CA2182907A1 - Method/process of bottling beverages - Google Patents
Method/process of bottling beveragesInfo
- Publication number
- CA2182907A1 CA2182907A1 CA002182907A CA2182907A CA2182907A1 CA 2182907 A1 CA2182907 A1 CA 2182907A1 CA 002182907 A CA002182907 A CA 002182907A CA 2182907 A CA2182907 A CA 2182907A CA 2182907 A1 CA2182907 A1 CA 2182907A1
- Authority
- CA
- Canada
- Prior art keywords
- aromas
- food
- container
- beverage
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D41/00—Caps, e.g. crown caps or crown seals, i.e. members having parts arranged for engagement with the external periphery of a neck or wall defining a pouring opening or discharge aperture; Protective cap-like covers for closure members, e.g. decorative covers of metal foil or paper
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D43/00—Lids or covers for rigid or semi-rigid containers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D53/00—Sealing or packing elements; Sealings formed by liquid or plastics material
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Closures For Containers (AREA)
Abstract
Consumer food and beverages are not traditionally packaged with container closures that incorporate aromas. Container closures, e.g., threaded lids, press on/pry off caps, and the process of their application do not attempts to include aromas (i.e., fragrances, smells). This petition proposes a innovative, novel, and useful way to seal food and beverage containers (see "container" defined under Specifications). The idea is to intentionally add aromas to consumer food and beverage containers: the vicinity of a containers's mouth is scented and functions to stimulate a sensation -- physiological and 'psychological'. Patentable is the materials/process whereby those aromas are "added" to the container closure (i.e. patenting an improved process and its accompanying materials). The utility of this patent is its ability to expand consumer choices, diversify and improve producer's products, and to serve as an alternative to 'physically' flavoured food products. Traditionally aromas are added to either the food/beverage product itself or a void left in a container. In the instance of bottled water, this process means 'drinking' what you smell rather than 'eating' what you drink. The improvement suggested by the petition is distinguished by the fact that aromas are added to the bottling process (and accompanying materials) and not the food or beverage itself.
Description
Specification:
General Character of the Class of Articles to which the Innovation Applies This innovation relates "container closures that incorporate aroma" and/or a p~ç1~Aging process that incorporates aroma using existing conlainer closures. "Container" refers to packages intçnded to fs~cilit~ste direct human consumption of foods and beverages (i.e., end-use). For example, juice bottles that persons drink directly from or jam jars used directly by consumers to serve the jam. The innovation could be applied to intermediary shipping containers but, would not serve any practical purpose in this capacity. For clarity and simplificafion~ fhink of containers as either a personal size beverage bottle with a threadedplasfic closure or a fypicaljar of jam wifh a mefal lid.
Processes and Materials Tnt~n~ed to be Improved Fxi.c~ting materials and processes used in container closure mAnllfActllring and the processing of food and beverage do not intentionally add aromas. The idea is to intentionally add aromas to an end-user's food and beverage containers. The vicinity of a containers's 'mouth' and/or closure device is scented and functions to stimul~te sensations: physiological smell and 'psychological' taste. Aromas are added external to the food or beverage's ingredients; they are included during the mAmlf~ctllring ofthe closure or during the pacl~Agin~ process. For example, while mAnllfAch1ring a plastic lid, the interior could be coated with an aroma; or while processing, a standard plastic lid could be subjected to a soaking in citronella and thus, attain the aroma of lemons. The improvement suggested by the petition is dictin~ hed by the fact that aromas are added during the container's processing or closure's mAnufActuring rather than to the food/ beverage itself.
The Means of Improving the Processes and Materials The Petitioner does not claim engineering expertise; the petitioner can only make suggestions of how to implement the improved process and materials used in containers. The mechanical and chemical ~ngineering involved in sc~onting bottles can be ele"l~"laly or advanced. An example of a simple processing change, introducing a lemon aroma merely requires an additional stage in which the rubber seals are soaked in an vat of lemon juice prior to being added to the plastic cap. The petition in~ludes the addition of aromas to the interior of a closure (e.g., coating the interior of a closure); to additions to a closure (e.g., the rubber seal that accompanies a plastic lid); and, any aroma çmitting medium added in the immedi~te vicinity of the cap (e.g., an "aroma store" placed between the lid and its rubber seal). The petition focuses on the immetli~te vicinity ofthe a containers's cap.
The aroma embodied in the container can be preserved by the simple fact that container is sealed air tight. Thus, the long-term storage of aromas is not an major issue because they are contained (by nature of a containers's air-tight cap). The aroma is released / stim~ ted upon opening the container.
For example, spinning-offa threaded cap will necess~rily cause friction which could be a means of 'stimlll~ting~ an aroma; pressurized bottles will expel air which is endowed with an aroma; bottle caps will produce an aroma simply because of the improved m~nuf~cturing / processing process whereby aroma is stored in the cap / washer.
Best Way to Put the Innovation to Use Adding aromas is best suited to foods and beverages that are associated (favourably) with an aroma. The innovation is a value-added idea to improve existing products. Ideally, the mechanical and chemical ~nP~ e~ hlg involved is basic and inexpensive. The marginal improvements to the product should exceed the ~"~rginal cost increases.
A unique benefit of adding aromas to container closure and/or the p~ ging process is that the beverage is unaltered yet, a positive sensory stimulus is added. In the case of bottled water or pure fruit juices the 'ingredients' cannot be tampered with. In order to improve and di~ere,lliate such beverages ulterior means - like aromatic bottles - are necess~ry. Techniques to add aromas to beverages is applicable to all beverages: one more sense to involve (heighten) during the sensation of drinking a beverage.
Take the case of adding aromas to bottled water as an example of this patent's applications: The addition of aromas ~Yp~n-ls product-offering and potential markets. Potential consumers of bottled water may be interested in so...el~ g more than just water. In this case, such a consumer can still get the healthy zero-calorie water and satisfy their need for so~ hh-g 'more'. Congruent with the marketing image of bottled waters, aromas can be simple, natural, and healthy. If nothing else, consumers could use aromas to create an an,bial ce. Drinking a beverage in an unpleasant environment (subway, car exhaust) would be a more satisfying and enjoyable experience if a pleasant aroma could mask the unple~ntness.
In some in~t~nees the aroma additions would be surreptitious. Some beverages can be improved without necessarily advertising that the product has changed. "Pure bottled water" must advertise the inclusion of an aroma (e.g., wild berries, green apple, citron). Marketing cases will differ. Jam jars need not 'explain' why the fruityjam smells so fresh.
General Character of the Class of Articles to which the Innovation Applies This innovation relates "container closures that incorporate aroma" and/or a p~ç1~Aging process that incorporates aroma using existing conlainer closures. "Container" refers to packages intçnded to fs~cilit~ste direct human consumption of foods and beverages (i.e., end-use). For example, juice bottles that persons drink directly from or jam jars used directly by consumers to serve the jam. The innovation could be applied to intermediary shipping containers but, would not serve any practical purpose in this capacity. For clarity and simplificafion~ fhink of containers as either a personal size beverage bottle with a threadedplasfic closure or a fypicaljar of jam wifh a mefal lid.
Processes and Materials Tnt~n~ed to be Improved Fxi.c~ting materials and processes used in container closure mAnllfActllring and the processing of food and beverage do not intentionally add aromas. The idea is to intentionally add aromas to an end-user's food and beverage containers. The vicinity of a containers's 'mouth' and/or closure device is scented and functions to stimul~te sensations: physiological smell and 'psychological' taste. Aromas are added external to the food or beverage's ingredients; they are included during the mAmlf~ctllring ofthe closure or during the pacl~Agin~ process. For example, while mAnllfAch1ring a plastic lid, the interior could be coated with an aroma; or while processing, a standard plastic lid could be subjected to a soaking in citronella and thus, attain the aroma of lemons. The improvement suggested by the petition is dictin~ hed by the fact that aromas are added during the container's processing or closure's mAnufActuring rather than to the food/ beverage itself.
The Means of Improving the Processes and Materials The Petitioner does not claim engineering expertise; the petitioner can only make suggestions of how to implement the improved process and materials used in containers. The mechanical and chemical ~ngineering involved in sc~onting bottles can be ele"l~"laly or advanced. An example of a simple processing change, introducing a lemon aroma merely requires an additional stage in which the rubber seals are soaked in an vat of lemon juice prior to being added to the plastic cap. The petition in~ludes the addition of aromas to the interior of a closure (e.g., coating the interior of a closure); to additions to a closure (e.g., the rubber seal that accompanies a plastic lid); and, any aroma çmitting medium added in the immedi~te vicinity of the cap (e.g., an "aroma store" placed between the lid and its rubber seal). The petition focuses on the immetli~te vicinity ofthe a containers's cap.
The aroma embodied in the container can be preserved by the simple fact that container is sealed air tight. Thus, the long-term storage of aromas is not an major issue because they are contained (by nature of a containers's air-tight cap). The aroma is released / stim~ ted upon opening the container.
For example, spinning-offa threaded cap will necess~rily cause friction which could be a means of 'stimlll~ting~ an aroma; pressurized bottles will expel air which is endowed with an aroma; bottle caps will produce an aroma simply because of the improved m~nuf~cturing / processing process whereby aroma is stored in the cap / washer.
Best Way to Put the Innovation to Use Adding aromas is best suited to foods and beverages that are associated (favourably) with an aroma. The innovation is a value-added idea to improve existing products. Ideally, the mechanical and chemical ~nP~ e~ hlg involved is basic and inexpensive. The marginal improvements to the product should exceed the ~"~rginal cost increases.
A unique benefit of adding aromas to container closure and/or the p~ ging process is that the beverage is unaltered yet, a positive sensory stimulus is added. In the case of bottled water or pure fruit juices the 'ingredients' cannot be tampered with. In order to improve and di~ere,lliate such beverages ulterior means - like aromatic bottles - are necess~ry. Techniques to add aromas to beverages is applicable to all beverages: one more sense to involve (heighten) during the sensation of drinking a beverage.
Take the case of adding aromas to bottled water as an example of this patent's applications: The addition of aromas ~Yp~n-ls product-offering and potential markets. Potential consumers of bottled water may be interested in so...el~ g more than just water. In this case, such a consumer can still get the healthy zero-calorie water and satisfy their need for so~ hh-g 'more'. Congruent with the marketing image of bottled waters, aromas can be simple, natural, and healthy. If nothing else, consumers could use aromas to create an an,bial ce. Drinking a beverage in an unpleasant environment (subway, car exhaust) would be a more satisfying and enjoyable experience if a pleasant aroma could mask the unple~ntness.
In some in~t~nees the aroma additions would be surreptitious. Some beverages can be improved without necessarily advertising that the product has changed. "Pure bottled water" must advertise the inclusion of an aroma (e.g., wild berries, green apple, citron). Marketing cases will differ. Jam jars need not 'explain' why the fruityjam smells so fresh.
Claims (2)
1. The act of adding aromas to bottled beverages in a means 'external' additions to the bottling process; rather than making additions to the beverage itself.
2. Bottling process according to claim 1, This section will be complete upon the initial acceptance of the patent petition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002182907A CA2182907A1 (en) | 1996-08-08 | 1996-08-08 | Method/process of bottling beverages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002182907A CA2182907A1 (en) | 1996-08-08 | 1996-08-08 | Method/process of bottling beverages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2182907A1 true CA2182907A1 (en) | 1998-02-09 |
Family
ID=4158711
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002182907A Abandoned CA2182907A1 (en) | 1996-08-08 | 1996-08-08 | Method/process of bottling beverages |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2182907A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8642051B2 (en) | 2000-03-21 | 2014-02-04 | Suzanne Jaffe Stillman | Method of hydration; infusion packet system(s), support member(s), delivery system(s), and method(s); with business model(s) and Method(s) |
| US9392814B2 (en) | 2014-06-06 | 2016-07-19 | Nicholas J. Singer | Delivery system for drinks |
| USD773313S1 (en) | 2015-06-23 | 2016-12-06 | Nicholas J. Singer | Package |
-
1996
- 1996-08-08 CA CA002182907A patent/CA2182907A1/en not_active Abandoned
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8642051B2 (en) | 2000-03-21 | 2014-02-04 | Suzanne Jaffe Stillman | Method of hydration; infusion packet system(s), support member(s), delivery system(s), and method(s); with business model(s) and Method(s) |
| US9392814B2 (en) | 2014-06-06 | 2016-07-19 | Nicholas J. Singer | Delivery system for drinks |
| USD773313S1 (en) | 2015-06-23 | 2016-12-06 | Nicholas J. Singer | Package |
| USD780597S1 (en) | 2015-06-23 | 2017-03-07 | Nicholas J. Singer | Package |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |