Baked Chocolate Confectionery Surface Hardening

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Solution Overview

Problem

Conventional baked chocolate confections face the challenge of maintaining a soft, moist interior while achieving a crispy texture and fragrant flavor, as thermal denaturation during baking often results in a loss of smoothness and moist feel.

Innovation Solution

A method involving the use of an electric heater to selectively bake the surface layer of a chocolate mold at high temperatures for short durations, combined with the application of hot air, to create a baked chocolate confection with a surface structure that does not transfer to fingers and an interior with a maximum particle size of solids of 40 μm or less, providing a melted texture.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Strength

If the surface layer of the chocolate mold is sufficiently baked to be hardened, then the confection can be picked up with fingers and easily brought to the mouth while maintaining shape, but thermal denaturation occurs from the surface layer to the central portion, deteriorating softness, smoothness and moist feel inside the confection

Engineering Contradiction:

Improvesurface hardnessVSAvoidinternal texture quality

Core Design Contradiction:

StrengthVSStability of the object's composition

Solution Approach 1:

The patent divides the chocolate mold into two distinct zones: a surface layer that is sufficiently baked to be hardened and provide structural integrity, and an internal central portion that remains unbaked to maintain softness, smoothness and moist feel. This segmentation allows each zone to have different thermal treatment levels, resolving the contradiction between surface hardness and internal texture quality.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The patent applies different quality characteristics to different parts of the chocolate mold. The surface layer is given a baked, hardened quality for structural support and ease of handling, while the central portion maintains an unbaked, soft quality for sensory enjoyment. This local differentiation of properties directly addresses the technical contradiction.

Inventive Principle:

Principle #3Local quality

2Ease of manufacture

If conventional baking methods are used to harden the surface layer, then crispy texture and fragrant flavor are obtained, but the inside loses its soft, smooth and moist characteristics due to thermal denaturation

Engineering Contradiction:

Improvesurface texture qualityVSAvoidinternal moisture and softness

Core Design Contradiction:

Ease of manufactureVSStability of the object's composition

Solution Approach 1:

The patent applies partial baking action only to the surface layer of the chocolate mold, rather than baking the entire confection. This partial action is sufficient to achieve crispy texture and fragrant flavor on the surface, while deliberately avoiding excessive thermal exposure that would denature the internal structure and destroy the soft, smooth, moist characteristics of the central portion.

Inventive Principle:

Principle #16Partial or excessive action

3Duration of action of stationary object

If the chocolate dough is baked at high temperature for extended periods, then the surface achieves sufficient hardening, but the inside undergoes thermal denaturation and loses its unique chocolate texture

Engineering Contradiction:

Improvebaking timeVSAvoidinternal structure integrity

Core Design Contradiction:

Duration of action of stationary objectVSStability of the object's composition

Solution Approach 1:

The patent implements a controlled baking process where the surface layer receives periodic or intermittent thermal exposure sufficient for hardening, while the internal central portion is protected from prolonged thermal action. This temporal differentiation in heat treatment allows the surface to achieve the desired hardened state without subjecting the interior to denaturing temperatures for extended periods.

Inventive Principle:

Principle #19Periodic action

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

This approach results in a baked chocolate confection with a significant texture gap between the surface and interior, offering a soft, melted interior and crispy exterior, enhancing palatability and maintaining the unique characteristics of chocolate.

Implementation Method 1

baking the surface layer of a chocolate mold formed of chocolate dough

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Implementation Method 2

The method includes baking the surface layer of the chocolate mold formed of chocolate dough

Methodology Applied

Scientific EffectConvection: Convection

Data Source

PatentUS10470477B2Baked chocolate confectionery

Publication Date: 2019.11.12 MORINAGA & COMPANY

AI summary

A technique for imparting a mild soft texture inherent to chocolate, particularly a melt-like texture, to the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article. In the present invention, the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article comprising a chocolate dough, a surface structure of the baked chocolate confectionery not adhering to the fingers at 40° C., includes a soft portion in which the maximum particle size of solids as measured by a micrometer is 40 μm or less.