Patent Publication Number: US-2022232878-A1

Title: Ketogenic chocolate-nut snack and method of making

Description:
FIELD OF THE INVENTION 
     The present invention relates generally to a ketogenic chocolate-nut snack and method of making. More so, the present invention relates to a ketogenic chocolate-nut snack that coats a macadamia nut with melted keto chocolate, and further adds a binding agent—gluten or egg—to enhance binding of the chocolate to the nut, so as to produce a delicious high-fat, high-protein, low-carbohydrate snack that combines the benefits of a sugar substitute or no sugar content, a protein material, healthful minerals, and at least one flavoring. 
     BACKGROUND OF THE INVENTION 
     The following background information may present examples of specific aspects of the prior art (e.g., without limitation, approaches, facts, or common wisdom) that, while expected to be helpful to further educate the reader as to additional aspects of the prior art, is not to be construed as limiting the present invention, or any embodiments thereof, to anything stated or implied therein or inferred thereupon. 
     Typically, snack foods contain high amounts of refined sugar; have a high carbohydrate content: and are low in protein. Such snacks that are low in carbohydrates typically do not have a flavor that is favorable to a dieter&#39;s taste, and adding protein to such foods makes it harder to create and maintain a favorable flavor. This makes it difficult for the snacking person to use such snacks in a ketogenic diet, or even an Atkins diet. The result is that the person is less likely to follow the diet and obtain the benefits therefrom. 
     One popular snack, which is known in the art, is a nut covered with a topical coating. There are many nuggets, cookies, and clusters that utilize such nuts with a topical coating to improve the taste, appearance, nutrition, texture, stability or other feature of the product. Especially desirable, are coatings that are chocolate. However, the melting point of the cocoa butter constituent of chocolate is relatively low. A consequence of this low melting point temperature is that chocolate and chocolate coatings tend to soften or melt at relatively low temperatures leading to a poor bind with the surface of the nut. This also results in stability problems and clumping when the chocolate coating resets especially during transportation and storage. 
     Other proposals have involved methods and recipes for coating a nut with a topical topping, such as chocolate. The problem with these gripping devices is that they contain a high sugar and carbohydrate content. Also, the chocolate does not bind well with the surface of the nut. Even though the above cited involved methods and recipes for coating a nut with a topical topping meet some of the needs of the market, a ketogenic chocolate-nut snack and method of making that coats a macadamia nut with melted keto chocolate, and further adds a binding agent—gluten or egg—to enhance binding of the chocolate to the nut, so as to produce a delicious high-fat, high-protein, low-carbohydrate snack that combines the benefits of a sugar substitute or no sugar content, a protein material, healthful minerals, and at least one flavoring is still desired. 
     SUMMARY 
     Illustrative embodiments of the disclosure are generally directed to a ketogenic chocolate-nut snack and method of making. The ketogenic chocolate-nut snack covers a macadamia nut with keto chocolate, consisting of at least 70% cocoa solids. The keto chocolate is melted to form a gooey liquid form. A binding agent, such as a gluten or egg, is added to the melted keto chocolate, so as to enhance binding of the keto chocolate to the nut. The keto chocolate mixture is then coated uniformly over the nut. The finished product can be chilled to solidify the bind of the keto chocolate on the macadamia nut. Flavoring agents and salt can be applied to further enhance the flavor. This produces a delicious high-fat, high-protein, low-carbohydrate snack that combines the benefits of a sugar substitute or no sugar content, a protein material, healthful minerals, and at least one flavoring. 
     In one aspect, a ketogenic chocolate-nut snack, comprises:
         a keto chocolate having at least 70% cocoa solids, and at least one sugar substitute, the sugar substitute comprising between about 20% to about 50% of the keto chocolate by weight;   a binding agent mixed into the keto chocolate,   whereby the keto-chocolate and binding agent mixture are melted;   a nut,   whereby the melted keto-chocolate and binding agent mixture coat the nut,   whereby the covered nut is chilled to solidify the bind between the keto chocolate and the nut; and   a salt applied to the covered nut in amounts sufficient to provide a dry finished sprinkling.       

     In another aspect, the nut comprises a macadamia nut. 
