Gluten-Free Fermented Beverage via Tea Substrate
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Solution Overview
Problem
Existing fermented beverages, such as beer, contain gluten due to the use of grain, malt, sorghum, and other cereal starches, making them unsuitable for individuals with gluten intolerance or sensitivity, leading to a need for gluten-free alternatives.
Innovation Solution
A method for producing a gluten-free fermented beverage by steeping tea leaves in water, adding a fermentable sugar not derived from grain, a single culture yeast, and citric acid, followed by fermentation, filtering, and carbonation, to create a tea-based beer that is gluten-free, with ingredients like jam, jelly, fruit juice, and flavorings.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If grain, malt, sorghum, and other cereal starches are used to produce fermented beverages, then fermentable sugars and flavors are obtained, but gluten is present in the final product
Solution Approach 1:
The invention extracts and removes gluten from the fermented beverage production process by replacing grain-based substrates with gluten-free alternatives such as fruits, vegetables, and other non-cereal plant materials that naturally lack gluten while still providing fermentable sugars
Solution Approach 2:
The invention introduces an intermediary substrate (gluten-free plant materials) that mediates between the need for fermentable sugars and the requirement to avoid gluten, serving as a replacement for traditional grain-based substrates
2Reliability
If traditional beer production methods using grains are used, then characteristic beer flavor and alcohol content are achieved, but the beverage is unsuitable for gluten-intolerant individuals
Solution Approach 1:
The invention changes the fundamental parameter of the substrate material from grain-based to gluten-free plant materials, thereby altering the chemical composition to eliminate gluten while maintaining the ability to produce alcohol through fermentation
Solution Approach 2:
The invention creates a universal fermented beverage platform that can accommodate both traditional consumers and gluten-intolerant individuals by using a gluten-free substrate that still provides the necessary fermentable sugars for alcohol production
3Ease of manufacture
If tea extracts are added to grain-based beers to improve flavor, then tea-flavored beer is produced, but gluten remains in the final product
Solution Approach 1:
The invention removes the harmful gluten component by eliminating grain-based substrates entirely and replacing them with gluten-free alternatives, while retaining the beneficial tea flavor extraction process
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 results in a gluten-free fermented beverage that is effective in providing a good-tasting alternative to traditional beers, suitable for consumption by individuals with gluten intolerance, with the final product containing no more than 20 parts per million of gluten.
Implementation Method 1
The alcohol is formed by a single culture yeast and fermentable sugar not derived from grain
Implementation Method 2
steeping a form of tea leaves in water to form a tea
Data Source
AI summary
A gluten-free fermented beverage for human consumption includes a mixture including tea and alcohol. The alcohol is formed by a single culture yeast and fermentable sugar not derived from grain. A method for making the beverage includes steeping a form of tea leaves in water to form a tea, adding a form of yeast nutrient to the tea, adding a fermentable sugar not derived from grain to the tea, adding a single culture yeast to the tea, fermenting the tea mixture, adding citric acid before and/or after the step of fermenting, filtering the fermented tea, and carbonating the fermented tea.