WO2019103697A1

WO2019103697A1 - A system for cooling a beverage and preserving its temperature

Info

Publication number: WO2019103697A1
Application number: PCT/SI2018/050034
Authority: WO
Inventors: Slavko AZMAN; Roman OSTARIJAS; Ana KRIVIC; Marko Lotric; Vita VUKOTIC
Original assignee: Lotric Meroslovje D.O.O.
Priority date: 2017-11-27
Filing date: 2018-11-16
Publication date: 2019-05-31
Also published as: SI25558A

Abstract

A system for cooling a beverage and maintaining its temperature solves the problems and challenges that arise when serving drinks. The optimal temperature of the served beverage enables the optimal enjoyment of the beverage. On the other hand, it allows the host to prepare for a larger group of guests who all expect a perfectly cooled drink. The system for cooling the beverage and maintaining its temperature comprises a glass (1) with a container (2) into which a cooling agent (3) is filled and a liquid nitrogen dispenser (4) with a dispensing element (5) - a nozzle. The container (3) is fixedly attached to the inner surface of the glass (1). From the dispenser (4), liquid nitrogen from the cylinder is fed into a glass (1) through a sealed system. Liquid nitrogen immediately cools the glass (1) with the container (2) and the cooling agent (3).

Description

A SYSTEM FOR COOLI NG A BEVERAG E AN D PRESERVING ITS TEMPERATU RE

The subject of the invention is a system for cooling a beverage and maintaining its temperature. The system can be applied in the field of cuisine and catering. It is intended for users who want to transform the enjoyment of wine and other beverages into an unforgettable experience. The system consists of a glass, a part of which is a container with a cooling agent maintaining the optimal temperature of the drink and allowing the user to enjoy a pleasantly cooled drink for a long time. Another part of the system is also a liquid nitrogen dosing device which, depending on the type of beverage, enables the appropriate dosing of liquid nitrogen and thus ensures the appropriate cooling and tempering of the drink. The system is practically functional, because the glasses are a dishwasher proof. The cooling agent is environmental and health-friendly, because it is neither toxic, nor irritating when inhaled, nor corrosive in contact with the skin, nor mutagenic, carcinogenic or otherwise harmful to human health. The system allows the drink being served to maintain its structure, color, odor, and concentration.

In the field of beverage cooling, there are some well-known solutions, but these do not provide an integrated solution as suggested by the system according to the invention.

Glasses and decanter bottles with containers are already on the market, but they are primarily intended for decanting wines. These containers are made of glass and are fixed in the middle of a glass or decanter. Their primary purpose is to aerate wine or other drinks. They are not intended to cool the beverage and preserve its temperature, since the container is filled with air and not with a cooling agent.

For the purposes of cooling the beverage and maintaining its temperature, there are various inserts on the market that are cooled before use, usually in the freezer. If necessary, they are put into the glasses in order to cool the drink. Such inserts are, for example, granite cubes or stainless-steel cubes which are removed from the glass after use. The advantage of these inserts over the conventional ice cubes is that they cool the drink without diluting it or changing its taste. Upon each subsequent use, the containers have to be cooled again in the freezer, which requires a certain amount of time and space. It is difficult to control the temperature of different beverage types. In addition, these inserts cause inconvenience to the user when drinking, because they move freely in the glass. Finally, the use of these containers is not aesthetic from the user's point of view, especially when the drink in question is wine.

The objective of the invention is to provide the user with the possibility to cool the beverage and maintain its temperature using one system. This can be achieved even in situations that demand a larger quantity of suitably cooled beverages, which is typical of catering. Typical examples are banquets, weddings, and social events with a high number of guests. Its mobility makes the system easy to use it at different locations and guarantees the recommended temperature of the drinks upon the arrival of guests, thus ensuring a better drinking experience.

The invention solves the problems of cooling the beverage and maintaining its temperature when the beverages are prepared to be served in advance. The system allows the served drinks to maintain the optimum temperature according to the selected drink and also offers aesthetic pleasure when drinking. The materials used and their implementation ensure the safe use of the system.

