Fermented Dough Food Product for Longer Shelf Life
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Solution Overview
Problem
Existing methods for preparing food products wrapped in dough limit shelf life to 6 days due to high-temperature cooking and lack of effective packaging solutions, leading to organoleptic and microbiological deterioration.
Innovation Solution
A food product comprising two or more edible ingredients, where an outer fermented dough body encloses an inner core, cooked at low temperatures below 130°C, allowing packaging before cooking and extending shelf life without freezing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high-temperature cooking (>130°C) is used to prepare food wrapped in dough, then the food is cooked thoroughly, but the shelf life is limited to 6 days due to organoleptic and microbiological deterioration
Solution Approach 1:
The patent applies parameter changes by cooking the food product at low temperature (below 130°C) for an extended period (at least 10 minutes) instead of high-temperature short-time cooking. This parameter change in the cooking process allows thorough cooking while preserving organoleptic qualities and extending shelf life without freezing or refrigeration.
Solution Approach 2:
The patent applies preliminary action by assembling the complete food product in its final packaging before cooking, rather than cooking first and then packaging. This preliminary assembly in the final package allows the low-temperature cooking process to penetrate the dough and cook the filling thoroughly while maintaining product integrity and extending shelf life.
2Reliability
If low-temperature cooking (<130°C) is used to extend shelf life and maintain organoleptic qualities, then the product shelf life is extended, but the cooking time must be increased to at least 10 minutes
Solution Approach 1:
The patent resolves this contradiction by changing the cooking parameters: using low temperature (below 130°C) combined with extended cooking time (at least 10 minutes). This parameter combination achieves both extended shelf life and maintained organoleptic qualities while ensuring thorough cooking of the filling.
Solution Approach 2:
The patent applies nesting by placing the filling inside the dough in the final packaging configuration before cooking. This nested structure ensures efficient heat transfer from the dough outward to the filling, allowing thorough cooking at low temperature within the extended time frame without requiring additional processing steps.
3Ease of manufacture
If the food product is assembled in the final package before cooking, then shelf life is extended and convenience is improved, but the packaging must be sealable and suitable for low-temperature cooking
Solution Approach 1:
The patent applies preliminary action by assembling the complete food product in its final packaging before cooking. This approach improves convenience and extends shelf life by eliminating post-cooking handling and repackaging, while the packaging requirements are met through selection of sealable containers suitable for low-temperature cooking processes.
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 food product with extended shelf life and maintains organoleptic qualities, enabling flexible flavor and texture, while allowing end-user color customization through reheating.
Implementation Method 1
an outer edible body enclosing the inner ingredient(s) or core consists of fermented dough
Implementation Method 2
cooked in an oven at a low temperature of less than 130°C
Implementation Method 3
The coloring of the product can be obtained by reheating in an oven at high temperature after opening the package
Data Source
Figure 1
Figure 2
AI summary
It is shown how a food product can be preserved over a longer period of time in accordance with the invention.