Matcha Richness Enhancer Composition for Bitterness Masking
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Solution Overview
Problem
Existing matcha foods and beverages face issues with bitterness and flavor deterioration due to sensitivity to moisture, light, and temperature, limiting their enjoyment and health benefits.
Innovation Solution
A matcha richness enhancer comprising specific ratios of leucine, isoleucine, valine, and aspartic acid salt is added to enhance richness and prevent flavor deterioration, improving taste and maintaining health benefits.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If BCAAs are added to mask bitterness, then taste acceptability improves, but the richness of matcha deteriorates
Solution Approach 1:
The patent changes the chemical parameters by introducing specific amino acids (leucine, isoleucine, valine) and aspartic acid salt in controlled ratios. This chemical parameter adjustment simultaneously masks bitterness and enhances richness, resolving the contradiction between taste acceptability and matcha richness
Solution Approach 2:
The patent creates a composite amino acid system combining multiple BCAAs with aspartic acid salt. This composite material works synergistically to both mask bitter tastes and enhance the richness of matcha, addressing both contradictory requirements
2Reliability
If matcha is used in foods and beverages, then health benefits are provided, but richness and flavor deteriorate over time
Solution Approach 1:
The patent applies amino acids and aspartic acid salt as preliminary protective agents that prevent oxidation and degradation of matcha components before deterioration occurs. This preliminary action maintains richness and flavor while preserving health benefits over time
Solution Approach 2:
The amino acid composition acts as an intermediary substance that protects matcha components from environmental factors. This mediator layer prevents direct interaction between matcha and degrading elements, maintaining both richness and health benefits
3Reliability
If leucine is added to enhance muscle protein synthesis, then health benefits improve, but bitterness increases
Solution Approach 1:
The patent converts the harmful bitterness of leucine into a beneficial effect by combining it with aspartic acid salt and other amino acids. This combination masks the bitter taste while preserving the muscle-building benefits, transforming a disadvantage into an advantage
Data Source
AI summary
Provided are a matcha richness enhancer that enhances the richness of matcha and a matcha food or beverage that contains this matcha richness enhancer. For example, provided are a matcha richness enhancer that contains leucine and an aspartic acid salt such that leucine:aspartic acid salt, by mass, is within a range of 76 to 94:6 to 24 and a matcha food or beverage that contains this matcha richness enhancer. Also provided, for example, are a matcha richness enhancer that contains leucine, isoleucine, valine, and an aspartic acid salt such that (total leucine, isoleucine, and valine):aspartic acid salt, by mass, is within a range of 76 to 94:6 to 24 and a matcha food or beverage that contains this matcha richness enhancer.