73 results about "COCOA BEAN" patented technology

The utility model discloses a raw material drying device for chocolate processing, which comprises a drying box and a placing tray, a stand column is fixedly arranged on the inner wall of the drying box, a drying assembly for drying chocolate raw materials is arranged on the outer wall of the stand column, and a driving assembly for enabling the placing tray to rotate is arranged at the bottom of the inner wall of the drying box. The utility model relates to the technical field of chocolate processing, in the chocolate processing device, drying assemblies are arranged on the upper side and the lower side of the outer wall of a placing disc for placing cocoa beans, the cocoa beans can be dried from the upper side and the lower side respectively, and a driving assembly is arranged on the lower side of the placing disc. According to the cocoa bean drying device, the cocoa beans can be dried more uniformly, the drying speed of chocolate raw materials is increased to a certain extent, the cocoa beans are heated more uniformly, the cocoa beans are dried more thoroughly, and the cocoa beans are dried more uniformly. And the chocolate processing efficiency and quality are improved to a certain extent.

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.

The present invention relates to a method for optimizing the full utilization of cacao pod husks comprising the steps of debacterizing the pod surface and opening cacao the pods, separating the cacao pod husks from, cacao pulp, cacao placenta, cacao beans and cacao bean hulls, and drying separated cacao pod husks wherein separated and dried cacao pod husks are further processed by a method comprising the steps of a) grinding the cacao pod husks; b) optional acid extraction; c) a first enzymatic treatment; d) alkaline solubilization; e) a first decantation with centrifuge; f) ultrafiltration; g) acid extraction; h) a second decantation with centrifuge; i) a second enzymatic treatment; j) ultrafiltration and extract purification; k) concentration of the extract; l) drying of the concentrated extract. The invention also relates to extracts and compositions obtained thereof and their applications.

The invention discloses a preparation method and device of a cocoa product with a cardiovascular function improving function, and belongs to the technical field of food processing. Dry cocoa beans and blueberry berries are used as raw materials, the dry cocoa beans are crushed and sieved and then mixed with deionized water to extract cocoa butter, then the cocoa butter is mixed with wall-broken blueberry homogenate, the deionized water is used as a guiding agent to aggregate reaction components, cells are completely broken through a three-layer stepped reaction layer, and the cocoa butter is obtained. The dissolution of cocoa butter in the cocoa beans and active substances in the blueberries is promoted; the whole reaction device and the conveying pipeline are negative-pressure and oxygen-free, so that the stability of active substances is ensured. The cocoa product obtained by adopting the device and the method disclosed by the invention is fine and smooth in taste, melts in the mouth, is basically free from greasy feeling and granular feeling, perfectly retains the special flavors of cocoa beans and blueberries, is rich in cocoa butter and anthocyanin substances, and has relatively strong effects of preventing atherosclerosis and improving cardiovascular.

Provided is a cocoa beans fermentation method and a chocolate production method that enable production of chocolate having naturally derived fruity aroma by using fruit.　The cocoa beans fermentation method comprises: a pre-fermentation step for fermenting a mixture of fruit and the placenta of a cocoa pod; and a mixing / fermentation step for mixing the fermented mixture and cocoa beans to ferment the cocoa beans.

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.

The utility model discloses freeze-dried powder functional chocolate processing equipment, and relates to the technical field of chocolate processing, the freeze-dried powder functional chocolate processing equipment comprises a processing box, a blanking assembly comprises electric push rods, the electric push rods are symmetrically arranged on the upper surface of the processing box, the upper surface of a drying frame is fixedly connected with a first handle, the surface of a sealing cover is hinged with a baffle plate, and the baffle plate is fixedly connected with the processing box. A second handle is arranged on the upper surface of the baffle, and the drying frame is arranged on the upper surface of the supporting plate. A second handle is pulled, a baffle is opened, an electric push rod is started to drive a supporting plate to ascend, and therefore a drying frame on the supporting plate ascends, cocoa beans needing to be dried can be conveniently added into the drying frame, and feeding is convenient. The electric push rod contracts to drive the drying frame to descend to dry the cocoa beans in the drying frame, and after drying is completed, the electric push rod extends to drive the drying frame to ascend, and a second handle is pulled to take out the whole drying frame, so that the cocoa beans can be taken out quickly, and quick discharging is realized.

