BE1024695B1 - METHOD FOR INFUSING CARBON-CONTAINING DRINKING LIQUID WITH INGREDIENTS AND FOR DELIVING THEM - Google Patents

Abstract

The present invention relates to a method for dispensing a carbonated beverage liquid, comprising: - providing a beverage source comprising a carbonated beverage liquid, - providing a dispensing conduit that dispenses the beverage source in fluid communication with an infusion chamber disposed in a dispensing tap wherein the infusion chamber is configured to hold a bed of infusion ingredient, - increasing the pressure in the delivery line to an infusion pressure of at least 4 bar, - providing the bed of infusion ingredient in the infusion chamber, then allowing the carbonated liquid beverage to enter the infusion chamber by switching on the flow of the carbonated beverage liquid and driving the carbonated beverage liquid through the bed of infusion ingredient, and while maintaining a pressure drop across the bed of infusion pressure to a pressure equal to on or higher than saturation pressure, - further reducing the pressure to ambient pressure behind the infusion chamber.

Description

(30) Priority data:

(73) Holder (s):

ANHEUSER-BUSCH INBEV S.A.

1000, BRUSSELS Belgium (72) Inventor (s):

VANDEKERCKHOVE Stijn

3000 LEUVEN

Belgium (54) METHOD FOR INFUSING CARBONIC LIQUID WITH INGREDIENTS AND FOR DELIVERING IT (57) The present invention relates to a method for dispensing a carbonated drink liquid, comprising: - providing a drink source comprising a carbonated drink liquid, - providing a delivery conduit dispensing the beverage source in fluid communication with an infusion chamber fitted in a dispensing valve, the infusion chamber configured to hold a bed of infusion ingredient, - increasing the pressure in the delivery conduit to an infusion pressure of at least 4 bar, - providing the bed of infusion ingredient in the infusion chamber, then allowing the carbonated liquid drink to enter the infusion chamber by turning on the flow of the carbonated liquid and driving the carbonated liquid through the bed of infusion ingred and, while maintaining a pressure drop across the bed from infusion pressure to a pressure equal to or higher than saturation pressure, further decreasing the pressure to ambient pressure behind the infusion chamber.

BELGIAN INVENTION PATENT

FPS Economy, K.M.O., Self-employed & Energy

Publication number: 1024695 Filing number: BE2017 / 5206

Intellectual Property Office

International classification: B67D 1/04 C12C 5/02 Date of issue: 24/05/2018

The Minister of Economy,

Having regard to the Paris Convention of 20 March 1883 for the Protection of Industrial Property;

Having regard to the Law of March 28, 1984 on inventive patents, Article 22, for patent applications filed before September 22, 2014;

Having regard to Title 1 Invention Patents of Book XI of the Economic Law Code, Article XI.24, for patent applications filed from September 22, 2014;

Having regard to the Royal Decree of 2 December 1986 on the filing, granting and maintenance of inventive patents, Article 28;

Having regard to the application for an invention patent received by the Intellectual Property Office on 29/03/2017.

Whereas for patent applications that fall within the scope of Title 1, Book XI, of the Code of Economic Law (hereinafter WER), in accordance with Article XI.19, § 4, second paragraph, of the WER, the granted patent will be limited. to the patent claims for which the novelty search report was prepared, when the patent application is the subject of a novelty search report indicating a lack of unity of invention as referred to in paragraph 1, and when the applicant does not limit his filing and does not file a divisional application in accordance with the search report.

Decision:

Article 1

ANHEUSER-BUSCH INBEV S.A., Grand'Place 1, 1000 BRUSSELS Belgium;

represented by

VAN DAELE Maarten, Mechelsesteenweg 32 box 103, 2018, ANTWERP;

a Belgian invention patent with a term of 20 years, subject to payment of the annual taxes as referred to in Article XI.48, § 1 of the Code of Economic Law, for: METHOD FOR INFUSING CARBONIC LIQUID WITH INGREDIENTS AND FOR DISPENSING ITS .

INVENTOR (S):

VANDEKERCKHOVE Stijn, Brouwerijplein 1, 3000, LEUVEN;

PRIORITY:

BREAKDOWN:

Split from basic application: Filing date of the basic application:

Article 2. - This patent is granted without prior investigation into the patentability of the invention, without warranty of the Merit of the invention, nor of the accuracy of its description and at the risk of the applicant (s).

