ITNA20070002A1 - SYSTEM FOR INSTANT COOLING AND GASING OF COCKTAILS, SUPERALCOLICI OR WINE. - Google Patents

Description

Patent for industrial invention entitled:

SYSTEM FOR INSTANT COOLING AND SPARKLING OF COCKTAILS, SPIRITS OR WINES,

SUMMARY OF DESCRIPTION

The patent proposes a system for the instantaneous cooling of liquids contained in a special chip, using dry ice and / or carbon dioxide placed in a container inside the chip or dry ice deposited on the bottom of it and kept away from the liquid to be refrigerated by a disk. drilled that pushes it to the bottom.

In a possible variant the dry ice can be placed in a container having perforated walls with micro-holes.

DESCRIPTION

In the tasting of reserve or particularly valuable spirits, absolute purity of the product used is required and, therefore, ice cannot be used as a refrigerating medium.

In the preparation of spirits, such as whiskey, cognac, etc., in the event that the user of the spirits wishes to cool the product itself for a better tasting of the taste and smell of the product, it is usual to dose a few ice cubes of water, in order to cool the product to the ideal serving temperature (3-10 ° C).

Using water ice cubes produces a dilution of the spirit in water, resulting from the melting of ice.

This problem determines a worsening of the organoleptic properties of the spirits deriving from the change in the taste of the product itself caused by the melting of ice in water characterized by a taste deriving from the presence of sodium hypochlorite as a sanitizing product of the water itself.

The same water also produces a dilution of the spirits, a phenomenon that generates a change in the taste and odor of the spirits, resulting from the lower concentration of the product. The concentration of water generated by the use of ice usually reaches 20%, depending on the quantity of ice.

These problems are negligible in the use of low-value spirits; the same take on increasing importance according to the quality and value of the spirits enjoyed.

The problems described in the use of spirits are equally evident in the tasting of fine reserve wines or of high quality.

During the preparation of alcohol-based or non-alcoholic cocktails, ice in water cubes is commonly used to cool the cocktail itself.

This type of use produces a more or less rapid cooling according to the dosage of the ice used.

The water ice coming into contact with the cocktail melts producing a cooling energy in the measure of about 79 kcal / kg of ice.

The same ice, when melting, produces liquid water, water which determines a dilution of the cocktail itself.

This dilution changes the taste of the cocktail itself by modifying its flavor and usability.

This phenomenon is accentuated by the presence of hypochlorite in the water used for the production of water ice; the presence of hypochlorite modifies the taste of the cocktail, worsening the taste of the same, and, in some cases, the smell, in the event that the water used for the production of ice is particularly rich in this substance.

The patent in question solves all the problems described.

The idea of its solution consists in using dry ice as a cooling medium positioned inside compartments and cavities specially made in such a way as to produce cooling of the beverage or product to be cooled.

This idea is shown in several variations on the attached drawings, given anyway for indicative and non-binding purposes.

In the first configuration A (Dis A), the container (5) of the beverage to be cooled is first identified.

This container is closed by the element (4) equipped with an extension (2) used to better pour the cooled drink through the holes (3).

The component (1} plugs the component (4), preventing the drink from escaping through the holes (3) during the shaker shaker phase. A cooling component (6) is welded to the bottom of the container component (5), suitable for containment of dry ice used for cooling.

The dry ice, in the 3 mm granular form, is kept inside the component (6) by means of the cap (7) with a hole (8).

The component (6) is equipped with fins to increase the heat exchange coefficient between itself and the beverage to be cooled.

This cap can be made of plastic material with low conductivity ends, in order to disperse a limited quantity of frigories.

Alternatively, it can be made of the same material used for the production of the shecker.

This configuration is used according to the following procedure:

1 Place a specific quantity of granular dry ice in the compartment (6) using a spoon or teaspoon.

2 Plug the component (6) with the plug (7), checking that the hole (8) is free and not obstructed.

3 Turn the container upside down and pour the drink to be cooled into the container (5).

4 Position the element (4) to close the (5). 5 Position the cap (1) to close the component (4).

6Shake as desired.

7Pour the cooled drink after 5-10 seconds.

A possible variant is proposed by the configuration, shown in drawing B.

In this configuration the following elements are identified.

The drink to be cooled is contained in the container (4), closed for its containment by the component (5).

Component (5) is integrally equipped with component (3) suitable for containing dry ice. Component (3) is equipped with fins to increase the heat exchange coefficient between itself and the beverage to be cooled.

The component (5) is equipped in the upper part with a component (8) made in such a way as to facilitate the pouring into a glass or other of the beverage to be cooled.

The holes (7) are made on the upper part of the component (5), through which the cooled drink is sent into the cup suitable for its reception.

The dry ice container component extends upwards through the component (6), equipped with a cap (9) to contain the dry ice inside the component (3).

This cap is in turn equipped with a series of holes in order to allow the carbon dioxide produced by the sublimation of dry ice to escape from the component (3 <)>.

Component (1) has the function of capping component (5) and holding the cap (9) in position on component (6), so that it cannot move from its seat while shaking the shaker, once positioned the cap (1) in place.

The cap (1) has one or more holes (2), positioned in such a way as to let the carbon dioxide produced by dry ice escape.

This configuration is used according to the following procedure:

1 Place a specific quantity of granular dry ice in the compartment (3) using a spoon or teaspoon.

2 Plug the component (3) with the plug (9), checking that the holes supplied with the plug are free and unobstructed.

3 Pour the drink to be cooled into the container (4).

4Place the cap (1) to close the component (5).

5 Shake as desired.

6 Pour the cooled drink after 5-10 seconds.

A different configuration, always falling within the patent solution idea, just as efficient as those described A and B is configuration C, described in drawing C.

In this configuration the following elements are identified.

The drink to be cooled is contained in the container (4), closed to contain the same component (2).

Component (2) is integrally equipped with component (3) suitable for containing dry ice.

Component (3) is equipped with fins to increase the heat exchange coefficient between itself and the beverage to be cooled.

The component (3) is equipped with a cap (4) made in order to contain the dry ice in the component (3).

The same is equipped with a series of holes in order to allow the release of the carbon dioxide produced by the sublimation of dry ice.

This configuration is used according to the following procedure:

1 Pour the drink to be cooled into the container (4).

2 Place a specific quantity of granular dry ice in the compartment (3) using a spoon or teaspoon.

3 Plug the component (3) with the plug (4), checking that the holes supplied with the plug are free and unobstructed.

4 Shake as desired.

5 Pour the cooled drink after 5-10 seconds.

Another equally efficient configuration is the configuration shown in drawing D.

In this configuration the following elements are identified.

The drink to be cooled is contained in the container (4), closed for its containment by the component (2}.

Component (4) is integrally equipped with component (5) suitable for containing dry ice.

The component (5) is equipped with fins to increase the heat exchange coefficient between itself and the beverage to be cooled.

The component (5) is equipped with a cap {6) made in order to contain the dry ice in the component (5).

The component (2) is positioned on the container (4) with the function of cap - containment.

The same is equipped with holes (3) in order to be able to pour the chilled drink.

Component (1) closes component (2) in order to prevent the drink from escaping through the holes (3) during the shaker shaker phase.

This configuration is used according to the following procedure:

1 Place a specific quantity of granular dry ice in the compartment (5) using a spoon or teaspoon.

2 Plug the component (5) by means of the plug (6), checking that the holes supplied with the plug are free and unobstructed.

3 Pour the drink to be cooled into the container (4).

4 Position the component (2) to close the (4).

5 Position the cap (1) to close the component (2).

6 Shake as desired.

7 Pour the cooled drink after 5-10 seconds.

The present patent also includes a simplified form of cooling drinks contained in glasses or containers suitable for tasting fine drinks.

The configurations considered are described in drawings E and F.

In configuration E (dis E), the refrigerating element consists of a finned tube used to contain dry ice.

The dry ice, sublimating, cools the walls of the jet tube, which if immersed in a drink to be cooled, cools the same drink in a few seconds, using the high exchange surface determined by the presence of fins and the high temperature difference. (remember that the dry ice temperature is -78.6 ° C).

Component (l) can be capped with component (2), in order to prevent the granular dry ice contained in component 1 from escaping.

Component (2) is equipped with a series of holes in order to allow the release of the carbon dioxide generated by the sublimation of the dry ice.

This configuration is used according to the following procedure:

1 Place a specific quantity of granular dry ice in component (1) using a spoon or teaspoon.

2 Plug the component (1) with the plug (2), checking that the holes supplied with the plug are free and unobstructed.

3 Place the component (1) inside the container containing the beverage to be cooled.

4 Wait a few seconds to achieve the desired cooling.

In configuration F (die F), the refrigerating element consists of a finned tube used to contain dry ice.

The dry ice, sublimating, cools the walls of the finned tube, which if immersed in a drink to be cooled, cools the same drink in a few seconds, using the high exchange surface determined by the presence of fins and the high temperature difference. (remember that the dry ice temperature is -78.6 ° C).

In this version, the heat exchange fins are made longitudinally to the axis of the element used to contain the dry ice.

This configuration avoids the accumulation of beverage inside the fins themselves.

Component (1) can be capped with component (2), in order to prevent the granular dry ice contained in component 1 from escaping.

Component (2) is equipped with a series of holes in such a way as to allow the carbon dioxide generated by the sublimation of dry ice to escape.

This configuration is used according to the following procedure:

1 Place a specific quantity of granular dry ice in component (l) using a spoon or teaspoon.

2 Plug the component (1) with the plug (2), checking that the holes supplied with the plug are free and unobstructed.

3 Place the component (1) inside the container containing the beverage to be cooled.

4 Wait a few seconds to achieve the desired cooling.

The present patent also includes a further shaker configuration aimed at the optimized use of granular dry ice for cooling and carbonating high-quality or non-high-quality beverages.

With this use, the beverage is cooled in a very limited time (a few seconds) and the carbonation of the beverage itself obtained using the carbon dioxide generated by the sublimation of dry ice.

The shaker configurations aimed at cooling and carbonating the beverages covered by this patent are described in drawings G, H, I, L, M,, P, Q and R.

In configuration G the beverage to be cooled and carbonated is contained in component (2).

The component (1) acts as a cap or containment, as well as as a support for the element (5) by means of the component (4).

Component (5) consists of a perforated disk with a diameter equal to the diameter of the inlet hole of component (2).

The component (5) has the purpose of keeping the granular dry ice poured into the container (2) at the bottom, in order to optimize the heat exchange and, therefore, in order to speed up the sublimation of the dry ice.

In this way, the carbon dioxide generated by dry ice saturates the volume not occupied by the beverage in the container (2).

In this way the partial pressure of the C02 increases until it reaches the atmospheric pressure or a pressure value slightly higher than the atmospheric one.

This phenomenon is assisted by the positioning of the component (1) which acts as a cap and containment of the carbon dioxide inside the container (2).

In this way the partial pressure of the carbon dioxide equal to the atmospheric pressure, generates the possibility of carbonating the beverage being this value far greater than the partial pressure of the carbon dioxide present in the atmosphere and equal to 10 <Λ> -3, 5 bar.

This effect is accentuated by the cooling of the drink, produced by the sublimation of dry ice; in fact, the solubility of CO2 in the drink increases as the temperature of the drink itself decreases.

A further positive effect deriving from this type of use of dry ice, is constituted by the generation of a dense and white smoke during the sublimation of the dry ice immersed in the drink.

This smoke is generated inside the shaker, escaping from the shaker itself with an extremely attractive "cloud" or "eruption" effect for the user of the cooled and carbonated drink.

