Infusion Composition with Plant Extract Layer for Standardized Beverage Flavor
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional infusion products for making beverages, such as tea, often result in variable flavor and strength due to factors like steep time, water quality, and temperature, leading to incomplete or excessive extraction, and lack standardization.
Innovation Solution
A composition comprising a layer of fibrous plant product treated with a plant extract, applied to a fiber-web or tea bag, which allows for efficient and standardized infusion by controlling the release of flavors and aromas, independent of external factors like temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If conventional tea bags with loose plant material are used, then the beverage can be made easily, but the flavor and strength become highly variable depending on steep time and water temperature
Solution Approach 1:
The plant extract is applied to the fiber-web in advance during manufacturing, pre-loading the matrix with standardized concentrations of active compounds. This preliminary action eliminates the need for users to control steep time and temperature to achieve consistent results, as the extract is already deposited at precise levels.
Solution Approach 2:
The invention changes the physical state and delivery mechanism of the plant material from loose solid particles requiring water extraction to a pre-extracted matrix where active compounds are already dissolved or dispersed in a controlled carrier system, fundamentally altering how the beverage is produced.
2Ease of manufacture
If loose plant material or conventional tea bags are used, then the product is simple to manufacture, but the extraction is incomplete or excessive leading to weak or bitter taste
Solution Approach 1:
The invention replaces the mechanical extraction process (steeping loose material in water) with a pre-extraction system where the plant extract is applied to the fiber-web during manufacturing. This substitution eliminates the variability of water-based extraction while maintaining manufacturing simplicity.
Solution Approach 2:
The fiber-web acts as an intermediary carrier matrix that holds the plant extract in a controlled manner. This intermediary structure allows the active compounds to be delivered consistently without direct contact with variable water conditions, bridging the gap between manufacturing simplicity and extraction reliability.
3Ease of operation
If bouillon cubes are used for broth, then convenience is improved, but the taste differs from fresh broth and nutritive value is reduced
Solution Approach 1:
The invention uses a composite structure combining fiber-web material with applied plant extract, creating a product that maintains the natural characteristics of fresh plant material while enabling convenient single-serving preparation similar to cubes but with superior flavor fidelity and nutritional retention.
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 a consistent and efficient infusion process, ensuring a standardized beverage with improved flavor and aroma, regardless of steeping time or water conditions, and allows for precise adjustment of ingredient levels for more intense or concentrated drinks.
Implementation Method 1
a layer of fibrous plant product and a plant extract applied thereto
Data Source
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.