Marshmallow Ice Cream Composite Shell for Melting Resistance
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Solution Overview
Problem
Existing marshmallow ice cream formulations result in a frozen product that melts quickly at room temperature, making it inconvenient to consume.
Innovation Solution
A method involving the preparation of marshmallow dough with gelatin and resin, whipping with syrup, shaping with a portion mold, and mounting hexahedral ice cream with a surface coating layer to prevent melting, using ingredients like liquid gelatin, honeydew honey, and near-infrared light for stabilization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If marshmallow is mixed with milk and frozen in a freezer, then marshmallow ice cream can be prepared, but the ice cream melts quickly at room temperature
Solution Approach 1:
The patent uses a composite structure combining marshmallow material with ice cream, where the marshmallow forms an outer shell enclosing the ice cream core. This composite structure leverages the different properties of each material: the marshmallow shell provides structural integrity and melting resistance, while the ice cream core provides the desired cold texture and flavor.
Solution Approach 2:
The marshmallow forms a flexible shell structure that encloses the ice cream. This shell acts as a protective barrier that slows down heat transfer from the environment to the ice cream core, thereby reducing the melting rate and improving stability at room temperature.
2Temperature
If marshmallow is frozen to form ice cream, then cool marshmallows can be consumed, but the structure cannot prevent melting at room temperature
Solution Approach 1:
The patent implements a nested structure where the ice cream is placed inside the marshmallow shell, creating a concentric arrangement. This nesting allows the inner ice cream to maintain its cold temperature while being protected by the outer marshmallow structure, enabling both coolness consumption and structural stability.
Solution Approach 2:
The marshmallow shell serves as a pre-prepared protective cushion around the ice cream core. This shell is designed beforehand to provide thermal insulation and structural support, cushioning the ice cream against environmental heat and physical damage, thereby maintaining reliability during transport and storage.
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
Enables consumption of cool marshmallows in combination with ice cream, providing a stable texture and improved consumer satisfaction.
Implementation Method 1
step of preparing dough ingredients with soaking a gelatin powder and a resin, as ingredients of marshmallow in water
Implementation Method 2
step of dough whipping with putting the soaked dough ingredients and syrup into a kneader and performing whipping for 5 to 10 minutes
Implementation Method 3
irradiating the coating layer with near-infrared light having a wavelength of 1.7 to 2.0 μm
Data Source
AI summary
Disclosed is a method of preparing a marshmallow ice cream. The method has an effect of improving consumer satisfaction by allowing a cool marshmallow to be consumed in combination with ice cream. The method comprises step of preparing dough ingredients with soaking a gelatin powder and a resin, as ingredients of marshmallow in water (ST 1); step of dough whipping with putting the soaked dough ingredients and syrup into a kneader and performing whipping for 5 to 10 minutes (ST 2); step of filling a portion mold having a predetermined shape with the marshmallow dough (ST 3); step of mounting an ice cream prepared in a hexahedral shape on the marshmallow dough filling the portion mold (ST 4); and step of further supplying the marshmallow dough to prevent exposure of the mounted ice cream (ST 5).