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    • 专利摘要:
    A device for the production and distribution of malt-based fermented beverage, the device having a malt-based fermented beverage concentrate inlet (Fig. 1 (8)), liquid lines (Fig. 1 (6)), a water inlet (Fig. 1 (1)), a compressed gas inlet (Fig. 1 (2)), a carbonation unit (Fig. 1 (4)) comprising a water inlet and a compressed gas inlet, a mixing unit (Fig. 1 (9) wherein the carbonated water and malt-based fermented beverage concentrate are mixed further comprises a gas pressure control means for varying the gas at the inlet of the carbonation unit.
    公开号:BE1025420B1
    申请号:E2017/5882
    申请日:2017-11-30
    公开日:2019-02-20
    发明作者:Daniel Peirsman；Stijn Vandekerckhove
    申请人:Anheuser-Busch Inbev S.A.；
    IPC主号:
    专利说明:

    Method for producing and distributing carbonated beer from beer concentrate
    FIELD OF THE INVENTION
    The present invention is directed to a beer dispenser for in situ formation and distribution of a malt-based fermented beverage (MBFD) by mixing a carbonated liquid diluent with an MBFD concentrate.
    Background
    In recent years, dispensers for home use have been used in which multiple beverage components or beverages are added together so that consumers can create their own compositions adapted to their own taste at home have become very popular.
    This trend also applies to fermented drinks, such as malt-based fermented drinks (MBFD), such as beers of various tastes and types.
    Another way, on the one hand for reducing packaging costs per unit volume of beer and on the other hand for offering customers a wide range of choices, is to provide containers filled with MBFD concentrates that can only be used or mixed with each other. and diluted with a liquid diluent. The containers may be in the form of containers per se or as unit doses such as a capsule or a pod. By mixing such MBFD concentrates with a liquid diluent, a desired beverage can be created in situ and successively or simultaneously
    BE2017 / 5882 served. The addition and mixing of the liquid diluent with the unit dose is generally performed in a dispenser.
    In situ production and subsequent distribution of an MBFD involves mixing an MBFD concentrate contained in one or more containers to be mixed with a carbonated diluent, typically carbonated water or a carbonated base beer, characterized in that it has a rather neutral flavor profile . The carbonated diluent is a liquid comprising CCg in a concentration above saturation at room temperature and atmospheric pressure. It is generally stored or produced in situ at a pressure higher than atmospheric pressure, so that the CCg is dissolved in the liquid diluent. After mixing the carbonated diluent with the MBFD concentrate in a mixing chamber, a pressure drop can cause CO2 to form foam in the mixing chamber before distribution. The amount of foam that is formed depends on the CO2 concentration, temperature and pressure, but also on the composition of the MBFD concentrate with which the carbonated diluent is mixed. For a distribution device for distributing a range of MBFDs, it is therefore not possible to adjust the device in the factory in such a way that a desired amount of foam can be provided for all MBFD varieties. A one size fits them all system does not apply here.
    is
    BE2017 / 5882
    The underlying problem for producing the final beer drink from a beer concentrate is to meet as far as possible the specifications that have been assigned to ordinary, non-reconstituted beer such as bottled beer, canned beer and especially draft beer. This problem poses a major challenge, especially with regard to consumer acceptance, such as ease of use, mouthfeel taste, distribution speed, foam quality and formation and stability thereof, costs and maintenance.
    The first challenge is the carbonation of the beer concentrate itself. In general, carbonation is crucial for beer, because consumer acceptance requires a reasonable head with the correct dimensions and stability. This can only be achieved by the correct concentration of CO2 in said beer. An additional technical complexity is that the foam formation and its stability depend on the formulation and concentration of the beer. For example, beer foam includes polypeptides from different groups with different relative hydrophobicity. As the hydrophobicity of the polypeptide groups increases, the stability of the foam also increases.
    In general, beer concentrates are difficult to carbonate because the product can become foamy after carbonation and is therefore difficult to produce and handle, especially after distribution, which is highly undesirable from the consumer's point of view. The foaming of the beer concentrate is not only dependent on the volume of carbon dioxide that must be produced
    BE2017 / 5882 in order to obtain the final beer, but also as a function of the beer concentrate content and type of final beer.
    From the above, it would be desirable to provide an efficient and effective distribution device for distributing MBFD by mixing a carbonated diluent with a range of MBFD concentrates, thereby improving the quality and amount of the foam produced during the distribution of an MBFD load in a container can be fine-tuned.
    It is also very important that the carbonation level is sufficient for a specific type of beer and that the required carbonation level must be provided and maintained throughout the distribution and at the time of distribution, making the reconstitution of single and / or variable serving volumes of beer comparable to the conditions under which beer is distributed on tap.
    Furthermore, when applying carbon dioxide to concentrated beer, problems were encountered in maintaining the correct carbonation required for the different types of beer in combination, especially with the variable serving volumes demanded by the consumer. As a result, multiple and continuous adjustments of the carbonation process and the carbonation equipment are required to meet a specified carbonation level for the specific beer and for the serving volume.
    From the consumer's point of view, the presence of carbon dioxide makes the beer over it
    BE2017 / 5882 generally more tasty (i.e. mouthfeel) and visually attractive. Consumers tend to regard a drink as incomplete if it is not provided with a collar and has the specific collar shape that is expected for a certain type of beer.
    For example, a perfectly taped Stella typically has a collar height of approximately
    0 mm and the half-life of the foam is approximately seconds in non-etched glasses.
    Moreover, the dissolved CO 2 is responsible for the taste. If a beer is not saturated correctly, the characteristic full taste of the final beer is missing or no sense of full taste is observed. Furthermore, a certain level of carbonation-carbon dioxide has a preservative property, with an effective antimicrobial effect against yeasts and fungi.
    In addition, there is a need for establishments that work with increased carbonation effectiveness and efficiency, especially for domestic use.
    Carbonation devices are sensitive to significant pressure drops smaller than for CO 2 gas delivery in large liquid volumes and need powerful, high-energy pumps. Some of the aforementioned carbonation devices or carbonation systems take up too much space in a domestic environment, and in particular the in-line systems work with excessively long liquid pipes.
    Furthermore, the establishment must remain clean locally (clean-in-place, whereby no residues or waste may remain in the said system after operation. This is primarily a problem such as
    BE2017 / 5882 the same distribution system must be used for carbonation of different types of beer concentrate.
    DE 1 757 283 describes a method for distributing a beverage at a desired serving temperature by means of a batch carbonator and wherein the carbonated water is subsequently cooled. In a preferred embodiment, a beer concentrate is used as a beverage concentrate.
