Fermented Tea Flavor Control Using Bacillus Strains
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Solution Overview
Problem
The challenge in manufacturing fermented tea lies in achieving a consistent and superior flavor while ensuring safety from pathogens, as traditional fermentation methods are prone to contamination by airborne microbes and toxins, making it difficult to control the kind and quantity of microorganisms involved.
Innovation Solution
A method involving the preparation, stabilization, and application of Bacillus sp. strains isolated from Korean traditional fermented foods, such as soy sauce and kimchi, to ferment green tea, using a protein-free or protein-containing fermentation broth, which controls the fermentation process and inhibits the growth of undesired microbes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional fermentation methods are used with airborne microbes, then fermentation process is simple, but flavor consistency and safety are poor due to pathogen contamination
Solution Approach 1:
The patent applies preliminary action by pre-selecting and preparing specific Bacillus strains before fermentation. The Bacillus strains are isolated, purified, and activated in advance, then applied to the tea leaves. This preliminary preparation ensures that only desired microorganisms are present, eliminating pathogen contamination risks and ensuring flavor consistency, while maintaining a relatively simple overall process.
2Manufacturing precision
If controlled microorganisms are used for fermentation, then flavor consistency is improved, but process complexity increases
Solution Approach 1:
The patent applies parameter changes by optimizing specific parameters of the Bacillus strains, including activation time (18-72 hours), temperature conditions, and substrate composition. By precisely controlling these parameters, the patent achieves high microbial control precision for consistent flavor production, while the controlled parameter scope keeps the process manageable and not excessively complex.
3Reliability
If fermentation time is extended for better flavor, then taste improvement is achieved, but pathogen contamination risk increases
Solution Approach 1:
The patent converts the potential harm of extended fermentation (pathogen growth) into a benefit by using Bacillus strains that produce antibacterial substances. The fermentation process is extended to 7-14 days or longer to develop superior flavor, and the Bacillus strains simultaneously prevent pathogen contamination through their antibiotic production, thus converting what would be a harmful extended period into a beneficial flavor development window with built-in protection.
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
This method results in fermented tea with improved flavor and reduced astringent and bitter taste, while ensuring safety by eliminating pathogens and undesirable microbes, with controlled microbial counts and optimal fermentation conditions.
Implementation Method 1
as tea is fermented by microorganisms, its taste, scent and color are changed due to the metabolism by the microorganisms
Implementation Method 2
as the carbohydrates, proteins, catechins and minerals of the tea are metabolized by the characteristic enzymes of the microorganisms
Data Source
AI summary
Disclosed is a method for manufacturing fermented tea having superior flavor using Bacillus sp. strains isolated from Korean traditional fermented foods.