Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Hoekman, Christine Lidian
Visscher, Hendrik Jan
Abstract
The invention relates to a malted dehusked barley that contains one or more microbial cell wall degrading enzymes selected from cellulase, arabinoxylanase, beta-glucanase and pectinase. Another aspect of the invention relates to a process of producing malted dehusked cereal grain, said process comprising: a) mechanically removing husk from cereal grains, thereby producing dehusked grains and husk material; b) steeping the dehusked grains with steeping water to produce steeped grains having a water content of at least 30 wt.%; c) germinating the steeped grains at a temperature in the range of 15-25 °C during 12 to 72 hours to produce green malt; and d) drying the green malt to produce malt having a water content of less than 15 wt.%; wherein, during step b) the grains are contacted with steeping water containing one or more cell wall degrading enzymes selected from cellulase, arabinoxylase, beta-glucanase and pectinase.
Coupler device 100 for fluidly connecting a beverage chamber of a beverage container to a beverage dispensing line. The coupler device comprises a beverage conduit 80 extending between an inlet which is configured for being connected to a first dispensing line part attached to the beverage container and an outlet 82 which is configured for being connected a second dispensing line part attached to a dispenser. The beverage conduit 80 includes a horizontally extending beverage conduit section 83 that defines a horizontal flow path for the beverage, wherein, at the beverage conduit section, the coupler device comprises a reflux valve arranged for preventing a reflux flow of beverage through the beverage conduit from the outlet to the inlet of the coupler device. The reflux valve includes a movable valve element 84 which is movable relative to the beverage conduit section along the horizontal flow path for enabling a beverage pressure surge in the dispensing line to travel across the valve.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Vissenaekens, Johan Franciscus Maria
Hoekman, Christine Lidian
Abstract
A peeled chit malt having the following combination of features is disclosed: (a) a moisture content of less than 15 wt. %; (b) an alpha-amylase activity of less than 58 Dextrinizing Units (DU) per gram of dry matter; (c) an extract content of solid adjuncts (CE) of at least 79% by weight of dry matter; and (d) a Klason lignin content (CL) of less than 1.8% by weight of dry matter; and (e) an ash content (CA) of less than 2.2% by weight of dry matter, wherein 25≤CE/(CL*CA)≤160. The malt can be produced by a malting process that differs from the process that is used to produce ordinary malt in that it employs a shortened germination period of 12 to 72 hours and further in that it employs a peeling step after kilning.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Vissenaekens, Johan Franciscus Maria
Hoekman, Christine Lidian
Abstract
A malted dehusked barley having the following combination of features is disclosed: a moisture content of not more than 10 wt. %; a colour value of less than 22 EBC; an alpha amylase activity of less than 58 Dextrinizing Units (DU) per gram of dry matter; an extract content of solid adjuncts (CE) of at least 79% by weight of dry matter; a Klason lignin content (CL) of less than 1.8% by weight of dry matter; an ash content (CA) of less than 2.2% by weight of dry matter; wherein 25≤CE/(CL*CA)≤160. The malt can be produced by a malting process that (i) comprises the step of at least partial dehusking barley grains prior to malting and (ii) employs a shortened germination period.
A consumer operable retail beverage container filling arrangement for use in a retail environment is provided, comprising a housing, a beverage dispensing unit for dispensing a beverage, comprising a retail beverage container holder for receiving and holding a retail beverage container, wherein the beverage dispensing unit is at least partially provided in the housing, a consumer interaction module for receiving a consumer input and generating a consumer control signal based on the received consumer input, and a dispensing controller arranged for receiving the consumer control signal and controlling the beverage dispensing unit to dispense the beverage in accordance with the consumer control signal.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Hoekman, Christine Lidian
Abstract
The invention relates to a process of producing a fermented malt beverage having an ethanol content of less than 1% ABV, said process comprising the following steps: a) preparing an aqueous malt mixture comprising water and malt; b) preparing a mash by mashing the aqueous malt mixture; c) separating the mash into wort and spent grain; d) holding the wort at a temperature of at least 70⁰C for at least 5 minutes to produce a heated wort; e) cooling the heated wort to a temperature of less than 30⁰C to produce a cooled wort; and f) contacting the cooled wort with live yeast at a temperature of less than 7⁰C for at least 8 hours to produce a fermented wort; wherein the temperature of the wort is maintained below 90 ⁰C between steps c) and f); and wherein boiling of the wort is avoided. The invention further relates to a beer having an ethanol content of less than 1% ABV, said beer having a free dimethyl sulphide content of less than 100 µg/L and a total dimethyl sulphide content of at least 10 µg/L, wherein free dimethyl sulphide represents at most 35% of the total dimethyl sulphide content.
In an electronic computing system, a method is provided for processing device data available in a supervised production environment comprising production devices. The method comprises receiving a data request for providing production data related to a production parameter of a production device, obtaining device connectivity data related to the production device, setting up a data request message for requesting the production data in accordance with the device connectivity data and addressing a production device communication module of the production device in accordance with the device connectivity data. The method further comprises, if the addressing is successful, sending the data request message to the production device communication module in accordance with the device connectivity data, receiving the requested data related to a production parameter of the production device from the production device communication module; and presenting the received data.
Quality of a natural product, like beer, bread, wine and the like, is determined by many parameters. Process parameters that may be changed or not, external parameters and parameters of ingredients. With complex processes and many process steps, it is very difficult to relate parameters to quality—if possible at all. Data on process control, values of product and process related parameters and values that may be interpreted as indicative of quality, substances found in the product—either final or intermediate—and quantities thereof, other parameters or combinations thereof. Between values obtained for the parameters, relations may be determined that may be used for process optimisation. This may be executed for one or more process steps and for one or more parameters in the process and one or more quality parameters.
G05B 13/02 - Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric
9.
CO-CULTURES FOR EFFICIENTLY PRODUCING A FERMENTED BEVERAGE
The invention relates to methods of producing a fermented beverage by employing at least two fermentative yeast strains, to a fermented beverage that may be produced by the methods of the invention, and to the use of at least two fermentative yeast strains for the production of a fermented beverage.
The invention relates to an alcoholic beer having an ethanol content of at least 1% ABV, and containing 9(S),12(S),13(S)-trihydroxy-10(E)-octadecenoic acid (TOA) and free amino nitrogen (FAN) in ratio of less than 0.035 mg of TOA per mg of FAN. The inventors have discovered that the staling of alcoholic beer during storage can be slowed down by selectively removing 9(S),12(S),13(S)-trihydroxy-10(E)-octadecenoic acid (TOA) from the wort prior to fermentation. Another aspect of the invention relates to a method of preparing a beer, said method comprising the following successive steps: - providing a wort; - contacting the wort with ZSM-5 zeolite; - separating the treated wort from the ZSM-5 zeolite; - fermenting the treated wort with yeast to produce fermented wort having an alcohol content of at least 1% ABV; and - separating yeast from the fermented wort.
C12H 1/044 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic material
11.
Pressure Regulating System for a Beverage Container and Beverage Container Provided Therewith
A pressure regulating system for a beverage container system, comprising a first compartment for containing a pressurized, in fluid communication with a surrounding space through at least a gas valve for opening and closing a passage between the first compartment and surrounding space, wherein a gas valve control system is provided, comprising a deformable and/or movable wall or wall part, wherein said deformable and/or movable wall part is operably in contact with said gas valve for opening and/or closing said gas valve, wherein a second compartment is provided at a side of the said deformable and/or movable wall part, said movable and/or deformable wall part forming a wall of said second compartment, wherein the second compartment forms a pressure regulating space and comprises a wall part formed by or comprising at least a gas permeable, liquid tight permeable wall part.
B65D 83/66 - Containers for dispensing liquid or semi-liquid contents by internal gaseous pressure, i.e. aerosol containers comprising propellant with contents and propellant separated initially separated and subsequently mixed, e.g. in a dispensing head
The invention provides a method of producing an alcohol-free beer, said method comprising:
providing a vessel containing wort;
inoculating the wort with yeast and allowing the yeast to form a settled layer on the bottom of the vessel or a floating layer below the surface of the wort;
fermenting the inoculated wort at a temperature of −3 to 5° C. for a period of at least 8 hours to produce a fermented wort;
separating the fermented wort from the yeast to produce alcohol-free beer;
wherein:
one or more pitchings of additional yeast into the inoculated wort are applied during the fermentation; or
one or more disruptions of the layer of yeast are applied during the fermentation; or
at the beginning of the fermentation the wort is inoculated with at least 3×106 yeast cells per mL of wort.
The invention provides a method of producing an alcohol-free beer, said method comprising:
providing a vessel containing wort;
inoculating the wort with yeast and allowing the yeast to form a settled layer on the bottom of the vessel or a floating layer below the surface of the wort;
fermenting the inoculated wort at a temperature of −3 to 5° C. for a period of at least 8 hours to produce a fermented wort;
separating the fermented wort from the yeast to produce alcohol-free beer;
wherein:
one or more pitchings of additional yeast into the inoculated wort are applied during the fermentation; or
one or more disruptions of the layer of yeast are applied during the fermentation; or
at the beginning of the fermentation the wort is inoculated with at least 3×106 yeast cells per mL of wort.
The present method offers the advantage that it yields an alcohol-free beer in which undesirable ‘worty’ flavour notes are substantially reduced.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The present invention relates to a process of manufacturing a liquid alcoholic beer concentrate, said process comprising:
providing a low alcohol beer having an ethanol content of 0-1% ABV, a free amino nitrogen content of 8-400 mg/L and containing 0.1-4 g/L maltotriose and 0.5-6 g/L of maltotetraose;
removing at least 70 wt. % of the water present in the low alcohol beer by means of membrane separation to produce a low alcohol beer concentrate, wherein the membrane separation is selected from nanofiltration, reverse osmosis and forward osmosis;
combining the low alcohol beer concentrate with alcoholic liquid having an ethanol content of at least 30 wt. % to produce a liquid alcoholic beer concentrate having a an ethanol content of 10-60 wt. %.
The present invention relates to a process of manufacturing a liquid alcoholic beer concentrate, said process comprising:
providing a low alcohol beer having an ethanol content of 0-1% ABV, a free amino nitrogen content of 8-400 mg/L and containing 0.1-4 g/L maltotriose and 0.5-6 g/L of maltotetraose;
removing at least 70 wt. % of the water present in the low alcohol beer by means of membrane separation to produce a low alcohol beer concentrate, wherein the membrane separation is selected from nanofiltration, reverse osmosis and forward osmosis;
combining the low alcohol beer concentrate with alcoholic liquid having an ethanol content of at least 30 wt. % to produce a liquid alcoholic beer concentrate having a an ethanol content of 10-60 wt. %.
The present process offers the advantage that it is relatively easy to operate, whilst at the same time losses of small organic molecules (e.g. acids) are minimized effectively.
Large companies use may different data management systems for, among others, CRM, ERP, warehouse management, HR, banking and purchasing. Each system uses data object for, for example, customer data or purchase orders - but each system in different formats. A method and system are provided for retrieving specification data on a first electronic data management system and a second electronic data management system. The system disclosed receives, for example from a user, specifications of the data objects and of the two electronic data management systems. Next, communication data, like gateway data, is retrieved as well as format data how the data object is formatted by both systems. Based on the reference data - described in business terms - the disclosed system retrieves executable or pre-executable data to compile software for porting the data object from the first format to the second format.
