EP4335812B1 - Verfahren zum zapfen von getränken mit schaumkopf unter verwendung eines nicht-gasförmigen schaummittels, treibmittelloser druckbeaufschlagung und strahlschiessaufsatz - Google Patents

Verfahren zum zapfen von getränken mit schaumkopf unter verwendung eines nicht-gasförmigen schaummittels, treibmittelloser druckbeaufschlagung und strahlschiessaufsatz

Info

Publication number
EP4335812B1
EP4335812B1 EP23196748.0A EP23196748A EP4335812B1 EP 4335812 B1 EP4335812 B1 EP 4335812B1 EP 23196748 A EP23196748 A EP 23196748A EP 4335812 B1 EP4335812 B1 EP 4335812B1
Authority
EP
European Patent Office
Prior art keywords
mixture
jet
shooter
attachment
head
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP23196748.0A
Other languages
English (en)
French (fr)
Other versions
EP4335812A1 (de
EP4335812C0 (de
Inventor
Niels WEHNES
Andrea WEHNES-VAN DIJK
Paul Van Dijk
Daan VAN DEN BERGE
Wichert VAN RIJN
Wouter VAN KAAM
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
De Cocktail Club BV
Tapkoel Holding BV
Original Assignee
De Cocktail Club BV
Tapkoel Holding BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by De Cocktail Club BV, Tapkoel Holding BV filed Critical De Cocktail Club BV
Publication of EP4335812A1 publication Critical patent/EP4335812A1/de
Application granted granted Critical
Publication of EP4335812B1 publication Critical patent/EP4335812B1/de
Publication of EP4335812C0 publication Critical patent/EP4335812C0/de
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/08—Details
    • B67D1/12—Flow or pressure control devices or systems, e.g. valves, gas pressure control, level control in storage containers
    • B67D1/14—Reducing valves or control taps
    • B67D1/1405—Control taps
    • B67D1/1411—Means for controlling the build-up of foam in the container to be filled
    • B67D1/1416—Means for controlling the build-up of foam in the container to be filled comprising foam inducing means
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/0003—Apparatus or devices for dispensing beverages on draught the beverage being a single liquid
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/0041—Fully automated cocktail bars, i.e. apparatuses combining the use of packaged beverages, pre-mix and post-mix dispensers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67D—DISPENSING, DELIVERING OR TRANSFERRING LIQUIDS, NOT OTHERWISE PROVIDED FOR
    • B67D1/00—Apparatus or devices for dispensing beverages on draught
    • B67D1/08—Details
    • B67D1/12—Flow or pressure control devices or systems, e.g. valves, gas pressure control, level control in storage containers
    • B67D1/127—Froth control
    • B67D1/1275—Froth control promoting froth

