Nitrogen-infused beverages in cans without widgets

Abstract

Disclosed herein are nitrogen-infused non-alcoholic beverages and methods for producing such beverages. The methods described herein include producing a mixed gas beverage supported by a foaming agent. Liquid nitrogen and carbon dioxide are added to the beverage along with the addition of a foaming agent such as Quillaja extract. In some embodiments, the methods provide a nitrogen-infused beverage with foaming and cascading performance equivalent to the nitrous experience obtained through a widget can, without the need for the use of a widget or nitrous oxide.

Description

[Technical field]

[0001] INCORPORATION BY REFERENCE OF PRIORITY APPLICATION This application claims the benefit of U.S. Provisional Patent Application No. 18 / 052,810, entitled "WIDGETLESS CANNED NITROGEN INFUSED BEVERAGES," filed November 4, 2022, which claims priority to U.S. Provisional Patent Application No. 63 / 265764, entitled "WIDGETLESS CANNED NITROGEN INFUSED BEVERAGES," filed December 20, 2021. Each of the foregoing applications is incorporated herein by reference in its entirety.

[0002] background Field FIELD OF THE DISCLOSURE The embodiments described herein relate generally to nitrogen-infused beverages and methods for preparing nitrogen-infused beverages.

[0003] explanation Nitrogen-infused beverages, nitro beverages, or nitro drinks are beverages that have been infused with nitrogen gas. Nitrogen cold brew coffee, commonly abbreviated as nitro, nitro coffee, or nitro cold brew, is a nitrogen-infused beverage that contains coffee that has been infused with nitrogen gas. Various processes have been employed to infuse beverages with nitrogen.

[0004] For injection into relatively large volumes of beverage, for example in kegs, nitrogen may be metered from a tank to the keg in a manner similar to that used in brewing beer. However, such an arrangement requires bulky equipment such as kegs, nitrogen tanks, regulators, chillers, and taps. Furthermore, using a batch nitrogen injection process is time consuming and may take 24 hours or more to inject. Increasingly, consumers desire single-serving nitrogenated beverages that can be stocked and enjoyed at home or purchased individually in stores. Thus, processes have been developed to package single-serving nitrogenated beverages in sealed cans.

[0005] One such process involves placing a "widget" device inside a full-portion beverage container. The function of the widget is to manage the characteristics of the beverage's "head," which is the creamy foam on the top of the beverage formed by gas bubbles rising to the surface as the beverage is poured. Examples of such widgets include "floating widgets" and widgets fixed to the bottom of the can. In nitrogen-infused beverages, the nitrogen vaporizes after the can is sealed, causing a volume expansion that can force gas and beverage through the pores of the widget into the hollow interior of the widget. Other methods, such as filling the widget with nitrogen during can manufacturing, can also be used.

[0006] In addition, some of the nitrogen dissolves in the beverage. The presence of dissolved nitrogen allows smaller bubbles to form, which results in a creamier head, since smaller bubbles require higher internal pressure to offset the larger surface tension, which is inversely proportional to the bubble radius. When the can is opened, the pressure inside the can drops rapidly, causing the pressurized gas and beverage inside the widget to erupt through the hole. This agitates the surrounding beverage, setting off a chain reaction of bubble formation throughout the beverage. As a result, when poured from the can, a surge of very small bubbles and liquid mixture occurs in the glass.

[0007] However, widget cans have various disadvantages compared to non-widget cans: widget cans are not recyclable, are more expensive to produce, are not widely available in markets around the world, require adjustments to the manufacturing process to produce them, and are subject to further research challenges regarding product safety. Therefore, it is desirable to package nitrogen-infused beverages in non-widget cans.

[0008] Various packaging methods for cans without widgets have been developed for nitrogen filled beer. These methods are generally favorable for beer because beer contains residual CO2 from fermentation and a wide variety of proteins from its grain bill, providing a substrate for foam formation. However, the methodologies used for beer are insufficient to provide a high quality nitro experience for non-alcoholic beverages. Non-alcoholic beverages such as cold brewed coffee do not contain residual CO2. Thus, such processes result in foam and a "cascade" of foam that fluctuates from top to bottom, below the standard consumers expect from nitrogen-infused beverages.

[0009] Another process for packaging nitrogen-infused non-alcoholic beverages involves injecting nitrous oxide into special widget-less cans through a valve at the bottom of the can to provide a creamy nitro beverage upon opening. However, such special cans also have some disadvantages compared to standard cans. Additionally, some markets prohibit the use of nitrous oxide in food and beverage products, and in others consumer perception has been negative. Additionally, the experience of such nitro beverages is inferior to that of nitro beverages from keg and tap systems. For example, cascade duration and production is minimal in such beverages.

[0010] Many beverage companies also "infuse" their products with nitrogen by adding liquid nitrogen, a process that is inadequate to create the head and cascade experience expected from nitrogen-infused beverages.

[0011] Thus, there is a need for new processes for producing and packaging single-serving nitrogen-infused non-alcoholic beverages.

[0012] overview With respect to this summary, some aspects, advantages and novel features of the invention are described herein. It should be understood that not all such advantages may necessarily be achieved according to any particular embodiment of the invention. Thus, for example, one skilled in the art will recognize that the invention may be realized or implemented to achieve one or more advantages taught herein, but that it does not necessarily achieve other advantages that may be taught or suggested herein.

[0013] Some embodiments herein relate to a method of producing a nitrogen-infused non-alcoholic beverage, the method including preparing a non-alcoholic beverage, adding a foaming agent to the non-alcoholic beverage, dispensing the non-alcoholic beverage into a widget-free can, adding carbon dioxide (CO2) to the non-alcoholic beverage, and adding nitrogen (N2) to the non-alcoholic beverage after adding carbon dioxide to the non-alcoholic beverage.

[0014] In some embodiments, the non-alcoholic beverage comprises coffee. In some embodiments, the non-alcoholic beverage comprises cold brew coffee. In some embodiments, the non-alcoholic beverage comprises tea. In some embodiments, the foaming agent comprises Quillaja extract.

[0015] In some embodiments, carbon dioxide is added to the non-alcoholic beverage by adding carbonated water to the non-alcoholic beverage. In some embodiments, the nitrogen added to the non-alcoholic beverage is in the form of liquid nitrogen.

[0016] In some embodiments, the method further comprises sealing and inverting the can after adding nitrogen to the non-alcoholic beverage, and retorting the can. In some embodiments, retorting the can comprises heating the can at about 121° C. for about 10 minutes.

[0017] In some embodiments, the method further comprises adding at least one of a sweetener, a flavor component, and a dairy or dairy substitute component to the non-alcoholic beverage. In some embodiments, the sweetener comprises sugar. In some embodiments, the flavor component comprises vanilla, a texture modifier, or a taste modifier. In some embodiments, the method further comprises adding a dairy or dairy substitute component to the non-alcoholic beverage and adding a stabilizer comprising pectin to the non-alcoholic beverage.

[0018] In some embodiments, the method further comprises adding a buffering agent to the non-alcoholic beverage. In some embodiments, when the non-alcoholic beverage is dispensed into a widget-less can, about 30 g to about 35 g of liquid headspace is left in the widget-less can.

[0019] Some embodiments herein relate to a nitrogen-infused non-alcoholic beverage comprising a non-alcoholic beverage, a foaming agent comprising a quillaja extract, carbon dioxide (CO2), and nitrogen (N2) in the form of liquid nitrogen added to the non-alcoholic beverage.

[0020] In some embodiments, the beverage is stored in a widget-free can. In some embodiments, the non-alcoholic beverage comprises coffee. In some embodiments, the non-alcoholic beverage comprises cold brew coffee. In some embodiments, the non-alcoholic beverage comprises tea. In some embodiments, the beverage further comprises at least one of a sweetener, a flavor component, and a dairy component. In some embodiments, the sweetener comprises sugar. In some embodiments, the flavor component comprises vanilla, a texture modifier, or a taste modifier.

[0021] In some embodiments, the ratio of N2:CO2 is about 1:4 to about 4:1. In some embodiments, the ratio of N2:CO2 is about 1:1. In some embodiments, the beverage has a pH of about 6.5 to about 7.5. In some embodiments, the beverage has a pH of about 4.0 to about 4.2. In some embodiments, the beverage comprises a highly acidic beverage or an acidified beverage. In some embodiments, the beverage further comprises a buffering agent. In some embodiments, when the beverage is dispensed from a can without a widget, a head of foam is produced that remains visible for one hour or more. In some embodiments, the beverage further comprises a stabilizer, the stabilizer comprising pectin. In some embodiments, the foaming agent is present in an amount of about 150 ppm. [Brief description of the drawings]

[0022] The drawings are provided to illustrate exemplary embodiments and are not intended to limit the scope of the present disclosure. A better understanding of the systems and methods described herein can be obtained by reference to the following description in conjunction with the accompanying drawings, in which: [Figure 1] FIG. 1 illustrates a flow chart of an exemplary process for preparing a nitrogen-infused beverage, according to some embodiments herein. [Diagram 2] FIG. 1 illustrates the cascade effect of nitrogen-infused beverages over time, according to some embodiments herein. [Diagram 3] FIG. 13 illustrates a comparison of head over time for nitrogen-infused beverages, according to some embodiments herein.

