System and method for controlling fermentation molecules in foods and beverages

Abstract

The present disclosure provides systems and methods of controlling fermentation molecules and carbon dioxide (CO2) molecules in a food that includes unwanted congeners and a first volume of CO2 and provided in a first vessel. A pressure or temperature experienced by the food can be controlled to selectively reduce the CO2 molecules to achieve a second volume of CO2 lower than the first volume of CO2. The CO2 molecules removed from the food can be collected. The food having the second volume of CO2 can be provided in a second vessel. A pressure or temperature experienced by the food can be controlled to selectively control or adjust at least one of an amount or balance of the fermentation molecules in the food to produce a balanced food. The collected CO2 molecules can be selectively added to the balanced food.

Description

SYSTEM AND METHOD FOR CONTROLLING FERMENTATION MOLECULES IN FOODSAND BEVERAGESCROSS-REFERENCES TO RELATED APPLICATIONS

[0001] This application is based on, claims priority to, and incorporates herein by reference in its entirety, U.S. Provisional Application Serial No. 63 / 676,206, filed July 26, 2024, and entitled “SYSTEM AND METHOD FOR CONTROLLING FERMENTATION MOLECULES IN FOODS AND BEVERAGES.”STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH

[0002] N / ABACKGROUND

[0003] As the means for sustaining human life, food and beverage is unique. Though composed of molecules and prepared using processes such as mixing or heating, food care and preparation is generally not treated as chemistry or chemical processing, but an art. This is understandable given that eating and drinking is an exercise of human enjoyment, and not simply a utilitarian exercise in chemical sustenance.

[0004] Nevertheless, some common food preparation processes incorporate complex chemical processes. As but just one non-limiting example, fermentation is a complex biochemical process of breaking down a substance using bacteria, yeast, or other microorganisms. Thus, fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. In one example, fermentation can be used to convert sugars to ethyl alcohol.

[0005] Though food preparation and processing are designed to yield some desired final product, undesirable characteristics or byproducts can also be created. In the example of fermentation, an abundance of chemicals like ethyl acetate can create an undesirable final product. This is just one small example. Just continuing with this limited example, fermented beverages are complex solutions and suspensions of often tens to hundreds of molecules. A distortion of the organoleptic and olfactory map of a beverage often results in unfamiliar taste to a consumer. As another example, even highly distilled spirits contain multiple organic molecules that interact to create a complex flavor profile. Over time, these molecules in these complex solutions will react with each other and with the environment to alter the chemical profile in such a way that is often considered to enhance the flavor profile.

[0006] Thus, many food processing systems and techniques have been designed to control the underlying process, such as fermentation, to avoid creating undesirable characteristics. Others have sought to attempt to remove undesired aspects of a food or beverage that has reached a semi-final product. For example, many distilled liquors are filtered and refiltered to refine the liquor, often, with the goal of creating a “smoother” product with less “bite.” However, even at large commercial scales, the processes are more art than science. That is, the liquor or other food or beverage is filtered or processed multiple times until the discerning pallet determines that the product is desirable.

[0007] While these processes and techniques can be used to create exceptional products, they leave room for wide variability in products, particularly in highly complex foods or beverages. For example, as discussed above, fermentation is an example of one common, yet highly complex bio-chemical process, which can yield wildly different end products by changing just a few input or processing variables.

[0008] With this in mind, low-pressure processing has been used to selectively remove ethyl acetate from fermented beverages such as beer, wine, spirits, vinegar, kombucha, and the like and beverages made from fermented products. In this process, liquid is introduced into a carefully controlled partial vacuum chamber for a few seconds resulting in the release of ethyl acetate and other light aromatic molecules. Once processed the liquid is collected at the bottom of the chamber and pumped back to atmospheric pressure. Similar batch processing may be utilized with a particular hold time in the range of 1 to 60 seconds at the desired vacuum pressure. While low-pressure processing of fermented beverages is effective in removing ethyl acetate, it often results in (i) distorted flavor profiles that may be taste “thin” or “artificial” to a consumer and has not achieved an even maturation profile; and (ii) the low pressures needed to remove those undesirable molecules from carbonated liquids like beer, kombucha, some wines and other carbonated products, result in excessive foaming as the dissolved carbon dioxide separates from the liquid.

[0009] Thus, there is a continuing need for processing foods and beverages to allow for selective manipulation or control of the molecular profile of the food or beverage even after the food or beverage has been through a complex process and / or includes a complex molecular profile, such as including “fermentation molecules” or dissolved gases that cause foaming during processing.SUMMARY

[0010] The present disclosure overcomes the aforementioned drawbacks by providing systems and methods that empowers the selective manipulation of a molecular profile of a food or beverage after it has been at least partially prepared, even using complex processes, such as fermentation, or including complex molecular profiles, such as including fermentation molecules.

[0011] In accordance with one aspect of the present disclosure, a method is provided for controlling fermentation molecules and carbon dioxide (CO2) molecules in a food. A food including unwanted congeners and a first volume of CO2 can be provided in a first vessel. At least one of a pressure or temperature experienced by the food can be controlled to selectively remove the CO2 molecules to achieve a second volume of CO2 that is lower than the first volume of CO2. The food having the second volume of CO2 can be provided in a second vessel. A pressure experienced by the food between the first and second vessels can be controlled. A pressure experienced by the food in the second vessel can be controlled to be less than experienced by the food in the first vessel and between the first and second vessels to selectively control or adjust at least one of an amount or balance of the fermentation molecules in the food.

[0012] In accordance with one aspect of the present disclosure, a method of controlling fermentation molecules and CO2 molecules in a food is provided. A food including unwanted congeners and a first volume of CO2 can be provided in a first vessel. At least one of a pressure or temperature experienced by the food can be controlled to selectively reduce the CO2 molecules to achieve a second volume of CO2 that is lower than the first volume of CO2. A first port of the first vessel can be controlled to collect the CO2 molecules removed from the food. The food having the second volume of CO2 can be provided in a second vessel. At least one of a pressure or temperature experienced by the food can be controlled to selectively control or adjust at least one of an amount or balance of the fermentation molecules in the food to produce a balanced food. A second port of the second vessel can be engaged to selectively add the collected CO2 molecules to the balanced food.

[0013] In accordance with one aspect of the present disclosure, a system for controlling or adjusting fermentation molecules and carbon dioxide (CO2) molecules in a food can be provided. The system can include at least one vessel configured to receive a food. The at least one vessel can include an outlet port configured to outgas CO2 molecules released from the food and an inlet port configured to deliver the CO2 molecules to re-carbonate the food. Thesystem can include at least one of a pressure control or a heating control system configured to change environmental parameters in the vessel. The system can further include a controller that is configured to control at least one of a temperature, a pressure, or a time experienced by the food in the vessel to selectively control or adjust at least one of an amount or balance of fermentation molecules in the food.

[0014] In accordance with one aspect of the present disclosure, a system for controlling or adjusting fermentation molecules and carbon dioxide (CO2) molecules in a food is provided. The system can include a first vessel that is configured to receive a food having a first volume of CO2, and a gas management system that is configured to collect CO2 from the food to change a volume of CO2 of the food from the first volume of CO2 to a second volume of CO2 that is lower than the first volume of CO2, and a second vessel that is configured to receive the food having the second volume of CO2. At least one of a pressure control or a heating control system can be configured to change environmental parameters in the first vessel or the second vessel. A controller can be configured to control at least one of a temperature, a pressure, or a time experienced by the food in the first vessel or the second vessel to selectively control or adjust at least one of an amount or balance of fermentation molecules or the CO2 molecules in the food.

[0015] The foregoing and other aspects and advantages of the disclosure will appear from the following description. In the description, reference is made to the accompanying drawings which form a part hereof, and in which there is shown by way of illustration a preferred configuration of the disclosure. Such configuration does not necessarily represent the full scope of the disclosure, however, and reference is made therefore to the claims and herein for interpreting the scope of the disclosure.BRIEF DESCRIPTION OF THE DRAWINGS

[0016] The invention will be better understood and features, aspects and advantages other than those set forth above will become apparent when consideration is given to the following detailed description thereof. Such detailed description makes reference to the following drawings.

[0017] FIG. 1 is a block diagram of an example food processing system in accordance with some aspects of the present disclosure.

[0018] FIG. 2 is a flowchart of non-limiting example steps of food processing, according to aspects of the present disclosure.

[0019] FIG. 3 is a block diagram of an example food processing system, in accordance with some aspects of the present disclosure.

[0020] FIG. 4 is a block diagram of an example food processing system, in accordance with some aspects of the present disclosure.

[0021] FIG. 5 is a schematic diagram of an example food processing system, in accordance with some aspects of the present disclosure.

[0022] FIG. 6 is a flowchart of non-limiting example steps of food processing, according to aspects of the present disclosure.

[0023] FIG. 7 is a flowchart of another non-limiting example steps of food processing, according to aspects of the present disclosure.DETAILED DESCRIPTION

[0024] The present disclosure provides systems and methods for the selective manipulation of a molecular profile of a food or beverage after it has been at least partially prepared, even using complex processes, such as fermentation, or including complex molecular profiles, such as including “fermentation molecules.” As used herein, “fermentation molecules” refers to molecules that are often found after a fermentation processes, whether directly after or after secondary processes, including aging, following fermentation. However, as used herein, food including such fermentation molecules do not need to have been subject to or part of a fermentation process.

[0025] The present disclosure provides systems and methods for processing beverages including fermentation molecules and carbon dioxide (CO2) molecules under low pressure conditions to selectively enhance the removal of and reactions of important organoleptically- impactful molecules. The present disclosure provides systems, methods, substrate formulations, manufactured implementations, and other implementations for food or beverage preparation or processing.

[0026] FIG. 1 illustrates an example food processing system 100 according to one configuration of the present disclosure. The food processing system 100 can be used to process a food or beverage that includes fermentation molecules by selectively removing congeners from the food or beverage. In particular, the food processing system 100 can include a plurality of substrates, vessels and valves that are selectively controlled to produce a food or beverage with an improved flavor profile.

[0027] For example, a preliminary holding vessel 102 can be provided to hold a food or beverage to be processed. In some configurations, the preliminary holding vessel 102 can beprovided at a predetermined temperature or pressure. For example, beverages can be stored at an atmospheric pressure. In some configurations, a fluid control valve 104 can be provided at an outlet of the preliminary holding vessel 102 to direct a flow of beverages to a downstream system. The fluid control valve 104 can operate to control the flow of beverages out of the preliminary holding vessel 102. In some configurations, the fluid control valve 104 can selectively open or close to permit the flow to a processing chamber 106 for food processing. For example, an opening area of the fluid control valve 104 can be controlled to direct a flow of beverages at a desired flowrate, temperature, or pressure. The fluid control valve 104 can open intermittently or periodically to direct a desired volume of beverages to the processing chamber 106. In some configurations, the preliminary holding vessel 102 can be in a fluid communication with devices (e.g., a pump) to receive a flow of beverages or propel a flow of beverages to a downstream system. In some configurations, the fluid control valve 104 can be connected to a sprayer or a nozzle that can spray the beverages into processing chamber 106. In some configurations, the fluid control valve 104 can be an opening or a tube that direct a stream of beverages to be flown into the processing chamber 106.

[0028] The processing chamber 106 can be provided to perform flavor balancing of beverages. For example, the processing chamber 106 can be in pneumatic communication with a pressure source to provide negative pressure to beverages within an internal volume of the processing chamber 106. Correspondingly, a quantity of unwanted congeners can be removed from beverages by establishing a partial vacuum within the processing chamber 106. In some configurations, the pressure source can include a variable displacement pump, a fixed displacement pump, a blower, etc.

[0029] In some configurations, the internal volume of the processing chamber 106 can be maintained above a desired or predetermined pressure value. For example, pressure within the processing chamber 106 may be decreased without substantially altering compositions of beverages prior to entering the internal volume of the processing chamber 106. In some configurations, an inlet of the processing chamber 106 can be maintained at pressures such as 760 Torr, 700 Torr, 500 Torr, 400 Torr, 200 Torr, 100 Torr, 75 Torr, 25 Torr or the like. The internal volume of the processing chamber 106 can be maintained at pressures such as 150 Torr, 100 Torr, 90 Torr, 80 Torr, 70 Torr, 60 Torr, 50 Torr, 40 Torr, 30 Torr, 20 Torr or the like. In some configurations, the processing chamber 106 can be maintained at a pressure from, for example, 20 Torr to 150 Torr, such as from 25 Torr to 125 Torr, from 30 Torr to 100 Torr, from 35 Torr to 100 Torr, from 40 Torr to 100 Torr, from 50 Torr to 100 Torr, or from60 Torr to 100 Torr. In some configurations, the processing chamber 106 can be maintained at a pressure that is selected based on the percent alcohol by volume (ABV) of the starting alcohol composition. For example, the processing chamber 106 may be maintained at a pressure of 50 Torr to 100 Torr for a 50% or higher ABV alcohol composition, at a pressure of from 40 Torr to 95 Torr for a 40% ABV alcohol composition, at a pressure of from 50 Torr to 95 Torr for a 30% ABV alcohol composition, at a pressure of from 55 Torr to 90 Torr for a 20% ABV alcohol composition, at a pressure of from 65 Torr to 95 Torr for a 10% to 20% ABV alcohol composition, or at a pressure of from 70 Torr to 95 Torr for a 1% to 10% ABV alcohol composition.

[0030] In some configurations, an additional processing chamber may be provided to gradually step the pressure of the liquid down prior to entering the processing chamber 106. In some configurations, the additional processing chamber may be maintained above a desired range or value. In one non-limiting example, the value may be above 10, 20, 30, 40, or 50 Torr at intermediate pressures such 700 Torr, 500 Torr, 400 Torr, 200 Torr, 100 Torr, 75 Torr, 50 Torr or the like.

[0031] In some configurations, the temperature of the beverage in the processing chamber 106 may be maintained at a desired value. In one non-limiting configuration, the temperature may be selected from -20 degrees Celsius to 80 degrees Celsius, such as from 0 degrees Celsius to 60 degrees Celsius, from 10 degrees Celsius to 35 degrees Celsius, 20 degrees Celsius to 30 degrees Celsius, or 20 degrees Celsius to 25 degrees Celsius. For example, in some configurations, the temperature of the beverage in the processing chamber 106 may be 21 degrees Celsius, 22 degrees Celsius, 23 degrees Celsius, 24 degrees Celsius, or 25 degrees Celsius.

[0032] In some configurations, the temperature of the processing chamber 106 can be maintained at, for example, from -20 degrees Celsius to 70 degrees Celsius, such as from 0 degrees Celsius to 60 degrees Celsius, from 10 degrees Celsius to 35 degrees Celsius, 20 degrees Celsius to 30 degrees Celsius, or 20 degrees Celsius to 25 degrees Celsius. For example, in some configurations, the temperature of the processing chamber 106 may be 21 degrees Celsius, 22 degrees Celsius, 23 degrees Celsius, 24 degrees Celsius, or 25 degrees Celsius. In some configurations, the temperature of the processing chamber 106 can be maintained (e.g., at any of the foregoing temperatures) using a jacket or like temperature controller at least partially enveloping the pressure chamber and in thermal communication with the processing chamber 106. In some configurations, a water jacket can be provided. Insome configurations, the temperature of the beverages in the processing chamber 106 can be the same as the temperature at which the processing chamber 106 is maintained. In some configurations, the temperature of the beverage in the processing chamber 106 can be different from the temperature at which the processing chamber 106 is maintained. Thus, in some configurations, a temperature gradient may exist between the temperature of the processing chamber 106 (e.g., the temperature in the jacket or like temperature controller) and the temperature of the beverage in the processing chamber 106.

[0033] In some configurations, beverages can accumulate within the internal volume of the processing chamber 106 as a flow of beverages passes through the fluid control valve 104. The accumulated volume of beverages can be processed by the negative pressure over a period of time. In some configurations, the processing chamber 106 can include an inner wall with a path, such that the flow of beverages can be subject to the negative pressure as the flow travels down the path along the inner wall. For example, the inner wall can be smooth, polished, etched, or roughened to promote an evolution of bubbles in beverages. In some configurations, the processing chamber 106 can include a stack of trays that a flow of beverages can cascade downward. While the present configuration includes one processing chamber 106, a greater number of processing chambers (e.g., two, three, four, etc.) can be provided in other configurations.

[0034] Continuing, an outlet of the processing chamber 106 can include a gas control valve108 that is in pneumatic communication with the processing chamber 106. In some examples, the gas control valve 108 can process the removed congeners from the processed beverages (e.g., flavor balanced beverages) within the internal volume of the processing chamber 106. For example, the gas control valve 108 can vent the removed congeners to surroundings or capture the removed congeners to be reprocessed for other systems of the food processing system 100. In some configurations, the gas control valve 108 can vent a specific type or composition of congeners from the processing chamber 106. In some configurations, the gas control valve 108 can vent pressurized air within the processing chamber 106 (e.g., to control a pressure condition within the processing chamber 106 with greater flexibility).

[0035] Further, the food processing system 100 can include a post-processing holding vessel 110 that receives processed beverages from the processing chamber 106. In some configurations, an outlet valve can be provided at an outlet of the processing chamber 106 to discharge a flow of processed beverages to the post-processing holding vessel 110. In some configurations, a pressure source (e.g., a pump) can be provided to pump the processedbeverages from the processing chamber 106 to the post-processing holding vessel 110. In some configurations, the processing chamber 106 can include a throughput of about 0.025 liters / minute to about 1.0 liters / minute per liter of the volume of the processing chamber 106, or about 0.1 liters / minute to about 0.8 liters / minute per liter of the volume of the processing chamber 106, or about 0.25 liters / minute to about 0.6 liters / minute per liter of the volume of the processing chamber 106.

[0036] Further, a control system 120 can be provided to engage with various components of the food processing system 100 to perform various tasks, including controlling or adjusting fermentation molecules in beverages. For example, the control system 120 can control an operation of the fluid control valve 104, the gas control valve 108, the preliminary holding vessel 102, the processing chamber 106, or the post-processing holding vessel 110. In particular, the one or more of the components of the food processing system 100 can be provided with one or more sensors that measure various parameters, including humidity, pressure, temperature, flow rate, density, etc. The control system 120 can be in an electronic communication with the one or more sensors to receive control signals and control operating parameters of the one or more of the components of the food processing system 100. In some examples, the control system 120 can receive an operator input to control various components of the food processing system 100. In some cases, the control system 120 can be operated according to a control logic or a control algorithm.

[0037] FIG. 2 illustrates a non-limiting method 200 of processing a food or beverage. The method 200 can be practiced on a food processing system such as the food processing system 100, although other types of food processing systems can be used. In particular, the method 200 can be practiced to reduce a target unwanted congener (e.g., biproducts of fermentation process of beverages) such as ethyl acetate from the food or beverage. In non-limiting examples, beverages for the method 200 can include alcoholic compositions such as beer, wine, or liquor. The method 200 can be practiced on a batch-by-batch basis or on demand.

[0038] At process block 202, a food product is subjected to a pressure change. The pressure change may be of a predetermined amount or level. In one non-limiting example, the pressure change may be a negative pressure to subject the food product to a vacuum of a predetermined level. At process block 204, a desired combination environment may be created about the food product. For example, the food product may be subjected to both the predetermined level of pressure change and a predetermined temperature. The specific values of pressure change and temperature change can be selected to create a combinationenvironment to reduce the presence of a target congener from the food product using selective evolution. For example, as described above, the combination environment may be created to reduce or remove ethyl acetate in an alcohol beverage via selective evolution. Thus, at decision block 206, it can be determined whether the selective evolution has been completed, such that the removal or desired reduction of the congener is complete. If not, the food product can continue to be subjected to the combination environment. However, upon determining that the selective evolution is complete at decision block 206, the food product can be removed from the combination environment to deliver a flavor-balanced food product with reduced or removed presence of the target congener at process block 208.

[0039] In the non-limiting example of selective evolution of undesirable congeners, the combination environment can be designed to take advantage of the fact that, while such congeners have boiling points quite close to a desired food product (e.g., ethanol at atmospheric pressure), the same congeners can have boiling points substantially different from the desired food product (e.g., such as ethanol) at different (increased or reduced) pressures. Additionally or alternatively, the systems and method provided herein for selective or preferential evolution can recognize that the presence of multiple congeners in solution affects the relative boiling points of the other congeners. Thus, in the non-limiting example of an alcoholic beverage, exposure of the alcoholic composition to reduced pressures (e.g., partial vacuums) at particular temperature and pressure ranges allows for the preferential evolution of certain congeners, such as ethyl acetate, leaving behind the ethanol with certain desired lower boiling point congeners still in solution therewith. For example, ethyl acetate can be preferentially removed relative to other congeners (e.g., acetaldehyde or ethanol) in the beverage. In some configurations, the selective and preferential removal of certain congeners can be determined based on various characteristics of the congeners, including a molecular weight, steric hinderance or ability to form hydrogen bonds, vapor pressure, or boiling point. In some configurations, undesirable congeners can include geosmin, diacetyl, dimethyl trisulfide, dimethyl disulfide, or other sulphur containing compounds. In some configurations, undesirable congeners can be associated with odors such as rancid odor, musty odor, or pickle-like odor. For example, removing diemthyl trisulfide or dimethyl disulfide from an alcoholic beverage can reduce the pickle-like odor of flavor. In some cases, removing geosmin from an alcoholic beverage can reduce earthy or musty odors or flavors. In some cases, removing 2,3-butanedione from an alcoholic beverage can reduce stale rice flavor or odor. Therefore, the method 200 can provide an improved, efficient method of controlling fermentation molecules.

[0040] As generally noted above, it may be desirable to enhance flavor profile of fermented beverages by processing the fermented beverages under low pressure. The fermented beverages can include carbon dioxide (CO2) molecules dissolved in the beverages to produce carbonated beverages such as beer including ale and lager, wine, sparkling wine, kombucha, cider, sake, mead, kvass, kefir, etc. For example, the fermented beverages can undergo a maturation (e.g., refinement, lagering, and / or aging) process to develop a palatable or desirable flavor profile, carbonate the beverages naturally or inducingly, and clarify the beverages by removing unwanted particulates including yeast and bacteria.

[0041] In some cases, balancing various congeners is important in achieving a desired flavor profile of fermented beverages. For example, flavor characteristics of beer can be influenced by balancing ethanol (i.e., C2H5OH), CO2, and various metabolites produced as a result of yeast strain characteristics, composition of wort, and conditions of a fermentation process. For example, the metabolites can include glycerol, higher alcohols (e.g., fusel alcohols), esters, diacetyl, secondary acids, fatty acids, keto acids, monoterpenes, aldehydes or sulphur compounds (e.g., hydrogen sulphide). The yeast can include Saccharomyces cerevisiae yeast which may be fermented at temperatures ranging from about 60°C to about 75°C to produce ales. The yeast can further include Saccharomyces pastorianus yeast which may be fermented at temperatures ranging from about 42°C to about 55°C to produce lagers. In some cases, it may be desirable to remove some congeners that contribute to “off-note” flavors, including acetaldehydes, ethyl acetate, diacetyl, hydrogen sulphide, or aldehydes. In some cases, it may be desirable to enhance some congeners like ester or higher alcohols.

[0042] However, typical maturation process can be time consuming and difficult to achieve desired flavor characteristics. In some cases, the fermented beverages can include a high level of carbonation or numerous secondary flavor molecules that need optimization before being consumed. In some cases, the fermented beverages can be subject to low pressure to remove unwanted congeners or other “off-notes.” Dissolved gas (e.g., CO2) molecules of the fermented beverages can be released from the liquids during the process. The released gas can build a layer of foam, which can accumulate within a processing vessel and impede the maturation process (e.g., by reducing a flow rate or processability of the liquids). In some cases, a substantially large vessel may be required to accommodate a large volume of foam to compensate for the decreased foam drain rate. However, providing the substantially large vessel may be constrained by space or resources. In some cases, fermented beverages may besubject to a high temperature to decarbonate the fermented beverages to mitigate an accumulation of foam layers.

[0043] As used herein, “decarbonation” refers to removal of CO2 from a solution or substance. Decarbonation may include release of dissolved CO2 gas from a liquid, including a beverage. In some embodiments, as can be used interchangeably with “decarbonation,” “decarboxylation” refers to a chemical reaction and / or a catalytic reaction that removes a carboxyl group (-COOH) from an organic molecule and releases CO2 molecules as a byproduct. While the terms “decarbonation” and “decarboxylation” can be used interchangeably, particularly in contexts where the removal of CO2 molecules is the primary focus, the terms “decarbonation” and decarboxylation” may have distinct meanings and applications in some contexts.

[0044] Examples of the disclosed systems and methods can address these and other issues, and, thereby, allow for controlled adjustment or selection of a particular organoleptic profile and / or olfactory map, which can improve the desirability or perceived quality or value of the beverage. In particular, some configurations in accordance with the present disclosure can provide an improved apparatus and method for processing fermented beverages that include dissolved CO2 molecules. In particular, the disclosed food processing system can decarbonate fermented beverages and enhance flavor profile of the fermented beverages at an improved rate. For example, the food processing system can pre-treat fermented beverages in a reduced pressure environment (e.g., at a relatively low temperature) to reduce a level of carbonation. The decarbonated fermented beverages can further be subject to a vacuumed environment (e.g., at a relatively low temperature) to remove or reduce unwanted congeners and retain desired congeners or alcoholic molecules. Decarbonating the fermented beverages before balancing flavor can reduce an accumulation of foam, which can improve the flow rate of liquids. In some cases, multiple flavor balancing vessels can be implemented (e.g., to increase processing capacity). Thus, an overall processing period or cost of maturation can be reduced, and an output demand can be efficiently supported at a desired quality.

[0045] FIG. 3 illustrates an example food processing system 300 according to one configuration of the present disclosure. The food processing system 300 includes a preliminary holding vessel 302, an initial or rough processing chamber 304 (e.g., a pre-treatment chamber), a second or finish processing (e.g., flavor balancing) chamber 306, and a post-processing holding vessel 308. Each vessel or chamber may include multiple chambers or vessels that arearranged, together, to operate and improve a maturation process of food or beverages that include fermentation molecules.

[0046] The preliminary holding vessel 302 can be provided to store beverages that are processed with a fermentation process, which can convert sugar molecules to produce CO2 molecules as a byproduct. The preliminary holding vessel 302 can perform the fermentation process or receive beverages that completed at least an initial fermentation process in a different system. In some configurations, the preliminary holding vessel 302 can include a centrifugal pump that removes some particulates including yeast from the fermented beverages.

[0047] With continued reference to FIG. 3, the preliminary holding vessel 302 can be in fluid communication with downstream systems that can further process fermented beverages to be consumable (e.g., with a desired flavor profile). For example, when the fermentation process is complete (e.g., as determined by measuring a specific gravity and a stability of the readings over time) or, if previously fermented, when the fluid is ready for processing, the fermented beverages can be discharged from the preliminary holding vessel 302 to the rough processing chamber 304 and / or the finish processing chamber 306. In some examples, a specific gravity that ranges from about 1.030 to about 1.075 can indicate completion of a fermentation process of beer. In some examples, the downstream systems of the preliminary holding vessel 302 can be a low-temperature or low-pressure environment that can perform a maturation (e.g., lagering or aging) process.

[0048] Referring to FIG. 3, the rough processing chamber 304 can be provided to reduce a dissolved volume of CO2 molecules in the fermented beverages from the preliminary holding vessel 302 to a desired level. In particular, the rough processing chamber 304 can include a first level of pressure (e.g., from about 150 Torr to about 450 Torr) that is selected, for example, to decarbonate the fermented beverages. As will be explained, this first level of pressure, may be a “high pressure,” for example, relative to other pressures applied thereafter. At the first level of pressure, the CO2 molecules can be released from the fermented beverages into an inner volume of the rough processing chamber 304 or be discharged from the rough processing chamber 304 via an outlet port. Further, the temperature of the rough processing chamber 304 can be between about 32°F and about 95°F (about 0.0°C and about 35.0°C), or between about 32°F and about 65°F (about 0.0°C or about 18.3°C), or below about 40°F (4.4°C).

[0049] In some examples, the fermented beverages like beer or kombucha can include relatively high (e.g., from about 1.5 to about 4.0) volumes of dissolved CO2, such thatpreliminary processing of the fermented beverages can enhance a more effective operation of downstream systems (e.g., by achieving parameters required for the downstream systems). For example, reducing the level of dissolved CO2 (e.g., to from about 0.7 volumes of CO2 to about 0.9 volumes of CO2 molecules) can reduce foaming behaviors, which may help to accelerate the maturation process. The rough processing chamber 304 can decarbonate fermented beverages having above 1.2 volumes of CO2 or equivalent other gas(es) to below 0.8 volumes of CO2 or equivalent other gas(es), for example, at a commercially viable processing rate. In some configurations, the decarbonated fermented beverages can include between about 0% and about 99%, between about 5% and about 95%, or between about 10% and about 90%, or between about 40% and about 80%, or between about 50% and about 70% of the original volume of CO2 molecules.

[0050] With continued reference to FIG. 3, the finish processing chamber 306 can receive the decarbonated or partially-decarbonated fermented beverages from the rough processing chamber 304 to balance flavor profiles. The flavor balancing process can generally implement the methods and apparatuses of FIGS. 1 and 2 as discussed above, although some aspects of the flavor balancing process may differ. To that end, discussion of components or operations described above generally applies relative to components and operation of the finish processing chamber 306 unless otherwise noted.

[0051] In particular, the finish processing chamber 306 can include a second level of pressure (e.g., from about 5 Torr to about 100 Torr) at or below a room temperature (e.g., 22°C). In this regard, this second level of pressure may reflect a “low pressure.” That is, in some examples, the pressure of the finish processing chamber 306 can be lower than the rough processing chamber 304. Accordingly, the decarbonated fermented beverages can be processed within the finish processing chamber 306 to remove unwanted congeners (e.g., ethyl acetate) to complete the maturation process. In some configurations, the finish processing chamber 306 can include an inlet port that is configured to deliver the CO2 molecules to recarbonate the fermented beverages.

[0052] In some examples, the finish processing chamber 306 can be at least subjected to a partial vacuum. While the illustrated embodiment includes the second level of pressure that is lower than the first level of pressure, other embodiments can include the second level of pressure that is greater than the first level of pressure. In some embodiments, the first level of pressure can be the same as the second level of pressure. In some configurations, the finish processing chamber 306 can include a valve that provides a gradual pressure change to thefermented beverages, which may increase the overall performance of the flavor balancing process. In some configurations, the decarbonated fermented beverages can be flavor balanced at a faster rate (e.g., 2 to 4 times faster) than the originally carbonated fermented beverages. The processed fermented beverages can be discharged to the post-processing holding vessel 308 to store the processed beverages.

[0053] FIG. 4 illustrates an example food processing system 400 according to one configuration of the present disclosure. Similar to the food processing system 300 described above, the food processing system 400 can include similar components and functions to the food processing system 300 of FIG. 3. Thus, like names to designate the same or similar components described above will be used where applicable, and discussion of these components above generally applies relative to the examples below. For example, the food processing system 400 includes a preliminary holding vessel 402, just as the food processing system 300 includes a preliminary holding vessel 302.

[0054] In particular, the preliminary holding vessel 402 can hold beverages (e.g., at an atmospheric pressure) including fermentation molecules (e.g., fermented beverages) produced during a fermentation process. As generally described above, the fermented beverages can include CO2 molecules produced as a byproduct of the fermentation process. A fluid control valve 404 can be provided to control a flow of the fermented beverages from the preliminary holding vessel 402 to downstream systems. In some examples, the fluid control valve 404 can selectively, periodically, or automatically open and close to permit the flow to a rough processing chamber 408. The gas control valve 406 can be controlled based on measurements of sensors (e.g., flow sensor, gas detector, humidity sensor, density sensor, pressure sensor, etc.).

[0055] In some cases, the fermented beverages can be decarbonated in the rough processing chamber 408 to reduce a level of CO2 in the fermented beverages. In particular, a pressure within the rough processing chamber 408 can be below the atmospheric pressure (i.e., 760 Torr), or the fermented beverages can be subject to a negative pressure. Under the low- pressure condition, the dissolved CO2 molecules in the fermented beverages can be released from the fermented beverages (e.g., into an inner volume of the rough processing chamber 408). In some configurations, a gas control valve 406 can be provided to outgas the released CO2 molecules or other released molecules to surroundings or downstream systems of the food processing system 400. As will be discussed below, the CO2 molecules can be captured to recarbonate fermented beverages after the beverage has been flavor balanced.

[0056] With continued reference to FIG. 4, the decarbonated fermented beverage can be routed from the rough processing chamber 408 to a downstream component for subsequent processing, including flavor balancing. Notably, the rough processing chamber 408 can include an environment that may be different or distinct from other processing chambers, such as processing chambers that are designed for use in favor balancing processes. For example, environmental conditions (e.g., temperature, pressure, humidity, etc.) of the rough processing chamber 408 can be different than the other processing chambers. In some embodiments, the rough processing chamber 408 can include structural features or geometric shapes that are different than the other processing chambers, for example, to provide a greater capacity.

[0057] Referring to FIG. 4, the food processing system 400 can include a pressure management system 410 to control a pressure of the decarbonated fermented beverages. In some cases, the food processing system 400 includes a finish processing chamber 414 that can operate at a different pressure level relative to the rough processing chamber 408. For example, the rough processing chamber 408 can operate at a higher negative pressure than a negative pressure of the finish processing chamber 414. In some cases, the difference between the pressure levels of the rough processing chamber 408 and the finish processing chamber 414 can be substantial, producing a pressure differential. Accordingly, fluids from the rough processing chamber 408 can be (e.g., inadvertently) sucked to the finish processing chamber 414 before the fluids can be processed in the rough processing chamber 408. In some embodiments, the pressure management system 410 can control a pressure level between the rough processing chamber 408 and the finish processing chamber 414 to isolate respective processing of in the rough processing chamber 408 and the finish processing chamber 414. Therefore, the pressure management system 410 can promote an intended flow of the fermented beverages (e.g., by maintaining a positive pressure between the rough processing chamber 408 and the finish processing chamber 414).

[0058] In some configurations, the pressure management system 410 can include a buffer tank. The buffer tank can receive fermented beverages from the rough processing chamber 408 that is held at a negative pressure. The buffer tank can provide a positive pressure to the fermented beverages (e.g., to repressurize the fermented beverages), such than when a downstream system (e.g., the finish processing chamber 414) is held at an even lower negative pressure, the fermented beverages may not be unintentionally pulled into the downstream system. Thus, the transition from a negative pressure in the rough processing chamber 408 to a positive pressure in the buffer tank can permit the food processing system 400 to processfermented beverages as intended.

[0059] In some configurations, the pressure management system 410 can include a flow control valve. In particular, the flow control valve can maintain a desired hydrostatic pressure along between the rough processing chamber 408 and downstream systems. Accordingly, the rough processing chamber 408, which may be at a pressure greater than a downstream system, may process fluids prior to being pumped to the downstream system. In some cases, the flow control valve can open or close to permit the fluids to flow through, propelled by a head pressure from a pump.

[0060] With continued reference to FIG. 4, the food processing system 400 can include a fluid control valve 412 that permits a flow of the fermented beverages from the pressure management system 410. Accordingly, the finish processing chamber 414 can receive the fermented beverages from the pressure management system 410 or the rough processing chamber 408 to further process the fermented beverages. As generally discussed above, in the finish processing chamber 414, the fermented beverages can be subject to a low negative pressure (e.g., about from 60 Torr to about 100 Torr) to remove unwanted congeners from the fermented beverages. The fermented beverages may include a low volume of CO2 (e.g., via decarbonation). Thus, flavors of the fermented beverages can be balanced while maintaining rather a thin layer of foam produced by dissolved CO2 molecules. The flavor-balanced fermented beverages can be sent to downstream systems via a fluid control valve 420.

[0061] Further, the food processing system 400 can include a gas control valve 416 that can permit outgassing of the removed congeners from the finish processing chamber 414. The food processing system 400 includes a vent or a reprocess system 418 that processes the congeners removed from the finish processing chamber 414 via the gas control valve 416. In some examples, the vent system 418 can outgas the removed congeners to surroundings or other systems of a facility. In some examples, the vent system 418 can process the removed congeners to provide gas or chemical components to be used in other parts of the food processing system 400. The gas control valve 416 can selectively, continuously, periodically, or automatically open or close to permit a gas flow. The gas control valve 416 can be controlled based on measurements of sensors (e.g., flow sensor, gas detector, humidity sensor, density sensor, pressure sensor, etc.).

[0062] In some configurations, the food processing system 400 can include a plurality of finish processing chambers that operate in series (e.g., as illustrated in FIG. 20) or parallel (e.g., as illustrated in FIG. 21) to balance flavor of food (e.g., fermented beverages). In theillustrated configuration, the finish processing chamber 414 can be a first finish processing chamber, and the food processing system 400 can include an optional, second finish processing chamber 422. In some cases, the second finish processing chamber 422 can be independently controlled from the first finish processing chamber 414. The second finish processing chamber 422 can subject fermented beverages to a low negative pressure (e.g., about from 60 Torr to about 100 Torr) to remove unwanted congeners from the fermented beverages. Operational conditions, including pressure and temperature, of the second finish processing chamber 422 can be substantially similar to the first finish processing chamber 414 or different. For example, the second finish processing chamber 422 can be at a higher or lower pressure than the first finish processing chamber 414. A volumetric capacity of the second finish processing chamber 422 can be the same as the first finish processing chamber 414, although the volumetric capacity of the second finish processing chamber 422 can be different (e.g., greater or smaller) than the first finish processing chamber 414 in some configurations.

[0063] Accordingly, the rough processing chamber 408 can feed decarbonated fermented beverages to one or more finish processing chambers to increase capacity of the food processing system 400. For example, in a series configuration of the plurality of finish processing chambers, a quality of fermented beverages can be more refined. In a parallel configuration of the plurality of finish processing chambers, fermented beverages can be matured at a reduced amount of time or manufacturing cost (e.g., cost of equipment). While the illustrated configuration includes two finish processing chambers, a greater number of finish processing chambers (e.g., three, four, five, etc.) can be provided. In some configurations, a plurality of finish processing chambers can be provided in combinations of parallel and series arrangements.

[0064] With continued reference to FIG. 4, the second finish processing chamber 422 can be in a fluid communication with a gas control valve 424. In some examples, the gas control valve 424 can be provided to process the removed congeners from the fermented beverages. In some cases, the gas control valve 424 can vent the removed congeners to surroundings via the vent system 418 or capture the removed congeners to be reprocessed for other systems of the food processing system 400. In some configurations, the gas control valve 424 can be controlled according to substantially similar or different parameters than the gas control valve 416. As a non-limiting example, the gas control valve 424 can release a gas type that is different than a gas type released by the gas control valve 416.

[0065] Referring to FIG. 4, the food processing system 400 includes a mixer 428 that isconfigured to receive flavor balanced fermented beverages from the first finish processing chamber 414 or the second finish processing chamber 422. In particular, the mixer 428 can be in a fluid communication with a gas control valve 426 that permits a flow of the captured CO2 molecules from the rough processing chamber 408. The gas control valve 426 or the gas control valve 424 can be controlled to permit passage of a desired amount of the captured CO2 molecules. Accordingly, the flavor balanced fermented beverages can be re-carbonated with the captured CO2 molecules. The mixer 428 can discharge the re-carbonated fermented beverages. In some cases, the food processing system 400 can include a post-processing holding vessel 430 that is configured to receive the fermented beverages that are re-carbonated via the mixer 428. In some implementations, reutilization of the CO2 molecules may reduce or prevent releasing of the CO2 molecules to an environment. In some cases, some CO2 molecules can be reutilized in other parts of the food processing system 400 or other systems in the facility.

[0066] With continued reference to FIG. 4, a control system 440 can be provided to interact with various components of the food processing system 400 to perform various tasks, including controlling or adjusting fermentation molecules or CO2 molecules in food. For example, the control system 440 include a controller that is be configured to control at least one of a temperature, a pressure, or a time experienced by the fermented beverage in the first finish processing chamber 414 or the second finish processing chamber 422 to selectively control or adjust at least one of an amount or balance of fermentation molecules in the fermented beverage. In some configurations, a pressure control or a heating control system can be configured to change the environmental parameters in the first finish processing chamber 414 or the second finish processing chamber 422.

[0067] In some configurations, the control system 440 can control an operation of one or more of the fluid control valves 404, 412, and 420, the gas control valves 406, 416, 424, and 426, the preliminary holding vessel 402, the rough processing chamber 408, the pressure management system 410, the first and second finish processing chambers 414 and 422, the mixer 428, the post-processing holding vessel 430, or the vent system 418. For example, the gas control valve 426 can be controlled to provide a predetermined amount of CO2 for recarbonating fermented beverages. In some configuration, one or more of the components of the food processing system 400 can be provided with one or more sensors that collect information about various parameters, including humidity, pressure, temperature, flow rate, density, etc. The control system 440 can be in an electronic communication with the one ormore sensors to receive control signals and control operating parameters of the one or more of the components of the food processing system 400. In some examples, the control system 440 can receive an operator input to control various components of the food processing system 400. In some cases, the control system 440 can be operated according to a control logic or a control algorithm.

[0068] FIG. 5 illustrates an example food processing system 500 according to one configuration of the present disclosure. Similar to the food processing system 300 of FIG. 3 or the food processing system 400 of FIG. 4 described above, the food processing system 500 can include similar components and functions to the food processing system 300 or the food processing system 400. Thus, like names to designate the same or similar components described above will be used where applicable, and discussion of these components above generally applies relative to the examples below. For example, the food processing system 500 includes a preliminary holding vessel 502, just as the food processing system 300 includes a preliminary holding vessel 302.

[0069] The food processing system 500 can include a fermented product path 504. In particular, a product to be treated (e.g., fermented beverages) can be provided in the preliminary holding vessel 502 and be discharged to a rough processing chamber 506. In some examples, the fermented product path 504 can include a pressure regulator that controls a pressure of the fermented beverages along the fermented product path 504. A control valve can be provided to permit a flow of the fermented beverages selectively or automatically to an inlet port of the rough processing chamber 506.

[0070] In the illustrated configuration, a shield gas path 510 is provided to introduce shield gas (e.g., inert gas including nitrogen, argon, helium, or CO2) to one or more of the rough processing chamber 506, a first finish processing chamber 512, or a second finish processing chamber 514. In some configurations, the shield gas can enhance and / or protect flavor profile of the fermented beverages. For example, the shield gas can reduce oxidation or preserve quality of flavor profiles of the fermented beverages (e.g., beer, wine, juice extracts, juice concentrates, etc.).

[0071] As shown in FIG. 5, the food processing system 500 includes a shield gas tank 516 that is configured to store the shield gas. The shield gas tank 516 includes an outlet port that is in pneumatic communication with respective ports of the one or more of the rough processing chamber 506, a first finish processing chamber 512, or a second finish processing chamber 514. A pressure regulator can be provided to control a pressure of the shield gasalong the shield gas path 510. One or more solenoid valves can be provided to control a flow of the shield gas from the shield gas tank 516 into the rough processing chamber 506, the first finish processing chamber 512, or the second finish processing chamber 514. The one or more solenoid valves can control the gas flow in coarse or fine increments. In some cases, liquid traps can be provided along the shield gas path 510, for example, to remove condensation from the shield gas tank 516.

[0072] With continued reference to FIG. 5, the food processing system 500 can include a pressure management system 518 (e.g., a buffer tank) that is provided along the shield gas path 510. The pressure management system 518 is arranged between the rough processing chamber 506 and one or more of the first finish processing chamber 512 and the second finish processing chamber 514. The pressure management system 518 can be configured as a buffer tank that receives the shield gas. In some configurations, introducing the shield gas in the buffer tank of the pressure management system 518 may enhance flavor profiles of the fermented beverages.

[0073] Continuing, the fermented beverages that are decarbonated in the rough processing chamber 506 can be routed to downstream systems via a decarbonated product path 530. As generally noted above, fermented beverages (e.g., beer, wine, or kombucha) can include a volume of CO2 molecules dissolved in the fermented beverages. In some cases, it may be advantageous to reduce the volume of CO2 molecules to improve an overall maturation process of the fermented beverages. A gas management system, which may include the rough processing chamber 506 and associated components, can be configured to collect CO2 from the fermented beverage to change a CO2 content of the fermented beverage from a first volume to a second, lower volume. Thus, prior to balancing flavors, the fermented beverages can be decarbonated by inducing the dissolved CO2 molecules to be released from the fermented beverages. In particular, the decarbonated product path 530 can include a transport pump 532 that propels a flow of the decarbonated product to the first finish processing chamber 512 and the second finish processing chamber 514. In that regard, an outlet of the rough processing chamber 506 can be in fluid communication with respective inlets of the first finish processing chamber 512, and the second finish processing chamber 514. In some configurations, the pressure management system 518 can provide a positive pressure to the fermented beverages from the rough processing chamber 506. The positive pressure can help to isolate the rough processing chamber 506 from one or more of the first finish processing chamber 512 and the second finish processing chamber 514, along the decarbonated product path 530.

[0074] As shown in FIG. 5, the first finish processing chamber 512 and the second finish processing chamber 514 are arranged in parallel and independently receive the decarbonated fermented beverages from the rough processing chamber 506. In some configurations, the first finish processing chamber 512 and the second finish processing chamber 514 can be arranged in series, such that processed liquids can be discharged from one finish processing chamber to another. In some configurations, the first finish processing chamber 512 and the second finish processing chamber 514 can process the food concurrently or at a predetermined interval. Accordingly, a greater volume of food can be processed at a reduced processing time or cost, while retaining a quality of the flavor balanced food.

[0075] With continued reference to FIG. 5, the flavor-balanced fermented beverages can be discharged from each of the first finish processing chamber 512 and the second finish processing chamber 514 along a flavor balanced product path 540. In particular, the flavor- balanced fermented beverage can be routed to and / or stored in a post-processing holding vessel 546. Along the flavor balanced product path 540, a first product pump 542 can be provided at an outlet of the first finish processing chamber 512, and a second product pump 544 can be provided at an outlet of the second finish processing chamber 514. The first product pump 542 can propel the flow of the fermented beverage from the first finish processing chamber 512 to the post-processing holding vessel 546. The second product pump 544 can propel the flow of the fermented beverage to the post-processing holding vessel 546.

[0076] In the illustrated configuration, the first finish processing chamber 512 defines a height Hl and a width W1. A height H2 is a distance between a bottom (e.g., an outlet) of the first finish processing chamber 512 and the first product pump 542 or the ground surface. In some configurations, providing the first finish processing chamber 512 at the height H2 can help to avoid cavitation at the first product pump 542. In some examples, the height H2 can be a length of a tube from the outlet of the first finish processing chamber 512 to the first product pump 542. The height H2 can be from about 30 inches to about 39 inches from the first product pump 542 or a ground, although different dimensional values are possible.

[0077] In the illustrated example, a height H3 is a distance between a top (e.g., an inlet) of the first finish processing chamber 512 and the first product pump 542 or the ground surface. Accordingly, a head pressure within the first finish processing chamber 512 can be maintained at a desired pressure, creating a layer of foam (e.g., from the dissolved CO2 molecules) pushing down on the liquids within the first finish processing chamber 512 at a desired height or force. In some examples, the height H3 can be a sum of the height Hl and the height H2. Thus, theheight Hl and the height H2 can be adjusted while maintaining the value of the height H3. In some configurations, a ratio of the height Hl to the width W1 can be 1:1, 1 :1.5, 1 :2, 1.5: 1, 2:1, 2:5, or 3:1, although other ratios are possible. In some cases, the width W1 can be adjusted (e.g., increased) to increase a surface area within the first finish processing chamber 512. Increasing W1 may positively influence the flavor balancing process, as the fermented beverages can laterally spread out within the chamber to a greater degree.

[0078] With continued reference to FIG. 5, the second finish processing chamber 514 defines a height H4 and a width W2. A height H5 is a distance between a bottom (e.g., an outlet) of the second finish processing chamber 514 and the second product pump 544 or the ground surface. A height H6 is the distance between a top (e.g., an inlet) of the second finish processing chamber 514 and the second product pump 544 or the ground surface. Dimensional characteristics of the second finish processing chamber 514 can be similar to the dimensional characteristics of the first finish processing chamber 512 as described above. Thus, discussion of the height Hl, the height H2, the height H3, and the width W1 above generally applies relative to the height H4, the height H5, the height H6, and the width W2, respectively, unless otherwise noted.

[0079] In some cases, environmental parameters (e.g., pressure, temperature, humidity, etc.) of the first finish processing chamber 512 and the second finish processing chamber 514 can be substantially similar (e.g., to achieve a consistent flavor profile of flavor balanced food). In some configurations, the environmental parameters of the first finish processing chamber 512 and the second finish processing chamber 514 can be different. For example, the parameters of the first finish processing chamber 512 or the second finish processing chamber 514 can be independently controlled. In some configurations, the parameters of the first finish processing chamber 512 can be associated with a resulting flavor profile of the or the second finish processing chamber 514, or vice versa.

[0080] With continued reference to FIG. 5, the released molecules including the CO2 molecules from the rough processing chamber 506 can be routed to downstream systems via a first gas capture path 550. In some configurations, a vacuum pump can be provided along the first gas capture path 550 to pressurize the released molecules to be processed in a gas reprocessing system 552. In the illustrated example, the first gas capture path 550 is in fluid communication with the flavor balanced product path 540. The gas reprocessing system 552 can process the captured CO2 molecules, which can be mixed with the flavor balanced product to carbonate the flavor balanced product. The re-carbonated product can be discharged to thepost-processing holding vessel 546. In some cases, the gas reprocessing system 552 can include a gas storage tank that can store and provide the captured gas as desired. The flavor balanced product from each of the first and second finish processing chambers 512, 514 can be re-carbonated, although the flavor balanced product from either one of the first and second finish processing chambers 512, 514 can be selectively re-carbonated to achieve a desired overall flavor profile of the combined product.

[0081] Referring to FIG. 5, the released gas from the first finish processing chamber 512 or the second finish processing chamber 514 can be routed to downstream systems via a second gas capture path 560. In particular, undesirable congeners or molecules can be released from the fermented beverages during a flavor balancing process, for example, within the inner volume of the first finish processing chamber 512 or the second finish processing chamber 514. The undesirable molecules that have been released can be outgassed from the first finish processing chamber 512 and the second finish processing chamber 514 via the second gas capture path 560. In some examples, the gas can be outgassed to surroundings or captured to be reutilized in other systems of the food processing system 500 or a facility.

[0082] FIG. 6 illustrates a non-limiting method 600 of processing a food or beverage that includes fermentation molecules or carbon dioxide (i.e., CO2) molecules. At step 602, a food including unwanted congeners and a first volume of CO2 is provided in a rough processing chamber (e.g., a first vessel). At least one of rough processing parameters (e.g., pressure or temperature) experienced by the food can be controlled and applied to the food containing the CO2 molecules and unwanted congeners. Accordingly, a second volume of CO2 that is lower than the first volume of CO2 can be achieved. In some configurations, the food can be subject to a negative pressure (e.g., below atmospheric pressure) to enhance removal of the CO2 molecules from the food. Removing the CO2 molecules can reduce a volume of CO2 in the food and prevent an accumulation of rather a thick layer of foam under a lower pressure environment.

[0083] At step 604, the CO2 molecules that are removed from the food (e.g., at step 602) can be collected from the rough processing chamber. The food processing system can engage the collection of the removed CO2 molecules. For example, the rough processing chamber can include a valve that is controlled to permit outgassing of the CO2 molecules. A gas storage tank can be provided to collect the CO2 molecules, or the collected CO2 molecules can be further processed for reutilization of the CO2 molecules.

[0084] At step 606, the food having the second volume of CO2 can be routed to a finish processing chamber (e.g., a second vessel) for flavor balancing to enhance flavor profile of the food. At least one of flavor balancing parameters (e.g., pressure or temperature) experienced by the food can be controlled to adjust at least one of an amount or balance of the fermentation molecules in the food to produce a balanced food. In some configurations, controlling the pressure or temperature experienced by the food in the finish processing chamber is independent from controlling the pressure or temperature experience by the food in the rough processing chamber. In some examples, the food can be subject to a negative pressure for a predetermined period of time. The pressure level at step 606 can be lower than the pressure level at step 604 in some configurations. Accordingly, unwanted congeners, including ethyl acetate or diacetyl, can be removed to reduce “off-note” flavors of the food. Some molecules such as ethanol and CO2 can be enhanced.

[0085] In some configurations, a pressure management system may be provided between the rough processing chamber and the finish processing chamber to isolate the pressure conditions. In particular, the pressure experienced by the food in the finish processing chamber can be less than the pressure experienced by the food in the rough processing chamber and between the rough processing chamber and the finish processing chamber to selectively control or adjust at least one of an amount or balance of the fermentation molecules in the food. In some configurations, the pressure management system can be configured as a buffer tank that includes a buffer tank pressure higher than the pressure experienced by the food in the rough processing chamber. In some configurations, the buffer tank pressure can be a positive pressure. Further, in some configurations, controlling the pressure experienced by the food between the rough processing chamber and the finish processing chamber can include controlling a valve positioned between the rough processing chamber and the finish processing chamber. Therefore, the pressure management system may allow for a controlled transition from the higher-pressure environment (e.g., a first pressure setting) of the rough processing chamber to the lower pressure environment (e.g., a second pressure setting) of the finish processing chamber.

[0086] At step 608, the flavor balancing parameters applied to the food can be adjusted at, for example, to achieve a desired flavor profile of the food. In some configurations, a second finish processing chamber can be provided in parallel or in series with the first finish processing chamber (e.g., introduced at step 606) to further refine the flavor profile of the food or increase the capacity of the flavor balancing process. While the dissolved CO2 moleculesin the food may exhibit a foaming behavior at the step 606 or the step 608, removal of the CO2 molecules at the step 602 can reduce an intensity of the foaming behavior at the step 606 or the step 608.

[0087] At step 610, the CO2 molecules collected at the step 604 can be introduced to the food to enhance the flavor profile of the food through the re-carbonation. In some examples, the step 610 can include selectively or continuously opening a valve of the finish processing chamber to permit a flow of the CO2 molecules. For example, a port of the finish processing chamber can be engaged to selectively add the collected CO2 molecules to the balanced food. In some cases, the step 610 can include opening an inlet of a mixer to mix the flavor balanced food with the collected CO2 molecules. Thus, the re-carbonated food can be consumable at a desired flavor profile.

[0088] FIG. 7 illustrates a non-limiting method 700 of processing a food or beverage that includes fermentation molecules or carbon dioxide (i.e., CO2) molecules. At step 702, rough processing parameters (e.g., pressure or temperature) can be controlled and applied to the food containing the CO2 molecules and unwanted congeners, similar to at the step 602 of the method 600. Thus, discussion of the step 602 generally applies to discussion of the step 702, unless otherwise indicated.

[0089] At step 704, a pressure differential management system can be controlled. In some cases, the food can be subject to a first negative pressure at the step 702 and further to a second negative pressure that is lower than the first negative pressure for flavor balancing. Without intervention, a downstream system for the flavor balancing may cause suction of an upstream system for the decarbonation at the step 702. The pressure differential management system can control a pressure condition between the upstream and downstream systems to isolate the upstream system from the downstream system. In some cases, the pressure differential management system can provide a positive pressure between the upstream and downstream systems. In some cases, the pressure differential management system can control a flow of the food, including restricting (e.g., stopping) the flow until a volume of CO2 is reduced. Thus, the food can be decarbonated as intended prior to flavor balancing.

[0090] Step 706 can control flavor balancing parameters (e.g., pressure or temperature) applied to the food to enhance flavor profile of the food comprising the CO2 molecules. The flavor balancing parameters applied to the food can be adjusted at step 708. Discussion of the step 606 and the step 608 of method 600 generally applies to discussion of the step 706 and step 708, respectively, unless otherwise indicated.

[0091] In some non-limiting cases, performing the method 600 or the method 700 on a lager-type beer can reduce a maturation process from about six weeks to two weeks. In some non-limiting cases, performing the method 600 or the method 700 on an ale-type beer can reduce a maturation process from about two weeks to five days. The reduction in processing time of a maturation process can be in part due to the pre-treatment step of removing CO2 molecules from the food, prior to flavor balancing step. Below table summarizes example experimental results of subjecting a food comprising CO2 molecules to a negative pressure to reduce a volume of the CO2 molecules in the food.Table 1 : Example volume of CO2 molecules before and after flavor balancing

[0092] It is to be understood that the invention is not limited in its application to the details of construction and the arrangement of components set forth in the following description or illustrated in the following drawings. The invention is capable of other aspects and of being practiced or of being carried out in various ways. Also, it is to be understood that the phraseology and terminology used herein is for the purpose of description and should not be regarded as limiting.

[0093] As used herein, “about”, “approximately,” “substantially,” and “significantly” will be understood by persons of ordinary skill in the art and will vary to some extent on the context in which they are used. If there are uses of the term which are not clear to persons of ordinary skill in the art given the context in which it is used, “about” and “approximately” will mean up to plus or minus 10% of the particular term and “substantially” and “significantly” will mean more than plus or minus 10% of the particular term.

[0094] As used herein, the terms “include” and “including” have the same meaning as the terms “comprise” and “comprising.” The terms “comprise” and “comprising” should be interpreted as being “open” transitional terms that permit the inclusion of additional components further to those components recited in the claims. The terms “consist” and “consisting of’ should be interpreted as being “closed” transitional terms that do not permit the inclusion of additional components other than the components recited in the claims. The term“consisting essentially of’ should be interpreted to be partially closed and allowing the inclusion only of additional components that do not fundamentally alter the nature of the claimed subject matter.

[0095] The phrase “such as” should be interpreted as “for example, including.” Moreover, the use of any and all exemplary language, including but not limited to “such as”, is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention unless otherwise claimed. As used in this specification and the claims, the singular forms “a,” “an,” and “the” include plural forms unless the context clearly dictates otherwise.

[0096] Furthermore, in those instances where a convention analogous to “at least one of A, B and C, etc.” is used, in general such a construction is intended in the sense of one having ordinary skill in the art would understand the convention (e.g., “a system having at least one of A, B and C” would include but not be limited to systems that have A alone, B alone, C alone, A and B together, A and C together, B and C together, and / or A, B, and C together.). It will be further understood by those within the art that virtually any disjunctive word and / or phrase presenting two or more alternative terms, whether in the description or figures, should be understood to contemplate the possibilities of including one of the terms, either of the terms, or both terms. For example, the phrase “A or B” will be understood to include the possibilities of “A” or “B” or “A and B.”

[0097] All language such as “up to,” “at least,” “greater than,” “less than,” and the like, include the number recited and refer to ranges which can subsequently be broken down into ranges and subranges. A range includes each individual member. Thus, for example, a group having 1-3 members refers to groups having 1, 2, or 3 members. Similarly, a group having 6 members refers to groups having 1, 2, 3, 4, or 6 members, and so forth.

[0098] The modal verb “may” refers to the preferred use or selection of one or more options or choices among the several described configurations or features contained within the same. Where no options or choices are disclosed regarding a particular configuration or feature contained in the same, the modal verb “may” refers to an affirmative act regarding how to make or use an aspect of a described configuration or feature contained in the same, or a definitive decision to use a specific skill regarding a described configuration or feature contained in the same. In this latter context, the modal verb “may” has the same meaning and connotation as the auxiliary verb “can.”

[0099] The use of “including,” “comprising,” or “having” and variations thereof herein is meant to encompass the items listed thereafter and equivalents thereof as well as additionalitems. Unless specified or limited otherwise, the terms “mounted,” “connected,” “supported,” and “coupled” and variations thereof are used broadly and encompass both direct and indirect mountings, connections, supports, and couplings. Further, “connected” and “coupled” are not restricted to physical or mechanical connections or couplings.

[0100] In some implementations, devices or systems disclosed herein can be utilized, manufactured, or treated using methods embodying aspects of the invention. Correspondingly, any description herein of particular features, capabilities, or intended purposes of a device or system is generally intended to include disclosure of a method of using such devices for the intended purposes, of a method of otherwise implementing such capabilities, of a method of manufacturing relevant components of such a device or system (or the device or system as a whole), and of a method of installing or utilizing disclosed (or otherwise known) components to support such purposes or capabilities. Similarly, unless otherwise indicated or limited, discussion herein of any method of manufacturing or using for a particular device or system, including installing the device or system, is intended to inherently include disclosure, as configurations of the invention, of the utilized features and implemented capabilities of such device or system.

[0101] Certain operations of methods according to the disclosure, or of systems executing those methods, may be represented schematically in the FIGS, or otherwise discussed herein. Unless otherwise specified or limited, representation in the FIGS, of particular operations in particular spatial order may not necessarily require those operations to be executed in a particular sequence corresponding to the particular spatial order. Correspondingly, certain operations represented in the FIGS., or otherwise disclosed herein, can be executed in different orders than are expressly illustrated or described, as appropriate for particular configurations of the disclosure. Further, in some configurations, certain operations can be executed in parallel, including by dedicated parallel processing devices, or separate computing devices configured to interoperate as part of a large system.

[0102] As used herein, unless otherwise defined or limited, ordinal numbers are used herein for convenience of reference based generally on the order in which particular components are presented for the relevant part of the disclosure. In this regard, for example, designations such as “first,” “second,” etc., generally indicate only the order in which the relevant component is introduced for discussion and generally do not indicate or require a particular spatial arrangement, functional or structural primacy or order.

[0103] Within this specification, configurations have been described in a way which enables a clear and concise specification to be written, but it is intended and will be appreciated that configurations may be variously combined or separated without parting from the invention. For example, it will be appreciated that all preferred features described herein are applicable to all aspects of the invention described herein.

[0104] Thus, while the invention has been described in connection with particular configurations and examples, the invention is not necessarily so limited, and that numerous other configurations, examples, uses, modifications and departures from the configurations, examples and uses are intended to be encompassed by the claims attached hereto. The entire disclosure of each patent and publication cited herein is incorporated by reference, as if each such patent or publication were individually incorporated by reference herein.

[0105] Various features and advantages of the invention are set forth in the following claims.

Claims

CLAIMSWhat is claimed is:

1. A method of controlling fermentation molecules and carbon dioxide (CO2) molecules in a food, the method comprising: providing a food including unwanted congeners and a first volume of CO2 in a first vessel; controlling at least one of a pressure or temperature experienced by the food to selectively reduce the CO2 molecules to achieve a second volume of CO2 that is lower than the first volume of CO2; controlling a first port of the first vessel to collect the CO2 molecules removed from the food; providing the food having the second volume of CO2 in a second vessel; controlling at least one of a pressure or temperature experienced by the food to selectively control or adjust at least one of an amount or balance of the fermentation molecules in the food to produce a balanced food; and engaging a second port of the second vessel to selectively add the collected CO2 molecules to the balanced food.

2. The method of claim 1 further comprising increasing a pressure experienced by the food between the first vessel and the second vessel to be greater than a pressure experienced by the food in each of the first vessel and the second vessel.

3. The method of claim 1, wherein controlling at least one of the pressure or temperature experienced by the food in the second vessel includes applying a vacuum to the second vessel.

4. The method of claim 1, wherein controlling at least one of the pressure or temperature experienced by the food in the second vessel includes subjecting the food to about 60 Torr to about 100 Torr of pressure.

5. The method of claim 1, wherein the second volume of CO2 ranges from about 0.7 to about 0.9.

6. A method of controlling fermentation molecules and carbon dioxide (CO2) molecules in a food, the method comprising: providing a food including unwanted congeners and a first volume of CO2 in a first vessel; controlling at least one of a pressure or temperature experienced by the food to selectively remove the CO2 molecules to achieve a second volume of CO2 that is lower than the first volume of CO2; providing the food having the second volume of CO2 in a second vessel; controlling a pressure experienced by the food between the first vessel and the second vessel to isolate the first vessel from the second vessel; and controlling a pressure experienced by the food in the second vessel to be less than experienced by the food in the first vessel and between the first vessel and the second vessel to selectively control or adjust at least one of an amount or balance of the fermentation molecules in the food.

7. The method of claim 6, wherein controlling the pressure experienced by the food between the first vessel and the second vessel includes providing the food in a buffer tank that includes a buffer tank pressure higher than the pressure experienced by the food in the first vessel.

8. The method of claim 7, wherein controlling the pressure experienced by the food between the first vessel and the second vessel includes subjecting the food to a positive pressure.

9. The method of claim 6, wherein controlling the pressure experienced by the food between the first vessel and the second vessel includes controlling a valve positioned between the first vessel and the second vessel.

10. The method of claim 6, wherein controlling the pressure experienced by the food in the second vessel is independent from controlling at least one of the pressure or temperature experienced by the food in the first vessel.

11. The method of claim 6 further comprising: engaging a first port of the first vessel to collect the CO2 molecules removed from the food; and engaging a second port of the second vessel to selectively add the collected CO2 molecules to the balanced food.

12. The method of claim 6, wherein the second volume of CO2 ranges from about 0.7 to about 0.9.

13. A system for controlling or adjusting fermentation molecules and carbon dioxide (CO2) molecules in a food, the system comprising: at least one vessel configured to receive a food, the at least one vessel including an outlet port configured to outgas CO2 molecules released from the food and an inlet port configured to deliver the CO2 molecules to re-carbonate the food; at least one of a pressure control or a heating control system configured to change environmental parameters in the vessel; and a controller configured to control at least one of a temperature, a pressure, or a time experienced by the food in the vessel to selectively control or adjust at least one of an amount or balance of fermentation molecules in the food.

14. The system of claim 13, wherein the at least one vessel includes a first vessel and a second vessel and wherein the outlet port is positioned to receive outgas CO2 molecules from the first vessel and the inlet port is positioned to deliver CO2 molecules to the second vessel.

15. The system of claim 13, wherein the inlet port and the outlet port are in fluid communication with a gas reprocessing system configured to collect the CO2 molecules from the outlet port.

16. The system of claim 13, wherein the food includes at least one of beer, kombucha, or wine.

17. A system for controlling or adjusting fermentation molecules and carbon dioxide (CO2) molecules in a food, the system comprising: a first vessel configured to receive a food having a first volume of CO2; a gas management system configured to collect CO2 from the food to change a volume of CO2 of the food from the first volume of CO2 to a second volume of CO2 that is lower than the first volume of CO2; a second vessel configured to receive the food having the second volume of CO2; at least one of a pressure control or a heating control system configured to change environmental parameters in the first vessel or the second vessel; and a controller configured to control at least one of a temperature, a pressure, or a time experienced by the food in the first vessel or the second vessel to selectively control or adjust at least one of an amount or balance of fermentation molecules or the CO2 molecules in the food.

18. The system of claim 17, wherein the food includes at least one of beer, kombucha, or wine.

19. The system of claim 17, wherein the first vessel includes a first pressure setting and the second vessel includes a second pressure setting that is lower than the first pressure setting.

20. The system of claim 17, wherein the gas management system includes a port that is configured to provide the collected CO2 molecules to the food having the second volume of CO2.

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