JP2016537276A - Method and apparatus for adding aroma to beverage containers - Google Patents

Abstract

Disclosed are methods and apparatus for releasing aroma from a beverage container to enhance or enhance the aroma of the beverage in the container. In a general embodiment, the beverage container (2) comprises a pull tab (8) and a substance (20) added to the pull tab. The material includes a microencapsulated aroma. The microencapsulated aroma can be released by applying a frictional force to the portion of the pull tab to which the material has been added. [Selection] Figure 4

Description

  [0001] The present disclosure relates generally to systems and methods for adding aromas to beverage containers. More specifically, the present disclosure relates to an aroma that can be released from a beverage container by applying mechanical friction to a portion of the beverage container near the consumer's nose.

  [0002] Consumers typically enjoy beverages by the taste of the beverage, based on the ingredients involved in the production of the beverage. Each separate beverage requires a separate ingredient, which causes each beverage to taste differently from another separate beverage. These various tastes make consumers prefer one beverage over another.

  [0003] The aroma of a beverage can also improve the consumer's drinking experience. Typically, the consumer can sniff the beverage as it is consumed. The combination of beverage taste and aroma thus affects the beverage consumer's pleasure. Pleasant scented beverages are more comfortable to consume, and unpleasant scented beverages are usually less comfortable to consume. Even though consumers enjoy the taste of beverages, an unpleasant scent can detract from the consumer's drinking experience. Similarly, a mediocre tasting beverage may still be enjoyed by the consumer with a pleasant aroma.

  [0004] Accordingly, it is desirable to enhance or change the aroma of a beverage in order to improve the beverage of the consumer. In some cases it is desirable to add the natural scent of the beverage, i.e. to make the natural scent stronger. In other cases it is desirable to change the scent of the beverage, i.e. to block or replace the natural scent of the beverage. However, in many cases, changing the aroma of the beverage requires a change in the ingredients of the beverage, which can also result in a change in the taste of the beverage. Ideally, the aroma of the beverage can be changed without changing the ingredients and thus the taste of the beverage.

  [0005] The present disclosure presents a method and apparatus for releasing aroma from a beverage container to enhance or enhance the aroma of the beverage within the container. In a typical embodiment, a beverage container includes a pull tab and a material added to the pull tab, the material including a microencapsulated aroma that is released when friction is applied.

  [0006] In another embodiment, the substance is added to the top surface of the pull tab.

  [0007] In another embodiment, the material is transparent.

  [0008] In another embodiment, the material comprises a colored pigment.

  [0009] In another embodiment, the colored pigment characterizes a particular aroma.

  [0010] In another embodiment, the substance is added to the pull tab by spraying the substance onto the pull tab.

  [0011] In another embodiment, the beverage container includes an aroma release element.

  [0012] In a general embodiment, a method of manufacturing a beverage container includes providing a beverage container that releases aroma when a pull tab is moved from a first position to a second position.

  [0013] In another embodiment, the method includes the step of adding a substance to the surface of the pull tab, wherein the substance includes a microencapsulated aroma that releases upon application of friction.

  [0014] In another embodiment, the method includes the step of coloring the material with a colored dye.

  [0015] In another embodiment, adding the material to the surface of the pull tab includes spraying the material onto the pull tab.

  [0016] In another embodiment, the method includes attaching the pull tab to the beverage container using rivets.

  [0017] In a general embodiment, a method of manufacturing a plurality of beverage containers is the step of adding a first substance to a first plurality of pull tabs, wherein the first substance is released upon applying friction. Including a first microencapsulated aroma and adding a second substance to the second plurality of pull tabs, wherein the second substance is released upon application of friction. A plurality of microencapsulated aromas, a step of attaching each of the first plurality of pull tabs to each of the first plurality of beverage containers, and a second plurality of pull tabs of the second plurality of pull tabs. Attaching to each of the beverage containers.

  [0018] In another embodiment, a method includes filling a beverage into a first plurality of beverage containers and a second plurality of beverage containers.

  [0019] In another embodiment, the method includes the steps of coloring the first substance with a first colored dye and coloring the second substance with a second colored dye.

  [0020] In another embodiment, the method comprises (i) coloring the first plurality of pull tabs with a first color and coloring the second plurality of pull tabs with a second color; and (ii) Coloring the first plurality of beverage containers with a first color and coloring the second plurality of beverage containers with a second color.

  [0021] In a general embodiment, a method for releasing aroma from a beverage container is the step of adding a substance to the surface of a pull tab, wherein the substance is released when friction is applied to the microencapsulated aroma. A step of opening the beverage container using the pull tab, and applying a frictional force to the surface of the pull tab to release the microencapsulated aroma.

  [0022] In another embodiment, the method includes applying a frictional force with a consumer's finger.

  [0023] In another embodiment, the method includes applying a frictional force by the aroma releasing element.

  [0024] In another embodiment, the method includes applying a frictional force while opening the beverage container.

Fig. 3 shows a front perspective view of an embodiment of a beverage container. FIG. 2 shows a top view of the embodiment of FIG. FIG. 3 shows a cross-sectional view of the embodiment of FIG. 2 taken along the transverse line AA. FIG. 4 shows a front perspective view of an embodiment of a beverage container in a closed state. FIG. 5 shows a front perspective view of the embodiment of FIG. 4 in an open state. FIG. 4 shows a front perspective view of an embodiment of a beverage container in a closed state. FIG. 7 shows a front perspective view of the embodiment of FIG. 6 in an open state.

  [0032] Before the present disclosure is described, it is to be understood that the present disclosure is not limited to the specific apparatus, methods, compositions, and experimental conditions described. It should be understood that the terminology used herein is for the purpose of particular embodiments only and is not intended to be limiting because the scope of the present disclosure is limited only by the appended claims. is there.

  [0033] As used in this disclosure and the appended claims, the singular forms "a" ("a", "an", and "the") include plural references unless otherwise indicated. Things are also included. The methods and apparatus disclosed herein may lack any elements not specifically disclosed herein. Thus, as used herein, “comprising” includes “consisting essentially of” and “consisting of”.

  [0034] FIGS. 1 and 2 illustrate an embodiment of a beverage container 2. FIG. The beverage container 2 includes a side surface 4 and an upper surface 6. The top surface 6 includes a punch surface 16 surrounded by a score line 10. The pull tab 8 is pivotally attached to the upper surface 6. In order to access the contents of the beverage container 2, the consumer causes the front part 14 of the pull tab 8 to separate the punch surface 16 from the upper surface 2 along the score line 10 and to project into the beverage container 2. The rear part 12 of the pull tab 8 must be pulled up. Those skilled in the art will recognize other embodiments of a beverage container with a pull tab similar to the beverage container 2 that may be modified by the present disclosure. In one embodiment, the beverage container 2 is an aluminum can, but those skilled in the art will recognize other suitable containers and materials.

  [0035] The beverage container 2 includes a substance 20 added to the pull tab 8. Material 20 includes a microencapsulated aroma described in more detail below. In use, the substance 20 on the pull tab 8 may be rubbed so that it releases the microencapsulated aroma. That is, the aroma is released from the material 20 by mechanical friction on the portion of the pull tab 8 to which the material 20 is added. In one embodiment, the substance 20 is added to all or part of the pull tab 8 before the pull tab 8 is attached to the top surface 6 of the beverage container 2. In another embodiment, the substance 20 is added to all or part of the pull tab 8 after the pull tab 8 is attached to the beverage container 2. When the consumer consumes the beverage in the beverage container 2, the substance 20 is not another part of the beverage container 2 because the pull tab 8 is the portion of the beverage container 2 that is closest to the consumer's nose, It is advantageously added to the pull tab 8. Thus, releasing the aroma from the pull tab 8 rather than another part of the beverage container 2 ensures that the consumer smells as much aroma as possible.

  [0036] The aroma may be released from the pull tab 8 for a variety of reasons, and the aroma may be the same as or different from the natural aroma of the beverage in the beverage container 2. In one embodiment, the aroma is released from the pull tab 8 to enhance the natural scent of the beverage in the beverage container 2. For example, the aroma can be a coffee aroma released to enhance the natural coffee aroma of a ready-to-drink beverage. In another embodiment, the aroma is released from the pull tab 8 to enhance the natural scent of the beverage in the beverage container 2. For example, the aroma can be a chocolate, caramel, or vanilla aroma that is released to enhance the natural coffee scent of a ready-to-drink coffee beverage. In another embodiment, the aroma is released to suppress the natural scent of the beverage in the beverage container 2. For example, the aroma can be a strawberry or blueberry aroma that is released to suppress an unpleasant natural aroma from the vitamin beverage. The present disclosure contemplates a variety of aromas and beverages recognized by those skilled in the art. In addition to the various types of aroma, the strength of the aroma is diversified by using different ingredients when the substance 20 is manufactured or by adding more or less substance 20 to the pull tab 8. obtain.

  [0037] Material 20 is produced through a microencapsulated process. First, a desired aroma is enclosed in a microcapsule. In one embodiment, microcapsules can be produced by mixing aromatic oil with water and a water soluble polymer or gelatin. One suitable water soluble polymer is polyoxymethylene urea (PMU), although those skilled in the art will recognize other suitable materials. The aromatic oil contains the desired scent encapsulated in the substance 20. When the oil and polymer are mixed, the oil breaks into very small droplets. When a chemical catalyst is subsequently added to the mixture, this increases the molecular weight of the polymer and makes it non-water soluble, allowing the desired aroma to be encapsulated in the microcapsules. This process is used to produce what is commonly referred to as “scratch and sniff” material. This process is only one method for producing microencapsulated aromas, and those skilled in the art will recognize other suitable methods for producing aroma-filled microcapsules.

  [0038] Once the aroma filled microcapsules are formed, the microcapsules are mixed with a water base and / or water base and adhesive to form the substance 20 by forming an aqueous solution or water soluble slurry. It is formed. An example of a suitable adhesive is polyvinyl alcohol. The substance 20 may then be added to the pull tab 8 as a liquid or slurry. Once added, the substance 20 is dried on the pull tab 8, thereby forming microencapsulated bubbles on the pull tab 8. When a mechanical frictional force is applied to the pull tab 8 by a consumer's finger or another device, the frictional force breaks the microencapsulated bubbles and the desired trapped in the microencapsulated bubbles Releases aroma. The microencapsulation process preserves the desired aroma from aromatic oil for a very long time.

  FIG. 3 shows a cross-sectional view of the pull tab 8. In one embodiment, the substance 20 is added to the top surface 30 of the pull tab 8 so that it is close to the consumer's nose when the beverage in the beverage container 2 is consumed. Alternatively, the substance 20 may be added to both the upper surface 30 and the lower surface 32 of the pull tab 8, or the substance 20 may be added only to the lower surface 32 of the pull tab 8. The advantage of adding the substance 20 to both the upper surface 30 and the lower surface 32 of the pull tab 8 is that the substance 20 is added regardless of how the consumer holds the pull tab 8 to open the beverage container 2. That is, the hand must be rubbed against the portion of the pull tab 8.

  [0040] The addition of the substance 20 to the pull tab 8 provides several advantages. When the consumer lifts the beverage container 2 to the mouth to consume the internal beverage, the pull tab 8 is the portion of the beverage container 2 closest to the consumer's nose. Thus, the pull tab 8 allows the release of the microencapsulated aroma to occur at the point closest to the consumer's nose of the beverage container 2. The pull tab 8 must also be in contact to open the beverage container 2, so that the addition of the substance 20 to the pull tab 8 causes at least some friction on the pull tab 8 and breaks a portion of the microcapsule. Ensure release of microencapsulated aroma.

  [0041] The substance 20 can be applied to the pull tab 8 in various ways. The present disclosure presents a simplified manufacturing process because the pull tab 8 can be coated with the substance 20 before the pull tab 8 is attached to the beverage container 2. In one embodiment, the substance 20 can be sprayed onto the plurality of pull tabs 8 before the pull tabs 8 are attached to the beverage container 2. The substance 20 can also be added by brush stroke, by dipping the pull tab 8 in a tank of substance 20 or by various other methods recognized by those skilled in the art. Alternatively, the substance 20 can be obtained by immersing the pull tab 8 in the substance 20 by a brush stroke after the pull tab 8 is attached to the beverage container 2, for example by spraying on the pull tab 8. It may be added to the pull tab 8 by any other method recognized by those skilled in the art.

  [0042] In one embodiment, the substance 20 is transparent so as not to change the physical appearance of the beverage container 2. In other embodiments, the substance 20 may include a colored pigment. Different surfaces 20 with different aromas may contain different colored pigments to differentiate different aromas when added to the beverage container 2. In one embodiment, the same beverage container 2 may be made with different aromas characterized by different colored substances 20. For example, the plurality of ready-to-drink coffee beverage containers 2a include chocolate aroma captured by a brown substance 20a, caramel aroma captured by a red substance 20b, and vanilla aroma captured by a white substance 20c. Can be manufactured. The consumer can then select the consumer's preferred aroma by simply selecting the corresponding color pull tab. Due to the simplified manufacturing process of the present disclosure, a plurality of pull tabs 8 having different substances 20 a-20 c are manufactured separately from the plurality of beverage containers 2. A plurality of pull tabs 8 with various substances 20a-20c may then simply be attached to the same set of beverage containers 2 containing the same beverage. That is, the experience of a consumer consuming a beverage can be changed by simply changing the pull tab 8 on the beverage container 2. The person skilled in the art understands that various different aromas and various colors are used in the substance 20 and added to the beverage container 2. In another embodiment, the different materials 20a-20c may all be transparent, the pull tab 8 or the beverage container 2 may be of different colors, or differ in aesthetics to differentiate different aromas. It may be.

  [0043] In the embodiment of FIGS. 1-3, the movement of the consumer's finger on the pull tab 8 applies a frictional force and releases the microencapsulated aroma from the substance 20 applied to the pull tab 8. The present disclosure also presents a separate aroma release element that creates a frictional force on the pull tab when the beverage container is opened. In both cases, aroma is released as the pull tab moves from the first position to the second position. FIGS. 4 and 5 illustrate an embodiment of a beverage container 40 that includes a top surface 46 with a punch surface 42 surrounded by a score line 44. Pull tab 48 and aroma release element 50 are attached to top surface 46. The pull tab 48 is attached to and pivots about the upper surface 46 of the beverage container 40 at the rivet 52, and the aroma release element 50 is attached to and about the upper surface 46 of the beverage container 40 at the rivet 54. Pivot to. Similar to the previous embodiment, the pull tab 48 is coated with a substance 20 containing a microencapsulated aroma. When the beverage container 40 is closed, the aroma release element 50 abuts the lower or intermediate portion 56 of the pull tab 48, as shown in FIG. When the beverage container 40 is opened by pivoting the pull tab 48 about the rivet 52, this pivotal movement causes the aroma release element 50 to move upward while facing the upper surface 58 of the pull tab 48. Then, the aroma release element 50 is rubbed against the pull tab 8 (FIG. 5). The friction generated by the rubbing movement of the aroma release element 50 breaks some of the microcapsules of the substance 20 and releases the microencapsulated aroma. In another embodiment, the aroma release element 50 can be configured to rub against the lower surface of the pull tab 48 instead of the upper surface 58. The aroma release element 50 can also be structured such that in addition to opening the beverage container with the pull tab 48, the consumer must have the aroma release element 50 rubbed against the pull tab 48 separately. Such an aroma release element 50 is advantageous in that the consumer does not have to use his finger to break the microcapsules and release the aroma. In another embodiment, the aroma release element 50 can be coated with the substance 20.

  [0044] FIGS. 6 and 7 show another embodiment of a beverage container 60. FIG. The beverage container 60 includes a side surface 64 and an upper surface 66. A pull tab 68 is attached to the top surface 66. The top surface 66 also includes two score lines 70. In order to access the contents of the beverage container 60, the consumer must pull the rear portion 72 of the pull tab 68 upward so that the pull tab 68 pulls the peeled portion 74 of the top surface 66 back. Similar to the previous embodiment, the substance 20 may be applied to the pull tab 68 so that when the consumer grasps the pull tab 68 and opens the beverage container 60, it is hung on the pull tab 68 by the consumer's finger. The frictional force breaks and opens the microcapsules of substance 20 and releases specific aroma within the microcapsules. Similar to the previous embodiment, the pull tab 68 is located near the consumer's nose when the consumer consumes the beverage, thus the pull tab 68 provides an ideal location for releasing the aroma. .

  [0045] Using the same method as described above, for example, by immersing the pull tabs 48, 68 or release element 50 in the substance 20 by a brush stroke, by spraying on the pull tabs 48, 68 or release element 50, Alternatively, the lacquer 20 may be added to the pull tab 48, the aroma release element 50, and / or the pull tab 68 by any other method recognized by those skilled in the art. The substance 20 may be added to the plurality of pull tabs 48, 68 and the discharge element 50 before the pull tabs 48, 68 and the discharge element 50 are attached to the plurality of beverage containers 40, 60, or the substance 20 may be The pull tabs 48, 68 and the discharge element 50 may be added to each pull tab 48, 68 and the discharge element 50 after being attached to the corresponding beverage container 40, 60. Similarly, the various pull tabs 48, 68 and release element 50 may be coated with various types of materials 20a-20c as described above.

  [0046] It should be understood by those skilled in the art that various changes and modifications can be made to the preferred embodiments described herein. Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. Accordingly, such changes and modifications are intended to be included within the scope of the appended claims.

Claims (20)

Pull tab,
A beverage container comprising: a substance added to the pull tab, wherein the substance comprises a microencapsulated aroma released upon application of friction.   The beverage container of claim 1, wherein the substance is added to an upper surface of the pull tab.   The beverage container according to claim 1, wherein the substance is transparent.   The beverage container according to claim 1, wherein the substance includes a colored pigment.   The beverage container of claim 4, wherein the colored pigment characterizes a particular aroma.   The beverage container of claim 1, wherein the substance is added to the pull tab by spraying the substance onto the pull tab.   The beverage container of claim 1 further comprising an aroma release element. A method for producing a beverage container, comprising:
Providing a beverage container that releases aroma when the pull tab is moved from a first position to a second position.   9. The method of claim 8, further comprising the step of adding a substance to the surface of the pull tab, wherein the substance comprises a microencapsulated aroma that is released upon application of friction.   The method of claim 9, further comprising the step of coloring the substance with a colored pigment.   The method of claim 9, wherein applying the material to the surface of the pull tab comprises spraying the material onto the pull tab.   9. The method of claim 8, further comprising attaching the pull tab to the beverage container using a rivet. A method of manufacturing a plurality of beverage containers,
Adding a first material to the first plurality of pull tabs, the first material comprising a first microencapsulated aroma released upon application of friction;
Adding a second material to a second plurality of pull tabs, the second material comprising a second microencapsulated aroma released upon application of friction;
Attaching each of the first plurality of pull tabs to each of the first plurality of beverage containers;
Attaching each of the second plurality of pull tabs to each of the second plurality of beverage containers.   The method of claim 13, further comprising filling the first plurality of beverage containers and the second plurality of beverage containers with a beverage.   The method of claim 13, further comprising: coloring the first substance with a first colored dye; and coloring the second substance with a second colored dye.   (I) coloring the first plurality of pull tabs with a first color and coloring the second plurality of pull tabs with a second color; and (ii) adding the first plurality of beverage containers to the first 14. The method of claim 13, further comprising at least one of coloring with one color and coloring the second plurality of beverage containers with a second color. A method for releasing aroma from a beverage container,
Adding a substance to the surface of the pull tab, the substance comprising microencapsulated aroma released upon application of friction;
Opening the beverage container using the pull tab;
Applying a frictional force to the surface of the pull tab to release the microencapsulated aroma.   The method of claim 17, further comprising applying the frictional force with a consumer's finger.   The method of claim 17, further comprising applying the frictional force by an aroma release element.   The method of claim 17, further comprising applying the frictional force while opening the beverage container.

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