Method for creating smoked foods and beverages
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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 desirable flavor profiles.
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: initial smoke generation, condensation stage, and absorption stage. The condenser separates smoke into condensed and uncondensed portions, allowing selective treatment of different smoke fractions to eliminate undesirable flavors while preserving desirable smoky notes
Solution Approach 2:
A condenser is introduced as an intermediary device between the smoke source and the food. This condenser captures and condenses smoke, removing harmful uncondensed smoke components before the flavored smoke contacts the food, thereby eliminating undesirable flavors
2Reliability
If traditional smoking methods are used, then smoky flavor is imparted to food, but the process is difficult to regulate for consistency
Solution Approach 1:
The system incorporates controlled airflow mechanisms that regulate smoke movement through the condenser and into the food chamber. This feedback-controlled smoke flow ensures consistent condensation and flavor transfer, making the process easily regulable for consistent results
Solution Approach 2:
Traditional open-fire smoking is replaced with a controlled mechanical smoke generation system using electric heaters or controlled combustion chambers. This substitution provides precise control over smoke production rate, temperature, and flow, enabling easy regulation for consistent flavor imparting
3Object-affected harmful factors
If a multi-stage condenser is used, then desirable smoky flavors are imparted without undesirable notes, but the device complexity increases
Solution Approach 1:
The condenser is designed with nested chambers where smoke flows through concentric pathways. The inner chamber condenses smoke while the outer chamber allows for cooling and drainage, achieving multiple functions within a compact nested structure that minimizes overall device complexity
Solution Approach 2:
The condenser utilizes thin-walled chambers and flexible sealing mechanisms that are easy to manufacture and assemble. These thin-film structures provide effective condensation surfaces while keeping the overall device simple and cost-effective
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 imparts bold smoky flavors without undesirable notes, as demonstrated by increased purchase intent in blind taste tests of smoked spirits, indicating improved flavor consistency and consumer preference.
Implementation Method 1
A cooling means, such as a line, ice, cold water, etc. may be positioned to interact with the pipe and thereby bring down the temperature inside the pipe
Implementation Method 2
a second chamber for absorption of pre-condensed smoke on a flavor carrier, where the flavor carrier is wood chips, zeolite (microporous, aluminosilicate minerals commonly used as commercial adsorbents and catalysts)
Data Source
AI summary
The present invention is a method and system for making smoke beverages and foods using multiple condensation stages.