TW201925451A - Improved beer drink and method for improving beer drink - Google Patents

Abstract

The instant invention provides an improved beer drink and the method for improving a beer drink. The improved beer drink contains carbon dioxide and hydrogen dissolved therein, and has a negative Reduction-Oxidation potential. In addition, in the method for improving beer drink, a beer drink with an initial concentration of carbon dioxide is provided, and carbon dioxide and hydrogen are added to a closed mixing tank; then the beer drink is fed into the closed mixing tank to make the beer contact with hydrogen for dissolving hydrogen in the beer drink, thereby forming an improved beer drink. The concentration of carbon dioxide in the improved beer drink is maintained at the initial concentration by the content of the carbon dioxide in the closed mixing tank. The instant invention can provide beer drinks with improved foam quality and enhance the taste of the beer drink.

Description

Improved beer beverages and methods for improving beer beverages

The present invention relates to an improved beverage and method for improving a beverage, and more particularly to an improved beer beverage and a method for improving a beer beverage.

Beer beverage is a beverage made from malt as the main raw material and fermented by yeast. It has a malt aroma and is very popular among consumers. The carbohydrates of the malt that are metabolized by the yeast during the fermentation process produce alcohol and carbon dioxide, and some of the carbon dioxide is still poured when the beer beverage is bottled, thereby causing the pressure inside the bottle to drop after the beer beverage is opened, and the carbon dioxide is in the beer beverage. The solubility in the lower one is released, which in turn produces a foam.

In the beer beverage, the dense foam plays a pivotal role in the taste and taste of the beer beverage. The foam in the beer beverage not only imparts a unique taste to the beer beverage, but also effectively prevents the beer beverage from being in contact with the air to cause bitterness.

However, in the production process of beer and beverage, the carbonation caused by carbon dioxide also makes the beer beverage have a bitter taste. If the content of carbon dioxide is too low, the quality of the foam is not good, and if it is too high, it is easy to cause carbonation. . Therefore, in the technical field of the present invention, how to improve the taste and taste of a beer beverage is still one of the problems to be solved.

In fact, as mentioned above, due to the complicated process involved in the bio-fermentation process in the beer beverage manufacturing process, it is highly possible to add other ingredients to improve the taste and taste of the beer beverage during the manufacturing process. Ingredient And the ratio leads to a change in overall flavor. Therefore, how to additionally add other ingredients to improve the overall taste and taste of the beer beverage under the condition of avoiding changing the flavor of the beer beverage is one of the urgent goals in the art.

The technical problem to be solved by the present invention is to provide an improved beer beverage and a method for improving the beer beverage in view of the deficiencies of the prior art, whereby the mouthfeel and taste of the beer beverage are improved in a simple manner.

In order to solve the above technical problems, one of the technical solutions adopted by the present invention is to provide an improved beer beverage comprising carbon dioxide and hydrogen dissolved therein, and the improved beer The beverage has a negative redox potential.

In order to solve the above technical problem, another technical solution adopted by the present invention is to provide a method for improving a beer beverage, wherein the beer beverage is preliminarily dissolved with carbon dioxide having an initial concentration, the method comprising: (a Importing a first predetermined amount of carbon dioxide and a second predetermined amount of hydrogen into a closed mixing tank such that the closed mixing tank has a partial pressure of carbon dioxide and a partial pressure of hydrogen; and (b) Importing the beer beverage into the closed mixing tank having the partial pressure of carbon dioxide and the partial pressure of hydrogen to dissolve the beer beverage with hydrogen to dissolve a portion of the second predetermined amount of hydrogen In the beer beverage, an improved beer beverage is formed. The concentration of carbon dioxide in the modified beer beverage is maintained at the initial concentration by the first predetermined amount of carbon dioxide.

