CN214677428U

CN214677428U - Novel hyaluronic acid black chocolate

Info

Publication number: CN214677428U
Application number: CN202120712080.9U
Authority: CN
Inventors: 尹相波
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-04-08
Filing date: 2021-04-08
Publication date: 2021-11-12
Anticipated expiration: 2031-04-08

Abstract

The utility model discloses a novel black chocolate containing hyaluronic acid, which solves the problems of insufficient taste level and low market acceptance of the prior chocolate containing hyaluronic acid, and comprises a plurality of chocolate monomers which are connected with each other through connecting blocks, wherein the connecting blocks are arranged on at least one surface of the chocolate monomers, the chocolate monomers sequentially comprise an inner core layer and an outer coating layer from inside to outside, the outer coating layer covers the complete inner core layer, a plurality of arrangement cavities which are uniformly distributed along the length direction of the chocolate monomers are arranged in the inner core layer, a plurality of chocolate bars are arranged in the arrangement cavities, the outer walls of the chocolate bars are directly contacted with the inner walls of the arrangement cavities, the arrangement cavities run through the inner core layer, and a food-grade hyaluronic acid layer is arranged in the chocolate bars. It also has skin caring and antiaging effects.

Description

Novel hyaluronic acid black chocolate

Technical Field

The utility model belongs to the technical field of chocolate goods technique and specifically relates to a novel dark chocolate of hyaluronic acid is related to.

Background

In the future, the national health committee officially approved the request of using Hyaluronic Acid (HA) reported by huaxi organism (688363. SH) as a new food raw material, and approved the use of the hyaluronic acid added into common food. The application range includes milk and dairy products, beverages, wines, cocoa products, chocolate and chocolate products (including cocoa butter substitute chocolate and products) and candies, and frozen drinks.

Food-grade hyaluronic acid is combined into chocolate, and the hyaluronic acid in the food-grade hyaluronic acid can moisten, smooth, soft and elastic skin through digestion and absorption; it has antiaging and diseases such as arthritis, arteriosclerosis, pulse disorder and brain atrophy preventing effects.

At present, the hyaluronic acid chocolate on the market generally can be fused into chocolate with the likepowder, but the chocolate structure still is similar with ordinary chocolate on the market, can't form unique taste after combining food level hyaluronic acid, and the taste level is not abundant enough yet, and the large tracts of land in market is promoted and is hindered.

SUMMERY OF THE UTILITY MODEL

In order to solve the problem, the utility model provides a novel black chocolate with hyaluronic acid, which solves the problems that the existing chocolate with hyaluronic acid has insufficient taste level and low market acceptance.

The utility model adopts the technical proposal that: the utility model provides a novel dark chocolate with hyaluronic acid, includes that a plurality of passes through connecting block interconnect's chocolate monomer, the connecting block sets up in the at least one side of chocolate monomer, chocolate monomer from interior to exterior includes inner layer and overcoating in proper order, overcoating covers completely the inner layer, be equipped with the arrangement chamber of a plurality of along chocolate monomer length direction evenly distributed in the inner layer, be equipped with a plurality of chocolate stick in arranging the chamber, the chocolate stick outer wall with it directly contacts to arrange intracavity wall, it runs through to arrange the chamber the inner layer, the inside food level hyaluronic acid layer that is equipped with of chocolate stick.

Further, the installation cavity is in a V-shaped pipeline shape, and the vertical distance between the upper end and the lower end of the installation cavity exceeds 1/3 of the thickness of the inner core layer.

Through the design of the technical scheme, the design of the arranging cavity of the V-shaped pipeline can ensure that people can touch the chocolate bar in a large area when biting chocolate, and after the chocolate bar is bitten off, food-grade hyaluronic acid directly spurts the chocolate to be perfect in taste.

Further, the chocolate bar comprises a first chocolate bar and a second chocolate bar, wherein the first chocolate bar is arranged at the upper end of the arrangement cavity, and the second chocolate bar is provided with a plurality of two side edges which are respectively and uniformly arranged on the arrangement cavity.

Through the design of the technical scheme, the first chocolate bar is one, the diameter of the first chocolate bar is larger than that of the second chocolate bar, and the mouthfeel is more perfect when the first chocolate bar is occluded from top to bottom.

Furthermore, the soft candy filling is wrapped at the inward end of the V-shaped pipeline-shaped placing cavity, and the outward end of the placing cavity is completely filled with the dark chocolate.

Through the technical scheme, the soft sweet filling has certain elasticity and structural strength, and is favorable for maintaining the integral shape of the chocolate food. In addition, the soft candy filling has jelly-like property, is easy to bite when being eaten, does not have the phenomenon of slag breaking, and is combined with dark chocolate, hyaluronic acid, cream, nuts and the like into a unique taste.

Further, the soft candy center is externally coated with cocoa powder, and the first chocolate bar and the second chocolate bar are respectively in direct contact with the cocoa powder.

Further, the chocolate bar sequentially comprises a chocolate sauce layer, the food-grade hyaluronic acid layer and a butter layer from inside to outside.

