51 results about "COCOA BEAN" patented technology

The present disclosure relates to a chocolate composition comprising allulose and at least one ingredient from a cocoa bean selected from the group consisting of cocoa mass, cocoa powder, and cocoa butter; and a method of manufacturing such chocolate; in particular the present disclosure relates to a chocolate composition prepared by said method, and confectionary products comprising said chocolate composition.

An object of the present invention is to provide a cacao bean processed product having a strong taste like milk, a material for a food containing the cacao bean processed product, and a food containing the material for a food. The present invention provides a cacao bean processed product, a material for a food containing the cacao bean processed product, and a food containing the material for a food, wherein the cacao bean processed product contains: acetone; and at least one selected from 2-methylbutanal, 3-methylbutanal, and isopropyl alcohol, wherein the cacao bean processed product, when analyzed by solid phase microextraction-gas chromatography-mass spectrometry, satisfies at least one of the following (A) to (C): (A) a ratio of a peak area of acetone to a peak area of 2-methylbutanal is 5.0 or more; (B) ratio of a peak area of acetone to a peak area of 3-methylbutanal is 8.0 or more; and (C) a ratio of a peak area of acetone to a peak area of isopropyl alcohol is 1.2 or more.

This method for fermenting cacao beans includes a fermentation step in which anaerobic fermentation of cacao beans is performed for a prescribed period in a non liquid-permeable container.

This invention discloses a method for processing cocoa beans or cocoa granules, comprising the steps of: (a) adding water to cocoa beans or cocoa granules to form a suspension; (b) wet milling the suspension; (c) subjecting the suspension to heat treatment at a temperature of 70°C or lower; (d) separating the suspension into: an aqueous phase (heavy phase), a lipid phase including cocoa oil (light phase), and a solid phase including cocoa powder and fluid components; (e) continuously separating the fluid components from the solid phase obtained in step (d) by supplying the solid phase to a mixing device to obtain cocoa aroma and cocoa powder; wherein the mixing device... The device includes: a cylindrical tubular body having a horizontal axis, the tubular body having an inlet opening for a solid phase, an outlet opening for a dried solid phase, and an optional outlet opening for a vapor phase including cocoa aroma; end plates closing the tubular body at opposite ends; a coaxial sleeve for heating or cooling the inner wall of the tubular body to a temperature of 55°C to 150°C; and a bladed rotor supported in the tubular body for rotation, the blades of the bladed rotor being arranged in a helical shape and oriented for centrifugally separating the solid phase and simultaneously transporting the solid phase toward the outlet opening.

A system for roasting particulate material, such as coffee or cacao beans, grains, or malt, includes a photovoltaic unit configured for generating electricity from the solar radiation, a heat storage device comprising at least one phase change material, a roasting device configured for roasting said particulate material, a thermal circuit connecting the heat storage device to the roasting device and configured for circulating a fluid through the roasting device, and an electrical circuit connecting the photovoltaic unit to the heat storage device and configured for exchanging heat with said at least one phase change material.

The present invention relates to a nutritious and antioxidant-rich snack, Cacao Nib Granola Clusters, combining cacao nibs, rolled oats, honey, nuts, and coconut oil. These ingredients are blended and baked to form crunchy clusters with a deep chocolate flavor and a satisfying texture. The snack offers a healthy alternative to traditional granola by incorporating the powerful antioxidant properties of cacao nibs. Ideal for snacking or as a topping for yogurt, the Cacao Nib Granola Clusters provide a nutrient-dense option that supports both taste and health-conscious lifestyles

The invention provides cocoa pod husk powder having a concentration of insoluble dietary fibre of at least 55 wt. % of the total weight of the cocoa pod husk and / or having a concentration of total fibre of at least 68 wt. % of the total weight of the cocoa pod husk, and wherein the total ash content of the powder is no more than 6.0 wt. %. The invention further provides methods of making cocoa pod husk powders of the invention comprising the steps of: reducing cocoa pod husk in a wet-milling process to a paste; and drying the paste at a temperature of at least 80° C., or at least 85° C.

A cocoa pod includes a husk and cocoa beans housed within the husk. The cocoa pod is conveyed across a cutting assembly that includes blades. Conveying the cocoa pod across the cutting assembly separates a portion of the husk from a remaining portion of the husk to expose the cocoa beans. The exposed cocoa beans are separated from the remaining portion of the husk. In some cases, a major central axis of the cocoa pod relative to a horizontal plane is maintained at a predetermined non-zero angle as the cocoa pod is conveyed across the cutting assembly. In some cases, the cocoa pod is held in an upright position with a peduncle of the cocoa pod located at the top of the cocoa pod and at a predetermined height as the cocoa pod is conveyed across the cutting assembly.

Roasting system for roasting goods such as coffee beans, cocoa beans, nuts or kernels, including • a roasting chamber with an inlet and an outlet for a roasting gas, • a circulating line that connects the inlet to the outlet and through which the roasting gas circulates, • a blower arranged in the recirculation line and designed to convey the roasting gas in the recirculation line, • an electric heating device designed to come into contact with the roasting gas in the circulating line via a surface and to transfer a heat flow to the roasting gas, wherein • an electrical power supply is connected to the electric heating device and is designed to supply the electric heating device with energy in such a way that the temperature of the surface of the electric heating device at least temporarily assumes a value required for thermal cleaning of the surface of residues of the roasted material.

1. Name of the product under this design: Grinding Machine (XBJ‑YM15X01). 2. Purpose of this design product: Grind the crushed cocoa beans into pulp. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The present invention provides an edible product. The method for producing cocoa pod shell powder comprises the steps of: making cocoa pod shells into sheets; incubating pieces of cocoa pod shells in water; in the wet milling process, 0.25 L to 1 L of water is added per kg of the cocoa pod shells, so that the cocoa pod shells become a paste, and slices of the cocoa pod shells are not dried after the incubation and before the cocoa pod shells become the paste in the wet milling process; and drying the paste at a temperature of at least 80 DEG C.

The present invention relates to relates to a non-alkalized, boiled and roasted cocoa solids comprising below 0.14 wt. % of caffeine and below 1.2 wt. % theobromine, preferably below 0.9 wt. % theobromine. The invention also relates to cocoa beverage liquid and powder with these characteristics. Furthermore, the invention relates to a method of making non-alkalized, boiled and roasted cocoa solids, the method comprising: providing cocoa nibs, boiling the cocoa nibs under pressure at a pressure of 1.5-4 bar for a period of 10-60 min, filtering the boiled cocoa nibs to a moisture content of 30-80 wt. %, preferably 50-75 wt. %, roasting the boiled nibs to a moisture content below 4 wt. % and grinding the roasted nibs to provide cocoa liquor, pressing to obtain a cocoa cake, preferably having a fat level 10-12 wt. % or 20-22 wt. % fat, and grinding the cocoa cake to cocoa solid.

The invention relates to the technical field of cocoa bean screening and baking, and particularly discloses a cocoa bean screening and baking device which comprises a baking machine body, a material conveying mechanism and a protection box, the top of the baking machine body is fixedly connected with the material conveying mechanism, and one side of the baking machine body is fixedly connected with the protection box; the vibrating screening mechanism is arranged on the supporting frame, the vibrating screening mechanism is used for screening cocoa beans of different sizes, and the vibrating screening mechanism at least has the following beneficial effects that by arranging the vibrating screening mechanism, control can be achieved according to information fed back by other mechanisms, so that the vibrating screening mechanism is matched with a conveyor when cocoa beans are screened, and the screening efficiency is improved; according to the cocoa bean screening device, the conveying speed and the screening speed are controlled in time, cocoa beans of different sizes can be screened by designing different hole diameters, and therefore convenience is provided for follow-up baking.

This utility model belongs to the field of solid material unloading and dust removal technology, specifically relating to an unloading hopper and dust removal device, including: a hopper body with multiple feeding hoppers on its top; a grid on the upper surface of the feeding hoppers with multiple suction ports around its perimeter; multiple fixed baffles below the grid, and movable baffles below the fixed baffles; a dust removal system including a dust removal air network, a cyclone dust collector, and a dust removal fan; multiple branch pipes on the main duct of the dust removal air network, with dust removal interfaces at the ends of the branch pipes; the dust removal interfaces are located on the upper part of the corresponding feeding hoppers; the cyclone dust collector is connected to the outlet of the main duct, and its top is connected to the dust removal fan via a pipe. This utility model can solve the problems of high breakage rate and large amount of dust generated during the unloading of raw cocoa beans, which is unfriendly to the workshop environment, and has good market application prospects.

The present utility model relates to a cocoyam cookies composition using cocoyam grates. A cocoyam cookies composition, comprising of: 15.2% (w / w) sugar, 15.4% (w / w) butter, 11.5% (w / w) choco chips, 40% (w / w) cocoyam grates, 13% (w / w) oatmeal, 0.2% (w / w) baking soda, 0.2% (w / w) salt, 0.2% (w / w) vanilla, and 4.3% (w / w) egg.

