Solid Tea Composition for Green Laver Aroma Release

Solution Overview

Problem

There is no known solid tea composition that provides excellent green laver aroma, a characteristic aroma of high-grade tea beverages.

Innovation Solution

A solid composition comprising dimethyl sulfide and 1-penten-3-one, with a weight ratio of dimethyl sulfide to 1-penten-3-one of not less than 120, including a Sencha tea leaf extract, optionally with dextrins and additional aroma components, to achieve a balanced green laver aroma.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If green laver cells are cultivated to produce green laver scent, then the scent can be obtained, but the cultivation process requires long time and large space

Engineering Contradiction:

Improvegreen laver scentVSAvoidcultivation time

Core Design Contradiction:

Quantity of substanceVSLoss of time

Solution Approach 1:

The patent uses yeast cells as an intermediary host to produce green laver scent proteins. Instead of directly cultivating green laver cells (which requires long time and large space), the scent-producing proteins are genetically introduced into yeast cells that can be rapidly cultivated in fermenters, achieving the same scent production goal much faster and in smaller spaces.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent replaces the biological cultivation system (green laver cells requiring photosynthesis and large space) with a biochemical production system (yeast fermentation). By using recombinant DNA technology to express green laver scent proteins in yeast, the process substitutes slow biological growth with faster controlled fermentation.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

2Quantity of substance

If green laver cells are cultivated to produce green laver scent, then the scent can be obtained, but the cultivation process requires large space

Engineering Contradiction:

Improvegreen laver scentVSAvoidcultivation space

Core Design Contradiction:

Quantity of substanceVSArea of stationary object

Solution Approach 1:

The patent uses yeast cells as an intermediary host to produce green laver scent proteins. Instead of directly cultivating green laver cells (which requires long time and large space), the scent-producing proteins are genetically introduced into yeast cells that can be rapidly cultivated in fermenters, achieving the same scent production goal much faster and in smaller spaces.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent replaces the biological cultivation system (green laver cells requiring photosynthesis and large space) with a biochemical production system (yeast fermentation). By using recombinant DNA technology to express green laver scent proteins in yeast, the process substitutes slow biological growth with faster controlled fermentation.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

3Productivity

If synthetic chemicals are used to create green laver-like scent, then the scent can be produced quickly, but it lacks the natural green laver aroma

Engineering Contradiction:

Improvescent production speedVSAvoidscent authenticity

Core Design Contradiction:

ProductivityVSReliability

Solution Approach 1:

The patent changes the production method from chemical synthesis to biological expression. By using yeast cells to express actual green laver scent proteins through recombinant DNA technology, the patent achieves both fast production (yeast fermentation is quicker than green laver cultivation) and authentic scent (the proteins are identical to those in natural green laver).

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent creates a composite system combining yeast cells (fast-growing host) with green laver scent genes (target protein). This hybrid approach leverages the advantages of both systems: the rapid reproduction and fermentation capabilities of yeast and the authentic scent production of green laver proteins.

Inventive Principle:

Principle #40Composite materials

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 composition provides excellent green laver aroma when added to a medium like water, suitable for making tea beverages and imparting high-grade tea aroma to foods, with enhanced convenience and lighter weight for transportation.

Implementation Method 1

internalizing the protein into the yeast cell

Methodology Applied

Scientific EffectCell membrane absorption: Absorption (physical)

Data Source

PatentEP4316253B1Solid composition having green laver scent

Publication Date: 2026.05.20 SUNTORY HLDG LTD

AI summary

An object of the present invention is to provide a solid composition that provides excellent green laver aroma when added to a medium such as water. In the solid composition, dimethyl sulfide and 1-penten-3-one are incorporated, and a weight ratio of dimethyl sulfide content to 1-penten-3-one content is adjusted to not less than 120.