Further, the outer coating layer comprises a biscuit layer, a side sealing layer and a lower sealing layer, the biscuit layer and the lower sealing layer are respectively arranged at the upper end and the lower end of the inner core layer, the side sealing layer is arranged between the biscuit layer and the lower sealing layer, and the side sealing layer and the lower sealing layer are both a colloid protein sugar layer, a broken fruit layer or a coconut shred layer.

Through the technical scheme, the chocolate is combined with the biscuit layer, so that the chocolate does not feel greasy in taste, and is richer in nutrition.

Further, the side is equipped with a plurality of edge on the inner core layer chocolate monomer length direction evenly distributed's nut standing groove, be equipped with the nut with filling in the nut standing groove.

Still further, the biscuit layer is in direct contact with the nut filling and the biscuit layer covers the entire nut filling.

Compared with the prior art, the utility model, it has following beneficial effect: the utility model discloses a black chocolate is ingenious to put hyaluronic acid in chocolate stick, and Q elasticity is stronger, and the taste level is abundant, when satisfying chocolate food delicious, can also beautify the face, delays senility.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed to be used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the structures shown in the drawings without creative efforts.

FIG. 1 is a side view of a novel hyaluronic acid black chocolate monomer shaft of the present invention;

FIG. 2 is a side view of the whole shaft of the novel hyaluronic acid black chocolate with the outer coating removed;

FIG. 3 is a front view of a novel dark chocolate hyaluronic acid chocolate monomer;

FIG. 4 is a schematic side view of the novel hyaluronic acid black chocolate monomer composition of the present invention;

FIG. 5 is a partial enlarged view of a portion A of the novel hyaluronic acid black chocolate of the present invention;

figure 6 is a schematic plane view of the inner core structure of the first chocolate bar and the second chocolate bar of the novel hyaluronic acid black chocolate of the present invention.

In the drawings are labeled: 1-chocolate monomer, 2-connecting blocks, 3-biscuit layer, 4-side seal layer, 5-lower seal layer, 6-dark chocolate, 7-soft sweet sandwich, 8-cocoa powder, 9-nut placing groove, 10-first chocolate bar, 11-second chocolate bar, 12-placing cavity, 13-nut sandwich, 14-chocolate sauce layer, 15-food-grade hyaluronic acid layer and 16-butter layer.

The objects, features and advantages of the present invention will be further described with reference to the accompanying drawings.

Detailed Description

The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments in the present invention, all other embodiments obtained by a person skilled in the art without creative efforts belong to the protection scope of the present invention.

It should be noted that all the directional indicators (such as upper, lower, left, right, front and rear … …) in the embodiment of the present invention are only used to explain the relative position relationship between the components, the motion situation, etc. in a specific posture (as shown in the drawings), and if the specific posture is changed, the directional indicator is changed accordingly.

In addition, the descriptions related to "first", "second", etc. in the present invention are for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicit ly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In addition, the technical solutions in the embodiments may be combined with each other, but it must be based on the realization of those skilled in the art, and when the technical solutions are contradictory or cannot be realized, the combination of the technical solutions should not be considered to exist, and is not within the protection scope of the present invention.

The specific implementation scheme is as follows: referring to fig. 1-6, the utility model relates to a novel dark chocolate of hyaluronic acid, chocolate monomer 1 through connecting block 2 interconnect including a plurality of, connecting block 2 sets up in chocolate monomer 1's at least one side, chocolate monomer 1 from interior to exterior includes interior heart layer and overcoating in proper order, the overcoating covers complete heart layer, be equipped with the arrangement chamber 12 of a plurality of along 1 length direction evenly distributed of chocolate monomer in the heart layer, be equipped with a plurality of chocolate stick in the arrangement chamber 12, chocolate stick outer wall and arrangement chamber 12 inner wall direct contact, it runs through heart layer to settle chamber 12, inside food level hyaluronic acid layer 15 that is equipped with of chocolate stick.

Specifically, the housing chamber 12 has a V-shaped pipe shape, and the vertical distance between the upper and lower ends of the housing chamber 12 exceeds 1/3 of the thickness of the inner core layer.

In this embodiment, the design of arrangement chamber 12 of V style of calligraphy pipeline can make people ensure that every mouth can touch the chocolate stick by a large scale when the interlock chocolate, and after the chocolate stick was bitten off, food level hyaluronic acid directly splashed thick liquid, and the taste is perfect.

As a preferred embodiment of the utility model, the chocolate bar comprises a first chocolate bar 10 and a second chocolate bar 11, the first chocolate bar 10 is arranged at the upper end of the settling chamber 12, and the second chocolate bar 11 has a plurality of sides which are respectively and uniformly arranged at the settling chamber 12.

In this embodiment, the first chocolate bar 10 is one piece and the first chocolate bar 10 is larger in diameter than the second chocolate bar 12, so that the mouth feel is more perfect when the two pieces are occluded from top to bottom.

