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    • 专利摘要:
    A device for producing and distributing malt-based fermented beverage, the device comprising an inlet for concentrated malt-based fermented beverage (Fig. 1 (8)), fluid lines (Fig. 1 (6)), 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 malt-based fermented beverage concentrate are mixed. Further comprising a flow rate controller on the liquid line (6) that connects to the inlet of the carbonation unit and / or to the liquid line that places the carbonation unit in fluid communication with the mixing unit.
    公开号:BE1025423B1
    申请号:E2017/5881
    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 beverage dispenser for in situ formation and distribution of a malt-based fermented beverage (MBFD) by mixing a carbonated liquid diluent with an MBFB concentrate. Background
    In recent years, dispensers for household use, where multiple beverage components or beverages are added to each other such that customers can create their own compositions at home depending on their own tastes, have become particularly popular. This trend also applies to fermented drinks, such as malt-based fermented drinks (MBFD), such as beers of various tastes and types.
    A further way, on the one hand, for reducing the packaging costs per unit volume of beer and, on the other hand, for offering customers a large selection palette, is to provide containers filled with MBFD concentrates that can only be used or can are 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 / 5881 served. The addition and mixing of the liquid diluent with the unit dose is generally performed in a dispenser.
    In situ production and then distribution of an MBFD includes mixing an MBFD concentrate stored in one or more containers to be mixed with a carbonated diluent, typically carbonated water or a carbonated base beer characterized by previously neutral flavor profile. The carbonated diluent is a liquid comprising CO 2 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 it
    CO 2 is dissolved in the liquid diluent.
    After mixing the carbonated diluent with the
    MBFD concentrate in a mixing chamber can cause a pressure drop that CO 2 forms foam in the mixing chamber before distribution. The amount of foam formed depends on the CO 2 concentration, temperature and pressure, but also on the composition of the MBFD concentrate with which the carbonated diluent is mixed. Thus, for a distribution device for distributing a range of MBFDs, it is not possible to adjust the device at the factory such that a desired amount of foam can be provided for all MBFD varieties. A one size fits them all system does not apply here.
    The underlying problem for producing the final beer drink from a beer concentrate
    BE2017 / 5881 is to comply as far as possible with the specifications that are assigned to ordinary non-reconstituted beers such as bottled beers, canned beers and specially draft beers. This problem poses major challenges in particular at the level of consumer acceptance such as ease of use, mouthfeel, 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 particularly critical for beer, because consumer acceptance requires a reasonable foam cup with correct dimensions and stability. This can only be achieved by the correct concentration of CO 2 in the aforementioned beer.
    complexity is that stability depends on it
    Additional technical foam formation and the beer formulation and concentration. Beer foam, for example, contains polypeptides from different groups with different relative hydrophobicity. As the hydrophobicity of the polypeptide groups increases, so does the stability of the foam.
    In general, beer concentrates are difficult to carbonize because the product can become foamy after carbonation and therefore difficult to produce and handle in particular during distribution, which is extremely undesirable from the consumer's point of view. The foaming of the beer concentrate is not only a function of the volume of carbon dioxide to be added to obtain the final beer distributed, but is also a function
    BE2017 / 5881 of the beer concentrate content and
    -type of the final beer drink distributed.
    would
    From the above, it appears that it is desirable to provide an efficient and effective distribution device for distributing
    MBFD by mixing a carbonated diluent with a variety of MBFD concentrates, allowing the quality and amount of foam produced during the distribution of a batch of MBFD in a container to be adjusted.
    It is just as important that the level of carbonation is achieved for a certain type of beer and that the required level of carbonation must be provided and maintained throughout the distribution and at the time of distribution, thereby enabling the reconstitution of single and / or variable beer volumes in similar circumstances as when distributing draft beer.
    Furthermore, in the carbonation of concentrated beer, difficulties have been identified in maintaining the correct carbonation required for the different types of beer in combination, in particular with the variable portion volumes required by the consumer. As a result, numerous and continuous adjustments of the carbonation process and 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 beer, in general, both tastier (i.e. mouthfeel) and
    BE2017 / 5881 visually attractive. Consumers tend to consider a drink to be incomplete unless it has a cup, and the specific cup shape that is expected for a certain type of beer. That's how Perfect Draft does
    Stella usually has a foam height of around 40mm and foam half-life is around 70 seconds in un-etched glasses. In addition, the dissolved CO 2 is responsible for the taste. If a beer is not saturated correctly, the characteristics of full taste are missing for the final beer or no feeling of full taste is observed. Furthermore, a certain level of carbonation (carbon dioxide) has a preservative property, with an effective antimicrobial effect against fungi and yeasts.
    In addition, there is a need for devices that operate with increased carbonation effectiveness and efficiency, especially for household use. Carbonation devices are sensitive to significant pressure drops that are smaller than for delivering CO 2 gas in large volumes of liquids and require powerful pumps that use a lot of energy. Some of the aforementioned carbonation devices or carbonation systems take up too much space in a domestic environment and the inline systems in particular work with
    In addition, too long fluid lines.
    the facility must be clean-in and must not leave any residue or waste in the aforementioned system after use. This is particularly a problem if the same distribution system is to be used for carbonation of different types of beer concentrate.
    a drink on a using one
    BE2017 / 5881
    DE 1 757 for the batch carbonating apparatus of the desired serving temperature and whereby the carbonated water is subsequently cooled.
