Gelled Broth Support for Pasta Preservation
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Solution Overview
Problem
Existing packaged products for preparing pasta in broth fail to maintain the organoleptic properties of fresh pasta, as the pasta absorbs liquid from the gelatinous broth, leading to altered consistency and taste, and have short preservation times due to humidity absorption.
Innovation Solution
A packaged product with a gelled substance containing a food broth and a thickener, having a gel strength sufficient to support a portion of fresh pasta without it sinking, maintaining the pasta's integrity and flavor, and ensuring a longer preservation time by minimizing contact with the broth.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If fresh pasta is placed in gelatinous broth for preservation, then the product can be stored for extended periods, but the pasta absorbs liquid and humidity causing altered consistency and taste
Solution Approach 1:
A gel substance acts as an intermediary layer between the broth and the pasta, preventing direct contact. The gel absorbs excess liquid and humidity from the broth while maintaining a protective barrier that prevents the pasta from absorbing harmful moisture, thus preserving both the pasta's organoleptic properties and enabling extended storage
Solution Approach 2:
The broth is transformed from a liquid state to a gelled state through the addition of gelling agents. This phase change allows the broth to maintain its flavor and nutritional properties while eliminating the harmful effect of free liquid moisture that causes pasta deterioration during storage
2Quantity of substance
If pasta is placed in contact with liquid broth, then the broth can flavor the pasta, but the pasta becomes overly tender and disintegrates during cooking
Solution Approach 1:
The gel substance serves as a controlled intermediary that allows flavor transfer from the broth to the pasta while regulating moisture transfer. The gel matrix permits aromatic compounds and flavor molecules to diffuse through while physically blocking excessive liquid moisture that would compromise pasta structural integrity
3Quantity of substance
If pasta absorbs humidity from the gel substance, then the pasta becomes swollen and soft, but the filling exits outward during cooking
Solution Approach 1:
The gel acts as a moisture buffer that controls the rate and amount of humidity transfer to the pasta. By regulating moisture diffusion, the gel prevents the pasta dough from becoming overly saturated and swollen, thereby maintaining the structural containment of the filling during the cooking process
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 allows for the preparation of pasta in broth that retains the organoleptic characteristics of fresh pasta, preventing the pasta from becoming overly tender or disintegrating, and extends the product's shelf life by minimizing moisture absorption.
Implementation Method 1
The gelled substance (9) has a gel strength of value such to sustain the portion of broth pasta (11) abutted against the upper surface (10) of the gelled substance (9) itself
Implementation Method 2
the fresh pasta tends to absorb liquid components and humidity from the gel substance with consequent alteration of the characteristics of the pasta
Data Source
Figure 1
Figure 2
AI summary
Packaged product for preparing pasta in broth, which comprises: a container (2) provided with an upper opening (4) closed by a closure element (8); a gelled substance (9), which contains a food broth and at least one added food thickener, is arranged in the container (2) and is provided with an upper surface (10) directed towards the upper opening (4) of the container (2); a portion of broth pasta (11) arranged in the container (2) between the closure element (8) and the upper surface (10) of the gelled substance (9), which has a gel strength such to sustain the portion of broth pasta (11) abutted against the upper surface (10) of the gelled substance (9) itself without such portion of broth pasta (11) sinking within such gelled substance (9).