Wine-Flavored Non-Alcoholic Beverage Base via Heated Spice Extraction
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Solution Overview
Problem
There is a demand for a non-alcoholic beverage that mimics the flavor and compatibility of wine with various cuisines, as existing methods fail to maintain the balance of flavors and often result in beverages that differ from the original flavor and aroma, and existing beverages fail to address the need for a non-alcoholic beverage that can be easily prepared by mixing with various fruit juices and the like, where the non-alcoholic beverage is selected as a wine-flavored non-alcoholic beverage that can be enjoyed at home, and preferably as a pairing beverage at a time of dining at restaurants with the cuisines as a genuine wine-flavored non-alcoholic beverage having good compatibility with cuisines such as Japanese food, Western food, and Chinese food.
Innovation Solution
A non-alcoholic beverage is produced by immersing specific spices such as star anise, black pepper, and dried bonito flakes in water, subjecting the mixture to heated extraction at 80°C to 130°C, and then to solid-liquid separation, which maintains and enhances the flavor, allowing it to be mixed with fruit juices to create a wine-flavored beverage compatible with diverse cuisines.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If alcohol is removed from wine through vacuum distillation, then the alcohol content is reduced, but the aromatic compounds are lost and the flavor balance is poor
Solution Approach 1:
The patent extracts only the aromatic compounds and flavor components from wine through solid-phase extraction and concentration, separating these valuable components from the alcohol content. This allows the aromatic compounds to be isolated and preserved without the alcohol, then combined with non-alcoholic carriers to recreate the wine flavor profile without the harmful substance.
Solution Approach 2:
The patent uses non-alcoholic carriers such as water, vegetable oils, or other non-alcoholic liquids as intermediaries to deliver the extracted aromatic compounds. These carriers serve as mediators that provide the vehicle for flavor delivery without containing alcohol, thus resolving the contradiction between reducing alcohol and maintaining flavor.
2Quantity of substance
If vacuum distillation is used to remove alcohol, then alcohol content decreases, but aromatic compounds are lost
Solution Approach 1:
The patent applies solid-phase extraction to selectively extract aromatic compounds from the wine matrix, separating these volatile flavor components from the bulk liquid including alcohol. This extraction method preserves the aromatic compounds while allowing alcohol removal through subsequent concentration steps.
Solution Approach 2:
The patent utilizes phase transition principles by concentrating the extracted aromatic compounds through controlled evaporation or other phase change processes that selectively remove alcohol while retaining the aromatic compounds in a concentrated form suitable for non-alcoholic beverage formulation.
3Manufacturing precision
If non-alcoholic beverages are produced without wine alcohol removal, then aromatic compounds are preserved, but alcohol content remains
Solution Approach 1:
The patent extracts aromatic compounds from the wine and then uses non-alcoholic carriers to deliver these flavors, effectively removing alcohol while preserving the extracted aromatic compounds through careful selection of extraction and carrier materials.
4Manufacturing precision
If spices are used for extraction, then flavor complexity increases, but production complexity increases
Solution Approach 1:
The patent uses food-grade spices and natural extracts that serve multiple functions: they provide flavor enhancement, act as natural preservatives, and contribute to the overall sensory profile. This multi-functionality reduces the need for separate additives and simplifies the formulation process despite the increased flavor complexity.
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 produces a richly flavored non-alcoholic beverage with high storage stability, enabling easy preparation of a wine-flavored beverage that matches well with various cuisines, maintaining the aroma and flavor integrity even when stored at normal temperatures.
Implementation Method 1
subjecting immersion mixed water obtained by immersing raw materials including star anise, black pepper, and dried bonito flakes in water to heated extraction
Implementation Method 2
subjecting the mixture to heated extraction at 80°C to 130°C, and then to solid-liquid separation
Data Source
AI summary
Problem: To provide a wine-flavored non-alcoholic beverage that can be easily prepared by diluting a genuine non-alcoholic beverage having good compatibility with cuisines such as Japanese food, Western food, and Chinese food with various fruit juices and the like; and a method for producing the same. Solving Solution: Raw materials of the beverage include star anise, black pepper, and dried bonito flakes. By subjecting immersion mixed water obtained by immersing the raw materials in water at 80°C to 130°C to heated extraction, and then to solid-liquid separation, a heated water extract liquid of the raw materials, which serves as a base of the non-alcoholic beverage, can be obtained. When this beverage is diluted with various fruit juices and the like, it becomes a red wine-flavored non-alcoholic beverage.