    In a preferred embodiment, a beer concentrate is used as the beverage concentrate.
    Notwithstanding and given the above, a method and apparatus for effectively and efficiently producing a single or different variable beer portions 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 producing and distributing malt-based fermented beverage, the device comprising an inlet for concentrated malt-based fermented beverage (Fig. 1 (8)), fluid lines (Fig. 1 (6)), 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 malt-based fermented beverage concentrate are mixed, further comprising a flow rate controller on the liquid line (6) that connects to the inlet of the carbonation unit and / or
    BE2017 / 5881 on the liquid line which places the carbonation unit in fluid communication with the mixing unit. The flow rate controller controls the flow rate through said fluid line and wherein the flow rate controller controls the residence time of the fluid to retain the gas dissolved in the fluid. The ultimately constituted beverage has a foam height of at least 6 mm and the foam half-life is greater than 15 seconds.
    According to one 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 device fluid conduits (Fig. 1 (6)) fluid communication is with fluid inlet carbonation unit and fluid conduit carbonation unit fluid communication the mixing unit and outlet fluid conduits
    includes the That in from the That the atst with to the
    container.
    In a device further varying from the carbonation unit and sub-embodiment gas pressure control means gas to the in
    includes the in front of it ; from the
    a
    BE2017 / 5881 diluent pressure control unit that makes it possible to control the pressure on the water at the water inlet of the carbonation unit and / or in the liquid line.
    In another sub-embodiment, the water pressure regulator allows the pressure in the liquid line to retain the gas dissolved in the liquid, and preferably the liquid water is brought to a pressure of 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 further comprises a cooling unit in which the water is cooled before carbonation.
    The device further comprises a reservoir for gaseous CCg with connection such that CO2 stored in the CCg reservoir can be introduced into the diluent.
    In a specific further embodiment, the device further comprises a sparger 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 formation of foam and carbonation in the container.
    The device of the present invention can be used as a household device
    Usually, the device of the present invention has a volume ratio of
    BE2017 / 5881 carbonated water to concentrate that is at least 3: 1.
    According to the present invention, the preferred carbonation unit is an inline carbonation unit.
    The device of the present invention also makes it possible to subsequently mix the carbonated water with a concentrate for several variable portions.
    In particular, in accordance with the present invention, a mixing and distribution system for carbonation units is provided for single dose and / or a variable beer portion from concentrated beer with a comparable distribution and quality in comparison with normally non-constituted beer with comparable end characteristics with regard to foam height and foam stability, hell size and / or mouthfeel
    The present invention is based, inter alia, on the various findings including the finding that, particularly at relatively low flow rates, a significant proportion of the CO 2 introduced tends to coalescence into larger CO 2 bubbles which, in turn, influence 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 that is comparable to non-reconstituted beer by
    BE2017 / 5881 means of carbonation with controlled generation of small bubbles.
    According to another embodiment, the present invention provides further optimized carbonation systems, including adjustment criticality of static mixer and specifications of downstream fluid conduit carbonation including post-pore size pager size.
    Detailed description of the invention
    The present invention is directed to a device for the production and distribution of malt-based fermented beverage, the device comprising an inlet for concentrated malt-based fermented beverage, a diluent inlet, a pressurized gas inlet, an inline carbonation unit with a diluent inlet and a pressurized gas inlet, a mixing unit wherein the carbonated diluent and beverage concentrate are mixed. The ultimately constituted beverage has a foam height of at least 6 mm and the foam half-life is greater than 15 seconds. Constituted beverage preferably has a foam height of at least 10, more preferably at least 20 mm. Said preferred beverage has a foam half-life of more than 30 s and more preferably of 60 s. In accordance with the purpose of the invention, as embodied and extensively described herein, the present invention generally relates to a device and method for increased dissolution with increased saturation efficiency of
    BE2017 / 5881
    CO2 in the liquid diluent from a CCg gas or from gas of which CO2 is an essential part. In a particular embodiment, the present invention relates to improving the dissolution of CO2 molecules in the liquid diluent from a CO2 gas stream. In accordance with the present invention, the dissolution of CCg gas in the aqueous liquids takes place through the operation of the carbonation unit. The present invention provides a device in accordance with the present invention that allows for selective and controlled generation and increase in the dissolution efficiency of gas compounds, in particular 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 foams with CCg 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 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
    BE2017 / 5881 that is present in every household, equipped with a carbonation station.
    In another embodiment, the household device is provided with a mixing device in which the carbonated water and beverage concentrate are mixed. Preferably, the water and beverage concentrate are supplied separately from the mixer. In a further embodiment, it is provided that the mixing device is discarded after containing carbonated water, in particular, good mixing of the carbonated water and the beverage concentrate.
    In accordance with another embodiment of the present invention, a rectangular arrangement is provided for portonized carbonation and / or flavoring water, i.e., for pre-producing a carbonated beverage after household device diluent carbonation unit and a diluent
    mixing at which the a water source is, a the carbonation of a container holder in front of it
    holding an MBFB 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 source in one embodiment has a water tank of a particular refillable device of the user. Preferably, the water tank is removable from the device. In another variant, the water source is provided with a fresh water connection
    BE2017 / 5881 which can be connected to a fresh water pipe and in particular 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 a drain port for carbonated water. Furthermore, a differential pressure controller for controlling the gas pressure is provided as a function of the water pressure, such that the pressure difference between the supplied water and the supplied CO2 is substantially constant. A flow controller for keeping the flow rate of the water constant that is largely independent of pressure fluctuations is also provided in one embodiment. Preferably, the flow controller is arranged such that it keeps the distribution amount per unit of time constant. The flow controller is particularly preferably adjustable so that a desired distribution amount per unit of time can be adjusted by the user.
    The present invention is based, inter alia, on the finding that, various findings including the relatively low flow rate, a significant portion of the introduced
    CO2 tends to coalescence into larger CCg bubbles which, in turn, affect the release, foaming, foam stability and taste of the final reconstituted beer.
    According to another finding of the present invention, small CCg bubbles are produced and retained until mixing with the beer concentrate when the bulk concentration of CO2 is equal to or
    BE2017 / 5881 is almost equal to the equilibrium concentration of CO 2 . In accordance with the present invention, this is achieved by introducing the CO 2 in the form of small bubbles via, for example, sparger (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 comparable to draft beer by means of a carbonation unit that can produce gas bubbles with a main dimension at the carbonated water outlet of the carbonation unit between 0.25 and 0.75 mm. By 'large' is meant that at least 50% of the bubbles have the aforementioned dimensions. 'Average' means the number average. The bubbles may have a spherical shape or a similar shape such as an elipsoid shape. The major dimension of the fine bubbles is to be understood as a straight line between the two points on the bubble surface that are furthest apart. Belgian Size Distribution (BSD) was studied with regard to the influence of sparger design and process parameters on the BSD in the sparger area of the chemical engineering Science Volume 57, Issue 1, January 2002, Pages 197-205 carbonator. Measurements related to BSD are well known in the art and are described in Chemical Engineering Science Volume 47, Issue 5, April 1992, Pages 1079-1089
    In accordance with various embodiments, the CO 1 gas liquid (Fig. 1 (2)) and the liquid diluent (Fig. 1 (2)) can be
    BE2017 / 5881 combined in a pipe or liquid pipe (eg, pipe or fluid pipe) and flow through a zone with reduced pressure. The CO 2 gas liquid is sucked up through an inlet port in the closed environment of the stream. The CO 2 gas can be released from a commercially available CO 2 storage container under pressure or carbon dioxide storage systems or it can be sucked through the inlet port into a zone of the fluid fluid line or fluid tube (e.g., tube or fluid line) that has a narrower inner diameter then has upstream or downstream of the narrower passageway such that if the fluid in this confined portion of the fluid fluid conduit or fluid conduit (e.g., conduit or fluid conduit) will cause a pressure drop in the zones compared to directly upstream or downstream or even nearly to leads a vacuum which is compensated by suction of the CO 2 gas liquid through a gas inlet port.
    Preferably, the CO2 gas is emitted from a porous device as vapor bubbles before or before near or around the area of the fluid 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 as an alternative to or for in the vicinity of or around the zone of the floor fluid floor or floor dust floor (brjv.
    tube or fluid conduit) that are smaller than the inline inlet shielding outlet shielding or wall
    is going to be divorced through a or -wall and a That openings includes That inside diameter from the
    fluid fluid line or fluid tube (e.g., tube or
    BE2017 / 5881 fluid line). The CCg gas liquid and liquid liquid are mixed.
    According to the present invention, carbonation units that spray the water in a CCp-rich atmosphere through slitting through slits are the preferred carbonation apparatus of the present invention.
    If necessary, after carbonation, steps can be performed such as further splitting of bubbles by shearing force 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 carbonized in levels between between 2 and 10 g CCg / 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 carbonized beer beverage, the device comprising an inlet for concentrated beverage, a diluent inlet, a pressurized gas inlet, an inline carbonation unit with a
    diluent inlet and a compressed gas inlet, a mixing unit in which it is carbonated water and become a drink concentrate mixed. According to an sub-embodiment is going to be a device provided wherein the one or more
    beer concentrates are packed in a beverage container with different variable portions.
    BE2017 / 5881
    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 diluent is cooled before carbonation. A non-limiting embodiment of the present invention will be 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 is a schematic representation of the carbonation unit integrated into the device in accordance with the teachings 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 of the distribution device according to the present invention
    According to one embodiment (Fig. 1), the device comprises i) an inlet for malt-based beverage concentrate (8), ii) a diluent inlet (2), iii) a pressurized gas inlet (1) and iv) a carbonation unit (4) located along the main fluid line (6) and which adds carbon dioxide
    BE2017 / 5881 on the water that runs along the main fluid line
    According to another embodiment, the device further comprises a cooling unit, the cooling unit being located along the main fluid line for cooling the water that flows along a first portion (up to inlet carbonation unit) of the main fluid line (6), and for adding carbon dioxide to the water passing along a second part of the main fluid line (6) fig
    1. flows.
    In Figure 1, the device comprises a fluid conduit (7) connected to a supply source for receiving a concentrated beer (8) and connected to the main fluid conduit (6) for receiving the carbonated water and designed to control controlled outflow of water from the liquid line in a serving container under the metering 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 outlet thus produced from the mixing chamber (9),
    MBFD can be divided from a through a distribution tube in glass.
    BE2017 / 5881
    In Figure 4, the solubility of CO 2 in water rises sharply with increasing pressure (curve in by about 0.1 to 0.2 mol.
    2.5 bar.
    CO 2 has a higher solubility in pure ethanol (EtOH) (= curve
    1.6 mol.
    pressure of 2.5 bar. Any aqueous diluent comprising ethanol would provide a CO 2 solubility between these two curves.
    The curves of Figure 4 show that any pressure variation rn can result in a carbonated diluent rn
    CO 2 effervescence or water as a liquid
    -solution. This is especially true for 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, the cooling and carbonation device essentially comprises an inline cooling unit and an inline carbonation unit fluid line for cooling and adding carbon dioxide to the water flowing along the main fluid line (6), respectively.
    More specifically, the inline is preferably positioned along main fluid line to cool upstream of inline along a first portion of the main fluid line before the carbon dioxide is added.
    In Figure 1, the inline cooling unit includes an inlet connected to the supply source through a portion of the fluid line for receiving
    BE2017 / 5881 water, usually at ambient temperature; and an outlet that supplies water at a predetermined cooled temperature.
    The inline carbonation unit is located along the main fluid line (6), fig. 1. between inline cooling unit and metering valve and ensures the addition of carbon dioxide to the water that flows along the second part of the main fluid line (6), fig.
    The inline carbonation unit (4) receives both chilled water at a given pressure from inline cooling unit and carbon dioxide at a given pressure, and suitably mixes the two, i.e. water and carbon dioxide, to provide the metering valve with cool sparkling water.
    More specifically, inline carbonation unit comprises the second portion of main fluid line (6) of Figure 1. which is defined by, preferably, an elongated tubular body which in turn comprises an inlet connected to outlet of inline cooling unit for receiving cooled water, an inlet connected to a carbon dioxide source and an outlet connected to and for supplying cool sparkling water to metering valve.
    The carbonation unit comprises a mixing section that communicates with the inlet where cold / cooled water is introduced. A CCg line introduces carbonation into the diluent such as water.
    Water sprayers can also preferably be used to produce a spray
    BE2017 / 5881 water stream that enters the CCg path to improve carbon dioxide uptake in the water.
    In Figure 2, for example, the carbonation unit has a tubular body with a small inner volume, that is to say it has a size such that it essentially contains a water volume that is measurable in tens of milliliters, and is preferably equal to 20-30 milliliters, for quickly mixing the cooled water and carbon dioxide.
    Preferred designs of carbonation devices are those in which the radial distance between the sparger surface and the inner wall of the carbonation device is reduced to a minimum (Fig. 2 (ID)) and / or whereby the length of the static mixture (FIG. 2 (5) is and / or thereby reducing the effective surface area of the sparger, thereby reducing the formation of bubble coalescence in the carbonation apparatus.
    In another possible embodiment, the tubular body may comprise a perforated tubular membrane or a perforated tubular liner over which water flows on the inside, and carbon dioxide on pressure on the outside. More specifically, water flows longitudinally through the perforated coating, which has a number of transverse openings designed to pass carbon dioxide only to the water, while at the same time preventing the outflow of water from the coating. In this way, the carbon dioxide comes into contact with the water at a number of points to quickly carbonize the water. In accordance with the device such as
    BE2017 / 5881 defined in the present invention, it is clear that the user can select the desired carbonation level where the output is not affected by the residual carbonated water in the carbonation apparatus of the previous distribution as opposed to batch carbonation apparatuses. In batch carbonation devices, the carbonation level varies with the residence time depending on the pressure of the gas space in the carbonation device.
    In a preferred embodiment of the device described above, fluid conduit (6) of Fig. 1 may further comprise a static mixture (Fig. 1 (5)) after carbonation. The length of the static mixer after carbonation is sufficient to prevent coalescence of the gas bubbles.
    In accordance with the present invention, the inline process of the water to be carbonized is carbonized during a transport operation, i.e. the water is enriched with CO 2 as it is pumped.
    According to the present invention, the device 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.
    More specifically, flow adjusting means may include, for example, a non-return valve located between outlet of inline cooling unit and inlet of inline carbonation unit to
    BE2017 / 5881 to prevent carbon dioxide flow to inline cooling unit in case the carbon dioxide pressure exceeds the water pressure; and / or a pressurized water supply pump placed between outlet and for adjusting the pressure of the water supply to inline carbonation unit upon command; and / or a flow control device interposed between carbon dioxide source and inlet of inline carbonation unit for controlling the pressure of the carbon dioxide supply to command-controlled inlet.
    The flow adjusting means are controlled by an electrical control unit connected to a setting device, which may, although not necessarily, be placed on a metering valve to allow the user to adjust the carbon dioxide content in the cool water for delivery.
    More specifically, the device may be designed to set two or more carbon dioxide levels ranging from a minimum to a maximum level of carbon dioxide, corresponding to a predetermined maximum value.
