Device for macerating flavored alcohol and associated process.

Abstract

The device of the invention makes it possible to manufacture and produce new flavored alcohols called "Arranged Alcohols". The device is composed of 2 large assemblies, part A and part B, which are dissociated in the open position and form a single assembly when the device is in the closed position. One of the elements of part A is composed of a micro-perforated internal stainless steel chamber in which we put the fruits and / or flowers. Part B of the device comprises a cylindrical stainless steel tank, where we put the translucent and colorless alcohol, or with a spiced syrup. When the device is closed, the fruits and / or flowers are found in the alcohol. The mixer-pressing device allows vertical movements to be carried out to obtain a mixing of the liquid and to press the fruits and / or flowers in the micro-perforated internal chamber. This new aging and maceration technique lasts between 3 months and 12 months. Fig.19

Description

Title of the invention: Device for macerating flavored alcohol and associated method.

[0001] The device of the invention makes it possible to create new ranges of flavored alcohols, known as “Arranged Alcohols”.

[0002] To obtain these new products, we therefore had to develop a new device.

[0003] The invention relates to the design and manufacture of an instrument that will allow our alcohols associated with fruits, spices, and / or flowers to macerate together for a period of 3 months to 12 months. For maturation of an alcoholic base that gradually enriches the aromatic compounds of fruits and / or flowers, and makes them migrate by osmosis, to solubilize and chemically transform some of the aromatic compounds. And above all to stop the rotting processes by the bactericidal action of alcohol. The stainless steel container is also closed by a lid to avoid contamination by spores or bacteria carried by the ambient air. The container corresponds to part B.

[0004] The combination of the new characteristics constitutes a set of technical choices making it possible to obtain a maceration effect where the alcoholic base interacts by osmosis and exchange of aromatic compounds of the fruits and / or flowers held in a stainless steel infuser. The exchanges are slow, to exhale the aromatic compounds, preserve the fruits and / or flowers from rotting and fermentation phenomena, and allow a complex and subtle maturation of the alcoholic base. The infuser corresponds to the AL part

[0005] The mechanical mixer-pressing which corresponds to part A2 makes it possible to obtain maximum extraction of the fruits and / or flowers by the action of vertical movements of the stainless steel plate No. 1 (32) and the stainless steel metal rod (33), associated with the extension (44) and its handle (45), will carry out vertical movements, at the level of the micro-perforated internal stainless steel chamber (300) in order to mix the liquid well within the tank (part No. 500) and to have a very homogeneous drink. It is the association of the device and the processes which generate new products, with a unique olfactory and taste signature.

[0006] Part A is composed of parts A1, and A2.

[0007] The materials used to design this instrument have specific characteristics (see [Fig.l], [Fig.2]). This new instrument, which corresponds to the association of part A and part B, will allow the maceration of our products. This device takes into account new parameters that we will study, and integrate into the production process. No flavored alcohol is produced using this type of process. The invention relates to a new instrument and a new approach for producing these “flavored alcohols” known as “arranged alcohols”.

[0008] The invention consists of the production of several volumes (see [Fig.l], [Fig.2]) which are composed of 9 parts.

[0009] Part No. 100 corresponds to the cover of the instrument, part No. 200 corresponds to the support fixed in the internal part of the cover by stainless steel screws, part No. 300 corresponds to the internal micro-perforated stainless steel chamber where the fruits and / or flowers are placed; these 3 assemblies form part AL

[0010] Part No. 700 corresponds to plate No. 1 (32) fixed on its stainless steel metal rod (33), part No. 800 corresponds to the association of plates No. 2, No. 3 (35, 36) and the rubber seals (34, 38, 39), and part No. 900 corresponds to a stainless steel metal rod (44) which is an extension and the third handle (45); these 3 assemblies form part A2.

[0011] Part A is composed of parts A1, and A2.

[0012] Then part No. 400 corresponds to the hat, part No. 500 corresponds to a cylindrical stainless steel tank, which is stainless steel, it is in this container that we will put the eaux-de-vie, the alcohols which at this stage are translucent, colorless, but also, the possibility of putting aged alcohols there whose colors are amber; part No. 600 which is a base, composed of 4 feet, in order to position the whole device at a certain height; these 3 sets form part B.

