NZ534856A - Method and apparatus for preserving a beverage - Google Patents

Method and apparatus for preserving a beverage

Info

Publication number
NZ534856A
NZ534856A NZ53485604A NZ53485604A NZ534856A NZ 534856 A NZ534856 A NZ 534856A NZ 53485604 A NZ53485604 A NZ 53485604A NZ 53485604 A NZ53485604 A NZ 53485604A NZ 534856 A NZ534856 A NZ 534856A
Authority
NZ
New Zealand
Prior art keywords
diffuser
inert gas
bottle
release valve
conduit
Prior art date
Application number
NZ53485604A
Inventor
Greg Smith
Original Assignee
Greg Smith
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Greg Smith filed Critical Greg Smith
Priority to NZ53485604A priority Critical patent/NZ534856A/en
Priority to PCT/NZ2005/000224 priority patent/WO2006022561A2/en
Publication of NZ534856A publication Critical patent/NZ534856A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42Preservation of non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3445Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/14Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Devices For Dispensing Beverages (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

An apparatus including: a container (1) containing inert gas at a pressure greater than atmospheric pressure; a release valve (2) allowing release of inert gas from the container; an actuator (3) allowing the release valve to be opened and closed; a first conduit (4) for carrying inert gas from the release valve; and a diffuser (5) for diffusing the gas after it is released from the release valve; wherein the first conduit and diffuser are dimensioned and configured to be inserted into a bottle and are adapted to, in use, carry inert gas from the release valve to a bottle holding a beverage to be preserved.

Description

53 A 85 Patents Form No. 5 Our Ref: JT222070 NEW ZEALAND PATENTS ACT 1953 Complete After Provisional No. 534856 Filed: 24 August 2004 COMPLETE SPECIFICATION METHOD AND APPARATUS FOR PRESERVING A BEVERAGE I, GREG SMITH, a citizen of New Zealand of CI- Baldwins, Patent Attorneys, 342 Lambton Quay, Wellington, New Zealand hereby declare the invention, for which I pray that a patent may be granted to me and the method by which it is to be performed, to be particularly described in and by the following statement: PT054460670 100647330_1 INTELLECTUAL PROPERTY OFFICE OF N.Z. 2 * AUG 2005 RECEIVED 2 METHOD AND APPARATUS FOR PRESERVING A BEVERAGE FIELD OF THE INVENTION The invention relates to the preservation of beverages. In particular, the invention relates to preservation of beverages using an inert gas.
BACKGROUND OF THE INVENTION Food and beverages often spoil after opening of the original container in which the food or beverage was purchased. Several methods have been used to prevent such spoiling, thereby preserving any remaining food or beverage for later consumption. For example, cling films and air-tight containers can be used to exclude air, or the top of a container, such as a cork in a wine bottle, can be replaced. However, some air inevitably remains in the container and may still cause the food or beverage to spoil.
This is particularly problematic if wine is left in a partly full, sealed bottle. The air remaining in the bottle inevitably causes the wine to spoil.
To solve this problem, it has been suggested to fill the bottle with an inert gas, thereby excluding air from the bottle and preventing spoiling of the wine. EP 0134687 suggests a hand held can of inert gas, preferably the Freon CCIF2 - CH3, for this purpose. The can is equipped with a tube for carrying the gas from the can to a container carrying food or beverage.
However, gas is held at high pressure in such a can and exits the can at high speed when the can's valve is opened. This results in imperfect fluid flow, such that the gas does not effectively displace air from the container. Thus, air remains in the container and causes the food or beverage to spoil, even after attempting to fill the container with inert gas.
A system for filling a wine vat with inert gas is known from US 2004/0091591. This system includes a pipe closed at its end with perforated side walls. Gas is added to the vat through the pipe, but passes through the perforated side walls rather than through the end of the pipe. However, this industrial system is large and unwieldy. It is clearly unsuitable for use by a consumer of bottled wine.
INTELLECTUAL PROPERTY OFFICE 0FN.Z. 2 4 AUG 2005 RECEIVED 3 SUMMARY OF THE INVENTION It is an object of the invention to provide an improved apparatus for delivering inert gas to a 5 bottle containing a beverage, or at least to provide the public with a useful choice.
In a first aspect the invention provides an apparatus including: a container containing inert gas at a pressure greater than atmospheric pressure; a release valve allowing release of inert gas from the container; an actuator allowing the release valve to be opened and closed; a first conduit for carrying inert gas from the release valve; and a diffuser for diffusing the gas after its release from the release valve; wherein the first conduit and the diffuser are dimensioned and configured to be inserted into a bottle and are adapted to, in use, carry inert gas from the release valve to a bottle holding a 15 beverage to be preserved.
In a second aspect the invention provides a method of preserving a beverage in a bottle, including: releasing an inert gas from a container containing inert gas at a pressure greater than 20 atmospheric pressure; transporting the inert gas through a conduit dimensioned and configured to be inserted into a bottle from the release valve to a bottle holding the beverage; dispersing the inert gas via a diffuser when released into the bottle from the conduit; and ^ sealing the bottle, thereby holding the inert gas within the bottle and preventing air from 25 entering the bottle.
BRIEF DESCRIPTION OF THE DRAWINGS The invention will now be described by way of example with reference to the accompanying 30 drawings, in which: Figure 1 shows an apparatus according to a first embodiment in use; Figure 2a shows a first diffuser, for use in the apparatus of Figure 1; Figure 2b shows a second diffuser, for use in the apparatus of Figure 1; Figure 2c shows a third diffuser, for use in the apparatus of Figure 1; Figure 2d shows a fourth diffuser, for use in the apparatus of Figure 1; and 4 Figure 3 is a schematic diagram of a second embodiment.
DESCRIPTION OF THE INVENTION Referring to Figure 1, an apparatus according to a first embodiment includes a container 1 having a release valve 2. When the button 3 is depressed, the release valve is opened, allowing the contents of the container to be released. A conduit 4, preferably a plastic tube, is connected to the release valve, fitting tightly into a hole in the release valve 2 or button 3. Gas released from the release valve is thus carried along the conduit 4.
The container may be a standard aerosol canister and is dimensioned to be hand held. Preferably the container has a diameter of between 40 and 60 mm and a height between 100 and 250 mm, to be conveniently held in the hand. Ideally the container is about 53 mm in diameter and 190 mm high.
Any suitable mechanism may be used to actuate the release valve, including buttons and triggers.
