Mixed Drink Stabilization via Protease Enzyme Hydrolysis
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Solution Overview
Problem
The production of mixed drinks, particularly those containing fermented liquids, faces challenges due to incompatibility of components leading to protein precipitation and changes in sensory properties during storage, limiting shelf life and stability.
Innovation Solution
A mixed drink composition comprising 90-99.9% fermented liquid and 0.09-5% flavoring composition, where the flavoring composition includes 10-40% flavoring substances and 60-90% ethanol or propylene glycol, stabilizes the drink and prevents chemical changes, allowing for long-term storage without clouding or alteration in sensory quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If proteins are present in the fermented liquid, then the mixed drink has rich sensory properties, but the proteins precipitate during storage due to high alcohol content causing clouding and sensory degradation
Solution Approach 1:
The patent introduces protease enzymes as intermediaries that break down proteins into peptides and amino acids. This mediation prevents direct precipitation of proteins by alcohol while maintaining sensory properties through the breakdown products. The enzymatic action converts the problematic proteins into stable, soluble components that do not precipitate during storage.
Solution Approach 2:
The patent changes the molecular state of proteins by using protease enzymes to hydrolyze them into smaller peptides and amino acids. This parameter change from intact proteins to breakdown products fundamentally alters their interaction with alcohol, preventing precipitation while preserving sensory characteristics.
2Adaptability or versatility
If multiple ingredients are combined to create diverse flavors, then the mixed drink has enhanced sensory properties, but the incompatibility of components limits shelf life
Solution Approach 1:
The protease enzyme acts as a mediator that stabilizes all protein-containing components in the mixed drink. By breaking down proteins from various ingredients (beer, wine, juice, syrups), it prevents precipitation and incompatibility issues across diverse flavor combinations, extending shelf life without limiting flavor variety.
Solution Approach 2:
The patent applies protease treatment before storage to pre-break down proteins into stable forms. This preliminary enzymatic action ensures that all subsequent storage and handling occur with already-stabilized components, preventing later precipitation and maintaining flavor integrity throughout the shelf life.
3Reliability
If protein content is reduced to prevent precipitation, then storage stability improves, but sensory quality deteriorates
Solution Approach 1:
The protease enzyme mediates between the conflicting requirements of storage stability and sensory quality. It breaks down proteins into peptides and amino acids that maintain sensory properties while being stable in high-alcohol environments, thus resolving the contradiction without compromising either aspect.
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 significantly increases the stability of mixed drinks, preventing protein precipitation and maintaining sensory quality over time, enhancing proteolytic stability by up to 5-30% compared to prior art methods.
Implementation Method 1
the flavoring composition contains 10 to 40% by weight of at least one flavoring substance from the group consisting of natural flavorings, artificial flavorings, nature-identical flavorings, smoke flavorings, flavoring extracts and reaction flavorings and 60 to 90% by weight of ethanol, propylene glycol, brandy or mixtures thereof... significantly increases the stability of mixed drinks, preventing protein precipitation
Implementation Method 2
a fermented liquid is understood to mean any liquid that has been structurally and/or chemically changed or fermented under the influence of microorganisms, in particular bacteria, yeasts and/or molds
Data Source
AI summary
The invention relates to a mixed drink comprising a fermented liquid and a flavoring composition. The invention further relates to a method for producing the mixed drink according to the invention.