WO2018057049A1 - Edible pouches and methods for manufacturing and using the same - Google Patents

Edible pouches and methods for manufacturing and using the same Download PDF

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Publication number
WO2018057049A1
WO2018057049A1 PCT/US2016/067561 US2016067561W WO2018057049A1 WO 2018057049 A1 WO2018057049 A1 WO 2018057049A1 US 2016067561 W US2016067561 W US 2016067561W WO 2018057049 A1 WO2018057049 A1 WO 2018057049A1
Authority
WO
WIPO (PCT)
Prior art keywords
edible
pouch
liquid
dissolvable
partially
Prior art date
Application number
PCT/US2016/067561
Other languages
French (fr)
Inventor
Mona Sharma
Mandar Shirish Dixit
Himanshu MISHRA
Original Assignee
Empire Technology Development Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Empire Technology Development Llc filed Critical Empire Technology Development Llc
Publication of WO2018057049A1 publication Critical patent/WO2018057049A1/en

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Classifications

    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/808Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package for immersion in the liquid to release part or all of their contents, e.g. tea bags
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • A23L23/10Soup concentrates, e.g. powders or cakes
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B29/00Packaging of materials presenting special problems
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65BMACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B29/00Packaging of materials presenting special problems
    • B65B29/02Packaging of substances, e.g. tea, which are intended to be infused in the package
    • B65B29/04Attaching, or forming and attaching, string handles or tags to tea bags
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B65CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65DCONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D65/00Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/38Packaging materials of special type or form
    • B65D65/46Applications of disintegrable, dissolvable or edible materials
    • B65D65/463Edible packaging materials

Definitions

  • This disclosure relates generally but not exclusively to food products.
  • Examples of edible food pouches are described.
  • the edible food pouches may be used to create a partially liquid food product.
  • Premade or instant soup kits typically feature a mix of dehydrated food products to which a user adds heated water to make soup.
  • Existing soup kits may have a disposable bowl or the user might use his or her own permanent bowl to mix the liquid and dehydrated food products in. The user may have to wait a certain period of time while the dehydrated food products are reconstituted.
  • the user may be required to open and empty a second package of flavor components in order to transform the water into a flavored broth. The process may take a long period of time, and may involve the addition of multiple packages of ingredients to the bowl without any enjoyable user interaction.
  • an apparatus of an edible pouch may comprise a dissolvable pouch, wherein the dissolvable pouch is configured to at least partially dissolve after exposure to a liquid, with edible morsels enclosed in an interior portion of the dissolvable pouch, and at least one edible rigid member that at least partially surrounds the dissolvable pouch, and the at least one edible rigid member is configured to become pliable after exposure to the liquid.
  • a method to manufacture an edible pouch may comprise depositing an edible structure onto a first edible dissolvable sheet, wherein depositing includes activating an adhesion characteristic of the first edible dissolvable sheet; adhering a first surface of the edible structure to a surface of the first edible dissolvable sheet using the adhesion characteristic; forming the first edible dissolvable sheet adhered to the edible structure into a particular shape; configuring a vessel from the particular shape; reducing a moisture content of the vessel to transform the edible structure into an at least semi-rigid edible member; inserting reduced moisture content food components into the vessel; and closing an end of the vessel to form a closed vessel.
  • a method to create a partially liquid food product may comprise grasping a string shaped member coupled by a coupling feature to an edible pouch comprising at least one edible rigid member, a dissolvable pouch, and edible morsels; transferring the edible pouch into a vessel filled with a liquid by manipulating the string shaped member; transforming the liquid and the edible pouch into the partially liquid food product, the transforming comprising at least partially dissolving the dissolvable pouch into the liquid and altering an appearance of the liquid; collapsing the at least one rigid member and separating the at least one rigid member from the dissolvable pouch; at least partially dissolving the edible morsels into the liquid; and at least partially dissolving the coupling feature between the string shaped member and the dissolvable pouch.
  • Fig. 1 is a perspective view of an edible pouch
  • Fig. 2 is a top view of the edible pouch of Fig. 1 ;
  • Fig. 3 is a bottom view of the edible pouch of Fig. 1 ;
  • Fig. 4 is a cross-sectional view of the edible pouch of Fig. 1 along line 4-4;
  • Fig. 5 is a perspective view of an example edible pouch
  • Fig. 6 is side view of an example edible pouch
  • Fig. 7 is a perspective view of the edible pouch of Fig. 1 within an example environment
  • Fig. 8 is a flowchart describing an example method to create a partially liquid food product
  • Fig. 9 is a flowchart describing an example method to transform a liquid and an edible pouch into the partially liquid food product
  • Fig. 10 is a perspective view of the edible pouch of Fig. 1 after exposure to a liquid and transformation into a partially liquid food product;
  • Fig. 1 1 is a flowchart describing an example edible pouch manufacturing process
  • Fig. 12 is a flowchart describing an example method to form an edible structure
  • Fig. 13 is a flowchart describing an example method to deposit and adhere an edible structure to a dissolvable sheet
  • Fig. 14 is a flowchart describing an example method to configure an edible structure and dissolvable sheet into a vessel
  • Fig. IS is a flowchart describing an example method to fill and seal a vessel to create an edible pouch
  • Fig. 16 is a flowchart describing an example method to package an edible pouch for transportation to customer;
  • Fig. 17 is an illustration of an example system that may implement the example methods of Figs. 12 and 13 to form an edible structure as well as to deposit and adhere the edible structure to a dissolvable sheet;
  • FIG. 18 is an illustration of an example system that may implement the example methods of Figs. 14 and 15 to configure an edible structure and dissolvable sheet into a vessel and to fill and seal a vessel to create an edible pouch;
  • FIG. 19 is an illustration of an example system that may implement the example method of Fig. 18 to package an edible pouch for transportation to customer;
  • an edible pouch includes a dissolvable pouch configured to dissolve after exposure to a liquid. Edible morsels may be enclosed in an interior portion of the dissolvable pouch. At least one edible rigid member may at least partially surround the dissolvable pouch. The at least one edible rigid member may become pliable after exposure to the liquid. The at least one edible rigid member may be made from dough, such that the dipping of the edible pouch into a heated liquid results in the formation of soup containing dough noodles.
  • Figure 1 is a perspective view of an embodiment of an edible pouch.
  • Fig. 1 shows an edible pouch 100; a dissolvable pouch 105 with an interior portion 115; edible morsels 110; a string shaped member 125 with a distal end 135; a tag 130; and at least one edible rigid member 120.
  • the various components described in Fig. 1 are merely examples, and other variations, including eliminating components, combining components, adding components, and substituting components are all contemplated.
  • the edible pouch 100 may be combined with a liquid to form a partially liquid food product.
  • the edible pouch 100 may include the dissolvable pouch 105 that surrounds edible morsels 1 10 such that the edible morsels 1 10 are enclosed within the interior portion 1 15 of the dissolvable pouch 105.
  • the at least one edible rigid member 120 at least partially surrounds the dissolvable pouch 105.
  • a proximal end of the string shaped member 125 may be enclosed within the interior portion 115 of the dissolvable pouch 105, and a distal end 135 of the string shaped member 125 may be attached to the tag 130.
  • the dissolvable pouch 105 may be translucent such that the edible morsels 1 10 within the interior portion 1 15 of the dissolvable pouch 105 are at least partially visible.
  • the dissolvable pouch 105 may be made from potatoes, soy, marshmallow, gelatin, collagen, milk proteins, cellulosic materials, rice paper, or other products or combinations thereof to form a dissolvable pouch that can be edible and/or otherwise digestible.
  • the dissolvable pouch 105 may have a thickness that allows it to be flexible. The flexible characteristic may help the dissolvable pouch 105 remain intact during the packaging and transportation to a consumer, as a pouch that is brittle may be more likely to crack and break prior to the consumer's use. Rigid dissolvable pouches may be used in some examples, however.
  • the dissolvable pouch 105 may dissolve after exposure to a liquid.
  • An example of exposure includes when the dissolvable pouch 105 is partially or completely submerged in the liquid, or where the liquid is poured over the dissolvable pouch 105 so that the dissolvable pouch becomes partially or completely submerged in the liquid.
  • the thickness may be 0.3mm to 0.7mm, 0.4mm to 0.6mm in some examples, 0.2mm to 0.8mm in some examples, or less than 1mm in some examples. Greater thicknesses may be used in some examples, for example when the dissolvable sheet is not designed to completely dissolve upon exposure to the liquid.
  • the dissolvable pouch 105 may be sized or formed to dissolve within a certain time period prior to consumer consumption.
  • the dissolvable pouch 105 may be configured to at least partially dissolve between 60 and 120 seconds after exposure to the liquid, between 30 and 60 seconds in some examples, between 10 and 30 seconds in some examples, and between 90 to 120 seconds in other examples. Other time ranges may be used in other examples.
  • the dissolvable pouch 105 may dissolve when exposed to the liquid having a certain temperature.
  • the dissolvable pouch 105 may at least partially dissolve in response to exposure to the liquid which has a temperature greater than or equal to 25° C, in some examples, greater than or equal to 40° C, in some examples, or a temperature greater than or equal to 60° C in some examples. In some examples, the dissolvable pouch 105 may at least partially dissolve in response to exposure to the liquid which has a temperature less than or equal to 25° C. In some examples, the dissolvable pouch 105 may only partially and not fully dissolve, such as if the dissolvable pouch 105 is made of an edible material that softens (but does not fully dissolve) when exposed to liquid, such that the softened material becomes a semi-solid pliable and / or chewable ingredient of the meal.
  • the edible morsels 110 may be made from food items which are subjected to a process that reduces the food items' moisture content and/or size so that the edible morsels 1 10 are amenable to food packaging and storage.
  • An example process may be the partial dehydration of one or more food items to form the edible morsels 110.
  • the edible morsels 1 10 may include dehydrated vegetables.
  • the edible morsels 100 may include dehydrated proteins such as chicken, pork, fish, beef, tofu, soy, or the like.
  • the edible morsels 1 10 may substantially dissolve once the edible pouch 100 is exposed to the liquid, for instance if at least some of the edible morsels are formed as granules of dissolvable edible material.
  • the edible morsels 110 may dissolve sufficiently for use in forming a partially liquid food product (e.g., soup). Some non-dissolved remnants of the edible morsels 1 10 may be tolerated or even desired by consumers in some examples.
  • at least one of the edible morsels 1 10 may impart a flavor or aroma to the liquid once the edible pouch 100 is exposed to the liquid.
  • the edible morsels 1 10 may include flavanoids, stock, or other flavorful compound that may dissolve into the liquid.
  • the dissolvable pouch 105 and/or the edible morsels 1 10 may change a visual appearance of the liquid after exposure to the liquid.
  • the dissolvable pouch 105 and/or the edible morsels 110 may have a color or a dye which is dissolved into the liquid, changing a color of the liquid. Such a change in color may have an attractive or otherwise pleasing effect on the consumer.
  • the dissolvable pouch 105 itself may add an additional flavor to the liquid when the dissolvable pouch 105 dissolves in the liquid.
  • the dissolvable pouch 105 may be formed from a flavored substance that imparts a flavor or aroma to the liquid when dissolved or diffused.
  • the at least one edible rigid member 120 may become pliable after exposure to the liquid.
  • Example ingredients used to form the at least one edible rigid member may include flour and water to form a noodle dough mixture, sugar and butter to form a marshmallow mixture, sugar and cocoa to form a chocolate mixture, etc. Other ingredients combinations may also be used.
  • the at least one edible rigid member 120 may become pliable after being submerged in the liquid.
  • the at least one edible rigid member 120 may become pliable after repeated dipping (e.g., submerging) into and out of the liquid.
  • the at least one edible rigid member 120 may have a substantially constant thickness, which may allow for an entire length of the at least one edible rigid member 120 to become pliable after the same exposure time.
  • the edible rigid member 120 may have an inconsistent or otherwise non-uniform thickness such that thinner portions of the edible rigid member may become pliable faster than the thicker portions, and the thinner portions may dissolve leaving the thicker portions to separate into individual elongated members.
  • the dispersion of the at least one edible rigid member 120 within the liquid, as the at least one edible rigid member 120 becomes pliable, at least partially dissolves, etc. may create an attractive or otherwise pleasing effect on the consumer, for example as the pliable material forms/settles into geometric shapes and arrangements within the liquid.
  • an edible pouch may comprise a dissolvable pouch, wherein the dissolvable pouch is configured to at least partially dissolve after exposure to a liquid, edible morsels may be enclosed in an interior portion of the dissolvable pouch; and at least one edible rigid member at least partially surrounds the dissolvable pouch, wherein the at least one edible rigid member is configured to become pliable after exposure to the liquid.
  • an edible pouch may comprise a string shaped member coupled to the dissolvable pouch, wherein the dissolvable pouch is configured to at least partially dissolve and the at least one edible rigid member is configured to become pliable, in response to a repeated dipping of the dissolvable pouch and the at least one edible rigid member into and out of the liquid by use of the string shaped member.
  • Fig. 2 is a top view of the edible pouch 100 of Fig. 1.
  • Fig. 2 shows the edible pouch 100; the dissolvable pouch 105 with the interior portion 1 15; the edible morsels 1 10; the string shaped member 125; the tag 130; and the at least one edible rigid member 120 with multiple elongated members 140.
  • the various components described in Fig. 2 are merely examples, and other variations, including eliminating components, modifying components, adding components, combining components, and substituting components are all contemplated.
