Coffee Antacid Composite Particle Uniformity
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Solution Overview
Problem
Existing coffee compositions do not include antacids, requiring separate antacid consumption and complicating the process of achieving a drink with reasonable acidity. Additionally, antacids in solid particle form do not mix evenly with coffee beans, leading to uneven acidity in brewed coffee.
Innovation Solution
A composition comprising coffee bean ingredients and antacid ingredients, with optional polysaccharide ingredients, where the antacid ingredients are integrated with the coffee bean ingredients and polysaccharides to form stable particles that maintain uniform acidity during brewing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If antacid ingredient is added in solid particle form to coffee beans, then the drink acidity can be reduced, but the particles sort into separate layers during transportation causing uneven distribution
Solution Approach 1:
The patent combines antacid particles with coffee particles to form a composite mixture where both ingredients are integrated at the particle level. This ensures uniform distribution throughout the composition during storage and transportation, eliminating the sorting problem that occurs when separate antacid and coffee particles are mixed. The composite structure maintains homogeneous acidity reduction across all brewed drinks.
2Object-affected harmful factors
If separate antacid consumption is used to counteract acidic coffee, then the acidity problem can be addressed, but the process becomes complicated requiring separate ingredients and dosage knowledge
Solution Approach 1:
The patent merges the antacid ingredient directly into the coffee composition, creating a single integrated product that combines both the coffee beverage and the acidity-counteracting agent. Users simply prepare and consume the coffee as usual without needing to separately measure or add antacid, eliminating the complexity of separate dosage management while still achieving the desired acidity reduction.
3Object-affected harmful factors
If antacid particles are mixed with coffee beans before brewing, then acidity can be reduced, but the particles do not mix evenly leading to varying acidity in different drinks
Solution Approach 1:
The patent creates a composite material where antacid and coffee particles are uniformly distributed at the particle level throughout the composition. This intimate mixing at the smallest practical scale ensures that every portion of the composition contains the same ratio of coffee to antacid, guaranteeing consistent acidity reduction across all drinks prepared from the composition.
Data Source
AI summary
A composition for making a drink includes a coffee bean ingredient, an antacid ingredient, a polysaccharide ingredient having an extract from mushroom, and solid particles including the coffee bean ingredient, the antacid ingredient and the polysaccharide ingredient. The composition includes the coffee bean ingredient from 80 wt-% to 99 wt-% based on a total weight of the composition, the antacid ingredient from 0.5 wt-% to 10 wt-% based on the total weight of the composition, and the polysaccharide ingredient from 0.5 wt-% to 10 wt-% based on the total weight of the composition.