[0013] The different eaux de vie, are transparent, have different histories depending on the regions of the world. Let us take the example of white rum, which is an eau de vie originating from the Americas, produced either by distillation of its fermented product from the sugar industry or molasses (industrial or traditional white rum), or from fermented sugar cane juice (white agricultural rum).

[0014] White rum is obtained after a very short maturation period. Indeed, after being distilled, it is stored for a minimum of 3 weeks and up to 3 months in stainless steel tanks, before being diluted with water, in order to lower the alcohol content. Indeed, its alcoholic content, very high after distillation, must be reduced by adding water to a strength between a minimum of 40% vol and

[0015] A maximum of 60% vol, before bottling and marketing takes place. Most often, white rums are 40%, 50% or 55% vol. They are recognized by their colorless, perfectly translucent color.

[0016] Flavored rum is a preparation of white rum in which various ingredients such as fruits, spices and / or flowers have been macerated. It is an emblematic drink in the Antilles and Reunion. The tastes and flavors of flavored rums result from a maceration of the ingredients, of the order of 3 months to 12 months. This maceration is made in storage areas (warehouses). Classic arranged rums are made in glass bottles when the fruits are sufficiently macerated they end up at the bottom of the container. The volume of fruits and / or flowers represents 25% for a classic flavored rum. Other alcohols can be used such as cognac, which is a wine brandy, produced in France in a delimited region centered around Cognac. It must comply with very specific standards and production rules in order to obtain the "cognac" designation. White whiskey, or white dog as it is affectionately called, can also be used, which is an unaged whiskey. Grains such as corn, barley, rye and wheat are the essential elements of any whiskey, even white whiskey. White whiskey is essentially a raw, unfinished product, on the way to becoming an adult whiskey.At our level, we will macerate this white whisky using our device, in a stainless steel tank combined with a micro-perforated internal stainless steel chamber, which corresponds to a new product. We will have the same reflection for other types of alcohol such as vodka, which is a colorless product resulting from the transformation of agricultural products. Vodka is traditionally produced from cereals (rye, wheat) and potatoes, but other agricultural products can be used, including beets (molasses) and fruits (apples, plums).

[0017] Other types of alcohol can also be used, such as gin, sake, white tequila, etc.

[0018] We are primarily looking to macerate products whose base alcohols are white, that is to say colorless and transparent.

[0019] What is the subject of our patent is the aging and maceration of our alcohols, in our instrument more precisely in a cylindrical stainless steel tank (part No. 500) associated with the internal micro-perforated stainless steel chamber (part No. 300). The fruits and / or flowers are positioned in an internal micro-perforated stainless steel chamber, which itself is located in the center of the cylindrical stainless steel tank (see fig. No. 19). It is the association of white alcohols and fruits and / or flowers in a cylindrical stainless steel tank, which results in a new product: "Flavored Alcohol". It is a new approach to aging and maceration of our flavored alcohols. This reveals aromas that would not develop spontaneously otherwise than by this process. Thanks to this new process we end up with a new range of flavored alcohols, called "Arranged Alcohols".

[0020] We have noticed that when the fruits are sufficiently macerated they end up at the bottom of the container, where the tap is located, more precisely at the level of the opening to collect the liquid. This generates problems with the evacuation of the liquid. This is the reason why we have created a complete device that we will study below. Because until now in a single container we put alcohol, spices and fruits and / or flowers. After a period of maceration, all the fruits and / or flowers end up at the bottom of the container where the hole that gives access to the tap is located.

[0021] Whether the tap is in the "on" or "off" position, the liquid does not flow.

[0022] Based on this observation, we developed a system to resolve this problem.

[0023] This new instrument is partly composed of a micro-performed internal chamber in stainless steel, part where the ingredients are placed: pieces of fruit, and / or flowers. This prevents all the ingredients from ending up at the bottom of the container and obstructing the tap, therefore the opening (24) (see [Fig. 19]).

[0024] The internal chamber, whose structure is similar to a strainer, is pierced with numerous holes which allow the passage of liquid: alcohol such as white rum, white whisky, white cognac, vodka etc., and retains food, fruits, and / or flowers, spices.

[0025] Then this micro-perforated internal stainless steel chamber is positioned in a cylindrical stainless steel tank ([Fig. 19]). Maceration takes place, the exchanges between: alcohol such as white rum, white whisky, white cognac, vodka etc., and the fruits and / or flowers take place harmoniously, while preserving these foods in a specific place: the micro-perforated internal stainless steel chamber.

