Tea Leaf Column Extraction for Flavor Segmentation
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Solution Overview
Problem
Existing tea extraction methods, such as batch treatment, result in low aroma strength and extraction efficiency due to low temperature and short contact time, leading to energy-intensive concentration steps and wastage of aromatic substances, while also failing to effectively separate desired and undesired taste components.
Innovation Solution
A column extraction method where tealeaves are packed into a cylindrical column and extracted using water at varying temperatures and flow rates, with liquid extracts collected in sections to create a relative taste intensity curve, allowing for the separation and recombination of tastes to produce tea extracts with desired flavor profiles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If batch treatment method is used with low temperature and short extraction time, then extraction efficiency is improved and aromatic substances are retained, but aroma strength and concentration are reduced
Solution Approach 1:
The extraction process is divided into multiple sequential batches, where each batch extracts different taste components. By segmenting the extraction into stages (first batch for bitter/astringent, second batch for umami/sweet), the method achieves both high extraction efficiency and retention of aromatic substances without compromising aroma strength.
2Quantity of substance
If hot water extraction is used with high temperature and long contact time, then extraction yield is improved, but aromatic substances are lost due to volatilization
Solution Approach 1:
The method performs preliminary extraction at lower temperatures in the first batch to extract bitter and astringent components, then proceeds to a second batch for umami and sweet components. This preliminary action prevents excessive volatilization of aromatic substances while maintaining high overall extraction yield through sequential processing.
3Device complexity
If column extraction is used to produce concentrated liquid, then additional concentration step is eliminated, but separation of different taste components is not achieved
Solution Approach 1:
The column extraction process is segmented into multiple collection batches, where each batch collects different taste components sequentially. The first batch collects bitter and astringent components, while the second batch collects umami and sweet components. This segmentation enables taste separation while maintaining the simplicity of the column extraction method without requiring additional concentration steps.
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
This method achieves high extraction yields and retains aromatic substances, eliminating the need for additional concentration steps, saving energy and maintaining sensory quality by separating bitter and astringent tastes from umami and sweet attributes, resulting in tea extracts with enhanced flavor concentration and flexibility in beverage formulation.
Implementation Method 1
Extraction is an indispensable process step in the production of tea powders and ready-to-drink (RTD) beverages
Implementation Method 2
hot water enters via the column bottom and passes through the entire column. A concentrated tealeaf extract exits through a top end of the column
Data Source
AI summary
Included in the present invention are a method for preparing tealeaf extracts having different tastes, and a beverage prepared using extracts made by the method. The method involves adding tealeaves to an extraction column, performing continuous extraction using water at 5° C.-140° C. at a flow rate of 20-200 mL/min, collecting liquid extracts in sections, and drawing a relative taste intensity curve; and according to a taste variation shown in the relative taste intensity curve, recombining collected liquid extracts of different sections. The method of the present invention can produce tealeaf extracts having high grade taste and high concentration without the need for a concentration step, the extraction yield is high, and the sensory attributes of the tealeaf extracts can be rebalanced in a very flexible manner, so as to obtain beverages of different tastes.