CA1100809A - Preparation of beverages containing gas in solution - Google Patents
Preparation of beverages containing gas in solutionInfo
- Publication number
- CA1100809A CA1100809A CA286,979A CA286979A CA1100809A CA 1100809 A CA1100809 A CA 1100809A CA 286979 A CA286979 A CA 286979A CA 1100809 A CA1100809 A CA 1100809A
- Authority
- CA
- Canada
- Prior art keywords
- beverage
- stout
- solution
- carbon dioxide
- head
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/27—Implements for preparing or holding food, not provided for in other groups of this subclass for mixing drinks; Hand-held shakers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/20—Mixing gases with liquids
- B01F23/23—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids
- B01F23/236—Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids specially adapted for aerating or carbonating beverages
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
Abstract
A B S T R A C T
Heretofore gas contained in solution in beverages in sealed containers has been carbon dioxide so that upon opening of the package the carbon dioxide readily comes out of solution and the beverage efferveaces to form a head of froth. By the present invention, however, release of carbon dioxide is expedited by forming a sealed package of the beverage in which the beverage has in solution therewith at least one of the gases selected from the group consisting of an inert gas and carbon dioxide; opening the sealed package and subjecting the beverage to an excitation medium to an extent and for a time sufficient to cause some of said gas or gases to come out os solution and cause or contribute to the formation of the head of froth.
Heretofore gas contained in solution in beverages in sealed containers has been carbon dioxide so that upon opening of the package the carbon dioxide readily comes out of solution and the beverage efferveaces to form a head of froth. By the present invention, however, release of carbon dioxide is expedited by forming a sealed package of the beverage in which the beverage has in solution therewith at least one of the gases selected from the group consisting of an inert gas and carbon dioxide; opening the sealed package and subjecting the beverage to an excitation medium to an extent and for a time sufficient to cause some of said gas or gases to come out os solution and cause or contribute to the formation of the head of froth.
Description
110~809 . .
This invention relates to the preparation of beverages containing gas in solution and is particularly concerned with the formation, during such preparation, of a head of froth on the beverage.
According to the present invention there is provided a method of preparing and serving a beverage having a head of froth which includes the steps of forming a sealed package comprising a container selected from a bottle and a can in which the beverage is sealed from atmosphere and has in solution therewith nitrogen gas which is present in an amount of at least 1.5% vols./vol. and preferably in the range 1.5 to 3.5~ vols./vol. and carbon dioxide gas which is present in the range 0.8 to 1.8 vols./vol; opening the sealed package and subjecting the beverage to vibration of at least audio frequency from a source which is external to the beverage to an extent and for a time sufficient to cause some of said gas or gases to come out of solution and cause or contribute to the formation of the head of froth.
By the phrase "sealed package" as used throughout this Specification (which includes the appended claims) is meant a container such as a bottle or can in which a relatively small quantity of the beverage is sealed from atmosphere (as compared with a bulk quantity container such
This invention relates to the preparation of beverages containing gas in solution and is particularly concerned with the formation, during such preparation, of a head of froth on the beverage.
According to the present invention there is provided a method of preparing and serving a beverage having a head of froth which includes the steps of forming a sealed package comprising a container selected from a bottle and a can in which the beverage is sealed from atmosphere and has in solution therewith nitrogen gas which is present in an amount of at least 1.5% vols./vol. and preferably in the range 1.5 to 3.5~ vols./vol. and carbon dioxide gas which is present in the range 0.8 to 1.8 vols./vol; opening the sealed package and subjecting the beverage to vibration of at least audio frequency from a source which is external to the beverage to an extent and for a time sufficient to cause some of said gas or gases to come out of solution and cause or contribute to the formation of the head of froth.
By the phrase "sealed package" as used throughout this Specification (which includes the appended claims) is meant a container such as a bottle or can in which a relatively small quantity of the beverage is sealed from atmosphere (as compared with a bulk quantity container such
- 2 -110(~81~9 as a beer keg) and by which the beverage may be transported, shelf stored and dispensed into a drinking vessel by manual pouring directly from the container, By the phrase "excitation medium" as used throughout this Specification ~which includes the appended claims) is meant at least one of the following:
(a) vibration of at least audio fre~uency;
(b) gas flow through the beverage by injection of such.gas into the beverage~ the source of such flow being remote from the sealed package;
The vibration mentioned at (a~ above is preferably ultrasonic.
The gas as mentioned in ~b) above can be carbon dioxide ox an inert gas but is conveniently air which is injected under pressure into the beverage....................................
.~ .
~,, . 3 ' , llOUI~l)9 preferably applied to the beverage while it is in an open topped vessel (having been manually poured into such vessel after opening of the sealed package), it can however be applied to the beverage while the latter is still in the package but after such package has been unsealed. The beverage is conveniently subjected to an excitation surface while it is being poured from the container to a drinking glass; for example, the beverage may be poured through a quantity (typically 10 grams) of shattered polystyrene granules which have been suitably supported while in the flow of beverage (an appropriate support may consist of a suitably constructed gauze cage containing the granules).
The present invention was primarily developed for use in the preparation of a beverage in the form of a fermented liquor such as beer, lager, ale or stout - however, the invention is also applicable to the preparation of non-fermented beverages having physico-chemical properties that can lead to the formation of a beer-type head of froth.
