CN112056443A - Chocolate chickpea natto - Google Patents

Chocolate chickpea natto Download PDF

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Publication number
CN112056443A
CN112056443A CN202010993029.XA CN202010993029A CN112056443A CN 112056443 A CN112056443 A CN 112056443A CN 202010993029 A CN202010993029 A CN 202010993029A CN 112056443 A CN112056443 A CN 112056443A
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chocolate
natto
chickpea
freeze
dried
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高翔
魏玉西
张淳
张伦瑜
孙诚园
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Qingdao University
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Qingdao University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • A23L3/3436—Oxygen absorbent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical Kinetics & Catalysis (AREA)
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Abstract

The invention relates to, in particular to chocolate chickpea natto, which is prepared from 35-40 wt% of freeze-dried chickpea; 60-65% of chocolate by weight; the thickness of the chocolate is 1-2 mm; the viable count of Bacillus natto is not less than 1 × 108(ii) in terms of/g. The specific process comprises the following steps: first, fermenting hawkPuffing semen Sojae Preparatum and lyophilizing; secondly, preparing chocolate liquor; thirdly, freeze-drying natto and coating; fourthly, spraying slurry; fifthly, cooling; sixthly, packaging; the invention has the beneficial effects that: fills the gap of the lack of leisure food in the aspect of natto products, has the odor of natto products on the basis of effectively retaining the activity of bacillus natto and nattokinase, and solves the problem of covering the taste of natto after chocolate is sprayed by a mode of replacing common soybeans with chickpeas. The freeze-dried natto film coating process and the package innovation are adopted, so that the freeze-dried natto is prevented from being affected with damp, and the stability of the natto in the storage process is ensured.

Description

Chocolate chickpea natto
Technical Field
The invention relates to the field of functional foods, in particular to chocolate chickpea natto.
Background
Natto is a fermented product obtained by fermenting beans such as soybeans with bacillus natto, and is a traditional fermented food derived from japan. In the process of natto fermentation, the bioavailability of protein, vitamins, minerals and isoflavone in the soybean raw material can be improved, and simultaneously, the flavor of the product can be improved and the stability of the nutrient components can be improved in the fermentation process. In addition, a plurality of new active substances such as natto kinase, vitamin K2 and the like are generated in the natto fermentation process, and the active ingredients greatly improve the nutritional value of natto.
The special odor of natto is not easy to be accepted by Chinese people unlike the food with local special flavor such as fermented bean curd and bean juice in China, and the natto has a special ammonia odor which is disappointed by many people. The traditional natto has more wiredrawing and viscosity on the surface, and is mostly suitable for being eaten together with rice or bread. In addition, because natto contains viable bacteria of Bacillus natto, it cannot be stored for a long period of time at normal temperature. Due to the factors, the popularization of the natto in China is limited. At present, nutrient and delicious natto leisure food is lacking in the market. The natto is developed into the leisure food which is convenient and timely and easy to store at normal temperature, so that the nutritional ingredients of the natto can be preserved, and the eating people can be promoted.
Chickpeas, also known as chick peas, are so named because their grain shape closely resembles that of plucked chickpeas. Chickpeas originate in the west and near east regions of asia and act as the third soybean in the world. Chickpeas are rich in nutritional value, and have higher true protein digestibility, biological value, net protein utilization rate and protein efficiency than most of beans including soybeans. In addition, the total carbohydrate content of the chickpeas is also higher than that of other legumes, the chickpeas containing both utilizable carbohydrates such as monosaccharides, disaccharides and ribose and also unavailable carbohydrates such as oligosaccharides, resistant starch, etc. Research shows that the chickpeas have the efficacy of reducing high blood pressure, high blood sugar and high blood fat. The chickpea fiber can also promote the growth of bifidobacterium coli and is beneficial to the health of intestinal tracts. Research shows that chickpea can be used for preparing natto and has excellent fermentation effect.
Chocolate, also known as chocolate, is a delicious food made of cocoa powder and cocoa butter as main raw materials. Chocolate is rich in magnesium, potassium, vitamins and theobromine, and thus has high nutritive value. Researches show that the cocoa powder in the chocolate has various effects of losing weight, reducing blood pressure, stabilizing blood sugar, protecting cardiovascular and the like. The cocoa butter is natural vegetable oil in cocoa, contains abundant unsaturated fatty acid and vegetable polyphenol, and has multiple activities such as antioxidation. The chocolate on the market can be divided into dark chocolate, milk chocolate and white chocolate according to the ingredients, has different tastes, and is popular among different people. At present, the leisure food combining natto and chocolate is still blank in the market. In the same way, the problem of water diffusion between chocolate and freeze-dried natto in the storage process is difficult to solve in the development process, and the freeze-dried natto is easy to be affected with moisture and absorb water, so that the activity of bacillus natto is reduced or peculiar smell is generated. Therefore, a technology for preventing the freeze-dried natto from being affected with moisture and ensuring the flavor of the natto to be stable in the storage process is urgently needed to be developed.
Disclosure of Invention
The technical problem solved by the invention is that the problem of water diffusion between chocolate and freeze-dried natto in the prior art is difficult to solve, and the freeze-dried natto is easy to be affected with moisture and absorb water, so that the activity of bacillus natto is reduced or peculiar smell is generated.
In order to solve the problems, a chocolate chickpea natto is provided, and freeze-dried natto is prevented from being damped by adopting a freeze-dried natto coating process and packaging innovation, and meanwhile, the flavor of the natto is ensured to be stable in a storage process.
In order to achieve the above requirements, the present invention achieves the above objectives through the following technical solutions: a chocolate chickpea natto is prepared by 35-40% of freeze-dried chickpea by weight; 60-65% of chocolate by weight; the thickness of the chocolate is 1-2 mm; the viable count of Bacillus natto is not less than 1 × 108/g。
A chocolate chickpea natto is prepared by the following steps:
firstly, fermenting chickpea and freeze-drying; the fermentation method of chickpea comprises soaking chickpea at normal temperature for 12-24h, steaming, inoculating 2-6% Bacillus natto seed solution, fermenting at 25-45 deg.C for 24-48h, transferring into 4 deg.C refrigerator, and aging for 12-24h to obtain mature natto; then freeze-drying to obtain freeze-dried chickpea natto;
secondly, preparing chocolate liquor; putting the chocolate blocks into a constant temperature pan with the temperature of 30-40 ℃ for heating in water, melting into water-like liquid, and pouring into a heat preservation cylinder for heat preservation.
Thirdly, freeze-drying natto and coating;
fourthly, spraying slurry; pouring beans into a polishing pot, blowing hot air, spraying chocolate slurry at the moment, and rotating the polishing pot: rolling for 20 to 30 minutes at 70 to 80 r/min;
fifthly, cooling; after the chocolate is completely wrapped in the chickpea natto, cooling, closing hot air, slowly rolling and cooling, and uniformly wrapping the chocolate on each bean;
sixthly, packaging; the package is made of opaque multi-layer composite material, and oxygen absorbent and water absorbent are also arranged in the package.
Still further, a chocolate, semen Ciceris Arietini natto, is pure cocoa butter chocolate, and comprises one or more of white chocolate (with cocoa content of 25-35%), brown chocolate (with cocoa content of about 35-45%), dark chocolate (with cocoa content of 55-65%), and extra-dark chocolate (with cocoa content of about 70-75%).
Further, a chocolate chickpea natto, wherein in the fifth step, the cooling and condensing temperature of the chocolate is 4-8 ℃.
Further, a chocolate chickpea natto, wherein in the fourth step, the temperature of the hot air blowing is 35-40 ℃.
Furthermore, in the third step, the boiling type coating film coating process is adopted for coating the film, and the film coating is a gel structure or a cross-linked semi-rigid matrix formed by water-impermeable lipid and hydrosol or polysaccharide.
Further, a chocolate chickpea natto, the polysaccharide including but not limited to alginate, pectin, carrageenan, cellulose derivatives, starch hydrolysate, and the like.
Further, a chocolate chickpea natto, wherein the hydrosol comprises gelatin or gelatin hydrolysate.
Further, a chocolate chickpea natto, wherein the coating film has a double-layer structure, and the lipid layer faces the chocolate layer with the highest water activity.
The invention has the beneficial effects that: fills the gap of the lack of leisure food in the aspect of natto products, has the odor of natto products on the basis of effectively retaining the activity of bacillus natto and nattokinase, and solves the problem of covering the taste of natto after chocolate is sprayed by a mode of replacing common soybeans with chickpeas. The freeze-dried natto film coating process and the package innovation are adopted, so that the freeze-dried natto is prevented from being affected with damp, and the stability of the natto in the storage process is ensured.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments or the technical solutions in the prior art will be briefly described below. It is obvious that the drawings in the following description are some embodiments of the invention, and that for a person skilled in the art, other drawings can be derived from them without inventive effort.
Figure 1 is the effect of chocolate chickpeas on visceral fat and liver tissue morphology.
In the figure, (A) epididymis adipose tissue HE staining result (200 ×); liver tissue oil red O staining (200 ×); (C) fat cell size statistics; (D) liver lipid area; # P <0.01 indicates a very significant difference compared to the normal group; p <0.01 indicates that the difference was very significant compared to the model group.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a chocolate chickpea natto is prepared by fermenting chickpea natto and freeze-drying: soaking chickpea at normal temperature for 24h, steaming, inoculating 5% Bacillus natto (provided by Qingdao Shouda Natto Co., Ltd.) seed solution, fermenting at 37 deg.C for 48h, transferring into 4 deg.C refrigerator, and aging for 24h to obtain mature natto. Freezing and freeze-drying to obtain freeze-dried chickpea natto, and coating the freeze-dried natto by a boiling coating device by using a mixed liquid prepared from sodium alginate, calcium chloride and glycerol; putting the chocolate blocks into a constant temperature pot with the temperature of 35 ℃ for water-separating heating, melting the chocolate blocks into water-like liquid, pouring the liquid into a heat preservation cylinder for heat preservation, and then spraying: pouring the beans into a polishing pot, blowing hot air (at the temperature of 35 ℃), spraying chocolate slurry at the moment, and rotating the polishing pot: 80r/min, and continuously polishing for 30 minutes; after the chickpea nano-beans are completely wrapped with the chocolate, cooling to 4 ℃, closing the hot air, slowly rolling and cooling, and uniformly wrapping the chocolate on each bean.
Sensory evaluation is carried out on the obtained chocolate chickpea natto, during the experiment process, the chocolate chickpeas prepared by different chocolate types and different chocolate coating thicknesses are subjected to sensory evaluation, and the natto fermented by common soybeans is used as a reference for comparison. The scores are shown in Table 1. Randomly selected 20 subjects for scoring, with higher scores indicating a higher score for easier acceptance by consumers.
TABLE 1 sensory evaluation Table
Figure BDA0002691596620000041
TABLE 2 sensory evaluation results for different chocolate chickpeas
Figure BDA0002691596620000042
Detection of viable count
The dilution plate counting method is adopted, and the specific steps are as follows: taking 1 grain of chocolate chickpea, breaking, shaking with 10mL of sterile normal saline at 37 ℃ for 10 minutes, taking 100ul of supernatant after diluting by 10-4 gradient, coating on a solid LB plate, culturing at 37 ℃ for 24 hours, and counting viable bacteria by a coating colony counting method.
In vivo experimental exploration for obesity prevention
8-week-old C57BL/6J male mice were used and randomly divided by body weight: normal group, model group, 2 experimental groups. Each group of 10 mice is fed with normal low-fat feed by taking standard AIN93 feed as a basic formula, a model group is fed with high-fat high-sugar feed (the fat energy accounts for 60%) to construct an obese mouse model, and 2 experimental groups are added with 2% of brown chocolate eagle mouth natto and black chocolate eagle mouth natto coated with 1-2 mm of chocolate on the basis of the model group feed every day. Mice had free access to water, food intake, and daily food intake and mouse body weight were recorded. Mice were sacrificed 12 weeks later to detect visceral fat weight; collecting blood and separating serum to detect biochemical indexes such as blood fat, blood sugar and the like; tissue sections were made and histopathology was used to observe fat and liver morphology.
Table 1. influence of chocolate chickpea on growth parameters, blood sugar and blood fat of obese mice
Figure BDA0002691596620000051
The beneficial effect of this embodiment lies in: fills the gap of the lack of leisure food in the aspect of natto products, has the odor of natto products on the basis of effectively retaining the activities of natto bacteria and nattokinase, and solves the problem of covering the taste of natto after chocolate is sprayed by a mode of replacing common soybeans with chickpeas. The freeze-dried natto film coating process and the packaging innovation are adopted, so that the freeze-dried natto is prevented from being affected with damp, and the natto flavor is stable in the storage process.

Claims (9)

1. A chocolate chickpea natto is characterized in that: the weight percentage of the freeze-dried chickpeas is 35-40%; 60-65% of chocolate by weight; the thickness of the chocolate is 1-2 mm; the viable count of Bacillus natto is not less than 1 × 108/g。
2. The chocolate chickpea natto of claim 1, wherein: the preparation method comprises the following steps:
firstly, fermenting chickpea and freeze-drying;
secondly, preparing chocolate liquor;
thirdly, freeze-drying natto and coating;
fourthly, spraying slurry;
fifthly, cooling;
sixthly, packaging;
in the first step, chickpea is soaked for 12-24h at normal temperature, steamed and cooked, inoculated with 2-6% bacillus natto seed solution, fermented for 24-48h at 25-45 ℃, and then transferred into a refrigerator at 4 ℃ for after-ripening for 12-24h to obtain mature natto; then freeze-drying to obtain freeze-dried chickpea natto;
in the second step, the chocolate block is put into a constant temperature pot with the temperature of 30-40 ℃ to be heated in a water-separating way, and is poured into a heat preservation cylinder to preserve heat after being melted into water-shaped liquid.
In the third step, coating the freeze-dried natto;
and in the fourth step, pouring the beans into a polishing pot, blowing hot air, spraying chocolate slurry at the moment, and rotating the polishing pot: rolling for 20 to 30 minutes at 70 to 80 r/min;
in the fifth step, after the chocolate is completely wrapped in the chickpea natto, cooling is carried out, hot air is closed, cooling is carried out slowly in a rolling manner, and the chocolate is uniformly wrapped on each bean;
in the sixth step, the packaging adopts a lightproof multilayer composite material, and an oxygen absorbent and a water absorbent are also arranged in the packaging.
3. The chocolate chickpea natto of claim 1, wherein: the chocolate is pure cocoa butter chocolate, and comprises one or more of white chocolate (cocoa content 25-35%), brown chocolate (cocoa content about 35-45%), dark chocolate (cocoa content 55-65%), and extra-dark chocolate (cocoa content about 70-75%).
4. The chocolate chickpea natto of claim 1, wherein: in the fifth step, the cooling and condensing temperature of the chocolate is 4-8 ℃.
5. The chocolate chickpea natto of claim 1, wherein: in the fourth step, the temperature of the hot air is 35-40 ℃.
6. The chocolate chickpea natto of claim 1, wherein: in the third step, a boiling coating and film coating process is adopted for film coating, and the film coating is a gel structure or a cross-linked semi-rigid matrix formed by waterproof lipid and hydrosol or polysaccharide.
7. The chocolate chickpea natto of claim 6, wherein: the polysaccharides include, but are not limited to, alginates, pectins, carrageenans, cellulose derivatives, starches, starch hydrolysates, and the like.
8. The chocolate chickpea natto of claim 6, wherein: the hydrosol comprises gelatin or gelatin hydrolysate.
9. The chocolate chickpea natto of claim 6, wherein: the film coating is a bilayer film structure with the lipid layer facing the chocolate layer with the highest water activity.
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WO2023285643A1 (en) * 2021-07-16 2023-01-19 Puratos Nv Chocolate free from dairy components

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