Egg Layer Integrated with Grain Substrate for Sandwich Stability
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Solution Overview
Problem
Conventional bread-egg combinations often suffer from low protein-to-carbohydrate ratios and the inconvenience of egg components falling out of sandwich constructions, particularly with Benedict-type forms, which complicates quick preparation and handling.
Innovation Solution
A method involving an integral combination of a partially cooked egg layer with an edible grain-based substrate, where the egg mixture is introduced to the substrate's surface and heated, ensuring the egg layer adheres and integrates with the substrate, eliminating separation and allowing for easy handling and higher protein-to-carbohydrate ratios.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a sandwich construction with separate egg component is used, then quick preparation is achieved, but the egg component can fall out and the protein-to-carbohydrate ratio remains low
Solution Approach 1:
The egg mixture is deposited directly onto the bread substrate before heating, causing the egg to integrate with the bread during the heating process. This merging eliminates the separate egg component that can fall out, while maintaining the quick preparation advantage of a single integrated structure.
2Stability of the object's composition
If a traditional sandwich with two bread layers is used, then structural stability is achieved, but the protein-to-carbohydrate ratio is low and caloric intake is higher
Solution Approach 1:
One bread layer is removed from the traditional sandwich structure, eliminating excess carbohydrates and calories. The egg component is integrated directly onto the remaining single bread layer, providing structural stability through integration rather than through a second bread layer, thus improving the protein-to-carbohydrate ratio.
3Productivity
If Benedict-type egg form is used, then quick preparation is achieved, but the egg component falls out between bread components
Solution Approach 1:
The egg mixture is combined with the bread substrate during preparation, creating an integrated structure where the cooked egg becomes part of the bread matrix. This eliminates the harmful effect of egg spill while maintaining the quick preparation benefit of the Benedict-type method.
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 solution provides a convenient, easy-to-handle food product with a higher protein-to-carbohydrate ratio, eliminating the risk of egg components separating and offering flexibility in sizing and reduced caloric intake by eliminating one bread layer, while maintaining quick preparation advantages.
Implementation Method 1
The precursor product is heated so as to cook the egg mixture
Data Source
AI summary
A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product.