    Notwithstanding and in view of the above, there remains a need for a method and apparatus for effectively and efficiently producing a single or multi-variably served beer from disposable beverage containers.
    The present invention proposes a solution that meets such purposes. These and other objects of the present invention become apparent when they are viewed with reference to the drawings, detailed description and appended claims.
    SBmBnvQtting of dB invention
    A device for the production and distribution of malt-based fermented beverage, the device having a malt-based fermented beverage concentrate inlet (Fig. 1 (8)), liquid lines (Fig. 1 (6)), a water inlet (Fig. 1 (1) )), a compressed gas inlet (Fig. 1 (2)), a carbonation unit (Fig. 1 (4)) comprising a water inlet and a compressed gas inlet, a mixing unit (Fig. 1 (9)) where the carbonated water and malt-based fermented beverage concentrate are mixed further comprises a gas pressure control means for varying it
    BE2017 / 5882 gas at the inlet of the carbonation unit. The water pressure control unit allows the pressure in the liquid line to keep the gas dissolved in the liquid, and the liquid water is preferably pressurized to 6 bar. The final constituent drink has a foam height of at least 6 mm, so that the half-life of the foam is longer than 15 seconds.
    According to a particular embodiment, the present invention is directed to a device wherein the carbonation unit can generate gaseous bubbles with an average main size at the carbonated water outlet of the carbonation unit of less than 0.75 mm, preferably less than 0.50 mm, most preferably between 0.25 and 0.75 mm
    According to a further embodiment, the present invention is directed to a device wherein the water contains between 5 and 10 g CCg / l at the inlet of the mixing unit.
    According to another embodiment, the device comprises fluid lines (Fig. (6)) connecting the fluid to the inlet of the carbonation unit and fluid line that sets the carbonation unit in fluid communication with the mixing unit and outlet fluid lines to the container.
    According to a further embodiment, the device is characterized in that the carbonation unit is adapted to the portion-wise carbonation of water.
    In yet another embodiment, the device comprises a cooling unit in which the water is cooled before carbonation.
    BE2017 / 5882
    The device further comprises a gaseous CO2 reservoir with a compound through which the CO2 stored in the CO2 reservoir can be introduced into the diluent.
    In a specific further embodiment, the device further comprises a sprayer and a static mixer. According to a further embodiment, a pressure reduction tube downstream of the mixing chamber can be used to further control the foaming and carbonation in the container.
    The device of the present invention can be used as a household appliance
    The device of the present invention typically has a volume ratio of carbonated water to concentrate of at least 3: 1
    According to the present invention, the preferred carbonation unit is an in-line carbonation unit. Preferred devices further include a flow control unit connected to the inlet of the fluid line that fluid line (6) which is the carbonation unit and / or the carbonation unit in fluid communication with the mixing unit.
    The device of the present invention also enables the carbonated water to be mixed with one
    More invention, distribution system and / or variable beer with a similar multi-variable specifically provides a serving serving concentrate.
    according to the present carbonation unit mixing and for single dosing of beer from concentrated distribution and quality as
    BE2017 / 5882 ordinary non-constituted beer with comparable end characteristics with regard to the height and stability of the foam, hell size and / or mouthfeel taste
    The present invention is based, inter alia, on multiple compounds, including the finding that, especially at a relatively low flow rate, a significant portion of the introduced
    CO2 tends to coalescence into larger CCg bubbles, which in turn exerts an influence on the distribution, foam stability and taste of the end product. This finding results in a specific architecture for efficient and effective integrated carbonation for distributing high quality reconstituted beer as compared to non-reconstituted beer by means of carbonation with controlled formation of small bubbles.
    According to another embodiment, the present invention further provides optimized carbonation systems comprising criticality control of a static mixer and post-carbonation downstream fluid line specificities including control associated with the pore size of the sprayer.
    Detailed description of the invention
    The present invention is directed to a device for the production and distribution of malt-based a fermented beverage, wherein the device malt-based fermented beverage concentrate inlet (Fig. 1 (8)), liquid lines (Figs.
    1 (6)), a water inlet (Fig. 1 (1)), a compressed
    BE2017 / 5882 gas inlet (Fig. 1 (2)), a carbonation unit (Fig.
    (4)) comprising a water inlet and a compressed gas inlet, a mixing unit (Fig. 1 (9)) wherein the carbonated water and malt-based fermented beverage concentrate are mixed further comprises a gas pressure control means for varying the gas at the inlet of the carbonation unit. The final constituent drink has a foam height of at least 6 mm, so that the half-life of the foam is longer than 15 seconds. Preferred constituted beverage has a foam height of at least 10, more preferably at least 20 mm. Said preferred beverage has a foam half-life greater than 30 s, more preferably 60 s. According to the object of the invention, as incorporated herein and extensively described, the present invention generally relates to an apparatus and method for increased distribution with increased saturation efficiency of CO2 in the liquid diluent of a CCg gas or of gas of which the main part is CO2. In a particular embodiment, the present invention relates to an improved solution of CCg molecules in the liquid diluent of a CCg gas stream. According to the present invention, the CCg gas is dissolved in the aqueous liquids by the action of the carbonation unit. The present invention provides a device according to the present invention that allows for selective and controlled formation and increase of the dissolution efficiency of gas compounds, mainly CO2.
    BE2017 / 5882
    The carbonated diluent is a liquid diluent comprising an amount of CO 2 that is higher than the solubility of CO 2 in said liquid diluent at room temperature and at atmospheric pressure. The means that the carbonated diluent sparkles with CO2 bubbles at room temperature and atmospheric pressure. The liquid diluent is preferably water. However, other liquid diluents can also be used instead of water. More specifically, a beer with a rather neutral flavor profile can be used as a carbonated diluent.
    An aqueous solution with flavoring can also be used.
    For example, fruit flavors such as cherries, peach, and the like for producing fruity beers. Water has the great advantage that the source of carbonated diluent can be a water tap that is present in every household, provided with a carbonation station.
    In another embodiment, the household appliance is provided with a mixing aid in which the carbonated water and beverage concentrate are mixed. The water and the beverage concentrate of the mixing aid are preferably supplied separately. In a further embodiment it is provided that the mixing aid is placed after the application of the carbonated water, more specifically a good mixing of the carbonated water and the beverage concentrate.
