Tea Aroma Microencapsulation for Segregation Control
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Solution Overview
Problem
Existing methods for flavoring tea often result in segregation of tea and aroma particles, leading to undesirable separation and agglomeration, particularly in tea bags filled with 'Broken' or 'Fanning' leaf grades.
Innovation Solution
A method involving the mixing of tea particles with neutral oil and aroma particles of specific size range (200-600 microns) to enhance cohesion and adhesion, preventing segregation, using a fluidizing mixer to distribute the particles effectively.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If liquid aromas are used to flavor tea, then the aroma can be applied easily, but the aroma is not protected from evaporation or oxidation and can lead to undesired agglomeration of the tea
Solution Approach 1:
The patent changes the physical state of the aroma from liquid to solid microencapsulated form. This parameter change protects the aroma from evaporation and oxidation while preventing tea agglomeration, as the solid microencapsulated particles can be evenly distributed without causing clumping
Solution Approach 2:
The patent uses microencapsulation with shell materials to protect the aroma core. The thin film shell protects the aroma substance from environmental factors (evaporation, oxidation) while allowing controlled release during brewing, solving both protection and application issues
2Reliability
If solid aromas with particle size of 0.2 - 2 mm are used, then the aroma is protected, but segregation occurs between tea particles and aroma particles
Solution Approach 1:
The patent optimizes the particle size parameter of solid aromas to a specific range (0.5-2.0 mm, preferably 0.6-1.2 mm). This parameter optimization ensures both adequate protection of the aroma and compatibility with tea particle sizes, preventing segregation while maintaining protection
Solution Approach 2:
The patent applies different particle size specifications for different components: tea particles (0.4-2.5 mm) and aroma particles (0.5-2.0 mm). This local quality differentiation ensures that each component maintains its protective characteristics while achieving overall mixture homogeneity and preventing segregation
3Stability of the object's composition
If aggregated larger particles are formed by mixing microencapsulated aroma with oil or fat, then the particle size increases to at least 150 micrometers, but this requires additional materials and processing steps
Solution Approach 1:
The patent extracts and eliminates the need for oil or fat additives by directly using pre-formed solid microencapsulated aroma particles of appropriate size. This removes the additional materials and aggregation steps, simplifying the process while maintaining particle size stability
Solution Approach 2:
The patent uses solid microencapsulated aroma particles that are self-sufficient in providing both protection and appropriate particle size. The microencapsulation structure itself provides the necessary stability without requiring external oils or fats to form aggregated particles
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 method significantly reduces segregation and dust content, ensuring a stable flavor and low tendency to separate, making the flavored tea suitable for tea bags with improved flow behavior and sensory profile.
Implementation Method 1
By wetting the tea particles, especially tea leaves, with neutral oil and the subsequent addition of the aroma particles, the segregation of tea particles and aroma particles largely does not occur. Due to the (caused by the neutral oil) cohesion and adhesion of aroma particles and tea leaves, segregation can be largely avoided.
Implementation Method 2
using a fluidizing mixer to distribute the particles effectively
Data Source
AI summary
The present invention relates to tea aromatized with aroma particles, and to its production and use.