[0026] Other advantages and characteristics of the invention will appear on examining the detailed description of an embodiment of the invention, which is in no way limiting, and the appended drawings in which:

[0027] [Fig.l] shows a set, composed of 6 parts. The parts are distinct and separate. Part No. 100 corresponds to the cover. Part No. 200 is partly composed of the first support. Part No. 300 corresponds to the micro-perforated internal chamber in stainless steel. Part No. 400 corresponds to the cap. Part No. 500 corresponds to the cylindrical tank in stainless steel. And finally part No. 600 corresponds to the base, composed of 4 feet.

[0028] [Fig.2] shows part A2 composed of parts No. 700, No. 800, No. 900. This part A2 will be positioned at the level of the cover corresponding to part No. 100.

[0029] [Fig.3] shows the cover with an internal thread (6).

[0030] [Fig.4] shows part No. 800 corresponding to one of the elements of part A2.

[0031] [Fig.5] shows part No. 100 associated with part A2 with its button maintenance (41).

[0032] [Fig.6] shows part No. 100 associated with part A2, with its extension (44) and its handle (45).

[0033] [Fig.7] shows part No. 200 with its first support.

[0034] [Fig.8] shows the micro-perforated internal stainless steel chamber, where we posi- let's give the fruits, spices and / or flowers. This part is composed of its second support (10), its conduit (12), a stainless steel handle (11) and its base (13).

[0035] [Fig.9] shows the translation Tl of the micro-perforated internal stainless steel chamber in the first support.

[0036] [Fig. 10] shows the translations T2 and T3 to place the micro-perforated internal stainless steel chamber at the level of the cover.

[0037] [Fig. 11] shows the 3 united parts, the micro-perforated internal chamber in stainless steel (part No. 300), part No. 200, the cover (part No. 100) and parts No. 700, No. 800, No. 900. This assembly forms part A.

[0038] [Fig. 12] shows part A, without seal no. 5, to highlight notch no. 1 (4) in the cover shell.

[0039] [Fig. 13] shows the translations T4, T5 to remove the micro-perforated internal stainless steel chamber from its cover.

[0040] [Fig. 14] shows the “hat” of our instrument with an external thread (14).

[0041] [Fig. 15] shows the cylindrical stainless steel tank, with its rings (21, 22,23).

[0042] [Fig. 16] shows the base, composed of 4 feet, in order to raise the instrument.

[0043] [Fig. 17] shows part B of the device.

[0044] [Fig. 18] shows the complete device in the open position, with the translation vertical T6 so that the device is in the closed position. There is a vertical translation from part A to part B.

[0045] [Fig. 19] shows the complete device in the closed position, after the vertical translation T6, with its holding button (41). Part A is in part B.

[0046] [Fig.20] shows the complete device in the closed position, with the stainless steel extension (44) and the third handle (45). Tray No. 1 (32) is in position No. 1.

[0047] [Fig.21] shows the complete device in the closed position, with the stainless steel extension (44) and the third handle (45). After having carried out a translation T7 in the vertical plane, the plate n°1 (32) is in position n°2.

[0048] [Fig.22] shows the difference in pressure exerted on fruits and / or flowers, following the vertical translation T7.

[0049] [Fig.23] shows various elements: a pipette, a silicone stopper, a tap, and a wooden mallet.

[0050] [Fig.24] shows a drawing with the dimensions r, h and d to determine the volume of the cylindrical tank.

[0051] The present invention relates to a process for obtaining alcohol flavored with fruits, spices, and / or flowers, called “Arranged Alcohol”.

[0052] This invention relates to the field of development by means of the device to alcoholic and flavored beverages, more specifically, based on colorless and translucent alcohols. Currently, no manufacturer combines various white alcohols with large pieces of fruit / and or flowers in a large stainless steel tank. Their production tools for this type of product do not exist.

[0053] The present invention is intended to be able to solve the problems of the aforementioned production process and makes it possible to produce a drink of the “Arranged Alcohol” type of optimal quality. To this end, the process for obtaining an “Arranged Alcohol”, with fruits, spices, flowers, is characterized in that a syrup is made into which spices are introduced (more particularly in the form of a mixture of spices), this before or, and preferably, after having brought this syrup to a boil. These spices are then left to infuse in the syrup to obtain a spiced syrup, and after the latter has cooled, this spiced syrup is mixed with the white alcohol. However, and according to a preferred embodiment, the spice(s) are removed from the spiced syrup before mixing this syrup with the white alcohol.

