ITMI990537U1 - PACKAGE SUITABLE FOR IMPROVING DRINKS IN GENERAL AS A RESULT OF THEIR EDUCATION AT THE TIME OF CONSUMPTION - Google Patents

Description

DESCRIPTION

Description of the INDUSTRIAL INVENTION entitled:

Packaging suitable for the improvement of beverages in general due to their sweetening at the time of consumption "

As is known, the sweetening of drinks at the time of consumption using natural products such as sucrose or synthetics, both in families and in public places is universally widespread due to the notable improvements in taste and satisfaction.

The single doses of sweetener ensure high advantages for the possibility of watertight packaging and for the automatic adjustment of the quantity used and ease of use.

These advantages are obviously found especially in public places such as bars, restaurants, offices, communities and the like and when they are associated with automatic machines.

The most used single-dose preparations are both the blocks obtained by compacting the sugar into cubes or the synthetic sweetener in tablets and both the sugar and the sweetener in powder or granules placed in sealed sachets.

It is also known the use of "correcting" coffee with small amounts of liqueur, milk, cocoa and more, especially in public places.

Obviously these "corrections" are facilitated by the fact that the various products are available in the same public places.

Bearing in mind that beverages can be more pleasant and even more useful if associated with certain products suitable for increasing or providing a particular aroma or flavor and also for providing other qualities, the object of the invention is to allow such improvements with easy means, within everyone's reach using practically the same gestures used for the usual sweetening.

The subject of the invention are procedures and means for the improvement of beverages in general as a result of their sweetening upon consumption.

As a result of these processes, the sweetener includes one or the other or some of additives suitable for flavoring, flavoring, flavoring in general, coloring, energy, vitamin and saline integration of beverages in general.

Depending on the case, the sweetener can be either wholemeal or refined or granulated sucrose and synthetic.

The additives can be aromas, essences, extracts, essential oils, in amorphous grains, in crystalline grains, in fluid, atomized, powdered or other state and practically all those able to improve the characteristics of the drinks.

Advantageously, the additives are among the many possible, aniseed, mint, barley, mountain herbs, herbs in general.

Advantageously, the additives are among the many possible, alcoholic such as grappa, cognac, whiskey, fernet, bitters in general.

Advantages, the additives are among the many possible, lemon, orange, peach, fruit in general.

Advantageously, the additives are among the many possible cocoa, milk, coffee and tea additives.

Advantageously, among the many possible additives are those suitable for determining fantasy aromas and flavors.

Advantages the additives are energy and dietary supplements, and mineral salts.

Advantageously, the sweetener is in single doses.

The weight of this single-dose in the case of natural sweetener is between 4 and 15 gr. while in the case of synthetic sweetener it is between 0.5 and 5 gr.

The single-dose can be in powder, in granulated form, in crystalline form, in fluid, liquid form, in lumps of any shape, in tablets, in capsules.

The cubes can be of various regular or irregular shapes.

In an advantageous type the shape of the cube is a cube or a square. The picture has almost the dimensions cm. 1, 5x2x2.

The single-dose is advantageously inserted in a protective and hygiene package.

The package has shapes, colors, writings, indications and more, respectively specific to the additive used or corresponding to said additive.

In the various types of implementation, the package is a sealed, waterproof, blister-type sachet.

Vacuum can be applied advantageously to the sachets.

The package can be obtained with a sheet of paper or other material that wraps the single-dose as a package, possibly stabilized with glue.

In one type, the package is obtained with a sheet of paper or other material wound in a roll on the single dose and then subjected to an overlapping of flaps at one end and twisting at the other end giving rise to a bow.

In another preferred type, the package is obtained with a sheet of paper or other material wound in a roll on the single-dose and then subjected to twisting at the two ends giving rise to two flakes.

The single-dose packaging can be obtained with a sheet of heat-shrinkable material.

Advantageously, the single-dose is associated with others, each contained in one of the watertight compartments of a multiple pack obtained from an envelope or other means, mutually placed side by side and can also be separated by tear. The multipack is advantageously in the form of a ribbon.

All compartments can contain a sweetener treated with the same additive or a sweetener treated with different additives.