Gas is held within the container at a pressure greater than atmospheric pressure. The 20 container is typically filled to a pressure between 12 and 18 bar.
Any suitable inert gas may be used, including nitrogen or carbon dioxide. However, these gases, when used to preserve wine, may taint the wine. Preferably argon is used, although ^ generally more expensive, as no tainting has been found when using this gas. Alternatively a 25 mixture of inert gases may be used. The inert gas should be heavier than oxygen, so that oxygen is effectively displaced.
A diffuser 5 is attached to the end of the conduit 4. Some other means of diffusing the gas after its exit from the release valve may also be suitable. The diffuser is constructed from a porous 30 plastic such as porous high density polyethylene (HDPE), allowing the passage of gas through while dispersing the gas, thereby slowing its passage. The diffuser 5 is preferably fixed to the conduit 4 simply by fitting the conduit 4 into an appropriately sized hole in the diffuser. An interference fit may be used, with the inner diameter of the hole in the diffuser smaller than the outside diameter of the conduit before joining. Alternatively, the diffuser may be glued or 35 welded to the conduit, depending on the material.
Other porous plastics that may be suitable include polytetrafluoroethylene (PTFE), ultra-high molecular weight polyethylene (UHMW), nylon 6, polypropylene, polyvinylidene fluoride (PVDF) and polyethersulfone. Other materials that may be suitable for the diffuser include open cell foam, reticulated foam, SIF® foam, wood and certain porous ceramics.
The foam or plastic preferably has an uncompressed pore density between 10 and 100 pores per inch, ideally about 50 pores per inch. This density gives the optimum dispersion of gas while allowing its passage.
The diffuser 5 is preferably between 2 and 100 mm long and between 2 and 25 mm in diameter. Ideally the diffuser is about 20 mm long and about 5mm in diameter.
As illustrated in Figure 1, the apparatus may be used to introduce inert gas into a partly empty wine bottle 6. For this application the conduit 4 may have a length between 10 and 25 cm in 15 length, ideally about 15 cm in length. Other lengths may be used for other applications.
In use, the end of the conduit is introduced into the wine bottle 6 and is preferably positioned close to the surface of the remaining wine. The button 3 is depressed, opening the release valve and allowing inert gas to flow from the container 1 into the conduit 4. The flow of gas is 20 slowed by the diffuser 5 as it leaves the conduit and enters the bottle. When sufficient inert gas has been introduced into the bottle, the button 3 is released, the conduit 4 is withdrawn from the bottle and a cork 7 or other suitable stopper is inserted in the opening of the bottle, sealing the bottle and preventing air from entering.
The term bottle is intended to be interpreted broadly and to include similar containers such as carafes, flasks and decanters.
Figures 2a to 2d show possible shapes of diffuser 5. The diffuser may be cylindrical (5a in Figure 2a), cone shaped (5b in Figure 2b), bell shaped (5c in Figure 2c), or any other suitable 30 shape. The diffuser 5d may also be fitted with an end cap 8, possibly made of vinyl (Figure 2d). This prevents flow of gas through the end surface of the diffuser, creating even more favourable gas flow patterns, and allowing more effective displacement of air. The bell shaped diffuser of Figure 2c performs a similar function, as it presents an increasing resistance to gas flow along its length. This causes more gas to flow from the sides of the diffuser than from its 35 end surface. The diffuser may also have a sculpted cross-section profile to maximise surface area. The cylindrical diffuser of Figure 2a is simple to manufacture. 6 Figure 3 shows a second embodiment. Inert gas is stored in a gas cylinder 9 fitted with a regulator 10. The regulator regulates the pressure of gas exiting the cylinder. The regulator may be adjustable and may be fitted with a pressure gauge. A hose or other conduit 11 is 5 attached to the regulator 10 and carries gas from the regulator to a release valve 12, fitted with an actuator 13. A conduit 14 similar to that of the first embodiment extends from the release valve 12 and is fitted with a diffuser 15. This apparatus is used in a similar manner to that of the first embodiment.
Preferably the release valve 12 and actuator 13 are formed as a gun-like unit (similar to a spray gun) which can easily be held in the hand. This allows the conduit and diffuser to be inserted into a bottle and the release valve to be operated using a single hand.
This second embodiment is expected to be useful in bars and restaurants, since it allows large 15 cylinders of gas to be used. The cylinders may be stored remotely from the actuator (on the floor or in a basement, for example).
While the present invention has been illustrated by the description of the embodiments thereof, and while the embodiments have been described in detail, it is not the intention of the Applicant 20 to restrict or in any way limit the scope of the appended claims to such detail. Additional advantages and modifications will readily appear to those skilled in the art. Therefore, the invention in its broader aspects is not limited to the specific details, representative apparatus and method, and illustrative examples shown and described. Accordingly, departures may be ^ made from such details without departure from the spirit or scope of the Applicant's general 25 inventive concept. 7

