Method for producing highball and device for producing highball
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- READ CO LTD
- Filing Date
- 2023-05-29
- Publication Date
- 2026-05-25
AI Technical Summary
Conventional highball manufacturing methods and devices fail to maintain the desired carbonation concentration and taste due to heat of dilution and thermal shock during the mixing of alcoholic beverages with carbonated water, leading to a loss of carbon dioxide and a less carbonated taste.
The method involves pouring ice into a glass first, followed by the alcoholic beverage to minimize dilution heat, then adding carbonated water while maintaining temperatures close to ice, and using gentle extraction and mixing to avoid thermal shock and further carbon dioxide loss.
This approach results in a high-quality highball with a strong carbonated taste by minimizing dilution heat and preserving carbonation, unlike conventional methods.
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Abstract
Description
[Technical field]
[0001] This invention relates to a manufacturing method and dispenser for diluting alcoholic beverages with carbonated water and serving them, and to a technique for producing high-quality whiskey soda and other highballs. [Background technology]
[0002] Generally, in the case of alcoholic and carbonated mixed drinks called highballs, two elements are considered important for a delicious, high-quality drink: the mixing ratio of alcohol and carbonated water and the carbonation concentration. The mixing ratio of alcohol and carbonated water is roughly determined to be optimal depending on the alcoholic beverage being mixed. In addition, when producing highballs using a production device, the carbonation concentration is determined by the capacity of the dispenser that produces the carbonated water and the structure of the extraction valve. [Prior art documents] [Patent documents]
[0003] [Patent Document 1] Japanese Utility Model Application Publication No. 60-169193 Summary of the Invention [Problem to be solved by the invention]
[0004] The invention described in Patent Document 1 relates to a beverage dispenser that has been in common use for some time, and discloses a configuration for producing a highball by diluting an alcoholic beverage such as shochu with carbonated water produced by a carbon dioxide gas cylinder.
[0005] Incidentally, in the invention of Patent Document 1 shown above, an alcoholic beverage is diluted with carbonated water to obtain a highball, but the carbonated water is sprayed onto the alcoholic beverage to dilute it, and the alcohol concentration of the highball can be adjusted by the mixing ratio of the alcoholic beverage and the carbonated water. However, what makes a highball taste good is not only the alcohol mixture concentration, but also other factors such as the concentration of the carbonated water itself that is mixed in, and so although the device of Patent Document 1 can produce a highball, it is not intended to improve the quality of the highball itself.
[0006] The present invention aims to disclose a production method and production apparatus that can provide a high-quality highball, rather than simply diluting an alcoholic beverage with carbonated water. [Means for solving the problem]
[0007] Generally, the concentration of carbonated water, which is called "carbonation," can be expressed as a value called gas volume, and the higher the value, the stronger the carbonation, and in recent years, drinks with a stronger carbonation are preferred. The value of carbonation depends on the structure of the dispenser or extraction valve. In other words, if the concentration of carbonated water is low when it is served for drinking, the carbonation will be felt to be low. For example, if carbonated water is sprayed strongly from a dispenser or extraction valve, the carbonation will escape during the mixing process, and the carbonation will be low. In other words, whether the carbonation is strong or low depends on whether a high gas volume can be maintained when carbonated water is mixed with an alcoholic beverage. In addition, it is also important that the two ingredients, carbonated water and alcoholic beverage, are mixed uniformly in a glass container with the appropriate mixture ratio. Traditionally, highballs, which are made by mixing alcoholic beverages and carbonated water, have been prepared in bars and other places by manual methods, and the preparation method is generally to first put ice into a glass container, then add whiskey, stir with a muddler, slowly pour in carbonated water, and stir again with the muddler to make the mixture ratio uniform in the container. This procedure is all done manually, but the manual stirring required by the muddler causes carbonation to escape, making it difficult to achieve the desired carbonation concentration.
[0008] On the other hand, it is also known to prepare highballs using a dispenser. In this case, the first step is to manually put ice into the glass, which is the same as manual preparation, but the next step is to automatically prepare carbonated water and mix the alcoholic beverage and carbonated water using the dispenser. In some cases, ice is automatically poured into the glass after it is placed in a designated location. Basically, the glass placed in the dispenser is cooled by ice, and then the alcoholic beverage and carbonated water are automatically extracted by opening the dispenser valves for the two beverages. The mixing ratio of the alcoholic beverage and the carbonated water is determined by supplying a predetermined amount of each in the dispenser.
[0009] In the case of automatic supply by a dispenser, the alcoholic beverage and carbonated water are extracted into the glass at the same time, so the carbonated water is stirred strongly at this stage, which causes the carbonation to escape, resulting in a feeling of less carbonation. In the case of the conventionally known method of producing a highball by a dispenser, in order to squirt the alcoholic beverage and the carbonated water into the glass, a chemical reaction occurs when two types of beverages with different concentrations come into contact with each other, generating heat called heat of dilution, and this heat is added to the carbonated water, causing further carbonation to escape. In other words, it is inevitable that heat of dilution will be generated due to mixing two liquids with different concentrations, namely an alcoholic beverage and carbonated water. Heat of dilution refers to the heat generated when a solution is diluted with a solvent with a different concentration, and in the case of the subject of the present invention, it refers to the heat generated when a solution that is an alcoholic beverage is diluted with a solvent that is carbonated water. When producing a highball, it is said that adding carbonated water to an alcoholic beverage generates heat of dilution of about 3°C, and measures against heat of dilution are required when producing a highball that is smooth to the touch.
[0010] The inventors also found that if carbonated water is extracted when the ice in advance in the glass has an uneven surface or when ice has frost on it, the physical impact is greater than that of ice without frost melting, and the impact causes the carbonation in the carbonated water to escape. In particular, when extracting using a dispenser, it is difficult to prevent frost from forming on the ice unless some measures are taken when the ice is removed from the ice maker. There is a high risk of frost forming, especially in a humid atmosphere. Furthermore, when dispensing carbonated water using a dispenser, the temperature of the carbonated water is controlled within an allowable range of about 3 to 5°C, but there is also the problem that the temperature difference when it comes into contact with the glass, ice, or alcohol causes a thermal shock, causing the carbonation to escape. Therefore, measures against thermal shock are required.
[0011] Therefore, the present invention discloses a production method and production apparatus that, based on these findings, takes measures against the heat of dilution and against thermal shock when producing a highball using a dispenser, thereby providing a highball that has a strong carbonation feeling and a smooth mouthfeel.
[0012] In the present invention, as a technical measure against these, ice is first poured into a drinking glass, and then the alcoholic beverage is poured onto the ice to rinse the ice, and the contact generates heat of dilution in the first stage. At that time, the temperature of the cold ice rises, and the temperature of the alcoholic beverage is lowered accordingly. After that, the carbonated water is poured in, and the carbonated water and the ice-alcoholic beverage mixture come into contact with each other, so the concentration of the alcoholic beverage decreases by the amount of the ice melted, and the generation of heat of dilution can be mitigated. That is, although heat of dilution is generated by the initial mixing of ice and alcoholic beverage, the total amount of heat of dilution is kept relatively small because the total mass is small, whereas heat of dilution is also generated when the carbonated water is poured in at the next stage, but the concentration of the alcoholic beverage is lowered by the ice, so the difference in concentration with the carbonated water can be kept relatively small. In other words, although heat of dilution is generated according to this series of steps, the generation of heat of dilution is mitigated compared to pouring an alcoholic beverage and carbonated water at the same time, which have a large concentration difference, as in the case of a conventional dispenser. This has enabled the effect of the heat of dilution to be mitigated.
[0013] Furthermore, in the method of the present invention, by adding an alcoholic beverage to ice, the temperature of the alcoholic beverage is lowered, and as a result, the temperature difference between the alcoholic beverage and the carbonated water is smaller than in the conventional method, and loss of carbonation in the carbonated water due to the temperature difference is also suppressed. Effect of the Invention
[0014] In the present invention, highballs are produced using the above-mentioned means, making it possible to provide high-quality highballs with a strong carbonation that could not be achieved using conventional manufacturing methods or equipment. [Brief description of the drawings]
[0015] [Figure 1] A process diagram showing countermeasures against thermal shock in the preferred method for producing a highball of the present invention. [Diagram 2] A process diagram showing measures to deal with heat of dilution in the highball manufacturing process. [Diagram 3] FIG. 1 is a block diagram showing the essential parts of a preferred dispenser of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0016] A preferred embodiment of the method of the present invention will be described below with reference to the drawings. FIG. 1 is a process diagram showing measures against heat of dilution in a preferred process for producing a highball, and explains the requirements for the heat measures. The highball in the present invention includes not only a beverage in which whiskey is diluted with carbonated water, but also a wide range of alcoholic beverages such as a beverage in which shochu is diluted with carbonated water, such as a so-called chuhai, and further includes a carbonated beverage in which the original liquid to be diluted does not contain alcohol. First, in the first process, ice is poured into a glass to be used for drinking (process 1). In this case, it is preferable to select ice with little unevenness and little frost. Next, the alcoholic beverage is poured into the glass with the ice in it. The reason for using an alcoholic beverage as the first ingredient to be poured is that, compared to the alcoholic beverage and carbonated water that make up a highball, the total amount of the alcoholic beverage is generally smaller, and this is to keep the total amount of heat of dilution generated small. In addition, the alcoholic beverage can also be used to smooth out the unevenness of the ice surface and to suppress the thermal shock caused by melting the frost. That is, if a method of pouring carbonated water first is adopted, carbonation loss occurs due to frost on the ice, but this is to avoid this. In this way, in the process of the present invention, by first rinsing the ice by pouring an alcoholic beverage instead of carbonated water (process 2), it is possible to reduce the generation of heat of dilution and to mitigate the impact when pouring the liquid as much as possible. In the present invention, rinsing is a method for dissolving the unevenness and frost on the ice surface with an alcoholic beverage to make the surface flat, and as long as this can be achieved, the concentration of the alcoholic beverage is not strictly important.
[0017] As the next measure, it is preferable that all the temperatures of the elements when mixing the liquids are close to each other. In the present invention, the elements to be used are the dispenser as a mechanical part, the glass for drinking, the alcoholic beverage to be drunk, the carbonated water for diluting it, and ice. Of these, the dispenser is equipped with a drive motor and it is inevitable that it will generate heat, so it is difficult to control its temperature to a low temperature. Therefore, the dispenser is excluded from the target of measures against heat of dilution. However, it is possible to bring the temperature of the alcoholic beverage and the carbonated water, which are to be drunk, close to that of ice. Therefore, by cooling the alcoholic beverage and the carbonated water and mixing them at a temperature close to that of ice, unnecessary temperature increases due to heat of dilution can be avoided. Figure 2 is a process diagram for measures against heat of dilution, in which the temperature of the ice poured into the glass is used as an index to cool the alcoholic beverage and the carbonated water to a temperature close to that of ice. A plurality of means for cooling can be proposed, but for example, the temperatures of the alcoholic beverage and the carbonated water are measured and cooled to a predetermined temperature by a cooling device.
[0018] As described above, by reducing the total amount of heat of dilution, which is inconvenient for the production of highballs, it is possible to maintain a highball drink with a strong "carbonated feeling" and low temperature. Here, low temperature generally means a temperature compared to the usual production method of pouring ice into a glass and extracting an alcoholic beverage and carbonated water into the glass, and does not mean a low temperature as an absolute value.
[0019] Furthermore, a method for producing a highball with a strong "carbonated feeling" will be described. Although the production of a highball by hand is similar, stirring is performed with a muddler to make the blending ratio of the alcoholic beverage and the carbonated water in the glass closer to uniform. However, if a highball produced by a dispenser is stirred with a muddler or the like in the final stage, it is inevitable that the carbonation will decrease. Therefore, in the present invention, a different means is used as a process for making the highball uniform without performing the work of stirring. That is, as an example, when a 300 ml mixed beverage (highball) is produced by mixing an alcoholic beverage and carbonated water in a ratio of 1:4, 60 ml of alcoholic beverage and 240 ml of carbonated water are required, but as a production process, the desired highball can be obtained by first extracting 20 ml of alcoholic beverage and then adding 80 ml of carbonated water, and repeating this cycle three times, and gentle stirring is performed when each is extracted from the nozzle, and a uniform highball can be produced without rapid stirring with a muddler. The numerical values shown here are merely examples. What is required is to extract the alcoholic beverage and carbonated water multiple times (N times) and to perform gentle stirring at each stage. The amount and number of times extracted at one time are not limited to this embodiment.
[0020] FIG. 3 is a block diagram showing the parts of the dispenser configuration related to the present invention, in which 1 is the dispenser body, 2 is the highball extraction port, 3 is the alcoholic beverage supply container, 4 is the carbonated water container, 5 is the carbon dioxide gas cylinder, and 6 is the drinking glass. When the drinking glass 5 with ice previously placed in it is placed in a predetermined position and the extraction port 2 is opened, the alcoholic beverage is first poured from the alcoholic beverage supply container 3 into the glass 6, and then the carbonated water pressurized by the carbon dioxide gas cylinder is extracted from the carbonated water container through the extraction port 2 into the glass 6, thereby producing a highball. In the present invention, the alcoholic beverage container 3 and the carbonated water container 4 of these devices are cooled to a predetermined temperature close to that of ice, thereby taking measures against heat of dilution. The cooling of these is as described above. [Explanation of symbols]
[0021] 1 Dispenser body 2 Extraction port 3 Alcoholic beverage serving containers 4 Carbonated Water Container 5 Carbon Dioxide Cylinder 6 glasses
Claims
1. A method for producing a highball by mixing an alcoholic beverage with carbonated water, wherein the alcoholic beverage and carbonated water are pre-cooled to near the temperature of ice.
2. A method for producing a highball by mixing an alcoholic beverage with carbonated water, characterized in that ice is placed in a drinking glass beforehand, the alcoholic beverage is then poured over the ice to rinse it, and the alcoholic beverage is further diluted with carbonated water.
3. A method for producing a highball by mixing an alcoholic beverage and carbonated water, wherein the alcoholic beverage and carbonated water are alternately dispensed into a glass in appropriate amounts N times.
4. A highball manufacturing apparatus for mixing an alcoholic beverage and carbonated water, comprising a supply container for the alcoholic beverage, a container for carbonated water produced by pressurizing with a carbon dioxide gas cylinder, and a dispensing spout for dispensing the alcoholic beverage and carbonated water into a drinking glass, wherein each of the supply container for the alcoholic beverage and the carbonated water container is provided with a cooling mechanism for pre-cooling them to near ice temperature.
5. An apparatus for mixing an alcoholic beverage and carbonated water to produce a highball, The device comprises a supply container for the alcoholic beverage, a container for carbonated water produced by pressurizing with a carbon dioxide cylinder, and a spout for dispensing the alcoholic beverage and carbonated water into the drinking glass, and each of the supply container for the alcoholic beverage and the carbonated water container is provided with a cooling mechanism to pre-cool them to near the temperature of ice. With respect to the aforementioned drinking glass, The first step involves pouring carbonated water cooled by the cooling mechanism from the carbonated water container through the outlet, Following the first step, a second step is to pour the alcoholic beverage, cooled by the cooling mechanism, from the alcoholic beverage supply container through the dispensing port, A highball manufacturing apparatus characterized by being configured to perform a third step after the second step, in which additional carbonated water cooled by the cooling mechanism is poured from the carbonated water container through the outlet.