BG2914U1 - Natural carbonated beverages machine - Google Patents

Abstract

The present utility model relates to a machine for natural carbonated beverages, which will find application in the food industry, and in particular in the production of beer, aerated sparkling wines and carbonated fruit drinks, as well as for home use. The designed machine for natural carbonated beverages includes a container (15) representing a cylindrical body with a conical section at one its end. The container is equipped with temperature and pressure sensors. According to the utility model, the container (15) is housed in a refrigeration chamber (16) provided with a double bottom (17) in which a refrigerating unit is arranged. The conical section of the container (15) is shaped as a truncated cone, onto the small base of which is made the opening of the container (15), which opening is hermetically sealed by a lid (12). The temperature sensor (8) is located at the bottom section of the cylindrical body. The pressure sensor is a pressure gauge (9) as well as a service valve (10) are mounted on the conical section of the container on which are located also a safety valve (11) and gas connecting pipe (18). At the bottom section of the container cylindrical body (15) are installed a fluid connecting pipe (19) and a plug valve (7) to tap the finished beverage. The ratio of the diameter of the container (15) to its height is from 1:0.3 to 1:1.99. The container (15) is made of acid and alkali resistant steel.

Description

Field of technology

This utility model relates to an apparatus for naturally carbonated beverages, which will find application in the food industry and in particular in the production of beer, carbonated wines and carbonated fruit drinks, as well as for home use.

BACKGROUND OF THE INVENTION

Beer, also called beer, is the oldest and most consumed alcoholic beverage in the world and the third most popular beverage ever after water and tea. It is produced by boiling and fermentation of starch, obtained mainly from cereals, with the help of fermentation yeast. The beer is flavored with hops, which imparts bitterness and acts as a natural preservative. Other flavors can also be added through herbs and fruits.

The basis of the brewing process is the conversion of starch from the source material into a sugar solution called wort, which in turn is converted into the alcoholic beverage beer by fermentation carried out by brewer's yeast.

The wort is placed in a fermentation apparatus, where brewer's yeast is added to it. In the process of fermentation, the must turns into beer, which takes from a week to months, depending on the type of yeast and the strength of the beer. After fermentation, the yeast precipitates, leaving the beer clear. Sometimes fermentation takes place in two separate stages, primary and secondary. After most of the alcohol is formed during the primary fermentation, the beer is moved to a new vessel where secondary fermentation takes place. This is done when the beer needs to be stored longer or a greater clarity is sought. The secondary fermentation of the beer is carried out in other pressure apparatus in order to saturate the beer with carbon dioxide, they. its carbonization, at a certain temperature and pressure. The beer is filtered, then bottled in glass or plastic bottles, aluminum cans and more.

Widely known in practice are cylindrical-conical apparatus for beer production, which is a cylindrical body with a conical part at one end, which are made of acid and alkali resistant steel. The device is equipped with an insulating casing and a temperature support system, including cooling jackets located on the surface of the cylindrical and conical part of the vessel. In addition, the vessel is equipped with sensors for temperature, pressure and level meter.

In the known apparatus, the primary and secondary fermentation is carried out in different containers, and the finished beer is stored in a third type of container.

Technical essence of the utility model

The task of the utility model is to create an apparatus for naturally carbonated beverages, which provides both the performance of all stages of the production of the beverage and its storage until its full consumption.

The problem was solved by creating an apparatus for naturally carbonated beverages, including a vessel representing a cylindrical body with a conical part at one end. The vessel is equipped with temperature and pressure sensors. According to the utility model, the vessel is housed in a refrigerating chamber equipped with a double bottom in which a refrigeration unit is located. The conical part of the vessel is shaped like a truncated cone, in the small base of which the opening of the vessel is made. The opening of the vessel is hermetically closed by a lid. The temperature sensor is located in the lower part of the cylindrical body. The pressure sensor, which is a manometer, as well as a working valve are mounted on the conical part of the vessel. A safety valve and a gas nozzle are also located on the conical part of the vessel. In the lower part of the cylindrical body of the vessel are mounted a nozzle for liquid and a tap for draining the finished drink.

With the created device the ratio of the diameter of the vessel to its height is from 1: 0.3 to 1: 1.99, and the vessel is made of acid and alkali resistant steel.

