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    • 专利摘要:
    A device for the production and distribution of a malt-based fermented beverage, wherein the device comprises an inlet for a malt-based fermented beverage concentrate (Fig. 1 (8)), a water inlet (Fig. 1 (1)), a pressurized gas inlet (Fig 1 (2)), a carbonation unit (Fig 1 (4)) with a water inlet and a pressurized gas inlet, a mixing unit (Fig 1 (9)) in which the carbonated water and the malt-based fermented beverage concentrate are mixed, characterized in that the device comprises a cooling unit in which the water is cooled prior to the carbonation.
    公开号:BE1025422B1
    申请号:E2017/5884
    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 the production and distribution of carbonated beer from beer concentrate
    FIELD OF THE INVENTION
    The present invention is directed to a beverage distribution device for in situ formation and distribution of a malt-based fermented beverage (MBFD) by mixing a carbonated liquid diluent with a
    MBFD concentrate.
    Background
    Over the past few years, home distribution devices for home use, in which multiple beverage components or beverages are added together so that customers 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, to reduce packaging costs per unit volume of beer and, on the other hand, to offer customers a wide range of choice, 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 as such or as unit doses such as a capsule or a pad. By mixing such MBFD concentrates with a liquid diluent, a desired beverage can be created in situ and subsequently or simultaneously
    BE2017 / 5884. 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 concentration of CCg, 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 / 5884
    The underlying problem of producing the final beer drink starting with a beer concentrate is to meet as far as possible the specifications assigned to regular, non-reconstituted beers, such as bottled beers, canned beers and especially draft beers.
    This problem leads to major challenges, especially at the level of consumer acceptance, such as user convenience, mouthfeel taste, distribution speed, foam quality and its formation and stability, 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 of foam of the right size and stability
    This can only be achieved with the correct concentration of CO2 and beer. An additional technical complexity that the foam formation and
    -stability depends on the beer recipe and
    -concentration.
    Beer foam, for example, contains polypeptides from different groups with different relative hydrophobicity. As the hydrophobicity of the polypeptide groups increases, the same applies to the stability of the foam.
    In general, beer concentrates are difficult to carbonate because the product can become foamy after carbonation and therefore difficult to produce and handle, especially when distributing, which is particularly undesirable from a consumer's point of view. The foaming of the beer concentrate does not only depend on the volume of carbon dioxide to be added to the final beer
    BE2017 / 5884
    obtain but depends also off from the beer concentrate content and it type in the end divided beer drink. Given the above would it desirable to provide a efficient and effective distribution device for it divide from MBFD through it
    mixing a carbonated diluent with a range of MBFD concentrates, which is able to adjust the quality and amount of foam that is produced during the distribution of a load of MBFD in a container.
    It is equally important that the level of carbonation is achieved for a certain type of beer and that the required level of carbonation is delivered and retained during distribution and at the time of distribution to allow for the reconstitution of single and / or variable serving amounts of beer comparable to the conditions during the distribution of draft beer.
    Furthermore, with the carbonation of concentrated beer, problems have arisen with maintaining the proper carbonation required for the different types of beer, especially in combination with the variable serving amounts that consumers demand. Consequently, numerous and continuous adjustments of the carbonation process and the carbonation equipment are required to satisfy a certain carbonation level for the specific beer and for the volume of the portion.
    From the consumer's point of view, the presence of carbon dioxide makes both beer
    BE2017 / 5884 tastier (i.e. mouthfeel) and visually attractive. Consumers are inclined to regard a drink as incomplete unless it has a collar and the specific shape of a collar that is expected from a certain type of beer. For example, Perfect Draft Stella usually has a foam height of about 40 mm and the half-life of the foam is about 70 seconds in non-etched glasses. In addition, the dissolved CO2 is responsible for the taste. If a beer is not well saturated, the characteristics of a full taste of the final beer are missing or a feeling of full taste is not observed. Furthermore, a certain carbonation level of carbon dioxide has a preserving property, namely an effective antimicrobial effect against fungi and yeast.
    In addition, there is a need for devices that work with increased carbonation effectiveness and efficiency, especially for household use. Carbonation devices are susceptible to significant pressure drops, smaller than CO2 delivery in large volumes of liquids, and require powerful pumps, energy-intensive pumps. Some of the aforementioned carbonation devices or systems take up too much space in a domestic environment, in particular the inline systems work with too long liquid pipes.
    In addition, the establishment must remain clean-in-place (CIP) and no residues or waste may remain in the said system after operation. This is in particular a problem if the same distribution system is to be used for the carbonation of different types of beer concentrate.
    BE2017 / 5884
    DE 1 757 283 describes a method for distributing a beverage at a desired serving temperature using a carbonation device for batches and wherein the carbonated water is subsequently cooled. In a preferred embodiment, a beer concentrate is used as a beverage concentrate.
    Notwithstanding and given the above, a method and apparatus for effectively and efficiently producing a single or multi-variable portion of beer from disposable beverage containers remains desirable.
    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.
    Summary of the invention
    A device for the production and distribution of a malt-based fermented beverage, wherein the device comprises an inlet for a malt-based fermented beverage concentrate (Fig. 1 (8)), a water inlet (Fig. 1 (1)), a pressurized gas inlet (Fig. 1 (2)), a carbonation unit (Fig.
    (4)) with a water inlet and a pressurized gas inlet, a mixing unit (Fig. 1 (9)) in which the carbonated water and the malt-based fermented beverage concentrate are mixed, characterized in that the device comprises a cooling unit in which the water before the carbonation is cooled. The final compound drink has a foam height
    BE2017 / 5884 of at least 6 mm and where the half-life of the foam is longer than 15 seconds.
