CN115103616A - Sparkling beverage container with improved bubbling behavior - Google Patents

Abstract

Carbonated beverage container 1, in particular a glass, comprising a sealing wall made of at least one structural material, defining an inner surface having a bottom portion between a bottom 4 and a region of maximum diameter of the sealing wall and an edge portion located above the bottom portion, the sealing wall comprising a plurality of holes 6 in the bottom portion, the pattern formed by these holes 6 occupying from 0.01 to 5%, preferably from 0.10 to 1%, of the area of the bottom portion, having an open cross shape.

Description

Sparkling drink container with improved bubbling behavior

The present invention relates to the field of liquid containers, and more particularly to glassware articles.

During the manufacture of beverage containers, such as glass goblets, the resulting surfaces are usually made as smooth as possible, in particular to give them good transparency and for aesthetic reasons.

Serving sparkling beverages in a container produces effervescence, or bubbling, and the accumulation of foam on the surface. For example, for the serving of beer or sparkling wine, effervescence needs to be produced and maintained. The areas where bubbles are created in the glass are called nucleation sites.

It has been found that the presence of irregularities in the surface of the container in contact with the sparkling beverage facilitates the emergence of air bubbles from the gas dissolved in the sparkling beverage. In order to promote bubbling, an inner surface with rough relief is therefore created in the container. When filling a container with carbonated liquids, such as sparkling beverages, crevices in the inner surface trap cavitated air. The interface between liquid and air pockets allows for better gas exchange. The cracks then form nucleation regions.

EP 0 703 743 describes a method for adding material to a surface to create nucleation sites and improve bubbling. The bottom of the glass is sometimes observed to brown. FR 2 531 891 describes a method for ablating material which facilitates the appearance of gas escape zones. Application examples are given in WO 2010/048488.

Patent FR 3 008 295 proposes to create nucleation sites within the beverage container by surface irregularities on the bottom of the container and then deposit a hydrophobic layer thereon. FR 3 065 360 proposes to deposit a hydrophobic layer on the bottom of a beverage container and then provide a continuous solution therein by means of laser irradiation.

FR 3 081 304 describes a container, the bottom of which is provided with an enamel layer, enamel particles are on the surface of the enamel layer and are fixed to the enamel layer, and a part of the surface of the enamel particles has a hydrophobic compound. Application FR n°1859699 will be published after the filing date of this document. Applicants have identified a need to improve the quality of bubbling.

Pr. Liger-Belair from UMRCNRS7331 and his team - University of Reims Champaign-Ardenne published on effervescence:

Liger-Belair, G. "The physics behind the sparkling of champagne and sparkling wines" European Journal of Physics: Special Issue 201, 1-88, 2012.

Liger-Belair, G. "Physical principles of champagne bubbles" Annals of Physics (Paris) 27(4), 1-106, 2002.

Liger-Belair, G.; Conreux, A.; Villaume, S.; Cilindre, C. "Monitoring the Loss of Dissolved Carbon Dioxide in Laser-etched Champagne Glasses", Food Research International, 54, 516-522, 2013.

Liger-Belair, G.; Voisin, C.; Jeandet, P. "Non-classical heterogeneous bubble nucleation simulation of cellulose fibers: application to effervescence in carbonated beverages" Journal of Physical Chemistry B 109, 14573-14580, 2005 .

Liger-Belair, G.; Parmentier, M.; Jeandet, P. "Kinetic simulation of bubble nucleation in champagne and carbonated beverages" Journal of Physical Chemistry B110, 21145-21151, 2006.

Liger-Belair, G. "How many bubbles are in your sparkling cup?" Journal of Physical Chemistry B 118, 3156-3163, 2014.

Liger-Belair, G.; Bourget, M.; Villaume, S.; Jeandet, P.; Pron, H.; 8768-8775, 2010.

Applicants sought to better understand interest in bubbling and identified two main areas. Bubbling provides a pleasing aspect, which enhances consumer interest. Applicants have then attempted to increase the duration of bubbling so that the consumer does not get a beverage that has exhausted its bubbling gas when he sets his glass to rest. Applicants also had the idea of looking at the spatial distribution of bubbling and its effect on the beverage. It turns out that the bubbles are loaded with aromatic particles as they rise in the drink. Thus, the effect of bubbling on the taste perceived by the consumer goes beyond the gradual reduction of dissolved gas content. A complex interaction with the shape of the container was also seen. Bubbles that start at the edges rather than the center seem to be more persistent. From another point of view, Applicants realize that if the chemistry and physics of nucleation sites are interesting objects of study, the geography of nucleation sites is neglected.

A sparkling beverage container, in particular an effervescent wine glass, is proposed, comprising a barrier wall made of at least one structural material, the barrier wall defining an inner surface having an area between the bottom and the largest diameter area of the barrier wall. between the bottom portion and the edge portion above the bottom portion, the barrier wall includes a plurality of holes in the bottom portion, the holes form a pattern occupying 0.01 to 5% of the area of the bottom portion, preferably 0.10 to 1%, and having Open cross. Convective mixing is obtained in the lateral and horizontal planes.

In one embodiment, the sparkling beverage container is made of glass,

In one embodiment, the area is 10% to 40% of the area of the bottom portion.

In one embodiment, the cross has straight segment branches.

In one embodiment, the cross has intersecting segments.

In one embodiment, the cross has disjoint segments at the center.

In one embodiment, the cross has multiple branches comprised between 3 and 10. The branches may be continuous or discontinuous.

In one embodiment, the cross has at least one interruption. The at least one interruption can be oriented perpendicular to the direction of the segment or obliquely.

In one embodiment, the pattern has a plurality of dot areas with the holes. A cross can be composed of points, rods, circles, squares, etc.

In one embodiment, the baffle wall forms a spout cup, the diameter of the mouth of the spout cup being smaller than the diameter at the mid-height.

In one embodiment, the barrier wall forms a spout cup having a height greater than the diameter of the spout cup at mid-height. Mixing by convection is greater for glasses with tall, narrow spouts than for glasses with low, wide spouts. The elongated glass produces a greater blend. The radius R of the bubble increases with the distance D traveled in the beverage, which is less than the square root of D with the k constant: R<k(D) ^0.5 . The upward velocity of the bubble increases with the square of the radius R. The upward ascent speed therefore increases with distance D. Preferably, the height is greater than the largest diameter, preferably twice the largest diameter.

For such a container, the radial distribution of the pattern produces central and wall bubbles. The wall bubbles reach the surface with a size smaller than the central bubble.

In the case of a goblet, the spout forms the body of the container. In the case of a goblet, the spout is supported by the tang.

In one embodiment, the cross has at least two branches extending over more than 90% of the maximum radius of the bottom portion in the deployed length.

In one embodiment, the cross has at least two branches extending over more than 80% of the maximum radius of the bottom portion in projection in a plane perpendicular to the axis of the mouth cup.

In one embodiment, the two branches are opposite if the number of branches is even.

In one embodiment, if the number of branches is odd, the two branches are arranged at least 120° from each other.

In one embodiment, the cross is centered on the axis of symmetry of the container.

In one embodiment, the cross has branches with a width of between 0.1 and 5 mm, preferably between 0.25 and 0.80 mm.

In one embodiment, the cross has branches of equal length and width, with a break in the center.

In one embodiment, the pattern consists of concavities with a depth between 0.001 and 0.080 mm, preferably between 0.001 and 0.040 mm, more preferably between 0.001 and 0.010 mm.

In one embodiment, the width of the concavity is between 0.0005 and 0.002 mm.

In one embodiment, the length of the concave surface is between 0.001 and 0.300 mm, preferably between 0.075 and 0.200 mm.

In one embodiment, the length per unit surface of the concave surface is between 0.11 m" ¹ and 0.28 m" ¹ .

In one embodiment, the concave surface comprises blind holes, the diameter of which is between 0.050 and 0.300 mm, preferably between 0.100 and 0.200 mm.

In one embodiment, the blind hole has a diameter-to-depth ratio between 2 and 4, preferably between 2.5 and 3.5.

In one embodiment, the blind holes are formed by applying a spot laser beam. The point of application of the laser beam results in a local cracking of the wall. The cracks may originate from the point of application. The cracks form a concave surface.

In one embodiment, the laser beam has a power comprised between 10 and 500 W, a frequency comprised between 1 and 20 kHz and a displacement velocity comprised between 1 and 10 m/s, eg a power of 100 W at a frequency of 5 kHz And the speed is 5m/s.

The container may also include a glass body. Transparency allows visualization of the appearance of bubbles and the path from the nucleation site to the surface of the beverage.

Other features, details and advantages of the present invention will be understood on reading the following detailed description and accompanying drawings, wherein:

[ FIG. 1 ] is a cross-sectional view of a container according to an aspect of the present invention,

[ Fig. 2 ] is a cross-sectional view of a container according to an aspect of the present invention,

[ Fig. 3 ] is a cross-sectional view of a container according to an aspect of the present invention,

[Fig. 4] is a cross-sectional photograph of a container according to an aspect of the present invention,

[ Fig. 5 ] is a cross-sectional photograph of a container according to an aspect of the present invention,

[Fig. 6] is a cross-sectional photograph of a container according to an aspect of the present invention,

The drawings and descriptions below mostly contain certain elements. Therefore, they can not only be used for a better understanding of the present invention, but also contribute to its definition when necessary.

In food liquids, carbon dioxide (CO ₂ ) dissolved in the liquid phase is the carrier gas for the effervescence phenomenon. The frequency of bubble generation during tasting, the magnification of bubbles in the container and the number of easily formed bubbles are related to several physicochemical parameters of the liquid phase and the container in which the tasting is performed.

When a gas comes into contact with a liquid, a portion of the gas dissolves in the liquid. Various factors affect the solubility of gases in liquids, especially temperature and pressure. At equilibrium, there is a proportional relationship between the concentration Ci of chemical species _i in the liquid phase and its partial pressure _Pi in the gas phase. Henry's law is expressed as:

[Math 1]

C _i =kH P _i

The proportionality constant k _H is called Henry's constant. It largely depends on the gases and liquids considered, as well as the temperature.

At atmospheric pressure P _o ≈ 1 bar, taking into account the solubility of CO ₂ in beer at 4° C., the value k _H ≈ 2.6 g/L/bar, the beer is able to dissolve about 2.6 g/L of CO ₂ .

When the chemical species i is in equilibrium on either side of the gas/liquid interface, its concentration in the liquid follows Henry's law. The liquid is then said to be saturated with the substance. In this case, saturation means balance.

When the concentration _CL of a chemical species i in a liquid is greater than that predicted by Henry's Law, the liquid is supersaturated for that species. To quantify this non-equilibrium situation, the supersaturation coefficient S _i is defined as the relative excess concentration of species i in the liquid relative to a reference concentration _denoted as _C the equilibrium concentration). The _{supersaturation} coefficient Si is thus defined as:

[Math 2]

S _i =(C _i -C ₀ )/C ₀

When the liquid is supersaturated with chemicals, we have _Si > 0. The liquid expels some of the chemical's contents to return to a new equilibrium state that follows Henry's Law.

Under tasting conditions, in the container, the pressure in the liquid is almost the same as the ambient pressure. Given that the height of the liquid is very low, no more than 10 to 12 cm, the effect of the hydrostatic overpressure exerted at the bottom of the vessel is negligible compared to atmospheric pressure. At a temperature of 4°C, it can be deduced that the equilibrium concentration is equal to:

[Math 3]

C ₀ =K _H P _L ≈k _H P ₀ ≈2.6g/L

Not all beers have the same dissolved _CO2 concentration. Some light loads are 3-4g/L, while others are heavy loads as high as 7-8g/L. Therefore, their respective supersaturation coefficients with respect to dissolved _CO will be different. For an average case of beer, the loading is about 5 g/L. Its supersaturation coefficient (at 4°C) is obtained by applying the equation [Math 2]:

[Math 4]

S _CO2 =(C _i -C ₀ )/C ₀ ≈(5—2.6)/2.6≈0.9

By comparison (still at 4°C) strong sodas (Badoit Rouge type) have a supersaturation factor of around 1.3, while champagne (still young) has a much higher factor of around 3.4. In general, the higher the supersaturation coefficient of the dissolved _CO2 -laden liquid, the stronger the resulting dissolved CO2 escape kinetics will be to return to Henry equilibrium. However, it has been observed that supersaturation of dissolved gases in a liquid does not necessarily form bubbles, i.e. effervescence.

In fact, at the beer supersaturation value, the formation of bubbles requires the presence of air pockets in the medium, the radius of curvature rc of which exceeds a value called the critical value defined as follows:

[Math 5]

rc=2γ/P _o S

where γ is the surface tension of the liquid, _Po is the ambient pressure, and S is the supersaturation coefficient of _CO in the liquid phase.

At normal atmospheric pressure of 1 bar and 4°C, for a beer with a typical surface tension of 45 mN/m and a supersaturation coefficient of about 0.9, the preceding equation shows a critical radius on the order of less than 1 μm where bubbles do not form.

In order for _CO2 bubbles to appear and grow in effervescent wine, the medium contains gas microbubbles with a radius larger than the critical radius. This is known as non-classical heterogeneous nucleation (as opposed to nucleation known as classical nucleation, which involves the spontaneous formation of gas bubbles in highly supersaturated liquids from scratch). Classical nucleation requires very high dissolved gas supersaturation coefficients (>100), which are incompatible with sparkling beverages.

The question that comes with it is the source of the gas embryos that act as catalysts for the effervescence in the vessel.

The critical nucleation radius takes into account the concentration of dissolved _CO2 in the beverage, see equations [Math 4] and [Math 5]. However, after supply, the concentration is no longer the same as the initial concentration. Supply is a critical step. In fact, pouring into a container creates significant turbulence, accelerating the escape of dissolved carbon dioxide. The cooler the drink, the more carbon dioxide that remains dissolved when served. In fact, the beverage is particularly viscous when it is cold. However, at low viscosity, dissolved _CO diffuses out of the beverage faster. Furthermore, pouring turbulence is particularly effectively reduced when the beverage is viscous. Therefore, the cooler the beverage served, the better the preservation of the dissolved carbon dioxide during serving.

For effervescent wines, the critical radius is affected by several factors: type of wine, Brix, composition, etc.

Furthermore, it has been determined that the flow of bubbles, i.e. the number of bubbles per second, is proportional to the square of the temperature, proportional to the concentration of _CO dissolved in the liquid, and inversely proportional to the dynamic viscosity (kg/m/s).

By looking more closely at the effervescence of effervescent wines, the applicant has tested by implementing an effervescent wine glass, the bottom of which is roughened by laser irradiation on an uncoated glass wall. The normally polished glass has a smooth surface and is treated with a laser beam to create a controlled impact on the bottom wall from the inner surface.

Unlike beer glasses, which are usually flat at the bottom, slender or goblet-type effervescent glasses have bottoms of variable height, in particular rounded, parabolic, bracketed, etc. shapes of various curvatures.

These tests demonstrate an effect on radially distributed bubbling, particularly radially distributed bubbling resulting from mixing induced by distributed bubbling caused by large-scale convection.

Container 1 is shown in the figure. The container 1 here is in the shape of a goblet. The method described below is suitable for most sparkling beverage containers that require controlled effervescence.

The container 1 here comprises a foot 2 and a spout 3 . The mouth cup 3 comprises a bottom 4 and a generally cylindrical or frustoconical upper wall 5 . The container 1 is here axisymmetric. In the example described here, the base 4 and the spout cup 3 are formed in one piece. The spout cup 3 has an inner bottom surface and an inner edge surface. The mouth cup 3 is waterproof. When the container 1 is used, the inner surface is intended to be in contact with the beverage.

The container 1 can be obtained by known manufacturing techniques, for example by pressing, blowing and/or by centrifugation. In the output of this manufacturing technique, the interior of the container 1 is substantially smooth and uniform. Container 1 can be sold as is.

The smooth container 1 is processed to form a blind hole 6 on the upper surface (ie, the inner bottom surface) of the bottom 4 on the side of the upper wall 5 .

Blind holes 6 are applied to the bottom of the spout cup 3 in a crisscross pattern. The pattern here is a cross with 4 branches of equal length, equal width, and regularly distributed circumferentially. The material of the container 1, here a glass, is the object of the laser irradiation that forms the blind holes 6 and thus determines the pattern.

The length of the pattern is slightly smaller than the maximum inner diameter of the spout cup 3 , eg, greater than 90% of the maximum inner diameter of the spout cup 3 .

The cross may have diametrical branches between 4 and 6 cm in length. The cross here is an open shape. Including closed shape crosses, leaf crosses, Celtic crosses of less interest. In fact, the circular pattern is PI times longer than the diameter, while the square cross is 2 times the diameter, resulting in faster fabrication, slow and long-lasting bubbling, while providing a pleasing appearance and effective mixing.

The branches of the cross may have a width of a few tenths of a millimeter to a few millimeters, for example between 0.025 and 0.080 mm, more typically between 0.1 and 5 mm. The branches of the cross may be formed by blind holes 6 arranged randomly within the pattern or in an ordered manner (eg in one or more rows).

Regarding the area of the bottom portion, the area occupied by the pattern is between 0.01 and 5%, preferably between 0.10 and 1%. Such a surface allows prolonged bubbling for at least 10 minutes.

Crosses can have constant or variable width branches.

A cross can have an even number of branches, 4, 6, 8 or 10, that go through the center or break off near the center.

A cross can have an odd number of branches, 3, 5, 7 or 9, that go through the center or break near the center.

The interruption in the center allows the blind holes 6 to be distributed more evenly over the surface of the bottom part.

In Figure 1, the goblets have a cross-shaped design. The maximum diameter of the spout cup 3 is between 40% and 45% of its inner height. The inner height of the mouth cup 3 is between 180% and 200% of the maximum diameter.

In Figure 2, the goblet has a cross-shaped design. The maximum diameter of the mouth cup 3 is between 45% and 50% of its inner height. The inner height of the mouth cup 3 is between 170% and 180% of the maximum diameter.

In Figure 3, the goblet has a cross-shaped design. The maximum diameter of the spout cup 3 is between 70% and 80% of its inner height. The inner height of the mouth cup 3 is between 110% and 130% of the maximum diameter.

Figure 4 shows a comparison of two elongated champagne glasses, the one on the left, known as a smooth glass, and the other, according to the present invention, filled with the same champagne under the same operating conditions of pressure, temperature, luminosity, etc. Said other glass is provided with a blind hole 6 near the center and therefore near the bottom of the glass. The movement of the wine produced by the bubbling is visible, and the rotational stirring movement is prominent.

Figure 5 shows a glass filled with champagne according to the present invention having a cross pattern as in Figures 1 to 3 . A curtain of bubbles can be seen and results in significant mixing with slow but steady degassing.

Figure 6 shows a champagne filled glass according to the present invention having a cross pattern as in Figures 1 to 3 . After 10 minutes of bubbling in the still glass, the bubble curtain was still visible and kept stirring.

Claims (10)

CLAIMS 1. A sparkling beverage container (1), in particular a glass, comprising a barrier wall made of at least one structural material, the barrier wall defining an inner surface having a bottom at the barrier wall (4) and a bottom portion between the region of maximum diameter and an edge portion above said bottom portion, said barrier wall comprising a plurality of holes (6) in said bottom portion, said holes (6) forming The pattern occupies 0.01-5% of the area of the bottom part, preferably 0.10-1%, and has an open cross shape. 2. The sparkling beverage container of claim 1, wherein the cross has straight segment branches. 3. A sparkling beverage container according to any of the preceding claims, wherein the cross has a number of branches comprised between 3 and 10, the branches being continuous or discontinuous. 4. A sparkling beverage container according to any preceding claim, wherein the cross has at least one interruption. 5. A sparkling beverage container according to any one of the preceding claims, wherein the pattern has a plurality of dot areas with the holes. 6. A sparkling beverage container according to any one of the preceding claims, characterized in that the barrier wall forms a spout cup (3) with a mouth diameter smaller than the diameter at mid-height, and The height of the mouth cup (3) is greater than the diameter at the mid-height. 7. A sparkling beverage container according to any one of the preceding claims, wherein the cross has at least two branches extending over more than 90% of the maximum radius of the bottom portion in an expanded length, If the number of branches is an even number, the two branches are opposite, and if the number of branches is an odd number, the two branches are arranged at least 120° from each other. 8. A sparkling beverage container according to any preceding claim, wherein the cross is centred on the axis of symmetry of the container. 9. A sparkling beverage container according to any of the preceding claims, wherein the cross has branches with a width of between 0.1 and 5 mm, preferably between 0.25 and 0.80 mm. 10. A sparkling beverage container according to any one of the preceding claims, wherein the cross has branches of equal length and width with a break in the centre.

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