Method for creating smoked foods and beverages
Solution Overview
Problem
Traditional smoking methods for food and beverages are difficult to regulate for consistency and can impart undesirable flavors due to uncondensed smoke.
Innovation Solution
A multi-stage smoke condenser and capture device that generates smoke, condenses it, and uses a flavor carrier like wood chips or zeolite to absorb and impart bold smoky flavors to foods and beverages, ensuring only desirable flavors are retained.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If traditional smoking methods are used, then smoky flavor is imparted to food, but undesirable flavors are also imparted due to uncondensed smoke
Solution Approach 1:
The smoking process is divided into multiple stages: first stage condenses smoke to remove water and unwanted compounds, second stage allows clean smoke to contact the food. This segmentation separates the harmful uncondensed smoke from the desirable condensed smoke, resolving the contradiction between flavor intensity and undesirable taste.
Solution Approach 2:
The smoke is pre-condensed in a condensation chamber before contacting the food. This preliminary condensation action removes water vapor and unwanted combustion byproducts in advance, ensuring that only clean, desirable smoky flavors are imparted to the food during the smoking process.
2Manufacturing precision
If traditional smoking methods are used, then food is smoked, but consistency is difficult to regulate
Solution Approach 1:
The system controls and regulates key parameters such as temperature, smoke flow rate, and condensation time to achieve consistent smoking results. By maintaining controlled parameters throughout the multi-stage process, the system ensures repeatability and consistency while managing complexity through systematic control.
Solution Approach 2:
The system incorporates monitoring and regulation mechanisms that provide feedback on smoking progress and conditions. This feedback allows for real-time adjustments to maintain consistent smoking results, ensuring that each batch achieves the desired flavor profile through controlled condensation and exposure parameters.
3Object-affected harmful factors
If smoke is condensed multiple stages, then undesirable flavors are removed, but process time increases
Solution Approach 1:
The multi-stage condensation and smoking process operates continuously without interruption. Smoke is generated, condensed, and then immediately used to smoke the food in a continuous flow, eliminating idle time between stages. This continuous operation minimizes total process time while ensuring thorough condensation to remove undesirable flavors.
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 device effectively produces consistent, bold smoky flavors without undesirable components, as demonstrated by increased purchase intent in blind taste tests of smoked spirits.
Implementation Method 1
A multi-stage smoke condenser and capture device that generates smoke, condenses it
Implementation Method 2
a second chamber for absorption of pre-condensed smoke on a flavor carrier
Data Source
AI summary
The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.