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Frozen alcoholic cocktail

a technology of alcoholic drinks and cocktails, applied in the field of frozen alcoholic cocktails, can solve the problems of difficult preparation, storage and transportation of frozen alcoholic beverages, failure to meet the needs of consumers, and difficulty in preparing, storing and transporting frozen cocktail beverages,

Inactive Publication Date: 2007-06-07
SALMON & GRUNEISEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

"The present invention is about a frozen cocktail that contains spirits like Rum, Tequila, Vodka, Bourbon, or Scotch, along with a cocktail mix like Margarita Mix, Daiquiri Mix, Hot Buttered Rum Mix, Tom and Jerry Mix, Eggnog Mix, or the like. The cocktail also contains water and guar gum or xanthan gum. Optionally, the cocktail can have coloring agents and additional flavoring agents like cherries, olives, lemon rind, lime rind, or orange rind, pineapple pieces, and other fruit pieces. The frozen cocktail is preferably mounted on a stick."

Problems solved by technology

Frozen alcoholic beverages are challenging to prepare, store and transport.
Several problems interfere with the successful manufacture and utilization of frozen cocktail beverages.
The first problem is associated with segregation during freezing.
Thus, the frozen cocktail beverage is not uniform and only a portion of the frozen cocktail beverage contains the alcohol and the flavoring, whereas the rest of the frozen cocktail beverage, the outer portion, is primarily made up of water.
This gives a very unsatisfactory product.
The second problem associated with a frozen cocktail or cocktail beverage is the fact that when a frozen cocktail beverage is exposed to ambient temperature, the alcohol separates out of the frozen cocktail beverage and migrates to the surface of the frozen cocktail beverage where it bleeds out.
A third problem relates to the convenience of use.
This avoids the need for a cup or container or special packing for the frozen Unfortunately it is not easy to freeze an alcoholic cocktail on a stick and form a ‘good bond’ between the frozen cocktail and the stick. if the alcohol separates from the frozen material or if the frozen cocktail is not frozen solid, the frozen cocktail can separate from the stick and fall off the stick.
This is a major problem because as stated above the water freezes first on the outside next to the mold walls and the alcohol and other ingredients freeze last toward the middle of the frozen cocktail.
Thus the bond between the stick and the middle enriched frozen composition is not as secure as is desirable.
These problems have not been overcome until now.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

examples 1a-1h

[0020]

FormulationsMargarita IA.16% TequilaB.26% Margarita MixC.58% WaterD.3 grams Guar Gum per 100 oz of A, B, and C.StrawberryE.16% RumDaiquiri IF.26% Strawberry Daiquiri MixG.58% WaterH.3 grams Guar Gum per 100 oz of E, F, and G.Margarita III.15% TequilaJ.26% Margarita MixK.59% WaterL.3 grams Guar Gum per 100 oz of I, J, and K.StrawberryM.15% RumDaiquiri IIN.26% Strawberry Daiquiri MixO.59% WaterP.3 grams Guar Gum per 100 oz of M, N, and O.Margarita IIIQ.10% TequilaR.50% Margarita MixS.40% WaterT.1 gram Xanthan Gum and2 grams Guar Gum per 100 oz of Q, R, and S.Margarita IVU.25% TequilaV.10% Margarita MixW.65% WaterX.5 grams Xanthan Gum per 100 oz of U, V, and W.BananaY.12.5% RumDaiquiriZ.30% Banana Daiquiri MixAA.47.5% WaterBB.5 grams Guar Gum per 100 oz of Y, Z, and AA.DaiquiriCC.10% RumDD.10% Daiquiri MixEE.80% WaterFF.1 gram Guar Gum per 100 oz of CC, DD, and EE.

example 2

Method

[0021] Mix 101.5 grams of guar gum with 58 liters of water until fully dissolved to form an aqueous guar gum solution. Add 16 liters of Tequila into the aqueous guar gum solution and mix to form a uniform aqueous Tequila guar gum composition. Add 26 liters of Margarita Mix to the aqueous Tequila guar gum composition and stir to form a uniform Margarita cocktail composition. Pour the composition into conductive molds, 8 fluid ounces (about 237 ml.). Subject the molds to a −30° C. solution without contaminating the cocktail mix. Insert 5-inch (about 12.5 cm) flat wooden sticks half-way into the Margarita cocktail composition when it is cooled to a semi-frozen state having the consistency of thick mush. Continue to subject the molds to the −30° C. solution until the Margarita cocktail mix has frozen solid. Remove the mold from the −30° C. solution. Remove the frozen cocktail from the mold. Package the frozen cocktail in a sealed fluid impervious envelope and store the frozen co...

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PUM

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Abstract

A cocktail composition adapted to be frozen and maintained in the frozen state at a temperature below 0° C. comprising from about 10% to about 25% by volume alcoholic spirit; from about 10% to about 50% by volume cocktail mix; from about 80% to about 25% by volume water to make 100%; and from about 1 to about 5 grams of guar gum and / or xanthan gum per 100 fluid ounces of the mix of alcoholic spirit, cocktail mix and water.

Description

[0001] This application claims the benefit of U.S. Provisional Application No. 60 / 741,527, filed on Dec. 1, 2005. [0002] This application incorporates by reference the entire specification and disclosure of U.S. Provisional Application No. 60 / 741,527.FIELD OF THE INVENTION [0003] The present invention is directed to frozen alcoholic cocktails. In particular, to a frozen cocktail mounted on a stick. BACKGROUND OF THE INVENTION [0004] Frozen alcoholic beverages are challenging to prepare, store and transport. Several problems interfere with the successful manufacture and utilization of frozen cocktail beverages. Beverages are normally frozen in molds. The portion of the beverage closest to the mold walls freeze first because the mold walls are subject to freezing temperatures to freeze the beverage. The first problem is associated with segregation during freezing. During the freezing step, water freezes first near the mold walls which concentrates the alcohol and the flavoring compone...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): B65B29/02
CPCC12G3/06
Inventor HELFEND, JODY
Owner SALMON & GRUNEISEN