DE2742064A1 - PROCESS FOR PROCESSING AND DISPENSING A BEVERAGE CONTAINED IN SOLUTION AND THE EQUIPMENT FOR CARRYING OUT THE PROCESS - Google Patents

Description

HEINZ H. PUSCHMANN · PATENT ADVOCATE

D 8000 MUNICH 22 THOMAS-WIMME3. RING it

TELEPHONE 089 / · 2 786 /

27A2064

ARTHUR GUINNESS SON AND COMPANY Munich, September 19, 1977

(PARK ROYAL) LIMITED P 502/77

Park Royal Brewery, Park Royal, Pu / rei London, England

Process for preparing and serving a beverage containing gas in solution as well as the facility for carrying out the procedure

The invention relates to a method for processing and for serving a beverage with a foam head after serving from a closed container, preferably a small container, and a device for carrying out the method. The invention also relates to a commercial product in the form of an in a drink located in a drinking vessel, which has a head of foam.

It is well known that in sealed containers Beverages - beverages based on alcoholic fermentation or soft drinks - contain gas in solution, the gas being either was added to the drink by injection or is wanted in the final stage of the fermentation process taking place in the container or unintentionally.

-7-809812 / 0945

So far, the gas contained in beverages in closed containers was entirely or predominantly carbon dioxide, so that when you open one With such a closed container and emptying the contents the drink bubbled and a head formed as soon as the gas was released emerged from the solution.

Beverages, such as beers, are tapped from large containers, by supplying pressurized gas from the outside, usually carbon dioxide or a mixture of carbon dioxide and nitrogen. As a result of this After serving, this beverage from large containers may contain nitrogen in a solution mixed with carbon dioxide, the carbon dioxide having a lower proportion than in a drink in closed packs. This is considered beneficial in that Considered because this favors the formation of smaller bubbles - compared to those caused by carbon dioxide form alone - without too much gas being released from the solution. Enlarged by reducing the size of the bubbles in the foam the surface of the active compounds and the density of the foam increases, so that a creamy impression is created and the foam lasts longer. This effect is particularly beneficial in the case of strong dark beers, which cause the foam Should last longer and should be creamy or frothy, in contrast to the loosened foam, as one generally has it with light or lager beer. This creamy foam formation occurs because the part of the foam which forms the bubbles is in the Strong beer only lasts when the internal pressure of the bubbles is at least is equal to the pressure acting on them from the outside, by which they are made to burst, i.e. in particular by hydrostatic ones Pressure and surface tension. The latter is inversely proportional to the radius of the vesicles, so the smaller the Bubble, the greater the internal pressure must be so that it does not crack as a result of surface tension. The maximum internal pressure of the bubble is the sum of all pressures that are necessary to add the concentration of the dissolved gases in solution.

-8-80981 2/0945

keep. Accordingly, to reduce the bubble size, the Pressures of the dissolved gases are increased accordingly, which brings a higher dissolution of the gas with it. With carbon dioxide increases the proportion of dissolved gas quickly to a point where the foam on the beverage can no longer be contained. For this Basic nitrogen or another inert gas is added, since its solubility is much lower than that of carbon dioxide and therefore a much higher pressure of the dissolved gas can be achieved without inadmissibly increasing the volume of dissolved gases.

When dispensing beverages from kegs, which as previously described, nitrogen in solution contain (or other inert gas in solution, and possibly also mixed with carbon dioxide, as described in British Patent Application 876,628), the beverage is treated in such a way that nitrogen and carbon dioxide can be released from the solution to stimulate the formation of very small bubbles of nitrogen and carbon dioxide that produce a creamy foam. Such treatment of the beverage to release nitrogen and carbon dioxide from the solution is necessary in order to obtain very small bubbles and to support the development of carbon dioxide. The release of nitrogen and carbon dioxide and the formation of very small, resilient bubbles is generally obtained in the case of draft beverages in that the beverage is subjected to a pressure drop for the purpose of cavitation as it passes through the tap and it flows through a regular arrangement of very small openings, the Plate is arranged on the tap either on the barrel side or outside the barrel in the tap.

With a certain gas present in solution, up to influences the taste characteristics of a drink to a certain extent as soon as it is poured and a head of foam on top

-9-809812 / 0945

having. As already mentioned, this applies in particular to strong, dark beers, where there is a considerable difference in quality between a strong beer with a carbon dioxide content above 2.0 percent by volume, that has been emptied from a closed container, such as a can or bottle (where the Foam head is mainly formed by released carbon dioxide) and a similar strong beer that contains dissolved nitrogen and has a carbon dioxide content between 0.8 to 1.8 percent by volume, which from a large container, for example a barrel, was emptied and was under nitrogen and carbon dioxide pressure, where the released nitrogen at the foam formation is involved.

It should also be made clear that the "volume percentage" is understood here to mean the number of gas units per beverage unit, and these gas units were determined at a pressure of 760 mm of mercury and at a temperature of 15.6 ° C.

In the case of the well-known, closed small containers, carbon dioxide now occurs immediately out of the solution and forms the head of foam when the drink is poured out. It is not necessary to to subject the drink to a mechanical action from the outside in order to stimulate the process, for example by the fact that the container is shaken by hand.

The difference in quality is therefore mainly noticeable in the foam. With draft beer - in contrast to bottled or canned beer - The foam is creamier, which can be precisely determined by measuring the foam density. So far it has not been possible to get out of the usual closed small containers, such as bottles or cans, to fill drinks that have the characteristics of strong beer from the keg exhibit.

-10-809812 / 0945

The object of the invention is to create a method for the preparation of beverages in a closed small container and which, when served, convey the same properties to the customer in terms of appearance and taste as with a drink poured out of a large container under carbon dioxide and / or nitrogen pressure.

This object is achieved in that the at least one inert gas selected from the group of inert gases is in solution and carbon dioxide containing beverage is transferred into a tightly closed container after filling that the container is opened and that the beverage is then exposed to a foam-inducing medium, the extent and duration of the Excitation are chosen so that part of the gas or gases is released from the solution and the formation or promotion of the Head of foam is used.

According to a further feature of the invention, the method for providing a beverage for consumption from a closed container, which drink at least one inert gas selected from the group of inert gases and carbon dioxide in Contains solution, characterized in that the container is opened and the drink with a foam-stimulating medium until a part of the gas or gases is released from the solution and the formation or promotion of a head of foam is used.

An ultrasonic vibrator is preferably used to stimulate foam formation used.

The method is particularly simple if, according to a further feature of the invention, the beverage is used to stimulate foam formation a medium in the form of one formed from polystyrene granules Area is supplied.

-11-809812 / 0945

According to a further feature of the invention, the beverage contains nitrogen and carbon dioxide in solution in its container, the Nitrogen content 1.5 to 3 »5 percent by volume, the carbon dioxide content Is 0.8 to 1.8 percent by volume.

Further features of the invention emerge from the subclaims.

"Inert gas" is understood to mean a gas, but not carbon dioxide, has the following properties by

I) does not react chemically with the drink, in particular does not react with alcoholic fermentation Drinks;

II) does not show any bacteriological reactions when it comes into contact with the drink or is dissolved in it;

III) compared to carbon dioxide

a) is relatively insoluble in fermented beverages, such as beer, namely less than 5 volume percent versus 100%;

b) at the height of the foam head for a given change in pressure of the dissolved gases (height of the foam head here means the foam volume that is immediately after pouring the drink into forms a vessel that is open at the top) has little influence;

IV) is not harmful to health;

V) does not impair the taste.

-12-809812 / 0945

The inert gas is preferably nitrogen, which has the advantage that it is and is not always available at a very low price is flammable. Another gas suitable for the present purpose is argon.

Under a closed container, a container is used here, for example understood a bottle or a can in which a relatively small amount of the drink is hermetically sealed is on shelves (compared to large containers, e.g. beer kegs) and in which the drink can be transported can be stored and is poured by hand from the container directly into the drinking vessel.

One of the foaming media is one of the following to understand at least one of the following:

a) Vibration with a frequency that is at least the audible frequency is equivalent to;

b) gas, liquid or foam flow through the beverage Injecting gas, liquid and / or foam into the beverage, one at a time from outside the closed container lying source;

c) an excitation surface, the properties of which are suitable, or which has been appropriately machined to expose the beverage to crystallization surfaces necessary for the initiation of foam formation are suitable.

The vibration mentioned under a) is preferably in the ultrasonic range. The liquid or foam according to b) is preferably the same as that contained in the container and can be oversaturated. The gas mentioned under b) can be carbon dioxide or an inert gas, but expediently it is air that is underneath the drink Pressure E is put.

-13- 809812/0945

Polystyrene granulate, obtained from a polystyrene block that is mechanically comminuted, is preferably used as the excitation surface so that the granulate becomes sharp-edged.

Each of the media promoting foam formation is preferably first added to the drink in a vessel that is open at the top, into which it has been hand poured from the sealed container, although it is also possible to introduce the medium while it is the drink is still in the container, but after it has been opened. The drink is made over the stimulation surface preferably passed into the drinking vessel when pouring out of the container; for example, the drink can be by about 10 grams Crushed polystyrene are poured, which is held for this purpose in a suitably designed sieve-like device is.

