Multi-portion molded food with nested structure for texture variety

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Solution Overview

Problem

Conventional molded foods made from a single paste raw material fail to adequately reproduce the natural appearance, texture, and taste of food ingredients, resulting in a monotonous eating experience for individuals with difficulty in chewing or swallowing.

Innovation Solution

A molded food comprising multiple portions with distinct properties, including a first food portion and a second food portion with a recessed surface, is developed. The second food portion supports the first food portion, preventing it from falling off, and the structure includes an intermediate layer and specific hardness ranges to enhance texture and taste variety.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Adaptability or versatility

If a single paste raw material is used to make molded food, then the manufacturing process is simple and the texture is soft, but the appearance, texture, and taste are monotonous and cannot reproduce food ingredient characteristics

Engineering Contradiction:

Improveappearance and texture varietyVSAvoidstructure complexity

Core Design Contradiction:

Adaptability or versatilityVSDevice complexity

Solution Approach 1:

The molded food is divided into multiple portions (first food portion and second food portion) with different properties. The first food portion has a first main surface with a first zone and second zone, while the second food portion has a second main surface with a third zone and fourth zone. Each zone can have different textures, colors, and flavors to reproduce various food ingredient characteristics while maintaining an integrated structure.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Different zones on the main surfaces are assigned different properties to reproduce local characteristics of food ingredients. The first zone, second zone, third zone, and fourth zone each have distinct appearance and texture characteristics, allowing the molded food to replicate the varied properties of real food ingredients like meat, fish, or vegetables in different regions.

Inventive Principle:

Principle #3Local quality

2Adaptability or versatility

If multiple portions with different properties are included in a single molded food, then the five senses are stimulated and food ingredient characteristics are reproduced, but the portions are more likely to fall off

Engineering Contradiction:

Improvetexture and taste varietyVSAvoidportion stability

Core Design Contradiction:

Adaptability or versatilityVSReliability

Solution Approach 1:

The first food portion is nested within or adjacent to the second food portion in a layered configuration. The first main surface of the second food portion supports the first food portion, creating a stable nested structure where the portions are integrated rather than separate, preventing them from falling off while maintaining distinct properties.

Inventive Principle:

Principle #7Nested doll (Nesting)

Solution Approach 2:

The portions are arranged in a three-dimensional layered structure with vertical stacking. The first food portion is positioned on the first main surface of the second food portion, creating height variation and spatial separation that prevents falling off while allowing each portion to maintain its distinct characteristics in different spatial zones.

Inventive Principle:

Principle #17Another dimension (Dimensionality change)

3Ease of operation

If the molded food is made soft to conform to universal design food standards, then it is suitable for people with difficulty in chewing or swallowing, but the texture becomes uniform and less stimulating

Engineering Contradiction:

Improveease of chewing and swallowingVSAvoidtexture variety

Core Design Contradiction:

Ease of operationVSAdaptability or versatility

Solution Approach 1:

The molded food is segmented into multiple portions that can be easily separated by the consumer. Each portion maintains a soft texture suitable for universal design standards while the segmentation allows different texture and flavor combinations within the same soft food matrix, providing variety without compromising ease of chewing or swallowing.

Inventive Principle:

Principle #1Segmentation

Data Source

PatentUS20250089753A1Molded food, method for manufacturing the same, and container-packed molded food

Publication Date: 2025.03.20 DAIWA CAN

AI summary

A molded food in which portions having different properties are included in a single molded food and the portions are less likely to fall off, and a method for manufacturing the same are provided. The molded food 1A-1 includes a first food portion 11; and a second food portion 12 which includes a first main surface 12A and a second main surface 12B which is a back surface of the first main surface 12A, the first main surface 12A including a first zone 12A1 and a second zone 12A2 adjacent to each other, and which supports the first food portion 11 at a position of the first zone 12A1.