JP3216921U - Alcoholic beverage container - Google Patents

Abstract

An object of the present invention is to provide a container containing an alcoholic beverage that can easily provide an alcoholic beverage having a uniform alcohol concentration together with a uniform amount of fresh fruit in a restaurant as well as for personal use. SOLUTION: A predetermined amount of chopped raw fruit 24, 1 to 4 units with 20 to 30 cc of fruit juice as one unit, and 50 cc or 75 cc of alcohol with an alcohol concentration of 8% or more as one unit and the same unit as fruit juice are mixed. It comprises an alcohol 40, and a package 50 in which the raw fruit 24 and the alcohol 40 are mixed, and the package 50 is evacuated and sealed. When the diluent is added to the fresh fruit 24, it is sealed and packaged by containing only the amount of alcohol 40 and the fresh fruit 24 excluding the diluent in the amount corresponding to one glass. [Selection] Figure 2

Description

  The present invention relates to a container containing an alcoholic beverage containing raw fruits, and more particularly to a container containing an alcoholic beverage containing an alcoholic beverage suitable for a fruit beverage based on shochu.

  An example of mixing fruit into a conventional fruit drink is described in Patent Document 1. According to this publication, even after injecting carbon dioxide into an effervescent plum wine containing pulp such as plum puree, the contents and volume in the bottle, for example, the amount of pulp can be filled evenly. As possible, after adjusting the concentration of plum wine and the amount of pulp to proper amounts, it is cooled and carbon dioxide is added.

Patent Document 2 describes that in producing fruit wine, the fruit is frozen and then dried, and the freeze-dried fruit is immersed in alcohol in a container and then deaerated.
Furthermore, in Patent Document 3, in order to obtain an alcoholic beverage containing natural fruits, an alcoholic beverage is produced at a low temperature, the fruit is chopped, a fruit piece is placed in one compartment of the bag-like container, and the other compartment is placed in the bag-like container. It is described that a predetermined amount of alcoholic beverage is added to form an alcoholic beverage containing fruit.

  Patent Document 4 discloses the production of brewed vinegar containing blueberry fruits, and Patent Document 5 discloses a configuration in which seasonings such as liquor are separately stored in a bag for storing fruits and vegetables, and both are mixed when heated. ing.

JP 2012-191862 A Japanese Patent Laid-Open No. 2006-198078 Special table 2009-533029 JP 2013-252124 A JP 2005-178855 A

  By the way, when using alcoholic beverages personally, of course, when selling at a restaurant, the alcohol concentration may be lowered to drink. For example, when the alcoholic beverage is a distilled liquor such as shochu, add fruit juice such as lemon and plum, and also add carbonated water and ice to add fruit-flavored alcoholic beverages such as lemon sour, plum sour and orange sour. Offered as. At that time, in restaurants and the like, in order to further increase the flavor, fruits may also be added.

  When providing such alcoholic beverages at restaurants, in many cases, alcoholic beverages such as shochu and fruit juice or fruit liquor such as lemon juice or orange juice are prepared separately, and employees such as bartenders However, the alcohol concentration and fruit juice concentration and their amounts were adjusted on the spot, and carbonated water was mixed to prepare alcoholic beverages such as sours. Therefore, it took time to make the alcohol concentration and fruit juice concentration to be provided constant. In addition, the fruits provided in alcoholic beverages are chopped on the spot after being placed in order to prevent the deterioration of the fruits. Needed time for. For this reason, if there were orders for various alcoholic beverages during busy periods, it took time to provide them. In addition, the amount of fruit was uneven.

  On the other hand, since it is plum wine described in the said patent document 1, the fresh fruit itself is not provided to a drinker, and it does not provide sour drink including a fresh fruit. Moreover, the thing of the said patent document 2 provides fruit liquor, and the fruit itself is the thing dried at low temperature, and has a tendency to lack freshness. In addition, fruit liquor is generally provided at a high concentration, and when drinking as sour, another alcoholic beverage is required. Patent Document 3 describes that fruit and alcoholic beverages are stored in separate parts of the bag, but since fruit and alcohol are stored separately, the effect of preventing fruit decay due to alcohol cannot be exhibited. . In addition, it is not considered to sell an appropriate amount individually at a restaurant. Patent Documents 4 and 5 do not consider alcoholic beverages sold at restaurants.

