Roasted Barley Extract for Beverage Mouthfeel
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Solution Overview
Problem
The food and beverage industry faces challenges in reducing astringency and improving mouthfeel in consumables, as current solutions often mask issues rather than addressing them directly, and there is a need for natural, vegan-friendly ingredients that enhance mouthfeel and flavor without adding standard flavor ingredients.
Innovation Solution
A process involving heating barley grain to produce a roasted barley extract, which is then treated with a solvent to create a taste modifying ingredient that can be used in low concentrations to improve mouthfeel and reduce astringency in beverages and other consumables.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If sugars, salts, flavorings, or spices are added to mask astringency, then astringency is hidden or overwhelmed, but the consumable contains additional ingredients that may not align with health and wellness goals or clean label preferences
Solution Approach 1:
The patent extracts and utilizes proline-rich proteins (PRPs) from plant sources to create a taste-modifying ingredient that specifically targets and masks astringency. This extraction approach provides a focused solution using a single functional ingredient rather than multiple additives, directly addressing the contradiction by removing the need for multiple masking substances while effectively reducing astringency perception
Solution Approach 2:
The proline-rich protein extract acts as an intermediary substance that mediates between the astringent consumable and the consumer's perception. The PRPs interact with astringent compounds to reduce their harsh effects, providing a bridging mechanism that masks astringency without requiring direct addition of multiple flavoring agents, thus reducing the total ingredient count while maintaining effectiveness
2Reliability
If functional ingredients and nutraceuticals are used to improve health and safety, then health benefits are enhanced, but astringency and off-tastes may be introduced
Solution Approach 1:
The patent converts the typically unwanted astringency associated with functional ingredients into a benefit by using proline-rich proteins from plant sources. These same plant-based PRPs that accompany functional ingredients are now harnessed as the active masking agent, transforming the harmful astringency effect into a useful function that reduces off-tastes while maintaining the health benefits of the consumable
Solution Approach 2:
The proline-rich protein extract serves multiple functions simultaneously: it masks astringency, reduces off-tastes, and maintains compatibility with health and wellness goals by being plant-based. This multi-functionality allows a single ingredient to address both the harmful astringency effect and align with health and safety requirements, eliminating the need to choose between functional ingredients and taste quality
3Reliability
If low-alcohol or non-alcoholic beer-type beverages are produced, then health and wellness goals are met, but mouthfeel and flavor fullness are reduced compared to regular beer
Solution Approach 1:
The patent extracts proline-rich proteins from plant sources to create a concentrated taste-modifying ingredient that specifically targets mouthfeel enhancement. This extraction provides a potent, plant-based solution that can be added to low-alcohol or non-alcoholic beverages to restore mouthfeel and flavor fullness without adding alcohol, directly addressing the contradiction by removing the reliance on alcohol for sensory properties
Solution Approach 2:
The patent changes the physical and chemical parameters of low-alcohol or non-alcoholic beverages by introducing proline-rich protein extracts. These PRPs modify the sensory parameters of the beverage, specifically enhancing mouthfeel, body, and flavor fullness perception, thereby transforming the sensory profile to match that of regular beer while maintaining the health benefits of reduced or zero alcohol content
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 roasted barley extract effectively enhances the mouthfeel and flavor of beer-type beverages, providing a more satisfying experience similar to regular beer, while reducing astringency and off-tastes in various consumables.
Implementation Method 1
heating barley grain at about 100° C. to about 300° C. for about 1.5 minutes to about 30 minutes
Implementation Method 2
treating the barley grain with a solvent to obtain an extract
Data Source
AI summary
A method for making a taste modifying ingredient is provided. The method includes a) heating barely grain at from about 100°° C. to about 300° C. for about 1.5 minutes to about 30 minutes to; b) treating the barley grain with a solvent to obtain an extract; and c) recovering the extract, for use as a taste modifying ingredient.