A dispensing system for a beverage comprises in a tap system a bore for housing a duct. Along the bore, close to or on the duct, at least two electrodes are provided such that at least at some locations along the duct, the two electrodes are provided opposite to one another with the duct in between, thus constituting a capacitor. An oscillating signal is provided to one electrode and a signal is read out from the other electrode. As a beverage is drawn through the duct in a container, capacitance of the capacitor changes.
A dispensing system for a beverage comprises in a tap system a bore for housing a duct. Along the bore, close to or on the duct, at least two electrodes are provided such that at least at some locations along the duct, the two electrodes are provided opposite to one another with the duct in between, thus constituting a capacitor. An oscillating signal is provided to one electrode and a signal is read out from the other electrode. As a beverage is drawn through the duct in a container, capacitance of the capacitor changes.
The flowing beverage may have different characteristics, but capacitance may also change as the beverage in the duct is in conducting contact with a container that may be in contact with an earth contact. The change of capacitance results in a change of the amplitude of a detection circuit connected to the second electrode.
B67D 1/08 - Apparatus or devices for dispensing beverages on draught Details
B67D 1/12 - Flow- or pressure-control devices or systems
G01F 1/56 - Measuring the volume flow or mass flow of fluid or fluent solid material wherein the fluid passes through a meter in a continuous flow by using electric or magnetic effects
G01F 1/58 - Measuring the volume flow or mass flow of fluid or fluent solid material wherein the fluid passes through a meter in a continuous flow by using electric or magnetic effects by electromagnetic flowmeters
G01F 13/00 - Apparatus for measuring by volume and delivering fluids or fluent solid materials, not provided for in the preceding groups
G01F 15/02 - Compensating or correcting for variations in pressure, density, or temperature
G01F 23/263 - Indicating or measuring liquid level or level of fluent solid material, e.g. indicating in terms of volume or indicating by means of an alarm by measuring physical variables, other than linear dimensions, pressure or weight, dependent on the level to be measured, e.g. by difference of heat transfer of steam or water by measuring variations of capacity or inductance of capacitors or inductors arising from the presence of liquid or fluent solid material in the electric or electromagnetic fields by measuring variations in capacitance of capacitors
Improved hop flavour in canned beer Beverage can (100), comprising: • - a can body (102) with a primary volume (103) partially filled with a bee (107)r; • - a secondary compartment (202) positioned inside the primary volume and defining a secondary volume, the secondary volume being at least partially filled with hop compounds (204), and comprising a separator (206) separating the secondary volume from the beer; • • -a lid (104) sealing a top opening of the can body; • - an opening mechanism (106) for opening an opening (108) in the lid, wherein the opening mechanism is arranged to, when actuated by a user: • -open the opening in the lid such that the beer can be poured through said opening; and • • - break the separator such that the hop compounds in the secondary volume are exposed to the beer in the primary volume.
B65D 17/28 - Rigid or semi-rigid containers specially constructed to be opened by cutting or piercing, or by tearing of frangible members or portions at lines or points of weakness
B65D 81/32 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
17.
ANTI-DRIP DEVICE FOR A BEVERAGE DISPENSING ASSEMBLY
Anti-drip device for a beverage dispensing assembly (100). Dispensing line part (102) for use in a beverage dispensing assembly (100), the dispensing line part (102) comprising: • - a beverage conduit (150) with a passage for transporting a non¬ alcoholic beverage through said conduit; • - an upstream connector (130) arranged for connecting the beverage conduit (150) to a beverage container (104) holding a non-alcoholic beverage, wherein the upstream connector (130) has a beverage contact surface which in use contacts beverage; and • - a downstream connector (140), arranged for connecting the beverage conduit (150) to a beverage dispensing system; wherein the beverage conduit (150) extends between the upstream connector (130) and the downstream connector (140), and wherein the dispensing line part (102) further comprises an exterior liquid trap (160), arranged for preventing a flow of liquid flowing over an exterior surface of the beverage conduit (150) from reaching the beverage contact surface of the upstream connector (130).
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The invention provides a continuous method of producing dried malted grains, said method comprising: • providing a continuous stream of steeped grains having a water content of at least 30 wt.%; • transporting the stream of steeped grains through a germination stage to produce a continuous stream of malted grains, said germination stage comprising (i) maintaining the grains at a temperature in the range of 10-30 °C and (ii) maintaining the water content of the grains within the range of 20-38 wt.%, the residence time of the grains in the germination stage being in the range of 12 to 36 hours; • transporting a layer of the malted grains with a second moving conveyor through a drying stage to produce a continuous stream of dried malted grains, the residence time of the grains in the drying stage being in the range of 2 to 24 hours. The continuous production of dried malted grains in accordance with the invention requires much less energy, time and water than conventional production methods. The invention also provides a dried malted barley that is obtained by the aforementioned method, said dried malted barley having the following combination of features: • an alpha-amylase activity of 1-58 Dextrinizing Units (DU) per gram of dry matter; • a moisture content of 6.0-8.0 wt.%; wherein at least 95% of the grains in the dried malted barley have a moisture content that differs by not more than 1.0 wt.% from the moisture content of the dried malted grain.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Brouwer, Eric Richard
Abstract
The present invention relates to liquid beer concentrate having a water content of 25-90 wt.%, a carbohydrate content of 5-50 wt.%, a protein content of 1-6 wt.% and an ethanol content of 0-50 wt.%, said liquid beer concentrate comprising 0.01-1.5 g/L of dissolved ascorbate. The inventors have discovered that the development of off-flavour notes and/or haze formation in the liquid beer concentrate can be prevented or at least minimised by adding a small amount of ascorbate.
C12H 3/02 - Methods for reducing the alcohol content of fermented solutions or alcoholic beverages to obtain low-alcohol or non-alcoholic beverages by evaporating
C12H 6/00 - Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
20.
METHOD AND DEVICE FOR PREPARING AND DISPENSING A POST-MIXED BEVERAGE
Method of preparing and dispensing a post-mixed beverage using a beverage dispensing assembly (100), the method comprising steps of: - mixing together a base liquid (104) with a beverage concentrate (106) to form a primary liquid ( 111) in a beverage dispenser ( 102) of the beverage dispensing assembly (100); - mixing together the primary liquid (111) with a volume of secondary liquid (108) comprising ethanol and/or one or more hop compounds to form the post-mixed beverage in the beverage dispenser (102); and - dispensing the post-mixed beverage from a dispensing outlet (120) of the beverage dispenser (102); such that in preparing the post-mixed beverage, the volume of secondary liquid (108) is mixed with the beverage concentrate (106) after the beverage concentrate (106) has been at least partially mixed with the base liquid (104) into the primary liquid (111).
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Vissenaekens, Johan Franciscus Maria
Hoekman, Christine Lidian
Abstract
ELAELAA) ≤ 160. The malt of the present invention can be produced by a malting process that differs from the process that is used to produce ordinary malt in that it employs a shortened germination period of 12 to 72 hours and further in that it employs a peeling step after kilning.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Vissenaekens, Johan Franciscus Maria
Hoekman, Christine Lidian
Abstract
ELALAA) ≤ 160. The malt of the present invention can be produced by a malting process that (i) comprises the step of at least partial dehusking barley grains prior to malting and (ii) employs a shortened germination period.
A cartridge for holding a beverage concentrate is provided. The cartridge is arranged for use in a beverage dispenser for dispensing a post-mixed beverage from a beverage concentrate and a base liquid. The cartridge comprises an internal volume for holding the beverage concentrate, and a filter, wherein the filter is designed for filtering suspended particles from beverage concentrate passing from the internal volume through the filter. Suspended particles may in particular be present in beverage concentrate based on a fermented beverage.
A beverage dispenser is provided, comprising a housing, wherein the dispenser is connected to or connectable to a beverage source and/or comprises and/or is connectable to at least one fluid source and at least one source for a beverage ingredient, and comprises a mixing system for mixing into a beverage fluid from the at least one fluid source and the at least one beverage ingredient from the beverage ingredient source, wherein the dispenser further comprising a dispensing system for dispensing the beverage, the dispensing system comprising at least a spout with an outlet end, wherein the beverage dispenser further comprises at least one positioning element for positioning a rim of a drinking container relative to the outlet end of the spout.
A method of dispensing a post-mixed beverage from a beverage concentrate is provided. The method comprises the steps of receiving a cartridge comprising a volume of beverage concentrate in a receptacle of a beverage dispenser, using a cooling unit of the beverage dispenser, cooling the beverage concentrate to a temperature below a beverage concentrate temperature threshold, mixing at least part of the cooled beverage concentrate with one or more volumes of base liquid to form a volume of post-mixed beverage, and dispensing at least part of the volume of post-mixed beverage.
A cartridge is provided for use in a beverage dispenser for dispensing a post-mixed beverage. The cartridge comprises an expandable housing defining an internal volume for holding a liquid. The expandable housing can be manipulated from an unexpanded state to an expanded state, the internal volume is filled with a beverage concentrate, and the expandable housing is arranged to be further filled with a base liquid, such that a post-mixed beverage can be formed inside the internal volume from the beverage concentrate and the base liquid. By virtue of the cartridge, the use of a separate mixing chamber of a beverage dispenser may be avoided.
A process of preparing a liquid hop extract suspension or a liquid hop extract is disclosed, comprising:
(a) providing a hop material selected from hops, dried hops, hop pellets and combinations thereof;
(b) combining 100 parts by weight of aqueous liquid with 1-20 parts by weight of the hop material to produce a hop suspension containing at least 95 wt. % water;
(c) maintaining the hop suspension at a temperature of 8-40° C. for at least 1 hour to produce a liquid hop extract suspension; and
(d) subjecting the liquid hop extract suspension to solid-liquid separation to produce a liquid hop extract and hop residue.
A process of preparing a liquid hop extract suspension or a liquid hop extract is disclosed, comprising:
(a) providing a hop material selected from hops, dried hops, hop pellets and combinations thereof;
(b) combining 100 parts by weight of aqueous liquid with 1-20 parts by weight of the hop material to produce a hop suspension containing at least 95 wt. % water;
(c) maintaining the hop suspension at a temperature of 8-40° C. for at least 1 hour to produce a liquid hop extract suspension; and
(d) subjecting the liquid hop extract suspension to solid-liquid separation to produce a liquid hop extract and hop residue.
A method of producing a packaged carbonated low alcohol beer having an alcohol content of 0-1.5% ABV with the liquid hop extract suspension or the liquid hop extract is also disclosed.
A beverage dispensing assembly comprises a beverage container for containing a beverage, the container body comprising a beverage outlet provided with a beverage container sealing member arranged to enable opening of the beverage outlet. A beverage dispensing line extends between the beverage container and a dispenser for dispensing the beverage at a dispensing outlet of the dispenser. A coupler device is detachable coupled to the container body and coupled to a second beverage conduit of the beverage dispensing line, with a first beverage conduit of the beverage dispensing line extending between the beverage container and the coupler device. The first beverage conduit at a first end thereof comprises an adapter body fittingly arranged on the beverage container covering the beverage container sealing member. A piston is movably arranged in the coupler device for acting on the adapter body that is configured to open the beverage container sealing member upon actuation by the piston causing the beverage container sealing member to open the beverage outlet to provide a fluid connection between the beverage chamber and the first beverage conduit.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Doderer, Albert
Abstract
The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %. The invention furthermore discloses beer obtained with the said process.
