Fermented Tea Extract for Blood Circulation and Cold Extremities
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Solution Overview
Problem
Modern lifestyles contribute to increased morbidity of circulatory system diseases, such as blood circulation disorders, which can lead to conditions like cold hands and feet, hyperlipidemia, and arteriosclerosis, particularly affecting climacteric women, and existing treatments are inadequate in effectively addressing these issues.
Innovation Solution
Fermented tea is prepared by inoculating tea with a microbial strain derived from fermented soybean sauce, such as Bacillus subtilis, and fermenting it, which improves blood circulation and alleviates cold hands and feet by reducing cholesterol and triglycerides and inhibiting vasoconstriction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional tea is used, then taste and fragrance are maintained, but blood circulation improvement effect is insufficient
Solution Approach 1:
The patent applies parameter changes by modifying the chemical composition of tea through fermentation. The fermentation process transforms the tea's biochemical parameters, specifically increasing polyphenol content and creating new compounds that enhance blood circulation effects while maintaining the original tea's taste and fragrance characteristics.
Solution Approach 2:
The patent uses fermentation as an intermediary process between conventional tea and the final product. This intermediary transformation step modifies the tea's properties to improve blood circulation effects without directly altering the fundamental tea characteristics that provide taste and fragrance.
2Reliability
If fermentation process is applied to tea, then blood circulation improvement effect is enhanced, but manufacturing complexity increases
Solution Approach 1:
The patent employs self-service by utilizing naturally occurring microorganisms for the fermentation process. Instead of requiring complex controlled environments or specialized equipment, the fermentation occurs through natural microbial action, simplifying the manufacturing process while still achieving the desired blood circulation improvement effects.
3Reliability
If fermentation is used to improve blood circulation, then vasoconstriction inhibition is enhanced, but manufacturing time is extended
Solution Approach 1:
The patent applies preliminary action by conducting the fermentation process in advance to pre-establish the blood circulation improving properties in the tea. This preliminary transformation ensures that the vasoconstriction inhibition effect is already present in the final product, eliminating the need for additional treatment steps later.
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 fermented tea exhibits excellent taste and fragrance, effectively improving blood circulation, reducing lipid levels, and preventing temperature drops in hands and feet, making it suitable for health food or medicine applications.
Implementation Method 1
fermenting the inoculated solution
Data Source
AI summary
Disclosed are a fermented tea obtained by inoculating tea with a microbial strain derived from fermented soybean sauce, and a method for producing the fermented tea. The fermented tea has superior taste and aroma, exhibits an outstanding improving effect on blood circulation and alleviating effect on cold hands and feet, and can be used various ways in the field of health foods or medical products.