Beer-Taste Beverage with Controlled Extract and Polyphenol Levels
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Solution Overview
Problem
Beer-taste fermented malt beverages often have a 'heavy' mouthfeel due to high real extract values, making them less quaffable, while reducing real extract values compromises the full-bodied taste typical of beer-taste beverages.
Innovation Solution
A beer-taste beverage with adjusted real extract value, total polyphenol amount, total nitrogen amount, and linalool content within specific ranges to achieve a balance between quaffability and full-bodied taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If the real extract value is reduced to improve quaffability, then the beverage becomes more quaffable, but the full-bodied taste typical of beer-taste beverages is compromised
Solution Approach 1:
The patent applies parameter changes by precisely controlling multiple parameters including real extract value (2.30 mass % or less), total polyphenol amount (25-250 ppm), total nitrogen amount (10-100 mg/100 mL), and linalool content (5-100 ppb). By adjusting these parameters within specific ranges, the beverage achieves both quaffability and full-bodied taste simultaneously, resolving the contradiction between ease of drinking and taste quality.
2Object-affected harmful factors
If the real extract value is reduced to eliminate heavy mouthfeel, then the heavy mouthfeel characteristic is eliminated, but the full bodied taste is compromised
Solution Approach 1:
The patent resolves this contradiction by changing multiple parameters simultaneously. The real extract value is reduced to 2.30 mass % or less to eliminate heavy mouthfeel, while total polyphenol amount is maintained at 25-250 ppm and total nitrogen amount at 10-100 mg/100 mL to preserve full-bodied taste. This multi-parameter optimization allows elimination of harmful heavy mouthfeel without sacrificing taste quality.
3Quantity of substance
If the total polyphenol amount is increased to enhance full-bodied taste, then the full-bodied taste is improved, but the quaffability is compromised
Solution Approach 1:
The patent resolves this contradiction by changing multiple parameters in balance. The total polyphenol amount is set at 25-250 ppm to provide full-bodied taste, while real extract value is controlled at 2.30 mass % or less and total nitrogen amount at 10-100 mg/100 mL to maintain quaffability. This balanced parameter adjustment ensures both taste quality and ease of drinking.
Data Source
AI summary
A beer-flavored beverage that has a genuine extract value of no more than 2.30% by mass, a total polyphenol volume of 20-250 mass ppm, a total nitrogen volume of 5-100 mg/100 ml, and a linalool content of 5-100 mass ppb.