KR20180003526A - Foaming pressurized beverage - Google Patents

Abstract

The present invention relates to a method of producing a pressurized packaged liquid beverage. The method includes filling a container containing a one-way valve with a liquid beverage, sealing the container, introducing a predetermined volume of gas through the one-way valve after sealing the container, and stirring the liquid beverage inside the sealed container . When the container is opened, the liquid beverage increases in volume and separates into a liquid phase and a soluble foam. The method may be performed in a sealed vessel or other recirculation agitation system that includes a one-way valve adapted to allow gas to enter but exit the first vessel. Such a liquid beverage may comprise milk, coffee, fruit juice, or a mixture thereof, particularly a mixture of milk and coffee, and may further comprise a sword. The gas may be nitrous oxide.

Description

FOAMING PRESSURIZED BEVERAGE [0002]

Related Application

This application is related to U.S. Patent Application No. 62 / 157,873, filed May 6, 2015, entitled " FOAMING PRESSURIZED BEVERAGE ", filed on December 29, 2015, entitled FOAMING PRESSURIZED BEVERAGE And U.S. Patent Application Serial No. 62 / 313,380, filed Mar. 25, 2016, entitled " CIRCULATORY AGITATION SYSTEM ", which claims priority to U.S. Patent Application Serial No. 12 / The contents of these documents are incorporated herein by reference.

Technical field

The present invention relates generally to pressurized beverages, particularly texturized / aerated beverages having a soft drinkable foam phase on top of the liquid phase when opened, Stretched, pressed milk and coffee beverage. The present invention also relates to a system and method for forming a pressurized beverage in a can. The present invention also relates to a system and method for forming pressurized beverages in a keg.

Milk or bubbled milk having a texture, sometimes referred to as stretched milk, steamed milk, or milk foam, can be used in a variety of beverages, particularly professionally prepared coffee beverages such as latte and cappuccino, and milk substitutes, For example, it is a common component of smoothies. Milk as used herein can refer to any animal milk, for example, cow milk, or milk substitutes, such as almond milk, soy milk, and the like. Milk can also refer to other dairy products such as yogurts. Traditionally, textured milk is formed by inserting a steam wand into a container of milk and then adding steam to warm the milk and introduce an air bubble. Other methods of forming milk with a texture, including bubbling warm milk into a portable device, such as an impregnated blender or even a whisk, are known, but typically have less desirable results.

However, there is a need for a suitable method of producing a milk beverage having a texture that can reproduce the effect of milk having a suitably prepared texture that can be packaged and dispensed from a storage container without the need for manual or steam bubble treatment, Does not exist. Although several products are available for inclusion in latte or cappuccino beverages made in cans, these products often contain very little, hard, dry, foam that is little or no milk texture or floats on top Causing many defects. For example, one technique for forming only a dry, hard foam is described in International Patent Publication No. WO 1996/33618, which discloses that in a large pressure chamber prior to packaging, the milk is brought into contact with a gas, typically nitrogen oxides (NO _x ), and then rapidly entrapping the liquid that expands in the can or bottle. The result of this technique is far less than the above-mentioned expert-grade bubbled texture.

Accordingly, it is desirable to provide a novel method of packaging a liquid beverage in a storage container that, upon opening, forms a stable foam without the need for manual bubbling or steam.

Embodiments of the invention include a method of making a pressurized packaged liquid beverage. The method includes filling a container containing a one-way valve with a liquid beverage, sealing the container, sealing the container, introducing a predetermined volume of gas through the one-way valve, stirring the liquid beverage inside the sealed container . When the container is opened, the liquid beverage increases in volume and separates into a liquid phase and a soluble foam. The liquid beverage may comprise milk, coffee, fruit juice, or a mixture thereof, especially a mixture of milk and coffee, and may further comprise chocolate. The liquid may further comprise a sword. Black acacia gum, guar gum, locust bean gum, carrageenan, pectin, xanthan gum, or mixtures thereof. Stirring the liquid beverage inside the sealed container may occur simultaneously with introducing a predetermined volume of gas. The predetermined volume of gas may include nitrous oxide. The foam phase may last for at least 10 minutes after opening the container. The pressure inside the vessel after introducing a predetermined volume of gas and stirring the vessel is at least about 20 pounds per square inch (psi). The liquid beverage can be completely saturated with the gas after introducing a predetermined volume of gas and stirring the container. The container may be a can, a bottle, a keg, or any other suitable container.

Another embodiment of the present invention includes a pressurized liquid beverage product. The article includes a sealed container including a one-way valve adapted to allow gas to enter the first container but not escape, and a liquid beverage contained in the container. The liquid beverage is saturated with a predetermined volume of gas and the sealed container is pressurized to a pressure in the range of about 20 psi to about 60 psi. When the first container is opened, the liquid beverage increases in volume and separates into a liquid phase and a soluble foam. The liquid beverage may comprise milk, coffee, fruit juice, or a mixture thereof, especially a mixture of milk and coffee, and may further comprise chocolate. The liquid may further comprise a sword. Black acacia gum, guar gum, locust bean gum, carrageenan, pectin, xanthan gum, or a mixture thereof. The predetermined volume of gas may include nitrous oxide. The foam phase may last for at least 10 minutes after opening the container. The container may be a can, a bottle, a keg, or any other suitable container.

Another embodiment of the present invention includes a circulating agitation system for the production of pressurized beverages. The system includes a gas storage vessel including an outlet; A beverage storage container including an inlet and an outlet; A pump having an inlet and an outlet; A y-connector having a first inlet, a second inlet, and an outlet; A first conduit connecting the outlet of the gas storage vessel to a first inlet of the y-connector; a second conduit connecting the outlet of the y-connector to the inlet of the beverage container; 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 a second inlet of the y-connector. The beverage storage vessel may contain a liquid beverage, and operating the pump causes the liquid to circulate between the beverage storage vessel and the pump. The system may further include a valve and a pressure regulator adjusted to control gas flow between the gas storage vessel and the y-connector. The gas flowing from the gas storage container can be mixed in the liquid drink circulating between the beverage storage container and the pump and in the y-connector to cause gas dissolved in the liquid drink. The system further includes an electronic control system for controlling the operation of the pump and the valve, and can further provide power to the pump and valve. The system may further include a refrigerator having a beverage container and a pump. The gas storage container, the beverage storage container, and the pump can form a sealed system that does not allow gas to escape.

The invention is best understood from the following detailed description when read in conjunction with the accompanying drawings. According to common practice, it is emphasized that the various features of the drawings are not drawn to scale. Conversely, the various features are arbitrarily expanded or contracted for clarity. The drawings include the following figures:
1 is a flow diagram of a method of forming a pressurized milk beverage, in accordance with an exemplary embodiment of the present invention.
Figure 2 is a cross-sectional view of a first container filled with a liquid beverage, in accordance with an exemplary embodiment of the present invention.
3 is a cross-sectional view illustrating sealing a first container filled with a liquid beverage, according to an exemplary embodiment of the present invention.
Figure 4 is a cross-sectional view illustrating the injection of a predetermined volume of gas into a sealed container, in accordance with an exemplary embodiment of the present invention.
5 is a cross-sectional view illustrating agitating a sealed vessel during the introduction of a gas to dissolve a predetermined volume of gas in a liquid beverage, according to an exemplary embodiment of the present invention.
Figure 6 is a cross-sectional view of pouring a gas-saturated beverage from a first vessel to a second vessel, in accordance with an exemplary embodiment of the present invention.
7A is a cross-sectional view of a gas-saturated beverage after being poured into a second container, according to an exemplary embodiment of the present invention.
7B is a cross-sectional view illustrating a gas-saturated beverage that expands to a larger volume, in accordance with an exemplary embodiment of the present invention.
8 is a cross-sectional view illustrating a gas-saturated beverage that separates into a liquid phase and a foam, according to an exemplary embodiment of the present invention.
Figure 9 is a schematic diagram of a circulating agitation system, in accordance with an exemplary embodiment of the present invention.
10 is a schematic diagram of a dispensing system, in accordance with an exemplary embodiment of the present invention.
11 is a schematic diagram of a combined circulation agitation system and a distribution system, in accordance with an exemplary embodiment of the present invention.
Figs. 12-56 are graphs showing a certain volume of foam and liquid phase dispensed from a beverage product made in a can over time, in accordance with an exemplary embodiment of the present invention. Fig.
57-74 are graphs showing the weight and volume of the foam of a beverage formed by the circulating agitation system, in accordance with an exemplary embodiment of the present invention.

