Chocolate Drink Concentrate for Fast Pressure Solubilization
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Solution Overview
Problem
Conventional chocolate drinks prepared using espresso-type coffee machines with pre-packaged cocoa powder result in low cocoa content due to the low solubility of cocoa, leading to an unsatisfactory taste experience.
Innovation Solution
Development of a chocolate concentrate with a high percentage of dry matter and a cocoa taste enhancer, which is completely solubilized under pressure in a short time, ensuring a strong cocoa flavor and smoothness, and is formulated with a combination of cocoa powder, sugar, and other ingredients to enhance solubility and taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional cocoa powder is used in capsules for espresso-type coffee machines, then the preparation process is simple, but the cocoa content in the resulting drink is low due to low solubility
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical properties of the cocoa material. Specifically, it transforms conventional cocoa powder into a concentrate with optimized particle size, moisture content (60-90% dry matter), and composition. This concentrate form fundamentally changes the solubility parameters, enabling complete dissolution in the short passage time of espresso machines while achieving high cocoa content (at least 2.30%) in the final drink.
2Productivity
If the passage time of water through the capsule is very short (a few seconds), then the machine operates efficiently, but the cocoa powder does not have enough time to solubilize completely
Solution Approach 1:
The patent applies preliminary action by pre-processing the cocoa material into a concentrate form before packaging. The concentrate is prepared in advance with optimized characteristics (60-90% dry matter, specific composition) that enable immediate and complete solubilization. This preliminary preparation eliminates the need for extended passage time during machine operation, allowing complete dissolution within the typical 25-40 second window of espresso machines.
3Quantity of substance
If the concentrate has a high percentage of dry matter (60-90%), then the drink has strong cocoa taste and body, but the viscosity increases which may affect solubility
Solution Approach 1:
The patent applies parameter changes by optimizing the viscosity of the concentrate to a specific range (1300-2900 mPa/s) that balances two competing requirements: high enough viscosity to provide body and mouthfeel in the final drink, yet low enough to ensure complete solubilization during the brief passage through the espresso machine. This precise parameter optimization enables the concentrate to maintain both desirable texture and full solubility.
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
The chocolate drink achieves a cocoa content of at least 2.30% and provides a rich, smooth, and intense flavor profile, significantly improving the taste experience compared to conventional cocoa powder-based drinks.
Implementation Method 1
the solubility of the concentrate is such that it is completely solubilized by the passage of a maximum of 90 g of water, said water being at a temperature of 60 to 70° C. and at a maximum pressure of 6×105 Pa
Implementation Method 2
the passage of the water under pressure in the coffee machines vary between 25 and 40 s on average, excluding the time for the rise in pressure
Data Source
AI summary
The invention relates to a method of producing a chocolate drink containing at least 2% cacao. The inventive method includes a step involving inserting a capsule containing a concentrate of the chocolate drink into a coffee machine of the type which allows the pressure percolation of a dose of coffee. The invention also relates to the concentrate which is used to prepare the chocolate drink and to the capsules containing said concentrate.