A cooker for producing a chocolate solution and a method for producing a chocolate solution capable of shortening a production time is provided. The cooker for producing a chocolate solution according to the present invention includes a steam generating part generating a steam by heating water, a cylindrical member including a jetting port at a lower end for jetting a steam generated by the steam generating part, extending downward to guide the steam to the jetting port, and jetting the steam into a vessel containing a chocolate and a liquid, and a stirring shaft arranged inside the cylindrical member, extending downward, and having a stirring blade attached thereto for stirring the chocolate and the liquid.

Compositions and methods for producing food and drink products containing milled anthocyanin-rich legumes from the Fabaceae family are shown that may lower the glycemic index, increase the duration of nutritionally-derived energy availability over simple carbohydrates, increase nutritional fiber content, reduce hyperglycemia, hyperinsulinemia, hyperleptinemia, total lipids, and cellular anabolism and energy consumption, and increase cellular catabolism and energy production. Using the methods of the present invention, legumes are milled into microparticulate form to increase nutrient availability and to reduce flatulence and other side-effects associated with prior art anthocyanin extraction techniques. Using a method of the present invention, lectins are significantly deactivated, thereby eliminating or substantially reducing hemagglutination.

In the present application, alkalization of cocoa natural products may be carried out by using a stable alkaline water (pH levels of up to 10.5 or more) with the aim to produce alkalized chocolate products with pleasant organoleptic, less sugar content, less acidity, high antioxidants contents, and addition of novel soluble ingredients to chocolate. This can be achieved by using the stable alkaline water produced by a Natralysis Process in alkalizing cocoa nibspre, during and post grinding, alkalizing the cocoa liquor and alkalizing the natural cocoa powder. The present application discloses a method or apparatus (3, 9, 15) in which a cocoa natural product and/or one or more of its derivatives is alkalized by using stable alkaline water.

A spreadable food product based on chocolate and hazelnuts is described, comprising hazelnut paste in a weight percentage included between 35% and 40%, sugar in a weight percentage included between 32% and 40%, cocoa powder in a weight percentage included between 9% and 10%, extra-virgin olive oil in a weight percentage included between 7% and 10%; the use of the spreadable food product based on chocolate and hazelnuts is further disclosed, for reducing glycemia and for increasing the dilatation of blood vessels.

Compositions and methods for producing food and drink products containing milled anthocyanin-rich legumes from the Fabaceae family are disclosed that may lower the glycemic index, increase the duration of nutritionally-derived energy availability over simple carbohydrates, increase nutritional fiber content, reduce hyperglycemia, hyperinsulinemia, hyperleptinemia, total lipids, and cellular anabolism and energy consumption, and increase cellular catabolism and energy production. Using the methods of the present invention, legumes are milled into microparticulate form to increase nutrient availability and to reduce flatulence and other side-effects associated with prior art anthocyanin extraction techniques. Using a method of the present invention, lectins are significantly deactivated, thereby eliminating or substantially reducing hemagglutination.

Herein described are a conveying method and apparatus for conveying a food product which melts at a temperature below 90 C., for example chocolate, or cocoa, or semi-finished cocoa products, wherein the conveying occurs along a conveying tube which is heated by means of an induction device to maintain the food product in the molten state, wherein the induction device is feedback regulated to maintain at least one temperature detected along the conveying tube at a desired value.

Herein described is a tank for containing a food product which melts at a temperature below 90 C., for example chocolate, or cocoa, or semi-finished cocoa products, wherein the tank comprises at least one wall which is heated by means of an induction device for maintaining the food product in the molten state, and wherein the induction device is feedback regulated to maintain at least one temperature detected in the tank at a desired value.