  • the at least one edible rigid member 120 may have multiple elongated members 140 that at least partially surround the dissolvable pouch 105 and the portion of the string shaped member 125 enclosed within the interior portion 1 15 of the dissolvable pouch 105.
  • the multiple elongated members 140 may not contact each other at a top of the edible pouch 100 where the multiple elongated members 140 surround the dissolvable pouch 105 and the portion of the string shaped member 125 is enclosed within the interior portion 115 of the dissolvable pouch 105.
  • the dissolvable pouch 105 may be formed so that it compresses the portion (near the proximal end) of the string shaped member 125 enclosed within the interior portion 1 15 of the dissolvable pouch 105, creating a coupling feature between the dissolvable pouch 105 and the string shaped member 125, thereby preventing or resisting the string shaped member 125 from being decoupled from the edible pouch 100 prior to exposure to the liquid.
  • the string shaped member 125 may be tied to the at least one edible rigid member 120, tied to (or threaded through a hole at) the top portion of the dissolvable pouch 105, tied to an individual morsel (operating as an anchor) of the edible morsels 110 contained within the dissolvable pouch 105, and/or other arrangement(s) and combination(s) thereof.
  • Fig. 3 is a bottom view of the edible pouch of Fig. 1.
  • Fig, 3 shows the edible pouch 100; the dissolvable pouch 105 with the interior portion 115; the edible morsels 110; the string shaped member 125; the tag 130; and the at least one edible rigid member 120 with multiple elongated members 140 and a joinder member 145.
  • the various components described in Fig. 3 are merely examples, and other variations, including eliminating components, modifying components, adding components, combining components, and substituting components are all contemplated.
  • the edible pouch 100 of Fig. 3 shows a bottom view which includes at least one joinder member 145 of the at least one rigid member 120.
  • the joinder member 145 may be implemented using multiple concentric circles which attach an end of each of the multiple elongated members 140 together.
  • the joinder member 145 may be made of shapes other than circles. It is further contemplated that in some examples, the joinder member may be a single or multiple connection points located between the ends of the multiple elongated members 140.
  • the joinder members 145 may be configured to help the at least one edible rigid member 120 maintain its shape before it is submerged into the liquid.
  • the joinder members 145 may be formed to have at least one designed failure mode at a location where the joinder member 145 may separate from the multiple elongated members 140.
  • the designed failure mode may be a section with a smaller amount of material such that after sufficient exposure to the liquid, the designed failure mode is activated and the joinder member 145 and the edible rigid member 140 are caused to separate.
  • Fig. 4 is a cross-sectional view of the edible pouch of Fig. 1 along line 4-4.
  • Fig. 4 shows the edible pouch 100; the dissolvable pouch 105 with the interior portion 1 15; the edible morsels 1 10; and the at least one edible rigid member 120 with multiple elongated members 140 and the joinder member 145.
  • the various components described in Fig. 4 are merely examples, and other variations, including eliminating components, modifying components, adding components, combining components, and substituting components are all contemplated.
  • Fig. 4 shows various configurations of the edible morsels 110.
  • the edible morsels 1 10 may be similarly shaped and sized.
  • the edible morsels 1 10 may have a variety of shapes and/or sizes.
  • the quantity of edible morsels 1 10 contained within the interior portion 1 15 of the dissolvable pouch 105 may vary with the type of edible pouch 100 desired.
  • the majority of the interior portion 1 15 may be filled with edible morsels 1 10 and/or the edible morsels 1 10 may be larger and/or resistant to dissolution such that the end food product created has a smaller amount of liquid, similar to that of a stew.
  • a smaller quantity of edible morsels 1 10 may fill the interior portion 1 15 and/or the edible morsels 110 may be smaller or more fully dissolvable such that the end food product created has a larger amount of liquid, similar to that of a broth.
  • Fig. 5 is a perspective view of an example edible pouch.
  • Fig. 5 shows an edible pouch 200; a dissolvable pouch 205; a string shaped member 225 with a tag 230, and at least one edible rigid member 220.
  • the components of the edible pouch 200 may be analogous to the components of the edible pouch 100 of Figs. 1-4, while a difference may be that the dissolvable pouch 205 may be opaque, such that any edible morsels located in the interior portion of the dissolvable pouch 205 cannot be seen or may be difficult to see when viewing the sealed pouch.
  • the various components described in Fig. 5 are merely examples, and other variations, including eliminating components, modifying components, adding components, combining components, and substituting components are all contemplated.
  • Fig. 6 is a side view of an example edible pouch.
  • Fig. 6 shows an edible pouch 300 with a height 301, width 302, a dissolvable pouch 305, and at least one edible rigid member 320.
  • the components of the edible pouch 300 may be analogous to the components of the edible pouch 200 of Fig. 5 and/or the components of the edible pouch 100 of Figs. 1-4, while a difference may be the at least one rigid member 320 may be shaped so as to at least partially surround the dissolvable pouch 305, for example in a spiral shape, a shape with members arranged horizontally, vertically, or a combination thereof, to from a cage-like structure about the dissolvable pouch 305.
  • the edible pouch 300 may be opaque as shown in Fig.
  • the edible pouch may be at least partially transparent.
  • the edible pouch 300 may have the height 301 and the width 302.
  • the height 301 may be approximately 60mm and the width 302 may be approximately 50mm for the edible pouch 300, as well as for the edible pouches of Figs. 1-5.
  • larger and smaller heights 301 may be used, and larger and smaller widths 302 may also be used, depending on factors such as the volume desired by a consumer (e.g., a small, medium, or large meal), the concentration of flavorings contained in the dissolvable pouch, the types/weights/sizes of edible morsels contained in the dissolvable pouch, packaging constraints, and so forth.
  • Fig. 7 is a perspective view of the edible pouch of Fig. 1 within an example environment.
  • Fig. 7 shows the edible pouch 100 with the string shaped member 125; a user 150; and a container 155 with a liquid 160.
  • the edible pouch 100 may combine with the liquid 160 to form the partially liquid food product after exposure to the liquid 160.
  • Fig. 7 shows the container 155 partially filled with the liquid 160.
  • the user 150 may grasp the tag 130 or the string shaped member 125 attached to the edible pouch 100 in order to manipulate the location of the pouch 100 so that it may be exposed to the liquid 160.
  • the user may submerge the pouch 100 into the liquid 160 and release the string shaped member 125.
  • the user may repeatedly manipulate the string to repeatedly submerge and remove (e.g., dip) the pouch 100 into the liquid 160.
  • the liquid 160 of Fig. 7 may be water that has been heated to a desired temperature. It some examples, the liquid 160 may be milk, chicken broth, beef broth, pork broth, vegetable broth, or a flavored or enriched broth to enhance the end product. The liquid 160 may further contain extra spices (e.g., salt, pepper, etc.) to further enhance the end product. The liquid 160 may be heated prior to a desired temperature prior to the exposure of the edible pouch 100. Other liquids may be used in other examples, including, but not limited to, milk, oil, soda, beer, wine, liquor, juice, or combinations thereof.
  • Fig. 8 is a flowchart describing an example method to create a partially liquid food product.
  • Fig. 8 shows block 900 which states "create a partially liquid food product” and may include block 905 which states “grasp a string shaped member coupled by a coupling feature to an edible pouch comprising at least one edible rigid member, a dissolvable pouch, and edible morsels;” block 910 which states “transfer the edible pouch into a vessel filled with a liquid by manipulation of the string shaped member;” and block 915 which states “transform the liquid and the edible pouch into the partially liquid food product.”
  • the various blocks described in Fig. 8 are merely examples, and other variations, including eliminating blocks, combining blocks, rearranging blocks, modifying blocks, supplementing with additional blocks, and substituting blocks may occur in other examples. Moreover, the various operations need not necessarily occur in the exact order that is shown.
  • a user may grasp a string shaped member coupled by a coupling feature to an edible pouch having at least one edible rigid member, a dissolvable pouch, and edible morsels.
  • Any edible pouch described herein may be used in this block, for example any of the edible pouches shown or described with reference to Figures 1-7.
  • the edible pouches 100, 200, and 300 as described with reference to Figs. 1-7 may be used to implement the edible pouch used in block 905.
  • the next block 910 is to transfer the edible pouch into a single-serving vessel filled with a liquid by manipulating the string shaped member. In some examples, the edible pouch could be placed in the vessel prior to transferring liquid into the vessel.
  • Any vessel may be used including, but not limited to, a cup, mug, bowl, dish, thermos, vat, bucket, or tub.
  • the vessel may not be a single- serving size but may be sized to contain more than a serving.
  • the next block 915 involves the transformation of the liquid and the edible pouch into the partially liquid food product.
  • Fig. 9 is a flowchart describing an example method to transform the liquid and the edible pouch into the partially liquid food product.
  • Fig. 9 shows block 915 which states “transform the liquid and the edible pouch into the partially liquid food product” and may begin with block 920 which states “dissolve the dissolvable pouch into the liquid and alter an appearance of the liquid;” block 925 which states “collapse the at least one edible rigid member and separate the at least one edible rigid member from the dissolvable pouch;” block 930 which states “partially dissolve the edible morsels into the liquid;” and block 935 which states “terminate the coupling feature between the string shaped member and the dissolvable pouch.”
  • the various blocks described in Fig. 9 are merely examples, and other variations, including eliminating blocks, combining blocks, modifying blocks, supplementing with additional blocks, and substituting blocks are all contemplated. Moreover, the various operations need not necessarily occur in the exact order that is shown.
  • FIG. 9 shows a method to transform the liquid and the edible pouch into the partially liquid food product.
  • a first example block may be block 920 of dissolve the dissolvable pouch into the liquid and alter an appearance of the liquid.
  • the appearance of the liquid may be changed such that it is still translucent but a different color, or it may be altered to become opaque.
  • the altered appearance may be caused at least in part by dissolution of the edible morsels contained in the dissolvable pouch, the dissolvable pouch, or the at least one edible rigid member.
  • Block 925 recites "collapse the at least one edible rigid member and separate the at least one edible rigid member from the dissolvable pouch.”
  • the at least one edible rigid member may be made of dough which is adhered to the dissolvable pouch using an adhesive, which may be an adhesive characteristic of the pouch or the dough itself. Once the edible pouch is transferred into the vessel and exposed to the liquid, the adhesive may be dissolved by the liquid and the at least one edible rigid member separates from the dissolvable pouch.
  • Block 930 recites "partially dissolve the edible morsels into the liquid.”
  • the edible morsels may be made from a combination of moisture reduced poultry, beef, pork, vegetables, spices, etc. Upon exposure to the liquid, some of the edible morsels may dissolve. The result of the at least partially dissolving process may be to impart a flavor, aroma, or color to the liquid.
  • Block 935 recites "terminate the coupling feature between the string shaped member and the dissolvable pouch.”
  • the coupling feature between the string shaped member and the dissolvable pouch may be terminated upon exposure to the liquid such that the string shaped member separates from the dissolvable pouch as the coupling feature is dissolved or broken.
  • it may be added to the partially liquid food product to be consumed by the user, or it may be discarded.
  • the method may comprise grasping a string shaped member coupled by a coupling feature to an edible pouch comprising at least one edible rigid member, a dissolvable pouch, and edible morsels; transferring the edible pouch into a vessel filled with a liquid by manipulating the string shaped member; transforming the liquid and the edible pouch into the partially liquid food product, the transforming comprising at least partially dissolving the dissolvable pouch into the liquid and altering an appearance of the liquid; collapsing the at least one rigid member and separating the at least one rigid member from the dissolvable pouch; at least partially dissolving the edible morsels into the liquid; and at least partially dissolving the coupling feature between the string shaped member and the dissolvable pouch.
  • manipulating the string shaped member may include manipulating the string shaped member to repeatedly dip the edible pouch into the liquid.
  • manipulating the string shaped member may include using an external utensil such as a spoon, fork, spork, or chopstick.
  • altering an appearance of the liquid may comprise altering the translucent appearance of the liquid into a substantially opaque appearance.
  • Fig. 10 is a perspective view of the edible pouch of Fig. 1 after exposure to a liquid and transformation into a partially liquid food product.
  • Fig. 10 shows a container 155 with a partially liquid food product 165 with elongated members 140 and edible morsels 110.
  • the various components described in Fig. 10 are merely examples, and other variations, including eliminating components, combining components, modifying components, adding components, and substituting components are all contemplated.
  • a method to create a partially liquid food product may include grasping a string shaped member coupled by a coupling feature to an edible pouch, transferring the edible pouch into a vessel filled with a liquid by manipulating the string shaped member, and transforming the liquid and the edible pouch into the partially liquid food product.
  • the edible pouch may include at least one rigid member, dissolvable pouch, and edible morsels.
  • the dissolvable pouch 100 and the at least one edible rigid member 120 may separate from each other after exposure to the liquid 160.
  • the at least one edible rigid member 120 may separate into multiple elongated members 140 (e.g., noodles) to help form a partially liquid food product 165.
  • the at least one edible rigid member 120 shown in Figs. 2-4 may have an inconsistent thickness such that portions of the at least one edible rigid member 120 may collapse, dissolve, and/or separate so that the multiple elongated members 140 may be formed upon exposure to and interaction with the liquid.
  • the multiple elongated members 140 may take the form of different shapes, such as string-like members or circular members.
  • a user may also further alter the shapes of the multiple elongated members 140 by manipulating the multiple elongated members 140 with an eating utensil (e.g., fork, spoon, chopstick, etc.).
