Spherical Potato Thread Ball for Uniform Cooking

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Solution Overview

Problem

Existing methods fail to maintain a three-dimensional random arrangement of thread-like food products during cooking or freezing, leading to irregular cooking, lack of crispness, and crumbliness, and are difficult to consume in one bite due to large size.

Innovation Solution

A device comprising a spherical mold with larger perforations and a machine to produce potato threads of specific thickness, which are wound into a spherical shape and cooked within a perforated enclosure to ensure uniform cooking and crispness, while being designed for easy consumption.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Stability of the object's composition

If thread-like food products are given a three-dimensional random arrangement and then cooked or frozen, then the shape can be maintained during processing, but the cooking becomes irregular and the product lacks uniform crispness

Engineering Contradiction:

Improvethree-dimensional random arrangementVSAvoiduniform cooking

Core Design Contradiction:

Stability of the object's compositionVSManufacturing precision

Solution Approach 1:

The food product is segmented into thread-like elements that are arranged in a three-dimensional random configuration within a spherical mold. This segmentation allows each thread to be individually cooked while maintaining the overall spherical shape, resolving the contradiction between maintaining random arrangement and achieving uniform cooking.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The invention uses a spherical mold to contain the thread-like food product, giving it a spherical shape. This curved geometry ensures uniform heat distribution during cooking and freezing processes, while the three-dimensional random arrangement of threads inside maintains structural stability. The spherical form resolves the contradiction by providing both shape maintenance and uniform cooking.

Inventive Principle:

Principle #14Spheroidality (Curvature)

2Quantity of substance

If the food product is made in large size, then it can contain sufficient material, but it becomes difficult to consume in one bite

Engineering Contradiction:

Improveamount of food materialVSAvoidease of consumption

Core Design Contradiction:

Quantity of substanceVSEase of operation

Solution Approach 1:

The spherical shape of the food product provides an optimal balance between volume and ease of consumption. The curved geometry allows the product to contain sufficient food material while maintaining a compact size that can be easily held and consumed in one bite, resolving the contradiction between quantity and ease of operation.

Inventive Principle:

Principle #14Spheroidality (Curvature)

3Shape

If the food product is made from extruded potato dough, then it can achieve spherical shape, but it lacks the flavor and organoleptic features of traditional chips

Engineering Contradiction:

Improvespherical shapeVSAvoidloss of flavor and texture

Core Design Contradiction:

ShapeVSObject-generated harmful factors

Solution Approach 1:

Instead of using extruded dough, the invention segments the potato into thin thread-like elements that are then arranged in a spherical configuration. This segmentation approach preserves the authentic potato flavor and texture characteristics of traditional chips while achieving the desired spherical shape, resolving the contradiction between shape and flavor preservation.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The thread-like structure provides different local qualities within the spherical product - the exterior surfaces of individual threads develop crispness during cooking, while the interior maintains a softer texture. This local quality variation enhances the organoleptic features and flavor profile, resolving the contradiction between shape and taste.

Inventive Principle:

Principle #3Local quality

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 achieves uniform cooking, crispness, and a manageable size for easy consumption, maintaining the spherical shape and enhancing the flavor and texture of the food product.

Implementation Method 1

a pneumatic system (A) connected to said second opening (F4) and suitable for extracting the air from inside said mold (D)

Methodology Applied

Scientific EffectVacuum extraction: Vacuum

Implementation Method 2

said thread (P) being cooked, for example fried in oil

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Implementation Method 3

The mold (D) is provided with perforations, in such a way to let the oil pass through, thereby frying the ball (11) contained inside

Methodology Applied

Scientific EffectFluid penetration through pores: Porosity

Data Source

PatentEP3554273B1Device and production method of a food product

Publication Date: 2022.10.12 MAMA CHIPS S R L S

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AI summary

A food product (100) comprises a thread (P) obtained from a tuber (T) that is wound and twisted in such a way to form a spherical ball (11). A production method of said food product provides for placing the spherical ball (11) in a perforated spherical mold (D). A device (1) for producing said food product allows to form said spherical ball inside said mold (D).