  The present invention has been made in view of the above-mentioned problems of the prior art, and its purpose is to easily mix alcoholic beverages with a uniform alcohol concentration together with a uniform amount of fresh fruit, not only in restaurants but also in personal use. It is in providing the container with an alcoholic drink which can be provided.

  A feature of the present invention that achieves the above object is that a predetermined amount of freshly chopped fruit and 1 to 4 units of fruit juice 20 to 30 cc as one unit, and alcohol having an alcohol concentration of 8% or more are substantially 50 cc or 75 cc. Alcohol containing a mixture of fruit juice and the same unit as a unit, and a package containing the raw fruit and the alcohol mixed therein, the package containing the alcoholic beverage, which is sealed with air removed A container, wherein the package includes only the amount of the alcohol and the raw fruit excluding the diluent out of the amount corresponding to one glass when the diluent is added to the alcohol and the raw fruit. It is contained and sealed and packaged.

  In this feature, if the alcohol is vodka or whiskey, one unit of alcohol is substantially 50 cc, and if it is shochu, one unit of alcohol is substantially 75 cc.

  Furthermore, in the container for alcoholic beverages of the present invention, the glass is a cocktail glass, a small capacity glass having a capacity of about 200 cc to about 300 cc, a medium capacity glass having a capacity of about 350 cc to about 500 cc, and a large capacity of about 700 cc to about 800 cc. The main feature is that it is at least one of a capacity glass and / or the amount of the alcohol is 80 cc to 600 cc.

  Furthermore, in the container for an alcoholic beverage of the present invention, the fruit juice is a fruit juice of the same kind as the raw fruit, and / or the alcohol is a fruit juice in whiskey, spirits, liqueur, sake, or shochu. The alcohol content of the alcohol is 8% or more and 50% or less, and / or is a main feature.

In addition, the main feature is that the package is a plastic bag or a plastic bottle.
Moreover, the container for alcoholic beverages according to the present invention is mainly characterized in that the package is provided with a portion for storing ice pieces.

  According to the present invention, a uniform alcohol concentration and a uniform amount of fresh fruit were easily introduced by charging the glass or mug from the container containing the alcoholic beverage of the present invention and pouring carbonated water until the glass or mug was full. Sours can be prepared.

  Thereby, even a part-time job clerk (employee) can easily prepare sours with a uniform alcohol concentration and a uniform amount of fresh fruits easily. Therefore, the work time of employees such as bartenders can be shortened from the time an alcoholic drink is ordered to the time it is provided, and it can be promptly provided to improve customer satisfaction.

  In addition, even if there are many orders for sour, there is no need to cut and prepare fresh fruits for each order, so there is no generation of fresh fruits that are discarded without being used. Occurrence of shortage can be prevented.

It is a flowchart of a manufacturing process of the container containing the alcoholic beverage containing the fresh fruit which concerns on this invention. It is a figure which shows the preparation procedure of the container containing the alcoholic drink containing the fresh fruit which concerns on this invention. It is an external view of the bag used for the container containing the alcoholic drink containing the fresh fruit which concerns on this invention.

  Hereinafter, the container for alcoholic beverages of the present invention is configured to mainly include an alcoholic beverage 60 containing fresh fruits and a package 50 containing the same. This embodiment will be described with reference to the drawings. FIG. 1 is a flowchart for explaining a process for producing a package 50 containing a fresh fruit-containing alcoholic beverage 60 according to the present invention, and FIG. 2 is a schematic diagram showing a specific method for producing the fresh fruit-containing alcoholic beverage 60. FIG. 3 is a schematic diagram of the package 50.

