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| Cocoa |
Cocoa and chocolate
Chocolate is produced from cocoa (Theobroma cacao), which is expected to grow initially in the northern Amazon region to Central America.
Chocolate and cocoa contain flavanols, which have a good quality. One of the vascular benefits of flavanols is to lower blood pressure. Chocolate has beneficial antioxidants known to lower cholesterol types.
Cocoa bean to chocolate process
In general, the processing of cocoa beans into chocolate through several stages. Here's some information about the processing of cocoa beans into chocolate.
1. Cocoa beans are cleaned to remove all foreign material.
2. Cocoa beans will then be baked / roasted to bring out the chocolate flavor and color of seeds (roasted). Temperature, time and humidity levels during roasting (roasted) depending on the type of seed used and the type of chocolate or product to be produced.
3. A winnowing machine (Winnowing machine) will be used to separate the seed coat and cocoa beans.
4. Cocoa beans will then undergo a process of alkalization, typically using potassium carbonate, to develop flavor and color.
5. After the alkalization, the cocoa beans then enter the milling process to make cocoa liquor (cocoa particles suspended in cocoa butter). Temperature and milling rate varies according to the type of milling machine used and the product to be produced.
6. Once the cocoa beans into cocoa liquor, usually the manufacturer will add mixing ingredients, such as nuts to add flavors of chocolate. Generally use more than one type of bean in their products, which are mixed together with the required formula.
7. Stages selanjunya is to extract the cocoa liquor by means of pressed / pressed to obtain cocoa fat (cocoa butter) and cocoa with a solid mass called cocoa presscake. Pressed cocoa fat percentage adapted to the desire of producers so that the composition of brown fat (cocoa butter) and cocoa presscake different.
8. Processing now be two different directions. Brown fat to be used in the manufacture of chocolate. While cocoa presscake be pulverized into cocoa in powder form.
9. Brown fat (cocoa butter) will then be used to produce chocolate by adding cocoa liquor. Other ingredients such as sugar, milk, emulsifying agents and cocoa butter are added and mixed. The proportion of ingredients will vary depending on the type of chocolate being made.
10. The mixture then undergoes a purification process until a smooth paste is formed (refining). Refining aims to improve the texture of the chocolate.
11. The next process, conching, to further develop the flavor and texture of the chocolate. Conching is a kneading or smoothing process. Speed, duration and temperature of conching will affect the taste. An alternative to conching is an emulsifying process using a machine that works like an eggbeater.
12. This mixture is then passed through the heating, cooling and reheating process. This prevents discoloration and brown fat in the product. This is to prevent discoloration and melting chocolate in the product.
13. The mixture is then put into molds or used for enrobing fillers and cooled in the refrigerator.
14. The chocolate is then packaged for distribution to retail outlets
Chocolate for health benefits
Chocolate for health benefits, namely
1. Reduce the risk of diabetes
Eating dark chocolate in moderation has been known to increase the processing of blood sugar, which can reduce the risk of diabetes
2. Reduce the risk of heart attack
Eating chocolate helps prevent blood clots that can cause heart attacks
3. Prevent tumor growth
Brown had cancer pencegahaan benefits such as reducing cell damage that can lead to tumor growth
4. Reduce cough
Cocoa can reduce cough by affecting the sensory nerve endings of the vagus nerve that runs through the airways in the lungs
5. Reducing high blood pressure
Antioxidants in chocolate has been shown to reduce high blood pressure in the liver and reduces damage to the blood vessels of the liver
6. Guard against stroke
Compounds containing flavanols found in cocoa, called epicatechin, have been found to guard against stroke damage.
Chocolate Calories
Amount Per 1 oz (28.4 g) Calories 155