    According to another embodiment of the present invention, a household appliance
    BE2017 / 5882 provides for portioned carbonation and / or flavoring water, producing a carbonated post-mixed beverage, wherein the household appliance is a water supply, a carbonation unit for the carbonation of a diluent and a container holder for holding a
    MBFD concentrate container, wherein the container housing has an opening mechanism for the beverage container with a sealant.
    The diluent is preferably water.
    In this case the water supply in a particular embodiment has a water tank that can be refilled by the user.
    The device's water tank is removable. In another variant, it is provided that the water supply has a water connection that can be connected to a water pipe, more specifically to a household tap.
    The carbonation unit typically comprises a continuous mixer with a connection for the water, a connection for the gaseous CO2 and an extraction port for carbonated water.
    Furthermore, a pressure difference regulator can be provided for controlling the gas pressure as a function of the water pressure, so that the pressure difference between the supplied water and the supplied CO2 is virtually constant. In a particular embodiment, a flow controller can also be provided to keep the flow rate of the water largely constant regardless of the pressure fluctuations. The flow controller is preferably arranged so that it keeps the distribution amount per unit of time constant. With a special preference
    BE2017 / 5882, the desired current controller can be adjusted so that a distribution amount per unit time can be controlled by the user.
    The present invention is based, inter alia, on multiple findings, including the finding that, especially at a relatively low flow rate, a significant portion of the introduced
    CO 2 tends to coalescence into larger CO 2 bubbles, which in turn exerts an influence on the distribution, foaming, foam stability and taste of the final reconstituted beer.
    According to another finding of the present embodiment, small CO 2 bubbles are produced and retained until the beer concentrate mix when the bulk concentration is equal to or nearly equal
    with it from co 2 On the
    equilibrium concentration of CO 2 . According to the present invention, this is achieved by introducing the CO 2 as small bubbles via, for example, a sprayer (Fig. 2) and evenly distributing said bubbles through the water via mixing. This finding results in a specific architecture for efficient and effective integrated carbonation for distributing high-quality reconstituted beer that is comparable to draft beer through a carbonation unit that can generate gaseous bubbles with a main dimension at the carbonated water outlet of the carbonation unit between 0.25 and 0.75 mm. By head is meant that at least 50% of the bubbles have said size. Average means number average. The bubbles can be one
    BE2017 / 5882 have a spherical shape or a similar shape, such as an ellipse shape. The main dimension of the fine bubbles should be interpreted as a straight line between the two points on the bubble surface that is just farthest away. The size distribution (BSD) was studied for the influence of the nozzle design and process parameters on the BSD in the spraying area of the carbonation unit Chemical Engineering Science Volume 57, Edition 1, January 2002, Pages 197-205. Measurements for BSD are well known in the art and are described in Chemical Engineering Science Volume 47, Edition 5, April 1992, Pages 1079-1089
    According to various embodiments, the CO2 gas fluid (Fig. 1 (2)) and liquid diluent (Fig. 1 (1)) can be combined in a hose or fluid conduit (e.g., tube or fluid hose) and flow through a zone of reduced pressure. The CO2 gas fluid is blown into the restricted environment of the stream via an inlet port. The CO2 gas can be released from a commercially available pressurized CO2 gas storage container or carbon dioxide storage systems or can be sucked through the inlet port into a zone of the fluid fluid hose or fluid conduit (e.g., tube or fluid hose) that has a smaller inner diameter than upstream or downstream of the narrower passage so that, when operating, the fluid in this restricted area of the fluid fluid hose or fluid conduit (e.g., tube or fluid hose) induces a pressure drop in the zones compared to the direct upstream or downstream or even near-vacuum creation that becomes
    BE2017 / 5882 compensated by aspiration of the CO 2 gas fluid through a gas inlet port.
    The CO 2 gas is preferably released by a porous device in the form of vapor bubbles before or at the front near or around the area of the fluid liquid line or fluid conduit (e.g.
    tube or fluid line) that has a smaller inside diameter than upstream or downstream of the narrower passageway or is alternatively before or at the front near or around the fluid conduit through an outlet screen zone of the fluid fluid or (e.g., tube or fluid line) a separate in-line entrance screen or wall and a wall or wall comprising openings smaller than the inside diameter of the fluid line or fluid line (e.g., tube or fluid line). The CO 2 gas fluid and fluid fluid are mixed.
    According to the present embodiment, the carbonation units that spray the water into a CO 2- rich atmosphere through a slotted force jet are preferably the carbonator of the present invention.
    If necessary, post-carbonation steps such as the further breaking of bubbles by shear force may be employed prior to mixing with the concentrate.
    According to a specific embodiment, the present invention relates to a process for the production of malt-based carbonated beverage wherein water is carbonized in proportions of between 2 and 10 g of CO 2/1 with an in-line carbonation step, and wherein the aerated water is then sufficiently mixed with beer concentrate.
    BE2017 / 5882
    According to another embodiment, a device is provided for the production and distribution of malt-based carbonated beer, the device comprising a concentrate beverage inlet, a diluent inlet, a compressed gas inlet, an in-line carbonation unit with a diluent inlet, and a compressed gas inlet, and a mixing unit in which the carbonated water and beverage concentrate are mixed.
    According to a sub-embodiment, a device is provided wherein the one or more of a beer concentrate is packaged in a multi-variable beverage serving container.
    According to a further sub-embodiment, the carbonation unit is adapted for portion-wise carbonation of water.
    According to yet another embodiment, the device further comprises a cooling unit in which the diluent is cooled before carbonation. A non-limiting embodiment of the present invention is described by way of example with reference to the accompanying drawings, in which: Brief description of the figures
    For a more complete understanding of the nature of the present invention, reference is made to the following detailed description in combination with the accompanying drawings, wherein:
    Figure 1 shows schematically the carbonation unit integrated in the device according to the explanation of the present invention;
    BE2017 / 5882
    Figure 2 shows a schematic side view of an example of a carbonation unit
    Figure shows the saturation concentration of CO2 in water and ethanol depending on pressure at 298 K.
    Figure shows a schematic representation of the distribution device according to the present invention
    According to one, the device comprises malt-based beverage and diluent inlet, a compressed gas and a localized along the main fluid line (6) and addition of carbon dioxide to the water flowing along the main fluid line (6).
    According to another embodiment, the device further comprises a cooling unit, the cooling unit being located along main fluid line for cooling the water flowing along a first portion (up to the inlet of the carbonation unit) of the main fluid line (6), and for the adding carbon dioxide to the water passing along a second part of the main fluid line (6) Figs. 1 flows.
