Beer-Taste Beverage Temperature-Controlled Mixing for Clean Flavor
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
There is a demand for novel beer-taste beverages that have a stronger and more suitable taste for beer.
Innovation Solution
A method involving mixing a beer-taste stock solution and an edible aqueous solution within specific temperature ranges (3.0° C. to 15.0° C.) and a predetermined weight ratio (1.5 to 7.0), which can be done in an open container of 3 L or less, using an aqueous solution containing carbon dioxide.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If conventional beer beverage production methods are used, then the production process is simple, but the taste strength and suitability for beer are insufficient
Solution Approach 1:
The patent applies parameter changes by specifying precise temperature ranges (3.0°C to 15.0°C) for both the beer-taste stock solution and edible aqueous solution during mixing. This temperature control parameter optimization enhances the taste strength and beer-suitability of the final beverage without requiring complex equipment, resolving the contradiction between taste quality and process simplicity.
2Manufacturing precision
If mixing is performed without temperature control, then the production process is simple, but the flavor cleanliness and degree of preference are reduced
Solution Approach 1:
The patent implements temperature control as a key parameter change, requiring both stock solution and aqueous solution to be maintained between 3.0°C and 15.0°C during mixing. This precise temperature parameter specification improves flavor cleanliness and consumer preference while maintaining relatively simple production procedures, effectively resolving the contradiction between manufacturing precision and ease of manufacture.
3Quantity of substance
If the mixing ratio is not controlled, then the production process is flexible, but the taste suitability and degree of preference are compromised
Solution Approach 1:
The patent applies parameter changes by defining a specific mixing ratio range (1.5 to 7.0 parts aqueous solution to 1 part beer-taste stock solution). This controlled parameter specification ensures optimal taste suitability and consumer preference while maintaining operational flexibility within the defined range, resolving the contradiction between taste quality and operational ease.
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 beer-taste beverage with a high degree of preference and clean flavor, suitable for beer, allowing for freshly made beverages at restaurants and homes.
Implementation Method 1
the edible aqueous solution is an aqueous solution containing carbon dioxide
Data Source
AI summary
A method for producing a beer-taste beverage, comprising a mixing step of mixing a beer-taste stock solution at 3.0° C. to 15.0° C. and an edible aqueous solution at 3.0° C. to 15.0° C.