CA2128625A1 - Carbonated beverage container - Google Patents
Carbonated beverage containerInfo
- Publication number
- CA2128625A1 CA2128625A1 CA002128625A CA2128625A CA2128625A1 CA 2128625 A1 CA2128625 A1 CA 2128625A1 CA 002128625 A CA002128625 A CA 002128625A CA 2128625 A CA2128625 A CA 2128625A CA 2128625 A1 CA2128625 A1 CA 2128625A1
- Authority
- CA
- Canada
- Prior art keywords
- pod
- container
- beverage
- gas
- lid
- 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.)
- Abandoned
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
- B65D85/73—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials with means specially adapted for effervescing the liquids, e.g. for forming bubbles or beer head
Abstract
When dispensing carbonated beverages, particularly beers and especially draught stout, it is desirable to obtain a close-knit creamy head. This contributes to a creamy taste and adds considerably to the customer appeal. To provide such a head a container (1) containing a carbonated beverage (13), includes a pod (6) located within the head space (14) above the level of the beverage (13) and containg a gas, the pod (6) including a hole (11) in its lower part above the level of the beverage (13) and means (12, 16) to ensure that only gas is discharged from the pod (6). The arrangement is such that when the container (1) is closed the pressures of the gas in the pod (6) and in the head space (14) are in equilibrium, but, as soon as the container (1) is opened to reduce the pressure inside the head space (14) of the container (1) the gas at super atmospheric inside the pod (6) is jetted out of the hole (11) and into the beverage (13) in the container (1) to cause shear of the beverage (13) and the liberation of small bubbles which accumulate in a surface layer on the beverage (13). When the beverage (13) is dispensed the small bubbles in its surface layer act to seed the generation of small bubbles throughout the remainder.
Description
212862~j ! WO 93/15973 PC~/GB~3/û0239 ~E~ONA~rBD B3~ERAG~ CONTAIN~
BAC~G~O~ OF T~E I~avElNTIo~
When dispensing carbonated beverages ~ particularly 5 beers and especially draught stout, it i~ desirable to obtaisl a ~:lose~-knit ¢reamy head. This c:p~ributes tcs a cxeamy taste and adds considerably to the customer appeal~.
Traditionally, such heads are only obtained when dispensing such beverages f rom draught . Another f actor that 10 considerably enhanc:es the customer appeal is the way in which, when dispensing beverages, especially 3:eers from draught, ~;mall bubbles are intimately mixed with the body o~ the beverage as it i5 dispensed and then, after dispen-sing is completed, the bllbbles gradually separate out to 15 f orm a close-knit crei~my head O
The ~ormation of such small bubbles libera~ed through-out t:he body of the beverage during dispensiny can be encouraged by causirlg shear of the liquid with resulting local pressure changes which causes release of small 20 bubbles of controlled and uniform size. Over the years : ~ : many proposals have bee~i made to increase and control the lib~ration of such small bubbles and the gerleration of ~:~ h~ads c~n beverages . Our own earlier specif icatiorl GB-A-l,378~692 dlescribes the use of an ultrasonie:: transducer to subj~ct the b~er: to shear immediately before it is di~p~nsed into a drinking ve~sel and describes the way that by subjectin~ the initially dispensed portion of beverage to ul~r~sonic vibrations, the small bubbles released from this initial portion a~fe~t the remainder of the beverage by:forming nucleation sites and triggering the generation of further sma~l bubbles of controlled size.
:: PR~OR~
~: ~ GB -1,266,351 describes a system ~or producing a draught ~ype head when dispensing beer, ox other carbonated : 3S beYerage, from a container such as a aan or a bo~tle. In the ~rrangement described in this .~pecification the contai~ner includes a simple secondary chamber which is ~lZ86~
WO93~15973 PCT/GB93/002 charged with gas under pres~ure either as part of the ~illing process in which th~ container is filled with beverage or by pre-charging the inner secondary chamber with gas undsr pressure. The secondary chamber includ~s a small ori~ice which is located beneath the surface level of the beverage i~ the container and the over~ ~ arrangement i ~uch that, upon opening the container and ~o reducing the pressure in it, gas from the secondary chamber is jetted via the orifice into the bevexage in the main ~ody of the container so causing shear. This liberates th~
required small bubbles in the beverage which in turn act as nualeation sites during release or similar bubbles through-out the entire contents of the can or other container. The arrangemen~s ~escri~ed in this patent specification are somewhat aomplex mainly requiring the use of a separate ~harging s~ep to pre surize the se ondary chamber after the container has been ~illed and mainly re~uiring the use o~
an especially d si~ned divided contain~r with a result that this technique has not been adopted commercially.
:~ 20 GB-B-2,183,592 describes a different technigue which ~: has recently achieved success in the market place. In his system a co~tainer containing a carbonated beverage includes, t~war~s it base, a separate hollow insert with an orifice in,it~ side wall. As part o~ the co~tain~r : 25 filling process beer is delib~rately introduced into the in~ide o~ ~he:holl~w ingert through the orific~ and the pre~ures of th~ inside of the insert and of the main body of the container are thereafter ~aintained in equilibrium via the orifice. Upon opening the container the beverage fr~ inside the insert is jetted out through the orifice directly i~*o the beverage in the body of the container and :this jet act~ to shear liquid in the container with the resul~ that a number of small b~bbles are liberated which, in turn, as they rise through khe beverage in the ~:; 35 :¢ontainer, act as nucleation sites to generate a number of mall bubbles throughout the entire contents of the ~ contain~r. When di~pensing a beverage from such a container :
-- 2i28~Z.j i WO93/15973 PCT/GB93/00239 into a drinking vess~l ~he ~iberation oP small bubbles throughout the entire volume of the beverage as it is dispensed gives a similar appearance ~o dispen~ing the ~ame beverage ~rom draught.
Thi~ ~ystem has many disadvantages. It is e~sential to remov~ all of the oxygen from in~ide t ~ ollow i~sert o~ substantial volume before filling the conta~ner with beer. Tb~ presence of oxygen inside the container leads to : the beverage b ing oxidised with the xesulting impairment of f~avour and ri~k of microbial growth leading to, ~or example, acetification o~ ~he resulting beverage when it contains alcohol. Thus, there is a general requirement to displace substantially all of the oxygen from a container and its hollow insert before the cont~iner is sealed. The 15 hol l ow insert has a substantial volume and with only a small ori~ice in its wall, this insert is filled with air it is dif~icult to displace all of ~he air during the ~illing and ~aling of such a contai~er.
The applicants hav2 developed a comparable ~ystem whioh is descrabed in International Publication Number ~: WO9ltO732~ and again includes a hollow in~ert mounted towardæ the base of a carbonated beverage container.
However, thi hollow insert aontains only non-oxidising.gas and includes a valve, or similar me~ns, to ~aintain the in~ert clos~d until the container is opened. Upon opening h~ contain~r the~valve, or other ~sans, open~ to allow gas to be ~etted from-the insert ïnto the bever2ge, By provi-;: ding an insert w~ich is closed and contai~s no oxidising gas upon insertion into~ the container this avoid~ the problems with having to remove all of ~he oxygen from theinside o~ the hollow insert after it is placed inside the ; co~tainer and ~efore the container is filled with baer, or other carbonated be~erage. This arrangement has ~et with considerable c~mmercial su~cess and iæ capable of being ~illed at speeds of up to 1,600 cans per ~inute instead of he muc~ slower ~peed of about 200 cans per minute which is , ~ the ~axi~um speed available for the system described in GB
2i2~G2S
WO 9~J15973 P~r/C~3/0~2 B-2,1~3,592. ~o~ever, the ~illed inserts have a restricted shel~ life after pres;urization and prior ~o ~illing oî the container due to creep in the plastic whic:h can result in the loss of pressuriz ing ga~ .
Both the arrangements described in GB-B-2,183,592 and that de~;cribed in WO-A-07326 require the~;e of an over sized can, for example, ~ypically the use of a 500 ml s::an with only 44 0 ml of beverage and both use a relatively large amount of plastic f or the insert partly as a result :LO of it~ largl3 volume and partly to form flanges khat prvvide an interference fit with the side wall of the can. This relatively large ar~ount o~ plastic results in a high price addition to the ov~rall pack price and this is also undesirable ~rom a materials re-cyc~ing point of view.
Fur~hsr, a small per cen age of cans fail to operate as expected due to the fact ~hat the ins~.rt becomes dislodged during handling and or mild abuse o~ the cans prior to their opening. Once ~hl3 inserts are dislodged they tend to float: to th~ top of the beverage in the container ~nd then ~ail to operate as required. Further there is a ne~d to : spe~:ify a tight can diameter tolerance for cans to be used with this technique whic:h is more demandin~ that the normal Metal Packaging Ma~ufacturers Association (~PMA~ standards.
I~I~Y OF ~ INV~C~
25~ In accordaDce w~th this invention, a container ¢on~aining a carbonated beverage, includes a pod loS~ated within the head space above the level of the beverage and ontaining a gas, th~ pod including a hole in its lower part above the . level of ~the beverage and means to ensure I
that only gas is discharged from the pod, the arrangement bein~ such that when ~he csntainer is closed the pressures of the gas in the pod and in the head space are in equi-librium, but, as soon as the container is opened to reduce the pressure inside the head space of the container, the ~; 35 gas at super atmospheric inside the pod is jetted out of the hole and into the beverage in the container to cause ~; ~hear of the beverage and the liberation OI small bubbles 2123~2~j WO g3/15973 P~/GB93/llllt23g which acaumulate in a surface layer on the bev~rage, wh~n the b~v~rage is dispensed the smal 1 bubbles in its ~urf ace îayer act to seed the generation of ~;mall bubbles through-out the remaind~r.
The means to ensure that only gas is disc:harged from th~ pod r~ay include a valve which preven~ beverage from entering the pcsd during ~illing and ~;ub~;equent can handling procedures but pre~erably it comprises a tube surrounding the hole in the lower wall of the pod and extending upwards towards the top of the con~ainer closure. ~his arrange-ment ensures that, even i~ some liquid doe~ enter the pod, upon opening of the con~ainer, only gas i jetted through the hole and in~o the beverage. It is d~sirable to prevent lis3uid entering the pod and bein~ ejected since we have found that ~he action of jetting liquid into the surface of a be~erage is less c:ontrollable than gas for the nucleatisn of ~nicro-bllbbles. ~t is believed that n~t only does the gas that i~; jetted into the beverage c:ause shear and mechanical æhock to the beverage æo resultimg in the liberat~on o~ ~mall bubble~; but al~3o, the ~et of ga itself nd any gas from the head space entrained with the jet of gas are converted into bubbles afl:er it has penetrated into the bevera~e. It al~;o appears that by ietting gas frs:~m outside the ~urface of the beverage into 1:he beverage that the ~hear and micro-~ubble seed forma~ion requir~d to give op~imum heat f oncation can be controll~d 50 that there is less risk of fwer foaming on openirtg the container than there is wi1:h the submerged insert systems disclosed above.
This has a particular a~vantage when it is used with a beverage having a: higher leYel of carbonatiorl such as a lager having a carbonation level of 2 . O v/v and above.
ally the hole in the lower part G~E ths pod has a : ~ diamet~r betweerl O.l and 2.0 mm and more pref~rably it has :~:
a d~ meter of substantially 0 . 9 mm.
The pod may be formed from two parts whic:h are snap-itted togeth~r, or welded together, in an atmosphere containing a inert gas or, alternatively, may be fitted `~:
.
21 2S~2~
WV93/15973 PCT/GB93/0023'-~
together a~ter ~eing dosed with a precursor of an inert gassuch as dry ice or liquid nitrogen. In this way, after the pod is formed by closing its two parts together, the dry ice or liquid nitrogen evaporates to drive oxygen out of it to ensure that the pod is substantially filled with an inert ga~O Alterna~ively, the pod ma~ e formed in ~ubstantially the same way as described in our earlier application WO-A-OQ825 with the pod essentially being formed as an open~topped pod to enable it to be dosed with liquid nitrogen, or ~olid carbon dioxide, at the same time as dosing the open-topped cnntainer and then sealing the open-topped container with a closure which, in turn, either carries with it the second part o~ ~he pod or itself closes the open top of the podO
Preferably the pod is attached t~, or, at least held in place by the top closure of the container. In the former : cas~, the attachment o~ the pod to the top clo~ur2 of the container may take place away from a beYerage filling line and thus ~ no s~parate pod insertion stage i~ required as ~: . 20 part o ~he beverage filling line. Thus the beverage filling line~ ~peed: and efficiency are substantially ~; unaff~cted. The container may have the for~ of a glass bottle and, in this case the pod ~ubstantially fills the head ~pace in the ~eck of such a container. Preferably the 25~ pod~is attached t~ th~ closure of ~uch a bottle whether of a screw:cap type or~a crown cork type so that, upon opening the container the pod is removed from the neck of the bo~tle with the closure. Alternatively, the container may ~ave the form of a metal~can and in this case the pod is ~either fixed to the lid of the container by adhesive or is held in place by being trapped in the seam formed between the lid and the ide wall of the container.
: When the containex has the form of a can preferably :the can includes an easy-open featur such as a ring-pull ~:~ 35 or a ~tay-on tab. In this case it is important that the presence of the pod does not interfere with the operation ~ of the e~sy-open feature and essential that the pod i5 : ~:
~ WO93/15973 2 1 2 ~ ~ 2 ~ PCT/CB93/00239 arranqed not to interfere with dispensing be~erage through the easy-open feature. Typically the pod does not cover - the entire under surface of the lid of the can and is arranged to be ab~ent from a portion of the 1id immediately beneath the easy-open feature. Alternatively, the pod may be temporarily attached to the inside of~e lid by an adhesiYe which breaks down on contact with a beverage or on the application of heat, for example, during a pasteurisa-tion step. In this way, t~e pod is arranged to be ~irmly attached to the lid during the lid handling and container closing process bu~, subsequently, after the container is filled and sealed, this bond between the pod and the closure is arranged to be broken down. In this case it is preferred that ~he pod is also connected to the container l~ by, ~or example, a protruding lip which is caught in the seam between the closure and the container so that, upon opening the container ~he pod can hinge about its protruding lip to al}ow ~he pod ~o be displaced from beneath th easy open feature and thereby allow a beverag~
to be dispen~ed ~rom the inside of the ~an, whilst, at *he same time, the pod is s curely held by the lip being held in the sea~.
With the arrangement in accordance wi~h thi~ invention the pod is accommodated entirPly within the head space :~ 25 a~o~e the le~el o the beverage in the cont~iner and foam formation wi~hin the contai~er can be controlled to a lower ~:~ level than with submerged systems. This means that a ~tan~ard size container can be used and the containers can be filled with g~neraIly conventiQnal canning or bottling : 30 machinery operatin~ at high cpeed. Since this system does not rely on the use of an interference fit b2tween a submerged i~sert and *he container it is not likely to ~: become dislodged with abuse during handling and storage.
: Furtherm~re there is a substantial saving of ~aterial previously used to form $he flanges of th~ submerged insert~
~:
.
i3 BRIEP DE8CRIP~ION OF ~H~ DRAWING8 Various examples of carbonated beverage containers in accordance with this invention will now be described with reference ~o the accompanyi~g drawings in which:-Figure l is an under plan of a first example of pod fixed to the lid of a can; ~ ~
Figure ~ is a section through the first ~xample;
Figure 3 is an under plan of a second example of pod;
Figure 4 is a cross-section through a second example;
Figure 5 is an under plan of a third example;
Figure 6 is a cross-section through the third example;
Figure 7 is a cross-section through a completed can containing a ~hird example of pod;
Figure 8 is an under plan of a fourth example of pod showing it attached to a lid of a container;
: Figure 9 is a side ~levation through the fourth example of pod attached to its ~id;
Tigure l0 is a ross-section through a completed can showi~g the fourth examp1e of pod in place;
Figure ll is a cros~-sectiQn simila~ to Figure l0 ~: showîng the stay-on ~ab being opened;
~;~ Figure 12 is: a ~iew similar to Figure l0 wi~h the st~y-on tab fully opened;
Figure 13. i8 a cross-section through a top of a can shouing a fifth ex~pl~ of pod;
Figure 14 is a~diagr~m of a can sealing ma~hine;
i ~ res lSA~ t~ E are a series of cross-$2ctions ~:~ through the top o~ a bottle showin~ the filling sequence of assembly of a p~d;
30 ~ Figures lSA and B are scrap radial sections showing the connection between the two part~ of the pod sh~wn in Figure 15;
: Figure 17 is a diagram of a filling pl~nt for carrying out the operation shown in Figur s 15A to E;
Figure 18 shows an alternative pod for use in a bottle; and, : ~ .
~: :
~ ~ W093/15973 2 i 2 ~ ~ 2 ~ PCT~GBg3/00239 Figure l9 ~hows a further example of pod for u~e in a bvttle.
DE:~CRIPq!ION OF PREFER~E~D EXaUlPL~:8 In all th~ following examples a carbonated beverage container ~uch as a can or bottle containing ~eer for exa~ple stout, an ale, or lager includes~ pod mad~ of plastics material. ~he pod lies wholly within the head space within the container abovR the level of the beverage.
The first few example~ are systems where the beverage container is ~ormed as ~ can 1 having a lid 2 with an easy~
open f eature in ~he ~orm of a stay-on tab 3 . A~ part of this easy-open feature the stay-on tab includes a shield portion 4 the periphery of which is def ined by a weakened zone to enable the shield portion 4 to break free from 'che 15 remainder o~ the lid 2 and pivot downwards into the inside of the can 1 upon opening the easy open f eature 3 .
The example shown in Figure 1 shows a lid 2 before it is ~eames~ on to the body of the can 1. ~ cup-shaped plasti~:s pod 6 i8 iEitted into the inside of the countersink 20 portion of the lid 2 and fixed in place by a bead 7 of glue :~ or by hea~ ~;ealing the upper rim of the cup-shaped pod 6 to ~:: the underside of the lid 2. In plan the pod is generally C-shaped with its re-elltrant portiorl f itting around he shield pc~rtion .4: of the easy-open f eature 3 . In this way 25 the pod 6 does not in arly way int~rfere with the operatioa of the easy open :eeature 3.
Figures 3 arld 4 ~;ht~w an alternative Earrangement again ~: illustrating the lid ~2 before it is seamed onto body of a can 1. In this example the pod 6 is formed as a closed plastics moulding having both a top wall 8 and a bottom wall 9. The pod 6 also includes a flange 10 extending outwards from the periphery of the pod 6 which, in us2, is trapped into the ~eam formed between the rim of the lid 2 and the top of the body of the can 1. Once the flange 10 i~ trapped into the seam th~ pod 6 is held fixed into position. The pod 6 may ~lso be glued onto the lid 2 to provide at least a temporary bo~d to ensure that it is not 2~28~25 displaced during handling and seaming operations. Again, the pod 6 is generally C-shaped in plan and fitt~d with the re-entrant portion in register with the shield portion 4 of the easy-open feature 3.
The third example shown in Figures 5 and 6 is g~nerally ~imilar to the second example exc~ that it does not include the flange lO and is, instead, simply s~tuck onto the lid 2 by a band of glue 7 or a heat seal.
In all the above examples the pod 6 includes an aperture 11 in its lower wall ~ and a tube 12 sealed to the inside of the lower wall 9 and surrounding the aperture 11.
The tube 12 extends upwards towards the lid 2.
In all the a~ove examples the lid 2 together with the pod 6 is treated to ensure that all of the oxidising gas is removed ~rom the ~nside of the pod 6 hefore the lid 2 is applied to the body of a can 1. The body of the can 1 is : filled with beer 13 in a ~onven~ional can filling machine and then the head space 14 dosed with liquid nitrogen or solid carbon dioxide, again in a conventional fashion~ The lid 2, togetber wi*h the pod 6 is then seamed onto the top of the body ~f the can and as the liquid ~itrogen or solid ~ ; carbon dioxide evapora~es builds up a pressure inside the : can of~be~ween 1.5 and 4 atmospheres. Evaporated liquid nitrogen or so~lid carbon dioxide builds up in the head space l~ ~nd passes~into the inside o~ the pod 6 via the hole ~1. Th~ pressure inside the pod 6 is exactly the same ; as that:in the head ~pace 14. Typically the filled cans ~:~ are then subjected to a pasteurisation process before being di tributed.
, Upon ope~ing a can in accordance with this invention - the initial opening of the easy open feature 3 vents the : head space 14 to the atmosphere so that the pressure within ~: the head space 14 is rapidly reduc~d to atmospheric.
However, the pressure inside the pod 6 is still very ~uch in excess of a~mospheric pressure and this causes gas to be etted through the hole 11. The jet of gas penetrates :seYeral centimetres into the beer 13 giving a mechanical : .
! WO 93/15973 PCT/CB93/00239 shock ts the beer 13 and also causing shear in it. This shear in the beer cause the release of small bubbles of carbon dioxide and ni~rogen and the gas that i~ jet~ed into the beer together with any gas from the head space that is entrained wi~h ~he jet also results in the formation of bubble~ in the b~er 13. Naturally these bu~es gradually rise to the sur~ace generating some further bubble ~oxmation as they go and form a layer o~ foam on the top surface of the beer 13. As the beer is poured out of the aperture left by the shield 4 in the lid 2 of the can and into, for example, a drinking vessel this layer of foam mixes with the remaind~r of the beer and this layer of foam generates bubbles ~hroughout the beer as it is dispensed giving a similar appearance to that obtained when dispensing beer from draught.
: Instead of making the pod 6 C-shaped as described in : : the first thr~e examples abo~e it is also possible to make :: ~ the pod 6 cir ular as sho~n in Figures 8 to 1~ and described with reference to the fourth example. In this exa~plP the pod ~ has a closed circular configuration with a projecting lip 15. ~ The lip 1~ is captured in the seam ~: formed between the lid 2 and the body of .he can 1 as the can is fill d and ~ealed. The pod 6 ~s also adhered to the : lid 2 by glue .7. The glue is of a type which is broken ~: 2~ down on exposure to the beer 13 or to, for exa~ple, the :~ temperatures attained during the pasteurisation step. A
cha~nel (not shown) is also provided between the outside of tha top wall 8 of the pod 6 and the lower face of the lid 2. Oxidising gas is agai~n remoYed from the inside of the pod 6 as described above before the lid 2 is seamed onto the body 1 of a full container as shown in Figure 10.
Upon ini~ially opening the easy-open feature 3 as ~oon as the integrity of the package is broXen the pressure from ~; wi~hin the container is vented Yia the channel (not shown) ;~ ~ 35 ~etween the top wall 8 of the pod 6 and the lower surface ;~ of the lid ~. This causes jetting of the gas from inside -: the pod 6 in exactly the way described previously and as ~ ~ .
W~ 93/15g73 PCr/C~g3/0023 shown diagra~atically in Figure 11. Further and complete opening of the easy-open feature 3 wh.ich results in the shield portion 4 being pivoted downwards into the body o~
the can 1 breaks any remaining hold of the glue 7 on the pod 6 and causes it ~o pivot downwards with the lip 15 acting as a hinge as shown in Figure 12. ~hee the po~ is moved into thiæ position it does not in any way interf ere with the ~low of beer 13 through the aperture left in the lid 2 by the movement of the shield portion 4 of the easy-open feature 3.
In all the above examples the provision of the tube 12surrounding the hole 11 in the bottom wall of the pod 6 ensures that only gas is jetted through the hole 11 during opening of the container. Should any beer be forced into the inside of the pod 6, for example, during filling or pasteurising st~ps this naturally falls to the bottom of the pod 6 and so is prevented from being jetted out of the pod 6 by the ~ube 12.
~nother way of ensuring that no beer is jetted from the pod 6 upon opening of the container is described with reference to Figure 13. In this arrangement the pod 6 i5 provided with a valve which act~ ts prevent beer ever being fo~ced into the pod 6. ~his example is generally similar to the ~ourth example in that it is gener~lly cir~ular and includes a lip 15 which is captured in the seam formed ~: between the lid 2 and the body of the can 1 and acts as a :: ~ hinge during opening of the can. The tube ~2 i5 extended : upwards to meet a`:rounded seating 16 formed on the top wall 8 of the pod 6. The lower~wall 9 is made sufficiently thin for it to act às a pressure responsive diaphragm and :: preferably the pod is made from a gas permeable material such as low density polyethylene. In this way, when the pod 6 is first fitted to the lid 2 and the lid 2 seamed onto the ean all oxidising gas has been remoYed from the ~: 35 inside of the pod 6 leaving it eith~r in an evacuated state or filled with inert gas such a~; nitrogen or carborl dioxide at substantially atmospheric pressure. As soon as the lid .
! WO g3/15973 2 i 2 8 5 2 S P~/GB93/00239 . 13 2 is seamed onto ~he can 1 the pressure inside the head space of the can quickly builds up to a super atmospheric pressure somewhere between l.S and 4 atmospheres. This pressure acting on the lower wall 9 of the pod 6 urges it upwards t~wards the lid 2 o~ the container ~o urging the top of the tube 12 tightly against t ~ seating 16 completely to clos~ and seal the pod ~. Over a period of time such as a week the nitrogen and carbon dioxide gas in the head space above the beer 13 in the can diffuses through the lower wall 9 of ~he pod 6 to increase the pressure inside the pod 6 unti- it is super atmospheric and an equilibrium is established between the gas in the pod and that in the h~ad space.
Upon opening the can it operates in substantially the same way as the fourth example and, as soon as the pressure ; in the head space of the can has been vented, the pressure subsisting inside the pod 6 being, super atmospheric, causes the lower wall 9 to bow downwards and outwards.
This r~moves the top of the tube ~2 from its seating ~6 and thu allows the gas at super atmospheric pressure from inside th~ pod 6 to be vented via the tube 12 and the orifice ll:so that it forms a je~ which then penetrates the surface of the beer 13 again in exactly the same way as has bee~ de~cribed.with re~erence to ~he above examples.
25: ~ In all:of the abo~e examples it is important to re~vve all o~ the oxidising gas~from inside the pod 6 before the lid 2, with attached pod 6 is seamed onto the top of a filled~can. This can be done by subjecting the pods with a permanently open orific~ 11 to a series of evacuation and 30: inert gas fil~ing cycles to ensure that the pods are only illed with iner~ gas when they are seamed onto the cans~
Alternatively, the pods can be made in t~o parts orl for example, when the first example of pod is attached to the lid, the pod can be dosed with an inert gas precursor such as liquid nitrogen or solid carbon dioxide~ If the pod is dosed and assemb~ed immediately before being seamed onto the can the inert gas drives subs~antially all of the ~' 2i~862~
WO93/15973 PCT/~B93/002-~
oxygen out of the pod immediately before they are seamed onto the can.
Figure 14 shows diagrammatically a typical can filling arrangementO In this example a steam of rans A are fed to a rotary filling station B in which they are filled with a predetermined volume of beer. ~hey then pas~_along ~eneath liquid nitrogen dosing station C and then~e to a standard seaming machlne ~ where the lids are applied to the open tops of the cans ~efore the closed and sealed cans leave a stream I. In this sys~em a bag of lids 2 with attached pods 6 are loaded into hopper D from which they are fed to a turn table E. As the lids and pods circulate around the turn table E they are subjected ~o a series of evacuation and inert gas charging steps before being Ped along a closed iner~ gas ~illed path G to an end feed star forming part of the seaming machine H.
~ h sixth example is for a draught-in-bottle system which is ~pecially suited to beers such as lager which are usually:served at a lower temperature and at a higher gas content, around 2.0 v/v, than ales or stout~. Bottles can withstand higher internal pressures than cans which above ~ 6 to 6.5 bar~tend~to "peaki' with resulting di~tortion of :::; the ~can. Such:pressures can be anticipated when beers containing around ~2.0 v/v carbon dioxide are put into packages which:~are~then further pre-~uri~ed with nitrogen.
In ~he example a~screw topped bottle 20 is initially filled ; wi~h ~eer~on a ~onventional rotary filling machin~ and its neck detail is ~hown in Figure l5A. Thç h~ad space in the neck of the bottle 20 is then purged with an in~rt gas as indicated by the arrows in Figure 15B or the beer made to ~ foam by jetting~:a small volume of liquid into its top :~: :sur~ace to remove all of the oxidising gas from the head ~; . pace of the bottle. Then the pod 6 ha~ing a generally cylindrical form and an upper flange 21 is inserted into the head space in the neck of the bottle ~0. The pod ~ has an open-top, a hole ll in its lower wall and a tube 12 ~ ealed to the lower wall around the hole ll and extending :
, 2~ 23~i2~j 'Ç ~ WO 93/1~973 PCI'/(~893/00239 upwards . Liquid nitrogen 3 0 is dosed into the pod 6 and then a cap 22 complete with plastic wad liner 23 is placed ovex the neck of the bottle and crimp rolled onto screw thr~aded formations 24 on the nec:k of the bottle to clo~e the bottle. The plastic wad liner 23 ~orm~; a seal with the flange 21 at the top of the pod 6 to ::lose~he pod 6 and to seal l:he bottle. As ~he liquid nitrogen 30 evaporates it firstly rem~ve~ all of the c~xygen from the podl 6 before it is clo~ed by the cap 22 and also provides pressurisation for the boktle 20. Upon opening the bottle by un~crewing the cap ~4 this releases the pressure in the head space above the beer 13 and re~;ults in the super atmospheric pressure ~rom within the pod S being jetted via the inside of the tub~ 12 and the hole 11 into the beer 13~ As the s;::rew cap 22 is compl~t~ly removed it carries with it the pod 6 so allowing the beer 13 ~o be dispensed from the neck of the bottle.
Figures 16A and B show in greater detail how the ~lange 2~ of the~ pod 6 is engaged with the pztckirlg wad 23 as th~ cap ~2 is rolled around the thread fini~h of tlle bottle 24.
Figure 17 illustrates a typical rotary filling ~achine ` with a stream of ~ottles P being applied to a rotary illing station Q where they are filled with beer ~n~ ifrom : ~; 2~5 ~h~r~ *e:d to a $ecclnd rotary carousel R where the pod~ Ç
are inserted. The bottles then travel under a liquid nîtrogen dosing station S and f inally to a rotary cap ~: : a~plying and crimping station T.
An alternative two-part f orm of pod f or use with a 3 0 bottle is shown in Figur~s lB and l9 . This system is : designed for use with a conventio~al crown type bottle closure 25. In the example shown in Fîgure 18, tha pod 6 is formed in two parts. A first, lower part 26 which inc:ludes the hole ll and tube 12 which is arranged to snap-fit onto an upper part 27 which also includes a protruding flange 28 which acts as a gasket between the crown cap 25 anel the top ~: rim of a bottle nec:k. In this arrangement the upper part 2 1 ~ 8 ~ 2 ~
W0~3/~Sg73 pCT/~t93/0023 1~
27 i~ pre-assembled with the crown 25 a~d then the lower pa~t 26 is dosed with liquid nitrogen 30. The two parts are assembled, in~er~ed in the bottle neck a~d then the crown cork 25 is crimped onto the neck o~ the bottle in a conventional fa~hion. Crimping the crown 25 onto the bottle also ensures that the crown 25 tigh~y en~agés the flange 28 to ensure that when the crown cap is removed ~rom the bottle it carries with it the pod 6.
In the system shown in Figure 1g the pod 6 is again formed in two parts, a first lower part 26 which includes th~ hole 1~ and tube 12 and which is arranged to snap-~it onto a second upper part 27. In this example the lower part car~ies the flange 28 which acts as a gasket between the crown cap 25 and the top rim of the bottle neck. In this arrangem~nt ~he upper part 27 is pre-assembled with the crown 25. ~he lower par~ 26 is inserted in the bottle neck supported by thtP flange 28. Aftar the bottom part 26 i dos~d with liquid nitrogen 30 the crown cap 25 together ~with the upper part 27 of the pod i~ pushed downward~ on : 20 top of the lo~er part 26 to snap-fit the two parts t~gether. Then th~ crown 25 is cximped onto the bottle in a conventional f~shion. Again crimping of the crown 25 : o~to the bottle also ensures that the crown 25 tightly ~ngages t~e flange 28 to e~sure that when the crown cap 25 25 i8 ~emoved fro~ the bottl~ it also carries with the the pod 6 . : :
' ' ` .
BAC~G~O~ OF T~E I~avElNTIo~
When dispensing carbonated beverages ~ particularly 5 beers and especially draught stout, it i~ desirable to obtaisl a ~:lose~-knit ¢reamy head. This c:p~ributes tcs a cxeamy taste and adds considerably to the customer appeal~.
Traditionally, such heads are only obtained when dispensing such beverages f rom draught . Another f actor that 10 considerably enhanc:es the customer appeal is the way in which, when dispensing beverages, especially 3:eers from draught, ~;mall bubbles are intimately mixed with the body o~ the beverage as it i5 dispensed and then, after dispen-sing is completed, the bllbbles gradually separate out to 15 f orm a close-knit crei~my head O
The ~ormation of such small bubbles libera~ed through-out t:he body of the beverage during dispensiny can be encouraged by causirlg shear of the liquid with resulting local pressure changes which causes release of small 20 bubbles of controlled and uniform size. Over the years : ~ : many proposals have bee~i made to increase and control the lib~ration of such small bubbles and the gerleration of ~:~ h~ads c~n beverages . Our own earlier specif icatiorl GB-A-l,378~692 dlescribes the use of an ultrasonie:: transducer to subj~ct the b~er: to shear immediately before it is di~p~nsed into a drinking ve~sel and describes the way that by subjectin~ the initially dispensed portion of beverage to ul~r~sonic vibrations, the small bubbles released from this initial portion a~fe~t the remainder of the beverage by:forming nucleation sites and triggering the generation of further sma~l bubbles of controlled size.
:: PR~OR~
~: ~ GB -1,266,351 describes a system ~or producing a draught ~ype head when dispensing beer, ox other carbonated : 3S beYerage, from a container such as a aan or a bo~tle. In the ~rrangement described in this .~pecification the contai~ner includes a simple secondary chamber which is ~lZ86~
WO93~15973 PCT/GB93/002 charged with gas under pres~ure either as part of the ~illing process in which th~ container is filled with beverage or by pre-charging the inner secondary chamber with gas undsr pressure. The secondary chamber includ~s a small ori~ice which is located beneath the surface level of the beverage i~ the container and the over~ ~ arrangement i ~uch that, upon opening the container and ~o reducing the pressure in it, gas from the secondary chamber is jetted via the orifice into the bevexage in the main ~ody of the container so causing shear. This liberates th~
required small bubbles in the beverage which in turn act as nualeation sites during release or similar bubbles through-out the entire contents of the can or other container. The arrangemen~s ~escri~ed in this patent specification are somewhat aomplex mainly requiring the use of a separate ~harging s~ep to pre surize the se ondary chamber after the container has been ~illed and mainly re~uiring the use o~
an especially d si~ned divided contain~r with a result that this technique has not been adopted commercially.
:~ 20 GB-B-2,183,592 describes a different technigue which ~: has recently achieved success in the market place. In his system a co~tainer containing a carbonated beverage includes, t~war~s it base, a separate hollow insert with an orifice in,it~ side wall. As part o~ the co~tain~r : 25 filling process beer is delib~rately introduced into the in~ide o~ ~he:holl~w ingert through the orific~ and the pre~ures of th~ inside of the insert and of the main body of the container are thereafter ~aintained in equilibrium via the orifice. Upon opening the container the beverage fr~ inside the insert is jetted out through the orifice directly i~*o the beverage in the body of the container and :this jet act~ to shear liquid in the container with the resul~ that a number of small b~bbles are liberated which, in turn, as they rise through khe beverage in the ~:; 35 :¢ontainer, act as nucleation sites to generate a number of mall bubbles throughout the entire contents of the ~ contain~r. When di~pensing a beverage from such a container :
-- 2i28~Z.j i WO93/15973 PCT/GB93/00239 into a drinking vess~l ~he ~iberation oP small bubbles throughout the entire volume of the beverage as it is dispensed gives a similar appearance ~o dispen~ing the ~ame beverage ~rom draught.
Thi~ ~ystem has many disadvantages. It is e~sential to remov~ all of the oxygen from in~ide t ~ ollow i~sert o~ substantial volume before filling the conta~ner with beer. Tb~ presence of oxygen inside the container leads to : the beverage b ing oxidised with the xesulting impairment of f~avour and ri~k of microbial growth leading to, ~or example, acetification o~ ~he resulting beverage when it contains alcohol. Thus, there is a general requirement to displace substantially all of the oxygen from a container and its hollow insert before the cont~iner is sealed. The 15 hol l ow insert has a substantial volume and with only a small ori~ice in its wall, this insert is filled with air it is dif~icult to displace all of ~he air during the ~illing and ~aling of such a contai~er.
The applicants hav2 developed a comparable ~ystem whioh is descrabed in International Publication Number ~: WO9ltO732~ and again includes a hollow in~ert mounted towardæ the base of a carbonated beverage container.
However, thi hollow insert aontains only non-oxidising.gas and includes a valve, or similar me~ns, to ~aintain the in~ert clos~d until the container is opened. Upon opening h~ contain~r the~valve, or other ~sans, open~ to allow gas to be ~etted from-the insert ïnto the bever2ge, By provi-;: ding an insert w~ich is closed and contai~s no oxidising gas upon insertion into~ the container this avoid~ the problems with having to remove all of ~he oxygen from theinside o~ the hollow insert after it is placed inside the ; co~tainer and ~efore the container is filled with baer, or other carbonated be~erage. This arrangement has ~et with considerable c~mmercial su~cess and iæ capable of being ~illed at speeds of up to 1,600 cans per ~inute instead of he muc~ slower ~peed of about 200 cans per minute which is , ~ the ~axi~um speed available for the system described in GB
2i2~G2S
WO 9~J15973 P~r/C~3/0~2 B-2,1~3,592. ~o~ever, the ~illed inserts have a restricted shel~ life after pres;urization and prior ~o ~illing oî the container due to creep in the plastic whic:h can result in the loss of pressuriz ing ga~ .
Both the arrangements described in GB-B-2,183,592 and that de~;cribed in WO-A-07326 require the~;e of an over sized can, for example, ~ypically the use of a 500 ml s::an with only 44 0 ml of beverage and both use a relatively large amount of plastic f or the insert partly as a result :LO of it~ largl3 volume and partly to form flanges khat prvvide an interference fit with the side wall of the can. This relatively large ar~ount o~ plastic results in a high price addition to the ov~rall pack price and this is also undesirable ~rom a materials re-cyc~ing point of view.
Fur~hsr, a small per cen age of cans fail to operate as expected due to the fact ~hat the ins~.rt becomes dislodged during handling and or mild abuse o~ the cans prior to their opening. Once ~hl3 inserts are dislodged they tend to float: to th~ top of the beverage in the container ~nd then ~ail to operate as required. Further there is a ne~d to : spe~:ify a tight can diameter tolerance for cans to be used with this technique whic:h is more demandin~ that the normal Metal Packaging Ma~ufacturers Association (~PMA~ standards.
I~I~Y OF ~ INV~C~
25~ In accordaDce w~th this invention, a container ¢on~aining a carbonated beverage, includes a pod loS~ated within the head space above the level of the beverage and ontaining a gas, th~ pod including a hole in its lower part above the . level of ~the beverage and means to ensure I
that only gas is discharged from the pod, the arrangement bein~ such that when ~he csntainer is closed the pressures of the gas in the pod and in the head space are in equi-librium, but, as soon as the container is opened to reduce the pressure inside the head space of the container, the ~; 35 gas at super atmospheric inside the pod is jetted out of the hole and into the beverage in the container to cause ~; ~hear of the beverage and the liberation OI small bubbles 2123~2~j WO g3/15973 P~/GB93/llllt23g which acaumulate in a surface layer on the bev~rage, wh~n the b~v~rage is dispensed the smal 1 bubbles in its ~urf ace îayer act to seed the generation of ~;mall bubbles through-out the remaind~r.
The means to ensure that only gas is disc:harged from th~ pod r~ay include a valve which preven~ beverage from entering the pcsd during ~illing and ~;ub~;equent can handling procedures but pre~erably it comprises a tube surrounding the hole in the lower wall of the pod and extending upwards towards the top of the con~ainer closure. ~his arrange-ment ensures that, even i~ some liquid doe~ enter the pod, upon opening of the con~ainer, only gas i jetted through the hole and in~o the beverage. It is d~sirable to prevent lis3uid entering the pod and bein~ ejected since we have found that ~he action of jetting liquid into the surface of a be~erage is less c:ontrollable than gas for the nucleatisn of ~nicro-bllbbles. ~t is believed that n~t only does the gas that i~; jetted into the beverage c:ause shear and mechanical æhock to the beverage æo resultimg in the liberat~on o~ ~mall bubble~; but al~3o, the ~et of ga itself nd any gas from the head space entrained with the jet of gas are converted into bubbles afl:er it has penetrated into the bevera~e. It al~;o appears that by ietting gas frs:~m outside the ~urface of the beverage into 1:he beverage that the ~hear and micro-~ubble seed forma~ion requir~d to give op~imum heat f oncation can be controll~d 50 that there is less risk of fwer foaming on openirtg the container than there is wi1:h the submerged insert systems disclosed above.
This has a particular a~vantage when it is used with a beverage having a: higher leYel of carbonatiorl such as a lager having a carbonation level of 2 . O v/v and above.
ally the hole in the lower part G~E ths pod has a : ~ diamet~r betweerl O.l and 2.0 mm and more pref~rably it has :~:
a d~ meter of substantially 0 . 9 mm.
The pod may be formed from two parts whic:h are snap-itted togeth~r, or welded together, in an atmosphere containing a inert gas or, alternatively, may be fitted `~:
.
21 2S~2~
WV93/15973 PCT/GB93/0023'-~
together a~ter ~eing dosed with a precursor of an inert gassuch as dry ice or liquid nitrogen. In this way, after the pod is formed by closing its two parts together, the dry ice or liquid nitrogen evaporates to drive oxygen out of it to ensure that the pod is substantially filled with an inert ga~O Alterna~ively, the pod ma~ e formed in ~ubstantially the same way as described in our earlier application WO-A-OQ825 with the pod essentially being formed as an open~topped pod to enable it to be dosed with liquid nitrogen, or ~olid carbon dioxide, at the same time as dosing the open-topped cnntainer and then sealing the open-topped container with a closure which, in turn, either carries with it the second part o~ ~he pod or itself closes the open top of the podO
Preferably the pod is attached t~, or, at least held in place by the top closure of the container. In the former : cas~, the attachment o~ the pod to the top clo~ur2 of the container may take place away from a beYerage filling line and thus ~ no s~parate pod insertion stage i~ required as ~: . 20 part o ~he beverage filling line. Thus the beverage filling line~ ~peed: and efficiency are substantially ~; unaff~cted. The container may have the for~ of a glass bottle and, in this case the pod ~ubstantially fills the head ~pace in the ~eck of such a container. Preferably the 25~ pod~is attached t~ th~ closure of ~uch a bottle whether of a screw:cap type or~a crown cork type so that, upon opening the container the pod is removed from the neck of the bo~tle with the closure. Alternatively, the container may ~ave the form of a metal~can and in this case the pod is ~either fixed to the lid of the container by adhesive or is held in place by being trapped in the seam formed between the lid and the ide wall of the container.
: When the containex has the form of a can preferably :the can includes an easy-open featur such as a ring-pull ~:~ 35 or a ~tay-on tab. In this case it is important that the presence of the pod does not interfere with the operation ~ of the e~sy-open feature and essential that the pod i5 : ~:
~ WO93/15973 2 1 2 ~ ~ 2 ~ PCT/CB93/00239 arranqed not to interfere with dispensing be~erage through the easy-open feature. Typically the pod does not cover - the entire under surface of the lid of the can and is arranged to be ab~ent from a portion of the 1id immediately beneath the easy-open feature. Alternatively, the pod may be temporarily attached to the inside of~e lid by an adhesiYe which breaks down on contact with a beverage or on the application of heat, for example, during a pasteurisa-tion step. In this way, t~e pod is arranged to be ~irmly attached to the lid during the lid handling and container closing process bu~, subsequently, after the container is filled and sealed, this bond between the pod and the closure is arranged to be broken down. In this case it is preferred that ~he pod is also connected to the container l~ by, ~or example, a protruding lip which is caught in the seam between the closure and the container so that, upon opening the container ~he pod can hinge about its protruding lip to al}ow ~he pod ~o be displaced from beneath th easy open feature and thereby allow a beverag~
to be dispen~ed ~rom the inside of the ~an, whilst, at *he same time, the pod is s curely held by the lip being held in the sea~.
With the arrangement in accordance wi~h thi~ invention the pod is accommodated entirPly within the head space :~ 25 a~o~e the le~el o the beverage in the cont~iner and foam formation wi~hin the contai~er can be controlled to a lower ~:~ level than with submerged systems. This means that a ~tan~ard size container can be used and the containers can be filled with g~neraIly conventiQnal canning or bottling : 30 machinery operatin~ at high cpeed. Since this system does not rely on the use of an interference fit b2tween a submerged i~sert and *he container it is not likely to ~: become dislodged with abuse during handling and storage.
: Furtherm~re there is a substantial saving of ~aterial previously used to form $he flanges of th~ submerged insert~
~:
.
i3 BRIEP DE8CRIP~ION OF ~H~ DRAWING8 Various examples of carbonated beverage containers in accordance with this invention will now be described with reference ~o the accompanyi~g drawings in which:-Figure l is an under plan of a first example of pod fixed to the lid of a can; ~ ~
Figure ~ is a section through the first ~xample;
Figure 3 is an under plan of a second example of pod;
Figure 4 is a cross-section through a second example;
Figure 5 is an under plan of a third example;
Figure 6 is a cross-section through the third example;
Figure 7 is a cross-section through a completed can containing a ~hird example of pod;
Figure 8 is an under plan of a fourth example of pod showing it attached to a lid of a container;
: Figure 9 is a side ~levation through the fourth example of pod attached to its ~id;
Tigure l0 is a ross-section through a completed can showi~g the fourth examp1e of pod in place;
Figure ll is a cros~-sectiQn simila~ to Figure l0 ~: showîng the stay-on ~ab being opened;
~;~ Figure 12 is: a ~iew similar to Figure l0 wi~h the st~y-on tab fully opened;
Figure 13. i8 a cross-section through a top of a can shouing a fifth ex~pl~ of pod;
Figure 14 is a~diagr~m of a can sealing ma~hine;
i ~ res lSA~ t~ E are a series of cross-$2ctions ~:~ through the top o~ a bottle showin~ the filling sequence of assembly of a p~d;
30 ~ Figures lSA and B are scrap radial sections showing the connection between the two part~ of the pod sh~wn in Figure 15;
: Figure 17 is a diagram of a filling pl~nt for carrying out the operation shown in Figur s 15A to E;
Figure 18 shows an alternative pod for use in a bottle; and, : ~ .
~: :
~ ~ W093/15973 2 i 2 ~ ~ 2 ~ PCT~GBg3/00239 Figure l9 ~hows a further example of pod for u~e in a bvttle.
DE:~CRIPq!ION OF PREFER~E~D EXaUlPL~:8 In all th~ following examples a carbonated beverage container ~uch as a can or bottle containing ~eer for exa~ple stout, an ale, or lager includes~ pod mad~ of plastics material. ~he pod lies wholly within the head space within the container abovR the level of the beverage.
The first few example~ are systems where the beverage container is ~ormed as ~ can 1 having a lid 2 with an easy~
open f eature in ~he ~orm of a stay-on tab 3 . A~ part of this easy-open feature the stay-on tab includes a shield portion 4 the periphery of which is def ined by a weakened zone to enable the shield portion 4 to break free from 'che 15 remainder o~ the lid 2 and pivot downwards into the inside of the can 1 upon opening the easy open f eature 3 .
The example shown in Figure 1 shows a lid 2 before it is ~eames~ on to the body of the can 1. ~ cup-shaped plasti~:s pod 6 i8 iEitted into the inside of the countersink 20 portion of the lid 2 and fixed in place by a bead 7 of glue :~ or by hea~ ~;ealing the upper rim of the cup-shaped pod 6 to ~:: the underside of the lid 2. In plan the pod is generally C-shaped with its re-elltrant portiorl f itting around he shield pc~rtion .4: of the easy-open f eature 3 . In this way 25 the pod 6 does not in arly way int~rfere with the operatioa of the easy open :eeature 3.
Figures 3 arld 4 ~;ht~w an alternative Earrangement again ~: illustrating the lid ~2 before it is seamed onto body of a can 1. In this example the pod 6 is formed as a closed plastics moulding having both a top wall 8 and a bottom wall 9. The pod 6 also includes a flange 10 extending outwards from the periphery of the pod 6 which, in us2, is trapped into the ~eam formed between the rim of the lid 2 and the top of the body of the can 1. Once the flange 10 i~ trapped into the seam th~ pod 6 is held fixed into position. The pod 6 may ~lso be glued onto the lid 2 to provide at least a temporary bo~d to ensure that it is not 2~28~25 displaced during handling and seaming operations. Again, the pod 6 is generally C-shaped in plan and fitt~d with the re-entrant portion in register with the shield portion 4 of the easy-open feature 3.
The third example shown in Figures 5 and 6 is g~nerally ~imilar to the second example exc~ that it does not include the flange lO and is, instead, simply s~tuck onto the lid 2 by a band of glue 7 or a heat seal.
In all the above examples the pod 6 includes an aperture 11 in its lower wall ~ and a tube 12 sealed to the inside of the lower wall 9 and surrounding the aperture 11.
The tube 12 extends upwards towards the lid 2.
In all the a~ove examples the lid 2 together with the pod 6 is treated to ensure that all of the oxidising gas is removed ~rom the ~nside of the pod 6 hefore the lid 2 is applied to the body of a can 1. The body of the can 1 is : filled with beer 13 in a ~onven~ional can filling machine and then the head space 14 dosed with liquid nitrogen or solid carbon dioxide, again in a conventional fashion~ The lid 2, togetber wi*h the pod 6 is then seamed onto the top of the body ~f the can and as the liquid ~itrogen or solid ~ ; carbon dioxide evapora~es builds up a pressure inside the : can of~be~ween 1.5 and 4 atmospheres. Evaporated liquid nitrogen or so~lid carbon dioxide builds up in the head space l~ ~nd passes~into the inside o~ the pod 6 via the hole ~1. Th~ pressure inside the pod 6 is exactly the same ; as that:in the head ~pace 14. Typically the filled cans ~:~ are then subjected to a pasteurisation process before being di tributed.
, Upon ope~ing a can in accordance with this invention - the initial opening of the easy open feature 3 vents the : head space 14 to the atmosphere so that the pressure within ~: the head space 14 is rapidly reduc~d to atmospheric.
However, the pressure inside the pod 6 is still very ~uch in excess of a~mospheric pressure and this causes gas to be etted through the hole 11. The jet of gas penetrates :seYeral centimetres into the beer 13 giving a mechanical : .
! WO 93/15973 PCT/CB93/00239 shock ts the beer 13 and also causing shear in it. This shear in the beer cause the release of small bubbles of carbon dioxide and ni~rogen and the gas that i~ jet~ed into the beer together with any gas from the head space that is entrained wi~h ~he jet also results in the formation of bubble~ in the b~er 13. Naturally these bu~es gradually rise to the sur~ace generating some further bubble ~oxmation as they go and form a layer o~ foam on the top surface of the beer 13. As the beer is poured out of the aperture left by the shield 4 in the lid 2 of the can and into, for example, a drinking vessel this layer of foam mixes with the remaind~r of the beer and this layer of foam generates bubbles ~hroughout the beer as it is dispensed giving a similar appearance to that obtained when dispensing beer from draught.
: Instead of making the pod 6 C-shaped as described in : : the first thr~e examples abo~e it is also possible to make :: ~ the pod 6 cir ular as sho~n in Figures 8 to 1~ and described with reference to the fourth example. In this exa~plP the pod ~ has a closed circular configuration with a projecting lip 15. ~ The lip 1~ is captured in the seam ~: formed between the lid 2 and the body of .he can 1 as the can is fill d and ~ealed. The pod 6 ~s also adhered to the : lid 2 by glue .7. The glue is of a type which is broken ~: 2~ down on exposure to the beer 13 or to, for exa~ple, the :~ temperatures attained during the pasteurisation step. A
cha~nel (not shown) is also provided between the outside of tha top wall 8 of the pod 6 and the lower face of the lid 2. Oxidising gas is agai~n remoYed from the inside of the pod 6 as described above before the lid 2 is seamed onto the body 1 of a full container as shown in Figure 10.
Upon ini~ially opening the easy-open feature 3 as ~oon as the integrity of the package is broXen the pressure from ~; wi~hin the container is vented Yia the channel (not shown) ;~ ~ 35 ~etween the top wall 8 of the pod 6 and the lower surface ;~ of the lid ~. This causes jetting of the gas from inside -: the pod 6 in exactly the way described previously and as ~ ~ .
W~ 93/15g73 PCr/C~g3/0023 shown diagra~atically in Figure 11. Further and complete opening of the easy-open feature 3 wh.ich results in the shield portion 4 being pivoted downwards into the body o~
the can 1 breaks any remaining hold of the glue 7 on the pod 6 and causes it ~o pivot downwards with the lip 15 acting as a hinge as shown in Figure 12. ~hee the po~ is moved into thiæ position it does not in any way interf ere with the ~low of beer 13 through the aperture left in the lid 2 by the movement of the shield portion 4 of the easy-open feature 3.
In all the above examples the provision of the tube 12surrounding the hole 11 in the bottom wall of the pod 6 ensures that only gas is jetted through the hole 11 during opening of the container. Should any beer be forced into the inside of the pod 6, for example, during filling or pasteurising st~ps this naturally falls to the bottom of the pod 6 and so is prevented from being jetted out of the pod 6 by the ~ube 12.
~nother way of ensuring that no beer is jetted from the pod 6 upon opening of the container is described with reference to Figure 13. In this arrangement the pod 6 i5 provided with a valve which act~ ts prevent beer ever being fo~ced into the pod 6. ~his example is generally similar to the ~ourth example in that it is gener~lly cir~ular and includes a lip 15 which is captured in the seam formed ~: between the lid 2 and the body of the can 1 and acts as a :: ~ hinge during opening of the can. The tube ~2 i5 extended : upwards to meet a`:rounded seating 16 formed on the top wall 8 of the pod 6. The lower~wall 9 is made sufficiently thin for it to act às a pressure responsive diaphragm and :: preferably the pod is made from a gas permeable material such as low density polyethylene. In this way, when the pod 6 is first fitted to the lid 2 and the lid 2 seamed onto the ean all oxidising gas has been remoYed from the ~: 35 inside of the pod 6 leaving it eith~r in an evacuated state or filled with inert gas such a~; nitrogen or carborl dioxide at substantially atmospheric pressure. As soon as the lid .
! WO g3/15973 2 i 2 8 5 2 S P~/GB93/00239 . 13 2 is seamed onto ~he can 1 the pressure inside the head space of the can quickly builds up to a super atmospheric pressure somewhere between l.S and 4 atmospheres. This pressure acting on the lower wall 9 of the pod 6 urges it upwards t~wards the lid 2 o~ the container ~o urging the top of the tube 12 tightly against t ~ seating 16 completely to clos~ and seal the pod ~. Over a period of time such as a week the nitrogen and carbon dioxide gas in the head space above the beer 13 in the can diffuses through the lower wall 9 of ~he pod 6 to increase the pressure inside the pod 6 unti- it is super atmospheric and an equilibrium is established between the gas in the pod and that in the h~ad space.
Upon opening the can it operates in substantially the same way as the fourth example and, as soon as the pressure ; in the head space of the can has been vented, the pressure subsisting inside the pod 6 being, super atmospheric, causes the lower wall 9 to bow downwards and outwards.
This r~moves the top of the tube ~2 from its seating ~6 and thu allows the gas at super atmospheric pressure from inside th~ pod 6 to be vented via the tube 12 and the orifice ll:so that it forms a je~ which then penetrates the surface of the beer 13 again in exactly the same way as has bee~ de~cribed.with re~erence to ~he above examples.
25: ~ In all:of the abo~e examples it is important to re~vve all o~ the oxidising gas~from inside the pod 6 before the lid 2, with attached pod 6 is seamed onto the top of a filled~can. This can be done by subjecting the pods with a permanently open orific~ 11 to a series of evacuation and 30: inert gas fil~ing cycles to ensure that the pods are only illed with iner~ gas when they are seamed onto the cans~
Alternatively, the pods can be made in t~o parts orl for example, when the first example of pod is attached to the lid, the pod can be dosed with an inert gas precursor such as liquid nitrogen or solid carbon dioxide~ If the pod is dosed and assemb~ed immediately before being seamed onto the can the inert gas drives subs~antially all of the ~' 2i~862~
WO93/15973 PCT/~B93/002-~
oxygen out of the pod immediately before they are seamed onto the can.
Figure 14 shows diagrammatically a typical can filling arrangementO In this example a steam of rans A are fed to a rotary filling station B in which they are filled with a predetermined volume of beer. ~hey then pas~_along ~eneath liquid nitrogen dosing station C and then~e to a standard seaming machlne ~ where the lids are applied to the open tops of the cans ~efore the closed and sealed cans leave a stream I. In this sys~em a bag of lids 2 with attached pods 6 are loaded into hopper D from which they are fed to a turn table E. As the lids and pods circulate around the turn table E they are subjected ~o a series of evacuation and inert gas charging steps before being Ped along a closed iner~ gas ~illed path G to an end feed star forming part of the seaming machine H.
~ h sixth example is for a draught-in-bottle system which is ~pecially suited to beers such as lager which are usually:served at a lower temperature and at a higher gas content, around 2.0 v/v, than ales or stout~. Bottles can withstand higher internal pressures than cans which above ~ 6 to 6.5 bar~tend~to "peaki' with resulting di~tortion of :::; the ~can. Such:pressures can be anticipated when beers containing around ~2.0 v/v carbon dioxide are put into packages which:~are~then further pre-~uri~ed with nitrogen.
In ~he example a~screw topped bottle 20 is initially filled ; wi~h ~eer~on a ~onventional rotary filling machin~ and its neck detail is ~hown in Figure l5A. Thç h~ad space in the neck of the bottle 20 is then purged with an in~rt gas as indicated by the arrows in Figure 15B or the beer made to ~ foam by jetting~:a small volume of liquid into its top :~: :sur~ace to remove all of the oxidising gas from the head ~; . pace of the bottle. Then the pod 6 ha~ing a generally cylindrical form and an upper flange 21 is inserted into the head space in the neck of the bottle ~0. The pod ~ has an open-top, a hole ll in its lower wall and a tube 12 ~ ealed to the lower wall around the hole ll and extending :
, 2~ 23~i2~j 'Ç ~ WO 93/1~973 PCI'/(~893/00239 upwards . Liquid nitrogen 3 0 is dosed into the pod 6 and then a cap 22 complete with plastic wad liner 23 is placed ovex the neck of the bottle and crimp rolled onto screw thr~aded formations 24 on the nec:k of the bottle to clo~e the bottle. The plastic wad liner 23 ~orm~; a seal with the flange 21 at the top of the pod 6 to ::lose~he pod 6 and to seal l:he bottle. As ~he liquid nitrogen 30 evaporates it firstly rem~ve~ all of the c~xygen from the podl 6 before it is clo~ed by the cap 22 and also provides pressurisation for the boktle 20. Upon opening the bottle by un~crewing the cap ~4 this releases the pressure in the head space above the beer 13 and re~;ults in the super atmospheric pressure ~rom within the pod S being jetted via the inside of the tub~ 12 and the hole 11 into the beer 13~ As the s;::rew cap 22 is compl~t~ly removed it carries with it the pod 6 so allowing the beer 13 ~o be dispensed from the neck of the bottle.
Figures 16A and B show in greater detail how the ~lange 2~ of the~ pod 6 is engaged with the pztckirlg wad 23 as th~ cap ~2 is rolled around the thread fini~h of tlle bottle 24.
Figure 17 illustrates a typical rotary filling ~achine ` with a stream of ~ottles P being applied to a rotary illing station Q where they are filled with beer ~n~ ifrom : ~; 2~5 ~h~r~ *e:d to a $ecclnd rotary carousel R where the pod~ Ç
are inserted. The bottles then travel under a liquid nîtrogen dosing station S and f inally to a rotary cap ~: : a~plying and crimping station T.
An alternative two-part f orm of pod f or use with a 3 0 bottle is shown in Figur~s lB and l9 . This system is : designed for use with a conventio~al crown type bottle closure 25. In the example shown in Fîgure 18, tha pod 6 is formed in two parts. A first, lower part 26 which inc:ludes the hole ll and tube 12 which is arranged to snap-fit onto an upper part 27 which also includes a protruding flange 28 which acts as a gasket between the crown cap 25 anel the top ~: rim of a bottle nec:k. In this arrangement the upper part 2 1 ~ 8 ~ 2 ~
W0~3/~Sg73 pCT/~t93/0023 1~
27 i~ pre-assembled with the crown 25 a~d then the lower pa~t 26 is dosed with liquid nitrogen 30. The two parts are assembled, in~er~ed in the bottle neck a~d then the crown cork 25 is crimped onto the neck o~ the bottle in a conventional fa~hion. Crimping the crown 25 onto the bottle also ensures that the crown 25 tigh~y en~agés the flange 28 to ensure that when the crown cap is removed ~rom the bottle it carries with it the pod 6.
In the system shown in Figure 1g the pod 6 is again formed in two parts, a first lower part 26 which includes th~ hole 1~ and tube 12 and which is arranged to snap-~it onto a second upper part 27. In this example the lower part car~ies the flange 28 which acts as a gasket between the crown cap 25 and the top rim of the bottle neck. In this arrangem~nt ~he upper part 27 is pre-assembled with the crown 25. ~he lower par~ 26 is inserted in the bottle neck supported by thtP flange 28. Aftar the bottom part 26 i dos~d with liquid nitrogen 30 the crown cap 25 together ~with the upper part 27 of the pod i~ pushed downward~ on : 20 top of the lo~er part 26 to snap-fit the two parts t~gether. Then th~ crown 25 is cximped onto the bottle in a conventional f~shion. Again crimping of the crown 25 : o~to the bottle also ensures that the crown 25 tightly ~ngages t~e flange 28 to e~sure that when the crown cap 25 25 i8 ~emoved fro~ the bottl~ it also carries with the the pod 6 . : :
' ' ` .
Claims (12)
1. A container (13 containing a carbonated beverage (13), including a pod (6) located within the head space (14) above the level of the beverage (13) and containing a gas, the pod (6) including a hole (11) in its lower part above the level of the beverage (13) and means (12, 16) to ensure that only gas is discharged from the pod (6), the arrange-ment being such that when the container (1) is closed the pressures of the gas in the pod (6) and in the head space (14) are in equilibrium, but, as soon as the container (1) is opened to reduce the pressure inside the head space (14) of the container (1) the gas at super atmospheric inside the pod (6) is jetted out of the hole (11) and into the beverage (13) in the container (1) to cause shear of the beverage (13) and the liberation of small bubbles which accumulate in a surf ace layer on the beverage (13), when the beverage (13) is dispensed the small bubbles in its surface layer act to seed the generation of small bubbles throughout the remainder.
2. A container according to claim 1, in which the means to ensure only gas is discharged comprises a tube (12 surrounding the hole (11) in the lower wall of the pod (6) and extending upwards towards the top of the container.
3. A container according to claim 1 or 2, in which the hole (11) in the lower part of the pod has a diameter between 0.1 and 2.0 mm.
4, A container according to claim 3, in which the hole (11) has a diameter of substantially 0.9 mm.
5. A container according to any preceding claim, in which the pod (6) is formed from two parts which are snap-fitted together, or welded together.
6. A container according to claim 5, in which the parts are fitted together in an atmosphere containing a inert gas.
7. A container according to claim 6, in which the parts are fitted together after being dosed with a precursor of an inert gas such as dry ice or liquid nitrogen (30).
8. A container according to any preceding claim, in which the pod (6) is attached to, or, at least held in place by a top closure (2) of the container.
9. A container according to any preceding claims having the for of a glass bottle and the pod (6) substantially filling the head space in the neck (20) of the container (1) and being attached to a closure (22) of the bottle so that; upon opening the container the pod (6) is removed from the neck (20) of the bottle with the closure (22).
10. A container according to any preceding claim having the form of a metal can (1), the pod (6) being either fixed to the lid (2) of the can (1) by adhesive or being held in place by being trapped in the seam formed between the lid (2) and the side wall of the can (1).
11. A container according to claim 10, including a easy-open feature (3) such as a ring-pull or a stay-on tab (4) in which the pod (6) does not cover the entire under surface of the lid (2) and is arranged to be absent from a portion of the lid (2) immediately beneath the easy-open feature (4).
12. A container according to claim 10, including an easy-open feature; in which the pod (5) is temporarily attached to the inside of the lid (2) by an adhesive which breaks down on contact with a beverage (13) or on the application of heat, for example, during a pasteurisation step, and in which the pod (6) is also connected to the container by a protruding lip (15) which is caught in the seam between the lid (2) and the side wall of the can (1) so that, upon opening the container the pod (6) can hinge about its protruding lip (15) to allow the pod (6) to be displaced from beneath the easy open feature (4) and thereby allow a beverage (13) to be dispensed from the inside of the can.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9202600.4 | 1992-02-07 | ||
| GB929202600A GB9202600D0 (en) | 1992-02-07 | 1992-02-07 | Carbonated beverage container |
| PCT/GB1993/000239 WO1993015973A1 (en) | 1992-02-07 | 1993-02-05 | Carbonated beverage container |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2128625A1 true CA2128625A1 (en) | 1993-08-19 |
Family
ID=10709986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002128625A Abandoned CA2128625A1 (en) | 1992-02-07 | 1993-02-05 | Carbonated beverage container |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP0624140B1 (en) |
| JP (1) | JPH07503440A (en) |
| AT (1) | ATE144226T1 (en) |
| AU (1) | AU659533B2 (en) |
| CA (1) | CA2128625A1 (en) |
| DE (1) | DE69305496D1 (en) |
| GB (1) | GB9202600D0 (en) |
| WO (1) | WO1993015973A1 (en) |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2272417B (en) * | 1992-11-10 | 1996-05-01 | Guinness Brewing Worldwide | A beverage package |
| GB2273917B (en) * | 1992-11-19 | 1997-02-05 | Wolverhampton And Dudley Brewe | A beverage foaming device |
| GB2289257B (en) * | 1992-12-23 | 1996-11-06 | Courage Ltd | Beverage package with device for frothing the beverage |
| ATE157324T1 (en) * | 1992-12-23 | 1997-09-15 | Scottish & Newcastle Plc | DRINK PACKAGING WITH DEVICE FOR FROTHING THE DRINK |
| EP0747298B1 (en) * | 1992-12-23 | 1999-06-02 | Scottish & Newcastle plc | Method of inserting a gas-jetting capsule into a beverage can having a reduced diameter neck |
| GB9305728D0 (en) * | 1993-03-19 | 1993-05-05 | Pa Consulting Services | Packaged beverage |
| WO1995009783A1 (en) * | 1993-10-01 | 1995-04-13 | Scottish & Newcastle Plc | Beverage can with foam generating capsule |
| AU773386B2 (en) * | 1997-06-11 | 2004-05-27 | Carlton And United Breweries Limited | A container for separately storing flowable materials but allowing mixing of materials when required |
| ATE287367T1 (en) * | 1997-06-11 | 2005-02-15 | Carlton & United Breweries | CONTAINER FOR SEPARATELY CONTAINED FLOWABLE MASSES AND MIXING THESE MASSES AS REQUIRED |
| US6390292B2 (en) | 1997-06-11 | 2002-05-21 | Carlton And United Breweries Limited | Container for separately storing flowable materials but allowing mixing of materials when required |
| FR2767123B1 (en) * | 1997-08-05 | 1999-10-29 | Schmalbach Lubeca Pet Centre T | NOVEL CONTAINER STRUCTURE AND METHOD FOR PACKAGING A PRODUCT USING THE CONTAINER |
| DE29821219U1 (en) * | 1998-11-27 | 1999-06-24 | Rpc Bramlage Gmbh | Device for generating foam when emptying beverage containers |
| DE10258791B4 (en) | 2002-12-16 | 2007-03-22 | Ball Packaging Europe Gmbh | Liquid container insert with time-definite positioning in a liquid under gas pressure |
| EP1614638A1 (en) | 2004-07-09 | 2006-01-11 | Ball Packaging Europe GmbH | Floating multichamber insert for liquid container |
| US20080187632A1 (en) * | 2005-05-04 | 2008-08-07 | Matthew Eric Smith | Beverage Foaming Devices |
| PL2238043T3 (en) | 2008-01-12 | 2012-08-31 | Belcap Switzerland Ag | Closure for the metered addition of a separate liquid substance |
| US20120100266A1 (en) | 2010-10-20 | 2012-04-26 | Pepsico., Inc. | Control of bubble size in a carbonated liquid |
| US10081536B2 (en) * | 2016-12-14 | 2018-09-25 | Texas Instruments Incorporated | Gasses for increasing yield and reliability of MEMS devices |
| JP7179421B2 (en) * | 2019-01-30 | 2022-11-29 | 株式会社吉野工業所 | Caps with foaming widgets and containers |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1266351A (en) * | 1969-01-27 | 1972-03-08 | ||
| GB8928893D0 (en) * | 1989-12-21 | 1990-02-28 | Whitbread & Co Plc | Carbonated beverage container |
| GB9015216D0 (en) * | 1990-07-10 | 1990-08-29 | Price Dev Ltd E J | A beverage package |
| GB2256628B (en) * | 1991-06-12 | 1994-12-07 | Guinness Brewing Worldwide | A beverage package and a method of forming such a package |
| GB2257132B (en) * | 1991-06-25 | 1995-11-22 | Guinness Brewing Worldwide | A method of packing a beverage |
| GB2260315B (en) * | 1991-10-08 | 1995-08-02 | Guinness Brewing Worldwide | A method of and apparatus for packaging a beverage in a container |
-
1992
- 1992-02-07 GB GB929202600A patent/GB9202600D0/en active Pending
-
1993
- 1993-02-05 EP EP93903246A patent/EP0624140B1/en not_active Expired - Lifetime
- 1993-02-05 CA CA002128625A patent/CA2128625A1/en not_active Abandoned
- 1993-02-05 WO PCT/GB1993/000239 patent/WO1993015973A1/en active IP Right Grant
- 1993-02-05 DE DE69305496T patent/DE69305496D1/en not_active Expired - Lifetime
- 1993-02-05 AT AT93903246T patent/ATE144226T1/en not_active IP Right Cessation
- 1993-02-05 JP JP5513875A patent/JPH07503440A/en active Pending
- 1993-02-05 AU AU34590/93A patent/AU659533B2/en not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| EP0624140B1 (en) | 1996-10-16 |
| JPH07503440A (en) | 1995-04-13 |
| WO1993015973A1 (en) | 1993-08-19 |
| EP0624140A1 (en) | 1994-11-17 |
| ATE144226T1 (en) | 1996-11-15 |
| GB9202600D0 (en) | 1992-03-25 |
| DE69305496D1 (en) | 1996-11-21 |
| AU3459093A (en) | 1993-09-03 |
| AU659533B2 (en) | 1995-05-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |