Sake Replicas From Segmented Flavor Compounds
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Solution Overview
Problem
Traditional sake production methods are lengthy, costly, and prone to variability due to factors like climate and contamination, resulting in inconsistent products that often require adulteration to mask imperfections.
Innovation Solution
A method of producing sake replicas by combining individual, highly defined and pure ingredients, including ethanol and volatile and non-volatile organic compounds, to replicate the taste, aroma, and characteristics of traditional sakes, offering reproducibility, flexibility, and reduced risk of detrimental components.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional sake production methods are used, then the product has authentic traditional characteristics, but the production process is lengthy, costly, and prone to variability
Solution Approach 1:
The invention segments the traditional sake production process by isolating and individually producing specific flavor and aroma compounds (such as esters, alcohols, and organic acids) that contribute to sake's characteristic profile. These segmented compounds are then combined in controlled proportions to recreate the sensory experience of traditional sake without requiring the full traditional production timeline of harvesting, fermenting, and aging.
Solution Approach 2:
The invention applies preliminary action by pre-producing and storing individual flavor and aroma compounds before final assembly. These compounds are synthesized or extracted in advance under controlled conditions, allowing for precise characterization and consistent reproduction. This eliminates the need for time-consuming traditional fermentation and aging processes while maintaining product consistency.
2Reliability
If traditional sake production methods are used, then the product has authentic traditional characteristics, but the process is costly and prone to variability from climate and contamination
Solution Approach 1:
The invention segments the complex traditional production process into discrete, controllable steps for producing individual flavor compounds. Each compound can be manufactured separately under optimized conditions, eliminating the interdependence of traditional fermentation steps and reducing vulnerability to climate and contamination variability.
Solution Approach 2:
The invention applies parameter changes by precisely controlling chemical parameters (concentration, purity, composition ratios) of individual flavor compounds during production and combination. This allows for consistent reproduction of sake characteristics through quantitative control rather than relying on traditional qualitative processes subject to environmental variability.
3Manufacturing precision
If traditional sake production methods are used, then the product has authentic traditional characteristics, but adulteration is required to mask imperfections
Solution Approach 1:
The invention segments the quality control function into individual compound analysis and characterization. Each flavor and aroma compound is produced and analyzed separately for purity and composition, allowing precise identification and correction of deficiencies without requiring post-production adulteration of the final product.
Solution Approach 2:
The invention replaces the traditional mechanical/chemical adulteration process with a analytical/constructive approach. Instead of adding substances to mask defects, the method uses analytical techniques to identify specific compound deficiencies and systematically adds only the missing or insufficient compounds in precise amounts, achieving quality control through construction rather than correction.
Data Source
AI summary
Materials and methods for producing sake replicas from individual components are provided herein.