Meltable Cheese-Sauce Assembly for Frozen Pizza Prep
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Solution Overview
Problem
Existing frozen pizza products require separate preparation of cheese and sauce, sacrificing quality for convenience, and there is a need for a product that allows quick pizza-making without compromising on quality.
Innovation Solution
A meltable cheese and sauce combination product is developed, where the sauce is stabilized with gelatin and methylcellulose, allowing it to remain stable during frozen storage and evenly distribute when heated, with cheese layers providing structural support to prevent spillage and ensure consistent quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If cheese and sauce are prepared separately for pizza assembly, then preparation flexibility is improved, but preparation time and complexity increase
Solution Approach 1:
The patent combines cheese and sauce into a single integrated pizza component that is pre-assembled and frozen. This merging eliminates the need for separate preparation of cheese and sauce, allowing consumers to simply thaw and heat the complete unit, thereby reducing preparation time while maintaining the ability to customize the pizza with various toppings and crusts.
Solution Approach 2:
The cheese and sauce are pre-assembled and frozen in advance, performing the preparation action before the consumer needs to use the product. This preliminary action allows the consumer to simply thaw and heat the pre-assembled unit rather than assembling everything from scratch, significantly reducing the time and effort required at the point of use.
2Manufacturing precision
If sauce is made liquid for even distribution, then distribution uniformity is improved, but control over spillage and melting consistency deteriorates
Solution Approach 1:
The patent modifies the physical parameters of the sauce by incorporating gelatin and methylcellulose, which change the sauce from a liquid state to a semi-solid or gel-like state. This parameter change allows the sauce to maintain its shape and control its flow during handling and storage, preventing spillage, while still allowing it to melt evenly and distribute uniformly when heated during the cooking process.
Solution Approach 2:
The patent creates a composite material by combining traditional sauce ingredients with gelatin and methylcellulose. This composite formulation gives the sauce both the desired distribution properties and the spill-control properties, as the gelatin and methylcellulose form a network structure that holds the sauce together while allowing controlled melting and distribution when heated.
3Stability of the object's composition
If gelatin is used as gelling agent, then sauce stability during storage is improved, but viscosity control and melting behavior deteriorate
Solution Approach 1:
The patent uses a composite gelling system combining gelatin with methylcellulose. Gelatin provides the primary gelling action and stability during storage, while methylcellulose modifies the viscosity and melting characteristics. This composite approach allows the sauce to remain stable and controlled during storage while melting evenly and predictably when heated, overcoming the limitations of gelatin alone.
Solution Approach 2:
The patent adjusts the physical and chemical parameters of the gelling system by incorporating methylcellulose alongside gelatin. This parameter change modifies the gel structure to provide better viscosity control and more predictable melting behavior, while maintaining the stability benefits of gelatin during frozen 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
The product simplifies pizza preparation by combining cheese and sauce, ensuring even distribution and high-quality melting without separate handling, providing a convenient and satisfying eating experience.
Implementation Method 1
The sauce is then deposited and spread evenly onto a slice of low-moisture, part-skim mozzarella cheese. A second slice of cheese is placed on top of the sauce and gently pressed to secure the layers. The product is then packaged and frozen for storage and distribution.
Implementation Method 2
The combination of gelatin and methylcellulose controls the spread of the sauce when heated and prevents any spillage or uneven melting of the sauce across the bread surface.
Implementation Method 3
When the consumer is ready to use the product, they place the cheese and sauce combination onto the desired food item, such as an English muffin, pizza crust, buns, bread, or cooked proteins such as a hamburger or chicken, and heat it in the oven or microwave. The sauce, which was stabilized by the combination of gelatin and methylcellulose, melts with the cheese due to the application of heat.
Implementation Method 4
The sauce, which was stabilized by the combination of gelatin and methylcellulose, melts with the cheese due to the application of heat.
Implementation Method 5
The combination of gelatin and methylcellulose controls viscosity of the tomato-based sauce to ensure an even distribution of sauce through the plurality of holes of the second layer of cheese on application of heat.
Data Source
AI summary
The present invention relates to a meltable cheese and sauce combination product, comprising two slices of cheese with a specially formulated sauce layered between them. The sauce contains gelatin and methylcellulose, which allows it to remain stable when frozen but become loose and distributed throughout the cheese in a controlled manner when heated. This product is designed to provide a convenient way for consumers to add cheese and sauce to various foods, such as breads, English muffins, or cooked proteins.