JP2003514553A - Drink - Google Patents

Abstract

(57) Abstract: A barrelless beverage (170), such as a lager or cider, which may be alcoholic or non-alcoholic in an open-top beverage container or glass (172). The beverage has a water content and a dissolved gas content. The barrel-free beverage is cooled to a temperature lower than the freezing point of water under atmospheric pressure and discharged from the source. Discharge temperatures may range from -1 ° C to -12 ° C. The beverage in the glass may or may not be exposed to external excitation energy, such as ultrasound, to facilitate the formation of nucleation sites in the beverage. Either way, the foaming of the dissolved gas from the beverage causes the formation of nucleation parts where ice (188A, 188B) forms from the water content. At least a portion of the ice has a tendency to melt. Heads (174) also occur on the barrel-free beverage, with ice (188A, 188B) located beneath the head and unfolding down the beverage.

Description

Detailed Description of the Invention

The present invention relates to a beverage, a method of making or serving the beverage, providing a visible indication in the beverage, and an apparatus for delivering a barrel-free beverage.

Related beverages contain a moisture content and a dissolved gas content. The beverage may be an alcoholic beverage or a non-alcoholic beverage. For example, the beverages are beer, cider, flavored alcoholic beverages such as alcoholic lemonade or other drinks alco-pop style.
style) or so-called low alcohol drinks. The term "beer" includes lager, ale, porter and stout, hop flavor,
Included are beverages containing alcohol content, water content, and dissolved gas content derived from malting and fermentation.

It is an object of the present invention to use ice in a beverage to provide a cold beverage by the means that the consumer considers more preferable, as no dilution of the drink occurs. Another object of the present invention is to provide a beverage in which the ice for cooling remains in the beverage so that the drink can retain its coldness for a longer period of time.

Another object of the present invention is to provide a beverage in which the froth on the beverage is maintained (when the beverage has froth). Another object of the present invention is to provide a beverage in which the ice can be an interesting visual indication in the beverage.

In a first aspect of the invention, there is provided a beverage in an open top container, said beverage containing a water content and a dissolved gas content, wherein the beverage is frothy on ice. And the ice is formed in the beverage from the water of the water content.

The container may be any suitable container, for example a drink container, for example glass. A layer of ice is preferably adjacent to and in contact with the bubble. Preferably the ice spreads downwards and projects away from the froth, providing a frothy region. Ice projections occur directly from the bubble or from the layer of ice below the bubble.

Ice is preferably many small crystals of ice rather than a single solid mass. Ice is preferably a semi-molten feature rather than a solid mass. One or more ice formations may occur in the beverage. Fine powdered ice may be present. The longest dimension of the flakes may be flake-like ice having a longest dimension of about 1 or about 2 mm or about 3 mm or about 4 mm or more.

Colored beverages that differ from white or water clarity may have bands, or stripes that cross at different heights, where the bands are white layers with nucleation and white layers with little nucleation. It may be a beverage coloring layer interposed in the. This effect is achieved by using ultrasonic waves on the beverage container, eg glass. The white band and the intervening beverage color band may be substantially the same thickness.

The white bands interspersed with the beverage color bands may be present in seconds rather than minutes, typically 1-10 seconds, preferably about 3-6 seconds. Scattered white bands /
The beverage tint band is present at substantially the same time as the ultrasound is applied to the beverage container.

Nucleation means may be implemented to promote the formation of ice crystals and / or froth in the beverage in the container. The nucleation means is preferably a moderate ultrasound application to the lower part of the beverage container, although other nucleation-inducing forms may be used. For example, the container and / or the dispersion tap / nozzle (or the object to be inserted into the beverage container) may have a roughened / high surface area (eg, sintered surface, etched surface) to promote nucleation. , Or a substrate material such as glass) or the pressure may be rapidly and suitably reduced to induce nucleation, or mechanically agitated, or the beverage may be turbulent to promote nucleation. Or may introduce or inject a liquid part that is as saturated as possible with a gas, or otherwise introduce or inject a gas, or shake the glass in a similar manner. Well (eg exposed to sound waves or otherwise shake the container), or chemicals (eg tablets) or devices that produce bubbles may be introduced (eg chemical pellets) Bubble or dissolved, to release the air bubbles).

In a second aspect of the invention, there is provided a method of keeping a beverage cold in an upper open container, wherein the beverage contains a water content and a dissolved gas content, the method comprising: Forming ice in the beverage having the effect of cooling the beverage, said ice being formed in the beverage from the water of said water content.

In a third aspect of the present invention, there is provided a method of maintaining ice for cooling in a beverage in an upper open container, said beverage containing a water content and a dissolved gas content, wherein The ice is formed in the beverage from the water of the water content, the method results in a bubble froth on the top of the beverage, the ice is covered with froth in the container, and heat from the top of the froth to the ice. On the other hand, Abuku acts as an upper ice pack on ice.

In a fourth aspect of the invention, there is provided a method of maintaining a bubble above a solution in an upper open container, wherein the beverage contains a water content and a dissolved gas content, the method comprising:
Bringing froth to the beverage, forming ice in the beverage from the water of the water content, in which the ice has the effect of cooling the froth from underneath to up.

In a fifth aspect of the present invention, there is provided an upper open container for a beverage, the beverage containing a water content and a dissolved gas content, forming a bubble as the beverage is dispensed into the container. The beverage container has a froth overlying the ice quality consisting of many ice crystals, the ice quality forming ice in the beverage during or after dispensing of the beverage into the container. It is generated by

The container preferably has transparent or translucent walls or at least a window of transparent or translucent material. Preferably, the ice quality extends substantially across the mouth of the container, or completely across the mouth. The ice quality contains substantially homogeneous ice crystals in the froth-containing region or layer. Also, the ice crystals that come into contact with the horse mackerel are not substantially homogeneous.

The ice quality may have protrusions that extend away from the froth. This protrusion may contain larger ice flakes than ice near the ice fringing boundary. Ice at the frothy interface may be formed in front of the protruding ice flakes.

The beverage is subjected to ultrasonic signals and transferred to the container as a barrel-free beverage. Before the barreled beverage is transferred to the container, preferably shortly before, it may be cooled to a temperature below the freezing point of water at ambient atmospheric pressure.

In a sixth aspect of the invention, there is provided a method of serving a barreled beverage in an upper open container, said beverage containing a water content and a dissolved gas content, said method surrounding the beverage. Cooling to below the freezing point of water at ambient pressure, transferring the cooled beverage to the container, the cooled beverage being exposed to ultrasonic signal action or other ice and / or gas froth Subject to the Nucleation Act.

The ultrasonic signal is applied from outside the container and / or the ultrasonic signal is applied to the chilled beverage inside the container. In the latter case, the ultrasound emitter itself or its incorporation in the probe is placed in the beverage in the container. If desired, the dispensing outlet or nozzle from which the beverage is transferred to the container may be adapted to act as an ultrasonic emitter that provides the ultrasonic signal to the beverage in the container. Such a signal is imposed on the beverage as it passes through the preparative outlet and / or on the beverage in the container.

The ultrasonic signal can be applied to the beverage not only after being transferred to the container, but also during the transfer. For example, ultrasonic waves can be applied to the beverage stream during and / or after discharge from a preparative or discharge nozzle.

The ultrasonic signal is in the frequency range of 20 kHz to 70 kHz. For example, the ultrasonic signal has a frequency of substantially 30 kHz. The ice chunks may spread downward from the underside of the bubble in the beverage.

Preferably, the container is cooled before transferring the beverage to the container. The vessel may be cooled to a temperature of substantially 4 ° C, or the vessel may be cooled to a temperature below 4 ° C. For example, the container may be cooled to a temperature of substantially 0 ° C.

Prior to the transition, and preferably just prior to the transition, the barreled beverage may be cooled to a temperature in the range of substantially -1 ° C to substantially -12 ° C and to a container at substantially this temperature range. You may move to. If desired, the beverage may be cooled to a temperature of substantially -4 ° C to substantially -6 ° C. The higher the alcohol strength per volume (abv), the lower the cooling temperature of the alcoholic beverage. For a lager (or other drink) having about 4.5% abv, one aims to obtain a preparative temperature of about -5 ° C (or substantially -4).
C or substantially -6 C).

Preferably, the container has a sufficiently transparent wall portion through which the container contents are visible to the naked eye. Thus, the container may be a glass drink container.

Preferably the beverage is a light colour, for example a light beer colour, if desired the beverage is a lager or cider. The dissolved gas may contain carbon dioxide and / or may contain nitrogen. The nitrogen content dissolved in a beverage, such as an alcoholic beverage, is substantially 0 parts per million (pm) to substantially 100 pm. p. m. May be in the range. Some beverages, such as certain lagers, have substantially 40 p. p. m. Is. The dissolved carbon dioxide content is close to or above 0% by volume. The carbon dioxide is substantially at any of the following levels or in a range defined between any of the following levels; 0 vols / vol, 0.5 vols / vol, 1 vols /
1. vol, 1.4 or 1.5 vols / vol, 2.0 vols / vol, 2.
2 or 2.4 vols / vol, 3 vols / vol, 4 vols / vols
Or 5 vols / vol or more.

If desired, the ultrasound signal may be combined with a mechanically or electrically occurring audible performance and / or visible light display. The audible performance may be a musical or musical sound. The visible light display may include a visible flash of light.

If desired, the beverage may be sonicated in the enclosure arranged to hide the container from view (at least from one side of the enclosure). In a seventh aspect of the invention, a beverage containing a water content and a dissolved gas content is provided, wherein the beverage is cooled to a temperature below the freezing point of water under ambient atmospheric pressure before drinking, Upon transfer to a container and exposure to ambient atmospheric pressure, the gas is bubbled out of the beverage in the container and at least a portion of the water content becomes ice.

[0028] In an eighth aspect of the present invention there is provided a beverage which is debarkable and contains a water content and a dissolved gas content, wherein the barreled drink is water at ambient atmospheric pressure prior to drinking. At temperatures below the freezing point of, the transition from the outlet to the ambient atmospheric pressure into the open container causes the gas to bubble out of the beverage and at least part of the water content becomes ice.

If desired, the container, which is preferably a drink container, may have a shape or configuration that promotes the formation of ice. For example, the container may have an inner surface that provides a nucleating site that promotes ice formation. The surface may have at least a rough surface portion. At least the wall portion of the container may be set so that the color changes automatically with a change in temperature. The wall portion may contain a thermochromic material.

Desirably, the gas is a non-oxidizing gas. This avoids or at least delays the deterioration of the beverage. The gas comprises carbon dioxide and / or nitrogen. By cooling the beverage to form ice in the beverage, at least initially, the rate at which dissolved gas is released from the beverage, such as lager, is reduced, improving the sensation, taste, flavor or irritation upon drinking. . We believe this is due to the combination of the lower temperature of the beverage (maintained by ice) and the higher amount of gas retained in the beverage.

The presence of ice can provide interesting, interesting and attractive properties, especially after the container is filled, as the ice spreads throughout the beverage at a discernable rate. To add further interest, the ice may contain one or more stripes or regions of one or more colors that are symmetrical to the color of the ice and / or the beverage.

The ice may have semi-melt characteristics. In a ninth aspect of the invention, there is provided a method of serving a barreld beverage containing water content and dissolved gas content, said method transferring the barreld beverage from an outlet to a container,
Prior to the transition, the beverage is stored or handled in such a way as to inhibit loss of the dissolved gas from the beverage, the beverage is cooled to a temperature below the freezing point of water at the ambient atmospheric pressure, and In the container, the gas bubbles out of the beverage and at least part of the water becomes ice.

In a tenth aspect of the invention, there is provided a method of providing a visible indicia or effect in a container having at least some transparent wall portions, said method comprising: a water content and a dissolved gas content. Supplying a barreled beverage containing, transitioning the barreled beverage from the outlet to the container, prior to the transition, store or handle by means such as to prevent loss of the dissolved gas from the beverage, Cooling the beverage to a temperature below the freezing point of water at the ambient atmospheric pressure, causing a visible indication and effect in the beverage in the container, the visible indication and effect comprising: Includes foaming from beverages and ice formation by at least a portion of the water becoming ice.

Ice formation can proceed in the container such that the amount and spread of ice increases substantially from the top of the beverage towards the bottom of the beverage. At least a portion of the wall portion of the container may automatically change color due to a change in temperature. The wall portion may contain a thermochromic material.

A device may be inserted into the beverage in the container to promote the formation of the ice. For example, the instrument can be a thermometer or a muddler. A coloring material or dye can be used to form at least one colored streak or area of beverage and / or ice, the color of the material or dye being in contrast to the color of ice and / or beverage, Therefore it is visible to the naked eye.

The device can be used to add coloring materials or dyes to beverages and / or ice. As one method, the beverage may be delivered to the container at about -4 ° C, after which the temperature of the beverage in the container may be raised relatively quickly to at least about -3 ° C.

In an eleventh aspect of the invention, a beverage comprising cooling means adapted to cool the beverage below 0 ° C., a preparative tap, and piping adapted to convey the beverage to the preparative tap. A preparative device is provided in which the beverage is cooled to a temperature below the point at which ice generally forms in the beverage when the beverage is left under atmospheric pressure and when the nucleation means is performed on the aged beverage. The device is adapted to dispense fresh beverages, wherein the unsorted beverage in the device is not a frozen solid.

[0038] Preferably, the apparatus comprises pumping means and the beverage dispensing tubing may contain a portion of the beverage circulating past the dispensing tap when the dispensing tap is closed and is not cooled. The fact that the dispensed beverage continues to flow helps prevent ice from forming and clogging the dispense tap.

Beverage is substantially always passed over the preparative tap (or through the preparatory tap if the preparatory tap is open), otherwise the beverage is at the preparative tap portion or the beverage. Flow may continue at temperatures such that ice forms in the preparative tubing.

There is preferably a cold circulation loop equipped with at least one cooling means and connected to the preparative tap, the beverage in the circulation loop being kept cold by the cooling means,
Continue to circulate by means of pumps equipped in the circulation loop. Multiple cooling engines may be present in the circulation loop (eg heat exchanger). There may be multiple preparative taps associated with the circulation loop.

The upward beverage stream of the circulation loop may be cooled to a temperature such that ice forms in the beverage under the temperature and pressure conditions experienced by the beverage in the upward piping of the circulation loop.

[0042] In a twelfth aspect of the present invention, there is provided an apparatus for supplying a beverage without barrel, wherein the apparatus comprises a heat exchanger for beverage, a cold beverage drink discharge derived from the heat exchanger for supplying from an outlet. It contains an outlet, an openable and closable valve for controlling the supply of beverage to the outlet, and a beverage circulation loop for allowing the beverage to circulate in the loop.

Beverages can circulate in the loop when the valve is closed. The loop preferably contains a pump for circulating the beverage. The purpose of circulating the beverage is to reduce or avoid the risk of frozen beverage blocking the beverage supply path to the outlet. The loop may include a beverage flow path in the heat exchange means.

In a preferred form, the device can contain a unit or dispenser attachable to the counter of the drink bar and has heat exchange means and an outlet.

The beverage flow passage can connect the barreled beverage tank and the heat exchange means. The flow path has at least a loop portion. The flow path may be divided into multiple beverage routes and the loop may have more than one route.

Located between the tank and the first-mentioned heat exchange means. The beverage may be treated with a second beverage cooling heat exchange means. The tank may be cooled.

If desired, the second heat exchange means may function at least at one point in the loop. The coolant commonly used in the first and second heat exchange means may be circulated through the heat exchange means.

The beverage cooling heat exchange means may function for beverages between the tank and the loop. One advantage of the particular form of the invention is that ice can be used in the beverage to provide a cold beverage by any means that the consumer would consider more preferable, since no dilution of the drink occurs. Is. Another advantage is that a beverage can be provided in which the ice for cooling remains present in the beverage, which allows the drink to retain its coldness for a longer period of time.

A further advantage is that the froth on the top of the beverage is longer than that achieved by the same beer fractionated using similar or identical fractionation equipment, eg at 6 ° C., or eg 4 ° C. It is to be retained over a period of time. Also, another advantage of an embodiment of the present invention is that
Being able to offer beer in which ice can be an interesting visual display.

It is extremely difficult to place a barreled cider in a glass and serve it while maintaining the foam or foam so that it can be held for any substantial amount of time. However, by collecting the cider from the container containing the sparkler, a bubble can be produced, and the bubble disappears promptly. Since the use of sparklers slows down the speed of cider transport, it takes longer to deliver a constant volume than without sparklers, and the bubble will disappear quickly again.
We consider the use of sparklers to be meaningless and sometimes remove them from their container without permission.

Another object is that the upper froth of the barreled cider transferred to a container, such as a glass for drinks, is more stable and retained for longer than the froth of a cider served in a known manner. Thus, there is provided a method of serving a barreled cider containing a dissolved gas content.

In a thirteenth aspect of the invention there is provided a method of serving a barreled cider in an upper open container, wherein the cider contains water content and dissolved gas content,
The method comprises cooling the cider to a temperature below the freezing point of water at ambient atmospheric pressure, transferring the cooled cider to the vessel, and subjecting the cooled cider to ultrasonic signal processing.

The cider may be cooled to a temperature in the range of substantially -1 ° C to substantially -12 ° C. For example, the cider may be cooled to substantially -6 ° C. The stronger the alcohol strength per volume, the lower the cooling temperature of the cider.

If desired, the cooled cider can be fed through the sparkler from a preparative outlet. However, the cooled cider may pass through an orifice plate in the preparative outlet from which it is fed.

The top open container is preferably cooled prior to placing the cider. Container is about 4 ℃
Or may be cooled to a temperature below 4 ° C. For example, the container is cooled to about 0 ° C.

The ultrasonic signal may have a frequency in the range of substantially 20 kHz to substantially 70 kHz. For example, the ultrasonic signal may have a frequency of substantially 30 kHz.

Ultrasonic signals can be imposed on the container from outside the container. An ultrasonic signal may be imposed on the cider inside the container. Therefore, an ultrasonic signal emitter may be placed in the cider in the container to emit an ultrasonic signal to the cider in the container.

A preparative outlet from which the cooled cider is transferred to the container may be adapted to act as an ultrasonic signal emitter for processing the ultrasonic signal. The ultrasonic signal may be imposed on the cider flowing through the preparative outlet.

The dissolved gas content may contain carbon dioxide and / or nitrogen. The carbon dioxide may be substantially 0% by volume or higher and / or the nitrogen content may be substantially 0 parts per million (pm) or higher, for example carbon dioxide. The content is about 1.8% by volume and / or the nitrogen content is about 18 parts per million (p.
p. m. ) May be.

In a fourteenth aspect of the invention, a cider in an upper open container is provided, wherein the cider contains dissolved gas content and water content, wherein the cider foams on ice. And the ice is formed from the water of the water content. In the cider of the fourteenth aspect of the invention, the froth and ice may be produced, at least in part, by performing the method described in the thirteenth aspect.

In a fifteenth aspect of the present invention, there is provided a method of maintaining a bubble on top of a cider in an open top container, wherein the cider contains a water content and a dissolved gas content. Includes causing froth over the cider and forming ice from the water of the water content, the ice forming a froth covered layer in the vessel. In the method of the fifteenth aspect of the invention, the froth and ice may be produced, at least in part, by performing the method described in the thirteenth aspect.

In a sixteenth aspect of the invention, there is provided a method of serving a beverage in an upper open container, the method providing a beverage having a water content, the beverage being below the freezing point of water at atmospheric pressure. Upon cooling to temperature, the chilled beverage is transferred to an upper open container, which promotes the formation of nucleation sites within the beverage in the container, where ice forms in the beverage from the water content.

The beverage may contain a dissolved gas content that is foamed out of the beverage in the container and creates the nucleation sites in the foam. The beverage may be subjected to sonication to promote formation of the nucleation site.

The beverage may contain a solid substance that acts or promotes the formation of said nucleation sites. In a seventeenth aspect of the present invention, there is provided a supply device for barreled beverage, wherein the device is a beverage cooling heat exchanger, a cold beverage drink outlet derived from the heat exchanger for supplying from an outlet, The heat exchanger contains an openable / closable valve for controlling the supply of the beverage to the outlet, and a beverage circulation loop for allowing the beverage to circulate in the loop, and the heat exchanger contains a coolant or cold water. Also included for cooling the beverage.

The heat exchanger may contain a heat exchanger capable of cooling the beverage and heating the beverage circulating in the loop. The heat exchanger may take advantage of the Peltier effect, so that reversing the current causes heating of the beverage.

Hereinafter, the present invention will be described in more detail by way of example with reference to the accompanying drawings. In FIG. 1, the barrel-free beverage is contained in a metal barrel or barrel 4. The casks 4 can be stored in refrigerating chambers known for pubs and nightclubs and / or, if desired, for a particular refrigeration, such as a tank containing a chilled mixture of water and ethylene glycol. It can be stored in the enclosure 6. As described above, the beverage contains water and dissolved gas. This gas may be any suitable non-oxidizing gas, such as carbon dioxide and / or
Alternatively, nitrogen may be used. The amount of dissolved gas in the beverage may be within the range generally known in various beverages, and the pressure in the cask 4 and the residue of the supply device (described later) are also common in various beverages without barrel. It may be within the known range.

The beverage may be beer, including lager, ale, porter or stout, or cider. The dissolved carbon dioxide content may be substantially above 1 volume / volume or 2 volumes / volume, may be substantially 2.2 volumes per unit volume, and / or the dissolved nitrogen content may be substantially 25p. p. m. ~ 35 p. p. m. Can be If desired, the carbon dioxide content can be substantially 4 volumes / volume or 5 volumes / volume. The alcohol content can be between 2.5% abv and 6 or 7% abv, preferably 4-5% abv ± 1% abv.

The beverage may be a flavor-type alcoholic beverage. The pump 8, which is arranged to operate substantially only when the manually operable valve 10 is open, distributes the beverage from the barrel 4 along the pipe 12 to the final valve 10 and from the valve 10. It is provided to push out to the discharge port 14. The barrel 4 is supplied in a known manner with a non-oxidizing / pressurized gas (eg carbon dioxide and / or nitrogen) on one side from a suitable supply 16, which gas causes the beverage withdrawal of the pump 8 to take place. It's getting easier.

The beverage dispensing unit is indicated generally by the reference numeral 18 and comprises a cover indicated by a dashed line 20. The dispensing unit can be mounted at or near the drink stand, for example mounted on or integrated into the bar counter.