  • An example of manipulation includes breaking an individual elongated member 140 into multiple pieces.
  • the transformation process into the partially liquid food product 165 may include at least partially or substantially dissolving the dissolvable pouch 105 into the liquid 160 and thereby altering an appearance or the flavor of the liquid or both.
  • the liquid 160 may have a translucent appearance prior to transferring the edible pouch 100 into it, and the transformation of the liquid and the edible pouch 100 into the partially liquid food product 165 may further include altering the translucent appearance of the liquid 160 into a substantially opaque appearance.
  • the transformation into the partially liquid food product 165 may include only partially dissolving the dissolvable pouch 105 such that the dissolvable pouch may be manipulated into separate pieces with an eating utensil or other tool.
  • the transformation into the partially liquid food product 165 may include at least partially dissolving a coupling feature between the string shaped member 125 and the dissolvable pouch 105 so that the string shaped member 125 with the attached tag 130 may be removed.
  • the string shaped member 125 and/or the tag 130 may be made from edible material such that they may also be included in the transformation into the partially liquid food product, such as if the string shaped member 125 and/or the tag 130 are also immersed in the liquid.
  • the at least one edible rigid member 120 when the at least one edible rigid member 120 separates into multiple elongated members 140 (e.g., noodles) to help form a partially liquid food product 165, the at least one edible rigid member may separate in attractive patterns, such as a swirl, a tornado shape, circles, a star or stars with 5 points or more, a shape or shapes similar to a snowflakes, or other shapes.
  • attractive patterns such as a swirl, a tornado shape, circles, a star or stars with 5 points or more, a shape or shapes similar to a snowflakes, or other shapes.
  • a user may alter these shapes by manipulating the partially liquid food product 165 with a utensil.
  • the shapes may be destroyed prior to consumption by the user.
  • the transformation into the partially liquid food product 165 may include heating the liquid to a temperature greater than or equal to 25°C, or to temperature greater than or equal to 60°C. In some examples, the transformation into the partially liquid food product 165 may include utilizing a liquid with a temperature less than or equal 25°C.
  • Fig. 1 1 is a flowchart describing an example edible pouch manufacturing process.
  • Fig. 1 1 shows a block 900 which states “create edible pouch” and includes block 400 which states “form edible structure;” block 500 which states “deposit and adhere edible structure to dissolvable sheet;” block 600 which states “configure edible structure and dissolvable sheet into a vessel;” block 700 which states “fill and seal vessel to create an edible pouch;” and block 800 which states “package the edible pouch for transportation to customer.”
  • the various blocks described in Fig. 1 1 are merely examples, and other variations, including eliminating blocks, combining blocks, rearranging blocks, modifying blocks, supplementing with additional blocks, and substituting blocks may occur in other examples. Moreover, the various operations need not necessarily occur in the exact order that is shown.
  • the first block 400 is to form an edible structure, such as the at least one edible rigid member 120. Examples of this block are additionally shown and described with reference to Fig. 12.
  • the next block 500 is to deposit and adhere the edible structure to the dissolvable sheet. Further details regarding examples of this block are shown and described with reference to Fig. 13.
  • the next block 600 is to make the edible structure and the dissolvable sheet into a vessel. Further details regarding examples of this block are shown and described with reference to Fig. 14.
  • the next block 700 is to fill and seal the vessel to create an edible pouch. Further details regarding examples of this block are shown and described with reference to Fig. 15.
  • the next block 800 is to package the edible pouch, for example for transportation to a customer. Further details regarding examples of this block are shown and described with reference to Fig. 16.
  • a method to manufacture an edible pouch may comprise depositing an edible structure onto a first edible dissolvable sheet, wherein depositing includes activating an adhesion characteristic of the first edible dissolvable sheet; adhering a first surface of the edible structure to a surface of the first edible dissolvable sheet using the adhesion characteristic; forming the first edible dissolvable sheet adhered to the edible structure into a particular shape; configuring a vessel from the particular shape; reducing a moisture content of the vessel to transform the edible structure into an at least semi-rigid member; inserting reduced moisture content food components into the vessel; and closing an end of the vessel to form a closed vessel.
  • Fig. 12 is a flowchart describing an example method to form an edible structure.
  • Fig. 12 shows a block 400 which states “form edible structure” and may include block 405 which states “mix ingredients to prepare edible structure mixture;” block 410 which states “roll mixture into a sheet;” and block 415 which states “form the edible structure from a sheet of mixture.”
  • the various blocks described in Fig. 12 are merely examples, and other variations, including eliminating blocks, combining blocks, rearranging blocks, modifying blocks, adding blocks, and substituting blocks are all contemplated. Moreover, the various operations need not necessarily occur in the exact order that is shown.
  • a block 405 may include mixing the ingredients to form a mixture that will be used to create the edible structure.
  • Example ingredients may include flour and water to form a noodle dough mixture, sugar and butter to form a marshmallow mixture, sugar and cocoa to form a chocolate mixture, etc. Other ingredients combinations may also be used.
  • the mixture may be rolled into a sheet (e.g., using a roller).
  • the sheet form factor may be desired in some examples so that the edible structure may have a consistent thickness. The consistent thickness may promote the softening rate to be consistent once the edible structure of the edible pouch is exposed to the liquid. In some examples, the sheet form factor may be formed to have an inconsistent thickness.
  • an inconsistent thickness may be desired based upon a structural requirement of rigidity and pliability in different sections of the sheet.
  • different sections or portions may be more rigid based upon a higher thickness and other different sections of portions may have a smaller thickness to make the sheet more pliable.
  • the edible structure may be formed from the sheet of the mixture.
  • An example of forming the edible structure may include punching a desired shape out of the sheet to form the edible structure. Other forming processes may be used including, but not limited to, cutting, molding, stamping, pressing, extrusion, or combinations thereof.
  • Fig. 13 is a flowchart describing an example method to deposit and adhere an edible structure to a dissolvable sheet.
  • Fig. 13 shows a block 500 which states “deposit and adhere the edible structure to dissolvable sheet,” and may include block 505 which states “activate adhesion characteristic of first edible dissolvable sheet;” block 510 which states “deposit edible structure onto first edible dissolvable sheet;” block 515 which states “adhere first surface of edible structure to exterior surface of first edible dissolvable sheet using adhesion characteristic.”
  • an additional block 550 may be included.
  • the block 550 which states “deposit and adhere edible structure to a second dissolvable sheet” and may include block 555 which states “activate adhesion characteristic of second edible dissolvable sheet;” block 560 which states “deposit edible structure onto second edible dissolvable sheet;” and block 565 which states “adhere the second edible dissolvable sheet to the second surface of the edible structure using the adhesion characteristic.”
  • block 555 which states “activate adhesion characteristic of second edible dissolvable sheet
  • block 560 which states “deposit edible structure onto second edible dissolvable sheet
  • block 565 which states “adhere the second edible dissolvable sheet to the second surface of the edible structure using the adhesion characteristic.”
  • the example method to deposit and adhere the edible structure to the dissolvable sheet 500 may begin in some examples with activating an adhesion characteristic of a first edible dissolvable sheet 505.
  • an adhesion characteristic may be activated through heat, moisture, or a combination the two.
  • an adhesion characteristic may be activated through an application of a chemical, by removal of a cover layer to expose an adhesive surface, or combinations thereof.
  • the adhesion characteristic may be a stickiness of the edible dissolvable sheet that may form an adhesive of sufficient strength to perform methods described herein.
  • the adhesion characteristic may be a separate adhesive material than the edible dissolvable sheet material.
  • next block 510 of depositing the edible structure onto the first edible dissolvable sheet may include using an assembly process to physically move the edible structure to lay on a surface of a roll of a first edible dissolvable sheet.
  • the next block 515 of adhering the first surface of the edible structure to the exterior surface of the first edible dissolvable sheet using the adhesion characteristic may be accomplished when the edible structure is laid onto the exterior surface of the first edible dissolvable sheet, as the activated adhesion characteristic may adhere (e.g., bond) the first surface of the edible structure to the exterior surface of the first edible dissolvable sheet.
  • the first surface of the edible structure may be adhered to an exterior surface of a first edible dissolvable sheet, and a second surface of the edible structure, opposite that of the first surface, may be adhered to a second edible dissolvable sheet.
  • the process 550 to deposit and adhere the edible structure to the second dissolvable sheet may be analogous to that of the process 500 to deposit and adhere the edible structure to the first dissolvable sheet, a difference may be that in some examples, the first surface of the edible structure may be adhered to the first dissolvable sheet, and the second surface of the edible structure may be adhered to the second dissolvable sheet.
  • the block 550 in Fig. 13 may be performed to form an edible pouch with a dissolvable pouch and an outer layer of at least one edible member and an inner layer of at least one edible member.
  • the edible pouch of this example may allow a partially liquid food product to be created that will have more elongate members (e.g., noodles) in the final product.
  • the edible pouch of this example may allow for the edible pouch to be stiffer and better withstand potential damage during a transportation from a manufacturing facility to an end consumer, as the addition of the inner layer of at least one edible member may increase the stiffness of the edible pouch.
  • the edible pouch of this example may allow for the partially liquid food product to have a stronger flavor, aroma, or color, as the outer layer and inner layer of the least one edible rigid members may both impart flavor, aroma, or color into the liquid.
  • Fig. 14 is a flowchart describing an example method to configure an edible structure and dissolvable sheet into a vessel.
  • Fig. 14 shows an example block 600 which states “configure edible structure and dissolvable sheet into a vessel,” and may include block 605 which states “form the edible dissolvable sheet adhered to the edible structure into a particular shape;” block 610 which states “move configuration device downwards to contact dissolvable sheet adhered to edible structure;” block 615 which states the “configuration device forms dissolvable sheet adhered to the edible structure into an initial shape of a vessel;” block 620 which states the "vessel form is further set by blowing air;” and block 625 which states “reduce the moisture content of the vessel to transform the edible structure into an at least semi-rigid member.”
  • the various blocks described in Fig. 14 are merely examples, and other variations, including eliminating blocks, combining blocks, rearranging blocks, modifying blocks, adding blocks, and substituting blocks are all contemplated. Moreover, the various operations need not necessarily occur in
  • Block 600 may begin with forming the edible dissolvable sheet adhered to the edible structure into a particular shape.
  • the particular shape may be generally circular, with an outer perimeter of the particular shape being larger than an outer perimeter of the edible structure.
  • Other shapes, such as squares, ovals, pentagons, hexagons, octagons may also be used.
  • Block 610 may include moving a configuration device downward to contact the dissolvable sheet adhered to the edible structure.
  • the device may be circular or oval shaped and may be similar to a whisk, slotted spoon, bulb, etc. and the device may contact the dissolvable sheet but not the edible structure.
  • Other devices may include brushes, pokers, bars, or other device(s) or combinations thereof.
  • Block 615 may include moving the configuration device in a way that forms the dissolvable sheet adhered to the edible structure into an initial shape of a vessel.
  • a bottom portion of the whisk may be moved to contact the dissolvable sheet, and the configuration device may be moved relative to the dissolvable sheet such that the dissolvable sheet is forced around the whisk. This may be accomplished by having the edible dissolvable sheet with the adhered edible structure transported on a conveyor with apertures sized slightly larger than the configuration device.
  • the configuration device may be moved towards the dissolvable sheet and may push the dissolvable sheet and the adhered edible structure through the aperture so that the dissolvable sheet and adhered edible structure form a vessel with a shape similar to the shape of the configuration device.
  • Block 620 may include setting the shape of the vessel form, which may be accomplished by exposing the vessel to moving air.
  • the air may be at a temperature that is lower than, equal to, or greater than an ambient temperature.
  • gases or fluids may be used to set the shape in other examples including, but not limited to, helium, nitrogen, oxygen, or other gas(es)/fluid(s) or combinations thereof.
  • Block 625 may include reducing the moisture content of the vessel to transform the edible structure into an at least semi-rigid edible member, and may be accomplished by exposing the vessel to heating elements which may heat the vessel above ambient temperature for a particular period of time. The moisture content may be reduced such that the vessel may be somewhat pliable in some examples to facilitate ease in filling the pouch. In some examples, the vessel may be further dehydrated to a more rigid state.
  • Fig. 15 is a flowchart describing an example method to fill and seal a vessel to create an edible pouch.
  • Fig. 15 shows a block 700 which states "fill and seal vessel to create an edible pouch," which may include block 705 which states “insert reduced moisture content food components into the vessel;” block 710 which states “fabricate a string shaped member;” block 715 which states “insert a string shaped member into the vessel, with a first portion of the string shaped member enclosed in the vessel and a second portion that extends exterior the vessel;” block 720 which states “close an end of the vessel to form an edible pouch;” and block 725 which states “further reduce the moisture content and further transform the at least semi-rigid edible member into an edible rigid member.”
  • the various blocks described in Fig. 15 are merely examples, and other variations, including eliminating blocks, combining blocks, rearranging blocks, modifying blocks, adding blocks, and substituting blocks are all contemplated. Moreover, the various operations need not necessarily occur in the
  • Block 705 of inserting reduced moisture content food components into the vessel may include utilizing manufacturing processes and machinery to insert or fill reduced moisture content food components into the vessel.
  • the reduced moisture content food components may be similar to the edible morsels 1 10 described previously.
  • the amount of food components inserted into the vessel may depend on the desired partially liquid food product that may be created using the edible pouch.
  • Block 710 includes fabricating a string shaped member.
  • the string shaped member may be fabricated from an edible material such that it can be consumed by a user, or it may be made from a material which may be discarded prior to the user's consumption of the created partially liquid food product.