It is well known to provide a sealed package in which the beverage, be it either a fermented liquor or a "soft-drink"
contains gas in solution - the gas being present either as a result of its injection into the beverage or as a result of the final stages of fermentation which may be allowed, or be intended, to take place in the sealed package. Hitherto the gas in beverages in sealed packages has been wholly or primarily of carbon dioxide so that upon opening of such a sealed package and dispensing of its contents, the beverage effervesces to form the head of froth as the carbon dioxide comes out of solution. In such a known sealed package it is usual that upon dispensing of the beverage the carbon dioxide readily comes out of solution to form the head, usually without the beverage having to be externally excited or stimulated, for example by manual shaking of the package;
in accordance with the present invention however release of the carbon dioxide from the beverage may be expedited by subjecting the beverage to stimulation by an excitation medium.
110(~8~9 In comparison with the dispensing of beverages from sealed packages, the dispensing of a beverage, particularly stout or beer, in draught form from a bulk container is usually achieved by the application from an external supply of a pressurized gas (which is usually carbon dioxide or a mixture of carbon dioxide and nitrogen) to the bulk beverage.
Consequently the draught beverage when being dispensed can contain nitrogen in solution as a mixture with carbon dioxide (the latter being present at a lower level than is normally encountered in that beverage when contained in a sealed packageJ; this is considered to be most advantageous since it enables a smaller size of bubble to be formed (in com-parison with such bubble as would be formed by carbon dioxide alone) without releasing too much gas. By reducing the bubble size in the froth there becomes a relatively greater surface area of surface active compounds and a greater density to the froth so that perceived creaminess and persistance of tha froth is relatively increased. This latter effect is considered particularly advantageous for stout where it is most desirable that the froth should persist and be of a creamy or foamy nature in comparison with the light froth as is conventionally provided on light beer or lager. To under-stand the development of the aforementioned creamy or foamy froth, it is first realised that a bubble forming part of that froth can only survive in the stout if its internal pressure is at least equal to the forces which are tending to make it collapse - particularly hydrostatic pressure and surface tension. The latter is inversely proportional to the radius of the bubble so that the smaller the bubble the greater must be its internal pressure to prevent it collap-sing from surface tension. The maximum internal pressure of the bubble is the sum of the pressures necessary to retain the concentrations of the dissolved gases in solution -consequently to decrease the bubble size the pressures of the ~5 dissolved gases must be increased accordingly with the effect that more gas is dissolved. In the case of carbon dioxide the amount of gas dissolved quickly rises to a point of ~!
:
producing an unmanageable amount of ~roth on the beverage.
For this reason the nitrogen (or other inert gas) is intro-duced since it has a much lower solubility than carbon dioxide and it thus becomes possible to obtain a significant increase in the pressures of the dissolved gas without an unacceptable increase in the volume of dissolved gases.
During the dispensing of draught beverage as aforementioned containing nitrogen in solution (or other inert gas in solution and possihly mixed with carbon dioxide as discussed in our British Patent Specification No. 876,628) the beverage is processed in a manner which Is particularly intended to release the nitrogen and carbon dioxide from solution to promote the formation of very small bubbles of nitrogen and carbon dioxide which will form a creamy froth. Such pro-cessing of the draught beverage to release the nitrogen and carbon dioxide from solution is necessary to produce the very small bubbles and assist the evolution of carbon dioxide.
Conventionally the nitrogen and carbon dioxide release and the formation of very small enduring bubbles is achieved by the draught beverage being subjected to cavitation as it suffers a pressure drop in passing through an array of small orifices in a plate located upstream or downstream of the dispensing tap.
The presence of a particular gas in solution influences, to a certain extent, the flavour characteristic of a beverage when dispensed and the head of froth formed. This is particularly true of stout where there is a major difference in quality between stout with a carbon dioxide content above 2.0 vols./vol. of beer as dispensed from a sealed package such as a can or bottle (where the head is predominantly formed by release of carbon dioxide~ and similar stout containing dissolved nitrogen and with a carbon dioxide content in the range of 0.8 to 1.8 vols./vol. of beer when dispensed in draught form from a keg pressurised with nitrogen and carbon dioxide (where the head formation is assisted by nitrogen release). For the avoidance of doubt ' bt~';
t``~,~
110()809 the units "vols./vol." as used throughout this specification are the number of volumes of gas which are dissolved in a unit volume of the beverage, said volumes of gas being determined at a pressure of 760 millimetres of mercury and at a temperature of 15.6C. The aforementioned difference in quality is particularly noticeable in the case of the foam. In the latter - draught - case the foam is more creamy which can be objectively measured by a high foam density. It may be undesirable that it has not, until now, been possible to produce from conventional sealed containers such as bottles or cans a beverage with characteristics of draught stout. The present invention was therefore developed in an attempt to alleviate the aforementioned difficulty whereby a customer purchasing a beverage dispensed from a sealed package could expect such beverage to have substan-tially the same flavour and appearance characteristics as if that beverage had been dispensed in draught form from bulk containers by carbon dioxide and~or nitrogen or other inert gas under pressure.
In a preferred form of the present invention therefore stout in a sealed package is charged with nitrogen (or other inert gas) so that the nitrogen and carbon dioxide (the carbon dioxide usually being at a lower level than is-normally encoun-tered in wholly carbonated bottles or canned beverages and typically in the range of 0.8 to 1.8 vols/vol. is caused to come out of solution, at least in part to form or contribute to the formation of, a head of froth on the stout as a result of the stout being subjected to stimulation by an excitation medium.
