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WO1996006023A1 - Recipient dote d'un dispositif de production de mousse - Google Patents

Recipient dote d'un dispositif de production de mousse Download PDF

Info

Publication number
WO1996006023A1
WO1996006023A1 PCT/GB1995/001965 GB9501965W WO9606023A1 WO 1996006023 A1 WO1996006023 A1 WO 1996006023A1 GB 9501965 W GB9501965 W GB 9501965W WO 9606023 A1 WO9606023 A1 WO 9606023A1
Authority
WO
WIPO (PCT)
Prior art keywords
container
insert
carbon dioxide
beverage
vols
Prior art date
Application number
PCT/GB1995/001965
Other languages
English (en)
Inventor
Raymond Gale Anderson
Original Assignee
Carlsberg-Tetley Brewing Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Carlsberg-Tetley Brewing Limited filed Critical Carlsberg-Tetley Brewing Limited
Priority to AU32304/95A priority Critical patent/AU3230495A/en
Priority to EP95928590A priority patent/EP0776300A1/fr
Publication of WO1996006023A1 publication Critical patent/WO1996006023A1/fr

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
    • B65D85/73—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials with means specially adapted for effervescing the liquids, e.g. for forming bubbles or beer head

Definitions

  • This invention relates to the production of foam and particularly, but not exclusively, to the production of a head of beer dispensed from bottles, cans and the like.
  • the beverage normally contains carbon dioxide and may also contain nitrogen. It is also known to add liquid nitrogen or solid carbon dioxide (dry ice) to the container in order to increase the gas content.
  • the amount of gas is critical to the taste of the product and affects the production of a "head" of foam.
  • the can is sealed and the pressure inside rises as a result of evolution of gas from the beverage.
  • the increase in pressure forces beverage through the orifice and into the insert where it forms a reservoir at the lowest part and thereby compresses the gas which is trapped in the remainder of insert.
  • an equilibrium condition is reached, at which time the reservoir of beverage within the insert covers the orifice.
  • the jet causes gas to be evolved from solution, thereby providing a cloudy mass of bubbles which rise up through the beverage. This can be seen if the contents of the can are poured into a glass soon after it is opened and is known as "surge". When the bubbles reach the top of the liquid they form a head of foam. A strong surge of small bubbles producing a creamy head is regarded as a characteristic of a good draught beer and therefore when beer is provided in these known containers, which are intended to provide a draught-type product, consumers expect to find these qualities.
  • WO 91/07326 Another known system is described in WO 91/07326. Again, a chamber is provided within an insert located within a can, but instead of having a simple orifice, a valve is provided which, when the can is opened, releases gas from the chamber into the beverage. This causes a surge and head in the manner already described.
  • the beer has been kept in the refrigerator for a sufficient time to allow its temperature to drop to about 4 ⁇ C, an excellent surge and head are produced.
  • a significantly higher temperature eg. at room temperature (about 20 ⁇ C) excessive foam production results and foam may spray out of the container.
  • a container in which the content of carbon dioxide gas is significantly lower than in the known systems. It has been found that such a container when filled with beer in the known manner provides satisfactory performance in terms of head and surge at temperatures varying from 4*C to 25°C. Thus, an adequate surge and head occur at the bottom of the temperature range, whilst excessive foam production does not occur at the higher temperatures.
  • the invention may be employed in any container having means for promoting foam production it is most effective in those where a chamber is provided within the container from which gas flows when the container is opened.
  • the chamber may be provided with a valve to provide communication between the chamber and the remainder of the container only when the container is opened, it is preferred that the chamber be in permanent communication, eg. via a small orifice.
  • the carbon dioxide content is less than 0.80 vols/vol. Further improved results are found with a carbon dioxide content of less than 0.75 vols/vol, but less good, although still satisfactory results are found with a content of about 0.55 vols/vol, and therefore it is preferred to use a higher carbon dioxide content than this. It is believed that the ideal value lies within the range of 0.6 - 0.7 vols/vol and is ideally around 0.65 vols/vol.
  • the total pressure inside the can also has an effect on the efficacy of the system and it may be varied independently of carbon dioxide content by providing another gas such as nitrogen, as is known in the prior art.
  • nitrogen may be dissolved in the beverage before filling the container or it may be added in liquid form.
  • Other gases may be used, provided that they do not impair the flavour of the beverage.
  • the pressure is less than 50 psig, and more preferably less than 45 psig at l ⁇ C. It is thought that the most effective value is around 40 psig (all pressures measured at 1*C) , which is the typical pressure within the known type of container, although in such an embodiment the carbon dioxide content is significantly lower than in the prior art.
  • Effective containers can be produced using any of these total pressures in combination with the various carbon dioxide contents, but in the most preferred embodiment of the invention the pressure in the container is 40 psig (at l ⁇ C) and the carbon dioxide content is 0.65 to 0.7 vols/vol. It has been found that such a combination provides very good form and surge from 4 ⁇ C to 20 ⁇ C without excessive foam production at higher temperatures.
  • Figure 1 is a side view of an insert, joined at either end to other inserts,-
  • Figure 2 is a detailed section of the insert, showing the position of an orifice made at a later stage;
  • Figure 3 is a diagrammatic view of apparatus used to make inserts
  • Figure 4 is a diagrammatic view of apparatus for preparing an insert for placing in a can
  • Figures 5a and 5b show later stages in preparing the insert
  • Figure 6 shows the insert being positioned in a can,-
  • Figure 7 shows the insert positioned at the bottom of the can
  • Figure 8 is a plan view of a sleeve for retaining the insert
  • Figure 9 is a section through the sleeve
  • Figure 10 shows the sleeve in position over the insert
  • Figure 11 shows an alternative embodiment
