WO2007008192A1

WO2007008192A1 - Magnetic dispensing funnel

Info

Publication number: WO2007008192A1
Application number: PCT/US2005/024027
Authority: WO
Inventors: H. Mcmillan Lindsey; Thomas A. Thompson; Patrick L. Farrell
Original assignee: Inventive Technologies, Inc.
Priority date: 2005-07-07
Filing date: 2005-07-07
Publication date: 2007-01-18

Abstract

A device for improving organoleptic properties for various beverages includes a base (12) and a tubular member (14) extending longitudinally through the base. A spout (20) extends outwardly from the tubular member and at least two magnets (22, 24) disposed longitudinally along the tubular member are provided for exposing the beverage to a magnetic field as the beverage passes through the tubular member and spout. A funnel member (30) extending outwardly from the base and is in fluid communication with the tubular member and a support member (40) is provided for centering the funnel under a dispensing spout.

Description

MAGNETIC DISPENSING FUNNEL

The present invention generally relates to apparatus and methods for improving the organolaptic properties of alcoholic beverages and is more particularly directed to apparatus and method for exposing bottled beverages to a magnetic field. With respect to alcoholic beverages, the present invention reduces the perception of tannins and acid. Such alcoholic beverages include wine, brandies, sherries, ports, cognac, spirits, beer, and any other alcoholic beverage.

Besides the tannins in wine, there are polyphenolic compounds in coffee, tea, fruit juice, and vegetable juice. The production processes of these beverages in such that the polyphenolic compounds found in coffee beans, tea leaves, fruit skins and seeds, and vegetable skins and seeds are extracted into the beverages, either by the action of heat, enzymes, mechanical action, or combination thereof. These compounds have become increasingly investigated and are integral to the health promoting properties of some of these beverages. As such, there is a trend to increase such polyphenolic compounds in such beverages. The downside of such extraction is that bitterness is a side effect of such polyphenols and the processing process. These tannins and polyphenols also tend to obscure the underlying flavors of the coffee, tea, wine, spirits, beer, fruit juice, and vegetable juice.

As is well known, tannins are harsh, bitter, astringent, and dry tasting compounds in wines which are caused by grape skins, seeds, stems, or the use of wood, such as in barrels, strips of chips, which often are utilized for the aging of wine or to impart desired taste characteristics to alcoholic beverages, including wines, fortified wines, and whiskeys.

As is also well known in wines, such tannins polymerize during aging and accordingly older wines generally have a softer texture, smoother, and fruiter taste than the same wine at a younger age .

The use of magnets to alter the composition of tannins in alcoholic beverages, particularly wine, has been known for some time. For example, as early as 1900, magnetic drinking cups were developed, see U.S. 855,413 . U.S. 4,872,401 provides for a device for improving the flavor or removing the piquant flavor of fermented products "utilizing a container with surrounding walls having magnets disposed thereon. In this manner, the composition of the tannins is altered so as to make the perception of astringency less.

U.S. 5,556,654 provides for passing a liquid through a magnetic field in order to enhance the flavor of ttie liquid utilizing tubular permanent magnets for treating a liquid prior to bottling thereof.

U.S. 5,860,353 provides for apparatus and a method for accelerating aging of alcoholic liquids such as wines, brandies, spirits, and the like within bottles disposed in a rack. U.S. 6,287,614 utilizes a coaster having a_sL magnet for improving the organoleptic properties of alccohol in a bottle.

U.S. 6,390,319 provides for a beverage container having a volume exposed to magnetic fields.

U.S. Patent Application 2003/0003189 Al p=>rovides for establishing a magnetic field within a bottle in order to cause certain molecules in the wine to flow frromn. the bottom of the bottle to the top in a constant motion aloong the flux lines of the magnetic field between the bottom and the top of the magnet .

U.S. Patent Application 2003/0028070 Al prc=z>vides for a method for restructuring an ingestible sukzostance and constituents thereof by providing magnetic fields of specific flux densities.

U.S. Patent Application Serial No. 20O3 /0226447 Al provides for a beverage flavor enhancing devio-ce having a base and a plurality of tubular members extend±±ng upwardly from the base and arrange in a spaced apart relsstionship to receive the beverage container and subject any cx;ontainer to a magnetic field.

It is clear that none of the hereinabov^-e developed devices provide a convenient means for an end uεser, such as a wine connoisseur, to conveniently and selectively magnetically treat wine or other alcoholic bev-ez-_rage without extensive apparatus or without treating an entiit-tre bottle of alcoholic beverage. It should be clear that _ f an entire bottle is treated with a magnetic field to effect the organoleptic qualities of the beverage contained therein there can be no real specific comparison of treated and untreated beverage from the same bottle.

The present invention provides for a funnel for enabling selective magnetic treatment of alcoholic beverages which is convenient, simple to use, ancL does not require extensive equipment or the bulk treatment of alcoholic beverage.

SUMMARY OF THE INVENTION

A magnetic dispersion device in accordance with the present invention includes a funnel member extending outwardly from a base and in fluid communication with a tubular member. More particularly, the device may include a support member extending from the funnel for placement under a storage container, such as a box, to orient the funnel under a spout extending from the beverage container.

It follows that a method in accordance with the present invention utilizing device the present invention includes disposing the support member of the funnel under the alcoholic beverage container, centering the funnel under an outlet spout of the beverage container and thereafter decanting the beverage from the container, or box, and through the funnel and tubular member to expose the beverage to the magnetic field as the beverage is decanted from the box or container. BRIEF DESCRIPTION OF THE DRAWINGS

The advantages and features of the present invention will be better understood by the following descripnation when considered in conjunction with the accompanying drzrawings in which:

Figure 1 is a side view of the device in accordance with the present invention as it may be diε^posed in conjunction with a beverage container, or box, for orienting a funnel portion thereof beneath a spout; and

Figure 2 is a cross sectional view of ttne device illustrating exposure of a beverage to a magnetic f ield.

DETAILED DESCRIPTION

With reference now to Figures 1 and 2, a magnetic dispensing device 10 in accordance with the present invention includes a base 12, a tubular member 14 extending outwardly from the base 12 and a spout 20 extending outwardly from the tubular member 14.

At least two permanent magnets 22, 24 are disposed longitudinally along the tubular member 14 in order to expose the beverage to a magnetic field as th.e beverage passes through the tubular member 14 and spout 20.

More particularly, the device 10 includes a funnel 30 extending outwardly from the base 12 and in fluid communication with the tubular member 14. As shown in use with a wine or bever a.ge box 34 having a spout 36, the device 10 includes a supgoort member 40 for placement under the beverage container 34 in order to orient the funnel 30 under the spout 36 extend±n.-<j from the beverage container 34.

As is the case with the device 10 m^≡iy be molded from a single piece of suitable plastic with 1—TΠR magnets 22, 24 embedded therein.

It follows that a method utilizirzng the device IO , includes disposing the support member 40 ^~~under the container 34 and centering the funnel 30 und^≡sr the spout 36. Thereafter, the beverage is released from the box and passes through the funnel 30 and tubular member 14 and spout 20 to expose the beverage to the magnetic fie] d developed by the magnets 22, 24 as the beverage is decantec_i from the box.

The funnel device 10 includes with. a relatively small aperture in the tubular member 14 (tc_-D ensure a strong magnetic field), flanked by two strong ms≡ignets 22, 24. Trie fluid, as it passes the strong magnetic.--: field, causes a.n alteration in the configuration of trie charged particles that impart bitterness in these beverage - s . With immediate exposure to air, chemical changes occur too the structure and configuration of these polyphenols and ot-.zb.er chemical so a.s to make the beverages taste less bitter amd less astringent .

Underlying flavors inherent to the bever^≡a.ge become unmasked and the beverage is perceived to taste more flavorful and smoother. In the case of tannic red wim.es, the perception is that of fruitier and softer. In the case of coffee or tea, the perception is one of enhanced flavor, increased richness, decreased bitterness and decreased astrincrgeπ—icy. As per the wine experiments, this effect has been obsse»—ved in a blind tasting fashion by the inventors and ottli^≡=rs . Repeatedly, most tasters prefer the sample treated wifczti the magnetic pourer . As per the wine experiments, this βefJ-ϋfect requires the strong magnetic field and immediate ^pypnsM iτ~< to oxygen. Without oxygen, the softening effect upo n. the beverage is diminished.

The funnel device 10 allows a single device 10 fcc—r> be used for a variety of beverages and fluids. Rath-eizr π .nan affixing the device to a vessel containing a beverage , the funnel device 10 allows the bottle, carton, pot, or/ , sp i.got to dispense beverage directly into the funnel 30. The fHZZLuid 30 is funneled into a stem or tubular member 14 whic-ϋh has magnets 22, 24 placed on either side so as to pr"ocΞ3.UL=e a strong magnetic field. The efficacy of this funnel hai≤ t= :ιeen tested with a. host of beverages including red wine, <->; IVRΓJ white wine, coffee, tea, fruit juice, vegetable j ii i <IR, spirits, and dark beer. The effect of the magnetized fuEnnel device 10 is consistent. The beverages exposed to a s trrorong magnetic field, as it passes through the funnel and its sWLem, and then to oxygen undergoes chemical changes so as too πmnake the beverages softer, richer, less bitter, and i PRR astringent.

EXAMPLE 1

With regard to red wine and some oak matured vΛ-Hfciite wines , the magnetic wine pourer consistently renders w i^r — ? in the glass fruitier, softer, and less astringent . Th-dLs has been found consistently for a variety of red wines , moostz; of recent vintages, and have ύ ncludes wines from: California,

Bordeaux, Rhone Valley, PiecHτnont , Tuscany, Spain, Washington State, Chile, Argentina, South Africa, and Australia.

