Fruit Vegetable Films for Nori Substitution
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Solution Overview
Problem
There is a need for fruit and vegetable-based films that offer the same thinness, strength, flexibility, and crispness as seaweed-based films like nori, while providing the nutrition and flavor of fruits and vegetables, to serve as alternatives for seaweed-wrapped foods such as sushi and onigiri.
Innovation Solution
Development of films with a fruit, vegetable, or combination fruit and vegetable layer comprising at least 75% fruit or vegetable puree, with specific moisture and water activity levels, and optionally including edible polymers and other ingredients to achieve the desired properties, packaged to maintain crispness and used for wrapping various foods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If fruit or vegetable puree is used to create edible wraps, then nutrition and flavor are improved, but the structural strength and crispness deteriorate
Solution Approach 1:
The patent uses composite materials by combining fruit or vegetable puree with edible polymers, fibers, and other ingredients to create a film that maintains both high nutritional content and structural integrity. The composite structure allows the puree to provide nutrition while the added components provide strength and crispness properties.
Solution Approach 2:
The patent applies parameter changes by controlling moisture content, water activity, and film thickness to achieve the desired balance between nutrition and structural properties. By optimizing these parameters, the film maintains crispness and strength while containing high levels of fruit or vegetable puree.
2Length of moving object
If the film thickness is reduced to match nori, then the thinness and flexibility are improved, but the manufacturing precision and consistency worsen
Solution Approach 1:
The patent achieves precise control of film thickness by optimizing processing parameters including casting conditions, drying parameters, and formulation composition. This allows production of uniformly thin films (0.1-0.5 mm) that match nori thickness while maintaining manufacturing consistency.
Solution Approach 2:
The patent aims to replicate the key properties of nori (thinness, flexibility, crispness) using fruit or vegetable-based materials. By copying the functional characteristics rather than the material composition, the invention achieves nori-like performance with nutritious alternatives.
3Quantity of substance
If high fruit or vegetable puree content is used, then nutrition and flavor are improved, but the film formation and structural integrity worsen
Solution Approach 1:
The patent creates composite materials where high puree content (70-95% of total composition) is stabilized by incorporating edible polymers, fibers, and binding agents. This composite approach allows the puree to dominate the composition for nutrition while the other components ensure structural stability and proper film formation.
Solution Approach 2:
The patent uses intermediary substances such as edible polymers and binding agents that mediate between the high puree content and the required structural integrity. These intermediaries facilitate film formation and maintain composition stability without significantly compromising the nutritional benefits.
Data Source
AI summary
The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri.