Frozen Dessert Surface Pattern Formation via Oscillating Inscribe
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Solution Overview
Problem
Conventional methods for forming surface patterns on frozen desserts like ice cream often result in unsightly deformations, bleeding of sauce colors, and poor manufacturing efficiency, with existing techniques failing to create well-defined, highly decorative patterns without the sauce material wrapping around inscribing tools.
Innovation Solution
A method and apparatus for forming a surface patterned frozen dessert with multiple colored sauce layers on top of an ice cream layer, where a first sauce layer is formed and then a second sauce layer of a different color is injected and stirred to create a pattern, using an inscribing member that oscillates along the circumference to prevent sauce material from adhering and deforming.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If a sauce is directly dripped onto the ice cream surface and a linear object is moved to create patterns, then decorative patterns can be formed, but the sauce color bleeds onto the ice cream surface causing storage problems
Solution Approach 1:
The patent applies preliminary action by forming a first sauce layer and allowing it to harden before forming the second sauce layer. This sequential approach prevents sauce color bleeding because the hardened first layer acts as a barrier, preventing the second sauce from penetrating into the ice cream while still allowing pattern formation through the inscribing member.
2Ease of manufacture
If a linear object is moved within the ice cream layer before it hardens to create patterns, then patterns can be formed, but the ice cream material becomes partially exposed between sauce layers making the pattern deformed and unsightly
Solution Approach 1:
The patent uses preliminary action by forming the first sauce layer and allowing it to harden completely before forming the second sauce layer and creating patterns. This ensures that when the inscribing member moves through the second sauce layer, the first layer remains stable and prevents ice cream material from becoming exposed, thereby maintaining precise and well-defined patterns.
Solution Approach 2:
The patent applies parameter changes by controlling the temperature and hardness state of the sauce layers. The first sauce layer is allowed to harden (change from soft to hard state) before the second layer is formed and patterns are created. This parameter change ensures the structural integrity needed for precise pattern formation without deforming the design.
3Ease of manufacture
If a rigid linear object is used to inscribe patterns through sauce layers, then patterns can be created, but the sauce material adheres to the object and enlarges making it difficult to form well-defined patterns
Solution Approach 1:
The patent applies preliminary action by forming the first sauce layer and allowing it to harden before forming the second sauce layer and creating patterns. This ensures that when the inscribing member moves through the second sauce layer, the hardened first layer prevents sauce adhesion and enlargement, thereby maintaining clear and well-defined patterns.
4Ease of manufacture
If multiple sauce layers are formed and a linear object is moved to create patterns, then decorative patterns can be formed, but the ice cream layer hardens making the process difficult to complete
Solution Approach 1:
The patent applies preliminary action by forming the first sauce layer and allowing it to harden before forming the second sauce layer and creating patterns. This timing ensures that the ice cream layer remains workable during the pattern formation process, while the hardened first sauce layer provides structural support that facilitates smooth inscribing operations.
Data Source
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AI summary
This invention concerns a surface patterned frozen dessert having a streamlined pattern of multiple colors of sauce material on the top surface of an ice cream layer, such that no bleeding of the sauce material colors into the ice cream layer is apparent from the outside in normal ice cream storage conditions and the ice cream material is not exposed to the outside to become unsightly, as well as a manufacturing method and apparatus for same. The surface patterned frozen dessert has, within a cup, an ice cream layer, a first sauce material layer on said ice cream layer, and a second sauce layer of a different color from the first sauce layer, partially injected on the top surface of the first sauce layer after the first sauce material, whereby the first sauce layer and second sauce layer are stirred together to form an inscribed pattern.