     In another aspect, the binding agent comprises gluten. 
     In another aspect, the binding agent comprises an egg. 
     In another aspect, the keto chocolate has 75% cocoa solids. 
     In another aspect, the keto chocolate comprises a bitter dark chocolate. 
     In another aspect, the sugar substitute includes at least one of the following:  Stevia , Sucralose, Erythritol, Xylitol, and Monk Fruit Sweetener, and Yacon Syrup. 
     In another aspect, the 
     In another aspect, the snack comprises at least one flavoring agent. 
     In another aspect, the flavoring agent comprises between about 5% to 30% of the keto chocolate by weight. 
     In another aspect, the flavoring agent includes at least one of the following: vanilla, ascorbic acid, citric acid, malic acid, tartaric acid, and fruit flavoring. 
     Additionally, a method of making the ketogenic chocolate-nut snack, comprises:
         providing a keto chocolate having at least 70% cocoa solids, and at least one sugar substitute, the sugar substitute comprising between about 20% to about 50% of the keto chocolate by weight;   melting the keto chocolate;   mixing a binding agent into the melted keto chocolate, the mixture comprising:
           about 90% keto chocolate; and   about 10% binding agent;   
           while the keto chocolate is still hot, covering a nut with the melted keto chocolate mixture;   applying a salt to the covered nut in amounts sufficient to provide a dry finished sprinkling; and   chilling the covered nut to solidify the bind between the keto chocolate and the nut.       

     In another aspect, the step of chilling the covered nut is at about 4 degrees Celsius or less. 
     One objective of the present invention is to provide a delicious high-fat, high-protein, low-carbohydrate snack that combines the benefits of a sugar substitute or no sugar content, a protein material, healthful minerals, and at least one flavoring. 
     Another objective is to provide a low or no sugar ketogenic friendly snack. 
     Yet another objective is to enhance the binding between the keto chocolate and the macadamia nut. 
     An exemplary objective is to provide an inexpensive to make ketogenic snack. 
     Other systems, devices, methods, features, and advantages will be or become apparent to one with skill in the art upon examination of the following drawings and detailed description. It is intended that all such additional systems, methods, features, and advantages be included within this description, be within the scope of the present disclosure, and be protected by the accompanying claims and drawings. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       The invention will now be described, by way of example, with reference to the accompanying drawings, in which: 
         FIG. 1  illustrates a Table of ingredients for an exemplary ketogenic chocolate-nut snack, in accordance with an embodiment of the present invention; and 
         FIG. 2  illustrates a flowchart of an exemplary method for making a ketogenic chocolate-nut snack, in accordance with an embodiment of the present invention. 
     
    
    
     Like reference numerals refer to like parts throughout the various views of the drawings. 
     DETAILED DESCRIPTION OF THE INVENTION 
     The following detailed description is merely exemplary in nature and is not intended to limit the described embodiments or the application and uses of the described embodiments. As used herein, the word “exemplary” or “illustrative” means “serving as an example, instance, or illustration.” Any implementation described herein as “exemplary” or “illustrative” is not necessarily to be construed as preferred or advantageous over other implementations. All of the implementations described below are exemplary implementations provided to enable persons skilled in the art to make or use the embodiments of the disclosure and are not intended to limit the scope of the disclosure, which is defined by the claims. For purposes of description herein, the terms “upper,” “lower,” “left,” “rear,” “right,” “front,” “vertical,” “horizontal,” and derivatives thereof shall relate to the invention as oriented in  FIG 1 . Furthermore, there is no intention to be bound by any expressed or implied theory presented in the preceding technical field, background, brief summary or the following detailed description. It is also to be understood that the specific devices and processes illustrated in the attached drawings, and described in the following specification, are simply exemplary embodiments of the inventive concepts defined in the appended claims. Specific dimensions and other physical characteristics relating to the embodiments disclosed herein are therefore not to be considered as limiting, unless the claims expressly state otherwise. 