C12H 3/02 - Methods for reducing the alcohol content of fermented solutions or alcoholic beverages to obtain low-alcohol or non-alcoholic beverages by evaporating
A cooling device comprises a buffer circuit comprising a cooling unit for cooling coolant and a reservoir for buffering cooled coolant and a primary cooling circuit for providing coolant to a first heat exchanger. The first heat exchanger is arranged for exchange of thermal energy between the coolant and beverage in a dispensing line. The primary cooling circuit and the buffer circuit are connected to enable exchange of coolant. The cooling device comprises a coolant distribution module arrange to control exchange of coolant between the primary cooling circuit and the buffer circuit. The coolant distribution module may control at least one of valves as passive components and pumps as active components, in at least one of the primary cooling circuit and the buffer circuit. The coolant distribution module may operate based on coolant temperature in the primary cooling circuit.
A cooling device is provided for cooling a beverage in a dispensing line. The device comprises two heat exchangers for exchanging thermal energy between the beverage and a coolant fluid in a cooling circuit; the coolant fluid having a lower temperature than the beverage. Placing the two heat exchangers in series relative to the dispensing line, provides two-stage cooling, allowing more accurate cooling. This may be improved by placing brute force cooling to a particular temperature window, followed by accurate cooling. This makes the cooling process is less sensitive to whatever the initial temperature of the beverage may be. Relative to the cooling circuit for the coolant, the two heat exchangers may be placed in parallel and, optionally, further in parallel to a buffer circuit. A distribution module may be provided to control distribution of coolant over the heat exchangers, optionally from the buffer, to control temperature of the beverage.
Bag in container and adapter for connecting a bag in container to a tapping device. Bag-in-container (6), comprising a bag (8) inside a container (10), the bag being compressible upon introduction of a gas under pressure into a space (9) between the bag and the container through a passage (11) between a neck (4) of the bag and a neck (5) of the container. A lid (20) is mounted onto the bag-in-container, comprising a first channel (25) connecting to an inner space of the bag and a second channel (28) connecting to said passage. A connector (30) is provided, connected to the bag-in-container. The lid comprises a channel part (35), extending from the second channel to an inlet opening (44) in a plane (PI) extending parallel to a longitudinal axis of the container, or the connector (30) comprises a channel part (42), extending during use, when coupled to the lid, from the second channel or a connecting element (38) to an inlet opening in a plane extending parallel to the longitudinal axis of the container. The bag-in-container further comprising a flexible dispensing line (36).
The invention relates to methods of producing an alcohol-reduced fermented beverage, and to a resulting alcohol-reduced fermented beverage. The invention further relates to an use of a fermentative yeast that is not capable of completely converting glucose, maltose and/or maltotriose into ethanol, for the production of an alcohol-reduced fermented beverage.
The invention relates to a method of preparing a beer having an ethanol content of 0-3.0% ABV, in situ fermentative production of gluconate component selected from gluconic acid, gluconate, glucono delta-lactone and combinations thereof by: (a) subjecting the boiled wort to two successive fermentation steps, starting with a fermentation step that generates the gluconate component, followed by the yeast fermentation; or (b) subjecting a first boiled wort to yeast fermentation to produce the yeast fermented wort; subjecting a second boiled wort to another fermentation step to generate the gluconate component and to produce a second fermented wort; and combining the yeast fermented wort and the second fermented wort. Also disclosed is a beer having an ethanol content of 0-3.0% ABV, and produced by the method.
The invention provides a method of producing an alcohol-free beer, said method comprising: • providing a vessel containing wort; • inoculating the wort with yeast and allowing the yeast to form a settled layer on the bottom of the vessel or a floating layer below the surface of the wort; • fermenting the inoculated wort at a temperature of -3 to 5°C for a period of at least 8 hours to produce a fermented wort; • separating the fermented wort from the yeast to produce alcohol-free beer; wherein: (a) one or more pitchings of additional yeast into the inoculated wort are applied during the fermentation; or (b) one or more disruptions of the layer of yeast are applied during the fermentation; or (c) at the beginning of the fermentation the wort is inoculated with at least 3x106 yeast cells per mL of wort. The present method offers the advantage that it yields an alcohol-free beer in which undesirable 'worty' flavour notes are substantially reduced.
A coupler device is arranged for bringing in fluid communication a beverage chamber of a beverage container and a beverage dispensing line. The coupler device comprises a housing with a coupling organ arranged for detachably coupling the housing to the beverage container. A beverage channel extends through the housing between a beverage inlet and a beverage outlet, the beverage inlet configured for connecting a first dispensing line part of the beverage dispensing line and the beverage outlet configured for connecting a second dispensing line part of the beverage dispensing line. A broach element is movably arranged relative to the housing for broaching the beverage container to bring the beverage chamber in fluid communication with the first dispensing line part. The coupler housing comprises a cover movably arranged to move between an open position in which the cover enables access to the beverage inlet for connecting the first dispensing line part and a closed position in which the cover prevents a connecting of the first dispensing line part to the beverage inlet. The coupler device further comprises securing means configured for securing the cover in the closed position.
Coupler device 100 for fluidly connecting a beverage chamber of a beverage container to a beverage dispensing line. The coupler device comprises a beverage conduit 80 extending between an inlet which is configured for being connected to a first dispensing line part attached to the beverage container and an outlet 82 which is configured for being connected a second dispensing line part attached to a dispenser. The beverage conduit 80 includes a horizontally extending beverage conduit section 83 that defines a horizontal flow path for the beverage, wherein, at the beverage conduit section, the coupler device comprises a reflux valve arranged for preventing a reflux flow of beverage through the beverage conduit from the outlet to the inlet of the coupler device. The reflux valve includes a movable valve element 84 which is movable relative to the beverage conduit section along the horizontal flow path for enabling a beverage pressure surge in the dispensing line to travel across the valve.
Coupler device 100 for fluidly connecting a beverage chamber of a beverage container to a beverage dispensing line. The coupler device comprises a beverage conduit 80 extending between an inlet which is configured for being connected to a first dispensing line part attached to the beverage container and an outlet 82 which is configured for being connected a second dispensing line part attached to a dispenser. The beverage conduit 80 includes a horizontally extending beverage conduit section 83 that defines a horizontal flow path for the beverage, wherein, at the beverage conduit section, the coupler device comprises a reflux valve arranged for preventing a reflux flow of beverage through the beverage conduit from the outlet to the inlet of the coupler device. The reflux valve includes a movable valve element 84 which is movable relative to the beverage conduit section along the horizontal flow path for enabling a beverage pressure surge in the dispensing line to travel across the valve.
A coupler device is arranged for bringing in fluid communication a beverage chamber of a beverage container and a beverage dispensing line. The coupler device comprises a housing with a coupling organ arranged for detachably coupling the housing to the beverage container. A beverage channel extends through the housing between a beverage inlet and a beverage outlet, the beverage inlet configured for connecting a first dispensing line part of the beverage dispensing line and the beverage outlet configured for connecting a second dispensing line part of the beverage dispensing line. A broach element is movably arranged relative to the housing for broaching the beverage container to bring the beverage chamber in fluid communication with the first dispensing line part. The coupler housing comprises a cover movably arranged to move between an open position in which the cover enables access to the beverage inlet for connecting the first dispensing line part and a closed position in which the cover prevents a connecting of the first dispensing line part to the beverage inlet. The coupler device further comprises securing means configured for securing the cover in the closed position.
Quality of a natural product, like beer, bread, wine and the like, is determined by many parameters. Process parameters that may be changed or not, external parameters and parameters of ingredients. With complex processes and many process steps, it is very difficult to relate parameters to quality - if possible at all. Data on process control, values of product and process related parameters and values that may be interpreted as indicative of quality, substances found in the product - either final or intermediate - and quantities thereof, other parameters or combinations thereof. Between values obtained for the parameters, relations may be determined that may be used for process optimisation. This may be executed for one or more process steps and for one or more parameters in the process and one or more quality parameters.
C12C 13/00 - Brewing devices, not covered by a single group of
G05B 13/02 - Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric
A method and system is provided for monitoring an operational condition of a device. A set of data indicative of at least one operational parameter of the device within a predetermined time interval is received. Based on the set of data, an identifier which uniquely identifies the set of data is calculated. At least one deviation between the identifier and at least one reference identifier for the at least one operational parameter of the device is determined.
In an electronic computing system, a method is provided for processing device data available in a supervised production environment comprising production devices. The method comprises receiving a data request for providing production data related to a production parameter of a production device, obtaining device connectivity data related to the production device, setting up a data request message for requesting the production data in accordance with the device connectivity data and addressing a production device communication module of the production device in accordance with the device connectivity data. The method further comprises, if the addressing is successful, sending the data request message to the production device communication module in accordance with the device connectivity data, receiving the requested data related to a production parameter of the production device from the production device communication module; and presenting the received data.
G05B 19/05 - Programmable logic controllers, e.g. simulating logic interconnections of signals according to ladder diagrams or function charts
G05B 19/418 - Total factory control, i.e. centrally controlling a plurality of machines, e.g. direct or distributed numerical control [DNC], flexible manufacturing systems [FMS], integrated manufacturing systems [IMS] or computer integrated manufacturing [CIM]
43.
METHOD AND APPARATUS FOR DISPENSING A SUPERCOOLED BEVERAGE
A method and device are provided for dispensing a beverage. The method comprises cooling a beverage to a first temperature below a melting point of the beverage, receiving a beverage container with a storage volume for receiving the beverage, pressurising the storage volume of the beverage container up to a first pressure, dispensing the beverage into the pressurised storage volume of the beverage container, and decreasing the pressure in the storage volume of the beverage container to ambient pressure, wherein the beverage is cooled to a first temperature below a melting point of the beverage prior to decreasing the pressure in the storage volume of the beverage container to ambient pressure. The device may be arranged to perform parts of the method.
Valve for a beverage container. A valve (1) for a beverage container (100) comprises a mounting element (10) for mounting the valve (1) in a container opening. The mounting element (10) extends radially from an inner side defining a fluid passage (12) through the mounting element (10) to an outer peripheral side for sealing against a container edge at the container opening. The mounting element (10) is coupled to a valve housing (20) comprising a housing side wall (21) extending axially from a housing top wall (22) to a housing bottom wall (23). The housing top wall (22) is sealed against the mounting element (10) and has a beverage outlet opening (25) aligned with the fluid passage (12). The housing side wall (21) has a beverage inlet opening. A valve body (30) is axially moveable inside the valve housing (20) from a first position closing off the beverage outlet opening (25) to a second position opening fluid connection through the beverage outlet opening (25). The valve body (30) comprises a closed upper end section (31) fixedly received in the beverage outlet opening (25) in the first position and operable to be moved away from the beverage outlet opening (25) to the second position axially past at least a part of the beverage inlet opening in the side wall. The valve body (30) further comprises a lower end section (32) extending axially from the closed upper end (31) in the direction of the housing bottom wall (23), the lower end arranged to contact an inner surface of the housing (20) at least in the second position.
Quality of a natural product, like beer, bread, wine and the like, is determined by many parameters. Process parameters that may be changed or not, external parameters and parameters of ingredients. With complex processes and many process steps, it is very difficult to relate parameters to quality - if possible at all. Data on process control, values of product and process related parameters and values that may be interpreted as indicative of quality, substances found in the product - either final or intermediate - and quantities thereof, other parameters or combinations thereof. Between values obtained for the parameters, relations may be determined that may be used for process optimisation. This may be executed for one or more process steps and for one or more parameters in the process and one or more quality parameters.
G05B 13/02 - Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric
A method and system is provided for monitoring an operational condition of a device. A set of data indicative of at least one operational parameter of the device within a predetermined time interval is received. Based on the set of data, an identifier which uniquely identifies the set of data is calculated. At least one deviation between the identifier and at least one reference identifier for the at least one operational parameter of the device is determined.
In an electronic computing system, a method is provided for processing device data available in a supervised production environment comprising production devices. The method comprises receiving a data request for providing production data related to a production parameter of a production device, obtaining device connectivity data related to the production device, setting up a data request message for requesting the production data in accordance with the device connectivity data and addressing a production device communication module of the production device in accordance with the device connectivity data. The method further comprises, if the addressing is successful, sending the data request message to the production device communication module in accordance with the device connectivity data, receiving the requested data related to a production parameter of the production device from the production device communication module; and presenting the received data.
G05B 19/418 - Total factory control, i.e. centrally controlling a plurality of machines, e.g. direct or distributed numerical control [DNC], flexible manufacturing systems [FMS], integrated manufacturing systems [IMS] or computer integrated manufacturing [CIM]
G05B 19/05 - Programmable logic controllers, e.g. simulating logic interconnections of signals according to ladder diagrams or function charts
48.
CO-CULTURES FOR EFFICIENTLY PRODUCING A FERMENTED BEVERAGE
The invention relates to methods of producing a fermented beverage by employing at least two fermentative yeast strains, to a fermented beverage that may be produced by the methods of the invention, and to the use of at least two fermentative yeast strains for the production of a fermented beverage.
The invention relates to methods of producing a fermented beverage by employing at least two fermentative yeast strains, to a fermented beverage that may be produced by the methods of the invention, and to the use of at least two fermentative yeast strains for the production of a fermented beverage.
Multiple devices in an ePOS system, including printers, ordering devices and tils, communicate data on address and functionality to one another over a network. In this way, devices are aware of one another's presence and functionality. This allows a first device receiving external instructions to select a second device for executing instructions. Furthermore, with repeated transmissions of data, the network data may be updated, allowing for dynamic and redundant functionality. The device data may be listed and/or sorted by one or more device in accordance with one or more pre- defined criteria. Within the list, a master may be selected in accordance with one or more pre-defined further criteria. With the criteria being the same for all devices, all will select the same master device. The master device may act as a central point for receiving and sending data to external devices.
A pressure vessel assembly is provided for use in a beverage dispensing assembly. The assembly comprises a pressure vessel comprising a housing provided by at least two shell parts, the housing comprising, a gas inlet for receiving a gas in the pressure vessel and a beverage dispensing passage, wherein the at least two shell parts are releasably connectable for forming the housing and for receiving a compressible beverage container assembly filled with a substantially non-carbonated beverage in the housing. The assembly further comprises a compressible beverage container assembly, comprising a flexible bag defining a beverage storage volume, a filling gland, connected to the flexible bag providing a gland beverage passage to the beverage storage volume, and female adapter part, connectable to the filling gland, arranged to receive at least part of a male adapter part of a dispensing line, wherein a sealing member is provided in the gland beverage passage.
An arrangement for filling containers like bottles with a beverage like beer in a retail environment includes a disposable dispensing line, from keg to outlet into the container. The dispensing line includes an actuable shut-off valve. The shut-off valve may be fitted in a cartridge, including a valve seat for receiving and accommodating a first part of the shut-off valve and an actuable connector arranged to engage with the shut-off valve to close or open the dispensing line. The cartridge may be fitted with a valve driving module, including an actuator driven by a driving unit and arranged to engage with the actuable connector for operating the shut-off valve. The dispensing line may be opened or closed by squeezing the line in case of a flexible line, operating a reciprocating or rotating shut-off valve, other, or a combination thereof. The cartridge may be fitted in the filling arrangement.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The invention relates to a single-serve capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises a liquid concentrate of an alcohol-free beer, said liquid beer concentrate having an ethanol content of 0-1% ABV, wherein the second compartment comprises an alcoholic liquid containing 12-100 wt. % ethanol and 0-88 wt. % water, and wherein ethanol and water together constitute 80-100 wt. % of the alcoholic liquid
The invention relates to a single-serve capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises a liquid concentrate of an alcohol-free beer, said liquid beer concentrate having an ethanol content of 0-1% ABV, wherein the second compartment comprises an alcoholic liquid containing 12-100 wt. % ethanol and 0-88 wt. % water, and wherein ethanol and water together constitute 80-100 wt. % of the alcoholic liquid
The capsule of the present invention can suitably be used to prepare a good quality alcoholic beer by mixing the contents of the capsule with carbonated water.
The invention relates to a single-serve capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises a liquid concentrate of an alcohol-free beer, said liquid beer concentrate having an ethanol content of 0-1% ABV, wherein the second compartment comprises an alcoholic liquid containing 12-100 wt. % ethanol and 0-88 wt. % water, and wherein ethanol and water together constitute 80-100 wt. % of the alcoholic liquid
The capsule of the present invention can suitably be used to prepare a good quality alcoholic beer by mixing the contents of the capsule with carbonated water.
The liquid beer concentrate in the first compartment can suitably be produced by reducing the water content of alcohol-free beer by means of membrane separation and/or by means of freeze concentration. The physicochemical stability of the liquid beer concentrate so obtained is very high due to the very low (or zero) ethanol content.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The present invention relates to a capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises 5-30 mL of an aqueous liquid having an ethanol content of 0-10% ABV and comprising 0.1-25wt. % of protein; and wherein the second compartment comprises 5-50 mL of an alcoholic liquid containing 20-99.9 wt. % ethanol, 0-60 wt. % water, and 50-2,000 mg/kg of hop acids acids selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof, and wherein ethanol and water together constitute at least 80 wt. % of the alcoholic liquid.
The present invention relates to a capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises 5-30 mL of an aqueous liquid having an ethanol content of 0-10% ABV and comprising 0.1-25wt. % of protein; and wherein the second compartment comprises 5-50 mL of an alcoholic liquid containing 20-99.9 wt. % ethanol, 0-60 wt. % water, and 50-2,000 mg/kg of hop acids acids selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof, and wherein ethanol and water together constitute at least 80 wt. % of the alcoholic liquid.
The capsule can suitably be used to prepare a hopped alcoholic beverage with a foam head, similar to ordinary beer. To prepare such a beverage, the contents of the capsule are combined with carbonated water and dispensed into a e.g. a drinking glass.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The present invention relates to a device for preparing and dispensing reconstituted beer, said device comprising:
a first vessel containing a liquid concentrate for preparing a beer;
a second vessel containing an alcoholic liquid;
a source of water;
a source of pressurized carbon dioxide;
a reconstitution unit;
a dispensing unit for dispensing the alcoholic beer;
wherein the device is operable (i) to form a reconstituted beer comprising water from the source of water, carbon dioxide from the source of pressurized carbon dioxide, liquid concentrate from the first vessel and alcoholic liquid from the second vessel, in the reconstitution unit and (ii) to dispense the reconstituted beer from the dispensing unit;
wherein the liquid concentrate in the first vessel an ethanol content of 0-1% ABV; and
wherein the alcoholic liquid in the second vessel contains 12-100 wt. % ethanol and 0-88 wt. % water, ethanol and water together constituting 80-100 wt. % of the alcoholic liquid.
The present invention relates to a device for preparing and dispensing reconstituted beer, said device comprising:
a first vessel containing a liquid concentrate for preparing a beer;
a second vessel containing an alcoholic liquid;
a source of water;
a source of pressurized carbon dioxide;
a reconstitution unit;
a dispensing unit for dispensing the alcoholic beer;
wherein the device is operable (i) to form a reconstituted beer comprising water from the source of water, carbon dioxide from the source of pressurized carbon dioxide, liquid concentrate from the first vessel and alcoholic liquid from the second vessel, in the reconstitution unit and (ii) to dispense the reconstituted beer from the dispensing unit;
wherein the liquid concentrate in the first vessel an ethanol content of 0-1% ABV; and
wherein the alcoholic liquid in the second vessel contains 12-100 wt. % ethanol and 0-88 wt. % water, ethanol and water together constituting 80-100 wt. % of the alcoholic liquid.
An alternative aspect of the invention relates to a device wherein the source of water and the source of pressurised carbon dioxide are replaced by a source of carbonated water and the device is operable to form a reconstituted beer comprising water from the source of carbonated water, liquid concentrate from the first vessel and alcoholic liquid from the second vessel in the reconstitution unit.
The present invention relates to a device for preparing and dispensing reconstituted beer, said device comprising:
a first vessel containing a liquid concentrate for preparing a beer;
a second vessel containing an alcoholic liquid;
a source of water;
a source of pressurized carbon dioxide;
a reconstitution unit;
a dispensing unit for dispensing the alcoholic beer;
wherein the device is operable (i) to form a reconstituted beer comprising water from the source of water, carbon dioxide from the source of pressurized carbon dioxide, liquid concentrate from the first vessel and alcoholic liquid from the second vessel, in the reconstitution unit and (ii) to dispense the reconstituted beer from the dispensing unit;
wherein the liquid concentrate in the first vessel an ethanol content of 0-1% ABV; and
wherein the alcoholic liquid in the second vessel contains 12-100 wt. % ethanol and 0-88 wt. % water, ethanol and water together constituting 80-100 wt. % of the alcoholic liquid.
An alternative aspect of the invention relates to a device wherein the source of water and the source of pressurised carbon dioxide are replaced by a source of carbonated water and the device is operable to form a reconstituted beer comprising water from the source of carbonated water, liquid concentrate from the first vessel and alcoholic liquid from the second vessel in the reconstitution unit.
The aforementioned devices can be used to prepare a reconstituted beer of superior quality. The use of an essentially alcohol-free concentrate offers the advantage that the stability of the concentrate is substantially improved.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The present invention relates to a process of manufacturing a packaged liquid beer concentrate, said process comprising:
providing an alcoholic beer comprising 3-12% ABV ethanol;
removing at least a part of the ethanol from the alcoholic beer by means of distillation, thereby producing (i) a low alcohol beer having an ethanol content of 0-1.5% ABV alcohol and (ii) an alcoholic liquid containing at least 10% ABV ethanol;
removing at least 70 wt. % of the water present in the low alcohol beer by means of membrane separation and/or freeze concentration to produce a liquid beer concentrate;
if the alcoholic liquid contains less than 20% ABV ethanol, concentrating the alcoholic liquid to an ethanol content of at least 30% ABV by means of distillation, reverse osmosis or forwards osmosis;
separately packaging the liquid beer concentrate and the alcoholic liquid within a single container or within separate containers that together form a kit of parts.
The present invention relates to a process of manufacturing a packaged liquid beer concentrate, said process comprising:
providing an alcoholic beer comprising 3-12% ABV ethanol;
removing at least a part of the ethanol from the alcoholic beer by means of distillation, thereby producing (i) a low alcohol beer having an ethanol content of 0-1.5% ABV alcohol and (ii) an alcoholic liquid containing at least 10% ABV ethanol;
removing at least 70 wt. % of the water present in the low alcohol beer by means of membrane separation and/or freeze concentration to produce a liquid beer concentrate;
if the alcoholic liquid contains less than 20% ABV ethanol, concentrating the alcoholic liquid to an ethanol content of at least 30% ABV by means of distillation, reverse osmosis or forwards osmosis;
separately packaging the liquid beer concentrate and the alcoholic liquid within a single container or within separate containers that together form a kit of parts.
The present process offers the advantage that it can utilise de-alcoholisation units that are commonly used in the production of low alcohol beer, thus minimising capital investment. The low alcohol beer that is obtained by the dealcoholisation step can be concentrated in a single step to produce the liquid beer concentrate.
C12H 3/04 - Methods for reducing the alcohol content of fermented solutions or alcoholic beverages to obtain low-alcohol or non-alcoholic beverages using semi-permeable membranes
A consumer operable retail beverage container filling arrangement for use in a retail environment is provided, comprising a housing, a beverage dispensing unit for dispensing a beverage, comprising a retail beverage container holder for receiving and holding a retail beverage container, wherein the beverage dispensing unit is at least partially provided in the housing, a consumer interaction module for receiving a consumer input and generating a consumer control signal based on the received consumer input, and a dispensing controller arranged for receiving the consumer control signal and controlling the beverage dispensing unit to dispense the beverage in accordance with the consumer control signal.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The present invention relates to a process of manufacturing a liquid alcoholic beer concentrate, said process comprising: providing a low alcohol beer having an ethanol content of 0-1 % ABV, a free amino nitrogen content of 8-400 mg/L and containing 0.1-4 g/L maltotriose and 0.5-6 g/L of maltotetraose; removing at least 70 wt.% of the water present in the low alcohol beer by means of membrane separation to produce a low alcohol beer concentrate, wherein the membrane separation is selected from nanofiltration, reverse osmosis and forward osmosis; combining the low alcohol beer concentrate with alcoholic liquid having an ethanol content of at least 30 wt.% to produce a liquid alcoholic beer concentrate having a an ethanol content of 10-60 wt.%. The present process offers the advantage that it is relatively easy to operate, whilst at the same time losses of small organic molecules (e.g. acids) are minimised effectively.
C12H 3/02 - Methods for reducing the alcohol content of fermented solutions or alcoholic beverages to obtain low-alcohol or non-alcoholic beverages by evaporating
59.
Method for joining a fluid conduit and a connection hub
Method for joining a fluid conduit and a connection hub. There is provided a method for joining a fluid conduit 2 and a connection hub 7, wherein a fluid 2 conduit is provided having an at least partially transparent end section 1. Also provided is a connection hub 7 comprising a hub cavity 9 having a shape complementary to a shape of the end section of the fluid conduit 1. The end section of the fluid conduit 1 is at least partly introduced into the hub cavity 9 through an opening in the hub, wherein a contact interface between at least a lateral wall part of the end section 1 and a hub cavity 9 wall is established. The method includes heating a target zone 27 in the contact interface, for joining the fluid conduit 2 and the connection hub 7 at the target zone 27, by directing a light beam 29 across the at least partially transparent end section 1 of the fluid conduit 2 from a side of the fluid conduit 2 which is opposite a side of the target zone 27.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The present invention relates to a process of manufacturing a liquid alcoholic beer concentrate, said process comprising: providing a low alcohol beer having an ethanol content of 0-1 % ABV, a free amino nitrogen content of 8-400 mg/L and containing 0.1-4 g/L maltotriose and 0.5-6 g/L of maltotetraose; removing at least 70 wt.% of the water present in the low alcohol beer by means of membrane separation to produce a low alcohol beer concentrate, wherein the membrane separation is selected from nanofiltration, reverse osmosis and forward osmosis; combining the low alcohol beer concentrate with alcoholic liquid having an ethanol content of at least 30 wt.% to produce a liquid alcoholic beer concentrate having a an ethanol content of 10-60 wt.%. The present process offers the advantage that it is relatively easy to operate, whilst at the same time losses of small organic molecules (e.g. acids) are minimised effectively.
C12H 3/02 - Methods for reducing the alcohol content of fermented solutions or alcoholic beverages to obtain low-alcohol or non-alcoholic beverages by evaporating
Beverage dispensing assembly 200 comprising a beverage container 201 with a container body 202 defining a beverage chamber arranged for holding a beverage; a dispenser 230 with a dispensing opening for dispensing the beverage; and a dispensing line extending between the beverage chamber and the dispensing opening to form a flow path enabling a flow of beverage from the beverage chamber to the dispensing opening. The dispensing line comprises a first dispensing line part 211 attached to the container body 202 and a separate second dispensing line part 220 attached to the dispenser 230, the first and the second parts fluid tightly coupled to each other with detachable coupling means 210. The first dispensing line part defines an upstream flow path section arranged to at least reduce a microorganism migration rate from a downstream flow path section in the second dispensing line part into the beverage chamber.
A dispensing system for a beverage comprises in a tap system a bore for housing a duct. Along the bore, close to or on the duct, at least two electrodes are provided such that at least at some locations along the duct, the two electrodes are provided opposite to one another with the duct in between, thus constituting a capacitor. An oscillating signal is provided to one electrode and a signal is read out from the other electrode. As a beverage is drawn through the duct in a container, capacitance of the capacitor changes. The flowing beverage may have different characteristics, but capacitance may also change as the beverage in the duct is in conducting contact with a container that may be in contact with an earth contact. The change of capacitance results in a change of the amplitude of a detection circuit connected to the second electrode.
G01F 1/58 - Measuring the volume flow or mass flow of fluid or fluent solid material wherein the fluid passes through a meter in a continuous flow by using electric or magnetic effects by electromagnetic flowmeters
B67D 1/12 - Flow- or pressure-control devices or systems
G01F 1/696 - Circuits therefor, e.g. constant-current flow meters
B67D 1/08 - Apparatus or devices for dispensing beverages on draught Details
A fluid conduit 100 is provided for providing a fluid connection between a beverage container 201 and a beverage dispenser, comprising a conduit body 102 with a container side 103 and a dispenser side 105, in use downstream of the container side 103, wherein the conduit body 102 defines a flow path 107 through the fluid conduit 100 between the container side 103 and the dispenser side 105, and a flow restrictor 104 provided in the flow path arranged to allow a flow of fluid from the container side 103 to the dispenser side 105, and at least substantially restrict passage of microorganisms through the conduit body 102 from the dispenser side 105 to the container side 103.
Container (1) with a coating layer. The invention is in the field of containers for foods and drinks. There is provided a method for applying a coating layer (2, 4) on a preform (1, 2) for a container (1) using plasma deposition. There is also provided a preform (1, 2) for a container (1), as well as a container (1) obtainable by stretching of the preform (1, 2).
B29C 49/00 - Blow-moulding, i.e. blowing a preform or parison to a desired shape within a mouldApparatus therefor
B29C 49/10 - Biaxial stretching during blow-moulding using mechanical means
B05D 5/08 - Processes for applying liquids or other fluent materials to surfaces to obtain special surface effects, finishes or structures to obtain an anti-friction or anti-adhesive surface
B05D 7/02 - Processes, other than flocking, specially adapted for applying liquids or other fluent materials to particular surfaces or for applying particular liquids or other fluent materials to macromolecular substances, e.g. rubber
65.
METHOD OF COOLING A CONTAINER COMPRISING A BEVERAGE
A method is provided for cooling a beverage in a container, the container being provided in contact with a cooling contact body thermally conductively coupled to a cooling element. The method comprises operating the cooling element and obtaining an ambient temperature of the environment outside the container and the cooling contact body. Based on the ambient temperature, a cut on temperature is defined and a temperature value indicative of a temperature of the beverage is obtained. The cooling element is operated if the temperature is larger than the cut on temperature until an end criterion is met. A higher ambient temperature may require more cooling of the beverage to ensure the temperature of the beverage is maintained between acceptable boundaries. A higher environmental temperature, requiring more cooling, means faster switching on or off. By using a switch on temperature based on the ambient temperature, more efficient cooling may be established.
A cooling system is provided for contact cooling of a beverage container. The system comprises a cooling element, a cooling contact body thermally conductively connected to the cooling element and arranged to be in thermally conductive contact with the container, a sensor module arranged to provide a sensor signal having a sensor value indicative of a contact area between the cooling contact body and the container and a processing unit arranged to control operation of the cooling element in response to the sensor signal. The contact area or another indicator for quality of contact between the cooling contact body and the beverage container determines a transfer rate of thermal energy between the beverage container and a beverage contained therein on one hand to the cooling contact body and the cooling element on the other hand. A cooling system with this method of operation allows efficient use of energy provided.
The present invention relates to a carbonated beverage containing:
900-988 mg/g water;
3-60 mg/g ethanol;
0.2-8 mg/g dissolved carbon dioxide;
0-4 mg/g protein;
ethyl acetate in a concentration of 1-20 mg per gram of ethanol;
isoamyl acetate in a concentration of 0.1-5 mg per gram of ethanol;
C3-5 alcohols in a concentration of 1.5-50 mg per gram of ethanol;
The present invention relates to a carbonated beverage containing:
900-988 mg/g water;
3-60 mg/g ethanol;
0.2-8 mg/g dissolved carbon dioxide;
0-4 mg/g protein;
ethyl acetate in a concentration of 1-20 mg per gram of ethanol;
isoamyl acetate in a concentration of 0.1-5 mg per gram of ethanol;
C3-5 alcohols in a concentration of 1.5-50 mg per gram of ethanol;
wherein ethyl acetate and isoamyl acetate are present in a weight ratio that is within the range of 2:1 to 30:1.
The present invention relates to a carbonated beverage containing:
900-988 mg/g water;
3-60 mg/g ethanol;
0.2-8 mg/g dissolved carbon dioxide;
0-4 mg/g protein;
ethyl acetate in a concentration of 1-20 mg per gram of ethanol;
isoamyl acetate in a concentration of 0.1-5 mg per gram of ethanol;
C3-5 alcohols in a concentration of 1.5-50 mg per gram of ethanol;
wherein ethyl acetate and isoamyl acetate are present in a weight ratio that is within the range of 2:1 to 30:1.
The carbonated beverage of the present invention combines a punchy taste with a pleasant fruity flavor.
The present invention relates to a carbonated beverage containing:
900-988 mg/g water;
3-60 mg/g ethanol;
0.2-8 mg/g dissolved carbon dioxide;
0-4 mg/g protein;
ethyl acetate in a concentration of 1-20 mg per gram of ethanol;
isoamyl acetate in a concentration of 0.1-5 mg per gram of ethanol;
C3-5 alcohols in a concentration of 1.5-50 mg per gram of ethanol;
wherein ethyl acetate and isoamyl acetate are present in a weight ratio that is within the range of 2:1 to 30:1.
The carbonated beverage of the present invention combines a punchy taste with a pleasant fruity flavor.
The invention also provides a process of producing the aforementioned carbonated beverage, said process comprising:
providing a yeast fermented liquid comprising at least 1.5% (v/v) ethanol and volatile flavour components;
subjecting the yeast fermented liquid to a decarbonation step in which a gaseous component comprising carbon dioxide, ethanol and volatile flavour components is removed;
contacting the gaseous component with an aqueous liquid to transfer at least a part of the ethanol and the volatile flavour components from the gaseous component to the aqueous liquid, thereby producing scrubber water;
optionally diluting the scrubber water; and
carbonating the optionally diluted scrubber water.
Beverage dispensing system, beverage container and pressurizing system for use in a beverage dispensing system or container. Beverage dispensing system 1 comprising a beverage container 2 with a beverage compartment 3 and a pressurizing system 10, wherein the pressurizing system 10 comprises a gas container 11 comprising pressurized gas, a closure 13 closing the gas container 11 and a pressure regulator 12 operative for opening the closure 13 for allowing gas to enter into the beverage compartment 3 from the gas container 11, wherein the pressure regulator 12 comprises a regulating chamber 15 having at least a wall part 17 movable and/or deformable based on pressure in the beverage compartment 3, wherein at least one opening 24 is provided through a wall 18 of the regulating chamber 15 providing for at least part of a gas passage between the regulating chamber 15 and the beverage compartment 3.
B67D 1/12 - Flow- or pressure-control devices or systems
B65D 83/66 - Containers for dispensing liquid or semi-liquid contents by internal gaseous pressure, i.e. aerosol containers comprising propellant with contents and propellant separated initially separated and subsequently mixed, e.g. in a dispensing head
B67D 1/04 - Apparatus utilising compressed air or other gas acting directly or indirectly on beverages in storage containers
69.
Beverage dispensing assembly and beverage container
Beverage dispensing assembly, comprising a dispenser and a beverage container, wherein the beverage container has a neck portion and a shoulder portion adjacent the neck portion, wherein the neck portion is provided with at least an outflow opening and at least one gas inlet opening and wherein the dispenser comprises a housing, wherein the housing is provided with a receptacle for receiving at least part of the container, wherein the container is positioned in the dispenser with the neck and shoulder portion facing downward, such that the neck portion and at least part of the shoulder portion are received in the receptacle, wherein part of the shoulder portion extends close to and/or is in contact with a wall of the receptacle, wherein preferably a lid is provided over the container, enclosing a part of the container extending outside the receptacle.
A pressure regulating system for a beverage container includes a first compartment for containing a pressurized gas. The first compartment is in fluid communication with a surrounding space through a gas valve for opening and closing a passage between the first compartment and surrounding space. A gas valve control system includes a deformable and/or movable wall or wall part, which is in contact with the gas valve for opening and/or closing the gas valve. A second compartment is provided at a side of the deformable and/or movable wall part. The movable and/or deformable wall part forms a wall of said second compartment and the second compartment forms a pressure regulating space and includes a wall part formed by or including at least a gas permeable, liquid tight permeable wall part.
B65D 83/66 - Containers for dispensing liquid or semi-liquid contents by internal gaseous pressure, i.e. aerosol containers comprising propellant with contents and propellant separated initially separated and subsequently mixed, e.g. in a dispensing head
A dispensing system for a beverage comprises in a tap system a bore for housing a duct. Along the bore, close to or on the duct, at least two electrodes are provided such that at least at some locations along the duct, the two electrodes are provided opposite to one another with the duct in between, thus constituting a capacitor. An oscillating signal is provided to one electrode and a signal is read out from the other electrode. As a beverage is drawn through the duct in a container, capacitance of the capacitor changes. The flowing beverage may have different characteristics, but capacitance may also change as the beverage in the duct is in conducting contact with a container that may be in contact with a ground contact. The change of capacitance results in a change of the amplitude of a detection circuit connected to the second electrode.
G01F 1/58 - Measuring the volume flow or mass flow of fluid or fluent solid material wherein the fluid passes through a meter in a continuous flow by using electric or magnetic effects by electromagnetic flowmeters
B67D 1/08 - Apparatus or devices for dispensing beverages on draught Details
B67D 1/12 - Flow- or pressure-control devices or systems
G01F 1/56 - Measuring the volume flow or mass flow of fluid or fluent solid material wherein the fluid passes through a meter in a continuous flow by using electric or magnetic effects
G01F 13/00 - Apparatus for measuring by volume and delivering fluids or fluent solid materials, not provided for in the preceding groups
G01F 15/02 - Compensating or correcting for variations in pressure, density, or temperature
G01F 23/263 - Indicating or measuring liquid level or level of fluent solid material, e.g. indicating in terms of volume or indicating by means of an alarm by measuring physical variables, other than linear dimensions, pressure or weight, dependent on the level to be measured, e.g. by difference of heat transfer of steam or water by measuring variations of capacity or inductance of capacitors or inductors arising from the presence of liquid or fluent solid material in the electric or electromagnetic fields by measuring variations in capacitance of capacitors
A pressure control device for controlling a pressure in a beverage container comprises a gas filled pressure control chamber enclosed by a wall of the pressure control device. The wall has an inner surface facing the chamber and an outer surface facing away from the chamber, the inner surface and outer surface defining a thickness of the wall. A scavenger material is provided in the pressure control device for capturing gas that enters, during use, into the pressure control chamber. The scavenger material is distributed over the wall thickness with a predetermined concentration from the inner surface towards the outer surface of the wall such that a rate of gas capture by the scavenger material changes over time.
B65D 83/66 - Containers for dispensing liquid or semi-liquid contents by internal gaseous pressure, i.e. aerosol containers comprising propellant with contents and propellant separated initially separated and subsequently mixed, e.g. in a dispensing head
B67D 1/04 - Apparatus utilising compressed air or other gas acting directly or indirectly on beverages in storage containers
B67D 1/12 - Flow- or pressure-control devices or systems
The present invention provides a process of preparing a liquid hop extract suspension or a liquid hop extract, said process comprising: (a) providing a hop material selected from hops, dried hops, hop pellets and combinations thereof; (b) combining 100 parts by weight of aqueous liquid with 1-20 parts by weight of the hop material to produce a hop suspension, said aqueous liquid containing at least 95 wt.% water; (c) maintaining the hop suspension at a temperature of 8-40°C for at least 1 hour to produce a liquid hop extract suspension; (d) subjecting the liquid hop extract suspension to solid-liquid separation to produce a liquid hop extract and hop residue. The invention also provides a liquid hop extract suspension or a liquid hop extract that is obtained by the aforementioned process. Further provided is a method of producing a packaged carbonated low alcohol beer, said method comprising combining beer having an alcohol content of 0-1.5% ABV with the liquid hop extract suspension or the liquid hop extract of the present invention. The addition to low alcohol beer of the hop extract of the present invention significantly improves the taste of the beer by rendering it more complex and by introducing pleasant flavour notes, e.g. aromatic hoppy, tropical flavour notes.
The present invention provides a process of preparing a liquid hop extract suspension or a liquid hop extract, said process comprising: (a) providing a hop material selected from hops, dried hops, hop pellets and combinations thereof; (b) combining 100 parts by weight of aqueous liquid with 1-20 parts by weight of the hop material to produce a hop suspension, said aqueous liquid containing at least 95 wt.% water; (c) maintaining the hop suspension at a temperature of 8-40°C for at least 1 hour to produce a liquid hop extract suspension; (d) subjecting the liquid hop extract suspension to solid-liquid separation to produce a liquid hop extract and hop residue. The invention also provides a liquid hop extract suspension or a liquid hop extract that is obtained by the aforementioned process. Further provided is a method of producing a packaged carbonated low alcohol beer, said method comprising combining beer having an alcohol content of 0-1.5% ABV with the liquid hop extract suspension or the liquid hop extract of the present invention. The addition to low alcohol beer of the hop extract of the present invention significantly improves the taste of the beer by rendering it more complex and by introducing pleasant flavour notes, e.g. aromatic hoppy, tropical flavour notes.
The invention relates to a fermented beverage as well as a method of producing a fermented beverage, particularly a beer or beer-like beverage, with an ethanol content of between 0.0% and 1.0% by volume, the method comprising providing an ethanol containing fermented base beverage, reducing the ethanol content of the fermented base beverage by a de-alcoholisation step, followed by adding flavor to the fermented base beverage with reduced ethanol content to produce the fermented beverage, wherein the added flavor includes at least an amount of 4-vinyl guaiacol (4VG).
The invention relates to a starch-derived beverage comprising 4-20 wt. % carbohydrates, said beverage containing, calculated by weight of carbohydrates:
5-65 wt. % of glucose;
0-65 wt. % of fructose;
0-50 wt. % of sucrose;
0.1-30 wt. % of maltose;
0.03-8 wt. % of maltotriose;
3-35 wt. % of oligoglucose having a degree of polymerisation in the range of 4-10;
wherein the combination of glucose and fructose constitutes at least 20 wt. % of the carbohydrates.
The invention relates to a starch-derived beverage comprising 4-20 wt. % carbohydrates, said beverage containing, calculated by weight of carbohydrates:
5-65 wt. % of glucose;
0-65 wt. % of fructose;
0-50 wt. % of sucrose;
0.1-30 wt. % of maltose;
0.03-8 wt. % of maltotriose;
3-35 wt. % of oligoglucose having a degree of polymerisation in the range of 4-10;
wherein the combination of glucose and fructose constitutes at least 20 wt. % of the carbohydrates.
The beverage according to the invention is similar to existing non-fermented malt beverages, such as “Malta”, except that similar sweetness is achieved with a lower carbohydrate content.
The invention relates to a starch-derived beverage comprising 4-20 wt. % carbohydrates, said beverage containing, calculated by weight of carbohydrates:
5-65 wt. % of glucose;
0-65 wt. % of fructose;
0-50 wt. % of sucrose;
0.1-30 wt. % of maltose;
0.03-8 wt. % of maltotriose;
3-35 wt. % of oligoglucose having a degree of polymerisation in the range of 4-10;
wherein the combination of glucose and fructose constitutes at least 20 wt. % of the carbohydrates.
The beverage according to the invention is similar to existing non-fermented malt beverages, such as “Malta”, except that similar sweetness is achieved with a lower carbohydrate content.
The invention further relates to a process of producing the aforementioned beverage.
A beverage dispensing assembly comprises a beverage container for containing a beverage, the container body comprising a beverage outlet provided with a beverage container sealing member arranged to enable opening of the beverage outlet. A beverage dispensing line extends between the beverage container and a dispenser for dispensing the beverage at a dispensing outlet of the dispenser. A coupler device is detachable coupled to the container body and coupled to a second beverage conduit of the beverage dispensing line, with a first beverage conduit of the beverage dispensing line extending between the beverage container and the coupler device. The first beverage conduit at a first end thereof comprises an adapter body fittingly arranged on the beverage container covering the beverage container sealing member. A piston is movably arranged in the coupler device for acting on the adapter body that is configured to open the beverage container sealing member upon actuation by the piston causing the beverage container sealing member to open the beverage outlet to provide a fluid connection between the beverage chamber and the first beverage conduit.
A beverage dispensing assembly comprises a beverage container for containing a beverage, the container body comprising a beverage outlet provided with a beverage container sealing member arranged to enable opening of the beverage outlet. A beverage dispensing line extends between the beverage container and a dispenser for dispensing the beverage at a dispensing outlet of the dispenser. A coupler device is detachable coupled to the container body and coupled to a second beverage conduit of the beverage dispensing line, with a first beverage conduit of the beverage dispensing line extending between the beverage container and the coupler device. The first beverage conduit at a first end thereof comprises an adapter body fittingly arranged on the beverage container covering the beverage container sealing member. A piston is movably arranged in the coupler device for acting on the adapter body that is configured to open the beverage container sealing member upon actuation by the piston causing the beverage container sealing member to open the beverage outlet to provide a fluid connection between the beverage chamber and the first beverage conduit.
