Flexible Sheet Food Product Laminate Structure
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Solution Overview
Problem
Sheet-shaped food products with gel-like films are prone to breakage due to low flexibility when bent and fail to retain the properties and flavor of the raw material.
Innovation Solution
A sheet-shaped food product with a laminate structure formed from flake-shaped raw food material and a binding agent, having a specific mass ratio and moisture content, which allows for high flexibility and retention of the material's properties and flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If a gel-like film is formed on the surface of laver by immersing in a solution containing di- or higher valent cations, then the sheet-shaped food product becomes voluminous and not easily breakable, but it becomes easily breakable due to low flexibility when bended and fails to retain specific properties and flavor of the material
Solution Approach 1:
The invention uses a thin film structure formed by binding agent molecules bridging flake surfaces, creating a flexible yet strong coating that maintains bendability while providing break resistance. The film is thin enough to allow flexibility but structured to provide mechanical strength through molecular bridging.
Solution Approach 2:
The invention creates a composite structure combining flake-shaped raw food material with a binding agent film, where the binding agent acts as a bridge between flakes. This composite maintains the original material properties while adding structural integrity and break resistance without compromising flexibility.
2Volume of stationary object
If a gel-like film is formed on the surface of laver, then the sheet-shaped food product becomes voluminous, but it is difficult to feel specific properties and flavor of the material
Solution Approach 1:
The binding agent forms an ultra-thin film that provides structural benefits without adding significant volume or masking the original material characteristics. The thin film structure allows the raw material properties and flavor to remain perceptible while still providing voluminosity enhancement.
Solution Approach 2:
The binding agent is applied locally at the interfaces between flakes rather than as a thick uniform coating. This localized application provides structural reinforcement where needed while minimizing interference with the overall material properties and flavor perception.
3Strength
If the sheet-shaped food product is reinforced with a large amount of gel-like film, then it becomes less breakable, but it becomes easily breakable due to low flexibility when bended
Solution Approach 1:
The invention employs a thin film of binding agent that provides break resistance through molecular bridging rather than through thickness. The film is structured to be flexible by nature, allowing the product to bend without breaking while maintaining strength through the binding agent's molecular structure and distribution.
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 product achieves high flexibility and maintains the original texture and flavor of the raw material, with a laminate structure that accommodates bending forces and enhances shape retention.
Implementation Method 1
a sheet-shaped food product which comprises a raw food material and a binding agent
Data Source
AI summary
To provide a sheet-shaped food product which can retain properties and flavor of a raw food material, and has high flexibility. A sheet-shaped food product having a laminate structure in which two sheets each comprising a raw food material and a binding agent and substantially comprising no moisture retention agent are overlapped with each other and integrally formed, both two sheets having irregularities on an overlapping surface, wherein voids are formed between the overlapping surfaces of the two sheets correspondingly to each irregular shape, a mass ratio (WA/WT) of a dry mass (WA) of the raw food material to a total dry mass (WT) of the sheet-shaped food product is 85% or more, a mass ratio (WA/WB) of the dry mass (WA) of the raw food material to a dry mass (WB) of the binding agent is 7.4 or more and 13.5 or less, and a moisture content is more than 6.0% by mass and 10.0% by mass or less.