IPC분류정보
국가/구분 |
United States(US) Patent
등록
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국제특허분류(IPC7판) |
|
출원번호 |
US-0310458
(2002-12-05)
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발명자
/ 주소 |
- Scullion, Simon Daniel
- Foster, Peter Thomas
- Smith, Stephen Paul
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출원인 / 주소 |
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대리인 / 주소 |
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인용정보 |
피인용 횟수 :
5 인용 특허 :
3 |
초록
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A method of keeping an alcoholic beverage in an open topped vessel cool, said beverage comprising a water content and a dissolved gas content, and said method comprising forming ice in the beverage in the open-topped vessel said ice having a cooling effect on the beverage, said ice being formed in t
A method of keeping an alcoholic beverage in an open topped vessel cool, said beverage comprising a water content and a dissolved gas content, and said method comprising forming ice in the beverage in the open-topped vessel said ice having a cooling effect on the beverage, said ice being formed in the beverage from water of said water content.
대표청구항
▼
1. A method of keeping a draught-dispensed, alcoholic beverage in an open-topped drinking vessel cool, said beverage comprising a water content, an alcohol content, and a dissolved gas content, and said method comprising the steps of dispensing said beverage from a dispense tap into said drinking ve
1. A method of keeping a draught-dispensed, alcoholic beverage in an open-topped drinking vessel cool, said beverage comprising a water content, an alcohol content, and a dissolved gas content, and said method comprising the steps of dispensing said beverage from a dispense tap into said drinking vessel and forming a plurality of ice crystals in said vessel from a portion of said water content of said dispensed beverage, whereby said ice crystals have a cooling effect on the beverage, wherein said portion of said water content is in a range of 0.5% to 3% by weight.2. The method according to claim 1 further comprising the step of delivering said beverage to said dispense tap in a supercooled condition.3. The method according to claim 1 wherein said dispensing step is performed, such that a measure of beverage as liquid beverage enter said drinking vessel and formation of said plurality of ice crystals in said beverage in said drinking vessel are visible to a customer.4. The method according to claim 1 further comprising the step of providing said plurality of ice crystals as a thermal reservoir in the beverage and allowing said plurality of ice crystals to gradually melt in said dispensed beverage to keep said beverage at a lower temperature for a longer period of time.5. The method according to claim 1 further comprising the step of forming a head on the beverage.6. The method according to claim 1 wherein the plurality of ice particles floats at or near a liquid surface of the beverage and further comprising the step of forming a head above said plurality of ice crystals thereby insulating said plurality of ice crystals from heat generated towards said plurality of ice crystals from above said head.7. The method according to claim 5 wherein said beverage is selected from the group consisting of beer, lager and cider.8. The method according to claim 7 wherein said alcohol content is in the range 2.5% abv to 7% abv.9. The method according to claim 8 wherein said alcohol content is in the range 4-5% abv .+?. 1% abv.10. A method of sustaining a head on cider in an open-topped drinking vessel wherein said cider comprises a dissolved gas content, an alcohol content, and a water content, said method comprising the steps of dispensing said cider into said drinking vessel; forming a plurality of ice crystals in said vessel from a portion of said water content of said cider; and forming a head of foam in the cider, such that said plurality of ice crystals forming a layer covered by said head, wherein said portion of said water content is in a range of 0.5% to 3% by weight.11. A method of sustaining a cooling, plurality of ice crystals in a beverage in an open-topped drinking vessel, said beverage comprising water content and a dissolved gas content, said method comprising the steps of providing a head of foam on a liquid surface of said beverage; forming a plurality of ice crystals in said vessel from a portion of said water content of said beverage, which plurality of ice crystals floats at or near a liquid surface of the beverage; and insulating said plurality of ice crystals by covering said plurality of said ice crystals with said head, whereby in said vessel the plurality of ice crystals is shielded against heat directed towards said ice crystals from above said head, wherein said portion of said water content is in a range of 0.5% to 3% by weight.12. The method according to claim 11, wherein said beverage is a draught alcoholic beverage.13. The method according to claim 1, wherein each ice crystal of said plurality of ice crystals has a diameter of less than 10 mm.14. The method according to claim 13 wherein seventy-five percent of said plurality of ice crystals have a diameter less than or equal to about 4 mm.15. The method according to claim 1, wherein said plurality of ice crystals forms a layer extending substantially across an open-top of said drinking vessel.16. The method according to claim 10, wherein said plurality of ice crystals forms a layer extending substantially across an open-top of said drinking vessel.17. The method according to claim 11, wherein said plurality of ice crystals forms a layer extending substantially across an open-top of said drinking vessel.18. The method according to claim 1, wherein said portion of said water content is in a range of 1% to 2% by weight.19. The method according to claim 10, wherein said portion of said water content is in a range of 1% to 2% by weight.20. The method according to claim 11, wherein said portion of said water content is in a range of 1% to 2% by weight.21. The method of claim 1, wherein said beverage is a beer and is dispensed at a temperature in a range of ?12° C. to ?1° C.22. The method of claim 21, wherein said beverage is dispensed at a temperature in a range of ?6° C. to ?4° C.23. The method of claim 21, wherein said beverage has an alcohol content of 4.5% abv and is dispensed at a temperature of about ?5° C.24. The method of claim 1, further comprising the step of controlling a temperature of said beverage prior to dispensing.25. The method of claim 1, further comprising the step of recirculating said beverage within means for dispensing prior to dispensing said beverage.26. The method of claim 10, further comprising the step of controlling a temperature of said cider prior to dispensing.27. The method of claim 10, further comprising the step of recirculating said cider within means for dispensing prior to dispensing said cider.28. The method of claim 1, further comprising the step of creating nucleation sites for the formation of ice crystals within said beverage.29. The method of claim 28, wherein said step of creating nucleation sites further comprises the step of applying ultrasound signals to said beverage.30. The method of claim 10, further comprising the step of creating nucleation sites for the formation of ice crystals within said cider.31. The method of claim 30, wherein said step of creating nucleation sites further comprises the step of applying ultrasound signals to said cider.32. The method of claim 11, further comprising the step of forming a plurality of ice crystals further comprises the step of creating nucleation sites for the formation of ice crystals within said beverage.33. The method of claim 32, wherein said step of creating nucleation sites further comprises the step of applying ultrasound signals to said beverage.
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