Definitions

  • the present invention relates to a method for tapping beverages with a foam head, as well as to a tapping assembly.
  • Cocktails are becoming more and more popular under customers of bars and restaurants. These cocktails are generally prepared by a bartender who mixes the ingredients and shakes or stirs them together, after which the cocktail is served in a glass.
  • a bartender who mixes the ingredients and shakes or stirs them together, after which the cocktail is served in a glass.
  • new ways are sought to improve the efficiency with which the beverages can be prepared while simultaneously beholding the quality of the served drink. It has therefore become more common to serve cocktails on tap. Draft cocktail systems can efficiently serve many cocktails in a short amount of time, which increases the product output while requiring less manual work.
  • the nitrogen may be used as propellant and to expel any oxygen out of a container that comprises the pre-mixed cocktail beverage by pressurizing the container under high pressure nitrogen.
  • a disadvantage hereof is that a high pressure of pure nitrogen (or nitrogen mixed with carbon dioxide) is required, which makes the tapping not only costly, but more importantly also may bring along serious health risks for personnel in case of propellant cylinders being stored in non-ventilated spaces.
  • the nitrogen may get infused into the pre-mixed cocktail beverage after it is forced to flow out of such a container towards a tap.
  • a so called nitrogen infusion module can be integrated in a tapping line that connects the container to the tap.
  • Such a nitrogen infusion module then is configured to inject high pressure nitrogen gas into a flow of the pre-mixed cocktail beverage and then force it through a series of fine mesh filters to infuse the nitrogen in the cocktail. Multiple of these fine mesh filters are required to obtain the right amount of nitrogen in the beverage.
  • the nitrogen-infused cocktail beverage then is supplied under high pressure to the tap inside which a special restriction plate is provided. This restriction plate is formed by a small plate that comprises a number of small holes through which the nitrogen-infused cocktail beverage is forced.
  • the nitrogen in the cocktail beverage starts to nucleate and forms small nitrogen bubbles. When tapped into a glass, these nitrogen bubbles give the cocktail a foaming head.
  • Another disadvantage is the requirement of nitrogen cylinders when serving cocktails. Repurchasing or refilling the cylinders is expensive, but may also causes delay during serving of the drinks when the cylinder must be switched. This is particularly disadvantageous at for example large events, where you would like to be able to continuously serve cocktails without having to switch nitrogen cylinders when empty.
  • Document GB2167388 A discloses a tapping assembly for tapping carbonated beer with a tap comprising an outlet passage that ensures that a fine jet of beer issues from the outlet
  • the present invention aims to overcome the above disadvantages at least partly or to provide a suitable alternative.
  • the invention aims to provide a solution for being able to tap beverages like cocktails in a propellant-less manner without running a risk of clogging and while obtaining a stable, strong and dense foam head.
  • the step of preparing the pre-mixture comprises preparing a pre-mixture of liquid ingredients for the beverage that is non-carbonated and non-nitrogenated and mixing a non-gaseous foaming agent with the liquid ingredients, wherein a pump or external pressurization of a compressible part of the container is used to have the pre-mixture flow pressurized, in particular propellant-less, out of the container towards the tap head, and wherein a jet-shooter attachment is provided at the outlet flow channel of the tap head that is configured for shooting out jets of the pre-mixture to allow the foaming agent therein to froth the foam head inside the glass or the like while taking in ambient air.
  • the container is filled with a non-carbonated and non-nitrogenated pre-mixture of liquid ingredients with a non-gaseous foaming agent added thereto
  • the tapping installation further comprises a pump or a pressurizer for external pressurization of a compressible part of the container configured for having the pre-mixture flow pressurized, in particular propellant-less, out of the container towards the tap head, and a jet-shooter attachment at the outlet flow channel of the tap head that is configured for shooting out jets of the pre-mixture to allow the foaming agent therein to whip the foam head inside the glass or the like while taking in ambient air.
  • the tapping method and assembly according to the invention provide an easy and efficient way for tapping beverages with a foam head.
  • the method comprises preparing a pre-mixture of liquid ingredients, of which one of the liquid ingredients for example even can be a fresh fruit juice with lots of large fruit fibers inside it, for the beverage and filling a container with it.
  • Mixed with the liquid ingredients is a non-gaseous foaming agent, which preferably can be a protein, and more preferably a vegan protein.
  • the pre-mixture of the beverage is generally in a non-foamed condition and generally does not have additional N 2 and/or CO 2 added to the mixture besides any gasses already dissolved therein under standard (atmospheric) conditions.
  • the pre-mixture inside the container thus is in a non-nitrogenated and non-carbonated condition.
  • the container is coupled to an operable dispensing tap head of a tapping installation.
  • the tap head has an outlet flow channel at which a jet-shooter attachment is provided.
  • Said jet-shooter attachment may be a removable attachment piece provided at the outer end of a spout, or it may be the spout itself in which jet-shooting flow passages are provided.
  • a pump or external pressurization of a compressible part of the container is used.
  • a propellant such as N 2 , CO 2 or a mixture thereof
  • the foaming head Only when the pre-mixture has flown out of the outlet flow channel and arrives into the glass or the like the foaming head gets frothed therein owing to the flow characteristics that the jet-shooter attachment has induced into the flow.
  • the thus formed foam head consists almost exclusively of intake ambient air which has been taken in after the pre-mixture has flown out of the outlet flow channel.
  • the invention it is possible to serve perfectly foamed drinks in quick succession, making the method for tapping foamed beverages thus especially suitable for big events or festivals, but also for small-scale catering establishments that do not have the space or budget for a separate bartender to prepare foamed drinks.
  • the beverages have a stable foam head without requiring N 2 , CO 2 or air to be actively added to the beverage before flowing out of the outlet flow channel.
  • no gas cylinders are required during tapping of the beverage, which reduces both the costs and the number of manual operations, and which increases the safety for personnel.
  • fewer staff are needed to serve the drinks.
  • N 2 is not required to be infused in the beverage before flowing out of the flow channel, no special extra nitrogen infusion module is required which would normally have a risk of clogging or breaking down.
  • the foam head formed according to the invention even has appeared to be able to last as long as more than one hour, without losing hardly any of its attractive strong and dense outer appearance. This even makes it possible to prepare large amounts of the foam headed beverages in advance and then start serving them out to large numbers of guests at a same time. This was not possible at the same quality according to the prior art. This is very important, as a foam head that is too large, too little or does not have the right texture is detrimental for the customer experience. Tapped foamed beverages now can all be easily made with an optimal foam head to liquid ratio. During tapping, it is preferred to, when enough pre-mixture has been collected within the glass or the like, have the jet-shooter attachment submerged within the beverage in the glass. It has surprisingly been found that this way of tapping, provides the densest foam which is most stable.
  • the pre-mixture can be forced to flow pressurized through a tube-shaped housing of the jet-shooter attachment that has an internal transverse wall that is provided with a number of jet-shooting flow passages therein and an outlet end delimited by a circumferential wall.
  • the outlet end preferably has a length of at least 3 mm, and advantageously may help to prevent sputtering to occur while at a same time providing some free air space for fine vaporized mist particles of the pre-mixture to arise around the shot out jets when still inside the outlet end.
  • Those fine vaporized mist particles of the pre-mixture around the jets then are deemed to be perfectly suitable to immediately start taking in ambient air when still inside the outlet end. This further helps the frothing to take place when arriving inside the glass or the like.
  • the pre-mixture may flow pressurized, in particular propellant-less, out of the container towards the tap head such that the pre-mixture still has a pressure of at least 1 bar when reaching the tap head.
  • This minimum pressure at the tap head helps to guarantee that fine enough foam bubbles are formed for the foam head such that the foam head may become truly dense, strong and stable.
  • the pre-mixture preferably may have a pressure of between 1.3-2.4 bar when reaching the tap head. When tapping beverages, this has appeared an optimum pressure range for the method according to the invention in order to obtain just right amounts, densities and stabilities for the foam head.
  • the pressure of tapping may further depend upon serving temperature and type of beverage to be served and/or on the amount of non-gaseous foaming agent present in the product.
  • the non-gaseous foaming agent can be added to the pre-mixture of liquid ingredients for the beverage in an amount ranging from 0.01 - 5 wt%, preferably 0.03-1 wt% and more preferably 0.05-0.2 wt%.
  • this concentration range for the method according to the invention in order to obtain just right amounts, densities and stabilities for the foam head.
  • the taste of the served beverage advantageously does not get negatively influenced for having an optimal customer experience.
  • the amount of non-gaseous foaming agent present in the beverage can be dependent on the type of beverage to be served and the pressure at which the product is tapped.
  • the specially added non-gaseous foaming agent can be a protein, for example one that is present in egg white. More preferably the specially added non-gaseous foaming agent can be a vegan protein, for example one that is present inside boiling water from cooking legumes, like beans.
  • aquafaba can be added to the pre-mixture. Not only it is a vegan composition, it also comprises approximately 1% foaming proteins. When using unconcentrated aquafaba for mixing a right amount of vegan protein as non-gaseous foaming agent, it is preferred to add the aquafaba in an amount ranging from 0.5 - 25%, preferably ranging from 5 - 20 vol% to the beverage. Alternatively, foaming protein concentrates or isolated foaming proteins, for example from out of legumes, can be used as well.
