Fermented Milk Protein Particle Shape for Storage-Stable Viscosity

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Solution Overview

Problem

Fermented milk produced by conventional methods experiences increased viscosity over time due to protein network formation and reaggregation, leading to instability during storage.

Innovation Solution

The formulation of fermented milk with protein particles having specific characteristics, including an average aspect ratio of 1.0 to 1.8, circularity of 0.6 or more, and controlled particle size distribution, which prevents protein aggregation and maintains stability during storage.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Stability of the object's composition

If a network structure of proteins is formed during fermentation, then the fermented milk provides a rich texture and flavor, but the viscosity increases over time during storage

Engineering Contradiction:

Improvestorage stabilityVSAvoidviscosity

Core Design Contradiction:

Stability of the object's compositionVSForce

Solution Approach 1:

The patent changes the physical parameters of protein particles by controlling their aspect ratio (1.0 to 1.8) and circularity (0.6 or more), which fundamentally alters how they interact and aggregate during storage, preventing the harmful viscosity increase while preserving texture

Inventive Principle:

Principle #35Parameter changes

2Force

If curds are crushed to adjust viscosity, then the viscosity is temporarily reduced, but the viscosity increases again due to protein reaggregation during storage

Engineering Contradiction:

ImproveviscosityVSAvoidstorage stability

Core Design Contradiction:

ForceVSStability of the object's composition

Solution Approach 1:

The patent performs preliminary action by controlling protein particle characteristics during the fermentation process itself, creating particles with optimal aspect ratio and circularity that resist aggregation, thereby preventing the viscosity increase problem before it occurs during storage

Inventive Principle:

Principle #10Preliminary action

3Quantity of substance

If protein concentration is increased to provide rich texture and flavor, then the fermented milk quality improves, but the tendency for protein network formation and viscosity increase worsens

Engineering Contradiction:

Improveprotein concentrationVSAvoidstorage stability

Core Design Contradiction:

Quantity of substanceVSStability of the object's composition

Solution Approach 1:

The patent applies local quality by ensuring uniform distribution and consistent characteristics of individual protein particles throughout the fermented milk, with each particle having controlled aspect ratio and circularity, which prevents localized network formation even at high overall protein concentrations

Inventive Principle:

Principle #3Local 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 solution provides fermented milk with improved storage stability and texture, maintaining low viscosity and ease of redispersion even after long-term storage.

Implementation Method 1

a raw material mix to which a lactic acid bacterium starter has been added is fermented to yield curds that are the gelatinized fermented milk

Methodology Applied

Scientific EffectFermentation: Fermentation

Implementation Method 2

fermented to yield curds that are the gelatinized fermented milk

Methodology Applied

Scientific EffectCoagulation: Coagulation

Data Source

PatentEP4681545A1Fermented milk

Publication Date: 2026.01.21 MEIJI CO LTD

Figure 1~2

AI summary

A fermented milk containing protein particles, wherein the average aspect ratio of the protein particles is 1.0 to 1.8.