Multi-Stage Fermented Malt Beverage Separation for Full-Flavored NACB
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Solution Overview
Problem
Existing methods for producing non-alcohol cereal beverages (NACBs) from fermented malt beverages (FMBs) fail to replicate the flavor, aroma, and body of alcoholic beers, and require special distillation equipment or genetically modified yeast, which are not commercially viable.
Innovation Solution
A multi-stage separation process using packed columns and controlled addition of water maintains the alcohol by volume (ABV) of the output FMB and NACB equal to the input FMB, eliminating the need for distillation licensure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If halted fermentation, genetically modified yeast, or reverse osmosis approaches are used to produce NACBs, then production is achieved, but the flavors, aromas, body and other characteristics are not comparable with those of the alcoholic versions
Solution Approach 1:
The patent divides the separation process into multiple stages (first separator stage, second separator stage) with each stage performing a specific separation function. This segmentation allows progressive removal of alcohol while preserving flavor compounds at different separation steps, resolving the contradiction between production capability and flavor quality.
Solution Approach 2:
The patent introduces water as an intermediary substance added during the separation process. The water serves as a medium to maintain ABV levels in the output FMB while enabling the separation of NACB, thereby achieving both production capability and flavor preservation without requiring distillation.
2Quantity of substance
If distillation is used to extract alcohol from FMB, then alcohol removal is achieved, but special distillation equipment and licensure are required
Solution Approach 1:
The patent extracts alcohol from FMB using a separation process based on volatility differences rather than traditional distillation. By using packed columns and controlled evaporation, the process removes alcohol efficiently while avoiding the need for complex distillation equipment and associated licensure requirements.
Solution Approach 2:
The patent changes the operating parameters from traditional distillation conditions to milder separation conditions using packed columns. By controlling temperature, pressure, and flow rates in the separation stages, the process achieves effective alcohol removal with simpler equipment that does not require special licensure.
3Manufacturing precision
If multiple stages of separation are performed, then separation quality is improved, but process complexity increases
Solution Approach 1:
The patent implements multiple separator stages (first separator stage, second separator stage) where each stage performs a specific separation function. This segmentation achieves high separation quality by progressively removing alcohol while preserving flavor compounds, with each stage contributing to the overall separation precision.
Solution Approach 2:
The separation system uses universal packed columns that can perform multiple separation functions across different stages. The same basic column design and operating principles are applied throughout, reducing operational complexity despite having multiple stages, as each stage uses the same fundamental separation mechanism.
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
Produces high-quality, full-flavored NACBs and clear FMBs with ABV comparable to the input, without requiring special licensure or distillation expertise.
Implementation Method 1
separating an input fermented malt beverage (FMB) into an output FMB and NACB, wherein the separating includes multiple stages
Implementation Method 2
adding water during the separating so that the output FMB has the same alcohol by volume (ABV) as the input FMB during each stage of the separating
Data Source
AI summary
A process that produces a non-alcohol cereal beverage (NACB) includes separating an input fermented malt beverage (FMB) into an output FMB and the NACB, wherein the separating includes multiple stages; and adding water during the separating so that the output FMB has the same alcohol by volume (ABV) as the input FMB during each stage of the separating.