Equipment and method for self-service mixing and dispensing carbonated fermented drinks from concentrates
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Solution Overview
Problem
Existing solutions fail to provide consumers with the ability to produce personalized, high-quality beers in retail or hospitality settings, allowing control over alcohol content, flavor, bitterness, density, and carbonation, while also being economically viable and suitable for mass events without queuing.
Innovation Solution
A self-service equipment arrangement that includes a carbon-dioxide bottle, gas dispenser unit, filling unit, cooling unit, beer concentrate container, flavor concentrate container, carbonator, and a controlling part with primary and secondary alcohol units, enabling consumers to adjust alcohol content and flavor of each portion of fermented beverages, which can be dispensed into glasses or bottles for immediate consumption or long-term storage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If traditional brewing methods are used in breweries, then beer production quality is maintained, but consumers have no control over alcohol content, hop content, or flavouring
Solution Approach 1:
The brewing process is segmented into separate functional modules: concentrate storage, water addition, carbonation, cooling, and dispensing. Each module handles a specific aspect of beer production, allowing consumers to independently adjust parameters like alcohol content, carbonation level, and temperature without managing the entire complex brewing process.
Solution Approach 2:
The system enables consumers to self-serve by providing direct control over beverage preparation parameters. Users can select desired alcohol content, carbonation levels, and flavor concentrations through the control unit, which automatically adjusts the mixing ratios and processing conditions to produce personalized beverages.
2Productivity
If home brewing is performed, then personalized beverages can be produced, but the process takes several weeks due to long fermentation
Solution Approach 1:
Beer concentrates are pre-prepared through complete fermentation and conditioning processes in industrial breweries. These concentrates contain all necessary flavor compounds, alcohol, and carbonation potential, allowing home users to instantly recreate beer without undergoing the weeks-long fermentation process themselves.
Solution Approach 2:
The system changes the physical parameters of the concentrate through controlled carbonation, cooling, and mixing with water. By adjusting these physical parameters rather than undergoing chemical fermentation, the system produces ready-to-drink beer in minutes rather than weeks.
3Duration of action of stationary object
If artificial compounds are used to produce beverages, then storage durability is improved, but traditional flavors are lost
Solution Approach 1:
The system uses single-use or easily replaceable concentrate containers that are sealed to maintain freshness. These concentrates are designed for short-term storage after opening but can be replenished easily, providing near-fresh flavor without requiring long-term storage of opened containers.
Solution Approach 2:
The concentrate formulation and processing parameters are optimized to preserve traditional beer flavors while extending shelf life. Controlled carbonation levels, temperature management, and selective ingredient composition maintain authentic taste profiles during extended storage compared to artificial reconstitution methods.
4Ease of operation
If concentrates are shaken to mix components, then beverage production is simplified, but carbonic acid content is reduced causing intensive foaming
Solution Approach 1:
The system replaces mechanical shaking with automated pumping and pressurized mixing mechanisms. Concentrates are delivered through controlled fluid dynamics systems that gently mix components under pressure, avoiding the violent agitation that causes excessive foaming while maintaining mixing effectiveness.
Solution Approach 2:
Carbonation and mixing are achieved through pressurized gas injection and hydraulic pumping systems. CO2 is dissolved under controlled pressure into the concentrate-water mixture, and the pressurized delivery system maintains carbonation levels while preventing excessive foaming during transfer to serving vessels.
5Productivity
If multiple beverage types are dispensed simultaneously, then service efficiency is improved, but device complexity increases
Solution Approach 1:
The dispensing system uses a universal concentrate storage and delivery mechanism that can handle multiple beer styles and flavors through a single integrated unit. Different concentrates are stored in separate but compatible containers that connect to the same mixing and dispensing hardware, eliminating the need for multiple specialized dispensing systems.
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
Enables consumers to produce personalized beers with controlled alcohol content, flavor, and carbonation, optimizing carbonation and foaming, and economically utilizing thin alcohol as a by-product, allowing for immediate consumption or bottling with unique labeling, reducing queuing and increasing efficiency in beverage production.
Implementation Method 1
a cooling unit, wherein the carbonated fermented beverage is subject to cooling
Implementation Method 2
a carbonator, wherein water is subject to carbonation
Data Source
AI summary
An arrangement for brewing and dispensing fermented drinks, primarily beers, by portions using concentrates in a personalized, tailor-made manner that is fit for self-service. The arrangement is fitted with a primary alcohol unit and a secondary alcohol unit, which are suitable for adjusting the alcohol content for each portion and contain an alcohol and water mixture of a fermented liquid, and the controlling part is connected to at least one alcohol adjusting part that is suitable for setting the alcohol content of each portion of beverage. A fermented base concentrate and alcohol originating from the fermented beverage, left in and/or extracted from the base concentrate, is used as raw material, and the alcohol content of the beverage is adjusted by adding further alcohol, and the flavour of each portion of beverage is adjusted as desired.