Frozen Fruit Extraction for Balanced Steviol Glycoside Beverages
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Solution Overview
Problem
Existing steviol glycoside-containing beverages often exhibit strong top sweetness followed by bitterness, lacking a balanced taste quality.
Innovation Solution
A production method involving freezing fruits or vegetables, micro-grinding them, immersing the ground matter in an alcohol solution, and blending with steviol glycosides to create a beverage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high-intensity sweeteners such as stevia are used to create low-calorie beverages, then calorie content is reduced, but taste quality deteriorates with strong top sweetness and bitter aftertaste
Solution Approach 1:
The patent changes the chemical parameters of the sweetener composition by combining multiple sweeteners (steviol glycosides with specific sweetness intensity) and sweet taste improving compositions in specific ratios. This parameter optimization resolves the bitter aftertaste while maintaining low calorie content, transforming the taste profile from unacceptable to pleasant.
Solution Approach 2:
The patent creates a composite sweetener system combining steviol glycosides with sweet taste improving compositions. This composite approach allows the beneficial low-calorie property to be maintained while the harmful bitter aftertaste is suppressed through synergistic interaction between components.
2Quantity of substance
If steviol glycoside is added to beverage to reduce calories, then calorie content decreases, but sweetness balance deteriorates with strong initial sweetness followed by bitterness
Solution Approach 1:
The patent optimizes the concentration parameters of steviol glycosides and sweet taste improving compositions to achieve stable sweetness balance. By carefully controlling these parameters, the beverage maintains consistent taste quality without the characteristic bitter aftertaste, while preserving the low-calorie advantage.
Solution Approach 2:
The sweet taste improving composition acts as an intermediary substance that mediates between the steviol glycoside and the consumer's taste perception. It suppresses the bitter aftertaste and modulates the sweetness profile, creating a balanced and stable taste experience.
3Object-generated harmful factors
If conventional sweetening methods are used to improve taste, then taste quality improves, but calorie content increases
Solution Approach 1:
The patent changes the sweetness intensity parameters by using high-intensity steviol glycosides combined with sweet taste improving compositions. This allows achieving pleasant taste quality comparable to conventional sweeteners while maintaining significantly lower calorie content, as the enhanced sweetness efficiency requires smaller dosages.
Solution Approach 2:
The patent extracts and utilizes the beneficial taste-modifying properties of sweet taste improving compositions while excluding the harmful calorie content associated with conventional sweeteners. This selective extraction allows achieving good taste quality without the calorie penalty.
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 method improves the overall sweetness and reduces bitterness, resulting in a beverage with enhanced taste quality.
Implementation Method 1
obtaining an alcohol immersion liquid by immersing the micro ground matter in an alcohol solution with a concentration at which one or more raw material components can be extracted
Implementation Method 2
obtaining a frozen matter by freezing one or more selected from the group consisting of fruits and vegetables
Data Source
Figure 1
AI summary
Provided is a novel steviol glycoside-containing beverage having a favorable taste quality, or a production method therefor. The present invention provides a production method for a beverage, comprising: freezing at least one selected from the group consisting of fruits and vegetables to obtain a frozen product; finely grinding the frozen object to obtain a finely ground product; immersing the finely ground product in an alcohol solution with a concentration, at which at least one raw material component can be extracted, to obtain an alcohol immersion solution; and blending the alcohol immersion solution and a steviol glycoside with a beverage.