EP3352627A1 - Tasse à dégustation - Google Patents
Tasse à dégustationInfo
- Publication number
- EP3352627A1 EP3352627A1 EP16784230.1A EP16784230A EP3352627A1 EP 3352627 A1 EP3352627 A1 EP 3352627A1 EP 16784230 A EP16784230 A EP 16784230A EP 3352627 A1 EP3352627 A1 EP 3352627A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- relief
- parison
- container
- drink
- vertical axis
- 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
Links
- 230000008034 disappearance Effects 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 abstract description 14
- 240000007154 Coffea arabica Species 0.000 description 20
- 235000016213 coffee Nutrition 0.000 description 20
- 235000013353 coffee beverage Nutrition 0.000 description 20
- 235000019568 aromas Nutrition 0.000 description 7
- DOSMHBDKKKMIEF-UHFFFAOYSA-N 2-[3-(diethylamino)-6-diethylazaniumylidenexanthen-9-yl]-5-[3-[3-[4-(1-methylindol-3-yl)-2,5-dioxopyrrol-3-yl]indol-1-yl]propylsulfamoyl]benzenesulfonate Chemical compound C1=CC(=[N+](CC)CC)C=C2OC3=CC(N(CC)CC)=CC=C3C(C=3C(=CC(=CC=3)S(=O)(=O)NCCCN3C4=CC=CC=C4C(C=4C(NC(=O)C=4C=4C5=CC=CC=C5N(C)C=4)=O)=C3)S([O-])(=O)=O)=C21 DOSMHBDKKKMIEF-UHFFFAOYSA-N 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 5
- 230000035622 drinking Effects 0.000 description 5
- 239000011521 glass Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 238000006213 oxygenation reaction Methods 0.000 description 5
- 239000006260 foam Substances 0.000 description 4
- 230000008447 perception Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000000903 blocking effect Effects 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 101150093826 par1 gene Proteins 0.000 description 2
- 229910052573 porcelain Inorganic materials 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 210000001779 taste bud Anatomy 0.000 description 2
- 241000282376 Panthera tigris Species 0.000 description 1
- 230000001944 accentuation Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000015114 espresso Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001339 gustatory effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005325 percolation Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G19/00—Table service
- A47G19/22—Drinking vessels or saucers used for table service
- A47G19/2205—Drinking glasses or vessels
-
- 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
- B65D23/00—Details of bottles or jars not otherwise provided for
- B65D23/04—Means for mixing or for promoting flow of contents
-
- 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
- B65D3/00—Rigid or semi-rigid containers having bodies or peripheral walls of curved or partially-curved cross-section made by winding or bending paper without folding along defined lines
- B65D3/28—Other details of walls
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G2400/00—Details not otherwise provided for in A47G19/00-A47G23/16
- A47G2400/04—Influencing taste or nutritional properties
Definitions
- the present invention belongs to the fields of household equipment and the art of the table.
- the present invention is directed to a container for example tasting coffee or tea.
- Coffee in its liquid form as served in cups is composed of multiple elements. More than 800 volatile aromatic compounds have been identified in roasted coffee, 42 of which are phenolic in nature. These various molecules are released into the air surrounding the coffee more or less quickly depending on the geometry of the cup. The free surface of the coffee in the cup determines the speed of aroma release and oxygenation of the coffee.
- the taste buds located in the different areas of the mouth of the taster are not dedicated to the perception of the same flavors: some parts are particularly dedicated to the detection of bitterness, others to the perception of acidity, others to the perception of the sweet or salty quality of a food, etc.
- the shape and the diameter of the drinking cup of the cup then direct the drunk coffee to certain taste buds in priority, which allows somehow to create a coffee reading sequence that will highlight one or other of its qualities.
- the choice of a quality container for a coffee or tea that has required great creative efforts, can be decisive in the perception of its quality by the taster.
- the inner shape of the container thus becomes an object of study and creation, in the search for accentuation of the feeling of the olfactory and taste aromas that these drinks contain.
- Containers specifically designed for the purpose of enhancing a particular type of coffee have already been proposed in the prior art.
- the "Reveal espresso, intense” model by Nespresso ® designed and developed in partnership with Riedel ® , has the shape of a stemmed glass commonly used for wine tasting. This glass helps to focus and accentuate the toasty notes of some coffees.
- the present invention aims to provide a container for revealing and accentuating the olfactory and gustatory aromas of coffee, tea or other infusions, decoctions, leaching or percolation without any manual agitation of the container or its contents.
- the present invention is directed to a beverage container comprising a parison, globally symmetrical of revolution about a vertical axis Z, comprising inside said parison at least one relief on the inner wall.
- parison said relief extending helically from a height of the parison less than or equal to the level of the rim, to a level greater than or equal to the bottom of the container, and being able to receive the drink on one of its profiles and sliding it along its helix, said relief being further inclined so as to form a gutter with the inner surface of the parison over at least a portion of the length of the helix formed by said relief.
- parison is used here analogously to the field of glassware although the parison according to the present invention may be formed of any material other than glass.
- the parison may for example be made of glass with or without minerals, crystal, porcelain, ceramic or other material or mixture of materials, preferably without heavy metals.
- inclination is meant that the relief is inclined at an angle to the top of the inner surface of the parison relative to a plane perpendicular to the vertical axis Z so as to form the gutter.
- the edge of the top of the relief is higher than the portion of the relief closest to the internal surface of the parison.
- the edge of the top of the relief forms the edge of the gutter and this stop is higher than the bottom of the gutter formed by the inclination of the relief.
- the relief is inclined at an angle ⁇ between 15 ° and 45 ° towards the top of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z.
- the relief is inclined according to an angle of between 15 ° and 30 ° towards the top of the inner surface of the paraisDn with respect to a plane perpendicular to the vertical axis Z. Still preferentially, the relief is inclined at an angle ⁇ of 20 ° to the top the inner surface of the pa r aison with respect to a plane perpendicular to the vertical axis Z.
- the presence of the helically extended relief on the inner wall of the parison and inclined so as to form a gutter with the internal surface of the parison on at least a portion of the length of the helix formed by said relief allows stir the beverage when it falls into the container, from a usual service device, for example, a modern coffee machine or a teapot.
- the drink falls from the device according to its usual flow, it falls on said relief inside the container and thanks to the inclination of the relief to the top of the surface internal of the parison it is driven against the inner wall of the parison (at the bottom of the gutter formed by the relief) but is also driven towards the bottom of the container by the slope of the relief because it is helical in shape extending from a height of the parison less than or equal to the level of the rim, to a level greater than or equal to the bottom of the container.
- the drink then slides along the helix formed by the relief, which allows the drink to oxygenate.
- the beverage arriving in the bottom of the container in a helical movement through the relief is all the more stirred by a vortex created in the bottom of container thanks to the speed resulting from the slope of the relief and thanks to the helical direction imposed on the race of the drink by said relief.
- Such turbulence provides a second large oxygenation with enhanced organoleptic development without preventing the creation of foam or damage the appearance of the latter if appropriate, when the drink is for example coffee or tea .
- the present invention in addition to bringing out the second nose of the drink as soon as it is poured, does not prevent obtaining, especially when the drink is coffee, a foam with a tiger appearance, recognized as a guarantee of quality for coffee.
- the relief on the inner wall of the parison starts at the height of the container rim or lower and down helically along said wall to the bottom of the container or stops higher than said bottom.
- the parison has an egg-shaped bottom.
- the ovoid shape accentuates the turbulence created at the bottom of the parison because when the drink reaches the end of the relief, in the bottom of the parison, it does not encounter any obstacle that would slow down the speed of its stroke in the bottom of the container.
- the organoleptic development is thus accentuated by this continuity in the path followed by the race of the drink thus allowing the creation of a better vortex at the bottom of the container and thus a better second oxygenation of the drink.
- the relief extends helically at a slope angle of between 20 ° and 45 ° in relation to a plane perpendicular to the vertical axis Z.
- the drink will flow rapidly along the helical slope created by the relief, its speed being regulated by the degree of inclination of this slope.
- the relief extends helically at a slope angle of 35 ° to a plane perpendicular to the vertical axis Z.
- the relief is a shoulder of the inner surface of the parison.
- the realization of the relief in the form of shoulder of the inner surface of the parison has the advantage, when a person leans the container to empty the contents, to prevent the drink, including the last drops, do not follow the helical relief in the opposite direction to that followed during the service and thus pour out of the container at the end of the relief, at its beginning (which may be, as indicated above, to the height of the container or lower).
- a spill only end of relief could be problematic if the taster does not have the mouth in front of said end of relief when he leans the container to drink the contents.
- the container comprises at least one of the two ends of the helix formed by the relief, attenuation of said wave-shaped relief until disappearance of the relief.