Embodiments of the present invention will now be described, by way of example only, with reference to the accompanying illustrative drawings, in which:-Figure 1 shows how the beverage can be subjected to stimulationby ultrasonic vibration to form a head of froth;
Figure 2 is a cross section through an injector device by ~'.`~
.
- . .
- :
llOC~809 which a supersaturated liquid can be injected into the beverage to provide the necessary stimulation for froth formation;
Figure 3 illustrates the manner in which the device of Figure 2 can be used;
Figure 4 shows use of a syringe device for achieving stimulation of the beverage to provide froth formation.
Figure 5 shows an arrangement by which the beverage can be subjected to an excitation surface to provide the necessary stimulation for froth formation and, Figure 6 illustrates a dispensing device for attachment to a bottle so that during pouring of beverage therefrom the beverage is subjected to an excitation surface.
Each of the examples discussed hereinafter for putting the present invention into effect will be considered in relation to the preparation and serving of stout from a sealed bottle or can, such stout in the bottle or can having in solution therewith a mixture of nitrogen and carbon dioxide, the former being present typically in the range 1.5~ to 3.5~ vols./vol.
and the carbon dioxide being present at a considerably lower level than the amount of carbon dioxide which would normally be present in conventionally bottled or canned stout and typically in the range of n . 8 to 1.8 vols./vol.
Referring to Figure 1, after opening of the bottle 1 (or can~
the stout is poured manually into a drinking glass 2 which is preferably of the thin-walled type. The glass 2 and its contents are located on a tray or platform 3 which forms part of an ultrasonic transducer unit 4 which may be of conven-tional form. Whilst on the tray 3 the glass and its contents are subjected to ultrasonic vibration to an extent and for atime sufficient to cause some of the nitrogen and carbon dioxide to come out of solution from the stout to form a head of creamy froth thereon (or to contribute to the formation of .~ :
~10()~09 the head bearing in mind that a relativeIy small amount of head may already be present on the stout created by the carbon dioxide release or as a result of slight aeration which may occur in the stout while it is being poured from the bottle or can into the glass). A switch 5 is provided on the unit 4 for controlling the ultrasonic vibration and when the required head has been formed by the ultrasonic vibration the stout is ready for consumption. To provide efficient ultrasonic coupling between the glass 2 and the tray 3, the tray may contain water within which the glass stands.
As an alternative to subjecting the stout to ultrasonic vibration on the tray 3 as above mentioned, by a further method an ultrasonic probe (not shown) may be inserted into the stout as poured into the glass 2 and energised therein to cause the required head to form.
The injection device shown in Figure 2 comprises a cylindrical tube 6 within which is axially slidable a piston 7. Attached to the piston 7 is a piston rod 8 which slidably extends through a cap 9 at the upper end of the tube. The piston 7 is biased downwardly towards a nozzle 10 at the lower end of the tube by a helical spring 11 which reacts against the end cap 9. The piston 7 can be axially withdrawn manually against the biasing of spring 11 by a handle 12 on the piston rod until the rod 8 engages a catch mechanism 13 which retains the device in a "cocked" condition. In this latter condition the piston 7 clears an aperture 14 which is located in the tube 6 between the piston (when cocked) and the nozzle 10. The nozzle 10 has an outlet orifice 15 within which is normally seated a ball valve member 16, furthermore the periphery of the orifice 15 is provided with a circumferen-tially spaced array of small grooves (not shown) so that when the ball is seated in the orifice 15 small "cavitation"
channels are formed between the grooves and the surface of the ball 16 and which channels communicate between the lower inner chamber of the injection device and the outside of the ,.
~' , 110~8Q9 nozzle.
To cause the head to form on the stout (as poured into the glass 2) by the device shown in Fig. 2, the nozzle end and part length of the tube 6 is inserted into the stout (while the device is in a cocked condition) so that the aperture 14 remains clear of the stout (see Figure 3). The ball member 16 is lifted slightly from the orifice 15 (by static pressure of the stout) and the lower chamber of the device partly fills with the stout (which is regarded as a supersaturated liquid). The catch mechanism 13 is released when the stout levels in the tube 6 and in the glass 2 have equalised so causing the piston 7 to be driven downwardly (as indicated at 7' ln Figure 2) by the pressure of spring 11; consequently the increased pressure on the stout in the injection device urges the ball 16 on to its seating and displaces the stout from the ejector device into the stout in the glass by way of the cavitation channels. In passing through the cavitation channels the stout is subjected to cavitation and gas therein comes out of solution and this acts to initiate and encourage evolution of the dissolved gases from the stout in the glass by "seeding" the formation of further fine bubbles in the stout (as discussed in British Patent Specification No. 1,266,351~ to form the head.
The stout as poured into the glass 2 can be subjected to the necessary excitation medium by use of a syringe device 17 shown in Figure 4. By one method of using the device 17, the plunger 17a of the syringe is withdrawn with the nozzle 17_ in water so that the chamber of the device is filled with water 18 and thereafter air is drawn into the chamber to form an air bubble in the head space 19. The amount of water involved will be negligible CsaY about 3 millilitres) in comparison with the quantity of the stout in the glass.
