Apparatus and method for preparing a food puree
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Solution Overview
Problem
Conventional devices for preparing food purees require prolonged steaming, leading to nutrient depletion, especially for sensitive nutrients like vitamin C and B-vitamins, as they are heat-sensitive, resulting in a smoother texture but at the cost of nutrient loss.
Innovation Solution
An apparatus with a controller that adjusts steam parameters and liquid supply based on user-input texture requirements, allowing for shorter cooking times and precise moisture control to achieve a smooth texture without excessive steaming, thereby retaining nutrients.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If prolonged steaming is used to achieve smoother puree texture, then the smoothness of the puree is improved, but nutrient depletion increases
Solution Approach 1:
The patent changes the steaming parameters by introducing controlled liquid supply during steaming process. This allows achieving the desired puree smoothness with shorter steaming time by supplementing moisture through liquid supply, thereby preventing nutrient depletion while maintaining texture quality
Solution Approach 2:
The patent applies preliminary action by supplying liquid to the food ingredients before or during the steaming process. This pre-supplied liquid reduces the required steaming duration to achieve target moisture content and smoothness, thus preserving heat-sensitive nutrients
2Loss of substance
If shorter steaming time is used to retain nutrients, then nutrient retention is improved, but puree smoothness deteriorates
Solution Approach 1:
The patent introduces liquid supply as an intermediary element that mediates between steaming time and puree smoothness. The supplied liquid acts as a bridge, providing necessary moisture for smooth texture without requiring prolonged heat exposure, thus enabling short steaming time while maintaining smoothness
Solution Approach 2:
The patent modifies the moisture parameter by supplying additional liquid during steaming. This parameter change allows achieving target smoothness with reduced thermal processing time, thereby retaining nutrients while maintaining texture quality
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 apparatus effectively produces a smooth food puree suitable for younger infants or individuals with sensitive oral or digestive health without depleting nutrients, ensuring better nutritional retention by optimizing steaming time and moisture content.
Implementation Method 1
a steam supply for supplying steam to the chamber for steaming the food ingredients
Implementation Method 2
a liquid supply for supplying a liquid to the chamber
Implementation Method 3
an agitator for pureeing the food ingredients to obtain the food puree
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
Provided is an apparatus (100) for preparing a food puree comprising a chamber (102) for containing food ingredients and a steam supply (104) for supplying steam to the chamber for steaming the food ingredients. A liquid supply (106) supplies a liquid to the chamber and an agitator (108) purees the steamed food ingredients in the presence of the liquid to obtain the food puree. A user interface (110) permits user selection of a texture of the food puree. A controller determines a steam parameter and a liquid amount to be supplied by the liquid supply according to the user selection. The controller further controls the steam supply and the liquid supply according to the determined steam parameter and liquid amount. Further provided is a method for preparing the food puree.