ES2390443A1 - Aromas diffuser device (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Flavor diffuser device, comprising a first container (1) configured to introduce an aromatic liquid therein; a second container (2) comprising a base (3) located between the first and second containers (1, 2), wherein said base (3) comprises at least one hole (3a) communicating the interior space of the first container (1) ) with the interior space of the second container (2); the second container (2) being configured to introduce an adsorbent product therein, and located superiorly with respect to the first container (1); and a first cover (4) located on the second container (2), wherein said first cover (4) comprises at least one hole (4a) that communicates the interior space of the second container (2) with the exterior; being able to be transported to later spread the aroma towards a certain food stimulating the sense of smell to the commensal. (Machine-translation by Google Translate, not legally binding)

Description

Scent diffuser device.

TECHNICAL FIELD OF THE INVENTION

The present invention relates to an aroma diffuser device and the diffusion process associated therewith; where said device has application in the hospitality and catering sector.

This aroma diffuser device has the purpose of storing a certain aroma inside, to later spread it in a place and at a time determined by the user; improving the tasting of foods close to diffusion, due to the stimulation of the sense of smell at that time; and all this through a device formed by simple elements, ergonomic, easily transportable, and highly versatile in terms of the range of aromas to spread.

BACKGROUND OF THE INVENTION

By way of introduction, currently the world of cooking has experienced a boom in terms of food presentation techniques, as well as in culinary techniques that require very particular and elaborate procedures, preferably chemical; so that it is possible to stimulate both the sight and the taste of the consumer in each of the cooked dishes, and where this evolution has even served to improve the representation image of some countries.

But contrary to the evolution suffered to develop the senses of sight and taste, the sense of smell has been relegated to the background, where it has not been stimulated at the same speed as the other two senses; and it is, in recent years, when it has begun to investigate about the great gastronomic potential due to the combination of these three senses in a single dish, with the aim of offering dishes that interact with diners from three different senses: view, Taste and smell.

That is why it is necessary the appearance of a new aroma diffuser device, which allows to release a scent towards the food to be consumed, or even to the room where it is served; said device being able to transport and spread a particular aroma to each of the foods, stimulating the smell of the diner and granting a greater degree of quality to the cooked dish or the room where it is served; where additionally the diffuser device must comprise an attractive and discreet geometric configuration to be located close to the food but without interfering or disturbing the user at the time of tasting.

DESCRIPTION OF THE INVENTION

The present invention relates to an aroma diffuser device, and the method associated therewith; which allows, from a series of elements, to transport and spread a certain aroma to a specific food and at the time desired by the diner, so that it stimulates the sense of smell at the right time of tasting.

As for the aroma diffuser device proposed by the invention, it comprises:

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A first container configured to introduce an aromatic liquid inside;

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a second container configured to introduce at least one adsorbent product therein, preferably dry ice, and located superiorly to the first container; wherein said second container comprises a base comprising at least one hole that communicates the interior space of the first container with the interior space of the second container; Y

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a first lid located on the second container, wherein said first lid comprises at least one hole that communicates the interior space of the second container with the exterior; the exterior being understood as the space located outside or outside the device object of the invention.

The number of minimum necessary elements that make up the device object of the invention is thus observed, in this sense the diffuser device comprises two containers superimposed on top of each other, where the base of the second container comprises at least one hole that communicates the two interior spaces both the first container and the second container, where in the interior space of the first container an aromatic liquid is available, and in the second container an adsorbent product is available, so that when the aromatic liquid is not in contact with each other It does not react with the adsorbent product and diffusion of the aroma contained in the aromatic liquid does not occur.

To take into account the nomenclature used, specifically in the designation of a first cover, since this does not imply that a second cover is included in the diffuser device.

The possibility is contemplated that the base of the second container does not belong as such to the second container, being an intermediate element as a second lid and, therefore, the second container does not comprise a base and requires said second lid to contain and support Inside the dry ice.

