JPS61173771A - Method for dropping liquid nitrogen on beer surface in container - Google Patents

Abstract

PURPOSE:To make it possible to preserve beer for a long period and improve remarkably the amount of froth in drinking, fineness of texture and holding time, by filling the beer in a container such as a can, dropping liquid nitrogen (LN2) on the beer surface, and sealing up the above-mentioned container. CONSTITUTION:Beer is filled in a container, e.g. can, bottle or cask, and liquid nitrogen (LN2) is dropped on the beer surface. For example, when the froth on the beer surface reaches the tip of the container with evaporation of the LN2, the container is sealed up.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for dropping liquid nitrogen onto the surface of beer before it is filled into a container and sealed.

Generally, it is known that beer sealed in containers such as cans, bottles, kegs, and PET bottles is oxidized by the oxygen present in the open space on the top of the beer in these containers, resulting in a deterioration in taste. There is. For this reason, it is not suitable for long-term storage, and it is customary to enjoy it as soon as possible. In addition, when the sealed container is opened and poured into a cup or jug, bubbles form on the surface of the beer, and these bubbles suppress the dissipation of carbon dioxide gas in the beer, as well as cut off direct contact between the beer and the atmosphere, allowing the original beer to be preserved. However, in the past, this foam disappeared within a short period of time (about 1 to 5 minutes), and the foam effect could not be sustained, giving the impression that the taste had deteriorated. was giving.

The purpose of the present invention is to solve the above-mentioned problems, reduce oxygen in the empty space as much as possible, suppress oxidation of beer, enable long-term storage, and prevent beer from occurring when pouring into cups, mugs, etc. The aim is to significantly improve the properties of foam, namely volume, fineness, and retention time.

That is, the present invention is characterized in that after liquid nitrogen is dropped onto the surface of the beer filled in the container, the container is sealed.

The present inventors have been working on filling soft cans such as aluminum DI cans with non-carbonated beverages such as juice, alcohol, wine, coffee, and mineral water.

After filling the beverage with liquid nitrogen (hereinafter referred to as LN) 1
We have continued to study the flow of water before seaming. The purpose of this flow of LN into the non-carbonated beverage was to increase the pressure inside the soft can and to maintain the shape of the can even when the can was being cooled.

Therefore, in the case of carbonated drinks such as beer, the internal pressure of the can is maintained by the carbon dioxide gas in the drink, and there is no particular need to flow down LN2, and the flow or dripping of LN into beer, etc. has never been seen before.

However, the present inventors have surprisingly discovered that by dropping LN2 into beer in a container, oxygen in the empty space is removed, and the foam properties when beer is poured into a cup, mug, etc., are significantly improved. We have come to the necessary knowledge. The present invention is based on these findings.

In the present invention, the container to be filled with beer may be any container as long as it is sealed and has an empty space at the top of the container, and specific examples include cans, bottles, kegs, and PET bottles. .

These containers are filled with beer and sealed, and in the present invention, after the containers are filled with beer, LN2 is dripped onto the surface of the beer before the containers are sealed. At this time, bubbles are usually generated on the surface of the beer inside the container due to vibrations and the like when the container is transported from the filling machine to the sealing machine. Therefore, in the present invention, the LN disposed between the filling machine and the sealing machine and the LN dripped by the dripping means collide with the bubbles in the container. However, the present inventors have obtained the knowledge that the LN2 dropped onto the soil collides with the foam and reaches the surface of the beer as a droplet without immediately vaporizing. , vaporizes while moving violently on the liquid surface,
Some will dissolve in the beer.

As the LN vaporizes, the foam on the surface of the beer is lifted upward, and when the bubbles reach the top of the container, the container is sealed.

In the present invention, the LN dropping means is not particularly limited as long as it is capable of dropping LN2 in the form of droplets onto the beer surface; for example, Japanese Patent Application No. 59-13295
An LN2 dropping device such as that described in No. 1 is used. Also, the amount of LN dropped into the container should be determined by the number of bubbles mentioned above when dropped. Especially if the amount is enough to lift the beer, according to the present invention, the extremely simple process of dropping LN2 into the beer in the container eliminates oxygen in the empty space of the container, resulting in long-term beer quality. In addition to being able to stabilize the beer over a long period of time, the nitrogen dissolved in the beer significantly improves the foam properties, namely the amount, fineness of the foam, and retention (residual) time when poured into a cup, mug, etc.

Examples are shown below.

Example 200/202 x 504 size aluminum DI can (inner volume after seaming, 267 Ω at 20°C) was filled with 25001 Ω beer at a filling temperature of 4 to 8°C, and then LN.

LN2 as described in Japanese Patent Application No. 59-132951
Use a dripping device to spray and tighten the lid.

The can internal pressure after seaming was set to 2.5 kg/ai-G and 2.0 kg/Ci.G.

For comparison, beer cans were prepared in exactly the same manner as above, except that the cans were tightened without dropping LN2.

For these cans, the needle of the syringe is inserted into the septum (rubber stopper for sampling) provided in the can lid in advance to sample the gas in the empty space, and the gas is analyzed using gas chromatography, and the pressure established at the base of the syringe is The internal pressure of the can was measured from the transducer. After the gas analysis and internal pressure were measured, the cans were opened, poured into a cup, and the foam properties were observed. These results are shown in the table below.

(Blank below) Procedural amendment dated March 20, 1985 1. Indication of the case 1985 Patent Application No. 13096 2. Name of the invention Method for dropping liquid nitrogen onto the surface of beer in a container (005) Asahi Beer Co., Ltd. (1 other person) Representative Tsutomu Murai 4, Agent 4-5 Kojimachi, Chiyoda-ku, Tokyo (102) Column 6 of "Detailed description of the invention" in the specification, Contents of amendment

Claims (1)

[Claims] 1. A method for dropping liquid nitrogen onto the surface of beer in a container, which comprises dropping liquid nitrogen onto the surface of beer filled in the container and then sealing the container.