Beverage carbonation system and method

Abstract

In a method of carbonating a beverage using a carbon dioxide diffusing stone, temperature is measured in a flow of that beverage immediately before the flow changes from laminar to effervescent, thereby obtaining a true temperature at which carbon dioxide is diffused into the beverage. In another aspect of the present invention, there is provided a portable controller having connectors joinable to a gas pressure regulator of a gas cylinder and to any one of several beverage carbonation containers. The portable controller has instruments therein for controlling a flow of carbon dioxide gas to the beverage in any one of the containers and for controlling a pressure gradient of the carbon dioxide gas in the beverage over a period of time. There is also provided an elongated carbon dioxide diffusing stone assembly having an elongated temperature probe well extending parallel to and immediately below a diffusing stone.

Claims

1. A method of carbonating a beverage, comprising the steps of: creating an upward laminar flow in said beverage; during a period of time, periodically forcing carbon dioxide gas bubbles into said beverage, in said upward laminar flow of said beverage, thereby changing said upward laminar flow to an effervescent flow; using said carbon dioxide gas, applying a pressure gradient on said beverage during said period of time; measuring a temperature of said beverage immediately before said upward laminar flow changes to said effervescent flow, and adjusting said pressure gradient according to a pressure/temperature ratio dependent on said temperature.

2. The method as claimed in claim 1, wherein said steps of measuring a temperature and adjusting said pressure gradient are repeated periodically.

3. The method as claimed in claim 1 wherein said beverage is contained in a container and said step of changing said upward laminar flow to an effervescent flow is effected in a central lower portion of said container.

4. The method as claimed in claim 2, wherein said step of measuring a temperature is effected with a precision of 0.1 C. (0.18 F.).

5. The method as claimed in claim 1, further including the step of maintaining a majority of said carbon dioxide gas bubbles relatively small.

6. The method as claimed in claim 1, wherein said step of adjusting a pressure gradient is effected by one of the following steps: momentarily interrupting said step of periodically forcing carbon dioxide gas bubbles into said beverage; venting a portion of said carbon dioxide gas outside said container; and venting a portion of said carbon dioxide gas outside said container and forcing said portion of said carbon dioxide gas back into said beverage.

7. The method as claimed in claim 1, wherein said steps of applying a pressure gradient and adjusting said pressure gradient are effected at a pressure of less than 15 psi.

8. The method as claimed in claim 1, further including the step of selecting a maximum flow of said carbon dioxide gas bubbles in said step of periodically forcing carbon dioxide gas bubbles into said beverage.

9. The method as claimed in claim 8, wherein said step of selecting a maximum flow comprises the step of: forcing said carbon dioxide gas through a carbonation stone and selecting said maximum flow of said gas bubbles when said gas bubbles exit said stone and form an uniform layer of bubbles with an uniform density, from an entire surface of said stone.

10. The method as claimed in claim 1, further comprising the steps of increasing a carbon dioxide gas pressure inside said container and emptying said container by force of said carbon dioxide gas pressure.

11. A system for carbonating a beverage, comprising: a first and second containers of beverage; said first and second containers of beverage each having a carbon dioxide diffusing stone mounted therein; a temperature probe mounted immediately below said carbon dioxide diffusing stone, a head space above a liquid level of said beverage in each of said first and second containers, and a fill pipe therein; said first and second containers each having respective connections there through to said carbon dioxide diffusing stone, said temperature probe, said head space and said fill pipe; a tank of carbon dioxide gas under pressure; said tank having a gas pressure regulator mounted thereto; a portable controller having a first set of connectors joinable to said gas pressure regulator and to said respective connections of each of said first and second containers, and instruments mounted therein for controlling a flow of said carbon dioxide gas to said beverage in one of said first and second containers and a pressure gradient of said carbon dioxide gas in said beverage in said one of said first and second containers over a period of time.

12. The system as claimed in claim 11, further including a bottling installation having a second set of connectors joinable to said fill pipes of said first and second containers.

13. The system as claimed in claim 12, wherein said first set of connectors of said portable controller being connected to said carbon dioxide diffusing stone, said temperature probe, said head space of said one of said first and second containers, and said second set of connectors of said bottling installation being connected to said fill pipe of another of said first and second containers.

14. The system as claimed in claim 13, wherein said first set of connectors of said portable controller and said second set of connectors and said respective connections are quick connect-disconnect couplings.

15. A carbon dioxide diffusing stone assembly comprising: a first gas-porous stone mounted to an elongated tubular holder; an elongated temperature probe well extending parallel to said elongated tubular holder and said first stone; a bunghole plug having a first and second parallel holes there through; said elongated tubular holder extending through said first hole and said temperature probe well extending through said second hole.

16. The carbon dioxide diffusing stone assembly as claimed in claim 15, further including a second gas-porous stone mounted to said elongated tubular holder, inline with said first stone.

17. The carbon dioxide diffusing stone assembly as claimed in claim 15, wherein said parallel holes are vertically spaced, and said temperature probe well is mounted directly under said first stone.

18. The carbon dioxide diffusing stone assembly as claimed in claim 15, further comprising a quick disconnect-reconnect coupling along said tubular holder.

19. The carbon dioxide diffusing stone assembly as claimed in claim 15, wherein said first stone has a cylindrical shape.

20. The carbon dioxide diffusing stone assembly as claimed in claim 15, wherein said first stone is a 0.2 micron stone.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0054] A preferred embodiment of the beverage carbonation system and method according to the present invention is described herein with the aid of the accompanying drawings in which like numerals denote like parts throughout the several views:

[0055] FIG. 1 is a low-pressure carbonation guide used by many breweries for the carbonation of different styles of beer;

[0056] FIG. 2 shows different flavor recipe curves used in a beer carbonation process;

[0057] FIG. 3 illustrates the elements included in the beverage carbonation system according to the preferred embodiment of the present invention;

[0058] FIG. 4 is graph showing a beverage carbonation process being carried out according to a flavor recipe curve, using the instruments according to the preferred embodiment of the present invention;

[0059] FIG. 5 is a block diagram of the circuit board in the preferred beverage carbonation system;

[0060] FIG. 6 is a block diagram of the elements and function of the preferred beverage carbonation system;

[0061] FIG. 7 is a plan view of the elements inside the housing of the portable controller in the beverage carbonation system according to the preferred embodiment of the present invention;

[0062] FIG. 8 is perspective view of a first model of CO.sub.2 diffusing stone assembly in the beverage carbonation system according to the preferred embodiment of the present invention; and

[0063] FIG. 9 is perspective view of a second model of CO.sub.2 diffusing stone assembly in the beverage carbonation system according to the preferred embodiment of the present invention.

[0064] FIG. 10 is a partial cross-section view of the reservoir in FIG. 3, as seen along line 10-10 in FIG. 3;

[0065] The drawings presented herein are presented for convenience to explain the functions of all the elements included in the beverage carbonation system according to the preferred embodiment of the present invention. Elements and details that are obvious to the person skilled in the art may not have been illustrated. Conceptual sketches have been used to illustrate elements that would be readily understood in the light of the present disclosure. These drawings are not fabrication drawings and should not be scaled. Similarly, the word beverage is used herein to designate beer, water or other beverages or fluids capable of being carbonated.

DESCRIPTION OF THE PREFERRED EMBODIMENT

[0066] Referring firstly to FIG. 3 there is presented therein a complete assembly of the beverage carbonation system according to the preferred embodiment of the present invention. Specifically, the preferred carbonation system comprises a tank 20 or container including a cooling jacket 22 there-around. The tank has a bunghole 24 on one side, a fill pipe 26 on the other side, and a vent pipe 28 at the top. In use, a CO.sub.2 diffusing stone assembly 30 is mounted in the bunghole 24 for mixing bubbles 32 of CO.sub.2 into the beverage 34 in the tank 20.

[0067] During a carbonation process, the tank 20 is filled with a beverage, freshly fermented beer for example, almost to maximum capacity, leaving only a small head space 36 at the top. The rate and pressure of CO.sub.2 absorption into the beverage 34 of the tank is controlled by a portable programmable instrument, referred to herein as the portable controller 40.

[0068] The portable controller 40 has quick disconnect-reconnect connections 42 for coupling a supply bottle 44 of CO.sub.2 to the supply line 46 to the diffusing stone assembly 30, and for coupling the line 48 of the vent pipe 28 to a vent nozzle 50. A temperature probe well 60 is mounted to the diffusing stone assembly 30. A temperature probe (not shown) inside the temperature probe well 60 is electrically connected to a receptacle 62 on the side of the portable controller 40.

[0069] The portable controller 40 also has an adjustable CO.sub.2 flow valve 70 therein for adjusting the inflow of CO.sub.2 to the diffusing stone assembly 30. Programming buttons 74 and a display screen 76 are also provided in the front face of the portable controller 40 to facilitate the programming of different flavor recipe curves.

[0070] Referring to FIG. 4, there is illustrated therein a flavor recipe curve showing a carbonation time along the x-axis, a pressure gradient 80 and a finish pressure 82. It will be appreciated that the actual production of this recipe tends to follow the pressure gradient curve 80 as accurately as possible, with pressure variations 84 that are as small as possible. In order to achieve a tight-fit match of a flavor recipe curve, the portable controller 40 controls the flow of CO.sub.2 in an on-off mode as seen in line 86. The portable controller 40 also controls the pressure in the CO.sub.2 supply line 46.

[0071] In order to control the pressure in the CO.sub.2 supply line 46, the portable controller 40 interrupts the flow of CO.sub.2 through the flow control valve 70; it circulates. CO.sub.2 from the head space 36, to a vent nozzle 50 or into the supply line 46 of the dissipating stone assembly 30.

[0072] The selection of the three options, a) flow valve 70 on-off; b) head space 36 to vent nozzle 50; and c) head space 36 to CO.sub.2 supply line 46, are programmable in the portable controller 40. The selection of one option or the other generally depends on the rate of pressure increase or decrease in the head space 36, the pressure in the CO.sub.2 supply line 46 during the immediate past time period, or upon the location of the process along the flavor recipe curve 80.

[0073] The rate of flow of CO.sub.2, the duration of a process, the finish pressure and the mode of pressure control, all contribute to obtaining a tight-fit match of a favor recipe curve. Therefore these data are kept by a brewer as a trade secret.

[0074] Referring now to FIGS. 5-7, there is illustrated therein three diagrams of the portable controller 40. The portable controller 40 includes a circuit board 90 inside a housing 92. The housing 92 has the aforesaid display screen 76 and programming buttons 74.

[0075] The circuit board 90 has an Internet/telephone/network logging equipment 96 such that it can be programmed from a remote location, or it can communicate to a remote receiver. The circuit board 90 also has a programmable computer incorporated therein capable of storing one or more flavor recipe curves 80.

[0076] Referring particularly to FIGS. 3, 6 and 7, the CO.sub.2 pressure is set at the regulator 98 on the CO.sub.2 tank 44. The tank 44 is connected to a quick disconnect-reconnect connection 42 and to the elements inside the portable controller 40. The CO.sub.2 supply line from the tank 44 is serially connected to a one-way check valve 100, to a first pressure sensor 102 and then to a first solenoid valve 103. The first solenoid valve 103 feeds the flow controller 70. The flow of CO.sub.2 from the controller 70 is optionally passed through a sterilizing UV light unit 106 and then fed to the supply line 46 of the dissipating stone assembly 30.

[0077] The pressure of CO.sub.2 gas accumulating at the head 36 of the reservoir 20 is read by a second pressure sensor 110. This excess CO.sub.2 gas can be directed through a second solenoid valve 112 and to the first pressure sensor 102 to be fed back to the supply line 46, or directed to a third solenoid valve 114 and exhausted to the vent nozzle 50.

[0078] Referring to FIG. 7, the circuit board has a I/O terminal strip 120 to connect the elements of the portable controller 40 to the computer of the circuit board 90.

[0079] A first diffusing stone assembly 30 is best illustrated in FIG. 8. The diffusing stone assembly 30 comprises one porous cylindrical stone 130 through which CO.sub.2 is pumped, causing tiny bubbles of CO.sub.2 to be dispersed from the stone 130. The stone 130 is mounted to an elongated tubular holder 132. A series of brackets 134 extend downward from the tubular holder 132 and support a temperature probe well 60, in which a temperature probe 136 can be inserted. Both the temperature probe well 60 and the tubular holder 132 extend through a single bunghole plug 140. The bunghole plug 140 is sealable into the bunghole opening 24 of the tank 20 by means of compressing screws 142 for example, or otherwise.

[0080] The diffusing stone assembly 30 can comprise two or more stones 130 as illustrated in FIG. 9. The structural arrangement of the diffusing stone assembly 30 and its mounting through a single bunghole plug 140 make it appropriate to satisfy many different installations. The number of stones 130 is selected according to the size of beverage reservoir in which the stones are mounted, basically, and the choice of the designer.

[0081] Referring now to FIGS. 3 and 10, it will be appreciated that the CO.sub.2 being forced through the diffusing stone assembly 30 cause a region of effervescence 150 around and above the stones 130. This region of effervescence 150 causes the beverage in the center of the tank to rise, thereby creating a vertical upward flow at the center of the tank, and a vertically downward flow along the walls of the tank 20 substantially as indicated by the arrows 152 in FIGS. 3 and 10. The cooler walls of the tank also contribute to this downward flow near the walls of the tank.

[0082] As can be understood, the downward flow 152 entrains the beverage content from the bottom of the tank to rise passed the diffusing stone assembly 30. The beverage at the top is then forced downward as mentioned above, and to rise again passed the diffusing stone 130. The location of the diffusing stone assembly 30 in a lower central region of the reservoir 20 is preferred as the stone at this location creates the agitation factor that is required in a carbonation process.

[0083] By the arrangement of the diffusing stone assembly 30, the temperature probe 136 is located in a laminar fluid flow immediately before this fluid flow changes from a laminar mode to an effervescent mode. The measurement of temperature at that location provides a true value of the temperature at which CO.sub.2 is introduced into the beverage.

[0084] It is believed that better results are obtained in controlling the pressure of CO.sub.2 being dispersed in the beverage according to a pressure/temperature ratio that corresponds to the temperature measured immediately before effervescence starts to occur. The measurement of temperature at that location eliminates any possible errors in controlling the pressure/temperature ratio of a flavor recipe curve. The measurement of temperature at that location eliminates adverse heat loss or heat transfer influences that could introduce false values in this P/T factor.

[0085] In the system according to the preferred embodiment, temperature is measured with a precision of 0.1 C. (0.18 F.), and the pressure/temperature ratio as well as the finish pressure are calculated accordingly.

[0086] As can be seen in FIGS. 3 and 10, an advantage in producing small CO.sub.2 bubbles is that some of these bubbles are kept in suspension and entrained in the laminar flow 152 mentioned above. Therefore, it should be appreciated that the laminar and effervescent flows mentioned herein are referred to the beverage flow below and above the dissipating stone assembly 30, respectively.

[0087] The preferred diffusing stone 30 is referred to as a 0.2 micron pore size stone. The preferred diffusing stone 130 is mounted on a tubular holder 132 and can be taken apart from the holder 132 by means of lockring (not shown) or otherwise. Therefore, the diffusing stone 130 can be cleaned periodically and maintained free of pore obstructions.

[0088] The quick disconnect-reconnect couplings 42 used in the preferred system are advantageous to the small breweries in that a single portable controller 40 can be used with several carbonation tanks. The quick disconnect-reconnect couplings 42 used in the preferred system are also advantageous to the small breweries in the calibration of the flow of the CO.sub.2 through the diffusing stone assembly 30.

[0089] In a preferred method of calibration, the CO.sub.2 diffusing stone assembly 30 is placed in a bath of water. Its CO.sub.2 supply line 46 is connected to the portable controller 40 and to a tank 44 of CO.sub.2. The pressure setting on the regulator 98 of the CO.sub.2 tank 44 is set to overcome the head pressure of the fluid in the tank 20, the pressure losses through the diffusing stone 30 and to maintain a pressure that is inside the ranges of the carbonation guide as illustrated in FIG. 1. At all times, the pressure inside the supply line 46 and inside the tank 20 is kept under 15 psi.

[0090] With the stone in a bath of water, the flow of CO.sub.2 to the CO.sub.2 diffusing stone assembly 30 is then increased by adjustment of the adjustable flow control valve 70, until a desired flow of CO.sub.2 bubbles is obtained. The size and density of bubbles are selected visually and subjectively. However, a brewer quickly develops a good judgement by this method to obtain an optimum flow of CO.sub.2 from a particular type of diffusing stone.

[0091] More specifically, the preferred flow of CO.sub.2 from the stone 30 is increased until the bubbles exiting the stone form a uniform layer with an uniform density across the entire surface of the stone. This becomes the maximum flow for that stone.

[0092] Operating the carbonation system at this maximum flow ensures that the bubble sizes are small. Small CO.sub.2 bubbles have low buoyancy, ensuring a long residence time in suspension in the beverage, with less opportunity for the bubbles to reach the head space 36. Keeping the bubble size small also has the advantage of relatively increasing the pressure differential of the CO.sub.2 gas inside the bubbles over ambient pressure outside each bubble. This phenomenon is explained by the LaPlace pressure equation, which teaches in a simplified version that P=(surface tension)(2/bubble radius). Furthermore, because of the geometry of spherical bubbles, a surface to volume ratio is larger with smaller bubbles. Thus, smaller CO.sub.2 bubbles improve solubility, dissipation and carbonation efficiency.

[0093] The portable controller 40 having quick disconnect-reconnect fittings 42, 62 is advantageous to the craft brewing industry in that a first volume of beer can be carbonated in a first tank 20 while a second volume of beer in a second tank is being pumped out and bottled, for example. A number of tanks, each having a CO.sub.2 diffusing stone assembly 30 and appropriate fittings, can be alternatively connected to the same portable controller 40 using different flavor recipe for producing small batches of different flavors of beer. Instrumentation cost to a small brewer is thereby reduced.

[0094] When carbonation has been completed in one tank 20, the portable controller 40 can also be used to maintain or to increase CO.sub.2 pressure in the head space 36 of that tank 20, to assist in emptying the tank 20, or bottling the beverage inside the tank 20.

[0095] Another advantage of the portable controller 40 is that it can be used to efficiently purge undesirable gases out of a tank of beer. The beverage carbonation system according to the present invention is used to pump CO.sub.2 gas into the tank to an amount of at least one volume of beer in the tank. Undesirable gases such as Oxygen, Hydrogen and Sulfuric gases, are cause to rise and to accumulate in the head space 36 of the tank. These undesirable gases are vented out of the tank, and a carbonation process can be started.

[0096] While one embodiment of the present invention has been illustrated in the accompanying drawings and described herein above, it will be appreciated by those skilled in the art that various modifications, alternate constructions and equivalents may be employed. Therefore, the above description and illustrations should not be construed as limiting the scope of the invention, which is defined in the appended claims.