Layered Food Forming Around a Non-Circular Spit
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Solution Overview
Problem
Traditional methods for producing Baumkuchen result in a product with a lackluster external appearance due to its circular shape, failing to evoke consumer interest, as the external and internal shapes are not unique or unexpected.
Innovation Solution
A production device and method that laminate baked dough around a spit with a forming tool to create an outer shape and inner hole shape different from circular, allowing for various polygonal, heart, star, and other non-circular shapes, enhancing the product's uniqueness and consumer appeal.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If traditional cylindrical Baumkuchen is produced by laminating baked dough around a circular spit, then the production process is simple and the outer shape is circular, but the external appearance lacks uniqueness and consumer appeal
Solution Approach 1:
The patent applies asymmetry by replacing the traditional circular spit with spits having various non-circular cross-sectional shapes (polygonal, heart-shaped, star-shaped, etc.). This allows the baked cake to inherit these unique shapes during the lamination process, creating distinctive external appearances that attract consumer attention while maintaining the fundamental lamination production method
Solution Approach 2:
The patent changes the geometric parameters of the spit (cross-sectional shape, number of sides, symmetry) to produce corresponding changes in the baked cake's outer shape. By adjusting spit parameters such as using a pentagonal instead of circular cross-section, the production process generates cakes with unique shapes without fundamentally altering the lamination technique
2Shape
If a forming tool is pressed against baked dough to create non-circular shapes, then unique shapes are achieved, but the device complexity increases
Solution Approach 1:
The patent applies preliminary action by pre-shaping the spit with the desired non-circular cross-sectional shape before the lamination process begins. The spit serves as a pre-formed template that guides the dough lamination, eliminating the need for complex forming tools during or after baking. The spit's shape is established in advance and consistently imparts the desired shape to each layer of baked dough
Solution Approach 2:
The spit serves multiple functions: it acts as the central axis for dough lamination, the mold that defines the outer shape of the baked cake, and the support structure during baking. This multi-functionality eliminates the need for separate forming tools or molds, simplifying the overall device structure while achieving unique shapes
3Stability of the object's composition
If liquid dough is caused to adhere to the outer circumference of a spit and baked, then layered structure is formed, but the outer shape remains circular without additional shaping
Solution Approach 1:
The patent maintains the stable layered structure formed by traditional lamination while introducing asymmetry through the non-circular spit shape. The dough is still applied in concentric layers around the central axis, preserving the laminated composition stability, but the non-circular cross-section of the spit causes each layer to conform to the asymmetric shape, resulting in unique outer appearances
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 method successfully forms layered food with unique external and internal shapes, such as square, pentagonal, and heart shapes, creating a strong impression on consumers and increasing product appeal by offering a distinct appearance.
Implementation Method 1
the dough baking section include a water storage container for storing water, and be configured to evaporate and scatter the water in the water storage container to the dough baking section by using heat generated during baking
Implementation Method 2
baking the liquid dough while rotating the spit in an oven equipped with a heating device such as a gas burner
Data Source
AI summary
Provided are a production device and a production method for producing layered food having an outer shape and an inner hole shape formed into a shape different from a circular shape. A production device for layered food (1) includes: a dough supply section (3) for causing liquid dough to adhere to an outer circumference of a spit (12); a dough baking section (4) for baking the liquid dough to form baked dough (11) around the spit (12); conveyance means (5) for conveying the spit (12) between the dough supply section (3) and the dough baking section (4); a forming tool (70) including a forming surface (70A) conforming to a shape of at least a part of an outer shape of the spit (12); and drive means (71) for pressing the forming tool (70) against the baked dough (11) in the shape of the layer that is formed around the spit (12).