Brussels, 24/05/2018,

With special authorization:

BE2017 / 5206

Method for infusing and dispensing carbonated beverage liquid with ingredients

Technical area

The present disclosure generally relates to a carbonated beverage liquid dispenser and particularly relates to a dispenser for infusing solid ingredients with a carbonated beverage liquid and a method therefor.

Background

The introduction of flavor components in beverage products is a common practice, also in carbonated drinks such as beer.

It is also common practice, for achieving taste characteristics and / or visual appeal, to introduce carbon dioxide into the beverage. In particular, carbon dioxide gas is used in restaurants and bars to pressurize beverage pipelines, such as in a barrel.

One general approach for flavoring such carbonated drinks is to mix a concentrate of the flavored component that is completely dissolved or completely dispersed in the drink. The mixing process usually involves the use of a particular mixing device that shakes / stirs the beverage liquid. However, when mixing a concentrate into a carbonated liquid, there is sometimes a problem

BE2017 / 5206 of 'escaping' carbon dioxide gas. Furthermore, for carbonated drinks such as beer, the mixing process can lead to excessive foaming of the beer (by moving), which can lead to not only a loss of carbon dioxide gas but also of proteins important for the taste and feel of the beer . Such loss cannot be compensated for by simply replenishing carbon dioxide gas in the beer.

Another generally preferred approach is flavors in infusing desired carbonated drinks. Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, which allows the material to remain suspended in the solvent over time. Infusion systems are known for providing new and interesting flavor profiles to drinks such as beer. Various ingredients, with desired aromatic, visual and / or flavor components, are used as infusion ingredients for beverage characteristics. It has been found that taste ingredients can help overcome mixing of the beverage ingredient.

However, a common infusion of flavors into carbonated drinks is to control foaming in the infusion device.

Attempts have been made to improve foam control. Generally, it is now

it improve from Which it infusing the i om the disadvantages of it with the carbonated

problem with it

BE2017 / 5206 of this is known as WO201669066, temperature control and during an infusion problem which can limit a suitable combination of pressure and temperature foaming. An example in which the casting pressure infusion process is addressed and device disclosed that prevents the liquid from rising above the foam temperature during the infusion process using a heat exchanger that is in thermal contact with the liquid during and also the infusion process thermal contact with a refrigeration system. The document also proposes to pressurize the inside of the infusion chamber to promote the delivery of the infused fluid under pressure.

Further, since recently a clear trend can be seen towards personalization in beverage and food consumption in general, and for carbonated drinks such as beer in particular, more and more consumers are longing to individually flavor their glass of beer at the point of sale . Infusion dispensing taps have been described that meet, for example, that need by equipping the tap with a filter holder comprising an infusion ingredient and driving beer at high pressure through the filter holder to dispense it. For each consumption, the filter holder can be filled with a selection of infusion ingredients depending on what the consumer wants. See, for example, http://www.Cambridgeconsultants.com/media/pressreleases/beer-gets-barista-touch-2.

the from

BE2017 / 5206

At the point of sale, however, the service speed is important and it has been found that when pouring glasses at a sufficient speed, i.e. using sufficient pressure over a filter holder, foaming is difficult to control. Namely, it has been found that a significant amount of carbon dioxide escapes from the carbonated beer in the filter holder, resulting in an excessive foam head and a flat beer taste.

In addition, conventional carbonated beverage infusion methods and systems are usually not suitable for use in existing dispensing lines in bars and restaurants. In particular, most other systems described in the prior art employ a batch process, wherein carbonated liquid is introduced into a pressure chamber filled with infusion ingredients that are infused in the order of minutes for a predetermined residence time. after which the infused fluid can be delivered. The disadvantage of this method is that the infusion is not on demand because there is a waiting time of several minutes between preparation and delivery of the liquid. In addition, a batch system has a fixed volume, while it is desirable to have a flexible delivery volume.

Therefore, it is an object of the present invention to provide a carbonated beverage delivery method and system for infusing flavoring ingredients of an infusion ingredient in a flexible and efficient manner.

BE2017 / 5206 to comply with the request of any individual consumer, while also being able to provide service under normal or high casting speed conditions and to meet service quality requirements regarding foam and visual appeal.

In particular, it is an object of the present invention to provide a carbonated beverage infusion method and system suitable for in-line continuous delivery.

It is also an object of the present invention to provide a carbonated beverage infusion method and system that can be used in existing dispensing lines at the point of sale.