  • a tag may be attached to the string shaped member to potentially aid a user when grasping the edible pouch prior to exposing the edible pouch to a liquid or during a repeated dipping of the edible pouch into the liquid.
  • Block 715 includes inserting the string shaped member into the vessel, with a first portion of the string shaped member enclosed in the vessel and a second portion extending exterior the vessel. For example, if a tag has been attached to the string shaped member, the portion of the string shaped member with the tag may be positioned exterior to the vessel. The inclusion of a portion of the string shaped member enclosed in the vessel may help ensure that the string shaped member does not inadvertently disconnect from the edible pouch prior to exposure to the liquid or during potentially repeated dipping or single submersion of the edible pouch into the liquid.
  • Block 720 includes closing an end of the vessel to form an edible pouch.
  • a form may be used to encircle a top portion of the vessel, and the form may be collapsed so that the top portion of the vessel is pushed inwards towards itself so that the vessel is partially or fully sealed.
  • Block 725 includes further reducing the moisture content and further transforming the at least semi-rigid edible member into an edible rigid member.
  • the moisture content of the edible pouch may be reduced by dehydrating the dissolvable sheet by exposure to heated moving air. Other gases may be used in other examples. Other forms of moisture content removal are contemplated, such as exposure to only moving air, or exposure to a heating element to heat the edible pouch, or by allowing the moisture to evaporate.
  • the further reduction of the moisture content may cause the semi-rigid member to transform into a rigid member.
  • the rigid member may be adjacent an exterior surface of the sealed vessel and may help the edible pouch to maintain its shape, as it may be filled with various reduced moisture content food components. The rigid member may also be used to help protect the edible pouch from damage that may occur during handling of the edible pouch.
  • Fig. 16 is a flowchart describing an example method to package an edible pouch for transportation to customer.
  • Fig. 16 shows a block 800 which states “package the edible pouch for transportation to customer," and may include block 805 which states “pack the edible pouch in a preformed retort package;” block 810 which states “seal the preformed retort package to form a sealed retort package,” and block 815 which states “package the sealed retort package in a secondary package.”
  • the various blocks described in Fig. 16 are merely examples, and other variations, including eliminating blocks, combining blocks, rearranging blocks, modifying blocks, adding blocks, and substituting blocks are all contemplated. Moreover, the various operations need not necessarily occur in the exact order that is shown.
  • Block 805 may include packing the edible pouch in a preformed retort package.
  • the edible pouch may be encapsulated in a preformed retort package as part of the manufacturing process to help protect the edible pouch from damage during transportation to the customer.
  • Using a preformed retort package may decrease assembly times in some examples and may therefore decrease overall manufacturing costs.
  • Block 810 may include sealing the preformed retort package to form a sealed retort package.
  • the sealed retort package may be the package that the customer would interact with prior to use and may prevent or reduce the incidence of the edible pouch from deteriorating, becoming contaminated, or becoming stale or inconsumable prior to consumer use in some examples.
  • Block 815 may include packaging the sealed retort package in a secondary package.
  • multiple sealed retort packages may be placed in a secondary package so that consumers are able to purchase multiple edible pouches during the same transaction.
  • including multiple sealed retort packages in a secondary package may aid in transporting the edible pouches to the end consumer, as the secondary package may help prevent or reduce damage to the sealed retort packages and enable easier handling and store shelf stocking in some examples.
  • Figs. 1 1-16 show examples of methods to manufacture an edible pouch that may include depositing an edible structure onto a first edible dissolvable sheet, adhering a first surface of the edible structure to a surface of the first edible dissolvable sheet using an adhesion characteristic, forming a particular shape in the first edible dissolvable sheet adhered to the edible structure, configuring a vessel from the particular shape, reducing a moisture content of the vessel such that the edible structure becomes at least semi-rigid, inserting reduced moisture content food components into the vessel, and/or closing an end of the vessel to form a closed vessel.
  • FIG. 17 is an illustration of an example system that may implement the example method of Figs. 12 and 13 to form an edible structure, as well as to deposit and adhere the edible structure to a dissolvable sheet.
  • Fig. 17 shows block 400 of a method to form an edible structure and block 500 to deposit and adhere the edible structure to the dissolvable sheet, and includes blocks 405, 410, 415, 505, 510, and 515.
  • Block 405 shows a mixer device that is mixing ingredients to prepare a mixture for an edible structure
  • block 410 includes a first pair of roller devices that is rolling the mixture between them into a sheet
  • block 415 includes a shaper device (such as a second pair of roller devices with cutout patterns or a punch pattern) forming the edible structure from the sheet of mixture, such as by passing the sheet between the second pair roller devices and using one of the roller devices to cut the shape of the edible structure from the sheet
  • block 510 includes a depositer device (such as a third pair of roller devices, one of which may be a roller device shared with the shaper device) depositing the edible structure onto the first edible dissolvable sheet, which may be fed between the third pair of roller devices of the depositer device via a sheet dispenser device at block 505
  • block 515 includes adhering a first surface of edible structure to a surface of the first edible dissolvable sheet using adhesion characteristic.
  • FIG. 18 is an illustration of an example system that may implement the example method of Figs. 14 and 15 to configure an edible structure and dissolvable sheet into a vessel and to fill and seal a vessel to create an edible pouch.
  • Fig. 18 shows block 600 of configuring an edible structure and a dissolvable sheet into a vessel and block 700 of filling and sealing the vessel to create an edible pouch, and includes block 605 of forming the edible dissolvable sheet adhered to the edible structure into a particular shape; block 610 of moving a configuration device downward to contact the dissolvable sheet adhered to the edible structure; block 615 where the configuration device pushes the dissolvable sheet adhered to the edible structure to form an initial shape of a vessel; block 620 where the vessel form is further set by blowing air; block 625 of reducing the moisture content of the vessel to transform the edible structure into an at least semi-rigid member, such as by using a heat source; block 705 of inserting (from a food reservoir) reduced moisture content food components into the vessel; and block
  • FIG. 19 is an illustration of an example system that may implement the example method of Fig. 16 to package an edible pouch for transportation to customer.
  • Fig. 19 shows a block 800 of packaging the edible pouch for transportation to a customer, with block 805 of packing the edible pouch in a preformed retort package, block 810 of sealing the preformed retort package to form a sealed retort package, and block 815 of packaging the sealed retort package in a secondary package.
  • Such operations may be performed by using a conveyor belt in combination with various packaging and sealing machinery.
  • ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed range can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each range discussed herein can be readily broken down into a lower third, middle third and upper third, etc. All language such as “up to,” “at least,” “greater than,” “less than,” and the like include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, a range includes each individual member. Thus, for example, a group having 1 -3 items refers to groups having 1, 2, or 3 items. Similarly, a group having 1-5 items refers to groups
  • any two components so associated can also be viewed as being “operably connected”, or “operably coupled”, to each other to achieve the desired functionality, and any two components capable of being so associated can also be viewed as being “operably couplable”, to each other to achieve the desired functionality.
  • operably couplable include but are not limited to physically mateable and/or physically interacting components and/or wirelessly interactable and/or wirelessly interacting components and/or logically interacting and/or logically interactable components.

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Abstract

The apparatus of an edible pouch comprises a dissolvable pouch, wherein the dissolvable pouch is configured to at least partially dissolve after exposure to a liquid, edible morsels are enclosed in an interior portion of the dissolvable pouch, at least one edible rigid member at least partially surrounds the dissolvable pouch, and the at least one edible rigid member is configured to become pliable after exposure to the liquid.

Description

EDIBLE POUCHES AND METHODS FOR MANUFACTURING AND USING
THE SAME
CROSS REFERENCE TO RELATED APPLICATION
[0001] This application claims priority to and the benefit of the earlier filing date of Indian Application No. 20161 1032433 filed September 22, 2016, which application is hereby incorporated by reference, in its entirety, for any purpose.
TECHNICAL FIELD
[0002] This disclosure relates generally but not exclusively to food products. Examples of edible food pouches are described. In some examples, the edible food pouches may be used to create a partially liquid food product.
BACKGROUND
[0003] Unless otherwise indicated herein, the materials described in this section are not prior art to the claims in this application and are not admitted to be prior art by inclusion in this section.
[0004] Premade or instant soup kits typically feature a mix of dehydrated food products to which a user adds heated water to make soup. Existing soup kits may have a disposable bowl or the user might use his or her own permanent bowl to mix the liquid and dehydrated food products in. The user may have to wait a certain period of time while the dehydrated food products are reconstituted. In addition, the user may be required to open and empty a second package of flavor components in order to transform the water into a flavored broth. The process may take a long period of time, and may involve the addition of multiple packages of ingredients to the bowl without any enjoyable user interaction.
SUMMARY
[0005] In an example, an apparatus of an edible pouch may comprise a dissolvable pouch, wherein the dissolvable pouch is configured to at least partially dissolve after exposure to a liquid, with edible morsels enclosed in an interior portion of the dissolvable pouch, and at least one edible rigid member that at least partially surrounds the dissolvable pouch, and the at least one edible rigid member is configured to become pliable after exposure to the liquid.
[0006] In an example, a method to manufacture an edible pouch may comprise depositing an edible structure onto a first edible dissolvable sheet, wherein depositing includes activating an adhesion characteristic of the first edible dissolvable sheet; adhering a first surface of the edible structure to a surface of the first edible dissolvable sheet using the adhesion characteristic; forming the first edible dissolvable sheet adhered to the edible structure into a particular shape; configuring a vessel from the particular shape; reducing a moisture content of the vessel to transform the edible structure into an at least semi-rigid edible member; inserting reduced moisture content food components into the vessel; and closing an end of the vessel to form a closed vessel.
[0007] In an example, a method to create a partially liquid food product may comprise grasping a string shaped member coupled by a coupling feature to an edible pouch comprising at least one edible rigid member, a dissolvable pouch, and edible morsels; transferring the edible pouch into a vessel filled with a liquid by manipulating the string shaped member; transforming the liquid and the edible pouch into the partially liquid food product, the transforming comprising at least partially dissolving the dissolvable pouch into the liquid and altering an appearance of the liquid; collapsing the at least one rigid member and separating the at least one rigid member from the dissolvable pouch; at least partially dissolving the edible morsels into the liquid; and at least partially dissolving the coupling feature between the string shaped member and the dissolvable pouch.
[0008] The foregoing summary is illustrative only and is not intended to be in any way limiting. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features will become apparent by reference to the drawings and the following detailed description.
BRIEF DESCRIPTION OF THE DRAWINGS
[0009] The foregoing and other features of the present disclosure will become more fully apparent from the following description and appended claims, taken in conjunction with the accompanying drawings. Understanding that these drawings depict only several examples in accordance with the disclosure and are, therefore, not to be considered limiting of its scope, the disclosure will be described with additional specificity and detail through use of the accompanying drawings, in which:
[0010] Fig. 1 is a perspective view of an edible pouch;
[0011] Fig. 2 is a top view of the edible pouch of Fig. 1 ;
[0012] Fig. 3 is a bottom view of the edible pouch of Fig. 1 ;
[0013] Fig. 4 is a cross-sectional view of the edible pouch of Fig. 1 along line 4-4;
[0014] Fig. 5 is a perspective view of an example edible pouch;
[0015] Fig. 6 is side view of an example edible pouch;
[0016] Fig. 7 is a perspective view of the edible pouch of Fig. 1 within an example environment;
[0017] Fig. 8 is a flowchart describing an example method to create a partially liquid food product;
[0018] Fig. 9 is a flowchart describing an example method to transform a liquid and an edible pouch into the partially liquid food product;
[0019] Fig. 10 is a perspective view of the edible pouch of Fig. 1 after exposure to a liquid and transformation into a partially liquid food product;
[0020] Fig. 1 1 is a flowchart describing an example edible pouch manufacturing process;
[0021] Fig. 12 is a flowchart describing an example method to form an edible structure;
[0022] Fig. 13 is a flowchart describing an example method to deposit and adhere an edible structure to a dissolvable sheet;
[0023] Fig. 14 is a flowchart describing an example method to configure an edible structure and dissolvable sheet into a vessel;
[0024] Fig. IS is a flowchart describing an example method to fill and seal a vessel to create an edible pouch;
[0025] Fig. 16 is a flowchart describing an example method to package an edible pouch for transportation to customer; [0026] Fig. 17 is an illustration of an example system that may implement the example methods of Figs. 12 and 13 to form an edible structure as well as to deposit and adhere the edible structure to a dissolvable sheet;
[0027] Fig. 18 is an illustration of an example system that may implement the example methods of Figs. 14 and 15 to configure an edible structure and dissolvable sheet into a vessel and to fill and seal a vessel to create an edible pouch; and
[0028] Fig. 19 is an illustration of an example system that may implement the example method of Fig. 18 to package an edible pouch for transportation to customer;
[0029] all arranged in accordance with at least some embodiments of the present disclosure.
DETAILED DESCRIPTION
[0030] In the following detailed description, reference is made to the accompanying drawings, which form a part hereof. In the drawings, similar symbols typically identify similar components, unless context dictates otherwise. The illustrative examples described in the detailed description, drawings, and claims are not meant to be limiting. Other examples may be utilized, and other changes may be made, without departing from the spirit or scope of the subject matter presented herein. The aspects of the present disclosure, as generally described herein, and illustrated in the figures, can be arranged, substituted, combined, separated, and designed in a wide variety of different configurations, all of which are implicitly contemplated herein.
