JP6824877B2 - Foaming of pressurized beverages - Google Patents

Description

U.S. Patent Application No. 62/157, entitled "FOAMING PRESSURIZED BEVERAGE," filed May 6, 2015, the contents of which are incorporated herein by reference. , 873, U.S. Patent Application No. 14 / 982,583, entitled "FOAMING PRESSURIZED BEVERAGE," filed December 29, 2015, and filed March 25, 2016. Claims the benefit of priority in US Patent Application No. 62 / 313,380 entitled "CIRCULATORY AGITATION SYSTEM".

The present invention relates to pressurized beverages, specifically, pressurized beverages that, when opened, are extended to beverages / air-blended beverages containing fine foam with a smooth drinking foam phase above the liquid phase. Regarding milk and coffee beverages. The present invention further relates to systems and methods for producing canned pressurized beverages. The present invention further relates to systems and methods for producing barreled pressurized beverages.

Milk with fine lather (textured milk) or aerated milk, sometimes referred to as dilated milk, steam milk, or milk floss, is professionally prepared for many beverages, especially latte and cappuccino. It is a common ingredient in coffee beverages and milk substitute beverages such as smoothies. As used herein, milk may refer to animal milk, such as milk, or milk substitutes, such as almond milk, soy milk. Milk may also refer to other dairy products such as yogurt. Traditionally, milk containing fine-textured foam is produced by inserting a steam wand into the milk container and then adding steam to heat the milk and introduce air bubbles. Other methods of producing milk with fine-textured foam, including airing warm milk with a handheld device such as a dipping blender or whisk, are also known, although generally less desirable results are obtained. ..

However, to reproduce the effect of well-made fine-textured milk that can be packaged and dispensed from a storage container without the need for manual or steam aeration as described above. There is currently no suitable method for producing milk beverages containing fine foams that are possible. Although there are many products on the market that claim to contain canned latte or cappuccino beverages, these products have little or no fine-textured milk foam texture, or very little hard, dry foam on top. Often suffers from one of a number of shortcomings, including those that only float on. For example, one technique that only produces dry, hard foam is disclosed in WO 1996/33618, which is usually in a large pressure chamber prior to packaging, such as nitrogen oxides (NOx). It involves supersaturating the milk with gas and then quickly trapping the expanding liquid in a can or bottle. The results of this approach are far inferior to the expert-level aerated textures described above.
Prior art document information related to the invention of this application includes the following (including documents cited at the international stage after the international filing date and documents cited when domestically transferred to another country).
(Prior art document)
(Patent document)
(Patent Document 1) European Patent Application Publication No. 2769623
(Patent Document 2) US Pat. No. 2,977,231.
(Patent Document 3) International Publication No. 98/36671
(Patent Document 4) European Patent Application Publication No. 1055614
(Patent Document 5) US Patent Application Publication No. 2014/239521
(Patent Document 6) U.S. Patent Application Publication No. 2014/110018
(Patent Document 7) Japanese Patent Application Publication No. 1094027

Therefore, it is desirable to provide a novel method of packaging liquid beverages in storage containers that, upon opening, generate a certain amount of stable air bubbles without the need for manual aeration or steam.

Embodiments of the present invention include a method of producing a pressurized packaged liquid beverage. The method includes a step of filling a container including a check valve with a liquid beverage, a step of sealing the container, and a step of introducing a certain amount of gas through the check valve after the step of sealing the container. , Including a step of stirring the liquid beverage in the sealed container. When the container is opened, the liquid beverage increases in volume and is separated into a liquid phase and a drinking foam phase. The liquid beverage may contain milk, coffee, fruit juice, or a mixture thereof, particularly a mixture of milk and coffee, and may further contain chocolate. The liquid may further contain gum. The gum may be acacia gum, guar gum, locust bean gum, carrageenan, pectin, xanthan gum, or a mixture thereof. The step of stirring the liquid beverage in the sealed container may be performed at the same time as the step of introducing the fixed amount of gas. The certain amount of gas may contain nitrous oxide. The foam phase can last for at least 10 minutes after opening the container. The pressure in the container after the step of introducing the constant amount of gas and the step of stirring the container is at least about 20 pound-force per square inch (psi). The liquid beverage may be completely saturated with gas after the step of introducing the constant amount of gas and the step of stirring the container. The container is a can, bottle, barrel, or any other suitable container.

Another embodiment of the present invention comprises a pressurized liquid beverage product. The product is a sealed container comprising a check valve configured to allow gas inflow and outflow into the first container. Includes liquid beverages contained in containers. The liquid beverage is saturated with a certain amount of gas and the sealed container is pressurized at a pressure in the range of about 20 pound-force per square inch (psi) to about 60 psi. When the first container is opened, the liquid beverage increases in volume and is separated into a liquid phase and a drinking foam phase. The liquid beverage may contain milk, coffee, fruit juice, or a mixture thereof, particularly a mixture of milk and coffee, and may further contain chocolate. The liquid may further contain gum. The gum may be acacia gum, guar gum, locust bean gum, carrageenan, pectin, xanthan gum, or a mixture thereof. The certain amount of gas may contain nitrous oxide. The foam phase can last for at least 10 minutes after opening the container. The container is a can, bottle, barrel, or any other suitable container.

Another embodiment of the present invention includes a circulating agitation system for producing pressurized beverages. The system includes a gas storage container including an outlet, a beverage storage container including an inlet and an outlet, a pump having an inlet and an outlet, and a Y connector having a first inlet, a second inlet, and an outlet. A first conduit connecting the outlet of the gas storage container to the first inlet of the Y connector, and a second conduit connecting the outlet of the Y connector to the inlet of the beverage container. It includes a third conduit connecting the outlet of the beverage container to the inlet of the pump and a fourth conduit connecting the outlet of the pump to the second inlet of the Y connector. The beverage storage container accommodates a liquid beverage, and by operating the pump, the liquid is circulated between the beverage storage container and the pump. The system may further include a valve and a pressure regulator designed to control the flow of gas between the gas storage vessel and the Y connector. The gas flowing out of the gas storage container is mixed in the Y connector with the liquid beverage circulating between the beverage storage container and the pump, whereby the gas dissolves in the liquid beverage. The system may further include an electronic control system that controls the operation of the pump and the valve, and may provide power to the pump and the valve. The system may further include the beverage container and the refrigerator holding the pump. The gas storage container, the beverage storage container, and the pump can form a sealing system that does not allow gas leakage.

The present invention is best understood by reading the following detailed description in conjunction with the accompanying drawings. By convention, it is emphasized that the various features of the drawing are not on scale. On the contrary, various features are arbitrarily enlarged or reduced for clarity. The drawings include the following figures.

FIG. 1 is a flowchart of a method for producing a pressurized milk beverage according to an exemplary embodiment of the present invention. FIG. 2 is a cross-sectional view showing a first container filled with a liquid beverage according to an exemplary embodiment of the present invention. FIG. 3 is a cross-sectional view showing a step of sealing a first container filled with a liquid beverage according to an exemplary embodiment of the present invention. FIG. 4 is a cross-sectional view showing a step of introducing a certain amount of gas into a sealed container according to an exemplary embodiment of the present invention. FIG. 5 is a cross-sectional view showing a step of stirring a sealed container while a gas is being introduced to dissolve a certain amount of gas in a liquid beverage according to an exemplary embodiment of the present invention. FIG. 6 is a cross-sectional view showing a step of injecting a gas-saturated beverage from a first container into a second container according to an exemplary embodiment of the present invention. FIG. 7A is a cross-sectional view showing a gas-saturated beverage after being injected into a second container according to an exemplary embodiment of the present invention. FIG. 7B is a cross-sectional view showing a gas saturated beverage that expands to a larger volume according to an exemplary embodiment of the present invention. FIG. 8 is a cross-sectional view showing a gas-saturated beverage separated into a liquid phase and a foam phase according to an exemplary embodiment of the present invention. FIG. 9 is a schematic view of a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 10 is a schematic view of a dispensing system according to an exemplary embodiment of the present invention. FIG. 11 is a schematic diagram of a combination of a circulating agitation system and a dispensing system according to an exemplary embodiment of the present invention. FIG. 12 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 13 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 14 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 15 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 16 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 17 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 18 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 19 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 20 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 21 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 22 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 23 is a graph showing the volumes of the foam phase and the liquid phase dispensed from the canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 24 is a graph showing the volumes of foam and liquid phases dispensed from a canned beverage product according to an exemplary embodiment of the present invention over time. FIG. 25 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 26 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 27 is a graph showing the volumes of foam and liquid phases dispensed from a canned beverage product according to an exemplary embodiment of the present invention over time. FIG. 28 is a graph showing the volumes of foam and liquid phases dispensed from a canned beverage product according to an exemplary embodiment of the present invention over time. FIG. 29 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 30 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 31 is a graph showing the volumes of foam and liquid phases dispensed from a canned beverage product according to an exemplary embodiment of the present invention over time. FIG. 32 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 33 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 34 is a graph showing the volumes of the foam phase and the liquid phase dispensed from the canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 35 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 36 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 37 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 38 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 39 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 40 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 41 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 42 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 43 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 44 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 45 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 46 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 47 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 48 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 49 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 50 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 51 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 52 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 53 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 54 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 55 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 56 is a graph showing the volumes of the foam phase and the liquid phase dispensed from a canned beverage product with respect to time according to an exemplary embodiment of the present invention. FIG. 57 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 58 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 59 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 60 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 61 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 62 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 63 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 64 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 65 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 66 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 67 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 68 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 69 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 70 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 71 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 72 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 73 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention. FIG. 74 is a graph showing the weight and volume of foam in a beverage produced by a circulating agitation system according to an exemplary embodiment of the present invention.

Embodiments of the invention are packaged in a sealed and pressurized container that, when opened, expands in volume before separating into a liquid phase and a stable, fine-textured foam phase above the liquid phase. Includes liquid beverages. Beverages may include milk or milk substitutes, and may also include coffee. The embodiments further include methods and systems for achieving the results described above. In one embodiment, the method comprises the step of pressurizing a liquid beverage in a can or other container, having a check valve that pressurizes the liquid beverage in the can. In another embodiment, the method comprises the step of utilizing a circulating agitation system to pressurize the liquid beverage in the barrel.

Here, referring to the drawings in which the similarity reference numbers point to similar elements through various drawings including the drawings, FIG. 1 shows a method 100 comprising steps 110-150 for preparing a pressurized beverage. Although the steps are listed in any order (ie, first, second, third, etc.), some steps may be performed independently of the order, unless otherwise stated, of steps 110-150. It will be appreciated that any number of steps not listed in between may be included (eg, the method may include steps not included in FIG. 1 between steps 110 and 120).

In the first step 110 of Method 100, the beverage container is filled with a liquid beverage. Beverage containers are of a number of containers suitable for packaging beverages, such as cans, bottles, barrels, etc., which can be sealed, pressurized with gas, and resealable, as described in more detail below. There may be one. In some embodiments, the liquid beverage may include at least a base solution and gum. In another embodiment, the gum may not be included. In an exemplary embodiment, the gum is acacia gum (also referred to as gum arabic), guar gum (also referred to as guaran), locust bean gum (also known as carob gum), pectin, xanthan gum, or a mixture thereof. Other gums, such as carrageenan, are also suitable. However, although carrageenan is suspected to be a carcinogen and is understood to produce the desired effects in embodiments of the present invention, it is not preferred. The gum may be added to the liquid beverage in a concentration ranging from about 0.05% to about 10% by weight. As described in more detail below, the gum is added as a burst inhibitor that forms bubbles to form a stable drinking foam when the beverage container is opened. The preferred amount of gum will depend on the base solution as well as the desired foam properties. To achieve the same effect, naturally viscous base solutions require less gum and, in some cases, no gum at all. The beverage container is only partially filled with the liquid beverage so that the upper space remains above the liquid. In an exemplary embodiment, the volume of the liquid beverage ranges from about 65% to about 95% of the volume of the beverage container and the upper space forms the rest of the volume of the beverage container (ie, about 5% to about 5% of the volume). 35%).

In an exemplary embodiment, the base liquid of a liquid beverage is milk. In some embodiments, "milk" refers to livestock milk containing both milk protein and milk fat, preferably milk. In another embodiment, the milk may be a reconstituted mixture of milk protein and milk fat. In yet another embodiment, the liquid may comprise one or more milk substitutes such as almond milk, soy milk. These milk substitutes preferably have similar fat and protein concentrations as livestock milk. In yet another embodiment, the liquid may include another dairy product, such as yogurt. The milk used in liquid beverages is initially about 1% by weight or about 2% by weight (eg, low fat milk), about 3.25% by weight (eg, whole milk), about 10.5% by weight to about 18% by weight. It may have any fat concentration, including% (eg, "half and half"), or more than about 18% by weight (eg, cream).

Milk-free liquids, such as water, coffee, or fruit juice (eg, orange juice), are also suitable base liquids for liquid beverages. Liquid beverages further contain sweeteners (eg, sugar, honey, artificial, non-sugar sweeteners, etc.) and other ingredients such as artificial or natural flavors (eg, mint, honey, caramel, hazelnuts, chocolate, etc.). It may be.

In an exemplary embodiment, the liquid beverage is any appropriate proportion of milk or a mixture of milk substitute and coffee. Coffee may be extracted using any suitable method known to those of skill in the art, including but not limited to, espresso, drip, or watering. In a preferred embodiment, coffee is brewed with brewing power, measured in proportion to total dissolved solids in the range of about 7 parts per million (ppm). Cold brew coffee is preferably mixed with whole milk in a milk to coffee weight ratio in the range of about 4: 1 to about 5: 1. In other words, the liquid beverage preferably comprises from about 15% to about 25% by weight coffee and from about 80% to about 90% by weight milk or milk substitute. It will be understood that the sum of the weight percentages of each component of the liquid beverage does not exceed 100%.

Liquid beverages may be prepared by slowly mixing the gum and base solution until the gum is fully dissolved. The base liquid and gum are preferably mixed at a slow enough speed to prevent air from dissolving in the mixture. When the base liquid is a mixture of liquids, the gum may be dissolved in the first liquid before the second liquid is added to the mixture. For example, in a mixture of coffee and milk, the gum may first be dissolved in the coffee. The milk is then added to the coffee-gum mixture and slowly mixed again to integrate without dissolving the air in the mixture. In another embodiment, the liquid beverage may be mixed in any other order, including first mixing milk and coffee and then adding gum. In some embodiments, the liquid beverage may be sonicated to remove any dissolved air before or after filling the beverage container, but prior to sealing the beverage container.

In the second step 120 of the method 100, the beverage container is sealed so that the beverage container forms part of an airtight system. In one exemplary embodiment described in more detail below, the beverage container is a circulating agitation system that includes a barrel and a pump, in which the liquid beverage and gas pass through the pump before leaving the barrel and returning to the barrel. You can move. Once sealed, the upper space may contain approximately atmospheric pressure (ie, about 14.7 pound-force per square inch (psi) of air at the interface. In another embodiment, the upper space is large. The upper space may be purged with air to have a low pressure below atmospheric pressure.

In the third step 130 of the method 100, a certain amount of gas is introduced into the beverage container through the check valve. The gas is preferably non-reactive so that the gas does not alter the flavor of the liquid beverage. In an exemplary embodiment, the gas is nitrous oxide (N 2 _O). In contrast to non-reactive gases such as nitrous oxide, carbon dioxide reacts with water to form carbonic acid. Therefore, carbon dioxide increases the acidity of liquid beverages and can cause unwanted flavors, or even coagulation of liquid beverages. After the gas is introduced into the first container, it naturally accumulates in the upper space rather than dissolving in the liquid.

In the fourth step 140 of Method 100, the liquid beverage now sealed in the beverage container is agitated to dissolve a portion of the gas in the liquid beverage. As described in more detail below, the liquid beverage may be agitated by agitating the container or by agitating only the liquid beverage in the container. As the gas dissolves, it moves from the upper space into the liquid beverage, which reduces the pressure in the upper space. The gas is added and the beverage container is agitated until the liquid beverage is completely saturated with the gas. Saturation may be determined by measuring the pressure in the upper space. No more gas can be dissolved in the liquid beverage when the pressure in the upper space is no longer reduced by stirring. The gas may be added continuously to the sealed beverage container while the liquid beverage is being agitated, or the gas may be added to the container stepwise between stirring periods. It is preferable that the addition and stirring of the gas are performed at the same time. After the liquid beverage is completely saturated with gas, the pressure in the beverage vessel is preferably in the range of about 20 psi to about 60 psi, more preferably about 20-40 psi. Without agitation, the gas will not dissolve in the liquid beverage and will accumulate in the upper space. Since the insoluble gas does not form bubbles in the liquid beverage once the beverage container is opened, reducing or stopping agitation will reduce the formation of bubbles.

Steps 130 and 140 preferably do not dissolve too much or too little gas in the liquid beverage during packaging, as the amount of gas that can be dissolved in the liquid beverage depends on the temperature of the liquid beverage. The product is stored and served at the temperature at which it is provided. More preferably, the liquid beverage has a temperature in the range of about 32 ° F to about 40 ° F during filling and pressurization.

After the liquid beverage is completely saturated, the beverage container may be stored until ready for serving. In some embodiments, the beverage container may be refrigerated, preferably at a temperature in the range of about 32 ° F to about 40 ° F, until provided. Otherwise, the beverage container containing the pressurized liquid beverage may be retorted prior to storage to prevent deterioration. When retorted, refrigeration is not required if the liquid beverage is cooled to about 32 ° F to about 40 ° F before serving.

The now pressurized liquid beverage is provided by opening the beverage container and injecting the gas saturated liquid beverage into a second container. Since the volume of the gas-saturated liquid beverage expands once it is injected from the beverage, the second container preferably has a volume larger than the amount of the gas-saturated liquid beverage injected therein.

Once the gas-saturated liquid beverage is injected into the second container, the dissolved gas in the gas-saturated liquid beverage begins to exit the solution and form bubbles. When bubbles are formed, a film is formed around the bubbles to prevent them from bursting. If the liquid beverage contains gum, the coating will contain gum. The gum acts as a rupture inhibitor, allowing the resulting foam to stabilize for extended periods of time. After exiting the solution, the bubbles continue to expand and increase in volume. As a result, the liquid beverage increases and the liquid beverage "expands" to further occupy the second container. In some cases, at least part of the expansion or expansion occurs in the beverage container after the beverage container has been opened and is not observed in the second container. As the liquid beverage "expands" with the gas expanding in the bubbles, the bubbles begin to solidify so that the liquid beverage separates into a liquid phase and a stable foam phase. Once the liquid beverage separates, the product is ready for consumption. The foam phase gum strengthens the foam so that it stabilizes over a period of time. The foam stabilizes for at least about 2 minutes, at least about 5 minutes, at least about 10 minutes, or at least about 30 minutes. In embodiments where the liquid beverage does not contain gum, the foam phase is still present, but dissipates faster. The foam also remains stable after being heated, for example by a microwave oven. Since the liquid beverage forms both a foam phase and a liquid phase, it is ready to be served immediately after separation rather than being mixed with the liquid beverage. In addition, since the liquid beverage is saturated with gas only after the beverage container is sealed, more foam phases are formed, which foam is similar to the texture aerated at the professional level described above. , Form a smoother and more desirable texture. Conversely, if the liquid beverage is saturated with gas prior to packaging, the gas expands and begins to form bubbles before it is sealed within the package. As a result, the beverage is low in gas and can only produce as hard and thin foam as in prior art products.

Adding gum to the base solution serves at least three purposes. First, thicken the base solution to make it easier to drink. Second, once the container is opened, the gum exits the base solution and traps the gas that is trying to form bubbles. Some base solutions are viscous enough to foam without the addition of gum, but the foam phase duration is greatly improved by the gum. The gum also acts as a limiter for bubble size by forming a strong and thick cell wall that can withstand expansion by the captured gas. The result is more delicate bubbles that feel smoother and creamier than larger bubbles. In situations where the resulting beverage is consumed immediately, the foam phase can persist for a sufficient period of time without the addition of gum to the liquid beverage.

Increasing the pressure in the beverage vessel produces more foam that lasts longer by dissolving in the liquid beverage and increasing the amount of gas available for bubble generation. However, simply adding a large amount of gas alone is not sufficient to dissolve the gas. As a result of increasing the stirring time, the amount of bubbles is greatly increased by significantly increasing the volume of the dissolved gas. Without agitation, the gas injected into the container will only accumulate in the upper space and leak out of the container once opened. The upper space gas is not trapped by the bubbles and therefore does not generate bubbles. In other words, the amount of dissolved gas in the liquid beverage depends on both the pressure in the container and the degree of agitation. As a result of low pressure, low agitation, or both, the amount of dissolved gas is low. Increasing pressure, stirring, or both increases the amount of dissolved gas until the liquid beverage is saturated.

Therefore, the formation of bubbles is based on two factors. That is, the amount of gum, if any, and the volume of dissolved gas. Each bubble can be considered a balloon, which is inflated by the dissolved gas, but as a result of the increased gum, the wall of the balloon becomes thicker, making it harder to inflate. A small amount of dissolved gas results in a lack of bubbles, as there is little gas to be captured and the liquid lacks the ability to capture any available gas. A small amount of dissolved gas and a large amount of gum result in a slow cascading effect, but with low expansion and weak fine bubbles. Large amounts of dissolved gas and small amounts of gum quickly expand to produce large volumes of dry foam. A large amount of dissolved gas and a large amount of gum provide a moderate expansion and a cascading effect that produces strong, hard-to-break fine bubbles. However, there are levels beyond which additional gum becomes useless. Too much gum creates a bubble wall that is too thick to expand due to the dissolved gas, resulting in an overall reduction in the amount of gum. The optimum amount of gum and dissolved gas depends on the desired foam properties and the properties of the underlying base solution. For example, a more viscous base solution requires a smaller amount of gum or no gum at all to achieve the same effect.

Here, referring to FIG. 2, method 100 is performed in the first beverage container 10. In the first step 110 of the method 100, the first container 10 is filled with the liquid beverage 12 as described above. The first container 10 is a number of containers suitable for packaging beverages, such as cans, bottles, barrels, etc., which can be sealed, pressurized with gas, and resealable, as described in more detail below. It may be one of them. In the exemplary embodiment shown in FIGS. 2-8, the first container 10 is a metal (eg, aluminum) can. The first container 10 includes, for example, a check valve 16 to allow gas to be introduced into the first container 10 after being sealed. In an exemplary embodiment, the check valve 16 is built into the bottom of the first container 10. However, other embodiments include check valves located at any other suitable location, such as the sides of the first container 10 (not shown), or elements used to seal the can (hereinafter). (Described in more detail) may be included. For example, the check valve 16 may be a permeable membrane through which the syringe is introduced into the first container 10 but does not allow gas or liquid to flow out of the first container 10. The check valve 16 is preferably an FDA approved gas treatment valve. In another embodiment, any other check valve may be used. As described above, the first container 10 is only partially filled with the liquid beverage 12 so that the upper space 14 remains above the liquid beverage 12.

Here, referring to FIG. 3, in the second step 120 of the method 100, the first container 10 is sealed with the sealing element 20. Once sealed, the first container 10 preferably includes, for example, a streaks 22 and pull tabs (not shown) that allow the streaks to be punched out of the sealing element 20. The liquid beverage 12 is resealed to be dispensed from the first container 10. In another embodiment where the first container 10 is a bottle, the sealable element 20 may be a screw cap (not shown) that can be loosened to open the first container 10. .. In some embodiments, the check valve 16 may be incorporated into the sealing element 20 instead of the first container 10.

Here, referring to FIG. 4, in the third step 130 of the method 100, a certain amount of gas 30 is introduced into the first container 10 through the check valve 16. In an exemplary embodiment, a first amount of gas 30 is obtained by inserting a syringe 32, hollow pin, or other gas dispensing needle through the valve 22 and injecting the gas 30 into the upper space 14 through the syringe 32. It may be introduced. The method of inflowing the gas into the first container 10 depends on the type of valve used and any suitable method may be used accordingly. For example, the check valve may be combined with a gas dispensing valve without the need for a syringe or needle. After the gas 30 is introduced into the first container, it naturally accumulates in the upper space 14 rather than dissolving in the liquid beverage 12.

Here, referring to FIG. 5, in the fourth step 140 of the method 100, the first container 10 is stirred to dissolve the liquid beverage 12 with a stirrer and a part of the gas 30 in the liquid beverage 12. When the gas 30 moves from the upper space 14 into the liquid beverage 12, the pressure in the upper space 14 decreases. Gas is added and the first container 10 is stirred until the liquid beverage 12 is completely saturated. For illustration purposes, the amount of dissolved gas in the container 10 is depicted as a large circle in FIGS. 4-5. However, it will be understood that the gas is dissolved in the liquid beverage 12 and does not form a significant amount of bubbles. Although there are a small number of bubbles, the number of bubbles is substantially less than in the process in which the liquid beverage 12 is saturated with gas prior to packaging.

Here, referring to FIG. 6, the pressurized liquid beverage 12 is provided by opening the first container 10 and injecting the gas saturated liquid beverage 12 into the second container 40. Since the gas-saturated liquid beverage 12 expands in volume once it is injected from the first container 10 (described in more detail below), the second container 40 is preferably the gas injected therein. It has a volume larger than the amount of the saturated liquid beverage 12. In another embodiment, the first container 10 has a volume much larger than the volume of the liquid beverage 12 so that the expansion of the liquid beverage 12 remains within the first container 10 even after it has been opened. You may.

Here, referring to FIGS. 7A to 7B, once the gas saturated liquid beverage 12 is injected into the second container 40, as shown in FIG. 7A, the dissolved gas 30 in the gas saturated liquid beverage 12 is It comes out of the solution and begins to form bubbles 32. As described above, when the bubbles 32 are formed, the gum-containing coating covers the bubbles 32 and prevents them from bursting. As shown in FIG. 7B, after exiting the solution, the bubbles 32 continue to expand and increase in volume. As a result, the total volume of the liquid beverage 12 increases and the liquid beverage 12 "expands" to further occupy the second container 40. Optionally, this expansion or expansion takes place in the first container 10 after the first container 10 has been opened and is therefore not observed in the second container 40.

Referring here to FIG. 8, bubbles so that when the liquid beverage 12 (FIG. 7B) is "expanded" by the gas expanding in the bubbles 32, the liquid beverage 12 separates into a liquid phase 52 and a stable foam phase 54. 32 begins to solidify. Once the liquid beverage 12 has separated, the product is ready for consumption.

With reference to FIG. 9, in another exemplary embodiment, method 100 may be performed using a circulating agitation system 200. The circulating agitation system 200 allows a large amount of foamed pressurized beverage to be produced for a single location such as a cafe, restaurant, etc. The circulation stirring system 200 enables stirring of the gas-treated liquid beverage without the need for stirring of the container containing the gas-treated liquid beverage. The circulating agitation system 200 includes a gas storage container 210, a beverage storage container 220, and a pump 230. The first conduit 215 connects the outlet port 212 of the gas storage container 210 to the first inlet 242 of the Y connector 240. The valve 250 is located along the first conduit 215 and starts and stops the flow of gas from the gas storage container 210 to the Y connector 240. The gas storage container 210 may also include a pressure regulator 214 for controlling the pressure at which gas exits the gas storage container 210. The second conduit 248 connects the outlet 244 of the Y connector to the inlet 222 of the beverage container 220. The third conduit 226 connects the outlet 224 of the beverage container 220 to the inlet 232 of the pump 230. The beverage container 220 may also include an outlet tube 226. The liquid beverage travels through the outlet tube 226 and exits the beverage container 220 through the outlet 224. The fourth conduit 236 connects the outlet 234 of the pump 230 to the second inlet 246 of the Y connector 240. The inlet 242 and outlet 244 may be incorporated into a single connector such as a standard barrel coupler. The valve 250 may be any type of suitable valve, but is preferably a solenoid valve or other electromechanically operated valve. Similarly, the pump 230 is also electromechanically operated. All components of the agitation system 200 that come into contact with either gas or liquid beverages are preferably food grade. The circulating agitation system 200 may also include an electronic control system 270 that controls the operation of the pump 230 and valve 250 by electrical connections 272 and 274, respectively. The electronic control system may also use a manual switch, a timer relay, or any programmable electric controller to transmit power to the pump 230 and valve 250. In embodiments where liquid beverages are perishable, such as milk-based beverages containing latte, any connection between the beverage container 220, the pump 230, and the beverage container 220 and the pump 230 (ie, third conduit 226, fourth conduit). It may be housed in 236, the Y connector 240, and the second conduit 248), the refrigerator 260. Since the liquid beverage only circulates between the beverage container 220 and the pump 230, other components of the circulating agitation system 200 may optionally be outside the refrigerator 260, as shown in FIG.

According to step 110 of method 100, the beverage storage container 220 is filled with a liquid beverage as described above.

According to step 120 of method 100, once the beverage storage container 220 is filled, it is the gas storage container 210 and the pump 230 via the third conduit 226 and the second conduit 248, as described above. Attached to. The valve 250 is initially closed to prevent gas from flowing from the gas storage container 210 through the Y connector 240 into the beverage storage container 220. Once the beverage storage container 220 is attached to the gas storage container 210 and the pump 230, it forms a sealing system. In other words, as described in more detail below, the gas cannot escape from the circuit formed by the beverage storage container 220, the gas storage container 210, and the pump 230.

According to steps 130 and 140 of Method 100, the pump 230 is then started to circulate the liquid beverage between the beverage storage container 220 and the pump 230. Circulation between the beverage storage container 220 and the pump 230 results in agitation of the liquid beverage. Once the liquid beverage circulates between the beverage storage container 220 and the pump 230, the valve 250 opens to allow empty gas in the gas storage container 210 to flow into the Y connector 240, where it returns from the pump 230 to the beverage storage container 220. Mix with the incoming liquid beverage. If the valve 250 is opened before the pump 230 is started, the gas pressure in the Y connector 240 may be too high to allow the liquid beverage to flow through the Y connector 240 and mix with the gas. Similarly, the pressure in the gas storage vessel 210 and the flow velocity of the liquid beverage must be balanced so that the gas and liquid beverage can be fused and mixed within the Y connector 240. By opening the valve 250 while the liquid beverage is already circulating in the pump 230, the beverage storage vessel 220 is slowly added, ensuring that a sufficient amount of gas is dissolved in the liquid beverage. Be pressured. Once the desired pressure in the beverage storage container 220 is achieved, the valve 250 is closed and the beverage storage container 220 is disconnected from the third conduit 226 and the second conduit 248.

To serve the beverage, the beverage storage container 220 is attached to the dispensing system 300, as shown in FIG. The inlet 222 of the beverage storage container 220 is attached to the second gas storage container 310 by the sixth conduit 312, and the outlet 224 of the gas storage container is attached to the dispensing valve 320 by the seventh conduit 325. The second gas storage container 310 may also include a pressure regulator 314 for controlling the pressure at which gas exits the second gas storage container 310. The beverage is provided by opening the dispensing valve 320 for pouring the liquid beverage from the beverage storage container 220 and injecting the liquid into the serving container, as described above. As part of the liquid beverage exits the beverage storage container 220, additional gas flows from the second gas storage container 310 into the beverage storage container 220 to maintain a constant pressure in the beverage storage container 220. .. In embodiments where liquid beverages are perishable, such as milk-based beverages containing latte, the beverage container 220 may be stored in the refrigerator 330 during serving.

In some embodiments, the circulating agitation system 200 and the dispensing system 300 may be integrated into a single system 400, as shown in FIG. 11, with a second beverage storage container 220b dispensed. During this time, the first beverage storage container 220a is pressurized. In the system 400, the first gas storage container 210 also serves as the second gas storage container 310, and the first beverage storage container 220a and the second beverage storage container 220b are stored in a common refrigerator 260. .. In another embodiment, the system 400 may be used only to pressurize the beverage storage container or at the same time to dispense the beverage from the beverage storage container. In such an embodiment, the system 400 facilitates an easy transition between pressurization and dispensing.

The following examples are provided to describe the invention in more detail. The examples are intended to illustrate, not to limit the invention.

The following Examples 1-45 illustrate embodiments of the present invention that employ a beverage container with a check valve, as previously described in connection with FIGS. 2-8. Example 46 illustrates an embodiment of the invention that employs a circulating agitation system, as previously described in connection with FIGS. 9-11.

In Examples 1-45, various beverages were produced by filling a 9 fluid ounce can containing a check valve with the base solution. In some examples, different amounts of the two gums were added to the base solution and IKA Works, Inc. Was completely mixed using a homogenizer from Vitamix Corporation and a blender from Vita-Mix Corporation. The first gum, hereinafter referred to as "Gum A", contains acacia gum and is referred to as Gum Arabic Spray Dry Powder by Tic Gums, Inc. More commercially available. The second gum, hereinafter referred to as "Gum B", contains a mixture of gum acacia and xanthan gum and is referred to as Ticaloid 210 S Powder by Tic Gums, Inc. More commercially available. Once the cans are filled and sealed, Gerstung Aerosol, Inc. A certain amount of nitrous oxide gas was introduced into the can through a check valve while stirring the can at a frequency of 9 Hz using the gas shaker of. The gas treated cans were then refrigerated for at least 15 minutes. After that, the can was opened and the contents were poured into a slender 500 mL beaker by laminar flow. After that, the volumes of the liquid phase and the foam phase were measured over time. Measurements were taken at 0 seconds (ie, immediately after the beverage was poured into the beaker), 20 seconds, 1 minute, 2 minutes, 5 minutes, 10 minutes, 15 minutes, and 30 minutes. After 30 minutes, the beverage was expected to have already been consumed, so no measurements were taken after this time. Brookfield Engineering Laboratories, Inc. The viscosity of the liquid phase was measured using the viscometer of. The diameter of the maximum expanded bubble size was also measured. The maximum volume of "expansion" as described above was measured as the difference between the volume of liquid added to the can and the maximum total volume of liquid and foam phases.

The above experiments were performed using 6 different base solutions: water (Examples 1-7), coffee (Examples 8-14), whole milk (Examples 15-21), latte (Examples 15-21). That is, in a mixture of coffee and milk) (Examples 22-28), mocha (ie, a mixture of coffee, milk, cocoa, and sugar) (Examples 29-36), and orange juice (Examples 37-43). is there. Seven different beverages were prepared for each base solution. The first embodiment of each base solution has medium levels of gum, pressure, and stirring time. The second and third examples of each base solution are the same as the first example except that there is no gum and the amount of gum is increased, respectively. The fourth and fifth embodiments of each base solution reduce and increase the pressure, respectively, but are otherwise the same as the first embodiment. The sixth and seventh examples of each base solution are the same as the first example except that the stirring time is shortened and extended, respectively. In addition, two commercially available packaged coffee beverages were tested. The first commercially available canned coffee beverage, Starbucks Frappuccino (Example 44), is contained in a glass bottle and does not contain dissolved gas. The second Java monster from Monster Energy (Example 45) is in a can and is lightly carbonated.

In Example 1, 265.5 g of water was mixed with 0.5 g of Gum A and 4.0 g of Gum B to make 9 fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 50 lbs per square inch (psi). Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which dissolved in the liquid phase over time. The foam phase lasted for 13 seconds until completely dissipated. The volumes of the liquid and foam phases over time are shown in Table 1 below. FIG. 12 is a graph of the volumes of the liquid phase and the foam phase of Example 1. The liquid phase has a viscosity of 350 centipores (cP). The largest expanding cell in the foam phase has a diameter of 1 mm. The maximum volume of the foam phase was 260 mL and the beverage expanded to a maximum volume 140 mL above the initial volume of the beverage.

In Example 2, 270.0 g of water was added to 9fl. As described above without the addition of either Gum A or Gum B. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 50 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. No foam phase was formed in the beaker and no dilation was observed with the naked eye. The volume of the liquid phase over time is shown in Table 2 below. FIG. 13 is a graph of the volume of the liquid phase of Example 2. The liquid phase has a viscosity of 60 cP.

In Example 3, 261.0 g of water was mixed with 1.0 g of Gum A and 8.0 g of Gum B to make 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 50 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for more than 30 minutes. The volumes of the liquid and foam phases over time are shown in Table 3 below. FIG. 14 is a graph of the volumes of the liquid phase and the foam phase of Example 3. The liquid phase has a viscosity of 920 cP. The largest expanding cell in the foam phase has a diameter of 0.3 mm. The maximum volume of the foam phase was 425 mL and the beverage expanded to a maximum volume of 155 mL above the initial volume of the beverage.

In Example 4, 265.5 g of water was mixed with 0.5 g of Gum A and 4.0 g of Gum B to make 9 fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring for 15 seconds. After gassing and stirring the can, the final pressure in the can was 20 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 3 minutes. The volumes of the liquid and foam phases over time are shown in Table 4 below. FIG. 15 is a graph of the volumes of the liquid phase and the foam phase of Example 4. The liquid phase has a viscosity of 350 cm Poise cP. The largest expanding cell in the foam phase has a diameter of 0.1 mm. The maximum volume of the foam phase was 150 mL and the beverage expanded to a maximum volume 80 mL above the initial volume of the beverage.

In Example 5, 265.5 g of water was mixed with 0.5 g of Gum A and 4.0 g of Gum B to make 9 fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 70 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 16 minutes. The volumes of the liquid and foam phases over time are shown in Table 5 below. FIG. 16 is a graph of the volumes of the liquid phase and the foam phase of Example 5. The liquid phase has a viscosity of 350 cm Poise cP. The largest expanding bubbles in the foam phase have a diameter of 2.0 mm. The maximum volume of the foam phase was 250 mL and the beverage expanded to a maximum volume 90 mL above the initial volume of the beverage.

In Example 6, 265.5 g of water was mixed with 0.5 g of Gum A and 4.0 g of Gum B to make 9 fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring for 2 seconds. After gassing and stirring the can, the final pressure in the can was 50 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. No foam phase was formed in the beaker. The volume of the liquid phase over time is shown in Table 6 below. FIG. 17 is a graph of the volumes of the liquid phase and the foam phase of Example 6. The liquid phase has a viscosity of 350 cP.

In Example 7, 265.5 g of water was mixed with 0.5 g of Gum A and 4.0 g of Gum B to make 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 30 seconds. After gassing and stirring the can, the final pressure in the can was 50 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 18 minutes. The volumes of the liquid and foam phases over time are shown in Table 7 below. FIG. 18 is a graph of the volumes of the liquid phase and the foam phase of Example 7. The liquid phase has a viscosity of 350 cm Poise cP. The largest expanding cell in the foam phase has a diameter of 1.0 mm. The maximum volume of the foam phase was 280 mL and the beverage expanded to a maximum volume 160 mL above the initial volume of the beverage.

In Example 8, 265.5 g of coffee was mixed with 0.5 g of Gum A and 4.0 g of Gum B to make 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for more than 30 minutes. The volumes of the liquid and foam phases over time are shown in Table 8 below. FIG. 19 is a graph of the volumes of the liquid phase and the foam phase of Example 8. The liquid phase has a viscosity of 1620 cm Poise cP. The largest expanding cell in the foam phase has a diameter of 0.2 mm. The maximum volume of the foam phase was 350 mL and the beverage expanded to a maximum volume 80 mL above the initial volume of the beverage.

In Example 9, 270.0 g of coffee was added to 9fl. As described above without the addition of either gum A or gum B. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted only 2 minutes. The volumes of the liquid and foam phases over time are shown in Table 9 below. FIG. 20 is a graph of the volumes of the liquid phase and the foam phase of Example 9. The liquid phase has a viscosity of 90 cP. The largest expanding cell in the foam phase has a diameter of 2.0 mm. The maximum volume of the foam phase was 20 mL and no dilation was observed with the naked eye.

In Example 10, 261.0 g of coffee was mixed with 1.0 g of gum A and 8.0 g of gum B, and 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for more than 30 minutes. The volumes of the liquid and foam phases over time are shown in Table 10 below. FIG. 21 is a graph of the volumes of the liquid phase and the foam phase of Example 10. The liquid phase has a viscosity of 5479 cP. The largest expanding cell in the foam phase has a diameter of 2.0 mm. The maximum volume of the foam phase was 360 mL and the beverage expanded to a maximum volume 90 mL above the initial volume of the beverage.

In Example 11, 265.5 g of coffee was mixed with 0.5 g of Gum A and 4.0 g of Gum B to make 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 20 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted only 1 minute. The volumes of the liquid and foam phases over time are shown in Table 11 below. FIG. 22 is a graph of the volumes of the liquid phase and the foam phase of Example 11. The liquid phase has a viscosity of 1620 cP. The largest expanding cell in the foam phase has a diameter of 0.05 mm. The maximum volume of the foam phase was 25 mL and the beverage expanded to a maximum volume 5 mL above the initial volume of the beverage.

In Example 12, 265.5 g of coffee was mixed with 0.5 g of Gum A and 4.0 g of Gum B to make 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 65 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for more than 30 minutes. The volumes of the liquid and foam phases over time are shown in Table 12 below. FIG. 23 is a graph of the volume of the liquid phase and the foam phase of Example 12. The liquid phase has a viscosity of 1620 cP. The largest expanding cell in the foam phase has a diameter of 2.0 mm. The maximum volume of the foam phase was 420 mL and the beverage expanded to a maximum volume 150 mL above the initial volume of the beverage.

In Example 13, 265.5 g of coffee was mixed with 0.5 g of gum A and 4.0 g of gum B and 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 2 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted only 1 minute. The volumes of the liquid and foam phases over time are shown in Table 13 below. FIG. 24 is a graph of the volumes of the liquid phase and the foam phase of Example 13. The liquid phase has a viscosity of 1620 cP. The largest expanding cell in the foam phase has a diameter of 0.05 mm. The maximum volume of the foam phase was 20 mL and the beverage expanded to a maximum volume of 10 mL above the initial volume of the beverage.

In Example 14, 265.5 g of coffee was mixed with 0.5 g of gum A and 4.0 g of gum B and 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 30 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for more than 30 minutes. The volumes of the liquid and foam phases over time are shown in Table 14 below. FIG. 25 is a graph of the volume of the liquid phase and the foam phase of Example 14. The liquid phase has a viscosity of 1620 cP. The largest expanding cell in the foam phase has a diameter of 2.0 mm. The maximum volume of the foam phase was 350 mL and the beverage expanded to a maximum volume 80 mL above the initial volume of the beverage.

In Example 15, 266.6 g of whole milk was mixed with 0.4 g of Gum A and 3.0 g of Gum B to make 9 fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 23 seconds. The volumes of the liquid and foam phases over time are shown in Table 15 below. FIG. 26 is a graph of the volume of the liquid phase and the foam phase of Example 15. The liquid phase has a viscosity of 360 cP. The largest expanding cell in the foam phase has a diameter of 0.1 mm. The maximum volume of the foam phase was 390 mL and the beverage expanded to a maximum volume 120 mL above the initial volume of the beverage.

In Example 16, 270.0 g of whole milk was added to 9fl. As described above without the addition of either gum A or gum B. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 6 minutes. The volumes of the liquid and foam phases over time are shown in Table 16 below. FIG. 27 is a graph of the volume of the liquid phase and the foam phase of Example 16. The liquid phase has a viscosity of 80 cP. The largest expanding cell in the foam phase has a diameter of 0.15 mm. The maximum volume of the foam phase was 420 mL and the beverage expanded to a maximum volume 150 mL above the initial volume of the beverage.

In Example 17, 263.2 g of whole milk was mixed with 0.8 g of Gum A and 6.0 g of Gum B to make 9 fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for more than 30 minutes. The volumes of the liquid and foam phases over time are shown in Table 17 below. FIG. 28 is a graph of the volume of the liquid phase and the foam phase of Example 17. The liquid phase has a viscosity of 1150 cP. The largest expanding bubble in the foam phase has a diameter of 0.075 mm. The maximum volume of the foam phase was 340 mL and the beverage expanded to a maximum volume 70 mL above the initial volume of the beverage.

In Example 18, 266.6 g of whole milk was mixed with 0.4 g of Gum A and 3.0 g of Gum B to make 9 fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 10 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. No foam phase was formed in the beaker and no dilation was observed with the naked eye. The volume of the liquid phase over time is shown in Table 18 below. FIG. 29 is a graph of the amount of the liquid phase of Example 18. The liquid phase has a viscosity of 360 cP.

In Example 19, 266.6 g of whole milk was mixed with 0.4 g of Gum A and 3.0 g of Gum B to make 9 fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 60 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 21 minutes. The volumes of the liquid and foam phases over time are shown in Table 19 below. FIG. 30 is a graph of the volume of the liquid phase and the foam phase of Example 19. The liquid phase has a viscosity of 360 cP. The largest expanding cell in the foam phase has a diameter of 0.5 mm. The maximum volume of the foam phase was 500 mL and the beverage expanded to a maximum volume 230 mL above the initial volume of the beverage.

In Example 20, 266.6 g of whole milk was mixed with 0.4 g of Gum A and 3.0 g of Gum B to make 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 2 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. No foam phase was formed in the beaker and no dilation was observed with the naked eye. The volume of the liquid phase over time is shown in Table 20 below. FIG. 31 is a graph of the amount of the liquid phase of Example 20. The liquid phase has a viscosity of 360 cP.

In Example 21, 266.6 g of whole milk was mixed with 0.4 g of Gum A and 3.0 g of Gum B to make 9 fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 30 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 22 minutes. The volumes of the liquid and foam phases over time are shown in Table 21 below. FIG. 29 is a graph of the volume of the liquid phase and the foam phase of Example 32. The liquid phase has a viscosity of 360 cP. The largest expanding cell in the foam phase has a diameter of 0.1 mm. The maximum volume of the foam phase was 480 mL and the beverage expanded the initial volume of the beverage to 210 mL.

In Example 22, 230.6 g of whole milk and 36.0 g of coffee were mixed with 0.4 g of Gum A and 3.0 g of Gum B, and 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 14 minutes. The volumes of the liquid and foam phases over time are shown in Table 22 below. FIG. 33 is a graph of the volume of the liquid phase and the foam phase of Example 22. The liquid phase has a viscosity of 750 cP. The largest expanding cell in the foam phase has a diameter of 0.1 mm. The maximum volume of the foam phase was 150 mL and the beverage expanded to a maximum volume 80 mL above the initial volume of the beverage.

In Example 23, 233.0 g of whole milk and 37.0 g of coffee were added to 9fl. As described above without any addition of gum A or gum B. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted only 3 minutes. The volumes of the liquid and foam phases over time are shown in Table 23 below. FIG. 34 is a graph of the volume of the liquid phase and the foam phase of Example 23. The liquid phase has a viscosity of 120 cP. The largest expanding cell in the foam phase has a diameter of 0.1 mm. The maximum volume of the foam phase was 70 mL and the beverage expanded to a maximum volume 50 mL above the initial volume of the beverage.

In Example 24, 228.2 g of whole milk and 35.0 g of coffee were mixed with 0.8 g of gum A and 6.0 g of gum B and 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for more than 30 minutes. The volumes of the liquid and foam phases over time are shown in Table 24 below. FIG. 35 is a graph of the volume of the liquid phase and the foam phase of Example 24. The liquid phase has a viscosity of 2539 cP. The largest expanding cell in the foam phase has a diameter of 0.05 mm. The maximum volume of the foam phase was 340 mL and the beverage expanded to a maximum volume 70 mL above the initial volume of the beverage.

In Example 25, 230.6 g of whole milk and 36.0 g of coffee were mixed with 0.4 g of Gum A and 3.0 g of Gum B to make 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 20 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 13 minutes. The volumes of the liquid and foam phases over time are shown in Table 25 below. FIG. 36 is a graph of the volume of the liquid phase and the foam phase of Example 25. The liquid phase has a viscosity of 750 cP. The largest expanding cell in the foam phase has a diameter of 0.15 mm. The maximum volume of the foam phase was 30 mL and the beverage was expanded to a maximum volume of 10 mL above the initial volume of the beverage.

In Example 26, 230.6 g of whole milk and 36.0 g of coffee were mixed with 0.4 g of Gum A and 3.0 g of Gum B to make 9 fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 60 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for more than 30 minutes. The volumes of the liquid and foam phases over time are shown in Table 26 below. FIG. 37 is a graph of the volume of the liquid phase and the foam phase of Example 26. The liquid phase has a viscosity of 750 cP. The largest expanding cell in the foam phase has a diameter of 0.1 mm. The maximum volume of the foam phase was 550 mL and the beverage expanded to a maximum volume of 280 mL above the initial volume of the beverage.

In Example 27, 230.6 g of whole milk and 36.0 g of coffee were mixed with 0.4 g of Gum A and 3.0 g of Gum B, and 9 fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 2 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. No foam phase was formed in the beaker and no dilation was observed with the naked eye. The volumes of the liquid and foam phases over time are shown in Table 27 below. FIG. 38 is a graph of the amount of the liquid phase of Example 27. The liquid phase has a viscosity of 750 cP.

In Example 28, 230.6 g of whole milk and 36.0 g of coffee were mixed with 0.4 g of Gum A and 3.0 g of Gum B, and 9 fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 30 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 11 minutes. The volumes of the liquid and foam phases over time are shown in Table 28 below. FIG. 39 is a graph of the volume of the liquid phase and the foam phase of Example 28. The liquid phase has a viscosity of 750 cP. The largest expanding cell in the foam phase has a diameter of 0.2 mm. The maximum volume of the foam phase was 400 mL and the beverage expanded to a maximum volume 180 mL above the initial volume of the beverage.

In Example 29, 212.0 g of whole milk, 47.3 g of coffee, and 7.0 g of cocoa and sugar were mixed with 0.3 g of gum A and 3.4 g of gum B and described above. 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 22 minutes. The volumes of the liquid and foam phases over time are shown in Table 29 below. FIG. 40 is a graph of the volume of the liquid phase and the foam phase of Example 29. The liquid phase has a viscosity of 650 cP. The largest expanding cell in the foam phase has a diameter of 0.5 mm. The maximum volume of the foam phase was 275 mL and the beverage expanded to a maximum volume 80 mL above the initial volume of the beverage.

In Example 30, 214.0 g of whole milk, 48.0 g of coffee, and 8.0 g of cocoa and sugar were added to 9fl. As described above without any addition of gum A or gum B. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 12 minutes. The volumes of the liquid and foam phases over time are shown in Table 30 below. FIG. 41 is a graph of the volume of the liquid phase and the foam phase of Example 30. The liquid phase has a viscosity of 100 cP. The largest expanding cell in the foam phase has a diameter of 0.75 mm. The maximum volume of the foam phase was 320 mL and the beverage expanded to a maximum volume 90 mL above the initial volume of the beverage.

In Example 31, 210.0 g of whole milk, 46.6 g of coffee, and 6.0 g of cocoa and sugar were mixed with 0.6 g of gum A and 6.8 g of gum B and described above. 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 26 minutes. The volumes of the liquid and foam phases over time are shown in Table 31 below. FIG. 42 is a graph of the volumes of the liquid phase and the foam phase of Example 31. The liquid phase has a viscosity of 2280 cP. The largest expanding cell in the foam phase has a diameter of 0.05 mm. The maximum volume of the foam phase was 290 mL and the beverage expanded to a maximum volume 20 mL above the initial volume of the beverage.

In Example 32, 212.0 g of whole milk, 47.3 g of coffee, and 7.0 g of cocoa and sugar were mixed with 0.3 g of gum A and 3.4 g of gum B and described above. 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 10 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted only 3 minutes. The volumes of the liquid and foam phases over time are shown in Table 32 below. FIG. 43 is a graph of the volume of the liquid phase and the foam phase of Example 32. The liquid phase has a viscosity of 650 cP. The largest expanding cell in the foam phase has a diameter of 0.75 mm. The maximum volume of the foam phase was 10 mL, but no dilation was observed with the naked eye.

In Example 33, 212.0 g of whole milk, 47.3 g of coffee, and 7.0 g of cocoa and sugar were mixed with 0.3 g of gum A and 3.4 g of gum B and described above. 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 60 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 14 minutes. The volumes of the liquid and foam phases over time are shown in Table 33 below. FIG. 44 is a graph of the volume of the liquid phase and the foam phase of Example 33. The liquid phase has a viscosity of 650 cP. The largest expanding cell in the foam phase has a diameter of 0.4 mm. The maximum volume of the foam phase was 380 mL and the beverage expanded to a maximum volume of 200 mL above the initial volume of the beverage.

In Example 34, 212.0 g of whole milk, 47.3 g of coffee, and 7.0 g of cocoa and sugar were mixed with 0.3 g of gum A and 3.4 g of gum B and described above. 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 2 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. No foam phase was formed in the beaker and no dilation was observed with the naked eye. The volume of liquid over time is shown in Table 34 below. FIG. 45 is a graph of the amount of the liquid phase of Example 34. The liquid phase has a viscosity of 650 cP.

In Example 35, 212.0 g of whole milk, 47.3 g of coffee, and 7.0 g of cocoa and sugar were mixed with 0.3 g of gum A and 3.4 g of gum B and described above. 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 30 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 25 minutes. The volumes of the liquid and foam phases over time are shown in Table 35 below. FIG. 46 is a graph of the volume of the liquid phase and the foam phase of Example 35. The liquid phase has a viscosity of 650 cP. The largest expanding cell in the foam phase has a diameter of 0.2 mm. The maximum volume of the foam phase was 360 mL and the beverage expanded to a maximum volume 100 mL above the initial volume of the beverage.

In Example 36, more beverages were made using mocha bases with additional levels of gum (ie, a mixture of whole milk, coffee, chocolate, and sugar). Beverages were prepared by adding 0 g, 3.0 g, 4.2 g, 5.8 g, 6.8 g, and 7.4 grams of gum as shown in Table 36 below. Beverages, as described above, 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. After that, each can was opened and the beverage was poured into a 500 mL beaker. As shown in Table 36 and FIG. 47, the volume of foam after 1 minute was measured for each beverage.

In Example 37, 265.5 g of orange juice was mixed with 0.5 g of gum A and 4.0 g of gum B to make 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for more than 30 minutes. The volumes of the liquid and foam phases over time are shown in Table 37 below. FIG. 48 is a graph of the volume of the liquid phase and the foam phase of Example 37. The liquid phase has a viscosity of 1310 cP. The largest expanding cell in the foam phase has a diameter of 0.1 mm. The maximum volume of the foam phase was 500 mL and the beverage expanded to a maximum volume 230 mL above the initial volume of the beverage.

In Example 38, 270.0 g of orange juice was added to 9fl. As described above without any addition of gum A or gum B. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for 6 minutes. The volumes of the liquid and foam phases over time are shown in Table 38 below. FIG. 49 is a graph of the volume of the liquid phase and the foam phase of Example 38. The liquid phase has a viscosity of 150 cP. The largest expanding cell in the foam phase has a diameter of 0.8 mm. The maximum volume of the foam phase was 160 mL and the beverage expanded to a maximum volume 100 mL above the initial volume of the beverage.

In Example 39, 261.0 g of orange juice was mixed with 1.0 g of Gum A and 8.0 g of Gum B to make 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for more than 30 minutes. The volumes of the liquid and foam phases over time are shown in Table 39 below. FIG. 50 is a graph of the volume of the liquid phase and the foam phase of Example 39. The liquid phase has a viscosity of 2449 cP. The largest expanding cell in the foam phase has a diameter of 0.1 mm. The maximum volume of the foam phase was 400 mL and the beverage expanded to a maximum volume 130 mL above the initial volume of the beverage.

In Example 40, 265.5 g of orange juice was mixed with 0.5 g of gum A and 4.0 g of gum B to make 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 20 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for more than 30 minutes. The volumes of the liquid and foam phases over time are shown in Table 40 below. FIG. 51 is a graph of the volume of the liquid phase and the foam phase of Example 40. The liquid phase has a viscosity of 1310 cP. The largest expanding cell in the foam phase has a diameter of 0.1 mm. The maximum volume of the foam phase was 300 mL and the beverage was expanded to a maximum volume of 30 mL above the initial volume of the beverage.

In Example 41, 265.5 g of orange juice was mixed with 0.5 g of gum A and 4.0 g of gum B to make 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 15 seconds. After gassing and stirring the can, the final pressure in the can was 60 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for more than 30 minutes. The volumes of the liquid and foam phases over time are shown in Table 42 below. FIG. 52 is a graph of the volume of the liquid phase and the foam phase of Example 41. The liquid phase has a viscosity of 1310 cP. The maximum expansion bubble in the foam phase is 0.3 mm. The maximum volume of the foam phase was 400 mL and the beverage expanded to a maximum volume 130 mL above the initial volume of the beverage.

In Example 42, 265.5 g of orange juice was mixed with 0.5 g of Gum A and 4.0 g of Gum B to make 9 fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 2 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for more than 30 minutes. The volumes of the liquid and foam phases over time are shown in Table 42 below. FIG. 53 is a graph of the volume of the liquid phase and the foam phase of Example 42. The liquid phase has a viscosity of 1310 cP. The largest expanding cell in the foam phase has a diameter of 0.4 mm. The maximum volume of the foam phase was 55 mL and the beverage expanded to a maximum volume of 15 mL above the initial volume of the beverage.

In Example 43, 265.5 g of orange juice was mixed with 0.5 g of Gum A and 4.0 g of Gum B to make 9fl. oz. Added to the can. Nitrous oxide was added to the cans while stirring at 9 Hz for 30 seconds. After gassing and stirring the can, the final pressure in the can was 40 psi. Then the can was opened and the beverage was poured into a 500 mL beaker. The beverage separated into a liquid phase and a foam phase, which lasted for more than 30 minutes. The volumes of the liquid and foam phases over time are shown in Table 43 below. FIG. 54 is a graph of the volume of the liquid phase and the foam phase of Example 43. The liquid phase has a viscosity of 1310 cP. The largest expanding cell in the foam phase has a diameter of 0.2 mm. The maximum volume of the foam phase was 410 mL and the beverage expanded to a maximum volume 140 mL above the initial volume of the beverage.

In Example 44, Starbucks Frappuccino was opened and poured into a 500 mL beaker. The product was deflated with no dissolved gas and did not produce bubbles when poured into a beaker. The volumes of the liquid and foam phases over time are shown in Table 44 below. FIG. 55 is a graph of the volume of the liquid phase and the foam phase of Example 44.

In Example 45, the Java Monster of Monster Energy was opened and the beverage was poured into a 500 mL beaker. Java monsters are lightly carbonated. Two minutes after being poured into the beaker, a thin foam phase appeared on the surface of the liquid and quickly disappeared. The volumes of the liquid and foam phases over time are shown in Table 45 below. FIG. 56 is a graph of the volume of the liquid phase and the foam phase of Example 45.

In Example 46, various beverages were prepared using a circulating agitation system as previously described in connection with FIGS. 9-11. Mixtures of gum acacia and xanthan gum, water, or mixtures of milk and coffee, and IKA Works, Inc. Added to the homogenizer and Vita-Mix Corporation blender. The water mixture was a mixture of 8.77% by weight acacia gum (commercially available from Tic Gums, Inc. as Gum Arabic Spray Dry Powder) and 1.07% by weight of acacia gum and xanthan gum (Tic Gums, Inc. as Ticaloid 210 S Powder). More commercially available), and contains 90.16 wt% water. The milk and coffee mixture was 0.14% by weight acacia gum (commercially available from Tic Gums, Inc. as Gum Arabic Spray Dry Powder) and 0.05% by weight of acacia gum and xanthan gum mixture (Tic as Ticaloid 210 S Powder). Includes 16.64% by weight watered coffee (commercially available from Gums, Inc.), and 83.17% by weight milk (2% milk fat). Filling a 3 gallon Cornelias barrel with each 1.88 gallon mixture and connecting it to a circulating agitation system to operate a pump to circulate the non-carbonated mixture between the barrel and the pump (on the first side of the Y connector). Stirring under various conditions by (creating hydraulic pressure) and opening the gas storage container for a specified time (creating gas pressure on the second side of the Y connector). Nitrous oxide was used to pressurize the liquid beverage. The pressure of the liquid is monitored by the speed of the pump used to circulate the liquid. The circulation period, gas pressure, and pump rate were varied to observe the resulting product changes. Each variable element was tested under two conditions. The circulation time was 80 seconds or 110 seconds for the water mixture, or 80 seconds or 100 seconds for the coffee and milk mixture. The gas pressure was 35 psi or 45 psi. The pumps used had a high speed of about 2.7 gallons per minute and a low speed of about 0.9 gallons per minute. The pump is a MoreFlavor unbranded diaphragm transfer pump in Pittsburg, California, capable of operating from 0.8 gallons per minute to 3 gallons per minute. High speed and low speed were predicted according to the position of the stepless power knob that controls the speed of the pump. As mentioned above, if the hydraulic pressure is too high relative to the pressure of the gas, the gas cannot penetrate the Y connector, and as a result, the non-carbonated beverage cannot be pressurized. Conversely, if the gas pressure is too high relative to the pressure of the liquid, the liquid will not be able to flow through the Y connector and the liquid will accumulate downstream and the pump will stop functioning. The value selected as the variable element is selected within the operating range that does not cause any of these situations. Each combination of the three variable elements was tested in a total of eight experiments.

At the end of stirring, the barrel was separated from the circulating stirring system and attached to the dispensing system. The first 500 mL of beverage was dispensed and discarded to purge any residual product from previous experiments from the serving system and hoses. Then, the next 500 mL was dispensed into a beaker and weighed. The lighter the weight, the more gas the dispensed beverage contains. Next, the volume of the foam was measured immediately after serving, 5 minutes and 10 minutes later. The experimental results of the water and gum mixture are shown in Table 46 below, and the experimental results of the milk, coffee and gum mixture are shown in Table 47 below.

実施例４６の実験結果は、図５７〜７４にもグラフで示されている。図５７〜６２は、水およびガムの混合物による実験結果を含み、図６３〜７４は、ミルク、コーヒー、およびガムの混合物による実験結果を含む。図５７〜７４で使用される際に、「ポンプ速度１」は低速を指し、「ポンプ速度２」は高速を指す。

The experimental results of Example 46 are also shown graphically in FIGS. 57-74. Figures 57-62 include experimental results with a mixture of water and gum, and FIGS. 63-74 include experimental results with a mixture of milk, coffee, and gum. When used in FIGS. 57-74, "pump speed 1" refers to low speed and "pump speed 2" refers to high speed.

Conclusion As observed from Examples 1-45, a combination of gum, pressure, and agitation is required to produce a significant amount of sustainable foam. Gum-free (Examples 2, 9, 16, 23, 30, and 38), low pressure (Examples 4, 11, 18, 25, 32, and 40), or low agitation (Example 6, Example 6,) 13, 20, 27, 34, and 42) All tests have reduced foam volume or foam duration compared to their respective baseline tests (Examples 1, 8, 15, 22, 29, and 37). Was there. Moreover, it is clear that the methods described herein work with any liquid base. Beverages for testing (water (Examples 1-7), coffee (Examples 8-14), whole milk (Examples 15-21), latte (ie, a mixture of coffee and milk) (Examples 22-28), Mocha (ie, a mixture of coffee, milk, cocoa, and sugar) (Examples 29-35), and orange juice (Examples 37-43), which did not lather with at least one combination of variable elements. There is no.

Adding gum to the base solution serves three purposes. First, thicken the base solution to make it easier to drink. Second, once the container is opened, the gum exits the base solution and traps the gas that is trying to form bubbles. Although some of the test base solutions had sufficient viscosity to foam without the addition of gum, the gum significantly improved the foam phase duration. The gum also acts as a limiter for bubble size by forming a strong and thick cell wall that can withstand expansion by the captured gas. The result is more delicate bubbles that feel smoother and creamier than larger bubbles.
Increasing the pressure in the can produces more bubbles that last longer by increasing the amount of gas available to dissolve in the base solution and generate bubbles. However, simply adding a large amount of gas alone is not sufficient to dissolve the gas. As can be seen from the above embodiment, as a result of increasing the stirring time, the amount of bubbles is greatly increased by significantly increasing the volume of the dissolved gas. Without agitation, the gas injected into the container will only accumulate in the upper space and leak out of the container once opened. The upper space gas is not trapped by the bubbles and therefore does not generate bubbles. In other words, the amount of dissolved gas in the liquid beverage depends on both the pressure in the container and the degree of agitation. As a result of low pressure, low agitation, or both, the amount of dissolved gas is low. Increasing pressure, stirring, or both increases the amount of dissolved gas until the liquid beverage is saturated.

Therefore, foam formation is based on two factors: the amount of gum and the volume of dissolved gas. Each bubble can be considered a balloon, which is inflated by the dissolved gas, but as a result of the increased gum, the wall of the balloon becomes thicker, making it harder to inflate. A small amount of dissolved gas results in a lack of bubbles, as there is little gas to be captured and the liquid lacks the ability to capture any available gas. A small amount of dissolved gas and a large amount of gum result in a slow cascading effect, but with low expansion and weak fine bubbles. Large amounts of dissolved gas and small amounts of gum quickly expand to produce large volumes of dry foam. A large amount of dissolved gas and a large amount of gum provide a moderate expansion and a cascading effect that produces strong, hard-to-break fine bubbles. However, as illustrated by Example 36, there are levels beyond which additional gum becomes useless. Too much gum creates a bubble wall that is too thick to expand due to the dissolved gas, resulting in an overall reduction in the amount of gum. The optimum amount of gum and dissolved gas depends on the desired foam properties and the properties of the underlying base solution. For example, a more viscous base solution requires a smaller amount of gum to achieve the same effect.

Example 46 demonstrates the suitability of a circulating agitation system for performing method 100. Consistent with Examples 1-45, the amount of dissolved gas increases as a result of additional gas pressure, additional agitation (caused by higher pump speeds and / or longer circulation times), or a combination of both. As a result, the volume of the foam increases and the duration of the foam increases. Those skilled in the art will understand from this disclosure how these variables should be adjusted to achieve the desired foam quality and mouthfeel.

The above description of an exemplary embodiment of the invention should be understood as illustrating, rather than limiting, the invention as defined by the claims. As will be appreciated, various variations and combinations of the features listed above can be utilized without departing from the invention set forth in the claims. Such modifications are not considered to deviate from the spirit and scope of the invention, and all such modifications shall fall within the scope of the following claims.

Claims (16)

A method of manufacturing a pressure packaged liquid beverage product,
A vessel equipped with a check valve and having an interior space, a step of filling the liquid beverage, the liquid beverage are those having milk, coffee and acacia gum, 65% of the liquid beverage the container - A step of filling the beverage so as to occupy 95% and leave the rest of the internal space of the container as the upper space .
The step of sealing the container and
After the step of sealing the container, a step of introducing a certain amount of gas through the check valve, and
A step of stirring the liquid beverage in the sealed container at 9 Hz for at least 15 seconds .
Have,
By the above process, when the container has been opened, and separated into layers comprising a layer and Awasho the volume of the liquid beverage by the introduced gas comprises increased liquid phase, the layer consisting of the liquid phase is the foam It produces a drinkable beverage that occupies a larger portion than the layer of phases .
Method. In claim 1 Symbol placement method, the liquid beverage is further those containing chocolate methods. In the method according to any one of claims 1 and 2, the liquid beverage further comprises a second gum selected from the group consisting of guar gum, locust bean gum, carrageenan, pectin, xanthan gum, or mixtures thereof. A method that includes. In the method according to any one of claims 1 to 3 , the step of stirring the liquid beverage in the sealed container is performed at the same time as the step of introducing the fixed amount of gas. .. The method according to any one of claims 1 to 4 , wherein the fixed amount of gas contains nitrous oxide. The method according to any one of claims 1 to 5 , wherein the foam phase lasts for at least 10 minutes after opening the container. The method according to any one of claims 1 to 6, the pressure in the container after the step of stirring the step and the container for introducing said quantity of gas is less and also 2 0 pounds per square How to be in inches (psi). The method of claim 7, wherein the pressure inside the can is 2 0 psi ~6 0 ps i, methods. In the method according to any one of claims 1 to 8, the liquid beverage is completely saturated with gas after the step of introducing the fixed amount of gas and the step of stirring the container. .. The method according to any one of claims 1 to 9 , wherein the container is a can, a bottle, or a barrel. Pressurized liquid beverage product
The sealing container having an internal space and including a check valve configured to allow the inflow of gas into the sealing container and not to allow the outflow of the gas.
A liquid beverage contained in the container, the liquid beverage having milk, coffee and acacia gum, the liquid beverage occupying 65% to 95% of the sealed container, and the sealed container. A liquid beverage filled so as to leave the rest of the internal space as an upper space .
Have,
The liquid beverage is saturated with a certain amount of gas and the sealed container is pressurized at a pressure in the range of 20 pound-force per square inch (psi) to 60 psi.
When the sealed container is opened, the volume of the liquid beverage increases and is separated into a layer composed of a liquid phase and a layer composed of a foam phase, and the layer composed of the liquid phase is larger than the layer composed of the foam phase. A drinkable beverage that occupies a portion is produced .
Pressurized liquid beverage products. The pressurized liquid beverage product according to claim 11 , wherein the liquid beverage further contains chocolate. In pressurized liquid beverage product according to any one of claims 11-12, wherein the liquid beverage is further grayed Agamu, locust bean gum, selected carrageenan, pectin, xanthan gum, or mixtures thereof, A pressurized liquid beverage product that comprises a second gum. The pressurized liquid beverage product according to any one of claims 11 to 13 , wherein the certain amount of gas contains nitrous oxide. The pressurized liquid beverage product according to any one of claims 11 to 14 , wherein the foam phase lasts for at least 10 minutes after opening the sealed container. The pressurized liquid beverage product according to any one of claims 11 to 15 , wherein the container is a can, a bottle, or a barrel.

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