    According to one embodiment, the present invention is directed to a device in which the carbonation unit is capable of producing gaseous bubbles with an average main dimension at the outlet of the carbonated water of the carbonation unit of less than 0.75 mm, at preferably less than 0.50 mm, and more preferably between 0.25 and 0.75 mm
    According to a further embodiment, the present invention is directed to a device wherein the water at the mixing device inlet contains between 5 and 10 g CO2 / l.
    According to another embodiment, the device comprises liquid lines (Fig. 1 (6)) which connect the liquid to the inlet of the carbonation unit and liquid lines that smoothly connect the carbonation unit to the mixing unit and liquid lines for discharge to the container.
    According to yet another embodiment, the device further comprises a flow controller at the liquid line (6) which is in communication with the inlet of the carbonation unit and / or the liquid line which smoothly connects the carbonation unit with the mixing unit, said flow controller regulating the flow rate through said fluid line and wherein the flow controller controls the residence time of the fluid to keep the gas dissolved in the fluid.
    BE2017 / 5884
    In a sub-embodiment, the device further comprises means for controlling the gas pressure for varying the gas at the inlet of the carbonation unit and a water pressure regulator for controlling the pressure of the water at the water inlet of the carbonation unit and / or in the liquid line.
    In another sub-embodiment, the water pressure regulator ensures that the pressure in the liquid line keeps the gas dissolved in the liquid and the liquid water is preferably pressurized to 6 bar.
    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 an inline carbonation unit.
    The device further comprises a gaseous CO2 reservoir with communication so that CO2 stored in the CO2 reservoir can be introduced into the water.
    In a specific further embodiment, the device further comprises a sparger and a static mixer. According to a further embodiment, a pressure-reducing 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
    BE2017 / 5884
    Typically, the device of the present invention has a volume ratio of carbonated water to concentrate of at least 3: 1
    The device of the present invention also allows the carbonated water to be subsequently mixed with a multivariable serving concentrate.
    In particular, in accordance with the present invention, a carbonation unit with mixing distribution system is provided for single dose and / or variable portion of beer from concentrated beer with comparable distribution and quality compared to regular non-reconstituted beer with comparable final properties in terms of foam height and stability, size and / or mouthfeel taste
    The present invention is based, among other things, on various finds, including the finding that, especially at a relatively low flow rate, a substantial part of the CO2 introduced tends to fuse into large CO2 bubbles which in turn affect the foam stability and taste of reconstituted beer. This specific architecture for distribution, foaming, of the final find results in an efficient and effective integrated carbonation for distributing high-quality reconstructed beer comparable to non-reconstituted beer by means of carbonation with controlled generation of small hell size.
    According to another embodiment, the present invention provides further optimized carbonation systems including the critical nature of the adjustment of the static mixer and
    BE2017 / 5884 liquid line specifications downstream postcarbonation including adjustment with regard to the pore size of the sparger.
    Detailed description of the invention
    The present invention is directed to a device for the production and distribution of a malt-based fermented beverage, wherein the device comprises an inlet for a malt-based fermented beverage concentrate (Fig. 1 (8)), a water inlet (Fig. 1 (1) ), a pressurized gas inlet (Fig. 1 (2)), a carbonation unit (Fig. 1 (4)) with a water inlet and a pressurized gas inlet, a mixing unit (Fig. 1 (9)) in which the carbonated water and the malt-based fermented beverage concentrate is mixed, characterized in that the device comprises a cooling unit in which the water for the carbonation is cooled. The final composite beverage has a foam height of at least 6 mm with the half-life of the foam being longer than 15 seconds. The preferred beverage composition has a foam height of at least 10, but much more preferably of at least 20 mm. Said preferred beverage has a half-life of the foam of longer than 30 seconds. but much more preferably for longer than 60 seconds. In accordance with the purpose of the invention, as implemented herein and broadly described, the present invention generally relates to an apparatus and method for increased solution with increased saturation efficiency of CO2 in the diluent from a CO2 gas or from gas of which a essential part is CO2. In a certain
    BE2017 / 5884, the present invention relates to increasing the solution of CO2 molecules in the diluent from a CO2 gas stream. In accordance with the present invention, the dissolution of CO2 gas in the aqueous liquids is achieved by the operation of the carbonation unit. The present invention provides a device in accordance with the present invention that enables selective and controlled generation and increase of the dissolution efficiency of gas compounds, in particular of CO2.
    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. This means that the carbonated diluent sparkles with CO 2 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. A flavored aqueous solution can also be used. For example, fruity aromas such as cherries, peaches and the like to produce fruity beers. Water has the great advantage that the source of carbonated diluent can be a water tap present in every household, provided with a carbonation station.
    BE2017 / 5884
    In another embodiment, the household appliance is provided with a mixing device in which the carbonated water and the beverage concentrate are mixed. The water and the beverage concentrate of the mixer are preferably fed separately. In a further embodiment, it is provided that the mixing device is disposed of after the transport of carbonated water, in particular a good mixing of the carbonated water and the beverage concentrate.
    In accordance with another embodiment of the present invention, a domestic appliance is provided for distributed carbonation and / or flavoring of water, ie for producing a carbonated post-mix beverage, wherein the domestic appliance consists of a water supply, a carbonation unit for the carbonation of a diluent and a container holder for holding an 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 one embodiment has a water tank of a particular refill package of a user. The water tank is preferably removable from the device. In another variant it is provided that the water supply has a connection for fresh water that can be connected to a pipe for fresh water and in particular to a household tap.
