Chocolate Spread Waffle with Structured Base for Bite Resistance
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Solution Overview
Problem
Conventional waffle products with cream fillings have a soft, undifferentiated bite sensation and high energy content due to high fat content, leading to excessive calorie intake.
Innovation Solution
A waffle product with an edible waffle base and a chocolate-containing spread made of chocolate, white chocolate, or milk chocolate, where the spread is bite-proof and integrated with the waffle base, providing a new bite sensation and reduced energy content by eliminating additional added fat, with a structured waffle base and spread layers that maximize contact area.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a high fat content filling material is used to achieve spreadability, then the filling material can be applied to the waffle base without damaging it, but the energy content becomes very high leading to excessive calorie intake
Solution Approach 1:
The patent changes the physical-chemical parameters of the filling material by replacing high-fat cream with chocolate-containing spread that has no additional added fat. The chocolate spread achieves the necessary spreadability through its inherent composition (cocoa butter, sugar, milk solids) rather than added fats, thereby reducing energy content while maintaining applicability to the waffle base.
2Ease of operation
If a cream filling is used to provide a soft texture, then the waffle product is easy to consume, but the bite sensation becomes undifferentiated and the waffle offers little resistance to teeth
Solution Approach 1:
The patent creates a composite structure combining the waffle base with a chocolate-containing spread that has no additional added fat. This composite material provides both the softness needed for easy consumption and the bite resistance from the chocolate structure, creating a differentiated texture experience that combines elements of both soft and firm textures in a single product.
Data Source
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Figure 3
AI summary
A wafer product has an edible wafer base portion and a wafer containing chocolate-containing spread made of white chocolate or milk chocolate, on the base portion. The spread has two-layer structure, and thickness of 0.5-20 mm. The base portion has thickness of 0.5-15 mm. The thickness of chocolate-containing spread is normalized to 3-10% when providing chocolate (125 N or more), white chocolate (115 N or more), and milk chocolate (110 N or more). The thickness of base portion is normalized to 5-10% when providing 30-10 N. The spread and base portion are arranged in parallel. An independent claim is included for manufacture of wafer product.