Mineral Salt Shielding Bitterness in High-Alcohol Beverages

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Solution Overview

Problem

Alcoholic beverages with high alcohol concentration face a negative perception due to their bitter flavor, which is exacerbated by the use of high sugar content to mask this taste, leading to increased consumer dissatisfaction.

Innovation Solution

The addition of specific salts, such as lake salt, rock salt, and solar salt, to ethanol-based beverages, which reduces bitterness and enhances flavor preference without using saccharides, through optimal content and preparation conditions.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If high concentration alcohol is used in alcoholic beverages, then the alcohol content and potency are improved, but the bitterness and negative flavor are exacerbated

Engineering Contradiction:

Improvealcohol concentrationVSAvoidbitterness and negative flavor

Core Design Contradiction:

Quantity of substanceVSObject-affected harmful factors

Solution Approach 1:

Salt acts as an intermediary substance that mediates between the high alcohol concentration and the sensory perception of bitterness. The salt components (particularly minerals like magnesium and calcium) interact with the bitter compounds in alcohol, reducing their perceived bitterness without requiring sugar addition.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The invention changes the chemical composition parameters of the alcoholic beverage by adding specific salt types (lake salt, rock salt, or solar salt) with controlled mineral content. This parameter change (adding salt) directly affects the bitterness perception while maintaining the high alcohol concentration.

Inventive Principle:

Principle #35Parameter changes

2Object-affected harmful factors

If large amounts of saccharides such as sugar are added to mask bitterness, then the bitterness is reduced, but the calorie content and negative consumer perception increase

Engineering Contradiction:

ImprovebitternessVSAvoidsugar content and calories

Core Design Contradiction:

Object-affected harmful factorsVSQuantity of substance

Solution Approach 1:

The invention converts the typically harmful effect of salt (which can enhance bitterness in some contexts) into a beneficial effect by using specific types of salt with controlled mineral compositions. These salts reduce bitterness through mineral interactions rather than masking, avoiding the need for sugar addition.

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

Solution Approach 2:

Salt serves as an alternative intermediary substance that performs the bitterness-reduction function traditionally achieved by sugar. Instead of using saccharides to mask bitter flavors, the salt components directly interact with bitter compounds to reduce their perceived intensity.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Ease of operation

If sugar is added to soften taste and mask bitterness, then the flavor preference is improved, but the excessive sugar content becomes a negative issue

Engineering Contradiction:

Improvetaste softness and flavor preferenceVSAvoidexcessive sugar content

Core Design Contradiction:

Ease of operationVSObject-affected harmful factors

Solution Approach 1:

The invention changes the approach to taste modification by adjusting salt content and composition rather than sugar content. By controlling the type and amount of salt added, the beverage achieves softened taste and improved flavor preference without increasing sugar content.

Inventive Principle:

Principle #35Parameter changes

Data Source

PatentUS20240376413A1Alcoholic Beverages with Reduced Bitterness Using Salt Rich in Minerals and Preparation Method Thereof

Publication Date: 2024.11.14 BO HAE BREWERY

AI summary

The present invention provides alcoholic beverages comprising salt and a preparation method thereof, and specifically, provides an effect of shielding bitterness as salt is comprised.