Marbled Chocolate Surface via Adherent Coating and Dry Colorant
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Solution Overview
Problem
Existing methods for coloring chocolate confectionery products either result in a crunchy texture with sugar shell coatings or fail to meet chocolate identity standards when using colored white chocolate, lacking aesthetically pleasing alternatives with random color patterns.
Innovation Solution
A panned confectionery product with a chocolate piece coated in a color adherent solution and edible colorant particles of less than 150 microns, creating a random non-continuous adhesive pattern resembling a faux marbled appearance, using chocolate polish or confectionery glaze as the coating solution and applying dry colorants to achieve a unique, variegated surface.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If a sugar shell coating is applied to chocolate pieces, then a colored surface with crunchy texture is achieved, but the process becomes very complicated and time-consuming
Solution Approach 1:
The invention extracts only the essential function of the sugar shell (providing colored surface) while eliminating the complicated multi-step panning process. This is achieved by applying a simple color adherent coating solution followed by dry colorant, taking out the unnecessary complexity of traditional sugar shell formation while maintaining the desired colored surface outcome
Solution Approach 2:
Instead of building up color through multiple layers of sugar shell panning, the invention inverts the approach by applying a base coating solution first, then adding dry colorant particles. This reversal of the traditional sequence simplifies the process while achieving the same visual effect without the crunchy texture
2Shape
If white chocolate with added colorant is used, then complete coloring of the chocolate surface is achieved, but the product cannot be labeled as chocolate according to FDA standards
Solution Approach 1:
The invention segments the coloring function from the chocolate matrix itself. Instead of coloring the entire chocolate (which would compromise its identity), the color is applied only to the surface through a separate coating process. This segmentation allows the interior chocolate to remain uncolored and compliant with FDA standards while the exterior surface achieves the desired colored appearance
Solution Approach 2:
The color adherent coating solution acts as an intermediary between the chocolate surface and the dry colorant. This intermediary layer allows color application without requiring the colorant to be incorporated into the chocolate itself, thereby maintaining the chocolate's identity compliance while achieving surface coloring
3Manufacturing precision
If uniform color coating is applied to chocolate pieces, then consistent appearance is achieved, but random non-continuous adhesive pattern resembling faux marbled appearance is lost
Solution Approach 1:
The invention applies local quality by allowing different areas of the chocolate surface to receive varying amounts of dry colorant particles. The random distribution of particles creates local variations in color density and coverage, producing the desired faux marbled appearance with non-continuous adhesive patterns rather than uniform coloring
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 method produces a chocolate product with a visually appealing, random color pattern that is not crunchy and meets chocolate identity standards, offering a unique, marbled appearance with varying color intensity and distribution, making each piece distinct.
Implementation Method 1
applying an edible dry colorant having an average particle size less than about 150 microns to the wetted pieces, thereby forming colored pieces
Implementation Method 2
drying the colored pieces by introducing a drying gas into the mixing pan, thereby forming dried colored pieces with the random variation in surface color density
Data Source
AI summary
The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution.