The present invention related to a method of starting a fermentation process in a closed container

Abstract

A method is described for starting a fermentation process in a liquid to produce beer, wine, or cider or similar drinks, characterized by a container in which the top part integrates an activation unit with an initially sealed, isolated cartridge containing yeast, the container is filled with the liquid to be fermented, and the activation unit is later used as needed to release the yeast substance into the liquid, which then ferments into a drinkable form after a given period and can be tapped from the container. Preferably, a separate gas- and liquid-tight yeast-containing tubular cartridge (10) is used, which, before the liquid is filled into the container, is mounted to the activation unit in the form of an ejector, with an ejector tube and a push-piston rod (22) that, when pushed down, presses the yeast substance out of the cartridge (10) and into the liquid. A device and the application of the present inventions are also described.

Description

[0001] THE PRESENT INVENTION RELATED TO A METHOD OF STARTING A FERMENTATION PROCESS IN A CLOSED CONTAINER

[0002] The present invention concerns a method for starting a fermentation process in a liquid to form beer, wine, or cider or similar drinks, where the top part of the container integrates an activation unit with an initially sealed, isolated cartridge containing a yeast substance. The container is filled with the liquid to be fermented, and the activation unit is later, when needed, used to release the yeast substance from the cartridge into the liquid, which then ferments into a drinkable form after a given period and can be tapped from the container, as described in the introduction to claim 1. Furthermore, a product, a device, is described as in the introduction to claim 8, as well as an application of the method and the device as described in claim 10.

[0003] State of the Art.

[0004] The following patent publications are referenced to show the state of the art in this area for starting a fermentation process:

[0005] Korean patent KR 1021 31979B1 , US patent 269.464, Chinese patent publications CN-112812912A and CN-20761936U.

[0006] Publication KR 1021 31979B1 refers to a fermentation container for home brewing. The container has an integrated capsule 320 with yeast inserted into the container 0040. The capsule (cartridge) is placed in a guide tube and equipped with a push mechanism 390. See Figure 2. The container has gas outlet valves 276.

[0007] The mentioned US patent 1.269.464 shows a removable closure for a liquid container comprising a closure device, a cartridge with yeast substance in the closure device, which can then be pushed into the liquid container, as well as valves for gas release.

[0008] This US patent also discusses delayed release of active ingredients, specifically in the form of a capsule 28 mounted in a recess (inverted) dome in the top of the bottle. The capsule 28 contains the active fermentable agent encased in a coating 30 of gelatin, agar, or similar, which dissolves in contact with water. This happens when there is liquid in the container. The gelatin dissolves, and the active fermenting substance is released into the liquid and performs its intended function. There is no trigger mechanism interacting with the tube capsule as we do in our invention.

[0009] Figure 3 in the US patent shows another solution where the capsule is incorporated inside a flexible bottle neck 32. The active substance 34 is located inside the capsule over a breakable bottom membrane 51. When the bottle neck is squeezed, as shown by 44 in Figure 3, the active substance is pressed out through the membrane, which breaks open. This solution according to the US patent also differs from the new proposals outlined in the present invention as will become evident in the following.

[0010] Chinese patent CN-112812912A refers to a method and device for starting a fermentation process in a liquid to produce beer. A container 1 has an activation unit integrated into the top part of the container. The container is filled with liquid to be fermented, and the activation unit is pushed down when needed, see Figures 1 and 2, to introduce the yeast substance into the liquid, which can then be tapped (5) from the container. The container is equipped with a pressure relief valve 7. A yeast substance unit 7 is sealed with a cap 10 and has shelves at the bottom.

[0011] The mentioned Chinese patent CN-112812912A also describes a device for adding yeast to wort, including a yeast injection head and a fermentation tank as shown in Figure 2.

[0012] Purpose of the Invention.

[0013] One purpose of the invention is that a user / consumer should be able to control when they want to start the fermentation process in a liquid to a drinkable beer, wine, or cider. This means that the fermentation process can be initiated by the user in the same keg, can, or jug with raw materials they have purchased in the store or local liquor store. Such jugs can have different volumes, for example, 3 or 5 liters are suitable volumes.

[0014] A fermentation process means that a liquid raw material brew is added to an activation agent, particularly a yeast, which causes the brew to be transformed or fermented into a drinkable liquid, such as wine, beer, or fruit cider. Many wines and ciders are made from fruit juices through a self-starting and ongoing fermentation process, whereas the present invention specifically applies to a raw material liquid without yeast agents to start fermentation, as it has already been pasteurized and is therefore free of bacteria until the activation yeast is added.

[0015] The invention relates to a new way of converting a drinkable raw material in a container or jug into a drinkable form and is adapted for the user to carry out themselves.

