Stick Spout Pouch for Frozen Confections
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Solution Overview
Problem
Conventional methods for producing and distributing frozen confections, such as ice cream and Italian Ice, face challenges in maintaining product quality due to temperature fluctuations during transportation and storage, requiring constant freezer refrigeration which is inefficient and logistically difficult.
Innovation Solution
A stick-spout-pouch assembly that allows frozen confections to be delivered in a non-frozen state, where the confection is contained in a pouch attached to a stick, enabling it to freeze only upon consumer use, eliminating the need for continuous freezer refrigeration during distribution.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If frozen confections are stored and transported in a frozen state, then product quality is maintained, but constant freezer refrigeration is required which is logistically difficult and inefficient
Solution Approach 1:
The pouch is filled and sealed with the confection in a liquid or semi-liquid state before freezing, allowing the product to be manufactured and prepared in advance without requiring frozen storage during distribution. The freezing process is deferred until the consumer stage, eliminating the need for complex freezer infrastructure during transportation and storage while maintaining product quality.
2Device complexity
If frozen confections are delivered in a non-frozen state, then freezer refrigeration is eliminated during distribution, but the confection must be frozen at the consumer level
Solution Approach 1:
The consumer performs the freezing action themselves by placing the pouch in their home freezer, eliminating the need for complex industrial freezing equipment at the consumer level. The pouch design with its stick spout and sealable opening makes it easy for consumers to seal and freeze the product themselves, transferring the freezing operation to the consumer while simplifying distribution logistics.
3Productivity
If conventional injecting methods are used to fill ice molds, then frozen confections are produced, but temperature fluctuations during the chain of delivery affect product quality
Solution Approach 1:
The invention changes the physical state parameter of the confection from frozen to liquid/semi-liquid during manufacturing and distribution. By filling the pouch with the confection in a liquid or semi-liquid state and sealing it, the product becomes insensitive to temperature fluctuations during the supply chain. The freezing process is then applied at the consumer level, ensuring product quality is not affected by temperature variations during transportation and storage.
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 maintains product quality by allowing frozen confections to be stored and transported at room temperature, reducing logistical challenges and preserving the quality of the frozen dessert until consumer freezing, thus avoiding the conventional issues of temperature fluctuations.
Implementation Method 1
The non-frozen confection may change state of aggregation from liquid to solid (frozen) when exposed to a freezing temperature
Data Source
AI summary
A confection containing device that contains a confection consumed frozen. The device includes a stick-spout-pouch assembly, and a stick cap. The stick-spout-pouch assembly includes a latching portion integral with a stick portion, and a pouch bag attached to the latching portion. The stick cap attaches to the latching portion of the stick-spout-pouch assembly. The pouch bag contains a confection in a non-frozen state surrounding the stick portion of the stick-spout-pouch assembly. The pouch bag of the stick-spout-pouch assembly is sealed to the latching portion of the stick-spout-pouch assembly. The stick cap attaches to the latching portion of the stick-spout-pouch assembly by a sealed connection. Further, the pouch bag is filled with the confection in a liquid state through at least one opening on the stick-spout-pouch assembly. The opening is on the latching portion of the stick-spout-pouch assembly.