[0054] In this regard, it should be noted that this mixing must be carried out after the spiced syrup has cooled, otherwise the white alcohol will become cloudy.

[0055] In fact, when mixing the spiced syrup with the white alcohol, it is preferable to pour this syrup into the alcohol. Such a mixture is done, for example, at a rate of 1 volume of spiced syrup for 4 volumes of alcohol. It is this mixture that will be put into the cylindrical stainless steel tank (20).

[0056] Then the fruits and / or flowers are placed in the micro-perforated internal stainless steel chamber of the device. This element of the device has the general shape of a chimney (see [Fig.8]) and is composed of a second support (10), a handle (11) for the maneuverability of this element, the conduit (12) and finally the base (13). Then after having placed the ingredients, this micro-perforated internal stainless steel chamber is slid into the first support (see [Fig. 10]), these parts together form part A of the device (see [Fig. 11]). When part No. A is in part B of the device, the device is said to be in the closed position (see [Fig. 19]). The casing of the internal chamber is defined in a material provided with perforations, more particularly in a micro-perforated stainless steel material. The first support (7) (see [Fig.7]), the internal chamber, which is composed of its second support (10), the conduit (12), the handle (11), the base (13) (see [Fig.9]) and the screws are made of stainless steel. This material is commonly called stainless steel, or inox, it is therefore a steel which is the alloy of iron and carbon containing less than 1.2% carbon and more than 10.5% chromium, in the matrix of a steel causes the formation of a protective layer of chromium oxide which gives it its stainlessness. The first support is fixed by 3 screws (9) at the internal level of the cover (1) (see bottom view of [Fig. 11]) in such a way that when the micro-perforated internal chamber has been placed through the second support (10), in its . first support, we obtain a single and unique assembly, part A (see [Fig. 12]) maneuverable by means of the central handle (2). At this precise moment we have in the cylindrical stainless steel tank (20) the alcohol and the syrup, which corresponds to part B. When part A is united with part B, then the device forms only one assembly. The device is complete and closed (see [Fig. 19]).

[0057] We therefore find part A in part B. To obtain this result we carried out a vertical movement T6 to immerse the different ingredients that represent the fruits and flowers in the syrup-alcohol mixture (see [Fig. 18]). Then by carrying out a rotation by means of the handle (2) we will have the complete and closed device (see [Fig. 19]). It is under these conditions that the different elements will macerate for a certain period in the cylindrical stainless steel tank (20) of our device.

[0058] Volume in Liters of cylindrical stainless steel tanks: The dimensions L, D, and d are variable and therefore have variable volumes (see [Fig.24]).

[0059] We have a formula to approximately determine the volume:

[0060] The formula V= Jt. r2. h, r being the radius and h the height. This formula gives the volume of a cylindrical tank.

[0061] In our case, the approximate volume is: 33 Liters.

[0062] Part A of our device is composed of part No. 100, part No. 200, part No. 300, part No. 700, part No. 800 and part No. 900. Part B is composed of part No. 400, part No. 500, and part No. 600 (see [Fig. 17]). Part No. 400, the cap, has a radius RI larger than part No. 500, whose radius is R2. These two elements fit together perfectly. Between these two surfaces we have a conical rubber seal (19), which provides a good seal. Part No. 400 is fixed by 8 screws No. 2 (see [Fig. 14]). This fixing is done at the upper part of the cylindrical stainless steel tank (see [Fig. 17]), by the holes (17). And finally we put part No. 400 + part No. 500 on the base, which is composed of a plate (27) and 4 feet (26), corresponding to part No. 600. The 3 elements together form part No. B.