  • non-gaseous and non-protein foaming agents may be included in the beverage, such as water soluble surfactants or emulsifiers, e.g. Methocel F50 or Polysorbate 80.
  • the jet-shooter attachment preferably can be releasably connected to the tap head, in particular by means of a threaded connection.
  • a spout then is used for the tap head that comprises outer threaded parts on both its free outer ends, one outer threaded end for connecting the spout in a conventional manner to the tap head and the other outer threaded end for releasably connecting an inner threaded part of the frothing thereto.
  • the jet-shooter attachment can simply be manually unscrewed from the tap head or its spout, and then flushed clean underneath a water tap or the like. This is especially advantageous when using fresh juices with fruit fibres contained therein, such that any too large particles remaining behind and accumulating over time inside the jet-shooter attachment may be rinsed out again after detachment.
  • the jet-shooter attachment can be made of a variety of materials, like plastic or metal, such as a synthetic polymer or stainless steel.
  • the jet-shooting flow passages may have a diameter in the range of 0.1 - 2 mm, preferably in the range of 0.5 - 1 mm.
  • a jet-shooting flow passage diameter of 0.8 mm is preferred.
  • the through holes in the jet-shooter attachment may be provided parallel to a longitudinal direction of the jet-shooter attachment, or they may be provided at an angle relative the longitudinal direction of the jet-shooter attachment. It is preferred to have the jet-shooting flow passages positioned at a distance of at least 3 mm from an outlet side of the jet-shooter attachment. This has the advantage of preventing splash to occur during tapping, without running a risk of stabilizing/slowing down the streams too much again.
  • Fig. 1 shows a tapping assembly according to an embodiment of the invention which is in its entirety denoted by reference number 2.
  • the assembly comprises a container 4 which contains a pre-mixture of liquid ingredients for a beverage to which a non-gaseous foaming agent has been added.
  • the pre-mixture is for example a pre-mixture for cocktails of which one of the added ingredients is aquafaba.
  • the container 4 comprises a compressible part 6, containing the beverage, which is arranged within a rigid part 8.
  • an air compressor 10 configured for compressing ambient air 12 and supplying compressed air 14 to the container 4 via a coupling part 15 at a position between an inner side of its rigid part 8 and an outer side of its compressible part 6.
  • the compressible part 6 gets compressed such that the pre-mixture is able to flow pressurized via the same or a distinctive coupling part 15 from the container 4 via a flexible tube 16 to a tap head 18.
  • No propellant such as CO 2 , N 2 or a mixture thereof, is thus required to have the pre-mixture flow out of the container 4 .
  • the tap head 18 has an outlet flow channel 20 and a jet-shooter attachment 22 at the outlet flow channel 20.
  • the tap head 18 furthermore has a manually operable handle 24 with which the flow of liquid through the outlet flow channel 20 is controlled.
  • the pre-mixture leaving the outlet flow channel 20 can be collected in a glass 26.
  • the pre-mixture which is in a non-foamed condition, starts flowing through the outlet flow channel 20 into the glass 26, thereby passing the jet-shooter attachment 22.
  • the jet-shooter attachment 22 is configured for shooting out jets with such flow characteristics in the pre-mixture that the pre-mixture gets frothed and the foaming agent therein is allowed to form a foam head on the beverage inside the glass 26.
  • the foam head that is thereby formed consists almost exclusively of intake ambient air which is taken in when the pre-mixture jets out of the outlet flow channel 20 forcedly into the glass 26. No infused N 2 and/or CO 2 is thus required to obtain a foam head on the beverage.
  • Fig. 4 shows a cross-sectional view of the jet-shooter attachment 22 of Fig. 2 and 3 .
  • the jet-shooter attachment 22 has an inlet end 38 with which the jet-shooter attachment 22 is releasably connected to the tap head 18.
  • the inlet end 38 is delimited by a circumferential wall comprising a threaded part (not shown) which is configured for engaging a threaded part of the tap head 18.
  • Pre-mixture flowing from the tap head 18 into the jet-shooter attachment 22 is blocked by the traverse wall 34 such that it may only flow through the jet-shooting flow passages 30.
  • An o-ring 35 may be provided after the threaded part of the inlet end 38 to prevent the pressurized pre-mixture from leaking out between the tap head 18 and the jet-shooter attachment 22.
  • the pre-mixture shoots jetted out of the jet-shooter attachment 22 into a glass through an outlet end 32 that is delimited by a circumferential wall that has a length of at least 3 mm.
  • This outlet end 32 helps to prevent sputtering to occur and at a same time already provides some space for ambient air to be taken into finely sprayed vaporized mist parts of the pre-mixture that may start to occur around the shot out jets inside the outlet end 32.
  • Fig. 6 shows a spout 42 which is releasably connectable to both the tap head 18 and the jet-shooter attachment 22.
  • Both sides of the spout 42 are provided with a threaded part 44, 46.
  • the threaded parts 44, 46 may be equal to one another and each threaded part 44, 46 of the spout can therefore be connected to both the tap head 18 and jet-shooter attachment 22.
  • at least one threaded part 44 of the spout is formed such that the spout is connectable to most conventional beverage tap heads.

Landscapes

  • Devices For Dispensing Beverages (AREA)
  • Containers And Packaging Bodies Having A Special Means To Remove Contents (AREA)

Claims (13)

  1. Verfahren zum Zapfen von Getränken mit einer Schaumkrone, insbesondere von Getränken, die aus Kaffee und Cocktail ausgewählt sind, umfassend die folgenden Schritte:
    - Zubereiten einer Vormischung aus flüssigen Zutaten für das Getränk und Befüllen eines Behälters (4) mit dieser;
    - Bereitstellen einer Zapfanlage, die einen betätigbaren Abgabezapfkopf (18) mit einem Auslassströmungskanal (20) umfasst;
    - Koppeln des Behälters mit dem Zapfkopf (18); und
    - jedes Mal, wenn der Zapfkopf (18) betätigt wird, Bewirken, dass eine Menge der Vormischung druckbeaufschlagt aus dem Auslassströmungskanal (20) in ein Glas (26) oder dergleichen unter Bildung der Schaumkrone auf dem Getränk in dem Glas (26) oder dergleichen strömt,
    wobei der Schritt zum Zubereiten einer Vormischung Zubereiten einer Vormischung aus flüssigen Zutaten für das Getränk, die nicht kohlensäurehaltig und nicht stickstoffhaltig ist, umfasst,
    wobei der Schritt zum Zubereiten der Vormischung aus flüssigen Zutaten für das Getränk Mischen eines nicht gasförmigen Schaumbildners mit den flüssigen Zutaten umfasst,
    wobei eine externe Druckbeaufschlagung eines komprimierbaren Teils (6) des Behälters (4) oder eine Pumpe verwendet wird, um zu bewirken, dass die Vormischung, insbesondere treibmittelfrei, druckbeaufschlagt aus dem Behälter (4) in Richtung des Zapfkopfes (18) strömt, und
    wobei ein Strahlsprühaufsatz (22) an dem Auslassströmungskanal (20) des Zapfkopfes (18) bereitgestellt ist, der dazu ausgelegt ist, Strahlen der Vormischung herauszusprühen, um zu ermöglichen, dass der Schaumbildner darin die Schaumkrone in dem Glas (26) oder dergleichen aufschäumt, während Umgebungsluft angesaugt wird.
  2. Verfahren nach Anspruch 1, wobei das Verfahren kein aktives Hinzufügen von N2, CO2 oder Luft zu der Vormischung umfasst, bevor die Vormischung aus dem Auslassströmungskanal ausströmt.
  3. Verfahren nach Anspruch 1 oder 2, wobei die Vormischung in Abwesenheit eines Treibmittels mit Druck beaufschlagt wird.
  4. Verfahren nach einem der vorhergehenden Ansprüche, wobei die Vormischung gezwungen wird, druckbeaufschlagt durch ein rohrförmiges Gehäuse (28) des Strahlsprühaufsatzes (22) zu strömen, das eine innere Querwand (34), die mit einer Anzahl von Strahlsprühströmungskanälen (36) darin versehen ist, und ein Auslassende (32) aufweist, das durch eine Umfangswand begrenzt ist, und wobei die Strahlen durch eine Mitte des Auslassendes (32) aus den Strahlsprühströmungskanälen (36) herausgesprüht werden, ohne gegen eine Innenwand des Auslassendes (32) zu stoßen.
  5. Verfahren nach einem der vorhergehenden Ansprüche, wobei die Vormischungsströmung, insbesondere treibmittelfrei, aus dem Behälter (4) in Richtung des Zapfkopfes (18) druckbeaufschlagt wird, so dass die Vormischung bei Erreichen des Zapfkopfes (18) einen Druck im Bereich von mindestens 1 bar, bevorzugt im Bereich von 1,3-2,4 bar, aufweist.
  6. Verfahren nach einem der vorhergehenden Ansprüche, wobei die Menge an nicht gasförmigem Schaumbildner, die mit den flüssigen Zutaten gemischt wird, im Bereich von 0,01 - 5 Gew.-%, bevorzugt 0,03 - 1 Gew.-% und besonders bevorzugt 0,05 - 0,2 Gew.-% liegt.
  7. Verfahren nach einem der vorhergehenden Ansprüche, wobei ein Protein als der nicht gasförmige Schaumbildner mit den flüssigen Zutaten gemischt wird, bevorzugt ein veganes Protein.