The nozzle 17b is now inserted into the stout in the glass and the water and air rapidly injected below the surface of the stout. It is beIieved that the water has little or no function in initiating the head formation on the stout and '~f1 .~
1~0()8ql9 it is pressurised entry of the air into the stout which seeds the formation of the fine bubbles to form the head previously described; the water, however, conveniently serves as a "plug" in the syringe which allows the air bubble in the syringe to be compressed prior to its injection.
sy a further method of using the syringe device 17 the chamber of the device is wholly filled with water and such water is jetted under pressure onto the surface of the stout in the glass 2 (that is with the nozzle 17_ above the surface of the stout); the jet of water entrains air which is subsequently injected along with the water jet, into the stout and the injected air is sufficient to "seed" the formation of fine bubbles to form the head as previously discussed.
By a still further method of using the syringe device 17, the nozzle 17_ is dipped into the stout in the glass 2 and stout is drawn under vacuum in to the syringe chamber - this has the effect of subjecting the stout to cavitation as it enters the syringe chamber through the nozzle and consequently the stout in the chamber foams in t~e headspace of the syringe chamber. The stout and foam are now injected from the syringe back into the glass (while the nozzle 17_ is submerged in the stout~ and the injection of such foam initiates and encourages evolution of the dissolved gases by seeding to form the head as previously discussed.
In each of the aforementioned examples of putting/the invention into effect, the stout is subjected to the excitation medium after it has been poured into and while it is in, the drinking glass 2. If required each such method may be modified by subjecting the stout to the excitation medium while it is still in the bottle 1 or can (but after opening of such bottle or can) so that the bottle or can along with its contents can be subjected to ultrasonic vibration on a tray, an ultrasonic probe can be inserted into the stout while it is still in the bottle or can or the desired gas/foam/liquid can be injected into the stout in the bottle or can to cause the aforementioned ~ .
f~, ~' - ' :-110~
"seeding" effect on the stout. It is of course desirable that sufficient headspace is provided in the can or bottle to allow the creamy froth to begin to develop immediately prior to pouring the beverage into the drinking glass.
By the present invention a head of creamy froth can be formed on the stout derived from the bottle 1 by pouring such stout over a surface which has nucleation sites capable of inducing foaming and in the embodiment shown in Figure 5 the stout is poured from the bottle over polystyrene granules 20 (which are retained in a simple gauze container of strainer 21) and into the glass 2. The granules 2Q are conveniently formed by shattering a block of polystyrene in a mill and it is believed to be the flow of stout over the nucleation sites provided by the sharp peaks on the surface of such granules which causes evolution of the gases in the stout to promote the head formation. Figure 6 illustrates a dispensing device 22 having a stopper portion 23 which engages within the mouth of the bottle 1 of stout. Extending through the body of the device 22 and into the bottle 1 are two tubes 24 and 25 of which tube 24 is for the admission of air into the bottle during pouring of stout from the bottle through tube 25. It will be noted that tube 24 enters deeper into the bottle than tube 25 so the liquid pressure differential will ensure the stout flows through the tube 25 rather than through the tube 24.
Housed within the tube 25 are polystyrene granules 20 which are retained in the tube by gauze caps 26 on the ends of the tube; consequently as the stout is poured into the glass through tube 25 it flows over the surface of granules 20 which causes evolution of the gases in the stout and formation of the head foam.
. .. _
(a) vibration of at least audio fre~uency;
(b) gas flow through the beverage by injection of such.gas into the beverage~ the source of such flow being remote from the sealed package;
The vibration mentioned at (a~ above is preferably ultrasonic.
The gas as mentioned in ~b) above can be carbon dioxide ox an inert gas but is conveniently air which is injected under pressure into the beverage....................................
.~ .
~,, . 3 ' , llOUI~l)9 preferably applied to the beverage while it is in an open topped vessel (having been manually poured into such vessel after opening of the sealed package), it can however be applied to the beverage while the latter is still in the package but after such package has been unsealed. The beverage is conveniently subjected to an excitation surface while it is being poured from the container to a drinking glass; for example, the beverage may be poured through a quantity (typically 10 grams) of shattered polystyrene granules which have been suitably supported while in the flow of beverage (an appropriate support may consist of a suitably constructed gauze cage containing the granules).
The present invention was primarily developed for use in the preparation of a beverage in the form of a fermented liquor such as beer, lager, ale or stout - however, the invention is also applicable to the preparation of non-fermented beverages having physico-chemical properties that can lead to the formation of a beer-type head of froth.
It is well known to provide a sealed package in which the beverage, be it either a fermented liquor or a "soft-drink"
contains gas in solution - the gas being present either as a result of its injection into the beverage or as a result of the final stages of fermentation which may be allowed, or be intended, to take place in the sealed package. Hitherto the gas in beverages in sealed packages has been wholly or primarily of carbon dioxide so that upon opening of such a sealed package and dispensing of its contents, the beverage effervesces to form the head of froth as the carbon dioxide comes out of solution. In such a known sealed package it is usual that upon dispensing of the beverage the carbon dioxide readily comes out of solution to form the head, usually without the beverage having to be externally excited or stimulated, for example by manual shaking of the package;
in accordance with the present invention however release of the carbon dioxide from the beverage may be expedited by subjecting the beverage to stimulation by an excitation medium.
110(~8~9 In comparison with the dispensing of beverages from sealed packages, the dispensing of a beverage, particularly stout or beer, in draught form from a bulk container is usually achieved by the application from an external supply of a pressurized gas (which is usually carbon dioxide or a mixture of carbon dioxide and nitrogen) to the bulk beverage.