Claims (28)

1. An apparatus including: a container containing inert gas at a pressure greater than atmospheric pressure; a release valve allowing release of inert gas from the container; an actuator allowing the release valve to be opened and closed; a first conduit for carrying inert gas from the release valve; and a diffuser for diffusing the gas after its release from the release valve; wherein the first conduit and diffuser are dimensioned and configured to be inserted into a bottle and are adapted to, in use, carry inert gas from the release valve to a bottle holding a beverage to be preserved.
2. An apparatus according to claim 1, wherein the inert gas includes argon. 15
3. An apparatus according to claim 1, wherein the inert gas is substantially pure argon.
4. An apparatus according to claim 1 or 2, wherein the inert gas includes nitrogen.
5. An apparatus according to any preceding claim, wherein the diffuser is made from porous 20 plastic.
6. An apparatus according to claim 5, wherein the porous plastic is porous high density polyethylene.
7. An apparatus according to any one of claims 1 to 4, wherein the diffuser is made of foam.
8. An apparatus according to claim 7, wherein the foam is an open cell foam.
9. An apparatus according to claim 7, wherein the foam is a reticulated foam. 30
10. An apparatus according to any one of claims 7 to 9, wherein the uncompressed pore density of the foam or porous plastic is in the range 10 to 100 pores per inch.
11. An apparatus according to claim 10, wherein the uncompressed pore 35 porous plastic is about 50 pores per inch. -3 NOV 2005 RECEIVED g
12. An apparatus according to any preceding claim, wherein the diffuser is substantially cylindrical.
13. An apparatus according to any one of claims 1 to 11, wherein the diffuser is substantially 5 cone-shaped.
14. An apparatus according to any one of claims 1 to 11, wherein the diffuser is substantially bell-shaped. 10
15. An apparatus according to any preceding claim, wherein the diffuser has a length between 2 and 100mm.
16. An apparatus according to any preceding claim, wherein the diffuser has a width between 2 and 25mm. 15
17. An apparatus according to any preceding claim, wherein the diffuser has an end cap fitted to its end surface, to prevent gas flow through that end surface.
18. An apparatus according to any preceding claim, wherein the first conduit has a length of 20 between 5 and 50 cm.
19. An apparatus according to claim 18, wherein the first conduit has a length of about 15 cm.
20. An apparatus according to any preceding claim, wherein the apparatus is a hand held 25 apparatus.
21. An apparatus according to claim 20, wherein the container is a handheld gas canister with a release valve formed on its surface and the first conduit extends from the release valve for insertion into the bottle. 30
22. An apparatus according to any one of claims 1 to 19, wherein the container is a gas cylinder fitted with a regulator and a second conduit leads from the regulator to the release valve and the first conduit extends from the release valve for insertion into the bottle. 35 23. An apparatus according to claim 22 wherein the release valve and actuator are formed as a gun-like unit.
| INTELLECTUAL PROPERTY OFFICE OF N.Z. - 3 NOV 2005 RECEIV E D 9
24. A method of preserving a beverage in a bottle, including: releasing an inert gas from a container containing inert gas at a pressure greater than 5 atmospheric pressure; transporting the inert gas through a conduit dimensioned and configured to be inserted into a bottle from the release valve to a bottle holding the beverage; 10 dispersing the inert gas via a diffuser when released into the bottle from the conduit; and sealing the bottle, thereby holding the inert gas within the bottle and preventing air from entering the bottle. 15
25. A diffuser for use in the apparatus of any one of claims 1 to 23.
26. An apparatus substantially as herein described with reference to the accompanying drawings. 20
27. An apparatus according to claim 1, substantially as herein described.
28. A method according to claim 24, substantially as herein described. 25 GREG SMITH By His Attorneys 30 BALDWINS INTELLECTUAL PROPERTY OFFICE OF N.Z -3 NOV 2005 RECEIVED
NZ53485604A 2004-08-24 2004-08-24 Method and apparatus for preserving a beverage NZ534856A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
NZ53485604A NZ534856A (en) 2004-08-24 2004-08-24 Method and apparatus for preserving a beverage
PCT/NZ2005/000224 WO2006022561A2 (en) 2004-08-24 2005-08-24 Method and apparatus for preserving a beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NZ53485604A NZ534856A (en) 2004-08-24 2004-08-24 Method and apparatus for preserving a beverage

Publications (1)

Publication Number Publication Date
NZ534856A true NZ534856A (en) 2006-04-28

Family

ID=35967933

Family Applications (1)

Application Number Title Priority Date Filing Date
NZ53485604A NZ534856A (en) 2004-08-24 2004-08-24 Method and apparatus for preserving a beverage

Country Status (2)

Country Link
NZ (1) NZ534856A (en)
WO (1) WO2006022561A2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5702752B2 (en) * 2012-06-05 2015-04-15 サッポロビール株式会社 Effervescent beverage in a container

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU533361B2 (en) * 1979-05-25 1983-11-17 William Peter Bailey Protecting oxygen-sensitive liquids
EP0134687A3 (en) * 1983-08-11 1987-03-25 John J. Overleese Use of food aerosol propellant, via hand held aerosol spray container to preserve beverages such as wine and foods such as fruits
FR2756466B1 (en) * 1996-11-29 1998-12-31 Air Liquide METHOD AND DEVICE FOR INERTING A FOOD LIQUID VESSEL, ESPECIALLY WINE, AND CORRESPONDING INERTAGE GAS

Also Published As

Publication number Publication date
WO2006022561A2 (en) 2006-03-02
WO2006022561A3 (en) 2006-08-31

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