  The alcoholic beverage containing fresh fruits according to the present invention is characterized by containing fresh fruits, and the fruits include summer oranges, litchi, mango, eggplant, strawberries, blueberries, peaches, pears, apples, grapes, pineapples, grapefruits. , Including fruits such as acerola, shiqwasa, cassis, plum and combinations and purees thereof, and vegetables such as aloe. As alcohol, whiskey, spirits such as vodka and gin, distilled alcohol with high alcohol content such as shochu, liqueur, etc. are preferable, but brewed sake such as Japanese sake can also be used.

  As shown in FIG. 1, in the treatment process, fresh fresh fruits are first washed with water or a washing solution. In this case, unsuitable items are omitted (step S110). Next, the raw fruit is cut into a size suitable for the glass so that it does not protrude excessively from the glass when the alcoholic beverage containing the raw fruit is poured into the glass (step S120). In this process of carving, it is better to carve it into a size suitable for each according to the kind of fruit. As described above, since fresh fruit contains various materials, it is cut into grains in the case of large grapes such as Kyoho, and in the circumferential direction in the case of grapefruits. In the case of mango, it is cut into the shape of a spider. In the case of an apple, it is cut in the circumferential direction, and the central core part is removed. Next, an amount suitable for bagging, which will be described later, is separated from the freshly cut fruit (step S130).

  On the other hand, fruit juice is mixed with alcohol as a raw material to generate alcohols (step S210). This is a process for increasing the fruit juice flavor of the alcohol, but this step can be omitted if the alcohol is flavored by subsequent bagging with fresh fruit. It is desirable that the fruit juice to be mixed with alcohol is the same type as the raw fruit used for bagging.

  Next, drinking water is mixed with alcohol mixed with fruit juice to adjust the alcohol concentration (alcohol content) (step S220). Since the alcoholic beverage of the present invention is premised on being diluted with water or carbonated water or the like, the alcohol concentration of the alcohol is set to a relatively high concentration. Moreover, rotting of fresh fruits can be prevented by increasing the alcohol concentration to some extent. When the alcohol concentration is 8% to 9% or more, it is said that there is an effect of preventing corruption. Therefore, the alcohol concentration is preferably 8% to 9% or more. By setting the alcohol concentration to 8% to 9% or more, it is possible to prevent the decay of raw fruits and to store them at room temperature. Therefore, in order to further increase the anti-corruption effect, a higher alcohol concentration of 20% or more is more preferable, and 35% or more is more preferable.

  In the case of lowering the alcohol concentration, it is preferable to prevent the spoilage of the alcoholic beverage by storing it at a low temperature, for example, 0 ° C. or lower, considering the storage of the alcoholic beverage between the production site and the consumer. Therefore, the alcoholic beverage should not be frozen at 0 ° C. so that the flavor of the fresh fruit is not impaired. In order to prevent freezing at 0 ° C., the alcohol concentration needs to be 8% or more, and the lower limit concentration of alcohols is preferably 8%.

  Of course, it is desirable to store at 0 ° C. or lower even if the alcohol concentration is high. This is because storage at 0 ° C. or lower prevents deterioration of quality such as taste and is already sufficiently cooled, so that when it is added with carbonated water or the like at the store, it becomes cold enough to drink.

  On the other hand, you may drink without diluting as a drink containing fresh fruit. In that case, the alcohol concentration is generally about 20% or less from the viewpoint of tasting the beverage. Therefore, in the present invention, in the case of a product of a type that is not diluted, the upper limit alcohol concentration is preferably 20%. Moreover, when diluting and drinking, 50% or less is preferable. When the concentration is higher than this, it is necessary to reduce the amount of alcohols in order to make the diluted concentration 3% to 15% that is suitable for drinking. This is because it becomes difficult to cover and prevent corruption. In addition, naturally the density | concentration of this alcohol changes according to the kind of base alcohol and the kind of fresh fruit used as flavoring.

  Next, a predetermined amount of alcohol is taken out for bagging in the subsequent process (step S230). When selling alcoholic beverages containing fresh fruits at restaurants, they are sold by pouring them into three types of glasses. The smallest glass is used for cocktails, the medium glass (small mug) is used for beer and various sours, and the large container (medium mug) is used for beer and sour. The largest container (large mug) is used for beer and sour. Each container has a capacity of 200 cc to 300 cc for a small jug, 350 cc to 500 cc for a middle jug, and 700 cc to 800 cc for a large jug, although there are some variations depending on the store.

  Since the alcoholic beverage containing fresh fruits of the present invention is often used in a large-capacity glass, the capacity is about 200 cc to 800 cc. Therefore, the amount of alcohol used in this step should not overflow when the alcoholic beverages containing fresh fruits are poured into these glasses, and it should not be too little. Is about 150 cc to 650 cc. In the case of a type diluted with carbonated water or the like, it is necessary to pour it into a glass and further pour a diluted solution such as carbonated water, so the amount of alcohol is 80 cc to 600 cc. In addition, by setting the capacity to be used up by one injection into the glass, it is not necessary for the restaurant employees to adjust the capacity, and the uneven distribution of the fruit to be poured can be prevented.

  In addition, in the case of a type that is diluted with carbonated water or the like to make sour or the like, the alcohol concentration after dilution is 3% to 15%, which is a concentration usually used in sours, or 5% to 10% more frequently used. It is preferable to include a predetermined amount of alcohol in such an amount that the concentration becomes. As a result, by putting one bag of the alcoholic beverage of the present invention into a container and putting a diluent such as carbonated water up to the container, sour having an appropriate alcohol concentration that is always uniform, not too thin and not too thick no matter who prepares it. Can be prepared.

  Here, the volume of the liquid mixture when alcohol and liquid are mixed is not necessarily the same as the sum of the volume of each liquid before mixing, and also differs depending on which fruit juice is mixed with the alcohol. In each of the small, medium, and large mugs, there is no fixed value for the amount of alcohol at which the diluted alcohol concentration is 3% to 15%, or more frequently used 5% to 10%. . Therefore, it is necessary to prepare and obtain each fruit juice.

  A predetermined amount of fresh fruit and alcohol, that is, the amount poured into one glass when sold at a restaurant is poured into a plastic bag, for example, a polyethylene bag (step S310). Next, the polyethylene bag is partially removed and sealed, and the air remaining in the bag is deaerated (step S320). This prevents air remaining in the bag from rotting raw fruits and altering alcohols. Finally, the entire bag is sealed (step S330).

  The alcoholic beverage containing fresh fruits that has been subdivided in this way is stored at a restaurant at approximately 0 ° C. or lower, and at the time of sale, the corresponding bag is taken out from the storage location according to the customer's order and formed into a bag. By tearing or cutting the bag from the cut end, alcohol can be easily poured into the glass together with the fresh fruit. At this time, since the bag can be opened in a wide mouth with a polyethylene bag, it can prevent raw fruits from being clogged at the opening as in bottles and cans, and alcohol can not be poured out of the glass due to clogged fresh fruits. .

  Next, a more specific example will be described with reference to FIGS. This example is an example of grapefruit sour. In FIG. 2 (a), the cleaning water 11 from the faucet serving as the cleaning water supply means 10 and, if necessary, the food detergent, various deposits such as dust and wax adhering to the surface of the fresh fruit 20 as a grapefruit. Wash.

  Next, in (b), the cut fruit 24 is created by cutting the raw fruit 20 at a plurality of places in the circumferential direction, for example, at eight places, using a cutting tool as the cutting means 13. On the other hand, a bottle or the like serving as the alcohol supply means 15 contains alcohol 40 mixed with grapefruit juice.