The invention is described below and introduced with an exemplary illustration and figures that illustrate the advantages and functionality of the system.

Figure 1 shows a system for cooling the beverage and maintaining its temperature according to the invention.

Figure 2 represents a graph showing the change in the temperature of the beverage depending on the time for glasses that were tempered at room temperature.

The system for cooling the beverage and maintaining its temperature shown in Figure 1 includes a glass (1) with a container (2) in which a cooling agent (3) is located, a liquid nitrogen dispenser (4) with a dosing element (5).

The glass (1) is made of glass and may be of any shape. The container (2) is fixedly attached to the inner surface of the glass (1) in a known manner so that the container (2) is inseparably connected to the glass (1) and forms a part of the glass (1). The container (2) can be attached to the various parts of the inner surface of the glass (1). The portion of the inner surface of the glass (1) where the container (2) is attached is defined in such manner that the entire container (2) is preferably covered by the drink when the latter is poured into the glass and served to the user. In a preferred embodiment, the container (2) is fixedly attached to the inner surface of the glass (1) in the middle of the glass (1).

Container (2) can take the form of different bodies, for example, the form of a cube, sphere, pyramid, cone, or other similar forms. In the preferred embodiment, the container (2) is in the form of a cube. It is desirable that the dimensions, shape, and the attachment of the container (2) to the inner surface of the glass (1) are set so that the maximum surface of the container (2) is in contact with the drink that is poured into the glass (1). In this case, optimal cooling of the beverage and maintaining its temperature in the glass (1) can be achieved. The dimension and the shape of the container (2) is in each case adapted to the dimension of the glass (1). In the preferred embodiment, the dimension of the container (2) is adapted to the dimension of the glass (1) so that the top of the container (2) also signifies a unit of measurement or the quantity of the beverage poured into a glass (1). For example, it can signify 1 dl, 2 dl, 3 dl of a liquid in a glass (1). The container (2) is preferably made of glass.

In one embodiment, the glass (1) may consist of a double wall, which in this case represents the container (2) where the cooling agent (3) is filled.

The glass (1) and the container (2) can be designed in different colors, be painted, and have inscriptions.

Optionally, several containers (2) can also be fixed to the inner surface of the glass (1).

The container (2) is filled with the cooling agent (3). At least 70% of the volume of the container (2) is filled with the cooling agent (3) in order to ensure adequate cooling and maintain the temperature of the beverage in the glass (1). To ensure the optimal operation of the system, it is expected that the entire volume of the container (2) is filled with the cooling agent (3).

The cooling agent (3), which is filled into the container (2), is an agent capable of cooling the beverage and maintaining its temperature. The cooling agent (3) is comprised of harmless compounds that are in the form of gels at room temperature, for example, gelatin, agar, alginate, carrageenan, and other compounds in the gel aggregate state or other digestible gels. Additionally, the cooling agent (3) may comprise compounds that prevent the formation and growth of bacteria and fungi and which are not dangerous to humans when ingested, for example, ammonium (hydro) chloride, sodium bicarbonate, or natural essential oils, e.g. tea tree essential oil. The cooling agent (3) may comprise either only one gel or a mixture of several gels in any ratio, or a mixture of gel or several gels with compounds that prevent the growth of bacteria and fungi wherein the amount of the compound is from 0 to 3 wt. % based on the gel. Gelatin is an especially suitable cooling agent (3) due to its thermal expansion coefficient, because it prevents a breakdown of the container (2) when cooling, and also facilitates the filling of the containers (2).

Oleic acid and water are not suitable as cooling agents (3) for the system described. Water is not suitable due to the inadequate thermal expansion coefficient, so the container (2) may be broken during cooling. Oleic acid is mainly unsuitable due to the problems related to filling the container (2). In a preferred embodiment, the cooling agent (3) is a mixture of industrial gelatin and ammonium chloride, wherein the amount of ammonium chloride is 1.5 wt% based on the amount of the industrial gelatin.

The system according to the invention includes a liquid nitrogen dispenser (4), which is used to cool the glass with the container with the cooling agent.

From the dispenser (4), liquid nitrogen from the cylinder is fed into the glass (1) via a closed system. Liquid nitrogen immediately cools the glass (1) with the container (2) and the cooling agent (3). The dispenser (4) is designed with a dosing element (5), whereby the glass (1) is touching the dosing element (5) so that during dosing of nitrogen, the glass (1) embraces the dozing element (5) entirely with its edge. This prevents unwanted leakage of liquid nitrogen on the sides, thereby enabling the safe operation of the dispenser (4). In the preferred embodiment, the dispensing element is a nozzle (5).

The amount of liquid nitrogen to be dosed in the glass (1) in order to achieve the desired effect and to prevent damage is between 5 ml and 50 ml, preferably between 5 ml and 20 ml, depending on the type and quantity of beverage, i.e. of the recommended serving temperature for a specific beverage. The amount of liquid nitrogen can be regulated via the built-in regulator.

The liquid nitrogen dispenser (4) can be implemented in several embodiments. In the basic embodiment, the liquid nitrogen dispenser (4) is implemented with one button. With one push of the button, approximately 20 ml of liquid nitrogen is dosed into the glass independently of the type of beverage. If larger amounts of liquid nitrogen need to be dosed, the button must be pressed repeatedly.

In the second embodiment, the liquid nitrogen dispenser (4) is implemented with several buttons whereby each button has a predetermined amount of liquid nitrogen that will be dosed into the glass when pressed. The amount of liquid nitrogen is determined by the type of beverage in a similar way to the procedure carried out in the dispensing machines for various beverages. In one of the embodiments of the dispenser (4), the dispenser (4) has an integrated refrigerator suitable for storing glasses (1). In one embodiment, the dispenser (4) is portable, without the refrigerator, and can be placed on the table.

In one embodiment, a hand-held nitrogen dispenser is used, e.g. in a form of a sprayer.

The invention is described below with an exemplary embodiment.

Preparation of the cooling agent

A 50 g of industrial gelatin is dissolved in 50 ml of Dl water and heated until the gelatin starts to melt. Then, a 50 ml of ammonium chloride is added and heated to achieve liquid and clear mixture. The gelatin is dissolved by heating and mixed with a solution of ammonium chloride. In the process of preparation, the boiling point is not exceeded, thus the formation of the bubbles, which could in the subsequent stage of production prevent optimum filling of the containers, is prevented. The containers (2) are then filled with the cooling agent (3).

Below the measurements proving the functionality and practical applicability of the system for cooling the beverage and maintaining its temperature are presented.

The test was carried out on wine at room temperature. Each test was carried out in parallel.. Figure 2 represents a graph showing the change in the temperature of the wine depending on the time in differently processed glasses. It best describes the cooling properties of the system. The glasses of the same shape were used, all of which were previously pre-tempered in a refrigerator at 3 ° C for 16 hours. The same amount of wine at room temperature was poured into all differently treated glasses. Then, the wine temperature in each glass was continuously measured.

Regular glass: measurements refer to a glass previously treated only by tempering in a refrigerator at 3 °C for 16 hours. As can be seen from the graph the temperature of the beverage tempered to 20 ° C is increasing towards the room temperature.

Glass with container without liquid nitrogen: measurements refer to a glass containing a container with a cooling agent previously treated only by tempering in a refrigerator at 3 ° C for 16 hours. Liquid nitrogen was not used. The results of the measurements show the effect of the cooling agent. The beverage maintains the initial temperature of 20 ° C for up to 20 minutes.

Regular glass with liquid nitrogen: measurements refer to a regular glass without a container which was cooled for 16 hours in the refrigerator to 3 ° C and later additionally cooled by using a liquid nitrogen dispenser. Approximately 80 ml of liquid nitrogen was dosed into a pre-cooled glass. The graph shows that liquid nitrogen in the first phase effectively cools the beverage within three to four minutes, but the effect of preserving the beverage temperature without using a cooling agent container is poor.

Glass with container and liquid nitrogen: measurements refer to the case where a system that is the subject of the patent application was used to cool the beverage and maintain its temperature. Into a pre-cooled glass with a container that was tempered in a refrigerator at 3 ° C for 16 hours, up to 50 ml of liquid nitrogen was dosed. The results of the measurements show that the served beverage was cooled after 5 minutes from the initial temperature of 20 ° C by 7 ° C and kept the temperature below 15 ° C for additional 13 minutes.

The results of the measurements confirm that the use of the system according to the invention ensures that the temperature of the beverage is lowered and maintained. The results presented in the graph confirm that, starting from the room temperature, after 5 minutes the optimal temperature for white wines was achieved.

Claims

Patent claims

1. A system for cooling a beverage and maintaining its temperature, said system comprising a glass (1) with a container (2) into which a cooling agent (3) is filled and a liquid nitrogen dispenser (4), whereby the container (2) is fixedly attached to a portion of an inner surface of the glass (1) so that preferably the entire container (2) is covered with a beverage when the beverage is poured into the glass (1) and whereby the dispenser (4) is designed with a dosing element (5), whereby the glass (1) is embracing the dozing element (5) entirely with its edge thereby preventing the unwanted leakage of liquid nitrogen on the sides.

2. The system according to claim 1 wherein the container (2) is in the form of various bodies and the dimension of the container (2) is adapted to the dimension of the glass (1).

3. The system according to claim 1 wherein the container (2) is in the form of a cube, sphere, pyramid, cone, or other similar form.

4. The system according to claim 1 wherein the dimension of the container (2) is adapted to the dimension of the glass (1) so that a top of the container (2) also signifies a unit of measure or the amount of beverage poured into the glass (1).

5. The system according to claim 1 wherein the glasses (1) and the containers (2) are designed in various colors, paints, and with inscriptions.

6. The system according to claim 1 wherein several containers (2) are fixedly attached to the inner surface of the glass (1).

7. The system according to claim 1 wherein the glass (1) is formed in a lower part by a double wall, which in this case represents the container (2).

8. The system according to claim 1 wherein the container (2) is filled with the cooling agent (3) whereby at least 70% of the container (2) is filled with the cooling agent (3).

9. The system according to claim 1 wherein the cooling agent (3) is comprised of health-friendly compounds that are in the form of gels at room temperature, for example, gelatin, agar, alginate, carrageenan, and other compounds in the gel aggregate state or other digestible gels.

10. The system according to claim 8 wherein the cooling agent (3) additionally comprises harmless compounds that prevent the formation and growth of bacteria and fungi, for example, ammonium hydrochloride, sodium bicarbonate, natural essential oils, for example, tea tree essential oil.

11. The system according to claim 8 wherein the cooling agent (3) comprises either only one gel or a mixture of several gels in any ratio or a mixture of gel or several gels with compounds that prevent the growth of bacteria and fungi, wherein the amount of the compound isfrom 0% to 3 wt. % based on the gel.

12. The system according to claim 8 wherein the cooling agent (3) is a mixture of an industrial gelatin and ammonium chloride, wherein the amount of ammonium chloride is 1.5 wt% based on the amount of the industrial gelatin.

13. The system according to claim 1 wherein the liquid nitrogen dispenser (4) is implemented with one button with the defined amount of liquid nitrogen independently of the type of beverage, or with multiple buttons whereby each button has a predetermined amount of liquid nitrogen that will be dosed into the glass when pressed and whereby the amount of liquid nitrogen to be dosed in the glass (1) is between 5 to 50 ml, preferably between 5 to 20 ml and is determined according to the serving temperature for a specific beverage.

14. The system according to claim 1 wherein the dispenser (4) is implemented as a manual dispenser in a form of a sprayer or a hand-held dispenser.

15. The system according to claim 1 wherein the liquid nitrogen dispenser (4) has a built-in refrigerator for storing glasses (1).

A glass (1) with a container (2) into which a cooling agent (3) is filled for use as a standalone unit for maintaining temperature or in combination with pre-cooling of the glasses (1) with the container (2) using the refrigerator or freezer.