Fermented Cascara Beverage Composition Flavor Control
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Solution Overview
Problem
Low-alcohol beverages often rely on high-sugar fruit concentrates to achieve fruitiness, which is not desirable, and cascara beverages can have an unappealing 'stewed tea' flavor that not all consumers enjoy.
Innovation Solution
A beverage composition featuring fermented cascara or cascara extract with a weight ratio of 2-phenylethyl acetate to benzaldehyde greater than 1, fermented using yeast in the absence of acetic acid bacteria to enhance floral and fruity notes without the 'acid bite' of traditional fermented drinks.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high-sugar fruit concentrates are added to achieve fruitiness, then the fruity perception is improved, but the sugar content increases which is not desirable
Solution Approach 1:
The patent changes the chemical parameters of the beverage by introducing fermented cascara extract with specific aromatic compound ratios (2-phenylethyl acetate to benzaldehyde greater than 1), transforming the flavor profile through fermentation processes rather than adding sugar-based fruit concentrates
Solution Approach 2:
The patent uses fermented cascara extract as an intermediary substance that provides fruity and floral notes through natural fermentation products (acetate esters, phenylethyl alcohol) without requiring high-sugar fruit concentrates, thus mediating between the desire for fruitiness and the need to limit sugar content
2Object-affected harmful factors
If traditional fermentation with acetic acid bacteria is used, then the fermented character is achieved, but an acid bite is generated which is unappealing
Solution Approach 1:
The patent extracts and isolates the beneficial aromatic compounds from the fermentation process while excluding or removing acetic acid bacteria that produce the unwanted acid bite, achieving selective extraction of desirable flavor components
Solution Approach 2:
The patent applies local quality by creating a specific fermentation environment that promotes the production of desirable aromatic compounds (2-phenylethyl acetate, benzaldehyde) in specific locations or conditions, while preventing or excluding the formation of unwanted acetic acid in the same system
3Object-affected harmful factors
If cascara is used to create refreshing beverages, then the subtle sweetness is improved, but a stewed tea flavor is perceived which consumers do not enjoy
Solution Approach 1:
The patent changes the chemical composition parameters of cascara through controlled fermentation, increasing the concentration of floral and fruity aromatic compounds (2-phenylethyl acetate, benzaldehyde) while reducing or transforming the compounds responsible for stewed tea flavor
Solution Approach 2:
The patent performs preliminary fermentation of cascara before use in beverages, pre-modifying the flavor profile to enhance desirable notes and reduce unwanted flavors, so that when the fermented cascara is used in the final beverage, it already has an improved taste profile
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 fermentation process improves the sensory perception of cascara beverages by increasing floral and fruity notes, providing a well-balanced aroma profile without off-odors, and reduces bitterness, resulting in a more appealing flavor experience.
Implementation Method 1
fermenting the aqueous cascara extract in the presence or absence of the steeped cascara; wherein the fermentation is performed by yeast
Data Source
AI summary
The present invention relates to a beverage composition comprising fermented cascara or fermented cascara extract. A further aspect of the invention is a method of preparing a beverage composition. A still further aspect of the invention is the yeast Pichia kluyveri NYSC 5485 (CNCM I-5525).