  • Figure 12 shows a complete can with an insert in place; in this figure the sleeve is omitted for reasons of clarity.
  • the insert 1 shown in Figures 1 and 2 is in the form of an extruded tube of food grade HDPP. It has sealed regions 2 at either end where it is joined to other inserts, a plain middle region 3, and corrugated portions 4.
  • the middle region 3 will be provided with an orifice 5 at a later stage, in its side.
  • the insert is run in the form of an elongate, hollow, resilient tube which, once separated from the other inserts, can be bent to a desired configuration.
  • the inserts are made by an extrusion technique.
  • Plastics material 6 flows from an extruder over a mandrel to form a continuous tube. This passes into a chain of moving semi-cylindrical mould blocks 8.
  • the top and bottom blocks co-operate to define a corrugated tube 9 which will form the inserts.
  • the blocks are configured to provide the central region 3 for each insert, and a region 10 which will form the end regions 2 of the inserts.
  • the blocks are moved along by a conveying system 11.
  • a source of nitrogen is connected to a tube 12 which passes through the mandrel 7 into the tube 9. This pumps nitrogen at about atmospheric pressure through an orifice 13 to push the tube into the mould blocks 8. Suction may be provided also. The blocks pass through a cooling sleeve 14, to solidify the tube properly.
  • the tube After leaving the moulding phase, the tube passes to a sealing station where punches 15 - which may be heated - act upon the region 10 to define the end 2 of an insert and seal it.
  • punches 15 - which may be heated - act upon the region 10 to define the end 2 of an insert and seal it.
  • This series may be wound up on a drum for future use.
  • the inserts are to be placed in a can of beer just prior to the can being filled.
  • FIG 4 shows one stage in the preparation for this.
  • An insert 1 is presented to a station where there is a receiving sleeve 16 and a cutter 17.
  • the cutter severs the sealed region joining the insert 1 to the next insert, so that the insert is now free but is still fully sealed.
  • a plunger 18 then pushes the insert laterally through an aperture 19 into the sleeve 16.
  • the plunger 18 has a piercing point 20 which forms the orifice 5 as this is being done.
  • the orifice 5 is about half way up the insert.
  • Figure 5a shows the insert 1 within the sleeve 16. It will be noted that the ends 2 are projecting, which would make insertion in a can difficult. Accordingly, disposed around sleeve 16 for relative rotation is a sleeve 21. Rotation of this wipes the ends of the insert round, as shown in Figure 5b.
  • FIG. 6 illustrates a stage of insertion into a can 22.
  • the insert 1 is within sleeves 16 and 21, and a piston 23 is also provided.
  • the sleeves and piston are activated in an appropriate order to leave the insert at the bottom of the can. This is shown in Figure 7.
  • the sleeves hold the insert in a compressed condition.
  • the arrangement is such that the sleeves containing the insert may pass through a restricted opening into the can. As shown, the sleeves fit closely within the can. In some arrangements where the opening diameter is much smaller than the main can diameter, the sleeves will be spaced a greater distance from the can wall.
  • the insert l springs out under its own resilience to engage the wall of the can 22, extending around the wall. It lies on the base of the can and has the form of a part annulus whose centre line is curved around the longitudinal axis of the can. The plane of the annulus is perpendicular to the axis of the can.
  • the orifice 5 is directed inwardly to the centre of the can. Depending upon the length of the insert, it may form almost a complete annulus or may form e.g. a horseshoe shape.
  • Figures 8 and 9 show a retaining sleeve 24 to assist in keeping the insert down at the base of the can.
  • the sleeve is in the form of a resilient ring of food grade HDPP. It has castellations 25 around its top and bottom, and a plurality of inwardly projecting tabs 26 around the inside.
  • the ring 24 can be squeezed into e.g. an oval to assist placing in the can.
  • the castellations 25 engage the wall of the can so as to resist dislodgement.
  • the ring 24 keeps the insert 1 firmly in place.
  • Figure 11 shows an alternative method for locating the insert.
  • a can 27 is provided with an inwardly directed circumferential ridge 28 under which the insert 1 is retained.
  • the location of the insert 1 and locking ring 24 are performed quickly after the insert is pierced. Beer is then added quickly to the can to cover the insert and prevent excessive air (containing oxygen) getting into the insert.
  • the beer contains carbon dioxide and may have been nitrogenated. Additionally liquid nitrogen is added to the beer, once in the can in order to achieve the desired total pressure.
  • the quantity of carbon dioxide and nitrogen have an important effect on the performance of the container.
  • the gas contents are provided such that the final total can pressure is 40 psig at l ⁇ C and the carbon dioxide content is 0.65 vols/vol.
  • the can is then sealed and the position is as shown in Figure 12 (where the retaining ring has been omitted) .
  • a headspace of gas is provided above the beer. Filling takes place at a low temperature, say l-5 ⁇ C.
  • the table illustrates the effect of carbon dioxide content and total pressure on the surge and head of the beer when it is poured.
  • the difference between the partial pressure produced by the carbon dioxide and the total pressure is made up by the presence of nitrogen.
  • the can pressures quoted are measured at l ⁇ C when the can has reached equilibrium.
  • the performance of the containers is measured in terms of surge and head, rated from “fair”, through “good” to “very good”, and in the case of the 20 ⁇ C measurements the excessive foam produced is described as "some overflow”, “overflow” or "much overflow” . It will be noted from this table that the best results are obtained for 0.71 vols/vol of carbon dioxide and a total pressure of 40 psig at l ⁇ C. However, other experiments have suggested that 0.65 vols/vol provides the best overall results.
  • the values employed in the above described embodiments provide the best performance so that a can produced in this manner produces very good foam and surge at 4 ⁇ C and 20 ⁇ C (and at intermediate temperatures) , without excessive foam at the higher temperatures.
  • the contents of the can may be consumed direct from the refrigerator or at room temperature.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Devices For Dispensing Beverages (AREA)

