CA2347802A1 - Method of improving froth on beverage dispensed from a container - Google Patents
Method of improving froth on beverage dispensed from a container Download PDFInfo
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- CA2347802A1 CA2347802A1 CA002347802A CA2347802A CA2347802A1 CA 2347802 A1 CA2347802 A1 CA 2347802A1 CA 002347802 A CA002347802 A CA 002347802A CA 2347802 A CA2347802 A CA 2347802A CA 2347802 A1 CA2347802 A1 CA 2347802A1
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- Prior art keywords
- liquid product
- cans
- nitrogen
- bottles
- beer
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/32—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
- B65D81/3261—Flexible containers having several compartments
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/32—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
- B65D81/3294—Thermoformed trays or the like with a plurality of recesses for different materials located in different recesses
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- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Filling Of Jars Or Cans And Processes For Cleaning And Sealing Jars (AREA)
Abstract
A method of improving the foaming characteristics of a nitrogenated liquid product such as beer, that is packaged in cans or bottles or other suitable containers is disclosed. The method inlcudes the steps of shaking a sealed container to disperse bubbles of nitrogen throughout the liquid product and immediately thereafter opening the container and pouring the liquid product from the container. A method of producing a liquid product, such as beer packed in cans or bottles or other suitable containers is also disclosed. The method is characterised by injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide into the liquid product prior to, during or after filling the liquid product into cans or bottles or other suitable containers.
Description
METIiOD OF IMPROVING FROTi-I ON BEVERAGE DISPENSED FROM A CONTAINER
The present invention relates to a liquid product in cans ~or bottles or any other suitable containers.
The present invention relates particularly to a liquid product, such as beer, Which contains nitrogen for the purpose of causing the liquid product to have a smooth, non-bitter, taste and excellent foaming characteristics.
The present invention also relates to a method of producing a liquid product packed in cans or bottles or any other suitable containers.
In this context, the present invention relates particularly, although by no means exclusively, to a method of producing a carbonated beverage product, such as bear, packed in cans or bottles or any other suitable containers, which method is characterised by injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide into the containers.
One particular, although by no means exclusive, application of the present invention is beer and the following discussion of the prior art is in this context.
Australian patent application 55602/86 entitled "Carbonating in Botales and Cans" in the name of gatehouse Technical Ventures Limited describes that foam is an important element in the consumer appeal of most beers and of some other carbonated beverages. More particularly, the Gatehouse patent application describes that:
"The most important means by which foam is produced by any of these liquids is the release of carbon dioxide from super-saturated solution.
Super-saturation arises when a previously-closed, pressurised container is opened to atmosphere or when the ;liquid contents are discharged from within it through a tap or similar device.
Bubbles of carbon dioxide gas are then released by turbulent flow, by nucleation on solid surfaces or particles, or by diffusion into existing gas bubbles.
=n the case of beers and other carbonated beverages, bubbles aggregate to produce foam which rests on top of the beverage in the drinking-glass (or other drinking container).
More bubbles are released, and foam consequently produced, as the beverage is drawn into and flows within the mouth, producing a variety of sensory impressions including viscosity. As the beverage is tipped from the glass, foam clings to its walls, giving an attractive pattern known as 'lacing'."
It is known that carbonation causes beer to have carbon dioxide bite and, whilst this taste is regarded favourably by some sections of the consumer market, there are other sections of the market that regard the taste as undesirable.
It is known to add nitrogen to beer as an alternative means of producing foam in beer.
It is also known that nitrogen causes beer to have a smoother, less bitter, taste.
WO 00/23357 PCTlAU99/00906 It is also knows to add nitrogen to cans to generate super-atmospheric pressure in the head-spaces of the cans to prevent deformation of the sealed cans during normal handling of the cans.
There are a number of known options for introducing nitrogen into beer.
One option is to dissolve nitrogen in beer prior to filling into cans or bottles. This option is described in a number of patent applications and patents including, by way of example, Australian patents 642219 and 642714 in the name of The BOC~ Group plc and International application PCT/SE95/01449 (WO 96/17529) in the name of Tetra Laval Holdings & Finance S A. In each of these patents and patent application, the main stated reason for adding nitrogen to cans is to generate super-atmospheric pressure in the head-spaces of the cans to prevent deformation of the sealed cans.
The addition of nitrogen to non-carbonated liquid products prior to filling into cans or bottles is also described in a number of patents and patent applications including, by way of example, Australian patent 642789 in the name of The BOC'. Group plc, UR patent application 2134496 in the name of Asahi Breweries Ltd, and US patent 4347695 in the names of General Foods Corporation.
The Gatehouse patent application describes the option of dissolving nitrogen in beer prior to filling into cans or bottles in the following negative terms:
~~if nitrogen is dissolved in the beverage in a reservoir before a filling operation carried out in currently used equipment for filling small containers with carbonated beverages, most of the WO 00/2335 i' PCT/AU99/00906 nitrogen is removed by 'gas washing' because, due to the much lower solubility of nitrogen than carbon dioxide in the liquid, any bubbles liberated by liquid movement entrain nitrogea.~~
Another option for introducing nitrogen into beer is to add nitrogen to beer at a filling station.
The Gatehouse pateat application describes as an invention a method of producing cans and bottles containing beer in accordance with this option which comprises the steps of (i) partially filling a can or bottle with a predetermined quantity of beer;
(ii) adding a predetermined quantity of liquid nitrogen to the container or bottle; and (iii)sealing the can or bottle.
The Gatehouse patent application describes that the addition of nitrogen to beer in amounts of up to 1.14 grams of liquid nitrogen per litre of beer Was found to progressively improve foaming properties of beer.
International application PCT/AU98/00540 of the applicant proposes the addition of nitrous oxide and optionally nitrogen as an alternative means of producing beer that has good foaming characteristics and has a smoother, less bitter taste than beer that contains carbon dioxide only. The preferred method disclosed in the International application includes the step of pressurising beer after injecting nitrous oxide, carbon dioxide and nitrogen into the beer in order to improve the solubility of the injected nitrous oxide, carbon dioxide, and nitrogen in the beer. The disclosed preferred method also includes the subsequent step of depressurising the bear to a suitable filling pressure before filling the beer into cans, bottles or other suitable containers.
