Yogurt firmness evaluation method and yogurt firmness evaluation device

An evaluation method and technology for evaluating devices, which can be applied to measuring devices, testing material hardness, dairy products, etc., and can solve problems such as labor and time

Inactive Publication Date: 2014-10-22
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] However, the curdler is a precision instrument, so it takes labor and time to transport it to a distant place
Moreover, maintenance such as calibration is required

Method used

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  • Yogurt firmness evaluation method and yogurt firmness evaluation device
  • Yogurt firmness evaluation method and yogurt firmness evaluation device
  • Yogurt firmness evaluation method and yogurt firmness evaluation device

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Experimental program
Comparison scheme
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Embodiment approach 1

[0042] pass figure 1 The evaluation method of the hardness of the fermented milk which concerns on Embodiment 1 of this invention is demonstrated with FIG. 2. figure 1 It is a figure which shows the evaluation method procedure of the hardness of the fermented milk of this embodiment. Figure 2A ~ Figure 2D It is a figure for demonstrating the evaluation method of the hardness of the fermented milk of this embodiment, Figure 2A ~ Figure 2C is a stereogram, Figure 2D is along Figure 2C Sectional view of line A-A' in the middle.

[0043] The method for evaluating the hardness of fermented milk according to the present embodiment includes the steps of: preparing fermented milk 1, which is contained in a container 2 having an opening 2a at the top (step S1); putting a weight in through the opening 2a 3. Place weight 3 on top of fermented milk 1 (step S2); measure the depth d of weight 3 sinking into fermented milk 1 after placing weight 3 for a specified time (step S3); The...

Embodiment approach 2

[0062] Figure 4 It is a figure which shows the evaluation method procedure of the hardness of the fermented milk which concerns on Embodiment 2 of this invention. The method for evaluating the hardness of fermented milk according to the present embodiment includes the following steps: preparing fermented milk, which is placed in a container having an opening at the top (step S1); putting a weight into the opening, and placing the weight Place it on the top of the fermented milk (step S2); measure the depth d (step S3) that the weight sinks into the fermented milk after the specified time has passed since placing the weight; the depth that the weight sinks into and the reference value associated with the weight Comparison process (step S4) for comparison; evaluation of the hardness of fermented milk from the result of the comparison process and the threshold value of the hardness associated with the weight (step S5).

[0063] First, steps S1 to S3 are implemented. Steps S1 t...

Embodiment approach 3

[0071] Figure 5 It is a figure which shows the evaluation method procedure of the hardness of the fermented milk which concerns on Embodiment 3 of this invention. The method for evaluating the hardness of fermented milk according to the present embodiment includes the following steps: preparing fermented milk, which is contained in a container having an opening at the top (step S1); Place weight 1 on top of the weight (step S2); measure the depth d1 (step S3) at which weight 1 sinks into the fermented milk after a predetermined time has elapsed from the placement of weight; compare the depth d1 with the reference value associated with weight 1 Compare (step S4); take out weight 1 from the opening, put weight 2 from the opening again, and place weight 2 on the top of the fermented milk (step S2-1); measure after placing weight 2 After the specified time, the weight 2 is immersed in the depth d2 in the fermented milk (step S3-1); the depth d2 is compared with the reference val...

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Abstract

Provided is an evaluation method enabling rapid and simple evaluation of yogurt firmness. This yogurt firmness evaluation method includes a step for preparing yogurt stored in a container including an opening at a top portion (step 1), a step for bringing in a weight through the opening and placing the weight on the top surface of the yogurt (step 2), a step for measuring the depth to which the weight has sunk into the yogurt at a predetermined time after the weight has been placed thereon (step 3), and a step for referencing a firmness conversion table in which the depth to which the weight has sunk and the weight are correlated, and evaluating the yogurt firmness (step 4).

Description

technical field [0001] The present invention relates to a method for evaluating the hardness of fermented milk and an evaluation device for the hardness of fermented milk. Background technique [0002] Curd (curd) of fermented milk is formed from acid components (organic acids) produced by living bacteria such as lactic acid bacteria. The activity of lactic acid bacteria will affect the hardness of curd, so only controlling the blending ingredients cannot stably control the hardness of curd. That is, if the production rate or type of organic acid derived from lactic acid bacteria or the like is different, the hardness of curd milk will be different, and the physical properties of fermented milk will also be different. Therefore, it is necessary to periodically measure the hardness of fermented milk in the production process of fermented milk, and this is important in controlling the quality. [0003] Conventionally, the hardness of fermented milk was measured with a dedica...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C9/13G01N3/40G01N33/04
CPCG01N2203/0092G01N3/42G01N3/40G01N33/04A23C9/123
Inventor 刘婀娜山本昌志山本芙由子
Owner MEIJI CO LTD
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