Method for transferring a smoked flavour to an edible substance
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Solution Overview
Problem
Traditional smoking methods for foods require expensive and bulky equipment, and struggle to impart a smoked flavor to semi-liquid or pasty edible substances effectively.
Innovation Solution
A method involving the smoking of a nonwoven viscose fabric in a smokehouse with wood shavings or powder, followed by its introduction into a container with the edible substance, allowing for the transfer of a smoked taste to liquid, semi-liquid, or pasty substances, with adjustable intensity based on smoking duration.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional smoking equipment (smokehouses, wood-fired ovens) is used to impart smoked flavor to edible substances, then the smoked taste can be achieved, but the equipment becomes bulky and expensive
Solution Approach 1:
The invention extracts the essential smoking function from complex traditional equipment by isolating the smoke generation process into a separate, simplified chamber. The fabric absorbs smoke in this dedicated space, then transfers the flavor to food without requiring the food to be exposed to direct smoke or complex smoking apparatus
Solution Approach 2:
The absorbent fabric acts as an intermediary carrier between the smoke source and the edible substance. The fabric absorbs smoked particles and essential oils in the first chamber, then releases them to the food in the second chamber, enabling flavor transfer without direct contact between smoke and food
2Reliability
If traditional smoking methods are used, then smoked flavor can be imparted to foods, but semi-liquid and pasty substances cannot be effectively flavored
Solution Approach 1:
The invention creates a universal smoking system that can effectively flavor all states of matter - solids, liquids, semi-liquids, and pastes. The two-chamber design with absorbent fabric works equally well for diverse food types including sauces, mayonnaise, and other non-solid substances that traditional methods cannot handle
3Reliability
If absorbent fabric is smoked for longer duration to increase smoked taste intensity, then stronger flavor is achieved, but the smoking time increases
Solution Approach 1:
The absorbent fabric is pre-smoked to saturation in the first chamber before being transferred to flavor the food. This preliminary smoking action concentrates the smoked particles and essential oils in the fabric, enabling efficient flavor transfer to multiple food items without requiring prolonged exposure time during the actual food smoking phase
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 the efficient transfer of smoked flavor to various edible substances, including liquids and pastes, without the need for expensive equipment, and allows for customizable intensity and reuse of absorbent fabrics, accommodating dietary restrictions and enhancing food preparation versatility.
Implementation Method 1
the introduction of a smoked absorbent fabric into the container receiving an edible substance, in order to transfer the smoked taste of the fabric to the edible substance
Data Source
AI summary
The present invention relates to a method for transferring a smoked taste to an edible substance using a smoked absorbent fabric, obtained by smoking in a smokehouse comprising smoking chips or powder for a period of between 6 and 24 hours. The method of the invention comprises the introduction of the substance into a container, then the introduction of the smoked absorbent fabric thus obtained into the container.