Compression-Molded Solid Milk Hardening for Solubility and Strength

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Solution Overview

Problem

Existing methods for producing solid foods and solid milk through compression molding fail to achieve a balance between solubility and easily handled strength, leading to issues such as cracking or collapse during transportation and inadequate dissolution in warm water.

Innovation Solution

A method involving compression molding followed by a hardening treatment under conditions of 100% relative humidity or less and a temperature higher than 100°C, which includes a humidification treatment to enhance the surface cross-linking of powdered milk, resulting in a solid milk with improved solubility and strength.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Strength

If compression molding is performed on powdered milk to produce solid milk, then the solid milk has easily handled strength, but the solubility is insufficient and it cracks or collapses during transportation

Engineering Contradiction:

Improveeasily handled strengthVSAvoidsolubility and resistance to breakage

Core Design Contradiction:

StrengthVSReliability

Solution Approach 1:

The patent applies parameter changes by subjecting the compression molded body to a hardening treatment with specific temperature (higher than 100°C) and humidity (100% RH or less) conditions. This controlled change in environmental parameters transforms the physical and chemical properties of the solid milk, improving both its strength and solubility while preventing cracks and collapse during transportation.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The hardening treatment induces phase transitions in the powdered milk matrix through heating and controlled humidification. The temperature and humidity conditions cause water molecules to penetrate the compression molded body, altering the molecular arrangement and forming a more stable structure that enhances both mechanical strength and solubility characteristics.

Inventive Principle:

Principle #36Phase transitions

2Strength

If conventional hardening treatment is performed on compression molded body, then the solid milk has adequate strength, but the solubility is not improved sufficiently

Engineering Contradiction:

ImprovehardnessVSAvoidsolubility

Core Design Contradiction:

StrengthVSReliability

Solution Approach 1:

The patent employs parameter changes by implementing a hardening treatment with temperature higher than 100°C and humidity of 100% RH or less. This specific parameter combination differs from conventional treatments and creates optimal conditions for both maintaining hardness and enhancing solubility through controlled molecular reconfiguration and water molecule penetration.

Inventive Principle:

Principle #35Parameter changes

3Strength

If the solid milk is made harder to improve transportation suitability, then breakage resistance improves, but solubility deteriorates

Engineering Contradiction:

Improvebreakage resistanceVSAvoidsolubility

Core Design Contradiction:

StrengthVSReliability

Solution Approach 1:

The patent resolves this contradiction through parameter changes in the hardening treatment conditions. By controlling temperature (higher than 100°C) and humidity (100% RH or less), the process creates a balanced microstructure that simultaneously achieves adequate hardness for transportation and maintains high solubility by preventing excessive cross-linking and preserving water accessibility.

Inventive Principle:

Principle #35Parameter changes

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 produces a solid milk with enhanced solubility and easily handled strength, maintaining hardness comparable to conventional methods while reducing free fat content and preventing oxidation, thus improving convenience and quality.

Implementation Method 1

the hardening treatment includes placing the compression molded body of the food powder under an environment of a humidity of 100% relative humidity (RH) or less and a temperature of higher than 100° C.

Methodology Applied

Scientific EffectHumidification: Absorption (physical)

Implementation Method 2

humidification treatment to enhance the surface cross-linking of powdered milk

Methodology Applied

Scientific EffectCross-linking: Chemical Bonding

Data Source

PatentUS20250212904A1Method for producing solid food product, and method for producing solid milk including hardening treatement

Publication Date: 2025.07.03 MEIJI CO LTD

AI summary

Provided are a method for producing a solid food having suitable solubility and easily handled strength and a method for producing a solid milk having suitable solubility and easily handled strength. The method for producing a solid food having a solid form obtained by compression molding a food powder includes: compression molding the food powder to form a compression molded body of the food powder; and performing a hardening treatment on the compression molded body of the food powder, in which the hardening treatment includes placing the compression molded body of the food powder under an environment of a humidity of 100% relative humidity (RH) or less and a temperature of higher than 100° C.