In the vicinity of the cover 20, the pipe 12 branches into two flow paths 22 and 24,
Each flow path communicates with the valve 10. One of the flow paths is a pipe 22a, 22b, 22c.
And conduits 26 in heat exchangers 28a and 28b, and the other flow path is formed by conduits 26a, 24b, 24c and conduits 26 in heat exchangers 28c and 28d.

The cooling unit 30 circulates the cooling liquid in the conduit 32 of the heat exchanger 28 arranged in series by the system including the cooling liquid outlet pipe 34 and the cooling liquid return pipe 36. The beverage pipes 22a and 24a are bundled together in a known manner with the cooling liquid pipes 34 and 36 to form a python 38. The heat exchanger 28 can be a flat plate heat exchanger.

The continuously operating circulation pump 40 includes a pipe 12 between the flow paths 22 and 24.
And extend to a position adjacent to the branch point between these flow paths. As a result, the flow path 22,
24 and the pump 40 will form a circulation circulation loop 22, 24, 40 in which the beverage circulates continuously when the bubble 10 is closed.

As shown in FIG. 1, in the beverage distribution unit 18, the heat exchanger 28 includes the cover 2
0, but the valve 10 and outlet 14 can be outside the cover, and the circulation pump 40 and part of the circulation loop, including parts of the beverage pipes 22a and 24a, are also outside the cover, Can be exposed to the ambient temperature of.

If desired, the pipe 12 may be incorporated by a known method into another cooling python 42, which includes a cooling liquid outlet pipe 44 and a cooling liquid return pipe 46, and the cooling liquid may be fed into the cooling unit 4.
It can also be carried from 8 to the same unit.

Generally speaking, the beverage equipment, in particular the equipment provided by the beverage distribution unit 18 and the heat exchanger 28, is such that the beverage flowing out of the outlet 14 when the valve 10 is open will have a freezing point of ice at ambient atmospheric pressure. Cool the beverage to a temperature below. For example, a beverage will flow into a drinking container or glass at a temperature range of substantially -1 ° C to substantially -12 ° C. The temperature range may be substantially -4 ° C to substantially -6 ° C. When using a beverage of about 4.5% abv, a target temperature of -5 ° C is aimed at.

When the valve 10 is closed, the beverage will automatically circulate in the loops 22, 24, 40, so that it is unlikely that the beverage will stagnate and begin to freeze, blocking the supply path leading to the valve 10.

For barreled beverages that are conventionally served with froth, such as various beers, the outlet 14 may include a known orifice plate or other device to facilitate frothing. Good.

In FIG. 2, the barrel-excluded beverage 50 is fed from the discharge port 14 (see FIG. 1) to the drinking container 52 (
When fed into a glass, for example, the beverage is exposed to ambient atmospheric pressure and temperature and begins to rise in temperature, e.g. Then, ice 54a as much as slag is formed near the upper end of the container 50 and on the upper liquid surface of the beverage with almost no gap. This ice (according to the ideas of the present inventors) is formed due to the nucleus portion generated by the bubble formation of the dissolved gas. If the beverage 50 comprises froth 56, ice is formed underneath that froth. The ice formed, or most of it, may be close to half-thawed snow, formed by the water already forming the beverage. As shown at 54b in FIG. 3 and 54c in FIG. 4, ice as much as slag grows until it substantially occupies the container 52. Ice growth (in a pint glass) is accomplished within 1-2 minutes and is visually appealing, producing interesting visual effects based on ice growth and gas bubbling. Another interesting visual effect is that the cold beverage supplied to the beverage container from the apparatus of Figure 1 swirls in the container for a longer period of time than the unchilled beverage.

Not only is the formation of ice an interesting visual effect, but the presence of ice also keeps the drink cold longer. Further, since ice is formed by the water content in the beverage, the ice does not dilute the beverage. In fact, in the case of alcoholic beverages, the total amount of alcohol in the container is the same even if ice is formed, but since the water is used for ice, the alcohol strength of the remaining liquid beverage increases until the ice melts. .

The drinking vessel 52 is shaped to promote ice formation. In FIG. 5, a region 58 (having a rough surface) promotes the formation of a core part and promotes the formation of a further ice slug 54d, and the ice slug 54d rises as shown by an arrow A to the upper end of the beverage container 52. Enlarge the ice slag 54 that is developing from.

In FIG. 6, the formation of additional ice 54e in the body of the beverage 50 is facilitated by inserting the elongated tool or rod 60 shown in FIG. 6 into the body, and further promotes the development of nuclear sites. Such as structures 62 and 64 at the bottom and shank, respectively.
Is facilitated by a stir bar with. In another example, the rod 60 can be a thermometer body that can also be used to determine if the temperature of the drink has risen to a safe drinking temperature. You can also use these tools to push the ice.

In FIG. 7, colored areas or streaks on ice 54 and beverage 50 are shown. These colored formations are formed by releasing a non-toxic food coloring material or dye into the beverage 56. Such ice and coloring materials or dyes that stand out from the beverage can be poured or introduced into the beverage by tools such as those described above.

The beverage container 52 preferably has sufficiently transparent walls so that the beverage 5
The formation of ice slag 54 in 0 can be observed and its changing nature can be tasted visually.

The beverage container 52 can be made of a material that changes color automatically with changes in temperature (eg, a thermochromic material), and can have an outer surface formed of such a material. it can. Apart from providing interesting visual effects, you can also know that the beverage is at a temperature suitable for drinking by getting a certain color.

We believe that any type of beverage that has water and dissolved gas content can be used, but that the visual properties of the invention are demonstrated by a lager. In FIG. 8, the barrel-free beverage 70 (for example, beer such as lager) has a delivery port 14
(See FIG. 1), for example, is supplied to a drinking container 72, such as a glass, which is preferably relatively strong and has a transparent wall.

The container 72 is preferably chilled before containing the beverage. The container 72 is
It can be cooled substantially to 4 ° C. or lower. For example, a known bottle chiller can be used to cool the container 72 to substantially 4 ° C, and a known glass froster can be used to cool the container to substantially 0 ° C. The bubble is indicated by reference numeral 74 and is preferably somewhat below the upper end of the container 72 when the container is filled with the full metered amount of beverage, for example with one pint of beer.

As soon as the cold beverage has been poured into the cold container 72 (several seconds later), the container is placed in shallow water 76 within the dish portion 78 of the ultrasonic generator 80. In this generator,
The dish 78 is rigidly attached to the bottom portion 82, which includes the ultrasonic emitter 84.
The emitter 84 is arranged to emit an ultrasonic signal substantially in the frequency range of 20 kHz to 70 kHz. For example, the beverage is subjected to an ultrasonic signal of substantially 30 kHz or another frequency selected from the above-mentioned frequency range, and the water layer 7
6 is an ultrasonic wave supplied for a desired time, but for a short time, usually a few seconds, for example, substantially 1 to 5 seconds, more specifically about 3 to 4 seconds. the user,
For example, the ultrasonic wave application time can be changed by pressing a switch or changing the setting of the control device.

The results of applying the ultrasonic signal for a short period of time (probably a few seconds to about 10 seconds) are shown in FIG. 9, where exposure of the beverage to the ultrasonic signal resulted in a considerable density and abruptness throughout the liquid beverage. The formation of lumps of bubbles 86 of a large amount of dissolved gas is promoted. This will increase the height of the foam 74. As shown in FIG. 10, the dust 74 can rise to the outside of the container 72. The gas bubbles form nuclei and help the rapid formation of ice mass 88A beneath the froth. Ice 88A may have a somewhat half-thawed, snow-like character. As shown in FIG. 11, for a certain period of time, a lump of snow 88A that has been half thawed has grown, and the bubble 74 has risen, but there are no so many gas bubbles. Nevertheless, the gas bubbles act as nuclear sites, where they help the formation of ice 88B on the body of the beverage. The ice 88B has a flaky property such as a snow of one palm, and rises and becomes a lump to form a flaky ice lump 88C on the lower surface of the semi-melted snow-like ice lump 88A. To do. 12 and 1
As shown in 3, the ice flakes continue to form for a period of time as they rise, expanding the ice mass 88C in the beverage 70 downwards.

It takes only 1-2 minutes to go from the stage shown in FIG. 8 to the stage shown in FIG. 14, so the increase in gas foaming, ice formation and visible development are occurring fairly quickly, It is interesting and quite surprising to observe through the glass 72.

To enhance the theatrical, drama or marvelous effects of customer events in the drink bar, the operation of the device 80 occurs automatically (or manually), for example dramatic or sounding. It can be accompanied by an audible performance that is mechanically or electrically produced using a sounding device that produces a pleasing or melodious sound, and the operation of the device 80 can also be done, for example, by a visible flash of light. It would be possible to add a light display with a rich image, such as. These may, for example, mimic the glitter of lightning. In that case, the audible performance may include sounds that resemble thunder.

If desired, the container 72 may be hidden from view of the customer at the bar when applying ultrasound. For example, it can be hidden from view of one or more sides of an enclosure placed on or near the counter, and the enclosure could be referred to as a "magic" or magician box or cabinet.

The beverage is preferably a light colour. For example, lightly colored beer such as lager is preferred. The formation of ice in the beverage 70 is not only an intriguing sight, but it also indicates to the customer that the beverage is cold, and the beverage adds ice made of water other than the water it contains. It also helps to show that it has not been diluted.

Sufficient froth 74 allows for the insulation of ice, especially from above the froth, which facilitates long-lasting ice and consequently the duration of the cooling effect. . Ice below the froth 74 also facilitates the persistence of the froth's presence and may last as long as 10 minutes, 15 minutes, or most preferably 20 minutes.

In FIG. 15, the bubble 74 begins to deflate (begins to deflate at the center and begins to separate from the wall surface of the container) after a lapse of time of about 15 minutes, for example. Within the beverage is giving an attractive presentation effect.

Another method of applying an ultrasonic signal is shown in FIG. 16, where a cable 92 is used after the beverage 70 has been dispensed by the device 2 of FIG. 1 into a container or glass 72.
An ultrasonic probe 90, which is powered via the
A emits an ultrasonic signal. The probe 90 can also be inserted into the beverage before the full metered amount of the beverage has been dispensed into the container.

In FIG. 12, the beverage dispensing outlet 14 is arranged to act as an ultrasonic probe, for example by including an ultrasonic emitter 88B. The ultrasonic probe 14 of FIG. 12 can emit an ultrasonic signal while the beer is passing there towards the container 72 and / or while the metered quantity of beverage is being or is already being supplied. After it has spilled, it can be partially submerged in the beverage as shown and emit an ultrasonic signal in the beverage 70 in the container 72.

FIG. 18 illustrates another glass 172 (eg, a pint) of beverage 170, in this case a lager, for example a glass with a beverage placed in a cooling liquid (water) as shown in FIG. Only at its bottom is shown being excited by the ultrasonic emitter (as indicated by arrow X). FIG. 18 shows the glass 172 after being excited by ultrasonic waves for about 3 seconds. The glass is still excited by ultrasonic waves, and the bubble 174 starts to form bubbles. Is. As can be seen, in addition to the relatively small general foam formation that spans the entire volume of the beverage 170, activity occurs in a series of horizontal "white stripes" located approximately midway along the height of the glass 172. Be active. Between the white stripes 120, white stripes 122 are slightly spaced, that is, stripes closer to the color of the beverage, that is, the color of the lager, are arranged at intervals.
Typically, two to four white bands 120 are visible and significant bubble formation occurs above and below those "striped areas" 120,122.