The purpose of the present invention is to provide a very milky processed cocoa bean product, a food ingredient including said processed cocoa bean product, and a food product including said food ingredient, the processed cocoa bean product including at least one selected from acetone, 2-methyl butanal, 3-methyl butanal, and isopropyl alcohol, and satisfying at least one of (A)-(C) below when the processed cocoa bean product is analyzed using a solid phase micro extraction-gas chromatography-mass spectrometry method: (A) the ratio of the peak area of the acetone to the peak area of the 2-methyl butanal is at least 5.0; (B) the ratio of the peak area of the acetone to the peak area of the 3-methyl butanal is at least 8.0; and (C) the ratio of the peak area of the acetone to the peak area of the isopropyl alcohol is at least 1.2.

Disclosed is a method for processing unfermented cocoa beans, comprising the steps of: (a) adding water to the unfermented cocoa beans to form a suspension; (b) wet milling the suspension; (c) heat treating the suspension at a temperature of 70 DEG C or less; (d) separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase) and a solid phase, the fat phase comprising cocoa butter as a major component and solids and / or water as minor components, and the solid phase comprising cocoa powder and water; and (e) respectively processing three phases, optionally comprising: separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and polyphenol powder from at least the aqueous phase. Further disclosed is a method of making a cocoa product constituent package and a chocolate or chocolate-like product comprising a large amount of nutritionally beneficial and useful ingredients of cocoa fruits, such as polyphenols, antioxidants, vitamins and / or sugars, using the above technology.

1. Name of the product subject to this design: Grinding machine (XBJ-YM50X01). 2. Purpose of this design: to grind crushed cocoa beans into a paste. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

A chocolate, a chocolate-like product, a chocolate composition pack and a method of making the same. A method for processing fermented or incubated cocoa beans comprises the steps of: adding water to fermented or incubated cocoa beans or cocoa granules to form a suspension; wet milling the suspension; subjecting the suspension to heat treatment at a temperature of 70 DEG C or less; separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase) and a solid phase, the fat phase comprising cocoa butter as a major component and solids and / or water as minor components, and the solid phase comprising cocoa powder and water; and processing the three phases separately, comprising: neutralizing and / or removing acetic acid formed during the fermentation or formed or added prior to or during the incubation of cocoa beans via an aqueous phase, and optionally separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and optionally separating cocoa butter from the fat phase and cocoa powder from the solid phase. And separating the cocoa aroma and the polyphenol powder from at least the aqueous phase.

1. Name of the product under this design: Cocoa Bean Crusher (XBJ‑FX01). 2. Purpose of the product of this design: Crusher for peeling and crushing cocoa beans. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

This invention relates to the field of cocoa bean sorting and roasting technology, specifically disclosing a cocoa bean sorting and roasting device, including: a roasting machine body, a conveying mechanism, and a protective box. The conveying mechanism is fixedly connected to the top of the roasting machine body, and the protective box is fixedly connected to one side of the roasting machine body; it also includes: a vibrating screening mechanism, which is mounted on a support frame and is used to screen cocoa beans of different sizes. This invention has at least the following beneficial effects: by setting up a vibrating screening mechanism, it can be controlled according to the information fed back by other mechanisms, thereby cooperating with the conveyor during cocoa bean screening to control the conveying and screening speed in a timely manner. Moreover, by designing different aperture sizes, it can screen cocoa beans of different sizes, thus providing convenience for subsequent roasting.

The invention relates to a process for producing cocoa powder from cocoa pods, wherein the cocoa beans contained therein are dried, pressed, and ground. To make the process more efficient, according to the invention, the drying and pressing are carried out without prior fermentation, together with the shells surrounding the cocoa beans and the pulp contained in the cocoa pods, wherein the cake resulting from the pressing is subsequently ground.

The utility model relates to the technical field of food processing, in particular to a cocoa bean peeling machine which comprises a machine frame and further comprises a feeding hopper arranged at one end of the machine frame, a peeling assembly, a discharging assembly arranged below the peeling assembly and a power assembly. The peeling assembly comprises a shell and a transmission roller structure arranged on the shell in a penetrating mode, and adjusting assemblies are arranged at the two ends of the transmission roller structure and used for adjusting the position of a transmission roller in the transmission roller structure; raw materials processed by the peeling assembly fall into the discharging assembly, and the power assembly is in transmission connection with the transmission roller structure. The problem that the peeling quality is unstable due to the fact that the distance between the peeling assemblies in an existing peeling machine is fixed and cannot be adjusted according to different specifications and types of raw materials needing to be processed is solved.

The objective of this invention is to provide a method for producing cocoa mass with reduced viscosity by improving the process up to the production of cocoa mass. [Solution] A method for producing cocoa mass with reduced viscosity is provided, which involves applying a pressure treatment of 0.01 MPa or higher to a cocoa product selected from the group consisting of cocoa nibs, cocoa beans, and combinations thereof. As a result, the viscosity is reduced by 5% or more compared to cocoa mass produced in the same way as other processes without pressure treatment.

