Multi-Layer Fermented Milk Structure Using Osmotic Sugar Layering
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Solution Overview
Problem
Existing methods for producing rich fermented milk products either impair the original hardness and texture due to mechanical water removal or result in delayed fermentation, leading to potential disintegration during transportation, and fail to maintain layer integrity in multi-layer products.
Innovation Solution
A production method for a multi-layer fermented milk product in a container involves filling a sugar-containing liquid with high sugar content before fermentation, ensuring it does not mix with raw material milk, to achieve a post-fermentation type with a fermented milk layer having a storage modulus of 1200 Pa or more and a solid content of 20.0% or more, and using a sauce with modified starch and pectin for the lower layer.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If water is mechanically removed from raw material milk to produce rich fermented milk, then the solid content increases, but the structure of the fermented milk is broken and the original hardness and dense texture are impaired
Solution Approach 1:
The patent extracts water from the fermented milk system by placing a sugar-containing liquid (having lower specific gravity) on top of the fermented milk. This creates an osmotic gradient that draws water out of the fermented milk curds, concentrating the solids and enhancing hardness without mechanical disruption to the curd structure.
Solution Approach 2:
The sugar-containing liquid serves as an intermediary substance that facilitates water removal indirectly through osmotic pressure rather than direct mechanical compression. This mediator enables solid content increase while preserving the fermented milk's internal structure and texture characteristics.
2Quantity of substance
If sugar concentration in raw material milk is increased to achieve high solid content, then the solid content increases, but the induction period of lactic acid bacteria is extended and fermentation is delayed
Solution Approach 1:
The patent performs the water removal action after fermentation is complete rather than during the fermentation process. By adding the sugar-containing liquid to the already-fermented milk, the high osmotic pressure environment is established only after lactic acid bacteria have completed their work, thus avoiding fermentation delay while still achieving solid content concentration.
3Shape
If a sauce layer is placed below the fermented milk layer in a multi-layer product, then the layer structure is formed, but the fermented milk layer may disintegrate when the container is laid sideways during transportation
Solution Approach 1:
The patent inverts the conventional multi-layer arrangement by placing the sugar-containing liquid layer on top of the fermented milk layer rather than below it. This inversion utilizes the lower specific gravity of the sugar-containing liquid to maintain natural layering while preventing fermented milk disintegration during sideways transportation, as the fermented milk layer remains supported from below by the container base.
4Quantity of substance
If water is removed from raw material milk to increase solid content, then the rich texture is achieved, but the induction period of lactic acid bacteria does not proceed well and fermentation is delayed
Solution Approach 1:
The patent completes the fermentation process first with normal sugar concentration in the raw material milk, allowing lactic acid bacteria to proliferate efficiently without induction period delays. Only after fermentation is complete is the water removal action initiated by adding the sugar-containing liquid, thus separating the fermentation efficiency requirement from the solid content enhancement requirement.
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 maintains the structure and texture of the fermented milk, prevents disintegration during sideways laying, and ensures the product quality by enhancing the solid content and layer integrity.
Implementation Method 1
transfer of water from the sauce to the yogurt mix occurs, which is considered to be unsuitable as a method for producing the rich fermented milk having a high solid content
Implementation Method 2
fermenting the raw material milk in the filled container to obtain a multi-layer fermented milk product in which a fermented milk layer having a higher solid content than the raw material milk is formed
Data Source
AI summary
Disclosed is a method for producing a rich fermented milk having the original hardness and dense texture of the fermented milk. Disclosed is a method for producing a multi-layer fermented milk of a post-fermentation type, including the steps of: filling a container with a raw material milk to which a starter has been added and a sugar-containing liquid so as not to mix the raw material milk and the sugar-containing liquid, wherein the sugar-containing liquid has an amount of 15.0% by mass or more of the total amount of the raw material milk and the sugar-containing liquid, and the sugar-containing liquid has a solid content of 20.0% by mass or more; and fermenting the raw material milk in the filled container to obtain a multi-layer fermented milk product in a container in which a fermented milk layer having a higher solid content than the raw material milk is formed and a storage modulus G′, which is an index of hardness of the fermented milk, is 1200 Pa or more. The produced fermented milk has a fermented milk layer having a solid content of 20.0% by mass or more and a sugar-containing liquid layer adjacent to and below the fermented milk layer.