JP2007297129A - Cap for use in can for drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a low-cost cap for use in a can for drink which has a favorable effect of foaming and no risk of a breakage failure. <P>SOLUTION: The cap 100 is mounted on the top face of the can 200 for drink with a pull top on it. Beer 300 coming from an opening 205 of the can 200 for drink keeping contact with the paper 107 of the cap 100 is poured into a beverage container or the like through a spout 103 formed at the cap 100. The paper 107 has many pores on it. Beer 300 can generate many fine bubbles by keeping contact with the pores on the paper 107. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a cap for a beverage can such as beer or sparkling liquor.

In general, when canned beer is poured into a drinking container such as a cup or a mug and drinks, one with good foaming is preferred.
On the other hand, recently, due to changes in the beer market, beverages such as happoshu and third beer are also emerging.
The sparkling alcoholic beverage and the sparkling alcoholic beverage referred to as the third beer are slightly inferior in foaming compared to beer. This is due to differences in manufacturing methods and raw materials.

  Therefore, there is a method of attaching a whisk to a beverage can in order to foam a beverage such as beer (for example, see [Patent Document 1]). These whisks use a mechanism for finely generating bubbles by promoting gasification of saturated gas in beverages such as beer by air contained in pores of porous ceramics.

JP 2002-332052 A

  However, there is a problem that the foaming apparatus using ceramics is easily damaged and is expensive.

  The present invention has been made in view of such problems, and an object of the present invention is to provide a cap for a beverage can having a high foaming effect at low cost without causing damage.

  In order to achieve the above-described object, the first invention includes a main body that can be fitted to an upper part of a beverage can, a foaming portion that is provided inside the main body and is made of paper or nonwoven fabric, and the main body and the foaming portion. A beverage can cap, characterized by comprising a pouring hole penetrating therethrough.

  The pouring hole is arranged closer to the circumference than the center of the main body. Moreover, it is desirable that the foaming portion is a dry nonwoven fabric (air raid).

  ADVANTAGE OF THE INVENTION According to this invention, there is no fear of damage etc. at low cost, and the cap for drink cans with a high foaming effect can be provided.

  Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a perspective view of a cap 100 according to the present embodiment, FIG. 2 is a cross-sectional view of the cap 100 according to A-A1 of FIG. 1, and FIG. 3 is a plan view of the cap 100 as viewed from the bottom.
As shown in FIG. 1, the cap 100 is provided with a pouring hole 103 in the upper part of a cylindrical main body 101, an edge 104 is provided on the lower side of the main body 101, and a claw 105 is provided on the edge 104. . The main body 101 is made of polypropylene or the like. The outer diameter of the main body 101 is about 61 mm, and the thickness of the main body 101 is about 20 μm.

The main body 101 is fitted to the upper part of a beverage can 200 such as beer or sparkling liquor described later.
The pouring hole 103 is a portion where the beverage in the beverage can 200 is poured into beverage tableware such as a glass and a mug after passing through the opening 205 of the beverage can 200 and the inside of the cap 100. The pouring hole 103 is arranged closer to the circumference than the center of the upper surface of the main body 101. The diameter of the pouring hole 103 is about 15 mm.

  The nail | claw 105 is used when a person holds and attaches / detaches the cap 100.

As shown in FIGS. 2 and 3, a paper portion 107 as a foaming portion is provided on the back side of the main body 101. As shown in FIG. 3, the paper portion 107 is arranged in a substantially circular shape on the back side of the main body 101. The paper unit 107 comes into contact with a beverage such as beer and foams. The paper portion 107 is made of 100% wood pulp dry nonwoven fabric (airade) or the like. The thickness of the paper portion 107 is desirably about 130 μm and the density is about 0.545 g / m ² . The paper portion 107 is in-mold molded inside the main body 101, but is preferably highly composite with the resin constituting the main body 101. For example, the paper portion 107 is manufactured by Oji Kinocross Co., Ltd. KMR60 single-sided laminar or the like is used. In the case of the detachable type, the paper portion 107 is not molded in the main body 101. That is, the paper portion 107 and the main body 101 may be separated without being integrated, and may be mounted each time they are used. The cap 100 may be formed by bonding the paper portion 107 and another material constituting the main body 101.