    The device of FIG. 1 includes a fluid line (7) connected to a supply source for receiving a metering valve connected to the main fluid line for receiving the carbonated water and designed to permit controlled outflow of water from the main fluid line into a serving container positioned below the metering valve.
    BE2017 / 5882
    In Figure 1, a distribution device according to the present invention is used as follows. A container (8) contains a concentrate of a malt-based fermented beverage (MBFD) and is in fluid communication with a mixing chamber (9). A source (6) of carbonated diluent is in fluid communication with the same mixing chamber. After mixing the MBFD concentrate with the carbonated beverage, the MBFD thus produced is discharged from the outlet of the mixing chamber (9) through a distribution tube into a container (10), i.e. a glass.
    In Figure 4, the solubility of CCg in water increases greatly with increasing pressure (bar curve) by about 0.1 to 0.2 mole% CO2 at 2.5 bar. CO2 has a higher solubility in pure ethanol (EtOH) (= continuous curve) with approximately
    1.6 mol% at the same pressure of 2.5 bar. Any aqueous diluent comprising ethanol would provide a CO2 solubility between these two curves. The curves of Figure 4 show that any variation of pressure in a carbonated diluent can result in CO2 effervescence or solution. This is especially true for water as a liquid diluent, because the straight dashed line in Figure 4 has a very steep slope. This is crucial for MBFDs because, unlike soft drinks, the foam formed remains for a long time.
    According to a particular embodiment, the cooling and carbonation device essentially comprises an in-line cooling unit and an in-line carbonation unit fluid line for cooling and
    BE2017 / 5882 adding carbon dioxide to the water that flows along main fluid line (6).
    More specifically, in-line cooling unit (3) is preferably located along the main fluid line upstream of in-line carbonation unit (4), to cool the water along a first portion of the main fluid line before carbon dioxide is added.
    In Figure 1, the in-line cooling unit includes an inlet connected to the supply source through a portion of the fluid line for typically receiving water at ambient temperature; an outlet that supplies water at a predetermined cooled temperature.
    The in-line carbonation unit is located along main fluid line (6). 1, between the in-line cooling unit and metering valve and allows the addition of carbon dioxide to the water flowing along the second portion of main fluid line (6). FIG. 1.
    The in-line carbonation unit (4) receives both chilled water at a certain pressure from in-line cooling unit and carbon dioxide at a certain pressure, and properly mixes the two, ie water and carbon dioxide, to bring cold sparkling water to the metering valve to feed.
    More specifically, the in-line carbonation unit comprises the second portion of main fluid line (6). 1, which is defined by, preferably, an elongated tubular body which in turn comprises an inlet connected to the outlet of the in-line cooling unit for receiving cooled water, an inlet connected to a carbon dioxide source and a
    BE2017 / 5882 outlet connected to and for supplying cooled sparkling water to the dosing valve.
    The carbonation unit comprises a mixing section that communicates with the inlet where cold / cooled water is introduced. A CCg line introduces carbonation to the diluent such as water.
    Water injectors may also preferably be used to produce an atomized water stream flowing into the
    CCg route comes to improve absorption of carbon dioxide in the water.
    In Figure 2, for example, the carbonation unit has a tubular body with a small inner volume,
    i.e. with a size around substantially a volume of water that is measurably in the range of tenths of a milliliter, and preferably equal to
    20-30 milliliters, to be able to contain for rapid mixing of the cooled water and carbon dioxide.
    Preferred carbonator designs are those in which the radial distance between the surface of the sprayer and the inner wall of the carbonator is reduced to a minimum (Fig. 2 (ID)) and / or wherein the duration of the static mixture (FIG 2 (5) is increased and / or whereby the effective area of the sprayer is reduced, which together reduces the bubble coalescing formation in the carbonator.
    In another possible embodiment, the tubular body may accommodate a perforated tubular membrane or liner, over which water flows on the inside, and carbon dioxide under pressure on the outside.
    More specifically, water flows longitudinally through the perforated liner, which is a number
    BE2017 / 5882 has transversal openings that are designed to only allow carbon dioxide to enter the water, while at the same time preventing water outflow from the liner. In this way the carbon dioxide comes into contact with the water at various points in order to be able to carbonate the water quickly. According to the device as defined in the present invention, it is clear that the user can select the desired carbonation level, the output not being affected by the remaining carbonated water in the carbonator of the previous distribution, as opposed to batch carbonators. For party carbonators, the carbonation level varies with the length of stay depending on the pressure on the gas head space in the carbonator.
    In a preferred embodiment of the device described above, fluid line (6). 1 further comprises a static mixture (Fig. 1 (5)) post-carbonation. The duration of the post-carbonation static mixture is sufficient to prevent coalescence of the gas bubbles.
    According to the present invention, the in-line process of the water to be carbonized during a transfer operation, ie the water is enriched with CO 2 as it is pumped.
    According to the present invention, the apparatus further comprises flow adjusting means which, upon command, control the pressure of the cooled water and / or carbon dioxide to adjust the percentage of carbon dioxide added to the cooled water.
    BE2017 / 5882
    More specifically, flow adjusting means may include, for example, an anti-return valve disposed between the outlet of the in-line cooling unit and the inlet of the in-line carbonation unit to prevent carbon dioxide from flowing to the in-line cooling unit in case the carbon dioxide pressure exceeds the water pressure; and / or a pressurized water supply pump disposed between the outlet for command-adjusted adjustment of the water supply pressure to the in-line carbonation unit; and / or a flow control device disposed between the carbon dioxide source and the inlet of the in-line carbonation unit for controlling the pressure of the carbon dioxide supply to the inlet on command.
    The flow adjusting means are controlled by an electrical control unit connected to an adjustment device, which may, although not necessarily, be located at the metering valve to allow the user to control the carbon dioxide content in the cooled water for distribution.
    More specifically, the device may be designed to adjust two or more carbon dioxide levels between a minimum and a maximum level of carbon dioxide corresponding to a predetermined maximum value.
    An electrical control unit receives the set level and accordingly controls the current adjusting means. It is clear that the flow control device can be replaced by an on-off valve or similar device designed to be on
    BE2017 / 5882 command to close the source of the inlet of the in-line carbonation unit.
    If the user selects an intermediate carbon dioxide level, the electrical control unit controls the flow control device to adjust the pressure from the carbon dioxide supply to the inlet of the in-line carbonation unit accordingly.
    The supply source provides continuous supply of the liquid diluent such as water or any other beverage at a higher than atmospheric pressure normally at a pressure of about 2 bar - and may include a drinking water circuit from the water distribution in which the device is installed via, for example, filtered tap water supplied by a diaphragm pump. More preferably, the water supply source can be connected to the main fluid line via an on-off valve to isolate the supply source from the main fluid lines on command.