[0031] This disclosure is drawn, inter alia, to methods, systems, products, devices, and/or apparatus generally related to edible pouches. In one example, an edible pouch includes a dissolvable pouch configured to dissolve after exposure to a liquid. Edible morsels may be enclosed in an interior portion of the dissolvable pouch. At least one edible rigid member may at least partially surround the dissolvable pouch. The at least one edible rigid member may become pliable after exposure to the liquid. The at least one edible rigid member may be made from dough, such that the dipping of the edible pouch into a heated liquid results in the formation of soup containing dough noodles.
[0032] Figure 1 is a perspective view of an embodiment of an edible pouch. Fig. 1 shows an edible pouch 100; a dissolvable pouch 105 with an interior portion 115; edible morsels 110; a string shaped member 125 with a distal end 135; a tag 130; and at least one edible rigid member 120. The various components described in Fig. 1 are merely examples, and other variations, including eliminating components, combining components, adding components, and substituting components are all contemplated.
[0033] In some examples, the edible pouch 100 may be combined with a liquid to form a partially liquid food product. In some examples, the edible pouch 100 may include the dissolvable pouch 105 that surrounds edible morsels 1 10 such that the edible morsels 1 10 are enclosed within the interior portion 1 15 of the dissolvable pouch 105. In some examples, the at least one edible rigid member 120 at least partially surrounds the dissolvable pouch 105. In some examples, a proximal end of the string shaped member 125 may be enclosed within the interior portion 115 of the dissolvable pouch 105, and a distal end 135 of the string shaped member 125 may be attached to the tag 130. In some examples, the dissolvable pouch 105 may be translucent such that the edible morsels 1 10 within the interior portion 1 15 of the dissolvable pouch 105 are at least partially visible.
[0034] In some examples, the dissolvable pouch 105 may be made from potatoes, soy, marshmallow, gelatin, collagen, milk proteins, cellulosic materials, rice paper, or other products or combinations thereof to form a dissolvable pouch that can be edible and/or otherwise digestible. The dissolvable pouch 105 may have a thickness that allows it to be flexible. The flexible characteristic may help the dissolvable pouch 105 remain intact during the packaging and transportation to a consumer, as a pouch that is brittle may be more likely to crack and break prior to the consumer's use. Rigid dissolvable pouches may be used in some examples, however.
[0035] In some examples, the dissolvable pouch 105 may dissolve after exposure to a liquid. An example of exposure includes when the dissolvable pouch 105 is partially or completely submerged in the liquid, or where the liquid is poured over the dissolvable pouch 105 so that the dissolvable pouch becomes partially or completely submerged in the liquid. In the examples where the dissolvable sheet is designed to completely dissolve upon exposure to the liquid, the thickness may be 0.3mm to 0.7mm, 0.4mm to 0.6mm in some examples, 0.2mm to 0.8mm in some examples, or less than 1mm in some examples. Greater thicknesses may be used in some examples, for example when the dissolvable sheet is not designed to completely dissolve upon exposure to the liquid.
[0036] In some examples, the dissolvable pouch 105 may be sized or formed to dissolve within a certain time period prior to consumer consumption. For example, the dissolvable pouch 105 may be configured to at least partially dissolve between 60 and 120 seconds after exposure to the liquid, between 30 and 60 seconds in some examples, between 10 and 30 seconds in some examples, and between 90 to 120 seconds in other examples. Other time ranges may be used in other examples. In some examples, the dissolvable pouch 105 may dissolve when exposed to the liquid having a certain temperature. For example, the dissolvable pouch 105 may at least partially dissolve in response to exposure to the liquid which has a temperature greater than or equal to 25° C, in some examples, greater than or equal to 40° C, in some examples, or a temperature greater than or equal to 60° C in some examples. In some examples, the dissolvable pouch 105 may at least partially dissolve in response to exposure to the liquid which has a temperature less than or equal to 25° C. In some examples, the dissolvable pouch 105 may only partially and not fully dissolve, such as if the dissolvable pouch 105 is made of an edible material that softens (but does not fully dissolve) when exposed to liquid, such that the softened material becomes a semi-solid pliable and / or chewable ingredient of the meal.
[0037] In some examples, the edible morsels 110 may be made from food items which are subjected to a process that reduces the food items' moisture content and/or size so that the edible morsels 1 10 are amenable to food packaging and storage. An example process may be the partial dehydration of one or more food items to form the edible morsels 110. In some examples, the edible morsels 1 10 may include dehydrated vegetables. In some examples, the edible morsels 100 may include dehydrated proteins such as chicken, pork, fish, beef, tofu, soy, or the like. In some examples, the edible morsels 1 10 may substantially dissolve once the edible pouch 100 is exposed to the liquid, for instance if at least some of the edible morsels are formed as granules of dissolvable edible material. By substantially dissolve, the edible morsels 110 may dissolve sufficiently for use in forming a partially liquid food product (e.g., soup). Some non-dissolved remnants of the edible morsels 1 10 may be tolerated or even desired by consumers in some examples. In some examples, at least one of the edible morsels 1 10 may impart a flavor or aroma to the liquid once the edible pouch 100 is exposed to the liquid. For example, the edible morsels 1 10 may include flavanoids, stock, or other flavorful compound that may dissolve into the liquid. In some examples, the dissolvable pouch 105 and/or the edible morsels 1 10 may change a visual appearance of the liquid after exposure to the liquid. For example, the dissolvable pouch 105 and/or the edible morsels 110 may have a color or a dye which is dissolved into the liquid, changing a color of the liquid. Such a change in color may have an attractive or otherwise pleasing effect on the consumer. In some examples, the dissolvable pouch 105 itself may add an additional flavor to the liquid when the dissolvable pouch 105 dissolves in the liquid. For example, the dissolvable pouch 105 may be formed from a flavored substance that imparts a flavor or aroma to the liquid when dissolved or diffused.
[0038] In some examples, the at least one edible rigid member 120 may become pliable after exposure to the liquid. Example ingredients used to form the at least one edible rigid member may include flour and water to form a noodle dough mixture, sugar and butter to form a marshmallow mixture, sugar and cocoa to form a chocolate mixture, etc. Other ingredients combinations may also be used. In some examples, the at least one edible rigid member 120 may become pliable after being submerged in the liquid. In some examples, the at least one edible rigid member 120 may become pliable after repeated dipping (e.g., submerging) into and out of the liquid. In some examples, the at least one edible rigid member 120 may have a substantially constant thickness, which may allow for an entire length of the at least one edible rigid member 120 to become pliable after the same exposure time. In some examples, the edible rigid member 120 may have an inconsistent or otherwise non-uniform thickness such that thinner portions of the edible rigid member may become pliable faster than the thicker portions, and the thinner portions may dissolve leaving the thicker portions to separate into individual elongated members. The dispersion of the at least one edible rigid member 120 within the liquid, as the at least one edible rigid member 120 becomes pliable, at least partially dissolves, etc. may create an attractive or otherwise pleasing effect on the consumer, for example as the pliable material forms/settles into geometric shapes and arrangements within the liquid.
[0039] In an example, an edible pouch may comprise a dissolvable pouch, wherein the dissolvable pouch is configured to at least partially dissolve after exposure to a liquid, edible morsels may be enclosed in an interior portion of the dissolvable pouch; and at least one edible rigid member at least partially surrounds the dissolvable pouch, wherein the at least one edible rigid member is configured to become pliable after exposure to the liquid. In an example, an edible pouch may comprise a string shaped member coupled to the dissolvable pouch, wherein the dissolvable pouch is configured to at least partially dissolve and the at least one edible rigid member is configured to become pliable, in response to a repeated dipping of the dissolvable pouch and the at least one edible rigid member into and out of the liquid by use of the string shaped member.
[0040] Fig. 2 is a top view of the edible pouch 100 of Fig. 1. Fig. 2 shows the edible pouch 100; the dissolvable pouch 105 with the interior portion 1 15; the edible morsels 1 10; the string shaped member 125; the tag 130; and the at least one edible rigid member 120 with multiple elongated members 140. The various components described in Fig. 2 are merely examples, and other variations, including eliminating components, modifying components, adding components, combining components, and substituting components are all contemplated.
[0041] The at least one edible rigid member 120 may have multiple elongated members 140 that at least partially surround the dissolvable pouch 105 and the portion of the string shaped member 125 enclosed within the interior portion 1 15 of the dissolvable pouch 105. In some examples, the multiple elongated members 140 may not contact each other at a top of the edible pouch 100 where the multiple elongated members 140 surround the dissolvable pouch 105 and the portion of the string shaped member 125 is enclosed within the interior portion 115 of the dissolvable pouch 105.
[0042] In some examples, the dissolvable pouch 105 may be formed so that it compresses the portion (near the proximal end) of the string shaped member 125 enclosed within the interior portion 1 15 of the dissolvable pouch 105, creating a coupling feature between the dissolvable pouch 105 and the string shaped member 125, thereby preventing or resisting the string shaped member 125 from being decoupled from the edible pouch 100 prior to exposure to the liquid. Other arrangements may be used to prevent the string shaped member 125 from decoupling from the edible pouch 100 prior to exposure to the liquid, or from decoupling from the edible pouch 100 during at least some portion of the exposure to the liquid (e.g., so as to enable to the edible pouch 100 to be repeatedly dipped in and out of the liquid via the string shaped member 125). For instance, the string shaped member 125 may be tied to the at least one edible rigid member 120, tied to (or threaded through a hole at) the top portion of the dissolvable pouch 105, tied to an individual morsel (operating as an anchor) of the edible morsels 110 contained within the dissolvable pouch 105, and/or other arrangement(s) and combination(s) thereof.
[0043] Fig. 3 is a bottom view of the edible pouch of Fig. 1. Fig, 3 shows the edible pouch 100; the dissolvable pouch 105 with the interior portion 115; the edible morsels 110; the string shaped member 125; the tag 130; and the at least one edible rigid member 120 with multiple elongated members 140 and a joinder member 145. The various components described in Fig. 3 are merely examples, and other variations, including eliminating components, modifying components, adding components, combining components, and substituting components are all contemplated.
[0044] The edible pouch 100 of Fig. 3 shows a bottom view which includes at least one joinder member 145 of the at least one rigid member 120. In some examples, the joinder member 145 may be implemented using multiple concentric circles which attach an end of each of the multiple elongated members 140 together. In some examples, the joinder member 145 may be made of shapes other than circles. It is further contemplated that in some examples, the joinder member may be a single or multiple connection points located between the ends of the multiple elongated members 140. In some examples, the joinder members 145 may be configured to help the at least one edible rigid member 120 maintain its shape before it is submerged into the liquid. In some examples, the joinder members 145 may be formed to have at least one designed failure mode at a location where the joinder member 145 may separate from the multiple elongated members 140. The designed failure mode may be a section with a smaller amount of material such that after sufficient exposure to the liquid, the designed failure mode is activated and the joinder member 145 and the edible rigid member 140 are caused to separate.
[0045] Fig. 4 is a cross-sectional view of the edible pouch of Fig. 1 along line 4-4. Fig. 4 shows the edible pouch 100; the dissolvable pouch 105 with the interior portion 1 15; the edible morsels 1 10; and the at least one edible rigid member 120 with multiple elongated members 140 and the joinder member 145. The various components described in Fig. 4 are merely examples, and other variations, including eliminating components, modifying components, adding components, combining components, and substituting components are all contemplated.
[0046] Fig. 4 shows various configurations of the edible morsels 110. In some examples, the edible morsels 1 10 may be similarly shaped and sized. In some examples, the edible morsels 1 10 may have a variety of shapes and/or sizes. The quantity of edible morsels 1 10 contained within the interior portion 1 15 of the dissolvable pouch 105 may vary with the type of edible pouch 100 desired. In an example, the majority of the interior portion 1 15 may be filled with edible morsels 1 10 and/or the edible morsels 1 10 may be larger and/or resistant to dissolution such that the end food product created has a smaller amount of liquid, similar to that of a stew. In other examples, a smaller quantity of edible morsels 1 10 may fill the interior portion 1 15 and/or the edible morsels 110 may be smaller or more fully dissolvable such that the end food product created has a larger amount of liquid, similar to that of a broth.
[0047] Fig. 5 is a perspective view of an example edible pouch. Fig. 5 shows an edible pouch 200; a dissolvable pouch 205; a string shaped member 225 with a tag 230, and at least one edible rigid member 220. The components of the edible pouch 200 may be analogous to the components of the edible pouch 100 of Figs. 1-4, while a difference may be that the dissolvable pouch 205 may be opaque, such that any edible morsels located in the interior portion of the dissolvable pouch 205 cannot be seen or may be difficult to see when viewing the sealed pouch. The various components described in Fig. 5 are merely examples, and other variations, including eliminating components, modifying components, adding components, combining components, and substituting components are all contemplated. [0048] Fig. 6 is a side view of an example edible pouch. Fig. 6 shows an edible pouch 300 with a height 301, width 302, a dissolvable pouch 305, and at least one edible rigid member 320. The components of the edible pouch 300 may be analogous to the components of the edible pouch 200 of Fig. 5 and/or the components of the edible pouch 100 of Figs. 1-4, while a difference may be the at least one rigid member 320 may be shaped so as to at least partially surround the dissolvable pouch 305, for example in a spiral shape, a shape with members arranged horizontally, vertically, or a combination thereof, to from a cage-like structure about the dissolvable pouch 305. The edible pouch 300 may be opaque as shown in Fig. 6, or in another example, the edible pouch may be at least partially transparent. The edible pouch 300 may have the height 301 and the width 302. In an example, the height 301 may be approximately 60mm and the width 302 may be approximately 50mm for the edible pouch 300, as well as for the edible pouches of Figs. 1-5. It is contemplated that larger and smaller heights 301 may be used, and larger and smaller widths 302 may also be used, depending on factors such as the volume desired by a consumer (e.g., a small, medium, or large meal), the concentration of flavorings contained in the dissolvable pouch, the types/weights/sizes of edible morsels contained in the dissolvable pouch, packaging constraints, and so forth. Similar factors may also influence the particular widths and heights of the other edible pouches described herein, such as those in Figs. 1-5. The various components described in Fig. 6 are merely examples, and other variations, including eliminating components, modifying components, adding components, combining components, and substituting components are all contemplated.