  The alcohol used as the base of the alcohols 40 is, for example, distilled liquor such as shochu, and its concentration is usually higher than the concentration that is consumed as it is without being diluted as an alcoholic beverage, for example, 25%, so it is sold as grapefruit sour. Dilution is necessary for this. Therefore, the concentration of the alcohol 40 accommodated in the alcohol supply means 15 of the present embodiment is set to a predetermined value in which the alcohol concentration after dilution is 3% to 15% in any of a small mug, a medium mug, and a large mug. It is diluted with drinking water or fruit juice so that the concentration becomes.

  Therefore, in the present invention, several types of products whose concentrations are adjusted for small mugs, medium mugs, and large mugs can be prepared. In addition, for a low concentration of a predetermined concentration (for example, 3% alcohol concentration after dilution), medium concentration (for example, 6% alcohol concentration after dilution), and high concentration (for example, dilution) prepared according to the capacity of each mug Multiple types of products such as 10% alcohol concentration) can be prepared later.

  Some specific examples of alcohols according to the present invention are shown below. The present invention is not limited to this, and the scope of the present invention is shown in the appended utility model registration request.

[Example 1]
Example 1 is lemon high or lime high. Alcohol containing about half a lemon or lime fruit juice in 50 cc of vodka is used. Include one or two pieces of lemon or lime. About 200 cc of alcoholic beverage is obtained when it is for small mugs and diluted three times with water and carbonated water.

[Example 2]
Example 2 is quasar high, sudachi high, grapefruit high and the like. For 50 cc of vodka, use alcohol that contains 5 capsules for Sequaza, 4-5 capsules for Sudachi, and about 1/4 capsule for grapefruit. For Sequasa and Sudachi, 1 to 2 pieces for grapefruit and 1 to 2 pieces (for 8 parts) are included with the alcohol. The amount of fruit juice corresponds to 20 to 30 cc.
When diluted 3 times with water and carbonated water, about 200 cc of alcoholic beverage is obtained.

[Example 3]
Example 3 is a whiskey highball. Whiskey is used in place of the vodka used in the alcohols described in Example 1 or 2. The whiskey dose is based on the same amount of 50 cc as vodka and is for 3-fold dilution. The amount of fruit juice and fruit described in Examples 1 and 2 is used. The amount of fruit juice corresponds to 20 to 30 cc.
Approximately 200 cc of alcoholic beverage is obtained when diluted with water and carbonated water.

[Example 4]
Example 4 is a shochu highball. Shochu is used in place of the vodka and whiskey of Examples 1-3. The shochu is about 20 to 35 degrees, preferably 30 to 35 degrees. Since the alcohol concentration is lower than that of vodka or whiskey, it is used at a 2-fold dilution. Therefore, shochu is bundled with the amount of fruit juice and fruits described in the above examples based on 75 cc, which is 1.5 times the amount of vodka and whiskey. Approximately 200 cc of alcoholic beverage is obtained when diluted with water and carbonated water.

[Example 5]
The fifth embodiment is for a 500 cc middle mug. The amount of fruit juice and the amount of alcohols described in Examples 1 to 4 above are taken as 1 unit, and 2 or 2.5 units are included. In addition, let fruit be the quantity as described in the said Examples 1-4.

[Example 6]
Example 6 is for a large mug 800 cc. The amount of fruit juice and the amount of alcohols described in Examples 1 to 4 are set as 1 unit, and the amount of 3 or 4 units is bundled. In addition, let fruit be the quantity as described in the said Examples 1-4.

  Here, the amounts described in Examples 1 to 6 are optimum values, and good results can be obtained even if the errors substantially include about 10% of each.

  As shown in FIG. 2 (c), the content of the fruit (00) and the content of the alcoholic beverage (xxx) are printed in advance on the plastic bag, for example, the polyethylene bag, which is the package 30, or the color. Have been identified separately. From the upper opening 34 of the polyethylene bag 30, a predetermined amount of the cut fruit 24, for example, two slices, and alcohol 40 diluted to 10%, for example, 150 cc are packed. This is an appropriate amount when it is poured into a glass of about 350 cc to 500 cc such as a medium mug and carbonated water is added to make sour.

