Ingredients and method for the preparation of auteur drinks
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Solution Overview
Problem
Bartenders face limitations in creative freedom when preparing 'auteur drinks' due to the lack of versatile ingredients that can be mechanically treated, leading to hygiene and quality issues with homemade syrups, and existing market syrups are perceived as rigid and unnatural, failing to meet the demand for customizable and unique flavors.
Innovation Solution
A method using a 'basic syrup' made with water and sweetening plant extracts, combined with natural aromatic essences, allowing for flexible flavor adjustment and packaging that ensures safety and longevity, while maintaining a natural product image, using a single type of syrup as a universal base for various flavors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If bartenders prepare ingredients themselves using infusion or maceration techniques to create unique flavors, then the flavor variety and originality of auteur drinks is improved, but the hygiene compliance and safety of the preparation environment deteriorates due to lack of proper kitchen facilities
Solution Approach 1:
The patent applies preliminary action by pre-preparing aromatic infusions and macerations in controlled industrial environments before distribution to bars. The syrups are manufactured in advance with proper hygiene controls, then simply mixed mechanically at the bar without requiring infusion or maceration equipment on-site.
Solution Approach 2:
The patent uses commercially available aromatic syrups as an intermediary between the bartender's creative vision and the final drink. These syrups encapsulate complex flavors achieved through infusion and maceration, allowing bartenders to access unique flavors without performing the complex preparation processes themselves.
2Productivity
If bartenders prepare ingredients in advance in large quantities to meet unpredictable demand, then the availability of unique flavors is improved, but the cost and waste increase due to the perishable nature of ingredients
Solution Approach 1:
The patent applies preliminary action by pre-preparing aromatic infusions and macerations in controlled industrial environments before distribution to bars. The syrups are manufactured in advance with proper hygiene controls, then simply mixed mechanically at the bar without requiring infusion or maceration equipment on-site.
Solution Approach 2:
The patent changes the concentration parameter of flavorings by providing highly concentrated aromatic syrups that can be diluted as needed. This allows bars to store small quantities of potent flavorings that can be expanded to meet demand without preparing excessive amounts of diluted ingredients that would spoil.
3Reliability
If bartenders use commercially available syrups to flavor drinks, then the hygiene and safety standards are improved, but the flavor customization and naturalness perception deteriorates due to rigid and artificial tasting
Solution Approach 1:
The patent segments the syrup product into two distinct components: a basic syrup providing sweetness and texture, and separate aromatic essences providing flavor. This segmentation allows bartenders to independently customize flavors by selecting different essences while maintaining the safety and consistency of the basic syrup base.
Solution Approach 2:
The patent changes the concentration parameter of flavorings by providing highly concentrated aromatic syrups that can be diluted as needed. This allows bars to store small quantities of potent flavorings that can be expanded to meet demand without preparing excessive amounts of diluted ingredients that would spoil.
Data Source
AI summary
The present invention is mainly applied in the context of the production of original beverages even in premises such as bars or kiosks that have authorizations just for food dispensing, because they are typically not equipped with a kitchen that complies with certain requirements set by the standard for making certain food preparations. The foods distributed in such premises, foods or drinks that are, therefore, must be prepared, in their main ingredients, elsewhere: being possible to practice on-site only the final stages of preparation, generally very simple, and substantially limited to mixing operations of ingredients with mechanical actions (shaking, mixing, squeezing, etc.). A distinctive product for many of these places are the drinks prepared by the barmen, who make real “auteur drinks”, for example absolutely original cocktails, as characterized by a decisive expressive originality of the barman's creativity.