Concentrated Flavor System for Beverage Replication
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Solution Overview
Problem
The high cost and space requirements for storing and shipping beverages due to their weight, particularly those with high water content, as well as the time and expense involved in fermenting and producing crafted beverages like beers, wines, and liquors, make it desirable to have a method for creating flavorful beverages without the need for brewing, fermentation, or distillation.
Innovation Solution
A flavor system comprising specific groups of flavor compounds is added to water in precise amounts to create beverages mimicking the flavors of beer, wine, and whiskey, allowing for the creation of these beverages without the need for traditional production methods, using a combination of flavor compounds such as 3-methylbutanol, 2-phenylethanol, hops extract, and others to replicate the taste and aroma of various styles without brewing or distillation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of energy
If beverages are produced and stored in concentrated form, then storage and shipping costs are reduced, but the ability to replicate authentic crafted beverage flavors is compromised
Solution Approach 1:
The beverage production process is segmented into two stages: (1) production of concentrated flavor mixtures containing specific compounds in precise amounts, and (2) dilution with water at the point of use. This segmentation allows the expensive and time-consuming fermentation and distillation processes to occur only once during concentration, rather than for every batch, thereby reducing storage and shipping costs while maintaining flavor authenticity through precise compound ratios.
Solution Approach 2:
Instead of storing and shipping large volumes of finished beverages, the invention creates concentrated flavor copies containing specific compounds (e.g., esters, alcohols, acids) in precise ratios that replicate the sensory profile of authentic crafted beverages. These flavor copies can be stored and shipped efficiently, then diluted to recreate the authentic flavor experience without requiring storage of the actual finished beverage products.
2Manufacturing precision
If traditional brewing, fermentation, and distillation processes are used, then authentic beverage flavors are achieved, but production time and expenses increase significantly
Solution Approach 1:
The authentic beverage flavors are created in advance through fermentation and distillation processes, but only once per flavor profile. The resulting concentrated mixtures containing specific compounds in precise ratios are then stored for future use. When production is needed, these pre-prepared concentrates are simply diluted with water, eliminating the need to repeat the time-consuming fermentation and distillation processes for each batch, thereby reducing production time while maintaining flavor authenticity.
3Adaptability or versatility
If a variety of crafted beverages are stocked in a bar, then customer choice is increased, but space and cost requirements increase prohibitively
Solution Approach 1:
The invention creates a universal concentrated flavor system where a single storage facility can hold multiple different flavor concentrate formulations. Each concentrate contains specific compounds in precise ratios designed to replicate a particular beverage style (beer, wine, whiskey, etc.). A bar can stock these compact concentrates instead of large volumes of finished beverages, then create any desired beverage variety by diluting the appropriate concentrate with water, thereby achieving high beverage variety with minimal storage space.
Data Source
AI summary
A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey or a beer. A kit for making a flavored beverage can include a plurality of flavor compounds, a quantity of yeast, a quantity of sugar and a container.