  After the raw fruit cut fruit 24 and the alcohol 40 are poured into the polyethylene bag 30, the upper opening 34 is sealed with a sealing portion 33 except for a part of the polyethylene bag 30. When almost no residual air remains in the polyethylene bag 30 in this state, the polyethylene bag 30 is continuously sealed to make the polyethylene bag 30 a sealed bag. If the residual air is still in the polyethylene bag 30, the air is degassed from the suction port 32 provided in a part of the polyethylene bag 30 (FIG. 2D). At that time, alcohol should not be sucked. When the suction is completed, the polyethylene bag 30 is completely sealed by the side sealing portion 37 (FIG. 2 (e)). The sealing part 37 of the polyethylene bag 30 may have a cut line (not shown) serving as a mark to be cut out printed. Thereby, the package 50 of the alcoholic beverage 60 with a fresh fruit in which the alcohol 40 for 1 glass is sealed is formed.

  The sealed polyethylene bag 30 can be placed on a table or the like with the flat bottom 36 facing down. A region 39 in which the front surface and the back surface of the polyethylene bag 30 are in close contact with each other is formed on the upper portion of the polyethylene bag 30 filled with the alcohol 40. A triangular or semicircular slit 38 is formed in the side surface of the region 39.

  When using the package 50 of the alcoholic beverage 60 with fresh fruit formed in this way, the tear opening 38 (cut line when the cut line is shown) formed on the side surface of the polyethylene bag 30 is torn by hand or The upper part of the polyethylene bag 30 can be opened by cutting with a cutting tool such as a scissors. At that time, since the region 39 in which the entire surface and the back surface are in close contact with each other at the time of sealing is formed on the upper portion of the polyethylene bag 30, the force required to open the polyethylene bag 30 is applied to the flexible polyethylene bag 30. Even if 30 deform | transforms, since the area | region which is not filled with the alcoholic beverage at the time of opening is formed in a height direction, it can prevent that alcohol 40 in the polyethylene bag 30 scatters. After that, the alcohol 40 is completely poured into the glass together with the cut fruit 24 in the polyethylene bag 30 and the carbonated water is poured until the glass is full, so that a grapefruit sour for one serving can be provided to the customer.

  Next, FIG. 3 shows a comparison between before and after filling the package 30 with the alcohols 40. FIG. 3A is a diagram in the case of the above-described embodiment, and will not be described in detail. FIG. 3B shows a modification. In both figures, a flat portion is formed on the bottom portion 36 of the polyethylene bag 30, but the flat portion is not always necessary. If it becomes an obstacle when packing for transportation from the manufacturer to the restaurant, it can be formed as a fold like a normal bag.

  In the modification shown in FIG. 3B, a portion for accommodating ice is further added to the polyethylene bag 30 shown in FIG. That is, in the last state of the above-described embodiment (FIG. 2 (e)), an opening is further provided in the upper part of the polyethylene bag 30, and ice pieces 42 such as cube ice and rock ice are accommodated therein.

  Of course, since the ice pieces 42 are thawed at 0 ° C. or higher, it is desirable that the ice stuffing be performed at a low temperature of 0 ° C. or lower. When the ice piece 42 is put in the polyethylene bag 30, the upper part is sealed with the sealing part 33 and stored in an environment of 0 ° C. or lower. For storage below 0 ° C, use a cold insulation material in addition to a cold storage. The amount of ice packed in the bag is about 4-5 pieces because it is the amount of one glass. Thus, by further bundling ice for one glass in the same bag, it is possible to provide a beverage containing fresh fruits with a shorter preparation time. Therefore, in the restaurant, the time from the customer's ordering to provision can be shortened.

  In the said Example, although the example which used the polyethylene bag (plastic bag) was demonstrated as the package 30, the plastic bottle can also be used. As the plastic bottle, a plastic bottle sold with soft drinks can be used. At this time, a screw cap can also be used. It is desirable that the mouth portion of this plastic bottle has a large diameter (diameter 4 cm or more) so that raw fruits can be put in or taken out easily.

