Controlled Wood Extract Flavoring With Light, Heat, and Pressure
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Solution Overview
Problem
Existing methods for flavoring foods and beverages using wood extracts are time-consuming, costly, and inefficient, with issues such as long aging times, space requirements, and environmental losses, while alternative methods lack consistency and face safety and equipment challenges.
Innovation Solution
A method involving the use of wood extracts in a controlled environment with light, heat, and pressure to accelerate the extraction process, utilizing solvents like ethanol and water, and containers such as pressure cookers or sealed jars to produce flavored extracts suitable for beverages and foods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If traditional barrel aging methods are used to extract wood flavors, then the flavor quality is improved, but the extraction time increases to months or years
Solution Approach 1:
The patent applies parameter changes by modifying physical conditions (temperature, pressure, light exposure) to accelerate the extraction process. Specifically, the method uses elevated temperatures, increased pressure, and light exposure to enhance the extraction rate, reducing the time required to achieve desired flavor concentration while maintaining quality.
Solution Approach 2:
The patent replaces the passive mechanical aging process in barrels with an active chemical and physical extraction system. Instead of relying on slow diffusion and evaporation in wooden barrels, the invention uses controlled chemical reactions, pressure-driven extraction, and light-induced transformations to achieve flavor extraction much faster.
2Manufacturing precision
If wooden barrels are used for aging, then flavor extraction is achieved, but storage space requirements increase
Solution Approach 1:
The patent extracts the essential flavor compounds from wood using controlled chemical and physical processes, separating the flavor-active components from the bulk wood material. This allows concentration of flavors in a compact form factor, reducing the volume needed for storage compared to maintaining large quantities of whole barrels.
Solution Approach 2:
By changing parameters such as temperature, pressure, and solvent composition, the patent maximizes flavor extraction efficiency from minimal wood material. This enables achieving the same flavor concentration with much smaller amounts of wood and storage space.
3Manufacturing precision
If long aging periods are used in barrels, then wood flavor potency increases, but environmental losses increase due to evaporation
Solution Approach 1:
The patent replaces the passive evaporation-based aging process with an active controlled extraction system using pressure, temperature, and light. This substitution minimizes open evaporation losses while achieving flavor concentration through controlled chemical and physical processes rather than environmental evaporation.
Solution Approach 2:
The patent uses controlled parameter changes (pressure, temperature, light exposure) to accelerate flavor extraction without relying on prolonged open evaporation. These controlled conditions allow flavor concentration while minimizing substance loss to the environment.
4Productivity
If wood chips or sawdust are used instead of barrels, then extraction time is reduced, but flavor consistency decreases
Solution Approach 1:
The patent incorporates feedback mechanisms to monitor and control extraction parameters in real-time. By measuring flavor development, pH, temperature, and other parameters, the system can adjust conditions to maintain consistency while preserving the accelerated extraction speed achieved with wood chips and sawdust.
Solution Approach 2:
The patent uses controlled parameter changes (temperature, pressure, light exposure, solvent composition) to standardize the extraction process. By precisely controlling these parameters, the method achieves both fast extraction rates from wood chips/sawdust and consistent flavor results through reproducible conditions.
5Ease of manufacture
If traditional extraction methods are used, then simplicity is maintained, but extraction efficiency decreases
Solution Approach 1:
The patent replaces simple passive extraction with an active multi-mode extraction system incorporating pressure, temperature, and light. While slightly more complex, this substitution dramatically improves extraction efficiency and speed, making the added complexity worthwhile for high-volume or time-sensitive applications.
Solution Approach 2:
The patent employs controlled parameter changes (pressure, temperature, light exposure, solvent properties) to maximize extraction efficiency. By optimizing these parameters, the method achieves superior extraction efficiency compared to traditional simple methods, justifying the increased process complexity.
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 significantly reduces extraction time, enhances flavor consistency, and improves efficiency by mimicking barrel aging processes, while being cost-effective and space-efficient, producing high-quality flavorings for alcoholic and non-alcoholic beverages.
Implementation Method 1
contacting the at least one natural product such as wood with the at least one solvent in the at least one container to provide at least one reaction mixture including at least one bulk solvent
Implementation Method 2
exposing the at least one container with the at least one reaction mixture to at least one of: light from the at least one light source, heat from the at least one heat source, pressure from the at least one pressure source
Implementation Method 3
exposing the at least one container with the at least one reaction mixture to at least one of: light from the at least one light source
Implementation Method 4
exposing the at least one container with the at least one reaction mixture to at least one of: light from the at least one light source, heat from the at least one heat source, pressure from the at least one pressure source
Data Source
AI summary
The present invention recognizes that there is a long felt need for the ability to produce extracts of natural products, such as but not limited to wood, in order to provide flavoring or other extracts to foods and beverages. A first aspect of the present invention generally relates to a method of making a flavored extract of at least one natural product. A second aspect of the present invention generally relates to a product produced ty the method of the first aspect. A third aspect of the present invention generally relates to a method of making a food or beverage including a product of the first aspect. A fourth aspect of the present invention generally relates to a food or beverage produced by a method of the third aspect. A fifth aspect of the present invention generally relates to aspects of the present invention particularly adapted for beer. A sixth aspect of the present invention relates to aspects of the present invention particularly adapted for cannabis.