Liquid Smoke Infusion for Beverage Flavoring Without Aging
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Solution Overview
Problem
Existing methods for smoking alcoholic beverages are ineffective in reliably producing a smoky-flavored beverage without aging the liquor, and they fail to provide a palatable smoky flavor.
Innovation Solution
A method and system for smoking or smoke-infusing beverages, involving the use of a smoking or smoke-infusing system, apparatus, or device to introduce smoke or a smoke-infusion element into the beverage, allowing for the creation of smoked or smoke-infused beverages without aging.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If smoke is introduced into a container and the beverage is rested for 12-24 hours, then the beverage acquires a smoky flavor, but the process requires extended aging time which is inefficient and produces insufficient smoke flavor
Solution Approach 1:
The patent changes the physical state of smoke from gaseous to liquid form by using liquid smoke or smoke infusions. This parameter change allows the smoke to be directly mixed with the beverage without requiring extended resting periods, thereby achieving reliable smoky flavor quality while eliminating the time loss associated with traditional smoking methods.
Solution Approach 2:
The patent introduces liquid smoke or smoke infusions as intermediary substances that carry the smoky flavor. These intermediaries dissolve directly in the beverage, transferring the smoke flavor without requiring the beverage to rest for extended periods, thus resolving the contradiction between flavor quality and time efficiency.
2Reliability
If wood is burned to produce smoke flavor, then the beverage gains aroma, but the process requires heat-resistant materials and complex apparatus which increases device complexity
Solution Approach 1:
The patent extracts the smoke flavor from the complex process of burning wood and isolates it in the form of liquid smoke or smoke infusions. This extraction eliminates the need for heat-resistant materials and complex burning apparatus, while still achieving reliable aroma production through the direct addition of pre-made smoke flavorings.
Solution Approach 2:
The patent replaces the mechanical system of burning wood and using heat-resistant apparatus with a chemical solution approach using liquid smoke or smoke infusions. This substitution eliminates the need for complex apparatus while maintaining aroma production effectiveness.
3Reliability
If smoke is introduced into the beverage, then the smoky flavor is imparted, but the smoke may not be palatable or sufficiently concentrated without proper formulation
Solution Approach 1:
The patent changes the concentration and formulation parameters of the smoke by using liquid smoke or smoke infusions that are pre-dosed and formulated at optimal concentrations. This ensures the smoky flavor is both reliable and palatable, eliminating the need for complex formulation processes while maintaining flavor quality.
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 effectively imparts a tastefully smoked flavor to alcoholic beverages, providing a unique flavor and drinking experience while eliminating the need for aging.
Implementation Method 1
conveying the quantity of smoke or the smoke-infusion element to the beverage
Data Source
AI summary
The present invention provides a method for smoking or smoke-infusing beverages for human consumption, and the smoked or smoke-infused beverages produced thereby. The method includes the steps of: providing a beverage to be smoked or smoke-infused; providing a smoking or smoke-infusing system, apparatus, or device; operating the smoking or smoke-infusing system, apparatus, or device to provide a quantity of smoke or a smoke-infusion element; conveying the quantity of smoke or the smoke-infusion element to the beverage; and operating the smoking or smoke-infusing system, apparatus, or device to provide a smoked beverage or a smoke-infused beverage. The method may include providing a product container and operating the system, apparatus, or device to smoke the product container before adding the beverage; or to smoke or smoke-infuse the beverage in the product container. The method may also be used to smoke or smoke-infuse foods.