    If the quality is not satisfactory, filters can be used to treat the water that comes out of the tap. If a carbonated diluent other than carbonated water is used, it can be stored in a vessel.
    The device may optionally also comprise a water tank as known for dispensers.
    The carbon dioxide source may, on the other hand, comprise a cylinder comprising high-pressure carbon dioxide, and for supplying carbon dioxide at a predetermined bar pressure via a pressure reducer.
    BE2017 / 5882
    Operation of the device is aimed at, after the user has selected a certain carbon dioxide level and has activated the metering valve, the electrical control unit controls the flow control device to provide the inlet of the in-line carbonation unit with carbon dioxide at a certain pressure, and, simultaneously activating the on-off valve to allow water to flow along the first portion of the main fluid line, ie cooling fluid line, where it is cooled by, preferably, an in-line cooling unit.
    The cooled water then flows long the second portion of the main fluid line, i.e., through the tubular body of the in-line carbonation unit, where it is gradually mixed with carbon dioxide. The carbonated water then flows along the end portion of the main fluid line to the metering valve thereby distributing it in the container.
    According to the specific architecture of the present invention, the device of the present invention further prevents, by eliminating the tanks, and the very small water-containing capacity of in-line cooling unit (Fig. 1 (3)) and in-line carbonation unit FIG. 1 (4) according to the present unit - measurable in tenth milliliters - the possibility of mold or bacteria formation in the dispenser, with clear benefits in terms of health and hygiene for the user.
    In addition, the device provides a continuous, rapid supply of cooled water with a
    BE2017 / 5882 by the user. The user can actually choose to distribute chilled water with one of a predetermined range of carbon dioxide levels.
    When a single container (8) containing an MBFD concentrate is illustrated in Figure 1, more than one container can be used, each containing different components in a concentrated form. One container can also comprise several chambers, each containing corresponding concentrated components.
    The present invention is not limited to the number and shape of the containers.
    The MBFD concentrate is in liquid form (or can flow from the container under pressure into the mixing chamber.
    The MBFD concentrate can comprise solid particles, but they must be in suspension in a liquid medium. A container can be a quantity
    Contain MBFD concentrate that is sufficient for single-dose dispensing operation in a glass (container for a single dose) or, alternatively, may contain an amount of MBFD concentrate that is sufficient for multiple dispensing operations (= container with multiple doses). The latter is more economical in terms of packaging costs per unit volume of MBFD concentrate.
    The MBFD concentrate present in the container Fig. 1 (8) / FIG. 3 (8) can be obtained by producing a fermented beverage in a traditional way (e.g., for a beer, by brewing it in any way known in the art), followed by concentrating the fermented thus produced drink. Concentration occurs through removal, on the one hand, of a fraction of it therein
    BE2017 / 5882 water and, on the other hand, a fraction of the ethanol present therein. A substantial amount of both water and ethanol can be removed from the beverage by filtration, microfiltration, ultrafiltration, or nanofiltration, using appropriate membranes known to those skilled in the art.
    The flow of MBFD concentrate in the mixing chamber can be driven by gravity alone, and controlled by means of a valve, but this embodiment is not preferred because here the flow of carbonated diluent would also be driven by gravity in order not to create sharp pressure drops at the level of the diluent opening in the mixing chamber. Therefore, it is preferable to drive the stream of MBFD concentrate with a pump (not shown) or by pressurizing the inside of the container. 3 (8) by means of a source of compressed gas. 3 (11), preferably compressed CO2. The compressed gas can be stored in a pressure vessel. The gas can be pressurized with a pump. Alternatively, if available, a compressed gas may be available from a network. It is important to be able to control the volume ratio of MBFD concentrate and carbonated diluent that is supplied to the mixing chamber. Therefore, a valve can be provided to control the flow rate of the MBFD concentrate and carbonated diluent. Alternatively, a volumetric flow controller such as
    BE2017 / 5882 a volumetric pump can be used to control the volumes of MBFD concentrate and carbonated diluent that is supplied to the mixing chamber.
    For the purpose of the present invention, the term beer includes, but is not limited to, a specific subset of beverages defined as a beer according to the laws, regulations or standards of a specific country. For example, the German Reinheitsgebot states that a drink with constituents other than water, brewer's barley and hops cannot be considered beer - but for the purpose of the present invention, the term beer is not subject to such constituent restrictions. Similarly, for the purposes of the present invention, the term beer does not constitute or imply a limitation on the alcohol content of a beverage. The present invention applies to both alcoholic and non-alcoholic beer drinks. As used herein, the term concentrate as defined in the Oxford dictionary means: A substance made by removing or reducing the diluent; a concentrated form of something (cf.
    http: // www. oxforddictionaries.corn / definition / english / concentrate). In line with this, the term beer concentrate or, alternatively (concentrated) beer base or beer syrup, refers to beer, respectively, from which most of its solvent component - i.e. water - was removed while most of the
    BE2017 / 5882 dissolved components with properties such as taste, odor, color, mouthfeel etc. are retained.
    As the skilled artisan will recognize, the concentrated beverage produced by and for use in various embodiments of the present invention can be produced by a number of different processes, including nanofiltration, ultrafiltration, microfiltration, reverse osmosis, distillation, fractionation, carbon filtration, or frame filtration. The concentration process (s) may be carried out with a semipermeable membrane composed of one or more materials selected from the group consisting of cellulose acetate, polysulfone, polyamide, polypropylene, polylactide, polyethylene terephthalate, zeolites, aluminum, and ceramics. Concentration steps may include any of a variety of techniques known in the art that allow for partial or substantial separation of water from the beer and thus retention of most of the components dissolved therein in a lower than initial volume. Many techniques currently used in the beverage industry rely on so-called membrane technologies, which provide a cheaper alternative to conventional heat treatment processes and include separation of substances into two fractions using a semi-permeable membrane. The faction comprising particles smaller than the pore size of the membrane passes through the membrane and, as used herein, is described as permeate or filtrate. Everything else that is held on the supply side of it
    BE2017 / 5882 membrane as used herein is described as retentate. As used herein, the term concentration factor is to be interpreted as the ratio of the beer volume subjected to step A) to the volume of the obtained retentate at the end of step A), ie the ratio of the supply volume to the volume of the retentate obtained in the step A) of the method of the present invention. In a specific embodiment, a method according to the preceding embodiments is provided, wherein the retentate obtained in step A) is characterized by concentration factor 3 or higher, preferably 5 or higher, more preferably 10 or higher, most preferably 15 or higher .