The formation of the stripes 120, 122 gives the beverage glass an attractive appearance for a few seconds while the stripes last. These stripes are formed by glass 1 by ultrasonic excitation.
It is believed to be associated with the formation of a standing wave at 72 and is also considered to represent the most vibrating region of the glass (this idea is only speculative, and not limiting). Absent). The stripes 120 and 122 are generally formed at an intermediate position in the height direction of the glass, but the stripes 120 and 122 are not exactly in the middle, and are, for example, 1/3 to 2/2 from the upper end.
It may be located about 5 below (or about above the bottom).

It should be noted that the glass 172 of FIG. 18 has a mouth 124 that is narrower than the body 126. It is believed that having a narrow mouth forms a deeper, longer lasting foam. This may be related to the fact that beer in narrow-mouthed glasses has a smaller exposed surface area for frothing than it would in a container with vertical sides or open sides. It may or may not be relevant.

Our tests show that the best / better results are obtained with one pint of beverage, not with half pint of beverage. This means that the heat capacity of a 1 pint beverage is larger than that of a half pint beverage, and the greater the volume ratio of the exposed surface of the beverage, the smaller the effect of exposure to the environment / local environment. It can be said that it is related to the slowing of heat transfer effect to.

FIG. 19 shows that after about 3 minutes (another method was examined after about 10 minutes, there was almost no difference between the appearance of the glass lager after 3 minutes and the appearance after 10 minutes). It is a figure explaining the 1 pint lager shown in FIG. 18 (no change). The batter 14 is slightly deeper than expected and slightly overhangs the glass 172. Glass 17
A relatively thin layer of ice 188A that extends underneath the bubble across the diameter of 2
(About 0.5 to a few millimeters), and maybe 2 to 5 cm in clear beer
There is a flaky ice 188B that extends downwards and hangs down. Protrusion 1
88B should extend at least 3 cm downward, and 5 cm is not necessarily considered to be the upper limit of the length. The protrusion 188B is generally centered, but can be offset from the central axis of the glass. The tip is narrower than the foot (the foot is a portion adjacent to the bubble 174).

Creating such an ice-forming beverage is itself novel.
It will also provide products that are visually distinct from what consumers want. In addition, creating streaks during the ultrasonic excitation of a glass of beverage also creates a visually unique product, and also provides consumers with a distinct product delivery system. Will be created.

In FIG. 20, a device for supplying a barrel removal cider is designated by reference numeral 202. The barrelless cider is embedded in Otaru or Otaru 204. As described above, the cider contains water and dissolved gas.

The gas may be any suitable non-oxidizing gas, such as carbon dioxide and / or nitrogen. The amount of dissolved gas in the cider may be within the range generally known for various ciders.

The dissolved carbon dioxide content is substantially 1.8% by volume, and / or the dissolved nitrogen content is substantially 18 parts per million (pm). The pump 206 is provided with a pipe 208 via the check valve 207 from the barrel 204.
Along with a pipe 208 for extruding the cider into a cooled python known per se (not shown), a pipe 208 inserts a heat exchange coil 210 into a remote cooling system known per se. Contains. The pipe 208 is a chiller 216
To the cooling coil 212 in the bath 214 of the pipe 2 from the cooling coil 212.
08A of the dispensing outlet or nozzle 220 (provided in the drink bar
It leads to a manual valve 218 (known per se). The bath 214 is, for example, an ethylene glycol / water cooling mixture 22 of 50% ethylene glycol / 50% water.
Includes 2. The cooling mixture 222 includes a condenser 228 and a refrigerant pump 230.
And cooled by the evaporator 224 of the refrigeration system 226 including the expansion device 232. The pump 234 is a pipe 2 that forms another python 238 with the pipe 208A.
A cooling admixture 222 is circulated through 36.

The maximum pressure in the barrel 204 is provided in a manner known by one side of the non-oxidizing / pressurizing gas (eg carbon dioxide and / or nitrogen) from a suitable supply 240, which pumps the pump 206. It is easy to pull out the cider.

The maximum gas pressure in the large barrel 204 is substantially 206.84 kN / m ² (301 lb).
s / in ² ). The pump 206 causes the pressure in the pipes 208, 208A to be substantially 517.
12kN / m ² ~551.58kN / m ² valve (75 from 80lbs / in ²⁾
Can be Normally pump 206 is not operating and therefore valve 2
When 18 is opened, the pump pressure stored in pipes 208, 208A causes pump 206 to be activated by switch 244 of the pump controller (not shown) to produce a pump output pressure of substantially 75-80 lbs / in ^2. The applied pressure drops below a predetermined and desired pressure recognized. The chiller 216 is the outlet nozzle 2
It is arranged to cool the cider passing towards 20 to a predetermined temperature in the range of substantially -1 ° C to substantially -12 ° C, for example -6 ° C. The cider reaches the nozzle 220 at a predetermined temperature, and the container 46 (FIG.
), For example, into a drinking container such as a drinking glass. In FIG. 20, the cider flowing out of the opening of the outlet nozzle 220 passes through a sparkler 247 (known per se). Instead of, or in addition to, the sparkler 247 described above, a known orifice plate may be attached to the nozzle 220. However, if desired, neither the orifice plate nor the sparkle need be installed.

When the valve 218 is closed, the pressure switch 244 causes the pipes 208, 208 to move.
The controller switches off pump 206, observing that the pressure in A has accumulated above a predetermined pressure.

In FIG. 21, the barreled cider 248 is fed from the delivery port 220 (see FIG. 20) to a drinking container 246, such as a glass, which preferably has a relatively long and transparent wall surface. The container 246 is preferably chilled before containing the cider. The container 246 can be cooled to substantially 4 ° C. or lower. For example, the known bottle chiller can be used to cool the container to substantially 4 ° C, and the known glass froster can be used to cool the container to substantially 0 ° C. Reference numeral 250 indicates a bubble when the container is filled with the measured amount of the beverage, for example, when a pint of cider is placed therein.

As soon as the cold cider 250 is poured into the cold container 246, the container is placed in the shallow water 252 in the dish portion 254 of the ultrasonic generator 256. In the present generator, the dish 254 is rigidly attached to the bottom 258 that includes the ultrasonic emitter 260. The emitter 260 is arranged to emit an ultrasonic signal in a frequency range of substantially 20 kHz to 70 kHz. For example, an ultrasonic signal at a frequency of substantially 30 kHz or another frequency selected from the above frequency range is applied to the cider, and the water layer 252 provides an ultrasonic transmission path or coupler. The ultrasonic wave is applied to the cider 250 for a desired time, but for a short time, usually a few seconds, for example, 1 to 5 seconds, and more specifically, a short ultrasonic wave signal, which is substantially 5 seconds. The result of application over time is shown in FIG. In the figure, exposure to ultrasonic signals promotes rapid bubble formation of dissolved gas throughout the liquid cider 248, with some bubbles 252A formed being relatively large while other bubbles 25A are formed.
2B is relatively small and gathers in a wavy shape, and moves up and down. This will increase the height or depth of the foam 250. The bubbles of gas form a core portion, and the core portion quickly forms ice in the cider 250 using the water content of the cider as a raw material. Ice also rises. The ice may have a semi-melting snow-like character and forms a mass under the bubble 250, forming a semi-melting snow mass 262 in the cider as shown in FIG. It takes only 1-2 minutes to progress from the stage shown in FIG. 21 to the stage shown in FIG. 23, so gas bubbling, ice formation and visible development are occurring fairly quickly, observed through glass 246. It is an interesting phenomenon to do.

Ice formation in the cider 248 is not only an intriguing scene,
It also serves to indicate to the customer that the cider is cold and that it has not been diluted by adding ice made of water other than the water it contains.

One of the most interesting features is that the froth 250 of a glassful of cider lasts for a considerable time, ie several times longer than the froth that occurs in ciders by known methods. Abu 250 may last about 20 minutes. The cause of the long duration is (i) that the lump of ice 262 acts as a seal or barrier against the gas that is leaving the liquid cider body, and / or (ii) the ice 262 is It may be possible that the 250 is cooled.

Another method of applying an ultrasonic signal is shown in FIG. 24, where a container or glass 246 is powered by a cable 266 after the cider 248 has been dispensed by the device 202 of FIG. An ultrasonic probe 264 is mounted in the cider and the emitter 260A emits an ultrasonic signal. The probe 264 is a container 2
It can also be inserted into the cider before the full metered amount of the cider has been fed into 46.

In FIG. 25, the discharge port 220 for cider distribution is, for example, the ultrasonic emitter 26.
By including 0B, it is arranged to act as an ultrasonic probe. The ultrasonic probe 220 of FIG. 25 may emit an ultrasonic signal while the cider is passing therethrough towards the container 246 and / or while the metered dose cider is being or is already being supplied. After it has been soaked, it can be partially immersed in a cider as shown to emit an ultrasonic signal in a cider 248 within a container 246.

Referring to FIG. 26, the beverage cooled by the device 302 contains water. The beverage may also have a dissolved gas content, so during delivery of the beverage to a container, eg glass, the gas effervesces, for example as previously described, creating nucleation sites to promote ice formation. It may form, or other means may be provided to facilitate the formation of nucleators, or such sites may be provided. This is done, for example, by applying ultrasonic waves to the beverage in the course of being dispensed or dispensed, and / or added to the stream of beverage that is moving to the point of dispensed or dispensed before and / or before being dispensed or dispensed. A nucleation-promoting substance is added to the beverage, for example particles, before and / or before it is added to the beverage provided in the container (wherein the beverage is or has just been delivered to said container). By providing a solid of substances, which can be of small size and are included in the beverage. The beverage may be alcoholic or non-alcoholic. In the latter case, the beverage may be fruit juice. The nucleation enhancer in the fruit juice may be a piece of fruit, for example in orange juice the nucleation enhancer may comprise orange pulp pieces or flakes. If the beverage is alcoholic, it may have a dissolved gas content, for example it may be beer or cider as previously disclosed, or a dissolved gas such as spirits, liqueurs, non-foaming wines. It may have little or no minutes.

In device 302, a suitable feed (known per se) by known propulsion means along inlet line 304 surrounded by suitable insulation 306.
Beverages from are served at appropriate cooling temperatures. This means is provided for outlet nozzles 3 when delivery of beverage at the outlet nozzle is required.
Includes a known measuring device 308 for delivering a desired known volume of beverage to a beverage dispenser 310 containing 12. Beverage or product inlet
Line 304 leads to a product flow line 314, which includes a cooling coil 316, a pump 318 and a cooler 322, eg, a flow passage 320 through a Peltier cooler, which leads to a dispenser 310. The cooler 322 may be a flash cooler. When dispenser 310 is not required to dispense beverage into a beverage container, such as glass 324,
Beverages can pass through passages in dispenser 310 and from there along other continuous portions of product line 314 in a central passage or python tube 326, or in tube heat exchanger 328 that includes insulation 330. Tube, and tube 332 surrounded by product tube 326. Product tube 32
At the outlet end 334 from 6, the product flow passage 314 passes through the detent valve 336 and joins 338 between the inlet line 304 and the flow line 314.
Followed by.

The product cooling coil 316 contains a cooler, or adiabatic tank 342, water 344 at a low temperature, eg, substantially 0 ° C., a coolant to cool the water bath and mantle 34.
Known coil 346 covered with ice in 8, drive water stirring means 3
50, and in a water bath 340 containing a water cooling coil 352.

Feed water for heat transfer purposes is provided by suitable means at 356 on a properly insulated water inlet line 354. The inlet line 354 supplies a water circulation line 358 via a joint 360, and the line 358 includes a water cooling coil 352 and a drive water pump 362 for supplying water to a passage 364 via a Peltier cooler 322. . From the passage 364, a water line 314 passes through the detent valve 366 and the outer tube 332 of the python 302 to the junction 360.
followed by. Water line 314 between pump 362 and Peltier cooler 322
Split at junction 368 into another insulated line 370 including an electrically controlled valve 372, which is, for example, a solenoid valve, outside the glass 324 standing above the droplet collector. A U-shaped manifold 374 with an inwardly directed jet or nozzle 367 for spray cooling a jet of cooling water, or a liquid (water) withdrawn from the outlet 38
This valve controls the supply of cooling water to the tray 378 which can be drained through 0.

The device 302 includes an electrical control device (not shown) such that the pumps 318 and 362 can operate continuously when the device is ready to dispense a beverage. Beverage from a suitable source can be dispensed onto inlet line 304 at a desired predetermined cooling first temperature. When there is a demand for dispensing, the controller causes the valve 3 to operate, for example by pressing a button 381 on the dispenser 310.
72 can be opened so that cooling water is sprayed onto the glass 324 to cool the glass. After a few seconds, the controller opens an electrical valve, such as a solenoid valve, in the dispenser 310, so that the dispenser pumps therein the delivery of the measured volume of beverage as determined by the measuring device 308, after which the valve closes. . The controller causes valve 372 to close and stop the supply of cooling water to nozzle 376 when the dispenser begins to deliver the beverage, or before or after initiation. The beverage emerging from the coil 316 is cooled to a second predetermined desired temperature that is lower than the first predetermined temperature. Just prior to reaching the dispenser 310, the Peltier cooler 322 cools the beverage to a lower, predetermined third temperature,
The beverage enters the glass 324 at substantially this temperature. The beverage comprises water and the third temperature is below the freezing point of water. When the dispenser 310 automatically stops the supply of additional beverage (since the desired measured amount is dispensed) or shortly thereafter,
The controller can re-open the valve 372 for a few seconds, for example 1 or 2 seconds, to re-spray the cooling water on the outside of the glass and remove any cloudiness of its condensate, so that what is present in the glass. Gives a clearer look. Only or substantially during delivery of the beverage from the dispenser 310, only the Peltier cooler 322 may be activated to cool the beverage to substantially the third predetermined temperature.

Inside the glass, the beverage is stimulated to provoke or create nucleation sites where ice is formed and visible indications (ie those described above).
May be generated. Such irritation means adding a frothing dissolved gas content to the beverage, and / or imparting ultrasonic effects to the beverage and / or providing the beverage, or some kind of nucleation inducing means in the beverage, For example, solid substance (
Non-toxic and edible is preferred). The applied ultrasound may be in the range of 20-40 kHz. The dispenser 310 may be part of a font that can be installed on the drink bar counter. Any font can be attached to the side of the customer to give the customer a better appearance of the filling of the glass 324, and the development therein. By "side-on" is meant that the leg or pillar portion of the font is not necessarily between the guest and the glass. The maximum amount of ice formed may be up to about 25% of the beverage volume, but about 10
% Is considered to be satisfactory.

If desired, the beverage to be dispensed can be sonicated as previously described. In one example, the ultrasonic emitter 382 can be mounted on the nozzle 312. The nozzle is curved or curved, or otherwise allows its outlet end to be closed against the inner surface of the upper portion of the glass 324 to direct the beverage being dispensed against the inner surface. Is directed to.

In FIG. 27, an ultrasonic emitter 382A is disposed beyond the outlet end 312A of the nozzle 312 to provide ultrasonic effects to the served beverage. An emitter 382A may be arranged around the axis of the beverage flow being dispensed, which may be in the form of, for example, a ring, eg a torus, through which at least several beverages pass.
Emitter 382A (eg, on support arm 383) so that there is no solid (or minimal) ultrasonic transmission passage between the emitter and nozzle 312.
Can be attached.

If desired, the beverage flow line 314 has an electrically operated valve 384,
For example, it may include a solenoid valve that is operated by the controller and closed when the dispenser 310 delivers the beverage.

If desired, non-toxic and edible coloring substances can be added to the water sprayed from the nozzle 376 onto the glass 324 so that the glass cooling water has an attractive color and / or fluorescence. May appear in.

To keep the beverage in a ready dispensed state when it is not being dispensed from dispenser 310, the beverage can be continuously circulated in idle mode around flow line 314 ( Beverage passes through dispenser 310 without being dispensed from nozzle 312), so that when the beverage returns to coil 316, the water in python tube 332 heats the beverage and cools it to prevent it from freezing. Warming the beverage from the third predetermined temperature caused by 322. When the beverage is circulating in idle mode, the pump 362 can be operated at a different speed, eg, a lower speed, if desired, until which time the dispenser 310 is delivering the beverage.

If desired, in idle mode a controller may be arranged to automatically reverse the current in the Peltier cooler 322, the latter either continuously or intermittently for beverages passing through it. Some heat can be applied to reduce the chance of the beverage freezing. If desired, the beverage flow line 314 can include flow detection means and / or temperature sensing means so that when frozen beverages occur, the controller operates to prevent the chance of the beverages freezing or Peltier cooler 322, as it reversely heats the beverage flowing through it to reduce
Operate.

The water in the flow line 358 exiting the water cooling coil 352 may be substantially at the second predetermined temperature. So in idle mode Python 3
The beverage and cooling water in 28 may be at substantially the same temperature.

By way of example, a beverage (eg, from a storehouse) can be delivered on the inlet line 304 at the first predetermined temperature of substantially 6 ° to 8 ° C. Upon exiting the coil 316, the second predetermined temperature of the beverage may be substantially 0 ° to 1 ° C (eg 0.5 ° C ± 0.5 ° C). The water exiting the coil 352 may also be at a temperature of substantially 0 ° C. to 1 ° C., but heat may pick up from the nozzle 376 at substantially 2 ° C. When the device 302 is in the beverage dispensing mode, the Peltier cooler 322 delivers the beverage dispensed to the dispensing nozzle 312 to a substantially −5.0 ° C. (eg −4.5 ° C. ± 0.5 ° C.) temperature. Cool to a predetermined temperature of 3. When the beverage is being dispensed by dispenser 310, the temperature of the water exiting tube 332 of python 328 may be substantially 2.0 ° C. Under idle mode with the cooler 322 switched off, it is essentially zero.
Beverages may circulate in line 314 at temperatures from ° to 1 ° C. The temperatures specified in this example may be appropriate when the beverage is beer, eg a lager.

The water bath 340 and cooler 322 are preferably located near the dispenser 310, such as in a drink bar, so that the portion of the flow line 314 between the water bath and dispenser is relatively short.

The glass 324 may be, for example, a tulip-shaped tall glass having a spherical or ball-shaped wide portion at its upper end. If a certain type of glass is placed under the nozzle 312, the device can be arranged so that the beverage can be dispensed using only the device, otherwise the malfunctioning system will cause the device to dispense beverage. Interfere with operation.

In dispensing a beverage, such as a pint of beer, such as lager, the following procedure can be followed. (1) Press the button 382 to start the dispensing mode, (2) Spray the cooling water from the nozzle 376 to the outside of the glass 324 for several seconds, for example about 5 seconds, and then (3) Fill the glass with beverage. Start, continue to add cooling spray for a few seconds long, (4) stop cooling spray, but continue filling glass with desired amount of beverage, (5) add ultrasonic waves to the beverage during the last few seconds of filling. (6) When the filling is stopped, add cooling water spray again for 1 or 2 seconds.

The volume of beverage circulating in line 314 in idle mode is greater than a predetermined fixed volume and the device is set up to dispense the beverage from nozzle 312. Referring to Figures 28 to 30, the beverage cooled by the device 402, 502 or 602 contains water. The beverage may also have dissolved gas content,
Thus, for example, during dispensing of a beverage to a container, such as glass, gas may bubble, for example, as described above, forming nucleation sites to promote ice formation, or other means provided. Can promote the formation of nucleators or provide such sites. This is, for example, by applying ultrasonic waves to the beverage in the process of being dispensed or dispensed and / or providing the beverage with a nucleation-promoting substance, such as particulate solids, as previously described. In the case of ultrasound, the frequency may be as previously described and applied with the method and time of the delivery procedure previously described. For example, the device 402, 502 or 602 can have the dispensers described below each having an outlet nozzle 312 similar to that described above with respect to FIG. 26, which dispenser is similar to that described with respect to FIG. 27, or the nozzle 312 in FIGS. 28-30 is associated with an ultrasonic emitter in the same manner as previously described with respect to FIG. 27 and can be identified by 382A therein.

Each of the devices 402, 502 or 602 can have its own electrical controller to regulate and control the beverage measurement, valve and pump operation.

Referring to FIG. 28, a water bath is shown at 404 and is kept cold, for example at substantially 0 ° C., by a cooling coil 406 covered in an ice mantle 408.
The water bath also includes a driven stirrer 410 and a water pump 412, if desired. The glycol bath 414 (a bath containing a mixture of water and ethylene glycol) is kept cold by a cooling coil 416, e.g., substantially at -4.5 [deg.] C and includes a driven stirrer 418 and a beverage pump 420. A draft beverage, which may have a dissolved gas content on the inlet line 422, is provided at the desired low temperature by any suitable means known per se, which beverage is contained in a water bath 404. It is cooled in the beverage cooling coil 424. The beverage may be beer, such as a lager.
The cooled beverage from the coil 424 travels on the line 426 and the glycol bath 41
Moving to another beverage cooling coil 428 in 4. Beverage 430 from coil 428
And 432 to a beverage pump 420, which is in line 434.
Dispense the above beverage to a font dispenser 43 with outlet nozzles 312
The beverage is supplied to a beverage container 438, eg, a glass, on a drop collector 378 having an outlet 380 for delivery to and discharge from the container 6.

When delivery of a measured volume of beverage is desired, button 440 is pressed to activate the controller to dispense 31 nozzles into the dispenser at a desired temperature below the freezing point of water at atmospheric pressure.
Deliver the measured volume via 2. When the beverage dispenser is not needed (idle mode), the passage means in the dispenser 436 circulates the pump 420 (preferably continuous) and the beverage passes through lines 434 and line 442 including the detent valve 444. Street, beverage coil 4 in glycol bath 414
Move to 46. From the coil 446, the beverage returns to the pump 420 via line 448. If desired, the beverage line 434 may be a cooler 450, such as a flash.
It may include a cooler, which may be a Peltier cooler. Cooler 4
50 can ensure that the beverage reaches the dispenser 436 at the desired temperature, in the case of the Peltier cooler operating it with reverse current so that the beverage circulating in idle mode is in line 434, It can be guaranteed not to freeze in 442. When delivery of the beverage to glass 438 is desired, cold water sprayed from nozzle 376 is added to the glass outside the controller at any desired time to open valve 372 and the water from water pump 412. To the manifold 374 via line 452. The pump 412 can operate continuously. When valve 372 is closed, water can return to cooling coil 458 in the water bath via line 454 and detent valve 456, and top water is provided by a suitable supply via inlet line 460. Pump 412 may circulate cooling water around lines 452, 454 and may be connected to cooler 450 at 456 and 458 if the latter is provided.