Abstract

Une boîte pour boisson qui contient une boisson gazeuse telle que de la bière, comprend une pièce rapportée (1) disposée de façon à éjecter un jet de gaz par un orifice (5) dans la boisson, lorsqu'on ouvre la boîte, ce qui permet de former une surface de mousse sur cette boisson. Celle-ci contient du dioxyde de carbone dans un rapport de 0,85, et de préférence de 0,65 à 1. La pression totale régnant dans cette boîte dépasse 25 psig pour s'établir de préférence vers 40 psig. Cette pression et cette teneur en dioxyde de carbone donnent une surface de mousse sur une large fourchette de températures de boisson.
PCT/GB1995/001965 1994-08-18 1995-08-18 Recipient dote d'un dispositif de production de mousse WO1996006023A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU32304/95A AU3230495A (en) 1994-08-18 1995-08-18 Container having means for foam production
EP95928590A EP0776300A1 (fr) 1994-08-18 1995-08-18 Recipient dote d'un dispositif de production de mousse

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9416765.7 1994-08-18
GB9416765A GB9416765D0 (en) 1994-08-18 1994-08-18 Foam production

Publications (1)

Publication Number Publication Date
WO1996006023A1 true WO1996006023A1 (fr) 1996-02-29

Family

ID=10760075

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1995/001965 WO1996006023A1 (fr) 1994-08-18 1995-08-18 Recipient dote d'un dispositif de production de mousse

Country Status (5)

Country Link
EP (1) EP0776300A1 (fr)
AU (1) AU3230495A (fr)
CA (1) CA2197894A1 (fr)
GB (1) GB9416765D0 (fr)
WO (1) WO1996006023A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20190335789A1 (en) * 2018-05-04 2019-11-07 Michael Dray Packaged beverages, and a process and device for introducing gases into packaged beverages

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0227213A2 (fr) * 1985-11-29 1987-07-01 ARTHUR GUINNESS SON & COMPANY (DUBLIN) LIMITED Emballage de boisson et procédé pour emballer une boisson contenant du gaz en solution
EP0520602A1 (fr) * 1991-06-25 1992-12-30 Guinness Brewing Worldwide Limited Récipient pour boissons
EP0520646A1 (fr) * 1991-06-25 1992-12-30 Guinness Brewing Worldwide Limited Procédé pour emballer une boisson
WO1993025452A1 (fr) * 1992-06-12 1993-12-23 Carlsberg-Tetley Brewing Limited Recipient de boisson pourvu d'elements de production de mousse

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0227213A2 (fr) * 1985-11-29 1987-07-01 ARTHUR GUINNESS SON & COMPANY (DUBLIN) LIMITED Emballage de boisson et procédé pour emballer une boisson contenant du gaz en solution
EP0520602A1 (fr) * 1991-06-25 1992-12-30 Guinness Brewing Worldwide Limited Récipient pour boissons
EP0520646A1 (fr) * 1991-06-25 1992-12-30 Guinness Brewing Worldwide Limited Procédé pour emballer une boisson
WO1993025452A1 (fr) * 1992-06-12 1993-12-23 Carlsberg-Tetley Brewing Limited Recipient de boisson pourvu d'elements de production de mousse

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20190335789A1 (en) * 2018-05-04 2019-11-07 Michael Dray Packaged beverages, and a process and device for introducing gases into packaged beverages

Also Published As

Publication number Publication date
AU3230495A (en) 1996-03-14
EP0776300A1 (fr) 1997-06-04
CA2197894A1 (fr) 1996-02-29
GB9416765D0 (en) 1994-10-12

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