Bilayer Fermented Milk Product Layer Separation
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Solution Overview
Problem
The challenge is to maintain a clear boundary surface between the fermented milk layer and the food layer in two-layer type fermented milk products without adding gelling agents like LM pectin and gelatin to the fermented milk layer, as these agents can impair the natural flavor and mouthfeel of the fermented milk, while also preventing mixing and muddiness during storage and transportation.
Innovation Solution
Incorporating low methoxyl pectin (LM pectin) into the food layer with an esterification degree of 15 to 40 and adjusting the Brix value difference between the food and fermented milk layers to 21 or less, while maintaining the fermented milk layer's viscosity at 3500 cp or more, effectively prevents layer mixing and maintains flavor and appearance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If a gelling agent such as LM pectin and gelatin is added to the fermented milk layer to maintain the boundary surface between layers, then the clear separation between layers is improved, but the characteristic milk flavor is impaired and the mouthfeel becomes gummy and unnatural
Solution Approach 1:
The gelling agent (LM pectin) is extracted from the fermented milk layer and relocated to the food layer. This separation allows the fermented milk layer to maintain its natural flavor and mouthfeel while the food layer provides the necessary gelling function to maintain layer separation. The patent achieves this by forming a food layer containing LM pectin on top of the fermented milk layer, rather than adding the gelling agent to the milk itself.
Solution Approach 2:
The food layer acts as an intermediary between the fermented milk layer and the external environment. By placing the gelling agent in this intermediate food layer rather than directly in the fermented milk, the system maintains the natural properties of the milk while achieving the desired structural stability through the gelled food layer.
2Adaptability or versatility
If a food layer having a high specific gravity such as fruit sauce is filled on the fermented milk, then the product diversity is improved, but the food layer sinks in the fermented milk layer due to vibration during transportation and the clear boundary surface cannot be maintained
Solution Approach 1:
The patent changes the physical-chemical parameters of the food layer by adding LM pectin, which alters its viscosity and gelling properties. This parameter change enables the food layer to maintain its position on top of the fermented milk even during transportation vibrations, preventing sinking and maintaining clear layer separation. The gelling agent modifies the food layer's rheological properties to match or exceed the fermented milk's density resistance.
3Stability of the object's composition
If LM pectin is added to both the fermented milk layer and the food layer, then the boundary surface separation is improved, but the natural flavor and mouthfeel of the fermented milk is impaired
Solution Approach 1:
The gelling agent LM pectin is applied locally only to the food layer rather than uniformly to both layers. This localized application ensures that the food layer has the necessary gelling properties for maintaining separation, while the fermented milk layer retains its natural flavor and smooth mouthfeel without the gummy texture introduced by the gelling agent.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach allows for a clear boundary surface between the layers without using gelling agents in the fermented milk, ensuring the product's natural flavor and appearance are preserved, and preventing mixing and muddiness during storage and transportation.
Implementation Method 1
adding an LM pectin to the food layer in the two-layer type fermented milk product
Implementation Method 2
maintaining the viscosity of the fermented milk layer at a predetermined value or more
Data Source
AI summary
To provide a bilayer-type fermented milk product that is able to maintain a sharp interface between a fermented milk layer and a foodstuff layer without adding a gelling agent, such as low-methoxyl pectin and gelatin, to the fermented milk layer. This fermented milk product has a foodstuff layer formed as an upper layer of a fermented milk layer, wherein: the foodstuff layer has added thereto a low-methoxyl pectin having an esterification degree of less than 50; the fermented milk layer is configured to have a viscosity of 3500 cp or more; and a value obtained by subtracting the Brix value of the fermented milk layer from the Brix value of the foodstuff layer is adjusted to 21 or less.