Referring to FIG. 29, in apparatus 502, valve 372 can include a passage means, which is positioned when the valve is closed to prevent the supply of cold water to nozzle 376, to direct water from line 452 to line 454. The water can be continuously circulated by the water pump 412 if desired. The glycol bath 414, which again may be at a temperature of substantially −4.5 ° C., includes a driven glycol pump 504.
The beverage dispenser 506 comprises an outlet nozzle 312 and the beverage dispenser operating button 440 is connected to the controller. The dispenser 506 forms part of the font and also includes a tank or chamber 510, which is line 5
14 is connected to the beverage coil 428 in the glycol bath 414 by means of line 5
16 includes beer cooling coil 512 connected to dispenser 508. The dispenser 508, when opened in response to operation of the button 440, is propelled by suitable known means to automatically dispense a desired measured volume of beverage at a desired temperature below the freezing point of water. it can. The beverage coil 428 is kept cool by filling the chamber 510 with glycol and the glycol is kept in line 5
Pumped from glycol tank 414 by pump 504 along 18 and back to glycol tank through line 520. An electric heater or heating coil 522 is provided to heat the glycol in the chamber when desired.
It is provided in the chamber 510.

The amount of glycol in chamber 510 is preferably minimal. A pressure observing means may be provided in the beverage coil 512. For example, coil 512 at a rate greater than a predetermined value and / or greater than a predetermined rate of pressure increase.
The increase in pressure of the beverage therein allows the formation of ice in the beverage to be detected and the controller responsively actuates to shut off the glycol circulation pump 504 and heat the glycol in the chamber 510 and the beverage in the coil 512. To do so, the heater 522 is switched on. As the temperature rises, the observed beverage pressure drops and the controller responds, restarting pump 504 and turning off heater 522.

If desired, a cooler 524, such as a flash cooler (Peltier
A cooler) may be provided in line 514 to ensure that the beverage reaches dispenser 508 at the desired temperature below the freezing point of the water as it is being dispensed. If the cooler 524 is a Peltier cooler,
When desired, it can be operated with reverse current to ensure that the beverage does not freeze and block the coil 512. Water lines 526 and 528 allow cooler 524 to be connected to water lines 452 and 454.

Referring to FIG. 30, the beverage from the beverage coil 424 in the water bath 404, eg at a temperature of substantially 0 ° C., is fed via line 604 and the beverage pump 606, eg to substantially −4.5. To a beverage coil 608 in a glycol bath 414 at 0 ° C. from which the beverage is delivered via a line 610 containing a cooler 612, the beverage forming part of the font and providing a beverage outlet nozzle 312. It also moves to the dispenser 614. The cooler 612 may be a flash cooler. The cooler 612 is connected to the line 6 by the glycol pump 618.
It may be a Peltier cooler supplying glycol via 16. The glycol returns to bath 414 on line 620. The beverage provided on line 422 is first cooled, eg, to substantially 0 ° C. in water bath 404 and, for example, to substantially −4.5 ° C. in glycol bath 414. From the cooler 612, the beverage is delivered to the dispenser 614 via a line 622 that includes a detent valve 623. The dispenser 614 is arranged together with the passage means, and the dispenser 61
4 is not delivering beverage through nozzle 312, systems 608, 61
Beverage is supplied to line 624 for circulation by pumps 606 around 0, 622, 624. When the button 440 is operated to operate the control device, the device provides a predetermined measured volume of beverage via the outlet nozzle 312 and the beverage supply temperature below the freezing point of water is controlled by the cooler 612. System 608,6
If it is detected that the beverage circulating around 20, 622, 624 is prone to freezing, heat can be applied to the system. For example, if cooler 612 is a Peltier cooler, the current to it can be reversed to provide the heat. The beverage exiting the glycol bath 414 may be at a temperature of substantially −2 ° C., which may be the beverage recirculation temperature. The cooler 612 can only operate to cool the beverage as it is dispensed from the nozzle 312.

The embodiments described above with respect to Figures 26 to 30, and more specifically with respect to Figures 26 to 27, may have any or each of the following features, characteristics or advantages.

(1) In "idle mode", beer circulates continuously in a loop. In idle mode, all beer in the loop is at about 0 ° C. In the "distributive mode" from the recirculation pump to the Peltier cooler, the temperature of the beer is about 0 °, the Peltier cooler cools the beer to around -5 ° (-5.5 ° C) and then very cold. The beer goes through the dispensing solenoid and either exits the nozzle if it is open or enters the python 328 where it is warmed again to about 0 ° C, where it is at -5.5 ° C in a small portion of the loop. Yes, that part goes through the dispensing solenoid. The purpose is to have a safe system, in which case the beer cannot freeze.

(2) The dispensing system does not require any manual intervention / holding / work other than pressing the “Start” button. This provides distribution consistency between successive dispensing operations and reduces the skills required.

(3) When the “Start” button is pressed, a jet of water from the ice bath cools the glass. Just after that, switch on the Peltier cooler, and after about 5 or 10 seconds the solenoid valve opens, the switch turns on and the beer exits the dispensing container. When one pint or half a pint is dispensed, the solenoid closes and the Peltier cooler is switched off.

(4) Automatic reheating allows the system to return to a predictable steady state before each dispense cycle. No glycol is required in the cooler 340. This is because beer is not stored below freezing for any sufficient length of time.

(5) The dispensing device should be next to the user, so the user can get a good look. (6) Ultrasonic waves can be applied via the toroidal ring 382A that is arranged from the end of the nozzle and is fixed on the side arm 383. 20 to 40
Ultrasound at kHz can be applied.

(7) Apply ultrasonic waves to the beverage stream before it joins the main body of the beverage being made in the glass. (8) It is surprising that the beverage does not spill when passing through the annular ultrasonic ring 382A, but the beverage has a laminar flow and may be aided by the surface tension effect.

(9) Peltier cooler for cooling beverages to below freezing temperatures in order to dispense continuous circulation and avoid freezing in idle mode. 10. A chilled glass for receiving dispensed beverages, which must be cold and the heat capacity of the glass can impair ice formation or visible display.

11. The volume of circulating beverage may be larger than the measured volume dispensed (eg, 1 pint), thus allowing the appropriate glass of beverage to be dispensed immediately when needed.

12. Cold cleaning of glasses and dispensing of beverages proceed simultaneously, but overlapping time frames. (13) During the dispensing of beer, eg lager, a substantially clear body of lager may be present substantially above the glass and then a flash of ultrasound will cloud the body of this lager and nucleate it. Is started. Nucleation is induced at or near the end of partition.

(14) During the dispensing or feeding cycle, ie from one dispensing or feeding cycle to another, the chilling of the glass, the color of the water spray may change, ie change.

(15) The system can dispense at least two drinks per minute (30 seconds for each), allowing for varying glass times. (16) During one dispensing operation, the spray of cooling water begins, then stops and then restarts. The final jet of cooling water is for a cleaning effect rather than a cooling effect. That is, the first period of water addition is to reduce the temperature of the glass before the beverage begins to be introduced, and then when the beverage dispense just stops, there is a final cleaning / water cleaning addition.

[Brief description of drawings]

[Figure 1]   It is a schematic diagram of the cold barrel drink supply apparatus.

2 is a front view of a drinking container filled with barreled beverage supplied by the apparatus of FIG. 1, continuously illustrating changes in the beverage after it has been supplied to the drinking container.

FIG. 3 is a front view of a drinking container filled with barreled beverage supplied by the apparatus of FIG. 1, continuously illustrating changes in the beverage after it has been supplied to the drinking container.

4 is a front view of a drinking container filled with barreled beverage supplied by the apparatus of FIG. 1, continuously illustrating changes in the beverage after it has been supplied to the drinking container.

FIG. 5 is a side view diagram for explaining a partial modification to the method when the supplied beverage is put in a drinking container and provided.

[Fig. 6] Fig. 6 is a side view diagram for explaining a partial change made to the method when the supplied beverage is put in a drinking container and provided.

FIG. 7 is a side view diagram for explaining a partial change to the method when the supplied beverage is put in a drinking container and provided.

8 is a front view of a beverage container filled with the beverage dispensed by the apparatus of FIG. 1, wherein the vessel is placed on the apparatus represented by the diagram to apply an ultrasonic signal to the beverage. It is a front view which shows that.

FIG. 9 is a front view continuously showing the changes that occur in the growth of froth on the beverage surface immediately after the ultrasonic signal is applied to the beverage and the ice formed in the beverage grows or changes. is there.

FIG. 10 is a front view continuously showing the changes that occur in the growth of froth on the beverage surface immediately after the ultrasonic signal is applied to the beverage and the ice formed in the beverage grows or changes. is there.

FIG. 11 is a front view continuously showing the changes that occur in the growth of froth on the beverage surface immediately after the ultrasonic signal is applied to the beverage and the ice formed in the beverage grows or changes. is there.

FIG. 12 is a front view continuously showing the changes that occur in the growth of froth on the beverage surface immediately after the ultrasonic signal is applied to the beverage and the ice formed in the beverage grows or changes. is there.

FIG. 13 is a front view showing continuously the changes that occur in the growth of froth on the beverage surface immediately after the ultrasonic signal is applied to the beverage and the ice formed in the beverage grows or changes. is there.

FIG. 14 is a front view showing continuously the changes that occur in the growth of froth on the beverage surface immediately after the ultrasonic signal is applied to the beverage and the ice formed in the beverage grows or changes. is there.

FIG. 15 is a front view continuously showing the changes that occur in the growth of froth on the beverage surface immediately after the ultrasonic signal is applied to the beverage and the ice formed in the beverage grows or changes. is there.

FIG. 16   FIG. 6 is a diagram showing another method of applying an ultrasonic signal to a beverage.

FIG. 17   FIG. 7 is a diagram showing yet another method of applying an ultrasonic signal to a beverage.

FIG. 18   It is a figure which shows the state which 1 pint lager was excited by the ultrasonic wave.

FIG. 19   19 is a diagram of the 1 pint lager shown in FIG. 18 after being left for 3 minutes. FIG.

FIG. 20   FIG. 3 is a schematic diagram of a cold barreled cider supply device.

21 is a front view of a drinking container filled with a cider supplied by the device of FIG. 20, the container being represented diagrammatically for applying an ultrasonic signal to the cider (device of FIG. 8). FIG. 6 is a front view showing being placed on a device (similar to FIG.

FIG. 22 is a front view continuously showing changes in the growth of froth on the surface of the cider immediately after the ultrasonic signal is applied to the cider and the ice formed in the cider is grown or changed. is there.

FIG. 23 is a front view continuously showing changes in the growth of froth on the surface of the cider immediately after the ultrasonic signal is applied to the cider and the ice formed in the cider is grown or changed. is there.

FIG. 24   It is a diagram which shows another method of applying an ultrasonic signal to a cider.

FIG. 25   It is a diagram which shows another method of applying an ultrasonic signal to a cider.

FIG. 26   It is an approximate line figure showing another embodiment of a chilled barrel drink supply device.

FIG. 27   Figure 27 shows a slight modification to the device of Figure 26.

FIG. 28   It is an approximate line figure showing another embodiment of a chilled barrel drink supply device.

FIG. 29   It is an approximate line figure showing another embodiment of a chilled barrel drink supply device.

FIG. 30   It is an approximate line figure showing another embodiment of a chilled barrel drink supply device.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A23L 2/00 W (81) Designated country EP (AT, BE, CH, CY, DE, DK, ES, FI) , FR, GB, GR, IE, IT, LU, MC, NL, PT, SE), OA (BF, BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN , TD, TG), AP (GH, GM, K E, LS, MW, SD, SL, SZ, TZ, UG, ZW), EA (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), AE, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CR, CU, CZ, DE, DK, DM, EE, S, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU , LV, MA, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, TZ, UA, UG, US, UZ, VN, YU, ZA, ZW (72) Inventor Foster, Peter Thomas Staffordshire D.E. 130 Ent., Burton on Trent, Stretton, Bayowulf. Covert 8 (72) Inventor Smith, Stephen Paul Derbyshire, England 6 5 HQ, Ashbourne, Dray Cot in the Clay, Harrow Re Turn 37 F term (reference) 4B015 BA04 4B017 LC06 LC10 LE10 LK01 LK04 LP14 LP15 LP18 LT02 4B028 AG09 AP01 AP02 AP03 AP08 AP24 AP27 AT20

Claims (114)

