Savoury Composition Molding for Fast Dissolution and Transport Stability
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Solution Overview
Problem
Existing savoury compositions for preparing meals face challenges in stability during transport, quick dissolution, and appealing appearance, with previous solutions involving high fat content leading to unsightly stains and soft compositions prone to damage.
Innovation Solution
A process for preparing a savoury food article by combining edible salt, plant matter, and a binding agent, adding water, and drying at controlled temperatures to create a solid composition with an elongate member, using a specific ratio of ingredients to ensure stability and quick dissolution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If high fat content is used in the savoury composition, then the composition is more stable and easier to handle, but it causes fat exudation, fat staining of packaging, and unappetizing appearance during transport
Solution Approach 1:
The patent changes the physical state parameter of the fat component from solid (ambient temperature) to liquid, and reduces the fat content parameter to 5-20% by weight. This resolves the contradiction by eliminating fat exudation and staining issues while maintaining compositional stability through the liquid fat formulation
Solution Approach 2:
The patent creates a composite material system combining liquid fat (5-20%), binding agent (20-40%), and savoury composition ingredients. This composite formulation provides stability during transport without the harmful effects of high solid fat content, as the liquid fat remains incorporated within the matrix rather than exuding
2Ease of operation
If the savoury composition is made soft to improve ease of handling, then it is easier to mold and handle, but it becomes prone to being dented and bashed during transport
Solution Approach 1:
The patent changes the physical state of the fat component to liquid and adjusts the binding agent content to 20-40% by weight. This creates a composition that is sufficiently soft for easy molding during preparation but gains structural integrity during transport, resolving the contradiction between ease of handling and resistance to damage
3Stability of the object's composition
If the savoury composition is dried to reduce water content for stability, then it maintains shape during transport, but it requires extended drying time which increases production duration
Solution Approach 1:
The patent changes the water content parameter to a specific range of 5-20% by weight and uses controlled drying at 20-50°C. This optimized parameter set achieves shape stability during transport while reducing drying time compared to conventional extensive drying processes
Solution Approach 2:
The patent incorporates binding agents and liquid fats in specific proportions during formulation, which preliminary actions prepare the composition structure to maintain shape stability during subsequent shorter drying periods, reducing overall production time while achieving the required stability
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 results in a stable, visually appealing savoury composition that dissolves quickly and maintains its shape during transport, without fat staining, addressing the issues of previous technologies.
Implementation Method 1
adding water to the savoury composition while mixing, wherein the amount of water ranges from 10% to 20 wt. % by weight of the savoury composition
Implementation Method 2
drying the savoury food article at a temperature in the range of 20 to 50° C. for between 3 minutes and 24 hours, preferably to a water content of less than 10 wt. %, by weight of the savoury composition
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.