    BE2017 / 5884
    Typically, the carbonation unit comprises a continuous mixer with a compound for the water, a compound for the gaseous CO2, and an extraction port for carbonated water. Furthermore, a differential pressure regulator is 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. A flow controller to keep the flow of the water constant, largely independent of pressure fluctuations, is also provided in one embodiment. The flow controller is preferably arranged such that it keeps the distribution amount per unit time constant. It is particularly preferred that the flow controller is adjustable, so that a desired distribution amount per unit time is adjustable by the user.
    The present invention is based, among other things, on various finds, including the finding that, especially at a relatively low flow rate, a substantial portion of the CO2 introduced tends to fuse into larger CO2 bubbles which in turn affect the distribution, foaming, foam stability and taste of the final reconstituted beer. According to another finding of the present invention, small CO2 bubbles are produced and maintained until mixing with the beer concentrate when the bulk concentration of CO2 is equal to or nearly equal to the equilibrium concentration of CO2. In accordance with the present invention, this is achieved by introducing the CO2 as small bubbles via, for example, a sparger (Fig. 2) and the
    BE2017 / 5884 evenly distributing the bubbles by mixing the water. This finding results in a specific architecture for efficient and effective integrated carbonation for distributing high-quality reconstructed beer similar to draft beer by means of a carbonation unit capable of producing gaseous bubbles with a main dimension at the outlet of the carbonation unit that lies between
    0.25 and 0.75 mm.
    Head is understood to mean that at least 50% of the bubbles have said dimension. Average means the number average. Bubbles can was studied sparger design and
    Belgian size distribution
    The main dimension from
    such as a n the fine one bell , in between the the furthest from (Bubble size
    distribution (BSD)) concerns what should be seen about the influence of process parameters on the BSD in the sparger area of the carbonation apparatus Chemical
    Engineering Science
    Volume
    57, Edition 1, January 2002,
    Page 197-205. BSD measurements are well known in the art and are described in Chemical
    Engineering Science Volume
    47, Edition
    5, April 1992,
    In accordance with various embodiments, the CO 2 gas liquid and the liquid diluent (Fig. 1 (1)) can be combined in a pipe or liquid pipe (e.g., pipe or liquid pipe) and flow through a zone of reduced pressure. Via a
    BE2017 / 5884 inlet, the CO2 gas liquid is sucked up in the closed environment of the stream. The CO2 gas can be released from a commercially available pressure container for gas storage or carbon dioxide storage systems or it can be sucked through the inlet opening into an area of the liquid fluid line or fluid tube (e.g., tube or fluid line) that has a narrower inside diameter than upstream or downstream of the narrower passage so that the fluid, when ready for use, in this narrowed section of the fluid fluid line or fluid tube (e.g., tube or fluid line) will cause a pressure drop in the areas compared to direct upstream or downward or even near-vacuum creation that is compensated by suction of the CO2 gas liquid through a gas inlet opening.
    Preferably, the CO2 gas is released by a porous device as steam bubbles in front of or at the front or near the area of the liquid fluid conduit or fluid conduit (e.g. conduit or fluid conduit) that has a narrower inside diameter than upstream or downstream of the narrower passage or alternatively to or at the front or near the area in the liquid fluid conduit or fluid conduit (e.g., conduit or fluid conduit) that is separated by an inline entrance shield or wall and an outlet shield or wall containing openings that are smaller than the inside diameter of the liquid liquid pipe or liquid pipe (e.g. pipe or liquid pipe). The CO2 gas liquid and liquid liquid are mixed.
    BE2017 / 5884
    According to the present invention, carbonation units spraying the water in a CO2-rich atmosphere via slotted spraying are preferred carbonation units of the present invention.
    If necessary, postcarbonation steps such as the further breaking of bubbles by means of shear force can be used 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 in which water is carbonated at levels between 2 and 10 g CO2 / l with an inline carbonation step and wherein the carbonated water is subsequently mixed with beer beverage concentrate.
    According to another embodiment, a device is provided for the production and distribution of malt-based carbonated beer drinks, the device comprising a beverage concentrate inlet, a diluent inlet, a pressurized gas inlet, and an inline carbonation unit comprising a diluent inlet and a pressurized gas inlet and a mixing unit in which the carbonated water and the beverage concentrate are mixed.
    a
    According to device, a sub-embodiment is provided wherein one or more of a beer concentrate is packaged in a multi-variable beverage serving container.
    BE2017 / 5884
    According to a further sub-embodiment, the carbonation unit is adapted to the portion-wise carbonation of water.
    According to yet another embodiment, the device further comprises a cooling unit in which the carbonation diluent is cooled. A non-limiting embodiment of the present invention will be described as an 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 schematically shows the carbonation unit integrated into the device in accordance with the lessons of the present invention;
    Figure 2 shows a schematic side view of an example of a carbonation unit
    Figure 3 shows the saturation concentration of CO2 in water and ethanol depending on the pressure at 298 K.
    Figure 4 a schematic view shows of the Distribution Cabinet in accordance with the current invention According to a embodiment (FIG. 1) includes the
    device an i) malt-based fermented beverage concentrate inlet (8), ii) a diluent inlet (2), iii) a pressurized gas inlet (1) and iv) a carbonation unit (4) disposed along the main liquid line (6) and
    BE2017 / 5884 that adds carbon dioxide to the water that flows along the main fluid line (6).
