[go: up one dir, main page]

WO1996006022A1 - 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
WO1996006022A1
WO1996006022A1 PCT/GB1995/001964 GB9501964W WO9606022A1 WO 1996006022 A1 WO1996006022 A1 WO 1996006022A1 GB 9501964 W GB9501964 W GB 9501964W WO 9606022 A1 WO9606022 A1 WO 9606022A1
Authority
WO
WIPO (PCT)
Prior art keywords
container
insert
carbon dioxide
beverage
psig
Prior art date
Application number
PCT/GB1995/001964
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 EP95929153A priority Critical patent/EP0773895A1/fr
Priority to AU32618/95A priority patent/AU3261895A/en
Publication of WO1996006022A1 publication Critical patent/WO1996006022A1/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.
  • a container in which the content of carbon dioxide gas is significantly higher than is usual in the bitter and stout systems where a hollow insert is provided.
  • a system is provided by which lager can be packaged using known apparatus, so that when it is poured a good surge and head are produced, whilst preserving the distinctive tingle which the consumer expects from such a product.
  • 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 more than 1.35 vols/vol.
  • a further improved tingle is produced with a carbon dioxide content of more than 1.4 vols/vol and it is believed that the ideal value lies between 1.45 and 1.50 vols/vol, eg. 1.47 vols/vol. Whilst satisfactory results may be obtained with up to 1.55 or 1.6 vols/vol, carbon dioxide contents significantly higher than this are likely to lead to excessive foam production.
  • the total pressure inside the can is important in order to produce a good pouring performance without excessive foam. It may be varied independently of carbon dioxide content by providing another gas such as nitrogen, as is known in the prior art. Thus, 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.
  • 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,*
  • FIG. 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
  • 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 1 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, a portion of liquid nitrogen is added to the beer, once in the can in order to achieve the desired total pressure. As discussed previously, the quantity of carbon dioxide and nitrogen have an important effect on the performance of the container.
  • the gas content is provided such that the final total can pressure is 30 psig at l ⁇ C and the carbon dioxide content of the beer is 1.47 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 1- 5 ⁇ C.
  • the can is inverted and then heated. Inversion may take place after any convenient period following sealing. Gas will then flow into the insert from the headspace via the orifice 5 thereby increasing the pressure within the insert. Whilst in this inverted state the can is subjected to pasteurisation. It is heated to above 60 ⁇ C, say 63°C, and then allowed to cool to about 23 ⁇ C. It takes about 20 minutes for this process, after which the can is turned the right way up.
  • the main part of the can rapidly depressurises.
  • the insert only communicates with the rest of the can via the orifice and therefore there is now a pressure differential across the orifice. This causes the compressed gas to be eject through the orifice 5. It is this which initiates significant bubble formation.
  • the bubbles rise up through the beer as a surge and then form a creamy head on the surface of the beer.
  • the table illustrates the effect of carbon dioxide content and total pressure on the taste, surge and head of lager-type 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 pouring performance of the containers is measured in terms of surge and head, rated from “poor”, through “fair” and “good” to "very good", and excessive foam is "overflow”.
  • Taste of the beer is measured in terms of the tingle produced and is described as “good” or “too soft” .
  • the last row on the table illustrates the result of using a container of the known type designed for use with bitter or stout in conjunction with lager and in which therefore uses typical gas contents for those beers.
  • the foam and surge produced at 4 ⁇ C are both very good, but the taste is too soft, ie. insufficient tingle.

Landscapes

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

Abstract

Un récipient pour boisson, plus particulièrement destiné à la bière de type 'lager', comporte un dispositif qui produit de la mousse quand on ouvre ce récipient. Cette boisson représente plus de 1,3 volumes (et de préférence 1,47 volumes) par volume de CO2, et la pression régnant dans ce récipient est inférieure à 35 psig (et de préférence elle est de 30 psig) à 1 °C.
PCT/GB1995/001964 1994-08-18 1995-08-18 Recipient dote d'un dispositif de production de mousse WO1996006022A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP95929153A EP0773895A1 (fr) 1994-08-18 1995-08-18 Recipient dote d'un dispositif de production de mousse
AU32618/95A AU3261895A (en) 1994-08-18 1995-08-18 Container having means for foam production

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9416766A GB9416766D0 (en) 1994-08-18 1994-08-18 Foam production
GB9416766.5 1994-08-18

Publications (1)

Publication Number Publication Date
WO1996006022A1 true WO1996006022A1 (fr) 1996-02-29

Family

ID=10760076

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB1995/001964 WO1996006022A1 (fr) 1994-08-18 1995-08-18 Recipient dote d'un dispositif de production de mousse

Country Status (5)

Country Link
EP (1) EP0773895A1 (fr)
AU (1) AU3261895A (fr)
CA (1) CA2197893A1 (fr)
GB (1) GB9416766D0 (fr)
WO (1) WO1996006022A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108726017A (zh) * 2017-04-14 2018-11-02 岳造宇 可携式气泡水瓶

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
CN108726017A (zh) * 2017-04-14 2018-11-02 岳造宇 可携式气泡水瓶

Also Published As

Publication number Publication date
CA2197893A1 (fr) 1996-02-29
GB9416766D0 (en) 1994-10-12
AU3261895A (en) 1996-03-14
EP0773895A1 (fr) 1997-05-21

Similar Documents

Publication Publication Date Title
EP0227213B1 (fr) Emballage de boisson et procédé pour emballer une boisson contenant du gaz en solution
EP0668836B1 (fr) Recipient pour boissons gazeuses et procede de fabrication
US5517804A (en) Method of packaging a beverage
EP0973429B1 (fr) Procede pour produire un liquide moussant
US20020157970A1 (en) Beverage flavor dispensing cap
AU671758B2 (en) Method of filling and insert for a container
US4995218A (en) Method of packaging a beverage
US5514393A (en) Pressurized beverage package having an interior chamber for the production of foam on opening the package
US5670194A (en) Beverage container havinging interior secondary chamber for foam generation and method for producing same
US5863577A (en) Pressurized beverage package with an interior compartment for the production of foam on opening of the package, and a method of forming such a package
US6060103A (en) Method for extending the shelf life of a carbonated beverage within a plastic bottle by maintaining a low fill temperature
US5571548A (en) Pressurized beverage package with an interior compartment for the production of foam on opening of the package, and a method of forming such a package
EP0773895A1 (fr) Recipient dote d'un dispositif de production de mousse
WO1996006023A1 (fr) Recipient dote d'un dispositif de production de mousse
Parr Physics comes to a head

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AM AT AU BB BG BR BY CA CH CN CZ DE DK EE ES FI GB GE HU IS JP KE KG KP KR KZ LK LR LT LU LV MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK TJ TM TT UA UG US UZ VN

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): KE MW SD SZ UG AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 2197893

Country of ref document: CA

WWE Wipo information: entry into national phase

Ref document number: 1995929153

Country of ref document: EP

WWP Wipo information: published in national office

Ref document number: 1995929153

Country of ref document: EP

ENP Entry into the national phase

Ref document number: 1997 750938

Country of ref document: US

Date of ref document: 19970530

Kind code of ref document: A

REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

WWW Wipo information: withdrawn in national office

Ref document number: 1995929153

Country of ref document: EP