Chocolate Confectionery Multi-Nozzle Deposition for Flavor Distribution
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Solution Overview
Problem
Traditional chocolate confections have a low Chocolate to Filling Ratio and high sugar content, leading to unbalanced flavor and health concerns, with filling material typically concentrated in the center, which affects esthetics and consumer appeal.
Innovation Solution
A method for producing an edible chocolate wafer with a high Chocolate to Filling Ratio by using a multi-nozzle jacketed tube assembly to distribute flavored filling throughout the wafer, creating multiple pearls of flavor within a solid chocolate matrix, allowing for a balanced flavor and reduced sugar content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional single shot deposition method is used with single jacketed tube, then production process is simple, but Chocolate to Filling Ratio is low and sugar content is high
Solution Approach 1:
The single jacketed tube is segmented into multiple jacketed tubes arranged in an array, where each tube deposits filling material into separate mold cavities. This segmentation allows simultaneous deposition of multiple smaller filling portions throughout the chocolate matrix, increasing the overall chocolate to filling ratio while maintaining a straightforward production process.
2Stability of the object's composition
If filling material is concentrated in center, then traditional confection structure is achieved, but flavor distribution is unbalanced and esthetics are reduced
Solution Approach 1:
Instead of concentrating filling material in the center, the invention distributes filling material locally throughout the chocolate matrix by depositing into multiple cavities simultaneously. Each cavity receives a controlled portion of filling material, creating localized flavor pockets that provide balanced flavor distribution and improved esthetics while maintaining structural integrity.
3Ease of manufacture
If high sugar filling material is used, then sweet flavor is achieved, but health impact is negative
Solution Approach 1:
The filling material is divided into multiple smaller portions deposited into separate cavities throughout the chocolate. This segmentation allows the same amount of sweet flavor to be distributed across the entire confection rather than concentrated, effectively reducing the sugar content per unit volume while maintaining overall sweetness and flavor appeal.
4Ease of manufacture
If single large cell of filling is used, then traditional filled confection is created, but Chocolate to Filling Ratio is significantly low
Solution Approach 1:
The single large filling cell is segmented into multiple smaller filling portions, each deposited into separate cavities. This segmentation increases the surface area of chocolate relative to filling, thereby significantly improving the chocolate to filling ratio while maintaining ease of production through simultaneous multi-cavity deposition.
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 method results in a chocolate confection with improved flavor balance, reduced sugar content, and increased cocoa content, providing health and esthetic benefits while maintaining structural integrity.
Implementation Method 1
heating chocolate and a flavored filling such that both are in a liquefied phase
Implementation Method 2
cooled until the chocolate is in a solid phase
Implementation Method 3
depositing the chocolate and flavored filling into a multi-nozzle jacketed tube assembly
Data Source
Figure 1
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AI summary
A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consistency of the chocolate confectionery is consistent throughout. In one form of the chocolate confectionery, small pearls of flavor are suspended within the chocolate creating a pleasing flavor balance and mouth feel with overall lower sugar content and higher cocoa content.