    According to another embodiment, the device further comprises a cooling unit with the cooling unit positioned along the main fluid line (6) to cool the water flowing along a first portion (up to the carbonation unit inlet) of the main fluid line (6), and to add carbon dioxide to the water that flows along a second part of the main one
    liquid line (6) FIG. 1. FIG. 1 the design a liquid line (7) connected with a source of supply to one concentrated beer (8) to received and a distribution valve (9) connected with the most important
    liquid line (6) to receive the carbonated water and designed to ensure the controlled outflow of water from the main liquid line to a serving container placed under the distribution valve.
    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 passed from an outlet of the mixing chamber (9) through a distribution tube into a container (10), i.e. a glass.
    BE2017 / 5884
    As Figure 4 shows, the solubility of CO2 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 CCg 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 one embodiment, a cooling and carbonation device essentially comprises a liquid line with inline cooling unit and an inline carbonation unit for cooling and carbon dioxide, respectively.
    add to it water that along the main fluid line (6) flows. More specific the inline koelenhe id (3) preferably placed along the important ice fluid line upstream from the inline
    carbonation unit (4) for cooling the water along a first part of the main liquid line before the carbon dioxide is added.
    In Figure 1, the inline cooling unit includes an inlet connected to the source of supply through a portion of the fluid conduit to receive water that is typically
    BE2017 / 5884 of ambient temperature; and an outlet supplying water of a predetermined cooled temperature.
    The inline carbonation unit is placed along the main liquid line (6). 1, between the in-line cooling unit and the distribution valve and ensures that carbon dioxide is added to the water that flows along the second part of the main liquid line (6). 1 flows.
    The inline carbonation unit (4) receives both chilled water of a certain pressure from the inline cooling unit and carbon dioxide of a certain pressure, and mixes the two correctly, ie water and carbon dioxide, to provide the distribution valve with cool carbonated water .
    More specifically, the inline carbonation unit comprises the second portion of the 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 inline cooling unit to receive cooled water, an inlet connected to a carbon dioxide source and an outlet connected to and for supplying of cool carbonated water to a distribution valve.
    The carbonation unit includes a mixing section that communicates with the inlet where cold / chilled water is introduced. A CO2 pipe introduces carbonation into the diluent such as water.
    Water injectors can also preferably be used to produce a sprayed stream
    BE2017 / 5884
    of water that the CO2 path enters around the recording from carbon dioxide in the water to increase. In figure 2 for example the carbonation unit a tubular body with small inner volume, i.e. designed to in being a volume of water too contain that measurable is in tenths from milliliters, and preferably equal On 20- 30 milliliters, to cooled water and the
    carbon dioxide to mix quickly.
    Preferred designs for carbonation devices are those where the radial distance between sparger surface and the internal wall of the carbonation device is minimized and / or wherein the length of the static mixture (Fig. 2 is increased and / or where the effective area of the sparger is limited, whereby in all cases the aggregation of bubbles within the carbonation device is limited.
    In another possible embodiment, the tubular body may house a perforated tubular membrane or liner over which water flows on the inside, and pressurized carbon dioxide on the outside.
    More specifically, water flows longitudinally through the perforated liner which has a number of intersecting holes designed to allow only carbon dioxide to enter the water while at the same time preventing the outflow of water from the liner. In this way the carbon dioxide comes into contact with the water at a number of points to carbonate the water quickly. In accordance with the device as defined in the present invention, it is
    BE2017 / 5884 it is clear that the user can select the desired carbonation level where the output is not affected by the remaining carbonated water in the carbonation device of the preceding distribution as opposed to carbonation devices for batches. In the case of carbonation devices for batches, the carbonation level varies with the residence time depending on the pressure of the free space of the gas within the carbonation device.
    In a preferred embodiment of the device described above, liquid line (6), FIG. 1 further contain a static mixture (Fig. 1 (5)) post-carbonation. The length of the postcarbonation static mixture is sufficient to prevent the gas bubbles from joining together.
    In accordance with the present invention, the inline process of the water to be carbonated is carbonated during a transport operation, i.e., the water is enriched with CO2 as it is pumped.
    According to the present invention, the device further comprises means for adjusting the flow which, upon request, controls the pressure of the cooled water and / or the carbon dioxide to adjust the percentage of carbon dioxide added to the cooled water.
    More specifically, the flow adjusting means may comprise, for example, a non-return valve inserted between the outlet of the inline cooling unit and the inlet of the inline carbonation unit to prevent carbon dioxide from entering the inline cooling unit
    BE2017 / 5884 flows in the case that the carbon dioxide pressure is then the water pressure; and / or a pressurized water supply pump inserted between the outlet and to adjust the pressure from the water supply to the inline carbonation unit upon request;
    and / or a flow control device inserted between the carbon dioxide source and inlet of the inline carbonation unit to control the pressure from the carbon dioxide supply to the inlet upon request.
    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 distribution valve to allow the user to adjust the carbon dioxide level in the cooling water for distribution.
    More specifically, the device may be designed to set two or more carbon dioxide levels that are between a minimum and a maximum carbon dioxide level, corresponding to a predetermined maximum value.
    An electrical control unit receives the determined level and accordingly controls the current adjusting means.
    The flow regulating device can of course be replaced with an on / off valve or any similar device designed to shut off the source of the inlet of the inline carbonation unit upon request.
    If the user selects an intermediate carbon dioxide level, the electrical control unit checks the current regulating
    BE2017 / 5884 device for correspondingly adjusting the pressure of the carbon dioxide supply to the inlet of the inline carbonation unit.
    The source of supply ensures continuous supply of the liquid diluent such as water or any other beverage at superatmospheric pressure normally at a pressure of about 2 bar - and may include a drinking water circuit of the premises in which the device is installed, for example via filtered tap water supplied by a diaphragm pump. More specifically, the water supply source may be connected to the main fluid line via an on / off valve for shutting off the supply source of the main fluid line upon request.
    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.
    Alternatively, the device may comprise a water tank such as that of known beverage vending machines.
    The carbon dioxide source may, on the other hand, comprise a cylinder with high-pressure carbon dioxide, and for supplying carbon dioxide at a predetermined number of bars, pressure via a pressure reducer.
    It follows from the operation of the device that when the user selects a particular carbon dioxide level, with an activated manifold valve, the electrical control unit controls the flow regulating device to control the inlet of the inline
    BE2017 / 5884 carbonation unit with carbon dioxide at a certain pressure and, at the same time, activates the on / off valve to allow water to flow along the first part of the main liquid line, ie the cooling line, where it is cooled by, at preferably, an inline cooling unit.
    The cooled water then flows along the second part of the main liquid line,
    i.e., through the tubular body of the integrated 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 dispensing valve thereby distributing it in the container.
    In accordance with the specific architecture of the present invention, the device of the present invention further prevents, by eliminating the tanks, and the very low water-containing capacity of the inline cooling unit (Fig. 1 (3)) and inline carbonation unit (Fig. 1 (4)) measurable in tenths of milliliters - the possibility of mold or bacterial formation in the distributor, with undeniable benefits for user health and hygiene.
    In addition, the device provides an uninterrupted, rapid supply of cooled water with a carbon dioxide percentage that varies as required by the user. The user can in fact choose to distribute chilled water containing one of a predetermined set of carbon dioxide levels.
    BE2017 / 5884
    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 a single dispensing operation in a glass (single-dose container) 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 by removing, on the one hand, a fraction of the water present therein and, on the other hand, a fraction of the ethanol present therein. A substantial amount of both water and ethanol can be taken from the drink
    BE2017 / 5884 removed by filtration, microfiltration, ultrafiltration, or nanofiltration, using appropriate membranes known to anyone skilled in the art.
    The flow of MBFD concentrate in the mixing chamber can only be driven by gravity and controlled by means of a valve, but this embodiment is not preferred because the flow of carbonated diluent would therefore be driven by gravity in order not to create sharp pressure drops on 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 CO 2 . 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 a volumetric pump can be used to control the volumes of MBFD concentrate and carbonated diluent supplied into the mixing chamber.
    BE2017 / 5884
    For the purpose of the present invention, the term beer may include, but is not limited to, a particular subset of beverages defined as a beer according to the laws, regulations or standards of a particular state. The German Reinheitsgebot, for example, states that a beverage containing ingredients other than water, malt, barley, and hops cannot be considered a beer - but for the purpose of the present invention, the term beer does not have such ingredient restrictions. Similarly, for the purpose of the present invention, the term beer does not mean or imply a restriction on the alcoholic content of a beverage. The present invention relates 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 the majority of its solvent component
    i.e. water - was removed, while the majority of the dissolved components with properties such as taste, odor, color, mouthfeel etc. are retained.
    As any experienced expert in the art will recognize, the concentrated beverage can be produced
    BE2017 / 5884 by the present invention and for use in various embodiments of the present invention are produced by a number of different processes, including nanofiltration, ultrafiltration, microfiltration, reverse osmosis, distillation, fractionation, carbon filtration or window filtration. The concentration process or processes may be carried out with a semi-permeable membrane made 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 the variety of techniques recognized in the art that allow for the partial or substantial separation of water from the beer and thus retention of most of the components dissolved therein in a lower than the original volume. Many of the techniques used today in the beverage industry rely on so-called membrane technologies, which offer a cheaper alternative to conventional heat treatment processes and involve the separation of substances into fractions using a semi-permeable membrane. The fraction comprising particles that are smaller than the pore size of the membrane passes through the membrane and is referred to as permeate or filtrate as used herein. Everything that remains on the supply side of the membrane as used herein is referred to as retentate. As used herein, the term concentration factor is to be understood as the ratio
    BE2017 / 5884 of the beer volume that is subjected to step A) versus 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 step A) of the method of the present invention. In a particularly preferred embodiment, a method according to the preceding embodiments is provided in which the retentate obtained in step A) is characterized by a concentration factor of 3 or higher, preferably 5 or higher, more preferably 10 or higher. and 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 some embodiments, the beverage may undergo 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 divalent and multivalent salts, and the permeate is composed of aroma components. subjected to concentration steps reverse osmosis) is enriched with water, alcohol The permeate one or (for example to a permeate alcohol and and volatile can then be more distilled or obtain other volatile flavor components such as aromas. The retentate of the original step can then be combined with this concentrated permeate to produce a concentrated beer packaged in accordance with the
    BE2017 / 5884 methods and devices of the present invention. In some embodiments of the invention, the resulting concentrated beverage has a sugar content that is between 30 degrees Brix and about 80 degrees Brix, and in further embodiments a sugar content that is between about 50 degrees Brix and about 70 degrees Brix. In other embodiments of the invention, the concentrated base liquid has a sugar content between 10 and 30 degrees Brix. In these embodiments, the concentrated beverage may have an alcohol percentage that is between about 2% to about 12%, between about 10% to about 14%, or between about 50% to about 70%.
    In preferred embodiments of the invention, to produce one or more variable portions of a beverage from the concentrated beer beverage, the container is opened (by puncturing the metal cap on the container or by other techniques well known to anyone skilled in the art. ) to produce variable multiportions of the final resulting beer drink.
