High-Alcohol Beer-Flavored Beverage With Bitterness Suppression
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Solution Overview
Problem
Existing beer-taste beverages tend to have strong unsuitable bitterness and an insufficient body.
Innovation Solution
A beer-taste beverage with an alcohol content of greater than or equal to 10.0 (v/v)% and a real extract concentration of greater than or equal to 11.8 (w/w)% is produced by adjusting the alcohol content and real extract concentration through various process parameters, including ingredient selection, enzyme use, fermentation conditions, and pH adjustments.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the alcohol content is increased to create a high-alcohol beer-taste beverage, then the alcohol content is improved, but unsuitable bitterness becomes strong and the body becomes insufficient
Solution Approach 1:
The patent applies parameter changes by precisely controlling multiple compositional parameters including alcohol content (10-60% by volume), real extract concentration (11.8-40% by weight), protein content (1-20 mg/mL), and their ratios. By adjusting these parameters within specific ranges, the beverage achieves high alcohol content while suppressing unsuitable bitterness and improving body, resolving the technical contradiction between alcohol content and bitterness.
2Quantity of substance
If the alcohol content is increased to create a high-alcohol beer-taste beverage, then the alcohol content is improved, but the body becomes insufficient
Solution Approach 1:
The patent employs composite materials by combining multiple components in specific proportions: alcohol, real extract, protein, and other beverage constituents. This composite approach creates a synergistic effect where the combination of components at controlled concentrations provides both high alcohol content and sufficient body, resolving the contradiction between alcohol content and body stability.
3Stability of the object's composition
If the real extract concentration is increased to improve the body, then the body is improved, but the alcohol content may be diluted
Solution Approach 1:
The patent resolves this contradiction through parameter changes by controlling both real extract concentration (11.8-40% by weight) and alcohol content (10-60% by volume) simultaneously within specific ranges, along with their ratio (0.10-5.00). This multi-parameter control enables the beverage to achieve both sufficient body and high alcohol content without dilution, as the parameters are optimized together rather than independently.
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 resulting beer-taste beverage has suppressed unsuitable bitterness and a desirable body, providing a balanced and enjoyable drinking experience.
Implementation Method 1
step (c): adjusting a protein content of the beer-taste beverage to greater than or equal to 1.0 mg/mL
Data Source
AI summary
Provided is a beer-flavored beverage having an alcohol percentage of 10.0 (v/v)% or greater and a real extract concentration of 11.8 (w/w)% or greater.