Multipack can. present advantageously in the various compartments, written, indications and other corresponding respectively to the additive used.

The additives can be transferred to the sweetener directly by impregnation, mixing, solution, atomization

Atomization is advantageously associated with encapsulation to surround each atomized additive molecule with other neutral and soluble molecules such as starch and gum arabic.

This is to determine the release of the additive itself in the drink, only when the neutral molecules dissolve as a result of contact with the liquid.

Atomization if it is conveyed with an alcohol, the latter disappears during the process itself gradually due to evaporation.

The transfer of the additive can take place directly to the raw material, before or after the refining operations of the material itself or to the single-dose of the sweetener using injectors, distributors, other appropriate means. According to an advantageous procedure, the additives are transferred to the single-dose lump of the sweetener by inserting a small quantity of additive surrounded by a protective capsule of starch, gum arabic or equivalent means in a special hole almost central to this lump and covering this hole with a layer closure, also of the same material as the cube.

This is to allow the spontaneous dissolution of the protective capsule only upon insertion of the lump in the drink and therefore to give rise to the additive.

The additives can be transferred to the sweetener by impregnating a sheet or several sheets of various materials that give rise to the single-dose packaging or by placing it inside the package that contains this single-dose before its closure.

The advantages of the invention are evident.

With a single operation, the variation or integration in the desired taste of the drink to be sweetened can be obtained.

In particular, by adding alcoholic essences to coffee, it is possible to take the drink integrated with the taste of alcohol without ingesting them.

A simple glass of water can become a sweet drink with the desired taste.

The addition of beverages during sweetening, with food supplements commonly offered on the market such as vitamins, energy mineral salts in general, can be of great practical advantage, especially for sportspeople and people who want to increase their energy.

It should not be underestimated that the addition of, for example, a small picture or a single dose in general with a certain color could strongly help a parent to ingest a medicine to their child.

Obviously it is possible to use single doses of any size and shape and weight with the invention in question.

The color and shape of the packs, for example sachets, specific to the additive or in any case corresponding to a specific additive, can make the user's choice more attractive and easier.

For example, a sachet of sweetener with lemon flavor, yellow in color and in the shape of a lemon wedge can not only facilitate the user's choice but become even more inviting.

Many preparations for beverages such as for example for tea in freeze-dried form are flavored, for example with peach, using the state of freeze-drying.

With the process in question, the drinks can be prepared in a natural way and not using freeze-drying since the flavoring is provided by the sweetener.

What was written for tea applies to any herbal infusion drink in an unflavoured sachet.

By means of the process in question, it is possible to flavor a drink in any fruit from which it is possible to extract the aroma or a mixture of both natural and fantasy aromas such as panettone, malaga and other aromas.

Additivation by atomization allows you to aromatize a drink with alcoholic essences with an almost total absence of the alcoholic essence after flavoring since the alcohol evaporates quickly.

The additivation by means of atomization associated with encapsulation by surrounding each molecule of atomized essence with another neutral and soluble one allows a considerable extension of the commercial life of the product. It is also of great advantage for the well-being of the traveler the possibility, through the products obtainable with the invention, to aromatize and also flavor your favorite drinks with alcoholic essences without practically ingesting alcohol or at least with irrelevant quantities of the alcohol itself.

This not only increases the safety of the traveler but also protects him from penalties in the event of an alcohol test.

The same advantage occurs with other aromas, for example coffee, which allows the product to be flavored, for example a cup of surrogate without the excitement that coffee could produce, but with almost the same comfort.

The packaging of a lump or even other single-dose by wrapping with one or two flakes allows a much greater speed of use of the product, also avoiding the danger of crushing the lump with the fingers.

In this case it is possible to preform the lumps at a lower pressure and the use of glues can be avoided.

The invention in question, especially in public places, allows the offer to customers of countless possibilities for making drinks by "correcting" them with various types of additives sweeteners.

For example, it is possible in the counter of a bar to present a series of assorted sachets, loose, in a tray and the like or connected to a ribbon, leaving the choice to the customer when sweetening, flavoring and flavoring a drink, from coffee to water or any other drink, by choosing one of the sachets available.

