104 results about "Carbonated drink" patented technology

Embodiments described herein provide a self-contained, above-the-counter beverage dispenser that allows for personalization of flavor intensity, temperature, and carbonation levels. The system can have a small form factor that allows it to sit on a countertop and below upper cabinetry. The dispenser can dispense carbonated beverages, still beverages, flavored beverages, hot beverages, cold beverages, and combinations thereof. Moreover, unlike existing systems, embodiments described herein may maintained by a user without special training, tools, or technical expertise. The dispenser can include consumable components, such as ingredient cartridges, a gas cylinder, and a filter. Each of these consumable components can be replaced easily without any tools or special training or expertise. Additionally, all consumables can be accessible behind a door on the front of the machine, making them readily accessible by only opening the front door.

A carbonation device for beverages includes a carbonation tank to receive a beverage to be carbonated and carbon dioxide so as to generate a carbonated beverage, carbonated with the carbon dioxide, and a dispensing device in fluid communication with the carbonation tank to dispense, through a duct, the carbonated beverage to a container for carbonated beverages, the carbonated beverage flowing along the duct in a flow direction.The carbonation device further includes a carbonation sensor associated with the duct and having a radiation source to generate a radiation which strikes the duct along an irradiation direction incident to the flow direction.The carbonation sensor also includes a first photodiode placed on the irradiation direction from a side opposite to the radiation source with respect to the duct, or as an alternative, a second photodiode placed along a diffusion direction substantially orthogonal to the irradiation direction.

The utility model relates to a snowflake cup assembly and a snowflake cup. The snowflake cup assembly is selected from one or more of a top cover, a middle cover body and a cup body, and a breathable film is arranged on the snowflake cup assembly; the breathable film is provided with a breathable hole penetrating through the breathable film, an exhaust hole penetrating through the snowcup assembly part is formed in the snowcup assembly part, and hole openings in the two ends of the exhaust hole comprise a first hole opening and a second hole opening; the breathable film is a waterproof breathable film; a containing cavity is formed in the snowflake cup provided with the snowflake cup assembly part; the first hole opening is formed in the outer surface of the snowcup assembly part, and the first hole opening is communicated with the containing cavity through an air hole. According to the snowcup assembly and the snowcup, the phenomenon that the snowcup is burst open or exploded in the process of shaking high-temperature drinks or carbonated drinks can be relieved.

The utility model discloses a liquid level adjustable full-automatic filling machine for carbonated beverage production, which comprises a support frame and a conveyor, the conveyor is mounted at the top end of the support frame, connecting frames are symmetrically mounted at the top end of the support frame on one side of the conveyor, a material storage barrel is arranged outside the connecting frame above the support frame, and the material storage barrel is connected with the conveyor. The storage barrel is connected with the connecting frame, a connecting plate is arranged outside the connecting frame below the storage barrel, two sets of limiting rods are symmetrically installed at the bottom end of the connecting plate, the limiting rods are connected with the supporting frame, and a sliding plate is arranged outside the supporting frame below the connecting plate. According to the carbonated beverage filling device, carbonated beverages can be conveniently and rapidly filled by the full-automatic filling machine, carbonated beverage bottles can be conveniently extracted and filled under the action of gravity, the carbonated beverages are prevented from being scattered to the outside, the filling height of the carbonated beverages can be conveniently and rapidly adjusted by the full-automatic filling machine, and the filling efficiency of the carbonated beverages is improved. And the carbonated beverage filling efficiency is improved.

To provide a method for producing a sugar-free carbonated beverage containing citrus juice, free of high-intensity sweeteners, with reduced after-effects from carbonation. [Solution] In the production of a sugar-free carbonated beverage containing citrus juice and no high-sweetness sweeteners, in which citrus juice is blended so that the proportion of citrus juice is 0.3 to 6.0%, an additive, amino acids or their salts, are added so that the free amino acid content in the final beverage is 50 ppm or more.

To cause a dried fruit, when a lid of a container is removed, to: float up to a liquid surface of a carbonated beverage while maintaining a horizontal orientation; or float while maintaining a horizontal orientation to be caught in a horizontal direction at an upper portion of the container.SOLUTION: Provided is a method for producing a packaged beverage in which a carbonated beverage and a dried fruit are placed in a container, and, when the lid of the container is removed, the dried fruit floats to the surface of the carbonated beverage while remaining substantially horizontal. The method for producing a packaged beverage includes: a first step for placing a dried fruit and a carbonated beverage in the container; a second step for then attaching a lid to the container; and a third step for then heating the carbonated beverage to swell the dried fruit.SELECTED DRAWING: Figure 4

A beverage system for dispensing a beverage, a flavouring container, a carbonated beverage system, and a method for preparing a flavored beverage are provided. In one embodiment, a beverage dispensing device includes a housing, a carbonation assembly, a carrier assembly, and one or more flavouring containers. The beverage dispensing device may also include a controller with a UI to allow a user to customize aspects of the beverage. These customizable aspects may include fluid volumes, carbonation levels, flavoring agent types, and / or flavoring doses. Based on customized aspects of the beverage, a beverage dispensing device may dispense an amount of carbonated water or non-carbonated water, and may dispense a certain type and amount of flavouring. Illustrative embodiments of the flavoring container are also provided.

This invention provides a novel technology that can enhance the carbonation sensation in carbonated beverages. [Solution] A carbonated beverage containing monomenthyl succinate and sclareolide.

To provide a container-packed carbonated beverage in which gas leakage is suppressed.SOLUTION: Provided is a packaged carbonated beverage containing dead cells of a useful bacterium, wherein the concentration of the dead cells of the useful bacterium is 500,000,000 cells / L or more, and the gas pressure is 0. 05MPa or more and 0. 5MPa or less.SELECTED DRAWING: None

1. Name of the designed product: beverage bottle (vitamin dynamic carbonated beverage 2). 2. Use of the designed product: container for beverage. 3. Design points of the designed product: combination of shape, pattern and color. 4. Picture or photo best indicating the design points: front view. 5. The claimed design contains color. 6. Other circumstances needing explanation: the inner content or the supporting object does not belong to the claimed content.

The invention relates to the design of a biological system capable of producing CO2 from wastewater generated during the production of sugar-containing carbonated beverages.

To provide a novel method for stabilizing the appearance of colored beverages containing anthocyanin pigments. [Solution] A colored carbonated beverage containing anthocyanin pigment, gardenia pigment, and carbon dioxide.

To provide a beverage can mouthpiece improvement attachment that can reliably attach to cans while accommodating individual differences, is easy to attach and detach, and provides a pleasant mouthfeel similar to that of a beer mug without compromising the flavor of carbonated beverages, etc. [Solution] The device features a roughly C-shaped engaging portion made of an elastically deformable material. When attached, it elastically expands in diameter to overcome the rim, and its self-restoring force keeps the rim constantly biased. The legs extending downward from the engaging portion are spaced apart from the outer wall of the can, and the upper drinking portion can be configured with any thickness and shape depending on the application. By utilizing the elastic force of the C-shape, it can provide a perfect fit with a "tightening force" for specific can sizes. Furthermore, since it can be attached directly to the can for drinking, there is no need to transfer the beverage to another container. In the case of carbonated beverages such as beer, it suppresses the release of carbon dioxide gas that occurs during transfer, allowing you to enjoy a drinking experience similar to that of a beer mug while maintaining the freshness of the beverage. In addition, by freely changing the shape of the drinking portion, a wide range of products such as beer mug-style and thin-rimmed glass-style products can be developed based on a single attachment structure.

The invention relates to a beverage container, in particular a beverage bottle, with a container body (1) made of plastic, which has, along an axial direction (x), a bottom section (3) having a lower container end (2), a head section (5) having an upper container end (4) with a container opening, and a body section (6) connecting the bottom section to the head section, with a substantially cylindrical outer surface (7). According to the invention, the container body (1) is designed to deform when subjected to a load acting parallel to the axial direction (X) while filled with a non-carbonated liquid, wherein, with a total deformation of 3 mm, at least 50% of the total deformation occurs in a lower region, which extends from the lower container end (4) by a maximum of one-third of the container length (L).

Disclosed are methods, systems, and articles of manufacture for molded fiber beverage containers capable of containing a variety of fluids, including beverage cups for drinkable beverages, such as hot or cold beverages, carbonated beverages, and / or alcohol beverages. In some aspects, a method for producing a physical barrier to liquids for fibers usable in manufacturing of paper-based beverage containers includes dosing a fiber with a stearate or a saturated long chain fatty acid salt; dispersing undissolved stearate or undissolved saturated long chain fatty acid salt to allow for preparation of a homogenous mixture including the dosed fiber; and adding a divalent or trivalent metal salt to precipitate the stearate or the saturated long chain fatty acid salt from the homogenous mixture, wherein the precipitate is on the surface of the fiber and forms a physical barrier to liquids into the fiber.

The invention relates to the technical field of fermented drinks, in particular to antioxidant orange soda water and a preparation method thereof. According to the orange soda water, orange juice is used as a main raw material, a multi-strain stepped fermentation process is adopted, bacillus coagulans, saccharomyces boulardii and lactobacillus plantarum are sequentially inoculated, and matrix degradation, functional precursor release, aroma framework and oxygen-expelling environment creation, flavor roundness and biological preservation are achieved respectively. A fermentation product is compounded with functional ingredients such as vitamin C, sodium D-isoascorbate, a citrus essential oil nano-emulsion and microencapsulated citrus polyphenol, and then high-pressure treatment terminal sterilization and high-power carbon dioxide carbonation filling are performed. The process effectively improves the oxidation resistance, flavor complexity and storage stability of the orange soda water, and is suitable for development of functional carbonated beverages.

The utility model relates to a drinking food gas pressure detection device, and belongs to the technical field of gas pressure detection. The device mainly comprises a supporting table, a stand column, a sliding block, a mounting block, a locking bolt, a pressure gauge, a puncture needle, an exhaust valve, a shear type lifting mechanism, a bottle support and a knurled handle. The shear type lifting mechanism and the bottle support are matched to stably fix a beverage bottle at a detection position, carbon dioxide gas in a beverage enters the carbon dioxide containing cavity through the puncture needle for pressure detection, the problem that carbon dioxide is released in advance in a hand-cranking mode is avoided, it is guaranteed that a measurement result is closer to a true value, and the sealing ring guarantees the sealing performance of the device; the surface of the knurled handle is provided with anti-slip lines, so that a worker can conveniently hold the knurled handle by hand to lift the whole device together with the beverage and shake up the carbonated beverage, the carbon dioxide is more fully released, and the detection precision is improved.

A bottle for holding a carbonated beverage comprising a body and a base having a substantially hemispherical underlying geometrical form (S1) extending from the lower end of the body. The base comprising a petaloid foot formation having axial symmetry around the longitudinal axis (X) of the bottle and formed from a plurality of feet projecting downwards from the underlying geometrical form (S1) with valleys separating adjacent pairs of feet. Each valley having a bottom line (81) following substantially the underlying geometrical form (S1). The ratio between a maximum foot depth (F) being the maximum normal distance from the underlying geometrical form (S1) to a surface of a foot (S2) and a sitting radius being the radius of the largest circle formed by the points of contact with the feet and a flat surface (9) when the bottle is stood vertically on the flat surface, is 0.5±0.01.

To cause a dried fruit, when a lid of a container is removed, to: float up to a liquid surface of a carbonated beverage while maintaining a horizontal orientation; or float while maintaining a horizontal orientation to be caught in a horizontal direction at an upper portion of the container.SOLUTION: Provided is a method for producing a packaged beverage in which a carbonated beverage and a dried fruit are placed in a container, and, when the lid of the container is removed, the dried fruit floats to the surface of the carbonated beverage while remaining substantially horizontal. The method for producing a packaged beverage includes: a first step for placing a dried fruit and a carbonated beverage in the container; a second step for then attaching a lid to the container; and a third step for then heating the carbonated beverage to swell the dried fruit.SELECTED DRAWING: Figure 4

To provide a novel technique capable of reducing the bitterness felt when drinking a carbonated drink containing a colorant. [Solution] A carbonated beverage containing a colorant that satisfies the following: (i) contains 1-phenylethyl acetate at a content of 5 ppb or more; (ii) contains 1-phenylethanol at a content of 1 ppb or more; or (iii) contains terpinen-4-ol at a content of 1 ppb or more.

This invention proposes a bioecological process for utilizing waste from sugary drinks by producing highly nutritious proteins from single-celled organisms, as well as other molecules of various interest, while significantly reducing the pollutant load of this waste. The process involves the upstream separation of the returned products, which are highly concentrated in sugars. The first step involves preparing the musts for fermentation by degassing and adjusting the sugars to 20 g / L and the pH to 5. An enrichment matrix is ​​used for musts made from carbonated beverage waste. The culture is carried out in batch or semi-continuous mode at a temperature of 30 ± 2°C with an agitation speed of approximately 150 rpm and oxygenation to promote oxidative metabolism. The incorporation of nectars and juices into the fermentation musts of carbonated beverages at a rate of ≥ 50% ensures a significant improvement in biomass yields. The process guarantees almost complete depletion of the sugars initially present in the musts (≥ 95%), producing biomass with a protein content exceeding 50% on a dry matter basis, which can be used in animal feed, aquaculture, or cosmetics.

A beverage server configured to pour a carbonated beverage to a beverage container, includes a supply source configured to supply the carbonated beverage; and a pouring nozzle configured to pour the carbonated beverage supplied from the supply source to the beverage container, wherein the pouring nozzle includes a cylindrical member, and a guide including a guide surface whose one portion is arranged inside the cylindrical member and whose another portion projects to a lower side of the cylindrical member, the carbonated beverage runs down inside the cylindrical member while being guided by the guide surface, and the guide surface includes an upper end and a lower end and is formed such that a tilt becomes moderate from a position between the upper end and the lower end to the lower end.

A nozzle (10) for a beverage dispensing apparatus, for enhancing gas infusion of the beverage during dispense. The device comprises a body portion (13) defining a product flow channel (P) between an inlet end (11) and an outlet end (12). A low drag tapered insert (15, 25), e.g. having a teardrop, bicone, spool or ice cream cone shape, is provided to be housed concentrically within the body portion (13), thereby forming a restricted opening determined by support features between the insert and internal walls of the body portion. By directing beverage flow through such a restricted opening a backpressure is created which, in the context of a carbonated beverage, increases the CO2 absorption into the liquid, whilst minimising breakout from the liquid. The insert may be swapped out for a creamer plate when a nitrogenated beverage is selected for dispense.

A method for manufacturing biodegradable corrugated paper beverage containers configured to withstand internal pressure from carbonated beverages without changing the shape of the container is provided. The containers are made from a paper material treated with a barrier coating to prevent leakage and are formed into can shapes with corrugated-style ridges for improved structural integrity.

1. Name of the designed product: beverage bottle (vitamin dynamic carbonated beverage 1). 2. Use of the designed product: container for beverage. 3. Design points of the designed product: combination of shape, pattern and color. 4. Picture or photo showing the design points: front view. 5. The claimed design contains color. 6. Other circumstances or explanations: the content of the request does not include inclusions or supporting materials.

To provide a milk-containing carbonated drink whose milk components have stable properties, which has a novel texture different from a carbonated milk drink while having a milk flavor.SOLUTION: A milk-containing carbonated drink contains polysaccharide including uronic acid as a constituent sugar, which has viscosity of 5.0-20 mPa s, 0.1-3.0 mass% of milk fat, a pH of 6.3-8.0, and a gas volume value of 1.7-2.4 GV. The present invention further provides a method for manufacturing the milk-containing carbonated drink and a method for imparting texture.SELECTED DRAWING: None

To provide a method for producing a sugar-free carbonated beverage containing citrus juice, free of high-intensity sweeteners, with reduced after-effects from carbonation. [Solution] In the production of a sugar-free carbonated beverage containing citrus juice and no high-sweetness sweeteners, in which citrus juice is blended so that the proportion of citrus juice is 0.3 to 6.0%, an additive, amino acids or their salts, are added so that the free amino acid content in the final beverage is 50 ppm or more.

A device for dispensing a beverage containing carbon dioxide, comprising a beverage container unit (7) into which a beverage supply line (8.1) opens for supplying a pre-cooled beverage exposed to propellant pressure, a dispensing unit (6) into which the beverage is supplied from the beverage container unit (7) via a beverage dispensing line (8.2), wherein the dispensing unit (6) has a dispensing outlet (6.1) provided with a dispensing valve (6.2) for dispensing the beverage, a contact surface (11) arranged below the dispensing outlet (6.1) for placing a beverage container (12), wherein the contact surface (11) or the dispensing outlet (6.1) is driven so that it is movable relative to the second respective part, in order to start the dispensing process when the dispensing outlet (6.1) is located near the bottom or on the bottom (12.1) of the beverage container (12), the beverage container unit (7) has a temperature sensor (7.9) for measuring the temperature of the beverage and a pressure sensor (7.10) for measuring the pressure of the beverage in the beverage container unit (7).Furthermore, a pressure compensation valve (8.4) is provided for adjusting the beverage to be fed into the dispensing unit (6), and a control unit (10) to which the measured values ​​of the temperature sensor (7.9) and the pressure sensor (7.10) are fed, and which is designed to control the pressure compensation valve (8.4) depending on the temperature of the beverage.

We offer a novel carbonated beverage that provides a cooling sensation in the throat when swallowed. [Solution] A carbonated beverage containing phenylacetic acid and tartaric acid, which may further contain citric acid, wherein the ratio of tartaric acid content to the total content of tartaric acid and citric acid is 18% or more.