     A ketogenic chocolate-nut snack  100  and method  200  of making is referenced in  FIGS. 1-2 . The ketogenic chocolate-nut snack  100 , hereafter “snack  100 ”, is a unique chocolate covered nut “nugget” that provides a macadamia nut that is uniformly coated with a healthful, low or no sugar content keto chocolate  102 . Quite uniquely, a binding agent  104  is added to the mixture, so as to enhance the binding between the keto chocolate and the outer surface of the nut  110 . The binding agent  104  enables the nut  110  to be more uniformly coated with the keto chocolate  102 . Additionally, at least one flavoring agent  106  and a salt  108  inay be introduced into the recipe to enhance the overall flavor of the snack  100 . 
     Being ketogenic, the snack  100  provides numerous advantageous to sugar-loaded and carbohydrate-heavy snacks known in the art. Firstly, the snack  100  provides increased nutritional value with the addition of plant and animal-based proteins, i.e., binding agent  104  in the form of egg or glutton. Second, the snack  100  decreases the amount of carbohydrates compared to typical snack food by reducing or eliminating sugars, starches and grain-based flours and products. The snack  100  also reduces the amount of net effective carbohydrates by adding sugar alcohols or high intensity sweeteners and carbohydrate fibers. One exemplary embodiment of the snack  100  also contains added minerals and vitamins. Finally, the present snack  100  provides a flavorful combination of chocolate and macadamia nut that is very favorable to the taste. 
     Looking at  FIG. 1 , the ingredients for the snack  100  are organized in a table that shows the weight percentages for each ingredient. In one embodiment, the snack  100  comprises a keto chocolate  102  having at least 70% cocoa solids. In one non-limiting, the keto chocolate  102  has 75% cocoa solids. This cocoa content can include a bitter dark chocolate. However other variations of semi-sweet chocolate and white chocolate may also be used, as long as there is a ketogenic element thereto, i.e., sugar substitute. 
     The keto chocolate  102  consists of at least one sugar substitute. The use of a sugar substitute is one of the primary means through which the keto chocolate  102  reduces or eliminates sugar content and carbohydrates. This is efficacious for practicing a ketogenic diet. In some embodiments, the sugar substitute comprises between about 20% to about 50% of the keto chocolate  102  by weight. As Table 1 references, the sugar substitute is about 30% of the total weight of the keto chocolate  102  (See  FIG. 1 ). However, lesser percentages may also be used. In some embodiments, the sugar substitute may include, without limitation: Stevia, Sucralose, Erythritol, Xylitol, and Monk Fruit Sweetener, and Yacon Syrup. 
     One of the primary novelties of the present invention is to create a greater bond between the keto chocolate  102  and the aforementioned nut  110 . Thus, a binding agent  104  is mixed into the keto chocolate  102 , while in the melted state. In this manner, the keto-chocolate and binding agent  104  mixture are melted. In some embodiments, the binding agent  104  may include an egg and/or gluten. The egg is useful for gluten free diets; while the gluten may be used for dairy free diets. However, any binding agent  104  known in the art of food consumption may also be used, as long as there is a protein element therein. 
     Those skilled in the art will recognize that a binding agent  104 , such as a protein found in eggs and glutens, have an elastic quality typical of a protein. When the binding agent  104  is added to the heated and melted chocolate, a flexible chain that helps bind to the outer surface of the nut  110 . As the keto chocolate  102  cools on the nut  110 , the protein coagulates to bind the keto chocolate  102  the outer surface of the nut  110 . Similarly, for the gluten, which is a plant-based protein, the binding effect is substantially the same. This creates a more integrated chocolate taste for the nut that improves the taste, appearance, nutrition, texture, stability or other feature of the snack  100 . 
     In some embodiments, the snack  100  comprises at least one flavoring agent  106 . Ideally the flavoring agent  106  is added while the chocolate is being melted so as to more thoroughly integrate into the flavor of the chocolate. As shown in Table 1, the flavoring agent  106  comprises between about 5% to 30% of the keto chocolate  102  by weight. In some embodiments, the flavoring agent  106  may include, without limitation: vanilla, ascorbic acid, citric acid, malic acid, tartaric acid, and fruit flavoring. However, other flavoring agent  106   s  known in the art of desserts and chocolate confectioners may also be used. 