[0049] Fig. 7 is a perspective view of the edible pouch of Fig. 1 within an example environment. Fig. 7 shows the edible pouch 100 with the string shaped member 125; a user 150; and a container 155 with a liquid 160.
[0050] The edible pouch 100 may combine with the liquid 160 to form the partially liquid food product after exposure to the liquid 160. Fig. 7 shows the container 155 partially filled with the liquid 160. The user 150 may grasp the tag 130 or the string shaped member 125 attached to the edible pouch 100 in order to manipulate the location of the pouch 100 so that it may be exposed to the liquid 160. The user may submerge the pouch 100 into the liquid 160 and release the string shaped member 125. The user may repeatedly manipulate the string to repeatedly submerge and remove (e.g., dip) the pouch 100 into the liquid 160.
[0051] The various components described in Fig. 7 are merely examples, and other variations, including eliminating components, modifying components, adding components, combining components, and substituting components are all contemplated.
[0052] In some examples, the liquid 160 of Fig. 7 may be water that has been heated to a desired temperature. It some examples, the liquid 160 may be milk, chicken broth, beef broth, pork broth, vegetable broth, or a flavored or enriched broth to enhance the end product. The liquid 160 may further contain extra spices (e.g., salt, pepper, etc.) to further enhance the end product. The liquid 160 may be heated prior to a desired temperature prior to the exposure of the edible pouch 100. Other liquids may be used in other examples, including, but not limited to, milk, oil, soda, beer, wine, liquor, juice, or combinations thereof.
[0053] Fig. 8 is a flowchart describing an example method to create a partially liquid food product. Fig. 8 shows block 900 which states "create a partially liquid food product" and may include block 905 which states "grasp a string shaped member coupled by a coupling feature to an edible pouch comprising at least one edible rigid member, a dissolvable pouch, and edible morsels;" block 910 which states "transfer the edible pouch into a vessel filled with a liquid by manipulation of the string shaped member;" and block 915 which states "transform the liquid and the edible pouch into the partially liquid food product." The various blocks described in Fig. 8 are merely examples, and other variations, including eliminating blocks, combining blocks, rearranging blocks, modifying blocks, supplementing with additional blocks, and substituting blocks may occur in other examples. Moreover, the various operations need not necessarily occur in the exact order that is shown.
[0054] In block 905, a user may grasp a string shaped member coupled by a coupling feature to an edible pouch having at least one edible rigid member, a dissolvable pouch, and edible morsels. Any edible pouch described herein may be used in this block, for example any of the edible pouches shown or described with reference to Figures 1-7. The edible pouches 100, 200, and 300 as described with reference to Figs. 1-7 may be used to implement the edible pouch used in block 905. The next block 910 is to transfer the edible pouch into a single-serving vessel filled with a liquid by manipulating the string shaped member. In some examples, the edible pouch could be placed in the vessel prior to transferring liquid into the vessel. Any vessel may be used including, but not limited to, a cup, mug, bowl, dish, thermos, vat, bucket, or tub. In some examples, the vessel may not be a single- serving size but may be sized to contain more than a serving. The next block 915 involves the transformation of the liquid and the edible pouch into the partially liquid food product.
[0055] Fig. 9 is a flowchart describing an example method to transform the liquid and the edible pouch into the partially liquid food product. Fig. 9 shows block 915 which states "transform the liquid and the edible pouch into the partially liquid food product" and may begin with block 920 which states "dissolve the dissolvable pouch into the liquid and alter an appearance of the liquid;" block 925 which states "collapse the at least one edible rigid member and separate the at least one edible rigid member from the dissolvable pouch;" block 930 which states "partially dissolve the edible morsels into the liquid;" and block 935 which states "terminate the coupling feature between the string shaped member and the dissolvable pouch." The various blocks described in Fig. 9 are merely examples, and other variations, including eliminating blocks, combining blocks, modifying blocks, supplementing with additional blocks, and substituting blocks are all contemplated. Moreover, the various operations need not necessarily occur in the exact order that is shown.
[0056] Fig. 9 shows a method to transform the liquid and the edible pouch into the partially liquid food product. A first example block may be block 920 of dissolve the dissolvable pouch into the liquid and alter an appearance of the liquid. The appearance of the liquid may be changed such that it is still translucent but a different color, or it may be altered to become opaque. The altered appearance may be caused at least in part by dissolution of the edible morsels contained in the dissolvable pouch, the dissolvable pouch, or the at least one edible rigid member. [0057] Block 925 recites "collapse the at least one edible rigid member and separate the at least one edible rigid member from the dissolvable pouch." In an example, the at least one edible rigid member may be made of dough which is adhered to the dissolvable pouch using an adhesive, which may be an adhesive characteristic of the pouch or the dough itself. Once the edible pouch is transferred into the vessel and exposed to the liquid, the adhesive may be dissolved by the liquid and the at least one edible rigid member separates from the dissolvable pouch.
[0058] Block 930 recites "partially dissolve the edible morsels into the liquid." In an example, the edible morsels may be made from a combination of moisture reduced poultry, beef, pork, vegetables, spices, etc. Upon exposure to the liquid, some of the edible morsels may dissolve. The result of the at least partially dissolving process may be to impart a flavor, aroma, or color to the liquid.
[0059] Block 935 recites "terminate the coupling feature between the string shaped member and the dissolvable pouch." In an example, the coupling feature between the string shaped member and the dissolvable pouch may be terminated upon exposure to the liquid such that the string shaped member separates from the dissolvable pouch as the coupling feature is dissolved or broken. Depending on the composition of the string shaped member, it may be added to the partially liquid food product to be consumed by the user, or it may be discarded.
[0060] In an example method to create a partially liquid food product, the method may comprise grasping a string shaped member coupled by a coupling feature to an edible pouch comprising at least one edible rigid member, a dissolvable pouch, and edible morsels; transferring the edible pouch into a vessel filled with a liquid by manipulating the string shaped member; transforming the liquid and the edible pouch into the partially liquid food product, the transforming comprising at least partially dissolving the dissolvable pouch into the liquid and altering an appearance of the liquid; collapsing the at least one rigid member and separating the at least one rigid member from the dissolvable pouch; at least partially dissolving the edible morsels into the liquid; and at least partially dissolving the coupling feature between the string shaped member and the dissolvable pouch. In an example, manipulating the string shaped member may include manipulating the string shaped member to repeatedly dip the edible pouch into the liquid. In an example, manipulating the string shaped member may include using an external utensil such as a spoon, fork, spork, or chopstick. In an example wherein the liquid has a translucent appearance prior to transferring the edible pouch, altering an appearance of the liquid may comprise altering the translucent appearance of the liquid into a substantially opaque appearance.
[0061] Fig. 10 is a perspective view of the edible pouch of Fig. 1 after exposure to a liquid and transformation into a partially liquid food product. Fig. 10 shows a container 155 with a partially liquid food product 165 with elongated members 140 and edible morsels 110. The various components described in Fig. 10 are merely examples, and other variations, including eliminating components, combining components, modifying components, adding components, and substituting components are all contemplated.
[0062] In some examples, a method to create a partially liquid food product may include grasping a string shaped member coupled by a coupling feature to an edible pouch, transferring the edible pouch into a vessel filled with a liquid by manipulating the string shaped member, and transforming the liquid and the edible pouch into the partially liquid food product. In some examples, the edible pouch may include at least one rigid member, dissolvable pouch, and edible morsels.
[0063] As shown in Fig. 10, in some examples, the dissolvable pouch 100 and the at least one edible rigid member 120 may separate from each other after exposure to the liquid 160. In some examples, the at least one edible rigid member 120 may separate into multiple elongated members 140 (e.g., noodles) to help form a partially liquid food product 165. The at least one edible rigid member 120 shown in Figs. 2-4 may have an inconsistent thickness such that portions of the at least one edible rigid member 120 may collapse, dissolve, and/or separate so that the multiple elongated members 140 may be formed upon exposure to and interaction with the liquid. In some examples, the multiple elongated members 140 may take the form of different shapes, such as string-like members or circular members. A user may also further alter the shapes of the multiple elongated members 140 by manipulating the multiple elongated members 140 with an eating utensil (e.g., fork, spoon, chopstick, etc.). An example of manipulation includes breaking an individual elongated member 140 into multiple pieces.
[0064] In some examples, the transformation process into the partially liquid food product 165 may include at least partially or substantially dissolving the dissolvable pouch 105 into the liquid 160 and thereby altering an appearance or the flavor of the liquid or both. In some examples, the liquid 160 may have a translucent appearance prior to transferring the edible pouch 100 into it, and the transformation of the liquid and the edible pouch 100 into the partially liquid food product 165 may further include altering the translucent appearance of the liquid 160 into a substantially opaque appearance. In some examples, the transformation into the partially liquid food product 165 may include only partially dissolving the dissolvable pouch 105 such that the dissolvable pouch may be manipulated into separate pieces with an eating utensil or other tool.
[0065] In some examples, the transformation into the partially liquid food product 165 may include at least partially dissolving a coupling feature between the string shaped member 125 and the dissolvable pouch 105 so that the string shaped member 125 with the attached tag 130 may be removed. In other examples, the string shaped member 125 and/or the tag 130 may be made from edible material such that they may also be included in the transformation into the partially liquid food product, such as if the string shaped member 125 and/or the tag 130 are also immersed in the liquid.
[0066] In some examples, when the at least one edible rigid member 120 separates into multiple elongated members 140 (e.g., noodles) to help form a partially liquid food product 165, the at least one edible rigid member may separate in attractive patterns, such as a swirl, a tornado shape, circles, a star or stars with 5 points or more, a shape or shapes similar to a snowflakes, or other shapes. In an example, once transformation into the partially liquid food product 165 is complete, a user may alter these shapes by manipulating the partially liquid food product 165 with a utensil. In an example, once transformation into the partially liquid food product 165 is complete, the shapes may be destroyed prior to consumption by the user.
[0067] In some examples, the transformation into the partially liquid food product 165 may include heating the liquid to a temperature greater than or equal to 25°C, or to temperature greater than or equal to 60°C. In some examples, the transformation into the partially liquid food product 165 may include utilizing a liquid with a temperature less than or equal 25°C.
[0068] Fig. 1 1 is a flowchart describing an example edible pouch manufacturing process. Fig. 1 1 shows a block 900 which states "create edible pouch" and includes block 400 which states "form edible structure;" block 500 which states "deposit and adhere edible structure to dissolvable sheet;" block 600 which states "configure edible structure and dissolvable sheet into a vessel;" block 700 which states "fill and seal vessel to create an edible pouch;" and block 800 which states "package the edible pouch for transportation to customer." The various blocks described in Fig. 1 1 are merely examples, and other variations, including eliminating blocks, combining blocks, rearranging blocks, modifying blocks, supplementing with additional blocks, and substituting blocks may occur in other examples. Moreover, the various operations need not necessarily occur in the exact order that is shown.
[0069] In some examples, the first block 400 is to form an edible structure, such as the at least one edible rigid member 120. Examples of this block are additionally shown and described with reference to Fig. 12. In some examples, the next block 500 is to deposit and adhere the edible structure to the dissolvable sheet. Further details regarding examples of this block are shown and described with reference to Fig. 13. In some examples, the next block 600 is to make the edible structure and the dissolvable sheet into a vessel. Further details regarding examples of this block are shown and described with reference to Fig. 14. In some examples, the next block 700 is to fill and seal the vessel to create an edible pouch. Further details regarding examples of this block are shown and described with reference to Fig. 15. In some examples, the next block 800 is to package the edible pouch, for example for transportation to a customer. Further details regarding examples of this block are shown and described with reference to Fig. 16.
[0070] In some examples, a method to manufacture an edible pouch may comprise depositing an edible structure onto a first edible dissolvable sheet, wherein depositing includes activating an adhesion characteristic of the first edible dissolvable sheet; adhering a first surface of the edible structure to a surface of the first edible dissolvable sheet using the adhesion characteristic; forming the first edible dissolvable sheet adhered to the edible structure into a particular shape; configuring a vessel from the particular shape; reducing a moisture content of the vessel to transform the edible structure into an at least semi-rigid member; inserting reduced moisture content food components into the vessel; and closing an end of the vessel to form a closed vessel.
[0071] Fig. 12 is a flowchart describing an example method to form an edible structure. Fig. 12 shows a block 400 which states "form edible structure" and may include block 405 which states "mix ingredients to prepare edible structure mixture;" block 410 which states "roll mixture into a sheet;" and block 415 which states "form the edible structure from a sheet of mixture." The various blocks described in Fig. 12 are merely examples, and other variations, including eliminating blocks, combining blocks, rearranging blocks, modifying blocks, adding blocks, and substituting blocks are all contemplated. Moreover, the various operations need not necessarily occur in the exact order that is shown.
[0072] The blocks shown in Fig. 12 may be performed to form an edible structure 400. In an example, a block 405 may include mixing the ingredients to form a mixture that will be used to create the edible structure. Example ingredients may include flour and water to form a noodle dough mixture, sugar and butter to form a marshmallow mixture, sugar and cocoa to form a chocolate mixture, etc. Other ingredients combinations may also be used. In block 410, the mixture may be rolled into a sheet (e.g., using a roller). The sheet form factor may be desired in some examples so that the edible structure may have a consistent thickness. The consistent thickness may promote the softening rate to be consistent once the edible structure of the edible pouch is exposed to the liquid. In some examples, the sheet form factor may be formed to have an inconsistent thickness. In some examples, an inconsistent thickness may be desired based upon a structural requirement of rigidity and pliability in different sections of the sheet. In some examples, different sections or portions may be more rigid based upon a higher thickness and other different sections of portions may have a smaller thickness to make the sheet more pliable. In block 415, the edible structure may be formed from the sheet of the mixture. An example of forming the edible structure may include punching a desired shape out of the sheet to form the edible structure. Other forming processes may be used including, but not limited to, cutting, molding, stamping, pressing, extrusion, or combinations thereof.
[0073] Fig. 13 is a flowchart describing an example method to deposit and adhere an edible structure to a dissolvable sheet. Fig. 13 shows a block 500 which states "deposit and adhere the edible structure to dissolvable sheet," and may include block 505 which states "activate adhesion characteristic of first edible dissolvable sheet;" block 510 which states "deposit edible structure onto first edible dissolvable sheet;" block 515 which states "adhere first surface of edible structure to exterior surface of first edible dissolvable sheet using adhesion characteristic." In an example, an additional block 550 may be included. The block 550 which states "deposit and adhere edible structure to a second dissolvable sheet" and may include block 555 which states "activate adhesion characteristic of second edible dissolvable sheet;" block 560 which states "deposit edible structure onto second edible dissolvable sheet;" and block 565 which states "adhere the second edible dissolvable sheet to the second surface of the edible structure using the adhesion characteristic." The various blocks described in Fig. 13 are merely examples, and other variations, including eliminating blocks, combining blocks, rearranging blocks, modifying blocks, adding blocks, and substituting blocks are all contemplated. Moreover, the various operations need not necessarily occur in the exact order that is shown.
[0074] The example method to deposit and adhere the edible structure to the dissolvable sheet 500 may begin in some examples with activating an adhesion characteristic of a first edible dissolvable sheet 505. For example, an adhesion characteristic may be activated through heat, moisture, or a combination the two. In other examples, an adhesion characteristic may be activated through an application of a chemical, by removal of a cover layer to expose an adhesive surface, or combinations thereof. The adhesion characteristic may be a stickiness of the edible dissolvable sheet that may form an adhesive of sufficient strength to perform methods described herein. In some examples, the adhesion characteristic may be a separate adhesive material than the edible dissolvable sheet material.
[0075] In some examples, the next block 510 of depositing the edible structure onto the first edible dissolvable sheet may include using an assembly process to physically move the edible structure to lay on a surface of a roll of a first edible dissolvable sheet.
[0076] In some examples, the next block 515 of adhering the first surface of the edible structure to the exterior surface of the first edible dissolvable sheet using the adhesion characteristic may be accomplished when the edible structure is laid onto the exterior surface of the first edible dissolvable sheet, as the activated adhesion characteristic may adhere (e.g., bond) the first surface of the edible structure to the exterior surface of the first edible dissolvable sheet.
[0077] In some examples, the first surface of the edible structure may be adhered to an exterior surface of a first edible dissolvable sheet, and a second surface of the edible structure, opposite that of the first surface, may be adhered to a second edible dissolvable sheet. Accordingly, the process 550 to deposit and adhere the edible structure to the second dissolvable sheet may be analogous to that of the process 500 to deposit and adhere the edible structure to the first dissolvable sheet, a difference may be that in some examples, the first surface of the edible structure may be adhered to the first dissolvable sheet, and the second surface of the edible structure may be adhered to the second dissolvable sheet.
[0078] The block 550 in Fig. 13 may be performed to form an edible pouch with a dissolvable pouch and an outer layer of at least one edible member and an inner layer of at least one edible member. The edible pouch of this example may allow a partially liquid food product to be created that will have more elongate members (e.g., noodles) in the final product. The edible pouch of this example may allow for the edible pouch to be stiffer and better withstand potential damage during a transportation from a manufacturing facility to an end consumer, as the addition of the inner layer of at least one edible member may increase the stiffness of the edible pouch. The edible pouch of this example may allow for the partially liquid food product to have a stronger flavor, aroma, or color, as the outer layer and inner layer of the least one edible rigid members may both impart flavor, aroma, or color into the liquid.
[0079] Fig. 14 is a flowchart describing an example method to configure an edible structure and dissolvable sheet into a vessel. Fig. 14 shows an example block 600 which states "configure edible structure and dissolvable sheet into a vessel," and may include block 605 which states "form the edible dissolvable sheet adhered to the edible structure into a particular shape;" block 610 which states "move configuration device downwards to contact dissolvable sheet adhered to edible structure;" block 615 which states the "configuration device forms dissolvable sheet adhered to the edible structure into an initial shape of a vessel;" block 620 which states the "vessel form is further set by blowing air;" and block 625 which states "reduce the moisture content of the vessel to transform the edible structure into an at least semi-rigid member." The various blocks described in Fig. 14 are merely examples, and other variations, including eliminating blocks, combining blocks, rearranging blocks, modifying blocks, adding blocks, and substituting blocks are all contemplated. Moreover, the various operations need not necessarily occur in the exact order that is shown.
[0080] Block 600 may begin with forming the edible dissolvable sheet adhered to the edible structure into a particular shape. In some examples, the particular shape may be generally circular, with an outer perimeter of the particular shape being larger than an outer perimeter of the edible structure. Other shapes, such as squares, ovals, pentagons, hexagons, octagons may also be used.
[0081] Block 610 may include moving a configuration device downward to contact the dissolvable sheet adhered to the edible structure. In an example, the device may be circular or oval shaped and may be similar to a whisk, slotted spoon, bulb, etc. and the device may contact the dissolvable sheet but not the edible structure. Other devices may include brushes, pokers, bars, or other device(s) or combinations thereof.
[0082] Block 615 may include moving the configuration device in a way that forms the dissolvable sheet adhered to the edible structure into an initial shape of a vessel. For example, if the configuration device is shaped similar to that of an oval whisk, a bottom portion of the whisk may be moved to contact the dissolvable sheet, and the configuration device may be moved relative to the dissolvable sheet such that the dissolvable sheet is forced around the whisk. This may be accomplished by having the edible dissolvable sheet with the adhered edible structure transported on a conveyor with apertures sized slightly larger than the configuration device. The configuration device may be moved towards the dissolvable sheet and may push the dissolvable sheet and the adhered edible structure through the aperture so that the dissolvable sheet and adhered edible structure form a vessel with a shape similar to the shape of the configuration device.
[0083] Block 620 may include setting the shape of the vessel form, which may be accomplished by exposing the vessel to moving air. The air may be at a temperature that is lower than, equal to, or greater than an ambient temperature. Other gases or fluids may be used to set the shape in other examples including, but not limited to, helium, nitrogen, oxygen, or other gas(es)/fluid(s) or combinations thereof.
[0084] Block 625 may include reducing the moisture content of the vessel to transform the edible structure into an at least semi-rigid edible member, and may be accomplished by exposing the vessel to heating elements which may heat the vessel above ambient temperature for a particular period of time. The moisture content may be reduced such that the vessel may be somewhat pliable in some examples to facilitate ease in filling the pouch. In some examples, the vessel may be further dehydrated to a more rigid state.
[0085] Fig. 15 is a flowchart describing an example method to fill and seal a vessel to create an edible pouch. Fig. 15 shows a block 700 which states "fill and seal vessel to create an edible pouch," which may include block 705 which states "insert reduced moisture content food components into the vessel;" block 710 which states "fabricate a string shaped member;" block 715 which states "insert a string shaped member into the vessel, with a first portion of the string shaped member enclosed in the vessel and a second portion that extends exterior the vessel;" block 720 which states "close an end of the vessel to form an edible pouch;" and block 725 which states "further reduce the moisture content and further transform the at least semi-rigid edible member into an edible rigid member." The various blocks described in Fig. 15 are merely examples, and other variations, including eliminating blocks, combining blocks, rearranging blocks, modifying blocks, adding blocks, and substituting blocks are all contemplated. Moreover, the various operations need not necessarily occur in the exact order that is shown.
[0086] Block 705 of inserting reduced moisture content food components into the vessel may include utilizing manufacturing processes and machinery to insert or fill reduced moisture content food components into the vessel. The reduced moisture content food components may be similar to the edible morsels 1 10 described previously. The amount of food components inserted into the vessel may depend on the desired partially liquid food product that may be created using the edible pouch.
[0087] Block 710 includes fabricating a string shaped member. For example, the string shaped member may be fabricated from an edible material such that it can be consumed by a user, or it may be made from a material which may be discarded prior to the user's consumption of the created partially liquid food product. In addition, a tag may be attached to the string shaped member to potentially aid a user when grasping the edible pouch prior to exposing the edible pouch to a liquid or during a repeated dipping of the edible pouch into the liquid.
[0088] Block 715 includes inserting the string shaped member into the vessel, with a first portion of the string shaped member enclosed in the vessel and a second portion extending exterior the vessel. For example, if a tag has been attached to the string shaped member, the portion of the string shaped member with the tag may be positioned exterior to the vessel. The inclusion of a portion of the string shaped member enclosed in the vessel may help ensure that the string shaped member does not inadvertently disconnect from the edible pouch prior to exposure to the liquid or during potentially repeated dipping or single submersion of the edible pouch into the liquid.
[0089] Block 720 includes closing an end of the vessel to form an edible pouch. For example, a form may be used to encircle a top portion of the vessel, and the form may be collapsed so that the top portion of the vessel is pushed inwards towards itself so that the vessel is partially or fully sealed.
[0090] Block 725 includes further reducing the moisture content and further transforming the at least semi-rigid edible member into an edible rigid member. For example, the moisture content of the edible pouch may be reduced by dehydrating the dissolvable sheet by exposure to heated moving air. Other gases may be used in other examples. Other forms of moisture content removal are contemplated, such as exposure to only moving air, or exposure to a heating element to heat the edible pouch, or by allowing the moisture to evaporate. In addition, the further reduction of the moisture content may cause the semi-rigid member to transform into a rigid member. In an example, the rigid member may be adjacent an exterior surface of the sealed vessel and may help the edible pouch to maintain its shape, as it may be filled with various reduced moisture content food components. The rigid member may also be used to help protect the edible pouch from damage that may occur during handling of the edible pouch.
[0091] Fig. 16 is a flowchart describing an example method to package an edible pouch for transportation to customer. Fig. 16 shows a block 800 which states "package the edible pouch for transportation to customer," and may include block 805 which states "pack the edible pouch in a preformed retort package;" block 810 which states "seal the preformed retort package to form a sealed retort package," and block 815 which states "package the sealed retort package in a secondary package." The various blocks described in Fig. 16 are merely examples, and other variations, including eliminating blocks, combining blocks, rearranging blocks, modifying blocks, adding blocks, and substituting blocks are all contemplated. Moreover, the various operations need not necessarily occur in the exact order that is shown.
[0092] Block 805 may include packing the edible pouch in a preformed retort package. For example, the edible pouch may be encapsulated in a preformed retort package as part of the manufacturing process to help protect the edible pouch from damage during transportation to the customer. Using a preformed retort package may decrease assembly times in some examples and may therefore decrease overall manufacturing costs.
[0093] Block 810 may include sealing the preformed retort package to form a sealed retort package. For example, the sealed retort package may be the package that the customer would interact with prior to use and may prevent or reduce the incidence of the edible pouch from deteriorating, becoming contaminated, or becoming stale or inconsumable prior to consumer use in some examples.
[0094] Block 815 may include packaging the sealed retort package in a secondary package. For example, multiple sealed retort packages may be placed in a secondary package so that consumers are able to purchase multiple edible pouches during the same transaction. Also, including multiple sealed retort packages in a secondary package may aid in transporting the edible pouches to the end consumer, as the secondary package may help prevent or reduce damage to the sealed retort packages and enable easier handling and store shelf stocking in some examples.
[0095] Figs. 1 1-16 show examples of methods to manufacture an edible pouch that may include depositing an edible structure onto a first edible dissolvable sheet, adhering a first surface of the edible structure to a surface of the first edible dissolvable sheet using an adhesion characteristic, forming a particular shape in the first edible dissolvable sheet adhered to the edible structure, configuring a vessel from the particular shape, reducing a moisture content of the vessel such that the edible structure becomes at least semi-rigid, inserting reduced moisture content food components into the vessel, and/or closing an end of the vessel to form a closed vessel.
[0096] Fig. 17 is an illustration of an example system that may implement the example method of Figs. 12 and 13 to form an edible structure, as well as to deposit and adhere the edible structure to a dissolvable sheet. Fig. 17 shows block 400 of a method to form an edible structure and block 500 to deposit and adhere the edible structure to the dissolvable sheet, and includes blocks 405, 410, 415, 505, 510, and 515. Block 405 shows a mixer device that is mixing ingredients to prepare a mixture for an edible structure; block 410 includes a first pair of roller devices that is rolling the mixture between them into a sheet; block 415 includes a shaper device (such as a second pair of roller devices with cutout patterns or a punch pattern) forming the edible structure from the sheet of mixture, such as by passing the sheet between the second pair roller devices and using one of the roller devices to cut the shape of the edible structure from the sheet; block 510 includes a depositer device (such as a third pair of roller devices, one of which may be a roller device shared with the shaper device) depositing the edible structure onto the first edible dissolvable sheet, which may be fed between the third pair of roller devices of the depositer device via a sheet dispenser device at block 505; and block 515 includes adhering a first surface of edible structure to a surface of the first edible dissolvable sheet using adhesion characteristic. [0097] Fig. 18 is an illustration of an example system that may implement the example method of Figs. 14 and 15 to configure an edible structure and dissolvable sheet into a vessel and to fill and seal a vessel to create an edible pouch. Fig. 18 shows block 600 of configuring an edible structure and a dissolvable sheet into a vessel and block 700 of filling and sealing the vessel to create an edible pouch, and includes block 605 of forming the edible dissolvable sheet adhered to the edible structure into a particular shape; block 610 of moving a configuration device downward to contact the dissolvable sheet adhered to the edible structure; block 615 where the configuration device pushes the dissolvable sheet adhered to the edible structure to form an initial shape of a vessel; block 620 where the vessel form is further set by blowing air; block 625 of reducing the moisture content of the vessel to transform the edible structure into an at least semi-rigid member, such as by using a heat source; block 705 of inserting (from a food reservoir) reduced moisture content food components into the vessel; and block 720 of closing an end of the vessel to form an edible pouch.
[0098] Fig. 19 is an illustration of an example system that may implement the example method of Fig. 16 to package an edible pouch for transportation to customer. Fig. 19 shows a block 800 of packaging the edible pouch for transportation to a customer, with block 805 of packing the edible pouch in a preformed retort package, block 810 of sealing the preformed retort package to form a sealed retort package, and block 815 of packaging the sealed retort package in a secondary package. Such operations may be performed by using a conveyor belt in combination with various packaging and sealing machinery.
[0099] The blocks included in the described example methods and systems are for illustration purposes. In some embodiments, the blocks may be performed in a different order. In some other embodiments, various blocks may be eliminated. In still other embodiments, various blocks may be divided into additional blocks, supplemented with other blocks, or combined together into fewer blocks. Other variations of these specific blocks may be used, including changes in the order of the blocks, changes in the content of the blocks being split or combined into other blocks, etc. [0100] The present disclosure is not to be limited in terms of the particular examples described in this application, which are intended as illustrations of various aspects. Many modifications and examples can be made without departing from its spirit and scope. Functionally equivalent methods and apparatuses within the scope of the disclosure, in addition to those enumerated herein, are possible from the foregoing descriptions. Such modifications and examples are intended to fall within the scope of the appended claims. The present disclosure is to be limited only by the terms of the appended claims, along with the full scope of equivalents to which such claims are entitled. This disclosure is not limited to particular methods, reagents, compounds compositions or biological systems, which can, of course, vary. The terminology used herein is for the purpose of describing particular examples only, and is not intended to be limiting.
[0101] With respect to the use of substantially any plural and/or singular terms herein, those having ordinary skill in the art can translate from the plural to the singular and/or from the singular to the plural as is appropriate to the context and/or application. The various singular/plural permutations may be expressly set forth herein for sake of clarity.
[0102] In general, terms used herein, and especially in the appended claims (e.g., bodies of the appended claims) are generally intended as "open" terms (e.g., the term "including" should be interpreted as "including but not limited to," the term "having" should be interpreted as "having at least," the term "includes" should be interpreted as "includes but is not limited to," etc.).
[0103] If a specific number of an introduced claim recitation is intended, such an intent will be explicitly recited in the claim, and in the absence of such recitation no such intent is present. For example, as an aid to understanding, the following appended claims may contain usage of the introductory phrases "at least one" and "one or more" to introduce claim recitations. However, the use of such phrases should not be construed to imply that the introduction of a claim recitation by the indefinite articles "a" or "an" limits any particular claim containing such introduced claim recitation to examples containing only one such recitation, even when the same claim includes the introductory phrases "one or more" or "at least one" and indefinite articles such as "a" or "an" (e.g., "a" and/or "an" should be interpreted to mean "at least one" or "one or more"); the same holds true for the use of definite articles used to introduce claim recitations. In addition, even if a specific number of an introduced claim recitation is explicitly recited, such recitation should be interpreted to mean at least the recited number (e.g., the bare recitation of "two recitations," without other modifiers, means at least two recitations, or two or more recitations).
[0104] Furthermore, in those instances where a convention analogous to "at least one of A, B, and C, etc." is used, in general such a construction is intended in the sense one having ordinary skill in the art would understand the convention (e.g., "a system having at least one of A, B, and C" would include but not be limited to systems that have A alone, B alone, C alone, A and B together, A and C together, B and C together, and/or A, B, and C together, etc.). In those instances where a convention analogous to "at least one of A, B, or C, etc." is used, in general such a construction is intended in the sense one having ordinary skill in the art would understand the convention (e.g., "a system having at least one of A, B, or C" would include but not be limited to systems that have A alone, B alone, C alone, A and B together, A and C together, B and C together, and/or A, B, and C together, etc.). Furthermore, virtually any disjunctive word and/or phrase presenting two or more alternative terms, whether in the description, claims, or drawings, should be understood to contemplate the possibilities of including one of the terms, either of the terms, or both terms. For example, the phrase "A or B" will be understood to include the possibilities of "A" or "B" or "A and B."
[0105] In addition, where features or aspects of the disclosure are described in terms of Markush groups, those of ordinary skill in the art will recognize that the disclosure is also thereby described in terms of any individual member or subgroup of members of the Markush group.
[0106] For any and all purposes, such as in terms of providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed range can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each range discussed herein can be readily broken down into a lower third, middle third and upper third, etc. All language such as "up to," "at least," "greater than," "less than," and the like include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, a range includes each individual member. Thus, for example, a group having 1 -3 items refers to groups having 1, 2, or 3 items. Similarly, a group having 1-5 items refers to groups
[0107] The herein described subject matter sometimes illustrates different components contained within, or connected with, different other components. Such depicted architectures are merely examples, and in fact many other architectures can be implemented which achieve the same functionality. In a conceptual sense, any arrangement of components to achieve the same functionality is effectively "associated" such that the desired functionality is achieved. Hence, any two components herein combined to achieve a particular functionality can be seen as "associated with" each other such that the desired functionality is achieved, irrespective of architectures or intermedial components. Likewise, any two components so associated can also be viewed as being "operably connected", or "operably coupled", to each other to achieve the desired functionality, and any two components capable of being so associated can also be viewed as being "operably couplable", to each other to achieve the desired functionality. Specific examples of operably couplable include but are not limited to physically mateable and/or physically interacting components and/or wirelessly interactable and/or wirelessly interacting components and/or logically interacting and/or logically interactable components.
[0108] While various aspects and examples have been disclosed herein, other aspects and examples will be apparent. The various aspects and examples disclosed herein are for purposes of illustration and are not intended to be limiting, with the true scope and spirit being indicated by the following claims.

Claims

CLAIMS What is claimed is:
1. An edible pouch, comprising:
a dissolvable pouch, wherein the dissolvable pouch is configured to at least partially dissolve after exposure to a liquid;
edible morsels enclosed in an interior portion of the dissolvable pouch; and
at least one edible rigid member that at least partially surrounds the dissolvable pouch, wherein the at least one edible rigid member is configured to become pliable after exposure to the liquid.
2. The edible pouch of claim 1, wherein at least one of the edible morsels imparts a flavor to the liquid.
3. The edible pouch of claim 1 , wherein the at least one edible rigid member is configured to separate into multiple elongated members after exposure to the liquid.
4. The edible pouch of claim 1 , wherein the dissolvable pouch is configured to change a visual appearance of the liquid after exposure to the liquid.
5. The edible pouch of claim 1 , wherein the edible pouch is configured to combine with the liquid to form a partially liquid food product after exposure to the liquid.
6. The edible pouch of claim 1 , wherein the dissolvable pouch is configured to add an additional flavor to the liquid as the dissolvable pouch dissolves in the liquid.
7. The edible pouch of claim 1 , further comprising a string shaped member coupled to the dissolvable pouch, wherein the dissolvable pouch is configured to at least partially dissolve and the at least one edible rigid member is configured to become pliable, in response to a repeated dipping of the dissolvable pouch and the at least one edible rigid member into and out of the liquid by use of the string shaped member.
8. The edible pouch of claim i , wherein the dissolvable pouch is translucent.
9. The edible pouch of claim 1, wherein the dissolvable pouch is configured to completely dissolve after exposure to the liquid.
10. The edible pouch of claim 1 , wherein the edible morsels comprise dehydrated vegetables.
1 1. The edible pouch of claim 1 , wherein the edible morsels comprise dehydrated proteins.
12. The edible pouch of claim 1 , wherein the dissolvable pouch is configured to at least partially dissolve in a time period between 60 and 120 seconds after exposure to the liquid.
13. The edible pouch of claim 12, wherein the dissolvable pouch is configured to at least partially dissolve in response to exposure to the liquid, which has a temperature greater than or equal to 25° C.
14. The edible pouch of claim 12, wherein the dissolvable pouch is configured to at least partially dissolve in response to exposure to the liquid, which has a temperature greater than or equal to 60° C.
15. A method to manufacture an edible pouch, the method comprising:
depositing an edible structure onto a first edible dissolvable sheet, wherein depositing includes activating an adhesion characteristic of the first edible dissolvable sheet;
adhering a first surface of the edible structure to a surface of the first edible dissolvable sheet using the adhesion characteristic; forming the first edible dissolvable sheet adhered to the edible structure into a particular shape;
configuring a vessel from the particular shape;
reducing a moisture content of the vessel to transform the edible structure into an at least semi-rigid edible member;
inserting reduced moisture content food components into the vessel; and closing an end of the vessel to form a closed vessel.
16. The method of claim 15, further comprising further reducing the moisture content to further transform the at least semi-rigid edible member into an edible rigid member.
17. The method of claim 16, further comprising inserting a string shaped member into the vessel prior to further reducing the moisture content, a first portion of the string shaped member enclosed in the vessel and a second portion extending exterior the vessel.
18. The method of claim 17, further comprising fabricating the string shaped member from an edible material.
19. The method of claim 15, further comprising:
depositing a second edible dissolvable sheet onto a second surface of the edible structure opposite the first surface of the edible structure, wherein depositing the second edible dissolvable sheet includes activating an adhesion characteristic of the second edible dissolvable sheet; and
adhering the second edible dissolvable sheet to the second surface of the edible structure using the adhesion characteristic of the second edible dissolvable sheet.
20. The method of claim 15, further comprising forming the edible structure from a sheet of dough prior to depositing the edible structure onto the first edible dissolvable sheet.
21. The method of claim 15 further comprising:
packaging the edible pouch in a preformed retort package; and
sealing the preformed retort package to form a sealed retort package.
22. The method of claim 21, further comprising packaging the sealed retort package in a secondary package.
23. A method to create a partially liquid food product, the method comprising: grasping a string shaped member coupled by a coupling feature to an edible pouch comprising at least one edible rigid member, a dissolvable pouch, and edible morsels;
transferring the edible pouch into a vessel filled with a liquid by manipulating the string shaped member;
transforming the liquid and the edible pouch into the partially liquid food product, the transforming comprising:
at least partially dissolving the dissolvable pouch into the liquid and altering an appearance of the liquid;
collapsing the at least one edible rigid member and separating the at least one edible rigid member from the dissolvable pouch;
at least partially dissolving the edible morsels into the liquid; and at least partially terminating the coupling feature between the string shaped member and the dissolvable pouch.
24. The method of claim 23, wherein manipulating the string shaped member includes manipulating the string shaped member to repeatedly dip the edible pouch into the liquid.
25. The method of claim 23, wherein transforming further comprises interacting the at least one edible rigid member with the liquid such that the at least one edible rigid member separates into multiple elongated members.
26. The method of claim 25, further comprising causing the multiple elongated members to form different shapes.
27. The method of claim 23, wherein the liquid has a translucent appearance prior to transferring the edible pouch; and wherein altering an appearance of the liquid comprises altering the translucent appearance of the liquid into a substantially opaque appearance.
28. The method of claim 23, further comprising heating the liquid to a temperature greater than or equal to 25° C.
29. The method of claim 23, further comprising heating the liquid to a temperature greater than or equal to 60° C.
30. The method of claim 23, wherein at least partially dissolving the dissolvable pouch includes substantially dissolving the dissolvable pouch.
31. The method of claim 23, wherein dissolving the edible pouch comprises altering a flavor of the liquid.
32. The method of claim 23, wherein at least partially dissolving the edible morsels comprises altering a flavor of the liquid.
33. The edible pouch of claim 12, wherein the dissolvable pouch is configured to at least partially dissolve in response to exposure to the liquid, which has a temperature less than or equal to 25° C.
34. The method of claim 23, wherein manipulating the string shaped member includes manipulating the string shaped member to submerge the edible pouch into the liquid.
PCT/US2016/067561 2016-09-22 2016-12-19 Edible pouches and methods for manufacturing and using the same WO2018057049A1 (en)

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