In addition, the process for diffusing aromas, associated with said device, comprises the following steps:

a) Introduce the aromatic liquid inside the first container;

b) introduce the adsorbent product into the second container;

c) placing the second container on the first container so that the base of said second container comprises said at least one hole that communicates the interior space of the first container with the interior space of the second container;

d) placing the first lid on the second container, so that said first lid comprises said at least one hole that communicates the interior space of the second container with the exterior; Y

e) exerting pressure from the second container to the first container, so that the second container slides into the first container and the aromatic liquid circulates into the interior space of the second container, comes into contact and reacts with the adsorbent product , see the dry ice itself, creating an aromatic gas which is expelled through said at least one orifice of the first lid.

The possibility that at least one gasket is located between the first container and the second container is contemplated; where said board is configured to:

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Ensure that the second container is firmly located on the first container;

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ensure that there is no leakage of the aromatic liquid contained inside the first container, nor is there any leakage of the aroma contained therein once the aromatic liquid comes into contact with the adsorbent product contained in the second container; Y

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allow controlled sliding of the second container into the first container.

Additionally, the possibility is contemplated that in step e), the pressure exerted on the first container is exerted by the weight of a food container, preferably a plate, located superiorly to the first lid; in this way, when a sufficiently large weight is placed on top of the first lid, a chain reaction is caused, since the pressure exerted by the plate causes the first lid to gravitationally press the second container, which contains the adsorbent product , and said second container slides into the first container, which contains the aromatic liquid, so that the liquid, being incompressible, circulates through said at least one hole located at the base of the second container, until flooding part of the interior of the second container. At that time the aromatic liquid comes into contact with the adsorbent product and a reaction occurs that results in the evaporation of said aromatic liquid, resulting in an aromatic gas. Said aromatic gas has as its only outlet said, at least one, orifice located in the first cover of the device of invention, diffusing the aromatic gas towards the dish or surroundings next to it.

As for the adsorbent product, the possibility is contemplated that it comprises dry ice, and therefore is easily manipulated and economically viable for application in the hospitality sector; and the application of an encapsulated adsorbent product can also be contemplated, so that when pressure is exerted on the first cover of the device object of the invention, at least one perforation element located on the inner face of the first cover, or even on the outer surface of the base of the second container, perforates said adsorbent product and allows the diffusion of the aromatic gas; this being an alternative embodiment suitable for application in the device object of the invention.

In the latter case, where at least one encapsulated adsorbent product is available, the device object of the invention is simplified, and where it comprises:

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A first container configured to introduce at least one aromatic adsorbent product therein;

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a second container comprising at least one side wall, wherein said second container is located superiorly to the first container, and

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a first lid located on the second container, wherein said first lid comprises on its inner face at least one perforation element of said encapsulated adsorbent product, and additionally said first lid comprises at least one hole that communicates the interior space of the second container with the Exterior.

Being able to contemplate different embodiments such as for example that the second container comprises a base which comprises:

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at least one perforation element located on the outer face of the base of said second container, that is, in the interior space of the first container; Y

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 at least one hole that communicates the interior space of the first container with the interior space of the second container.

And similarly, the process associated with the encapsulated adsorbent product comprises the following steps:

a) Insert at least one encapsulated adsorbent product inside the first container;

b) placing the second container on the first container so that said adsorbent product is located inside two containers;

c) placing the first cover comprising on its inner face said, at least one, piercing element; Y

d) exerting pressure from the second container to the first container, so that the second container slides into the first container and said, at least one perforation element perforates the encapsulated adsorbent element releasing an aromatic gas which is expelled through said at least one hole of the first cover.

Finally, the possibility is contemplated that the geometry of the first and second container comprises a cylindrical geometry; in this way it adapts to the base of the plate and said, at least one, hole belonging to the first lid can be located close to the perimeter of the base of the plate, improving the diffusion of the aroma and mimicking the environment as it is a device for Small size, with a plate-like geometry, and without obstructing the tasting of diners.

Thus, according to the described invention, the aroma diffuser device, and the method associated therewith, constitute an important novelty in aroma diffusion devices focused on the hospitality sector, said device being configured to transport and diffuse certain aromas in food , or even in the room where they are served; stimulating the smell of the diner and giving a greater degree of quality to the cooked dish.