  In FIG. 1, only the difference from the above embodiment will be described. In step S310, a predetermined amount of fresh fruit and alcohol, that is, the amount poured into one glass when sold at a restaurant is poured into a plastic bottle. . Next, in step S320, the air remaining in the bottle is degassed. However, if the bottle is simply degassed, the bottle is deformed by the atmospheric pressure, so that alcohol is poured to the full so that no air remains in the bottle. Alternatively, the internal air is replaced with an inert gas such as nitrogen to prevent alteration of the alcohols. And finally, it seals with sealing means, such as a screw cap (step S330).

  In the above embodiment, fruit puree may be used instead of fresh fruit, or both fruit puree and fresh fruit may be used. In that case, since there is no change in the contents in the embodiment in the case of the plastic bag and the embodiment in the case of the plastic bottle, the description is omitted.

  As described above, according to the present embodiment and the modification, the alcoholic beverage containing fruit for only one glass is provided in the polyethylene bag, and therefore, from the customer's order to the customer when the restaurant is busy, etc. Time to delivery can be shortened and customer satisfaction can be improved. In addition, the necessary amount of fresh fruits is always prepared, and there is no generation of unused fruits. Furthermore, even if the employee of the restaurant is unfamiliar, it is only necessary to open the bag, and since the type of each beverage is displayed on the bag, a quick response is possible. In addition, by making the alcohol concentration 8% to 9% or more, it is possible to prevent corruption, so that it can be stored at room temperature.

  DESCRIPTION OF SYMBOLS 10 ... Washing water supply means, 11 ... Washing water, 13 ... Cutting means, 15 ... Alcohol supply means, 20 ... Fresh fruit, 22 ... Carving of fresh fruit, 24 ... Cut fruit, 30 ... Packaging (plastic bag, Polyethylene bag), 32 ... suction port, 33 ... sealing part, 34 ... opening, 36 ... bottom part, 37 ... sealing part, 38 ... tearing opening, 39 ... area, 40 ... alcohol, 42 ... ice piece, 50 ... package , 60 ... Alcoholic beverage with fresh fruits

Claims (8)

A predetermined amount of chopped fresh fruit, 1 to 4 units with 20 to 30 cc of fruit juice as one unit, alcohol mixed with the same unit as fruit juice with 50 cc or 75 cc of alcohol having an alcohol concentration of 8% or more, and A package containing a mixture of fresh fruits and the alcohol,
The package is evacuated and sealed,
The package body contains only the amount of the alcohol and the fresh fruit, excluding the diluent, out of the amount corresponding to one glass when the diluent is added to the alcohol and the fresh fruit. An alcoholic beverage container characterized by being made.   The container for alcoholic beverages according to claim 1, wherein if the alcohol is vodka or whiskey, one unit of alcohol is 50 cc, and if it is shochu, one unit of alcohol is 75 cc.   The glass is at least one of a cocktail glass, a small capacity glass having a capacity of about 200 cc to about 300 cc, a medium capacity glass having a capacity of about 350 cc to about 500 cc, and a large capacity glass having a capacity of about 700 cc to about 800 cc. The container for alcoholic beverages according to claim 1 or 2, characterized by the above.   The container for alcoholic beverage according to any one of claims 1 to 3, wherein the amount of the alcohol is 80 cc to 600 cc.   The container for alcoholic beverages according to any one of claims 1 to 4, wherein the fruit juice is a fruit juice of the same kind as the fresh fruit.   The alcohol is a beverage obtained by adding fruit juice to whiskey, spirits, liqueur, sake, or shochu, and the alcohol concentration of the alcohol is 8% or more and 50% or less. An alcoholic beverage container according to any one of the preceding claims.   The container according to any one of claims 1 to 6, wherein the package is a plastic bag or a plastic bottle.   The package used for the container containing an alcoholic beverage according to any one of claims 1 to 7, wherein a portion for storing ice pieces is provided in the package.