Non-Alcoholic Beer Bitterness Balance Using Iso-α-Acid Ratio
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Solution Overview
Problem
Conventional non-alcoholic beer-taste beverages often exhibit a bitter aftertaste, and simply eliminating bitterness results in a bland taste, while a sharp bitterness without aftertaste is preferred.
Innovation Solution
A non-alcoholic beer-taste beverage with an iso-α-acid content of 15 to 60 ppm and ethyl glucoside content of 5 to 50 ppm, with a ratio of iso-α-acid to ethyl glucoside of 6.0 or less, is produced by adjusting these components to improve bitterness quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If bitterness is eliminated by adding masking components, then bitter aftertaste is reduced, but the beverage becomes bland
Solution Approach 1:
The patent applies parameter changes by precisely controlling the concentration ratios of iso-α-acid (15-60 ppm) and ethyl glucoside (5-50 ppm) to achieve an optimal balance. This quantitative adjustment allows the beverage to maintain sharp bitterness while eliminating unpleasant aftertaste, resolving the contradiction between eliminating harmful bitterness and preserving desirable flavor intensity.
Solution Approach 2:
The patent converts the potentially harmful bitter aftertaste into a beneficial sharp bitterness by introducing ethyl glucoside as a modifier. Ethyl glucoside transforms the negative aftertaste perception into a positive sharp bite, turning what was previously harmful into an appealing characteristic of the beverage.
2Object-generated harmful factors
If iso-α-acid content is increased to enhance bitterness, then bitterness intensity improves, but bitter aftertaste worsens
Solution Approach 1:
The patent uses ethyl glucoside as an intermediary substance that mediates between iso-α-acid and the human palate. Ethyl glucoside acts as a bridge that allows high levels of iso-α-acid (15-60 ppm) to be present without producing unpleasant aftertaste, instead delivering a clean sharp bitterness. The intermediary ethyl glucoside modifies the interaction between iso-α-acid and taste receptors.
Solution Approach 2:
The patent establishes specific concentration parameters for iso-α-acid (15-60 ppm) and ethyl glucoside (5-50 ppm) with a controlled ratio (iso-α-acid/ethyl glucoside ≤ 6.0). These parameter changes create an optimal balance where bitterness intensity is enhanced while aftertaste remains clean, transforming the traditional trade-off into a synergistic combination.
3Ease of manufacture
If conventional brewing methods are used, then production simplicity is maintained, but bitterness quality is insufficient
Solution Approach 1:
The patent applies parameter changes to the brewing process by controlling iso-α-acid content (15-60 ppm) and ethyl glucoside content (5-50 ppm) within specific ranges. This quantitative control improves bitterness quality while maintaining conventional brewing simplicity, as the adjustments are made through standard brewing operations rather than complex new processes.
Solution Approach 2:
The patent copies the successful bitterness profile of traditional beer by using iso-α-acid from hops, while adding ethyl glucoside to replicate the desired sharpness without aftertaste. This copying approach allows conventional brewing methods to produce high-quality bitterness by emulating the sensory characteristics of premium beers.
Data Source
AI summary
The present invention aims to provide a non-alcoholic beer-taste beverage having an improved quality of bitterness. The present invention provides a non-alcoholic beer-taste beverage having an iso-α-acid content of 15 to 60 ppm and an ethyl glucoside content of 5 to 50 ppm, wherein a ratio of iso-α-acid to ethyl glucoside, i.e., iso-α-acid/ethyl glucoside, is 6.0 or less.