JP2006036277A - Device for preventing degradation of liquid remaining in bottle and method of using it - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an antioxidant device having a simple and inexpensive structure capable of preventing the oxidation of wine remaining in a wine bottle by a simple operation. <P>SOLUTION: The antioxidant device 1 of wine includes a tube 2 made of a cylindrical long and narrow flexible material and a bag 3 made of a flexible material airtightly mounted on a region at the lower end of the tube 2. The device 1 is inserted from a mouth 13 of a bottle 12 with the wine 11 left inside and the bag 3 is completely put into the bottle 12. Then, air is blown from the upper end opening of the tube 2 protruding from the mouth 13 to have the bag 3 swollen in the bottle, to bring the bag 3 into tight contact with a liquid level 11a of the wine and the inner peripheral surface 14 of the bottle. Thus the wine is substantially shielded from the air. Finally, a cork is inserted into the mouth of the bottle with the upper end part of the tube 2 pinched. The tube 2 is crushed to prevent the air from flowing, thereby keeping the internal bag 3 swollen. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a deterioration preventing tool used for preventing deterioration of a liquid such as oxidation of a liquid remaining in a bottle and release of a carbonic acid component contained in a liquid such as a carbonated beverage, and in particular, wine remaining in a bottle. It is related with the deterioration prevention tool suitable for using in order to prevent the oxidation of fermented alcoholic beverages, etc., and its usage method.

  When fermented alcoholic beverages such as wine remaining in the bottle are stored with the mouth open or with the mouth sealed with a coil stopper, oxidation proceeds and deteriorates. For this reason, the remaining drink is preserve | saved using the instrument which draws out the air in a bottle and seals a mouth.

  An object of the present invention is to propose an inexpensive deterioration prevention device capable of preventing or suppressing oxidation or the like of a liquid remaining in a bottle with a very simple structure, and a method for using the same.

In order to solve the above problems, the present invention is a deterioration preventive tool for preventing deterioration of the liquid remaining in the bottle after the stopper is pulled out,
An elongated cylindrical tube open at both ends;
An airtight bag attached to the tube,
The tube is inserted into the bag by a predetermined length from one end,
The tube is formed of a flexible material, and the tube is crushed by sandwiching the tube and inserting the stopper into the mouth of the bottle so that the bag can be kept airtight.
The bag is characterized in that it is formed of a stretchable or flexible material that can be expanded by sending air from the other end of the tube.

  If the deterioration prevention tool of this structure is used, it is possible to prevent or suppress the oxidation of the remaining liquid by simply sealing the mouth of the bottle. First, the tube to which the bag in the contracted or deflated state is attached is inserted into the inside of the bottle where the liquid remains, and the bag is completely put into the bottle. Next, in this state, air is blown from the end of the tube coming out of the mouth of the bottle, the bag is inflated, and is brought into close contact with the inner peripheral surface of the bottle. After that, a stopper is inserted into the mouth of the bottle while the tube is sandwiched, and the tube is crushed by the stopper to hold the bag in the bottle in an inflated state.

  When the bag is inflated in the bottle, the inflated bag comes into close contact with the surface of the liquid remaining in the bottle and the inner peripheral surface of the bottle, and the liquid becomes airtight. Moreover, the air in the bottle is pushed out by the bag inflated. As a result, the liquid remaining in the bottle is hermetically sealed in a state of being substantially shielded from air. Since the tube is crushed by a stopper inserted into the mouth of the bottle and air circulation is prevented, the bag is held in an inflated state in the bottle. In this way, the liquid remaining in the bottle can be substantially cut off from the air and kept in an airtight state by a simple operation of inserting from the bottle mouth, blowing air, and then plugging.

  Next, even when the deterioration prevention tool is removed from the bottle, it can be performed by a very simple operation. In this case, first, the stopper inserted in the mouth of the bottle is pulled out. Next, the crushed tube is returned to a state where air can be circulated and pulled out from the bottle. As a result, air can be discharged to the outside through the tube from the bag in an inflated state in the bottle. Therefore, when the tube is pulled out, the bag is pulled out from the bottle together with the tube while being crushed by the inner peripheral surface of the bottle. Therefore, the removal operation of the antioxidant is very simple.

  As described above, the deterioration preventing device of the present invention has an extremely simple structure and can be manufactured at a low cost, and the liquid remaining in the bottle can be stored in a state where it is not substantially exposed to air. In addition, there is an advantage that the work of attaching the deterioration prevention tool to the bottle and the work of removing it from the bottle are extremely simple.

  Below, with reference to drawings, the Example of the antioxidant of the wine to which this invention is applied is described.

  Fig.1 (a) is explanatory drawing which shows the antioxidant of this example, FIG.1 (b) is explanatory drawing which shows the state which expanded the bag. As shown in these drawings, the antioxidant 1 has an elongated cylindrical tube 2 that is open at both ends, and a bag 3 attached to the lower end portion of the tube 2. The tube 2 is made of a flexible material such as plastic, and can be crushed to prevent air from flowing, and can be returned to its original cylindrical shape from the crushed state. For example, a commercially available straw can be used.

  The bag 3 is formed of a flexible material such as an airtight plastic film, and is attached to the tube with the lower end portion of the tube 2 inserted by a predetermined length. The portion 3a of the bag 3 into which the tube 2 is inserted is fixed to the outer peripheral surface portion of the tube 2 in an airtight state. Therefore, when air is blown in from the opening 2a on the upper end side of the tube 2, the bag 3 swells in a substantially cylindrical shape as shown in FIG. 1 (b). Moreover, the insertion length of the tube 2 with respect to the bag 3 is set so that the lower end 2b of the tube 2 is positioned in the vicinity of the bottom surface portion of the bag in the inflated state.

