EP1061003A1 - Verschlussvorrichtung für Nahrungsmittelbehälter - Google Patents

Verschlussvorrichtung für Nahrungsmittelbehälter Download PDF

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Publication number
EP1061003A1
EP1061003A1 EP00108697A EP00108697A EP1061003A1 EP 1061003 A1 EP1061003 A1 EP 1061003A1 EP 00108697 A EP00108697 A EP 00108697A EP 00108697 A EP00108697 A EP 00108697A EP 1061003 A1 EP1061003 A1 EP 1061003A1
Authority
EP
European Patent Office
Prior art keywords
closing
cork
seal
element according
mouth
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.)
Granted
Application number
EP00108697A
Other languages
English (en)
French (fr)
Other versions
EP1061003B1 (de
Inventor
Salvatore Mannoni
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP1061003A1 publication Critical patent/EP1061003A1/de
Application granted granted Critical
Publication of EP1061003B1 publication Critical patent/EP1061003B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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
    • B65D41/02—Caps or cap-like covers without lines of weakness, tearing strips, tags, or like opening or removal devices
    • B65D41/04—Threaded or like caps or cap-like covers secured by rotation
    • B65D41/0435—Threaded or like caps or cap-like covers secured by rotation with separate sealing elements
    • B65D41/045—Discs

Definitions

  • the present invention relates to a closing-up element for containers of drinks or other foods.
  • the invention has been developed with particular reference to the closing-up of bottles containing wines, still-wines or sparkling-wines, or champagne as well.
  • the closing-up element with the largest diffusion is the cork stopper.
  • the cork stopper 10 is introduced into the mouth 12 of a bottle by the mean of a bottling machine that press it radial before its introducing inside the neck of the bottle.
  • the pores or lenticels of the cork are placed in transversal direction as regards the longitudinal axis 16 of the bottle and of the stopper.
  • the compression of the stopper 10 is executed on the directions tangential and radial as regards the cork tissue.
  • the seal-closing-up of the bottle should be assured by the mechanical answer that the cork operates on the internal wall of the bottle neck. Since cork is strongly a non-isotropic material, the elastic answer of the stopper 10 varies along the cilyndric surface of contact with the bottle neck.
  • the elastic reaction of the stopper 10 is bigger on radial direction of the cork tissue, than in the tangential direction of the named tissue.
  • cork has elastic characteristic strongly higher than those of other materials, as for example, rubber or natural or synthetic resins. More exactly, the cork has a recovery of the deformation following the static compression that is very higher than those of other materials, as for instance those named before.
  • cork improves the sensorial characteristics of the wine and participates in its ripening during the time with chemical phenomena, one of which concerns the formation of ethyl esters that confer to the wine the flavour of ripened fruit and that are formed between the fat acids contained on the cork and the ethyl alcohol present in the wine.
  • the figure 2 shows a closing-up element on bayonet-kind or on screw-kind 18 of known kind used, until now, for the closing-up of container of alimentary preserves.
  • the closing-up element 18 has a body of metal or of synthetic material in which connection gears 20 are formed, suitable to co-operate with corresponding connection gears 22 formed on the external surface of the bottle.
  • connection gears co-operating each other 20 and 22, create a closing-up, on bayonet-kind or on screw-kind, of the mouth of the container.
  • the closing-up element 18 includes, as well, a seal element 24 usually constituted by a disc of foamed synthetic material (for instance polyurethane) that acts as gasket.
  • a seal element 24 usually constituted by a disc of foamed synthetic material (for instance polyurethane) that acts as gasket.
  • the seal element 24 is compressed against the higher rim of the mouth of the bottle in order to make a closing-up on seal of the mouth.
  • the closing-up elements of this kind are effective only for short periods of time because the material constituting the seal element 24 suffers a deformation partially irreversible under the action of a static compression during a long period of time.
  • the traditional cork stopper among the solutions now available, is the one that permits to obtain the best results for the maintenance of wine although this kind of sealing is, now, suffering from several problems.
  • the main problems that happen on its use are in relation with the main characteristics of the cork, and namely, its mechanical behaviour and the sensorial characteristics given to the wine.
  • cork is a vegetable material with very large variability on the values of the main parameters(among which the porosity)that now does not permit to obtain a constant quality.
  • that is imputable also to an old production technology that is not supported by a complete scientific knowledge of the raw material.
  • the traditional cork stoppers are produced using almost the entire thickness of the cork bark, among which also the outer part (close to the so-called back of the bark) that is non-homogeneous and has the tendency of absorbing from the ambient polluting substances, volatile, of weed-killers and chlorinated pesticides, the presence of which, on the outer part of the cork bark, has been proofed.
  • chlorinated polluting substances give often origin to the formation of 2,4,6 trichloroanisole that is the main cause of the conferment of anomalous taint to the wine.
  • the present invention proposes the aim to supply a closing-up element that offers seal assurances protracted along the time, better than those of the traditional cork stoppers, avoiding in the same time the present problems of this traditional solution, as well as the limits of the on screw or on bayonet closing-up elements.
  • the named aim is reached by a closing-up element having the characteristics forming the subject of the Claims.
  • closing-up element 30 on metallic material or on synthetic material of the kind suitable to create a connection on bayonet or on screw with the neck of a bottle 32.
  • the closing-up element 30 includes, in way itself known, connection gears 34 that co-operate with corresponding connection gears 36 formed on the neck of the bottle 32 in order to create the named connection, on screw or on bayonet.
  • a seal mean 38 is introduced, constituted by a solid of natural boiled cork (as option, also crude or non-boiled) placed with the pores or lenticels 40 parallel to the longitudinal axis 42 of the bottle neck.
  • the cork product 38 before of its introduction into the closing-up element on bayonet or on screw, has a diameter higher, up to 100 per cent, of the internal diameter of the closing-up element 30.
  • the thickness of the cork mean 38 can vary as well, in function of the requirements and such thickness must be sufficient to confer to the cork mean the necessary solidity to carry out its function of seal mean.
  • the introduction of the cork mean 38 in the interior of the closing-up element 30 shall be obtained by the mean of a normal bottling machine or other industrial apparatus.
  • the pores 40 of the seal mean 38 are parallel to the axis of the bottle neck, can appear, in a first time, an inconvenience by the point of view of the sealing characteristics.
  • the radial compression of the cork mean 38 is sufficient to create the total closing-up of the pores 40 ,consequently, the cork mean 38 offers seal characteristics for the fluids higher than those of the traditional cork stoppers.
  • the cork product 38 is compressed against the rim of the bottle mouth 32 in consequence of the axial resultant of the turning-motion of the closing-up element 30 relatively to the bottle connection-gears on screw or on bayonet.
  • the seal mean 38 according to the present invention is obtained from a zone of the cork bark that is near to the inner part (the so called “belly"),on the contrary of what happens for a traditional cork stopper 10,for which formation it is necessary use almost the entire thickness of the bark.
  • the high diameter of the seal mean 38 permits to create a closing of the pores 40 due to their radial compression.
  • the zone of the cork bark from which is obtained the seal mean according to the invention is free of polluting substances absorbed often already in forest, responsible of the conferment of anomalous taint to the wine.
  • the seal mean 38 according to the present invention permits, consequently, to obtain an excellent mechanical behaviour and a high purity of the material.
  • the closing-up element according to the present invention can be used both in the case of still-wines and in the case of sparkling wines, "spumanti” or champagne and in any other case in which we desire to have a closing system that avoid exchanges with the outer ambient during the long period.
  • the closing-up element 30,according to the invention is used for closing bottles containing sparkling wines, spumanti or champagne, it can be covered externally with soft material (as for example synthetic or natural foam)in order to avoid injuries in case of fast expulsion from the bottle of the closing-up element 30 during the opening act.
  • the closing-up element 30 can be applied both to glass bottle as well as to container of synthetic material and also to packages of various kind, at condition that they have a mouth-part relatively rigid for the conjunction of a closing-up element on screw or on bayonet.
  • the seal mean 38 includes a layer of natural cork 44 coupled to a layer of agglomerated cork.
  • the layer of natural cork 44 has the pores placed parallel to the longitudinal axis of the seal mean 38,as in the case described before.
  • This option permits to obtain a saving in costs of the raw material more valuable, manteining an excellent mechanical behaviour.
  • the layer of natural cork 44 shall be only a fraction as regards the thickness of the cork product complete.
  • the thickness of the layer of agglomerated cork 46 confers, anyway, to the seal mean 38 the necessary solidity that permits the radial compression of the mean in a bottling machine.
  • the part of natural cork 44,during the use, is faced to the interior of the container, consequently, we avoid any contact between the alimentary product and the agglomerated cork.
  • the product 38 is formed by two or more solids 48 of cork, bound each other, that have the orientation of the lenticels or pores always parallel to the axis of the named product.
  • its section can be circular or with any other geometry (for example square, octagonal, triangular, and so on).

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Closures For Containers (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Table Devices Or Equipment (AREA)
EP00108697A 1999-04-23 2000-04-20 Verschlussvorrichtung für Nahrungsmittelbehälter Expired - Lifetime EP1061003B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITTO990327 1999-04-23
IT1999TO000327A IT1307039B1 (it) 1999-04-23 1999-04-23 Elemento di chiusura per contenitori di bevande od alimenti, inparticolare per bottiglie di vino.

Publications (2)

Publication Number Publication Date
EP1061003A1 true EP1061003A1 (de) 2000-12-20
EP1061003B1 EP1061003B1 (de) 2003-07-09

Family

ID=11417750

Family Applications (1)

Application Number Title Priority Date Filing Date
EP00108697A Expired - Lifetime EP1061003B1 (de) 1999-04-23 2000-04-20 Verschlussvorrichtung für Nahrungsmittelbehälter

Country Status (5)

Country Link
EP (1) EP1061003B1 (de)
DE (1) DE60003759T2 (de)
ES (1) ES2201965T3 (de)
IT (1) IT1307039B1 (de)
PT (1) PT1061003E (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITSS20100009A1 (it) * 2010-12-21 2012-06-22 Salvatore Mannoni Elemento di chiusura per contenitori di alimenti o bevande.

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE120771C (de) *
US1361225A (en) * 1918-10-09 1920-12-07 Richard E Bruns Sealing-cap
GB228081A (en) * 1924-09-05 1925-01-29 David Anderson Improvements in sealing disks or the like of natural cork for use in bottle sealing

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE120771C (de) *
US1361225A (en) * 1918-10-09 1920-12-07 Richard E Bruns Sealing-cap
GB228081A (en) * 1924-09-05 1925-01-29 David Anderson Improvements in sealing disks or the like of natural cork for use in bottle sealing

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITSS20100009A1 (it) * 2010-12-21 2012-06-22 Salvatore Mannoni Elemento di chiusura per contenitori di alimenti o bevande.

Also Published As

Publication number Publication date
PT1061003E (pt) 2003-11-28
DE60003759T2 (de) 2004-05-27
ITTO990327A1 (it) 2000-10-23
DE60003759D1 (de) 2003-08-14
EP1061003B1 (de) 2003-07-09
ITTO990327A0 (it) 1999-04-23
ES2201965T3 (es) 2004-04-01
IT1307039B1 (it) 2001-10-23

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