CARBONATED BEVERAGE NUCLEATION ACCESSORY

Abstract

A carbonated beverage nucleation device comprising a solid, non-reactive, non-porous, non-erodible and food-safe three-dimensional body having a top, bottom, vertical central axis oriented top to bottom, and at least a bilateral symmetry about the vertical central axis. Integral recessed, gas bubble nucleation sites are cut from at least an outer surface of the body by mechanical or chemical means. Contacting the body with a beverage causes gas dissolved in the beverage to form bubbles, attach to and then detach from recessed nucleation sites. This increases the quality and quantity of head froth.

Description

CROSS-REFERENCE TO RELATED APPLICATION

This application claims priority to U.S. Provisional Patent Application 61/896,459, filed Oct. 28, 2013.

STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

(not applicable)

NAMES OF PARTIES TO A JOINT RESEARCH AGREEMENT

(not applicable)

REFERENCE TO SEQUENCE LISTING, A TABLE OR A COMPUTER PROGRAM LISTING COMPACT DISC APPENDIX

(not applicable)

FIELD OF THE INVENTION

This invention relates to portable, reusable and sanitary accessories which enhance the quality and volume of foam in carbonated beverages, particularly alcoholic carbonated beverages, and most particularly, beer.

BACKGROUND OF THE INVENTION

Connoisseurs of beer have long come to appreciate the taste, texture, and aesthetics of the foamy head of froth. The “head” is created by dissolved gasses in beer, primarily carbon dioxide CO₂ and nitrogen N₂, releasing and rising to the surface. The bubbles are surrounded by a coating of amino acids derived from cereal grains, yeast, and hops during the brewing process. The coating helps the bubbles remain longer on the surface. Smaller bubbles remain longer. Denser amino acids remain longer.

Some beer styles have medium or high carbonation. It is ideal for the carbonation to release slowly and steadily throughout consumption.

Drinking a beer straight from cans or bottles limits the release of dissolved carbonation for beer styles with medium or high carbonation. The problem with cans or bottles is, the mouth is too narrow and there is little energy to release dissolved carbonation. Heat transfer in, from either ambient air or a consumer's hand, releases only subtle amounts of carbonation. Motion from drinking and handling a beer container also releases only subtle amounts of carbonation. For beer styles with medium or high carbonation, most of the gas and aroma remain dissolved in the liquid beer phase. The beer tastes sharp, as high carbonation is acidic and provides a sour flavor. Most carbonation is eventually ingested by the consumer.

Pouring a beer into standard glassware improves upon cans or bottles, for beer styles with medium or high carbonation. The mouth of the drinking vessel is wider, allowing more aroma to be released. The initial pour provides kinetic energy for a large initial release of dissolved carbonation. This results in an appealing head of froth. The drawback to standard glassware is, after the initial pour the dissolved carbonation is not released steadily. The head of froth slowly begins to diminish throughout consumption. The aroma fades with it. The beer eventually appears flat. The remaining dissolved carbonation has no energy to release and is ingested by the consumer.

Glassware with nucleation sites improves upon standard drink ware, for beer styles with medium or high carbonation. Following the initial pour the dissolved carbonation continues to release steadily from the nucleation sites. Nucleation sites embedded in the drink ware itself reduces the amount of energy dissolved carbonation needs to release. Nucleation sites also control the size of the released bubbles. Smaller bubbles stay intact longer. The head of froth does not diminish as quickly or at all.

A perfect glass of beer is a rich and complete sensory experience. Beautiful bubbles rise slowly and steadily to the top, it smells rich with hops and grain, and has a dense, frothy head that lingers on the tongue. It is known in the art to pour salt, pickles, green olives, or a raisin into carbonated drinks to release dissolved carbonation. However, these methods impart undesirable flavors and aromas to the beer. Heating beer or swirling it in its mug can also increase the release of carbonation. However, these measures are temporary, and less than ideal. Warm beer is not very refreshing. Swirling beer is tedious and often spills, creating a mess. The beverage industry needs an elegant, sanitary and reusable way to improve the quality and quantity of the froth head, for soft as well as alcoholic carbonated beverages, without the mess and without any of the off taste.

