LT6155B - Spice bag design for liquid food preparation (manufacturing0 - Google Patents

Abstract

The aim of the invention - the spice bag design, characterized by the following features: in the liquid food product (eg.: a soup, stew, sauce, drink, hot wine, jam) thrown spice bag is easily removed even not fully open the lid of the pot, because it has a holder which can easily be attached to the rim of the bowl; the bag height soup pot is easily fixed, and it helps to avoid unwanted nestling of the bag to the bottom and its fusion / injury; whereas the bag is semi-extracting form the upper and lower parts are embedded in the inside, so during rope knot fixing and tension in the hands the bag in the form of easy to change from "flat" in the "barrel", thus the internal volume of the bag increases by a series, spices it is distributed easily and evenly. Such a spice bag design makes it convenient to prepare liquid food products (eg.: soup), without seasoning packet time you use it, get ready for a stronger @flavor and richer food / tastier flavor.

Description

TECHNICAL FIELD

The present invention relates to the production of foodstuffs, particularly liquid foods (e.g., soups, stews, sauces, beverages, hot wines, jams) using spice bags which, when exposed to high temperature of the liquid (water), release the spice essence which passes through the bag as a filter into the soup itself. In particular, the present invention relates to disposable spice bag designs and methods of use that prevent unwanted spice residues in the final formulation of the product.

TECHNICAL LEVEL

The world, especially in Asia, has long used spice bags to make soup. The main advantage of using spice bags is that when exposed to high temperatures, the essence of the spice is released and passed into the soup - not mixing the edible part of the soup with spices that are usually solid, spicy or just inedible.

Known Japanese patent no. JP2002034495, published June 2002 February 5, This patent provides a spice bag into which spice powder is added. SUMMARY OF THE INVENTION The present invention provides for the multiple use of a spice bag. To achieve this, a hard neck with screw cap is formed at the top of the spice bag. This design is similar to the construction of cosmetic vials (or toothpaste tube), but here the bottom of the spice bag is made of a lightweight synthetic material that absorbs the spice essence that is released in the water (especially when hot). After use, the spice powder residue can be easily shaken through the neck and added to prepare another portion of the soup.

Also known as Japanese patent no. JP58081767, published June 1983. May 17 This patent relates to a method for preparing fresh pork soup using a kit consisting of three parts: (a) a bag of sliced fresh pork; (b) a container into which hot water may be added; (c) vacuum packing of a spice bag containing dried frozen vegetables. Add hot water to bag (b), place bags (a) and (c) and prepare the soup.

Also known is Japanese patent no. JP2012161305, Published 2012 August 30 This patent describes a method of enriching the taste of wine by using spice bags that are added to and maintained in the wine for a period of time.

Also known is Swiss patent no. CH674970, published July 1990. August 15 This patent discloses a spice bag consisting of two sections. Two sections are needed to keep different types of spices from mixing together, such as coffee beans with herbs or spices with meat pieces.

The closest to the prior art is the Chinese utility model no. CN2894552, published 2007 May 2 This document provides a spice pan of various shapes (geometry) for making soup.

Most of the documents found in the patent literature do not focus on spice bag designs, but on recipes, so patents and many other documents not mentioned here do not address the problems that arise when spice bags are used to cook liquid foods (such as soups):

1) the sachet thrown into a liquid food product (eg j soup) is difficult to remove;

2) the height of the bag relative to the bottom of the pot is not fixed;

3) the spice bag is often pressed against the bottom of the pot;

4) the spices in the bag are flattened with each other and the extract (essence) of the spice is more difficult to extract (leave).

In response to these observed and raised issues, a new disposable spice bag design, described below.

THE SUBSTANCE OF THE INVENTION

The object of the present invention is to provide a disposable spice bag for the preparation of various liquid food dishes having the following features:

a spice bag inserted into a liquid food product (eg soup) is easily removable;

the height of said bag relative to the bottom of the pot would be easily fixed (this would prevent unwanted bagging at the bottom if the spice bag has a higher density and is easily deposited on the bottom of the pot or larger pieces of meat, bone and other heavy elements that can pin the bag to the bottom of the hot pot);

the shape of the pouch would be easily changed from a "flat" to a "barrel" and vice versa, so that the spices in the pouch would not flatten with each other and make the extract (essence) easier to separate.

An essential feature of the present invention is that:

the disposable spice bag has a holder that can be easily fixed / secured to the edge of the pot so that the spice bag can be easily removed at any time without even opening the pot lid completely;

the disposable spice bag has a string with knots (extensions - latches) which, in this design, serve to adjust the length of the string from the holder to the top of the bag, so that the height of the spice bag in the cup can be easily fixed;

the disposable spice bag is semi-packable, its upper and lower parts are inserted inwards, and during locking and stretching of the string assembly (holding the bag in hand) the shape of the bag is easily changed (swelled) from "flat" to "barrel", the whole process increases, the spices are easily and evenly distributed, and the extraction process is significantly more efficient.

This spice bag design allows:

it is more convenient to prepare a liquid food product (eg soup), not to melt the spice bag during the preparation of a liquid food product (eg soup), to obtain a stronger aroma and a richer / tastier taste of the prepared liquid food product.

BRIEF DESCRIPTION OF THE DRAWING FIGURES

FIG. 1 shows a general construction of a spice bag of the present invention in a "flat" state of the bag.

FIG. 2 illustrates the general construction of a spice bag of the present invention in the "barrel" state of the bag.

FIG. Figure 3 is a detailed view of the individual parts of the spice bag construction of the present invention: the holder and the string.

PREFERRED EMBODIMENTS

The use of spices in the preparation of liquid foods (eg soups) has been known for a long time, but along with its delicious taste and rich smell, the spices themselves have been added to the soup or other liquid food, which may cause some discomfort. too strong and unpleasant taste, spicy thin spices can damage the gums or gastrointestinal tract, larger harder pieces of spice can damage the teeth. As a result, over time, soups or other liquid cooked food have been spiced up in one place so that they are not on the plate when eating soup or other liquid cooked food. This resulted in spice bags that were added to the soup (or other liquid cooked food) during its preparation to enrich the taste and smell of the soup and then removed. Currently, the use of spice bags is widely known in Asian countries, especially Japan and China. In Europe and the US, bags are mainly used for making tea. And although spice bags have been known for quite some time, they are still being used without major improvements, although the need for improvement certainly exists.

Below we will describe in more detail some of the problems encountered with current spice bags.

The first problem is that the bag inside a liquid food product (eg soup) is already difficult to remove. We will refer to this as the "bag catching problem" below. More specifically, the larger pot is not only difficult to remove, it is even difficult to find. This requires a full opening of the pot (in which case the temperature of the liquid food falls), taking a spoon of sufficient length (usually a simple table spoon is not enough, taking a spoon) and mixing soup or other liquid food in various directions extraordinary), we try to catch that ill-fated spice bag. In addition, mixing soup or other liquid cooked food in different directions increases the overall level of the pot and the likelihood of scalding. Because of this complex process, the spice bags are often left out of soup or other liquid foods. It is also possible that the long-stayed bag in the pot will be damaged and its contents will enter the edible part of the dish.

The second problem is that said spice bag can be flattened to the bottom of the pot. We will refer to this problem as the "bag height fixation problem" below. This is the case if the spices have a higher density and are easily deposited on the bottom and / or larger pieces of meat or bones are cooked in a liquid food product (eg soup), which can squeeze / flatten the spice bags at the bottom of the pot. Sticking to the bottom causes several problems at once: the bottom of the pot is the hottest spot on the pot, which can cause thermal damage or even burn to the bag; the essence (taste and smell) of spices is much harder to distinguish from the spices.

There is a third problem, which is that if the spices are large enough and placed in a flat bag, then their working area (the area of release of the essence) is relatively small. We will refer to this problem as the "spice workspace problem" below. In order to increase this working area, it is possible to increase the overall size of the bag itself or to substantially change the geometry of the bag.

In response to the problems raised, a new disposable spice bag design (1) has been developed for the preparation of liquid foods such as soups, stews, sauces, beverages, hot wines, jams and the like.

FIG. 1 illustrates the general construction (1) of a spice bag of the present invention in a "flat" state of the bag (2). The construction of the spice bag of the present invention (1) consists of the following construction elements: a bag (2), a holder (3), a string (4), a string assembly (5) and a hole in the bag (6). FIG. Figure 3 is a detailed view of the individual parts of the spice bag construction (1) of the present invention: the holder (3) and the string (4).

Said bag (2) consists of the following components: a central part (2a), an upper part (2b) and a lower part (2c).

Said bracket (3) consists of the following components: bracket teeth (3a, 3b, 3c), finger holding element (7), upper tooth separating plane (8), lower tooth separating plane (9) and rope tapping holes (3). 10). The planes (8) and (9) are approximately parallel to each other.

To solve the "bag catching problem", the bag construction (1) comprises the following essential elements: a bag (2), a string (4) and a holder (3). One end of the string (4) is inserted into the pouch (2) and, using any of the knots / extensions (5), is secured in the pouch opening (6) and the other end of the string (4) secured to the opening (10) of the holder (3). . The cord (4) is made of a heat-resistant material (eg plastic) to withstand the temperature of boiling water. The assemblies (5) of the string (4) are thermally formed and form the strand extensions (latches) that occur when the individual points (projected assemblies) of the strand are exposed to high (strand melting) temperature. The number of rope assemblies (5) depends on the need and convenience. The hole (6) in the bag (6) is of such a diameter that it is free to pass the string (4), but the assembly (5) can pass through it only when the string (4) is pulled by hand with the appropriate force. Basic requirement for unit (5): must keep the weight of the spices in the bag (2) in the air in the free state (i.e. when the moistened bag (2) is simply held in the hands behind the holder (3) in the air). The bracket (3) is designed so that it can be easily engaged by the teeth (3a, 3b, 3c) behind the pot edge. Said teeth (3a, 3b, 3c) are free to move relative to one another: their movement and securing the holder (3) to the edge of the pot. The holder (3) is made of heat-resistant (must keep the edge of the pot high) and heat-resistant (because this part is touching with your fingers). In this way, the spice bag itself (2) is added to the soup, but can always be removed on demand: it is neither searchable nor captured.

To solve the "pouch height fixation problem", the pouch construction (1) comprises the same essential elements mentioned above: pouch (2), string (4) and holder (3). The height fixation takes place through the nodes (5) of the string (4) described above. The height fixation discreteness depends on the amount / density of the nodules (5), i.e. the more densely distributed the nodules (5) are, the more accurately the height of the bag (2) in the cup can be fixed. This way, the bag (2) will not flatten to the bottom and its height relative to the bottom of the pot will always be precisely fixed.

In order to solve the "spice workspace problem" without increasing the overall dimensions of the bag (2) in a "flat" shape, another path was chosen: a variable shape bag (2) was created. FIG. 2 illustrates the general construction (1) of a spice bag of the present invention when the bag (2) is in a "barrel" shape. The spices in the bag (2) must be freely distributed in the bag (2) in order to prevent their extraction (essence) from being separated. For this, the volume of the bag (2) must be large enough. Therefore, the bag (2) of the present invention is semi-packable, its upper (13) and lower (14) portions being inserted inwards (top to level 11, bottom to 12) during locking and stretching of the cord assembly (5). holding the bag in hand changes the shape of the bag easily from "flat" to "barrel", thus increasing the internal volume of the bag throughout, distributing the spices easily and evenly, and significantly more efficiently extracting the spices. Such bag structures (1) are easy to transport as they take up little space in the "flat state" and provide very good extraction of spices during use when in the "barrel state".

The spice bag design of the present invention may be disposable or reusable, but said product (design) is oriented to the disposable market / segment.