This configuration is used according to the following procedure:

1 Place the beverage to be cooled and carbonated in component (2).

2 Pour a predetermined quantity of dry ice into component (2).

3 Position the component (1) to close the container (2).

4 Wait a few seconds (10-15 seconds).

5 Pour the cooled and carbonated drink.

The configurations from H to Q have been hypothesized in order to use a part of the configurations G and R object of this patent, in order to create devices that can be used in any container (cup, cup, carafe, bottle, and other configurations) used for the containment of the beverage (spirits, cocktails, wines, etc. etc.) to be cooled and carbonated.

In configuration H the beverage to be cooled and carbonated is contained in any container.

The dry ice is positioned inside the cylindrical component (1) equipped on the side with holes or micro-holes such as to allow direct contact of the beverage to be cooled with the dry ice contained inside the device.

The holes or microphones are made in such a way as not to allow the escape of dry ice in particles having dimensions greater than a few tenths of a millimeter.

In this way the problem caused by the presence of dry ice particles inside the beverage to be cooled and carbonated is solved.

The component (3) acts as a closure of the internal compartment of the component (1), in such a way as to contain the dry ice in the compartment inside that (1), keeping the dry ice itself on the bottom of the compartment.

Component {3) is screwed into component (1) by means of the thread (2).

This element can also be replaced by a magnetic coupling in such a way as to facilitate the coupling of the element (1) with the element {3). A further positive effect deriving from this type of use of dry ice, is constituted by the generation of a dense and white smoke during the sublimation of the dry ice immersed in the drink.

This smoke is generated inside the container used to contain the treated beverage, escaping from the same container with an extremely attractive "cloud" or "eruption" effect for the user of the cooled and carbonated beverage.

This configuration is used according to the following procedure:

1Place dry ice in the internal compartment of the component (1).

2 Close the component (l) by screwing the element (3).

3 Immerse the device in the container containing the beverage to be treated.

Drawings I, L, M and N describe a further configuration of the device already described in configuration H.

Drawing I is a front view of the component. Drawings L and M side views.

Drawing N is a side view with the mobile containment element disassembled.

This configuration has the advantage of making it easier and more immediate to load the device with the desired dry ice.

This configuration provides for the dry ice containment element, separated into (2) sub-elements (1) and (5).

Element (1) is fixed; the element (5) is movable. In particular, it is possible to move the element (5) in such a way as to open the compartment contained between the element (1) and the element (5).

The element (5) is held in position by a spring (4) held in position by a guide and containment element (3).

The element (2) acts as a load-bearing and guide element of the element (5), at the same time limiting the quantity of pellets that fills the compartment contained between the element (1) and the element (5).

Also in this case, a further positive effect deriving from this type of use of dry ice is the generation of a dense and white smoke during the sublimation of the dry ice immersed in the drink.

This smoke is generated inside the container used to contain the treated beverage, escaping from the same container with an extremely attractive "cloud" or "eruption" effect for the user of the cooled and carbonated beverage.

This configuration is used according to the following procedure:

1 Pull the element (5) upwards by compressing the spring (4).

2 Fill the compartment between the element (1) and the element (5), using the device as a spoon to remove the dry ice pellets.

3 Close the device by making the element (5) return to its position by means of the spring {4).

4 Immerse the device in the container containing the beverage to be cooled and carbonated.

Drawings O, P and Q describe a further configuration of the device already described in configuration H.

This configuration has the advantage of making it easier and more immediate to load the device with the desired dry ice.

This configuration provides for the element for containing the dry ice, separated into two half-shells (1).

These half-shells are equipped with handles (2) which in the rest position are interlocked with each other, in such a way as to prevent the two half-shells (1) from opening.

The two handles (2) can be held in position either by effect of a mechanical interlocking or by effect of a magnetic force deriving from their own eventual constitution in magnetic material.

Also in this case, a further positive effect deriving from this type of use of dry ice is the generation of a dense and white smoke during the sublimation of the dry ice immersed in the drink.