  8. Verfahren nach einem der vorhergehenden Ansprüche, wobei der Strahlsprühaufsatz (22) die Vormischung in mehrere Vormischstrahlen aufteilt, die das Getränk aufschäumen, wenn die mehreren Vormischstrahlen aus dem Strahlsprühaufsatz (22) in das Glas (26) oder dergleichen heraussprühen.
  9. Zapfanordnung zum Zapfen von Getränken mit einer Schaumkrone, insbesondere von Getränken, die aus Kaffee und Cocktail ausgewählt sind, umfassend:
    - einen Behälter (4), der mit einer zubereiteten Vormischung aus flüssigen Zutaten für das Getränk befüllt ist; und
    - eine Zapfanlage mit:
    • einem betätigbaren Abgabezapfkopf (18) mit einem Auslassströmungskanal (20); und
    • einem Kopplungselement (15), das dazu ausgelegt ist, den Behälter (4) mit dem Zapfkopf zu koppeln,
    wobei die Zapfanlage dazu ausgelegt ist, jedes Mal, wenn der Zapfkopf (18) betätigt wird, zu bewirken, dass eine Menge der Vormischung druckbeaufschlagt aus dem Auslassströmungskanal (20) in ein Glas (26) oder dergleichen unter Bildung der Schaumkrone auf dem Getränk in dem Glas (26) oder dergleichen strömt,
    wobei der Behälter (4) mit einer nicht kohlensäurehaltigen und nicht stickstoffhaltigen Vormischung aus flüssigen Zutaten mit einem dazu hinzugefügten nicht gasförmigen Schaumbildner befüllt ist, wobei die Zapfanlage ferner Folgendes umfasst:
    • eine Druckbeaufschlagungsvorrichtung zur externen Druckbeaufschlagung eines komprimierbaren Teils (6) des Behälters (4) oder eine Pumpe, die dazu ausgelegt ist, zu bewirken, dass die Vormischung, insbesondere treibmittelfrei, druckbeaufschlagt aus dem Behälter (4) in Richtung des Zapfkopfes (18) strömt; und
    • einen Strahlsprühaufsatz (22) an dem Auslassströmungskanal (20) des Zapfkopfes (18), der dazu ausgelegt ist, Strahlen der Vormischung herauszusprühen, um zu ermöglichen, dass der Schaumbildner darin die Schaumkrone in dem Glas (26) oder dergleichen aufschäumt, während Umgebungsluft angesaugt wird.
  10. Zapfanordnung nach Anspruch 9, wobei die zubereitete Vormischung frei von aktiv hinzugefügtem N2, CO2 oder Luft ist.
  11. Zapfanordnung nach Anspruch 9 oder 10, wobei der komprimierbare Teil (6) des Behälters (4) innerhalb eines starren Teils angeordnet ist, und wobei die Druckbeaufschlagungsvorrichtung ein Luftkompressor (10) ist, der dazu ausgelegt ist, komprimierte Umgebungsluft zwischen einer Außenseite des komprimierbaren Teils (6) und einer Innenseite des starren Teils (8) zur externen Druckbeaufschlagung des komprimierbaren Teils (6) bereitzustellen.
  12. Zapfanordnung nach Anspruch einem der vorhergehenden Ansprüche 9-11, wobei der Strahlsprühaufsatz (22) lösbar mit dem Zapfkopf (18), insbesondere mittels einer Gewindeverbindung, verbunden ist.
  13. Zapfanordnung nach einem der vorhergehenden Ansprüche 9-12, wobei der Strahlsprühaufsatz (22) mehrere Strahlsprühströmungskanäle (36) umfasst, die dazu ausgelegt sind, die Vormischung in mehrere Vormischungsstrahlen aufzuteilen, die aus dem Strahlsprühaufsatz (22) in das Glas (26) oder dergleichen herausgesprüht werden, und wobei der Strahlsprühaufsatz (22) bevorzugt zwischen zwei bis fünf, und bevorzugt drei Strahlsprühströmungskanäle (36) umfasst und/oder wobei die Strahlsprühströmungskanäle (36) einen Durchmesser im Bereich von 0,1-2 mm, bevorzugt im Bereich von 0,5-1 mm aufweisen.
EP23196748.0A 2022-09-12 2023-09-12 Verfahren zum zapfen von getränken mit schaumkopf unter verwendung eines nicht-gasförmigen schaummittels, treibmittelloser druckbeaufschlagung und strahlschiessaufsatz Active EP4335812B1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL2033004A NL2033004B1 (en) 2022-09-12 2022-09-12 Method for tapping beverages with a foam head using a non-gaseous foaming agent, propellant-less pressurization, and a jet-shooter attachment.

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EP4335812A1 EP4335812A1 (de) 2024-03-13
EP4335812B1 true EP4335812B1 (de) 2025-08-20
EP4335812C0 EP4335812C0 (de) 2025-08-20

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GB1261384A (en) * 1969-05-23 1972-01-26 Chadburns Res & Dev Ltd Improvements in or relating to liquid dispensing valves
GB2167388B (en) * 1984-11-22 1988-04-27 Colin Farrar Beer dispensing; producing a head
GB8906409D0 (en) * 1989-03-21 1989-05-04 Lambrechts Nv Container for liquids
GB2309035B (en) * 1997-04-17 1997-11-26 Matthew Clark Foaming beverage
GB9713289D0 (en) * 1997-06-25 1997-08-27 Archibald Hugh A beverage dispensing device
BR0015290A (pt) * 1999-11-05 2002-10-08 Nytrotec Beverages Ltd Distribuição de bebidas e recipientes para bebidas
GB2447920B (en) * 2007-03-27 2012-06-20 Greene King Brewing And Retailing Ltd Head control system
JP6397184B2 (ja) * 2013-12-09 2018-09-26 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 起泡性および泡保持性のある液状飲食品組成物
CN113423662A (zh) * 2019-02-12 2021-09-21 嘉士伯酿酒有限公司 对饮料分配系统的监测
GB2594086B (en) * 2020-04-17 2023-04-19 Angus Wood Charles A beer dispensing device

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NL2033004B1 (en) 2024-03-22
EP4335812A1 (de) 2024-03-13
EP4335812C0 (de) 2025-08-20

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