Water-Containing Chocolate Composition for Squeezing and Shape Retention
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Solution Overview
Problem
Water-containing chocolates, particularly nama chocolate, face challenges with poor workability and shape retention due to the presence of oil and water in an emulsified state, limiting their use applications and form diversification.
Innovation Solution
Incorporating a protein material with specific properties, such as low viscosity, TCA solubility, and NSI, into the chocolate formulation to enhance squeezing suitability and shape retainability, achieved through phase inversion from water-in-oil to oil-in-water emulsion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If water-containing chocolate is made with high water content (10 mass% or more) to achieve nama chocolate labeling, then the chocolate can be squeezed and used, but it becomes hard to cut and has poor workability with limited shape retention
Solution Approach 1:
The patent changes the chemical composition parameters by introducing specific hydrocolloids (agar at 0.01-5 mass%, gelatin at 0.01-5 mass%, or pectin at 0.01-5 mass%) to modify the physical properties of the chocolate. This allows the chocolate to maintain both squeezability and shape retention by altering its gelation and structural characteristics without changing the fundamental water-containing nature of the product.
Solution Approach 2:
The patent creates a composite material system by combining chocolate with hydrocolloids (agar, gelatin, or pectin). This composite structure provides both the fluidity needed for squeezing and the structural integrity for shape retention, resolving the contradiction between ease of operation and manufacturing precision.
2Manufacturing precision
If gelling agents such as agar and gelatin are added in large amounts to maintain the shape of nama chocolate, then the shape can be maintained, but the texture becomes hard and difficult to squeeze, losing the original nama chocolate texture
Solution Approach 1:
The patent optimizes the concentration parameters of hydrocolloids to very low levels (0.01-5 mass%), which is significantly lower than conventional amounts. This parameter optimization allows the chocolate to maintain shape while preserving its original soft, squeezable texture, avoiding the hardness that would result from higher concentrations.
Solution Approach 2:
The patent applies a minimal amount of hydrocolloid (partial action) rather than large amounts. This small addition is sufficient to provide shape retention while avoiding excessive gelling that would make the chocolate hard and difficult to squeeze, thus maintaining the original nama chocolate texture.
3Ease of operation
If air bubbles are interposed in chocolate dough through aeration to improve squeezing suitability, then the chocolate has light texture and light flavor, but the chocolate-like rich texture and flavor are weakened
Solution Approach 1:
The patent introduces hydrocolloids as intermediary substances that provide structural support and squeezing suitability without requiring air bubbles. This mediator enables the chocolate to be squeezed while maintaining its dense, rich texture and flavor, avoiding the lightness that would result from aeration.
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 resulting water-containing chocolate maintains a good chocolate texture and shape after squeezing, enabling applications like sandwiching between confectionery doughs and as a cake topping.
Implementation Method 1
achieved through phase inversion from water-in-oil to oil-in-water emulsion
Data Source
AI summary
To address the problem of providing a water-containing chocolate having suitability for squeezing and good shape retention after squeezing the chocolate. A water-containing chocolate comprising a protein material having specific properties.