Notwithst~~nding the disclosure in the Gatehouse patent application and in other patent applications and patents, as far as 'the applicant is aware, there is no commercially available canned or bottled, ie packaged, beer that contain nitrogen in accordance with the above options that has satisfactory foaming characteristics. In particular, the applicant is not aware of any commercially available canned or bottled beer that contain nitrogen in accordance with the above options that generates foam that "surges" after the .beer is poured into a glass - which is a characteristic feature of nitrogenated beers that are available on tap.
As a consequence of the inadequate foaming characteristics of canned or bottled beer that contain nitrogen in accordance With the above options, the brewing industry has developed a further option for introducing nitrogen into beer 'which is based on the use of inserts, commonly referred to as "widgets", positioned in cans or bottles. The widgets store nitrogen gas when the cans are sealed and release the gas as small bubbles when the cans or bottles are subsequently opened.
There has been considerable research and development work into widgets. As a general proposition it can be said that widgets improve the foaming characteristics of nitrogeaated bear. This is reflected in that, as far as the applicant is aware, commercially available canned nitrogenated beer is only available in cans or bottles having widgets. The extent of research and development work and the importance of widgets is also reflected by the number of patent families for widgets in Australia and elsewhere.
The present invention relates to a liquid product in cans ~or bottles or any other suitable containers.
The present invention relates particularly to a liquid product, such as beer, Which contains nitrogen for the purpose of causing the liquid product to have a smooth, non-bitter, taste and excellent foaming characteristics.
The present invention also relates to a method of producing a liquid product packed in cans or bottles or any other suitable containers.
In this context, the present invention relates particularly, although by no means exclusively, to a method of producing a carbonated beverage product, such as bear, packed in cans or bottles or any other suitable containers, which method is characterised by injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide into the containers.
One particular, although by no means exclusive, application of the present invention is beer and the following discussion of the prior art is in this context.
Australian patent application 55602/86 entitled "Carbonating in Botales and Cans" in the name of gatehouse Technical Ventures Limited describes that foam is an important element in the consumer appeal of most beers and of some other carbonated beverages. More particularly, the Gatehouse patent application describes that:
"The most important means by which foam is produced by any of these liquids is the release of carbon dioxide from super-saturated solution.
Super-saturation arises when a previously-closed, pressurised container is opened to atmosphere or when the ;liquid contents are discharged from within it through a tap or similar device.
Bubbles of carbon dioxide gas are then released by turbulent flow, by nucleation on solid surfaces or particles, or by diffusion into existing gas bubbles.
=n the case of beers and other carbonated beverages, bubbles aggregate to produce foam which rests on top of the beverage in the drinking-glass (or other drinking container).
More bubbles are released, and foam consequently produced, as the beverage is drawn into and flows within the mouth, producing a variety of sensory impressions including viscosity. As the beverage is tipped from the glass, foam clings to its walls, giving an attractive pattern known as 'lacing'."
It is known that carbonation causes beer to have carbon dioxide bite and, whilst this taste is regarded favourably by some sections of the consumer market, there are other sections of the market that regard the taste as undesirable.
It is known to add nitrogen to beer as an alternative means of producing foam in beer.
It is also known that nitrogen causes beer to have a smoother, less bitter, taste.
WO 00/23357 PCTlAU99/00906 It is also knows to add nitrogen to cans to generate super-atmospheric pressure in the head-spaces of the cans to prevent deformation of the sealed cans during normal handling of the cans.
There are a number of known options for introducing nitrogen into beer.
One option is to dissolve nitrogen in beer prior to filling into cans or bottles. This option is described in a number of patent applications and patents including, by way of example, Australian patents 642219 and 642714 in the name of The BOC~ Group plc and International application PCT/SE95/01449 (WO 96/17529) in the name of Tetra Laval Holdings & Finance S A. In each of these patents and patent application, the main stated reason for adding nitrogen to cans is to generate super-atmospheric pressure in the head-spaces of the cans to prevent deformation of the sealed cans.
The addition of nitrogen to non-carbonated liquid products prior to filling into cans or bottles is also described in a number of patents and patent applications including, by way of example, Australian patent 642789 in the name of The BOC'. Group plc, UR patent application 2134496 in the name of Asahi Breweries Ltd, and US patent 4347695 in the names of General Foods Corporation.
The Gatehouse patent application describes the option of dissolving nitrogen in beer prior to filling into cans or bottles in the following negative terms:
~~if nitrogen is dissolved in the beverage in a reservoir before a filling operation carried out in currently used equipment for filling small containers with carbonated beverages, most of the WO 00/2335 i' PCT/AU99/00906 nitrogen is removed by 'gas washing' because, due to the much lower solubility of nitrogen than carbon dioxide in the liquid, any bubbles liberated by liquid movement entrain nitrogea.~~
Another option for introducing nitrogen into beer is to add nitrogen to beer at a filling station.
The Gatehouse pateat application describes as an invention a method of producing cans and bottles containing beer in accordance with this option which comprises the steps of (i) partially filling a can or bottle with a predetermined quantity of beer;
(ii) adding a predetermined quantity of liquid nitrogen to the container or bottle; and (iii)sealing the can or bottle.
The Gatehouse patent application describes that the addition of nitrogen to beer in amounts of up to 1.14 grams of liquid nitrogen per litre of beer Was found to progressively improve foaming properties of beer.
International application PCT/AU98/00540 of the applicant proposes the addition of nitrous oxide and optionally nitrogen as an alternative means of producing beer that has good foaming characteristics and has a smoother, less bitter taste than beer that contains carbon dioxide only. The preferred method disclosed in the International application includes the step of pressurising beer after injecting nitrous oxide, carbon dioxide and nitrogen into the beer in order to improve the solubility of the injected nitrous oxide, carbon dioxide, and nitrogen in the beer. The disclosed preferred method also includes the subsequent step of depressurising the bear to a suitable filling pressure before filling the beer into cans, bottles or other suitable containers.