    The processes used to produce the concentrated beverage of the present invention can include one or more concentration steps. For example, in certain embodiments, the beverage may be subjected to a first concentration step (e.g., nanofiltration) to obtain a primary beer concentrate (the retentate) and a permeate. The retentate is composed of solids such as carbohydrates, proteins, and bivalent and multivalent salts, and the permeate is made of water, alcohol, and volatile flavor components.
    The permeate can then be subjected to one or more further concentration steps (e.g. distillation or reverse osmosis) to obtain a permeate enriched with alcohol and other volatile
    BE2017 / 5882 flavor components, such as aromas. The retentate from the original step can then be combined with this concentrated permeate to produce beer to be packaged in a concentrated manner according to the methods and devices of the present invention.
    In certain embodiments of the invention, the resulting concentrated beverage has a sugar content between about 80 degrees Brix, and a sugar content between about 70 degrees Brix. In the invention the gc has a sugar content between approximately 30 degrees Brix and in further embodiments approximately 50 degrees Brix and other embodiments of concentrated base liquid and between 30 degrees Brix. In these embodiments, the concentrated beverage may have an alcohol content between about 2 ABV and about 12 ABV, between about 10 ABV and about 14 ABV, or between about 50 ABV and about 70 ABV.
    In preferred embodiments of the invention, for producing one or more variable serveings of a beverage of the concentrated beer beverage, the container is opened (by puncturing the metal cap on the container or by other techniques known to anyone familiar with it in the field) variable multi-serving of beer drink resulting in the production of the final.
    The beer container can be in the form of a can, sack, cup or box with a single compartment or with a first compartment and a second compartment therein.
    The bag, cup or box is preferably also formed from aluminum, plastic, glass, and / or
    BE2017 / 5882 metal foil. In addition, the first compartment and the second compartment can each comprise an opening mechanism so that the first compartment and the second compartment can be simultaneously opened in the dispenser or before insertion in the dispenser in one or more locations by puncturing, detaching or removing a lid portion of each of the first compartment and the second compartment.
    In addition, the beverage container rs comprises a third compartment that operationally contains additional beverage concentrate or other desirable ingredient.
    In certain exemplary embodiments of the invention, the water added to the concentrated beverage to produce a beverage suitable for consumption is hyper-carbonated water.
    In some preferred embodiments, the concentrated beverage is a high specific gravity beer to which water is added, which dilutes the beer and produces a beverage. In these embodiments, the addition of water results in a beer with a sugar content of about 1 degree Brix to about 30 degrees Brix and an alcohol content of about 2 ABV to about 16 ABV. In a characterizing embodiment, the resulting beer has a sugar content between 4 and 7 degrees Brix and an alcohol content between 2 ABV and 8 ABV. In another exemplary embodiment, the resulting beer has a sugar content of about 17 degrees Brix and an alcohol content between 8 ABV and 12 ABV. In various embodiments, the resulting beer has a
    BE2017 / 5882 alcohol content between 2-4 ABV, between 4-6 ABV, between 6-
    ABV, between 8-10 ABV, or between 10-12 ABV.
    While the above-described embodiments describe dilution of the concentrated beverage with liquid, the skilled artisan will readily recognize that other beverages other than water may be added to the concentrated beer beverage to produce a final beer beverage.
    In certain embodiments of the present invention, one or more flavor components may be added to the concentrated beverage to produce a final beverage. Examples of suitable flavor components include (but are not limited to) a herbal flavor, a fruit flavor, a hop flavor, a malt flavor, a nut flavor, a smoke flavor, other suitable flavors (such as a coffee flavor or a chocolate flavor), and mixtures of such flavors.
    In addition, other concentrated ingredients may be administered or combined with the concentrated beverage to produce a final beverage, including, but not limited to, other concentrated beverages.
    These concentrated components can be, for example, solid or liquid components such as hop concentrates, fruit concentrates, sweeteners, bittering additives, concentrated herbs, foam promoters, concentrated malt-based liquids, concentrated fermented liquids, concentrated beer, colorants, flavor additives, and mixtures thereof. In some
    BE2017 / 5882
    cases can the concentrated components (for example concentrated beers) alcoholic concentrated components.
    According to the embodiments of the
    present invention becomes the amount
    concentrated beverage packaged in the container so that multiple serving of a beverage can be prepared from the concentrated beverage in the container
    container. In other embodiments of the present In this invention, the concentrated beverage packed in an amount that is suitable for it
    producing multiple operations of a beverage. In
    some of this embodiment become the multiple controls of the drink produced in one single mixing step. In other embodiments,
    the concentrated beverage is repeatedly mixed with liquid to prepare successive single operations of the beverage.
    In a characterizing embodiment of the present A device is provided according to the invention for the prepare a drink from one
    beer drink concentrate. The device comprises a container
    for recording of at least one container in which the
    beer drink concentrates are packaged, at least one liquid intake for water intake (and equivalent liquids), at least a mixing element in which the beer drink concentrate is mixed with the carbonated water (or other liquid) for producing a drink, and an outlet from which the resulting beer beverage is distributed.
    BE2017 / 5882
    By a portion according to the invention is meant an amount corresponding to a household amount of product to form produced beverage. More specifically, a beverage control is an amount from about 20 ml to about 1000 ml, more preferably about 100 ml to about 500 ml, even more preferably about 100 ml to about 300 ml, most preferably about 200 ml. The serving size of a beverage may, for example, depend on a selected container size or glass size. Furthermore, the serving size of a selected mixing ratio of water and beverage concentrate can vary. The serving size of a user can be selected with particular preference. A portion of packaged beverage concentrate comprises, according to a particular embodiment of the invention, an amount of beverage concentrate sufficient to produce a beverage operation.
    In another embodiment, a portion-packaged beverage concentrate comprises a batch of beverage concentrate that is sufficient to produce the largest selectable beverage operation. For example, the largest selectable beverage control corresponds to approximately 400 ml of beverage. However, should a user wish to select a beverage service size of about 200 ml, then according to a first embodiment, two operations can be produced with portions of packaged beverage concentrate. In a second embodiment, it is provided that portion-packed beverage concentrate produces a beverage operation that specifically has a higher concentration of the
    BE2017 / 5882 beverage concentrate. In a further embodiment, in a portioned beverage concentrate on a batch of beverage concentrate sufficient to prepare a beverage operation with an average amount of, for example, about 200 ml, preferably, the concentration of the beverage concentrate can be varied by increasing or decreasing the portion size in the finished beverage.