In summary, the invention in question determines a turning point in the distribution of soft drinks in public places with exceptional advantages in terms of satisfaction, comfort, well-being, practicality and time saving both for the user and for the managers and therefore for both the family. and both in collective catering and in public places.

The characteristics and purposes of the invention will be even clearer from the following implementation examples accompanied by schematic figures.

Fig. 1) Sucrose refined in powder or granules placed in a container

Fig. 2) Squared single dose obtained by compacting and cutting the mass of sucrose

Fig. 3) The picture of fig. 2) at its impregnation with a fluid additive

Fig. 4) The sucrose in powder or granules of fig. 1) when it is impregnated with a fluid or atomised additive.

Fig. 5) The sucrose of fig. 4) after its impregnation with the additive. Fig. 6) Picture obtained from the sucrose of fig. 5)

Fig. 7) The picture of fig. 6) at the time of its "package" packaging

Fig. 8) The picture of fig. 7) at the end of the packaging

Fig. 9) The picture of fig. 6) at the time of packaging with a leaflet. Fig. 10) The picture of fig. 9) at the end of its packaging to a staple

Fig. 11) The picture of fig. 9) at the end of its double staple packaging

Fig. 12) The square of fig. 6) at the time of packaging with an additional sheet and leaflet, with double bow

Fig. 13) The picture of fig. 12) at the end of its double staple packaging

Fig. 14) The small square of the same material as the cube of fig. 12) with rounded shape at the end of its double bow packaging Fig. 15) The picture of figs. 9) and 11) upon transfer to a cup of coffee

Fig. 16) Additive square packed in a sachet

Fig. 17) Powdered sweetener packaged in a sachet Fig. 18) The sachet of fig. 17) upon pouring the contents into a glass of soft drink

Fig. 19) Liquid sweetener packaged in a waterproof sachet Fig. 20) The sachet of fig. 19) when pouring the contents into a glass of soft drink.

Fig. 21) Synthetic sweetener with additive, in powder, inserted in a sachet Fig. 22) Synthetic sweetener with additive, in tablet, inserted in a sachet Fig. 23) Synthetic sweetener with additive, in capsule, inserted in a sachet Fig. 24) Plurality of ribbon sachets with additives sweeteners, assorted Fig. 25) The ribbon of fig. 21) folded

In fig. 1) a generic container 10 containing refined sucrose 11 in powder or granules is visible.

In fig. 2) shows a small square 15 among those obtained by adequately compacting and cutting the mass 11 of powder or grains.

Fig. 3) illustrates the small square 15 subjected to an impregnation process with a fluid additive 16 contained in the tank 17 which feeds the injector 20 through the tube 18 and the distributor 19.

The aroma can be conveyed by alcohol or essential oils.

Fig. 4) illustrates an additive process by means of a fluid distributor 25 which directly impregnates the sucrose 11 contained in the container 10.

Fig. 5) shows the sucrose 30 impregnated with additive while fig. 6) shows a small square 35 obtained by compacting and cutting the impregnated sucrose 30.

This small square 35 can be wrapped in the manner of a packet by means of a sheet 38 as indicated in fig. 7).

This small picture in fig. 8) is completely covered in a "package" 40 by the sheet 38 stabilized by glue.

Fig. 9) shows a sheet 50 at the center of which the small square 35 is arranged which can be protected by the package 53 as indicated in fig. 10) by overlapping the flaps 51 at one end and twisting the other end of the sheet giving rise to a bow 52.

The two ends of the sheet 50 can both be subjected to twisting giving rise to the package 56 with two flakes 55 as illustrated in fig. 11).

Fig. 12 shows a sheet 60 in the central part of which there is an auxiliary sheet 61 impregnated with additive and the small square 15.

Protecting the small square by means of the package 65 with two bows 62, indicated by fig. 13), square 15 is impregnated with the additive transmitted by sheet 61.

Fig. 14) shows a package 70 similar to the package of fig. 13) of a small square 71 impregnated with additive similar to the previous square 35, with the difference that it has a rounded shape.