The invention relates to a mutant of Saccharomyces eubayanus that is able to ferment maltotriose, and to the use of this mutant for producing hybrid yeast and the resulting hybrid yeast. The invention relates to methods of producing a fermented beer product by employing said mutant and/or said hybrid yeast.
A spacer (3), for mutually spacing apart a first and a second pipeline in a mutually parallel manner, has a first and a second side (31, 32) for abutting against the two respective pipelines. At least two tensioning straps, which are extending in first and second longitudinal ranges (41, 42), are fixing the spacer relative to the first pipeline. The second side (32) has, in the first and second longitudinal ranges, a second abutment structure (52) for abutting against the second pipeline. Furthermore, the second side has, in a first intermediate longitudinal range (61), a first recessed intermediate surface portion (71). Thanks to the first recessed intermediate surface portion, the portions of the spacer which are extending in the first longitudinal range and the second longitudinal range are, under influence of tensioning forces of the tensioning straps, to a larger extent independently resiliently compressible relative to one another. This improves the effectivity of the tensioning straps.
F16L 3/237 - Supports for pipes, cables or protective tubing, e.g. hangers, holders, clamps, cleats, clips, brackets specially adapted for supporting a number of parallel pipes at intervals for two pipes
F16L 1/20 - Accessories therefor, e.g. floats or weights
F16L 3/10 - Supports for pipes, cables or protective tubing, e.g. hangers, holders, clamps, cleats, clips, brackets substantially surrounding the pipe, cable or protective tubing divided, i.e. with two members engaging the pipe, cable or protective tubing
The present invention relates to a method of preparing a beer concentrate, said method comprising: a) introducing beer into a closed system while leaving a headspace, said beer containing 80-99 wt.% water, 0-16 wt.% ethanol and 0.5-8 mg/g dissolved carbon dioxide; and b) producing a decarbonated beer by contacting the gas phase that is present in the headspace with a carbon dioxide capturing (CDC) material to remove dissolved carbon dioxide from the beer, said CDC material comprising a metal hydroxide selected from sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide and combinations thereof; c) producing a beer concentrate by removing water from the decarbonated beer by means of freeze concentration and/or membrane filtration; wherein the gas phase is contacted with the CDC material by continuously removing gas phase from the headspace, transporting the removed gas phase to a chamber comprising the CDC material, and returning decarbonated gas phase from said chamber to the headspace. The method of the present invention enables efficient production of beer concentrates by minimising the detrimental effect of carbon dioxide on the concentration step.
The invention provides a method of producing a low alcohol beer, comprising the steps of:
providing an alcoholic malt beverage;
subjecting the alcoholic malt beverage to a de-alcoholization step to produce a low alcohol malt beverage;
adding hops to the low alcohol malt beverage in an amount of at least 10 g/hl to produce at least 10 hl of a suspension;
keeping the suspension between 1 hour and 20 days at a temperature between −2 and 43° C. to produce a low alcohol beer; and optionally
subjecting said low alcohol beer to a filtration step.
The invention provides a method of producing a low alcohol beer, comprising the steps of:
providing an alcoholic malt beverage;
subjecting the alcoholic malt beverage to a de-alcoholization step to produce a low alcohol malt beverage;
adding hops to the low alcohol malt beverage in an amount of at least 10 g/hl to produce at least 10 hl of a suspension;
keeping the suspension between 1 hour and 20 days at a temperature between −2 and 43° C. to produce a low alcohol beer; and optionally
subjecting said low alcohol beer to a filtration step.
This process results in a low alcohol beer which has a surprisingly good taste profile.
The invention provides a method of producing a low alcohol beer, comprising the steps of:
providing an alcoholic malt beverage;
subjecting the alcoholic malt beverage to a de-alcoholization step to produce a low alcohol malt beverage;
adding hops to the low alcohol malt beverage in an amount of at least 10 g/hl to produce at least 10 hl of a suspension;
keeping the suspension between 1 hour and 20 days at a temperature between −2 and 43° C. to produce a low alcohol beer; and optionally
subjecting said low alcohol beer to a filtration step.
This process results in a low alcohol beer which has a surprisingly good taste profile.
Also provided is a low alcohol beer that is obtained by the aforementioned method.
The invention relates to a method of preparing a beer having an ethanol content of 0-3.0% ABV, in situ fermentative production of gluconate component selected from gluconic acid, gluconate, glucono delta-lactone and combinations thereof by: (a) subjecting the boiled wort to two successive fermentation steps, starting with a fermentation step that generates the gluconate component, followed by the yeast fermentation; or (b) subjecting a first boiled wort to yeast fermentation to produce the yeast fermented wort; subjecting a second boiled wort to another fermentation step to generate the gluconate component and to produce a second fermented wort; and combining the yeast fermented wort and the second fermented wort The invention further relates to a beer having an ethanol content of 0-3.0% ABV, said beer comprising: ? 0-6 wt.% of brewing sugars selected from glucose, fructose, maltose, sucrose, maltotriose and combinations thereof; ? 0.5-100 mmol/L of gluconate component selected from gluconic acid, gluconate, glucono delta-lactone and combinations thereof; · 0-500 mg/L palatinose.
The invention relates to a method of preparing a beer having an ethanol content of 0-3.0% ABV, in situ fermentative production of gluconate component selected from gluconic acid, gluconate, glucono delta-lactone and combinations thereof by: (a) subjecting the boiled wort to two successive fermentation steps, starting with a fermentation step that generates the gluconate component, followed by the yeast fermentation; or (b) subjecting a first boiled wort to yeast fermentation to produce the yeast fermented wort; subjecting a second boiled wort to another fermentation step to generate the gluconate component and to produce a second fermented wort; and combining the yeast fermented wort and the second fermented wort The invention further relates to a beer having an ethanol content of 0-3.0% ABV, said beer comprising: • 0-6 wt.% of brewing sugars selected from glucose, fructose, maltose, sucrose, maltotriose and combinations thereof; • 0.5-100 mmol/L of gluconate component selected from gluconic acid, gluconate, glucono delta-lactone and combinations thereof; · 0-500 mg/L palatinose.
A cooling device is provided for cooling a beverage in a dispensing line. The device comprises two heat exchangers for exchanging thermal energy between the beverage and a coolant fluid in a cooling circuit; the coolant fluid having a lower temperature than the beverage. Placing the two heat exchangers in series relative to the dispensing line, provides two-stage cooling, allowing more accurate cooling. This may be improved by placing brute force cooling to a particular temperature window, followed by accurate cooling. This makes the cooling process is less sensitive to whatever the initial temperature of the beverage may be. Relative to the cooling circuit for the coolant, the two heat exchangers may be placed in parallel and, optionally, further in parallel to a buffer circuit. A distribution module may be provided to control distribution of coolant over the heat exchangers, optionally from the buffer, to control temperature of the beverage.
A cooling device comprises a buffer circuit comprising a cooling unit for cooling coolant and a reservoir for buffering cooled coolant and a primary cooling circuit for providing coolant to a first heat exchanger. The first heat exchanger is arranged for exchange of thermal energy between the coolant and beverage in a dispensing line. The primary cooling circuit and the buffer circuit are connected to enable exchange of coolant. The cooling device comprises a coolant distribution module arrange to control exchange of coolant between the primary cooling circuit and the buffer circuit. The coolant distribution module may control at least one of valves as passive components and pumps as active components, in at least one of the primary cooling circuit and the buffer circuit. The coolant distribution module may operate based on coolant temperature in the primary cooling circuit.
Bag in container and adapter for connecting a bag in container to a tapping device. Bag-in-container (6), comprising a bag (8) inside a container (10), the bag being compressible upon introduction of a gas under pressure into a space (9) between the bag and the container through a passage (11) between a neck (4) of the bag and a neck (5) of the container. A lid (20) is mounted onto the bag-in-container, comprising a first channel (25) connecting to an inner space of the bag and a second channel (28) connecting to said passage. A connector (30) is provided, connected to the bag-in-container. The lid comprises a channel part (35), extending from the second channel to an inlet opening (44) in a plane (PI) extending parallel to a longitudinal axis of the container, or the connector (30) comprises a channel part (42), extending during use, when coupled to the lid, from the second channel or a connecting element (38) to an inlet opening in a plane extending parallel to the longitudinal axis of the container. The bag-in-container further comprising a flexible dispensing line (36).
A disposable dispensing line 100 is provided comprising a shut-off valve 104 with a shut-off valve coupling member 106 for detachable connection to an operating element of a dispensing head, wherein the dispensing line further comprises a regulator valve 108 comprising a regulation member 112 placed inside the regulator valve 108 and an actuator 110 for controlling a flow-through area between an inner wall 126 of the regulator valve and the regulation member 112, which flow through area forms part of a flow path for beverage through the dispensing line 100.
Bag in container and adapter for connecting a bag in container to a tapping device. Bag-in-container (6), comprising a bag (8) inside a container (10), the bag being compressible upon introduction of a gas under pressure into a space (9) between the bag and the container through a passage (11) between a neck (4) of the bag and a neck (5) of the container. A lid (20) is mounted onto the bag-in-container, comprising a first channel (25) connecting to an inner space of the bag and a second channel (28) connecting to said passage. A connector (30) is provided, connected to the bag-in-container. The lid comprises a channel part (35), extending from the second channel to an inlet opening (44) in a plane (PI) extending parallel to a longitudinal axis of the container, or the connector (30) comprises a channel part (42), extending during use, when coupled to the lid, from the second channel or a connecting element (38) to an inlet opening in a plane extending parallel to the longitudinal axis of the container. The bag-in-container further comprising a flexible dispensing line (36).
Valve for a beverage container. A valve (1) for a beverage container (100) comprises a mounting element (10) for mounting the valve (1) in a container opening. The mounting element (10) extends radially from an inner side defining a fluid passage (12) through the mounting element (10) to an outer peripheral side for sealing against a container edge at the container opening. The mounting element (10) is coupled to a valve housing (20) comprising a housing side wall (21) extending axially from a housing top wall (22) to a housing bottom wall (23). The housing top wall (22) is sealed against the mounting element (10) and has a beverage outlet opening (25) aligned with the fluid passage (12). The housing side wall (21) has a beverage inlet opening. A valve body (30) is axially moveable inside the valve housing (20) from a first position closing off the beverage outlet opening (25) to a second position opening a fluid connection through the beverage outlet opening (25). The valve body (30) comprises a closed upper end section (31) fixedly received in the beverage outlet opening (25) in the first position and operable to be moved away from the beverage outlet opening (25) to the second position axially past at least a part of the beverage inlet opening in the side wall. The valve body (30) further comprises a lower end section (32) extending axially from the closed upper end (31) in the direction of the housing bottom wall (23), the lower end arranged to contact an inner surface of the housing (20) at least in the second position.