  2 and 3 are explanatory views showing a method of using the antioxidant 1 of this example. First, with reference to FIG. 2, a procedure for attaching an antioxidant to the bottle in order to prevent oxidation of the wine remaining in the bottle will be described. As shown in FIG. 2 (a), the antioxidant 3 with the bag 3 deflated is inserted from the mouth 13 of the wine bottle 12 where the wine 11 remains, and the bag 3 is completely inserted into the bottle 12. Put it in a state. Next, air is blown from the upper end opening 2 a of the tube 2 to inflate the bag 3 inside the bottle 12.

  If the bag 3 is set to an appropriate size, the expanded bag 3 is in close contact with the remaining liquid surface 11a of the wine 11 and the inner peripheral surface 14 of the bottle, as shown in FIG. 2 (b). Become. Moreover, the air in the bottle 12 is pushed outside by the bag 3 inflating. As a result, the wine 11 remaining in the bottle 12 is sealed in a state of being substantially shielded from air.

  After that, as shown in FIG. 2C, with the upper end portion of the tube 2 protruding from the bottle mouth 13 by a predetermined length, the portion of the tube 2 is sandwiched and the bottle mouth 13 is corkted. Insert the stopper 15. At this time, the upper end opening 2a of the tube 2 may be sealed with a finger or the like so that air does not escape from the bag 3. As a result, the bottle mouth 13 is blocked by the cork stopper 15, and the portion 2 c of the tube 2 is crushed by the cork stopper 15, thereby preventing air from flowing through the tube 2. The bag 3 is held in an inflated state. In this way, oxidation of the remaining wine 11 is prevented.

  Next, with reference to FIG. 3, operation in the case of removing the antioxidant 1 from the bottle 12 will be described. In this case, as shown in FIG. 3A, the cork stopper 15 is first pulled out. Next, the portion of the tube 2 that has been crushed by the cork stopper 15 is returned to its original cylindrical shape. As a result, air can be circulated from the bag 3 through the pipe 2.

  Thereafter, as shown in FIG. 3 (b), the upper end portion of the pipe 2 protruding from the mouth 13 of the bottle 12 is held and pulled out from the bottle 12. The bag 3 attached to the lower part of the tube 2 is inflated inside the bottle, but the air inside can escape to the outside through the tube 2. Therefore, when the pipe 2 is pulled up, the bag 3 can be easily pulled out from the inside of the bottle 12 through the mouth 13 together with the pipe 2 while being crushed by the bottle neck 16 portion. FIG. 3 (c) shows a state before the bag 3 is completely pulled out from the bottle 12.

  Thus, although the antioxidant 1 of this example has a very simple structure, the wine remaining in the bottle 12 can be in a sealed state so as not to come into contact with air substantially. Therefore, oxidation of wine can be prevented or suppressed. In addition, there is an advantage that the work of attaching and detaching the antioxidant 1 can be performed very easily. Particularly, since the antioxidant 1 of this example has a lower end portion inserted into the bag 3 by a predetermined length, the operation of inserting the bag 3 into the bottle from the mouth 13 of the bottle 12 is easy. In addition, it is easy to bring the bottom portion of the bag 3 into close contact with the remaining wine level.

  In addition, although the example demonstrated above is an example which actualized this invention as an antioxidant of wine, in order to prevent oxidation of liquids, such as fermented alcoholic beverages other than wine, discharge | release of the carbonic acid component of carbonated beverages, etc. Of course, the deterioration preventing tool of the present invention can be applied.

It is explanatory drawing which shows the antioxidant to which this invention is applied, and explanatory drawing which shows the state which expanded the bag. It is explanatory drawing which shows the procedure which attaches the antioxidant of FIG. 1 to a wine bottle. It is explanatory drawing which shows the procedure which removes the said antioxidant from the wine bottle to which the antioxidant of FIG. 1 is attached.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Antioxidation tool 2 Tube 2a Upper end opening part 2b Lower end 2c Crushed part 3 Bag 11 Wine 11a Liquid surface 12 Bottle 13 Mouth 14 Bottle inner peripheral surface 15 Cork stopper 16 Bottle neck

Claims (3)

It is a deterioration prevention tool that prevents oxidation of the liquid remaining in the bottle after removing the stopper,
An elongated cylindrical tube open at both ends;
An airtight bag attached to the tube,
The tube is inserted into the bag by a predetermined length from one end,
The tube is formed of a flexible material, and the tube is crushed by sandwiching the tube and inserting the stopper into the mouth of the bottle so that the bag can be kept airtight.
The bag is formed of a stretchable or flexible material that can be expanded by sending air from the other end of the tube. It is a usage method of the deterioration prevention tool of Claim 1, Comprising:
Insert the tube with the deflated or deflated bag into the inside of the bottle mouth and place the bag completely into the bottle,
In this state, air is blown from the end of the tube coming out of the mouth of the bottle, the bag is inflated, and closely adhered to the inner peripheral surface of the bottle,
After that, a method for using the deterioration preventing tool is characterized in that a stopper is inserted into the mouth of the bottle while the tube is sandwiched, the tube is crushed by the stopper, and the bag in the bottle is held in an inflated state. In claim 2,
Pull out the stopper inserted in the mouth of the bottle,
By returning the crushed tube to a state where air can flow and pulling it out of the bottle, the inflated bag is pulled out from the bottle together with the tube while being crushed by the inner peripheral surface of the bottle. How to use the deterioration prevention tool.

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