Savoury Composition with Elongate Member for Portability
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Solution Overview
Problem
Existing savory food compositions for preparing soups or broths are cumbersome for on-the-go use, unstable during transport, and often result in an unappetizing appearance due to high fat content and potential for fat staining.
Innovation Solution
A process for preparing a savory food article involving a savory composition made of edible salt, fat, plant matter, and a saccharide or polysaccharide, which is molded with an elongate member and heated in the presence of moisture to create a stable, easy-to-use product.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If high fat content is used in the savoury composition, then the product has desirable texture and flavour, but the assembly becomes unstable during transport with fat exudation and staining
Solution Approach 1:
The patent changes the physical state parameter of the fat by incorporating it in a solid form at ambient temperature, and controls the water content at 10-50% to modify the matrix properties. This prevents fat exudation during transport while maintaining texture and flavour, resolving the contradiction between desirable sensory properties and transport stability.
2Ease of operation
If the savoury composition is made soft and pliable, then it is easy to handle and dissolve, but it becomes prone to denting and bashing during transport
Solution Approach 1:
The patent optimizes the water content parameter to 10-50% and uses solid fat to create a composition with controlled hardness. This allows the product to be firm enough to resist denting and bashing during transport, yet remains easy to handle and dissolve when prepared, resolving the contradiction between ease of operation and physical stability.
3Quantity of substance
If the savoury composition is made in tub form, then it contains adequate quantity for multiple servings, but it is cumbersome and not ideal for on-the-go use
Solution Approach 1:
The patent divides the savoury composition into individual portion units, each attached to a utensil. This segmentation allows consumers to carry multiple small portions instead of one large tub, making the product compact, portable, and easy to prepare on-the-go while still providing adequate quantity across multiple servings.
4Ease of manufacture
If plastic film is used to cover the concentrated product in the spoon, then it holds the product in place, but plastic shreds remain in the beverage after use
Solution Approach 1:
The patent removes the plastic film covering from the spoon assembly, replacing it with an alternative containment approach. The savoury composition is contained within the spoon structure itself or using non-plastic materials, eliminating the source of plastic contamination while maintaining product containment during storage and transport.
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 solution provides a stable, easy-to-use savory food article that dissolves quickly and maintains an appealing appearance, addressing the issues of portability, stability, and aesthetics in existing products.
Implementation Method 1
heating the mould containing the savoury composition and elongate member at a temperature in the range of 70 to 140° C., in the presence of moisture
Data Source
AI summary
The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.