inoculant, 7-8 rose powder, 13-15 dendrobium officinale, 0.5-0.7 Ligustrum lucidum, 8-9 lactose, 11-12 Enteromorpha prolifera powder, 4-5 red bean skin, 3-4 lemon dregs, 3-4 pepper stems and leaves, 6-8 walnut meat, 5-7 donkey-hide gelatin, 1-2 Piper kadsura, 5-6 bananas, 4-6 mushroom powder, 1-2 dandelion, 9-12 grapefruit juice, 7-9 turnip strip, 9-12 spinach juice, 9-12 nutritional additives, and an appropriate amount of water. The present invented rose and chocolate flavored dendrobium solid beverage not only has the aroma of roses, but also has functions of regulating qi and harmonizing blood, soothing liver and relieving depression, lowering lipid and reducing weight, moisturizing skin and nurturing beauty and so on. In addition, the dendrobium solid beverage is made of the chocolate powder, dendrobium officinale, Enteromorpha prolifera powder and a variety of fruits and vegetables, thus the beverage has sweet and mellow taste, and rich nutrients such as various amino acids, vitamins and necessary trace elements like zinc, iron and selenium, can aid digestion, moisten lung and relieve heart, and has good health-care effect.

The invention discloses patterned chocolate cream which is prepared from the following raw materials: palm oil, rice bran oil, canola oil, cocoa powder, crystalline fructose, whole milk powder, kefir, locust bean gum, lecithin, polyglycerol polyricinoleate, cellulase and water. The patterned chocolate cream provided by the invention takes health-care vegetable oil as a fat raw material, is scientific in proportioning, free of additive, natural and healthy, balanced in nutrition and easy to absorb, has the fat content of lower than 35%, has full-bodied milk flavor and chocolate flavor, and is mild and full; after the cocoa powder is subjected to enzymolysis and microbial fermentation, part of the organizational structure of the cocoa powder is changed, rich cocoa fragrance is shown, the melting point is reduced, and the cream is liquid when the temperature is higher than 3 DEG C, so that no chocolate solids occur on the patterned cream because of low-temperature storage of a cake, the low-temperature soapy feeling of the cream is kept, and the cream is fragrant but not greasy; and by virtue of ultra-high voltage low-temperature sterilization, the cream can be placed at normal temperature, and the shelf life of the cream is 30 days, so that the production cost and storage cost are obviously reduced.

The invention discloses a preparation technology of chocolate-flavored sesame powder. The method comprises the steps of impurity removal, cleaning, drying, stir-frying on fire, primary cooling, machine grinding, secondary cooling, proportioning mixing, and packaging, and has the advantages of simple operation, reasonable process and high efficiency. Cocoa powder added in the invention can reduce influences of high cholesterol on artery and has a favorite taste, added black rice, red bean and coix seed are very good nutritional health foods, the black rice and the red bean can reduce weight, and the coix seed can invigorate blood circulation and nourish face, is rich in dietary fibers, and can prevent hyperlipidemia, hypertension, apoplexy and cardiovascular diseases. The chocolate-flavored sesame powder adopting above reasonable matching has the characteristics of unique taste, mellow smell, abundant nutrition and strong health functions, and is a sesame product received and liked by mass people.