Consequently the draught beverage when being dispensed can contain nitrogen in solution as a mixture with carbon dioxide (the latter being present at a lower level than is normally encountered in that beverage when contained in a sealed packageJ; this is considered to be most advantageous since it enables a smaller size of bubble to be formed (in com-parison with such bubble as would be formed by carbon dioxide alone) without releasing too much gas. By reducing the bubble size in the froth there becomes a relatively greater surface area of surface active compounds and a greater density to the froth so that perceived creaminess and persistance of tha froth is relatively increased. This latter effect is considered particularly advantageous for stout where it is most desirable that the froth should persist and be of a creamy or foamy nature in comparison with the light froth as is conventionally provided on light beer or lager. To under-stand the development of the aforementioned creamy or foamy froth, it is first realised that a bubble forming part of that froth can only survive in the stout if its internal pressure is at least equal to the forces which are tending to make it collapse - particularly hydrostatic pressure and surface tension. The latter is inversely proportional to the radius of the bubble so that the smaller the bubble the greater must be its internal pressure to prevent it collap-sing from surface tension. The maximum internal pressure of the bubble is the sum of the pressures necessary to retain the concentrations of the dissolved gases in solution -consequently to decrease the bubble size the pressures of the ~5 dissolved gases must be increased accordingly with the effect that more gas is dissolved. In the case of carbon dioxide the amount of gas dissolved quickly rises to a point of ~!
:
producing an unmanageable amount of ~roth on the beverage.
For this reason the nitrogen (or other inert gas) is intro-duced since it has a much lower solubility than carbon dioxide and it thus becomes possible to obtain a significant increase in the pressures of the dissolved gas without an unacceptable increase in the volume of dissolved gases.
During the dispensing of draught beverage as aforementioned containing nitrogen in solution (or other inert gas in solution and possihly mixed with carbon dioxide as discussed in our British Patent Specification No. 876,628) the beverage is processed in a manner which Is particularly intended to release the nitrogen and carbon dioxide from solution to promote the formation of very small bubbles of nitrogen and carbon dioxide which will form a creamy froth. Such pro-cessing of the draught beverage to release the nitrogen and carbon dioxide from solution is necessary to produce the very small bubbles and assist the evolution of carbon dioxide.
Conventionally the nitrogen and carbon dioxide release and the formation of very small enduring bubbles is achieved by the draught beverage being subjected to cavitation as it suffers a pressure drop in passing through an array of small orifices in a plate located upstream or downstream of the dispensing tap.
The presence of a particular gas in solution influences, to a certain extent, the flavour characteristic of a beverage when dispensed and the head of froth formed. This is particularly true of stout where there is a major difference in quality between stout with a carbon dioxide content above 2.0 vols./vol. of beer as dispensed from a sealed package such as a can or bottle (where the head is predominantly formed by release of carbon dioxide~ and similar stout containing dissolved nitrogen and with a carbon dioxide content in the range of 0.8 to 1.8 vols./vol. of beer when dispensed in draught form from a keg pressurised with nitrogen and carbon dioxide (where the head formation is assisted by nitrogen release). For the avoidance of doubt ' bt~';
t``~,~
110()809 the units "vols./vol." as used throughout this specification are the number of volumes of gas which are dissolved in a unit volume of the beverage, said volumes of gas being determined at a pressure of 760 millimetres of mercury and at a temperature of 15.6C. The aforementioned difference in quality is particularly noticeable in the case of the foam. In the latter - draught - case the foam is more creamy which can be objectively measured by a high foam density. It may be undesirable that it has not, until now, been possible to produce from conventional sealed containers such as bottles or cans a beverage with characteristics of draught stout. The present invention was therefore developed in an attempt to alleviate the aforementioned difficulty whereby a customer purchasing a beverage dispensed from a sealed package could expect such beverage to have substan-tially the same flavour and appearance characteristics as if that beverage had been dispensed in draught form from bulk containers by carbon dioxide and~or nitrogen or other inert gas under pressure.
In a preferred form of the present invention therefore stout in a sealed package is charged with nitrogen (or other inert gas) so that the nitrogen and carbon dioxide (the carbon dioxide usually being at a lower level than is-normally encoun-tered in wholly carbonated bottles or canned beverages and typically in the range of 0.8 to 1.8 vols/vol. is caused to come out of solution, at least in part to form or contribute to the formation of, a head of froth on the stout as a result of the stout being subjected to stimulation by an excitation medium.
Embodiments of the present invention will now be described, by way of example only, with reference to the accompanying illustrative drawings, in which:-Figure 1 shows how the beverage can be subjected to stimulationby ultrasonic vibration to form a head of froth;
Figure 2 is a cross section through an injector device by ~'.`~
.
- . .
- :
llOC~809 which a supersaturated liquid can be injected into the beverage to provide the necessary stimulation for froth formation;
Figure 3 illustrates the manner in which the device of Figure 2 can be used;
Figure 4 shows use of a syringe device for achieving stimulation of the beverage to provide froth formation.
Figure 5 shows an arrangement by which the beverage can be subjected to an excitation surface to provide the necessary stimulation for froth formation and, Figure 6 illustrates a dispensing device for attachment to a bottle so that during pouring of beverage therefrom the beverage is subjected to an excitation surface.