- This attenuation of the wave-shaped relief at the level of at least one of the two ends of the helix formed by the relief makes it possible, when a spoon or another stirrer is used to stir the beverage (for example for the purpose of diluting a piece of sugar in the drink), not to form a stop blocking the spoon or agitator during their use, for example, during circular movements along the inner surface of the parison.
- the container has at least one leg including at least one bearing zone with a surface.
- the container has at least one leg including at least three bearing areas with a surface. The presence of these three points of contact at one foot improves the stability of the container when it rests on said foot.
- the container has a flared mouth.
- the flared drink allows when a person carries the container to his mouth and pours the contents, that this content is poured more in the middle of the tongue, where the aromas are best captured from the bottom of the language where are located goblet papillae, very sensitive to bitterness.
- the diameter of the rim of the container is from 3.5 cm to 13 cm.
- the container has at least one hip.
- FIG. 1 a cross section along the vertical axis Z of the container according to one embodiment of the invention wherein the helically extended relief is in the form of a shoulder.
- FIG. 2 a top view of the container according to one embodiment of the present invention.
- FIG. 3 a bottom view of the container, to visualize the bearing areas of the container foot.
- FIG. 4 a perspective view of the foot of the container.
- Each feature of one embodiment may be implemented in isolation or in combination with any other feature of any other embodiment in an advantageous manner.
- the invention relates to a beverage container 10 having a parison 1 1 with, within said parison 1 1, at least one relief 12 on the inner wall of the parison 1 1, said relief 1 2 extending helically from a height of the parison 1 1 less than or equal to the level of the rim 13, to a level greater than or equal to the bottom 14 of the parison 1 1, and being able to receive the drink on a of his profiles and drag it along his propeller.
- the container 10 considered generally has a symmetry of revolution about a vertical axis Z.
- the term of drinking 1 3 to designate the upper rim of the parison.
- said bowl 13 is flared. This allows to orient the deposition in the mouth of the contents of the container 1 0, at the level of the middle of the tongue, where the aromas are best captured from the bottom of the tongue where the goblet papillae are, very sensitive to the 'bitterness.
- the diameter of the rim 1 3 can be, for example, a value between 3.5 cm and 13.5 cm.
- the parison January 1 may be of different dimensions to contain different volumes.
- the thickness of the par 1 1 depends on the manufacturing method of the present container 1 0.
- the invention remains however unchanged for a container 1 0 whose parison 1 1 is cup or cup type or any other type of container or container with liquid, with symmetry of revolution.
- the container 1 0 comprises a relief 12 extended helically on the inner wall of the parison January 1.
- this relief 1 2 extends helically from a height of the parison 1 1 below the level of the rim 1 3 to a level slightly greater than the bottom 14 of the parison January 1.
- the relief 12 may extend helically from a height of the parison 1 1 equal to the level of the drinking 1 3 and / or extend to a level equal to the bottom 14 of the parison 1 1.
- the helical relief 1 2 is, as shown in Figures 1 and 2, pressed against the inner edges of the container 1 0.
- the profile of the relief 1 2 is ideally that of a helical slide.
- the relief 1 2 has a width (here is meant by width of the relief 1 2, the distance between the edge 24 of the top of the relief 1 2 and the inner surface of the parison 1 1) which goes into decreasing from top to bottom, from the beginning of the relief extent at or below the level of the rim 1 3, to the upper level or equal to the bottom 14 of the parison 1 1.
- the width of the relief 12 is about 6 mm in the upper part (at the level less than or equal to the level of the rim 1 3) and decreases to about 3 mm in the lower part (upper level or equal to the bottom 14 of the parison 1 1).
- the width of the relief 1 2 is between 5 and 20 mm in the upper part (at the level less than or equal to the level of the rim 1 3) and decreasing to a value between 1 and 1 0 mm at the bottom (level greater than or equal to the bottom 14 of the parison 1 1).
- the relief 1 2 may be in the form of a shoulder of the inner surface of the parison January 1, said shoulder extending helically as presented above.
- the relief 1 2 is inclined so as to form a channel 22 with the internal surface of the parison 11 over at least a part of the length of the helix formed by the relief 1 2
- the relief 1 2 is inclined so as to form a channel 22 with the inner surface of the parison 1 1 over the entire length of the helix formed by the relief 1 2.
- inclination is meant that the relief is inclined at an angle ⁇ towards the top of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z so as to form the groove 22.
- the part of the relief 12 the most close to the vertical axis of revolution Z, that is to say the edge 24 of the top of the relief 1 2 is higher than the portion of the relief 1 2 closest to the inner surface of the parison 1 1 .
