Roasted Grain Flour Dairy-Free Chocolate Confections
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Solution Overview
Problem
The confectionery industry has been unable to produce dairy-free chocolate confections that replicate the taste, texture, and mouthfeel of traditional milk chocolate, with existing alternatives like nut and oil seed solids resulting in undesirable waxy or chewy textures and poor processability.
Innovation Solution
The use of roasted grain flour as a substitute for nonfat milk solids in chocolate confections, which undergoes a dry heat treatment to alter its color, flavor, and moisture content, improving its rheological properties and mouthfeel.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If nut and oil seed solids are used to replace nonfat milk solids in dairy-free chocolate confections, then the product can be made dairy-free, but the texture becomes waxy and chewy with poor processability
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical properties of grain flour through roasting treatment. The roasting process alters the starch structure, protein configuration, and moisture content of the grain flour, transforming it from a raw state with poor processability to a roasted state that mimics the rheological properties of nonfat milk solids. This parameter transformation enables the flour to be properly incorporated into chocolate confections without causing waxy or chewy defects.
2Ease of operation
If traditional dairy ingredients are used in chocolate confections, then the desired taste and mouthfeel are achieved, but the product is not suitable for lactose intolerant or vegan consumers
Solution Approach 1:
The patent employs copying by creating a substitute material (roasted grain flour) that replicates the functional properties of nonfat milk solids. The roasting process transforms the grain flour to copy the rheological characteristics, solubility, and textural contributions of dairy solids in chocolate confections. This allows the product to maintain the desired taste and mouthfeel while being compatible with lactose intolerant and vegan dietary requirements.
3Adaptability or versatility
If grain flour is used without roasting to replace nonfat milk solids, then the product can be made dairy-free, but the rheological properties and mouthfeel are poor
Solution Approach 1:
The patent applies preliminary action by performing roasting treatment on the grain flour before incorporating it into the chocolate confection formulation. This pre-treatment modifies the starch gelatinization properties, protein denaturation, and moisture content of the flour, preparing it to function effectively as a milk solid substitute. The preliminary roasting action ensures that when the flour is later mixed with chocolate ingredients, it provides proper mouthfeel and rheological properties rather than poor texture.
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 roasted grain flour provides a dairy-free chocolate confection with a texture and mouthfeel similar to traditional milk chocolate, enhancing processability and flavor, while reducing fat absorption and viscosity, thus overcoming the limitations of previous dairy-free alternatives.
Implementation Method 1
The roasted grain flour is prepared by dry heating (referred to herein as 'roasting') a flour derived from a raw grain for a predefined time and a predefined temperature
Data Source
AI summary
A dairy-free and vegan chocolate confection and method of making the same are disclosed. In the confection of the invention, the milk solids present in traditional milk chocolate are replaced by grain flour. The grain flour is roasted or heat treated to impart desirable flavor and texture characteristics to the confection