36 results about "COCOA BEAN" patented technology

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 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.

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 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.

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.

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 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.

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.

This utility model belongs to the field of cocoa shell boiler combustion technology, specifically relating to a backfire prevention safety system for cocoa shell boiler combustion, including: a hopper, a screw feeder, and pipelines; wherein, the hopper has a feed pipe at the top and a first discharge pipe at the bottom; one end of the screw feeder is connected to the bottom of the first discharge pipe, and the other end is connected to the boiler furnace through a second discharge pipe; one end of the pipeline is connected to an external clean water pipe, and the other end has two branch pipes connected to the hopper and the screw feeder respectively; each branch pipe is equipped with a shut-off valve and a parallel electromagnetic switch valve and a temperature control valve; both the hopper and the screw feeder are equipped with temperature detection elements and temperature sensing elements, and the detection signals are fed back to the electromagnetic switch valve and the temperature control valve respectively through temperature transmission control cables and capillary pressure guide tubes to control the opening and closing of the valves. This utility model can solve the problem of backfire that often occurs when cocoa shells are burned in cocoa shell boilers, and has good market application prospects.

Sustainable paper-based packaging materials, e.g., paper-based food packaging materials, are described. The packaging materials are based on paper formed from fiber derived from waste biomass, such as hemp hurds, mixes containing hemp hurds and hemp bast fibers, bagasse, and cocoa pod husks. Also described are methods of making the packaging materials. The methods can include environmentally friendly pulping and / or bleaching processes.

The utility model discloses a cocoa bean baking device, including the case and the protective cover, the case with the protective cover articulates, be equipped with the heating pipe in the case, be equipped with the drive arrangement in the case, be equipped with the baking cylinder on the output of drive arrangement, the baking cylinder is located the top of heating pipe, be equipped with truss on the baking cylinder, be equipped with the bearing between the baking cylinder with truss, articulate between truss with the case, be equipped with handle on the baking cylinder, the first gear is equipped with on the handle, the first gear with drive arrangement is connected, one end of baking cylinder is equipped with the discharge gate, be equipped with the first closure on the discharge gate, the other end of baking cylinder is equipped with the feeding port, be equipped with the second closure on the discharge gate. The utility model has solved the problem that the efficient feeding and discharging in the baking process are difficult to realize in the prior art.

An adsorbent carrier material for supercritical CO2 extraction, comprising one or more of walnut shell, pecan shell and cocoa bean, each of which independently has a porous structure. The adsorbent carrier material has good permeability, facilitating sufficient contact between a tobacco extract and a CO2 fluid, and exhibits high compatibility with tobacco. In addition to acting as a tobacco extract adsorbent carrier, it can also enhance the intensity and richness of a characteristic tobacco aroma. In addition, after supercritical CO2 extraction using said adsorbent carrier material, the tobacco aroma is well-balanced, the smoke is natural, and there are no undesirable industrial odors or other off-flavors, improving tobacco aroma quality and increasing the application value of different tobacco extracts. Also disclosed are a tobacco extract, a tobacco concentrate and a preparation method therefor, and an atomization matrix.

The present invention relates to a press (1) for separating fat-containing mass, particularly mass from oily seeds, such as cocoa mass, into fat, particularly liquid fat and cake, comprising a hydraulic cylinder (2) and plunger (3), retainer (4), and a plurality of parallel guide beams (5) extending between the hydraulic cylinder and the retainer, wherein the hydraulic cylinder, beams, and retainer together form a frame, and the hydraulic cylinder (2) and plunger (3), retainer (4), and a plurality of parallel guide beams (5), and disposed within the frame The present invention relates to a press (1) comprising a plurality of press elements (7) slidably mounted on a guide beam, each press (1) having a pot (8) having a cavity for receiving a mass to be pressed and a press (9) having a plug (10) positioned at least partially within the cavity, characterized in that i) the guide beam (5) penetrates the mounting section of the pot (8) and the press (9), the mounting section surrounds the guide beam, and ii) the plug (10) of the press (9) faces the plunger (3).

The utility model provides a cocoa bean supermicro grinding powder device relates to cocoa bean supermicro grinding powder technical field. Including grinder, be provided with the feeding piece on the grinder, the feeding piece includes the feeding pipe of intercommunication in the feeding end of grinder, the feeding end of feeding pipe installs the feeding hopper, be provided with the support spare on the grinder, the support spare includes the support frame and the support of installing on the grinder, the top of feeding hopper is provided with pretreatment spare, the pretreatment spare includes the material holding tray and second motor, be provided with the placement area on the material holding tray, pour cocoa bean in the placement area, then start first motor and make liquid nitrogen gasification discharge, drive the rotation of the rotating rod, the rotation of rotating rod drives the rotation of the rotating plate, the rotation of rotating plate promotes cocoa bean, thereby make cocoa bean lie flat in the material holding tray, simultaneously, nitrogen gas blows to cocoa bean, reached the effect that cocoa bean even cooling, help to ensure that cocoa bean and nitrogen gas even contact.

This invention discloses a method for preparing a mulberry-monk fruit fermented beverage, belonging to the field of microbial fermentation technology. The method includes raw material processing, alcoholic fermentation, acetic acid fermentation, and blending steps: Monk fruit is extracted using a combination of juice extraction and hot water countercurrent extraction; the extract is kept warm to improve clarity and inactivate enzymes; using mulberry juice and monk fruit juice as substrates, fruit wine yeast is inoculated for anaerobic fermentation; then, monk fruit juice and edible alcohol culture are added to adjust the alcohol content, followed by aerobic fermentation with *Acetobacter acetosporum* and acetic acid bacteria; finally, the fermented juice, glycoside-containing monk fruit juice, mulberry concentrate, and erythritol are blended to prepare the beverage. This invention fully utilizes mulberry and monk fruit resources, retains active ingredients such as polyphenols, anthocyanins, and polysaccharides, and produces a low-calorie, flavorful, and safe product suitable for industrial production, possessing both nutritional and health benefits.

The utility model provides a cocoa ultrasonic edulcoration device relates to ultrasonic edulcoration device technical field. Including base, screening frame, apron and ultrasonic generator, the top of base is fixedly connected with a plurality of springs, the top of spring is fixedly connected with blanking frame, the one side of blanking frame and screening frame is provided with the discharge gate, the inner wall of screening frame is fixedly connected with filter round plate, the top of apron is fixedly connected with the feed pipe, the one side of screening frame is connected with output cable, passes through setting rotary cleaning structure, under the effect of the round frame of inserting, makes transmission rod can insert in the inner wall of the round frame of inserting, at this moment can under the effect of screw hole and screw rod, can dismantle and assemble to the cleaning plate, and then can under the effect of transmission rod, drive brush plate and cleaning plate movement, and then can clean the top and side surface of filter round plate and conical table, avoid the impurity adhesion.

The present invention is a nutraceutical, and method of administering it, to create both a rapid increase in free and total testosterone in the bloodstream as well as modulation of sleep cycles to a PSQI score of 5 or lower, including the key ingredients of 1 mg zinc (chelated or zinc citrate); 1125 mg L-Citrulline Malate (2:1); 400 mg Tesnor® (Pomegranate peel and cocoa bean extracts); 150 mg of elevATP®, an adenosine triphosphate (ATP) stimulating composition containing peat extract and apple fruit extract; 100-150 mg Tongkat Ali (Eurycoma longifolia) root extract, and 10 mg boron as boron glycinate, together with one or more excipients. The combination of these ingredients, together with optional Vitamin B6, Vitamin B12, and Vitamin D, and optional 25 mg of S7® (green coffee extract (bean), green tea extract (leaf), turmeric extract (rhizome), sour cherry (fruit), blueberry (fruit), broccoli (flower), and kale (leaf)) gives new and unexpectedly improved results over any of the constituents administered alone or in any other combination.

Sustainable paper-based packaging materials, e.g., paper-based food packaging materials, are described. The packaging materials are based on paper formed from fiber derived from waste biomass, such as hemp hurds, mixes containing hemp hurds and hemp bast fibers, bagasse, and cocoa pod husks. Also described are methods of making the packaging materials. The methods can include environmentally friendly pulping and / or bleaching processes.

The invention relates to an oral product for delivery of at least one active ingredient comprising or consisting of —a pouch defining a cavity and —a composition comprising the at least one active ingredient and a carrier selected from the group consisting of, cocoa bean, in particular cocoa bean nibs or cocoa bean powder, coffee bean, cellulose, plant fibres, polysaccharides, oligosaccharides, polyols, and mixtures of at least two of the afore-said carriers, wherein the composition is within the cavity of the pouch and the at least one active ingredient is theobromine. The invention further relates to a method for producing an oral product.