- the relief 1 2 is inclined at an angle ⁇ between 1 5 ° and 45 ° towards the top of the internal surface of the parison relative to a plane perpendicular to the vertical axis Z.
- the relief 1 2 is inclined at an angle ⁇ between 1 5 ° and 30 ° to the top of the inner surface of the parison 1 1 relative to a plane perpendicular to the vertical axis Z. Still preferentially, the relief 1 2 is inclined at an angle ⁇ of 20 ° to the top of the internal surface of the parison 1 1 with respect to a plane perpendicular to the vertical axis Z. This inclination makes it possible to reduce or avoid the overflowing of the drink over the stop 24 of the 12 during its fall on said relief 1 2, and during its descent along the helix formed by the relief 1 2.
- the container 10 When the container 10 is in its normal position for receiving the beverage (the diameter of the rim 13 being horizontal), for example placed on a table or on a service device base such as a modern electric coffee maker or a teapot, the presence of the inclined relief 1 2 so as to form a gutter 22 extended helically on the inner wall of the parison January 1 allows to obtain a significant stirring of the drink as soon as it falls into the container 1 0.
- Said drink is usually served by a service device such as a modern electric coffee maker or a modern electric teapot generating a drinking net flowing from the service device to the interior of the container 1 0 during service said net falling on the relief 1 2.
- the beverage falls from the device according to its usual flow, it falls on said relief 1 2 inside the container 1 0 and is driven towards the inner surface of the parison 1 1 by the inclination of the relief 1 2 to the top of the inner surface of the parison 1 1 but is also driven to the bottom 14 of the container 1 0 by the slope of the relief 1 2.
- the relief 1 2 plays therefore a role of gutter 22 preventing or limiting the fact that the drink passes over the edge 24 of the top of the relief 1 2 when it is poured on the relief 1 2 and forcing the drink to follow the helical path to the bottom 14 of the container 1 0 according to the slope of the helix represents the relief 12 which allows the drink to undergo a first oxygenation.
- the bottom 14 of parison 11 is of ovoid shape.
- the ovoid shape makes it possible to accentuate the turbulence created at the bottom of the parison 1 1 because when the beverage reaches the end of the relief 1 2 it does not encounter any obstacle likely to slow the speed of its stroke in the bottom 14 of the parison 1 1.
- This continuity in the helical movement followed by the drink makes it possible to accentuate the organoleptic development by generating a vortex in the bottom 14 of the parison 1 1 during a longer period of time during the service than with a flat parison bottom 1 1.
- a better second oxygenation of the drink is obtained.
- the receptacle comprises, at the level of at least one of the two ends of the helix formed by the relief 1 2, an attenuation 21 of said relief 12, that is to say a decrease in the width of the relief 1 2.
- This attenuation 21 is preferably wave-shaped until the disappearance of the relief 1 2.
- This attenuation 21 of the wave-shaped relief 1 2 makes it possible, when a spoon or other stirrer is used to stir the beverage (for example in order to dilute a piece of sugar in the beverage), not to form an end-to-end abutment 1 2 capable of blocking the spoon or agitator during their use, for example, during circular movements along the inner surface of the parison 1 1.
- the relief 1 2 may extend helically at a slope angle of between 20 ° and 45 ° relative to a plane perpendicular to the vertical axis Z, preferably between 25 ° and 40 °, folds preferably at a slope angle 35 °.
- the container 1 0 comprises at least one foot 1 comprising at least one bearing zone 1 6.
- the container 1 0 has at least one leg connected to the bottom 14 of the parison 1 1 and the foot 1 5 is located at the end of this leg opposite the end of the leg to which is connected the parison 1 1.
- the container 1 0 has no leg and the bottom 14 of the parison 1 1 serves as a foot 15 having at least one support zone 1 6. To do this, the container 1 0 is equipped with a much lighter par 1 1 1 in the bottom area 14 of the parison 1 1.
- the foot 15 of the container 1 0 has the general shape of a thick disc of conventional dimensions vis-à-vis the height and capacity of the container 1 0, and axis coincident with the vertical axis Z of the container revolution 1 0.
- the foot 1 comprises, on the lower face (intended to bear on the support surface of the container 1 0), three support zones 1 6a. , 16b, 1c, substantially flat and coplanar, disposed on the periphery of the foot, at 1 ° of angular spacing from each other.
- These three support zones 16a, 16b, 16c form an isostatic support for the container 10. Their width is variable and they protrude vis-à-vis the rest of the underside of the foot 15.