[0063] After having put the syrup-alcohol mixture in the cylindrical stainless steel tank whose proportions are as follows: 15% syrup and 85% white alcohol, we will position, part No. 300 of the element of part A, using the second stainless steel handle (11) by carrying out the vertical translations T2, and horizontal T3 so that all the elements of part A are complete (see [Fig. 10]). A notch No. 1 (4) is located at the internal level of the shell of the cover, which allows greater latitude of movements when handling the micro-perforated internal stainless steel chamber (see [Fig.10]). A translation T6 is carried out in the vertical plane (see [Fig.18]) so that the fruits and / or flowers, which are in the micro-perforated internal chamber, are are inside the cylindrical stainless steel tank, then rotate clockwise (see [Fig.19]). The silicone stopper (31) will be positioned at the hole (3). A wooden mallet (30) is used to exert pressure on the silicone stopper (31). At this precise moment the device is complete and closed (see [Fig.19]). The first (5) and second (15) seals (see [Fig.19]) are in contact. These seals are circular and made of rubber. One is located at the lid (see [Fig.3]) and the other at the cap (see [Fig.14]). The 3rd seal is conical and made of rubber (19). It is located at the upper level of the cylindrical stainless steel tank (see [Fig. 15]). This prevents the alcohol from evaporating and limits the "angel's share". At this precise moment the device of our invention is hermetic and in the closed and complete position (see [Fig. 19]).Aging and maceration can take more or less time, from 3 months to 12 months, which will allow us to obtain unique products with exceptional flavors called "Alcohol Arranged".

[0064] The opening (3) located at the lid allows you to check the level of our “Arranged Alcohol” mixture. To control the evaporation of the alcohol and to be able to add alcohol so that there is no air in the tank when the device is closed. In addition, this opening allows you to insert a glass pipette (28) (see [Fig.23]) in order to regularly check the quality of the products both in terms of smell and taste. An alcohol pipette is a long glass tube used to take samples of alcohol during its aging, and to allow its tasting by pouring it into a glass, this allows you to know its level of quality. It can also be used to take samples, transferred into bottles intended for analysis. It is a tube allowing it to be held more easily by the fingers and can measure from 20 to 60 cm.Thus, the alcohol pipette (28) can take samples from different heights in the cylindrical stainless steel tank and has a diameter of 2 cm. Using an alcohol pipette is very simple and practical. It is a long glass or metal tube, swollen in its upper part, which must be inserted into the orifice (3) of the cylindrical stainless steel tank. Once the pipette (28) is in the orifice of the device cover (3), it fills with "arranged alcohol". Then by blocking the upper orifice with the finger, the alcohol is retained in the pipette (28) by air vacuum because the two ends of the tube see their diameter gradually shrink to 0.5 cm in diameter, and thus allow blocking by the finger. The sample can be taken to be tasted or analyzed. The stopper (31) (see [Fig. 19]) which is located at the opening is made of silicone or cork. It is used to seal the device in which the alcohol is aged and macerated.The positioning of the cap (31) at the lid level is more labor-intensive, but it has the advantage of allowing permanent access to the cylindrical stainless steel tank, for tastings and analyses. There are also caps made of . Oak and synthetic. Synthetic corks are made from polymer resins, a petroleum derivative. They have the advantage of being less expensive than cork. Today, technological improvements have made it possible to have synthetic corks of higher quality and better control over premature oxidation problems. These stoppers have a homogeneous structure.

[0065] The mechanical mixer-pressing corresponds to part A2 of the device.

[0066] Part A2 is composed of parts No. 700, No. 800, and No. 900 (see [Fig.2]).

[0067] Part No. 700 is composed of a solid plate No. 1 (32) in stainless steel, welded to a rod stainless steel metal (33).

[0068] Part No. 800 is composed of a stainless steel plate No. 2 (35), a rubber seal (38), a stainless steel plate No. 3 (36) (see [Fig.4]).

[0069] Part No. 900 is composed of a stainless steel metal rod called an extension (44) and a third spherical handle (45), for optimal grip.

[0070] The stainless steel plate n°2 (35) with an external thread has a mark (43) for centering the circular rubber seal (38) as well as the plate n°3 (36).