Fig. 15) shows one of the packages already described such as 56 and 65 at the time of transferring the square with additives 35 into the coffee 80 contained in the cup 81.

This little picture 35 is impregnated with the essence of cognac so that the act needs to sweeten coffee from place at the same time to the "correction" preferred by a customer.

Fig. 16) illustrates the impregnated square 35, inside a waterproof bag 90.

Fig. 17) presents the sealed 95 sachet that contains powdered sucrose 96 impregnated with mint.

As is clear from fig. 18) by opening the sachet by detaching the edge 97, it is possible to transfer the sucrose 96 into the water 98 contained in the glass 99.

Therefore it is possible at the same time to make the water much more pleasant by inserting a product that at the same time softens it and gives it the flavor and aroma of mint.

Fig. 19) presents a waterproof sachet 110 that contains a synthetic sweetener 11.1 liquid with anise additive.

Therefore by pouring the contents 111 into the water 112 of the glass 113 it is possible at the same time to flavor and aromatize the water even with the small calories provided by the synthetic sweetener as indicated in fig.

20).

Figs. 21-23) illustrate the sachets 130, 135 and 140 respectively housing the synthetic sweetener 131 in powder, the synthetic sweetener 136 in tablet and the synthetic sweetener 141 in capsule respectively.

As shown in the figures, these sweeteners are added respectively to vanilla essence, cocoa essence and a food supplement such as ginseng.

Fig. 24) presents a ribbon 120 with a plurality of sachets 121 each comprising inside it natural or synthetic sweetener 122-126 with additives of various types of essences and presenting on the outside a graphic and a color corresponding to the additive used and therefore to the consequent aroma. For example, the mint additive may contain a green dye, while the anise additive may have a white dye.

In the case of an orange or lemon additive, the color may be red or yellow, respectively.

Since the invention in question has been described and represented only by way of indicative and non-limiting example and for the demonstration of its essential characteristics, it is understood that it may undergo numerous variations according to industrial, commercial and other needs, as well as include other systems to means all without going out of its ambit.

Therefore it must be understood that any equivalent application of the concepts and any equivalent product implemented and / or operating according to one or more any of the characteristics indicated in the following claims must be included in the patent application.

Claims (38)