    The beer container can be in the form of a can, bag, cup or box with a single compartment or with a first compartment and a second compartment therein. The bag, cup or box also preferably consists of aluminum, plastic, glass and / or metal foil. Furthermore, the first compartment and the second compartment can each contain an opening mechanism, so that the first compartment and the second compartment are simultaneously opened in the dispenser, or prior to placement in the dispenser on
    BE2017 / 5884 one or more locations, by piercing, tearing or removing a cover portion from each of the first compartment and the second compartment. In addition, the beverage container comprises a third compartment that is usable to contain an additional beverage concentrate or other desired ingredient.
    In certain exemplary embodiments of the invention, the water added to the concentrated beverage to produce a consumption beverage is hypercarbonated water.
    Conveniently in some preferred embodiments, the concentrated beverage is a concentrated heavy 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 to about 30 degrees
    Brix an alcohol content of approximately 2% to approximately
    In an exemplary embodiment, the resulting beer has a sugar content of up to degrees Brix and an alcohol content of up to
    In another exemplary embodiment, the resulting beer has a sugar content of about 17 degrees Brix and an alcohol content that is
    In various versions, the resulting beer has an alcohol percentage that lies between
    2-4 between 4or it
    While discussing the above-described embodiments diluting the concentrated beverage with liquid, those skilled in the art will readily recognize that other liquids other than water are added to the
    BE2017 / 5884 concentrated beer beverage can be added to produce a final beer beverage.
    In certain invention, one embodiment of the current or more flavor ingredients may be added to the concentrated beverage to produce a final beverage.
    Examples of suitable flavor ingredients include (but are not 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 added to or combined with the concentrated beverage to produce a final beverage, including but not limited to concentrated beverages.
    These concentrated ingredients and others may be, for example, solid or liquid ingredients such as hop concentrates, fruit concentrates, sweeteners, bitter substances, concentrated herbs, foam promoters, concentrated malt-based liquids, concentrated fermented liquids, concentrated beer, colorants, flavorings, and mixtures thereof. In some cases, the concentrated ingredients (for example, concentrated beers) may be alcoholic concentrated ingredients.
    In accordance with the embodiments of the present invention, the amount of concentrated beverage packaged in the container is measured so that multiple portions of a beverage can be prepared from
    BE2017 / 5884 the concentrated drink in the container. In other embodiments of the present invention, the concentrated beverage is packaged in an amount suitable for producing multiple portions of a beverage. In some of these embodiments, the multiple portions of the beverage are produced with a single mixing step. In other embodiments, the concentrated beverage can be repeatedly mixed with liquid to prepare consecutive single portions of the beverage.
    In an exemplary embodiment of the present invention, there is provided an apparatus for preparing a beverage from a beer beverage concentrate. The device comprises a container for receiving at least one container in which the beer beverage concentrates are packaged, at least one liquid inlet for water inlet (and equivalent liquids), at least one mixing element in which the beer beverage concentrate is mixed with the carbonated water (or other liquid) to produce a beverage, and an outlet from which the resulting beer beverage is distributed.
    One portion according to the invention is understood to mean an amount corresponding to a household amount of product of the beverage to be produced. In particular, a beverage portion is an amount from about 20 ml to about 1000 ml, preferably about 100 ml to about 500 ml, even better about
    100 ml to approximately
    300 ml, and more preferably about
    200 ml.
    The portion size of a beverage can, for example, depend on a selected container size or glass size. Furthermore, the
    BE2017 / 5884 portion size depends on a chosen mixing ratio of water and beverage concentrate. In particular, it is preferable that the portion size of a use can be selected. According to one embodiment of the invention, a portion-packed beverage concentrate contains an amount of beverage concentrate that is sufficient to produce a beverage portion. In another embodiment, a portion-packed beverage concentrate comprises a batch of beverage concentrate that is sufficient to produce the largest selectable beverage portion. The largest selectable beverage portion, for example, corresponds approximately to a 400 ml beverage. However, if a user has selected a beverage portion size of about 200 ml, then a first embodiment provides that two portions are produced through a portion-packed beverage concentrate. In a second embodiment, it is provided that by means of a portion-packed beverage concentrate, a beverage portion is produced that mainly contains a higher concentration of the beverage concentrate. In a further embodiment, with a portion-packed beverage concentrate in a portion of beverage concentrate sufficient for the preparation of a beverage portion with an average size, for example of approximately 200 ml preferably, the concentration of the beverage concentrate can be varied by the portion size in the final beverage that is enlarged or reduced.
    In one embodiment it is provided that via the carbonation by means of an inline process water will have a CO2 content of about 2 g / l to about 10 g / l, preferably about 4 g / l to about 8 g / l,
    BE2017 / 5884 even more preferably about 4 g / l to about 8 g / l and in particular about 6 g / l. Preferably, the beverage concentrate comprises about CO 2 in a concentration that is present in the final end product or to be present. This has the advantage that the carbonated water produced in the household appliance does not have to have a higher CO2 concentration than is provided in the final drink. The addition of beverage concentrate therefore does not reduce the total concentration of CO2 in the finished beverage.
    Examples:
    A device with an inline carbonation, mixing and distribution system (Fig. 3) was developed and tested resulting in the reconstitution of single and variable serving amounts of beer from a concentrated beer at the same distribution speed and the same quality (carbonation, bubble and foam properties, mouthfeel) compared to non-reconstituted regular beer.
    The examples also demonstrate that preferred carbonation units have an inline carbonation system. 3 (4) containing a static mixture, since the carbonation device functions at lower speeds compared to commercial inline carbonation devices.
    A diaphragm pump can be used to pressurize the water supply in the inline carbonation device. The distribution speed can be further controlled by the difference between the gas pressure and the water pressure. Water can be carbonated until
    4.4 g of L-1 measured after distribution at atmospheric pressure.
