Seasoning Product Fat Layer Adhesion
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Solution Overview
Problem
Existing seasoning products for cooking meat and vegetables often result in messy cleanup and require additional steps for fat-oil mixing and adherence of flavorings, using unhealthy fats like partially hydrogenated oils and palm fat, which complicates the cooking process and leaves surfaces splattered with cooking juices.
Innovation Solution
A seasoning product with a sheet of flexible burn-resistant material coated with a composition of 15-30% animal fat, 50-75% flavorings, and 9-20% oil, where the fat has a total saturated fat content of 43-69% and unsaturated fatty acids, ensuring better adherence and simplifying the cooking process without the need for pre-mixing fat and oil, and avoiding unhealthy fats.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If traditional cooking methods are used with separate fat and oil components, then flavorings can be applied to food, but additional mixing steps are required and the process becomes complex
Solution Approach 1:
The patent combines fat and oil into a single integrated layer on the seasoning product, eliminating the need for separate mixing steps. The fat layer contains both the fat component and oil component in predetermined proportions, simplifying the manufacturing process and reducing complexity.
Solution Approach 2:
The fat and oil are pre-combined and applied to the seasoning product before use. This preliminary action ensures that the correct proportions of fat and oil are already mixed and ready for application, eliminating the need for additional mixing steps during the cooking process.
2Reliability
If hydrogenated or partially hydrogenated fats are used in the seasoning product, then the fat maintains stability and structure, but the product becomes unhealthy for consumers
Solution Approach 1:
The patent changes the chemical composition parameters of the fat by using non-hydrogenated alternatives such as palm fat, coconut fat, or blends with vegetable oils. These alternative fats provide adequate stability without the harmful trans fats associated with hydrogenation, thus maintaining reliability while improving consumer health.
3Reliability
If palm fat is used in the seasoning product, then the fat provides good stability and structure, but the product is perceived as unhealthy by consumers
Solution Approach 1:
The patent uses composite fat formulations that blend palm fat or coconut fat with other vegetable oils in specific proportions. This creates a composite material that maintains the structural stability and melting point benefits of palm/coconut fat while incorporating healthier oil components to improve consumer perception and reduce perceived health risks.
4Manufacturing precision
If flavorings are applied directly to food during cooking, then the food gains flavor, but the flavorings may burn or be unevenly distributed
Solution Approach 1:
The patent uses a fat layer as an intermediary medium between the flavorings and the food. The flavorings are embedded within the fat layer, which protects them from direct exposure to high heat during cooking, preventing burning. The fat layer also ensures even distribution of flavorings across the food surface as it melts and spreads during the cooking process.
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
This solution minimizes splashing and cleaning effort, ensures flavorings adhere well, and uses healthier fats, providing a convenient and efficient cooking method with reduced moisture loss and enhanced flavor perception.
Implementation Method 1
an oil coating of the flavorings
Implementation Method 2
a fat coating comprising: a) animal fat
Implementation Method 3
a sheet of flexible burn resistant material
Data Source
AI summary
The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three layers comprising a first layer of animal fat, a second layer of flavorings and a third layer of an oil coating of the flavorings.