Water-Soluble Edible Packet for Instant Food Preparation
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Solution Overview
Problem
Conventional instant food products require consumers to tear or cut open inedible, water-insoluble packets containing flavoring or cooking agents, which is cumbersome and increases the risk of spills, compromising convenience and shelf life.
Innovation Solution
A packaged food product with a cooking container and a water-soluble, edible packet containing the flavoring or cooking agent, which dissolves upon addition of water, eliminating the need for packet opening and ensuring the agent mixes with the food without visible residue.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional inedible, water-insoluble packets are used to contain flavoring or cooking agents, then the shelf life of the dehydrated food product is maintained by keeping ingredients separate, but the consumer must tear or cut open the packet which is cumbersome and increases spillage risk
Solution Approach 1:
The packet material is changed from water-insoluble to water-soluble, fundamentally altering its chemical property. This allows the packet to maintain its barrier function during storage (keeping ingredients separate) but automatically dissolve when water is added during preparation, eliminating the need for manual opening while preventing spillage.
Solution Approach 2:
The water-soluble packet acts as an intermediary that temporarily separates the flavoring or cooking agent from the dehydrated food product during storage, then automatically disappears (dissolves) when water is introduced, allowing the agent to mix with the food without requiring consumer intervention.
2Reliability
If conventional inedible packets are used, then ingredient separation is maintained, but the packet must be discarded after use adding to waste and complexity
Solution Approach 1:
The packet is designed as a temporary, single-use component that serves its separation function during storage and then automatically dissolves during preparation, eliminating the need for disposal entirely. The packet material is chosen to be water-soluble and edible, transforming it from waste to a consumable element.
Solution Approach 2:
Instead of discarding the packet after use, the invention allows it to naturally dissolve and disappear when water is added, with the packet material being safely consumed along with the food product, thus recovering the packaging material rather than creating waste.
3Ease of operation
If ingredients are stored in direct contact with the dehydrated food product, then preparation is simplified, but the shelf life is shortened due to ingredient degradation
Solution Approach 1:
The flavoring or cooking agent is pre-packaged in a water-soluble packet that is designed to dissolve automatically when water is added during preparation. This preliminary packaging maintains ingredient separation during storage (preserving shelf life) while enabling automatic mixing during preparation (maintaining simplicity).
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
Enhances consumer convenience by simplifying preparation and reducing spillage, while maintaining the shelf life of the dehydrated food product by keeping the agents separate until use.
Implementation Method 1
The packet may be made of a film that is both water-soluble film and edible. The method may further include adding water to the cooking container to submerge and dissolve the packet.
Data Source
AI summary
A packaged product is disclosed that includes a cooking container, a first food product, and a packet filled with a second food product. The cooking container may have a sealed interior volume, and the first food product and the packet may be disposed within the sealed interior volume. The packet may be made of a water-soluble film that is edible. Also disclosed is a method of preparing an instant food product for consumption. The method may include removing a lid from a cooking container containing both a first food product and a packet filled with a second food product. The method may further include adding water to the cooking container to submerge and dissolve the packet.