Each of the examples discussed hereinafter for putting the present invention into effect will be considered in relation to the preparation and serving of stout from a sealed bottle or can, such stout in the bottle or can having in solution therewith a mixture of nitrogen and carbon dioxide, the former being present typically in the range 1.5~ to 3.5~ vols./vol.
and the carbon dioxide being present at a considerably lower level than the amount of carbon dioxide which would normally be present in conventionally bottled or canned stout and typically in the range of n . 8 to 1.8 vols./vol.
Referring to Figure 1, after opening of the bottle 1 (or can~
the stout is poured manually into a drinking glass 2 which is preferably of the thin-walled type. The glass 2 and its contents are located on a tray or platform 3 which forms part of an ultrasonic transducer unit 4 which may be of conven-tional form. Whilst on the tray 3 the glass and its contents are subjected to ultrasonic vibration to an extent and for atime sufficient to cause some of the nitrogen and carbon dioxide to come out of solution from the stout to form a head of creamy froth thereon (or to contribute to the formation of .~ :
~10()~09 the head bearing in mind that a relativeIy small amount of head may already be present on the stout created by the carbon dioxide release or as a result of slight aeration which may occur in the stout while it is being poured from the bottle or can into the glass). A switch 5 is provided on the unit 4 for controlling the ultrasonic vibration and when the required head has been formed by the ultrasonic vibration the stout is ready for consumption. To provide efficient ultrasonic coupling between the glass 2 and the tray 3, the tray may contain water within which the glass stands.
As an alternative to subjecting the stout to ultrasonic vibration on the tray 3 as above mentioned, by a further method an ultrasonic probe (not shown) may be inserted into the stout as poured into the glass 2 and energised therein to cause the required head to form.
The injection device shown in Figure 2 comprises a cylindrical tube 6 within which is axially slidable a piston 7. Attached to the piston 7 is a piston rod 8 which slidably extends through a cap 9 at the upper end of the tube. The piston 7 is biased downwardly towards a nozzle 10 at the lower end of the tube by a helical spring 11 which reacts against the end cap 9. The piston 7 can be axially withdrawn manually against the biasing of spring 11 by a handle 12 on the piston rod until the rod 8 engages a catch mechanism 13 which retains the device in a "cocked" condition. In this latter condition the piston 7 clears an aperture 14 which is located in the tube 6 between the piston (when cocked) and the nozzle 10. The nozzle 10 has an outlet orifice 15 within which is normally seated a ball valve member 16, furthermore the periphery of the orifice 15 is provided with a circumferen-tially spaced array of small grooves (not shown) so that when the ball is seated in the orifice 15 small "cavitation"
channels are formed between the grooves and the surface of the ball 16 and which channels communicate between the lower inner chamber of the injection device and the outside of the ,.
~' , 110~8Q9 nozzle.
To cause the head to form on the stout (as poured into the glass 2) by the device shown in Fig. 2, the nozzle end and part length of the tube 6 is inserted into the stout (while the device is in a cocked condition) so that the aperture 14 remains clear of the stout (see Figure 3). The ball member 16 is lifted slightly from the orifice 15 (by static pressure of the stout) and the lower chamber of the device partly fills with the stout (which is regarded as a supersaturated liquid). The catch mechanism 13 is released when the stout levels in the tube 6 and in the glass 2 have equalised so causing the piston 7 to be driven downwardly (as indicated at 7' ln Figure 2) by the pressure of spring 11; consequently the increased pressure on the stout in the injection device urges the ball 16 on to its seating and displaces the stout from the ejector device into the stout in the glass by way of the cavitation channels. In passing through the cavitation channels the stout is subjected to cavitation and gas therein comes out of solution and this acts to initiate and encourage evolution of the dissolved gases from the stout in the glass by "seeding" the formation of further fine bubbles in the stout (as discussed in British Patent Specification No. 1,266,351~ to form the head.
The stout as poured into the glass 2 can be subjected to the necessary excitation medium by use of a syringe device 17 shown in Figure 4. By one method of using the device 17, the plunger 17a of the syringe is withdrawn with the nozzle 17_ in water so that the chamber of the device is filled with water 18 and thereafter air is drawn into the chamber to form an air bubble in the head space 19. The amount of water involved will be negligible CsaY about 3 millilitres) in comparison with the quantity of the stout in the glass.
The nozzle 17b is now inserted into the stout in the glass and the water and air rapidly injected below the surface of the stout. It is beIieved that the water has little or no function in initiating the head formation on the stout and '~f1 .~
1~0()8ql9 it is pressurised entry of the air into the stout which seeds the formation of the fine bubbles to form the head previously described; the water, however, conveniently serves as a "plug" in the syringe which allows the air bubble in the syringe to be compressed prior to its injection.
sy a further method of using the syringe device 17 the chamber of the device is wholly filled with water and such water is jetted under pressure onto the surface of the stout in the glass 2 (that is with the nozzle 17_ above the surface of the stout); the jet of water entrains air which is subsequently injected along with the water jet, into the stout and the injected air is sufficient to "seed" the formation of fine bubbles to form the head as previously discussed.
By a still further method of using the syringe device 17, the nozzle 17_ is dipped into the stout in the glass 2 and stout is drawn under vacuum in to the syringe chamber - this has the effect of subjecting the stout to cavitation as it enters the syringe chamber through the nozzle and consequently the stout in the chamber foams in t~e headspace of the syringe chamber. The stout and foam are now injected from the syringe back into the glass (while the nozzle 17_ is submerged in the stout~ and the injection of such foam initiates and encourages evolution of the dissolved gases by seeding to form the head as previously discussed.