    An electrically adjusted level, and control unit receives it controls current adjusting means accordingly.
    Flow control device can, of course, be replaced with an on-off valve or similar device designed to shut off the source of the inlet of inline carbonation unit on command.
    If the user selects an intermediate carbon dioxide level, the electrical control unit controls the flow control device to adjust the carbon dioxide supply pressure accordingly
    BE2017 / 5881 adaptable to the inlet of the inline carbonation unit.
    The supply source provides for the continuous supply of the liquid diluent such as water or another beverage above atmospheric pressure normally at a pressure of about 2 bar - and may include a drinking water circuit from the space in which the device is installed e.g. via filtered tap water supplied by a diaphragm pump. More preferably, the water supply source may be connected via a shut-off valve to the main fluid line for isolating the supply source from the main fluid line 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 container.
    Alternatively, the device may comprise water tanks such as those used in known dispensers.
    Carbon dioxide source, on the other hand, may include a cylinder comprising high-pressure carbon dioxide, and
    for the supplying of carbon dioxide one in advance particular bar value, pressure adjustable through a pressure regulator. The institution starts to work after the user a certain carbon dioxide level and
    selected metering valve, the electrical control unit controls the flow control device
    BE2017 / 5881 to supply the inlet of the inline carbonation unit with carbon dioxide at a given pressure, and, at the same time, activates the on-off valve to allow water to flow along the first part of the main fluid line, ie coolant line, where it is cooled by, preferably, an inline cooling unit.
    The cooled water then flows along the second portion of the main fluid line, i.e., through the tubular body of inline 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.
    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 small water-containing capacity of the cooling unit (FIG. 1 (3)) and inline carbonation unit FIG. 1 (4) measurable in tens of milliliters - the possibility of mold formation or bacteria formation in the dispenser, with clear benefits in terms of user health and hygiene.
    In addition, the device provides a continuous, rapid supply of chilled water with a carbon dioxide percentage that varies according to the user's needs. The user can in fact choose to distribute chilled water containing one of a predetermined range of carbon dioxide levels.
    When a single container (8) containing an MBFD concentrate is illustrated in Figure 1, more can be done
    BE2017 / 5881 then a 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 may comprise solid particles, liquid but they must be in suspension in a 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 may alternatively 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 that is known in the art), followed by concentrating the fermented beverage thus produced. 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 removed from the beverage by filtration, microfiltration, ultrafiltration, or nanofiltration, using appropriate
    BE2017 / 5881 membranes known to anyone skilled in the art.
    The flow of MBFB 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 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 fig 3 (8) by means of a source of compressed gas fig 3 (11) ), preferably compressed CCg. 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 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.
    For the purposes of the present invention, the term "beer" includes but is not
    BE2017 / 5881 limited to a certain subset of drinks that are defined as a "beer" according to the laws, regulations or standards of a certain state. Thus, the German Reinheitsgebot states that a beverage with ingredients other than water, barley malt, and hops cannot be considered a "beer" but for the purposes of the present invention, the term "beer" has no such ingredient restrictions.
    Similarly, for the purposes of the present invention, the term "beer" does not mean 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 / concentration).
    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 - ie water - was removed while most of the dissolved components with properties such as taste, odor, color, mouthfeel etc. are retained.
    As those skilled in the art 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,
    BE2017 / 5881 ultrafiltration, microfiltration, reverse osmosis, distillation, fractionation, carbon filtration, or frame filtration. The concentration processes can be carried out with a semi-permeable membrane composed of one or more materials selected from the group consisting of cellulose acetate, polysulfone, polyamide, polypropylene, polylactide, polyethylene terephthalate, zeolites, aluminum, and ceramic materials. Concentration steps may include any of the various techniques known in the art that allow for partial or substantial separation of water from the beer and thus retaining most of the components dissolved therein in a lower than original volume. Many of the techniques currently used in the beverage industry are based on so-called membrane technologies, which offer a cheaper alternative to conventional heat treatment processes and in which substances are separated into two fractions using a semi-permeable membrane. The fraction comprising particles smaller than the pore size of the membrane passes through the membrane and, as used herein, is referred to as "permeate" or "filtrate." All the rest that is retained on the supply side of the membrane is, as used herein, referred to as "retentate." As used herein, the term "concentration factor" is to be understood as the ratio of the beer volume subjected to step A) to the volume of the retentate obtained at the end of step A), ie the ratio of the feed volume to the volume of the volume of the retentate that is
    BE2017 / 5881 obtained in step A) of the method according to the present invention.
    In a particularly preferred embodiment, a method according to the preceding embodiments is provided, wherein the retentate obtained in a concentration factor of step A) is characterized or higher, preferably or higher, more preferably 10 or higher, with the most preferably 15 or higher.
    The methods 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 divalent and multivalent salts, and the permeate consists 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 flavor components such as aromas. The retentate from the original step can then be combined with this concentrated permeate to produce a concentrated beer to be packaged in accordance with the methods and devices of the present invention. In certain embodiments of the invention, the resulting beverage has concentrated
    BE2017 / 5881 a sugar content between approximately degrees Brix and approximately degrees
    Brix, and in further embodiments, a sugar content 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 and between 30 degrees
    Brix.
    In these embodiments, the concentrated beverage can have an alcohol content between about 2
    ABV to about 12 ABV, between about 10 ABV to about
    ABV, or between approximately
    ABV to approximately
    ABV.
    In preferred embodiments of the invention, for producing one or more variable portions of a beverage from the concentrated beer beverage, the container is unsealed (by puncturing the metal cap on the container or by other techniques well known to those skilled in the art) for producing various variable portions of the final resulting beer beverage.
    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. Also preferably, the bag, cup or box is formed from aluminum, plastic, glass, and / or metal foil. In addition, the first compartment and the second compartment may each comprise an opening mechanism such that the first compartment and the second compartment are opened simultaneously in the dosing device or prior to introduction into the dosing device at one or more locations by piercing, tearing, or removal of a
    BE2017 / 5881 cover portion from each of the first compartment and the second compartment. In addition, the beverage container comprises a third compartment that is intended to contain an additional beverage concentrate or other desired ingredient.
    In certain exemplary embodiments of the invention, 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 density concentrated 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 degrees Brix and an alcohol content of about 2 ABV to about
    ABV. In an exemplary embodiment, the resulting beer has a sugar content between 4 degrees Brix and 7 degrees
    Brix and an alcohol content between 2 ABV and 8 ABV. In another 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 an alcohol content between 2-4 ABV, between 4-6 ABV, between 68 ABV, between 8-10 ABV, or between 10-12 ABV.
    Although the above-described embodiments discuss diluting the concentrated beverage with liquid, those skilled in the art will readily recognize that other liquids in addition to water may be added to the concentrated
    BE2017 / 5881 beer drink for producing a final beer drink.
    In certain embodiments of the present invention, one or more flavor ingredients may be added to the concentrated beverage to produce a final beverage.
    Examples of suitable flavor ingredients include (but are a spice flavor, a fruit flavor, a hop flavor, a malt flavor, a nut flavor, a smoke flavor, other suitable flavorings (such as a coffee flavor or a chocolate flavor), and mixtures of such flavors.
    In addition, other concentrated ingredients may be added or combined with the concentrated beverage to produce a final beverage, including but not limited to other concentrated beverages.
    These concentrated ingredients can be, for example, solid or liquid ingredients such as hop concentrates, fruit concentrates, sweeteners, bitter additives, concentrated spices, foam promoters, concentrated malt-based liquids, concentrated fermented liquids, concentrated beer, colorants, flavoring additives, and mixtures thereof. In some cases, 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 that is packaged in the container
    BE2017 / 5881 so that multiple portions of a beverage can be prepared from the concentrated beverage 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 in 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, a device for preparing a beverage from a beer beverage concentrate is provided. The device comprises a container for receiving at least one container in which the beer beverage concentrates are packaged, at least one liquid receptacle for receiving water (and equivalent liquids), at least one mixing element in which the beer beverage concentrate is mixed with the carbonated water (or other liquid ) for producing a beverage, and an outlet from which the resulting beer beverage is distributed.
    By one portion according to the invention is meant an amount corresponding to a household amount of a beverage to be produced. In particular, a beverage portion 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, with the
    BE2017 / 5881 most preferably about 200 ml. The portion size of a beverage may, for example, depend on a selected container size or glass size. Furthermore, the portion size may depend on a selected mixing ratio of water and beverage concentrate. With particular preference, the portion size of a user can be selected. According to one embodiment of the invention, a portion-packed beverage concentrate comprises an amount of beverage concentrate sufficient to produce a beverage portion. In another embodiment, a portion-packed beverage concentrate comprises a number of beverage concentrates that is sufficient to produce the largest selectable beverage portion.
    For example, the largest selectable drink portion corresponds to approximately
    400 ml of drink.
    However, if a user selects a beverage portion size of about 200 ml, in a first embodiment, production is provided for two portions by means of portion-packed beverage concentrate. In a second embodiment, it is provided that by means of portion-packed beverage concentrate a beverage portion is produced which in particular comprises a higher concentration of the beverage concentrate. In a further embodiment, a portion-packed beverage concentrate in a series of beverage concentrates that is sufficient to prepare a beverage portion with an average amount of, for example, about 200 ml. Preferably, the concentration of the beverage concentrate can be varied by the portion size in the finished beverage that is increased or decreased to.
    BE2017 / 5881
    In one embodiment, it is provided that the carbonation by means of an inline process water will have a CO 2 content of approximately 2 g / l
    to around 10 g / 1 Bee preferred about 4 g / 1 until about 8 g / l with more preferred about 4 g / 1 until about 8 g / l and in it especially about 6 g / 1. Bee preference, includes it drink concentrate approximately co 2 in
    concentration present in the final finished product or present. This has the advantage that the carbonated water produced in the household device must not have a higher CO 2 concentration than that provided in the finished beverage. The addition of beverage concentrate therefore does not lower the total CO 2 concentration in the spent beverage.
    Examples:
    A device with an inline carbonation, mixing and distribution system (Fig. 3) was developed and tested, which resulted in the reconstitution of single and variable portion volumes of beer from a concentrated beer with the same distribution speed and of comparable quality (carbonation, bubbles and foam characteristics). , mouthfeel) compared to non-constituted ordinary beer.
    The examples also demonstrate that preferred carbonation units include an inline carbonation system (3) with a static mixture when the carbonation apparatus operates at lower speeds compared to commercially available inline carbonation apparatuses.
    BE2017 / 5881
    A diaphragm pump can be used to pressurize the water supply in the inline carbonation device. In turn, the distribution speed can be further controlled by the difference between the gas pressure and the water pressure.
    Water can be carbonized to 4.4 g of L-1 measured after distribution at atmospheric pressure. At a distribution speed of
    The carbonation was 1.1 l / min
    4.1 g
    Water temperature is usually 2 ° C before carbonation.
    Water supply in carbonation apparatus was pressurized to 3, 6 bar and CO 2 was supplied at 3, 9 bar at a distribution flow rate of 1.3 l / min and carbonation of dispensed beer was 3.0 g / l.
    Carbonation performance was further improved by increased water pressure, as long as the CO 2 pressure varied from 0 to 1.2 bar greater than the water pressure.
    The beer concentrate used is a STELLA and LEFFE and is a 3X concentrate of a barrel under atmospheric pressure at a pressure of up to 7 bar. Fluid line (7) used Fig. 1. is a tube with a diameter of 2.5 mm.
    Used fluid line (6) FIG. 1. is a tube with a diameter of 2.5 mm linked to a second tube with a tube diameter of 8.4 mm.
    Carbonation apparatus (Fig. 2) L: 5 cm; inside diameter 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 inline with the beer concentrate in a ratio of
    BE2017 / 5881
    2: 1. Pneumatic air pressure Y connections with different diameters were used for the carbonated water inlet and the concentrate.
    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 inline carbonation beer with commercially available bottled, canned and draft beers, as well as batch-carbonized reconstituted beers.
    This protocol consists of:
    1.
    Protocol for beer distribution, detailing glass type / beer temperature and beer glass / surface condition of the glass / beer distribution angle in glass
    2.
    Measurement protocol for bubbles and foam, consisting of measurements of foam height and half-life and measurement of representative bubble diameter in the foam and measurement of bubble diameter and distribution in the beer and qualitative evaluation of foaminess
    Protocol for beer distribution:
    To eliminate the impact of the glass on important foam and bubble patterns when comparing different beers, we standardize the glass type for our studies
    BE2017 / 5881
    All beer products are in Perfect Pint
    Activator Poured 20oz beer glasses. Is made from
    tempered beer glass and CE marked and formed in a classic conical shape and 160 mm high and with a with laser etched bubble core area on the bottom from it glass. The temperature of beer glasses on it
    distribution point is 15 ± 3 ° C and the glass temperature is controlled by immersing beer glasses in a water bath set at 15 ° C measured by a thermocouple prior to testing
    Divided beers are served chilled, with canned and bottled beer stored in the refrigerator prior to distribution, draft beers are served at a cooled temperature by the distribution system.
    Inline and batch carbonized reconstituted beers are served at a target temperature of 2 ° C. The temperature of the divided beer is measured after recording video material, should be minutes after distribution. All glasses cleaned with a soft sponge and tap water before being immersed in the temperature-controlled water bath. Immediately prior to distribution, the glasses must be removed from the water bath and superficially dried by shaking off the excess water.
    Standardize beer distribution methods for each type of beer source
    For Perfect Draft, the distribution procedure is as discussed in the user manual. For bottled and canned beers, the glass is 45 °
    BE2017 / 5881 and the bottle / jug is held close to the glass, but not against the glass. As soon as the beer level reaches 1 / 3rd of the glass, we will straighten the glass and slowly pour more beer into it until the beer level reaches half the glass (7 cm from the bottom). For batch carbonized beer, the beer distributor tube must be positioned vertically with respect to the beer glass while the glass must be held at a 45-degree angle. For inline carbonized beer, the distribution spray angle is around 30 ° relative to the vertical and initially sets the glass at 45 °. Current is directed down the side of the glass. As soon as the beer level reaches approximately halfway through the glass, the glass is gradually tilted vertically. Draft dispense guide of the American Brewers Association can be consulted further 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 using video and photography techniques. iDScamera's are used to record videos and photos of bubbles in the beer and foam that forms on the glass surface. ImageJ software is used to analyze the videos and photos to quantify the height and half-life of foam to a representative bubble diameter in, the foam, bubble diameter distribution in the beer.
    A separate hand camera is used to capture visual information of the beer, which is used for
    BE2017 / 5881 support a qualitative evaluation of the foam.
    Experimental setup
    A beer glass is placed on the test bench at the reference position
    Two iDS cameras are placed on the test bench with two stands, respectively
    Camera 1 (color) focuses on the center line of the beer, allowing beer bubbles to be monitored along the central axis of the beer glass
    Camera 2 (monochrome) focuses on the glass surface at the front to allow monitoring of the foam
    A ring lamp is mounted behind the beer glass to obtain uniform lighting
    A black background behind the ring light enhances the contrast
    The height of the foam must be measured like a position from time through it Register from the distance between it interface of beer / foam and the shadow line that the indicates foam / air limit on the central axis of the glass, intermittently from
    seconds of recorded video material by camera 2
    By adapting a logarithmic comparison to the height versus time data, the half-life of the foam is obtained
    Record subsequent foam heights at 30 s, 1.0 minute, 1.5 minute, 2.0 minutes, and 4.0 after the first image and calculate the half-life by adjusting the data to a logarithmic decay. A separate hand camera is used to take photos
    BE2017 / 5881 making the released beer foam from the top of the glass, and from the side, to allow the visual evaluation of creaminess. The creaminess of the foam based on the visual appearance on a scale of 1 to 5
    Data :
    Draft (via Perfect Draft system)
    Carbonation level 3.2 g L-1 (variation 0.29) measured with CarboQc analyzer.
    Average hell size 0.3-0.4 mm
    Foam (formation, stability, foam height and foam half-life)
    Creamy and stable for STELLA Perfect Draft STELLA Bottle STELLA Can.
    STELLA Perfect Draft 47.3 ± 4.2 mm, 71.3 ± s;
    STELLA Bottle 7 ± 1.5 mm, 18.7 ± 2.8 s;
    STELLA Can 9.2 ± 2.7 mm, 16 ± 1 s
    Data from reconstituted STELLA corresponded to the results of STELLA Can, STELLA Bottle, STELLA Perfect Draft resulting in comparable carbonation product requirements and parameters for foaming and quality and 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 inner wall of the carbonation apparatus is minimized to increase the annular velocity of the water, leading to an efficient distribution of CO2 in the water and an improved solution of CO2,
    BE2017 / 5881 which limits coalescence of the bubbles in the carbonation device.
    In accordance with the different experiments, are preferred embodiments in which the length of the static mixture is increased, which leads to a higher carbonation efficiency due to improved dissolution of C0 2 and causing coalescence of the bubbles is limited in the carbonatatieapparaat, through which the current to turn is slowed down.
    In accordance with the various experiments, reduction of the effective sparger area was found to be beneficial to mitigate the flow rate by reducing less gas and as a result, less coalescence.
    权利要求:
    Claims (5)
    [1]
    1. - A device for producing and distributing malt-based fermented beverage, the device comprising an inlet for concentrated malt-based fermented beverage (Fig. 1 (8)), fluid lines (Fig. 1 (6)), 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 malt-based fermented beverage concentrate are mixed further comprising a flow rate controller on the fluid line (6) that connects to the inlet of the carbonation unit and / or to the fluid line that places the carbonation unit in fluid communication with the mixing unit.
    [2]
    A device according to claim 1, wherein the ultimately reconstituted beverage has a foam height of at least 6 mm and wherein the foam half-life is greater than 15 seconds.
    [3]
    A device according to claims 1 and 2 wherein the carbonation unit can produce 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, with most preferably between 0.25 and 0.75 mm
    [4]
    A device according to claims 1-3, wherein the water contains between 5 and 10 g CCg / l at the inlet of the mixing unit
    A device according to claim 5, further comprising gas pressure control means for varying it
    BE2017 / 5881 gas at the inlet of the carbonation unit and a water pressure control unit that makes it possible to control the pressure on the water at the water inlet of the carbonation unit and / or in the liquid line.
    A device according to claim 5, wherein the water pressure regulator allows the pressure in the liquid line to retain the gas dissolved in the liquid.
    A device according to claims 1-6, wherein the liquid water is brought to a pressure of 6 bar.
    A device according to claims 1-7, characterized in that the carbonation unit is adapted to the portion-wise carbonation of water.
    A device according to any of claims 1-8, characterized in that the device further comprises a cooling unit in which the water is cooled before carbonation.
    10. - A device according to any one of claims 1-9, characterized in that the device further comprises a reservoir for gaseous CO 2 with compound, such that stored CO 2 can be introduced into the water in the C0 2 -reservoir.
    A device according to claims 1-10, further comprising a sparger and a static mixer
    12. A device according to claims 1-11, which is a household device
    A device according to claims 1-12 wherein the volume ratio of carbonated water to concentrate is at least 3: 1
    BE2017 / 5881
    A device according to claims 1-13, at which the carbonated water then becomes mixed with a concentrate for several variable
    portions.
    [5]
    5 A device according to claims 1-14, at which said carbonation unit an inline
    carbonation unit
    类似技术:
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    BE1025423B1|2019-02-20|METHOD FOR PRODUCING AND DIVIDING CARBON-CONTAINING BEER FROM BEER CONCENTRATE
    BE1025440B1|2019-02-27|Method for producing and distributing carbonated 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
    EP3330215A1|2018-06-06|
    CA3045381A1|2018-06-07|
    AU2017369636A1|2019-06-20|
    BE1025423A1|2019-02-13|
    US20200017806A1|2020-01-16|
    KR20190089041A|2019-07-29|
    RU2019119607A|2021-01-11|
    BR112019011129A2|2019-10-01|
    WO2018100107A1|2018-06-07|
    EP3548420A1|2019-10-09|
    AR110475A1|2019-04-03|
    CN110234596A|2019-09-13|
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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
    EP16201426.0A|EP3330215A1|2016-11-30|2016-11-30|Method for production and dispensing carbonated beer from beer concentrate|
    EP16201426.0|2016-11-30|
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