Abstract: A method of simultaneously completely deoxygenating and partially carbonating a supply of water is disclosed. The method includes the steps of receiving and metering a flow of water, injecting at a positive pressure a first flow of carbon dioxide gas into the metered, flowing water, introducing the flow of metered, carbonated water into a vessel, maintaining the pressure within the vessel at less than one atmosphere, and drawing off the deoxygenated, carbonated flow of water. Equipment for performing this process is also disclosed. The equipment includes a metering device, deoxygenating column vessels, and devices for injecting the carbon dioxide gas into the water as the water flows from the metering device to the deoxygenating vessels.

Abstract: There is disclosed a fluid flow metering device for use, for example, in a system for preparing a carbonated beverage wherein deaerated water and a beverage concentrate are mixed together in closely controlled proportions. The system can also include a vessel for storing a quantity of water and a deaerator for removing air from the water. The fluid flow metering device controls the rate of water flow from the vessel to the deaerator and is responsive to the water flow rate demand of the deaerator. The metering device includes a valve block having a fluid conducting channel for conducting water from the vessel to the deaerator, and a bore intersecting the channel. A valve element is disposed within the bore and is movable into and out of the channel for modulating the water flow rate through the channel.

Abstract: This invention provides a novel method and means for carbonating liquids in the container from which the liquids are served to the consumer with a minimum of carbonating gas and for maintaining and enhancing carbonation of the remaining liquid without expensive regulatory apparatus after withdrawal of a portion of the carbonated liquid. Inherent in the means and method to induce and regulate carbonation, the invention provides both means and method for regulating or substantially limiting the maximum volume of liquid introduced into the carbonation chamber as well as a means and method to purge air from the carbonation chamber. According to the invention, a fixed volume vessel and a dynamic capacity carbonating chamber, a pump and relief valves enable consistent carbonation and regulation of the carbonating pressure prior to and following dispensing of carbonated liquids while utilizing a finite, minimum quantity of carbonating gas.

Abstract: An apparatus for aerating for domestic use beverages, such as flavored water. The apparatus comprises a stand (2) with space assigned for a glass bottle (4) and with space assigned for a gas tube (4) containing carbon dioxide, and a sealing member (7) for sealing the mouth (8) of a glass bottle (4) during the aerating process.According to the invention, at the place for the glass bottle (4) a bursting protection (15) is provided, which is movable upward and downward in relation to a glass bottle (4) positioned and to the stand (2), and which in its upper position permits free insertion and removal of a glass bottle (4), and in its lower position encloses entirely a glass bottle (4) thus positioned. The sealing member (7) is located in the upper portion of the bursting protection (15) and capable to seal against the mouth (8) of a glass bottle (4) only when the bursting protection (15) is in its lower position. Hereby a safe and easily handled apparatus is obtained.

Abstract: A process for treating a coffee extract is disclosed which comprises adjusting the pH of the extract to a value of from 3.0 to 4.5 and then eliminating the subsequently formed flocculate. The pH of the extract is preferably adjusted to a value of from 3.8 to 4.2.The coffee extract treated in accordance with the present invention may be used in the production of coffee-based gaseous beverages. A gaseous beverage produced in this way does not spurt from the container holding it when the container is opened.

Abstract: An apparatus for injecting gas under pressure into liquid held in a bottle 5, primarily for injecting carbon dioxide gas into beverages in order to make "fizzy" drinks in the home or other small establishments, comprises a base member 1 including a platform 4 to support the bottle. A housing member 2 is pivoted to the base member about a generally horizontal axis 3 spaced horizontally from the platform so that when the apparatus is opened the bottle can be placed upon, or removed from, the platform. When the apparatus is closed, a dip tube 9 penetrates through the open top of the bottle to permit the injection of gas from a cylinder housed within the base member under the control of a lever 11.

Abstract: A method of and apparatus for making and dispensing carbonated water; the method has the steps of using carbon dioxide propellant gas at a predetermined propellant pressure for propelling flat water through cooling coils and into a carbonator, pressurizing the carbonator at a predetermined storage pressure which is less than the propellant pressure, exhausting used propellant gas into cooled propellant water, commonly admitting water and exhausted gas into the carbonator while restricting and backing up the flowing propelled water and gas and mixing them together under a pressure above the storage pressure, and storing and dispensing under the storage pressure; flat water may also be selectively diverted and dispensed after cooling and before contact with exhausted propellant gas, and the propellant pressure may be boosted with municipal water pressure; the apparatus has a pneumatically powerable water pump, a carbonator, a propelled water conduit connecting a pump outlet to a carbonator inlet, a fill valve i

Abstract: The present invention provides a rapidly-soluble sweetener, a process for preparing it, and improved dry beverage mixes employing it.The composition preferably comprises from 15 to 65% fructose, from 15 to 30% of low dextrose equivalence dextrinized starch, and from 30 to 65% sucrose, on a dry solids basis. By preparing it with a density of 0.4 or less, solubility is greatly enhanced over prior art sweeteners, especially sucrose.Because of the improved solubility, carbonation is not lost by requiring stirring of a sweetener when preparing a beverage from a dry carbonated beverage mix.

Abstract: There is disclosed an improved dearator system for purging air from water. The disclosed system includes a container for containing the water, cooling means within the container for cooling the water to force air therefrom, and means for introducing carbon dioxide gas into the container to establish a positive pressure therein. The system also includes a positive pressure indicator means for indicating when the positive pressure within the container is reached. The indicator includes a housing having a bore in fluid communication with the container, a seat within the bore, and a ball within the bore. The ball is viewable through the housing and is arranged to disengage from the seat in response to positive pressure within the container to provide a readily discernible indication of positive pressure therein.

Abstract: A process for the preparation of carbonated beverages by the consumer is disclosed. Water is contacted with carbonated ice and, optionally, flavored syrup in a closed pressure vessel whereby superatmospheric pressure is created and a carbonated liquid is produced. Soft drinks prepared by this method have a degree of carbonation substantially the same as the bottled or canned product available commercially.

Abstract: A process for producing a gasified solid product comprising an undissolved gas in a matrix of solid material comprising a fusible sugar. In the process, an aqueous solution of fusible sugar is continuously fed to an evaporator. The solution is continuously heated while it is flowed through the evaporator to drive off water and produce a concentrated fused sugar composition whose moisture content is low enough so that, at room temperature, the composition will congeal to a glass having a viscosity high enough to contain pressurized gas bubbles therein. The concentrated fused sugar composition is continuously discharged from the evaporator and a gas at a pressure of at least about 400 psig is introduced into a stream of the concentrated fused sugar composition.

Abstract: Beverages such as beer in a sealed conventional bottle or can for individual consumption are provided with a head of froth after the can or bottle is opened by subjecting the beverage to an excitation treatment that causes gases dissolved in the beverage to come out of solution and form a head of froth having small uniform bubbles throughout. The gases dissolved in the beverage are carbon dioxide and nitrogen in amounts of 0.8 to 1.8 vols./vol. and 0.015 to 0.035 vols./vol., respectively. Excitation is performed by injecting liquid and/or foam into the beverage or by passing the beverage through a bed of small discrete sharp edge polystyrene granules.

Abstract: A low calorie, low carbohydrate beer is produced by carrying out a separate mashing of malt at temperatures which substantially inactivate microorganisms without deactivating enzymes of the malt and adding this mash to wort in a primary and/or secondary fermentor to produce a final beer having a reduced carbohydrate and calorie content.

Abstract: A system for deaerating water is offered for use in brewing beer and the like. The novel system comprises a water-receiving preliminary deaerator, a water flow metering device, and a gas-exchange deaerating column connected to the water flow meter. The deaerating column includes a fluid exhaust pump unit bottom, and mounted atop the pump unit, one or more deoxygenating unit modules. Each deoxygenating unit module includes an outer unit wall, a foraminous retainer baffle sheet bottom, and a stack member extending upwardly from the baffle sheet. Together, the wall, sheet and stack form a foraminous-bottomed retainer for retaining a continuous layer of water. Below the retainer is a basin having another foraminous bottom for temporarily retaining liquid falling from the retainer baffle sheet above.

Abstract: A system for significantly reducing the dissolved oxygen content of a liquid. Liquid is pumped from a supply source to a deoxygenation chamber through a line containing a sparger for injecting a gas, such as nitrogen, as bubbles having an average size of not greater than about 5 mm. The sparger is spaced a predetermined distance upstream of the chamber to achieve contact at the bubble interface for a desired length of time. The pressure of the liquid is lowered when it reaches the chamber, releasing the nitrogen bubbles which are vented to the atmosphere along with the oxygen stripped from the liquid. The dissolved oxygen content of said liquid can be monitored at a location upstream of the sparger, and adjustments made to the amount of nitrogen being injected based upon the D. O. level monitored.

Abstract: A method and apparatus for macerating and fermenting grapes in the presence of carbon dioxide, the picked grapes being put in a hopper in clusters and fed therefrom by a screw conveyor to an intermittently pulsating pump located below a fermentation vat being filled, and carbon dioxide being drawn from this vat, and others in the installation, and reinjected into the mixture of partially crushed grapes and their must as it is being conducted in a pipe from the pump upwardly into the vat against the back-pressure of the contents therein.

Abstract: This invention provides a novel method and means for carbonating liquids in the container from which the liquids are served to the consumer with a minimum of carbonating gas and for maintaining and enhancing carbonation of the remaining liquid without expensive regulatory apparatus after withdrawal of a portion of the carbonated liquid. Inherent in the means and method to induce and regulate carbonation, the invention provides both means and method for regulating or substantially limiting the maximum volume of liquid introduced into the carbonation chamber as well as a means and method to purge air from the carbonation chamber. According to the invention, a fixed volume vessel and a dynamic capacity carbonating chamber, a pump and relief valves enable consistent carbonation and regulation of the carbonating pressure prior to and following dispensing of carbonated liquids while utilizing a finite, minimum quantity of carbonating gas.

Abstract: A system is disclosed for producing beer and like extensively deaerated beverages. The system includes a deoxygenating column, a remote source of heavy beer, and a proportioner unit connected to receive deoxygenated water and heavy beer. After the water and heavy beer are mixed in the proportioner, the formed bright beer is exhausted. Water entering the system is routed to a deaeration column, which includes a fluid exhaust pump unit bottom, and at least one deoxygenating unit module mounted atop the pump unit.

Abstract: A composition of matter comprising a mixture of activated or CO.sub.2 loaded zeolite molecular sieve material, a small amount of a tabletting lubricant and an effective amount of some non-swelling fibers, preferably of the size of from about 100 to about 2,000 microns in length and from about 1 to about 50 microns in diameter, said composition of matter being used for making structurally stable, non-fired, zeolite tabletted, rigid, composite bodies therefrom. When charged with CO.sub.2 the fiber-reinforced tabletted body makes an excellent beverage carbonation device.

Abstract: Carbonation of an aqueous medium by using zeolite agglomerates in which the distribution of capillary pores is modified to enhance the number of pores in the diameter range of from 2 to 100 microns, thereby improving its ability to release adsorbed CO.sub.2 into liquid media in a manner which favors both a high rate of desorption and a high degree of solubility of the desorbate gases in the liquid media.

Abstract: Disclosed is a carbonated jelly which is prepared by hermetically charging gelatin or high-molecular polysaccharide capable of forming a jelly with a sweetener, an organic acid, water or fruit juice and other ingredient along with carbon dioxide into a receptacle, heating the resulting product to form a sol containing carbon dioxide and cooling the sol thus obtained.