Overview

The present invention relates to a method of dispensing a carbonated beverage liquid, comprising:

providing a beverage source comprising a carbonated beverage liquid, providing a dispensing conduit dispensing the beverage source in fluid communication with an infusion chamber dispensing valve, which is arranged in an infusion chamber configured to hold a bed of infusion ingredient, increasing the pressure in the delivery line up to an infusion pressure of at least 4 bar, at least 5 bar, or at least 6 bar,

BE2017 / 5206 providing the bed of infusion ingredient in the infusion chamber, then allowing the carbonated liquid drink to enter the infusion chamber by turning on the flow of the carbonated drink liquid and driving the carbonated drink liquid through the bed, and maintaining a pressure drop across the bed of infusion pressure to a pressure equal to or higher than saturation pressure of the carbonated liquid, further lowering the pressure to ambient pressure behind the infusion chamber.

In particular, the bed of infusion ingredient is held by a filter holder.

In one embodiment, the carbonated liquid drink is a malt-based carbonated drink, especially beer.

In addition, the present invention is directed to a delivery device suitable for performing a method of the present invention.

Brief description of the drawings

FIG. 1 is a block diagram of a method according to an embodiment of the present invention, wherein

Step A: providing a beverage source comprising a carbonated beverage liquid

Step B: providing a delivery from beverage source to infusion chamber

Step C: increasing pressure on carbonated beverage liquid to infusion pressure

BE2017 / 5206

Step D: provision of the bed of infusion ingredient in the infusion chamber

Step E: opening the tap and driving the carbonated beverage liquid through the bed of infusion ingredient and while maintaining a pressure drop across the bed from infusion pressure to a pressure equal to or higher saturation pressure

Step F: Further Reducing Pressure To Ambient Pressure Behind The Infusion Chamber Before Delivery.

FIG. 2 is a schematic of a delivery device suitable for performing a method according to the present invention.

Detailed description

In a first embodiment, the present invention provides a method of dispensing a carbonated beverage liquid, which is illustrated in the form of a flow chart in FIG. 1. The working method consists of the following steps:

providing a beverage source comprising a carbonated beverage liquid, providing a dispensing conduit dispensing the beverage source in fluid communication with an infusion chamber arranged in a dispensing tap, the infusion chamber comprising a filter suitable for holding an infusion ingredient, increasing the pressure in the delivery line to an infusion pressure, providing the infusion ingredient in the filter, then allowing the

BE2017 / 5206 carbonated liquid drink enters the infusion chamber by turning on the flow of the carbonated drinking liquid and driving the carbonated liquid through the filter, while maintaining a pressure drop across the filter from infusion pressure to a pressure equal to or higher than saturation pressure , Decreasing the pressure on the infused beverage to ambient pressure behind the infusion chamber.

It has been determined that by infusing and dispensing a carbonated beverage through a two-step pressure drop, namely a first drop of infusion pressure to a pressure equal to or higher than saturation pressure, and then a second drop to ambient pressure before delivery, foaming can be accurately controlled even at high casting speed. Without being bound by any theory, it is believed that excessive foaming is the large number of infusion ingredient. It is caused by nucleation sites in which it was surprisingly found that the two-step pressure drop suppresses nucleation and / or suppresses foam from nucleation to excess foam.

Saturation pressure is the minimum pressure required to keep the CO2 gas dissolved in the carbonated beverage. The saturation pressure is two aspects: CO2 content and temperature. CO2 content for beer usually ranges from about 4 grams per liter to 7 grams per liter. Bee

BE2017 / 5206 ° C, these carbonization degrees lead to saturation pressures of 1.4 to 3.2 bar, respectively.

Dispensing a carbonated beverage source under this pressure will inevitably lead to a loss of CO2 gas, i.e., a loss of the sparkling behavior of the carbonated beverage. In addition, the formation of air bubbles in the carbonated beverage hose (which is quickly at room temperature) will lead to delivery difficulties (sputtering / splashing).

In ordinary stainless steel vessels, delivery should also not take place above the saturation pressure. Dispensing above the saturation pressure will inevitably lead to overcarbonation, an uptake of CO2 gas by the carbonated drink, has an influence

ON the taste.

what a negative Therefore, in an embodiment according to the invention, the pressure in the carbonated beverage source can be mainly around saturation pressure, for example with beer around 1.5 bar.

In embodiments of the present invention, infusion pressure can be at least 4 bar, at least 5 bar, or at least 6 bar. Appropriate pressures are selected depending on the pressure drop caused by the bed of ingredients and the filter screen inside the filter holder.

The pressure drop across the filter should be less than 4.5 bar, less than 3 bar, less than 2 bar, or less than 1 bar. For example, if saturation pressure is 3 bar and infusion pressure is 4 bar, then

BE2017 / 5206, the pressure drop across the filter must be less than 1 bar. In case saturation pressure of the carbonated drink is 1.5 bar and infusion pressure 6 bar, the pressure drop across the filter should be less than 4.5 bar.

The second pressure drop behind the filter holder can be a pressure reducing agent such as a pressure compensator or a portion of a small tube, thereby reducing the pressure in the infused beverage liquid. Importantly, since the prevailing pressure behind the tap is lower than the saturation pressure (as low as ambient pressure at the discharge port), the pressure drop in the second drop is achieved in a gentle manner to avoid nucleation of excess foam.

For example, in bars and restaurants, even with a high serving volume of beverages, a dispensing method and apparatus of the present disclosure may be used to adjust the taste of carbonated beverage liquid to the taste of the consumer, and while avoiding excessive foaming keep control. The user therefore has the opportunity to create drinks that meet the taste of the consumer.

The beverage liquid to be dispensed can be any type of carbonated beverage liquid, such as wine, cider, spirits (e.g. distilled beverage, alcohol, alcoholic beverage, spirits etc.), soft drinks (e.g. cola, soda, pop, tonic, seltzer) , iced tea, sparkling water, preferably a malt-based carbonated drink, more preferably one

BE2017 / 5206 fermented malt-based carbonated drink, and most preferably a beer.

From the above, it appears that the pressure in the carbonated beverage source, e.g., the vessel, is preferably substantially saturation pressure and the pressure in the carbonated beverage is increased in the delivery line or in the infusion chamber, but not in the source.

The pressure in the dispensing line can be increased by all types of pumps commonly used to dispense carbonated drink from a barrel or keg. In a preferred embodiment, a gas powered or electric pump for carbonated beverage, e.g., a beer pump, is used, e.g., Flojet G56 by Xylem Inc.

In addition, and as illustrated in FIG. 2, the present invention is directed to a delivery device suitable for performing a method according to the present invention.

Such a device may comprise a beverage source (d) comprising the carbonated beverage liquid, the beverage source which can be pressurized; a dispensing line (f) that dispenses the beverage source in fluid communication with a dispensing tap (g); a delivery valve for opening and closing the flow of carbonated liquid into the infusion chamber; an infusion chamber in fluid communication with the delivery conduit downstream of the beverage source and configured to support an infusion process between the carbonated beverage liquid and a solid ingredient.

BE2017 / 5206

Furthermore, the device comprises a pressure regulator or a set of primary (a) and secondary regulators (b) for controlling the pressure of the carbon dioxide exiting the carbon dioxide source (c) before it is supplied to the carbonated beverage source (d) and to the gas powered beverage pump (e).

Furthermore, the beverage source may be in the form of any pressurized tank made of a material suitable for contact with beverages for human consumption. Construction materials may include, but are not limited to, stainless steel or plastic. In one example, the beverage source is in the form of a barrel cylinder sealed at both ends, the cylinder being formed from a food grade material such as food grade stainless steel.

Furthermore, the delivery valve may be in the form of a piston type or plug type beer tap with a manually operated tap, all of which are well known in the art.

In some examples, the dispenser may further include a cooling unit for cooling the liquid to a temperature below the ambient temperature.

Furthermore, the delivery device may include a beverage pump for increasing the pressure in the delivery line to infusion pressure. Beverage pumps are commonly used in the industry for pumping beer, soft drinks and other drinks, especially since such pumps are suitable for both carbonated and non-carbonated

BE2017 / 5206 liquids. It should be understood that other types of pumps suitable for pumping liquids intended for human consumption can be used.

As an alternative to turning on and off the flow of the carbonated drink liquid by opening and closing the dispensing valve, turning the beer pump on and off can also be used in which case a dispensing valve may no longer be required.

The beverage source can be connected to a pressure device, such as a compressed air cylinder or a compressor. The pressure device can be configured to pressurize the liquid, into the beverage source, to flow from the beverage source to the dispensing tap, and in addition also to drive the beverage pump.

Preferably, the pressure device may comprise a source of carbon dioxide, usually in the form of a cylinder or a tank filled with liquefied carbon dioxide gas under a high pressure. The carbon dioxide source can be used to pressurize the carbonated beverage source and maintain the beverage at saturation pressure, as well as to drive the beverage pump, as shown in Figure 2.

It will be understood that the infusion chamber is an in-line infusion chamber, i.e., adapted for inline continuous delivery where constant carbonated beverage enters the infusion chamber and exits through the infusion ingredient bed. The

BE2017 / 5206 infusion chamber is not suitable for holding a batch of liquid in a closed cavity.