The utility model discloses cocoa bean drying and uniform heating equipment, which belongs to the technical field of heating equipment and comprises a shell, a connecting block fixedly mounted on one side of the shell, a fixing plate fixedly mounted in the connecting block, a first motor fixedly mounted on one side of the fixing plate, fan blades fixedly mounted at the output end of the first motor, and a fan outer cover fixedly mounted on one side of the shell. A connecting block is fixedly installed on the outer shell, a condensation piece is fixedly installed on one side of the outer shell and arranged above the connecting block, the draught fan outer cover is arranged on the outer side of the connecting block and the condensation piece in a sleeving mode, the same communicating pipe is fixedly installed at the top end of the outer shell and the top end of the draught fan outer cover, and flowing air holes matched with the communicating pipe are formed in the outer shell and the draught fan outer cover. According to the cocoa bean drying and heating device, the drying ventilation box and the condenser are combined, moisture in air can be effectively removed, a dry drying environment is provided for cocoa beans, hot air circulation is conducted in the device, the dry environment in the device is better kept, and efficient and even drying and heating treatment on the cocoa beans is achieved.

This application discloses a method for the synergistic application of algae and bacteria in the treatment of livestock and poultry wastewater, relating to the field of livestock and poultry wastewater treatment technology. The application method includes the following steps: wastewater pretreatment; bacterial strain compounding: Enterococcus hesperidinus, Rhodococcus roseus, Pantotheca cumulus, and Acetobacter cocoa are fermented individually, and then the single fermented bacterial strains are compounded. The mass ratio of the fermentation liquid of Enterococcus hesperidinus, Rhodococcus roseus, Pantotheca cumulus, and Acetobacter cocoa is (1-3):1:(1-3):(3-5) to obtain a compound bacterial agent; microalgae compounding: Chlorella ellipsoides and Scenedesmus are cultured individually at a light intensity of 2500-4000 lux for 5-10 days at a temperature of 25-28℃, and then the single cultured microalgae are compounded to obtain a compound microalgae agent. The technical solution provided in this application can effectively degrade various pollutants in livestock and poultry wastewater, with significant treatment effects.

The present invention provides a cacao derived composition containing an extract of cacao bean shell, as well as a moisturizing agent, a skin quality improving agent, a hair quality improving agent, a cosmetic for skin, a cosmetic for hair, a pharmaceutical composition and a food composition each containing the cacao derived composition, wherein the extract of cacao bean shell contains a cacao derived free ceramide, and wherein the extract of cacao bean shell is obtained by a method including: a step of winnowing a crushed product of cacao bean to separate it into a cacao bean nib fraction and a cacao bean shell fraction and obtaining the cacao bean shell fraction as a first cacao derived raw material; and a step of subjecting the first cacao derived raw material to an extraction treatment with an extraction solvent to obtain the extract of cacao bean shell.

The current invention relates to a free-flowing cacao pulp powder obtainable from cacao pulp material, wherein said cacao pulp material is fresh cacao pulp, cacao pulp juice, cacao pulp concentrate or any mixture thereof, characterized by a moisture content less than 8 wt %, preferably less than 5 wt %, most preferably less than 3 wt %. The invention relates to a cacao pulp juice, obtainable from fresh cacao pulp substantially devoid from cacao pod husks and cacao beans, characterized by a Brix value of 10-35. The invention relates to a method for producing cacao pulp juice, from fresh cacao pulp substantially devoid from cacao pod husks and cacao beans. In another aspect, the invention relates to a method for obtaining a free-flowing cacao pulp derived powder from cacao pulp material.

Sustainable paper-based packaging materials, e.g., packaging materials comprising agro-based microfibrillated cellulose (A-MFC), are described. The packaging materials include coatings and films prepared from A-MFC derived from hemp hurds, cocoa pod husks, and other agro-residues or byproducts and having a high level of primary and / or secondary fines. Methods of preparing the A-MFC can involve a reduced amount of energy compared to wood-derived materials and the packaging materials can have enhanced barrier and mechanical properties, such as enhanced oil and grease resistance.

The present invention refers to food compositions comprising selenium, preferably in an amount of at least 4 μg / g, and a set of different ingredients selected from retinyl palmitate, calcitriol (1,25(OH)2 Vitamin D3), phylloquinone (phytomenadione, Vitamin K1), tocopherol (preferably a-tocopherol), or ubiquinol. The invention particularly refers to chocolate bars comprising selenium and the set of different ingredients. Consumption of the food compositions of the invention can reverse, reduce or slow signs of aging in a subject. The invention also relates to methods of producing cacao fruits, cacao beans, cacao mass, and cacao powder with an increased selenium content.