The method of using the spice bag design includes the following steps:

inserting and withdrawing the bag (2) into the pot with liquid food (e.g., soup) at any time using a string (4) with nodules / extensions (5), a hole (6) and a holder (3);

locking the bag (2) in the pot at the required height with respect to the bottom (plane) of the pot using a string (4), string knots (5) and a hole (6);

in order to increase the volume of the pouch (2), transfer the pouch (2) from the "flat" state to the "barrel" state by holding the pouch (2) with one holding means (eg one hand) and pulling the string (4) to the required knot (5). ) and securing said assembly (5) to a pouch opening (6) with another holding means (e.g., another hand).

In order to illustrate and describe the present invention, descriptions of preferred embodiments are set forth above. It is not a complete or limiting invention that seeks to determine the exact form or embodiment. The description above should be viewed as an illustration rather than a limitation. It will be appreciated that many modifications and variations may be apparent to those skilled in the art, embodiments are selected and described to best explain the principles of the present invention and their best practical application for different embodiments with different modifications suitable for a particular application or embodiment. for customization. The scope of the invention is intended to be defined by the appended definition and its equivalents, in which all the foregoing terms have the widest possible meaning, unless otherwise stated. It will be appreciated that the embodiments described by those skilled in the art can make changes within the scope of the present invention as defined in the following definition.

Claims (5)

DEFINITION OF INVENTION 1. The construction of a spice bag for the preparation of a liquid food product, comprising a bag and a spice, comprising the following components: a bag (2), a holder (3), a string (4), a string assembly (5) and a hole in the bag (6). ); where: said bag (2) consisting of: the central portion (2a), the upper portion (2b) and the lower portion (2c) being semi-unpacked, the upper portion (13) and the lower portion (14) of which are molded inwardly (top to level 11, bottom to 12) ), while holding and holding the bag by hand, the shape of the bag easily changes from a "flat" to a "barrel", thus increasing the internal volume of the bag, distributing the spices easily and evenly, and significantly more efficient extraction of the spices. process; said holder (3) made of heat-resistant and heat-resistant material consisting of: bracket teeth (3a, 3b, 3c), toe holding member (7), upper tooth separating plane (8), lower tooth separating plane (9) and rope attachment holes (10) for engaging the pot edge with teeth (3a) , 3b, 3c), wherein said teeth (3a, 3b, 3c) are free to move relative to one another: their movement and securing the holder (3) to the edge of the pot; the string (4) is made of a heat-resistant material to withstand the temperature of boiling water, one end of which is introduced into the bag (2) and secured in any of the assemblies (5) to the opening of the bag (6) the holes (10) of the holder (3); the rope assembly (5) is thermally formed and extends the cord; basic requirement for unit (5): must keep the weight of the dampened spices in the bag (2) in the air in free condition; the opening in the bag (6) is of such a diameter that it is free to pass the string (4) (i.e. its portion without knots), but the knot (5) can pass through it only when the string (4) is pulled by hand with the appropriate force. 2. The construction of a spice bag according to claim 1, characterized in that it is suitable for the preparation of liquid food products such as: soups, stews, sauces, beverages, hot wines, jams, etc. 3. The construction of a spice bag according to claims 1-2, characterized in that it can be disposable or reusable. A method of using a spice bag construction according to claims 1-3 comprising the steps of: inserting and withdrawing the pouch (2) into a pot of liquid food (e.g., soup) at any time using a string (4) with nodules / extensions (5), a hole (6) and a holder (3); locking the bag (2) in the pot at the required height with respect to the bottom (plane) of the pot using a string (4), string knots (5) and a hole (6); in order to increase the volume of the pouch (2), transfer the pouch (2) from the "flat" state to the "barrel" state by holding the pouch (2) with one holding means (eg one hand) and pulling the string (4) to the required knot (5). ) and securing said assembly (5) to a pouch opening (6) with another holding means (e.g., another hand). A kit comprising the spice bag construction (s) according to claims 1-3.