Alcohol-Encapsulated Spherical Beads for Beverage Integration

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Solution Overview

Problem

Existing alcohol-containing food products, such as liquor-filled chocolates and wine jellies, are not designed for combination with beverages like tea, resulting in an inconsistent chewing sensation and potentially weak flavor when added to tea.

Innovation Solution

A method for producing alcohol-containing food products with an edible gelled outer shell and flavored liquid interior, involving the preparation of aqueous solutions, sterilization, and encapsulation to create spherical beads that enhance flavor and texture when bitten into, allowing for improved integration with drinks.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of manufacture

If alcohol beverages are added directly to tea, then the aroma of both alcohol and tea can be tasted simultaneously, but the taste may be slightly weak

Engineering Contradiction:

Improvesimplicity of mixingVSAvoidstrength of taste

Core Design Contradiction:

Ease of manufactureVSReliability

Solution Approach 1:

The patent changes the physical state and concentration parameters of alcohol by encapsulating it in spherical beads with controlled alcohol concentration (5-7 v/v%), transforming it from a directly mixed liquid into a structured food product that releases flavor gradually, thereby enhancing taste strength while maintaining manufacturing simplicity

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The alcohol beverage is segmented into individual spherical beads (5-7 v/v% alcohol concentration) that can be separately produced and then added to tea, allowing the alcohol flavor to be distributed and released in controlled portions rather than mixed uniformly, which enhances the overall taste experience

Inventive Principle:

Principle #1Segmentation

2Adaptability or versatility

If liquor-filled chocolate or wine jelly is used as alcohol-containing snacks, then consumers can enjoy rich chocolate or jelly flavor with alcohol, but these products are not designed to be added to beverages and produce inconsistent chewing sensation

Engineering Contradiction:

Improveflavor combinationVSAvoidconsistency of chewing sensation

Core Design Contradiction:

Adaptability or versatilityVSEase of operation

Solution Approach 1:

The patent employs spherical beads as the carrier for alcohol-containing food product. This spherical shape provides uniform chewing characteristics and consistent texture when added to beverages, eliminating the inconsistent chewing sensation associated with irregularly shaped chocolates or jellies while maintaining the versatility of flavor combinations

Inventive Principle:

Principle #14Spheroidality (Curvature)

Solution Approach 2:

The patent changes the physical form from solid chunks (chocolate/jelly) to spherical beads with controlled size and alcohol concentration (5-7 v/v%). This parameter change enables the product to be easily added to beverages while providing consistent chewing sensation and uniform flavor release, resolving both the versatility and ease of operation requirements

Inventive Principle:

Principle #35Parameter changes

3Duration of action of stationary object

If the edible gelled outer shell is made thicker to maintain structure, then the product can maintain size longer, but the thickness may affect the burst effect when bitten

Engineering Contradiction:

Improveduration of size maintenanceVSAvoidburst effect intensity

Core Design Contradiction:

Duration of action of stationary objectVSStrength

Solution Approach 1:

The patent optimizes the thickness parameter of the edible gelled outer shell to achieve a balance between structural stability and burst effect. By controlling the shell thickness within specific ranges and adjusting the alcohol concentration (5-7 v/v%), the product maintains its size for extended periods while still delivering an effective burst effect when bitten, resolving the contradiction between duration and strength

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 enables the creation of alcohol-containing food products that maintain quality and size for at least 250 days, providing a unique texture and enhanced flavor when added to drinks, with the edible gelled outer shell adapting thickness based on temperature, ensuring consistent taste and quality.

Implementation Method 1

sterilize the first aqueous solution with water bath

Methodology Applied

Scientific EffectWater bath sterilization: Heating

Implementation Method 2

set the second spherical beads by heating up the second spherical beads under 70 to 90° C. for 5 to 15 minutes

Methodology Applied

Scientific EffectHeat treatment: Heating

Implementation Method 3

form first spherical beads of a non-gelled liquid alcohol encapsulated in the edible gelled outer shell

Methodology Applied

Scientific EffectGelation: Gel

Data Source

PatentUS20230383221A1Method For Producing Alcohol-containing Food Product

Publication Date: 2023.11.30 BESPOKE VENTURES LTD

AI summary

A method for making an alcohol-containing food product comprises combining: (a) a first aqueous solution that includes a multivalent salt, one or more liquid alcohol additives and a thickening agent; with (b) a second aqueous solution that includes an alginate bath. The combination uses extrusion machinery to mass produce spherical beads, less than about 20 mm in typical diameter, with a liquid alcohol center encapsulated in a gelled outer shell. The resulting end product should be collected and stored in a third aqueous solution that maintains similar properties to the first aqueous solution and one or more liquid alcohol additives.