DESCRIPTION OF THE DRAWINGS

To complement the description that is being made, and in order to help a better understanding of the features of the invention, according to a preferred example of practical realization thereof, an drawing is attached as an integral part of said description. Illustrative and non-limiting, the following has been represented:

Figure 1 shows a schematic perspective view of the aroma diffuser device object of the invention.

PREFERRED EMBODIMENT OF THE INVENTION

In view of Figure 1, it can be seen how in one of the possible embodiments of the aroma diffuser device proposed by the invention, it comprises:

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A first container (1) configured to introduce an aromatic liquid inside;

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a second container (2) configured to introduce dry ice inside, and located superiorly to the first container (1), which comprises a base (3) and this comprises a plurality of holes (3a) that communicate the interior space of the first container (1) with the interior space of the second container (2);

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a first lid (4) located on the second container (2), wherein said first lid (4) comprises a plurality of holes (4a) that communicate the interior space of the second container (2) with the exterior; Y

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an O-ring (5) located between the first container (1) and the second container (2), mainly ensuring that there is no leakage of the aromatic liquid contained inside the first container.

It can be seen in the figure that the plurality of holes (4a) of the first cover (4) are located close to the periphery of said first cover (4), so as to allow optimum aroma diffusion.

Additionally it is observed that the geometry of the first and second container (1, 2) comprises a cylindrical geometry, adaptable to the base of the plate and visually pleasing, being contained in the lower part of the plate, mimicking the surroundings.

In view of the characteristics of the device shown in Figure 1, the procedure associated therewith comprises the following steps:

a) Introduce the aromatic liquid into the first container (1);

b) introduce dry ice into the second container (2);

c) placing the second container (2) on the first container (1));

d) placing the first lid (4) on the second container (2), so that said first lid (4) comprises said plurality of holes (4a) that communicate the interior space of the second container (2) with the exterior; Y

e) exerting pressure from the second container (2) towards the first container (1), so that the second container (2) slides into the first container (1), and the aromatic liquid circulates into the interior space of the second container (2), which comes into contact and reacts with dry ice giving rise to an aromatic gas which is expelled through said at least one hole (4a) of the first lid (4).

Note that in step e), the pressure exerted on the first container (1) is exerted by the weight of a plate of food located superiorly to the first lid (4).

In view of this description and Figure 1, the person skilled in the art will understand that the embodiments of the invention that have been described can be combined in multiple ways within the scope of the invention. The invention has been described according to some preferred embodiments thereof, but it will be apparent to the person skilled in the art that multiple variations can be introduced in said preferred embodiments without exceeding the object of the claimed invention.

Claims (7)

1.- Aroma diffuser device, characterized in that it comprises a first container (1) configured to introduce an aromatic liquid therein; a second container (2) comprising at least one side wall and a base (3), wherein said second container is configured to introduce at least one adsorbent product therein, and is located superiorly with respect to the first container (1), where the base (3) of the second container comprises at least one hole (3a) that communicates the interior space of the first container (1) with the interior space of the second container (2); Y a first lid (4) located on the second container (2), wherein said first lid (4) comprises at least one hole (4a) that communicates the interior space of the second container (2) with the exterior. 2.- Aroma diffuser device according to claim 1, characterized in that at least one joint (5) is located between the first container (1) and the second container (2). 3. - Aroma diffuser device, according to any of the preceding claims, characterized in that the adsorbent product comprises dry ice. 4. - Aroma diffuser device, according to any of the preceding claims, characterized in that the geometry of the first and second container (1, 2) comprises a cylindrical geometry. 5.- Procedure for spreading aromas, characterized in that it comprises the following stages: a) introducing an aromatic liquid into a first container (1); b) introducing an adsorbent product into a second container (2), which comprises at least one side wall and a base (3); c) placing the second container (2) on the first container (1) so that the base (3) of the second container (2) comprises at least one hole (3a) that communicates the interior space of the first container (1) with the interior space of the second container (2); d) placing a first lid (4) on the second container (2), such that said first lid (4) comprises at least one hole (4a) that communicates the interior space of the second container (2) with the exterior; Y e) exerting pressure from the second container (2) towards the first container (1), so that the second container (2) slides into the first container (1) and the aromatic liquid circulates into the interior space of the second container (2), comes into contact and reacts with the adsorbent product creating an aromatic gas which is expelled through said at least one hole (4a) of the first lid (4). 6. Method for diffusing aromas according to claim 5, characterized in that in step e), the pressure exerted on the first container (1) is exerted by the weight of a food container located superiorly to the first lid (4). SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201130080 SPAIN Date of submission of the application: 01.25.2011 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: A23L1 / 22 (2006.01) RELEVANT DOCUMENTS

Category

56 Documents cited Claims Affected

A A A

US 2004083826 A1 (BOTHA COENRAAD FREDERIK ET AL.) 06/05/2004, paragraphs [0002-0016]; Figure 1. US 2008299269 A1 (MANE JEAN ET AL.) 12/04/2008, paragraphs [0031-0049]; Figure 1. US 6066347 A (PRASAD NIKHIL ET AL.) 05/23/2000, column 2, line 28 - column 3, line 46. 1-6 1-6 1-6

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been prepared • for all claims • for claims no:

Date of realization of the report 26.10.2012

Examiner J. A. Fish Aguado Page 1/4

REPORT OF THE STATE OF THE TECHNIQUE Application number: 201130080 Minimum documentation sought (classification system followed by classification symbols) A23L Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC, WPI State of the Art Report Page 2/4  WRITTEN OPINION Application number: 201130080 Date of Completion of Written Opinion: 26.10.2012 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 1-6 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1-6 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published. State of the Art Report Page ¾  WRITTEN OPINION Application number: 201130080  1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

US 2004083826 A1 (BOTHA COENRAAD FREDERIK et al.) 06.05.2004

D02

US 2008299269 A1 (MANE JEAN et al.) 04.12.2008

D03

US 6066347 A (PRASAD NIKHIL et al.) 23.05.2000

 2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The application refers to an aroma diffuser device that has two containers, the first one contains an aromatic liquid and the second an adsorbent product. Both containers are communicated by at least one hole in the base of the second container, which is also communicated with the outside by at least one other hole in its upper part.The application also refers to the procedure of releasing the aromatic liquid from the first container towards the adsorbent product of the second container by exerting pressure between both containers whereby the aromatic liquid will be released outwardly from the absorbent product through the outlet of the second container outwards. D01 refers to an airborne substance sampling device in which said substances are captured on an adsorbent material that is inside an inner shell that communicates with another outer shell through holes. The outer shell has a mouth that communicates with the outside. The outer shell moves over the inner one and allows the sampling of the outside for adsorption on the material inside the inner shell. Subsequently retained substances may be sniffed by a dog. This publication does not therefore refer to the technical characteristics of the independent claims of the application, in particular, those referring to the aromatic liquid within the first container, and the adsorbent product in the second container. D02 refers to a device for aromatizing a substance at the time of use and consisting of two containers that communicate so that the substance to be flavored from the first container, where it is contained until the time of use, is passed through a hole through another container that contains the flavoring substance and impregnates it before leaving through the hole that communicates with the outside. This publication refers to cosmetic applications but also contemplates its application to foods whose aroma is to be modified. Nor does this publication collect the technical characteristics of the independent claims of the application, and specifically, in relation to the materials or products that reside in each container and does not have an adsorbent material that releases the aroma of the aromatic liquid through a hole . D03 refers to a label that sticks inside a frozen food container and releases the aroma when heated near 100C. It could be assimilated to a container that contains a flavored substance and that is inside another container in which there is an adsorbent material, in this case, the frozen food itself. The second container would release its aroma by opening the frozen food container. However, the release of the aromatic substance is not carried out by passing through holes that pass through the adsorbent material, but by melting a material that is solid at low temperatures and that should not be exposed to temperatures above 40 ° C Again, this publication does not include the technical characteristics of the independent claims of the application, fundamentally those related to the existence of at least one hole in both the base and the lid of the second container. None of the documents closest to the state of the art one by one or in combination reveal the invention of the application, so it is concluded that claims 1 to 6 of the application have novelty and inventive activity in accordance with the Articles 6 and 8 of the Patent Law. State of the Art Report Page 4/4