Embodiments of the present invention include a liquid beverage packaged in a sealed pressurized container that, when opened, expands in volume before separation into a liquid phase and a foam having a stable texture on the liquid surface. The beverage may include milk or milk substitute, and may also include coffee. Embodiments further include methods and systems for achieving the above-described results. In one embodiment, the method includes pressurizing the liquid beverage in a can or other container having a one-way valve that allows the liquid beverage to be pressurized inside the can. In another embodiment, the method includes using a circulating agitation system to pressurize the liquid beverage inside the keg.

Referring to the drawings in which like reference numerals refer to like elements throughout the various features encompassed by the drawings, FIG. 1 illustrates a method including steps (110) through (150) for producing a pressurized beverage 100). Although the steps are listed in the order in which they are provided (i.e., first, second, third, etc.), some steps may be performed in reverse order, and any number of un- (For example, the method may include a step between steps 110 and 120 that are not included in FIG. 1).

In a first step 110 of the method 100, the beverage container is filled with a liquid beverage. The beverage container may be any one of a number of vessels suitable for packaging beverages that are sealed, pressurized with gas and reopen as described in more detail below, such as cans, bottles, kegs, etc. have. In some embodiments, the liquid beverage may comprise at least a base liquid and a gum. In other implementations, black may not be included. In an exemplary embodiment, black acacia gum (also referred to as gum arabic), guar gum (also referred to as guaran), locust bean gum (also known as carab gum), pectin, xanthan gum, or And mixtures thereof. Other swords such as carrageenan are also suitable. However, carrageenan is suspected to be a possible carcinogen, and in the embodiments of the present invention it is understood to form the desired effect, but this is undesirable. May be added to the black liquid beverage at a concentration ranging from about 0.05% to about 10% by weight. Is added as a popping inhibitor that can form a bubble when the black beverage container is opened and grow into a stable drinkable foam, as described in more detail below. The desired amount of sword will follow the base liquid, as well as the desired foam characteristics. Base liquids that are more viscous in nature will require fewer swords or, in some cases, will not require swords to achieve the same effect. The beverage container is filled with only some liquid beverage so that there is a headspace 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 void portion forms the remainder of the volume of the beverage container (i.e., about 5% to about 35% %).

In an exemplary embodiment, the base liquid of the liquid beverage is milk. In some embodiments, "milk" refers to an animal milk, preferably milk of a cow, that contains both milk protein and milk fat. In another embodiment, the milk may be a reconstituted mixture of milk protein and milk fat. In another embodiment, the liquid may comprise one or more milk substitutes, for example, almond milk, soy milk, and the like. Such milk substitutes preferably have similar fat and protein concentrations as animal milk. In another embodiment, the liquid may comprise other dairy products such as yoghurt. Milk used in liquid beverages is initially present in an amount of about 1% or about 2% (e.g., reduced fat), about 3.25% (e.g., whole milk) (E.g., "half and half"), or greater than about 18 weight percent (eg, cream).

Non-dairy liquids are also suitable as a base liquid for liquid beverages, e.g., water, coffee, or fruit juice (e.g., orange juice). Liquid beverages may be used as sweeteners (e. G., Sugar, honey, artificial, non-saccharide sweeteners, etc.) and artificial flavoring agents or natural flavoring agents such as mints, cinnamon, caramel, hazelnut, chocolate, Other compounds may be further included.

In an exemplary embodiment, the liquid beverage is a mixture of coffee with any suitable non-milk or milk substitute. Coffee may be prepared using any suitable method known to those skilled in the art, including, but not limited to, espresso, drip brewing, or cold brewing. In a preferred embodiment, the coffee is cooled to a brew strength in the range of about 7 ppm when measured as a percentage of the total dissolved solids. The cooled coffee is preferably mixed with the whole milk in a milk to coffee weight ratio ranging from about 4: 1 to about 5: 1. In other words, the liquid beverage preferably comprises from about 15 wt% to about 25 wt% coffee, and from about 80 wt% to about 90 wt% milk or milk substitute. It will be appreciated that the sum of the weight percentages for each component of the liquid beverage does not exceed 100%.

The liquid beverage can be prepared by slowly mixing the gum and base liquid until the gum is well dissolved. The base liquid and black are preferably mixed at a rate low enough to prevent the air from dissolving in the mixture. When the base liquid is a mixture of liquids, the black, second liquid can be dissolved in the first liquid before it is added to the mixture. For example, in the case of a mixture of coffee and milk, the sword may first be dissolved in the coffee. Thereafter, milk is added to the coffee-gum mixture and slowly mixed again to introduce it into the mixture without dissolving the air. In another embodiment, the liquid beverage may be mixed in any other order, including first mixing the milk and coffee together and then adding the gum. In some embodiments, the liquid beverage may be sonicated to remove any dissolved air before or after filling the beverage container, but before sealing the beverage container.

In a second step 120 of method 100, the beverage container is sealed so that the beverage container forms part of a gas tight system. In one exemplary embodiment, described in more detail below, the beverage container is a circulating agitation system that includes a keg and a pump, wherein the liquid beverage and gas can travel from the keg and through the pump before returning to the keg . Immediately after being sealed, the space portion may contain air at approximately atmospheric pressure (i.e., approximately 14.7 pounds per square inch (psi) at sea level). In other embodiments, the space portion may be purged with air such that the space portion has a reduced pressure below atmospheric pressure.

In a third step 130 of method 100, a predetermined volume of gas is introduced into the beverage container via the one-way valve. The gas is preferably non-reactive to prevent the gas from altering the flavor of the liquid beverage. In an exemplary embodiment, the gas is nitrous oxide (N ₂ O). Unlike non-reactive gases such as nitrous oxide, carbon dioxide reacts with water to form carbonic acid. As such, carbon dioxide increases the acidity of the liquid beverage, causing undesirable flavor, or even separating the liquid beverage. After the gas is introduced into the first vessel, it can be naturally collected in the space portion rather than dissolved in the liquid.

In a fourth step 140 of method 100, the liquid beverage sealed in the current beverage container is stirred to dissolve a portion of the gas in the liquid beverage. As described in more detail below, the liquid beverage can be stirred by stirring the container or by stirring only the liquid beverage in the container. As the gas dissolves, it will migrate from the void portion to the liquid beverage, thereby reducing the pressure in the void portion. Gas is added and the beverage container is stirred until the liquid beverage is completely saturated by the gas. Saturation can be determined by measuring the pressure in the space portion. When the pressure in the space portion is not reduced by further agitation, the additional gas may not be able to dissolve in the liquid beverage. The gas may be added to the sealed beverage container continuously or stepwise during the stirring of the liquid beverage, wherein the gas is added to the vessel between the agitation times. Simultaneous gas addition and agitation are preferred. After the liquid beverage is completely saturated by the gas, the pressure in the beverage container is preferably in the range of about 20 psi to about 60 psi, and more preferably about 20 to 40 psi. Without stirring, the gas will collect in the space rather than dissolve in the liquid beverage. Reducing or eliminating agitation will result in reduced foam production since the undissolved gas will not form a bubble in the liquid beverage immediately after the beverage container is opened.

Steps 130 and 140 are preferably performed so that too little or too much gas is present in the liquid beverage during storage and packaging of the product since the amount of gas that can be dissolved in the liquid beverage is dependent on the temperature of the liquid beverage Lt; RTI ID = 0.0 > provided < / RTI > to prevent it from dissolving. More preferably, the liquid beverage has a temperature in the range of about 32 ℉ to about 40 충전 during filling and pressurization.

After the liquid beverage is completely saturated, the beverage container may be stored until ready to be provided. In some embodiments, the beverage container is preferably frozen at a temperature ranging from about 32 [deg.] F to about 40 [deg.] F until served. In some other embodiments, the beverage container containing the pressurized liquid beverage can be distilled prior to storage to prevent spoilage. In the case of distillation, freezing may not be required, provided that the liquid beverage is cooled to about 32 ℉ to about 40 제공 before being served.

The currently pressurized liquid beverage is provided by opening the beverage container and pouring the gas-saturated liquid beverage into the second container. Because the volume of the gas-saturated liquid beverage expands immediately after being poured from the beverage, the second container preferably has a larger volume than the amount of gas-saturated liquid beverage poured into such a container.

