US20150323239A1

US20150323239A1 - Method of freezing and preserving drink

Info

Publication number: US20150323239A1
Application number: US14/271,280
Authority: US
Inventors: Yung-Shang LIN
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-05-06
Filing date: 2014-05-06
Publication date: 2015-11-12

Abstract

A method of freezing and preserving a drink comprising steps of obtaining the drink, putting the drink in a container, and pouring liquid nitrogen into the container from an opening of the container, so that the liquid nitrogen spreading to a surface of the drink, wherein the surface of the drink is frozen and becomes a frozen layer due to low boiling point of the liquid nitrogen, and the drink under the frozen layer remains liquid which can be preserved in a low temperature under the frozen layer.

Description

FIELD OF THE INVENTION

This invention relates to a method of freezing and preserving drink, and more particularly to a method of freezing and preserving drink using liquid nitrogen.

BACKGROUND OF THE INVENTION

Enjoying cocktails has become a life style for many people. It is relaxing to have a cocktail in the bar during leisure time. So-called cocktail uses a distilled wine as a base, together in a predetermined percentage with fruit juices, soft drinks, mineral water, liqueurs and other auxiliary drinks, fruits, milk, cream, ice cream, jelly, pudding and other decorative materials.
However, if the cocktail is not being enjoyed right away, the taste can be adversely affected. Moreover, most cocktails are provided in liquid form, and people are used to it for a long time. Therefore, there remains a need for a new and improved method to change the serving style of the cocktail and preserve it.

SUMMARY OF THE INVENTION

Conventionally, if the cocktail is not being enjoyed right away, the taste can be adversely affected. Moreover, most cocktails are provided in liquid form, and people are used to it for a long time.
In the present invention, a method of freezing and preserving a drink may include steps of (a) obtaining the drink in a cup; and (b) pouring liquid nitrogen into the cup so a top layer of the cup is immediately frozen. In step (a), a drink is obtained by mixing a strong alcohol, ingredients (liqueurs and other beverages), spices, seasonings add color agents and special items according to a predetermined percentage. The drink is received in a cup, and the drink can be replaced with other alcohols, soda, tea, coffee, sparkling water or hand-made drinks.
In step (b), liquid nitrogen is poured into the cup through a top opening thereof, so that the liquid nitrogen can be spread on a surface of the drink. Under normal condition, the liquid nitrogen can be filled in a container under high pressure, so the liquid nitrogen can be easily poured or scooped out.
Comparing with conventional arts, the present invention is advantageous because (i) the drink has a frozen layer to keep the drink under the best taste and condition; (ii) there is no melting ice cubes in the drink, the taste of the drink will not be changed; (iii) when the liquid nitrogen is evaporated, white smog is formed to generate some visual effect; (iv) when the frozen layer is opened, some smaller ice cubes are formed on the surface of the drink to enhance the level of drinking; and (v) when the surface of the drink is frozen to form a frozen layer by the liquid nitrogen, the alcohol at the upper portion can be released from the frozen layer to avoid high alcohol concentration when the user just begins to enjoy the drink.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates a flow diagram of the present invention.

FIG. 2 illustrates a schematic view of the drink in the present invention.

FIG. 3 illustrates a schematic view of pouring the liquid nitrogen in to the cup in the present invention.

FIG. 4 illustrates a schematic view of the surface of the drink being rapidly frozen in the present invention.

FIG. 5 illustrates a two-dimensional view of the drinking product in the present invention.

FIG. 6 illustrates a three-dimensional view of the drinking product in the present invention.

FIG. 7 illustrates a schematic view of the drinking product in the present invention.