In each of the aforementioned examples of putting/the invention into effect, the stout is subjected to the excitation medium after it has been poured into and while it is in, the drinking glass 2. If required each such method may be modified by subjecting the stout to the excitation medium while it is still in the bottle 1 or can (but after opening of such bottle or can) so that the bottle or can along with its contents can be subjected to ultrasonic vibration on a tray, an ultrasonic probe can be inserted into the stout while it is still in the bottle or can or the desired gas/foam/liquid can be injected into the stout in the bottle or can to cause the aforementioned ~ .
f~, ~' - ' :-110~
"seeding" effect on the stout. It is of course desirable that sufficient headspace is provided in the can or bottle to allow the creamy froth to begin to develop immediately prior to pouring the beverage into the drinking glass.
By the present invention a head of creamy froth can be formed on the stout derived from the bottle 1 by pouring such stout over a surface which has nucleation sites capable of inducing foaming and in the embodiment shown in Figure 5 the stout is poured from the bottle over polystyrene granules 20 (which are retained in a simple gauze container of strainer 21) and into the glass 2. The granules 2Q are conveniently formed by shattering a block of polystyrene in a mill and it is believed to be the flow of stout over the nucleation sites provided by the sharp peaks on the surface of such granules which causes evolution of the gases in the stout to promote the head formation. Figure 6 illustrates a dispensing device 22 having a stopper portion 23 which engages within the mouth of the bottle 1 of stout. Extending through the body of the device 22 and into the bottle 1 are two tubes 24 and 25 of which tube 24 is for the admission of air into the bottle during pouring of stout from the bottle through tube 25. It will be noted that tube 24 enters deeper into the bottle than tube 25 so the liquid pressure differential will ensure the stout flows through the tube 25 rather than through the tube 24.
Housed within the tube 25 are polystyrene granules 20 which are retained in the tube by gauze caps 26 on the ends of the tube; consequently as the stout is poured into the glass through tube 25 it flows over the surface of granules 20 which causes evolution of the gases in the stout and formation of the head foam.
. .. _
Claims (8)
PROPERTY IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method of preparing and serving a beverage having a head of froth which includes the steps of forming a sealed package comprising a container selected from a bottle and a can in which the beverage is sealed from atmosphere and has in solution therewith nitrogen gas which is present in an amount of at least 1.5% vols/vol. and carbon dioxide gas which is present in the range 0.8 to 1.8 vols./vol.; opening the sealed package and subjecting the beverage to vibration of at least audio frequency from a source which is external to the beverage to an extent and for a time sufficient to cause some of said gases to come out of solution and cause or contribute to the formation of the head of froth.
2. A method as claimed in claim 1, wherein the nitrogen gas is present in solution in the beverage in the range 1.5% to 3.5% vols./vol.
3. A method as claimed in claim 2 which comprises subjecting the beverage to excitation by vibration which is ultrasonic.
4. A method as claimed in claim 3 which comprises subjecting the beverage to ultrasonic vibration through the container.
5. A method as claimed in claim 2 which comprises subjecting the beverage to vibration while said beverage is retained in the opened package.
6. A method as claimed in claim 2 which comprises subjecting the beverage to vibration while said beverage is located in an open topped vessel into which it was poured from the package.
7. A method as claimed in claim 2 in which the beverage is a fermented liquor.
8. A method as claimed in claim 7 in which the liquor is selected from the group consisting of beer, lager, ale and stout.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA334,643A CA1104511A (en) | 1976-09-20 | 1979-08-24 | Preparation of beverages containing gas in solution |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB38888/76 | 1976-09-20 | ||
| GB38888/76A GB1588624A (en) | 1976-09-20 | 1976-09-20 | Preparation of beverages containing gas in solution |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1100809A true CA1100809A (en) | 1981-05-12 |
Family
ID=10406291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA286,979A Expired CA1100809A (en) | 1976-09-20 | 1977-09-19 | Preparation of beverages containing gas in solution |
Country Status (9)
| Country | Link |
|---|---|
| JP (1) | JPS5359073A (en) |
| AU (1) | AU2884577A (en) |
| BE (1) | BE858850A (en) |
| CA (1) | CA1100809A (en) |
| DE (1) | DE2742064A1 (en) |
| DK (1) | DK411677A (en) |
| FR (1) | FR2364623A1 (en) |
| GB (1) | GB1588624A (en) |
| NL (1) | NL7710248A (en) |
