Vacuum-Packed Hot Chocolate Composition for Fast Lump-Free Preparation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for preparing hot chocolate drinks are time-consuming, require constant stirring, risk burning, and result in non-homogeneous, low-quality beverages with potential contamination and evaporation issues, unsuitable for both household and commercial use.
Innovation Solution
A composition comprising non-homogenized solid portions of dark chocolate, cocoa butter, sweetener, and milk cream packed under vacuum in a flexible bag, prepared by heating in a microwave for a short time to create a high-quality, homogeneous hot chocolate drink.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional heating and stirring method is used to prepare hot chocolate, then the chocolate can be dissolved, but the process becomes time-consuming and requires constant stirring
Solution Approach 1:
The chocolate is pre-cut into small pieces and pre-mixed with milk cream and sweetener before packaging. This preliminary preparation eliminates the need for constant stirring during heating, as the components are already arranged for optimal dissolution when heated together in the serving container.
Solution Approach 2:
The chocolate is divided into small pieces rather than using a large block. This segmentation increases the surface area and facilitates faster, more uniform dissolution when heated with milk cream, reducing the time required for complete dissolution without requiring continuous stirring.
2Reliability
If traditional heating method is used, then chocolate can be melted, but there is risk of burning and evaporation of substances
Solution Approach 1:
Milk cream serves as an intermediary substance that is heated together with the chocolate pieces. The milk cream acts as a heat transfer medium that distributes thermal energy evenly, preventing localized overheating and burning of the chocolate while also preventing excessive evaporation of volatile compounds.
Solution Approach 2:
The invention changes the physical state and composition parameters by combining solid chocolate pieces with liquid milk cream and sweetener in a specific ratio before heating. This composite formulation allows for controlled melting and dissolution at lower temperatures, reducing the risk of burning and evaporation while achieving complete dissolution.
3Stability of the object's composition
If constant stirring is performed, then chocolate dissolves uniformly, but contamination and loss of substances occur
Solution Approach 1:
The uniform distribution of chocolate pieces, milk cream, and sweetener is achieved during the preliminary mixing and packaging stage. This pre-homogenization ensures that when the contents are heated in the serving container, uniform dissolution occurs without requiring constant stirring, thereby preventing contamination from stirring tools and reducing substance loss through evaporation.
4Reliability
If multiple heating cycles are performed to increase chocolate density, then quality improves, but the process becomes complex and time-consuming
Solution Approach 1:
The correct proportion of chocolate, milk cream, and sweetener is pre-determined and packaged together in specific ratios. This preliminary formulation ensures that when heated together, the components dissolve to achieve the desired chocolate density and quality in a single heating cycle, eliminating the need for multiple repeated heating cycles and simplifying the overall process.
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 process ensures fast, clean, and safe preparation of a high-quality hot chocolate drink with consistent creaminess and viscosity, free from lumps and phase separation, suitable for both households and commercial settings.
Implementation Method 1
introducing said composition product in a microwave oven
Implementation Method 2
packed under vacuum in a flexible bag
Data Source
AI summary
The present invention related to a food preparation product suitable to prepare of a hot chocolate drink and/or a hot chocolate cup drink. Furthermore, the present invention, relates to a manufacturing process of said food preparation product and a process to obtain a high quality a hot chocolate drink and/or a hot chocolate cup drink, from said food preparation product, the process being simple, clean, practical and fast. Furthermore, the invention relates to the use of food preparation product suitable to prepare of a hot chocolate drink and/or a hot chocolate cup drink suitable to be directly consumed at restaurants and cafes.