One of the beneficial effects of the present invention is that the improved beer beverage provided by the present invention and the method for improving the beer beverage can pass the "modified beer beverage containing carbon dioxide and hydrogen dissolved therein, and The modified beer beverage has a negative redox potential" and a technical solution of "the concentration of carbon dioxide in the modified beer beverage is maintained at the initial concentration by the first predetermined amount of carbon dioxide" such that The invention does not change the beer drink Under the condition of the original flavor, the beer beverage is given a more dense foam quality, and the taste of the beer beverage is effectively improved.

For a better understanding of the features and technical aspects of the present invention, reference should be made to the detailed description and drawings of the invention.

S‧‧‧ Improved beer beverage preparation system

1‧‧‧ storage tank

11‧‧‧ Feeding tube

2‧‧‧Closed mixing tank

21‧‧‧ Carbon dioxide gas supply

22‧‧‧ Hydrogen gas supply source

23‧‧‧Liquid gas mixing board

3‧‧‧Bottling device

31‧‧‧Drawing tube

4‧‧‧redox potential detecting device

1 is a flow chart of a method for improving a beer beverage according to an embodiment of the present invention; FIG. 2 is a schematic view showing a step S100 of a method for improving a beer beverage according to an embodiment of the present invention; A schematic diagram of step S102 in the method for improving beer beverage provided by the examples.

The following is a description of embodiments of the present invention relating to "modified beer beverages and methods for improving beer beverages" by way of specific embodiments, and those skilled in the art can understand the advantages of the present invention from the disclosure of the present specification. With the effect. The invention can be implemented or applied in various other specific embodiments, and various modifications and changes can be made without departing from the spirit and scope of the invention. In addition, the drawings of the present invention are merely illustrative and are not intended to be stated in the actual size. The following embodiments will further explain the related technical content of the present invention, but the disclosure is not intended to limit the scope of the present invention.

First, please refer to Figure 1. The method for improving the beer beverage of the present invention comprises: in step S100, inputting a first predetermined amount of carbon dioxide and a second predetermined amount of hydrogen into the closed mixing tank; and in step S102, inputting the beer beverage into the closed mixing tank, so that the second A predetermined amount of hydrogen is partially dissolved in the beer beverage to form a modified beer beverage.

Please also refer to Figures 2 to 3 at the same time. 2 is used to provide an embodiment of the present invention A schematic diagram of step S100 in the method of improving beer beverage, and FIG. 3 is a schematic diagram of step S102 in the method for improving beer beverage provided by an embodiment of the present invention. It should be noted that the improved beer beverage preparation system 100 shown in the figures is suitable for performing the various steps of the above process. As shown in FIG. 2, the improved beer beverage preparation system 100 used in the present invention comprises a storage tank 1, a closed mixing tank 2, a bottling device 3, and an oxidation-reduction potential detecting device 4.

In general, the corresponding relationship between the basic devices of the improved beer beverage preparation system 100 of the present invention is that the closed mixing tank 2 is in fluid communication between the storage tank 1 and the bottling device 3, and the redox potential detection The device 4 is disposed between the closed mixing tank 2 and the bottling device 3.

In more detail, the storage tank 1 is used to temporarily store the beer beverage before the improvement. The beer beverage is preliminarily stored with carbon dioxide having an initial concentration C0. In fact, in the traditional manufacturing process of beer and beverage, carbon dioxide dissolved in the beer beverage is produced. Accordingly, the method for improving the beer beverage provided by the present invention can be directly modified by using the existing beer beverage as a raw material, and the initial concentration C0 depends on the beer beverage selected. In other words, the beer beverage may be a generally commercial beer beverage, however, the invention is not limited thereto. In addition to the carbon dioxide dissolved in the beer beverage, inert gases such as nitrogen, helium, neon, and argon may be further dissolved.

In addition, in a specific embodiment, the beer beverage temporarily stored in the storage tank 1 may first pass through a plurality of filter elements to filter impurities, pollutants, germs and microorganisms, and the multi-channel filter may include an activated carbon filter core. , UV germicidal filter and ultrafiltration membrane filter. It should be understood that the filter element that can be used to purify the liquid is not particularly limited and is well known to those of ordinary skill in the art to which the present invention pertains.

