Frozen Foam Dispensing for Creamy Carbonated Grain Beverages
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Solution Overview
Problem
Effervescent beverages like beer struggle to maintain sustainable and creamy foam at low temperatures due to foaming agents and foam-retaining agents influencing the taste and collapsing under temperature differences, existing methods for dispensing frozen beverages do not enhance foam retention effectively.
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 equipped with a cooling and stirring chamber and nitrogen gas for optimal foam formation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If foaming agents or foam-retaining agents are added to enhance stable foam-forming, then foam retention is improved, but the intrinsic taste of the effervescent beverage is influenced and the refreshing feeling is compromised
Solution Approach 1:
The patent extracts and utilizes naturally occurring foam-forming substances already present in the effervescent beverage (such as proteins and polysaccharides from grain degradation products) rather than adding external foaming agents. This approach maintains foam retention while preserving the intrinsic taste of the beverage.
Solution Approach 2:
The beverage components themselves (grain degradation products containing proteins and polysaccharides) serve the dual function of providing both the base beverage characteristics and the foam-forming properties. The system uses its own constituents to achieve stable foam without requiring additional additives that would compromise taste.
2Temperature
If the effervescent beverage is chilled to low temperature for refreshing feeling, then the refreshing taste is enhanced, but carbon dioxide dissolves more and foam collapses due to temperature difference with ambient air
Solution Approach 1:
The patent changes the physical-chemical parameters of the foam structure by utilizing specific grain degradation products with particular protein and polysaccharide ratios. These parameter changes create a foam matrix that remains stable across a wider temperature range, allowing the beverage to be served cold while maintaining foam integrity.
Solution Approach 2:
The patent employs composite foam structures formed by the interaction of multiple components from grain degradation products (proteins, polysaccharides, and other breakdown products). This composite approach creates a more robust foam structure that resists collapse from temperature differences between the chilled beverage and ambient air.
3Duration of action of moving object
If conventional foam-retaining agents are used to provide sustainable foam, then foam duration is extended, but the creamy foam retention spoils the refreshing taste of the foam
Solution Approach 1:
The patent extracts and leverages naturally occurring foam-stabilizing components (proteins and polysaccharides) that are already part of the effervescent beverage matrix from grain degradation products. These endogenous substances provide sustained foam retention without introducing external agents that would alter the refreshing taste profile.
Solution Approach 2:
The patent optimizes the concentration and ratio of natural foam-forming substances through controlled grain degradation processes. By adjusting these parameters, the system achieves extended foam duration while maintaining the authentic taste characteristics of the beverage.
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 achieves a refreshing, snow-like foam with prolonged retention on the beverage, enhancing the drinking experience by maintaining foam stability and flavor without compromising the taste, even at low temperatures.
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
characterized in that the treatment to prepare the frozen foam of the effervescent beverage containing the extract-frozen microparticles and fine bubbles by cooling and stirring the slurry containing the extract-frozen microparticles formed by cooling and stirring the effervescent beverage liquid and incorporating the outside gas into the slurry is performed using atmospheric air or gas obtained by substituting a part or whole of the atmospheric air with nitrogen, as the outside gas
Data Source
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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, and supplying the prepared frozen foam of the effervescent beverage to the effervescent beverage poured into a vessel as a foam component.