This smoke is generated inside the container used to contain the treated beverage, escaping from the same container with an extremely attractive "cloud" or "eruption" effect for the user of the cooled and carbonated beverage.

This configuration is used according to the following procedure:

1 Open the two half shells.

2 Fill the compartment between the half-shells (l), using the device as a spoon to remove the dry ice pellets.

3 Close the two half-shells by means of the two handles (2).

4 Immerse the device in the container containing the beverage to be cooled and carbonated. Formal and structural changes may be made to the solution idea within the scope of the inventive concept model which remains defined by the following claims.

Claims (17)

CLAIMS 1.Scheker specially configured in such a way as to provide an internal compartment suitable to contain dry ice or liquid and / or gaseous carbon dioxide so as to produce the cooling of the beverage quickly and without mixing with the refrigerant. 2. Scheker (fig. A) as and for the purpose of the previous claim characterized by the fact that the container for dry ice consists of a cylinder (6) which is anchored to the bottom and has a cap (7), at the base, for loading the ice, this cap is perforated E in communication with the outside through a small tube (Θ) to allow the carbon dioxide to escape. 3. Scheker (fig. A) as and for the purpose of claim two characterized by the fact that it is equipped with a cap (4) provided with holes to let out the carbon dioxide produced by the sublimation of dry ice, this cap being provided with its own closure (1). 4. Scheker as and for the purpose of claim (1) characterized in that the container for dry ice (fig. B) consists of a small cylinder (3) anchored to the cap (8) of said scheker and is equipped at the top with a perforated cap (9) for the containment of the ice and the escape of carbon dioxide. 5.Scheker as and for the purpose of claim four characterized in that it is provided with a perforated top cap (5). 6. Scheker as and for the purpose of claims four and five characterized by the fact that it has a cap (1) which closes both the holes in the ice container and those present on the cap of the scheker, as this cap is in turn provided with a central hole {2). 7. Scheker (fig. C) as and for the purpose of claim one characterized by the fact that the ice container (4) is connected to the cap of the scheker so that by lifting the latter it is also extracted. 8. Scheker {fig. D] as and for the purpose of claim one characterized by the fact that the ice container is constituted by a cylinder anchored to its base which is provided with a mouth which protrudes laterally to the scheker. 9. Scheker as and for the purpose of the preceding claims characterized in that the container of dry ice or carbon dioxide is equipped with fins to increase the heat exchange coefficient between itself and the beverage to be cooled. 10. Refrigerant element (figs. E-F) consisting of a suitably capped tube (1) (2) containing dry ice or liquid and / or gaseous carbon dioxide as this tube can be immersed in the liquid to be refrigerated. 11. Cooling element (4) as and for the purpose of claim (10) characterized in that the cap (2) is provided with holes (3) for the escape of the carbon dioxide generated by the sublimation of dry ice. 12. Cooling element (fig.F) as and for the purpose of claim (10) characterized in that the tube is provided with radial or longitudinal fins to increase the heat exchange coefficient between itself and the beverage to be cooled. 13. Refrigerating element (fig. G) characterized by the fact that the dry ice is placed inside the container of the drink forced on the bottom of it by a perforated disk (5) having a diameter equal to that of the container. 14. Cooling element (fig. H-I-L-M-N-0) as and for the purpose of claim (1) characterized by the fact that dry ice and / or carbon dioxide are placed in a container having perforated walls with micro-holes that do not allow release of dry ice in particles having dimensions greater than a few tenths of a millimeter. 15. Element as and for the purpose of claims thirteen and fourteen characterized by the fact that in addition to cooling the beverage it is also carbonated using the carbon dioxide generated by the sublimation of dry ice, this being in contact with the beverage. 16. Element as and for the purpose of the preceding claims characterized in that a dense and white smoke is generated during cooling due to the sublimation of the dry ice immersed in the beverage. 17. Scheker as and for the purpose of claim fourteen characterized in that the perforated container can take the most diverse shapes. 18. all as described and with reference to the attached tables.