Notwithst~~nding the disclosure in the Gatehouse patent application and in other patent applications and patents, as far as 'the applicant is aware, there is no commercially available canned or bottled, ie packaged, beer that contain nitrogen in accordance with the above options that has satisfactory foaming characteristics. In particular, the applicant is not aware of any commercially available canned or bottled beer that contain nitrogen in accordance with the above options that generates foam that "surges" after the .beer is poured into a glass - which is a characteristic feature of nitrogenated beers that are available on tap.
As a consequence of the inadequate foaming characteristics of canned or bottled beer that contain nitrogen in accordance With the above options, the brewing industry has developed a further option for introducing nitrogen into beer 'which is based on the use of inserts, commonly referred to as "widgets", positioned in cans or bottles. The widgets store nitrogen gas when the cans are sealed and release the gas as small bubbles when the cans or bottles are subsequently opened.
There has been considerable research and development work into widgets. As a general proposition it can be said that widgets improve the foaming characteristics of nitrogeaated bear. This is reflected in that, as far as the applicant is aware, commercially available canned nitrogenated beer is only available in cans or bottles having widgets. The extent of research and development work and the importance of widgets is also reflected by the number of patent families for widgets in Australia and elsewhere.
Notwithstanding the improved foaming characteristics that are attributable to widgets, there is a cost penalty associated with the use of widgets, and in the circumstances there is a need for a non-widget solution to the problem of generating foam in nitrogenated beer (and other liquid products).
One objective of the present invention is to provide a method of improving the foaming characteristics of canned or bottled, ie packaged, nitrogenated beer.
Another objective of the present invention is to provide an imy~roved method of producing cans or bottles or other suitable containers containing bear. A particular objective is to provide a method which is an improvement over that: described in International application PCT/AU98,~00540 .
According to a first aspect of the present invention there is ;provided a method of improving the foaming characteristics of a nitrogenated liquid product that is packaged in cans or bottles or other suitable containers which includes the steps of shaking a sealed can or bottle or other suitable container to disperse bubbles of nitrogen throughout the liquid product and immediately thereafter opening the container and pouring the liquid product :From the container.
The applicant has now found surprisingly that shaking a sealed can or bottle or other container containing nitrogenated beer and thereafter opening the container and pouring the beer from the container significantly improves the foaming characteristics and, more particularly, the surge quality of the beer.
The applicant has found that this surprising WO 00/2335? PCT/AU99/00906 _ 7 beneficial result caused by shaking the container applies to nitrogenised beer in containers:
(i) with or without widgets; and (ii) with or without other foaming additives, such as nitrous oxide and carbon dioxide.
The result is surprising because it is usually the case that deliberate shaking of cans or bottles of beer should be avoided because, usually, canned/bottled beer is highly carbonated and shaking has the adverse effect of producing uncontro7.led spray when the cans or bottles are opened. The applicant believes that the effect of shaking is to create small bubbles of nitrogen and to disperse these throughout the beer, whereby after cans or bottles of such beer are opened and poured immediately into a glass, the small bubbles generate a surge effect.
The term "immediately thereafter" is understood to mean that the beer is poured within 2 minutes of opening the container.
The extent of shaking may vary considerably depending on facto~:s such as the amount of nitrogen in the beer and the amount: of other foaming agents, such as carbon dioxide and nitrous oxide, in the bear.
Typically., cans or bottles or other suitable containers are held and are given one or more short, sharp to and fro movements in the axial direction of the containers which shake the contents of the containers.
The nitrogenated beer may be produced by any suitable method.
The nitrogenated beer may include any suitable _ g amount of nitrogen.
The nitrogenated beer may also include one or more than one other foaming additive, such as nitrous oxide or carbon dioxide.
According to a second aspect of the present invention there is provided a method of producing a liquid product packed in cans or bottles or other suitable containers which includes the steps of filling the liquid product auto cans or bottles or other suitable containers and sealing the cans or bottles or other suitable containers, and which method is characterised by injecting nitrous oxide arid, optionally, one or more than one of nitrogen and carbon. dioxide into the liquid product prior to, during, or after filling the liquid product into cans or bottles or other suitable containers and without externally pressurising the liquid product after injecting the nitrous oxide a.nd, optionally, one or more than one of nitrogen and carbon. dioxide.
The term "externally pressurising" is understood to mean applying pressure to a liquid product by external means and not as a result of pressure generated by the injection of nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide.
With reference to ~nteraational application PCT/A098/00540, this aspect of the present invention is based on the unexpected realisation that it is not necessary to externally pressurise a liquid product after nitrous oxide and, optionally, one or more thaw nitrogen and carbon dioxide has bean injected into the liquid product.
The second aspect of the present invention extends to situations in which nitrous oxide (with or without other additives) is injected at say one of the stages, :namely prior to, during, and after filling containers and to situations in which nitrous oxide (with or without additives) is injected and two or more of these stages.
The nitrous oxide, nitrogen and carbon dioxide may be i:n a gaseous or a liquid state.
Preferably the method includes:
(i) injecting nitrous oxide and, optionally, one or mare than one of nitrogen and carbon dioxide into the liquid product;
(fi) without externally pressurising the liquid product after step (i), filling the liquid product into cans or bottles or other suitable containers; and (iii)thereafter sealing the cans or bottles or other suitable containers.
The cans or bottles or other suitable containers may be made from any suitable material. By way of example, suitable materials include, metal, glass and plastics.
Preferably the method further includes injecting nitrogen into the cans or bottles or other suitable containers prior tc>, during, or after filling the caws or bottles or other suitable containers. In this context the present invention extends to situations in which nitrogen is iajected in each stage, ie prior to, during, and after filling the cans oz- bottles or other containers.
fore preferably the method further includes injecting nitrogen into the cans or bottles or other suitable containers after filling the cane or bottles or other suitable containers with liquid product and before sealing 'the caws or bottles or other suitable containers.
In one embodiment the method includes chilling the liquid product to a predetermined teu~perature prior to injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide into the liquid product.
In another embodiment the method includes chilling the liquid product to a predetermined temperature after injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide into the liquid product.
Preferably the predetermined temperature is fn the range of -1°C-8"C .
More preferably the temperature range is -1°C-4°C.
It is preferred particularly that the temperature range be -1°C-1°C.
Nitrous oxide may be the only additive.
Optionally, the method includes injecting any suitable combination of nitrous oxide and one or more than one of nitrogen and carbon dioxide. Specifically: nitrous oxide and nitrogen; nitrous oxide and carbon dioxide; and nitrous oxide, nitrogen and carbon dioxide may be injected into the liquid product.
In a situation where the liquid product is bear, carbon dioxide injection may not be necessary because the beer has sufficient: carbonation.
In a situation where the liquid product is beer, it is preferred that some nitrogen be injected prior to filling the cans or bottles or other suitable containers and that further nitrogen or the balance of nitrogen required be injected into the containers prior to sealing the contaiaers.
Preferably, the nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide are injected as a gas.
The nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide may be injected into the liquid product as a gas mixture or as separate gases or as a liquid mixture or as separate liquids or as mixtures of gases and liquids.
Preferably, the liquid product supplied to the process a carbonated liquid product. The method may include stripping excess carbon dioxide from the liquid product prior to injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide.
In a situation where the liquid product is beer, the principal purpose of nitrous oxide is to take away the adverse effect of carbon dioxide bite caused by carbon dioxide. Nitrous oxide also enhances the head of a beer poured into a glass..
The nitrogen is added principally to generate small bubbles which produce foam when sealed cans or bottles .are opened.
The carbon dioxide and nitrous oxide are more soluble than nitrogen and therefore are not as effective as nitrogen in generating foam - although a portion of both gases will contribute to producing foam when the cans or bottles are opened.
The principal purpose of adding carbon dioxide to beer is to ensure that beer does not go "flat" shortly after being poured from the can or bottle into a glass or other container.
In addition to the above, each of nitrogen, carbon dioxide and nitrous oxide contributes to producing a super atmospheric pressure in the head spaces of sealed cans or bottles or other suitable containers to withstand deformation during normal handling of the sealed cans or bottles or other suitable containers.
According to the present invention there is also provided a liquid product contained under pressure in a sealed can or bottle ar other suitable container, which liquid product includes nitrous oxides, nitrogen, and carbon dioxide, which are released as gaseous phases and cause foaming of the liquid product when the can or bottle or other suitable container is opened.
Preferably the sealed can or bottle or other suitable container contains 0.01-4 volumes of nitrous oxide per unit volume of the liquid product.
More particularly the aesied can or bottle or other suitable container contains 0.01-1.2 volumes of nitrous oxide per unit volume of the liquid product.
More preferably the sealed can or bottle or other suitable container contains 0.01-0.8 volumes of nitrous oxide per unit volume of the liquid product.
Preferabl~,y the sealed can or bottle or other suitable container contains 0.1-3.5 volumes of carbon dioxide per unit volume of the liquid product.
WO 00/2335; PCT/AU99/00906 More preferably the sealed can or bottle or other suitable container contains 0.5-2.6 volumes of carbon dioxide per unit volume of the liquid product.
More preferably the sealed can or bottle or other suitable container contains 0.9-1.7 volumes of carbon dioxide per unit volume of liquid product.
=t is preferred particularly that the sealed can or bottle or other suitable container contains 1.2-1.6 volumes of carbon dioxide per unit volume of liquid product.
Preferably the sealed can or bottle or other suitable container contains 0.1-2.8 volumes of nitrogen per unit volume of the liquid product.
More particularly the sealed can or bottle or other suitable container contains 0.5-1.2 volumes of nitrogen per unit volume of the liquid product.
More preferably the sealed can or bottle or other suitable container contains 0,8-1.2 volumes of nitrogen per unit volume of the liquid product.
=t is preferred particularly that the sealed can or bottle or other suitable container contains 1-1.2 volumes of nitrogen per unit volume of the liquid product.
Preferably the internal pressure of the sealed bottle o,r contaiae=' is greater than 3 atmosphere absolute at ambient tea4perat.ure .
More preferably the internal pressure is 4-5 atmospheres abaolut.e.
Preferably the sealed can or bottle or other suitable container does not include a "widget" or other device for storing .nitrogen, carbon dioxide and nitrous oxide for release when the can or bottle is opened.
Preferably the liquid product is beer.
The applicant has carried out a series of experiments/trials ;producing and thereafter tasting liquid products in sealed cans. The applicant found that canned products,, such as beer, produced in accordance with the method of the second aspect of the present invention, exhibited excellent foaming characteristics and taste.
The applicant also found in the series of experiments/trials that the foaming characteristics of the packaged beer were enhanced in accordance with the first aspect of the present invention by shaking the cans prior to opening the cans and pouring out the liquid products. As is indicated above, this is a surprising result in relation to carbonated liquid products because usually it is the case that even minor amounts of shaking generate excessive amounts of foaming .and are undesirable for this reason.
The following discussion highlights the key results of the experiments/trials for this aspect of the present invention.
Def init ions 1. Surge - a cascade or ripple affect produced by effervescence or dispersed gas bubbles in the beverage (particularly beer) as the bubbles rise to the top of the beer. This phenomenon can be observed where beer is dispensed from a tap into a conical beer glass.
2. Surge time - duration of the surge measured from the time t:he beer glass is fully filled to the time the surge disappears, ie When the boundary between the head and the beer is distinct or clear cut..
3. Head size - the height of the foam above the beer in a glass .
4. Serving temperature - the temperature of beer measured after it is filled into a beer glass.
5. Head-spacE~ - the empty space above the liquid content in a container.
6. Gas volume - total volume of a gas dissolved in the beer or present in the head-space per volume of beer in the container.
7. Shake - a complete to and fro swing of a beer container. A light shake is one where the distance traversed by the container is less than 200mm. A heavy shake is one Where the distance traversed is more than 250mm.
=n the experiments/trials, the applicant found that, for a given gas mixture and composition, a given level of foaming agents (eg hop extract and PGA used in the brewing i.ndustry), and a given serving temperature, the number of light shakes given to the packaged beer affects the surge time aad l:he head size. Typical examples are:
1. Type of beer: bitter, draught Gas composition: 1.2 v/v COa, 0.03 v/v NsO, 0 . 8 v/v Ns Serving temperature:4°C
Surging times: 20 seconds after 1 light shake; 30 seconds after 2 light shakes; 50 seconds after 3 or more light shakes Head sizes: l5mm after 1 light shake;
l8mm after 2 light shakes;
25mm after 3 or more light shakes.
