Edible container for foodstuffs and thermal mold
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Solution Overview
Problem
Existing edible containers made of baked dough are prone to cracking and falling apart when eaten, due to their brittle structure and flat bottom design, which leads to inconvenience and unsuitability for mass fast food systems.
Innovation Solution
The design features two identical halves with protrusions and hollows along the edge of the side walls, forming a hollow thin-walled shell that connects without displacement, and includes a thermal mold with specific recess and protrusion designs to ensure accurate shaping and prevent dough leakage during baking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If the container is made of baked dough with a flat bottom design, then it is easy to manufacture, but it cracks and falls apart when eaten due to brittle structure
Solution Approach 1:
The patent replaces the flat bottom design with a curved bottom surface. This curvature distributes mechanical stresses more evenly across the brittle baked dough structure, preventing crack propagation that occurs in flat-bottomed containers when pressure is applied during eating. The curved geometry inherently strengthens the container while maintaining the same manufacturing process.
2Stability of the object's composition
If the container halves are connected with wave-like profile, then displacement is prevented, but the container falls apart when edges are bitten due to violated balance
Solution Approach 1:
The patent introduces asymmetry in the connection profile between container halves, replacing the symmetric wave-like profile with an asymmetric design where one half has protrusions and the other has corresponding recesses. This asymmetric interlocking mechanism provides both displacement prevention and enhanced structural strength at the connection point, allowing the container to withstand biting forces without falling apart.
3Reliability
If additional clamp is used to fix module-halves, then reliability of fixing is improved, but device complexity increases
Solution Approach 1:
The patent merges the fixation function into the container walls themselves by creating protrusions and recesses as integral parts of the baked dough structure. This eliminates the need for separate clamping mechanisms or additional fixing components, achieving reliable half-module connection while maintaining simple container geometry and avoiding increased device complexity.
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
This solution maintains the structural integrity of the edible container during consumption, preventing displacement and cracking, and allows for reliable use in fast food systems without additional packaging or utensils.
Implementation Method 1
When the set temperature for heating the plates has been reached, a portion of dough is put into each recess and lowers the punch until the plates come into contact with each other. After that the dough mass is baked and crystallized under the influence of temperature taking the form of a thin-walled cup.
Implementation Method 2
After that the dough mass is baked and crystallized under the influence of temperature taking the form of a thin-walled cup.
Data Source
Figure 1~2
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Figure 5~6
AI summary
The invention relates to the field of bread baking. The edible container for food products comprising two halves of the same shape and design, each of which is made of baked dough and has the form of a thin-walled tray with side walls on which protrusions and hollows are made Each half is made symmetrical in plan in the shape of the tray relative to at least one axis passing along the surface of the bottom of the tray, and both halves are interconnected with the location of the protrusions of one half in the hollows of the other half for the formation of a hollow thin-walled shell. An end support platform 5 is made along the edge of the side walls of each tray to ensure resting of the trays against each other when they are connected. The protrusions and hollows in each tray are located along this supporting platform from the side of the inner wall of the tray. The protrusions are located above the level of the support platform and the hollows are located below this level. Recesses 6 are made on the outer surface of the tray opposite to each protrusion inside the tray extended along the height of the side wall to form stiffeners on the outer surface; each protrusion is located opposite to the recess.