Back-Rolled Sushi Molding With Spiral Rice Fixation
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Solution Overview
Problem
Conventional cooked rice molding apparatuses struggle to efficiently produce back rolled sushi where sushi rice is directed to the outside, as the rolling mechanism is prone to disintegration due to weak grain fixation and movement of ingredients.
Innovation Solution
A cooked rice molding apparatus with a rolling-up bamboo plate featuring a gap at the abutting portion allows sushi rice to be pulled out to the outside, combined with a spiral rolling mechanism to securely hold the rice and ingredients, preventing disintegration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If sushi rice is spread over the conventional rolling-up bamboo plate and rolled with dried laver sheet, then back rolled sushi can be produced, but the sushi rice disintegrates easily due to weak grain fixation
Solution Approach 1:
The plate members are designed with different widths, creating localized regions with different properties. The first plate member has a greater width than the second plate member, creating an overlapping region that provides enhanced grain fixation locally where needed during the rolling process
Solution Approach 2:
The rolling-up bamboo plate is divided into multiple separate plate members (at least two) that can be independently positioned and controlled. This segmentation allows each plate member to perform specific functions during the rolling process, with the overlapping arrangement providing both fixation and rolling capabilities
2Productivity
If the dried laver sheet wraps the ingredients, then the back rolled sushi can be formed, but the ingredients move easily causing shaping problems
Solution Approach 1:
The plate members are arranged in a predetermined overlapping configuration before the rolling process begins. This preliminary arrangement creates a stable platform that prevents ingredient movement during subsequent rolling operations, ensuring precise shaping without requiring additional constraints
3Device complexity
If the rolling-up bamboo plate uses four plate members of almost the same width, then the structure is simple, but the sushi rice cannot be securely held during rolling
Solution Approach 1:
The plate members are deliberately designed with asymmetric widths, where the first plate member has a greater width than the second plate member. This asymmetry creates an overlapping region that provides enhanced holding force for the sushi rice during rolling, while maintaining relatively simple overall structure
Solution Approach 2:
The solution moves from considering only the horizontal arrangement of plate members to utilizing vertical overlapping arrangement. By stacking plate members in multiple layers with different widths, the system creates three-dimensional structure that enhances rice holding capability without significantly increasing horizontal complexity
Data Source
AI summary
A cooked rice molding method includes a first supplying step of spreading cooked rice in a plate form on rolling-up plates deployed horizontally, a second supplying step of placing a dried laver sheet and ingredients on the cooked rice, a first pressing step of folding a first rotating plate and a second rotating plate disposed on two sides of a base plate in a direction to erect at approximate right angles with respect to the base plate, and a second pressing step of folding the third rotating plate rotatably attached to the first rotating plate at a side opposite to the base plate, to a base plate side. Then, the method includes a repositioning step of deploying the rolling-up plates in the horizontal state, and rotating the cooked rice about 90 degrees on the rolling-up bamboo plate. Finally, the first pressing step is repeated again.