Chocolate machine
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Solution Overview
Problem
Home cooks lack the specialized equipment needed to effectively temper chocolate for producing high-quality chocolate with a high proportion of β-crystals, as existing kitchen appliances are not designed for precise temperature control and uniform heat distribution during the chocolate preparation process.
Innovation Solution
A food processor with a stirring device and a vessel system that includes a removable insert vessel, a scraper, and a heat transfer medium, where the scraper divides the vessel into two halves and a rotary coupling device allows for efficient mixing and temperature control, enabling uniform heat distribution and crystal formation of β-crystals in chocolate.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If a specialized chocolate machine is used, then the quality of chocolate with high proportion of β-crystals is improved, but the device complexity and cost increase
Solution Approach 1:
The container is divided into an outer container and an inner container, creating a double-container structure. The space between them serves as a heat transfer medium chamber, enabling precise temperature control for chocolate tempering without requiring a completely specialized machine design
Solution Approach 2:
The invention adapts a standard food processor for dual purposes: its original food processing function and its new function as a chocolate tempering device. The existing motor, stirring device, and container are utilized, with only minimal modifications (adding inner container and heat transfer medium) needed to achieve chocolate-specific temperature control
2Device complexity
If conventional kitchen appliances are used, then the device complexity is reduced, but the temperature control precision and heat distribution uniformity deteriorate
Solution Approach 1:
A heat transfer medium (water or oil) is introduced as an intermediary substance in the space between the outer and inner containers. This medium receives heat from the food processor's heating element and uniformly distributes it to the chocolate in the inner container, achieving precise temperature control that the appliance alone could not provide
Solution Approach 2:
The invention utilizes a liquid heat transfer medium (water or oil) in the annular space between containers to facilitate heat transfer. The liquid medium circulates and distributes thermal energy uniformly, enabling precise temperature control for chocolate tempering using conventional kitchen appliance heating capabilities
3Productivity
If the stirring tool is located in the chocolate mass, then the mixing efficiency is improved, but the heat distribution uniformity deteriorates
Solution Approach 1:
The mixing function is separated from the heat transfer function. The stirring device remains in the outer container mixing the heat transfer medium, while the inner container holds the chocolate separately. This segmentation allows independent optimization of both mixing efficiency and heat distribution uniformity
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
This setup allows for the production of high-quality chocolate with a high proportion of β-crystals without the need for a special machine, ensuring effective tempering and crystal formation through precise temperature control and uniform heat distribution.
Implementation Method 1
a heat transfer medium in the space can be heated by a heating element
Implementation Method 2
the tool creates a flow within the heat transfer medium. This flow, in turn, ensures a particularly homogeneous temperature distribution in the heat transfer medium by mixing the cooler and warmer components
Implementation Method 3
the aim is to produce a high proportion of β-crystals and as little as possible of crystals of other, less stable forms
Implementation Method 4
cool liquid chocolate to 34 °C and stir it until enough crystallization nuclei have formed to allow the entire chocolate mass to solidify in the β-form through rapid cooling
Data Source
Figure 1
Figure 2
AI summary
The invention relates to a food processor with a mixing device 5, 6 and a container 2. An insert container 3 is provided, which can be inserted into the container 2 such that a space 4 remains between the container 2 and the insert container 3, wherein the mixing device 5, 6 has a tool 5 for mixing and/or grinding, which is located in the space 4 when the insert container 3 is inserted. The invention further includes the use of the food processor for preparing chocolate and an insert system for a food processor.