Tea Syrup Production via pH and Sugar Control
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Solution Overview
Problem
Commercially available ready-to-drink iced teas are unstable due to microbial activity and physical changes like flocculations and 'tea cream,' which require acidity adjustment and preservatives, leading to a loss of tea flavor and the need for additional flavors.
Innovation Solution
A method involving brewing tea with high concentrations of plant material in hot water, filtering, adding sugar, and reducing pH to create a tea syrup that is stable and flavorful without preservatives, allowing for dilution to a refreshing iced tea without added flavors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If acidity is increased to prevent microbial activity, then microbial stability is improved, but tea flavor is worsened
Solution Approach 1:
The patent changes the pH parameter to a specific range (3.0-4.0) that balances microbial stability with flavor preservation. This optimal parameter setting allows the tea syrup to be microbiologically stable while retaining authentic tea flavor without requiring excessive acidification.
Solution Approach 2:
The patent uses a composite approach by combining tea extract with specific sugars (sucrose, glucose, fructose) and natural stabilizers. This composite formulation creates a synergistic effect where the sugar matrix and stabilizers work together to preserve flavor while providing microbial protection, reducing the need for high acidity.
2Reliability
If preservatives are added to prevent microbial activity, then microbial stability is improved, but tea flavor is worsened
Solution Approach 1:
The patent implements self-service preservation where the sugar matrix (particularly sucrose at high concentrations) and natural stabilizers in the syrup formulation inherently prevent microbial growth through osmotic pressure and reduced water activity. This eliminates the need for separate preservative additives while maintaining both flavor authenticity and microbial stability.
3Stability of the object's composition
If deionised water is used to prevent flocculations, then physical stability is improved, but taste is worsened
Solution Approach 1:
The patent changes the water quality parameter by using partially deionised or softened water with controlled mineral content rather than completely deionised water. This controlled parameter adjustment prevents calcium-induced flocculation while retaining beneficial minerals that contribute to taste, achieving both physical stability and flavor quality.
4Stability of the object's composition
If processed tea preparations are used to avoid tea cream, then physical stability is improved, but flavor compounds are lost
Solution Approach 1:
The patent applies preliminary action by adding stabilizers (such as polysorbates, lecithin, or gelatin) to the tea syrup formulation before storage and distribution. These stabilizers pre-condition the system to prevent tea cream separation during subsequent cooling and storage, allowing the use of minimally processed tea preparations that retain full flavor profiles.
5Quantity of substance
If sugar concentration is reduced for health benefits, then health value is improved, but microbial stability is worsened
Solution Approach 1:
The patent changes multiple parameters simultaneously: it uses a specific sugar composition (mix of sucrose, glucose, and fructose), controls pH (3.0-4.0), and adjusts water activity through the sugar matrix. This multi-parameter optimization allows reduced overall sugar concentration while maintaining microbial stability through the combined effect of acidic pH and controlled water activity from the sugar composition.
Data Source
AI summary
A method of producing tea syrup comprises contacting a plant material and/or plant extract with hot water to produce a tea. The method comprises filtering the tea to produce a tea filtrate, adding sugar to the tea filtrate, and then reducing the pH of either the tea or the tea filtrate, and thereby producing a tea syrup.