2. Type of beer: stout, draught Qas composition: 1.2 v/v CO~, 0.03 v/v NaO, 0.9 v/v Na Serving temperature:4C
Surging times: 35 seconds after 1 light shake; 55 seconds after 2 light shakes; 90 seconds after 3 or more light shakes Head sizes: l8mm after 1 light shake;
20mm after 2 light shakes;
23mm after 3 or more light shakes.
3. Type of beer: lager, draught c3as composition: 1.4 v/v COa, 0.03 v/v NsO, 0.8 v/v N2 Serving temperature:4C
Surging times: 20 seconds after 1 light shake; 30 seconds after 2 light shakes; 45 seconds after 3 or more light shakes Head sizes: 20mm after 1 light shake;
22mm after 2 light shakes;
25mm after 3 or more light shakes.
One heavy shake approximates 2 light shakes; 2 heavy shakes approximate 3 or more light shakes.
Shaking the container before opening imparts two WO 00/2335? PCT/AU99/00906 things to the beer;
1. Gases in the head-space are dissolved or dispersed into the beer; and 2. A foamy head is formed in the container.
The foamy head and the extra gases dissolved or dispersed in the beer help to produce the surge when the container is subsequently opened and the beer poured into a conical glass.
Similar patterns in surge time and head size can be obtained with beer containing COa and Nz, with or without NsO.
The second aspect of the present invention is described further by way of exan4ple with reference to the accompanying drawing which is one preferred embodiment of a method o:E producing canned beer in accordance with the present invention.
The preferred embodiment described below relates to producing beer. It is emphasised that the present invention is not limited to producing beer and extends to producing any carbonated and non-carbonated liquid product.
With reference to the figure, carbonated beer produced by conventional beer-making technology flows along a line 1;2 and excess carbon dioxide (if any) is stripped from the beer prior to the beer reaching a holding tank 14.
The beer flows from the holding tank 14 through a chiller 16 in which. the beer is chilled to a temperature in a range of -1°C to ~4°C.
Thereafter, the beer flows to a filling station 26 at which the beer is filled into cans and the filled cans are sealed.
Nitrous oxide in gaseous form is injected into the beer upstream of the chiller 16.
The gas may be injected on its own or as a gas mixture with one or more than one of carbon dioxide and nitrogen. In a situation where carbon dioxide and nitrogen are injected into t:he beer, each gas may be injected on its own or as a gas mixture with the other gases.
The amount of each gas injected iato the beer should be within the broad ranges described above and having regard to the levels of injection of the other gases. ors a general guideline, as the level of injected carbon dioxide increases, the level of injected nitrous oxide can decrease.
In addition to the gas injection prior to the chiller :16, liquid .nitrogen is injected into the head space of each filled can ;prior to sealing the can. The injection of liquid nitrogen at this point rather than upstream of the filling station 26 is preferable in view of the comparatively low solubility of nitrogen in beer.
Moreover,, injection of liquid nitrogen at this point obviates the capital and operating costs associated with pressurising beer to improve the solubility of nitrogen in the beer and thereafter depressurising the beer to a suitable filling pressure as is required in the International application of the applicant that is discussed above.
Many modifications may be made to the preferred embodiments described above without departing from the spirit and scope of the present invention.
WO 00/2335? PCT/AU99/00906 By way of example, whilst the preferred embodiment described above chills the beer after injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon, dioxide into the beer, the present invention is not limited to this arrangement and Qas injection can be made after chilling the beer.
One objective of the present invention is to provide a method of improving the foaming characteristics of canned or bottled, ie packaged, nitrogenated beer.
Another objective of the present invention is to provide an imy~roved method of producing cans or bottles or other suitable containers containing bear. A particular objective is to provide a method which is an improvement over that: described in International application PCT/AU98,~00540 .
According to a first aspect of the present invention there is ;provided a method of improving the foaming characteristics of a nitrogenated liquid product that is packaged in cans or bottles or other suitable containers which includes the steps of shaking a sealed can or bottle or other suitable container to disperse bubbles of nitrogen throughout the liquid product and immediately thereafter opening the container and pouring the liquid product :From the container.
The applicant has now found surprisingly that shaking a sealed can or bottle or other container containing nitrogenated beer and thereafter opening the container and pouring the beer from the container significantly improves the foaming characteristics and, more particularly, the surge quality of the beer.
The applicant has found that this surprising WO 00/2335? PCT/AU99/00906 _ 7 beneficial result caused by shaking the container applies to nitrogenised beer in containers:
(i) with or without widgets; and (ii) with or without other foaming additives, such as nitrous oxide and carbon dioxide.
The result is surprising because it is usually the case that deliberate shaking of cans or bottles of beer should be avoided because, usually, canned/bottled beer is highly carbonated and shaking has the adverse effect of producing uncontro7.led spray when the cans or bottles are opened. The applicant believes that the effect of shaking is to create small bubbles of nitrogen and to disperse these throughout the beer, whereby after cans or bottles of such beer are opened and poured immediately into a glass, the small bubbles generate a surge effect.
The term "immediately thereafter" is understood to mean that the beer is poured within 2 minutes of opening the container.
The extent of shaking may vary considerably depending on facto~:s such as the amount of nitrogen in the beer and the amount: of other foaming agents, such as carbon dioxide and nitrous oxide, in the bear.
Typically., cans or bottles or other suitable containers are held and are given one or more short, sharp to and fro movements in the axial direction of the containers which shake the contents of the containers.
The nitrogenated beer may be produced by any suitable method.
The nitrogenated beer may include any suitable _ g amount of nitrogen.
The nitrogenated beer may also include one or more than one other foaming additive, such as nitrous oxide or carbon dioxide.
According to a second aspect of the present invention there is provided a method of producing a liquid product packed in cans or bottles or other suitable containers which includes the steps of filling the liquid product auto cans or bottles or other suitable containers and sealing the cans or bottles or other suitable containers, and which method is characterised by injecting nitrous oxide arid, optionally, one or more than one of nitrogen and carbon. dioxide into the liquid product prior to, during, or after filling the liquid product into cans or bottles or other suitable containers and without externally pressurising the liquid product after injecting the nitrous oxide a.nd, optionally, one or more than one of nitrogen and carbon. dioxide.
