Fiber-Web Infusion Composition with Pre-Loaded Plant Extract

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Solution Overview

Problem

Conventional infusion products for making tea beverages and herb-infused broths often result in variable flavor and strength due to factors like water quality and temperature, with conventional tea bags leading to incomplete or excessive extraction, and bouillon cubes having limited nutritive value.

Innovation Solution

A composition comprising a layer of fibrous plant product and a plant extract, where the plant can be selected from fruits, herbs, medicinal plants, tea, vegetables, and spices, is used to create a fiber-web that can be impregnated with a soluble portion, allowing for efficient and standardized infusion, either in a tea bag or as a bouquet garni, with the option to adjust the composition for desired flavor and nutritional content.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of operation

If conventional tea bags are used for infusion, then the beverage can be made conveniently, but the extraction is incomplete or excessive resulting in variable and weak or bitter taste

Engineering Contradiction:

Improveconvenience of beverage preparationVSAvoidconsistency of flavor and strength

Core Design Contradiction:

Ease of operationVSReliability

Solution Approach 1:

The plant extract is applied to the fibrous plant product before use, pre-loading the infusion matrix with concentrated active ingredients. This preliminary action ensures that the flavor and active compounds are already positioned for optimal extraction during brewing, eliminating variability associated with conventional loose-leaf or bagged tea

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The invention changes the physical and chemical parameters of the infusion product by using extracted plant material applied to a fibrous matrix rather than whole plant material. This parameter change enables more controlled and consistent extraction of flavor compounds and active ingredients, producing reliable flavor and strength across different brewing conditions

Inventive Principle:

Principle #35Parameter changes

2Quantity of substance

If steep time is extended for herbs and medicinal plants, then more active ingredients are extracted, but the flavor becomes overly strong or bitter

Engineering Contradiction:

Improveamount of active ingredients extractedVSAvoidbitter taste and excessive strength

Core Design Contradiction:

Quantity of substanceVSObject-generated harmful factors

Solution Approach 1:

The active ingredients and flavor compounds are extracted from the plant material using solvents before application to the fibrous matrix. This preliminary extraction separates the desirable active compounds from the plant material that would otherwise continue extracting and becoming bitter during extended steeping

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The plant extract is applied to the fibrous product in advance, pre-concentrating the active ingredients in a controlled manner. This allows precise control over the amount of active substance delivered during infusion, preventing over-extraction and bitter taste while ensuring adequate extraction of beneficial compounds

Inventive Principle:

Principle #10Preliminary action

3Ease of operation

If bouillon cubes are used for broth, then convenience is improved, but nutritive value is reduced due to higher salt content and flavor changes

Engineering Contradiction:

Improveconvenience of broth preparationVSAvoidnutritive value and flavor authenticity

Core Design Contradiction:

Ease of operationVSReliability

Solution Approach 1:

The plant extract is separated from the solid plant particles through filtration or centrifugation, isolating the soluble nutritious compounds while removing excess salts and compounds that undergo undesirable changes during cube processing

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The invention combines fibrous plant product with plant extract to create a composite infusion product that maintains the structural integrity needed for convenient handling while delivering authentic plant flavors and nutrients. This composite structure preserves nutritive value better than highly processed cubes

Inventive Principle:

Principle #40Composite materials

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 solution enables faster and more efficient infusion with consistent flavor and strength, independent of water temperature and quality, and allows for the adjustment of active ingredients, reducing undesired compounds and enhancing sensory characteristics.

Implementation Method 1

a plant extract applied thereto

Methodology Applied

Scientific EffectAbsorption: Absorption (physical)

Implementation Method 2

enables faster and more efficient infusion with consistent flavor and strength

Methodology Applied

Scientific EffectExtraction:

Data Source

PatentUS11419347B2Composition for making a tea beverage or herbal and vegetable broths

Publication Date: 2022.08.23 SWM LUXEMBOURG SARL

AI summary

The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.