Families Citing this family (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2059273B (en) * | 1979-09-21 | 1983-01-19 | Boc Ltd | Forcing gas into liquid |
| EP0170497B1 (en) * | 1984-08-01 | 1990-10-31 | Suntory Limited | Beer container having means for frothing the content thereof |
| GB8430014D0 (en) * | 1984-11-28 | 1985-01-09 | Bass Plc | Beer &c |
| GB2183592B (en) * | 1985-11-29 | 1989-10-04 | Guinness Son & Co Ltd A | A beverage package and a method of packaging a beverage containing gas in solution |
| GB2200854A (en) * | 1987-02-11 | 1988-08-17 | Guinness Son & Co Ltd A | Gasified beverage frothing apparatus |
| GB2214240A (en) * | 1988-01-06 | 1989-08-31 | Laurence Patrick Wettern | Wine aeration pump |
| IE70665B1 (en) | 1989-11-22 | 1996-12-11 | Whitbread & Co Plc | Carbonated beverage container |
| AU656170B2 (en) * | 1991-10-17 | 1995-01-27 | University Of British Columbia, The | Preservation of fresh fruit juices and fruit juice blends |
| US5667832A (en) * | 1991-11-05 | 1997-09-16 | Scottish And Newcastle Plc | Method and device for foam generation by dispersion of bubbles |
| US5863577A (en) * | 1992-11-10 | 1999-01-26 | Guinness Brewing Worldwide Limited | Pressurized beverage package with an interior compartment for the production of foam on opening of the package, and a method of forming such a package |
| EP0683223A3 (en) * | 1994-05-18 | 1997-06-25 | Bass Plc | Improvements in and relating to beer and other beverages and a method of dispensing beer and other beverages, particularly lager. |
| GB2289477B (en) * | 1994-05-18 | 1996-03-06 | Bass Plc | Improvements in and relating to beer and other beverages and a method of dispensing beer and other beverages, particularly lager |
| GB9421142D0 (en) * | 1994-10-20 | 1994-12-07 | Scottish & Newcastle Plc | Method and apparatus for enhancing a beverage head |
| JPH119256A (en) * | 1997-06-23 | 1999-01-19 | Satsuma Shuzo Kk | Production of creamy foam in effervescent beverage |
| US7785641B2 (en) | 1998-05-15 | 2010-08-31 | Coors Brewing Company | Method of cooling a beverage |
| GB0016703D0 (en) * | 2000-07-08 | 2000-08-23 | Bass Machine Holdings Ltd | Dispensing a beverage |
| GB2391219A (en) * | 2002-07-31 | 2004-02-04 | Diageo Great Britain Ltd | Forming a head on a beverage using ultrasound |
| JP2006335413A (en) * | 2005-06-01 | 2006-12-14 | Asahi Breweries Ltd | Apparatus for spouting carbon dioxide gas-containing beverage and method for bubbling carbon dioxide gas-containing beverage |
| JP5627877B2 (en) * | 2009-11-18 | 2014-11-19 | サントリーホールディングス株式会社 | Method for producing carbonated beverages |
| JP6147014B2 (en) * | 2013-02-05 | 2017-06-14 | 株式会社テックスイージー | Foaming equipment for bottled sparkling beverages |
| WO2023112781A1 (en) * | 2021-12-13 | 2023-06-22 | アサヒグループホールディングス株式会社 | Foaming device |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR716894A (en) * | 1931-05-11 | 1931-12-29 | Forenede Bryggerier As | Process for obtaining a persistent foam on beer, by gas supply |
| FR724091A (en) * | 1931-09-15 | 1932-04-21 | Aktieselskaret De Forenede Bry | Method and apparatus for obtaining foam on beer |
| GB423554A (en) * | 1934-05-11 | 1935-02-04 | Rudolf Baldus | Process and apparatus for packing for despatch and delivering easily spoilt fruit juices, sweet musts and the like, and beer |
| DE743822C (en) * | 1942-06-18 | 1944-01-03 | Siemens Ag | Process for producing and improving beer foam |
| FR930890A (en) * | 1946-07-20 | 1948-02-06 | Parafoam filter for all emulsifying liquids and in particular beer | |
| FR1477268A (en) * | 1966-04-26 | 1967-04-14 | Process for the production of foam in a container | |
| SE320901B (en) * | 1968-12-20 | 1970-02-16 | Infraroedteknik Ab | |
| GB1266351A (en) * | 1969-01-27 | 1972-03-08 | ||
| DE2139400A1 (en) * | 1971-08-06 | 1973-02-15 | 8400 Regensburg | Prolonged foam-stability - for gasified beverages |
| JPS511772B2 (en) * | 1973-05-07 | 1976-01-20 | ||
| US4027045A (en) * | 1975-02-03 | 1977-05-31 | Igor Mikhailovich Fedotkin | Process for preparing oxygenated cocktail |
| GB1557156A (en) * | 1975-04-08 | 1979-12-05 | Brewing Patents Ltd | De-gassing fermentation liquors |
-
1976
- 1976-09-20 GB GB38888/76A patent/GB1588624A/en not_active Expired
-
1977
- 1977-09-15 AU AU28845/77A patent/AU2884577A/en active Pending
- 1977-09-16 DK DK411677A patent/DK411677A/en not_active Application Discontinuation
- 1977-09-19 BE BE181032A patent/BE858850A/en not_active IP Right Cessation
- 1977-09-19 NL NL7710248A patent/NL7710248A/en not_active Application Discontinuation
- 1977-09-19 JP JP11252177A patent/JPS5359073A/en active Pending
- 1977-09-19 CA CA286,979A patent/CA1100809A/en not_active Expired
- 1977-09-19 DE DE19772742064 patent/DE2742064A1/en not_active Withdrawn
- 1977-09-20 FR FR7728362A patent/FR2364623A1/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5359073A (en) | 1978-05-27 |
| FR2364623A1 (en) | 1978-04-14 |
| NL7710248A (en) | 1978-03-22 |
| DE2742064A1 (en) | 1978-03-23 |
| AU2884577A (en) | 1979-03-22 |
| BE858850A (en) | 1978-01-16 |
| GB1588624A (en) | 1981-04-29 |
| DK411677A (en) | 1978-03-21 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |