Effervescent Beverage Foam Retention via Cooling and Stirring
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Solution Overview
Problem
Effervescent beverages like beer struggle to maintain sustainable foam retention at low temperatures due to foaming agents and foam-retaining agents influencing the taste and collapsing under temperature differences, leading to poor foaming and refreshing texture loss.
Innovation Solution
Forming a slurry with extract-frozen microparticles by cooling and stirring the beverage liquid, incorporating outside gas to create frozen foam with a snow-like texture and prolonged creamy-foam retention, using a dispenser with cooling and stirring units to control viscosity, temperature, and brightness for optimal foam formation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If foaming agents and foam-retaining agents are added to improve foam retention, then foam stability is improved, but the intrinsic taste of the beverage is influenced and refreshing feeling is lost
Solution Approach 1:
The patent extracts and removes conventional foaming agents and foam-retaining agents from the beverage formulation. Instead, it uses naturally occurring proteins from grain degradation products (malt, barley, wheat) that inherently provide foam stability without compromising taste. The foam-forming capability is derived from the beverage's own components rather than added chemicals.
Solution Approach 2:
The patent changes the physical parameters of the beverage by controlling temperature and pressure conditions during dispensing. By maintaining low temperature (cooling the beverage) and applying appropriate pressure, the naturally occurring proteins are optimized to form stable foam. This physical parameter control replaces the need for chemical foaming agents.
2Temperature
If the beverage is chilled to low temperature for refreshing taste, then refreshing feeling is improved, but foam retention deteriorates due to temperature difference and gas dissolution
Solution Approach 1:
The patent optimizes the interaction between temperature and pressure parameters. By cooling the beverage to low temperature and simultaneously applying pressure during dispensing, it maintains both refreshing temperature and stable foam. The pressure prevents gas dissolution and supports foam structure despite the low temperature.
Solution Approach 2:
The patent utilizes phase transition of carbon dioxide from dissolved state to gaseous foam bubbles. By controlling temperature and pressure, the CO2 transitions to form stable foam bubbles that persist at low temperature. The grain degradation products provide a matrix that stabilizes this phase transition and prevents foam collapse.
3Duration of action of stationary object
If conventional foaming agents are used to create sustainable foam, then foam duration is improved, but the foam texture becomes less refreshing and creamy
Solution Approach 1:
The patent controls foam bubble size and distribution by adjusting dispensing parameters such as pressure, temperature, and flow rate. This produces fine, uniform bubbles that create a creamy texture. The natural proteins from grain degradation products stabilize these fine bubbles, allowing them to persist without coalescing into larger, less appealing foam structures.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method and dispenser combination achieves a refreshing, creamy foam retention on effervescent beverages, enhancing the drinking experience by maintaining foam texture and appeal at low temperatures without compromising taste.
Implementation Method 1
forming slurry containing extract-frozen microparticles by cooling and stirring the effervescent beverage liquid
Implementation Method 2
preparing the frozen foam of the effervescent beverage containing extract-frozen microparticles and fine bubbles by cooling and stirring the slurry and incorporating the outside gas into the slurry
Implementation Method 3
effervescent beverage containing a grain degradation product... foam having a snow-like refreshing texture and a new texture of a prolonged creamy-foam retention is formed
Data Source
AI summary
An effervescent beverage containing a grain degradation product which contains creamy and tasty foam having a refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage upon drinking, a method for dispensing and a dispenser of such effervescent beverage are disclosed. According to the present invention, there is provided a method for dispensing the effervescent beverage containing a grain degradation product by cooling the effervescent beverage and pouring it into a vessel to serve, wherein foam having a snow-like refreshing texture and a new texture of a prolonged creamy-foam retention is formed on the effervescent beverage, said method comprising:forming a slurry containing the extract-frozen microparticles by cooling and stirring the effervescent beverage,preparing the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry and incorporating the outside gas into the slurry, andsupplying the prepared frozen foam of the effervescent beverage to the effervescent beverage poured into a vessel as a foam component.