Computer-Aided Chocolate Recipe Development Using Taste Profile Prediction
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Solution Overview
Problem
The current process of creating blended chocolates is largely empirical, relying on intuition and trial-and-error, making it difficult for chocolatiers to predict and control the taste profiles of chocolate compositions, leading to inefficiencies and waste in the development of new recipes.
Innovation Solution
A computer-based method that assigns numerical values to taste descriptors for each ingredient, allowing for the calculation of taste profiles in chocolate compositions using a defined function, enabling the modification of coefficients to achieve specific taste objectives through analytical or empirical methods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If trial-and-error method is used to develop chocolate recipes, then creativity and flexibility are maintained, but time consumption and material waste increase significantly
Solution Approach 1:
The patent applies preliminary action by pre-establishing a database of taste descriptors and their numerical values for various chocolate ingredients before the actual recipe development. This allows chocolatiers to perform preliminary analysis and prediction of taste profiles without physically preparing multiple test batches, thereby reducing time consumption while maintaining creative flexibility through systematic exploration of ingredient combinations.
Solution Approach 2:
The patent creates a virtual copy of the chocolate composition through mathematical modeling of taste profiles. Instead of physically preparing multiple recipe variations to test taste outcomes, the system creates a computational representation that predicts the sensory characteristics of ingredient assemblies, allowing iterative development without physical trial-and-error.
2Ease of operation
If empirical intuition is used for ingredient selection, then operational simplicity is maintained, but prediction accuracy of taste profiles deteriorates
Solution Approach 1:
The patent transforms the qualitative assessment of taste into quantitative parameters by assigning numerical values to taste descriptors. This parameter transformation allows for precise prediction of taste profiles through mathematical calculations while maintaining ease of operation through automated computation. The system converts subjective sensory evaluations into objective numerical data that can be systematically processed and predicted.
Solution Approach 2:
The patent replaces the mechanical process of physical tasting and empirical judgment with a computational system that calculates taste profiles mathematically. This substitution eliminates the need for repeated physical sampling and sensory evaluation while providing precise, reproducible predictions of taste characteristics through algorithmic processing of ingredient data.
3Adaptability or versatility
If chance plays a role in recipe development, then spontaneous creativity is preserved, but control over taste outcomes is reduced
Solution Approach 1:
The patent implements feedback mechanisms that allow chocolatiers to input desired taste characteristics and receive automated suggestions for ingredient combinations that will achieve those targets. The system provides feedback on predicted taste profiles for different ingredient assemblies, enabling iterative refinement of recipes with controlled outcomes while preserving creative spontaneity through flexible parameter adjustment.
Solution Approach 2:
The patent uses parameter changes by allowing dynamic adjustment of ingredient proportions and selections based on predicted taste profile modifications. This enables precise control over taste outcomes through mathematical modeling while maintaining creative freedom, as the system can accommodate various ingredient combinations and ratios to achieve desired flavor characteristics.
4Measurement precision
If multiple trial assemblies are prepared to evaluate taste, then taste evaluation accuracy is improved, but material waste and production cost increase
Solution Approach 1:
The patent creates a virtual copy of the chocolate composition through computational modeling, allowing unlimited iterations of recipe development without physical material consumption. The system simulates taste profiles for various ingredient combinations mathematically, providing accurate evaluation data without requiring actual chocolate production for each test, thereby eliminating material waste associated with multiple trial assemblies.
Solution Approach 2:
The patent performs preliminary evaluation of taste profiles through computational analysis before any physical production occurs. By pre-calculating the sensory characteristics of ingredient combinations using established databases and algorithms, the system eliminates the need for multiple physical trial batches, thereby preventing chocolate material waste while maintaining accurate taste evaluation through mathematical prediction.
Data Source
AI summary
The invention relates to a computer-aided method for preparing chocolates and/or chocolate-/cocoa-flavoured compositions from a bank of ingredients Pjusing tools such as a valuation system E which can be used to assign a numerical value vij to the taste descriptor Gi of each ingredient Pj and a function f designating the set of rules that can be used to calculate the values vic characterising the taste of a combination C of chocolates. The invention also relates to a device for performing the inventive method.