[0023] Detailed Description Although some preferred embodiments and examples are disclosed below, the subject matter of the present invention extends beyond the specifically disclosed embodiments to other alternative embodiments and / or uses, as well as modifications and equivalents thereof. Thus, the claims appended hereto are not limited by any of the specific embodiments described below. For example, in any method or process disclosed herein, the acts or operations of the method or process can be performed in any suitable order and are not necessarily limited to the order disclosed. Although various operations may be described in sequence as multiple separate operations in a manner that may aid in the understanding of an embodiment, the order of description should not be construed to suggest that these operations are order dependent. In addition, the structures, systems and / or devices described herein may be embodied as integrated components or as separate components. For purposes of comparing various embodiments, some aspects and advantages of these embodiments are described. Not all such aspects or advantages are necessarily achieved by any particular embodiment. Thus, for example, various embodiments may be implemented to achieve or optimize one or more advantages taught herein, but not necessarily to achieve other aspects or advantages that may be further taught or suggested herein.

[0024] Several exemplary embodiments will now be described to provide a general understanding of the principles of the structure, function, manufacture, and use of the devices and methods disclosed herein. One or more examples of these embodiments are illustrated in the accompanying drawings. Those skilled in the art will appreciate that the devices and methods specifically described herein and illustrated in the accompanying drawings are non-limiting exemplary embodiments, and the scope of the invention is defined only by the claims. Features illustrated or described in connection with one exemplary embodiment may be combined with features of other embodiments. Such modifications and variations are intended to be within the scope of the technology.

[0025] Nitro cold brew coffee and other nitro beverages have a triple appeal: textural, taste and visual. Carbon dioxide (CO2) is traditionally used to carbonate beverages. CO2 creates the familiar fizzy texture and releases aromatic compounds that allow consumers to enjoy the unique aromas of their beverage. CO2 is highly soluble in beverages, meaning it dissolves well in water and diffuses out of solution relatively slowly. This creates large bubbles in the beverage, which in turn creates a fizzy texture and mouthfeel.

[0026] Nitrogen, on the other hand, is about 50 times less soluble in water than CO2. Thus, when nitrogen gas is injected into a beverage, it quickly diffuses out of solution, forming smaller bubbles and a finer fizz, which, along with the foam head, appears as a smooth, slightly thickened, velvety texture. For consumers, the silky texture and foam head are an important part of the popularity of nitro beverages, transforming a thin beverage that would otherwise be quickly consumed into a creamy beverage that can be savored, savoured and enjoyed. In nitro cold brew products, the nitrogen injection process creates a rich, silky texture and a thick, creamy foam head. The nitrogen penetrates the coffee structure, giving the coffee its smooth, rich body.

[0027] Additionally, unlike CO2, nitrogen does not produce an acidic taste, effectively removing the acidity from the beverage flavor profile and effectively sweetening the beverage. This also increases the likelihood that people with gastroesophageal reflux or stomach problems will be able to consume nitro beverages. Additionally, the injection of nitrogen or nitrous oxide into cold brew coffee may reveal additional flavor notes not normally found in cold brews.

[0028] Some embodiments herein may relate to a process for providing a packaged nitrogen-infused beverage that meets global standards, with properties comparable to nitrogenated beverages using a keg and tap system. As discussed above, currently, single-serving packaged nitrogen-infused beverages require the use of special cans, such as widget cans, or a combination of nitrogen sources including nitrous oxide. However, embodiments herein may provide a packaged non-alcoholic nitro beverage product that features outstanding foam and cascade without the use of special widget cans or nitrous oxide.

[0029] The availability of widget cans is limited, and the establishment of widget can manufacturing facilities is capital intensive for can manufacturers. Additionally, widget cans are not recyclable, and require adjustments to conventional beverage can lines, incurring additional capital expenditures for manufacturers. The use of widget cans also requires more research on microbial issues to ensure food safety compared to conventional cans. Therefore, the use of conventional cans is preferred for packaging nitrogen-infused beverages.

[0030] Although nitrous oxide (N2O) can enable the production of nitrogen-infused beverages, it is not permitted for use as a food ingredient in some global markets. Nitrous oxide is also considered a harmful gas for the environment. Therefore, it is preferable to use nitrogen (N2) instead of nitrous oxide to produce nitrogen-infused beverages.

[0031] FIG. 1 illustrates a flow chart of an exemplary process for preparing a nitrogen-infused beverage according to some embodiments herein. In some embodiments, the nitrogen-infused beverage can be prepared by providing a non-alcoholic beverage at 102. As used herein, the term "non-alcoholic beverage" has its ordinary and accustomed meaning and includes, among other things, any edible non-alcoholic liquid or substantially liquid substance or product having a flowable quality (e.g., juice, coffee beverage, tea, frozen yogurt, cider, soft drinks, dairy beverages, flavored waters, energy drinks, soups, broths, combinations thereof, etc.). In some embodiments, a coffee beverage or cold brew coffee beverage may be used, which can be brewed using coffee beans.

[0032] It is understood that a wide variety of coffee beans can be employed within the scope of the present disclosure. For example, in some embodiments, the coffee beans can be roasted unground coffee beans, such as yellow coffee beans, red coffee beans, partially roasted coffee beans, dark roasted coffee beans, light roasted coffee beans, uncaffeinated coffee, partially decaffeinated coffee, fully decaffeinated coffee, or unroasted green coffee beans. The coffee used can be any variety, including blends thereof, from any region of the world, such as Arabica, Robusta, and any blends thereof from any region of the world (e.g., Brazil, Indonesia, Central America, Africa, etc.). In some configurations, the coffee beans can include at least one of green coffee cherries, red coffee cherries, coffee flowers, coffee cherry skins, coffee cherry pulp, coffee cherry pedicels, coffee cherry silverskins, coffee cherry mucilage, coffee cherry parchment, coffee cherry husks, coffee cherry pulps, and the like. In some embodiments, combinations of beans can be used.

[0033] In various configurations, coffee beans are ground or otherwise reduced to particles. In some embodiments, for some applications, a soluble cold-extracted powder (i.e., instant coffee powder versus extracted coffee) may be used instead of cold-extracted. The soluble cold-extracted powder can be formed according to methods known to those skilled in the art. There are various methods for reducing coffee beans to particles, and in the context of this disclosure, the beans can be ground using almost any type of grinding equipment. Non-limiting examples of grinding equipment include cage mills, hammer mills, single-stage roller grinders, multi-stage roller grinders, and the like. The beans are ground to an average particle size in the range of about 90 μm to about 2,000 μm, as measured by average particle size, including about 90 μm; about 100 μm; about 120 μm; about 140 μm; about 150 μm; about 170 μm; about 180 μm; about 200 μm; about 220 μm; about 250 μm; about 275 μm; about 300 μm; about 330 μm; about 360 μm; about 400 μm; about 450 μm; about 500 μm; about 750 μm; about 1,000 μm; about 1,200 μm; about 1,400 μm; about 1,500 μm; about 1,750 μm; about 1,900 μm; about 2,000 μm, and any value therein. It is understood that reducing particle size increases the surface area of ​​the resulting particles, promoting efficient extraction, and therefore, in some embodiments, the size of the coffee particles can be modified to help tailor the flavor profile of the resulting beverage.

