Sweet-Roasty Aroma Composition for Soluble Tea Powders
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Solution Overview
Problem
There is a need for technology to create tea beverages with a sweet and roasty aroma.
Innovation Solution
A solid composition is formulated with a specific ratio of 2,6-dimethylpyrazine and maltol, optionally including tea leaf extract, dextrins, and other components, which can be used to create a powdery composition that imparts a sweet and roasty aroma when dissolved in water.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional methods (multiple extraction operations, purification by ethanol-water solution, addition of monosaccharides/disaccharides) are used to improve tea flavor, then flavor quality is improved, but manufacturing complexity and cost increase
Solution Approach 1:
The invention changes the chemical composition parameters of the tea beverage by adding specific aromatic compounds (2,6-dimethylpyrazine and maltol) in controlled amounts. This directly modifies the flavor profile without requiring complex multi-step extraction or purification processes, thereby improving flavor quality while simplifying manufacturing
Solution Approach 2:
The invention creates a composite flavor system by combining natural tea extract with specific aromatic compounds (2,6-dimethylpyrazine and maltol). This composite approach achieves superior flavor quality by integrating multiple functional components, each contributing specific sensory characteristics, without requiring complex manufacturing processes
2Manufacturing precision
If flavor-improving agents are added to make tea beverages sweet and roasty, then aroma quality is improved, but product complexity increases
Solution Approach 1:
The invention precisely controls the concentration parameters of aromatic compounds (2,6-dimethylpyrazine at 0.01-10 ppm and maltol at 0.1-100 ppm) to achieve the desired sweet and roasty aroma. By defining specific concentration ranges, the invention improves aroma quality while maintaining product composition simplicity and manufacturability
3Ease of operation
If powdered tea is made by crushing and atomizing in aqueous solution to improve dispersibility and solubility, then dissolution performance is improved, but manufacturing complexity increases
Solution Approach 1:
The invention changes the physical state parameter of the tea product from liquid extract to powdered form by spray-drying the aqueous solution containing tea extract and aromatic compounds. This phase change improves dissolution performance and ease of operation while the spray-drying process itself is a relatively simple, single-step operation that does not significantly increase manufacturing complexity
Data Source
AI summary
The purpose of the present invention is to provide a solid composition having a sweet and roasty aroma. In this solid composition, 2,6-dimethylpyrazine and maltol are included, and the weight ratio of a 2,6-dimethylpyrazine content to a maltol content is adjusted to 3.3 or less.