EP1466833B1 - Aromatized closing element made of cork-type material - Google Patents
Aromatized closing element made of cork-type material Download PDFInfo
- Publication number
- EP1466833B1 EP1466833B1 EP04100916A EP04100916A EP1466833B1 EP 1466833 B1 EP1466833 B1 EP 1466833B1 EP 04100916 A EP04100916 A EP 04100916A EP 04100916 A EP04100916 A EP 04100916A EP 1466833 B1 EP1466833 B1 EP 1466833B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- cork
- closing element
- containers
- type material
- closing
- 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.)
- Expired - Lifetime
Links
- 239000000463 material Substances 0.000 title claims abstract description 12
- 239000000126 substance Substances 0.000 claims abstract description 10
- 235000014101 wine Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 9
- 235000019568 aromas Nutrition 0.000 claims description 8
- 238000005899 aromatization reaction Methods 0.000 claims description 8
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 244000299461 Theobroma cacao Species 0.000 claims description 4
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 4
- 244000263375 Vanilla tahitensis Species 0.000 claims description 4
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 4
- 235000011477 liquorice Nutrition 0.000 claims description 4
- 238000005461 lubrication Methods 0.000 claims description 3
- 235000018553 tannin Nutrition 0.000 claims description 3
- 229920001864 tannin Polymers 0.000 claims description 3
- 239000001648 tannin Substances 0.000 claims description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 2
- 244000298697 Actinidia deliciosa Species 0.000 claims description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 2
- 241000167854 Bourreria succulenta Species 0.000 claims description 2
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000006432 Carica papaya Species 0.000 claims description 2
- 244000060011 Cocos nucifera Species 0.000 claims description 2
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 2
- 240000009226 Corylus americana Species 0.000 claims description 2
- 235000001543 Corylus americana Nutrition 0.000 claims description 2
- 235000007466 Corylus avellana Nutrition 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 235000011430 Malus pumila Nutrition 0.000 claims description 2
- 235000015103 Malus silvestris Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims description 2
- 244000018633 Prunus armeniaca Species 0.000 claims description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 2
- 241000219492 Quercus Species 0.000 claims description 2
- 235000016976 Quercus macrolepis Nutrition 0.000 claims description 2
- 240000007651 Rubus glaucus Species 0.000 claims description 2
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 2
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 2
- 125000003118 aryl group Chemical group 0.000 claims description 2
- 235000019693 cherries Nutrition 0.000 claims description 2
- 235000019219 chocolate Nutrition 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims 1
- 239000007799 cork Substances 0.000 abstract description 14
- 230000035807 sensation Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 235000020097 white wine Nutrition 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000000645 desinfectant Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000020095 red wine Nutrition 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000005108 dry cleaning Methods 0.000 description 1
- -1 during this step Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- B65D39/00—Closures arranged within necks or pouring openings or in discharge apertures, e.g. stoppers
- B65D39/0005—Closures arranged within necks or pouring openings or in discharge apertures, e.g. stoppers made in one piece
- B65D39/0011—Closures arranged within necks or pouring openings or in discharge apertures, e.g. stoppers made in one piece from natural or synthetic cork, e.g. for wine bottles or the like
-
- 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
- B65D51/00—Closures not otherwise provided for
- B65D51/24—Closures not otherwise provided for combined or co-operating with auxiliary devices for non-closing purposes
-
- 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
- B65D2203/00—Decoration means, markings, information elements, contents indicators
- B65D2203/12—Audible, olfactory or visual signalling means
Definitions
- the present invention relates to an aromatized closing element made of a cork-type material for containers for foodstuffs according to the preamble of claim 1 and to a method for obtaining closing elements made of cork-type material for containers for foodstuffs.
- cork-type material in addition to cork as such, a material that may even be synthetic which possesses structural characteristics similar to those of cork, in particular as regards porosity.
- the first impulse a person has when the bottle is opened is to sniff the cork, allowing himself to be conditioned also as regards the taste of the wine itself, in particular if he does not possess solid oenological knowledge.
- a closing element according to the preamble of claim 1 is known from EP-A- 1 182 223.
- the purpose of the present invention is to provide closing elements made of cork-type material for containers for foodstuffs, which in themselves present an olfactive agreeableness such as to increase the consumer's desire in regard to the foodstuff present in the container.
- the subject of the present invention is a closing element made of cork-type material comprising aromatizing substances in an adsorbed form.
- a further purpose of the present invention is a method for producing closing elements for foodstuff containers which comprises a step of aromatization, in which aromatizing substances are made to be adsorbed by the material forming the closing element.
- the aromatization step is a final step of the process of making closing elements for foodstuff containers.
- the aromatization step is concomitant with a step of lubrication of the closing elements.
- an initial boiling step in which cork is put into a boiler where it is immersed in water at a temperature of approximately 110°C for 70 to 90 minutes. Together with the cork, during this step, disinfectant substances, known to a person skilled in the branch, are added.
- washing step in which the product obtained from the previous step undergoes washing either in a bath or by dry-cleaning, and disinfectant products are added such as hydrogen peroxide, citric acid, etc.
- the cork undergoes a step of stabilization of humidity, during which the cork is put in special environments and is subjected to injections that contain as additive vapourized air or air with a high concentration of humidity.
- a lubrication step in which the cork is put into special environments and receives the addition of lubricants and aromatic substances such as aromas, tannins (or polyphenols in general), and extracts in general according to the aroma that it is intended to impart upon the cork.
- aromatic substances such as aromas, tannins (or polyphenols in general), and extracts in general according to the aroma that it is intended to impart upon the cork.
- corks undergo a packaging step, during which they are put into a container for packaging.
- aromatization step may be carried out in any of the steps listed above except for the dinking step.
- the aromatization step may be a step in itself set between two of the aforesaid steps.
- the following aromas are preferred, according to the type of wine: for red wines, the preferred aromas are: cocoa, chocolate, liquorice, hazel nut, vanilla, and nutmeg; for white wines, the preferred aromas are mature fruit, such as kiwi, apple, cherry, and raspberry; for young white wines, the preferred aromas are fresh fruit, such as melon, banana, apricot, mango, and papaw; for spiced wines, the preferred aromas are: tomato and pimento.
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Closures For Containers (AREA)
- Wrappers (AREA)
- Food-Manufacturing Devices (AREA)
- Footwear And Its Accessory, Manufacturing Method And Apparatuses (AREA)
- Adornments (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000174A ITTO20030174A1 (it) | 2003-03-07 | 2003-03-07 | Elemento di chiusura aromatizzato costituito da materiale tipo sughero. |
| ITTO20030174 | 2003-03-07 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP1466833A1 EP1466833A1 (en) | 2004-10-13 |
| EP1466833B1 true EP1466833B1 (en) | 2006-01-04 |
Family
ID=32866084
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP04100916A Expired - Lifetime EP1466833B1 (en) | 2003-03-07 | 2004-03-05 | Aromatized closing element made of cork-type material |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP1466833B1 (it) |
| AT (1) | ATE314977T1 (it) |
| DE (1) | DE602004000302D1 (it) |
| ES (1) | ES2256821T3 (it) |
| IT (1) | ITTO20030174A1 (it) |
| PT (1) | PT1466833E (it) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7629009B2 (en) | 2005-11-28 | 2009-12-08 | G3 Enterprises | Highly selective molecular confinement for the prevention and removal of taint in foods and beverages |
| US20100055245A1 (en) * | 2008-09-03 | 2010-03-04 | Pepsico, Inc. | Modifying Flavor Experience Via Aroma Delivery |
| US8474637B2 (en) | 2010-07-07 | 2013-07-02 | Pepsico, Inc. | Releasable entrapment of aroma using a polymeric matrix |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5496862A (en) * | 1993-05-05 | 1996-03-05 | Supreme Corq | Molded styrene block copolymer closure for a wine container |
| US6045833A (en) * | 1997-02-07 | 2000-04-04 | Landau; Steven M. | Receptacle having aromatic properties and method of use |
| AU8474498A (en) * | 1997-07-01 | 1999-01-25 | Supreme Corq | Bottle stopper made of synthetic material |
| US6102224A (en) * | 1997-12-17 | 2000-08-15 | Pepsico. | Aroma release bottle and cap |
-
2003
- 2003-03-07 IT IT000174A patent/ITTO20030174A1/it unknown
-
2004
- 2004-03-05 ES ES04100916T patent/ES2256821T3/es not_active Expired - Lifetime
- 2004-03-05 EP EP04100916A patent/EP1466833B1/en not_active Expired - Lifetime
- 2004-03-05 PT PT04100916T patent/PT1466833E/pt unknown
- 2004-03-05 DE DE602004000302T patent/DE602004000302D1/de not_active Expired - Lifetime
- 2004-03-05 AT AT04100916T patent/ATE314977T1/de not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| ES2256821T3 (es) | 2006-07-16 |
| PT1466833E (pt) | 2006-05-31 |
| ATE314977T1 (de) | 2006-02-15 |
| DE602004000302D1 (de) | 2006-03-30 |
| ITTO20030174A1 (it) | 2004-09-08 |
| EP1466833A1 (en) | 2004-10-13 |
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