The infusion chamber can be configured to infuse an infusion ingredient, preferably, but not limited to, a solid flavoring ingredient with the liquid and thereby desorbing flavor components therein. For infusing the liquid, the infusion chamber provides a device for placing ingredients on the inside thereof through which they come into contact with the liquid.

The infusion chamber may be removably mounted from the delivery conduit to place or replace a bed of infusion ingredient therein, and further for cleaning purposes. In preferred embodiments, a removable and / or replaceable filter in the infusion chamber can be provided as a retention means for the infusion equipment when the infusion chamber is drained of the liquid.

These filters can be made of a variety of materials, such as metal or plastic perforated screen or mesh or a micron filter and are further produced in various shapes, sizes and porosity, yet achieve the desired filter and containment effect. It may also be considered that a single filter or multiple filters may be used in a variety of possible configurations.

Preferably, the infusion ingredient bed is held by a filter holder holding it

BE2017 / 5206 carries infusion ingredient in his basket. Therefore, a delivery device according to the present invention may include a group head (or group head) for receiving the removable filter holder (or group handle). The group head contains many holes that attempt to evenly distribute the carbonated beverage under pressure over the surface of the grind in the basket of the filter holder and thereby achieve an even cross flow.

A filter holder is usually made of copper for better heat insulation and is attached with a plastic or wooden handle. The filter holder seals with the delivery valve gasket, and sends carbonated beverage at infusion pressure through the bed of infusion ingredient.

Furthermore, in some examples, the infusion chamber may be surrounded by a thermoelectric unit configured to control a temperature of the liquid during infusion, as required by the infusion process, usually based on the type and properties of the infusion ingredient and the liquid. Alternatively, the group head may include cooling channels for recirculating a coolant, which in turn can be cooled by the cooling unit.

Obviously, a variety of infusion ingredients can be used to infuse the liquid. For example, the infusion ingredient can be a plant (such as mint), a flower (such as hops), a fruit (such as an orange, banana, cherry, blueberry, raspberry, or

BE2017 / 5206 cranberry), a vegetable (such as a bell pepper or pumpkin), a bean (such as a vanilla or coffee bean), a nut or legume (such as a pistachio or peanut), a seed (such as cardamom), a type of wood (such as an oak or oak soaked in a spirit drink), a spice (such as cinnamon or pepper), an herb (such as lavender or rosemary), a carrot (such as ginger), an extract, a syrup (such as maple syrup), chocolate, candy, or any other type of flavoring (such as an oil, resin, gel, or powder). Usually, infusion imparts a new or improved taste to the liquid, although the infusion could be done for other purposes, such as for providing Vitamins, boosters, or remedies for medical or health related reasons to the liquid. These infusion ingredients are available in various forms, such as powders, liquids, solids, pastes, or particles.

BE2017 / 5206

Claims (10)

CONCLUSIONS 1. - A method of dispensing a carbonated beverage liquid, comprising: providing a beverage source comprising a carbonated beverage liquid, providing a dispensing conduit dispensing the beverage source in fluid communication with an infusion chamber, the infusion chamber configured to hold a bed of infusion ingredient, increasing the pressure in the dispensing conduit to an infusion pressure, providing the bed of infusion ingredient in the infusion chamber, then allowing the carbonated liquid beverage to enter the infusion chamber by turning on the flow of the carbonated beverage liquid and driving the carbonated beverage liquid through the bed of infusion ingredient, and while maintaining a pressure drop across the bed from infusion pressure to a pressure equal to or higher than saturation pressure, further decreasing the pressure to ambient pressure behind the infusion chamber. The method of claim 1, wherein the bed of infusion ingredient is held by a removable filter. The method of claim 2, wherein the bed of infusion ingredient is held by a filter holder. BE2017 / 5206 The method of claim 1, wherein the infusion pressure is at least 5 bar. The method of any one of claims 1 to 3, wherein the pressure drop across the bed of infusion ingredient is less than 3 bar. 6-. The method of claim 1, wherein the flow of the carbonated beverage liquid is turned on by opening a dispensing valve The method of claim 1, wherein the pressure in the dispensing line is increased using a gas powered or electrically powered beverage pump. The method according to claim 7, wherein the flow of the carbonated drink liquid is switched on by switching on the drink pump. The method according to any of the preceding claims, wherein the carbonated beverage liquid is a malt-based carbonated beverage. 10. A dispensing device suitable for performing a method according to any one of the preceding claims. BE2017 / 5206