Further, a feed pipe 11 is further provided between the storage tank 1 and the closed mixing tank 2, and a valve member is further provided to control the state in which the substance is supplied from the feed pipe 11 to the closed mixing tank 2. The closed mixing tank 2 is a gas-liquid mixing chamber for providing a space for gas and beer beverage to be mixed under appropriate conditions to promote gas mixing into the beer beverage without dissipating into the external environment, thereby forming an improved Beer drink material. The closed mixing tank 2 is externally provided with a carbon dioxide gas supply source 21 and a hydrogen gas supply source 22 for supplying carbon dioxide and hydrogen to the closed mixing tank 2, respectively. The supply of carbon dioxide and hydrogen can be regulated by a valve member that is connected to the closed mixing tank 2, which is provided in the carbon dioxide gas supply source 21 and the hydrogen gas supply source 22, respectively. The closed mixing tank 2 has a liquid-gas mixing plate 23 for increasing the surface area of the liquid in contact with the gas.

In one embodiment, the carbon dioxide gas supply source 21 and the hydrogen gas supply source 22 may be gas generators for supplying pure gas. For example, the hydrogen supply source 22 can generate hydrogen by electrolyzing water, that is, in the electrolysis water program, water molecules undergo an electrochemical reaction on the electrodes to decompose into hydrogen and oxygen. This hydrogen production method is relatively simple and the hydrogen production cost is low. It should be understood that the gas generator usable in the present invention is not particularly limited and is well known to those of ordinary skill in the art to which the present invention pertains.

The bottling device 3 is a packaging program that fills the bottling and capping process with the modified beer beverage. The bottling device 3 is connected to the closed mixing tank 2 via a discharge pipe 31. The preparation system 100 has an oxidation-reduction potential detecting device 4 disposed between the closed mixing tank 2 and the bottling device 3 for detecting the redox potential of the modified beer beverage.

Please refer to Figure 2 again. First, a beer beverage having an initial carbon dioxide partial pressure P0 is stored in the storage tank 1. In addition, the first predetermined amount V1 of carbon dioxide is input from the carbon dioxide gas supply source 21, and the second predetermined amount V2 of hydrogen is input from the hydrogen gas supply source 22 into the closed mixing tank 2 so that the closed mixing tank 2 has carbon dioxide. And a hydrogen gas having a carbon dioxide partial pressure P1 and a hydrogen partial pressure P2.

In a specific embodiment of the present invention, the carbon dioxide dissolved in the beer beverage is dissolved in the beer beverage by the closed mixing tank 2 containing both the first predetermined amount of carbon dioxide and the second predetermined amount of hydrogen. The carbon dioxide is dynamically balanced so that the carbon dioxide content dissolved in the beer beverage does not change. In this way, it is possible to additionally change the initial carbon dioxide content of the beer beverage without changing the initial carbon dioxide content of the beer beverage. Hydrogen is dissolved in the beer beverage.

It is worth noting that the partial pressure of carbon dioxide P1 in the closed mixing tank 2 is preferably close to the initial partial pressure of carbon dioxide P0 in the environment of the storage tank 1, so that when the subsequent beer beverage is input into the closed mixing tank 2, the beer beverage is originally dissolved. The carbon dioxide is not affected by the pressure and escapes to the beer and beverage. Accordingly, the content of carbon dioxide in the beer beverage is maintained at the initial concentration C0 by the setting of the carbon dioxide of the first predetermined amount V1.

Please refer to Figure 3 below. In step S102, the beer beverage in the storage tank 1 is introduced into the closed mixing tank 2 having the carbon dioxide partial pressure P1 and the hydrogen partial pressure P2 through the feed pipe 11. During the introduction of the beer beverage into the closed mixing tank 2, the beer beverage flows through the liquid-gas mixing plate 23 to increase the contact area between the liquid and the carbon dioxide and hydrogen gas in the closed mixing tank 2. The liquid-gas mixing plate 23 allows the liquid to sufficiently contact the beer beverage with carbon dioxide and hydrogen gas in the closed mixing tank 2, and obtains an improved beer beverage containing carbon dioxide and hydrogen gas. Further, as described above, the concentration of carbon dioxide in the beer beverage is maintained at the initial concentration C0 by the carbon dioxide of the first predetermined amount V1.

Specifically, in the sealed mixing tank 2 at a fixed temperature and a fixed pressure, the gas solubility of carbon dioxide is substantially the same as that in the storage tank 1, so that the initial concentration C0 of the carbon dioxide in the beer beverage can be maintained, and The hydrogen is dissolved in the beer beverage.

The modified beer beverage after contact with the gas in the closed mixing tank 2 can then be detected by the redox potential detecting device 4 to confirm whether it has reached the desired redox potential. After the modified beer beverage has a predetermined oxidation-reduction potential, it can be output to the bottling device 3 through the discharge tube 31 to perform bottling to obtain a product carrying the improved beer beverage of the present invention.

As described above, the improved beer beverage provided by the present invention contains carbon dioxide and hydrogen dissolved therein, and has a hydrogen content of less than 2 ppm. In fact, the hydrogen content is between 0.1ppm and 2ppm, so that it can reach To balance the hydrogen and carbon dioxide content of beer beverages, and to improve the taste of beer beverages. In addition, the modified beer beverage has a negative redox potential, more specifically, its redox potential is between -10 and -600 mV, providing better foam quality and boost at this particular redox potential. The taste of the beer beverage can be determined by measuring the redox potential to determine the desired amount of hydrogen in the beer beverage. In one embodiment of the invention, the partial pressure of carbon dioxide P1 is between 0.1 and 5 bar, and the partial pressure of hydrogen P2 is between 0.1 and 3 bar, and the partial pressure range ensures safety. The aforementioned partial pressure control can be adjusted according to the manufacturing parameters, and the gas flow rate can be adjusted according to the speed at which the desired product is manufactured.

Preferably, the bottling container of the bottling device 3 is provided with a hydrogen barrier synthetic resin bottle, a glass bottle, a metal bottle, etc. for collecting the improved beer beverage and filling and bottling and capping. The improved beer beverage can be stored for a long time and can be drunk after opening.

In one embodiment of the present invention, the storage tank 1 has a storage temperature T1, and the closed mixing tank 2 has a blending temperature T2, and the storage temperature T1 is the same as or close to the blending temperature T2, and at a constant temperature, according to Henry's law The concentration of the gas dissolved in the liquid is proportional to the partial pressure of the gas after equilibrium is reached. Therefore, controlling the temperature and the partial pressure of carbon dioxide maintains the gas solubility of carbon dioxide. More specifically, the storage temperature T1 and the blending temperature T2 are both between 4 and 10 ° C. The kinetic energy of the gas is small at a lower temperature, and the solubility is better, so that the gas can be prevented from escaping from the solution.

In a particular embodiment of the invention, the second predetermined amount of hydrogen of the V2 is such that the modified beer beverage has a hydrogen concentration of between 0.1 and 2 ppm.

[Examples]

In the embodiment of the present invention, a commercially available beer beverage (purchased from Taiwan Beer or Heineken) was used, and its ORP potential was 50 mV, the carbon dioxide content GV value was 2.6, and the conversion gauge pressure value was 15 PSI (about 1.0 Bar). (The GV value is defined as a tank having a volume of 1000 ml having a GV value of 2.6, which means that the tank having a volume of 1000 ml contains 2.6 times the volume of carbon dioxide.)

Set the partial pressure of carbon dioxide in the closed mixing tank to a gauge pressure of 1.0 Bar, a hydrogen partial pressure gauge of 1.0 Bar, a control temperature of 6 ° C, and input the beer beverage into a closed mixing tank to bring the beer beverage into contact with hydrogen. A part of the hydrogen gas was dissolved in the beer beverage, and the detected ORP was -454 mV, that is, a modified beer beverage having a hydrogen gas concentration of 0.89 ppm was obtained.

[Advantageous Effects of Embodiments]

One of the beneficial effects of the present invention is that the improved beer beverage and method provided by the present invention can pass the "modified beer beverage containing carbon dioxide and hydrogen dissolved therein, and the modified beer beverage has a negative The redox potential" and the technical solution of "the concentration of carbon dioxide in the modified beer beverage is maintained at the initial concentration by the first predetermined amount of carbon dioxide", so that the present invention imparts beer without changing the original flavor of the beer beverage. The beverage has a denser foam quality and effectively enhances the taste of the beer.

Furthermore, the present invention can effectively provide a beer beverage in which carbon dioxide and hydrogen are dissolved by the combination of "carbon dioxide and hydrogen dissolved therein" and "negative redox potential", so that the beer beverage has better foam. The quality and the dense taste are more effective in overcoming the defects of carbonation caused by the addition of only carbon dioxide.

In addition, the present invention can effectively provide a method for improving the beer beverage by controlling the "temperature" and the "pressure", so that the existing beer beverage can be directly used as a raw material for improvement and passed. "The storage tank has an initial carbon dioxide partial pressure C0, and the initial carbon dioxide partial pressure P0 is the same as the carbon dioxide partial pressure P1 in the closed-mixing tank", so that the present invention does not affect the existing The beer is added with hydrogen under the conditions of carbon dioxide content. As a result, the manufacturing method provided by the present invention is simple and meets the requirements for production efficiency.

The above disclosure is only a preferred embodiment of the present invention, and is not intended to limit the scope of the patent application of the present invention. Equivalent technical changes made to the content are included in the scope of the patent application of the present invention.

Claims (10)

An improved beer beverage characterized in that the modified beer beverage comprises carbon dioxide and hydrogen dissolved therein, and the modified beer beverage has a negative redox potential. The improved beer beverage of claim 1 wherein the modified beer beverage has an oxidation-reduction potential between -10 and -600 mV. The improved beer beverage of claim 1 wherein the modified beer beverage has a hydrogen content of between 0.1 and 2 ppm. A method for improving a beer beverage, wherein the beer beverage is preliminarily dissolved with carbon dioxide having an initial concentration, the method comprising: (a) inputting a first predetermined amount of carbon dioxide and a second predetermined amount of hydrogen gas to a closed mixing tank such that the closed mixing tank has a partial pressure of carbon dioxide and a partial pressure of hydrogen; and (b) inputting the beer beverage to have a partial pressure of carbon dioxide and a partial pressure of hydrogen In the closed mixing tank, a portion of the second predetermined amount of hydrogen is dissolved in the beer beverage by contacting the beer beverage with hydrogen gas to form an improved beer beverage; The concentration of carbon dioxide in the modified beer beverage is maintained at the initial concentration by the first predetermined amount of carbon dioxide. The method of modifying a beer beverage according to claim 4, wherein the partial pressure of carbon dioxide is between 0.1 and 5 bar, and the partial pressure of hydrogen is between 0.1 and 3 bar. The method for improving a beer beverage according to claim 4, wherein the step (b) further comprises: inputting the beer beverage from a storage tank into the closed preparation tank, the storage tank having a storage temperature The closed mixing tank has a blending temperature, and the storage temperature is the same as or close to the blending temperature. The method of modifying a beer beverage according to claim 6, wherein the storage tank has an initial partial pressure of carbon dioxide, and the initial partial pressure of carbon dioxide is the same as the partial pressure of carbon dioxide in the closed mixing tank. The method of modifying a beer beverage according to claim 6, wherein the storage temperature and the blending temperature are both between 4 and 10 °C. The method of modifying a beer beverage according to claim 4, wherein the second predetermined amount of hydrogen causes the modified beer beverage to have a hydrogen concentration of between 0.1 and 2 ppm. The method for improving a beer beverage according to claim 4, wherein during the step (b), carbon dioxide dissolved in the beer beverage is not dissolved in the beer beverage in the closed preparation tank. The carbon dioxide in the medium reaches a dynamic balance.