     As discussed above, a primary ingredient is a nut  110 . That is because the melted keto-chocolate and binding agent  104  mixture coat the nut  110 . In one non-limiting embodiment, the nut  110  comprises a macadamia nut. However, in other embodiments, various types of nuts may be used including, without limitation: pecans, peanuts, almonds, cashews, and combinations thereof. In any case, after being coated with the keto chocolate  102 , the combined snack  100  is chilled to solidify the bind between the keto chocolate  102  and the nut  110 , i.e., coagulated binding agent  104 . 
     An alternative embodiment, a salt  108  may be applied to the keto chocolate  102  covered nut  110  in amounts sufficient to provide a dry finished sprinkling. The salt  108  can be applied prior to chilling so that it sticks to the still gooey texture of the keto chocolate  102 . In some embodiments, the salt  108  may include a rock salt, a sea salt, a mountain salt, and a pink salt. 
       FIG. 2  illustrates a flowchart diagram of an exemplary method  200  of making a ketogenic chocolate-nut  110  snack  100 . The method  200  may include an initial Step  202  of providing a keto chocolate  102  having at least 70% cocoa solids, and at least one sugar substitute, the sugar substitute comprising between about 20% to about 50% of the keto chocolate  102  by weight. The method  200  may further comprise a Step  204  of melting the keto chocolate  102 . The keto chocolate  102  can be melted over a low heat fire or stovetop, as is known in the art. The keto chocolate  102  should not be melted to the point of complete liquification. 
     A Step  206  includes mixing a binding agent  104  into the melted keto chocolate  102 , the mixture comprising: about 90% keto chocolate  102 ; and about 10% binding agent  104 . However, other percentage variances between the keto chocolate  102  and binding agent  104  are possible. The heat from the melted keto chocolate  102  stretches the binding agent  104  to enable optimal surface coverage of the nut  110 , as described below. In some embodiments, a Step  208  comprises, while the keto chocolate  102  is still hot, covering a nut  110  with the melted keto chocolate  102  mixture. Multiple nut  110   s  can be placed on a sheet pan, and the chocolate purred over the nut  110   s  until fully covered. 
     A Step  210  may include applying a salt  108  to the covered nut  110  in amounts sufficient to provide a dry finished sprinkling. The sat can be sprinkled on while the texture of the keto chocolate  102  is still gooey, so as to catch the salt  108 . In some embodiments, a final Step  212  comprises chilling the covered nut  110  to solidify the bind between the keto chocolate  102  and the nut  110 . In one possible embodiment, the step of chilling the keto chocolate  102  covered nut  110  involves chilling to about 4 degrees Celsius or less. 
     In conclusion, a ketogenic chocolate-nut  110  snack  100  covers provides a chocolate covered macadamia nut with the keto chocolate  102 , consisting of at least 70% cocoa solids. The keto chocolate  102  is melted to form a gooey liquid form. A binding agent  104 , such as a gluten or egg, is added to the melted keto chocolate  102 , so as to enhance binding of the keto chocolate  102  to the nut  110 . The finished product can be chilled to solidify the bind of the keto chocolate  102  on the macadamia nut. Flavoring agent  106   s  and salt  108  can be applied to further enhance the flavor. This produces a delicious high-fat, high-protein, low-carbohydrate snack  100  that combines the benefits of a sugar substitute or no sugar content, a protein material, healthful minerals, and at least one flavoring. 
     Although the process-flow diagrams show a specific order of executing the process steps, the order of executing the steps may be changed relative to the order shown in certain embodiments. Also, two or more blocks shown in succession may be executed concurrently or with partial concurrence in some embodiments. Certain steps may also be omitted from the process-flow diagrams for the sake of brevity. In some embodiments, some or all the process steps shown in the process-flow diagrams can be combined into a single process. 
     These and other advantages of the invention will be further understood and appreciated by those skilled in the art by reference to the following written specification, claims and appended drawings. 
     Because many modifications, variations, and changes in detail can be made to the described preferred embodiments of the invention, it is intended that all matters in the foregoing description and shown in the accompanying drawings be interpreted as illustrative and not in a limiting sense. Thus, the scope of the invention should be determined by the appended claims and their legal equivalence.