CLAIMS 1) Process for improving beverages in general as a result of their sweetening at the time of consumption characterized by the fact that the sweetener includes one or the other or some of the additives suitable for flavoring, flavoring, flavoring in general, coloring, energy, vitamin, saline integration of beverages in general. 2) Procedure as per claim 1), characterized by what the sweetener is integral sucrose. 3) Procedure as in claim 1), characterized by what the sweetener is refined and granulated sucrose. 4) Process as in claim 1), characterized by what the sweetener is synthetic. 5) Procedure as per claim 1), characterized by the fact that additives are aromas, essences, extracts, essential oils, in amorphous grains, in crystalline grains, in fluid, atomized, powder or other form. 6) Procedure as per claim 1), characterized by what additives are all those that can improve the characteristics of beverages. 7) Process as in claim 1), characterized by what additives are among the many possible, with anise, mint, barley, mountain herbs, herbs in general. 8) Procedure as per claim 1), characterized by what additives are among the many possible, alcoholic such as grappa, cognac, whiskey, fernet, bitters in general. 9) Procedure as per claim 1) characterized by what additives are among the many possible, lemon, orange, peach, fruit in general. 10) Procedure as per claim 1) characterized by what additives are among the many possible to cocoa, milk, coffee, tea. 11) Procedure as per claim 1) characterized by the fact that the additives are among the many possible those suitable to determine aromas and flavors of fantasy. 12) Procedure as per claim 1), characterized by what additives are energy and dietary supplements. 13) Procedure as per claim 1), characterized by what additives are mineral salts. 14) Procedure as per claim 1) characterized by what the sweetener is in single-dose. 15) Procedure as per claim 14), characterized by what the single-dose in the case of natural sweetener is between 4 and 15 gr. 16) Procedure as per claim 14), characterized by what the single-dose in the case of synthetic sweetener is between 0.5 and 5 gr. 17) Procedure as per claim 14), characterized by the fact that the single-dose is presented in powder, in the form of granulated, in crystalline form, in fluid, liquid form, in lumps of any shape, in tablets, in capsules. 18) Procedure as per claim 17), characterized by that the lumps are of various regular or irregular shape. 19) Procedure as per claim 17), characterized by what the shape of the cube is a small square. 20) Procedure as per claim 19), characterized by what the picture presents almost the size cm. 1, 5x2x2. 21) Procedure as per claim 17), characterized by what the shape of the cube is a cube. 22) Procedure as per claim 14), characterized by the fact that the single-dose is inserted in a protective and hygiene package. 23) Process according to claims 1) and 22), characterized by what the packaging has shapes, colors, writings, indications and other, respectively, specific to the additive used. 24) Process according to claims 1) and 22), characterized by what the package has shapes, colors, writings, indications and other corresponding respectively to the additive used. 25) Procedure as per claim 22), characterized by what the packaging is a sealed sachet. 26) Procedure as per claim 22), characterized by what the package is a waterproof sachet. 27) Procedure as per claim 22), characterized by what the packaging is a blister-type sachet. 28) Procedure as per claims 25-27), characterized by what vacuum is applied to the sachets. 29) Procedure as per claims 14) and 22) characterized in that the package is obtained with a sheet of paper or other material that wraps the single-dose as a package, possibly stabilized with glue. 30) Process as per claims 14), and 22), characterized by the fact that the package is obtained with a sheet of paper or other material wound in a roll on the single dose itself and then subjected to an overlapping of flaps at one end and twisting at the other end giving rise to a bow. 31) Procedure as per claims 14) and 22) characterized in that the package is obtained with a sheet of paper or other material wound in a roll on the single dose and then subjected to twisting at both ends giving rise to two flakes. 32) Process as per claims 14) and 22), characterized in that the single-dose packaging is obtained with a sheet of heat-shrinkable material. 33) Procedure as per claim 14), characterized by the fact that the single-dose is associated with others, each contained in one of the watertight compartments of a multiple pack obtained from an envelope or other means, mutually placed side by side and can also be separated by tear. 34) Procedure as per claim 33) characterized by what the multipack is tape. 35) Process as per claims 1) and 33), characterized by that all compartments contain a sweetener treated with the same additive. 36) Process as per claims 1) and 33), characterized by that the various compartments contain a different sweetener. 37) Process as per claims 1) and 33), characterized by what the multipack presents on the various compartments, writings, indications and other corresponding respectively to the additive used. 38) Procedure as per claim 1) characterized in that the additives are transferred to the sweetener directly by impregnation, mixing, solution, atomization 39) Process as in claim 38), characterized by that atomization is associated with encapsulation to surround each atomized additive molecule, other neutral and soluble molecules such as starch and gum arabic and this to determine the release of the additive itself in the drink, only when its molecules, due to contact with the liquid they dissolve. 40) Procedure as per claim 38) characterized by that the atomization is conveyed with an alcohol which during the process itself disappears gradually completely due to evaporation. 41) Procedure as per claim 1), characterized by that the transfer of the additive occurs directly to the raw material, before or after the refining operations of the material itself. 42) Procedure as per claims 1) and 14) characterized by that the additives are transferred to the single dose of the sweetener by means of injectors, distributors, adequate means. 43) Process according to claims 1), 14) and 17), characterized in that the additives are transferred to the single-dose lump of the sweetener by inserting a small quantity of additive into a special hole almost central to this lump in a protective capsule of starch, gum arabic or equivalent means and covering this hole with a layer of closure, even of the same material as the cube, to allow the spontaneous dissolution of the protective capsule upon insertion of the cube into the drink and therefore to give rise to the additive, 44) Process according to claims 1), 14), 22) -34) characterized by the fact that the additives are transferred to the sweetener by impregnating a sheet or several sheets of various materials that give rise to the packaging of the single-dose itself. 45) Process according to claims 1), 22) -34), characterized by that the additives are transferred to the sweetener by placing it inside the package that contains this single dose before its closure. 46) Means for the improvement of beverages in general due to their sweetening upon consumption, obtained with the procedure referred to in claims 1-45):