[0071] When the holes of these three elements (35, 36, 38) are aligned, the stainless steel screws No. 3 (37) are used to secure the two plates No. 2, No. 3. In the center of these two plates there is an opening which allows the stainless steel metal rod (33) to pass through. In the center of these two plates there is the circular rubber seal (38), which has an opening in its center whose diameter is 04, which is smaller than the diameter 03 of the stainless steel rod (33) which itself is smaller than the diameter 06 corresponding to the openings of plates No. 2, No. 3 (see [Fig.4]) and the central opening (50) at the level of the shell (1). Only plate No. 2 (35) has an external thread, which is screwed into ring No. 1 (49) whose thread is internal. The fact that the diameter of the hole in the center of the rubber seal (38) is smaller than the stainless steel metal rod (33) allows the device to be airtight despite translational movements in the vertical plane.We find the fourth circular seal (34), at the return of ring n°1 (49) and the circular rubber seal (39) (see [Fig.4]), to obtain a hermetic assembly; ring n°1 (49) has an internal thread and is part of the cover (1). When plates n°2, n°3 have been fixed by means of screws n°3 (37), we screw this assembly, in ring n°1 (49) (see [Fig.5]), by means of a key (42) (see [Fig.4]), which is made up of three points which are positioned in the three holes (40) which are designed for this purpose. By rotating it clockwise, we fix this assembly in ring n°1 (49). The stainless steel plate n°1 (32) of part N°700 is located at the level of notch n°2 (46) of the internal part of the cover (1), its stainless steel metal rod (33) passes through the thickness of the cover (1), through the hole (50), as well as the total thickness of part N°800 (see [Fig.5]).Knowing that the diameter 04 at the level of the circular rubber seal (38) is smaller than the . diameter 03 of the stainless steel metal rod (33), pressure must be exerted so that it passes through the circular rubber seal (38), this is the condition that allows the device to be airtight. Despite the back and forth movements of the stainless steel metal rod (33) in the vertical plane, the device is airtight. After the stainless steel metal rod (33) has passed through the cover of part No. 100 and part No. 800, it passes through the handle (2) which has an opening (47) in its center, and finally, as the end of the rod (33) has an external thread, it will be screwed onto the holding button (41) (see [Fig. 5]). To obtain a mixing of the alcohol in the tank (part No. 500) with the fruits and / or flowers without opening the device, the holding button (41) will be removed to replace it with the extension (44) which has an internal thread.We will make the two stainless steel metal rods (33) and (44) integral by a clockwise rotation; and finally screw the third handle (45) (see [Fig.6]), (see [Fig. 18]), this one is designed to obtain a good grip, and to apply a force Fl. The circular plate n°1 (32) is in position n°1 in the notch n°2 (46) (see [Fig.20]), when the extension (44) and the handle n°3 is associated with the rod (33) forms only one rod, then we exert a vertical force Fl downwards, to bring the circular plate n°1 (32), in position n°2 (see [Fig.21]). That is to say that the circular plate n°1 (32) is found towards the bottom of the micro-perforated internal chamber part N°300 (see [Fig.21]), the plate performs a translation in the vertical plane following the translation T7. The diameter 01 of the plate n°1 (32) has a diameter slightly smaller than the diameter 02 of the micro-perforated internal chamber (12) in stainless steel (see [Fig.21]), so that the vertical translation movements can be done correctly. Then a movement is made, from the bottom to the top, to bring the circular plate n°1 (32) from position n°2 to position n°1 (see [Fig.20]), this movement is the opposite of the translation T7. This action will be repeated, to obtain movements within the device so that the mixture is homogeneous. These movements take place inside the stainless steel tank (part N°500) while the device is closed. Part A2 of the device allows maximum extraction of the fruits and / or flowers in the micro-perforated internal chamber, it is therefore obtained by pressure. In addition, the movements created, in the vertical plane, allow mixing of the alcohol and aromas. A homogenization and standardization of the characteristics of the alcoholic beverage is obtained.The pulp of the fruits and / or flowers is not only found at the bottom of the tank, it is distributed harmoniously in the container (part No. 500). The concentrations of pulp are not different between the bottom of the tank and the top of the tank. This stirring and pressing action will be carried out punctually and occasionally.

[0072] When time has done its work, we will bottle our “Alcools arrangés” using our tap (29) (see [Fig.23]). This tap is made of stainless steel, in the "on" position the liquid flows, in the "off" position the liquid no longer flows.

[0073] As we have studied above, for the same duration, it must be borne in mind that aging is not the same depending on the storage conditions and environment: thus, the humidity of the air, the ambient temperature and the rhythm of the seasons have an impact on the way in which the alcohols develop their aromas, their taste qualities, and obviously, the longer the storage period, the more this impact is marked. At the end of the aging and maceration of our arranged alcohols, comes the final stage of bottling.

[0074] At the outlet of the tap, the “arranged alcohol” is very clear, there are no particles. The alcohols are flavored, and bottling can be done simply by opening the tap (29) of the device. At this stage, part A is in part B, the device is in the closed position. The advantage of the invention is that foods such as pieces of fruit and / or flowers do not obstruct the orifice for the flow of the liquid, since these foods are located at the level of the micro-perforated internal stainless steel chamber.