In another preferred embodiment of the present invention, the V-shaped tube-shaped housing chamber 12 is surrounded by the soft candy filling 7 at the inward end, and the black chocolate 6 is filled in the outward end of the housing chamber 12.

In this embodiment, the soft candy center 7 has a degree of elasticity and structural strength that is beneficial for maintaining the overall shape of the chocolate product. In addition, the soft candy filling 7 has jelly-like property, is easy to bite when being eaten, does not have the phenomenon of slag, and is combined with the dark chocolate 6, the hyaluronic acid, the cream, the nuts and the like to form a unique taste.

In addition, the soft candy center 7 is externally coated with cocoa powder 8, and the first chocolate bar 10 and the second chocolate bar 11 are in direct contact with the cocoa powder 7, respectively.

Specifically, the chocolate bar sequentially comprises a chocolate paste layer 14, a food-grade hyaluronic acid layer 15 and a cream layer 16 from inside to outside.

In this embodiment, the overcoat layer includes biscuit layer 3, side seal layer 4 and lower seal layer 5, and biscuit layer 3 and lower seal layer 5 set up respectively in the upper end and the lower extreme of inner layer, and side seal layer 4 sets up between biscuit layer 3 and lower seal layer 5, and side seal layer 4 and lower seal layer 5 are gluey albumen sugar, broken fruit layer or shredded coconut palm layer.

In the embodiment, the chocolate is combined with the biscuit layer 3, so that the chocolate does not feel greasy in taste and is richer in nutrition.

Specifically, the side is equipped with a plurality of along 1 length direction evenly distributed's of chocolate monomer nut standing groove 9 on the inner core layer, is equipped with nut with filling 13 in the nut standing groove 9.

More specifically, the biscuit layer 3 and the nut filling 13 are in direct contact, and the biscuit layer 3 covers the complete nut filling 13.

The utility model discloses a novel hyaluronic acid black chocolate is above only do the preferred embodiment of the utility model, not consequently the restriction the patent scope of the utility model, all be in the utility model discloses an under the inventive concept, utilize the equivalent structure transform that the content was done in the description and the attached drawing, or direct/indirect application all is included in other relevant technical field the utility model discloses a within range is protected to the patent.

Claims

1. The utility model provides a novel dark chocolate of hyaluronic acid, includes that a plurality of passes through connecting block interconnect's chocolate monomer, the connecting block sets up in the at least one side of chocolate monomer, its characterized in that, chocolate monomer from interior to exterior includes inner layer and overcoating in proper order, overcoating covers completely the inner layer, be equipped with the arrangement chamber of a plurality of along chocolate monomer length direction evenly distributed in the inner layer, be equipped with a plurality of chocolate stick in arranging the chamber, chocolate stick outer wall with it contacts to arrange intracavity wall direct, it runs through to arrange the chamber the inner layer, the inside food level uric acid layer of glass that is equipped with of chocolate stick.

2. A novel dark hyaluronic acid chocolate according to claim 1, wherein said housing chamber is in the form of a V-shaped tube, and the vertical distance between the upper and lower ends of said housing chamber exceeds 1/3 mm of the thickness of said inner core.

3. The novel hyaluronic acid dark chocolate according to claim 2, wherein the chocolate bars comprise a first chocolate bar and a second chocolate bar, the first chocolate bar is arranged at the upper end of the arrangement cavity, and the second chocolate bar is provided with a plurality of chocolate bars which are respectively and uniformly arranged at two side edges of the arrangement cavity.

4. The novel hyaluronic acid black chocolate according to claim 3, wherein the soft candy filling is wrapped at the inward end of the V-shaped pipeline-shaped holding cavity, and the outward end of the holding cavity is completely filled with the black chocolate.

5. A novel hyaluronic acid dark chocolate according to claim 4, wherein the soft candy centre is externally coated with cocoa powder, and the first chocolate bar and the second chocolate bar are respectively in direct contact with the cocoa powder.

6. A novel hyaluronic acid dark chocolate according to any of claims 1-5, wherein said chocolate bar comprises, from inside to outside, a chocolate paste layer, said food grade hyaluronic acid layer and a cream layer.

7. The novel hyaluronic acid dark chocolate according to claim 1, wherein the overcoating layer comprises a biscuit layer, a side seal layer and a lower seal layer, the biscuit layer and the lower seal layer are respectively arranged at the upper end and the lower end of the inner core layer, the side seal layer is arranged between the biscuit layer and the lower seal layer, and the side seal layer and the lower seal layer are both a gliadin sugar layer, a broken fruit layer or a coconut thread layer.

8. The novel hyaluronic acid dark chocolate according to claim 7, wherein a plurality of nut placing grooves are uniformly distributed along the length direction of the chocolate single body on the upper side surface of the inner layer, and nut fillings are arranged in the nut placing grooves.

9. A novel hyaluronic acid dark chocolate according to claim 8, wherein said biscuit layer is in direct contact with said nut centre and said biscuit layer covers the entire nut centre.