Citrus Extraction via Controlled Low-Temperature Grinding
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Solution Overview
Problem
Existing methods for producing food or drinks using citrus fruits fail to consistently create desirable flavors due to inadequate control over grinding temperature and other factors such as fruit selection and extraction conditions.
Innovation Solution
A method involving freezing citrus fruits, grinding them at a controlled temperature below their brittle point, and extracting components with a solvent to control flavor and composition, ensuring effective extraction of essential oils and other components.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If citrus fruit is frozen and ground at low temperature, then extraction efficiency of essential oils is improved, but grinding difficulty increases due to material brittleness
Solution Approach 1:
The patent applies parameter changes by controlling the grinding temperature to be above the brittle point of the citrus fruit material. This temperature parameter optimization allows the material to maintain sufficient ductility for easy grinding while still being frozen enough to enable efficient extraction of essential oils and other components.
Solution Approach 2:
The patent applies preliminary action by freezing the citrus fruit before grinding. This pre-freezing step prepares the material for subsequent extraction by reducing moisture content and increasing structural stability, while the temperature is carefully controlled to remain above the brittle point to facilitate grinding.
2Ease of manufacture
If grinding temperature is controlled above brittle point, then grinding ease is improved, but extraction efficiency may be reduced
Solution Approach 1:
The patent optimizes the grinding temperature parameter to fall within a specific range above the brittle point of the citrus fruit. This precise parameter control ensures the material is soft enough for easy grinding yet cold enough to maintain extraction efficiency, resolving the contradiction between grinding ease and extraction efficiency.
3Device complexity
If conventional freezing and grinding methods are used, then production simplicity is maintained, but flavor quality is insufficient
Solution Approach 1:
The patent improves flavor quality by changing the temperature parameter during grinding to be above the brittle point, which preserves the natural flavor compounds and aromatic components of the citrus fruit. This parameter optimization enhances manufacturing precision regarding flavor without significantly complicating the overall process.
Solution Approach 2:
The patent replaces conventional high-speed mechanical grinding with low-temperature controlled grinding. This substitution preserves heat-sensitive flavor compounds and aromatic components that would otherwise be degraded by conventional mechanical grinding methods, thereby improving flavor quality.
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
This method allows for the production of foods or drinks with controlled flavor and composition, providing a consistent and desirable taste without additional additives, while minimizing component denaturation and maintaining excellent keeping qualities.
Implementation Method 1
freezing the raw material
Implementation Method 2
dipping the ground matter in a solvent and thus extracting one or more components of the raw material
Data Source
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AI summary
The present invention provides a method of producing a food or drink containing one or more components extracted from a raw material by using fruit(s), vegetable(s), bean(s), nut(s), mushroom(s), alga(e) or tea(s) as the raw material, which comprises the following steps: freezing the raw material; grinding the frozen matter at a controlled temperature; and dipping the ground matter in a solvent and thus extracting one or more components of the raw material. It is preferable that the temperature in the grinding step is controlled to a level not higher than the brittle temperature of an aroma component, a colorant or an essential oil which can be extracted from the raw material. According to the production method of the present invention, the obtained food or drink can sufficiently contain a desired component contained in fruit(s) or vegetable(s).