The invention is primarily applied to those produced by alcoholic fermentation Drinks used, namely with all types of beer, for example lager, Märzen and strong beer, but it is also with the production of other beverages without alcoholic fermentation applicable, their physico-chemical properties the formation a foam head similar to beer.

The invention is described below with reference to the drawings of several exemplary embodiments. Show it:

FIG. 1 shows the use of ultrasonic vibrations to form a head of foam in the beverage container;

FIG. 2 shows a section in the longitudinal direction through an injection device through which a supersaturated Liquid can be injected into a beverage to induce the necessary foaming stimulation;

809812/0945

FIG. 3 shows the application of the device according to FIG. 2 in a container;

Figure 4- a syringe, with the help of which foam formation is set in motion in a drink;

FIG. 5 shows an arrangement by means of which the beverage is spread over a surface which stimulates the formation of foam is directed and

FIG. 6 shows a pouring device suitable for placing on a bottle, through which the foam formation is stimulated when pouring the drink.

All of the examples below for the application of the invention relate to the preparation and pouring of beer and beer-like beverages contained in a sealed bottle or in a can, the beer in each of the vessels being a mixture of nitrogen and carbon dioxide in solution contains, the nitrogen content making up the generally usual proportion of 1.5 % to 3 »5 percent by volume, while the carbon dioxide proportion is significantly lower than in conventionally bottled beer, namely between 0.8 and 1.8 percent by volume.

According to Figure 1, after opening the bottle 1 (or can) the beer poured by hand into a drinking vessel 2, which is preferably made of a thin-walled material. The glass 2 together its contents are then placed on a floor surface or recessed platform provided, which is part of an ultrasonic oscillating device 4-, which can be carried out in a conventional manner. On the platform if the glass is exposed to ultrasonic vibrations, their strength

-15-809812 / 0945

and duration is sufficient to remove part of the nitrogen present in solution and to let carbon dioxide escape, through which gases a crown of creamy foam is formed on the drink or in order to enable a stronger foam formation, if it is assumed that a small head of foam has already been released of the carbon dioxide, or through the intake of air when pouring from the bottle into the drinking vessel. At the Ultrasonic oscillating device 4- is a switch 5 for control the ultrasonic vibrations provided. As soon as the head has formed, the drink is ready to be consumed. To the ultrasonic vibrations To be able to transfer particularly well from the platform 3 to the glass 2, the platform 3j on the das Glass stands, contain water.

Instead of the transmission of the ultrasonic vibrations described above According to a further method, an ultrasonic probe (not shown) can be placed on a platform in the one already located in the glass 2 Drink can be used to stimulate foam formation.

Another design is shown in FIG. There's an injector there provided, which has a cylindrical tube 6 with a piston 7 which is longitudinally displaceable therein. The piston 7 is connected to a piston rod 8 which is movably passed through a lock cap 9 at the upper open end of the tube is. The piston 7 is pressed by a helical spring 11 down onto a nozzle 10 at the lower end of the tube, whose The end facing away from the piston is supported on the cap 9. The piston 7 can counteract the force of the helical spring 11 by hand can be pulled out by operating a handle 12 on the piston rod until the piston rod 8 engages in a holder 13, which holds the device in an upright position. In this position, the piston 7 releases an opening 14- which

-16-809812 / 0945

is located in the tube between the piston in the raised position and the nozzle 10. The nozzle 14- has an outlet opening 15, which are closed by a ball valve 16 in the normal position is. In addition, the opening 15 has regular on its circumference arranged, not shown grooves, so that when the ball valve rests on very small "cavitation" channels between the grooves and the surface of the ball valve 16 remain free, which both with the interior of the tube and with the outside the nozzle.

So that when the device according to FIG. 2 is used, a head of foam forms on the drink poured into the glass 2, the The nozzle end and part of the tube 6 are inserted into the beverage, the piston being raised so that the opening 14 is straight is above the liquid level, see Figure 3. The ball valve 16 is now completely due to the static pressure of the beverage slightly raised from its seat on the opening 15, so that the lower chamber of the device is partially with the drink that is considered an oversaturated liquid, fills. The bracket 13 is released as soon as the liquid level in the tube 6 and in the glass 2 are at the same level, so that the piston 7 through the pressure of the spring 11 is pressed down - as indicated in Figure 2 with 7 *; due to the resulting increase in pressure in the injector, the ball valve 16 is pressed against its seat, and that located in the lower part of the tube Drink flows under pressure through the so-called "cavitation" channels into the drink in the glass. When passing through the channels, the liquid is subjected to cavitation and that The gas contained in it emerges from the solution, so that the development of the dissolved gases in the liquid in the glass increases the small vesicles or the formation of such vesicles is initiated or stimulated, through which the crown is then formed as described in British Patent 1,266,351.

-17-809812 / 0945

The drink poured into the glass 2 can add to the stimulating medium can also be exposed through a syringe 17 according to Figure 4-. When using the syringe 17, for example, the plunger 17a of the syringe while the nozzle 17b is in water so that the barrel of the syringe fills with water 18. Then air is drawn into the chamber so that An air bubble forms in space 19 above the water level. The amount of water required for this is compared to the The amount of drink in the glass is negligible because it is around 3 milliliters. The nozzle 17b is now introduced into the drink in the glass and water and air are quickly injected below the beverage level. The water obviously plays a role in formation the head of foam has no or only a very minor role, but it is the entry of the pressurized air into the drink, which causes the small bubbles to multiply to form the head of foam, as described above. The water however, it forms a good plug in the syringe so that the air bubble is compressed prior to injection.

The syringe 17 can also be used so that the tube is completely filled with water, and the water is then under Pressure is sprayed onto the surface of the beverage in the glass 2, that is, the nozzle 17b is located above the liquid level. The water jet pulls air with it, which then with the Water jet is injected into the drink together; the injected air is sufficient to cause the formation of very fine bubbles to promote, through which the aforementioned head of foam is created.

In another way of using the syringe 17, the nozzle 17b is immersed in the drink in the glass 2 and the drink becomes drawn into the syringe chamber under vacuum - this causes the drink to pass through the nozzle as it enters the syringe chamber subjected to cavitation and the beverage in the chamber foams up in the uppermost area of the syringe chamber. That

809812/0945 -18.

The drink and the foam are now splashed back into the glass, wherein the nozzle 17b is immersed in the beverage, and through the Injecting the foam, the development of the dissolved gases for foam formation is initiated and promoted by the multiplication of bubbles.

In all of the above-mentioned application examples, the drink with the foam-promoting medium was poured into the Glass 2 related in this. If necessary, all the procedures described above can also be modified in such a way that that the beverage is exposed to the foam-promoting medium while it is still in the bottle or can, however, after the bottle or can has been opened, so that the bottle or can and its contents react to the ultrasonic vibrations the platform is exposed. In the same way, the ultrasound probe is then also inserted into the beverage in the container or the desired gas, foam or liquid is injected into the liquid that has not yet been poured out, with it the foam-forming bubbles can multiply. In this case, however, it is useful if the upper part of the respective The container, the neck of the bottle or the upper part of the can are not filled so that the foam settles into the Drinking vessel can immediately form unhindered.

A head of foam on a drink can also be formed by that the drink passed from the bottle 1 over a surface

which is suitable for causing foam formation as a crystallization core and promote. According to Figure 5, the drink from the Bottle passed over a polystyrene granulate 20, which is located on the mesh of a sieve 21, before it flows into the drinking vessel 2. The granules 20 are preferably made by crushing a block of polystyrene formed in a roller mill and it is believed that gas is evolved when the beverage over the sharp edges

* to serve and the -19-

809812/0945

of the individual grains flows, so that the foam formation is stimulated.

In Figure 6, a dispensing device 22 is shown, which has a plug insert 23 which is in the bottle neck of a filled Bottle 1 can be used. The device is penetrated by two tubes 24 and 25, which extend into the bottle Ί. The tube 24 allows air to enter the bottle, while the beverage is poured out through the tube 25. That The tube 24- extends deeper into the bottle than the tube 25, so that the drink can be dispensed through the different liquid pressure inevitably flows out through the tube 25.

The tube 25 contains polystyrene granulate 20, which is held by gauze closures 26 on the end faces of the tube. As soon as the drink flows over the granules 20 when pouring into a drinking glass, gases are formed which lead to the formation of a Lead foam head.

809812/0945

Claims (26)

2742Q64 ARTHUR GUINNESS SON AND COMPANY Munich, 19.o9.1977 (PARK ROYAL) LIMITED. P 5o2 / 77 Park Royal Brewery, Park Royal, Pu / mo London, England Claims 1J Process for preparing and serving one according to the Dispensing a beverage with a foam head from a closed container, preferably a small container, characterized in that the at least one inert gas selected from the group of inert gases in solution as well as beverage containing carbon dioxide is transferred into a container that is tightly closed after filling, that the container is opened and that the beverage is then exposed to a medium which stimulates the formation of foam, the extent and duration of the excitation being selected so that part of the gas or gases is released from the solution and the formation or the promotion of the foam head is used. 2. The method according to claim 1 for providing a beverage serving consumption from a closed container, which drink contains at least one selected from the group of inert gases inert gas and carbon dioxide in solution, characterized in that the container is opened and the drink with a die Foam-stimulating medium is brought into connection so long and so strongly that part of the gas or gases is released from the solution and serves to form or promote a head of foam. 809812/0945 3. The method according to claims 1 or 2, characterized in that for the stimulation of foam formation a vibrator, preferably an ultrasonic vibrator, is used. 4. The method according to claim 3, characterized in that for the stimulation of foam formation the drink in its container is brought into contact with the vibrator. 5. The method according to claim 3, characterized in that for the stimulation of foam formation an ultrasonic probe is inserted into the drink. 6. The method according to any one of the preceding claims, characterized in that stimulating foam formation Medium injected foam is used, which is obtained from the beverage in the container. 7. The method according to any one of the preceding claims, characterized in that stimulating foam formation Medium a liquid is injected, which with at least one selected from the group of inert gases inert gas and carbon dioxide is supersaturated. 8. The method according to claim 7, characterized in that the liquid is in the container The drink contained is. 9. The method according to any one of the preceding claims, characterized in that a gas injection is used as the foam-stimulating medium, which gas consists of an inert gas selected from the group of inert gases, carbon dioxide and air. 809812/0945 10. The method according to any one of the preceding claims, characterized characterized in that for the stimulation of foam formation, the drink is a medium in the form of a potystyrene granulate formed area is supplied. 11. The method according to any one of the preceding claims, characterized in that the drink is still within its container is exposed to the foam-stimulating medium. 12. The method according to any one of the preceding claims, characterized in that the drink is the Foam-stimulating medium is exposed after pouring from its container into an open-topped vessel. 13. The method according to any one of the preceding claims, characterized in that the beverage which the foam formation stimulating medium is exposed when pouring from its container into an open-topped vessel. 14. The method according to any one of the preceding claims, characterized in that the drink in his Container contains nitrogen in solution as an inert gas. 15. The method according to claim 14, characterized in that that the drink in its container contains nitrogen and carbon dioxide in solution, and that the nitrogen content 1.5 to 3.5 percent by volume, the carbon dioxide content is 0.8 to 1.8 percent by volume. 16. The method according to any one of the preceding claims, characterized in that the drink is through alcoholic fermentation is the beverage. 809812/0945 17. The method according to claim 16, characterized in that the beverage is beer, lager, stronger beer (ale) or strong beer (stout). 18. Commercial product in the form of a drink in a drinking vessel with a head of foam, characterized in that the drink is made by hand a previously opened container was poured into the drinking vessel that the beverage in the container at least contains an inert gas selected from the group of inert gases and carbon dioxide in solution that the drink according to the opening of the container is brought into contact with a medium which stimulates the formation of foam, so that at least part of the gas or gases is released from the solution to form the head of foam or the To promote the formation of the head of foam. 19. A drink according to claim 18, characterized in that the inert solution contained in the drink Gas is nitrogen. 20. Beverage according to claim 19, characterized in that the content of nitrogen contained in solution 1.5 to 3.5 percent by volume and the content of carbon dioxide contained in the solution is 0.8 to 1.8 percent by volume. 21. Beverage according to one of claims 18 to 2o, characterized in that it is produced by alcoholic fermentation originated. 22. Beverage according to claim 26, characterized in that it is beer, lager, Märzen or strong beer. 809812/0945 23. Device for performing the method according to the claims 1 and 2, characterized by an ultrasonic vibrator (3) with a recessed, with a Coupling liquid-fillable platform (3) for receiving a vessel (2) to which the ultrasonic transducer is assigned is, and a switch (5) for switching on the ultrasonic vibrator. 24. Device for performing the method according to the claims 6 to 8, characterized in that a piston (7) in a cylindrical tube (6) a handle (12) against the force of a spring (11) is displaceable, and that the tube at his, the lower Piston facing away from the end of a ball valve (16) lockable cavitation channels, (outlet opening 5) and an inlet opening (14) approximately halfway up. 25. Apparatus for performing the method according to claim 8, characterized in that it is a syringe (17). 26. Apparatus for performing the method according to claim Io, characterized in that they have a flow device containing polystyrene granules (2o) (21,22) is. 809812/0945