Fungus Biomass Chocolate Composition for Lower-Fat Cocoa Reduction
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Solution Overview
Problem
The high cost and environmental impact of cocoa nibs and cocoa butter in chocolate production, along with the need for lower fat and calorie content in chocolate products, are significant challenges.
Innovation Solution
Incorporating a biomass of a fungus into chocolate products, along with cocoa ingredients, to reduce the reliance on cocoa nibs and cocoa butter, while maintaining desirable taste and texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If cocoa nibs and cocoa butter are used in chocolate production, then desirable taste and texture are achieved, but production costs increase and environmental impact increases
Solution Approach 1:
The patent changes the compositional parameters of chocolate by replacing a portion of traditional cocoa nibs and cocoa butter with fungus biomass (0.1-10% by weight). This substitution maintains the desirable taste and texture while reducing dependence on costly and environmentally impactful cocoa ingredients, thereby lowering production costs and environmental footprint.
Solution Approach 2:
The patent creates a composite chocolate material by combining traditional cocoa ingredients (cocoa nibs, cocoa butter, sugar) with fungus biomass. This composite approach allows the chocolate to exhibit the desired sensory properties while incorporating a sustainable alternative that reduces the harmful environmental factors associated with conventional cocoa farming.
2Reliability
If cocoa nibs and cocoa butter are used in chocolate production, then desirable taste and texture are achieved, but fat and calorie content increases
Solution Approach 1:
The patent modifies the fat content parameter by replacing high-fat cocoa butter with fungus biomass, which has lower fat content. This substitution reduces the overall calorie density of the chocolate product while preserving the desirable taste and texture through the functional properties of the fungus biomass in the chocolate matrix.
Data Source
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AI summary
The present invention relates to a chocolate product (1, 2) comprising - at least one cocoa ingredient selected from the group comprising cocoa nibs, cocoa butter, cocoa powder, cocoa liquor, - sugar and/or a sugar replacer, characterized by - a biomass of a fungus. Further, the present invention relates to a method for manufacture of a chocolate product (1, 2), comprising the following steps: a) milling sugar and/or a sugar replacer together with a biomass of a fungus to form a mass, b) adding melted cocoa butter to the mass to form a further mass, c) milling the further mass for conching, d) maintaining the milled further mass at a temperature of 40-45°C, and e) tempering the milled and heated further mass in order to obtain the chocolate product (1, 2).