GB2321062A

GB2321062A - Foaming beverage

Info

Publication number: GB2321062A
Application number: GB9700573A
Authority: GB
Inventors: Guy William Hobson
Original assignee: Matthew Clark
Current assignee: Matthew Clark
Priority date: 1997-01-13
Filing date: 1997-01-13
Publication date: 1998-07-15
Anticipated expiration: 2017-01-13
Also published as: GB9700573D0; GB2321062B

Abstract

A beverage, such as cider, is contained under pressure within a container and comprises dissolved carbon dioxide gas, a polysaccharide such as pectin, and nitrogen gas such that the latter bubbles through the beverage to form a tight-knit foam of small, fine bubbles upon release of the pressure under which the beverage is contained. The container may incorporate a foam-inducing device such as a "widget" or may be a keg with a turbulence-producing device arranged in the outflow to the serving tap.

Description

A Beverage The present invention relates to foaming beverages, and in particular to foaming ciders.

Present ciders have very low foaming qualities. If any foam at all is produced in the drink upon opening of the drink container or pouring, it is a low-grade, loose-knit foam, comprised of large bubbles. This is undesirable from a consumer viewpoint, because the foam formed is uneven and not aesthetically pleasing, and also resembles soap bubbles, which is a deterrent to drinking.

The formation of large bubbles therefore renders the beverage psychologically unappealing to the consumer. The objective for manufacturers has therefore been to prevent foaming altogether to make such beverages more appealing to the consumer, and ciders have thus been non-foaming beverages to date. Cider is therefore recognised as a non-foaming drink and if a foam is present this is undesirable and is rejected by the consumer. A cider on which a foam is present would be rejected and returned on presentation to a consumer at a bar, and returned to the place of purchase by the consumer in the take-home market.

Many attempts have been made over the years by beverage manufacturers to improve the foaming properties of cider to match that of draught beers, but none have been successful. Cider manufacturers therefore take every step possible to ensure that the foaming properties of cider are as low as possible so that no foam is produced during delivery and no head appears on the drink as served.

The object of the present invention is to provide a fruit based beverage such as cider with a foam which is of pleasant appearance and is appealing to the consumer, said foam having a creamy texture and appearance, being a tight-knit foam comprised of small bubbles.

According to the present invention there is provided a beverage contained within a container, said beverage containing a quantity of dissolved carbon dioxide gas and being contained under pressure, such that the pressure is released when the beverage is required to be dispensed from the container and is served, characterised in that the beverage contains a polysaccharide such as pectin, as well as a quantity of nitrogen gas, such that said nitrogen gas bubbles through the beverage to form a tight-knit foam of small, fine bubbles upon release of the pressure under which the beverage is contained.

Preferably, said polysaccharide is pectin, within the range lOmg/l to 500mug/1 or within the range 50mg/l to 300mug/1. Preferably the polysaccharide is naturally present within the beverage, although it may alternatively be an added ingredient. The beverage is preferably cider. Preferably the quantity of nitrogen gas is within the range 25mug/1 to lOOmg/l or the range 35mug/1 to 5OmgJI, depending on the quantities of the other variables. Preferably the quantity of carbon dioxide gas is a small quantity relative to the quantity used in existing cider manufacturing techniques, and is within the range O.lg/l to 5g/l or the range lg/l to 2.8g/l, depending on the quantities of the other variables. Preferably the beverage is contained under a pressure within the range 10 to lOOpsig, or within the range 30 to 45psig.

Preferably, said container is a can or a keg. Preferably, the nitrogen and carbon dioxide gases are dissolved within the beverage. When the container is a can, the nitrogen and carbon dioxide gases are preferably dissolved within the beverage, or a proportion of the nitrogen and/or carbon dioxide gases are not dissolved within the beverage, instead being releasably contained within the container.

The container may incorporate a foam-inducing device which is activated when the container is opened. This may comprise a releasable container containing undissolved nitrogen and/or carbon dioxide gas, such as a 'widget'.

Alternatively, the beverage may be dispensed through a dispensing device incorporating a foam-inducing device such as turbulence-producing device of any suitable type. In this latter case, the container is known as a keg and the turbulence-producing device is arranged in the outflow from the keg to the serving tap.

A detailed description of the preferred embodiments of the present invention follows.

In the preferred embodiments of the composition of the present invention, said beverage is the alcoholic beverage known as cider, and the polysaccharide contained within said beverage is pectin, within the range 50mull to 300mg/1.

The quantity of nitrogen gas contained within the cider is within the range 35mug4 to 50mug/1, and the quantity of carbon dioxide gas contained within the cider is within the range lg/I to 2.8gun. This quantity of carbon dioxide gas contained within the cider is a small quantity relative to the quantity used in existing cider manufacturing techniques. The cider is maintained under a pressure within the range 30 to 45psig, and this pressure maintains the nitrogen and carbon dioxide gases as dissolved gases in solution.

On experimental comparison between a cider according to an embodiment of the present invention having a composition within the above-described ranges and a cider having a normal composition, the cider having a composition within the above-described ranges ('foaming cider') was found to produce significantly larger quantities of foam compared to the cider having a normal composition ('non-foaming cider'), as shown in the following table:

FOAM MEASURE CIDER ! SAMPLE % FOAM (UNITS) NON-FOAMING FOAMING INCREASE NIBEM: lOmm (s) 14 25 79 NIBEM: 20mm (s) 32 52 63 NIBEM: 30mm (s) 50 80 60 Rudin (s) 7 18 157 MicroRudin (s) 6.5 16 146 AVERAGE: 101% NIBEM, Rudin and MicroRudin tests are all known foam assessment tests.

The presence of increased levels of an appropriate polysaccharide, such as pectin, in the composition was found to be a prerequisite for the formation of the foam, and the relative quantities of nitrogen gas and carbon dioxide gas were also found to be crucial in determining foam quality, the necessity being to have a smaller quantity of carbon dioxide than usually used in standard manufacturing techniques for can and keg ciders.

It has been found that the stability of the foam is critically dependent on the quantity of polysaccharide in the composition. When the polysaccharide is pectin, this quantity should be at least 10mg/l and is preferably within the range 50mug/1 to 300mg/1. It will be appreciated by the skilled person that other suitable polysaccharides may be used, which may require higher or lower minimum quantities to achieve the same critical stable foam forming effect.

There was found to be an inverse proportional relationship between the relative quantities of nitrogen gas and carbon dioxide gas required in the foaming cider composition in order to produce a satisfactory foam. Specifically, the greater the quantity of nitrogen gas present, the lower the required quantity of carbon dioxide gas. Thus, two different optimum ranges for nitrogen gas and carbon dioxide gas are suggested, the exact quantity of each gas required being dependent on the quantity of the other gas present.

It has been determined experimentally that satisfactory foams can be produced using nitrogen gas in quantities in the range 25mgll to 100mug/1, and carbon dioxide in the range 0. lg/l to 5g/1.

The typical composition of foaming cider is as follows:

COMPONENT RANGE m nitrogen gas 35 - 50 carbon dioxide gas 1 - 2.8 g/l pectin 50-300 nitrogen (ammoniacal) 1.7 -4.7 chloride 49 - 85 sulphate 57 - 303 sodium 92.2 - 103.6 potassium 151 - 463 calcium 2.7 - 7.5 magnesium 24.4 - 39.6 In the first preferred embodiment of the container of the present invention, the container is a can, and the pressure is released when the user opens the can by means of a ring pull located on an upper side of the can. Once, the ring pull is operated, the reduced pressure results in the release of gas from a foaminducing device, such as a widget, this release of gas inducing turbulence within the cider. The dissolved nitrogen and carbon dioxide gases turbulently bubble out of solution, creating a tight-knit creamy foam of small, fine bubbles which collect at the surface of the cider to form an even surface layer on top of the beverage. The above-mentioned qualities of this foam make it aesthetically pleasing and appealing to the consumer. Further turbulence within the cider occurs upon pouring the cider into a glass, and this is further foam-inducing.

Alternative embodiments include turbulence-inducing devices such as widgets which do not contain undissolved gas.

In a second preferred embodiment of the container of the present invention, the container is a keg. The beverage is dispensed through a dispensing device which is a tap system. The keg is coupled to the tap system, which functions to allow the release of cider from the keg when the tap is opened, whilst maintaining the pressure within the keg. The cider within the keg is always maintained at pressure, and the dissolved gases remain in solution. Upon release of the cider from the tap, the reduced pressure results in the dissolved nitrogen and carbon dioxide gases turbulently bubbling out of solution, and creating a tight-knit creamy foam of small, fine bubbles as previously described. An additional foam-inducing device in the form of a turbulenceproducing device may be incorporated into the tap system in order to produce further turbulence within the cider on release from the keg, and to further enhance the foam produced.

It will be understood to a person skilled in the art, that various modifications are possible within the scope of the present invention. The quantities of the required component substances are variable within their optimal ranges, and the optimal ranges can vary according to the quantities of the other variables present. However, it will be appreciated that it is difficult to achieve satisfactory foam quality with cider and other fruit-based beverages, and that significant variations in quantities of one or more of the component substances may result in an unsatisfactory foam. The container may be any suitable of container, and may incorporate any foam-inducing device.

Claims

1. A beverage contained within a container, said beverage containing a quantity of dissolved carbon dioxide gas and being contained under pressure, such that the pressure is released when the beverage is required to be dispensed from the container and is served, characterised in that the beverage contains a polysaccharide such as pectin, as well as a quantity of nitrogen gas, such that said nitrogen gas bubbles through the beverage to form a tight-knit foam of small, fine bubbles upon release of the pressure under which the beverage is contained.

2. A beverage according to claim 1, characterised in that said polysaccharide is pectin.

3. A beverage according to claim 2, characterised in that said pectin is contained in cider, and that said beverage is cider.

4. A beverage according to claim 2, characterised in that said pectin is naturally present in cider, and that said beverage is cider.

5. A beverage according to claim 1, characterised in that said quantity of nitrogen gas is within the range 25mug/1 to 100mg/l.

6. A beverage according to claim 1, characterised in that said quantity of nitrogen gas is within the range 35mug/1 to SOnigil.

7. A beverage according to claim 1, characterised in that said quantity of carbon dioxide gas is within the range 0. vigil to 5git.

8. A beverage according to claim 1, characterised in that said quantity of carbon dioxide gas is within the range lgA to 2.8g/l.

9. A beverage according to claim 1, characterised in that said quantity of polysaccharide is within the range 10mug/1 to 500mg/l.

10. A beverage according to claim 1, characterised in that said quantity of polysaccharide is within the range 50mug/1 to 300mug/1.

11. A beverage according to claim 1, characterised in that said beverage is contained under a pressure within the range 10 to 100psig.

12. A beverage according to claim 1, characterised in that said beverage is contained under a pressure within the range 30 to 45psig.

13. A beverage according to claim 1, characterised in that said container is a can.

14. A beverage according to claim 1, characterised in that the release of the pressure under which the beverage is contained is effected by the user opening the container.

14. A beverage according to claim 1, characterised in that said container is a keg.

15. A beverage according to any preceding claim, characterised in that the nitrogen and carbon dioxide gases are dissolved in the beverage.

16. A beverage according to any preceding claim, characterised in that said container incorporates a foam-inducing device such as a 'widget' or a turbulence-producing device.

17. A beverage according to claim 16, characterised in that at least a proportion of said nitrogen gas and/or said carbon dioxide gas is not dissolved in the beverage, and is releasably contained within the container.

18. A beverage according to claim 14, characterised in that said keg is coupled to a dispensing device through which the beverage is dispensed, said dispensing device comprising a tap system and incorporating a foam-inducing device such as a turbulence-producing device.

19. A beverage according to claim 1, characterised in that the release of the pressure under which the beverage is contained is effected by the user opening the container.

AMENDMENTS TO THE CLAIMS HAVE BEEN FILED AS FOLLOWS Claims 1. A beverage contained within a container, said beverage containing a quantity of dissolved carbon dioxide gas within the range 0.1g/l to 5g/l and being contained under a pressure within the range 10psig to 100psig, such that the pressure is released when the beverage is required to be dispensed from the container and is served, characterised in that the beverage contains a polysaccharide within the range 10mull to 500mull, as well as a quantity of nitrogen gas within the range 25mg/l to 100mg/l, said nitrogen gas bubbling through the beverage to form a tight-knit foam of small, fine bubbles upon release of the pressure under which the beverage is contained.

2. A beverage according to claim 1, characterised in that said beverage is cider.

3. A beverage according to claim 1, characterised in that said polysaccharide is pectin.

4. A beverage according to claim 1, characterised in that said quantity of nitrogen gas is within the range 35mg/l to 50mg/l.

5. A beverage according to claim 1, characterised in that said quantity of carbon dioxide gas is within the range lg/l to 2.8g/l.

6. A beverage according to claim 1, characterised in that said quantity of polysaccharide is within the range 50mg/l to 300mg/l.

7. A beverage according to claim 1, characterised in that said beverage is contained under a pressure within the range 30 to 45psig.

8. A beverage according to claim 1, characterised in that said container is a can.

9. A beverage according to claim 1, characterised in that said container is a keg.

10. A beverage according to any preceding claim, characterised in that the nitrogen and carbon dioxide gases are dissolved in the beverage.

11. A beverage according to any preceding claim, characterised in that said container incorporates a foam-inducing device such as a 'widget' or a turbulence-producing device.

12. A beverage according to claim 11, characterised in that at least a proportion of said nitrogen gas and/or said carbon dioxide gas is not dissolved in the beverage, and is releasably contained within the container.

13. A beverage according to claim 10, characterised in that said keg is coupled to a dispensing device through which the beverage is dispensed, said dispensing device comprising a tap system and incorporating a foam-inducing device such as a turbulence-producing device.