    In a particular embodiment, it is provided that the carbonation by means of an in-line process water has a CCg content of about 2 g / l to about 10 g / l, preferably about 4 g / l to about 8 g / l, with a more preferably about 4 g / l to about 8 g / l and more specifically about 6 g / l. The beverage concentrate preferably comprises about CCg in a concentration that is present in the final finished product or must be present. This has the advantage that the carbonated water produced in the household appliance must not have a higher CCg concentration than is provided in the finished beverage. The addition of the beverage concentrate therefore does not reduce the total concentration of CO2 in the finished beverage.
    Examples:
    A device with an in-line carbonation, mixing and distribution system (Fig. 3) was developed and tested, which resulted in the reconstitution of single and variable serving volumes of beer from a concentrated beer at the same distribution speed and similar amount (carbonation, bubble). and foam characteristics, mouthfeel) compared to non-constituted ordinary beer.
    BE2017 / 5882
    The examples also show that a preferred carbonation unit comprises an in-line carbonation system. 3 (4) comprising a static mixture in that the carbonator operates at lower speeds than with commercial in-line carbonators.
    A diaphragm pump can be used to pressurize water supply in the in-line carbonator. The distribution speed can in turn be further controlled by the difference between the gas pressure and the water pressure. Water can be carbonized to 4.4 g of 11 measured after distribution at atmospheric pressure. At a distribution speed of 1.1 l / min, the carbonation was 4.1 g 1-
    1. The temperature of the water before carbonation is typically 2 ° C.
    The supply of water in the carbonator was pressurized to 3, 6 bar and CO2 was added at
    3.9 bar, divided flow 1.31 / min and carbonation of divided beer was 3.0 g / l.
    The carbonation performance was further improved by increased water pressure, as long as the CCg pressure was in the range of 0 to 1.2 bar higher than the water pressure.
    The beer concentrate used is a STELLA and LEFFE and is a 3X concentrate of a barrel pressurized vessel at a pressure of up to 7 bar. The fluid line (7) used. 1 is a tube with a diameter of 2.5 mm.
    The fluid line (6) used. 1 is a tube with a diameter of 2.5 mm coupled to a second tube with a diameter of 8.4 mm.
    Carbonator (Fig. 2) L: 5 cm; ID 2.0 cm, sprayer (3
    BE2017 / 5882
    Komax sprayer: 2.2 cm. Radial distance between nozzle and pipe wall 0.55 cm.
    Static mixer (Komac) 1.27 cm in diameter and
    15.2 cm. Flow rate 1 1 / min.
    The carbonated water was mixed in line with the beer concentrate in a 2: 1 ratio. Y-connections for pneumatic air lines with different diameters were used for the carbonated water inlet and the concentrate. The concentrate was supplied at 0.5 bar.
    The reconstituted beer was distributed at
    1.5 1 / min - 2 1 / min
    Protocol:
    The following protocol was designed to measure beer foam and beer bubble parameters to compare selected characteristics of reconstituted beer from the in-line carbonation with commercially available bottled or tinned draft beers or batches of carbonated reconstituted beers .
    This protocol includes:
    1. Protocol for distributing beer, detailed glass type / temperature of the beer and beer glass / surface condition of the glass / angle at which the beer is distributed in the glass
    2. Bubble and foam measurement protocol, comprising foam height and half-life measurements and measurement of representative bubble diameter in the foam and measurement of the bubble diameter and distribution in the beer and qualitative evaluations of creaminess of the foam
    BE2017 / 5882
    Protocol for distributing beer:
    In order to eliminate the impact of the glass on the most important foam and bubble parameters in the cross-comparison of different beers, we standardize the glass type for our studies
    All beer products must be poured into Perfect Pint Activator Max 20 oz beer glasses. Manufactured from hardened beer glass and bearing the CE label and formed in a classic conical shape and 160 mm high, it has a laser-etched bubble nucleation area at the bottom of the glass.
    The temperature of beer glasses at the time of distribution is 15 ± 3 ° C, the glass temperature being controlled by immersing beer glasses in a water bath set at 15 ° C measured by a thermocouple prior to testing
    Divided beers should be served chilled, with cans or bottles of beer stored for distribution in the refrigerator, and beer from the keg should be served at cooled temperature provided by the distribution system. In-line and batch - carbonated reconstituted beers are served at a target temperature of 2 ° C. The temperature of the beer distributed must be measured after video footage was taken, 3 minutes after distribution. All glasses must be cleaned with a soft sponge and tap water before being immersed in the temperature-controlled water bath. Immediately before distribution, the glasses must
    BE2017 / 5882 from the water bath and be roughly dried by shaking off the excess water.
    Standardized beer distribution methods for every type of beer source
    For perfectly drafted beer, the distribution procedure is as detailed in the user manual. For bottled and canned beers, the glass is tilted 45 ° and the bottle / can is kept close to the glass during the pouring process without touching it. If the beer reaches 1/3 of the glass, the glass must be brought upright, with more beers slowly being introduced until the beer level reaches 1/2 of the glass (7 cm from the bottom). For batch carbonated beer, the beer distributor tube must be positioned vertically in the direction of the beer glass while the glass is held at an angle of 45 degrees. For in-line carbonated beer, the manifold is placed at an angle of approximately 30 ° to the vertical direction and the glass is initially brought to 45 °. The current is led along the side of the glass. When the beer level reaches about half the glass, the glass is gradually tilted vertically. Tap distribution guide of the American Brewers Association can be found on the Beer Advocate website via the link https://www.beeradvocate.com/beer/101/pour/
    Protocol for bubble and foam measurement
    Beer bubble and foam measurements are analyzed with video and photography techniques. iDS cameras are used to record videos and photos of bubbles in the bavarian and foam formed on the surface of the glass. ImageJ software is used
    BE2017 / 5882 for analyzing the videos and photos for quantifying foam height and half-life, a representative bubble diameter in the foam, bubble diameter distribution in the beer. A separate hand camera is used to capture visual information about the beer, which is used to support a qualitative evaluation of the foam.