[0016] It is also an objective to allow the consumer to decide when they want to start the fermentation process by triggering the addition of yeast raw material to the starter liquid (wort, fruit juice, or must).

[0017] Another objective of the invention is to integrate a yeast addition device into a user-friendly container in the form of a wooden barrel, aluminum can, or glass jug of a size that can be handled at home, such as a size up to 5 liters. A can of 3 or 5 liters might be suitable, but other sizes may be appropriate depending on the circumstances. The Invention.

[0018] The method according to the invention is characterized by using a separate gas- and liquid-tight yeast-containing tubular cartridge, which, before the liquid is filled into the container, is attached to the activation unit in the form of an ejector with an ejector tube and a push-plunger rod, which, when pushed down, presses the yeast substance out of the cartridge and into the liquid.

[0019] The invention is based on the following main points:

[0020] - A modified ejector syringe (similar to a vaccination syringe) to which the cartridge is attached at its end.

[0021] - A specially designed input plug in the container lid for inserting and attaching the ejector syringe with its mounted cartridge through the plug in the container lid.

[0022] More specifically:

[0023] 1. In the container where a fermentation process is to take place, a special lid construction with an input opening is created through which an ejector can be inserted and attached in a sealing manner.

[0024] 2. A cartridge is created in the form of a shorter tube containing a charge of yeast, where both ends of the cartridge tube are plugged with respective caps that tightly fit the walls of the cartridge tube. This ensures that neither gas / air nor liquid can enter the yeast substance.

[0025] 3. An ejector is created in a tubular form with an internally movable piston (analogous to a vaccination syringe) in a holder part, where the outlet is formed by the tube end, AND the defined upper end-plug cap of the cartridge is removed, and the plug is pressed onto the outlet end of the ejector tube until it reaches a stopper edge inside the tube.

[0026] Mounting the Ejector with the Cartridge to the Container Lid:

[0027] 4. The ejector's end, with the mounted cartridge, is inserted down through the input opening in the plug in the container lid, so that the top part of the tube (through which the piston is inserted) is clamped gas- and liquid-tight against a sealing part in the plug, and

[0028] 5. The upward-facing top of the ejector is protected with a cap that prevents accidental piston movement. The container is filled with base liquid to be fermented, such as grape juice or beer wort, through a filling opening, into which a pressure relief valve is also installed (indicated by 41 in Figure 5), which releases gas when the pressure inside the container, during the fermentation process, exceeds a given value.

[0029] Activation of Yeast Addition.

[0030] 6. The cap is removed, and the piston is pushed down through the ejector tube, applying pressure to the yeast charge with such force that the bottom cap pops down into the container and the yeast is injected into the liquid in the container.

[0031] Description of the Figures.

[0032] The invention will be explained in more detail below with reference to the accompanying figures, in which:

[0033] - Figure 1a shows a yeast cartridge 10 consisting of a sleeve-shaped tube 12 with a sealing top plug 14 and bottom plug 16.

[0034] - Figure 1b shows the cartridge assembled for use and mounted to an ejector 20, with the top plug 14 removed and the cartridge sleeve inserted over the ejector tube end (Figure 2).

[0035] - Figures 2 and 3 show the assembly of a yeast cartridge 10 with the ejector 22 and piston rod 22, and piston 23.

[0036] - Figure 4 shows details of the ejector’s 22 connection to the container lid on the container 60.

[0037] - Figure 5 shows a standard jug / keg for various drinks as mentioned above.

[0038] Detailed Description of Preferred Embodiments of the Invention.

[0039] The piston rod 22 with its end piston 23 is arranged to be pushed down inside the ejector tube, so that the pressure inside the cartridge increases, and the activation agent / yeast charge 30 is pressed out (injected) from the bottom of the cartridge 10 and into the liquid volume in the container / barrel.

[0040] However, the piston 23 should not be pushed all the way out of the bottom of the ejector tube, and therefore the tube includes an internal stopper ring or a number of stopper studs that prevent this ejection. The intention is to ensure that the piston 23 does not enter the cartridge, which has a slightly larger inner diameter than the piston housing.

[0041] Figure 2 illustrates how the cartridge 10 is mounted to the ejector 20. The ejector has the same form as a standard syringe used for injections, such as vaccines.

[0042] The upper open end of the cartridge is tightly pushed onto the ejector tube end and pressed upwards until the round top edge of the cartridge meets a ring-shaped stopper hook extending outward around the ejector tube surface. Alternatively, such a stopper ring form can be designed inside the cartridge sleeve, which then meets and stops against the bottom edge of the ejector tube. The yeast charge is thus fully protected and enclosed in the cartridge between the bottom plug 16 and the piston 23 on the piston rod, and neither liquid nor air can enter the yeast charge when it is mounted to the keg lid, which is particularly important during transport and storage.

[0043] In Figure 3, the situation is shown where the piston rod 22 has pushed the piston 23 down inside the ejector tube, whereupon the pressure inside the cartridge causes the yeast charge 30 to be injected into the liquid in the keg. In this situation, after injection into the liquid, the ejector with piston 22 / 23 remains in place, forming a complete seal so that neither liquid nor air can penetrate up through the sleeve and out of the keg via the ejector syringe. The arrows in Figure 3 illustrate the movements of the piston rod 22 and indicate the lowest position of the piston 23 where the yeast has been injected into the container.

[0044] Pressure resulting from the gas production of fermentation is released via a pressure relief valve combined with a liquid filling unit mounted to the keg lid right next to the ejector's position in the keg lid.

[0045] Figure 4 shows various schematic cross-sections of an input plug 50, which is tightly fitted in a hole in the container lid 40. The plug is made of plastic or rubber with a narrower bottom shape press-fitted to the material when pressed down through the hole, so that the lid material is tightly seated inside a groove 54 milled into the side wall of the plug 50. The top of the plug 57 forms a disc shape pressed against the upper side of the container material on the top of its lid 40. The plug has a through-hole 55 for pressing down the ejector tube 21. The top side of the hole is covered with a thinner rubber or plastic layer 52 designed with a star-shaped slit 56. That is, the hole through the plug 50 is completely sealed by the plastic cover 52 until the ejector is mounted. When the ejector tube 21 is pressed down, the flaps in the slit 56 bend downward and adhere tightly to the ejector tube 21. The top of this tube is designed with an outwardly extending flange 25, which then rests on the plug disc's surface. As a result of the press-fitting, the ejector will remain stably in place through the plug 50. However, the upward-moving piston 22 must be secured against accidental downward or upward movement by covering the piston top 28 with a cap (not shown), which is removed when the yeast charge is to be injected from the yeast cartridge 12 by pressing the piston 22-23 down.

[0046] For further safety, the movement of the piston 22 is locked by a stopper device in the form of a pin (not shown in the figure) through the plug 50 and the piston rod 22. Without pulling out the pin, the piston 22 cannot be pushed in / out. To activate the yeast substance, the cap must first be removed, the pin pulled out, and then the piston can be pressed in. Preferably, the ejector is constructed so that the piston (23) cannot be pushed down and completely out of the ejector tube, preferably because the piston rod 22 stops when the piston top 28 meets the top of the lid 40.

[0047] Figure 5 shows a fermentation barrel 60 that is cut open to display its internal volume 61. The edges where it is cut are shown at 63, while the inner wall of the container is shown at 64. The filling opening of the container is indicated at 41, which includes a pressure relief valve to release gases / air when the pressure is too high. A user tap opening (for beer, cider, or wine) is shown at 70. The bottom rim of the container is shown at 45.

[0048] In the barrel lid 40, the ejector mechanism is schematically shown at 28, that is, a cap covering the top 28 of the pressure piston 22 of the syringe. Further inside the volume is the ejector tube 21 , which encloses the piston 22. At the bottom, the attached yeast cartridge 10 with its bottom plug (cap) 16 is shown, which pops out when the piston rod 22 is pushed down.

[0049] The Invention in Practice:

[0050] A specially designed 5-liter aluminum keg is purchased from a manufacturer in Germany. The keg is environmentally friendly, with over 50% recycled aluminum. The kegs are filled with wort or must, brewed and bottled by a recognized brewery. The brewery installs the yeast injector and excess pressure valve. By wort, we mean a liquid containing malt or malt extract. By must, we mean an unfermented juice (liquid) from grapes, apples, or other fruits.

[0051] These are the two drink bases that the present invention is intended for. Additionally, other varieties can be made by using different compositions of juices, etc., which contain sugar, allowing yeast to be added, making it possible to create various self-selected alcoholic drinks.

[0052] The concept is that no gas, meaning air, enters the keg after the brewery has installed the yeast injector and a pressure relief valve. The wort or must is pasteurized, and by preventing air from entering, it remains bacteria-free.

[0053] When the yeast is activated, a fermentation process starts, creating pressure as gases develop under pressure. Consequently, the container or keg becomes pressurized. The advantage of pressure fermentation is that the fermentation process goes much faster, taking as little as 3 days in specific cases, combined with fermentation occurring at room temperature, which is defined as approximately 25°C.

[0054] It is not necessary to control the temperature during the fermentation period. Pressure fermentation also produces enough carbonation in the beer or cider, so there is no need for additional carbonation. The pressure relief valve ensures the correct pressure in the container by releasing gases / air when the pressure exceeds a set value, for example, when it is over 1.1 bar. This creates enough carbonation, which dissolves in the liquid.

[0055] When the container has been left at room temperature for about 5 days, it is fully fermented and should then be stored in a refrigerator for 2 days. Cooling causes the liquid to become clearer, and the yeast sediment settles at the bottom of the keg, so it doesn’t mix when liquid is tapped from the keg. After 7 days, the beer or cider is ready to drink. When the liquid is tapped, the pressure relief valve is fully opened, allowing air to enter. This causes the pressure to drop, making it possible to tap the drinkable liquid from the keg.

[0056] We are not aware of a similar product existing on the market today. Our innovation is: Wort brewed at a brewery, a specially designed keg with a valve and yeast injector where fermentation takes place under pressure. It is a major environmental benefit to use this method.

[0057] Larger kegs can also be used and dimensioned accordingly. Because the keg is completely sealed, it is also bacteria-free, and at the same time, the wort or must is pasteurized. The customer does not need any brewing equipment or brewing experience. If we are to use kegs larger than 5 liters, we will need an additional supply of CO2, for example, from a CO2 cartridge.

Claims

1. A method for starting a fermentation process in a liquid in a container to produce beer, wine, or cider or similar beverages, where the top part of the container includes an integrated activation unit with an initially sealed, isolated cartridge containing yeast, the container is filled with the liquid to be fermented, and the activation unit is used later as needed to release the yeast from the cartridge and into the liquid, which ferments into a drinkable form after a given period and can be tapped from the container, characterized by the use of a separate gas- and liquid-tight yeast-containing tubular cartridge (10) that, before the liquid is filled into the container, is mounted to the activation unit in the form of an ejector with an ejector tube and a push-piston rod (22) that, when pushed down, presses the yeast substance out of the cartridge (10) and into the liquid.

2. The method according to claim 1 , characterized by the ejector tube being gas- and liquid-tight, mounted in an opening through the container’s lid, while the upper end of the cartridge is opened and pressure-fitted onto the lower end of the ejector tube, and when the piston rod (22) is pushed down with its end piston (23), the yeast substance is “shot” down and into the liquid due to the pressure increase in the yeast volume.

3. The method according to claims 1-2, characterized by the used tubular yeast-containing cartridge being hermetically sealed at both ends with respective caps (14,16), which are pressure-fitted to protect the yeast from gas and liquid penetration, and upon mounting to the ejector (21,22), the upper cap (14) is removed, and the cartridge (10) is connected to the ejector, with the piston (21) contributing to isolating the yeast substance in the cartridge along with the lower cap (16).

4. The method according to any of the preceding claims, characterized by the cartridge being fitted onto the lower end of the ejector tube, which includes a stopper mechanism to limit the insertion of the cartridge onto the ejector tube (21).

5. The method according to any of the preceding claims, characterized by the piston (23) forming a sliding seal against the inner side of the ejector tube (22), which includes stoppers to limit the downward movement of the piston, and preferably the ejector is designed so that the piston (23) cannot be pushed down and completely out of the ejector tube (21).

6. The method according to any of the preceding claims, characterized by the filling opening (41) being sealed after filling in a known manner and including a pressure relief valve to release gases when the pressure in the container exceeds a set value during fermentation.

7. A device at a container for carrying out a fermentation process in a liquid to produce beer, wine, or cider or similar beverages, where the top part of the container includes an integrated activation unit to which a yeast-containing cartridge can be mounted, and the activation unit is an ejector in the form of an ejector tube with a push-piston rod (22) and end piston (23) that, when pushed down, can press the yeast substance out of the cartridge (10), characterized by the cartridge being hermetically sealed at both ends with respective caps(14,16) and the cartridge (10) can be fitted onto the lower end of the ejector tube (21), which includes a stopper mechanism to limit the insertion of the cartridge.

8. A device according to claim 7, characterized by the piston (23) forming a sliding seal against the inner side of the ejector tube (22), which includes stoppers to limit the downward movement of the piston (23,22), and preferably the ejector is designed and dimensioned so that the piston (23) cannot be pushed down and completely out of the ejector tube (21).

9. A device according to claims 7-8, characterized by the filling opening (41) being sealed in a known manner and including a pressure relief valve to release gases in case of overpressure, and the container includes a tap (70) for dispensing the drink.

10. Use of the method according to claims 1-6 and the device according to claims 7-9 to produce drinkable beer, wine, or cider by fermenting respective starter liquids or wort, fruit juice, or must in a container in the form of a keg, can, or jug made of wood, metal, or plastic.

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