Multicolored Donut Striped Pattern via Layered Dough Folding
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Solution Overview
Problem
Conventional donuts lack an appealing visual appeal due to their plain cooked dough, necessitating high-caloric icing glazes for attractiveness, which are easily damaged.
Innovation Solution
A method involving alternating layers of differently colored and flavored doughs, folded and cooked in hot oil to create striped, multicolored donuts that eliminate the need for icing glazes, using ingredients like cocoa powder and fruit extracts for color and flavor variation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If icing glazes are applied to enhance visual appeal, then attractiveness is improved, but caloric content increases and the glaze is easily damaged
Solution Approach 1:
The patent applies color changes by incorporating colored dough layers (e.g., white dough and chocolate dough) that create visible striped patterns during cooking. The color differentiation is achieved through the inherent color of the dough components rather than post-cooking glazes, eliminating the need for high-caloric icing while maintaining visual appeal.
Solution Approach 2:
The patent extracts the visual appeal function from the icing glaze and transfers it to the dough structure itself. By creating multilayered dough with different colors and textures, the aesthetic function is embedded in the base product, removing the need for separate decorative toppings that add calories and fragility.
2Ease of manufacture
If conventional single-color dough is used, then manufacturing is simple, but visual appeal is lacking
Solution Approach 1:
The patent segments the dough into multiple colored layers (e.g., white dough layer and chocolate dough layer) that are combined in a sequence. This segmentation creates visual appeal through striped patterns while maintaining manufacturing simplicity because each layer can be prepared independently and then assembled using straightforward lamination techniques.
Solution Approach 2:
The patent uses composite materials by combining different types of dough (e.g., white dough and chocolate-flavored dough) into a multilayered structure. This composite approach enhances visual appeal through color contrast and textural variation while keeping the manufacturing process relatively simple, as each dough component can be prepared separately and then layered together.
3Illumination intensity
If dough layers are folded multiple times to create complex patterns, then visual appeal is enhanced, but manufacturing complexity increases
Solution Approach 1:
The patent applies local quality by creating distinct colored zones within the dough structure. Different dough components (e.g., white dough and chocolate dough) are placed in specific positions and folded in controlled ways to create localized striped patterns. This approach enhances visual appeal through deliberate color placement while managing manufacturing complexity by focusing folding operations on specific areas rather than requiring complex overall restructuring.
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
Produces donuts with a unique, visually appealing striped pattern both inside and out, enhancing appeal without the need for icing glazes and allowing for complex color patterns with multiple colors.
Implementation Method 1
cooking the dough pieces, said cooking comprising contacting the dough pieces with hot oil having a temperature in excess of 150°C for at least 3 seconds
Data Source
Figure 1~3
AI summary
This invention relates to a method of preparing donuts that comprises the steps of: • providing a first dough having a first color; • providing a second dough having a second color, said second color being visibly different from the first color; • combining a layer of the first dough with a layer of the second dough to produce a layered dough; • folding the layered dough at least one time to prepare a multilayered dough; • cutting dough pieces from the multilayered dough; • cooking the dough pieces, said cooking comprising contacting the dough pieces with hot oil having a temperature in excess of 150°C for at least 3 seconds. The donuts obtained by this method exhibit a unique striped color pattern that is visible both on the surface of the donut and inside the donut. The invention also pertains to donuts that can be obtained by the aforementioned method.