Cookie Coated Snack Core with Low Density and Strong Flavor
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Solution Overview
Problem
Existing grabble snacks lack a strong baking taste and fail to effectively concentrate the flavor experience, often relying on large cookies or excessive sugar and chocolate, while also being too dense and unsatisfying, leading to rapid satiety.
Innovation Solution
A food product with a light, crunchy core made from a dough of grain, water, and rising agents, partially coated with finely ground cookies and a fat phase, where the core has a low density and the coating provides a pronounced cookie taste, melting to enhance the flavor experience and prevent sticking during storage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional grabble snacks use large cookies or excessive sugar and chocolate to achieve strong flavor, then the flavor experience is enhanced, but the product becomes too dense and causes rapid satiety
Solution Approach 1:
The product is divided into two distinct components: a light airy core made from whipped egg whites and a separate cookie coating. This segmentation allows the flavor concentrate to be isolated in the coating layer while the core remains low-density and voluminous, resolving the contradiction between flavor concentration and product density.
Solution Approach 2:
The cookie flavor and sugar content are concentrated locally in the outer coating layer rather than being distributed throughout the entire product. This local quality approach allows strong flavor experience at the consumption interface while maintaining overall low density and airy texture of the product.
2Weight of moving object
If grabble snacks are made with light and airy texture to reduce satiety, then the product becomes more satisfying and innocent, but the flavor experience is diluted
Solution Approach 1:
The product combines two composite structures: an airy foam core made from whipped egg whites providing light texture, and a cookie-based coating providing concentrated flavor. This composite material approach allows simultaneous achievement of low density in the bulk and high flavor concentration at the surface.
Solution Approach 2:
Flavor concentration is localized to the outer coating layer where it directly contacts the consumer, while the inner core maintains light and airy properties. This spatial distribution of qualities resolves the contradiction between light texture and strong flavor.
3Shape
If cookies are ground finely to create coating, then the cookie taste is pronounced and the coating is smooth, but the particle size must be controlled to prevent excessive fineness
Solution Approach 1:
The cookie particles are ground to a specific size range (0.5-2 mm) that balances smooth coating application with visible cookie texture. This parameter control ensures the coating is fine enough to adhere properly and provide smooth mouthfeel, yet coarse enough to maintain cookie character and prevent excessive fineness.
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 product achieves a strong cookie taste, reduces satiety, and extends storage life by providing a refreshing mouthfeel and maintaining freshness without blooming, making it suitable for consumption as a satisfying yet innocent snack.
Implementation Method 1
the fat phase has a solid fat content (SFC) at 20°C of at least 30 weight% and a solid fat content at 35°C of at most 15 weight%
Implementation Method 2
the coating provides a pronounced cookie taste, melting to enhance the flavor experience
Data Source
AI summary
Disclosed is a food product which consists of a light and crispy, substantially rollable core, which has a density of not more than 900 kg/m3, which is baked from a dough on the basis of grain, water, and rising agent, wherein the core is at least partially surrounded with a coating on the basis of finely ground cookies, and a fat phase, wherein at most 10%wt of the particles of the ground cookies have a particle size which is greater than 100 μιτι, the fat phase has a solid fat content (SFC) at 20°C of at least 30 weight% and a solid fat content at 35°C of at most 15 weight%.