Packaged Carbonated Beverage With Dried Fruit Buoyancy
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Solution Overview
Problem
Existing packaged beverages fail to provide a new experience value by not showcasing a visually engaging interaction between the fruit and the beverage upon opening.
Innovation Solution
A packaged beverage is developed with a carbonated beverage and dried fruit, where the carbonic acid content is adjusted to keep the dried fruit submerged in a closed state and allow it to float towards the liquid surface when opened, using specific fruit types, thicknesses, and sugar-coating to maintain shape and hardness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If the dried fruit is made thick to maintain shape and hardness, then the fruit maintains its form integrity, but it becomes difficult to submerge in the beverage when closed
Solution Approach 1:
The patent applies parameter changes by precisely controlling the thickness of the dried fruit slice (1.0 to 3.0 mm) and adjusting the carbonic acid content (1.0 GV or more at 20°C) to achieve the optimal balance between maintaining form integrity and enabling submersion. This quantitative parameter optimization resolves the contradiction between structural strength and operational ease.
2Stability of the object's composition
If the carbonic acid content is increased to keep the fruit submerged when closed, then the fruit remains submerged in closed state, but the fruit may float excessively when opened
Solution Approach 1:
The patent resolves this contradiction by precisely optimizing the carbonic acid content parameter (1.0 GV or more at 20°C) and controlling the dried fruit thickness (1.0 to 3.0 mm). This parameter optimization ensures the fruit remains submerged when closed while allowing controlled floating when opened, achieving both stability and operational ease.
3Ease of operation
If the dried fruit is made thin to ease submersion, then it can be submerged easily, but it loses shape and hardness
Solution Approach 1:
The patent resolves this contradiction by establishing an optimal thickness range (1.0 to 3.0 mm) for the dried fruit slices. This parameter optimization allows the fruit to be easily submerged while maintaining sufficient shape and hardness, achieving both ease of operation and structural integrity.
4Strength
If sugar coating is applied to maintain fruit hardness, then the fruit maintains its shape, but the manufacturing process becomes more complex
Solution Approach 1:
The patent applies preliminary action by implementing sugar coating as a pre-processing step before the main beverage filling process. This preliminary treatment of the dried fruit slices with sugar solution, followed by drying to form a hard shell, maintains shape and hardness while integrating smoothly into the existing manufacturing workflow, thus not significantly increasing process complexity.
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 beverage offers a visually appealing experience as the dried fruit floats up from the bottom, maintaining its form and integrity, enhancing consumer engagement.
Implementation Method 1
the carbonic acid content is such a gas volume that the dried fruit remains submerged in the carbonated beverage when a container is in a closed state and the submerged dried fruit floats toward a liquid surface of the carbonated beverage when the container is opened
Data Source
AI summary
The purpose of the present invention is to produce an unprecedented packaged beverage with which it is possible to provide a consumer with a new experience value. The present invention relates to a packaged beverage containing a carbonated beverage and dried fruit, wherein the carbonic acid content of the carbonated beverage is a gas volume such that the dried fruit is immersed in the carbonated beverage when the package is closed and the immersed dried fruit floats up toward the carbonated beverage surface when the package is opened. The present invention can provide a novel packaged beverage with which it is possible to create visual enjoyment upon opening.