Sealed-Container HPP for RTD Beverages With Intact Solids
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Solution Overview
Problem
Current methods for producing ready-to-drink (RTD) beverages with solid ingredients, such as boba, fruit pieces, and tea leaves, fail to achieve long shelf life without altering the taste, texture, or nutritional value due to the limitations of heat sterilization techniques, and existing non-heat methods like HPP damage the solids or require frequent consumption.
Innovation Solution
High-Pressure Processing (HPP) is applied to sealed containers containing RTD beverages with solid ingredients, such as crystal boba, fruit chunks, and tea leaves, to achieve extended shelf life without heat, retaining the integrity, taste, and texture of the solids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If heat sterilization techniques are used to extend shelf life, then the beverage can be stored longer, but the taste, texture, and nutritional value of solid ingredients are altered
Solution Approach 1:
The patent applies High-Pressure Processing (HPP) to change the physical state and properties of the beverage and solid ingredients simultaneously. By subjecting the sealed container to extreme pressure (typically 100-1000 MPa), the system achieves sterilization while preserving the sensory and nutritional qualities of solids like boba, fruit pieces, and tea leaves, resolving the contradiction between shelf life extension and ingredient integrity.
2Manufacturing precision
If non-heat methods like HPP are used, then the solids retain their integrity, but the solids are damaged or frequent consumption is required
Solution Approach 1:
The patent employs preliminary action by sealing the container before HPP treatment and using pressure-resistant packaging designed to withstand the extreme pressure. This preliminary preparation ensures that the solids are protected during the HPP process and that the container maintains its structural integrity, enabling both solid preservation and extended shelf life without requiring frequent consumption.
3Productivity
If HPP is applied to extend shelf life to commercial distribution standards, then the beverage can be mass produced and distributed, but the solids may be damaged by the extreme pressure
Solution Approach 1:
The patent applies local quality by selecting specific solid ingredients with appropriate pressure resistance characteristics for HPP treatment. Different solids (e.g., crystal boba, fruit chunks, tea leaves) are chosen based on their ability to withstand extreme pressure without damage. This selective approach enables mass production through HPP while preserving the shape and integrity of suitable solid ingredients.
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
HPP allows RTD beverages to maintain the shape, taste, and nutritional value of solid ingredients for up to 180 days, enabling mass production and distribution through commercial channels without artificial preservatives.
Implementation Method 1
The container is sealed and subjected to High Pressure Processing (HPP). The container is selected from those that can withstand and transmit extreme compressive force (at least in the range of 200 MPa up to 700 MPa) to its contents while remaining intact
Data Source
AI summary
A process for the production of a Ready-To-Drink beverage product containing an ingestible fluid containing solid pieces selected from at least one of (a) fruit, (b) crystal boba, and/or (c) tea leaves and subjected to High Pressure Processing (HPP).