    Experimental setup
    A beer glass is placed on the test table at the reference position
    Two iDS cameras are positioned on the test table with two tripods, respectively
    Camera 1 (color) is aimed at the centerline of the beer, thus monitoring beer bubbles
    take off along the central of the beer glass possible is made Camera 2 (monochrome) is focused on it front surface of the glass for monitoring from it foam possible too to make
    An annular light is provided behind the beer glass to provide uniform illumination
    A black background behind the ring-shaped light increases the contrast
    The height of the foam must be measured as a function of time by noting the distance between the interface of beer / foam and the shadow line indicating the foam / air limit on the central axis of the glass, with 30 second intervals of video footage captured by camera 2
    BE2017 / 5882
    A logarithmic comparison with respect to height versus time data provides the half-life of the foam
    Consecutive recording of foam heights after 30 s, 1.0 minute, 1.5 minutes, 2.0 minutes and 4.0 after the first image and calculating the half-life by adapting the data to a logarithmic decrease. A separate hand camera is used for taking photos of the divided beer foam from the top of the glass, and from the side, to allow the visual evaluation of creaminess. The
    creaminess of the foam is based on visually view on a scale of 1 until and with 5Data :Tap (via Perfect Draft system) Carbonation level 3.2 g 1-1 (variation 0.29)
    measured by CarboQc analyzer.
    Average hell size 0.3-0.4 mm
    Foam (formation, stability, foam height and half-life)
    Creamy and stable for STELLA perfectly tapped STELLA bottle STELLA can.
    STELLA perfectly tapped 47.3 ± 4.2 mm, 71.3 ± s;
    STELLA bottle 7 ± 1.5 mm, 18.7 ± 2.8 s;
    STELLA tin 9.2 ± 2.7 mm, 16 ± 1 s
    Data related to reconstituted
    STELLA met the results of STELLA can, STELLA bottle, STELLA perfectly tapped, resulting in similar carbonation product requirements and
    BE2017 / 5882 foaming and quality and bubble size parameters. The same conclusion with LEFFE.
    According to the various experiments, the preferred embodiments are those in which the radial distance between the sprayer surface and the internal carbonator wall is kept to a minimum in order to increase the annular velocity of the water, which leads to efficient distribution of CO 2 in the water and improved solution of CO 2 and thus a limited coalescence of the bubbles in the carbonator.
    According to the various experiments, the preferred embodiments are those in which the duration of the static mixture is increased, which leads to a higher carbonation efficiency through improved CO 2 dissolution and thus a reduced coalescence of the bubbles in the carbonator, which in turn leads to a smoother flow.
    According to the various experiments, reduction of the effective area of the sprayer has proven to be advantageous to soften the flow rate by reducing less gas, and thus less coalescence.
    权利要求:
    Claims (15)
    [1]
    CONCLUSIONS
    A device for the production and distribution of malt-based fermented beverage, the device having a malt-based fermented beverage concentrate inlet (Fig. 1 liquid lines (Fig. 1 (6)), a water inlet (Fig.
    a carbonation unit (Fig.
    comprising a water inlet and a compressed gas inlet, a mixing unit (Fig. 1 (9)) wherein the carbonated water and malt-based fermented beverage concentrate are mixed further comprises a gas pressure control means for varying the gas at the inlet of the carbonation unit .
    [2]
    Device according to claim 1, further comprising a pressure control unit through which the pressure on the water at the inlet of the carbonation unit and / or in the liquid line is regulated.
    [3]
    Device according to claims 1-2, wherein the water pressure regulator allows the pressure in the liquid to be able to keep the gas dissolved in the liquid.
    [4]
    Device according to claims 1-3, wherein the liquid water is pressurized to 6 bar.
    [5]
    Device as claimed in claims 1-4, wherein the carbonation unit can generate gaseous bubbles with an average main dimension at the carbonated water outlet of the carbonation unit smaller than 0.75 mm, preferably smaller than 0.50 mm, most preferably between 0.25 and 0.75 mm
    BE2017 / 5882
    [6]
    Device according to claim 1, wherein the water contains between 5 and 10 g CCg / l at the inlet of the mixing unit
    [7]
    Device according to claims 1-6, further comprising a flow control unit on the liquid line (6) connected to the inlet of the carbonation unit and / or on the liquid line that puts the carbonation unit in fluid communication with the mixing unit .
    [8]
    Device according to claims 1-7, characterized in that the carbonation unit is adapted to the portioned carbonation of water.
    [9]
    Device according to any of claims 1-8, characterized in that the device comprises a cooling unit in which the water is cooled prior to carbonation.
    [10]
    Device as claimed in any of the claims 1-9, characterized in that the device furthermore comprises a reserve for gaseous CO2 with a connection through which the CO2 stored in the CCg reservoir can be introduced into the water.
    [11]
    Device according to claims 1-10, further comprising a sprayer and a static mixer
    [12]
    Device according to claims 1-11 which is a household device
    [13]
    Device as claimed in claims 1-12, wherein the volume ratio of carbonated water to concentrate is at least 3: 1
    [14]
    Device according to claims 1-13, wherein the carbonated water is subsequently mixed with a multivariable serving concentrate.
    BE2017 / 5882
    [15]
    Device according to claims 1-14, wherein said carbonation unit is an in-line carbonation unit.
    类似技术:
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    BE1025420B1|2019-02-20|METHOD FOR PRODUCING AND DIVIDING CARBON CONTAINER BEER
    BE1025423B1|2019-02-20|METHOD FOR PRODUCING AND DIVIDING CARBON-CONTAINING BEER FROM BEER CONCENTRATE
    BE1025422B1|2019-02-20|METHOD FOR THE PRODUCTION AND DISTRIBUTION OF CARBON-CONTAINING BEER FROM BEER CONCENTRATE
    BE1025424B1|2019-02-20|METHOD FOR PRODUCING AND DIVIDING CARBON-CONTAINING BEER FROM BEER CONCENTRATE
    BE1025421B1|2019-02-20|Method for producing and distributing carbonated beer from beer concentrate
    同族专利:
    公开号 | 公开日
    US20200017807A1|2020-01-16|
    CN110234593A|2019-09-13|
    KR20190089042A|2019-07-29|
    RU2019119504A|2021-01-11|
    AU2017369687A1|2019-06-20|
    BR112019011188A2|2019-10-08|
    CA3045382A1|2018-06-07|
    EP3330216A1|2018-06-06|
    BE1025420A1|2019-02-13|
    WO2018100110A1|2018-06-07|
    EP3548419A1|2019-10-09|
    AR110476A1|2019-04-03|
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    法律状态:
    2019-03-18| FG| Patent granted|Effective date: 20190220 |
    优先权:
    申请号 | 申请日 | 专利标题
    EP16201427.8|2016-11-30|
    EP16201427.8A|EP3330216A1|2016-11-30|2016-11-30|Method for production and dispensing carbonated beer from beer concentrate|
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