Frozen Dessert Shell and Ribbons for Audible Cracking
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Solution Overview
Problem
Existing container-based ice cream products fail to replicate the sensory experience of stick-based Magnum ice cream, including a high-quality chocolate coating, cracking sensation upon first bite, and creamy ice cream with hard cracking chocolate shards, while maintaining product integrity during handling and opening.
Innovation Solution
A deformable container with a shell and ribbons of solid fat-based edible compositions, designed to crack audibly when squeezed, is combined with a lid that remains intact until consumption, replicating the Magnum experience.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a shell and ribbons of solid fat-based edible composition are added to create cracking sensation, then sensory experience is improved, but device complexity increases
Solution Approach 1:
The product is divided into distinct functional segments: a deformable container providing structural integrity, a shell layer for cracking sensation, ribbons for additional cracking effects, and a lid for protection. Each segment performs a specific function, allowing the complex sensory experience to be achieved through coordinated simple components rather than a single complex structure.
Solution Approach 2:
The patent employs composite material structures where the shell and ribbons are made of solid fat-based edible compositions with specific mechanical properties. These composite materials combine the deformability needed for cracking with the structural integrity required for handling, resolving the contradiction between creating sensory effects and maintaining product simplicity.
2Reliability
If the container is made deformable to enable cracking sensation, then sensory experience is improved, but lid integrity deteriorates
Solution Approach 1:
Different parts of the container have different mechanical properties optimized for their specific functions. The container body is designed to be deformable to generate cracking sensations, while the lid is designed with higher strength and rigidity to remain intact during handling and opening. This local differentiation of material properties resolves the contradiction between enabling cracking and maintaining lid integrity.
3Reliability
If multiple layers of solid fat-based composition are applied to replicate Magnum experience, then product quality is improved, but manufacturing complexity increases
Solution Approach 1:
The shell and ribbons are prepared as pre-formed components with specific mechanical and sensory properties before assembly. This preliminary preparation allows for consistent quality control of each component separately, simplifying the final assembly process while maintaining high product quality. The complex sensory effects are achieved through pre-engineered components rather than complex real-time manufacturing processes.
Data Source
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AI summary
The invention relates to a frozen dessert, in particular a frozen dessert comprising a deformable container coated on the interior surface with a first solid fat-based edible composition to provide a shell, which shell is filled with a frozen confection and/or one or more ribbons of a second solid fat-based edible composition, wherein the one or more ribbons of a second solid fat-based edible composition are orientated vertically in relation to a base of the deformable container and topped with a lid of a third fat-based edible composition.