Immediately after the gas-saturated liquid beverage is poured into the second vessel, the dissolved gas in the gas-saturated liquid beverage will exit the vessel and begin to form bubbles. As the bubble is formed, the coating will form a bubble circumference and prevent this from popping. If the gum is involved in a liquid drink, the coating will contain a gum. Is provided as a black popping inhibitor and allows to keep the resulting foam stable for extended periods of time. After draining the solution, the bubble will continue to expand and increase the volume. As a result, the total volume of the liquid beverage increases and the liquid beverage is "stretched" to take up more in the second vessel. In some cases, at least some of the stretching or expansion may occur in the beverage container after the beverage container is opened, and thus may not be observed in the second container. As the liquid beverage is "stretched" by the gas expanding inside the bubble, the bubble will begin to agglomerate, so that the liquid beverage can separate into a liquid phase and a stable foam phase. Immediately after the liquid beverage is separated, the product is ready to be consumed. Strengthen the foam to stabilize the black for a predetermined time on the foam. The foam is stable 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 will still be present but will degrade more quickly. The foam may also be kept stable, for example, after heating by a microwave oven. Because the liquid beverage forms both the foam phase and the liquid phase, it is ready to be provided 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, a larger volume foam image is formed, and the foam has a soft and more desirable texture similar to the above-mentioned expert-grade foamed texture. Conversely, after the liquid beverage is saturated with gas prior to packaging, the gas will begin to expand and form a bubble before it can be sealed to the package. As a result, the beverage is not filled with gas, but can only form a thin, thin foaming foam that is the same as conventional products.

The addition of gum to the base liquid provides at least three purposes. First, it makes the base liquid darker in a way that makes it more enjoyable to drink. Second, immediately after the vessel is opened, it collects the gas that is discharged from the black base liquid and forms bubbles. Some base liquids are viscous enough to foam without the addition of gum, but the bubble phase time is greatly increased by the gum. As a limiter to the bubble size by forming stronger and more dense bubble walls that resist stretching by the black collected gas. This results in a finer bubble that is recognized as being softer and more creamy than a bubble with a larger bubble. In situations where the resulting beverage is consumed immediately, the foam phase may last for a sufficient period of time without adding gum to the liquid beverage.

The pressure inside the beverage container is increased to form more foam that lasts for a long period of time by increasing the volume of gas available to be dissolved in the liquid beverage and forming bubbles. However, simply adding more gas alone is not enough to dissolve the gas. The increase in stirring time causes a substantial increase in the volume of the dissolved gas, thereby causing a large increase in the foaming volume. In the case of not agitating, the gas introduced into the vessel is simply collected in the space portion and discharged from the vessel immediately after opening. The space portion gas may not be trapped by the bubbles and thus does not cause bubbles. In other words, the amount of dissolved gas in the liquid beverage is dependent on both the pressure inside the vessel and the degree of agitation. Low pressure, low agitation, or both will cause a small amount of dissolved gas. An increase in pressure, agitation, both will increase the amount of dissolved gas until the liquid beverage is saturated.

Thus, the production of the foam is based on two factors: the amount of gum and the dissolved volume, if used. Each bubble may be regarded as a balloon that is inflated by the dissolved gas, but the balloon wall is hardly inflated as it becomes thicker as a result of the increased sword. A small amount of dissolved gas causes a lack of foam because the gas is scarcely captured and the liquid lacks the ability to capture any gas available. Resulting in a small amount of dissolved gas and a large amount of black slow cascading effect, but results in poor stretch and poor microfoam. Rapid elongation to a large volume of molten gas and a small amount of black mass leads to dry foam. Resulting in intermediate stretching and cascading effects that result in large amounts of dissolved gas and large amounts of black strong and durable microbubbles. However, beyond that level, there is a level at which additional swords are not beneficial. Too much black causes the bubble wall not to be inflated by dissolved gas, causing a total reduction in the amount of gum. The optimum amount of gum and dissolved gas will depend on the desired bubble nature and characteristics of the underlying base liquid. For example, a more viscous base liquid would require less sword or no sword at all to achieve the same effect.

With reference to FIG. 2, the method 100 can be performed in the first beverage container 10. In a first step 110 of the method 100, the first container 10 is filled with a liquid beverage 12 as described above. The first container 10 can be any of a number of vessels suitable for packaging beverages, such as cans, bottles, kegs, etc., that are sealed, gas-pressurized and re-openable as described in more detail below have. In the exemplary embodiment shown in Figs. 2-8, the first vessel 10 is a metal (e.g., aluminum) can. The first vessel 10 is adjusted to be able to introduce gas into the first vessel 10 after being sealed, for example, by including the one-way valve 16. In the exemplary embodiment, the one-way valve 16 is introduced into the bottom of the first vessel 10. However, other implementations may be used to seal a one-way valve located in any other suitable position, e.g., a side (not shown) of the first vessel 10, or a can (described in more detail below) And may include a member used. The one-way valve 16 may be, for example, a permeable membrane through which a syringe may be introduced into the interior of the first vessel 10, but which gas or liquid may not be discharged from the first vessel 10. The one-way valve 16 is preferably an FDA-approved gassing valve. In other embodiments, any other one-way valve may be used. As described above, the first container 10 is only partially filled with the liquid beverage 12 such that the void portion 14 is above the liquid beverage 12.

Referring to FIG. 3, in a second step 120 of the method 100, the first container 10 is sealed with a sealing member 20. Immediately after being sealed, the first container 10 preferably has a second portion 22 and a pull tab (not shown) that pierces the second portion out of the sealing member 20 , So as to be reopened to dispense the liquid beverage 12 from the first container 10. In another embodiment in which the first container 10 is a bottle, the sealable member 20 may be a screw cap (not shown) that can be opened by opening to open the first container 10. In some embodiments, the one-way valve 16 may be introduced into the sealing member 20 rather than the first container 10.

Referring to FIG. 4, in a third step 130 of the method 100, a predetermined volume of gas 30 is introduced into the first vessel 10 via the one-way valve 16. In an exemplary embodiment, a first volume of gas 30 is injected through valve 22, a syringe 32, a hollow pin, or other gas-dispensing needle, and gas 30 is passed through syringe 32 Can be introduced by injection into the space portion 14. The manner in which the gas enters the first vessel 10 depends on the type of valve used and accordingly, any suitable method may be used. For example, the one-way valve may be connected to a gas-dispense valve without the need for a syringe or needle. After the gas 30 is introduced into the first vessel, it can be naturally collected in the space portion 14 rather than dissolved in the liquid beverage 12.

Referring to Figure 5, in a fourth step 140 of the method 100, the first container 10 agitates the liquid beverage 12 and dissolves some of the gas 30 in the liquid beverage 12 Lt; / RTI > As the gas 30 moves from the space portion 14 to the liquid beverage 12, the pressure in the space portion 14 will be reduced. Gas is added and the first container 10 is stirred until the liquid beverage 12 is completely saturated. For illustrative purposes, the volume of dissolved gas inside the vessel 10 is shown as a large circle in FIGS. 4 and 5. However, it will be understood that the gas is dissolved in the liquid beverage 12 and does not form any substantial amount of bubbles. Although there may be a small number of bubbles, the number of bubbles is substantially less than the process in which the liquid beverage 12 is saturated with gas prior to packaging.

6, the pressurized liquid beverage 12 is provided by opening the first container 10 and pouring the gas-saturated liquid beverage 12 into the second container 40. As shown in Fig. Because the volume expands immediately after the gas-saturated liquid beverage 12 has been poured from the first vessel 10 (described in more detail below), the second vessel 40 preferably has a gas poured therein Has a larger volume than the amount of saturated liquid beverage (12). In another embodiment, the first container 10 may have a volume substantially greater than the volume of the liquid beverage 12, so that immediately after opening, the expansion of the liquid beverage 12 occurs in the first container < RTI ID = 10).

7A and 7B, immediately after the gas-saturated liquid beverage 12 is poured into the second vessel 40, the dissolved gas 30 in the gas- As shown in 7a, it will be discharged from the solution and begin to form the bubble 32. As described above, as the bubble 32 is formed, a coating comprising gum will coat the bubble 32 and prevent it from being popped. As shown in FIG. 7B, after exiting the solution, the bubble 32 will continue to expand the volume increase. As a result, the total volume of the liquid beverage 12 is increased and the liquid beverage 12 is "stretched" In some cases, such stretching or expansion may occur in the first vessel 10 after the first vessel 10 is opened, and thus may not be observed in the second vessel 40.

Referring to Fig. 8, as the liquid beverage 12 (Fig. 7B) is "stretched" by the gas expanding inside the bubble 32, the bubble 32 will begin to agglomerate, 12 are separated into a liquid phase 52 and a stable foam phase 54. Immediately after the liquid beverage 12 is separated, the product is ready to be consumed.

Referring to FIG. 9, in another exemplary embodiment, the method 100 may be performed using a circulating stirring system 200. The circulating agitation system 200 can form a large amount of foam pressurized beverage for a single location, e.g., a cafe, restaurant, The circulating agitation system 200 allows agitation of the gasified liquid beverage without the need to stir the vessel containing the gasified liquid beverage. The circulating agitation system 200 includes a gas storage vessel 210, a beverage storage vessel 220, and a pump 230. The first conduit 215 connects the outlet port 212 of the gas storage vessel 210 to the first inlet 242 of the y-connector 240. The valve 250 is positioned along the first conduit 215 to start and stop the flow of gas from the gas storage vessel 210 to the y-connector 240. The gas storage vessel 210 may also include a pressure regulator 214 to regulate the pressure at which gas exits the gas storage vessel 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 moves through the outlet tube 226 to exit 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 the outlet 244 may be integrated into a single connector, e.g., a standard keg coupler. Although valve 250 may be any suitable type of valve, it is preferably an electromechanically operated valve, such as a solenoid valve. Similarly, the pump 230 is also preferably electromechanically actuated. All components of the agitation system 200 in contact with either the gas or the liquid beverage are preferably food grade. Circulating agitation system 200 may also include an electronic control system 270 that controls the operation of pump 230 and valve 250 by electrical connections 272 and 274, respectively. The electronic control system can also provide power to the pump 230 and the valve 250 using either a manual switch, or a timer-delay or any programmable electrical controller. In an embodiment where the liquid beverage is perishable, for example, a milk-based beverage comprising a latte, the beverage container 220, the pump 230, and any connection between the beverage container 220 and the pump 230 The third conduit 226, the fourth conduit 236, the y-connector 240, and the second conduit 248) may be contained inside the refrigerator 260. Because the liquid beverage circulates only between the beverage container 220 and the pump 230, other components of the circulating agitation system 200 may optionally be located outside the refrigerator 260, as shown in FIG. 9 .

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

According to step 120 of the present method 100, immediately after the beverage storage container 220 is filled, it is introduced into the gas storage vessel 210 through the third conduit 226 and the second conduit 248, And the pump 230. The valve 250 is initially closed to prevent gas from flowing from the gas storage vessel 210 to the beverage storage vessel 220 via the y- Immediately after the beverage storage container 220 is attached to the gas storage container 210 and the pump 230, it forms a sealed system. In other words, the gas may not exit the circuit formed by the beverage storage vessel 220, the gas storage vessel 210, and the pump 230, as will be described in greater detail below.

According to step 130 and step 140 of the present method 100 the pump 230 is then activated to begin circulating the liquid beverage between the beverage storage container 220 and the pump 230. The circulation between the beverage storage container 220 and the pump 230 causes stirring of the liquid beverage. Immediately after the liquid beverage has circulated between the beverage storage vessel 220 and the pump 230, the valve 250 is opened to allow gas from the gas storage vessel 210 to flow into the y-connector 240, This mixes with the liquid beverage and returns to the beverage storage container 220 from the pump 230. The valve 250 is opened before the pump 230 is activated so that the gas pressure at the y-connector 240 is too large for the liquid beverage to flow through the y-connector 240 and not mix with the gas have. Similarly, the pressure in the gas storage container 210 and the flow rate of the liquid beverage must be balanced such that the gas and liquid beverage can be combined and mixed in the y-connector 240. [ By opening the valve 250 while the liquid beverage is already circulating through the pump 230, the beverage storage container 220 is slowly pressurized, ensuring that a sufficient amount of gas is dissolved in the liquid beverage. The valve 250 is closed and the beverage storage container 220 can be separated from the third conduit 226 and the second conduit 248 .

To provide 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 vessel 220 is attached to the second gas storage vessel 310 by a sixth conduit 312 and the outlet 224 of the gas storage vessel is dispensed by a seventh conduit 325 And is attached to the valve 320. The second gas storage vessel 310 may also include a pressure regulator 314 to regulate the pressure at which gas exits the second gas storage vessel 310. The beverage is provided by discharging the liquid beverage from the beverage storage vessel 220 and opening the dispense valve 320 to pour the beverage into the serving vessel as described above. As part of the liquid beverage is discharged from the beverage storage container 220, the additional gas flows from the second gas storage container 310 to the beverage storage container 220 to maintain a constant pressure within the beverage storage container 220 . In embodiments where the beverage drink is perishable, e.g., a milk-based beverage including a latte, the beverage container 220 may also be stored in the refrigerator 330 during serving.

In some embodiments, the circulating agitation system 200 and the dispensing system 300 are configured to dispense the first beverage storage container 220a, as shown in FIG. 11, to pressurize the first beverage storage container 220a while the second beverage storage container 220b is dispensed. May be combined in a single system (400). In system 400, first gas storage vessel 210 also serves as a second gas storage vessel 310, and first and second beverage storage containers 220a and 220b are connected to a common refrigerator 260). In other implementations, the system 400 may be used to simply pressurize the beverage storage vessel or dispense the beverage from the beverage storage vessel at one time. In this embodiment, the system 400 facilitates easier transitioning between pressurization and distribution.

The following examples are provided to further illustrate the present invention. The examples are intended to illustrate the invention and are not intended to be limiting.

Example

Embodiments 1 through 45 below illustrate an embodiment of the present invention using a beverage container having a one-way valve, as described above with respect to Figures 2-8. Example 46 illustrates an embodiment of the present invention that utilizes a circulating agitation system, as described above with respect to Figures 9-11.

In Examples 1 to 45, various beverages were produced by filling a fluid ounce containing a one-way valve with a base liquid. In some embodiments, two different amounts of two gums were added to the base liquid and mixed thoroughly using a homogenizer from IKA Works, Inc. and a blender from Vita-Mix Corporation. Is available as Gum Arabic Spray Dry Powder from the first black Tic Gums, referred to hereinafter as "Gum A ". Containing a mixture of a second black acacia and xanthan gum, hereinafter referred to as "gum B ", also commercially available as Ticaloid 210 S Powder from Tic Gums In.c. Immediately after filling and sealing the can, a predetermined volume of nitrous oxide gas was introduced into the can via a one-way valve while the can was stirred at a frequency of 9 Hz with a gas processor-agitator from Gerstung Aerosol, Respectively. Thereafter, the gasified can was frozen for at least 15 minutes. Thereafter, the can was opened and the contents poured into a narrow 500 mL beaker by streamline flow. Thereafter, the liquid phase and foam phase volume were measured over time. Measurements were taken at 0 seconds (i.e., immediately after beverage was poured into the beaker), at 20 seconds, 1 minute, 2 minutes, 5 minutes, 10 minutes, 15 minutes, and 30 minutes. After 30 minutes, the beverage will be consumed, so that no additional measurements are expected to be obtained after such time. The viscosity of the liquid phase was measured using a viscometer from Brookfield Engineering Laboratories, Inc. The diameter of the widest spread bubble size was also measured. The maximum volume of "stretching ", as described above, was measured as the difference between the volume of liquid added to the cap and the combined volume of the liquid phase and foam.

The experiment was carried out using six different base liquids: water (Examples 1 to 7), coffee (Examples 8 to 14), whole milk (Examples 15 to 21), latte , A mixture of coffee and milk (Examples 22 to 28), mocha (i.e., a mixture of coffee, milk, cocoa and sugar) (Examples 29 to 36), and orange juice Example 43). For each base liquid, seven different beverages were prepared. The first embodiment for each base liquid has a medium level of sword, pressure, and agitation time. The second embodiment and the third embodiment for each base liquid have no sword and have increased sword, respectively, but the rest are the same as those of the first embodiment. The fourth and fifth embodiments for each base liquid have a reduced pressure and an increased pressure, respectively, but the rest are the same as in the first embodiment. The sixth and seventh embodiments for each base liquid had a reduced agitation time and an increased agitation time, respectively, and the rest were the same as in the first embodiment. In addition, two commercially available packaged coffee beverages were tested. The first commercially available canned coffee drink, Starbucks Frappuccino (Example 44), is packaged in a vial and does not contain dissolved gas. The second, Java Monster (Example 45) from Monster Energy, is packaged in can and is slightly carbonated.

Example  One

In Example 1, 265.5 grams of water was mixed with 0.5 grams of Gum A and 4.0 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 50 pounds per square inch (psi). Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase was dissolved in the liquid phase with time. The bubble phase lasted for 13 minutes before it completely disappeared. The volume of liquid phase and foam phase over time is shown in Table 1 below. 12 is a graph of the volume of liquid phase and foam on Example 1; The liquid phase has a viscosity of 350 centipoise (cP). The widest bubble on the bubble has a diameter of 1 mm. The largest volume on the foam was 260 mL, and the beverage was stretched to a maximum volume 140 mL higher than the initial beverage volume.

Table 1- Example  1 Foam Time

Example  2

In Example 2, 270.0 g of water was added to a solution of 9 fl as described above, without any gum A or gum B being added. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gas treated and stirred, the final pressure inside the can was 50 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. No foam image was formed in the beaker, and the amount of stretching was not visually recognizable. The volume of the liquid phase over time is shown in Table 2 below. 13 is a graph of the volume of the liquid phase of Example 2. Fig. The liquid phase has a viscosity of 60 cP.

Table 2- Example  2 foam times

Example  3

In Example 3, 261.0 grams of water was mixed with 1.0 gram of Gum A and 8.0 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gas treated and stirred, the final pressure inside the can was 50 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for more than 30 minutes. The volume of liquid phase and foam phase over time is shown in Table 3 below. 14 is a graph of volume of liquid phase and foam phase of Example 3; The liquid phase has a viscosity of 920 cP. The widest bubble on the foam has a diameter of 0.3 mm. The largest foam phase volume was 425 mL, and the beverage was stretched to a maximum volume 155 mL higher than the initial beverage volume.

Table 3- Example  3 foam times

Example  4

In Example 4, 265.5 grams of water was mixed with 0.5 grams of Gum A and 4.0 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can with stirring for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 20 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for 3 minutes. The volume of liquid phase and foam phase over time is shown in Table 4 below. 15 is a graph of volume of liquid phase and foam phase of Example 4. Fig. The liquid phase has a viscosity of 350 centipoise cP. The widest bubble on the foam has a diameter of 0.1 mm. The largest foam phase volume was 150 mL, and the beverage was stretched to a maximum volume 80 mL higher than the initial beverage volume.

Table 4- Example  4 foam times

Example  5

In Example 5, 265.5 grams of water was mixed with 0.5 grams of Gum A and 4.0 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 70 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for 16 minutes. The volume of liquid phase and foam phase over time is shown in Table 5 below. 16 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 5; The liquid phase has a viscosity of 350 centipoise (cP). The widest bubble on the bubble has a diameter of 2.0 mm. The largest foam phase volume was 250 mL, and the beverage was stretched to a maximum volume 90 mL higher than the initial beverage volume.

Table 5- Example  5 foam times

Example  6

In Example 6, 265.5 grams of water was mixed with 0.5 grams of Gum A and 4.0 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can with stirring for 2 seconds. After the can was gas treated and stirred, the final pressure inside the can was 50 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. No foam image was formed in the beaker. The volume of the liquid phase over time is shown in Table 6 below. 17 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 6; The liquid phase has a viscosity of 350 cP.

Table 6- Example  6 foam times

Example  7

In Example 7, 265.5 grams of water was mixed with 0.5 grams of Gum A and 4.0 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can with stirring at 9 Hz for 30 seconds. After the can was gas treated and stirred, the final pressure inside the can was 50 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase and the foam phase lasted for 18 minutes. The volume of liquid phase and foam phase over time is shown in Table 7 below. 18 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 7; The liquid phase has a viscosity of 350 centipoise (cP). The widest bubble on the foam has a diameter of 1.0 mm. The largest foam phase volume was 280 mL, and the beverage was stretched to a maximum volume 160 mL higher than the initial beverage volume.

Table 7- Example  Bubble Time of 7

Example  8

In Example 8, 265.5 grams of coffee was mixed with 0.5 grams of Gum A and 4.0 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for more than 30 minutes. The volume of liquid phase and foam phase over time is shown in Table 8 below. 19 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 8; The liquid phase has a viscosity of 1620 centipoise (cP). The widest bubble on the bubble has a diameter of 0.2 mm. The largest foam phase volume was 350 mL, and the beverage was stretched to a maximum volume 80 mL higher than the initial beverage volume.

Table 8- Example  Bubble Time of 8

Example  9

In Example 9, 270.0 g of coffee was added to 9 g of fl as described above, which was not added to any gum A or gum B, oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted only for 2 minutes. The volume of liquid phase and foam phase over time is shown in Table 9 below. 20 is a graph of the liquid phase volume and foam phase volume of Example 9; The liquid phase has a viscosity of 90 cP. The widest bubble on the bubble has a diameter of 2.0 mm. The largest foam phase volume is 20 mL, and the amount drawn is not visually recognizable.

Table 9- Example  Foam time of 9

Example  10

In Example 10, 261.0 grams of coffee was mixed with 1.0 gram of Gum A and 8.0 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for more than 30 minutes. The volume of liquid phase and foam phase over time is shown in Table 10 below. 21 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 10; The liquid phase has a viscosity of 5479 cP. The widest bubble on the bubble has a diameter of 2.0 mm. The largest foam phase volume was 360 mL, and the beverage was stretched to a maximum volume 90 mL higher than the initial beverage volume.

Table 10- Example  10 foam times

Example  11

In Example 11, 265.5 grams of coffee was mixed with 0.5 grams of Gum A and 4.0 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 20 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for only one minute. The volume of liquid phase and foam phase over time is shown in Table 11 below. 22 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 11; The liquid phase has a viscosity of 1620 cP. The widest bubble on the foam has a diameter of 0.05 mm. The largest foam phase volume was 25 mL, and the beverage was stretched to a maximum volume 5 mL higher than the initial beverage volume.

Table 11- Example  11 Foam Time

Example  12

In Example 12, 265.5 grams of coffee was mixed with 0.5 grams of Gum A and 4.0 grams of Gum B and mixed with 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gas treated and stirred, the final pressure inside the can was 65 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for more than 30 minutes. The volume of liquid phase and foam phase over time is shown in Table 12 below. 23 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 12. Fig. The liquid phase has a viscosity of 1620 cP. The widest bubble on the bubble has a diameter of 2.0 mm. The largest foam phase volume was 420 mL, and the beverage was stretched to a maximum volume 150 mL higher than the initial beverage volume.

Table 12- Example  12 foam times

Example  13

In Example 13, 265.5 grams of coffee was mixed with 0.5 grams of Gum A and 4.0 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can with stirring at 9 Hz for 2 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for only one minute. The volume of liquid phase and foam phase over time is shown in Table 13 below. 24 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 13; The liquid phase has a viscosity of 1620 cP. The widest bubble on the foam has a diameter of 0.05 mm. The largest foam phase volume was 20 mL, and the beverage was stretched to a maximum volume 10 mL higher than the initial beverage volume.

Table 13- Example  13 Foam Time

Example  14

In Example 14, 265.5 grams of coffee was mixed with 0.5 grams of Gum A and 4.0 grams of Gum B and mixed with 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can with stirring at 9 Hz for 30 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for more than 30 minutes. The volume of liquid phase and foam phase over time is shown in Table 14 below. 25 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 14. Fig. The liquid phase has a viscosity of 1620 cP. The widest bubble on the bubble has a diameter of 2.0 mm. The largest foam phase volume was 350 mL, and the beverage was stretched to a maximum volume 80 mL higher than the initial beverage volume.

Table 14- Example  14 foam times

Example  15

In Example 15, 266.6 grams of the total oil was mixed with 0.4 grams of Gum A and 3.0 grams of Gum B and mixed with 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for 23 minutes. The volume of liquid phase and foam phase over time is shown in Table 15 below. 26 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 15; The liquid phase has a viscosity of 360 cP. The widest bubble on the foam has a diameter of 0.1 mm. The largest foam phase volume was 390 mL and the beverage was stretched to a maximum volume 120 mL higher than the initial beverage volume.

Table 15- Example  15 foam times

Example  16

In Example 16, 270.0 g of the total oil was mixed with 9 fl as described above, to which no gum A or gum B was added. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for 6 minutes. The volume of liquid phase and foam phase over time is shown in Table 16 below. 27 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 16. Fig. The liquid phase has a viscosity of 80 cP. The widest bubble on the bubble has a diameter of 0.15 mm. The largest foam phase volume was 420 mL, and the beverage was stretched to a maximum volume 150 mL higher than the initial beverage volume.

Table 16- Example  16 foam times

Example  17

In Example 17, 263.2 g of the total oil was mixed with 0.8 g of Gum A and 6.0 g of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for more than 30 minutes. The volume of liquid phase and foam phase over time is shown in Table 17 below. 28 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 17; The liquid phase has a viscosity of 1150 cP. The widest bubble on the foam has a diameter of 0.075 mm. The largest foam phase volume was 340 mL, and the beverage was stretched to a maximum volume 70 mL higher than the initial beverage volume.

Table 17- Example  17 foam times

Example  18

In Example 18, 266.6 grams of the total oil was mixed with 0.4 grams of Gum A and 3.0 grams of Gum B and mixed with 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gas treated and stirred, the final pressure inside the can was 10 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. No foam image was formed in the beaker, and the amount of stretching was not visually recognizable. The volume of the liquid phase over time is shown in Table 18 below. 29 is a graph of the volume of the liquid phase of Example 18. FIG. The liquid phase has a viscosity of 360 cP.

Table 18- Example  18 foam times

Example  19

In Example 19, 266.6 grams of the total oil was mixed with 0.4 grams of Gum A and 3.0 grams of Gum B and mixed with 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 60 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for 21 minutes. The volume of liquid phase and foam phase over time is shown in Table 19 below. 30 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 19. Fig. The liquid phase has a viscosity of 360 cP. The widest bubble on the foam has a diameter of 0.5 mm. The largest foam phase volume was 500 mL, and the beverage was stretched to a maximum volume 230 mL higher than the initial beverage volume.

Table 19- Example  19 Foam Time

Example  20

In Example 20, 266.6 grams of the total oil was mixed with 0.4 grams of Gum A and 3.0 grams of Gum B and mixed with 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can with stirring at 9 Hz for 2 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. No foam image was formed in the beaker, and the amount of stretching was not visually recognizable. The volume of the liquid phase over time is shown in Table 20 below. 31 is a graph of the volume of the liquid phase of Example 20; The liquid phase has a viscosity of 360 cP.

Table 20- Example  Bubble Time of 20

Example  21

In Example 21, 266.6 grams of the total oil was mixed with 0.4 grams of Gum A and 3.0 grams of Gum B and mixed with 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can with stirring at 9 Hz for 30 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for 22 minutes. The volume of liquid phase and foam phase over time is shown in Table 21 below. 29 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 32. Fig. The liquid phase has a viscosity of 360 cP. The widest bubble on the foam has a diameter of 0.1 mm. The largest bubble phase volume was 480 mL, and the beverage was stretched to a maximum volume 210 mL higher than the initial beverage volume.

Table 21- Example  Foam Time of 21

Example  22

In Example 22, 230.6 grams of whole milk and 36.0 grams of coffee were mixed with 0.4 grams of Gum A and 3.0 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into liquid phase and foam phase and lasted for 14 minutes on the foam. The volume of liquid phase and foam phase over time is shown in Table 22 below. 33 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 22; The liquid phase has a viscosity of 750 cP. The widest bubble on the foam has a diameter of 0.1 mm. The largest foam phase volume was 150 mL, and the beverage was stretched to a maximum volume 80 mL higher than the initial beverage volume.

Table 22- Example  22 foam times

Example  23

In Example 23, 233.0 g of whole milk and 37.0 g of coffee were mixed with 9 fl as described above without any gum A or gum B added. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted only for 3 minutes. The volume of liquid phase and foam phase over time is shown in Table 23 below. 34 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 23. Fig. The liquid phase has a viscosity of 120 cP. The widest bubble on the foam has a diameter of 0.1 mm. The largest foam phase volume was 70 mL, and the beverage was stretched to a maximum volume 50 mL higher than the initial beverage volume.

Table 23- Example  23 Foam Time

Example  24

In Example 24, 228.2 g of the total oil and 35.0 g of coffee were mixed with 0.8 g of gum A and 6.0 g of gum B and mixed with 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for more than 30 minutes. The volume of liquid phase and foam phase over time is shown in Table 24 below. 35 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 24; The liquid phase has a viscosity of 2539 cP. The widest bubble on the foam has a diameter of 0.05 mm. The largest foam phase volume was 340 mL, and the beverage was stretched to a maximum volume 70 mL higher than the initial beverage volume.

Table 24- Example  24 Foam Times

Example  25

In Example 25, 230.6 grams of whole milk and 36.0 grams of coffee were mixed with 0.4 grams of Gum A and 3.0 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 20 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for 13 minutes. The volume of liquid phase and foam phase over time is shown in Table 25 below. 36 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 25; The liquid phase has a viscosity of 750 cP. The widest bubble on the bubble has a diameter of 0.15 mm. The largest foam phase volume was 30 mL, and the beverage was stretched to a maximum volume 10 mL higher than the initial beverage volume.

Table 25- Example  25 Foam Times

Example  26

In Example 26, 230.6 g of the total oil 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 as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 60 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for more than 30 minutes. The volume of liquid phase and foam phase over time is shown in Table 26 below. 37 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 26. Fig. The liquid phase has a diameter of 0.1 mm. The largest foam phase volume was 550 mL, and the beverage was stretched to a maximum volume 280 mL higher than the initial beverage volume.

Table 26- Example  26 foam times

Example  27

In Example 27, 230.6 grams of the total oil and 36.0 grams of coffee were mixed with 0.4 grams of Gum A and 3.0 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can with stirring at 9 Hz for 2 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. No foam image was formed in the beaker, and the amount of stretching was not visually recognizable. The volume of the liquid phase over time is shown in Table 27 below. 38 is a graph of the volume of the liquid phase of Example 27; The liquid phase has a viscosity of 750 cP.

Table 27- Example  Foam time of 27

Example  28

In Example 28, 230.6 grams of the total oil and 36.0 grams of coffee were mixed with 0.4 grams of Gum A and 3.0 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can with stirring at 9 Hz for 30 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for 11 minutes. The volume of liquid phase and foam phase over time is shown in Table 28 below. 39 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 28; The liquid phase has a viscosity of 750 cP. The widest bubble on the bubble has a diameter of 0.2 mm. The largest foam phase volume was 400 mL, and the beverage was stretched to a maximum volume 180 mL higher than the initial beverage volume.

Table 28- Example  28 Foam Time

Example 29

In Example 29, 212.0 grams of whole milk, 47.3 grams of coffee, and 7.0 grams of cocoa and sugar were mixed with 0.3 grams of Gum A and 3.4 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for 22 minutes. The volume of liquid phase and foam phase over time is shown in Table 29 below. 40 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 29; The liquid phase has a viscosity of 650 cP. The widest bubble on the foam has a diameter of 0.5 mm. The largest foam phase volume was 275 mL, and the beverage was stretched to a maximum volume 80 mL higher than the initial beverage volume.

Table 29- Example  29 foam times

Example  30

In Example 30, 214.0 grams of whole milk, 48.0 grams of coffee, and 8.0 grams of cocoa and sugar and 9 fl as described above without any gum A or gum B added. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for 12 minutes. The volume of liquid phase and foam phase over time is shown in Table 30 below. 41 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 30; The liquid phase has a viscosity of 100 cP. The widest bubble on the foam has a diameter of 0.75 mm. The largest foam phase volume was 320 mL, and the beverage was stretched to a maximum volume 90 mL higher than the initial beverage volume.

Table 30- Example  30 foam times

Example  31

In Example 31, 210.0 grams of whole milk, 46.6 grams of coffee, and 6.0 grams of cocoa and sugar were mixed with 0.6 grams of Gum A and 6.8 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for 26 minutes. The volume of liquid phase and foam phase over time is shown in Table 31 below. 42 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 31; The liquid phase has a viscosity of 2280 cP. The widest bubble on the foam has a diameter of 0.05 mm. The largest foam phase volume was 290 mL, and the beverage was stretched to a maximum volume 20 mL higher than the initial beverage volume.

Table 31- Example  31 Foam Time

Example  32

In Example 32, 212.0 grams of whole milk, 47.3 grams of coffee, and 7.0 grams of cocoa and sugar were mixed with 0.3 grams of Gum A and 3.4 grams of Gum B, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gas treated and stirred, the final pressure inside the can was 10 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted only for 3 minutes. The volume of liquid phase and foam phase over time is shown in Table 32 below. 43 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 32; The liquid phase has a viscosity of 650 cP. The widest bubble on the foam has a diameter of 0.75 mm. The largest foam phase volume is 10 mL, but the amount drawn is not visually recognizable.

Table 32- Example  32 Foam Time

Example  33

In Example 33, 212.0 grams of whole milk, 47.3 grams of coffee, and 7.0 grams of cocoa and sugar were mixed with 0.3 grams of Gum A and 3.4 grams of Gum B and mixed with 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 60 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the bubble phase lasted for 14 minutes. The volume of liquid phase and foam phase over time is shown in Table 33 below. 44 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 33; The liquid phase has a viscosity of 650 cP. The widest bubble on the bubble has a diameter of 0.4 mm. The largest foam phase volume was 380 mL, and the beverage was stretched to a maximum volume 200 mL higher than the initial beverage volume.

Table 33- Example  33 foam times

Example  34

In Example 34, 212.0 grams of whole milk, 47.3 grams of coffee, and 7.0 grams of cocoa and sugar were mixed with 0.3 grams of Gum A and 3.4 grams of Gum B and mixed with 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 2 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. No foam image was formed in the beaker, and the amount of stretching was not visually recognizable. The volume of the liquid with time is shown in Table 34 below. 34 is a graph of the volume of the liquid phase of Example 34; The liquid phase has a viscosity of 650 cP.

Table 34- Example  34 Foam Time

Example  35

In Example 35, 212.0 grams of whole milk, 47.3 grams of coffee, and 7.0 grams of cocoa and sugar were mixed with 0.3 grams of Gum A and 3.4 grams of Gum B and mixed with 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can with stirring at 9 Hz for 30 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for 25 minutes. The volume of liquid phase and foam phase over time is shown in Table 35 below. 46 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 35; The liquid phase has a viscosity of 650 cP. The widest bubble on the bubble has a diameter of 0.2 mm. The largest foam phase volume was 360 mL, and the beverage was stretched to a maximum volume 100 mL higher than the initial beverage volume.

Table 35- Example  35 foam times

Example  36

In Example 36, several additional beverages were made with a mocha base (i.e., a mixture of whole milk, coffee, chocolate, and sugar) with added levels of sword. As shown in Table 36 below, beverages were prepared with 0 g, 3.0 g, 4.2 g, 5.8 g, 6.8 g, and 7.4 grams of added gum. The beverage is mixed with 9 fl. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, each can was opened and the beverage was poured into a 500 mL beaker. After one minute, the volume of the foam was measured for each beverage, as shown in Table 36 and Fig.

Table 36- Example  36 foam volumes

Example  37

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, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for more than 30 minutes. The volume of liquid phase and foam phase over time is shown in Table 37 below. 48 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 37; The liquid phase has a viscosity of 1310 cP. The widest bubble on the foam has a diameter of 0.1 mm. The largest foam phase volume was 500 mL, and the beverage was stretched to a maximum volume 230 mL higher than the initial beverage volume.

Table 37- Example  Bubble Time of 37

Example  38

In Example 38, 270.0 g of orange juice was added to 9 fl as described above without any gum A or gum B added. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for 6 minutes. The volume of liquid phase and foam phase over time is shown in Table 38 below. 49 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 38; The liquid phase has a viscosity of 150 cP. The widest bubble on the foam has a diameter of 0.8 mm. The largest foam phase volume was 160 mL, and the beverage was stretched to a maximum volume 100 mL higher than the initial beverage volume.

Table 38- Example  38 foam times

Example  39

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, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for more than 30 minutes. The volume of liquid phase and foam phase over time is shown in Table 39 below. 50 is a graph of the liquid phase volume and foam phase volume of Example 39; The liquid phase has a viscosity of 2449 cP. The widest bubble on the foam has a diameter of 0.1 mm. The largest foam phase volume was 400 mL, and the beverage was stretched to a maximum volume 130 mL higher than the initial beverage volume.

Table 38- Example  Bubble Time of 39

Example  40

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, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 20 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for more than 30 minutes. The liquid phase and foam phase volumes over time are shown in Table 40 below. 51 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 40; The liquid phase has a viscosity of 1310 cP. The widest bubble on the foam has a diameter of 0.1 mm. The largest foam phase volume was 300 mL, and the beverage was stretched to a maximum volume 30 mL higher than the initial beverage volume.

Table 39- Example  40 foam times

Example  41

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 and mixed with 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 15 seconds. After the can was gassed and stirred, the final pressure inside the can was 60 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for more than 30 minutes. The liquid phase and foam phase volumes over time are shown in Table 42 below. 52 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 41; The liquid phase has a viscosity of 1310 cP. The widest bubble on the foam has a diameter of 0.3 mm. The largest foam phase volume was 400 mL, and the beverage was stretched to a maximum volume 130 mL higher than the initial beverage volume.

Table 40- Example  41 Foam Time

Example  42

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, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can while stirring at 9 Hz for 2 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for more than 30 minutes. The liquid phase and foam phase volumes over time are shown in Table 42 below. 53 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 42. Fig. The liquid phase has a viscosity of 1310 cP. The widest bubble on the bubble has a diameter of 0.4 mm. The largest foam phase volume was 55 mL, and the beverage was stretched to a maximum volume 15 mL higher than the initial beverage volume.

Table 42- Example  Foam time of 42

Example  43

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, and 9 fl as described above. oz. Was added to the can. Nitrous oxide was added to the can with stirring at 9 Hz for 30 seconds. After the can was gassed and stirred, the final pressure inside the can was 40 psi. Thereafter, the can was opened and the beverage was poured into a 500 mL beaker. The beverage was separated into a liquid phase and a foam phase, and the foam phase lasted for more than 30 minutes. The volume of the liquid phase and the foam phase over time is shown in Table 43 below. 54 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 43; The liquid phase has a viscosity of 1310 cP. The widest bubble on the bubble has a diameter of 0.2 mm. The largest foam phase volume was 410 mL, and the beverage was stretched to a maximum volume 140 mL higher than the initial beverage volume.

Table 43- Example  43 Foam Time

Example  44

In Example 44, Starbucks Frappuccino was opened and poured into a 500 mL beaker. The product was flat without gas dissolution and no bubbles formed when poured into the beaker. The volume of liquid phase and foam phase over time is shown in Table 44 below. 55 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 44;

Table 44- Example  44 Foam Time

Example  45

In Example 45, the Java Monster can from Monster Energy was opened and the beverage poured into a 500 mL beaker. Java Monster is a weakly bubbleed product. The thin foam layer appeared on the surface of the liquid after pouring in the beaker for 2 minutes and quickly disappeared. The volume of liquid phase and foam phase over time is shown in Table 45 below. 56 is a graph of the volume of the liquid phase and the volume of the foam phase of Example 45;

Table 45- Example  45 Foam Time

Example  46

In Example 46, various beverages were prepared using a circulating stirring system as described above in conjunction with Figs. 9-11. The mixture of acacia and xanthan gum was either water, or a mixture of milk and coffee, and a homogenizer from IKA Works, Inc. and a blender from Vita-Mix Corporation. Water mixture was prepared by mixing 8.77 wt% acacia gum (commercially available as Gum Arabic Spray Dry Powder from Tic Gums, Inc.), 1.07 wt% of a mixture of acacia gum and xanthan gum (from Tic Gums, Inc. as Ticaloid 210 S Powder Commercially available), and 90.16 wt% water. A milk and coffee mixture was prepared by mixing 0.14 wt% acacia gum (commercially available as Gum Arabic Spray Dry Powder from Tic Gums, Inc.), 0.05 wt% acacia gum and xanthan gum (Ticaloid 210 S from Tic Gums, , 16.64 wt% cold brewed coffee, and 83.17 wt% milk (2% retention). Three gallons of Cornelius keug were filled with each mixture of 1.88 gallons, connected to a circulating exchange system, activated (to form a liquid pressure on the first side of the y-connector) to circulate the flat mixture between the keg and the pump And under various conditions by opening the gas storage vessel (forming gas pressure on the second side of the y-connector) for a specified period of time. Nitrous oxide was used to pressurize the liquid beverage. The pressure of the liquid was monitored by the speed of the pump used to circulate the liquid. Changes in the product obtained by varying the circulation time, gas pressure, and pump speed were observed. Each parameter was tested under two conditions. The circulation time is either 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 either 35 psi or 45 psi. The pump used has a high speed of approximately 2.7 gallons per minute and a low speed of approximately 0.9 gallons per minute. The pump is an unbranched diaphragm transfer pump from MoreFlavor (Pittsburg, Calif.) Capable of operating between 0.8 gallons per minute and 3 gallons per minute. The high and low velocities were estimated according to the position of the non-graduated power knob with controlled pump speed. As noted above, if the liquid pressure is too high for the gas pressure, the gas will not enter the y-connector and will not cause pressurization of the flat beverage. Conversely, if the gas pressure is too high relative to the liquid pressure, the liquid will not flow through the y-connector and the pump will cease to operate due to the downstream accumulation of liquid. The values chosen for each variable were chosen within the scope of work to prevent this situation from occurring. Each combination of the three variables was tested for a total of eight experiments.

At the end of the stirring, the keel was separated from the circulating stirring system and attached to the distribution system. The first 500 mL portion of beverage was dispensed and discarded to purge the delivery system and hose of any residual product from previous experiments. Thereafter, the second 500 mL portion was dispensed into a beaker and metered. The lower weight indicates that the dispensed beverage contains a greater amount of gas. Thereafter, the volume of the foam was measured immediately after delivery, 5 minutes, and 10 minutes later. The results of the experiment with water and gum mixture are shown in the following Table 46, and the experimental results with milk, coffee, and gum mixture are shown in Table 47 below.

Table 46: Circulation to water Stirring  system

Table 47: Circulation to milk and coffee Stirring  system

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

conclusion

As observed from Examples 1 to 45, the combination, pressurization and agitation of the gum is necessary to form a substantial amount of durable foam. (Examples 4, 11, 18, 25, 32 and 40), or reduced agitation (Examples 6, 13 and 14) without gum (Examples 2, 9, 16, 23, 30 and 38) , 20, 27, 34, and 42) exhibited a reduced amount of foam or foam time as compared to the individual baseline tests (Examples 1, 8, 15, 22, 29, and 37) . It is also clear that the process described herein works with any liquid base. (Example 1 to Example 7), coffee (Examples 8 to 14), whole milk (Examples 15 to 21), latte (i.e., a mixture of coffee and milk) (Example 22 (Example 29 to Example 35), and orange juice (Examples 37 to 43)) were prepared by mixing at least one combination of the variables Lt; RTI ID = 0.0 > bubbles < / RTI >

The addition of gum to the base liquid provides at least three purposes. First, it vaporizes the base liquid in a way that makes it more enjoyable to drink. Second, immediately after the vessel is opened, the black base liquid is discharged and the gas forming the bubble is collected. Some test-base liquids exhibited sufficient viscosities in the foam without addition of sword, but the foam phase was significantly increased by the sword. As a limiting factor for bubble size by forming a stronger and more dense bubble wall that stores the stretch by the black collected gas. This results in a finer bubble that is softer and more perceived as creamy than a bubble with a larger bubble.

An increase in the pressure inside the can can be obtained to increase the volume of the gas dissolved in the base liquid, thereby forming more bubbles lasting longer and forming bubbles. However, the simple addition of more gas alone is not sufficient to dissolve the gas. As can be seen from the above examples, the increase in stirring time causes a substantial increase in the volume of the dissolved gas, thereby causing a large increase in the foam volume. In the case of not agitating, the gas injected into the vessel is simply gathered in the space portion and discharged from the vessel immediately after opening. The space portion gas may not be captured by the gum-supported bubbles, and thus does not form bubbles. In other words, the amount of dissolved gas in the liquid beverage depends both on the pressure inside the vessel and on the degree of agitation. Low pressure, low agitation, or both will cause a small amount of dissolved gas. An increase in pressure, agitation, or both will increase the amount of dissolved gas until the liquid beverage is saturated.

Accordingly, the production of the foam is based on two factors: the amount of sword, and the volume of dissolved gas. Each bubble can be regarded as a balloon inflated by dissolved gas, but it becomes more difficult to inflate because the balloon wall becomes thicker as a result of the increased sword. A small amount of dissolved gas causes a lack of foam because almost little gas is trapped, and the liquid lowers the ability to capture all available gas. It causes a small amount of dissolved gas and a large amount of black slow cascading effect, but it causes low stretch and weak microbubbles. Resulting in a dry foam that stretches rapidly to a large volume of molten gas and a small amount of black mass. Resulting in intermediate stretching and cascading effects that result in large amounts of dissolved gas and large amounts of black strong and durable microbubbles. However, as illustrated by Example 36, there is a level at which an additional gum is not beneficial. Too much black is too thick to cause a bubble that is not swollen by the dissolved gas, resulting in a total reduction in the amount of gum . The optimum amount of gum and dissolved gas will depend on the desired bubble properties and the characteristics of the underlying base liquid. For example, a more viscous base liquid will require a smaller amount of sword to achieve the same effect.

Example 46 demonstrates the suitability of a circulating stirring system for carrying out the method (100). In accordance with Examples 1 through 45, additional gas pressures, additional agitation (caused by larger pump speeds and / or longer circulation times), or a combination of both, result in a larger volume of dissolved gas , Which in turn causes a larger volume of foam and a longer foam time. Those skilled in the art will understand how to adjust these parameters to achieve the desired foam quality and mouthfeel from this specification.

The foregoing description of exemplary implementations of the invention will be considered to illustrate rather than limit the invention as defined by the claims. As will be readily appreciated, many variations and combinations of the features described above may be used without departing from the invention as set forth in the claims. Such variations are not to be regarded as a departure from the spirit and scope of the invention, and all such modifications are intended to be included within the scope of the following claims.

Claims (28)

Filling a liquid beverage in a container comprising a one-way valve;
Sealing the vessel;
Introducing a predetermined volume of gas through the one-way valve after sealing the vessel; And
And stirring the liquid beverage inside the sealed container,
Thereby, when the container is opened, the liquid beverage is increased in volume and separated into a liquid phase and a soluble foam. The method according to claim 1,
Wherein the liquid beverage comprises milk, coffee, fruit juice, or a mixture thereof. The method of claim 2,
Wherein the liquid beverage comprises a mixture of milk and coffee. The method according to claim 1 or 3,
Wherein the liquid beverage further comprises chocolate. The method according to any one of claims 1 to 4,
Wherein the liquid beverage further comprises a gum selected from the group consisting of acacia gum, guar gum, locust bean gum, carrageenan, pectin, xanthan gum, or mixtures thereof. The method according to any one of claims 1 to 5,
Wherein stirring the liquid beverage inside the sealed vessel occurs at the same time as introducing a predetermined volume of gas. The method according to any one of claims 1 to 6,
Wherein the predetermined volume of gas comprises nitrous oxide. The method according to any one of claims 1 to 7,
Wherein the foam phase lasts for at least 10 minutes after opening the vessel. The method according to any one of claims 1 to 8,
Wherein the pressure inside the vessel after introducing the predetermined volume of gas and stirring the vessel is at least about 20 pounds per square inch. The method of claim 9,
Wherein the pressure inside the can is from about 20 psi to about 60 psi. The method according to any one of claims 1 to 10,
Wherein the liquid beverage is completely saturated with the gas after introducing the predetermined volume of gas and stirring the container. The method according to any one of claims 1 to 11,
Wherein the container is a can, bottle, or peg. A sealed vessel including a one-way valve adapted to allow gas to enter the first vessel but not escape; And
A pressurized liquid beverage product comprising a liquid beverage contained in said container,
The liquid beverage is saturated with a predetermined volume of gas and the sealed container is pressurized to a pressure in the range of about 20 psi to about 60 psi,
When the first container is opened, the liquid beverage is increased in volume and separated into a liquid phase and a soluble foam. 14. The method of claim 13,
Wherein the liquid beverage comprises milk, coffee, fruit juice, or a mixture thereof. 15. The method of claim 14,
Wherein the liquid beverage comprises a mixture of milk and coffee. The method according to claim 13 or 15,
Wherein the liquid beverage further comprises chocolate. The method according to any one of claims 13 to 16,
Wherein the liquid beverage further comprises gums selected from the group consisting of acacia gum, guar gum, locust bean gum, carrageenan, pectin, xanthan gum, or mixtures thereof. The method according to any one of claims 13 to 17,
Said predetermined volume of gas comprising nitrous oxide. The method according to any one of claims 13 to 18,
Wherein the foam phase lasts for at least 10 minutes after opening the first container. The method according to any one of claims 13 to 19,
The container may be a can, bottle, or cage. A gas storage vessel including an outlet;
A beverage storage container including an inlet and an outlet;
A pump having an inlet and an outlet;
A y-connector having a first inlet, a second inlet, and an outlet;
A first conduit connecting an outlet of the gas storage vessel to a first inlet of the y-connector;
A second conduit connecting an outlet of the y-connector to an inlet of the beverage container;
A third conduit connecting the outlet of the beverage container to the inlet of the pump; And
And a fourth conduit connecting the outlet of the pump to the second inlet of the y-connector. 23. The method of claim 21,
Wherein the beverage storage container contains a liquid beverage, and when the pump is operated, liquid circulates between the beverage storage container and the pump. 23. The method of claim 22,
Further comprising a valve and pressure regulator adapted to control the flow of gas between said gas storage vessel and said y-connector. 24. The method of claim 23,
Wherein the gas flowing from the gas storage container is mixed with the liquid beverage circulating between the beverage storage container and the pump and the y-connector to become a gas dissolved in the liquid beverage. 24. The method of claim 23,
Further comprising an electronic control system for controlling the operation of the pump and the valve. 26. The method of claim 25,
Wherein the electronic control system further provides power to the pump and the valve. The method of any one of claims 21 to 26,
And a refrigerator having the beverage container and the pump. 23. The method of claim 22,
Wherein the gas storage container, the beverage storage container and the pump form a sealed system that does not leak gas.

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