Advantages of the created device are that its construction allows the primary and secondary fermentation, as well as the maturation and storage of the beverage until its consumption, to take place in one and

860 same court. To create a quality drink, no additional carbonation is needed, as it is obtained naturally, preserving all the specific flavors and aromas.

Explanation of the attached figure

The present utility model is illustrated in the attached figure 1, which is a schematic diagram of an apparatus for naturally carbonated beverages.

Examples of implementation of the utility model

Figure 1 shows the created apparatus for naturally carbonated beverages, comprising a vessel 15, representing a cylindrical body with a conical part at one end. The vessel 15 is made of acid and alkali resistant steel. The conical part of the vessel 15 is formed as a truncated cone, and in the small base of the truncated cone is made the opening of the vessel 15, which opening is hermetically closed by a lid 12. The vessel 15 is placed in a refrigerator 16 equipped with a double bottom 17. which is located refrigeration unit. The vessel 15 is provided with temperature and pressure sensors. The temperature sensor 8 is located in the lower part of the cylindrical body of the vessel 15. The pressure sensor is a manometer 9. The manometer 9 and the operating valve 10 are mounted on the conical part of the vessel 15, on which are located a safety valve 11 and a nozzle for gas 18. In the lower part of the cylindrical body are mounted a nozzle for liquid 19 and a tap for draining 7 of the finished drink.

The ratio of the diameter of the vessel 15 to its height is from 1: 0.3 to 1: 1.99.

The apparatus for naturally carbonated beverages is used as follows.

The vessel 15 is loaded with a fermentation substrate, which can be ready-made or concentrated. When using a concentrate, add the required amount of water or condensate from the evaporation of the same substrate. The yeast is also added and, depending on the yeast used, the optimum fermentation temperature is set in the refrigeration chamber 16. If yeast is used for top fermentation, the optimum temperature is from 20 ° C to 23 ° C. In the above fermentation, after its completion, the yeast remains on the surface as foam. If yeast is used for bottom fermentation, the optimum temperature is from 8 ° C to 10 ° C. In this fermentation, at the end of the process, the yeast settles to the bottom of the vessel. The pressure in the vessel is set and maintained by the operating valve 10 and is in the range of 1 bar ± 20%, with excess gases being released into the atmosphere. The safety valve 11 operates at a pressure of 1,5 bar ± 10%. The emergency pressure relief is performed by the safety valve 11 in case of failure of the operating valve 10.

The gases released during fermentation naturally aerate the drink, and their excess fills the free volume of the vessel.

Carbonation is not necessary, as it occurs naturally. It is not necessary to add carbon dioxide to maintain overpressure. Maturation and storage take place in the same vessel 15, only by setting the optimum temperature. The rapid fermentation, the quiet fermentation and the storage until consumption take place in the same vessel 15. Directly from the vessel 15 the beverage is poured for consumption through the drain cock 7. The pressure in the free part of the vessel 15 compensates the drained volume, thus maintaining the necessary overpressure. so as not to degas the drink. The pressure is monitored by a manometer 9.

A free volume is provided in the construction of the vessel 15, which accumulates enough of the released gas, so that when draining the entire amount of beverage from the vessel 15, the overpressure falls only within acceptable, permissible limits.

The gas nozzle 18 is optionally used for additional introduction of carbon dioxide from an external source.

The created apparatus can be used both for the production of beer and for the production of carbonated wine, carbonated fruit drinks and others.

Claims (3)

Claims 1. Apparatus for natural carbonated beverages, comprising a vessel representing a cylindrical body with a conical part at one end, the vessel being provided with temperature and pressure sensors, 861 wherein the vessel (15) is housed in a refrigerating chamber (16) provided with a double bottom (17) in which a refrigeration unit is arranged, the conical part of the vessel (15) being formed as a truncated cone, in the small base of which the opening of the vessel (15) is made, which opening is hermetically closed by a lid (12), the temperature sensor (8) being located in the lower part of the cylindrical body and the pressure sensor representing a manometer (9), as well as a working valve (10) are mounted on the conical private vessel (15), on which a safety valve (11) and a gas nozzle (18) are located, and a nozzle is mounted in the lower part of the cylindrical body of the vessel (15). for liquid (19) and tap for draining (7) of the finished drink. Apparatus according to claim 1, characterized in that the ratio of the diameter of the vessel (15) to its height is from 1: 0.3 to 1: 1.99. Apparatus according to claim 1, characterized in that the vessel (15) is made of acid- and alkali-resistant steel.