Varieties tested include: cabernet sauvignon, cabernet, franc, merlot , syrah, gre=nache, Rhone blends, Bordeaux blends, pinot noir, zimfandel, sangiovese, barbera, nebbiolo, tempranillo, and irL-albec.

As expected for any ta≤te preference, individuals vary with regard to their preferesnces . Some consistently prefer the magnetized wine, othiers consistently prefer non- magnetized wine, while a tzrhird group tended to prefer a blend of the two. Most pr — ef erred the magnetized wine for some examples, and non-magm.etized wines for other samples poured. A generalization tltaat can be made from the tasting experiments was that wines that were overly astringent to begin with, either from har- sh tannins, excessive extraction of tannins, or being openec≡L without sufficient bottle age, benefited the most from be ^Lng poured through the magnetic pourer.

Besides making red winsts taste fruitier and softer, the magnetic pourer also made serine red wines taste less vegetal, less herbaceous. A ch.a:t_--ract eristic of less than ripe cabernet sauvignon (also catzaernet franc, merlot, malbec, and syrah) is that of veget^a.1, herbaceous characteristics, including bell pepper, greerz-α peppercorns, quince, weediness. Winemakers go to great effczarts in vineyard site selection, vineyard work, and winemak__i ing techniques (such as micro- oxidation) to decrease theses characters. The magnetic wine pourer had a dramatic iπvg=r>act upon such wines, markedly decreasing the vegetal/her\Zbaceous/weedy character of the wine, and thus significantly improving the taste profile. This was particularly true of Chilean wines and mass- produced red wines from California and France.

Proposed mechanisms, which include the polymerization and structural changes of tannins and anthocyanins in the wine, which can lead to decreased astringency and softer, fr-uitier wines have been discussed in the cited patents.

EXAMPLE 2

Oxygen, via the process of decanting, or during oxidation production racking or micro-oxidation, greatly encourages softening of wines via such chemical changes irrvolving tannins. As such, it is theorized that oxygen was playing a role with regard to device in accordance with the present invention. An experiment was conducted whereby wine was poured, with the magnetic pourer in place, in an oxygen- free environment. The same wine was poured in the presence of oxygen both with and without the magnetic pourer. A recent vintage Chilean cabernet sauvignon was the wine poured. The non-magnetized wine was harshly astringent from hard tannins. The magnetic poured, in the absence of oxygen, did soften the wine slightly. There was a marked difference when the wine was poured through the magnetic pomrer in the presence of oxygen. The wine was then made much less herbaceous, and much less astringent while having markedly improved fruit profile. This demonstrates that the combination of oxygen and the magnetic field work in concert to alter the chemistry of the wine to allow for a rapid softening and improvement of the fruit profile. The pourer 10 is also effects on white wines. The magnetic pourer reproducibly makes over-oakecl wines, such as oaky chardonnay, far more approachable, less tannic, and fruiter. The same effect would be expected on other, heavily oaked white wines.

Altliough there has been hereinabove described a specific magnet dispensing device in accor-dance with the present invention for the purpose of illustrating the manner in which, the invention may be used to advarxtage, it should be appreciated that the invention is not Limited thereto. That is , the present invention may suitably comprise, consist of, or consist essentially of the recited elements. Further, the invention illustratively d_Lsclosed herein suitably may be practiced in the absence of any element which is not specifically disclosed herein . Accordingly, any and all modifications, variations or equivalent arrangements which may occur to those skilled in the art, should fc>e considered to be within the scope of the present invention as defined in the appended claims .

Claims

WHAT IS CLAIMED IS :

1 . A device for improving organoleptic propenirt ies of various beverages , the pourer comprising : a bas e ; a tubular member extending longitudinally through said base,- a spout extending outwardly from said tubular member; at least two magnets disposed longitudinal I ILy along said tubular member for exposing beverage to a "πnagnetic field as the beverage passes through said tubular mennber and spout ; and a funnel member extending outwardly from s- aid base and in fluid communication with said tubular member¹.

2. The decanter according to claim 1 further comprising a support member extending from said d.e^*vice for placement underr a beverage container to orient saicrf funnel under a spout extending from said beverage container

3. The decanter according to claim 2 further comprising magnet support integrally molded with s^≡aid base tubular member, spout, and funnel member.

4. A method for improving organoleptic propezizrties of boxed beverages, the pourer comprising: providing a device as claimed in claim 1; disposing the support member of the devioce under the beverage box; centering the funnel under an outlet spcrsut of a beverage box; releasing the beverage from the box, said beverage passing funnel and tubular member to expose the beverage to a magnet field as the bevera_<ge is released from the box.