This accessory is unique among prior art nucleation devices for its simplicity. There is no need for a specially made can, bottle, or draft dispenser. There are no intricate valves to design and no need to add additional gas. It will not dissolve or erode. It will not impart flavor to the beverage. The accessory can be used with any drink ware material, for any carbonated beverage and in any beverage serving setting—seated or on-the-go. It is a simple body of solid state, non-porous material. The overall shape, dimensions and footprint of the body can be varied. Integral etchings, engravings or carvings on at least an outer surface, and optionally an inner surface, of the accessory provide infinitely many nucleation sites all while fitting easily into a front or back pocket. It has a generally central axial through hole for convenient loading onto a prong of a dishwasher. It can be used anytime and anywhere, sanitized and re-used.

To increase the esthetic appeal of the accessory, it can be shaped like an olive or the flower cone of a hop plant, although any three dimensional shapes could serve the same purpose. There is no limit to the number, shape or configuration of the nucleation sites that can cut from the outer surface of the accessory. By way of example shown in the drawings, and not limitation, nucleation sites can be lines of longitude, lines of latitude, diamonds, or circles. The cuts can even serve a commercial purpose, as in words, symbols, advertisements or logos. The gas bubble nucleation sites could even be cut into the surface of the through hole, to further extend gas bubble generating capacity.

BRIEF SUMMARY OF THE INVENTION

The beverage nucleation accessory is manufactured from a solid state, non-porous, non-eroding and non-reactive, unscented and food safe material. It can be permanently cut on at least an outer surface and optionally an inner through hole. The accessory can be sanitized in a conventional dishwasher or by hand. It has an overall length, width and height comparable to a large pitted olive—large enough to minimize risk of choking or ingestion, yet small enough to be carried in a pants pocket and fit in standard bar glassware shapes without intrusion or spillage. The through hole has a diameter and provides optional additional surface area for nucleation and also means for conveniently securing on a prong of a dishwasher rack.

The material used to make the beverage nucleation accessory must be a sufficiently high density to slowly sink to the bottom of a glass, yet not so dense that it breaks the beverage container. This eliminates high density hard metals. It should not float.

The most preferred material is soapstone. It is inexpensive to purchase and inexpensive to tool. Soapstone can be hand-carved using a saw, chisel, knife, rasp, riffer and/or sandpaper and more finely machined using a mill or lathe. Soapstone can be smoothed via buffing, fine sandpaper and polishing oil. Whiskey stones are commonly made from soapstone. Soapstone is sufficiently dense to sink gently to the bottom of the drink ware filled with beverage, without shattering the drink ware.

The accessory can additionally be made of glasses such as soda lime and borosilicate, polished and buffed to a smooth, non-textured finish. Glass is more elegant and esthetically pleasing than soapstone, but more expensive to accurately tool. Glass is sufficiently dense to gently sink to the bottom of drink ware when filled with beverage.

The accessory can also be fashioned out of hard metals such as stainless steel, aluminum and alloys, copper and alloys. These materials are extremely inexpensive to custom tool. They are attractive, dishwasher-safe and resist rusting. The disadvantage is that aluminum, copper and their alloys react with certain beverages, creating a metallic after-taste.

Thermoplastics, because of they are inert in air and beverages, can also be used. Such thermoplastics should be non-toxic and food grade. The base accessory can be injection molded and polished to a non-textured finish on a tool. There is only a moderate tooling cost. The material cost is low. Of thermoplastics, polyethylene terephthalate (PET) is most preferred. It is a current material in some food and drink containers. There are no known risks of health conditions or allergies. High density polyethylene (HDPE) can also be used. There are no known risks of health conditions or allergies. These materials are dishwasher-safe as well as recyclable. Polypropylene (PP) is yet another alternative because it generally considered food safe. It can sometimes be recycled.

With all materials, nucleation sites can be created by sandblasting, engraving, etching or laser. For simplicity, the options of sandblasting, engraving, etching, carving or lasering nucleation sites into the accessory will be referred to as etching, with the understanding that any of these methods can be used to create nucleation sites.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view of the nucleation accessory, in use, in drink ware.

FIG. 2 is a perspective view of a nucleation accessory;

FIG. 3 is a top view thereof;

FIG. 4 is a front view thereof;

FIG. 5 is a section view taken from FIG. 4.

FIG. 6 is a perspective view of another embodiment of a nucleation accessory;

FIG. 7 is a top view thereof;

FIG. 8 is a front view thereof;

FIG. 9 is a section view taken from FIG. 8.

REFERENCE NUMBERS

• 10 nucleation accessory
• 12 drink ware
• 14 head of froth
• 16 small bubbles
• 18 beverage
• 20 nucleation sites
• 22 top
• 24 bottom
• 26 through hole
• 28 outer surface

DETAILED DESCRIPTION OF THE INVENTION

FIG. 1 shows a perspective view of drink ware 12, filled with a carbonated beverage 18 and a nucleation accessory 10. Note the several and intricate lines 20 cut into an outer surface 28 of each accessory. These lines create recesses which function as nucleation sites for the carbon dioxide dissolved within the beverage to form visible and tangible bubbles. The more cuts, the greater the surface area available for gas bubble nucleation, and the greater, longer lasting and denser the head of froth produced. The surface of the through hole 26 can also optionally be cut, for even further nucleation.

In practice, a user slides one or more nucleation accessories into an empty drink ware, then pours a carbonated beverage over the accessories. Alternatively, the beverage can be poured before the accessory. Carbon dioxide dissolved in the beverage attaches to nucleation sites cut from the outer surface, and optionally an inner surface, generating copious head froth.

Preferably, the accessory has a length, a width and a height comparable to a large olive, about 2.5-3.175 cm in each dimension. This size allows a user to discreetly carry the accessory in a pants pocket or handbag. However, other dimensions are possible within the letter and spirit of this invention.

The accessory further has a top, a bottom and an outer surface. The height may be slightly longer than the length and width. The top and bottom further each have a diameter. The diameter of the top may be equal to or different from the diameter of the bottom. These dimensions can also be varied. The accessory has a centrally axial through hole about 1-1.25 cm in diameter. The cuts are 0.025-0.063 cm deep.

FIGS. 2-5 show a perspective, top, front and section view, respectively, of one embodiment of the invention, shaped to suggest the flower of the hop plant. This embodiment is shown with two parallel rows of zigzag lines etched at the equator of an outer surface of the accessory. Nested within a valley of each zigzag is etched a diamond, each side of the diamond comprised of two parallel lines. Nested above and within each valley created by adjacent such diamonds is another diamond comprised of two parallel etched lines. There is thus a single circumferential zigzag line and two rows of nested diamonds thereabove. The through hole 26 is shown un-etched, but it is possible to etch this surface as well, to provide further surfaces for gas bubble nucleation.

FIGS. 6-9 show a perspective, top, front and section view, respectively, of a second embodiment of the invention. This embodiment suggests an olive, but as above, other three dimensional shapes and proportions fall within the scope of this invention. Note the diameter of the top and the bottom are the same. Four two-dimensional rectangles 20 etched out of the outer surface of the accessory, at regular intervals about the equator of the accessory, and at a depth of 0.025-0.063 cm deep, form the nucleation sites. Other shapes and nucleation site patterns can be used, all within the letter and spirit of this invention.

Claims

1. A carbonated beverage nucleation device comprising a:

a. Solid, non-reactive, non-porous, non-erodible and food-safe three-dimensional body having a i. Top, ii. Bottom, iii. Vertical central axis oriented top to bottom, and iv. Bilateral and optionally rotational symmetry about the vertical central axis;

b. Substantially smooth through hole connecting the top to the bottom through the vertical central axis, this through hole having a substantially uniform diameter along its length and defining an inner surface of the body, from which is optionally cut at least one line and/or area, these lines and/or areas having a depth, thereby creating recessed gas bubble nucleation sites; and a

c. Substantially smooth outer surface from which is cut at least one line and/or area, these lines and/or areas having a depth, thereby creating recessed gas bubble nucleation sites.

2. The carbonated beverage nucleation device of claim 1, wherein the body is made from a material which is denser than the selected carbonated beverage.

3. The carbonated beverage nucleation device of claim 2, wherein the material is a thermoplastic, metallic, a ceramic or stone.

4. The carbonated beverage nucleation device of claim 3, wherein the thermoplastic is polyethylene terephthalate, high-density polyethylene or polypropylene.

5. The carbonated beverage nucleation device of claim 3, wherein the metallic is stainless steel, aluminum, aluminum alloy, copper or copper alloy.

6. The carbonated beverage nucleation device of claim 3, wherein the ceramic is a soda lime glass or a borosilicate.

7. The carbonated beverage nucleation device of claim 3, wherein the stone is soapstone.

8. The carbonated beverage nucleation device of claim 1, wherein the diameter of the through hole is 1-1.25 cm.

9. The carbonated beverage nucleation device of claim 8, wherein the inner surface defined by the through hole has a plurality of gas nucleation sites cut thereinto.

10. The carbonated beverage nucleation device of claim 1, wherein the cutting is performed by mechanical or chemical means.

11. A method for improving the taste, texture and volume of a head of gas bubbles in a carbonated beverage, comprising:

a. Providing a solid, non-reactive, non-porous, non-erodible and food-safe three-dimensional body having a top, bottom, vertical central axis oriented top to bottom, bilateral and optionally rotational symmetry about the vertical central axis, this body further comprising a substantially smooth through hole connecting the top to the bottom through the vertical central axis, this through hole having a substantially uniform diameter along its length and defining an inner surface of the body from which is optionally cut at least one line and/or area, each such line and/or area having a depth, thereby creating recessed gas bubble nucleation sites, this body further still comprising a substantially smooth outer surface from which is cut at least one line and/or area, each such line and/or area having a depth, thereby creating recessed gas bubble nucleation sites.

b. Providing a carbonated beverage;

c. Contacting this body with the carbonated beverage;

d. Allowing gas bubbles to attach to the recesses;

e. Allowing gas bubbles to detach from the recesses and rise to an upper surface of the carbonated beverage, creating a head of froth;

f. Consuming the carbonated beverage;

g. Removing the body from the carbonated beverage;

h. Sanitizing the body.

12. A method of making a nucleation device for a carbonated beverage, comprising the steps of:

a. Selecting a solid, non-reactive, non-porous, non-erodible and food-safe material which is denser than the selected carbonated beverage;

b. Shaping the material into a body having a: i. Top ii. Bottom iii. Vertical central axis oriented top to bottom iv. Bilateral and optionally rotational symmetry about the vertical central axis

c. Creating a substantially smooth through hole connecting the top to the bottom through the vertical central axis, this through hole having a substantially uniform diameter along its length and defining an inner surface of the body;

d. Creating a substantially smooth outer surface; and

e. Cutting a plurality of lines and/or areas out of the outer surface and, optionally, from the inner surface, these lines and/or areas having a depth, thereby creating recessed gas bubble nucleation sites.

13. The method of claim 12, wherein the material is a thermoplastic, metallic, a ceramic or stone.

14. The method of claim 13, wherein the thermoplastic is polyethylene terephthalate or high-density polyethylene or polypropylene.

15. The method of claim 13, wherein the metallic is stainless steel, aluminum, aluminum alloy, copper or copper alloy.

16. The method of claim 13, wherein the ceramic is a soda lime glass or a borosilicate.

17. The method device of claim 13, wherein the stone is soapstone.

18. The method of claim 12, wherein the diameter of the through hole is 1-1.25 cm.

19. The method of claim 12, wherein the cutting is performed by mechanical means.

20. The method of claim 12, wherein the cutting is performed by chemical means.