[0034] In various configurations, a coffee beverage or cold brew coffee beverage can be prepared by extracting coffee bean particles. Any suitable solvent can be used to extract the coffee bean particles. Typically, the extraction is performed using water, but any alternative solvent such as ethanol, hexane, carbon dioxide, etc. may be used. In some embodiments, the coffee bean particles are extracted with relatively low temperature water, for example, from about 0°C to about 80°C, such as about 0°C; about 10°C; about 15°C; about 20°C; about 25°C; about 30°C; about 35°C; about 40°C; about 45°C; about 50°C; about 55°C; about 60°C; about 70°C; about 80°C; and any value therebetween. Cold brew coffee beverages can be prepared by extracting coffee beans in cold water, such as water below about 30°C, below about 20°C, or below about 10°C. For example, if the non-alcoholic beverage provided is cold brew coffee, the coffee bean particles are not subjected to water extraction at a temperature above 30°C and may be extracted for 12 hours or more. In some embodiments, the coffee bean particles may be extracted for about 20 hours in water at a temperature of about 18°C ​​to about 22°C. In some embodiments, cold brewed coffee beverages may be preferred because cold brewed coffee generally contains a creamy, smooth extract with less bitter and sour notes compared to other coffee beverages. These properties are expected to have a synergistic effect with nitrogen injection, which creates a cascade of nitrogen gas bubbles that rise through the coffee, providing a unique flavor and freshness and adding thickness to the body of the coffee. Without being limited to a particular theory, cold brewing extracts fewer tannins from the coffee beans, reducing the acidity of nitrogen-infused beverages. Thus, cold brewed coffee brings out subtler, more complex flavors that are protected by the nitrogen, providing a fresh flavor. In addition, in some embodiments, the lack of sourness and the natural creaminess of nitro-extracted beverages allows some consumers to enjoy the beverage without the addition of optional flavoring ingredients, sweeteners, or dairy ingredients. In some embodiments, the beverage may include water mixed with soluble coffee and one or more flavoring ingredients.

[0035] In some embodiments, the non-alcoholic beverage may include tea. In some embodiments, tea may include any beverage extracted or otherwise processed from the camellia sinensis plant. In some embodiments, tea may include black tea, green tea, white tea, oolong tea, pu-erh tea, purple tea, matcha. In some embodiments, tea may include flavored tea, which may be prepared by combining tea with one or more spices, herbs, fruits, sweeteners, additives, and / or flowers. In some embodiments, tea may include beverages not prepared using the camellia sinensis plant, such as yerba mate, rooibos, or herbal teas (i.e., herbal infusions or tisanes), such as peppermint tea and chamomile tea. In some embodiments, tea may include beverages prepared using any one or more blends of tea solids. In some embodiments, when the non-alcoholic beverage includes tea, the beverage may include about 0.2% to about 0.8% tea solids on a dry basis.

[0036] In some embodiments, the non-alcoholic beverage may be optionally buffered at 104. For example, natural coffee contains a variety of organic acids (e.g., non-volatile acids such as caffeic acid, chlorogenic acid, citric acid, malic acid, oxalic acid, quinic acid, and tartaric acid) that may make the beverage very acidic. Additionally, when coffee is exposed to CO2, carbonic acid may form. In some embodiments, a buffering agent is used to stabilize the pH of the liquid. As described above, coffee is slightly acidic, and the buffering agent can neutralize acidic compounds by converting them into conjugate partners. In some embodiments, the buffering agent can balance the flavor of the coffee that may have become too acidic upon the addition of CO2. The buffering agent used in the beverages and methods described herein is not particularly limited and may include, for example, a carbonate or bicarbonate. In some embodiments, the buffering agent may be included in an amount of about 0.05% to about 0.2% by weight.

[0037] In some embodiments, a buffering agent can be added to raise the pH of the beverage to about 6.5 to about 7.5. In some embodiments, a buffering agent can be added to raise the pH of the beverage to about 6.5, about 6.6, about 6.7, about 6.8, about 6.9, about 7.0, about 7.1, about 7.2, about 7.3, about 7.4, about 7.5, or any value between the above values. In some embodiments, a buffering agent may not be added to the non-alcoholic beverage. Without the use of a buffering agent, the non-alcoholic beverage may have a pH of about 4.0 to about 4.2.

[0038] In some embodiments, sweeteners, flavor ingredients, and / or dairy ingredients can be added to the non-alcoholic beverage at 106 either before or after buffering the coffee. Sweeteners for use in the methods described herein are not particularly limited and may include, for example, cane sugar, fructose, corn syrup, crystalline fructose, dextrose, maltodextrose, maltodextrin, glycerin, threitol, erythritol, rebaudioside A, stevia, xylitol, arabitol, ribitol, sorbitol, mannitol, maltitol, maltotriitol, maltotetraitol, lactitol, hydrogenated isomaltulose, hydrogenated starch, shellac, ethyl cellulose, hydroxypropyl methylcellulose, starch, modified starch, carboxyl cellulose, carrageenan, cellulose acetate phthalate, cellulose acetate trimellitate, chitosan, corn syrup solids, dextrin, higher alcohols, hydroxycellulose, hydroxyethyl cellulose, hydroxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl ethyl cellulose, hydroxypropyl methyl cellulose, hydroxypropyl methyl cellulose phthalate, polyethylene glycol, or combinations thereof. Additionally, the sweetener can have various levels of granularity. For example, granulated sugar, baker's sugar, sanding sugar, etc., can be used. In some embodiments, more highly granulated sweeteners can be used.

[0039] In some embodiments, the amount of sweetener added may be about 0% to about 10% by weight. In some embodiments, the amount of sweetener added may be about 0%, about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, or any value between the above values. In some embodiments, the sweetener may be about 2% by weight. In some embodiments, the sweetener can be used to counteract the flavor provided by CO2.

[0040] Additionally, it may be desirable to add additional flavor ingredients to the beverage. It is understood that a wide variety of additional flavors may be added to the nitrogen-infused beverage either before or after infusion. Non-limiting examples of flavors include vanilla, chocolate, hazelnut, caramel, cinnamon, mint, eggnog, apple, apricot, aromatic bitters, banana, berry, blackberry, blueberry, celery, cherry, cranberry, strawberry, raspberry, juniper berry, brandy, cachaça, carrot, citrus, lemon, lime, orange, grapefruit, tangerine, coconut, cola, menthol, gin, ginger, licorice, Hot, Milk, Nuts, Almond, Macadamia, Peanut, Pecan, Pistachio, Walnut, Peach, Pear, Pepper, Pineapple, Plum, Quinine, Rum, White Rum, Dark Rum, Sangria, Shellfish, Clam, Tea, Black Tea, Green Tea, Tequila, Tomato, Top Note, Tropical, Vermouth, Dry Vermouth, Sweet Vermouth, Whiskey, Bourbon, Irish Whiskey, Rye Whiskey, Scotch Whiskey -, Canadian whiskey, red pepper, black pepper, horseradish, wasabi, jalapeno pepper, chipotle pepper essential oils, floral oils (concretes), absolutes, resins, resinoids, balsams, tinctures, soybean oil, coconut oil, palm oil, kernel oil, sunflower oil, peanut oil, almond oil, cocoa butter, amyris oil, angelica seed oil, angelica root oil, anise oil, valerian oil, basil oil, tarragon oil, eucalyptus citrate Dora oil, eucalyptus oil, fennel oil, fir needle oil, galbanum oil, galbanum resin, geranium oil, grapefruit oil, guaiac wood oil, balsam guaiac, balsam guaiac oil, helichrysum absolute, helichrysum oil, ginger oil, iris root absolute, iris root oil, jasmine absolute, calamus oil, chamomile blue oil, roman chamomile oil, carrot seed oil, cascarilla oil, mint oil, caraway oil (carvioil), ladanum oil, ladanum absolute, ladanum resin, lavandin absolute, lavandin oil, lavender absolute, lavender oil, lemongrass oil, Bursera penicillata (linaloe) oil, litsea cubeba oil, bay leaf oil, macis oil, marjoram oil, mandarin oil, massoirinde oil, mimosa absolute, ambrette seed oil, ambrette tincture, clary sage oil oil, nutmeg oil, orange blossom absolute, orange oil, oregano oil, palmarosa oil, patchouli oil, oleander oil, parsley leaf oil, parsley seed oil, clove seed oil, peppermint oil, pepper oil, pimenta oil, pine oil, poley oil, rose absolute, rosewood oil, rose oil, rosemary oil, sage oil, lavandin, spanish sage oil, sandalwood oil, celery seed oil, lavender spike oil, star anise oil, styrax oil, tagetes oil, pine needle oil, tea plant oil, turpentine, thyme oil, tolu balm, tonka absolute, tuberose absolute, vanilla extract, violet leaf absolute oil of oleander absolute, verbena oil, vetiver oil, juniper berry oil, wine yeast oil, wormwood oil, oil of wintergreen, ylang ylang oil, hyssop oil, civet absolute, cinnamon leaf oil, cassia oil, and any other type of food flavoring or edible substance, or any combination thereof.

[0041] In some embodiments, the amount of flavor ingredient added can be about 0% to about 10% by weight. In some embodiments, the amount of flavor ingredient added can be about 0%, about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, or any value between the above values. In some embodiments, the flavor ingredient can be about 0.1% by weight. In some embodiments, a sweetener can be used to offset the flavor provided by CO2.

[0042] In some embodiments, it may be desirable to add one or more dairy and / or dairy alternative ingredients to the beverage. In some embodiments, the dairy and / or dairy alternative ingredients can include milk (whole milk, 2% milk, 1% milk, low fat milk, nonfat milk (i.e., skim milk), organic milk, lactose-free milk, and raw milk), goat milk, buttermilk, condensed milk, cashew milk, oat milk, almond milk, toned milk, buffalo milk, rice milk, hemp milk, coconut milk, cashew milk, soy milk, whole milk, evaporated milk, flavored milk, pea milk, sheep milk, camel milk, potato milk, quinoa milk, or any other plant or animal milk or dairy product.

[0043] In some embodiments, the addition of one or more dairy and / or dairy alternative ingredients to a nitro beverage can further complicate the processing of the beverage. For example, introducing dairy into a mixed gas system containing both nitrogen and CO2 can result in the formation of undesirable products in the beverage, such as, for example, carbonation. Additionally, the addition of dairy to a beverage can result in protein denaturation of the dairy or dairy alternative ingredients, and / or general instability of the beverage. In some embodiments, to avoid these complications, a stabilizer, such as, for example, pectin, can be added along with the one or more dairy and / or dairy alternative ingredients to stabilize the beverage. In some embodiments, the stabilizer can be added in an amount of about 0.05% to about 0.5% by weight of the beverage. In some embodiments, the stabilizer is about 0.05%, about 0.06%, about 0.07%, about 0.08%, about 0.09%, about 0.1%, about 0.11%, about 0.12%, about 0.13%, about 0.14%, about 0.15%, about 0.16%, about 0.17%, about 0.18%, about 0.19%, about 0.2%, about 0.21%, about 0.22%, about 0.23%, about 0.24%, about 0.25%, about 0.26%, about 0.27%, about 0.28%, about 0.29%, about 0.30%, about 0.31%, about 0.32%, about 0.33%, about 0.34%, about 0.35%, about 0.36%, about 0.37%, about 0.38%, about 0.39%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49 ... The pectin may be added in an amount of about 0.28%, about 0.29%, about 0.3%, about 0.31%, about 0.32%, about 0.33%, about 0.34%, about 0.35%, about 0.36%, about 0.37%, about 0.38%, about 0.39%, about 0.4%, about 0.41%, about 0.42%, about 0.43%, about 0.44%, about 0.45%, about 0.46%, about 0.47%, about 0.48%, about 0.49%, about 0.5%, or any amount between the above values. In some embodiments, the amount of pectin added may increase with the amount of one or more dairy and / or dairy alternative ingredients added to the beverage. In some embodiments, nitro-infused dairy alternative beverages may be prepared with or without the addition of lesser amounts of stabilizer. In some embodiments, one or more dairy and / or dairy substitute ingredients are added to the solution along with water and / or stabilizers after buffering. In some embodiments, the dairy-containing solution may be maintained at boiling temperature for a period of time, such as about 30 minutes.In some embodiments, the solution can be boiled, cooled to about 100° F., and shear mixed with one or more dairy ingredients and / or dairy substitute ingredients for about 10 minutes.

[0044] In some embodiments, the stabilizing agent can include pectin. In some embodiments, the stabilizing agent can include a stabilizer, thickener, or gelling agent. In some embodiments, the stabilizing agent can include a hydrocolloid (such as xanthan, gum arabic, and gum acacia), modified starch, carrageenan, casein, or inulin.

[0045] In some embodiments, one or more dairy and / or dairy alternative ingredients may be added to produce nitro infused dairy beverages, such as nitro latte, nitro cappuccino, nitro macchiato, nitro flat white, nitro mocha, nitro cortado, nitro breve, nitro vienna, nitro affogato, nitro milk tea, and nitro bubble tea, among others.

[0046] In some embodiments, the one or more dairy ingredients and / or dairy substitute ingredients can be added in an amount of about 10% to about 15% by weight of the beverage. In some embodiments, the one or more dairy ingredients and / or dairy substitute ingredients can be added in an amount of about 0%, about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, about 19%, about 20%, about 21%, about 22%, about 23%, about 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, about 51%, about 52%, about 53%, about 54%, about 55%, about 56%, about 57%, about 58%, about 59%, about 60%, about 61%, about 62%, about 63%, about 64%, about 65%, about 66%, about 67%, about 68%, about 69%, about 70%, about 71%, about 72%, about 73%, about 74%, about 75%, about 76%, about 77%, about 78%, about 79%, about 80%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 9 2%, about 23%, 24%, about 25%, about 26%, about 27%, about 28%, about 29%, about 30%, about 31%, about 32%, about 33%, about 34%, about 35%, about 36%, about 37%, about 38%, about 39%, about 40%, about 41%, about 42%, about 43%, about 44%, about 45%, about 46%, about 47%, about 48%, about 49%, about 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77% , about 78%, about 79%, about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, about 90%, about 91%, about 92%, about 93%, about 94%, about 95%, about 96%, about 97%, about 98%, about 99%, or any value between the above values.

[0047] In some embodiments, at 108, a foaming agent is added to the non-alcoholic beverage. In some embodiments, a foaming agent is necessary to produce a foam head of sufficient size and duration to be comparable to beverages made using a keg and tap system. A foaming agent is a material that promotes the formation of foam, such as a surfactant or foaming agent. A surfactant, when present in small amounts, increases the colloidal stability of a beverage by lowering its surface tension or inhibiting the aggregation of gas bubbles. A foaming agent is a gas that forms the gaseous portion of the foam. In some embodiments, the foaming agent comprises a surfactant or foaming agent. In some embodiments, the coffee beverage does not contain significant amounts of protein and requires the addition of a foaming agent to obtain the organoleptic characteristics obtained with the nitro experience of a widget can.

[0048] The foaming agent preferably comprises Quillaja extract (Quillaja saponaria extract). In some embodiments, the foaming agent comprises a plant-based edible extract. In some embodiments, the foaming agent comprises gelatin, lecithin, agar, sucrose surfactant, or hydrophobin, inulin, chicory extract, or propylene glycol alginate (PGA). In some embodiments, the foaming agent may be added in an amount of about 150 ppm. In some embodiments, the foaming agent may be added in an amount of about 75 ppm to about 1500 ppm. In some embodiments, the foaming agent is at about 75 ppm, about 100 ppm, about 125 ppm, about 150 ppm, about 175 ppm, about 200 ppm, about 225 ppm, about 250 ppm, about 275 ppm, about 300 ppm, about 325 ppm, about 350 ppm, about 375 ppm, about 400 ppm, about 425 ppm, about 450 ppm, about 475 ppm, about 500 ppm, about 525 ppm, about 550 ppm, about 575 ppm, about 600 ppm, about 625 ppm, about 650 ppm, about 675 ppm, about 700 ppm, about 725 ppm, about 750 ppm, about 775 ppm, about 800 ppm, about 825 ppm , about 850 ppm, about 875 ppm, about 900 ppm, about 925 ppm, about 950 ppm, about 975 ppm, about 1000 ppm, about 1025 ppm, about 1050 ppm, about 1075 ppm, about 1100 ppm, about 1125 ppm, about 1150 ppm, about 1175 ppm, about 1200 ppm, about 1225 ppm, about 1250 ppm, about 1275 ppm, about 1300 ppm, about 1325 ppm, about 1350 ppm, about 1375 ppm, about 1400 ppm, about 1425 ppm, about 1450 ppm, about 1475 ppm, about 1500 ppm, or any value between the above values.

[0049] In some embodiments, carbon dioxide (CO2) can be added to the non-alcoholic beverage. In some embodiments, CO2 can be added in the form of carbonated water. In other embodiments, gaseous CO2 can be injected into the beverage. In some embodiments, the addition of CO2 is necessary because it promotes the diffusion of nitrogen into the beverage and, together with the nitrogen and foaming agent, creates the ideal height and duration of the foam head, cascade duration and generation, and bubble size when the beverage is opened and poured. In some embodiments, the addition of CO2 can allow for greater nitrogen retention in the canned beverage. In some embodiments, CO2 is necessary to aid in the duration of the cascade, and the generation and retention of bubbles, which results in a better visual and mouthfeel experience than nitrogen alone. According to embodiments herein, nitrogen-infused beverages can be prepared with a foam height of about 5 mm to about 20 mm. For example, in some embodiments, nitrogen infused beverages can be prepared having a foam height of about 5 mm, about 6 mm, about 7 mm, about 8 mm, about 9 mm, about 10 mm, about 11 mm, about 12 mm, about 13 mm, about 14 mm, about 15 mm, about 16 mm, about 17 mm, about 18 mm, about 19 mm, about 20 mm, or any value between the above values.

[0050] According to embodiments herein, nitrogen-infused beverages can be prepared having a foam duration of about 1 minute to about 60 minutes, measured from pouring the beverage from the can until the foam head is no longer visible. For example, in some embodiments, nitrogen-infused beverages can be prepared having a foam duration of about 1 minute, about 2 minutes, about 3 minutes, about 4 minutes, about 5 minutes, about 10 minutes, about 15 minutes, about 20 minutes, about 25 minutes, about 30 minutes, about 35 minutes, about 40 minutes, about 45 minutes, about 50 minutes, about 55 minutes, about 60 minutes, or any value between the above values. According to embodiments herein, nitrogen-infused beverages can be prepared having a cascade duration of about 15 seconds to about 60 seconds. For example, in some embodiments, nitrogen-infused beverages can be prepared having a cascade duration of about 15 seconds, about 20 seconds, about 25 seconds, about 30 seconds, about 35 seconds, about 40 seconds, about 45 seconds, about 50 seconds, about 55 seconds, about 60 seconds, or any value between the above values.

[0051] In some embodiments, carbonated water can be added to the non-alcoholic beverage in an amount of about 3 g / L or about 4 g / L. In some embodiments, carbonated water can be added to the non-alcoholic beverage in an amount of about 1 g / L to about 10 g / L. In some embodiments, carbonated water can be added to the non-alcoholic beverage in an amount of about 1 g / L, about 2 g / L, about 3 g / L, about 4 g / L, about 5 g / L, about 6 g / L, about 7 g / L, about 8 g / L, about 9 g / L, about 10 g / L, or any amount between the aforementioned values. In some embodiments, the beverage can include about 1 g / L to about 2.5 g / L of dissolved CO2.

[0052] Before or after adding CO2 to the non-alcoholic beverage, the beverage can be placed in an unsealed can at 112. In some embodiments, the can is filled to about 80% to about 85% capacity, leaving about 15% to about 20% headspace in the can. In some embodiments, about 30 g to about 35 g of liquid headspace can be left in the can before adding liquid nitrogen. In some embodiments, the headspace allows for expansion of dissolved gases during pasteurization / sterilization and keeps the beverage package intact.

[0053] In some embodiments, liquid nitrogen (N2) can be added to the beverage at 114 after the CO2 has been added to the non-alcoholic beverage. In some embodiments, N2 can be added at a N2:CO2 ratio of about 1:4 to about 4:1. For example, in some embodiments, N2 can be added at a N2:CO2 ratio of 1:1. In some embodiments, N2 can be added at a N2:CO2 ratio of about 1:4, about 1:3, about 1:2, about 1:1, about 2:1, about 3:1, about 4:1, or any ratio between the above ratios. Preferably, N2 can be added at a N2:CO2 ratio of about 1:2 to about 1:3. In some embodiments, N2 needs to be added after the CO2 has been added in order to retain the nitrogen in the beverage required to create a nitrogen-infused beverage with sufficient head and cascade characteristics. In some embodiments, liquid nitrogen can be added in an amount of about 0.8 g of nitrogen for about 70 milliseconds.

[0054] In some embodiments, liquid nitrogen can be added to the non-alcoholic beverage in an amount of about 3 g / L or about 4 g / L. In some embodiments, liquid nitrogen can be added to the non-alcoholic beverage in an amount of about 1 g / L to about 10 g / L. In some embodiments, liquid nitrogen can be added to the non-alcoholic beverage in an amount of about 1 g / L, about 2 g / L, about 3 g / L, about 4 g / L, about 5 g / L, about 6 g / L, about 7 g / L, about 8 g / L, about 9 g / L, about 10 g / L, or any value between the above values.

[0055] In some embodiments, after liquid nitrogen is added to the beverage, the can can be sealed (e.g., seamed) and inverted at 116. The product can be retorted without the need for overpressurization at 116. In some embodiments, retorting can include heating the can at approximately 121°C for 5-20 minutes based on the recipe, pH, Brix, and local regulations. During retorting, gas within the can expands and fills the excess headspace left in the can. In some embodiments, if no buffer is used, highly acidic beverages may not require retorting. In some embodiments, further heat and pressure processing (HPP) can be performed as known to those skilled in the art.

[0056] Thus, in some embodiments, the process involves producing a mixed gas beverage that is held together by a foaming agent. Liquid nitrogen and carbon dioxide are added to the beverage along with the addition of a foaming agent such as Quillaja extract. In some embodiments, the process provides a nitrogen-infused beverage with foaming and cascading performance equivalent to the nitrous experience achieved through a widget can, without the need for the use of a widget or nitrous oxide. In some embodiments, the can may need to be shaken or stirred to create the ideal foaming and cascading effect.

[0057] The beverages described herein provide a nitro experience at least equivalent to beverages poured using nitro draft or widget cans, and an improved nitro experience compared to nitrous oxide or nitrogen alone. The process according to some embodiments herein is more sustainable (e.g., fully recyclable) than widget cans. Furthermore, the process described herein does not require special adjustments to the manufacturing line and can be applied to any package, eliminating costs associated with special packages (e.g., widget cans). The method can be used in markets around the world, even in markets where the use of nitrous oxide in beverages is prohibited. The nitrogen beverages described herein do not present additional food safety risks and are environmentally friendly.

[0058] When fully nitrogenated and properly cooled, nitrogen-infused beverages according to embodiments herein, when poured from a conventional can, contain minute bubbles of nitrogen that gently rise from the beverage, causing the beverage to flow and forcing it to settle downward, creating the impression of a visible cascade or waterfall for a sufficient period of time. The nitrogen bubbles then build up on top of the beverage, creating a head of sufficient size and duration. In some embodiments, the head duration may be about 1 hour. In some embodiments, the head duration may be about 5 minutes to 2 hours. In some embodiments, pouring the nitrogen-infused beverage results in a cascade that flows the length of the volume occupied by the entire beverage. For example, when 100 mL of nitrogen-infused product is poured into a cylinder with a capacity of 100 mL, the cascade may start at the bottom of the cylinder and rise continuously up to the top of the cylinder (the 100 mL mark).

[0059] In some embodiments, the accumulated nitrogen bubbles adhere to the natural sugars and oils in the coffee, creating the creamy sweetness of the beverage, hi some embodiments, the beverage has a smooth, somewhat thick mouthfeel that can be enjoyed without the addition of cream, sugar, other flavors, and sweeteners.

[0060] Nitrogen-infused beverages according to embodiments described herein can remain stable and provide the above characteristics when poured for at least about six months to at least about one year in the absence of microbial activity. In some embodiments, the nitrogen aids in the elimination of carbon dioxide and oxygen, contributing to the stability of the brew.

[0061] FIG. 2 shows a nitrogen-infused beverage prepared according to embodiments herein. In some embodiments, the methods herein produce a beverage with a rich, silky texture and a thick, creamy foam head. In some embodiments, the foam head can have a height of more than 2 cm for about 17 seconds after dispensing the nitrogen-infused beverage. The methods described herein can produce nitrogen-infused beverages with foam heads of sufficient size and duration to be comparable to beverages made using a keg and tap system. In some embodiments, the foam head can maintain a height of more than 1 cm for about 73 seconds after dispensing the beverage.

[0062] Additionally, in some embodiments, the beverage may exhibit a visible cascade of nitrogen gas bubbles floating through the coffee. This effect is achieved without the use of a widget can and may remain visible for at least about 60 seconds after dispensing the beverage. In some embodiments, at time T1, the nitrogen-infused beverage 204 may be poured directly from a standard can into a beverage container 202, such as a glass, mug, or cup. At time T1, the nitrogen-infused beverage 204 may exhibit a visible cascade 206 at T1. In some embodiments, at a time T2 after T1, the cascade 206 may remain visible. In some embodiments, the visible cascade may remain visible for about 90 seconds to about 120 seconds for nitro beverages that include tea and about 60 seconds for nitro beverages that include coffee.

[0063] In some embodiments, time T2 may be at least about 60 seconds after time T1. In some embodiments, time T2 may be at least about 0 seconds, about 5 seconds, about 10 seconds, about 15 seconds, about 20 seconds, about 25 seconds, about 30 seconds, about 35 seconds, about 40 seconds, about 45 seconds, about 50 seconds, about 55 seconds, about 60 seconds, about 65 seconds, about 70 seconds, about 75 seconds, about 80 seconds, about 85 seconds, about 90 seconds, about 95 seconds, about 100 seconds, about 105 seconds, about 110 seconds, about 115 seconds, about 120 seconds, about 125 seconds, about 130 seconds, about 140 seconds, about 150 seconds, about 160 seconds, about 170 seconds, about 180 seconds, about 190 seconds, about 210 seconds, about 220 seconds, about 230 seconds, about 240 seconds, about 250 seconds, about 260 seconds, about 270 seconds, about 280 seconds, about 290 seconds, about 300 seconds, about 310 seconds, about 320 seconds, about 330 seconds, about 340 seconds, about 350 seconds, about 360 seconds, about 370 seconds, about 380 seconds, about 390 seconds, about 400 seconds, about 410 seconds, about 420 seconds, about 430 seconds, about 440 seconds, about 450 seconds, about 450 seconds, about 450 seconds, about 450 seconds, about 450 seconds, about 450 seconds, about 450 seconds, about 450 seconds, about 400 seconds, about 450 seconds, about 450 seconds, about 450 seconds, about 400 seconds, about 450 seconds, about 45 135 seconds, about 140 seconds, about 145 seconds, about 150 seconds, about 155 seconds, about 160 seconds, about 165 seconds, about 170 seconds, about 175 seconds, about 180 seconds, about 185 seconds, about 190 seconds, about 195 seconds, about 200 seconds, about 205 seconds, about 210 seconds, about 21 5 seconds, about 220 seconds, about 225 seconds, about 230 seconds, about 235 seconds, about 240 seconds, about 245 seconds, about 250 seconds, about 255 seconds, about 260 seconds, about 265 seconds, about 270 seconds, about 275 seconds, about 280 seconds, about 285 seconds, about 290 seconds, about 295 seconds, 300 seconds, 305 seconds, 310 seconds, 315 seconds, 320 seconds, 325 seconds, 330 seconds, 335 seconds, 340 seconds, 345 seconds, 350 seconds, 355 seconds, 360 seconds, 365 seconds, 370 seconds, 375 seconds, 3 80 seconds, approximately 385 seconds, approximately 390 seconds, approximately 395 seconds, approximately 400 seconds, approximately 405 seconds, approximately 410 seconds, approximately 415 seconds, approximately 420 seconds, approximately 425 seconds, approximately 430 seconds, approximately 435 seconds, approximately 440 seconds, approximately 445 seconds, approximately 450 seconds, approximately 455 seconds, approximately 460 seconds , about 465 seconds, about 470 seconds, about 475, about 480 seconds, about 485 seconds, about 490 seconds, about 495 seconds, about 500 seconds, about 505 seconds, about 510 seconds, about 515 seconds, about 520 seconds, about 525 seconds, about 530 seconds, about 535 seconds, about 540 seconds, about 545 seconds, about 550 seconds, about 555 seconds, about 560 seconds, about 565 seconds, about 570 seconds, about 575 seconds, about 580 seconds, about 585 seconds, about 590 seconds, about 595 seconds, or about 600 seconds, or any value between the aforementioned values. In some embodiments, at a time T3 after T2, the cascade 206 may disappear.

[0064] In some embodiments, time T3 is at least about 0 seconds, about 5 seconds, about 10 seconds, about 15 seconds, about 20 seconds, about 25 seconds, about 30 seconds, about 35 seconds, about 40 seconds, about 45 seconds, about 50 seconds, about 55 seconds, about 60 seconds, about 65 seconds, about 70 seconds, about 75 seconds, about 80 seconds, about 85 seconds, about 90 seconds, about 95 seconds, about 100 seconds, about 105 seconds, about 110 seconds, about 115 seconds, about 120 seconds, about 125 seconds, about 130 seconds, about 135 seconds, about 140 seconds, about 145 seconds, about 150 seconds, about 160 seconds, about 170 seconds, about 180 seconds, about 190 seconds, about 200 seconds, about 210 seconds, about 220 seconds, about 230 seconds, about 240 seconds, about 250 seconds, about 260 seconds, about 270 seconds, about 280 seconds, about 290 seconds, about 300 seconds, about 310 seconds, about 320 seconds, about 330 seconds, about 340 seconds, about 350 seconds, about 360 seconds, about 370 seconds, about 380 seconds, about 390 seconds, about 400 seconds, about 410 seconds, about 420 seconds, about 430 seconds, about 440 seconds, about 450 seconds, about 460 seconds, about 470 seconds, about 480 seconds, about 490 seconds, about 500 seconds, about 510 seconds, about 520 seconds, about 530 seconds, about 540 seconds, about 550 seconds, about 560 seconds, about 570 seconds, about 580 seconds, about 590 50 seconds, about 155 seconds, about 160 seconds, about 165 seconds, about 170 seconds, about 175 seconds, about 180 seconds, about 185 seconds, about 190 seconds, about 195 seconds, about 200 seconds, about 205 seconds, about 210 seconds, about 215 seconds, about 220 seconds, about 225 seconds, about 230 seconds, about 235 seconds, about 240 seconds, about 245 seconds, about 250 seconds, about 255 seconds, about 260 seconds, about 265 seconds, about 270 seconds, about 275 seconds, about 280 seconds, about 285 seconds, about 290 seconds, about 295 seconds, about 300 seconds, about 305 seconds, about 310 seconds, about 315 seconds, about 320 seconds, about 325 seconds, about 330 seconds, about 335 seconds, about 340 seconds, about 345 seconds, about 350 seconds, about 355 seconds, about 360 seconds, about 365 seconds, about 370 seconds, about 375 seconds, about 380 seconds, about 385 seconds, 390 seconds, 395 seconds, 400 seconds, 405 seconds, 410 seconds, 415 seconds, 420 seconds, 425 seconds, 430 seconds, 435 seconds, 440 seconds, 445 seconds, 450 seconds, 455 seconds, 460 seconds, 465 seconds , about 470 seconds, about 475, about 480 seconds, about 485 seconds, about 490 seconds, about 495 seconds, about 500 seconds, about 505 seconds, about 510 seconds, about 515 seconds, about 520 seconds, about 525 seconds, about 530 seconds, about 535 seconds, about 540 seconds, about 545 seconds, about 550 seconds, about 555 seconds, about 560 seconds, about 565 seconds, about 570 seconds, about 575 seconds, about 580 seconds, about 585 seconds, about 590 seconds, about 595 seconds, or about 600 seconds, or any value between the aforementioned values.

[0065] FIG. 3 shows a comparison of nitrogen-infused beverage head over time according to some embodiments herein. In some embodiments, the nitrogen-infused beverage prepared according to the methods herein can exhibit similar foam head height and duration, and can exhibit a visible cascading effect comparable to beverages dispensed from widget cans. In fact, the nitrogen-infused beverage prepared according to the methods herein can have a larger foam head than beverages dispensed from widget cans, and the foam head can remain larger for at least 60 minutes after dispensing of the beverage. In addition, the nitrogen-infused beverage produced according to the methods herein can produce a visible cascading effect comparable to that produced in beverages dispensed from widget cans. In some embodiments, at time T1, the nitrogen-infused beverage 304 can be poured directly from a standard can into a beverage container 302, such as a glass, mug, or cup. At time T1, the nitrogen-infused beverage 304 can exhibit a foam head 306 with a height of H1 at T1. In some embodiments, at a time T2 after T1, foam head 306 can remain visible and have a height H2. In some embodiments, height H2 at time T2 can be the same as or less than H1 as the foam head disappears over time. In some embodiments, at a time T3 after T2, foam head 306 can disappear.

[0066] In some embodiments, time T2 may be at least about 60 seconds after time T1. In some embodiments, time T2 may be at least about 0 seconds, about 5 seconds, about 10 seconds, about 15 seconds, about 20 seconds, about 25 seconds, about 30 seconds, about 35 seconds, about 40 seconds, about 45 seconds, about 50 seconds, about 55 seconds, about 60 seconds, about 65 seconds, about 70 seconds, about 75 seconds, about 80 seconds, about 85 seconds, about 90 seconds, about 95 seconds, about 100 seconds, about 105 seconds, about 110 seconds, about 115 seconds, about 120 seconds, about 125 seconds, about 130 seconds, about 140 seconds, about 150 seconds, about 160 seconds, about 170 seconds, about 180 seconds, about 190 seconds, about 210 seconds, about 220 seconds, about 230 seconds, about 240 seconds, about 250 seconds, about 260 seconds, about 270 seconds, about 280 seconds, about 290 seconds, about 300 seconds, about 310 seconds, about 320 seconds, about 330 seconds, about 340 seconds, about 350 seconds, about 360 seconds, about 370 seconds, about 380 seconds, about 390 seconds, about 400 seconds, about 410 seconds, about 420 seconds, about 430 seconds, about 440 seconds, about 450 seconds, about 450 seconds, about 450 seconds, about 450 seconds, about 450 seconds, about 450 seconds, about 450 seconds, about 450 seconds, about 400 seconds, about 450 seconds, about 450 seconds, about 450 seconds, about 400 seconds, about 450 seconds, about 45 135 seconds, about 140 seconds, about 145 seconds, about 150 seconds, about 155 seconds, about 160 seconds, about 165 seconds, about 170 seconds, about 175 seconds, about 180 seconds, about 185 seconds, about 190 seconds, about 195 seconds, about 200 seconds, about 205 seconds, about 210 seconds, about 21 5 seconds, about 220 seconds, about 225 seconds, about 230 seconds, about 235 seconds, about 240 seconds, about 245 seconds, about 250 seconds, about 255 seconds, about 260 seconds, about 265 seconds, about 270 seconds, about 275 seconds, about 280 seconds, about 285 seconds, about 290 seconds, about 295 seconds, 300 seconds, 305 seconds, 310 seconds, 315 seconds, 320 seconds, 325 seconds, 330 seconds, 335 seconds, 340 seconds, 345 seconds, 350 seconds, 355 seconds, 360 seconds, 365 seconds, 370 seconds, 375 seconds, 3 80 seconds, approximately 385 seconds, approximately 390 seconds, approximately 395 seconds, approximately 400 seconds, approximately 405 seconds, approximately 410 seconds, approximately 415 seconds, approximately 420 seconds, approximately 425 seconds, approximately 430 seconds, approximately 435 seconds, approximately 440 seconds, approximately 445 seconds, approximately 450 seconds, approximately 455 seconds, approximately 460 The time may be after about 465, 470, 475, 480, 485, 490, 495, 500, 505, 510, 515, 520, 525, 530, 535, 540, 545, 550, 555, 560, 565, 570, 575, 580, 585, 590, 595, or 600 seconds, or any time within the range of values ​​recited above.

[0067] In some embodiments, time T3 is at least about 0 seconds, about 5 seconds, about 10 seconds, about 15 seconds, about 20 seconds, about 25 seconds, about 30 seconds, about 35 seconds, about 40 seconds, about 45 seconds, about 50 seconds, about 55 seconds, about 60 seconds, about 65 seconds, about 70 seconds, about 75 seconds, about 80 seconds, about 85 seconds, about 90 seconds, about 95 seconds, about 100 seconds, about 105 seconds, about 110 seconds, about 115 seconds, about 120 seconds, about 125 seconds, about 130 seconds, about 135 seconds, about 140 seconds, about 145 seconds, about 150 seconds, about 160 seconds, about 170 seconds, about 180 seconds, about 190 seconds, about 200 seconds, about 210 seconds, about 220 seconds, about 230 seconds, about 240 seconds, about 250 seconds, about 260 seconds, about 270 seconds, about 280 seconds, about 290 seconds, about 300 seconds, about 310 seconds, about 320 seconds, about 330 seconds, about 340 seconds, about 350 seconds, about 360 seconds, about 370 seconds, about 380 seconds, about 390 seconds, about 400 seconds, about 410 seconds, about 420 seconds, about 430 seconds, about 440 seconds, about 450 seconds, about 460 seconds, about 470 seconds, about 480 seconds, about 490 seconds, about 500 seconds, about 510 seconds, about 520 seconds, about 530 seconds, about 540 seconds, about 550 seconds, about 560 seconds, about 570 seconds, about 580 seconds, about 590 50 seconds, about 155 seconds, about 160 seconds, about 165 seconds, about 170 seconds, about 175 seconds, about 180 seconds, about 185 seconds, about 190 seconds, about 195 seconds, about 200 seconds, about 205 seconds, about 210 seconds, about 215 seconds, about 220 seconds, about 225 seconds, about 230 seconds, about 235 seconds, about 240 seconds, about 245 seconds, about 250 seconds, about 255 seconds, about 260 seconds, about 265 seconds, about 270 seconds, about 275 seconds, about 280 seconds, about 285 seconds, about 290 seconds, about 295 seconds, about 300 seconds, about 305 seconds, about 310 seconds, about 315 seconds, about 320 seconds, about 325 seconds, about 330 seconds, about 335 seconds, about 340 seconds, about 345 seconds, about 350 seconds, about 355 seconds, about 360 seconds, about 365 seconds, about 370 seconds, about 375 seconds, about 380 seconds, about 385 seconds, 390 seconds, 395 seconds, 400 seconds, 405 seconds, 410 seconds, 415 seconds, 420 seconds, 425 seconds, 430 seconds, 435 seconds, 440 seconds, 445 seconds, 450 seconds, 455 seconds, 460 seconds, 465 seconds , about 470 seconds, about 475, about 480 seconds, about 485 seconds, about 490 seconds, about 495 seconds, about 500 seconds, about 505 seconds, about 510 seconds, about 515 seconds, about 520 seconds, about 525 seconds, about 530 seconds, about 535 seconds, about 540 seconds, about 545 seconds, about 550 seconds, about 555 seconds, about 560 seconds, about 565 seconds, about 570 seconds, about 575 seconds, about 580 seconds, about 585 seconds, about 590 seconds, about 595 seconds, or about 600 seconds, or any value between the aforementioned values.

[0068] As mentioned above, the availability of widget cans is limited, and the establishment of widget can manufacturing facilities is capital intensive for can manufacturers. Furthermore, widget cans are not recyclable, and require adjustments to conventional beverage can lines, incurring additional capital expenditures for manufacturers. The use of widget cans also requires additional research on microbial issues to ensure food safety, as compared to conventional cans. Therefore, it is highly desirable to use standard cans to produce nitrogen-infused beverages that exhibit similar visual, texture, and flavor effects as nitrogen-infused beverages from widget cans.

[0069] Additional Embodiments In the foregoing specification, the invention has been described with respect to specific embodiments thereof. It will be apparent, however, that various modifications and changes can be made thereto without departing from the broader spirit and scope of the invention. The specification and drawings are, therefore, to be regarded in an illustrative rather than a restrictive sense.

[0070] Indeed, while the present invention has been disclosed in the context of certain embodiments and examples, it will be understood by those skilled in the art that the present invention extends beyond the specifically disclosed embodiments to other alternative embodiments and / or uses of the invention and obvious modifications and equivalents thereof. Moreover, while several variations of the embodiments of the present invention have been shown and described in detail, other modifications within the scope of the present invention will be readily apparent to those skilled in the art based on this disclosure. It is also contemplated that various combinations or subcombinations of the specific features and aspects of the embodiments may be made within the scope of the present invention and still be included. It should be understood that various features and aspects of the disclosed embodiments can be combined with or substituted for each other to form various forms of the disclosed inventive embodiments. Any methods disclosed herein need not be performed in the order described. Thus, it is not intended that the scope of the invention disclosed herein should be limited by the specific embodiments described above.

[0071] It will be understood that the systems and methods of the present disclosure each have several innovative aspects, no single aspect being solely responsible for or required by the desirable attributes disclosed herein. The various features and processes described above may be used independently of one another or may be combined in various manners. All possible combinations and subcombinations are intended to be within the scope of the present disclosure.

[0072] Some features described herein in the context of separate embodiments may be implemented in combination in one embodiment. Conversely, various features described in the context of one embodiment may be implemented in multiple embodiments separately or in any suitable subcombination. Furthermore, although features may be described above as functioning in a combination and may initially be claimed as such, one or more features from a claimed combination may, in some cases, be deleted from the combination, and the claimed combination may relate to a subcombination or a variation of the subcombination. No single feature or group of features is necessary or essential to any embodiment.

[0073] Conditional phrases used herein, such as, among others, "can," "could," "might," "may," "eg," and the like, unless specifically recited or interpreted otherwise within the context of use, are generally intended to convey that a particular embodiment includes certain features, elements, and / or steps, while another embodiment does not include them. Thus, such conditional phrases are generally not intended to suggest that features, elements, and / or steps are in any way required for one or more embodiments, nor are they intended to suggest that one or more embodiments necessarily include logic for determining whether such features, elements, and / or steps are included or performed in any particular embodiment, with or without author input or prompting. Terms such as "comprising," "including," "having," and the like, are used synonymously and inclusively, without limitation, and do not exclude additional elements, features, acts, operations, etc. Furthermore, the term "or" is used in an inclusive (rather than exclusive) sense, so that, for example, when used to join a list of elements, the term "or" means one, some, or all of the elements in the list. Furthermore, the articles "a," "an," and "the" used in this application and the appended claims should be interpreted to mean "one or more" or "at least one," unless otherwise indicated. Similarly, when operations are shown in the figures in a particular order, it should be recognized that such operations need not be performed in the particular order or sequential order shown, or that not all of the operations shown need to be performed, to achieve desirable results. Furthermore, the figures may generally depict one or more exemplary processes in the form of a flow chart. However, other operations not shown may be incorporated into the generally depicted exemplary methods and processes. For example, one or more additional operations may be performed before, after, simultaneously with, or during any of the illustrated operations.Moreover, in other embodiments, operations can be rearranged or reordered. In some situations, multitasking and parallel processing may be advantageous. Furthermore, the separation of various system components in the above-described embodiments should not be understood as requiring such separation in all embodiments, and it should be understood that the program components and systems described may generally be integrated into a single software product or packaged into multiple software products. Moreover, other embodiments are within the scope of the following claims. In some cases, the operations recited in the claims can be performed in a different order and still achieve desirable results.

[0074] Further, the methods and apparatuses described herein are susceptible to various modifications and alternative forms, specific examples of which are shown in the drawings and described in detail herein. However, it should be understood that the invention should not be limited to the specific forms or methods disclosed, but rather, the invention encompasses all modifications, equivalents, and alternatives that fall within the spirit and scope of the various described embodiments and the appended claims. Furthermore, any particular feature, aspect, method, property, characteristic, quality, attribute, element, etc. disclosed herein in relation to an embodiment or embodiment can be used in any other embodiment or embodiment described herein. Any method disclosed herein need not be performed in the order described. Although the methods disclosed herein may include some actions performed by a practitioner, the method may also include, explicitly or implicitly, the direction of these actions by any third party. Ranges disclosed herein encompass any and all overlaps, subranges, and combinations thereof. Phrases such as "up to," "at least," "greater than," "less than," "between," and the like, include the cited numbers. Numbers following terms such as "about" or "approximately" are inclusive of the cited number and should be interpreted in accordance with the context (e.g., as precisely as reasonably possible under the circumstances, e.g., ±5%, ±10%, ±15%, etc.). For example, "about 3.5 mm" includes "3.5 mm". Phrases following terms such as "substantially" are inclusive of the cited phrase and should be interpreted in accordance with the context (e.g., as largely as reasonably possible under the circumstances). For example, "substantially constant" includes "constant". Unless otherwise specified, all measurements are made at standard conditions, including temperature and pressure.

[0075] As used herein, a phrase referring to "at least one" of a list of items refers to any combination of those items, including the individual items. As an example, "at least one of A, B, or C" is intended to encompass A, B, C, A and B, A and C, B and C, and A, B and C. Conjunctive phrases, such as phrases such as "at least one of X, Y, and Z," are understood with context as generally used to convey that an item, term, etc. may be at least one of X, Y, or Z, unless otherwise indicated. Thus, such conjunctive phrases are not generally intended to imply that some embodiments require that at least one of X, at least one of Y, and at least one of Z, respectively, be present. Headings provided herein, if any, are for convenience only and do not necessarily affect the scope or meaning of the apparatus and methods disclosed herein.

[0076] Therefore, the claims are not intended to be limited to the embodiments shown herein, but should be accorded the widest scope consistent with the present disclosure, the principles and novel features disclosed herein. Overall, the claim language should be broadly interpreted based on the language used in the claims. The claims are not intended to be limited to the non-exclusive embodiments and examples shown and described in this disclosure or discussed during the prosecution of this application.

[0077] Those skilled in the art will also appreciate that in some embodiments, the functionality provided by the described components, structures, methods and processes may be provided in alternative ways, such as by being divided into more components or methods, or by being combined into fewer components or methods, etc. Moreover, while various methods may be shown as being performed in a particular order, those skilled in the art will appreciate that in other embodiments, the methods may be performed in other orders and in other ways.

[0078] Also, although there may be some embodiments within the scope of the present disclosure that are not explicitly described above or elsewhere herein, the present disclosure contemplates and includes all embodiments within the scope of what is shown and described herein. Further, the present disclosure contemplates and includes embodiments that include any combination of any structure, material, step or other feature disclosed anywhere herein with any other structure, material, step or other feature disclosed anywhere herein.

[0079] Furthermore, certain features that are described in this disclosure in the context of separate configurations may also be combined and implemented in a single configuration. Conversely, various features that are described in the context of a single configuration may also be implemented separately in multiple configurations or in any suitable subcombination. Furthermore, although features may be described above as acting in a particular combination, one or more features from a claimed combination may optionally be deleted from the combination and the combination may be claimed as a subcombination or a variation of the subcombination.

[0080] Furthermore, although components and operations may be shown in the drawings and described herein in a particular arrangement and order, such components and operations need not be arranged and performed in the particular arrangement and order shown, or in any sequential order, nor need to include all components and operations, to achieve desired results. Other components and operations not shown or described may be incorporated into the embodiments and examples. For example, one or more additional operations may be performed before, after, simultaneously with, or between any of the operations described. Furthermore, operations may be rearranged or reordered in other configurations. Also, the separation of various system components in the configurations described above should not be construed as requiring such separation in all configurations, and it should be understood that the components and systems described may generally be integrated together in a single product or packaged into multiple products.

[0081] In summary, various exemplary embodiments and examples of beverage preparation systems, techniques and methods have been disclosed. Although the systems, techniques and methods have been disclosed in the context of these embodiments and examples, the disclosure extends beyond the specifically disclosed embodiments to other alternative embodiments and / or other uses of the embodiments and specific modifications and equivalents thereof. The disclosure expressly contemplates that various features and aspects of the disclosed embodiments may be combined with each other or substituted for each other. Thus, the scope of the disclosure is not limited by the specific embodiments disclosed above, but is determined only by a fair interpretation of the following claims and their full scope of equivalents.

Claims

1. 1. A method for producing a nitrogen-infused non-alcoholic beverage, comprising: Preparing non-alcoholic drinks, adding a foaming agent to the non-alcoholic beverage; dispensing said non-alcoholic beverage in a widget-free can; The non-alcoholic beverage is added with carbon dioxide (CO ２ ) and After adding carbon dioxide to the non-alcoholic beverage, nitrogen (N ２ ) is added, A method comprising:

2. The method of claim 1 , wherein the non-alcoholic beverage comprises coffee.

3. The method of claim 2 , wherein the non-alcoholic beverage comprises cold brew coffee.

4. The method of claim 1 , wherein the non-alcoholic beverage comprises tea.

5. 2. The method of claim 1, wherein the foaming agent comprises Quillaja extract.

6. 10. The method of claim 1, wherein the nitrogen added to the non-alcoholic beverage is in the form of liquid nitrogen.

7. 10. The method of claim 1, further comprising adding at least one of a sweetener, a flavor ingredient, and a dairy ingredient or dairy alternative ingredient to the non-alcoholic beverage.

8. The method of claim 7 , wherein the sweetener comprises sugar.

9. The method of claim 7 , wherein the flavor ingredient comprises vanilla, a texture modifier, or a taste modifier.

10. adding a dairy component or dairy alternative to the non-alcoholic beverage; Adding a stabilizer containing pectin to the non-alcoholic beverage; The method of claim 1 , further comprising:

11. 10. The method of claim 1, wherein the non-alcoholic beverage, when dispensed into the widget-free can, leaves about 30 g to about 35 g of liquid head space in the widget-free can.

12. Non-alcoholic drinks and A foaming agent comprising a quillaja extract; Carbon Dioxide (CO ２ )and, Nitrogen (N ２ )and, Nitrogen-infused non-alcoholic beverages, including:

13. 13. The nitrogen infused non-alcoholic beverage of claim 12, wherein the non-alcoholic beverage comprises coffee.

14. 14. The nitrogen infused non-alcoholic beverage of claim 13, wherein the non-alcoholic beverage comprises cold brewed coffee.

15. 13. The nitrogen infused non-alcoholic beverage of claim 12, wherein the non-alcoholic beverage comprises tea.

16. 13. The nitrogen-infused non-alcoholic beverage of claim 12, further comprising at least one of a sweetener, a flavoring ingredient, and a dairy ingredient.

17. 17. The nitrogen-infused non-alcoholic beverage of claim 16, wherein the sweetener comprises sugar.

18. 17. The nitrogen infused non-alcoholic beverage of claim 16, wherein the flavor component comprises vanilla, a texture modifier, or a taste modifier.

19. N ２ :CO ２ 13. The nitrogen-infused non-alcoholic beverage of claim 12, wherein the ratio of is about 1:4 to about 4:

1.

20. N ２ :CO ２ 13. The nitrogen-infused non-alcoholic beverage of claim 12, wherein the ratio of is about 1:1.

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