  Further, as shown in FIG. 2, a concave portion 109 and a convex portion 111 are provided on the side portion of the main body 101. The concave portion 109 and the convex portion 111 hold the beverage can 200 when the cap 100 is attached to the beverage can 200.

  FIG. 4 is a perspective view when the cap 100 is attached to the beverage can 200. As shown in FIG. 4, the cap 100 is mounted so as to cover the upper surface of the beverage can 200, that is, the surface from which the beverage is poured.

FIG. 5 is a cross-sectional view of the cap 100 when the beverage can 200 is attached.
As shown in FIG. 5, the cap 100 is mounted so that the concave portion 109 of the main body 101 fits with the can edge 201 of the beverage can 200. The beverage can 200 has a pull top 203, and by pulling the pull top 203, an opening (spout) 205 is formed on the upper surface of the can.

  The cap 100 is mounted such that the pouring hole 103 is disposed on the opposite side of the center of the upper surface of the can with respect to the opening 205 of the beverage can 200. This is because a drink such as beer has a longer time to touch the paper portion 107 before being poured from the opening 205 of the beverage can through the pouring hole 103 of the cap 100, and more bubbles are generated.

FIG. 6 is a diagram illustrating the flow of the beer 300 when a beverage, for example, the beer 300 is poured. As shown in FIG. 6, the beer 300 that has come out of the opening 205 of the beverage can 200 touches the paper portion 107 of the cap 100 and is poured into a glass or the like through the pouring hole 103 of the cap 100. When the beer 300 touches the paper portion 107, a lot of fine bubbles are generated.
In addition to beer 300, the beverage may be a sparkling liquor, or a sparkling alcoholic beverage called third beer.

  As described above, the cap 100 is attached to the beverage can 200, and a lot of fine bubbles can be generated by touching the paper portion 107 when pouring a beverage. The cap 100 is made of polypropylene and paper or non-woven fabric, and can be manufactured at a low cost. Therefore, it can be attached to each beverage can 200 and can be disposed of together with the beverage can 200.

  In addition, characters and the like can be printed on the main body 101. For example, a product name, characters for sales promotion, and the like can be printed.

  Moreover, the cap 100 can be accommodated as usual in the place which accommodated the conventional drink can by making height within 15 mm. For example, it can be stored in a refrigerator for beer in a convenience store without changing the size of the rack.

  Next, an embodiment of the present invention will be described with reference to FIGS. In the example, when three kinds of beverages were poured from the beverage can 200 into the glass 400, the degree of foaming and how the foam decreased with the passage of time were verified. For three types of beverages manufactured by the same manufacturer, a comparison was made between the case where the cap 100 was attached and the case where the cap 100 was not attached.

  As the paper portion 107 of the cap 100, the aforementioned KMR60 single-sided lami (manufactured by Oji Kinocross Co., Ltd.) was used.

The implementation conditions are as follows. The room temperature was 21 ° C to 23 ° C. There were three types of beverages: beer, sparkling liquor, and sparkling alcoholic beverages called third beer.
As the glass 400, a glass tumbler having a diameter of 55 mm, a height of 115 mm, and a capacity of 300 ml was used.

  Beverages were poured from 10 mm above the top of the glass. The pouring time was about 15 seconds.

  7-9 is a figure which shows the state of a drink and foam at the time of pouring a drink into the glass 400. FIG. As shown in FIG. 7, when a beverage is poured from the beverage can 200 into the glass 400, the bubbles 301 are piled up on the top surface of the glass 400. The measurement was performed by a method of measuring the height B from the bubble bottom 303 of the bubble 301 to the point 305 at the top of the bubble 301 every 30 seconds from the time of pouring.

  As shown in FIG. 8, when a certain amount of time has elapsed since the beverage was poured from the beverage can 200 into the glass 400, the beverage foam 301 decreases in a shape where the central portion is recessed. In this case, the height C from the foam bottom 303 of the foam 301 to the point 307 of the most recessed portion of the foam 301 was measured as the height of the foam.

  When a certain period of time elapses from the time of FIG. 8, the center of the beverage foam 301 reaches the foam bottom 303 as shown in FIG. When viewed from the direction D, the height of the foam was set to zero when the liquid portion of the beverage was visible.