The present invention relates to a melanin precursor composition, a preparation method and an application thereof. The melanin precursor composition comprises the following raw materials for preparation by weight: 14-20 parts of soybeans, 12-18 parts of black truffles, 10-15 parts of grape seeds, 8-12 parts of cocoa beans, 6-10 parts of Chinese gallnuts, and 6-10 parts of holly leaves. The melanin precursor composition is prepared from the above raw materials through pretreatment, primary extraction, complex protease hydrolysis, secondary extraction, Saccharomyces cerevisiae fermentation, and enzymatic reaction. The melanin precursor composition can effectively solve the problems existing in the existing hair dyes, such as low dyeing efficiency, poor dyeing effect, and poor dyeing durability, while ensuring safety and good use experience, and has good market prospects.

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.

The invention provides a cocoa pod disease and insect pest detection method based on a Transform detection model, and belongs to the technical field of agricultural image recognition and plant protection. The method comprises the following steps: (1) constructing a disease and insect pest image data set oriented to a complex scene, and constructing a balanced data set through shielded and overlapped cocoa pod images collected under a multi-illumination condition in combination with a rotary cutting enhancement strategy; (2) a Context Guded Basic Block module is constructed to replace the original Basic Block, so that the recognition precision of the shielded target is improved, and the calculation load is reduced; (3) constructing an OREPANCSPELAN module, replacing the original RepC3, realizing the decoupling of the training depth and the reasoning width, and reducing the parameter quantity; and (4) a DSDI module is designed to replace an original Concat part, so that the calculation complexity is reduced. The method effectively solves the problems that cocoa pod disease and insect pest target shielding recognition is difficult in a field scene, mobile terminal deployment resources are limited, and multi-scale symptom fusion efficiency is low, improves the model reasoning speed while maintaining high detection precision, and is suitable for real-time monitoring of field mobile equipment.

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.

The present disclosure relates to compositions of biocompounds derived from cacao, mainly aromatic compounds such as flavanols and methylxanthines in the form of suspended particles, and to methods for producing the compositions from cacao beans, in particular unfermented cacao beans. The disclosed compositions have high concentrations of epicatechin, procyanidin B2 and theobromine and demonstrate high bioavailability in in vitro tests. These results suggest that the compositions developed are potentially useful for producing functional foods.

The present invention relates to a chocolate mass comprising at least one cocoa bean constituent selected from the group consisting of cocoa butter and cocoa mass, at least one sweetener, and at least 1 wt.%, based on the total weight of the chocolate mass, of hydrolyzed oat flour. The invention further relates to a chocolate product produced from this chocolate mass, a process for producing a chocolate mass, the chocolate mass obtainable by this process, a process for producing a chocolate product, the chocolate product obtainable by this process, and the use of hydrolyzed oat flour for producing vegan chocolate.

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 invention discloses a chocolate processing method capable of improving mouthfeel smoothness. The invention belongs to the technical field of food processing. The method comprises the steps of raw material pretreatment, fine grinding, temperature control and adjustment, step-by-step stirring and fusion, precise forming and the like. By optimizing the baking temperature and time of cocoa beans, strictly controlling the grinding granularity, regulating the temperature in stages and stirring and fusing step by step, the fineness and smoothness of the chocolate are remarkably improved, and meanwhile, the frost reversing phenomenon and the taste fault problem are avoided; the method can effectively improve the chocolate quality, provides technical support for high-end markets, and has high practical value and popularization prospect.

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.

A method for making the cocoa pod husk-containing hardening-retarder from cocoa pod husks includes: fragmenting cocoa pod husks into husk fragments; drying the husk fragments under a temperature that ranges from 95° C. to 105° C.; grinding the husk fragments which are dried into a soluble powder; mixing the soluble powder with water to form a liquid mixture, wherein the liquid mixture contains from 20% to 40% of the soluble powder by weight and 60% to 80% of water by weight, based on 100% of the liquid mixture by weight; and filtering the liquid mixture with a filter having a pore size that ranges from 5 microns to 20 microns to obtain the cocoa pod husk-containing hardening-retarder.

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.