Universal Container for Natural Beverage Carbonation
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Solution Overview
Problem
Existing methods for carbonating beverages, particularly beer, are technologically complex and require additional carbonation with CO2, involving multiple containers and longer processing times.
Innovation Solution
A method and apparatus for natural carbonation that uses a specialized container with temperature and pressure control, allowing fermentation, cooling, and carbonation in a single container, utilizing a membrane expansion container to maintain pressure and preserve flavors and aromas without external CO2 addition.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If traditional carbonation methods are used with multiple containers and additional CO2 addition, then carbonation is achieved, but the process becomes technologically complex and time-consuming
Solution Approach 1:
The patent combines multiple separate operations (fermentation, cooling, and carbonation) that were traditionally performed in different containers into a single integrated container system. The fermentation chamber serves simultaneously as the cooling chamber and carbonation chamber, eliminating the need for separate equipment and reducing process complexity while maintaining productivity.
Solution Approach 2:
The single container system performs multiple functions: it serves as the fermentation vessel, the cooling chamber, and the carbonation chamber all in one. This multi-functional design reduces the number of equipment pieces needed and simplifies the overall carbonation process while maintaining efficient production.
2Adaptability or versatility
If traditional multi-container fermentation and storage method is used, then beverage production stages are completed, but additional equipment and containers are required
Solution Approach 1:
The invention creates a universal container that performs multiple functions throughout the beverage production process. The same container is used for fermentation, cooling, carbonation, and storage, eliminating the need for separate specialized containers for each stage and reducing overall device complexity.
Solution Approach 2:
The patent merges the functions of multiple separate containers (fermentation vessel, cooling chamber, storage container) into a single integrated system. The fermentation chamber is positioned to serve as both the cooling chamber and carbonation chamber, reducing the total number of containers required.
3Reliability
If external CO2 is added for carbonation, then carbonation is achieved, but natural flavors and aromas may be compromised
Solution Approach 1:
The system uses self-service carbonation where the beverage carbonates itself using CO2 generated during the fermentation process. The fermented beverage automatically saturates with carbonation in the same container without requiring external CO2 addition, preserving natural flavors and aromas while maintaining process simplicity.
Solution Approach 2:
The patent converts the CO2 that would otherwise be a byproduct or waste material from fermentation into a beneficial carbonation agent. The CO2 generated during fermentation is retained and used to naturally carbonate the beverage, turning a potential waste product into a valuable functional component that preserves flavor and aroma.
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
Simplifies the carbonation process, enabling all stages of beverage production and storage in one container, ensuring natural carbonation without additional CO2, retaining flavors and aromas, and maintaining necessary overpressure to prevent degassing.
Implementation Method 1
fermentation of the resulting liquid mixture. The fermentation process lasts for 3 to 4 days and is accompanied by an increase in container pressure to 2 bars
Implementation Method 2
cooling the fermented liquid mixture from 23° C. to 12° C.-0° C.; saturation of the fermented liquid mixture with fermentation carbon dioxide
Implementation Method 3
the overpressure in the free portion of the container compensates for the drained volume and thus maintains the necessary overpressure so as not to degas the beverage
Data Source
AI summary
The present invention relates to a method, apparatus and universal container for natural carbonation of beverages, which will be used in the food industry, in particular in the production of beer, sparkling wines and carbonated fruit drinks. The method of naturally occurring carbonation of beverages involves the operations of feeding with fermenting substrate, adding water, adding yeast, fermenting the resulting liquid mixture. The fermentation is carried out in a specialized container at an optimum temperature of 8° C. to 23° C., depending on the yeast species. The fermentation process lasts for 3 to 4 days and is accompanied by an increase in container pressure to 2 bar.