KR200266970Y1 - Alcohol in cocktail Jelly - Google Patents

Abstract

The present invention relates to a cocktail jelly containing alcohol, not a jelly using juices and juices that are currently commercially available. It is about a method.

Description

Alcoholic Cocktail Jelly {Alcohol in cocktail Jelly}

According to the present invention, as a result of making and tasting home jelly rather than jelly currently sold in fruit juice, the difference in sweetness and taste was remarkably decreased, and the freshness and neatness could not be experienced due to the difference in the sense of taste spreading in the mouth.

In the process of making jelly, the jelly was made by mixing raw flesh to increase the sweetness of the taste and sweetness.

However, chewing satisfaction was obtained, but the sugar content of the flesh was mixed with gelatin, and the sugar content did not go up noticeably.

The present inventors decided to make a jelly by mixing liqueurs (mixed liquor) utilizing the characteristics of fruit aroma and sugar content using professional characteristics as a bartender.

So far, in Korea, we have not eaten jelly with alcohol more than 1%, and at most cocktail bars have only applied one of the liqueurs in mixed liquor to express the color of the jelly. I could not write one nerve.

Among many alcoholic beverages, liqueurs (mixed liquor), which have sugar, are not easily damaged. They are extracted from fruit in various ways. In addition, liqueurs (mixed liquor) are also suitable for after-dinner drinks and are often used as a base for cocktails that go well with juices and soft drinks.

The basic foundation of the present invention was placed in a cocktail. By creating a new drinking culture by allowing people to feel the sense of taste, aroma, and taste of cocktails, they created a new drinking culture and could not enjoy it without a cocktail bar. With that in mind, we have developed a cocktail jelly that can be easily enjoyed by any adult as well as in a cocktail bar.

In the present invention, cocktails, which can only be drunk only in the existing cocktail bar, are mixed with gelatin and flesh to make alcoholic cocktail jelly. .

However, there are some problems in making cocktail jelly because the cocktail is a mixture of sake, juice and ice.

First, always mix ice before mixing the cocktails. In this process, the inventors found that the taste and aroma were blurred when the gelatin of liquid was mixed. While looking for a solution, I noticed that the ice contained during the mixing melted and diluting the ingredients. Because of the mixing of the ingredients, it was possible to exclude the ice and replace the gelatin liquefied by the amount of the melting amount of ice to match the taste of the existing cocktail.

The mixed cocktails were then refrigerated at zero degrees Celsius to help solidify the gelatine and even make them the most similar to the traditional cold and cool cocktails.

Secondly, it was to liquefy the gelatin made of solids.

Solid gelatin could be made liquid only by mixing with hot liquid. In this process, the gelatin could not be dissolved by hot water as much as the melting amount of ice during casting. On the contrary, when gelatin was mixed with large amount of water The whole melted, but when mixed with the cocktail taste problems, it could not be solidified into jelly. The vitamins in the genus were destroyed, so nothing helped.

Therefore, the present inventors put together 10 g of gelatin, 30 g of sugar, and 90 ml of water required for the cocktail jelly, and found that the amount of water decreases due to heating, and the amount of ice melted during the cocktail casting during this process. Successfully made liquefied gelatin.

The third was the texture.

Due to the nature of the jelly, I could enjoy it lightly with its tenderness and aroma and taste spreading in my mouth, but it quickly made it cool. This adds to the pleasure of chewing by drinking excessive drinking water, which serves as a decoration for cocktails. In addition, it was possible to select a variety of fruits, such as liqueurs and juices, to increase the flavor of the jelly.

The accompanying drawings are manufacturing process drawings of the present invention.

A more detailed description of the preparation of the cocktail jelly is given below.

Example 1)

Jun Bucket-A cocktail of melons and bananas

Technique-Mixer

Ingredients-Midori Liqueur 30ml

Banana Liqueur 15ml

Malibu Rum 15ml

Sweet & Shower Mix 60ml

Pine Juice 60ml

Liquefied gelatin (including gelatin 10g, sugar 30g, gelatin made from 60ml by heating 90ml of water)

After excluding ice, mix all the above ingredients, slice pineapple with pulp, add to it, pour into a container and store in refrigerated at 0 degrees Celsius.

Example 2)

Cuvina-Cocktail with exquisite orange juice, peach and banana

Technique-Mixer

Ingredients-Peach Liqueur 30ml

Banana Liqueur 30ml

Orange Juice 90ml

Liquid gelatin (including gelatin 10g, sugar 30g, gelatin made from 60ml by heating 90ml of water)

After mixing in the same way as in Example 1), sliced bananas, pour into a container and refrigerated. After 1 hour, complete the Kubina cocktail jelly

The present invention was made for adults as a cocktail jelly containing more than 1% alcohol. The cocktail jelly was invented so that it could be easily and consistently tasted anytime and anywhere while devising a cocktail that could only be tasted by going to an existing cocktail bar. The sweet scent of the ingredients is used rather than the scent of alcohol to bring out the texture in the mouth.

In addition, as a jelly that contains only alcohol for adults, it is possible to make cocktails more accessible to more people and create a new drinking culture.

Claims (1)

Jelly-type cocktails containing alcohol containing at least 1% alcohol and a mixture of two or more ingredients