[Claims] 1. A beverage in an upper open container, wherein the beverage comprises a water content and a dissolved gas content, wherein the beverage has a bubble bubble over the ice in the container, A beverage formed from the water of said water content in the beverage. 2. A method of keeping a beverage in an upper open container cold, wherein the beverage comprises a water content and a dissolved gas content, the method comprising a cooling effect on the beverage in the upper open container. Forming ice in a beverage, wherein the ice is formed from water of the water content in the beverage. 3. A method of maintaining chilled ice in a beverage contained in an upper open container, wherein the beverage comprises a water content and a dissolved gas content, the ice being water of the water content in the beverage. And the method acts as an insulator on ice against the heat from the top of the bubble toward the ice in the container by the method comprising the supply of foam froth over the beverage. How to be covered with bubbles. 4. A method of maintaining froth in a beverage in an upper open container, wherein the beverage comprises a water content and a dissolved gas content, the method comprising: A method comprising forming ice from water of said water content in a supply and a beverage, wherein said ice has a cooling effect on froth within the container from below the upper part of froth. 5. The beverage comprises a water content and a dissolved gas content and is capable of forming a froth when the beverage is poured into the container, the container of the beverage being made of many ice crystals. A top opening of the beverage, which has a froth overlying the ice composition, said ice composition being caused by the formation of ice in the beverage when or after it has been poured into a container container. 6. A beverage according to claim 1 or claim 5, or a beverage according to claims 2 to 4, wherein the beverage is exposed to the influence of ultrasonic signals and the beverage is a barrel-drinking beverage which is dispensed into a container. The method according to any one of 1. 7. The beverage according to claim 5 or claim 6, wherein the beverage is cooled to a temperature below the freezing point of water under atmospheric pressure immediately before the barrel-extracted beverage is discharged into a container. The method according to 6. 8. A method of supplying an unbarreled beverage to an upper open container, wherein the beverage comprises a water content and a dissolved gas content, the method comprising beer to a temperature below the freezing point of water at atmospheric pressure. And chilling beer into the container, wherein the chilled beverage is affected by ultrasonic signals or other ice and / or
Or methods exposed to the effects of bubble nucleation means. 9. A beverage according to any one of claims 5 to 7, or a method according to claim 8, wherein an ultrasonic signal is applied from outside the container. 10. A beverage according to any one of claims 5 to 9 or a method according to claim 8 or 9, wherein an ultrasonic signal is applied inside the container to a cold beverage. 11. The beverage of claim 10, or the method of claim 10, wherein an ultrasonic signal transmitter is disposed in the beverage in the container to emit ultrasonic signals to the beverage in the container. 12. The discharge port or nozzle through which the beverage is discharged into the container is configured to act as an ultrasonic wave transmitter to supply the ultrasonic wave signal described above. A beverage according to any one of claims 1 to 11, or a method according to any one of claims 9, 10 or 11. 13. A beverage according to claim 12, or a method according to claim 12, wherein said ultrasonic signal is applied to said beverage flowing through the outlet. 14. A beverage according to any one of claims 5 to 13 or a method according to any one of claims 6 to 13 wherein the ultrasonic signal has a frequency in the range of 20 kHz to 70 kHz. . 15. The beverage or method of claim 14, wherein the ultrasonic signal has a frequency of substantially 30 kHz. 16. The mass of ice spreads from below the bubble to the bottom in the beverage,
Beverage according to any one of claims 1, 5, 6, 7, 9 to 15 or method according to any one of claims 2 to 4 or 8 to 14. 17. The container is cooled before the beverage is dispensed therein.
A beverage according to any one of 5, 6, 7 or 9 to 16 or a method according to any one of claims 2 to 4 or 8 to 16. 18. A beverage or method according to claim 17 wherein the container is cooled to a temperature of substantially 4 ° C or the container is cooled to a temperature below 4 ° C. 19. A beverage or method according to claim 17, wherein the container is cooled to a temperature of substantially 0 ° C. 20. A method according to claim 7 or any one of claims 9 to 19 when accompanied by claim 7, wherein the beverage is cooled to a temperature between substantially -1 ° C and substantially -12 ° C. 20. A beverage according to claim or claim 8 or the method according to any one of claims 9 to 19 when accompanied by claim 8. 21. The beverage or method of claim 20, wherein the beverage is cooled to a temperature between substantially -4 ° C and substantially -6 ° C. 22. The container of any one of claims 1, 5, 6, 7, or 9 to 21, wherein the container has a sufficiently transparent wall portion through which the contents of the container are visible. 22. A beverage according to claim 2 or a method according to any one of claims 2 to 4 or 8 to 21. 23. The beverage or method of claim 22, wherein the container is a glass drinking container. 24. The beverage of claim 1, 5, 6, 7, wherein the beverage has a light beer color.
Or the beverage according to any one of 9 to 23, or 2 to 4 or 8;
24. The method according to any one of claims 23 to 23. 25. A beverage according to any one of claims 1, 5, 6, 7 or 9 to 24, or claims 2 to 4 or wherein said dissolved gas comprises carbon dioxide and / or nitrogen. 25. The method according to any one of 8 to 24. 26. The dissolved nitrogen content of the beverage is substantially zero p. p. m. To substantially 100 p. p. m. Beverage or method according to claim 25, wherein 27. The beverage or method of claim 25 or claim 26, wherein the dissolved carbon dioxide content is substantially zero volume percent or greater. 28. Carbon dioxide is substantially 2.2% or substantially 4% by volume.
28. The beverage or method of claim 27, which is also or substantially 5%. 29. A case as claimed in any one of claims 5 to 7 or claim 6 with an audible performance and / or visible light display in which the ultrasonic signal is mechanically or electrically generated. 29. A beverage according to any one of claims 9 to 28 or a method according to any one of claims 9 to 28 when accompanied by claim 8 or claim 8. 30. The beverage or method of claim 29, wherein the audible performance is a tonal or musical sound. 31. The beverage or method of claim 29 or claim 30, wherein the visible light display comprises blinking visible light. 32. The method of claim 6 or claim 7 or claim 6, wherein the beverage is exposed to ultrasound in the enclosure and the enclosure is arranged to hide the container when viewed from at least one side of the enclosure. 33. The beverage according to any one of claims 9 to 32 when accompanied by, or claim 8 or the method according to any one of claims 9 to 31 when accompanied by claim 8. 33. A beverage containing a water content and a dissolved gas content, wherein the beverage is cooled to a temperature lower than the freezing point of water under atmospheric pressure before being drunk, so that the beverage is large. A beverage that is discharged into a container that is exposed to atmospheric pressure, in which the gas foams from the beverage and at least a portion of the water content becomes ice. 34. A beverage which can be used without barrels and which contains water and dissolved gas contents, wherein the barreled beverage has an outlet at a temperature lower than the freezing point of water under atmospheric pressure before being consumed. To a container opened under atmospheric pressure, whereby the aforementioned gas foams from the beverage and at least part of the water content becomes ice. 35. 33. Any one of claims 33 and 5-7 or 9-32, or 34 and 5-7, wherein said container is said top open container.
Alternatively, the beverage according to any one of 9 to 32. 36. The beverage of claim 35, wherein the container has at least one wall portion that is sufficiently transparent so that the contents of the container can be seen through the wall portion. 37. The method of claim 35 or claim 36, wherein the container is made of glass.
Beverage described in. 38. A beverage according to any one of claims 35 to 37 wherein the container is shaped or configured to promote the formation of the ice. 39. A beverage according to any one of claims 35 to 38, wherein the container has an inner surface arranged to provide a nucleating portion that promotes the formation of the ice. 40. The beverage of claim 39, wherein the surface has at least one rough surface portion. 41. A beverage according to any one of claims 35 to 40, wherein the container comprises at least one wall portion arranged to change color automatically with changes in temperature. 42. The beverage of claim 41, wherein the wall portion comprises a thermochromic material. 43. Any one of claims 33 to 42 wherein the ice formed comprises one or more stripes or regions of one or more colors that contrast with the color of ice and / or beverage. Beverage described in. 44. A method of providing a barreled beverage containing water content and dissolved gas content, the method comprising allowing the barreled beverage to flow from an outlet into an upper open container,
Storing or handling the beverage prior to said spilling in a manner that prevents the loss of dissolved gas from the beverage as described above, and cooling the beverage to a temperature below the freezing point of water at atmospheric pressure, A method in which the aforementioned gas foams from a beverage in a container and at least part of the water becomes ice. 45. A method of providing visible indicia or effects in an upper open container having at least a portion of a wall having some degree of transparency, said method comprising a water content and a dissolved gas content. Supplying a brewed beverage, spilling a barrel brewed beverage from the outlet into the container, storing or handling a beverage that prevents loss of the dissolved gas from the beverage described above prior to the spilling, and the beverage as described above. Including cooling to a temperature below the freezing point of water under atmospheric pressure, a visible indication or effect develops in the beverage in the container, said visible indication or effect from the aforementioned gas beverage. A method comprising foaming and ice formation by transfer of at least a portion of said water to ice. 46. The method of claim 44, wherein the container has a partially transparent wall portion. 47. The method of any one of claims 44-46, wherein the container comprises glass. 48. The method of any one of claims 44-47, wherein ice formation develops within the container such that an amount and range of ice increases downwardly through the beverage from a location substantially above the beverage. The method described in the section. 49. A method according to any one of claims 44 to 48, wherein the container has at least one wall portion that automatically changes color with changes in temperature. 50. The method of claim 49, wherein the wall portion comprises a thermochromic material. 51. The method of any one of claims 44-49, wherein the container comprises a shape or configuration to promote ice formation. 52. The method of any one of claims 44-51, wherein the container has one or more internal configurations to promote ice formation. 53. The method of claim 52, wherein at least a portion of the inner wall of the container has a rough texture. 54. Any of claims 44-53, wherein the container is configured to facilitate formation of additional ice in the beverage below the upper layer of ice formation, the additional ice rising to join the upper layer. The method described in paragraph 1. 55. The method according to any one of claims 44 to 54, wherein a device is inserted into the beverage in the container to aid in the formation of the ice. 56. The method of claim 55, wherein the instrument is a thermometer. 57. The method of claim 56, wherein the device is a muddler. 58. Coloring material or dye is provided to form at least one color stripe or region in the beverage and / or ice, and the color of the material or dye is visible and ice and / or beverage. 58. The method of any one of claims 44-57, which is in contrast to that of. 59. A method according to claim 58, when accompanied by any one of claims 47 to 57, wherein said device is used to add coloring materials or dyes to beverages and / or ice. 60. The beverage of any one of claims 1, 5-7, or 9-43, or claims 2-4, 8, 9-32, or wherein the ice comprises melted ice. 60. The method according to any one of 44 to 59. 61. A heat exchange means for cooling a beverage, a beverage outlet for letting out a cold beverage from the heat exchange means, an openable / closable valve means for controlling a beverage supply to the outlet, and a beverage in a loop. Including a beverage circulation loop for circulation in
A device for supplying barreled beverages. 62. A device according to claim 61, wherein the beverage circulates in the loop when the valve means is closed. 63. An apparatus according to claim 61 or claim 62, wherein the loop comprises pumping means for circulating the beverage in the loop. 64. The apparatus of any one of claims 61-63, wherein the beverage is circulated to reduce or avoid the risk of frozen beverage blocking the beverage supply path to the outlet. 65. The apparatus of any one of claims 61-64, wherein the loop comprises a beverage flow path within the heat exchange means. 66. An apparatus according to any one of claims 61 to 65, comprising a unit or dispenser mountable on the counter of a drink bar, comprising heat exchange means and an outlet. 67. An apparatus according to any one of claims 61 to 66, wherein a beverage flow path connects the reservoir of the barreled beverage to the heat exchange means. 68. The flow path comprises at least a portion of the loop.
7. The device according to 7. 69. The apparatus of claim 67, wherein the flow path is divided into a plurality of beverage pathways and the loop comprises one or more of the pathways. 70. A beverage is exposed to the influence of a second beverage cooling heat exchange means intermediate the reservoir and the first-mentioned beverage cooling heat exchange means.
The device according to. 71. The device of claim 67, wherein the reservoir is exposed to cooling. 72. The heat exchange means of claim 61 or 67, wherein the heat exchange means is a first heat exchange means and the second beverage cooling heat exchange means is operatively provided in at least a portion of the loop. The device according to any one of claims. 73. The apparatus of claim 72, wherein a coolant common to the first and second heat exchange means circulates therethrough. 74. The apparatus of claim 67, wherein the beverage intermediate the reservoir and the loop is subjected to the influence of additional beverage cooling heat exchange means. 75. The apparatus is arranged to operate such that the beverage emerging from the outlet is at a temperature below the freezing point of water at atmospheric pressure.
The apparatus according to claim 1. 76. The apparatus is arranged to operate such that the beverage emerging from the outlet is at a temperature between substantially -1 ° C and substantially -12 ° C.
75. The device according to any one of claims 74 to 74. 77. A beverage according to any one of claims 1, 5 to 7, 9 to 43 or 60, or claims 2 to 4, 8, 9 wherein the beverage is non-alcoholic.
77. A method according to any one of claims 1 to 32 or 44 to 60, or a beverage dispenser according to any one of claims 61 to 76. 78. The beverage according to claims 1, 5 to 7, 9 wherein the beverage is an alcoholic beverage.
To 43 or 60, or the beverage of any one of claims 2 to 4, and 8.
61. A method according to any one of 9 to 32 or 44 to 60, or 61.
77. The beverage supply device according to any one of 1 to 76. 79. The beverage, method or apparatus of claim 78, wherein the alcoholic beverage is beer. 80. The method according to claim 76 or 77, wherein the beer is lager.
Beverage, method or device according to. 81. The beverage, method or apparatus of claim 76, wherein the alcoholic beverage is cider. 82. A method of supplying a barrelless cider to an upper open container,
The cider includes a water content and a dissolved gas content, the method comprising cooling the cider to a temperature below freezing point of water at atmospheric pressure, and discharging a cold cider into the container, The method wherein the cold cider is exposed to the effects of ultrasonic signals. 83. The method of claim 82, wherein the cider is cooled to a temperature in the range of substantially -1 ° C to substantially -12 ° C. 84. The cider is cooled to a temperature of substantially -6 ° C.
The method according to 3. 85. A cold cider flows out of the outlet through a foamer.
85. A method according to any one of claims 82 to 84. 86. The method of any one of claims 82-84, wherein the cooled cider passes through an orifice plate in the outlet of the cider that exits. 87. The method of any one of claims 82-86, wherein the top open container is cooled prior to receiving the cider. 88. The upper open container is cooled to substantially 4 ° C. or 4 ° C.
88. The method of claim 87, wherein the method is cooled to a lower temperature. 89. The method of claim 88, wherein the top open container is cooled to substantially 0 ° C. 90. The ultrasonic signal is substantially 20 kHz to substantially 70 kHz.
90. The method according to any one of claims 82 to 89, having a frequency in the range up to Hz. 91. The method of claim 90, wherein the ultrasonic signal has a frequency of substantially 30 kHz. 92. An ultrasonic signal is applied to the container from outside the container,
92. A method according to any one of claims 82 to 91. 93. The method of any one of claims 82-91, wherein an ultrasonic signal is applied to a cold cider inside the container. 94. The method of claim 93, wherein an ultrasonic signal transmitter is disposed in the cider within the container for transmitting the ultrasonic signal within the cider within the container. 95. The discharge port through which a cold cider flows into the container or the discharge port is configured to act as an ultrasonic signal transmitter to generate the ultrasonic signal. The method according to 94. 96. The method of claim 95, wherein the ultrasonic signal is applied to the cider flowing through the outlet. 97. The dissolved gas content comprises carbon dioxide and / or nitrogen,
A method according to any one of claims 82 to 96. 98. The carbon dioxide content is substantially zero% or greater by volume and / or the nitrogen content is substantially zero p. p. m. 98. The method of claim 97, which is or higher. 99. A cider in an upper open container, wherein the cider comprises dissolved gas content and water content, the cider having a bubble of foam over the ice, wherein the ice is in the cider. Cider formed from water with water content. 100. The cider of claim 99, wherein the froth and ice are at least partially caused by performing the method of any one of claims 82-98. 101. A method for maintaining blister on a cider in an upper open container, the cider comprising dissolved gas content and water content, the method providing blister on the cider. And forming ice from the water of the water content in a cider to form a layer of ice in the container covered by the froth. 102. The method of claim 101, wherein the froth and ice are at least partially caused by performing the method of any one of claims 82-98. 103. Providing a beverage with a water content, cooling the beverage to a temperature below the freezing point of water at atmospheric pressure, discharging the chilled beverage into an upper open container, and in the container In a beverage, the method of providing a beverage to an upper open container comprising promoting the formation of an ice nucleating portion in the beverage from the water content described above. 104. The method of claim 103, wherein the beverage comprises a dissolved gas content that foams from the beverage in the container and causes the bubbles to cause the nucleation portion. 105. The method of claim 103 or claim 104, wherein the beverage is exposed to the effects of ultrasound to promote the formation of nucleated portions. 106. The method of any one of claims 103 through 105 wherein the beverage comprises a solid material that acts as or promotes the aforementioned nucleation portion. 107. Beverage cooling heat exchange means, a beverage outlet through which cold beverage flows out of the heat exchange means, an openable and closable valve means for controlling beverage supply to said outlet, and a beverage circulating in a loop. For the delivery of barreled beverages, which comprises a beverage circulation loop for the said heat exchange means comprising a cooler or cold water bath for cooling said beverage. 108. The apparatus of claim 107, wherein the heat exchange means comprises a heat exchanger capable of cooling the beverage and also capable of heating the beverage circulating in the loop. 109. The apparatus of claim 108, wherein the heat exchanger uses the Peltier effect, thereby allowing reversal of current to it to cause heating of the beverage. 110. The beverage of claim 1 substantially as described with reference to Figures 1 to 19 or Figures 20 to 25 of the accompanying drawings. 111. Figures 2 and 4 or Figures 2 to 5 or Figures 2 to 4 and 6 or Figures 2 to 4 and 7 or Figures 1 to 4 substantially of the accompanying drawings. , Or Figures 1 to 5, or Figures 1, 2 to 4 and 6, or Figure 1
2 to 4 and 7 or FIGS. 8 to 15 or FIGS. 8 to 16 or FIGS. 8 to 15 and 17 or FIGS. 1 to 8 or 1 and 8 to 15 and 17 Or Figures 17 and 19, or Figures 21 to 23 or Figure 2
2, 23 and 24, FIGS. 22 to 24, or FIGS. 20 to 23, or FIG.
A method of keeping a beverage cold in an open top container, as described with reference to 0 and 22 to 24, or FIGS. 20 and 22, 23 and 25. 112. A method of maintaining cooling ice in a beverage in an upper open container, wherein the ice is formed from the water of the water content of the beverage in the beverage, the method substantially comprising the accompanying drawings. 2 to 4 or FIGS. 2 to 5 or FIGS. 1, 2 to 4 and 7 of FIGS. 1, 2 to 4 and 6, or FIGS. 8 to 15 or FIGS. 8 to 16, Or Figures 8 to 15 and 17, or Figures 1 and 8 to 15, or Figures 1 and 8 to 16, or Figures 1 and 8 to 15 and 17, or Figures 18 and 19, or Figures 21 to 23. 22 or 24 or FIGS. 22, 23 and 24 or FIGS. 20 to 23 or FIGS. 20 and 22 to 2
4 or as described with reference to Figures 20 and 22, 23 and 25. 113. Figures 1 to 4 or Figures 2 to 5, or Figures 2 to 4 and 6, or Figures 2 to 4 and 7, or Figures 1 to 4 substantially of the accompanying drawings. 1 or 5, or FIGS. 1, 2 to 4 and 6, or FIGS. 1, 2 to 4 and 7, or FIGS. 8 to 15, or FIGS. 1 and 8 to 16, or FIG. 8 to 15 and 17, or FIGS. 18 and 19, or FIGS. 21 to 23, or FIGS. 22 to 23 or FIGS. 22, 23 and 24, or FIG.
0 to 23, or Figures 20 and 22 to 24, or Figures 20 and 22, 23
A method of maintaining a bubble over a beverage in a top open container, as described with reference to paragraphs 25 and 25. 114. Substantially from Figures 2 to 4, or Figures 2 to 5, or Figures 2 to 4 and 6, or Figures 2 to 4 and 7, or Figures 1 to 4, or Figure 1 to 5, or FIGS. 1, 2 to 4 and 6, or FIGS. 1, 2 to 4 and 7, or FIGS. 8 to 15, or FIGS. 8 to 16, or FIGS. 8 to 1.
5 and 17 or FIGS. 1 and 8 to 15 or FIGS. 1 and 8 to 16 or FIGS. 1 to 15 and 17 or FIGS. 18 and 19 or FIGS. 22 to 24, or Figures 22, 23 and 24, or Figures 20 to 23, or Figures 20 and 22 to 24, or Figures 20 and 22, 2
A method of delivering an unbarreled beverage to an open top container, as described with reference to 3 and 25.