[0075] Then we will remove part A by rotating it counterclockwise, using the first stainless steel handle (2). Then an inverse translation at T6 of part A relative to part B (see [Fig. 18]), using the first stainless steel handle (2). To recover the fruits, we will perform a horizontal translation T4, then a vertical translation T5, using the second stainless steel handle (11) (see [Fig. 13]). We can therefore recover the fruits and / or flowers to place them in the glass bottles filled with “arranged alcohols”.

[0076] When the cylindrical stainless steel tank is empty, we will proceed to cleaning it. This phase is very important because it helps prevent mold. It must be rinsed thoroughly. Water should never be left in the cylindrical stainless steel tank because it would quickly become stagnant or putrid.

[0077] Finally, it will be noted that the invention relates to a beverage consisting of alcohols with one or more spices, fruits, flowers, obtained according to a process and using a device of the aforementioned type. Although the invention has been described with regard to a particular embodiment, it is clearly understood that it is in no way limited thereto and that various modifications of shapes, materials and combinations of these various elements can be made thereto, without departing from the scope and spirit of the invention. The marriage between the alcohol and the fruits and / or flowers in the micro-perforated internal chamber results in exceptional products, from an olfactory and taste perspective.

[0078] With this device, we have created a new alcoholic drink “Arranged Alcohol”.

[0079] NOMENCLATURE

[0080] (1) Cover shell.

[0081] (2) First handle.

[0082] (3) Lid hole.

[0083] (4) Notch No. 1 at the internal level of the cover shell

[0084] (5) First circular rubber seal.

[0085] (6) Internal thread of the cover.

[0086] (7) First support.

[0087] (8) Legs for screws.

[0088] (9)Visn°l.

[0089] (10) Second support.

[0090] (11) Second handle.

[0091] (12) Vertical, micro-perforated stainless steel conduit with a diameter of 0.02.

[0092] (13) Micro-perforated stainless steel base.

[0093] (14) External thread of the cap.

[0094] (15) Second rubber seal.

[0095] (16) Screw No. 2.

[0096] (17) Holes for screws no. 2.

[0097] (18) The base of the curved hat with a radius of RI.

[0098] (19) Third conical rubber seal.

[0099] (20) Cylindrical stainless steel tank.

[0100] (21) Upper hoop.

[0101] (22) Central hoop

[0102] (23) Lower hoop.

[0103] (24) Hole for placing the tap.

[0104] (25) Stainless steel rivets.

[0105] (26) Feet.

[0106] (27) Plateau.

[0107] (28) Pipette.

[0108] (29) Faucet.

[0109] (30) Wooden mallet.

[0110] (31) Stopper.

[0111] (32) solid circular plate no. 1 in stainless steel with a diameter of 0 01.

[0112] (33) stainless steel metal rod with a diameter of 0.03.

[0113] (34) fourth circular rubber seal.

[0114] (35) plate n°2 in stainless steel with external thread.

[0115] (36) stainless steel tray no. 3.

[0116] (37) stainless steel screws no. 3 which fix plates no. 2 and no. 3.

[0117] (38) fifth circular rubber seal.

[0118] (39) sixth circular rubber seal.

[0119] (40) holes for screwing the set of plates n°2, n°3.

[0120] (41) hold button.

[0121] (42) Three-tooth keys for screwing the assembly consisting of plates no. 2, no. 3.

[0122] (43) mark to center trays no. 2, no. 3.

[0123] (44) Stainless steel extension.

[0124] (45) Third handle.

[0125] (46) Notch No. 2 at the internal level of the cover shell.

[0126] (47) Hole in the center of the first handle (2).

[0127] (48) internal thread of the ring.

[0128] (49) Ring No. 1 with internal thread.

[0129] (50) 0 06 hole at the level of the hull (1).

Claims

Claims

1.

1. Device for macerating alcoholic beverages comprising a container, an infuser, and a mechanical mixer-presser characterized in that: Said container which corresponds to part B is constituted by a cylindrical tank (part No. 500) in stainless steel (20) with its rings (21, 22, 23) where the alcohol is introduced, said tank comprising a tap (19) in the lower part, associated with a cap (18) with external thread (14) and a base comprising a tray (27) and four feet (26), to raise the entire device - Said infuser, which corresponds to part A1 is constituted by an internal chamber (part No. 300) micro-perforated in stainless steel where fruits and / or flowers are introduced assembled with a cover (1) by a support (part No. 200) - Said mechanical mixer-presser which corresponds to part A2, is constituted by a circular tray in stainless steel (32) fixed on a metal rod (33),crossing the part (part No. 800) and fixing itself on the part No. 900 (44,45), which by vertical movements will generate a mixing of the alcoholic beverage in the tank (part No. 500) and extract as much as possible the aromas of the fruits and / or flowers, by pressure, part A is the association of parts Al and A2.,

2.

2. Device for macerating alcoholic beverages according to claim 1 characterized in that it further comprises a base comprising a tray (27) and four feet (26), to raise the entire device.

3.

3. Device for macerating alcoholic beverages according to claim 1 characterized in that said chamber (part No. 300) is composed of a second support (10), a conduit (12), a second stainless steel handle (11) and a base (13), said chamber being micro-perforated in stainless steel (part No. 300), and having a micro-perforated stainless steel base (13) and a micro-perforated vertical stainless steel conduit (12), said chamber being assembled to the cover (1) by a vertical translation (T2) then a horizontal translation (T3).

4.

4. Device for macerating alcoholic beverages according to claims 2 and 3 characterized in that it consists of a first part A comprising said internal chamber (part No. 300), said cover (1) and a support (7, 8) fixed to said cover (1), the circular plate No. 1 in stainless steel (32) fixed on its metal rod (33) passing through the different elements of part No. 800, passing through the orifice (47) of the handle (2), aimed at the level of the holding button (41) and a second part B comprising said tank (part No. 500), said cap (18) and said base (part No. 600), said parts A and B being able to be separated in the open position or joined together in the closed position, to form a single unit.

5.

5. Device for macerating alcoholic beverages according to the preceding claim, characterized in that the joining of said parts A and B is achieved by a translation (T6) in the vertical plane then by a rotation in the clockwise direction by means of the first handle (2); the opening of the device is carried out by a rotation in the counterclockwise direction and a reverse translation in the vertical plane.

6.

6. Device for macerating alcoholic beverages according to the preceding claim, characterized in that: - Said cover (1) has a circular rubber seal (5), - The cap (18) also has a circular seal (15) - Said tank (part No. 500) has a cylindrical shape (20) with a conical rubber seal (19) - Said mixer and mechanical pressing has circular rubber seals (34), (38) and (39).

7.

7. Device according to any one of the preceding claims, characterized in that it has an opening (3) at the level of said cover (1) through which samples can be taken, using a pipette (28) to taste and analyze the liquid, this orifice being closed by a silicone stopper (32).

8.

8. Device according to claim 1 characterized in that said mechanical mixer-pressing comprises the circular plate n°1 in stainless steel (32) fixed on its metal rod (33) passing through the different elements of part N°800, passing through the orifice (47) of the handle (2) and is screwed either at the level of the holding button (41) or at the level of the extension (44) and its spherical handle (45), to press the fruits and flowers in the micro-perforated internal chamber in stainless steel, in order to recover the maximum of aromas, and to obtain by vertical movements a mixing of the flavored alcohol in the tank (part N°500), which generates good homogeneity.

9.

9. Method for macerating alcohol carried out using a device according to claims 3, 4, 5, and 8 characterized in that it has the following steps: Introduction of fruits and / or flowers inside said micro-perforated internal stainless steel chamber (part No. 300), at the level of the micro-perforated stainless steel base (13) and the micro-perforated stainless steel vertical conduit (12) through the opening of the second support (10) - Filling said tank (part No. 500) with alcohol in order to obtain exchanges between the alcohol and the fruits and / or flowers; - Joining part A and part B so that they form a single hermetic unit in which the fruits and / or flowers are found in the alcohol; Pressing the fruits and / or flowers in the micro-perforated stainless steel internal chamber, in order to recover the maximum amount of aromas, by vertical movements, which allow mixing of the flavored alcohol in the tank (part No. 500), which generates good homogeneity, with actions carried out punctually and occasionally; After maceration, part A is removed to recover the fruits and / or flowers and the liquid remaining in the tank is bottled via a tap (29).

10.

10. Method according to the preceding claim, characterized in that the maceration time is from 3 months to 12 months, with pressing and brewing actions carried out punctually and occasionally to obtain a new product, “arranged alcohol”.

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