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FIELD OF THE INVENTION

The present invention concerns a method of preparing alcoholic beverages also known under the English name cocktails. In particular, the cocktails object of such invention are generally prepared and served in commercial businesses such as bars and restaurants or the like. The invention further concerns an apparatus for preparing such alcoholic beverages or cocktails.

KNOWN PRIOR ART

It is known that bars and/or restaurants employ personnel able to instantly prepare cocktails to be served to customers. Such cocktails mainly contain fruit puree, alcohol and ice and must be served and drunk within the first few minutes of being served such as to increase the customer experience. In fact, the extremely low temperature at which they are served, with the presence of ice inside the drink, increases the feeling of pleasantness experienced by the customer.

The personnel serving such alcoholic beverages, or cocktails, generally follow professional courses and achieve a special qualification such as to be able to serve such cocktails.

Moreover, it is further known that the preparation of such cocktails can require some time and, thus, when there are greater crowds of customers in the bars or restaurants where such cocktails are served, it is necessary to have to wait a long time before being able to receive the cocktail selected.

Finally, it is known that such cocktails cannot be drunk at home but only in the aforementioned commercial businesses where they are served by specialized personnel since they are not simple to prepare, especially when not prepared by experts.

US document US2012/237645 in the name of Masuda Yutaka which describes a method of producing an alcoholic beverage and, more in particular, an alcoholic beverage having a certain fluidity and which is able to perceive the residue of at least part of small pieces of ice and which is drinkable in freezing conditions, in particular at a mixture temperature from -15°C to -2°C, preferably from -12°C to -4°C, is known.

Moreover, document US2011/300264 in the name of NET A EDITH RAMOS DA CONCEICAO, which describes a method of preparing a frozen soluble beverage, is known. Such method comprises the step (a) of providing a refrigerated solution, wherein the refrigerated solution comprises water and an element for lowering the freezing point; the step (b) of mixing the refrigerated solution with solid particles (for example ice particles) to produce a mixture thereof; the mixing step is performed at a temperature at which the frozen ice particles do not melt in the refrigerated solution; and, finally, the step (c) of forming the paste into the frozen soluble beverage product.

Finally, the document CA2352298 in the name of WEERASINGHE JAYANTH describes a freezable alcoholic beverage comprising alcohol, a mixer (such as water) and a stabilizer. The stabilizer can comprise various dextrins or natural gums.

Object of the present invention is thus to implement a method of preparing and preserving alcoholic beverages, or cocktails, which allows customers to be quickly served, also when there are many customers inside the bars and/or restaurants where such alcoholic beverages, or cocktails, are served.

Further object of the present invention is to allow even those commercial businesses no personnel specialized in preparing such alcoholic beverages, or cocktails, to be able to serve them to their customers.

Still, object of the present invention is to allow even those who want to comfortably drink a cocktail at home to be able to do so without having to go to a bar and wait for the individual specialized in preparing such beverages to serve them.

Finally, object of the present invention is to make an apparatus which can allow to make an alcoholic beverage, or cocktail, in a simple and economic way and which can solve the problems of the known art mentioned above.

SUMMARY OF THE INVENTION

These and further objects are achieved by a method of producing at least one alcoholic beverage, or cocktail, comprising the steps of: a) mixing a plurality of ingredients comprising alcohol and at least one or more ingredients selected from fruit puree, sugar syrup and citrus juice, flavored sugar syrup, hot-infused iced teas and water such as to achieve a liquid preparation; b) prearranging ice; c) filling a container with said liquid preparation; d) inserting said ice into said container; e) sealing said container; f) blast chilling the content of said container.

Such solution allows to prepare an alcoholic beverage, or cocktail, within a container, whatever its complexity, and which could theoretically be served quickly to the customer in a business or comfortably drunk at home by the same customer, after the content of the container has reached a temperature appropriate for its consumption. Always according to the solution described above, such solution allows even those commercial businesses with no personnel specialized in preparing cocktails to be able to serve them to their customers.

In particular, the step e) of the method is performed within 60 seconds from the completion of step c) and/or d), such as to ensure that the just premixed product supplemented with ice does not lose its organoleptic characteristics. Step e) allows to prevent the entry of air harmful for the product and helps keep the characteristics of the product unchanged, as if it had just been mixed. Moreover, the blast chilling step (step f) following the sealing (step e) must be carried out within 300 seconds from step d) such as to prevent the ice itself from melting in the liquid preparation.

An important characteristic of this method is represented by step e) which contributes to the perfect preservation of the quality and consistency of the product.

Said ice is selected from ice cubes, crushed ice and ice crystals; wherein the preferred form of implementation provides for the use of crushed ice and/or ice crystals.

Moscow mules, mojitos and pina coladas are examples of cocktails that can be achieved thanks to the method claimed.

It should be noted that, whenever using crushed ice or ice crystals, step c) should be performed before step d) such as to prevent the ice from thawing prematurely.

Moreover, said step f) is followed by the step g) of preserving said container in a display fridge freezer, or in a freezing cell, at a temperature between -5°C and -10°C. In particular, the storage temperature must not be below -10 to prevent the formation of a single compact mass of ice and to thus reach a too solid state for the rapid final consumption of the product.

It should be noted that step e) allows to prevent, during the preserving step g) in the freezing cells, the formation of a single mass of ice in the upper part of the container, thus also preventing the entry of cold air directly in contact with the product and thus allowing a faster final consumption (melting).

Always according to the solution suggested, said step f) takes place at a temperature below -15C°, preferably below -20C°. The minimum blast chilling temperature is - 30C°.

In particular, said step f) lasts more than 30 minutes, preferably more than 60 minutes.

Moreover, said crushed ice, or said ice crystals, reaches/reach less than 10 mm in size, preferably less than 5 mm.

This way, after blast chilling the content of the container, i.e. at the end of step f), the final product, once partially defrosted, will have the same organoleptic characteristics as those of a just prepared cocktail. In practice, once the beverage is partially defrosted, the consumer will be able to sip the beverage as if it had just been prepared, thus also being able to perceive the presence of ice in the beverage. Also thanks to the presence of alcohol, which, in the presence of sugar and further substances, does not fully freeze or, at most, passes from a liquid to a semi-solid state, it will be possible to immediately have the liquid consistency of a normal cocktail.

Moreover, said plurality of ingredients further comprises thickeners and/or emulsifiers and/or stabilizers and/or antifreezes for example of the dextrose type, and/or sherbet alginates (sodium alginates). For example, thickeners used in such method comprise guar gum.

In particular, said citrus juice comprises lemon juice and/or orange juice and/or lime juice. Citric acid, which is essential for preserving beverages, is already naturally present in such juices. Moreover, said fruit puree is previously achieved by blending and, then, boiling fresh fruit to transform it into syrup.

Alternatively, the puree used is of commercial origin and is free of added sugars.

The aforementioned liquid sugar is also known under the name of sugar syrup and can preferably comprise ingredients and/or flavorings such as coconut, ginger, mint or other ingredients which can modify the flavor of the cocktail according to the type of alcoholic beverage to be made.

Still, the method further comprises the step of labeling and, successively, packing said container. Such labeling step takes place before said steps of said method, in particular, before said steps c) and d), since the low temperatures reached by the container in the successive steps would make such process very difficult.

Finally, said step e) can take place by hot applying a protective membrane, or a lid, of the type made of aluminum for example, or can be carried out by pneumatically- actuated compaction of a protective membrane, or a lid.

Alternatively, such step e) can be carried out by cold heat sealing, with pressurized compaction, a protective membrane made of aluminum or a lid.

A protective membrane, which prevents the external air from being able to enter the container following its application, is applied in such step e). This allows to preserve the organoleptic characteristics of the product, i.e. the qualities of the beverage perceivable through one or more sense organs, such as, for example, appearance, color, shape, aroma, flavor, consistency and characteristics connected thereto (fluidity, viscosity).

The purposes are also reached by means of an apparatus for preparing at least one alcoholic beverage (or cocktail), comprising:

- a first reservoir for accommodating a plurality of ingredients comprising at least one or more selected from fruit puree, sugar syrup and citrus juice and, preferably, thickeners and/or emulsifiers and/or stabilizers and/or antifreezes and/or alginates;

- first means for shaking the content of said first reservoir for achieving a liquid preparation;

- a second reservoir containing ice selected from ice cubes, crushed ice and ice crystals; wherein said apparatus further comprises:

- first means for measuring out said liquid preparation contained in said first reservoir within one or more containers;

- second means for measuring out said ice cubes, said ice crystals or said crushed ice, within said one or more of said containers; means for sealing said one or more containers; and at least one freezer for blast chilling the content of said one or more containers, said apparatus further comprising means for transporting said one or more containers inside said freezer at least when said one or more containers have been heat sealed by said sealing means.

Thanks to this apparatus, it is possible to greatly simplify the production of such a beverage on an industrial scale.

Moreover, said transporting means are further adapted for transferring said one or more containers at said first measuring device and said second measuring device. Specifically, said transporting means operate intermittently.

In particular, the apparatus comprises means for labeling said one or more containers.