    BE2017 / 5884
    At a distribution rate of 1.1 l / min, the carbonation was 4.1 g L -1. The water temperature is usually 2 ° C for carbonation.
    Water supply in the carbonation apparatus was pressurized to 3.6 bar and CO2 supplied at
    3.9 bar, divided flow 1.3 l / 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 CO2 pressure was 0 to 1.2 bar greater than the water pressure.
    The beer concentrate used is from STELLA and LEFFE and is a 3X concentrate from an air pressure vessel with a pressure of up to 7 bar. Liquid line (7) Fig.
    1. is a tube with a diameter of 2.5 mm.
    Liquid line (6) Fig. 1. a tube with a diameter of 2.5 mm is coupled to a second tube with a diameter of 8.4 mm. Carbonation apparatus (Fig. 2) L: 5 cm; ID 2.0 cm, sparger (3-Komax sparger:
    2.2 cm. Radial distance between sparger 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 with the beer concentrate in the line in a ratio of 2: 1. Pneumatic Y-connections for air lines were used with different diameter sizes for the inlet of the carbonated water and the concentrate. Concentrate was supplied at 0.5 bar.
    The reconstituted beer was distributed with
    1.5 1 / min - 2 1 / min
    Protocol:
    BE2017 / 5884
    The following protocol was established to measure beer foam and beer bubble parameters to compare selected characteristics of reconstituted inline carbonation beer with commercially available bottled, can and draft beer, as well as reconstituted beers that have been carbonated per batch.
    This protocol includes:
    1. Protocol for distributing beer with an accurate description of the glass type / temperature of the beer and the beer glass / surface condition of the glass / Angle of pouring beer into the glass
    2. Protocol for bubble and foam measurement comprising measurements for foam height and half-life and measurement of representative bubble diameter within the foam and measurement of bubble diameter and distribution within the beer and qualitative evaluation of foaminess
    Protocol for distributing beer:
    To eliminate the influence of the glass on important foam and bubble parameters when different beers are compared, we standardize the glass type for our studies
    All beer products will be served in Perfect Pint Activator Max 20 oz beer glasses. Made from tempered beer glass and with CE marking and formed in a classic conical shape and 160 mm in height and has a laser etched area for nucleation of bubbles at the bottom of the glass.
    The temperature of beer glasses at the point of distribution is 15 ± 3 ° C, the glass temperature is controlled by immersing the beer glasses in a
    BE2017 / 5884 water bath set at 15 ° C measured by a thermo element prior to testing
    Divided beers will be served chilled, with tinned and bottled beers that are kept in the fridge for distribution and draft beers that are served at a cooled temperature supplied by the distribution system.
    Inline and per batch carbonated reconstructed beers served at a target temperature of
    2 ° C.
    The temperature of the divided beer will be measured after video images are made, minutes after distribution.
    All glasses must be cleaned with a soft sponge and tap water before they are immersed in the temperature-controlled water bath. Immediately prior to distribution, the glasses must be removed from the water bath and roughly dried by shaking off excess water.
    Standardize beer distribution methods for each type of beer source
    For Perfect as described in
    Draft is the distribution procedure the user manual. It becomes glass for bottled and canned beers
    Tilted 45 ° and the bottle / can is poured close to the glass but does not touch the glass. Like the beer level
    Once we reach 1/3 of the glass, we will straighten the glass and slowly pour more beer until it reaches the beer level
    1/2 of the glass reached (7 cm from the bottom).
    For batched carbonated beer, the beer-distributing tube will be placed vertically towards the beer glass while the glass is held at an angle of 45 degrees. For inline carbonated beer, the
    BE2017 / 5884 angle of the manifold at about 30 ° from the vertical and initially arranged upwards to the glass at 45 °. The current is directed down the side of the glass. When the beer level reaches about half the glass, the glass must be gradually brought into a vertical state. An American Brewers Association draft beer guide can be found on the Beer Advocate website further via the hit link
    Protocol for bubble and foam measurement
    Measurements of beer bubbles and foam are analyzed using video and photo techniques.
    iDS cameras are used to take videos and photos of bubbles in the beer and of foam that has formed on the surface of the glass.
    ImageJ software is used to analyze the videos and photos and to quantify the foam height and half-life, a representative bubble diameter within the foam and the bubble diameter distribution within the beer. A separate hand camera is used to capture visual information from the beer that is used to support a qualitative evaluation of the foam.
    Experimental setup
    A beer glass is placed at the reference position on the test bench
    Two iDS cameras are placed on the test bench by two tripods, where respectively
    Camera 1 (color) focuses on the center line of the beer, making it possible to use the beer bubbles
    BE2017 / 5884 monitors that take off along the central axis of the beer glass.
    Camera 2 (black and white) focuses on the front surface of the glass to enable monitoring of the foam
    A ring light is mounted behind the beer glass to provide uniform lighting
    A black background behind the ring light increases the contrast
    The height of the foam will 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
    Fitting a logarithmic comparison for the height versus time data yields the half-life of the foam
    Note the foam heights at 30 seconds, 1.0 minute, 1.5 minute, 2.0 minutes and 4.0 after the first image and calculate the half-life by fitting the data in a logarithmic decay. A separate hand camera is used to take pictures of the divided beer foam at the top of the glass and the side to enable the visual evaluation of the creaminess. The creaminess of the foam based on visual appearance on a scale of 1 to 5
    Data:
    Draft beer (via Perfect Draft system)
    Carbonation level 3.2 g L-1 (variation 0.29) measured by CarboQc analyzer.