DETAILED DESCRIPTION OF THE INVENTION

The detailed description set forth below is intended as a description of the presently exemplary device provided in accordance with aspects of the present invention and is not intended to represent the only forms in which the present invention may be prepared or utilized. It is to be understood, rather, that the same or equivalent functions and components may be accomplished by different embodiments that are also intended to be encompassed within the spirit and scope of the invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this invention belongs. Although any methods, devices and materials similar or equivalent to those described can be used in the practice or testing of the invention, the exemplary methods, devices and materials are now described.
All publications mentioned are incorporated by reference for the purpose of describing and disclosing, for example, the designs and methodologies that are described in the publications that might be used in connection with the presently described invention. The publications listed or discussed above, below and throughout the text are provided solely for their disclosure prior to the filing date of the present application. Nothing herein is to be construed as an admission that the inventors are not entitled to antedate such disclosure by virtue of prior invention.
In order to further understand the goal, characteristics and effect of the present invention, a number of embodiments along with the drawings are illustrated as following:
Referring to FIGS. 1 to 3, a method of freezing and preserving a drink may include steps of (a) obtaining the drink in a cup; and (b) pouring liquid nitrogen into the cup so a top layer of the cup is immediately frozen. In step (a), a drink (10) is obtained by mixing a strong alcohol, ingredients (liqueurs and other beverages), spices, seasonings add color agents and special items according to a predetermined percentage. The drink (10) is received in a cup (20) (see FIG. 2), and the drink can be replaced with other alcohols, soda, tea, coffee, sparkling water or hand-made drinks.
In step (b), liquid nitrogen (30) is poured into the cup (20) through a top opening thereof, so that the liquid nitrogen (30) can be spread on a surface of the drink (10) (see FIG. 3). Under normal condition, the liquid nitrogen (30) can be filled in a container under high pressure, so the liquid nitrogen (30) can be easily poured or scooped out.
The temperature of the liquid nitrogen (30) is very low under normal pressure and when it reaches the surface of the drink (10), it cab be rapidly boiled (the boiling point of the nitrogen is −196° C., please see FIG. 4) and will take away a lot of heat, so the surface of the drink (10) can be frozen immediately to form a solid frozen layer (11). The status underneath the frozen layer (11) is still liquid, so a drinking layer (12) and the solid frozen layer (11) can form a drinking product (4) (see FIGS. 5 and 6).
When in use, the frozen layer (11) can be opened by a spoon or folk, so the straw can be inserted into the drinking layer (12) to retrieve the drink (10) (see FIG. 7). The drink (10) can be kept cool without ice cubes by using the liquid nitrogen (30) to freeze the drink (10). Since there is no melting ice cubes in the drink (10), the taste of the drink (10) will not be changed. Furthermore, in alcoholic beverages, the alcohol concentration is higher in the upper portion of the alcoholic beverages than lower portion. When the surface of the drink (10) is frozen to form a frozen layer (11) by the liquid nitrogen (30), the alcohol at the upper portion can be released from the frozen layer (11) to avoid high alcohol concentration when the user just begins to enjoy the drink.
The present invention is to preserve drinks under a frozen condition. The liquid nitrogen (30) will be converted from liquid to gas under room temperature, so when it is poured into the cup (20), it can be rapidly evaporated without residues and it is therefore safe to drink.
According to the embodiments discussed above, the present invention is advantageous because (i) the drink (10) has a frozen layer (11) to keep the drink (10) under the best taste and condition; (ii) there is no melting ice cubes in the drink (10), the taste of the drink (10) will not be changed; (iii) when the liquid nitrogen (30) is evaporated, white smog is formed to generate some visual effect; (iv) when the frozen layer (11) is opened, some smaller ice cubes are formed on the surface of the drink (10) to enhance the level of drinking; and (v) when the surface of the drink (10) is frozen to form a frozen layer (11) by the liquid nitrogen (30), the alcohol at the upper portion can be released from the frozen layer (11) to avoid high alcohol concentration when the user just begins to enjoy the drink.
Having described the invention by the description and illustrations above, it should be understood that these are exemplary of the invention and are not to be considered as limiting. Accordingly, the invention is not to be considered as limited by the foregoing description, but includes any equivalents.

Claims

What is claimed is:

1. A method of freezing and preserving a drink comprising steps of:

obtaining the drink;

putting the drink in a container; and

pouring liquid nitrogen into the container from an opening of the container, so that the liquid nitrogen spreading to a surface of the drink,

wherein the surface of the drink is frozen and becomes a frozen layer due to low boiling point of the liquid nitrogen, and the drink under the frozen layer remains liquid which can be preserved in a low temperature under the frozen layer.

2. The method of freezing and preserving a drink of claim 1, wherein the drink is a mixture of different drinks.

3. The method of freezing and preserving a drink of claim 2, wherein the drink is a cocktail made with a predetermined percentage of said different drinks.

4. The method of freezing and preserving a drink of claim 1, wherein the drink is not a mixture of different drinks.

5. The method of freezing and preserving a drink of claim 1, wherein the liquid nitrogen is stored under high pressure.