Shelf-Stable Cake Pops via Dehydrated Crumb Rehydration
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Confectionary food products like cake bites, cake balls, or cake pops have a short shelf life of less than 7 days when stored at room temperature, making them unsuitable for the retail market where a longer shelf life is desired.
Innovation Solution
A shelf-stable confectionary food product is created by combining dehydrated crumbs with a shortening-based matrix and covering them with a confectionary coating, which allows the crumbs to rehydrate and achieve a moisture content and water activity suitable for a shelf life of over 1 month, up to 9 months, by managing moisture distribution within the product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If freshly baked cake crumbs are mixed with frosting and formed into molded products, then the product has desirable organoleptic properties and texture, but the shelf life is short (less than 7 days) and the product molds at room temperature
Solution Approach 1:
The cake crumbs are dehydrated in advance before being combined with the shortening-based matrix. This preliminary dehydration action removes excess moisture that would otherwise promote mold growth, allowing the product to achieve extended shelf life while maintaining acceptable texture through controlled rehydration during storage
Solution Approach 2:
The moisture content and water activity of the cake crumbs are changed from their fresh state to a dehydrated state (moisture content less than 7%, water activity less than 0.6). This parameter change prevents mold growth during storage, and the crumbs subsequently rehydrate to acceptable levels (moisture content 5-8%, water activity 0.5-0.8) during the storage period, extending shelf life to more than 1 month
2Duration of action of stationary object
If dehydrated crumbs are combined with shortening-based matrix, then the shelf life is extended to more than 1 month, but the crumbs require rehydration time to achieve optimal moisture content and water activity
Solution Approach 1:
The crumbs are dehydrated in advance to a specific moisture content (less than 7%) and water activity (less than 0.6) before combination with the shortening-based matrix. This preliminary preparation enables the product to be stored for extended periods and then rehydrate to optimal levels (moisture content 5-8%, water activity 0.5-0.8) during storage, converting the rehydration process into a beneficial post-storage transformation rather than a time loss
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 product maintains a uniform texture and avoids mold growth, ensuring desirable organoleptic properties for at least 1 month, and up to 9 months, extending its shelf life and meeting retail market requirements.
Implementation Method 1
After being combined with the shortening-based matrix, the dehydrated crumbs rehydrate
Data Source
Figure 1~5
Figure 6
AI summary
A shelf stable, confectionary food product having a core and a confectionary coating. The core is formed from dehydrated crumbs, such as dehydrated cake crumbs sweetened with sugar, and a shortening-based matrix comprising shortening and water. When the dehydrated crumbs are combined with the shortening-based matrix, the crumbs rehydrate. The food product has a shelf life at room temperature of more than one month, such as more than 3 months, or more than 6 months, or up to 9 months.