Foamable Beer Dispensing with Segmented Reservoir Formulation
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Solution Overview
Problem
Conventional beer production methods require multiple weeks and result in quality degradation due to oxidative processes, making it difficult to produce high-quality beer quickly and customize flavors.
Innovation Solution
A method and device that combines specific ingredients, including proteins and hop bitter acids, to create a drinkable foaming or foamable beer in under 15 minutes, allowing for quick production and customization of beer flavors without quality loss.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional beverage preparation methods are used, then the preparation process is simple, but the beverage lacks a creamy mouthfeel and stable foam structure
Solution Approach 1:
The beverage system is segmented into distinct functional components: a foaming liquid containing specific proteins and lipids, a carbonated liquid, and a dispensing device with specific nozzle geometry. This segmentation allows each component to be optimized independently for its specific function while working together to achieve stable foam and creamy mouthfeel.
Solution Approach 2:
The invention specifies precise parameter ranges for the foaming liquid including protein content (0.1-10% w/v), lipid content (0.01-5% w/v), and particle size distribution (D10, D50, D90 values). These parameter changes transform conventional beverages into systems that produce stable foam and creamy mouthfeel through controlled physical and chemical properties.
2Reliability
If complex foam-stabilizing ingredients are added, then foam stability improves, but the beverage composition becomes more complex and harder to control
Solution Approach 1:
The invention defines specific parameter ranges for composition elements (proteins 0.1-10% w/v, lipids 0.01-5% w/v, particle sizes with specific D10/D50/D90 values) that optimize mouthfeel and foam stability. These controlled parameter changes provide consistency without requiring complex ingredient lists.
Solution Approach 2:
The foaming liquid is formulated as a composite material containing proteins, lipids, and particles in specific ratios and size distributions. This composite structure provides both foam stability and creamy mouthfeel through the synergistic interaction of its components rather than relying on complex individual ingredients.
3Productivity
If high pressure is applied during dispensing, then foam generation is enhanced, but energy consumption increases and device complexity increases
Solution Approach 1:
The beverage is pre-carbonated and the foaming liquid is pre-formulated with specific protein, lipid, and particle characteristics before dispensing. This preliminary preparation enables efficient foam generation during dispensing without requiring excessive pressure or energy input, as the components are already optimized for foam formation.
Solution Approach 2:
The invention utilizes the carbonation (dissolved gas) already present in the beverage and the fluid dynamics of dispensing through a specifically designed nozzle to generate foam. This pneumatic-hydraulic approach leverages the existing gas content and flow characteristics rather than requiring additional high-pressure mechanical input.
4Reliability
If multiple processing steps are used, then beverage quality improves, but preparation time increases and productivity decreases
Solution Approach 1:
The foaming liquid is pre-formulated with specific proteins, lipids, and particles in optimal ratios and size distributions before dispensing. The beverage is pre-carbonated. These preliminary actions ensure that when the beverage is dispensed, foam and creamy mouthfeel are generated immediately without requiring multiple subsequent processing steps, thus maintaining quality while improving speed.
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 rapid production of customized beer with desired organoleptic properties, eliminating undesirable compounds and producing beer types previously impossible with conventional methods.
Implementation Method 1
A beverage preparation system and method for generating foam and a creamy mouthfeel when dispensing a non-dairy beverage
Implementation Method 2
the carbonated liquid and the foaming liquid are combined in a beverage preparation system
Data Source
Figure 1
AI summary
Methods for preparing foaming or foamable beer or beer-like beverages, devices for preparing and dispensing foaming or foamable beer or beer-like beverages and combinations for use in the preparation of foaming or foamable beer or beer-like beverages are disclosed. The devices comprise individual reservoirs comprising ingredients and ingredient mixtures and means or combinations of means to add ingredients or ingredient mixtures from individual reservoirs comprising ingredients and ingredient mixtures and dispense into a container to obtain a foaming or foamable beer or beer-like beverage in a container. The combinations for use comprise individual reservoirs comprising ingredients and ingredient mixtures and means or combinations of means to add ingredients or ingredient mixtures from individual reservoirs comprising ingredients and ingredient mixtures and dispense into a container to obtain a foaming or foamable beer or beer-like beverage in a container.