Encased Mousse Food Hardness and Viscosity Control
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Solution Overview
Problem
Conventional encased mousse-form foods require freezing for distribution due to their soft and elastic nature, which makes them prone to collapse during transportation.
Innovation Solution
An encased mousse-form solid food is developed with a mousse-form solid body having a hardness of 1.0×10^4 N/m^2 to 5.0×10^4 N/m^2 and a viscous liquid with viscosity between 0.5 Pa·s and 10.0 Pa·s, where the relationship between hardness and viscosity satisfies specific formulas, ensuring the food remains stable without freezing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If mousse-form food is made soft and elastic for easy swallowing, then it is good for elderly people who have difficulty in chewing and swallowing, but it collapses during transportation
Solution Approach 1:
The patent applies parameter changes by precisely controlling the hardness of the mousse-form solid body within the range of 1.0×10^4 to 5.0×10^4 N/m^2 and the viscosity of the liquid within 0.5 to 10.0 Pa·s. This quantitative parameter optimization allows the food to maintain structural stability during transportation while preserving the soft texture needed for easy swallowing, thus resolving the contradiction between ease of swallowing and structural stability.
Solution Approach 2:
The patent uses composite materials by combining the mousse-form solid body with a liquid having specific viscosity properties. The interaction between the solid mousse structure and the viscous liquid creates a composite system where the liquid provides structural support and prevents collapse during transportation, while the mousse-form solid body maintains the soft, easy-to-swallow texture. This composite approach resolves the contradiction by allowing each component to fulfill its specific function.
2Ease of operation
If mousse-form food is made soft for easy swallowing, then it is suitable for elderly people, but it requires freezing for distribution to prevent collapse
Solution Approach 1:
The patent resolves the contradiction between ease of swallowing and distribution complexity by changing the physical parameters of the food system. By optimizing the hardness of the mousse-form solid body (1.0×10^4 to 5.0×10^4 N/m^2) and the viscosity of the liquid (0.5 to 10.0 Pa·s), the food maintains structural integrity at refrigerated temperatures without requiring freezing. This eliminates the need for complex frozen distribution chains while preserving the soft texture for easy swallowing.
Solution Approach 2:
The patent replaces the mechanical freezing system with a chemical/physical stabilization approach. Instead of relying on frozen state to maintain structure, the invention uses controlled viscosity of the liquid and optimized hardness of the mousse-form solid body to provide structural support. This substitution eliminates the need for freezing infrastructure in the distribution system while maintaining the soft, easy-to-swallow properties.
3Stability of the object's composition
If the hardness of mousse-form food is increased to prevent collapse, then structural stability is improved, but it becomes difficult to swallow
Solution Approach 1:
The patent applies parameter changes by establishing an optimal hardness range of 1.0×10^4 to 5.0×10^4 N/m^2 for the mousse-form solid body. This precise parameter control ensures the food has sufficient structural stability to resist collapse during transportation while remaining soft enough for easy swallowing. The parameter optimization resolves the contradiction by finding the optimal balance point between these two opposing requirements.
4Stability of the object's composition
If liquid with high viscosity is used to cover the mousse-form solid body, then stability during transportation is improved, but the relationship between hardness and viscosity must satisfy specific formulas
Solution Approach 1:
The patent applies parameter changes by defining specific ranges for liquid viscosity (0.5 to 10.0 Pa·s) and establishing the relationship formula between hardness (H) and viscosity (T). This quantitative parameter optimization ensures the liquid provides sufficient stability during transportation while maintaining manufacturability. The formula constraint (0.3 ≤ H/T ≤ 3.0) provides clear guidance for production, resolving the contradiction between achieving stability and managing manufacturing 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
The encased mousse-form food does not require freezing for distribution, preventing collapse during transportation and maintaining stability, allowing for easier handling and serving, while maintaining a smooth palate feel and preserving the taste of various ingredients.
Implementation Method 1
a viscous liquid contained inside the container and covering a circumference of the mousse-form solid body
Data Source
Figure 1(a)~1(c)
Figure 2(a)~2(c)
Figure 3(a)~3(n)
AI summary
According to the present invention, an encased mousse-form solid food is provided. The encased mousse-form solid food includes a container with an opening, a mousse-form solid body contained inside the container, a viscous liquid contained inside the container and covering a circumference of the mousse-form solid body, and a lid attached to the opening of the container. The mousse-form solid body has a hardness of 1.0×104 N/m2 or more and 5.0×104 N/m2 or less. The viscous liquid has a viscosity of 0.5 Pa·s or more and 10.0 Pa·s or less.