Enzyme-Treated Tea Extract Flavor Preservation
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Solution Overview
Problem
Existing methods for inhibiting the deterioration of flavors and fragrances in foods, beverages, and cosmetics are inadequate due to the complex combination of factors contributing to degradation, including oxidation, decomposition, and polymerization of components, leading to significant loss of original flavors and fragrances.
Innovation Solution
Treatment of tea extract components with oxidizing enzymes, specifically polyphenol oxidase, to inhibit the production of citral-derived substances like p-cresol and p-methylacetophenone, which cause strong deterioration odors, resulting in a more effective flavor and fragrance preservation method.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional antioxidants or plant extracts are added to inhibit flavor deterioration, then some protection against oxidation is achieved, but the inhibiting effect is inadequate due to complex degradation mechanisms
Solution Approach 1:
The patent introduces a novel intermediary substance (specific compound or enzyme treatment) that mediates between the flavor components and the degradation mechanisms. This intermediary selectively inhibits the harmful reactions without being consumed, providing more effective protection against multiple degradation pathways including oxidation, decomposition, isomerization and polymerization that traditional antioxidants cannot adequately address.
Solution Approach 2:
The patent changes the chemical parameter of the inhibition mechanism by using a specific compound or enzyme treatment that operates through different chemical pathways than traditional antioxidants. This parameter change enables the inhibitor to address multiple degradation mechanisms simultaneously, providing comprehensive protection against the complex combination of oxidation, decomposition, isomerization and polymerization reactions.
2Reliability
If more powerful deterioration inhibitors are used to address complex degradation, then flavor preservation improves, but risk of affecting taste and causing sedimentation or coloration increases
Solution Approach 1:
The patent converts potentially harmful substances or reactions into beneficial effects. The specific compound or enzyme treatment is designed to work with the natural components of the food or beverage, converting harmful degradation reactions into harmless or beneficial transformations. This approach provides powerful inhibition of deterioration while avoiding the harmful side effects of bitter taste, astringency, sedimentation and coloration that plague traditional inhibitors.
Solution Approach 2:
The patent employs a disposable or transient inhibitor that performs its function and is then naturally degraded or removed without leaving harmful residues. This approach allows for the use of powerful inhibition mechanisms while ensuring that the inhibitor itself does not persist to cause bitter taste, astringent taste, sedimentation or coloration problems in the final product.
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 the production of p-cresol and p-methylacetophenone, maintaining a fresh citrus flavor and fragrance while minimizing bitter and astringent tastes and reducing sedimentation and coloration, offering a more potent solution than traditional antioxidants.
Implementation Method 1
Treatment of tea extract components with oxidizing enzymes, specifically polyphenol oxidase, to inhibit the production of citral-derived substances
Data Source
AI summary
The invention provides a deterioration inhibitor containing an amount of a product obtained by treatment of a tea extract with an oxidizing enzyme and then inactivating the enzyme. Addition of a deterioration inhibiting material according to the invention to a food or beverage or a cosmetic can inhibit deterioration of flavor and fragrance, with use in smaller amounts than conventional deterioration inhibitors. A particularly notable effect is exhibited against production of p-cresol and p-methylacetophenone which are citral-derived deterioration odor components, and therefore it is suitable for foods and beverages or cosmetics with citral-containing citrus-like flavors and fragrances.