Fermented Milk Production via Inert Gas Substitution
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Solution Overview
Problem
Current methods for producing fermented milk at low temperatures prolong fermentation time and result in a soft texture that degrades during distribution, making it difficult to achieve a product with a mild flavor and hard texture without using additives.
Innovation Solution
Reducing the dissolved oxygen concentration in the fermentation mix by substituting with inert gases like nitrogen gas, allowing for shorter fermentation times and lower temperatures without additives, thereby improving productivity and maintaining product quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If fermentation is carried out at low temperature to produce mild flavor, then flavor quality is improved, but fermentation time is significantly prolonged and productivity deteriorates
Solution Approach 1:
The invention changes the dissolved oxygen concentration parameter in the fermentation mix by substituting air with inert gas (nitrogen). This parameter change enables the fermentation system to achieve better performance at lower temperatures, effectively resolving the contradiction between low-temperature fermentation for mild flavor and fermentation efficiency for productivity.
Solution Approach 2:
The invention applies inert atmosphere by replacing air (containing oxygen) with nitrogen gas in the fermentation mix. This creates an oxygen-free environment that modifies the fermentation conditions, allowing the lactic acid bacteria to ferment efficiently at lower temperatures without the negative effects of oxygen presence, thus achieving both mild flavor and acceptable productivity.
2Temperature
If fermentation is carried out at low temperature to produce mild flavor, then flavor quality is improved, but texture hardness decreases and texture stability deteriorates
Solution Approach 1:
By changing the dissolved oxygen concentration through inert gas substitution, the invention enables low-temperature fermentation to produce both mild flavor and adequate texture hardness. The parameter change affects the fermentation kinetics and curd formation, resulting in improved texture stability without sacrificing flavor quality.
Solution Approach 2:
The inert atmosphere created by nitrogen substitution modifies the fermentation environment in a way that promotes better curd structure formation even at low temperatures. This results in fermented milk with sufficient texture hardness and stability, overcoming the typical weakness of low-temperature fermentation.
3Duration of action of moving object
If fermentation time is prolonged to achieve target acidity at low temperature, then flavor quality is improved, but production efficiency deteriorates
Solution Approach 1:
The invention changes the dissolved oxygen concentration parameter to enable more efficient fermentation kinetics. This parameter modification allows the system to achieve the same level of acidity and flavor quality in shorter time, thereby improving production efficiency without compromising flavor development.
Solution Approach 2:
The inert atmosphere created by nitrogen substitution optimizes the fermentation environment for the lactic acid bacteria, enabling them to work more efficiently at lower temperatures. This results in faster acid production and curd formation, reducing the required fermentation time while maintaining or improving flavor quality.
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 method significantly shortens fermentation time, maintains texture hardness, and produces fermented milk with a milder flavor and smoother mouthfeel, achieving novel product characteristics not previously attainable by conventional methods.
Implementation Method 1
fermenting the mix in a fermentation chamber until the lactic acid acidity reaches a predetermined level
Data Source
AI summary
Disclosed is a method for producing fermented milk by promoting fermentation without adding any fermentation-promoting substance and novel fermented milk with a thick and smooth mouth feel and a mild flavor. The method enhances fermentation efficiency by reducing the dissolved oxygen in a mix of raw materials for fermented milk at the start of fermentation through substitution with inert gases.