PROCESS OF PRODUCING CHOCOLATE FLAVORING AGENT UTILIZING THE JACKFRUIT (ARTOCARPUS HETEROPHYLLUS) SEED

摘要

The present utility model relates to the process of producing chocolate flavoring agent and more particularly to the process of producing chocolate flavoring agent utilizing the jackfruit (Artocarpus heterophyllus) seed. The process of producing chocolate flavoring agent utilizing the jackfruit (Artocarpus heterophyllus) seed comprising of: grading of the jackfruit seeds; fermenting of the jackfruit seeds for 12d days; dehydrating in an oven at 60C with air circulation for 24 hours; decoating of the dehydrated jackfruit seeds; roasting at 150C for 40 minutes; grinding of the roasted jackfruit seeds; and packing in thr airtight container. The powdered jackfruit seeds can be utilized as a flavoring agent to different chocolate products. It can be combined to sugar, cocoa powder which is the primary ingredients in milk chocolate bars, hot chocolate drink, cookies and other chocolate food products.