Thin-Walled Praline Receptacle Design for Filling Proportion
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Solution Overview
Problem
Existing confectioneries, such as ice-filled chocolate bars with wafer bases, often have thick side walls that detract from the taste experience due to a high proportion of non-filling material.
Innovation Solution
A confectionery design featuring a thin-walled, rectangular receptacle with a height of 3-8 mm, side walls of 0.8-1.4 mm thickness, and a large base area, allowing for a higher filling proportion and an original shape that enhances the taste experience.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If thick side walls are used in the receptacle, then structural integrity is improved, but the proportion of filling in the confectionery decreases
Solution Approach 1:
The patent applies parameter changes by reducing the wall thickness from conventional thick walls to specifically 0.8-1.4 mm, and the bottom thickness to less than 2.0 mm. This parameter optimization maintains sufficient structural integrity for the receptacle to hold its shape and protect the filling, while maximizing the filling proportion to enhance taste experience.
2Quantity of substance
If thin side walls are used in the receptacle, then the proportion of filling in the confectionery increases, but structural integrity may be compromised
Solution Approach 1:
The patent resolves this contradiction through precise parameter control, specifying side wall thickness of 0.8-1.4 mm and bottom thickness of less than 2.0 mm. These optimized parameters ensure the receptacle maintains adequate structural strength to hold the filling and resist deformation during handling, while maximizing the filling proportion for improved taste.
3Quantity of substance
If the receptacle height is increased, then the filling volume increases, but the shape becomes less refined
Solution Approach 1:
The patent applies parameter changes by optimizing the receptacle height to 3-8 mm, which provides sufficient volume for an appealing filling amount while maintaining a compact, refined shape that is aesthetically pleasing and appropriate for a confectionery product.
Data Source
Figure 1a~4
AI summary
The praline production comprises producing a reception (1) of a chocolate cream by a frozen-shell machine and introducing a cooled stamp at -2 to -15[deg] C into a reservoir with the liquefied material for the reception and extraction of the stamp after a time interval of 5-6 seconds. The chocolate cream comprises a bottom (5) provided in the reception and a side panel (6) from a material, which consists of chocolate or contains chocolate. The reception adheres formed-material at the stamp. The material intended in the reservoir for the formation of the reception has 30[deg] C. The praline production comprises producing a reception (1) of a chocolate cream by a frozen-shell machine and introducing a cooled stamp at -2 to -15[deg] C into a reservoir with liquefied material for the reception and extraction of the stamp after a time interval of 5-6 seconds. The chocolate cream comprises a bottom (5) provided in the reception and a side panel (6) from a material, which consists of chocolate or contains chocolate. The reception adheres formed-material at the stamp. The material intended in the reservoir for the formation of the reception has 30[deg] C. The reception is cooled at 11[deg] C after discharged on a pad. After the cooling of the reception and if necessary after a suitable storage time, the filling is introduced into the reception. A coat is applied on the reception and then a decoration is applied by a foil serving as decoration carriers. An independent claim is included for a manufactured praline.