Invert Sugar Nougat Composition for Non-Baked Texture
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Solution Overview
Problem
Non-baked food products lack the textural appeal of baked products, and there is a desire for a non-baked brownie-type food product with the soft texture and rich taste of a baked brownie, along with a simpler and cost-efficient industrial process.
Innovation Solution
A nougat composition comprising chocolate liquor, cocoa powder, chocolate, and invert sugar is used to create a non-baked food product with a process involving the preparation of a base syrup, mixing with a protein source, aeration, and combining with a slurry of chocolate and cocoa to inhibit crystallization and retain moisture, resulting in a texture comparable to baked products without baking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional sugar syrup is heated to evaporate water and achieve appropriate concentration, then the syrup reaches the required consistency for nougat production, but highly elevated temperatures cause crystallization and loss of moisture, resulting in poor texture
Solution Approach 1:
The patent changes the chemical composition parameters of the syrup by using invert sugar instead of traditional sucrose-based sugar syrup. This parameter change allows the syrup to achieve appropriate concentration without requiring highly elevated temperatures, thereby preventing crystallization and moisture loss while maintaining soft texture.
Solution Approach 2:
The patent employs invert sugar, a more stable and forgiving ingredient compared to traditional sugar syrup, which tolerates processing variations better. This substitution eliminates the need for precise high-temperature control and reduces the risk of crystallization, making the process more robust and suitable for industrial production.
2Ease of manufacture
If non-baked food products are prepared without baking or cooking, then the process is simpler and more cost-efficient, but the products lack the textural appeal of baked products
Solution Approach 1:
The patent changes the physical and chemical parameters of the nougat composition by using invert sugar and incorporating chocolate components. These parameter changes enable the non-baked product to achieve a soft, moist texture that closely resembles baked products, eliminating the textural deficit while maintaining process simplicity.
Solution Approach 2:
The patent creates a composite nougat composition that combines invert sugar, chocolate liquor, cocoa powder, and other ingredients. This composite material achieves the desired baked-like texture and rich taste characteristics without requiring baking, thus resolving the contradiction between ease of manufacture and textural appeal.
3Manufacturing precision
If traditional nougat formulations use high sugar syrup content (60-82% w/w), then the product achieves proper consistency, but the sugar content is high and the texture is not soft enough
Solution Approach 1:
The patent changes the sugar type from sucrose to invert sugar and adjusts the syrup concentration parameters. This allows achieving proper nougat consistency with reduced overall sugar content while maintaining or improving softness, as invert sugar has different functional properties that promote moisture retention and softer texture.
4Manufacturing precision
If high temperatures are used to evaporate water from base syrup, then the syrup reaches appropriate concentration, but the process is energy-intensive and time-consuming
Solution Approach 1:
The patent changes the chemical composition of the syrup to invert sugar, which has different evaporation characteristics and allows concentration to be achieved at lower temperatures. This parameter change significantly reduces the heating energy required while still achieving the appropriate syrup concentration for nougat production.
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 solution achieves a non-baked food product with a soft, baked-like texture and rich taste, offering a cost-efficient and industrially scalable process for producing non-baked foodstuffs with reduced sugar content and improved texture compared to conventional confectionery products.
Implementation Method 1
wherein crystallization is inhibited and moisture is retained
Implementation Method 2
wherein crystallization is inhibited and moisture is retained
Implementation Method 3
aerating the mixture
Data Source
AI summary
Provided herein is a non-baked food product comprising a nougat composition, wherein the nougat composition comprises: chocolate liquor; cocoa powder; chocolate; and invert sugar. Further provided herein is a process for making said non-baked food product.