Example 1
Next, Example 1 will be described with reference to FIGS. 10 and 11. In Example 1, with respect to beer, the degree of foam formation by the above-described method and the manner in which foam was reduced over time were measured. FIG. 10 is a table showing the results of measuring the transition of the height of the foam when the cap 100 is not attached and when the cap 100 is attached, and FIG. 11 is a graph showing the transition of the height of the foam.

  In FIG. 10, the elapsed time 501a indicates the elapsed time from the time when pouring of beer is completed. No cap 503a indicates the measured value of the height of the foam at each elapsed time when beer is poured from the beverage can 200 without the cap 100 attached. Measurement was performed for two cases of the beer temperature of 4 ° C. to 5 ° C. and 6 ° C. to 7 ° C., and an average 509a was calculated. When the cap is attached, 505a indicates the height of the foam at each elapsed time when beer is poured from the beverage can 200 attached with the cap 100. Similarly to the case without the cap 503a, the measurement was performed for two cases of the beer temperature of 4 ° C to 5 ° C and the temperature of 6 ° C to 7 ° C, and an average of 511a was calculated.

  The UP rate 507a is a percentage indicating how much the average bubble height 511a of the cap 505a is increased when the cap is attached, based on the average bubble height 509a of the capless 503a.

  FIG. 11 is a graph showing the transition of the bubble height 515a with the elapsed time. The vertical axis represents the bubble height 515a (mm), and the horizontal axis represents the elapsed time 501a (seconds). A graph 519a shows a transition of the height of the foam when the cap 100 is not attached, and corresponds to an average 509a in the case without the cap 503a in FIG. The graph 517a shows the transition of the height of the foam when the cap 100 is attached, and corresponds to the average 511a when the cap is attached 505a in FIG.

  From the results of FIGS. 10 and 11, the height of foam when beer was poured was 23.5% higher when the cap 100 was attached than when the cap 100 was not attached. Also, the elapsed time until the bubbles disappeared was about 60 seconds longer when the cap 100 was attached than when the cap 100 was not attached.

(Example 2)
Next, Example 2 will be described with reference to FIGS. In Example 2, as for beer liquor, the degree of foam formation and the manner of foam reduction over time were measured in the same manner as beer. FIG. 12 is a table showing the results of measuring the transition of the height of the foam when the cap 100 is not attached and when the cap 100 is attached, and FIG. 13 is a graph showing the transition of the height of the foam.

  In FIG. 12, the elapsed time 501b indicates the elapsed time from the time when pouring the sparkling liquor, and is the same as the elapsed time 501a in FIG. Capless 503b and cap-mounted 505b are the same as in FIG. 10, and average 509b and average 511b were also calculated in the same manner as in FIG. The UP rate 507b is the same as the UP rate 507a in FIG.

  FIG. 13 is a graph showing the transition of the bubble height 515b with the elapsed time. The vertical axis represents the bubble height 515b (mm), and the horizontal axis represents the elapsed time 501b (seconds). A graph 519b shows the transition of the height of the foam when the cap 100 is not attached, and corresponds to the average 509b in the case without the cap 503b in FIG. A graph 517b shows the transition of the height of the foam when the cap 100 is attached, and corresponds to the average 511b at the time of attaching the cap 505a in FIG.

  From the results of FIG. 12 and FIG. 13, the height of the foam when pouring the sparkling liquor was 26.3% higher when the cap 100 was attached than when the cap 100 was not attached. Also, the elapsed time until the bubbles disappeared was about 60 seconds longer when the cap 100 was attached than when the cap 100 was not attached.

(Example 3)
Next, Example 3 will be described with reference to FIGS. 14 and 15. In Example 3, with respect to the sparkling alcoholic beverage referred to as the third beer, the degree of foam formation and how the foam decreased with the passage of time were measured in the same manner as beer and sparkling wine. FIG. 14 is a table showing the results of measuring the transition of the height of the foam when the cap 100 is not attached and when the cap 100 is attached, and FIG. 15 is a graph showing the transition of the height of the foam.

  In FIG. 14, the elapsed time 501c indicates the elapsed time from the point when pouring the sparkling alcoholic beverage called third beer, and is the same as the elapsed time 501a in FIG. 10 and the elapsed time 501b in FIG. No cap 503c and cap mounted 505c are the same as in FIGS. 10 and 12, and the average 509c and average 511c were also calculated in the same manner as in FIGS. The UP rate 507c is the same as the UP rate 507a in FIG. 10 and the UP rate 507b in FIG.