- the lower shape of the foot 15 (and that of the support zones 16) is obtained by removing, in a plane disk comprising the three support zones 16a, 16b, 16c, three sectors of cylinders 17a, 17b, 17c, of same radius, horizontal axes spaced angularly 120 ° from each other, and at a single point of the vertical axis Z of the container 10, located under the plane formed by the bearing zones 16a, 16b, 16c. These three sectors of cylinders 17a, 17b, 17c are joined by transition zones 18a, 18b, 18c rounded.
- This embodiment of the underside of the foot 15 of the container 10 explains the shape of the bearing zones 16, comprising two edges 19a, 19b oriented at 120 °, joined by a rounded portion 20.
- This foot shape prevents water drops stagnate in the underside of the foot 15 when the container 10 is returned, as is the case of most existing containers.
- the container 10 has at least one hip 23.
- the container 10 does not have a hip 23.
- the container 10 according to the invention can be made of porcelain. It can also be made of glass with or without minerals, crystal, or in another material or mixture of materials, for example ceramic, and preferably without heavy metals.
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Containers Having Bodies Formed In One Piece (AREA)
- Details Of Rigid Or Semi-Rigid Containers (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1558993A FR3041516B1 (fr) | 2015-09-24 | 2015-09-24 | Tasse a degustation |
PCT/FR2016/052417 WO2017051134A1 (fr) | 2015-09-24 | 2016-09-23 | Tasse à dégustation |
Publications (2)
Publication Number | Publication Date |
---|---|
EP3352627A1 true EP3352627A1 (fr) | 2018-08-01 |
EP3352627B1 EP3352627B1 (fr) | 2021-11-10 |
Family
ID=54783805
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP16784230.1A Active EP3352627B1 (fr) | 2015-09-24 | 2016-09-23 | Tasse à dégustation |
Country Status (6)
Country | Link |
---|---|
US (1) | US10925421B2 (fr) |
EP (1) | EP3352627B1 (fr) |
CN (1) | CN108289556B (fr) |
FR (1) | FR3041516B1 (fr) |
MA (1) | MA42937A (fr) |
WO (1) | WO2017051134A1 (fr) |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1188989A (en) * | 1967-06-21 | 1970-04-22 | Leer U K Ltd Van | Improved Container. |
JPH07172U (ja) * | 1993-03-15 | 1995-01-06 | 秀晴 田中 | フィン付きカップ |
FR2817134A1 (fr) * | 2000-11-29 | 2002-05-31 | Sanbri | Verre a degustation |
WO2005120306A1 (fr) * | 2004-06-08 | 2005-12-22 | Luigi Stecca | Verre de consommation et de degustation de boissons |
EP1795091A1 (fr) * | 2005-12-07 | 2007-06-13 | Luigi Stecca | Carafe |
CN200960007Y (zh) * | 2006-04-23 | 2007-10-17 | 李光锋 | 石英、水晶饮水杯 |
ITUD20060018U1 (it) * | 2006-05-17 | 2007-11-18 | Italesse Srl | Calice per bevande |
FR2940898B1 (fr) * | 2009-01-12 | 2011-02-11 | Negoce Et Conseil Ab | Verre a degustation |
CN103519636A (zh) * | 2013-10-23 | 2014-01-22 | 王益明 | 一种免搅拌咖啡杯 |
-
2015
- 2015-09-24 FR FR1558993A patent/FR3041516B1/fr active Active
-
2016
- 2016-09-23 MA MA042937A patent/MA42937A/fr unknown
- 2016-09-23 US US15/763,046 patent/US10925421B2/en active Active
- 2016-09-23 CN CN201680068537.9A patent/CN108289556B/zh active Active
- 2016-09-23 EP EP16784230.1A patent/EP3352627B1/fr active Active
- 2016-09-23 WO PCT/FR2016/052417 patent/WO2017051134A1/fr active Application Filing
Also Published As
Publication number | Publication date |
---|---|
US10925421B2 (en) | 2021-02-23 |
US20190116998A1 (en) | 2019-04-25 |
CN108289556A (zh) | 2018-07-17 |
MA42937A (fr) | 2018-08-01 |
CN108289556B (zh) | 2021-02-05 |
FR3041516B1 (fr) | 2018-07-13 |
FR3041516A1 (fr) | 2017-03-31 |
WO2017051134A1 (fr) | 2017-03-30 |
EP3352627B1 (fr) | 2021-11-10 |
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