Solid Milk Recesses for Solubility and Strength
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Solution Overview
Problem
Solid milk products face challenges in achieving both high solubility and mechanical strength, with existing methods either compromising on strength for solubility or requiring additives that affect taste or being difficult to handle.
Innovation Solution
The introduction of specific recesses on the surface of solid milk, with the deepest points of these recesses staggered on the top and bottom surfaces, improves solubility while maintaining strength, allowing for effective dissolution in water without the need for additives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If solid milk is made with flat surfaces for strength, then mechanical strength is improved, but solubility deteriorates
Solution Approach 1:
The invention transitions from a two-dimensional flat surface to a three-dimensional structure by forming recesses on the top and bottom surfaces of the solid milk. This dimensional change increases the surface area available for water contact without compromising the overall structural integrity, thereby improving solubility while maintaining mechanical strength.
Solution Approach 2:
The recesses created on the solid milk surfaces function similarly to porous structures by providing increased surface area and pathways for water infiltration. This allows water to penetrate more effectively into the solid milk, enhancing dissolution rate without requiring the material itself to be porous.
2Ease of operation
If solid milk is made larger for handling convenience, then ease of operation is improved, but solubility deteriorates
Solution Approach 1:
By forming recesses on the surfaces of larger solid milk pieces, the invention compensates for the reduced surface area-to-volume ratio that comes with increased size. The recesses create additional surface area that facilitates water contact and penetration, allowing larger pieces to dissolve efficiently without compromising handling convenience.
Data Source
Figure 1(a)~1(c)
Figure 2(a)~2(c)
Figure 3(a)~3(b)
AI summary
[Object] To provide a food product that exhibits excellent solubility, such as solid milk. [Means] The above purpose is achieved by a food product having a top surface (4) including a flat area (2); a bottom surface (8) including a flat area (6) parallel to the flat area (2) on the top surface; and a recess (10) formed on the top surface (4) and a recess (12) formed on the bottom surface (8), wherein when the food product has both the recess (10) formed on the top surface (4) and the recess (12) formed on the bottom surface (8), the total of the largest depth du (14) of the recess (10) on the top surface and the largest depth dd (16) of the recess (12) on the bottom surface is 30 % or larger of the thickness w (18) of the food product.