Still, said apparatus further comprises means for packing a plurality of containers at least after said one or more containers have crossed said blast chilling freezer.

Preferably, said one or more containers are truncated-cone shaped for being accommodated within a shaker for alcoholic beverages.

Finally, said one or more containers are made of plastic (i.e. polypropylene), or paper or bioplastic (i.e. PLA).

Moreover, the purposes are further reached by means of an alcoholic beverage, or cocktail, prepared according to one or more of claims 1 to 12 and by means of an apparatus according to one or more of claims 13 to 19. In practice, the assembly constituted by the container and beverage contained therein is protected.

These and other aspects of the present invention will become clearer by the following detailed description of a preferred embodiment provided herein by way of example only and without limitations, with reference to the accompanying figures, in which: figure 1 is a schematic view of an apparatus for preparing an alcoholic beverage, or cocktail, according to the invention.

DETAILED DESCRIPTION OF A PREFERRED EMBODIMENT OF THE PRESENT INVENTION

The method of producing at least one alcoholic beverage, such as for example, a cocktail known in the field under the name pina colada, comprises the steps of a) mixing citrus juice, liquid sugar, fruit puree, alcohol, thickeners, emulsifiers and stabilizers, antifreezes and alginates, to achieve a liquid preparation; b) prearranging crushed ice; c) filling a container with the liquid preparation achieved during step a); d) inserting the crushed ice into the container; e) sealing the container; f) blast chilling the content of the container.

In the particular case of the example set forth, the type of alcohol used is white rum, the citrus juice comprises lime juice, the liquid sugar comprises coconut syrup, while the fruit puree comprises pineapple puree.

Whenever a Moscow mule was made for example, the alcohol used is vodka, the citrus juice is lime juice, while the fruit puree is not present but rather replaced with ginger syrup (or liquid ginger sugar) with the addition of cucumber-infused water.

Whenever a “Long Island” was made for example, the alcohol used is vodka, gin and rum, the citrus juice is lime juice, while the fruit puree is not present but rather replaced by sugar syrup (or liquid syrup) with the addition of black tea-infused water.

Whenever a mojito is made, the alcohol used is white rum, the citrus juice is lime juice, while the fruit puree is not present but rather replaced with mint syrup (or liquid mint syrup) and water.

In all three cocktails mentioned above, the amount of crushed ice added ranges from 50 to 250 g for a total product quantity ranging from 150 and 600 ml.

Thanks to such method, it is possible to preserve the beverage achieved inside the aforesaid container for the amount of time desired and to allow its consumption by simply shaking the content in the container and by bringing it back to a temperature that brings the preparation achieved at the end of the step a) back to the liquid state. At the end of step f), such preparation is, depending on the content of alcohol and sugar and thickeners and antifreezes present therein, in solid or semi-solid condition. In such situation, the ice which was inserted into the container in very small size will still be present inside the preparation, i.e. its thawing will take place successively to that of the liquid preparation and, thus, the consumer will be able to drink the cocktail, or alcoholic beverage, as if he had just ordered it, thus also being able to feel the consistency of the ice as if the cocktail had just been served.

Alternatively or in combination, it should be noted that the step b) can also further comprise prearranging ice crystals instead of inserting crushed ice, without thereby departing from the protection scope of the present invention.

Moreover, the step b) can also further comprise prearranging ice cubes, without thereby departing from the protection scope of the present invention. In this latter case, step d) is preferably carried out before step c).

Whenever using crushed ice or ice crystals, the step d) preferably takes place after said step c).

According to a particular embodiment of the invention, the step e) of the method is performed within 60 seconds from the completion of steps c) and/or d), such as to ensure that the just premixed product supplemented with ice does not lose its organoleptic ch racteristics. Step e) allows to prevent the entry of air harmful for the product and helps keep the characteristics of the product unchanged, as if it had just been mixed. Consequently, the blast chilling step (step f) following the sealing (step e) must be carried out within 300 seconds from the step d) such as to prevent the ice itself from melting in the liquid preparation.

An important characteristic of this method is represented by step e) which contributes to the perfect preservation of the quality and consistency of the product. In fact, also during the step of storing the product in the frozen cells, such step e) helps to prevent the unification of ice in the upper part of the container, thus preventing the entry' of cold air directly in contact with the product and thus allowing a faster final consumption (melting).

Moreover, step f) is followed by step g) of preserving the container with the beverage therein in a display fridge freezer at a temperature between -5°C and -10°C.

Still, the step f) takes places at a temperature below -15°C, preferably below -20°C and, anyhow, not below -30°C. Moreover, the step f) lasts more than 30 minutes, preferably more than 60 minutes.

Always according to the invention, the crushed ice, or ice crystals, reaches/reach less than 10 mm in size, preferably less than 5 mm. Such characteristic is extremely important since the smaller the size of the ice, the more it will prevent the ice from turning into a single compact mass that can make the successive defrosting of the beverage difficult and slow at the end of the step f) of blast chilling in the freezer. In fact, in the case of ice cubes, they will thicken on the surface of the container. When they freeze, a single block constituted of numerous small blocks of ice will thus be created. The thawing of a single block of ice of a size equal to the sum of the volumes of all small blocks of ice inserted into the container will thus be difficult and will require a lot of time. Moreover, it will also be difficult to separate the various small blocks of ice from one another when shaking the container through a shaker.

Instead, the use of crushed ice or ice crystals will allow to achieve an easy to defrost final product. Moreover, upon thawing, the crushed ice will look like a single mass constituted however by very small parts. The thawing of a mass of ice formed by crushed ice or ice crystals will be rather simple and will require little time. Moreover, it will be easy to separate the various crushed ice or ice crystal pieces from one another by shaking the container through a shaker or by shaking it when still sealed. In this case, the consistency of the ice will in fact be that of what is found in a classic granita.

Still, the citrus juice comprises lemon juice and/or orange juice and/or lime juice.

Moreover, in a further embodiment of the invention, the fruit puree is previously achieved by blending and, then, boiling fresh fruit to transform it into syrup.

In the specific case, the above mentioned step e) takes place by hot applying a protective membrane or a lid. In a further embodiment, such step e) can be carried out by pneumatically-actuated compaction of a protective membrane or a lid.

Alternatively, such step e) can be carried out by cold heat sealing, with pressurized compaction, a protective membrane made of aluminum or a lid. Finally, the method comprises the step of labeling the container and/or packing it and, finally, storing it. The step of labeling preferably takes place before all the other steps, preferably before the steps c) and/or d).

An apparatus 1 for the industrial production of the beverage according to the invention is shown in figure 1.

In particular, such apparatus 1 for preparing an alcoholic beverage comprises:

- a first reservoir 2 for accommodating, when producing pina colada, citrus juice (i.e. lime juice), liquid sugar (i.e. coconut syrup), fruit puree (i.e. pineapple puree), alcohol (i.e. white rum), thickeners and/or emulsifiers and/or stabilizer;

- first means 3 for shaking the content of the first reservoir 2 for achieving a liquid preparation 4; and

- a second reservoir 5 containing ice crystals 6.

The apparatus 1 further comprises:

- first means 7 for measuring out the liquid preparation contained in the first reservoir 2 within a container of a plurality of containers 10;

- second means 15 for measuring out the ice crystals 6 within the containers 10;

- means 20 for sealing the containers 10 once filled with the liquid preparation first and then with the ice crystals, by hot applying a protective membrane 21 or a lid; and a freezer 30 for blast chilling the content of the containers 10. The apparatus 1 further comprises means 40 for transporting the containers 10 inside the freezer 30 at least after the containers 10 have been heat sealed by the sealing means 20.

In a further embodiment, the sealing means 20 comprise means for sealing by pneumatically-actuated compaction of a protective membrane 21 or a lid.

In particular, the transporting means 40 are further adapted for transferring the containers 10 at the first measuring device 7 and the second measuring device 15.

Such transporting means 40 operate intermittently. In fact, when the containers 10 are, from time to time, under the measuring devices 7 and 15, the transporting means 40 stop and start working again only after they have been filled.

Still, the apparatus further comprises means 50 for labeling the containers 10. This can take place before or after the step of filling the containers 10. In the specific case, such operation will take place after the step of filling the containers 10, however, such step can take place before the step a) of the method in the preferred embodiment.

Finally, the apparatus 1 further comprises means 70 for packing a plurality of containers 10 at least after they have crossed the freezer 30.

In the embodiment described herein, the containers 10 are truncated-cone shaped for being accommodated within a shaker for cocktails, such as, whenever they are purchased in a bar, the operator can insert such container 10 directly into the shaker to shake the content and to then serve it to the customer, once the content of the container 10 has reached a temperature appropriate for being served.

In the various embodiments, the container, which looks like a glass, has a diameter ranging from 70 mm to 100 mm, while the height of the container ranges from 100 to 200 mm.

Such containers 10 can alternatively be shaped like a shaker.

Moreover, the containers 10 can be made of plastic or paper or bioplastic.

Whenever using paper containers, the above-mentioned labeling step takes place before all the other steps, thus the label is already present on the container 10 to be filled with the cocktail before entering the apparatus claimed.