Valve for a beverage container. A valve (1) for a beverage container (100) comprises a mounting element (10) for mounting the valve (1) in a container opening. The mounting element (10) extends radially from an inner side defining a fluid passage (12) through the mounting element (10) to an outer peripheral side for sealing against a container edge at the container opening. The mounting element (10) is coupled to a valve housing (20) comprising a housing side wall (21) extending axially from a housing top wall (22) to a housing bottom wall (23). The housing top wall (22) is sealed against the mounting element (10) and has a beverage outlet opening (25) aligned with the fluid passage (12). The housing side wall (21) has a beverage inlet opening. A valve body (30) is axially moveable inside the valve housing (20) from a first position closing off the beverage outlet opening (25) to a second position opening a fluid connection through the beverage outlet opening (25). The valve body (30) comprises a closed upper end section (31) fixedly received in the beverage outlet opening (25) in the first position and operable to be moved away from the beverage outlet opening (25) to the second position axially past at least a part of the beverage inlet opening in the side wall. The valve body (30) further comprises a lower end section (32) extending axially from the closed upper end (31) in the direction of the housing bottom wall (23), the lower end arranged to contact an inner surface of the housing (20) at least in the second position.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The present invention relates to a capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises 5-30 mL of an aqueous liquid having an ethanol content of 0-10% ABV and comprising 0.1-25wt.% of protein; and wherein the second compartment comprises 5-50 mL of an alcoholic liquid containing 20-99.9 wt.% ethanol, 0-60 wt.% water, and 50-2,000 mg/kg of hop acids acids selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof, and wherein ethanol and water together constitute at least 80 wt.% of the alcoholic liquid. The capsule can suitably be used to prepare a hopped alcoholic beverage with a foam head, similar to ordinary beer. To prepare such a beverage, the contents of the capsule are combined with carbonated water and dispensed into a e.g. a drinking glass.
C12C 11/11 - Post fermentation treatments, e.g. carbonation or concentration
C12G 3/005 - Solid or pasty alcoholic beverage-forming compositions
C12G 3/06 - Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
C12H 3/04 - Methods for reducing the alcohol content of fermented solutions or alcoholic beverages to obtain low-alcohol or non-alcoholic beverages using semi-permeable membranes
93.
DEVICE FOR PREPARING AND DISPENSING RECONSTITUTED BEER
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The present invention relates to a device for preparing and dispensing reconstituted beer, said device comprising: ? a first vessel containing a liquid concentrate for preparing a beer; ? a second vessel containing an alcoholic liquid; ? a source of water; ? a source of pressurized carbon dioxide; ? a reconstitution unit; ? a dispensing unit for dispensing the alcoholic beer; wherein the device is operable (i) to form a reconstituted beer comprising water from the source of water, carbon dioxide from the source of pressurized carbon dioxide, liquid concentrate from the first vessel and alcoholic liquid from the second vessel, in the reconstitution unit and (ii) to dispense the reconstituted beer from the dispensing unit; wherein the liquid concentrate in the first vessel an ethanol content of 0-1 % ABV; and wherein the alcoholic liquid in the second vessel contains 12-100 wt.% ethanol and 0-88 wt.% water, ethanol and water together constituting 80-100 wt.% of the alcoholic liquid. An alternative aspect of the invention relates to a device wherein the source of water and the source of pressurised carbon dioxide are replaced by a source of carbonated water and the device is operable to form a reconstituted beer comprising water from the source of carbonated water, liquid concentrate from the first vessel and alcoholic liquid from the second vessel in the reconstitution unit. The aforementioned devices can be used to prepare a reconstituted beer of superior quality. The use of an essentially alcohol-free concentrate offers the advantage that the stability of the concentrate is substantially improved.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The invention relates to a single-serve capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises a liquid concentrate of an alcohol-free beer, said liquid beer concentrate having an ethanol content of 0-1 % ABV, wherein the second compartment comprises an alcoholic liquid containing 12-100 wt.% ethanol and 0-88 wt.% water, and wherein ethanol and water together constitute 80-100 wt.% of the alcoholic liquid The capsule of the present invention can suitably be used to prepare a good quality alcoholic beer by mixing the contents of the capsule with carbonated water. The liquid beer concentrate in the first compartment can suitably be produced by reducing the water content of alcohol-free beer by means of membrane separation and/or by means of freeze concentration. The physicochemical stability of the liquid beer concentrate so obtained is very high due to the very low (or zero) ethanol content.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The invention relates to an alcoholic liquid containing at least 15 wt.% ethanol, not more than 84.9 wt.% water and 30-1,000 mg/L of hop acids selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof; wherein ethanol and water together constitute at least 95 wt.% of the alcoholic liquid. The hop acids containing alcoholic liquid according to the invention can suitably be used in combination with a liquid concentrate of non-hopped alcohol-free beer in the preparation of a high quality reconstituted beer having the typical hop derived bitterness and floral, fruity flavor notes that are highly appreciated by the consumer. Due to the partitioning of the ethanol and the hop acids, both the alcoholic liquid and the liquid beer concentrate are highly stable. The invention also provides a kit of parts comprising a first container holding a liquid beer concentrate having an ethanol content of 0-1 % ABV, a water content in the range of 35-80 wt.% and containing not more than 20 µg of hop acids; and a second container holding the hop acids containing alcoholic liquid.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The invention relates to a liquid beer concentrate having an ethanol content of 0-1 % ABV, a water content of 35-80 wt.% and a density of 20 to 60 °P, said liquid beer concentrate containing 0-20 µg of hop acids per gram of dry matter, said hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof. The liquid beer concentrate according to the invention can advantageously be used in combination with a hop acid containing alcoholic liquid in the preparation of a high quality reconstituted beer having the typical hop derived bitterness and floral, fruity flavor notes that are highly appreciated by the consumer. Due to the partitioning of the ethanol and the hop acids, both the liquid beer concentrate and the alcoholic liquid are highly stable. The present invention also provides a kit of parts comprising a first container holding the liquid beer concentrate and a second container holding an alcoholic liquid, said alcoholic liquid containing at least 30 wt.% ethanol, not more than 65 wt.% water, and 30-1,000 mg/L of hop acids being selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof; wherein ethanol and water together constitute at least 90 wt.% of the alcoholic liquid.
C12C 11/11 - Post fermentation treatments, e.g. carbonation or concentration
C12G 3/005 - Solid or pasty alcoholic beverage-forming compositions
C12G 3/06 - Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
B67D 1/00 - Apparatus or devices for dispensing beverages on draught
C12H 3/04 - Methods for reducing the alcohol content of fermented solutions or alcoholic beverages to obtain low-alcohol or non-alcoholic beverages using semi-permeable membranes
97.
SINGLE-SERVE CAPSULE FOR PREPARING A BEER-LIKE BEVERAGE
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The present invention relates to a capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises 5-30 mL of an aqueous liquid having an ethanol content of 0-10% ABV and comprising 0.1-25wt.% of protein; and wherein the second compartment comprises 5-50 mL of an alcoholic liquid containing 20-99.9 wt.% ethanol, 0-60 wt.% water, and 50-2,000 mg/kg of hop acids acids selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof, and wherein ethanol and water together constitute at least 80 wt.% of the alcoholic liquid. The capsule can suitably be used to prepare a hopped alcoholic beverage with a foam head, similar to ordinary beer. To prepare such a beverage, the contents of the capsule are combined with carbonated water and dispensed into a e.g. a drinking glass.
C12C 11/11 - Post fermentation treatments, e.g. carbonation or concentration
C12G 3/005 - Solid or pasty alcoholic beverage-forming compositions
C12G 3/06 - Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
B67D 1/00 - Apparatus or devices for dispensing beverages on draught
C12H 3/04 - Methods for reducing the alcohol content of fermented solutions or alcoholic beverages to obtain low-alcohol or non-alcoholic beverages using semi-permeable membranes
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The invention relates to a single-serve capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises a liquid concentrate of an alcohol-free beer, said liquid beer concentrate having an ethanol content of 0-1 % ABV, wherein the second compartment comprises an alcoholic liquid containing 12-100 wt.% ethanol and 0-88 wt.% water, and wherein ethanol and water together constitute 80-100 wt.% of the alcoholic liquid The capsule of the present invention can suitably be used to prepare a good quality alcoholic beer by mixing the contents of the capsule with carbonated water. The liquid beer concentrate in the first compartment can suitably be produced by reducing the water content of alcohol-free beer by means of membrane separation and/or by means of freeze concentration. The physicochemical stability of the liquid beer concentrate so obtained is very high due to the very low (or zero) ethanol content.
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The present invention relates to a process of manufacturing a packaged liquid beer concentrate, said process comprising: - providing an alcoholic beer comprising 3-12% ABV ethanol; - removing at least a part of the ethanol from the alcoholic beer by means of distillation, thereby producing (i) a low alcohol beer having an ethanol content of 0-1.5% ABV alcohol and (ii) an alcoholic liquid containing at least 10% ABV ethanol; - removing at least 70 wt.% of the water present in the low alcohol beer by means of membrane separation and/or freeze concentration to produce a liquid beer concentrate; - if the alcoholic liquid contains less than 20% ABV ethanol, concentrating the alcoholic liquid to an ethanol content of at least 30% ABV by means of distillation, reverse osmosis or forwards osmosis; - separately packaging the liquid beer concentrate and the alcoholic liquid within a single container or within separate containers that together form a kit of parts. The present process offers the advantage that it can utilise de-alcoholisation units that are commonly used in the production of low alcohol beer, thus minimising capital investment. The low alcohol beer that is obtained by the dealcoholisation step can be concentrated in a single step to produce the liquid beer concentrate.
C12C 11/11 - Post fermentation treatments, e.g. carbonation or concentration
C12G 3/005 - Solid or pasty alcoholic beverage-forming compositions
C12G 3/06 - Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
B67D 1/00 - Apparatus or devices for dispensing beverages on draught
C12H 3/04 - Methods for reducing the alcohol content of fermented solutions or alcoholic beverages to obtain low-alcohol or non-alcoholic beverages using semi-permeable membranes
100.
DEVICE FOR PREPARING AND DISPENSING RECONSTITUTED BEER
Bekkers, Augustinus Cornelius Aldegonde Petrus Albert
Abstract
The present invention relates to a device for preparing and dispensing reconstituted beer, said device comprising: • a first vessel containing a liquid concentrate for preparing a beer; • a second vessel containing an alcoholic liquid; • a source of water; • a source of pressurized carbon dioxide; • a reconstitution unit; • a dispensing unit for dispensing the alcoholic beer; wherein the device is operable (i) to form a reconstituted beer comprising water from the source of water, carbon dioxide from the source of pressurized carbon dioxide, liquid concentrate from the first vessel and alcoholic liquid from the second vessel, in the reconstitution unit and (ii) to dispense the reconstituted beer from the dispensing unit; wherein the liquid concentrate in the first vessel an ethanol content of 0-1 % ABV; and wherein the alcoholic liquid in the second vessel contains 12-100 wt.% ethanol and 0-88 wt.% water, ethanol and water together constituting 80-100 wt.% of the alcoholic liquid. An alternative aspect of the invention relates to a device wherein the source of water and the source of pressurised carbon dioxide are replaced by a source of carbonated water and the device is operable to form a reconstituted beer comprising water from the source of carbonated water, liquid concentrate from the first vessel and alcoholic liquid from the second vessel in the reconstitution unit. The aforementioned devices can be used to prepare a reconstituted beer of superior quality. The use of an essentially alcohol-free concentrate offers the advantage that the stability of the concentrate is substantially improved.
