Yeast Extract Cloudiness Inhibitor for Tea Beverages
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Solution Overview
Problem
Existing methods to inhibit cloudiness in tea beverages are complex, costly, and may alter the taste or be ineffective, while existing methods for utilizing yeast cell body residue are not fully exploited.
Innovation Solution
A cloudiness-inhibiting agent composed of yeast extract from Candida utilis yeast cell body residue, with a high RNA, protein, and dietary fiber content, specifically processed to inhibit cloudiness in tea beverages without altering taste, utilizing the residue as a byproduct from yeast extract production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If existing methods (tyrosine, saccharide, cyclodextrin, chondroitin sulfate, enzyme treatment, centrifugal separation, diatomaceous earth filtration) are used to inhibit cloudiness, then cloudiness inhibition effect is achieved, but the process becomes complex and difficult to operate
Solution Approach 1:
The invention extracts and utilizes the effective components (proteins, peptides, nucleic acids) directly from yeast cell body residue to create a cloudiness-inhibiting agent. This simplifies the process by replacing complex multi-step methods with a single extracted substance that can be directly added to tea beverages.
Solution Approach 2:
The yeast extract serves multiple functions: it inhibits cloudiness formation, maintains beverage clarity, and utilizes waste material from yeast extract production. This multi-functional approach consolidates several separate processes into one versatile solution.
2Reliability
If existing cloudiness inhibition methods are used, then cloudiness is inhibited, but the taste of the tea beverage may be altered
Solution Approach 1:
The invention uses natural components already present in yeast that are compatible with tea beverage composition. The yeast extract mimics natural tea components in terms of molecular structure and interaction, allowing it to inhibit cloudiness without introducing foreign tastes that would alter the beverage's flavor profile.
3Ease of manufacture
If yeast cell body residue is not utilized, then production cost is low, but industrial waste is generated with negative environmental impact
Solution Approach 1:
The invention converts yeast cell body residue, which is typically discarded as industrial waste, into a valuable cloudiness-inhibiting agent. By extracting useful components from what would otherwise be harmful waste material, the process transforms an environmental problem into an economic and ecological benefit.
Solution Approach 2:
The invention recovers valuable proteins, peptides, and nucleic acids from yeast cell body residue that would otherwise be discarded. This recovery process converts waste material into a functional ingredient, eliminating disposal costs and environmental harm while creating a revenue-generating product.
4Productivity
If complex treatment methods are used on yeast cell body residue, then effective utilization is achieved, but manufacturing complexity increases
Solution Approach 1:
The invention segments the yeast cell body residue into its functional components (proteins, peptides, nucleic acids) through extraction, separating the valuable cloudiness-inhibiting substances from the waste material. This segmentation allows for targeted utilization of effective components without requiring complex overall processing systems.
Data Source
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AI summary
[Problem] To produce, with a method that is low-cost and has a low environmental impact, a cloudiness-inhibiting agent that is highly safe and has no taste which has a cloudiness-inhibiting effect in a tea beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after removing useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugation to obtain a supernatant. This fraction has an amount of RNA content per solid content of the yeast extract of at least 50 wt%, dietary fiber content of at least 5 wt%, and protein content of at least 10 wt%. Mannan content is at least 60 wt% of the dietary fiber. This fraction can be used to inhibit cloudiness for a tea beverage.