Stacked Plant-Based Cheese Slices via Segmentation

Solution Overview

Problem

There is a need for plant-based food analogues that mimic traditional food products in terms of organoleptic characteristics, while being convenient, practical, and environmentally friendly, with reduced packaging complexity and costs.

Innovation Solution

A method of producing stacked, sliced food analogues by forming slices from a mass comprising protein, fat, thickener, gelling agent, and water, which are then contacted to form a stack, using ingredients like pea protein, coconut oil, modified starch, and carrageenan to create a cheese analogue that is easily separable and stackable.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If plant-based food analogues are designed to imitate traditional food products in organoleptic characteristics, then product quality and consumer acceptance are improved, but manufacturing complexity and packaging requirements increase

Engineering Contradiction:

Improveorganoleptic characteristicsVSAvoidpackaging complexity

Core Design Contradiction:

ReliabilityVSDevice complexity

Solution Approach 1:

The food analogue mass is divided into multiple slices that are stacked to form the final product. This segmentation allows each slice to be individually formed with consistent organoleptic properties while the stack structure eliminates the need for complex packaging, as the slices naturally hold together in a stable configuration.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Multiple slices are combined into a single stacked unit that functions as one cohesive product. This merging reduces packaging complexity by treating the stack as a single entity rather than requiring individual packaging for each slice, while maintaining the organoleptic characteristics of each individual slice.

Inventive Principle:

Principle #5Merging (Combining)

2Reliability

If plant-based food analogues are designed to imitate traditional food products in organoleptic characteristics, then product quality and consumer acceptance are improved, but production costs increase

Engineering Contradiction:

Improveorganoleptic characteristicsVSAvoidproduction costs

Core Design Contradiction:

ReliabilityVSEase of manufacture

Solution Approach 1:

The food analogue mass is divided into multiple slices that are stacked to form the final product. This segmentation allows each slice to be individually formed with consistent organoleptic properties while the stack structure eliminates the need for complex packaging, as the slices naturally hold together in a stable configuration.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Multiple slices are combined into a single stacked unit that functions as one cohesive product. This merging reduces packaging complexity by treating the stack as a single entity rather than requiring individual packaging for each slice, while maintaining the organoleptic characteristics of each individual slice.

Inventive Principle:

Principle #5Merging (Combining)

3Adaptability or versatility

If multiple slices are formed from food analogue mass, then product versatility and convenience are improved, but structural stability and ease of handling deteriorate

Engineering Contradiction:

Improveproduct convenienceVSAvoidstack structural stability

Core Design Contradiction:

Adaptability or versatilityVSStability of the object's composition

Solution Approach 1:

The food analogue mass is divided into multiple slices that are stacked to form the final product. This segmentation allows each slice to be individually formed with consistent organoleptic properties while the stack structure eliminates the need for complex packaging, as the slices naturally hold together in a stable configuration.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Multiple slices are combined into a single stacked unit that functions as one cohesive product. This merging reduces packaging complexity by treating the stack as a single entity rather than requiring individual packaging for each slice, while maintaining the organoleptic characteristics of each individual slice.

Inventive Principle:

Principle #5Merging (Combining)

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 method enables the production of plant-based food products that are convenient, practical, and environmentally friendly, reducing packaging needs and costs, and results in a product that is easily separable and stackable, as demonstrated in examples where the cheese analogue slices form a contiguous, separable stack without breaking or tearing.

Implementation Method 1

the food analogue mass comprises protein, fat, thickener, and gelling agent

Methodology Applied

Scientific EffectGelation: Gel

Implementation Method 2

the food analogue mass comprises protein, fat, thickener, and gelling agent

Methodology Applied

Scientific EffectThickening:

Data Source

PatentUS20240000092A1A method of producing a stacked, sliced food analogue

Publication Date: 2024.01.04 KERRY GRP SERVICES INT LTD

AI summary

The present invention relates to a method of producing a stacked, sliced food analogue. The invention finds utility in the field of food production, in particular in the field of production of plant-based food analogues, and specifically plant-based cheese analogues.