Packaged Green Tea Beverage Catechin Control
Solution Overview
Problem
Existing green tea beverages with high catechin concentrations often exhibit strong astringency and bitterness, making them unsuitable for long-term consumption, and lack adequate sweetness and sourness, which are essential for achieving the physiological effects of catechins.
Innovation Solution
A packaged green tea beverage with controlled non-polymer catechin concentrations (0.08-0.5 wt%), adjusted pH (2.5-5.1), and specific ratios of non-epicatechin and gallate bodies, combined with sweeteners and sour seasonings, to reduce astringency and bitterness while maintaining catechin content during long-term storage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If high concentration of catechins is incorporated into the beverage, then the physiological effects (cholesterol suppression, α-amylase inhibition) are enhanced, but strong astringency and bitterness occur making the beverage unsuitable for long-term consumption
Solution Approach 1:
The patent applies parameter changes by carefully controlling the concentration of catechins within a specific range (0.08-0.5 wt%) and adjusting the pH to 2.5-5.1 to optimize the balance between physiological effectiveness and sensory acceptance, thereby reducing astringency and bitterness while maintaining health benefits
Solution Approach 2:
The patent uses composite materials by combining catechins with specific sweeteners (fructose, glucose, sucrose, fructoglucose syrup, or glucofructose syrup) and sour seasonings to create a balanced beverage formulation that masks bitter and astringent tastes while preserving the functional benefits of high catechin content
2Duration of action of stationary object
If the beverage is formulated for long-term storage, then stability is improved, but catechin content may degrade or transform over time
Solution Approach 1:
The patent applies preliminary action by adjusting the pH to an acidic range (2.5-5.1) before storage, which creates a stable environment that prevents catechin degradation and polymerization during long-term storage, thereby preserving catechin content and activity
Solution Approach 2:
The patent creates an inert environment through acidification, which suppresses oxidative reactions and enzymatic activities that would otherwise cause catechin degradation during storage, effectively preserving the catechin content over time
3Ease of operation
If sweeteners are added to improve sweetness and reduce astringency, then palatability is enhanced, but the beverage may become less suitable for health-conscious consumers seeking low-calorie options
Solution Approach 1:
The patent applies parameter changes by using sweeteners with varying sweetness intensities and caloric properties, allowing formulation of the beverage to achieve adequate sweetness while controlling overall calorie content through selective use of different sweetening agents
Data Source
AI summary
A packaged green tea beverage, wherein(A) the packaged green tea beverage contains from 0.08 to 0.5 wt % of non-polymer catechins,(B) a percentage of non-epicatechin body in the non-polymer catechins is from 5 to 25 wt %,(C) a percentage of gallate body in the non-polymer catechins is from 5 to 95 wt %,(D) pH is from 2.5 to 5.1, and(F) the packaged green tea beverage contains from 0.0001 to 20 wt % of at least one sweetener selected from fructose, glucose, sucrose, fructoglucose syrup and glucofructose syrup.A packaged green tea beverage containing non-polymer catechins in high concentration can be provided, which can not only reduce astringency but also provides for adequate sweetness and sourness without impairment of the taste and is suited for long-term storage while containing a sweetener.