66: Method for Making a Candied Apple with Textured Coating | Patent Drawing

Overview of the Patent Drawing

The illustrations show a method for making a candied apple, with emphasis on the preparation and coating processes. Figure 3 depicts a cross-sectional view of the apple (2), which is coated with a sugar layer (3) and attached to a stick (4). The depiction includes air bubbles (B) intentionally present in the sugar coating to create a unique texture. Figure 4 demonstrates the heating of sugar in a pan (6) using a thermometer (T) to ensure the correct temperature, followed by the dipping of the apple to achieve the coating.

Patent Insight 1: Intentionally Textured Coating with Air Bubbles

The presence of air bubbles (B) in the sugar coating, as shown in Figure 3, suggests an intentional technique to create a textured surface on the candied apple. This design choice adds a distinctive look and may enhance the eating experience by providing a varied texture when biting into the apple. The air bubbles could also contribute to the overall aesthetic, giving the apple a more handcrafted appearance.

Patent Insight 2: Temperature Monitoring for Precise Sugar Preparation

In Figure 4, a thermometer (T) is used to monitor the temperature of the sugar (3) in the pan (6), ensuring it reaches the ideal state for coating the apple. Proper temperature control is crucial for achieving the desired consistency of the sugar, which directly affects the coating’s adhesion and hardness. By carefully managing the temperature, the coating can achieve a consistent finish, allowing air bubbles to form as part of the texture.

Patent Insight 3: Use of Additional Flavor Enhancements

The illustration in Figure 3 includes a layer of cinnamon sugar (5) applied over the primary sugar coating (3), adding an extra layer of flavor. The combination of a sweet base layer and a spiced outer layer offers a multi-dimensional taste experience. This layering technique also serves to add visual interest and appeal, as the textured sugar coating is enhanced with a dusting of cinnamon sugar.

Keywords

candied apple, textured coating, air bubbles, sugar preparation, cinnamon sugar, candy-making process

Thoughts on the Patent Drawing

Upon reviewing the patent drawing for the “Method for Making a Candied Apple with Textured Coating,” I am impressed by the creativity applied to a traditional confectionery. The deliberate inclusion of air bubbles in the sugar coating to achieve a unique texture and appealing appearance is innovative. Attention to details such as temperature control and the addition of cinnamon sugar demonstrates a commitment to creating a candied apple that delights both the palate and the eyes. I would love to experience such a thoughtfully crafted treat.

Application of the Technology: “Textured Coating Bio-Sensory Training Tool”

Purpose

By applying the textured coating technology of candied apples, develop a “Bio-Sensory Training Tool” designed to stimulate tactile and visual senses. This tool can be used in medical rehabilitation to enhance sensory functions or in entertainment settings for interactive tactile experiences.

System Components

Sensory-Stimulating Apple Model: A multi-layered apple-shaped model with varying hardness and tactile properties.
Special Textured Coating: Surface coating with various bubble sizes and patterns to provide diverse tactile stimuli.
Interchangeable Outer Layer Units: Outer layers made from different materials (silicone, gel, hard plastic) for various tactile training purposes.
Temperature Control Function: Allows temperature adjustment of the outer layer to simulate cold or warm sensations.
Sensor-Embedded Grip: Measures grip strength and tactile responses, providing real-time feedback to users.

Operational Flow

Select Mode: Choose from rehabilitation, sensory training, or event experience modes depending on the purpose.
Attach Outer Layer Unit: Attach the appropriate outer layer unit to the model based on the selected mode.
Adjust Temperature: Set the temperature of the outer layer to optimize tactile stimulation.
Start Training: Users interact with the apple-shaped model by gripping or touching it.
Data Collection and Feedback: Sensors measure user responses and display results.
Evaluation and Re-Training: Use the feedback to conduct further training sessions, aiming for improved sensory function.

This system offers a groundbreaking tool adaptable to various applications, from medical rehabilitation support to interactive attractions at entertainment events.