Dehydrated Protein Mass for Cheese Surrogate

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Solution Overview

Problem

There is a challenge in designing cheese or cheese-like products that are acceptable to consumers in Asian markets, particularly in China, Korea, and Japan, and in creating high-quality dairy products that are stable for long storage yet ready to eat quickly.

Innovation Solution

A protein mass based on dehydrated milk products such as sour milk, yoghurt, kefir, quark, or sour whey is developed, which is rehydrated with water or steam at 50 to 150 °C, allowing for the addition of aromatic substances and food additives to achieve a cheese-like texture.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Adaptability or versatility

If cheese products are designed for Asian markets, then consumer acceptance is improved, but cultural and taste preferences create barriers to market entry

Engineering Contradiction:

Improvecultural adaptabilityVSAvoidmarket acceptance reliability

Core Design Contradiction:

Adaptability or versatilityVSReliability

Solution Approach 1:

The patent adapts cheese products to local Asian preferences by modifying texture, flavor, and appearance characteristics to match regional tastes while maintaining the core cheese functionality, thereby improving cultural adaptability without sacrificing product reliability

Inventive Principle:

Principle #3Local quality

Solution Approach 2:

The invention changes physical and chemical parameters of cheese products (such as moisture content, fat content, texture firmness, and flavor intensity) to align with Asian consumer preferences, enabling market penetration while preserving essential cheese qualities

Inventive Principle:

Principle #35Parameter changes

2Duration of action of stationary object

If high-quality dairy products are designed for long storage stability, then shelf life is improved, but readiness to eat quickly may be compromised

Engineering Contradiction:

Improvestorage stabilityVSAvoidpreparation time

Core Design Contradiction:

Duration of action of stationary objectVSLoss of time

Solution Approach 1:

The patent applies preliminary preservation treatments and packaging during manufacturing that maintain product stability during storage while enabling rapid rehydration or preparation at consumer level, thus achieving both long shelf life and quick readiness without compromise

Inventive Principle:

Principle #10Preliminary action

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

The solution enables the production of a cheese substitute that is acceptable to Asian consumers and maintains quality and stability, being ready to eat quickly while retaining enjoyment qualities.

Implementation Method 1

allowing the resulting mixture to swell with water or steam at 50 to 150 °C

Methodology Applied

Scientific EffectSwelling: Absorption (physical)

Data Source

PatentEP2915429B1Protein mass to be used as a cheese surrogate

Publication Date: 2019.01.09 DMK DEUT MILCHKONTOR

AI summary

A protein mass is proposed for use as a cheese substitute, which can be obtained by (a) dehydrating fermented, sour or acidified milk or corresponding dairy products, (b) adding flavorings and/or colorings and, if necessary, other food additives to the dried mass thus obtained, and (c) allowing the mixture thus obtained to swell with water or steam.