  FIG. 15 is a graph showing the transition of the bubble height 515c with the elapsed time. The vertical axis represents the bubble height 515c (mm), and the horizontal axis represents the elapsed time 501c (seconds). A graph 519c shows the transition of the height of the foam when the cap 100 is not attached, and corresponds to the average 509c in the case without the cap 503c in FIG. A graph 517c shows the transition of the height of the foam when the cap 100 is attached, and corresponds to the average 511c at the time of attaching the cap 505c in FIG.

  From the results of FIGS. 14 and 15, the initial foam height when the alcoholic beverage called third beer was poured was 30.4% higher when the cap 100 was attached than when the cap 100 was not attached. . Further, the elapsed time until the bubbles disappeared was about 30 seconds longer when the cap 100 was attached than when the cap 100 was not attached.

  In the above embodiment, in any case of beer, sparkling liquor, or sparkling alcoholic beverage called third beer, the cap 100 is not mounted when the cap 100 is mounted on the beverage can 200 and poured into the glass 400. Compared with the case, the height of the foam was increased by 20% or more. That is, the result that the amount of foam increased was obtained. In addition, the time when the cap 100 was attached was longer by about 30 seconds to 60 seconds than when the cap 100 was not attached.

  As described above, when the cap 100 of the present invention is used, the amount of foam in an effervescent beverage such as beer is increased, and the sustainability of foam is improved. Similarly, in the sparkling alcoholic beverage that is said to be inferior in foaming than beer or the sparkling alcoholic beverage referred to as the third beer, the amount of foam is increased and the sustainability of the foam is also improved.

  As mentioned above, although suitable embodiment, such as a cap concerning this invention, was described, referring an accompanying drawing, this invention is not limited to this example. It will be apparent to those skilled in the art that various changes or modifications can be conceived within the scope of the technical idea disclosed in the present application, and these are naturally within the technical scope of the present invention. Understood.

  As described above, in the present embodiment, an example in which the paper portion 107 is in-mold formed inside the main body 101 is shown, but the paper portion 107 and the main body 101 may be detachable. That is, a circular paper sheet that can be attached to and detached from the main body 101 can be used by being fitted into the main body 101 every time the cap 100 is used as the paper portion 107. The paper portion 107 has a reduced foaming effect due to repeated use, but the main body 101 is not consumed by use. Therefore, the main body 101 can be reused by making the paper portion 107 detachable.

Perspective view of cap 100 Cross section of cap 100 A plan view seen from the bottom surface of the cap 100 A perspective view when the cap 100 is attached to the beverage can 200 Sectional view when the cap 100 is attached to the beverage can 200 The figure which shows the flow at the time of pouring beer 300 The figure which shows the measurement position of the height of the foam in an Example The figure which shows the measurement position of the height of the foam in an Example The figure which shows the measurement position of the height of the foam in an Example Table showing change in foaming of beer in Examples The graph which shows the change of foaming of beer in an example Table showing change in foaming of happoshu in embodiment The graph which shows the change of foaming of happoshu in the Example Table showing change in foaming of sparkling alcoholic beverage called third beer in Examples The graph which shows the change of foaming of the sparkling alcoholic beverage said to be the 3rd beer in an Example.

Explanation of symbols

100 ......... Cap 101 ......... Main body 103 ......... Pour hole 104 ......... Edge 105 ......... Nail 107 ......... Paper 200 ......... Beverage can 300 ......... Beer 301 ......... Foam 303 ……… Bubble bottom 400 ……… Glass

Claims (5)

A body that can be fitted to the top of a beverage can;
A foaming part provided on the inner side of the main body and made of paper or non-woven fabric;
A pouring hole penetrating the body and the foaming part;
A cap for a beverage can characterized by comprising:   The cap for a beverage can according to claim 1, wherein the pouring hole is arranged closer to the circumference than the center of the main body.   2. The beverage can cap according to claim 1, wherein the foamed portion is made of a dry nonwoven fabric.   The cap for a beverage can according to claim 1, wherein the foaming unit is integrated with the main body.   The cap for a beverage can according to claim 1, wherein the foaming part is detachably provided on the main body.

Images