Beer-Taste Beverage High Extract Concentration Drinkability
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
There is a demand for a beer-taste beverage that combines a beer-like taste of barley with a clear and easy-to-drink taste, while also providing a feeling of stimulation derived from alcohol without becoming dry or difficult to drink.
Innovation Solution
A beer-taste beverage with an original extract concentration greater than or equal to 20.0 mass %, an apparent attenuation greater than or equal to 70.0%, and an alcohol content less than 25.0 (v/v) %, which can be adjusted to specific ranges for enhanced flavor and drinkability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the original extract concentration is increased to give a beer-like taste of barley, then the beer-like taste is improved, but the taste becomes difficult to drink
Solution Approach 1:
The patent applies parameter changes by precisely controlling the original extract concentration within 15-30 mass%, apparent attenuation within 60-80%, and alcohol content within 3-20 (v/v)%. This optimization of parameters achieves a balance between beer-like taste and drinkability, resolving the contradiction between increasing extract concentration for taste and maintaining ease of drinking.
2Object-affected harmful factors
If the alcohol content is increased to give a stronger feeling of stimulation, then the feeling of stimulation is improved, but the beverage becomes dry and difficult to drink
Solution Approach 1:
The patent optimizes the alcohol content parameter within the range of 3-20 (v/v), combining it with controlled original extract concentration (15-30 mass%) and apparent attenuation (60-80%). This coordinated parameter optimization provides a feeling of stimulation from alcohol while preventing the beverage from becoming too dry or difficult to drink.
Solution Approach 2:
The patent creates a composite beverage system by combining multiple components (alcohol, extract, hops, carbonation) with specifically controlled ratios and interactions. This composite approach allows the alcohol to provide stimulation while other components balance the overall taste profile to maintain drinkability.
3Object-affected harmful factors
If the alcohol content is increased to provide a feeling of stimulation derived from alcohol, then the feeling of stimulation is improved, but the taste becomes dry
Solution Approach 1:
The patent controls the interaction between alcohol content (3-20 v/v%), original extract concentration (15-30 mass%), and apparent attenuation (60-80%) to balance stimulation and dryness. By optimizing these parameters together, the beverage provides alcohol-derived stimulation while the controlled extract and attenuation levels prevent excessive dryness.
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 beverage achieves a beer-like taste of barley with a clear and easy-to-drink texture, while providing a refreshing taste and a feeling of stimulation derived from alcohol, addressing the challenges of dryness and drinkability.
Implementation Method 1
performing fermentation in such a manner that an apparent attenuation of the beer-taste beverage is greater than or equal to 70.0%
Data Source
AI summary
A beer-taste beverage having an original extract concentration of 20.0 mass % or more, an apparent fermentation degree of 70.0% or more and an alcohol content of less than 25.0 (v/v) %. A beer-taste beverage having a real extract concentration of 11.8 mass % or less and an alcohol content of 10.5 (v/v) % or more. A beer-taste beverage having an apparent fermentation degree of 70.0% or more and an alcohol content of 10.5 (v/v) % or more. A beer-taste beverage having an original extract concentration of 19.2 mass % or more and an alcohol content of 12.5 (v/v) % or more.