Crumb Chocolate Flavor Composition Without Crumb Drying
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Solution Overview
Problem
Current methods of making milk chocolate from dry mix chocolate fail to capture the distinct aroma and creaminess of chocolate crumb powder, necessitating a costly drying step that is unnecessary with continuous fresh milk supplies.
Innovation Solution
A crumb chocolate flavor system comprising highly volatile compounds, lactone compounds, and caramelic compositions, including dimethylhydroxy furanone, phenylacetaldehyde, and maltol, is added to fat-based confectioneries to replicate the flavor of chocolate crumb powder without the drying step.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If chocolate crumb powder is used to make milk chocolate, then the distinct aroma and creaminess are captured, but the manufacturing process becomes costly and laborious due to the drying step
Solution Approach 1:
The patent extracts the essential flavor compounds (caramelic composition, lactone compound, and highly volatile compound) from the complex chocolate crumb powder production process. By isolating and identifying these specific flavor-active compounds, the invention enables replication of crumb chocolate flavor without requiring the entire drying and crumbing process, thus simplifying manufacturing while maintaining sensory quality.
Solution Approach 2:
The patent creates a flavor composition that copies the sensory characteristics of chocolate crumb powder by combining specific compounds in defined ratios. This compositional copy (containing caramelic composition, lactone compound, and highly volatile compound) replicates the aroma and creaminess of crumb chocolate without needing to physically produce actual crumb powder, thereby eliminating the costly drying step.
2Duration of action of stationary object
If a drying step is implemented to produce chocolate crumb powder, then the shelf life is extended to at least a year, but the production cost and time increase unnecessarily
Solution Approach 1:
The patent applies preliminary action by pre-identifying and formulating the specific flavor compounds that will be needed. The flavor composition is developed in advance with the exact combination of caramelic composition, lactone compound, and highly volatile compound in optimized ratios, allowing direct addition to fresh milk chocolate without requiring subsequent drying or crumbing steps to develop flavor.
Solution Approach 2:
The patent replaces the expensive, time-consuming crumb powder production process with a simpler, cheaper flavor composition that can be added directly. Instead of investing in drying equipment and energy-intensive thermal processing, the invention uses a cost-effective flavor blend that achieves the same sensory result without the infrastructure of a drying operation.
Data Source
AI summary
The presently disclosed subject matter is directed to chocolate compositions containing dry milk chocolate and extraneous flavor compositions that impart a crumb chocolate flavor to a fat-based confectionery. The extraneous flavor compositions of the present disclosure can comprise (a) a highly volatile compound, (b) a lactone compound, and (c) a caramelic composition.