    BE2017 / 5884
    Average hell size 0.3-0.4 mm
    Foam (formation, stability, foam height and half-life)
    Creamy and stable for STELLA Perfect Draft
    STELLA bottle STELLA can. Draft 47.3 ± 4.2 mm, 71.3 ±STELLA Perfect 11 s; STELLA bottle 7 ± 1.5 mm, 18 , 7 ± 2.8 s;STELLA can 9.2 ± 2.7 mm, 16 ± 1 s
    Data on reconstituted STELLA met the results of STELLA can, STELLA bottle and STELLA Perfect Draft resulting in comparable product requirements for carbonation and foaming and quality and parameters for hell size. Similar conclusion with LEFFE.
    In accordance with the various experiments, preferred embodiments are those in which the radial distance between the sparger surface and the internal wall of the carbonation device is minimized to increase the ring speed of the water, leading to an efficient distribution of CO2 within the water and an improved solution of CO2 and thereby limit the aggregation of the bubbles within the carbonation device.
    In accordance with the various experiments, preferred embodiments are those in which the length of the static mixture is increased, leading to higher carbonation efficiency through improved CO2 dissolution and thereby combining bubbles within the carbonation apparatus, which in turn reduces the makes flow more regular.
    43 BE2017 / 5884
    In accordance with the various experiments, limiting the effective area of the sparger proved advantageous to make the flow more even, by limiting less gas and therefore less
    权利要求:
    Claims (15)
    [1]
    CONCLUSIONS
    A device for the production and distribution of a malt-based fermented beverage, wherein the device comprises an inlet for a malt-based fermented beverage concentrate (Fig. A water inlet (Fig. 1 (1)), a pressurized gas inlet (Fig. a carbonation unit (Fig. a water inlet and a pressurized gas inlet, one in which the carbonated water and the malt-based fermented beverage concentrate are mixed, characterized in that the device comprises a cooling unit in which the water for the carbonation is cooled.
    [2]
    A device according to claim 1, wherein the final composite beverage has a foam height of at least 6 mm and wherein the half-life of the foam is longer than 15 seconds.
    [3]
    A device according to claims 1 and 2 wherein the carbonation unit is capable of producing gaseous bubbles with an average main dimension at the outlet of the carbonated water of the carbonation unit of less than 0.75 mm, preferably less than 0.50 mm, and more preferably between 0.25 and 0.75 mm
    [4]
    A device according to claims 1-3 wherein the water at the inlet of the mixing unit contains between 5 and 10 g CO2 / 1
    [5]
    5. - A device according to claims 1-4 comprising a liquid line (Fig. 1 (6)) and a flow regulator that controls the flow by
    BE2017 / 5884 the liquid line and wherein the flow regulator controls the residence time of the liquid to keep the gas dissolved in the liquid.
    [6]
    A device according to claim 5, further comprising means for controlling the gas pressure for varying the gas at the inlet of the carbonation unit and a water pressure regulator for controlling the pressure of the water at the water inlet of the carbonation unit and / or in the liquid line.
    [7]
    A device according to claim 6 wherein the water pressure regulator allows the pressure in the liquid line to keep the gas dissolved in the liquid.
    [8]
    A device according to claims 1-7 wherein the liquid water is pressurized to 6 bar.
    [9]
    A device according to claims 1-8, characterized in that the carbonation unit is adapted to the portioned carbonation of water.
    [10]
    A device according to claims 1-9 wherein said carbonation unit is an inline carbonation unit.
    [11]
    A device according to claims 1-10, characterized in that the device further comprises a gaseous CO2 reservoir with communication, so that CO2 stored in the CO2 reservoir can be introduced into the water.
    [12]
    12. A device according to claims 1-11, further comprising a sparger and a static mixer
    BE2017 / 5884
    [13]
    A device according to claims 1-12 which is a household appliance
    [14]
    A device according to claims 1-13 wherein the volume ratio of
    5 carbonated water versus concentrate is at least 3: 1
    [15]
    A device according to claims 1-14 wherein the carbonated water is then mixed with a multi-variable
    10 serving concentrate.
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    同族专利:
    公开号 | 公开日
    US20190276296A1|2019-09-12|
    CN110234597A|2019-09-13|
    KR20190086547A|2019-07-22|
    KR20190086757A|2019-07-23|
    EP3548421A1|2019-10-09|
    AU2017369690A1|2019-06-20|
    AU2017367148A1|2019-06-20|
    EP3330218A1|2018-06-06|
    BE1025440A1|2019-02-20|
    CA3045373A1|2018-06-07|
    EP3548417A1|2019-10-09|
    ZA201903606B|2020-12-23|
    US20200055718A1|2020-02-20|
    AR110478A1|2019-04-03|
    BR112019011201A2|2019-10-08|
    CN110234595A|2019-09-13|
    BE1025422A1|2019-02-13|
    RU2019119502A|2021-01-11|
    BR112019011195A2|2019-10-08|
    CA3045380A1|2018-06-07|
    BE1025440B1|2019-02-27|
    WO2018100071A1|2018-06-07|
    AR110479A1|2019-04-03|
    WO2018100116A1|2018-06-07|
    MX2019006228A|2019-09-26|
    JP2020506850A|2020-03-05|
    RU2019119501A3|2021-02-26|
    RU2019119501A|2021-01-11|
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    法律状态:
    2019-03-18| FG| Patent granted|Effective date: 20190220 |
    优先权:
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    EP16201431.0A|EP3330218A1|2016-11-30|2016-11-30|Method for production and dispensing carbonated beer from beer concentrate|
    EP16201431.0|2016-11-30|
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