The term "externally pressurising" is understood to mean applying pressure to a liquid product by external means and not as a result of pressure generated by the injection of nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide.
With reference to ~nteraational application PCT/A098/00540, this aspect of the present invention is based on the unexpected realisation that it is not necessary to externally pressurise a liquid product after nitrous oxide and, optionally, one or more thaw nitrogen and carbon dioxide has bean injected into the liquid product.
The second aspect of the present invention extends to situations in which nitrous oxide (with or without other additives) is injected at say one of the stages, :namely prior to, during, and after filling containers and to situations in which nitrous oxide (with or without additives) is injected and two or more of these stages.
The nitrous oxide, nitrogen and carbon dioxide may be i:n a gaseous or a liquid state.
Preferably the method includes:
(i) injecting nitrous oxide and, optionally, one or mare than one of nitrogen and carbon dioxide into the liquid product;
(fi) without externally pressurising the liquid product after step (i), filling the liquid product into cans or bottles or other suitable containers; and (iii)thereafter sealing the cans or bottles or other suitable containers.
The cans or bottles or other suitable containers may be made from any suitable material. By way of example, suitable materials include, metal, glass and plastics.
Preferably the method further includes injecting nitrogen into the cans or bottles or other suitable containers prior tc>, during, or after filling the caws or bottles or other suitable containers. In this context the present invention extends to situations in which nitrogen is iajected in each stage, ie prior to, during, and after filling the cans oz- bottles or other containers.
fore preferably the method further includes injecting nitrogen into the cans or bottles or other suitable containers after filling the cane or bottles or other suitable containers with liquid product and before sealing 'the caws or bottles or other suitable containers.
In one embodiment the method includes chilling the liquid product to a predetermined teu~perature prior to injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide into the liquid product.
In another embodiment the method includes chilling the liquid product to a predetermined temperature after injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide into the liquid product.
Preferably the predetermined temperature is fn the range of -1°C-8"C .
More preferably the temperature range is -1°C-4°C.
It is preferred particularly that the temperature range be -1°C-1°C.
Nitrous oxide may be the only additive.
Optionally, the method includes injecting any suitable combination of nitrous oxide and one or more than one of nitrogen and carbon dioxide. Specifically: nitrous oxide and nitrogen; nitrous oxide and carbon dioxide; and nitrous oxide, nitrogen and carbon dioxide may be injected into the liquid product.
In a situation where the liquid product is bear, carbon dioxide injection may not be necessary because the beer has sufficient: carbonation.
In a situation where the liquid product is beer, it is preferred that some nitrogen be injected prior to filling the cans or bottles or other suitable containers and that further nitrogen or the balance of nitrogen required be injected into the containers prior to sealing the contaiaers.
Preferably, the nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide are injected as a gas.
The nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide may be injected into the liquid product as a gas mixture or as separate gases or as a liquid mixture or as separate liquids or as mixtures of gases and liquids.
Preferably, the liquid product supplied to the process a carbonated liquid product. The method may include stripping excess carbon dioxide from the liquid product prior to injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide.
In a situation where the liquid product is beer, the principal purpose of nitrous oxide is to take away the adverse effect of carbon dioxide bite caused by carbon dioxide. Nitrous oxide also enhances the head of a beer poured into a glass..
The nitrogen is added principally to generate small bubbles which produce foam when sealed cans or bottles .are opened.
The carbon dioxide and nitrous oxide are more soluble than nitrogen and therefore are not as effective as nitrogen in generating foam - although a portion of both gases will contribute to producing foam when the cans or bottles are opened.
The principal purpose of adding carbon dioxide to beer is to ensure that beer does not go "flat" shortly after being poured from the can or bottle into a glass or other container.
In addition to the above, each of nitrogen, carbon dioxide and nitrous oxide contributes to producing a super atmospheric pressure in the head spaces of sealed cans or bottles or other suitable containers to withstand deformation during normal handling of the sealed cans or bottles or other suitable containers.
According to the present invention there is also provided a liquid product contained under pressure in a sealed can or bottle ar other suitable container, which liquid product includes nitrous oxides, nitrogen, and carbon dioxide, which are released as gaseous phases and cause foaming of the liquid product when the can or bottle or other suitable container is opened.
Preferably the sealed can or bottle or other suitable container contains 0.01-4 volumes of nitrous oxide per unit volume of the liquid product.
More particularly the aesied can or bottle or other suitable container contains 0.01-1.2 volumes of nitrous oxide per unit volume of the liquid product.
More preferably the sealed can or bottle or other suitable container contains 0.01-0.8 volumes of nitrous oxide per unit volume of the liquid product.
Preferabl~,y the sealed can or bottle or other suitable container contains 0.1-3.5 volumes of carbon dioxide per unit volume of the liquid product.
WO 00/2335; PCT/AU99/00906 More preferably the sealed can or bottle or other suitable container contains 0.5-2.6 volumes of carbon dioxide per unit volume of the liquid product.
More preferably the sealed can or bottle or other suitable container contains 0.9-1.7 volumes of carbon dioxide per unit volume of liquid product.
=t is preferred particularly that the sealed can or bottle or other suitable container contains 1.2-1.6 volumes of carbon dioxide per unit volume of liquid product.
Preferably the sealed can or bottle or other suitable container contains 0.1-2.8 volumes of nitrogen per unit volume of the liquid product.
More particularly the sealed can or bottle or other suitable container contains 0.5-1.2 volumes of nitrogen per unit volume of the liquid product.
More preferably the sealed can or bottle or other suitable container contains 0,8-1.2 volumes of nitrogen per unit volume of the liquid product.
=t is preferred particularly that the sealed can or bottle or other suitable container contains 1-1.2 volumes of nitrogen per unit volume of the liquid product.
Preferably the internal pressure of the sealed bottle o,r contaiae=' is greater than 3 atmosphere absolute at ambient tea4perat.ure .
More preferably the internal pressure is 4-5 atmospheres abaolut.e.
Preferably the sealed can or bottle or other suitable container does not include a "widget" or other device for storing .nitrogen, carbon dioxide and nitrous oxide for release when the can or bottle is opened.
Preferably the liquid product is beer.
The applicant has carried out a series of experiments/trials ;producing and thereafter tasting liquid products in sealed cans. The applicant found that canned products,, such as beer, produced in accordance with the method of the second aspect of the present invention, exhibited excellent foaming characteristics and taste.
The applicant also found in the series of experiments/trials that the foaming characteristics of the packaged beer were enhanced in accordance with the first aspect of the present invention by shaking the cans prior to opening the cans and pouring out the liquid products. As is indicated above, this is a surprising result in relation to carbonated liquid products because usually it is the case that even minor amounts of shaking generate excessive amounts of foaming .and are undesirable for this reason.
The following discussion highlights the key results of the experiments/trials for this aspect of the present invention.
Def init ions 1. Surge - a cascade or ripple affect produced by effervescence or dispersed gas bubbles in the beverage (particularly beer) as the bubbles rise to the top of the beer. This phenomenon can be observed where beer is dispensed from a tap into a conical beer glass.
2. Surge time - duration of the surge measured from the time t:he beer glass is fully filled to the time the surge disappears, ie When the boundary between the head and the beer is distinct or clear cut..
3. Head size - the height of the foam above the beer in a glass .
4. Serving temperature - the temperature of beer measured after it is filled into a beer glass.
5. Head-spacE~ - the empty space above the liquid content in a container.
6. Gas volume - total volume of a gas dissolved in the beer or present in the head-space per volume of beer in the container.
7. Shake - a complete to and fro swing of a beer container. A light shake is one where the distance traversed by the container is less than 200mm. A heavy shake is one Where the distance traversed is more than 250mm.
=n the experiments/trials, the applicant found that, for a given gas mixture and composition, a given level of foaming agents (eg hop extract and PGA used in the brewing i.ndustry), and a given serving temperature, the number of light shakes given to the packaged beer affects the surge time aad l:he head size. Typical examples are:
1. Type of beer: bitter, draught Gas composition: 1.2 v/v COa, 0.03 v/v NsO, 0 . 8 v/v Ns Serving temperature:4°C
Surging times: 20 seconds after 1 light shake; 30 seconds after 2 light shakes; 50 seconds after 3 or more light shakes Head sizes: l5mm after 1 light shake;
l8mm after 2 light shakes;
25mm after 3 or more light shakes.
2. Type of beer: stout, draught Qas composition: 1.2 v/v CO~, 0.03 v/v NaO, 0.9 v/v Na Serving temperature:4C
Surging times: 35 seconds after 1 light shake; 55 seconds after 2 light shakes; 90 seconds after 3 or more light shakes Head sizes: l8mm after 1 light shake;
20mm after 2 light shakes;
23mm after 3 or more light shakes.
3. Type of beer: lager, draught c3as composition: 1.4 v/v COa, 0.03 v/v NsO, 0.8 v/v N2 Serving temperature:4C
Surging times: 20 seconds after 1 light shake; 30 seconds after 2 light shakes; 45 seconds after 3 or more light shakes Head sizes: 20mm after 1 light shake;
22mm after 2 light shakes;
25mm after 3 or more light shakes.
One heavy shake approximates 2 light shakes; 2 heavy shakes approximate 3 or more light shakes.
Shaking the container before opening imparts two WO 00/2335? PCT/AU99/00906 things to the beer;
1. Gases in the head-space are dissolved or dispersed into the beer; and 2. A foamy head is formed in the container.
The foamy head and the extra gases dissolved or dispersed in the beer help to produce the surge when the container is subsequently opened and the beer poured into a conical glass.
Similar patterns in surge time and head size can be obtained with beer containing COa and Nz, with or without NsO.
The second aspect of the present invention is described further by way of exan4ple with reference to the accompanying drawing which is one preferred embodiment of a method o:E producing canned beer in accordance with the present invention.
The preferred embodiment described below relates to producing beer. It is emphasised that the present invention is not limited to producing beer and extends to producing any carbonated and non-carbonated liquid product.
With reference to the figure, carbonated beer produced by conventional beer-making technology flows along a line 1;2 and excess carbon dioxide (if any) is stripped from the beer prior to the beer reaching a holding tank 14.
The beer flows from the holding tank 14 through a chiller 16 in which. the beer is chilled to a temperature in a range of -1°C to ~4°C.
Thereafter, the beer flows to a filling station 26 at which the beer is filled into cans and the filled cans are sealed.
Nitrous oxide in gaseous form is injected into the beer upstream of the chiller 16.
The gas may be injected on its own or as a gas mixture with one or more than one of carbon dioxide and nitrogen. In a situation where carbon dioxide and nitrogen are injected into t:he beer, each gas may be injected on its own or as a gas mixture with the other gases.
The amount of each gas injected iato the beer should be within the broad ranges described above and having regard to the levels of injection of the other gases. ors a general guideline, as the level of injected carbon dioxide increases, the level of injected nitrous oxide can decrease.
In addition to the gas injection prior to the chiller :16, liquid .nitrogen is injected into the head space of each filled can ;prior to sealing the can. The injection of liquid nitrogen at this point rather than upstream of the filling station 26 is preferable in view of the comparatively low solubility of nitrogen in beer.
Moreover,, injection of liquid nitrogen at this point obviates the capital and operating costs associated with pressurising beer to improve the solubility of nitrogen in the beer and thereafter depressurising the beer to a suitable filling pressure as is required in the International application of the applicant that is discussed above.
Many modifications may be made to the preferred embodiments described above without departing from the spirit and scope of the present invention.
WO 00/2335? PCT/AU99/00906 By way of example, whilst the preferred embodiment described above chills the beer after injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon, dioxide into the beer, the present invention is not limited to this arrangement and Qas injection can be made after chilling the beer.
Claims (11)
1. A method of improving the foaming characteristics of a nitrogenated liquid product that is packaged in cans or bottles or other suitable containers which includes the steps of shaking a sealed can or bottle or other suitable container to disperse bubbles of nitrogen throughout the liquid product and immediately thereafter opening the container and pouring the liquid product from the container.
2. The method defined in claim 1 includes holding the sealed container and giving one or more short, sharp to and fro movements in the axial direction of the container which shake the contents of the container.
3. The method defined in claim 1 or claim 2 wherein the liquid product is beer and the beer includes one or more than one other foaming additive, such as nitrous oxide or carbon dioxide.
4. A method of producing a liquid product packed in cans or bottles or other suitable containers which includes the steps of filling the liquid product into cans or bottles or other suitable containers and sealing the cans or bottles or other suitable containers, and which method is characterised by injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide into the liquid product prior to, during or after filling the liquid product into cans or bottles or other suitable containers and without externally pressurising the liquid product after injecting the nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide.
5. The method defined in claim 4 includes:
(i) injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide into the liquid product;
(ii) without externally pressurising the liquid product after step (i), filling the liquid product into cans or bottles or other suitable containers; and (iii)thereafter sealing the cans or bottles or other suitable containers.
(i) injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide into the liquid product;
(ii) without externally pressurising the liquid product after step (i), filling the liquid product into cans or bottles or other suitable containers; and (iii)thereafter sealing the cans or bottles or other suitable containers.
6. The method defined is claim 4 or claim 5 further includes injecting nitrogen into the cans or bottles or other suitable containers prior to, during or after filling the cans or bottles or other suitable containers.
7. The method defined is any one of claims 4 to 6 further includes injecting nitrogen into the cans or bottles ar other suitable containers after filling the cans or bottles or other suitable containers with liquid product and before sealing the cans or bottles or other suitable containers.
8. The method defined in nay one of claims 4 to 7 includes chilling the liquid product to a predetermined temperature prior to injecting nitrous oxide and, optionally, one or more than one of nitrogen and carbon dioxide into the liquid product.
9. The method defined is nay one of claims 4 to 7 includes chilling the liquid product to a predetermined temperature after injecting nitrous oxide sad, optionally, one or more than one of nitrogen and carbon dioxide into the liquid product.
10. The method defined in claim 8 or claim 9 wherein the predetermined temperature is in the range of -1°C-8°C.
11. The method defined in any one of claims 4 to 101 wherein when the liquid product is beer, the method includes injecting some nitrogen prior to filling the cans or bottles or other suitable containers and injecting further nitrogen into the containers prior to sealing the containers.
Applications Claiming Priority (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AUPP6595 | 1998-10-19 | ||
| AUPP6595A AUPP659598A0 (en) | 1998-10-19 | 1998-10-19 | Producing liquid products contained in cans, bottles and other suitable containers |
| AUPP7690A AUPP769098A0 (en) | 1998-12-14 | 1998-12-14 | Liquid products in cans, bottles and other suitable containers |
| AUPP7690 | 1998-12-14 | ||
| AUPQ0214A AUPQ021499A0 (en) | 1999-05-07 | 1999-05-07 | Producing liquid products contained in cans, bottles and other suitable containers |
| AUPQ0214 | 1999-05-07 | ||
| PCT/AU1999/000906 WO2000023357A1 (en) | 1998-10-19 | 1999-10-19 | Method of improving froth on beverage dispensed from a container |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2347802A1 true CA2347802A1 (en) | 2000-04-27 |
Family
ID=27158113
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002347802A Abandoned CA2347802A1 (en) | 1998-10-19 | 1999-10-19 | Method of improving froth on beverage dispensed from a container |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP2002527095A (en) |
| CN (1) | CN1330603A (en) |
| CA (1) | CA2347802A1 (en) |
| WO (1) | WO2000023357A1 (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5064657B2 (en) * | 2005-02-02 | 2012-10-31 | アサヒ飲料株式会社 | Method for producing carbonated beverages in containers |
| WO2008000271A2 (en) * | 2006-06-30 | 2008-01-03 | Carlsberg Breweries A/S | Beverage comprising insoluble gas |
| JP5730227B2 (en) | 2012-03-05 | 2015-06-03 | サッポロビール株式会社 | Sparkling beverage product and method relating thereto |
| US20140076173A1 (en) | 2012-04-05 | 2014-03-20 | Anheuser-Busch, Llc | Systems for introducing flavor to a non-carbonated base liquid |
| JP5702752B2 (en) * | 2012-06-05 | 2015-04-15 | サッポロビール株式会社 | Effervescent beverage in a container |
| US9265278B2 (en) | 2013-06-24 | 2016-02-23 | Anheuser-Busch, Llc | Methods for decarbonating fermented liquids |
| KR102682761B1 (en) * | 2015-05-06 | 2024-07-12 | 엘씨티 옵코 엘엘씨 | Foaming pressurized beverage |
| US9623383B1 (en) * | 2016-02-25 | 2017-04-18 | Ac Distributing, Inc. | System to prepare nitrogen infused beverages |
| US10017373B2 (en) * | 2016-04-15 | 2018-07-10 | Automatic Bar Controls, Inc. | Nitrogen generator and uses thereof |
| TWI685318B (en) * | 2017-12-13 | 2020-02-21 | 光騰國際科技股份有限公司 | Beverage product, and system and method for manufacturing the same |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4479719A (en) * | 1982-08-26 | 1984-10-30 | Mccartney David B | Drink mixing apparatus |
| EP0170497B1 (en) * | 1984-08-01 | 1990-10-31 | Suntory Limited | Beer container having means for frothing the content thereof |
| GB2183592B (en) * | 1985-11-29 | 1989-10-04 | Guinness Son & Co Ltd A | A beverage package and a method of packaging a beverage containing gas in solution |
-
1999
- 1999-10-19 CN CN 99813708 patent/CN1330603A/en active Pending
- 1999-10-19 JP JP2000577097A patent/JP2002527095A/en active Pending
- 1999-10-19 CA CA002347802A patent/CA2347802A1/en not_active Abandoned
- 1999-10-19 WO PCT/AU1999/000906 patent/WO2000023357A1/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| CN1330603A (en) | 2002-01-09 |
| JP2002527095A (en) | 2002-08-27 |
| WO2000023357A1 (en) | 2000-04-27 |
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| FZDE | Discontinued |