Abstract: A method of preparing a carbonated beverage by driving dissolved air from the water to be carbonated. Carbonating gas under relatively high pressure is conducted from a beverage carbonating mechanism to a water conduit for mixing with the water. In accordance with the qualitative principles of Dalton's Law, the introduced carbonating gas drives out air dissolved in the water.

Abstract: A carbonator has a pressure vessel, a nozzle for introducing water and carbon dioxide into the vessel, a water level control including a reed switch and a magnetic float for sensing the level of water and operating the reed switch; a novel housing encloses the level control and provides a unidirectional fluidically affected delay in sensing and control response to a rising water level during filling of the carbonator; the housing has a water chamber which encloses the level sensing float, a water inlet into the water chamber near the level of a maximum desired water level in the vessel, a water outlet from the bottom of the water chamber, and a check valve in the water outlet for allowing flow of water out of the water chamber and for precluding flow of water into the water chamber from the water outlet.

Abstract: An arrangement for carbonating a beverage over an extended period of time through the addition of water or beverage liquid base to a powdered or dry carbonate and acid located in a pressure chamber. A permeable surface of the chamber allows a small quantity of water to enter and initiate a chemical reaction generating gaseous carbon dioxide. The carbon dioxide will exit the chamber and carbonate the beverage. A resultant pressure drop in the chamber will permit the entry of more water to generate more carbon dioxide until the pressure is balanced, with the sequence being repetitive. A flavoring chamber containing flavor powder may be superimposed on the pressure chamber to effect admixing of the flavoring and liquid concurrent with carbonation. The pressure chamber, and flavoring chamber, may be formed integrally with a container, or may consist of a separate unit adapted to be placed in a container to which water or liquid base is then added.

Abstract: A rigid composite body containing crystalline molecular sieves and having liquid-permeable channels extending in a substantially vertical direction from one surface of said body to the interior thereof, preferably to an opposite surface, is charged with carbon dioxide so that when brought in contact with water or an aqueous beverage, the carbon dioxide will be released from the molecular sieve composite body to carbonate the solution. Such rigid, composite bodies are secured in a sealable, nestable, stackable container which provides a convenient and efficient means for dispensing such composite bodies in combination with a dry instant beverage mix for the preparation of carbonated beverages upon the addition of water.

Abstract: Oleaginous protein is first converted to acid soluble polypeptides by hydrolysis with a proteolytic enzyme. The hydrolyzate is then acylated to produce an acid soluble protein concentrate having a bland flavor and substantially no objectionable odor.

Abstract: A reflux deaeration system is disclosed which removes air from water used in producing carbonated beverages. Carbonating gas under relatively high pressure is conducted from a beverage carbonating mechanism to a water conduit for mixing with the water. In accordance with the qualitative principles of Dalton's Law, the introduced carbonating gas drives out air dissolved in the water.

Abstract: A process for producing carbonated coffee drink, wherein one or more kinds of organic additives are added to extracted coffee liquid, followed by carbonation of the same, to suppress the bubbling or foaming of the thus prepared carbonated coffee drink, while maintaining its body, taste, and flavor which are essentially that of freshly brewed coffee.

Abstract: A low-cost, motor-less carbonator has a housing having a fill chamber and a carbonation chamber. The chambers are maintained at different pressure levels to create a fluid movement from the fill chamber to the carbonation chamber. The fill chamber can be vented to allow a low pressure water feed to refill the fill tank. Carbonated water from the carbonation chamber is withdrawn on demand by a dispensing means.

Abstract: A method for simultaneously carbonating and cooling a liquid beverage. The apparatus used for the method includes an upright enclosed vessel with an upright coaxial carbonating column within the same and spaced therefrom to define an upright channel. A source of liquid to be carbonated and liquid carbon dioxide are directed into the lower end of the carbonating column and the product overflows the carbonating column into the annular channel wherein it passes downwardly and out of the vessel. A bypass line of ambient liquid is sprayed onto the top of the carbonating column to dissolve floating ice crystals. Also, a screen is placed between the carbonating column and annular channel to prevent passage of such ice crystals.

Abstract: A method and apparatus for simultaneously carbonating and cooling a liquid beverage. The apparatus includes an upright enclosed vessel with an upright coaxial carbonating column within the same space therefrom to define an upright channel. A source of liquid to be carbonated and liquid carbon dioxide are directed into the lower end of the carbonating column and the product overflows the carbonating column into the annular channel wherein it passes downwardly and out of the vessel. A bypass line of ambient liquid is sprayed onto the top of the carbonating column to dissolve floating ice crystals. Also, a screen is placed between the carbonating column and annular channel to prevent passage of such ice crystals.

Abstract: Aqueous base soft drink concentrate formulations of various strengths consisting of flavoring and coloring, an artificial sweetener selected from the group consisting of saccharin, or sodium saccharin, and up to about 50% of total sweetener in the form of sugar, depending on strength of the concentrate, along with a preservative, and from more than 1 up to about 7 volumes of carbon dioxide per volume of concentrate. The carbonated concentrates are utilized to prepare a palatable carbonated soft drink by mixing one part of concentrate to from 1 to 5 parts of ice water, depending on strength of the concentrate formulation.

Abstract: A carbonated soft drink includes fructose, a malt extract in which maltose has been converted into glucose and a flavoring essence which may include kola nut extract.

Abstract: A plurality of different liquid flavoring agents is accommodated at static ressure in respective compartments having bottom dispensing valves, and the interior bottom region of each compartment is placed in communication with the atmosphere above the top of the compartment. A quantity of carbonated water is discharged into an open receptacle at a location spaced from the compartment, so that it travels at atmospheric pressure towards the valves associated with the respective compartments. When the discharged quantity of carbonated water reaches the valve associated with the compartment containing the selected liquid flavoring agent, the valve of the compartment in question opens and discharges a preselected amount of the liquid flavoring agent into the carbonated water with which the flavoring agent becomes mixed to form a finished beverage that can be dispensed.

Abstract: Alcoholic beverages such as beer are preserved without pasteurization by mechanically removing microorganisms from the beverage and by carrying out the removing of microorganisms and all subsequent treatment of the beverage including bottling and sealing in a circuit free of air.

Abstract: A process and system is described for rapid disinfection of contaminated water particularly for use in post-mix carbonated beverage systems. The major components of the system include sequentially a water supply, carbonator pump, injector device, carbonator and dispenser. Moreover, as optional components, a reservoir and filter may be incorporated in the system between the carbonator and dispenser for safety factor purposes. The process comprises the introduction of chlorine into an available water supply line immediately before, or during carbonation, thereby reducing or eliminating the conversion of the chlorine present in the system to less active compounds. The process of carbonating the water results in chemically lowering the pH from alkaline (> pH of 7.0) through neutral (pH 7.0) to acidic (< pH of 7.

Abstract: A dry carbonation source for preparing carbonated beverages, the method of preparing the carbonation source and a carbonated beverage concentrate employing the same are provided. The dry carbonation source is prepared by co-grinding calcium carbonate with an anhydrous, non-toxic acid. This dry carbonation source will rapidly dissolve to provide a clear, carbonated beverage with no undesirable sediment or unsightly surface film when mixed with water, a sweetener and a flavorant.

Abstract: A method of preparing liquid mixtures of predetermined composition, particularly beverages, which comprises the steps of dosing components of the liquid mixture on the basis of weight and evacuating a mixing container to a pressure of less than 0.5 atm. abs. Then individual components of the liquid mixture are drawn into the mixing container by means of valves controlled in succession in dosing devices from storage containers which are under higher pressure than the mixing container.