WO2014109669A1

WO2014109669A1 - Spoon-type device for storing, consuming, introducing and distributing a functional nutrition agent

Info

Publication number: WO2014109669A1
Application number: PCT/RU2013/000638
Authority: WO
Inventors: Владимир Васильевич ПОЛЯНСКИЙ; Антон Владимирович ПОЛЯНСКИЙ
Original assignee: Polyanskj Vladimir Vasil Vich; Polyanskj Anton Vladimirovich
Priority date: 2013-01-09
Filing date: 2013-07-25
Publication date: 2014-07-17

Abstract

A spoon-type device for storing, consuming, introducing and distributing a functional nutrition agent. The device consists of a container (1) for holding a serving of a functional nutrition agent (3), and a handle (2) connecting to said container; the entire upper edge of the top portion of the spoon container is provided with a flange (5) onto which a sealing element (4) is affixed with the possibility of being removed and/or destroyed. In different variants of the claimed device, the sealing element (4) is, for instance, in the form of a molded sheet (variant 1) or a protective sealing element (variants 3 and 8) or in the form of a lid made of plastic material (variant 2). In addition, the design of the spoon differs in different variants: in variants 1, 2, 5, 6, 7 and 8 there is a cavity; in variant 3 the cavity is provided with a barrier; in variant 4 at least one additional container is provided on the handle. The specified dimensions regarding the width of the external contour and the length and depth of the container are the same for all variants. The device contains: at least one serving of a functional nutrition agent (variants 1, 2, 3 and 4); at least one serving of a functional nutrition agent containing at least one natural product which naturally contains the required amount of a functional ingredient or group thereof (variant 5); at least one serving of a functional nutrition agent containing at least one natural product which is enriched with at least one vitamin (variant 6); at least one serving of a functional nutrition agent containing at least one natural product enriched with at least one micronutrient (variant 7); at least one serving of a functional nutrition agent containing at least one natural product enriched with at least one biologically-active component (variant 8). The present invention provides for the preservation of one or a few servings of a functional nutrition medium, prepared in advance or intended for specific users, for storage, transportation and use.

Description

A device such as a spoon for storage, consumption, application and

distribution of functional food

A utility model relates to the design of devices in the form of a spoon, i.e., a container with a handle, which can be used to store, add and distribute one or more portions of functional food media, and introduced into the finished product, or into food as during its preparation , so after cooking, so for independent use according to the manufacturer’s instructions of the functional food environment.

In recent decades, there has been increased attention to the problem of finding actions to implement activities, recommendations and a mechanism for improving the human body through the use of balanced and effective nutrition directed action to improve the functioning of the human body and animals.

This type of nutrition includes the use by humans and animals of food products with additional functional characteristics (functional food products) based on the recommendations of specialists and relevant literary, historical and scientific sources.

The assortment of functional foods produced by industry and recommended in various sources is not wide; these are mainly cereals, jelly, bakery products and some types of drinks, in which vitamins (calcium, vitamins have been added to make them functional) D, K, B6, B 12, A, C, E), linoleic, linolenic acid, omega-3 fatty acids and some other substances to maintain a good state of the human body.

A study of the methods of introducing these media shows that this is carried out in industry by, for example, rashing, pouring into the total mass of the product ingredient additional ingredients that form a functional nutrition environment, followed by technological processing of the total product mass to a finished state and - Putting it in consumer packaging.

At home, the same methods are applied for introducing different media, for example, liquid or dry parts of plants directly into the prepared and consumed dish. Due to the lack of other means and methods of introducing functional food environments, and the possibility of a wider choice of the desired composition of the functional product, consisting of the main part and the functional food environment, the consumer is limited in the ability to give the taste and physical need and the ability of man and animal to give functional properties of both the finished industrially obtained product and the prepared food.

The design of devices for stirring, measuring and eating food in the form of a cup-vessel (scoop) connected by a jumper with a holder (handle), called spoons (Wikipedia), is widely known.

These devices are compact and understandable for use by each consumer, and improvement of their design is usually aimed at purely functional properties, for example, food in the field, getting food from high vessels, and the use of various materials to reduce the cost devices for single use.

Nevertheless, it was found that individual designs are aimed at changing the quality of food, for example, a disposable teaspoon with tea leaves is known, made in the form of an open container connected to a handle, while a closed container with holes on its walls is fixed on the handle and with a portion of tea leaves in its cavity (http://www.rusoxy.ru, http: // www. madamam.ru).

This design is intended only for brewing tea, it is inconvenient to use its main function as a spoon.

. A spoon is known in the form of an open container connected to a handle, while the cavity of the container is filled with an edible product, for example, chocolate (http://m-zadina.ru).

The known design is used mainly as a sweet souvenir and can be used to give a sweet taste to a hot drink.

A spoon is known in the form of an open container connected to a handle, and a solid portion of chocolate is placed on the container (http://www.chokodelika.ru, http://vk.com/spoonful).

This design is used for making coffee, hot chocolate.

A device for transferring honey to bread or a cup in the form of a handle is known, at the end of which discs of different diameters are placed indented from each other, while discs of the same diameter are placed symmetrically with respect to each other in the following sequence — discs of the smallest diameters placed at the edges, and the rest in ascending order to the center (http://www.mirknigi.ru).

The known design is designed for ease of transfer from large capacity to I have a very viscous finished product, and in addition to honey it can be used for condensed milk, mayonnaise, etc.

A straw spoon is known, characterized in that it contains telescopically mounted outer cylindrical tube and inner cylindrical tube, while the inner cylindrical tube has an element made in the form of a spoon at one end (see RF patent W ° 62500, IPC A47G21 / 18, published on April 27, 2007).

The design of the known spoon performs the function of straws and spoons, through the tubular element is the consumption of the drink, and the spoon serves to mix it.

All known constructions have one drawback - they cannot be used as a technological tool for imparting functional properties to ready-made food products or prepared food.

By design features, the closest technical solution is a spoon for food and medicine containing a working part and a handle, while the working part of the spoon is made in the form of a scoop, the final part of which smoothly passes into a funnel-shaped cannula, the top of which is made in the form of a tube (see RF patent N ° 48730,) IPC A47G 19/22, A47G21 / 04, A61J7 / 00, publ. November 10, 2005).

A drawback of the design of the known spoon is its limited functional capabilities, as a result of which it cannot be used as a technological tool for imparting functional properties to ready-made food products or prepared food.

The objective of this utility model is to expand the functional capabilities of device designs for storing, consuming, adding, and distributing one or more portions of a functional food environment.

The technical result achieved as a result of solving the stated problem is to ensure the safety prepared in advance, or determined for the particular consumer to make one or more portions of the functional food medium during storage, transportation and use.

Another result is the possibility of direct use by humans or animals of a pre-prepared portion of the environment of functional nutrition based on their physiological needs and recommendations of various sources.

The result is also the possibility of introducing and distributing one or several portions of the functional nutrition medium into the finished food or during its preparation in order to give the bulk of the food the functional properties of the nutritional objects.

The task in the first embodiment is achieved by the fact that in a device such as ki, consisting of a container with a handle connected to it for storage, introduction, consumption, distribution of at least one portion of the functional food medium, according to the utility model, flanging is made over the entire contour of the upper part of the spoon container, the device is equipped with a protective sealing element, when this sealing element is made in the form of a molded sheet and fastened to the flanging of the tank with the possibility of removal and / or destruction, the width of the outer contour of the tank is 0.8-25.5 cm, length 1, 2-35.5 cm, the depth of the tank 0 , 3-1 2.5 cm, and in the cavity of the container at least one portion of the medium of functional nutrition is placed.

Moreover, as the material of the sealing element, for example, aluminum foil, a multilayer structure, a film of metallized oriented polypropylene, composite materials can be used.

In addition, the sealing element can be fixed to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.

In addition, the sealing element may be provided with a tongue for removing it from the tank and / or at least one line of weakening of the territory for its destruction.

Moreover, the sealing element can be made with a portion of a transparent surface.

In addition, between the sealing element and the portion of the functional food, an additional layer, which is made of a moisture-permeable material, or of an edible material that naturally decomposes in contact with the application medium, can be placed with the possibility of joining.

Moreover, the connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.

Also, the cavity of the container can be made with an additional coating of edible inert material.

In addition, the flanging of the container can be performed on the outer contour of the container and / or along the edge of the cavity of the container, and the value of the flanging can be 0.2-3.5 cm.

Moreover, the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to the container in the range of 0.5-4.5 cm, and a slot can be made at the end of the handle, or the end of the handle can be made with limb.

In addition, the handle can be equipped with a flexible loop placed in the slot or on the bend, and the loop can be equipped with an information carrier.

In addition, the device can be equipped with legs, which can be made removable or in one piece with a spoon. Also, the device can be placed in an individual transport container, or in a group transport container, while the transport container can be equipped with a pallet.

The task according to the second embodiment is achieved by the fact that in a device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, use, distribution of at least one portion of the functional food medium, according to the utility model, along the entire circuit the upper part of the spoon container is flanged, the device is equipped with a protective sealing element, while the sealing element is made in the form of a lid of plastic material and is mounted on the flange of the container with the possibility of removal and / or destruction, the width of the outer contour of the tank is 0.8-25.5 cm, the length is 1.2-35.5 cm, the depth of the tank is 0.3-12.5 cm, and at least one portion of the medium is placed in the cavity of the tank functional nutrition.

In this case, for example, polypropylene, polyethylene, PVC, polystyrene can be used as the cover material.

In addition, the sealing element may be secured to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.

In addition, the handle can be equipped with a flexible loop placed in the slot or on the bend, and the loop can be equipped with an information carrier. In addition, the device can be equipped with legs, which can be made removable or in one piece with a spoon.

Also, the device can be placed in an individual transport container, or in a group transport container, while the transport container can be equipped with a pallet.

The task of the third embodiment is achieved by the fact that in a device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, consumption, distribution of at least one portion of the functional food medium, according to the utility model, along the entire circuit the upper part of the spoon’s capacity is flanged, the device is equipped with a protective sealing element, while the sealing element is fixed to the flanging of the container with the possibility of removal and / or destruction, the width of the external contour of the container It is 0.8–25.5 cm long, 1.2–35.5 cm long, the depth of the container is 0.3–12.5 cm, and the cavity of the tank is equipped with at least one partition, while in each cavity At least one portion of the functional food medium is placed in the container.

In this case, polypropylene, polyethylene, PVC, polystyrene, single-layer or composite materials, for example, containing various combinations of polymer layers, can be used as the material of the sealing element.

Moreover, the handle of the spoon can be made 0.2-35 cm long and wide at the stroke into the container within 0.5-4.5 cm, and at the end of the handle a slot can be made, or the end of the handle can be made with a bend.

In addition, the device can be equipped with legs, which can be made removable or in one piece with a spoon.

The task according to the fourth embodiment is achieved by the fact that in a device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, use, distribution of at least one portion of the functional food medium, according to the utility model, the entire contour of the upper part of the spoon container is flanged, the device is equipped with a protective sealing element, while the sealing element is fixed to the flange of the container with the possibility of removal and / or destruction, the width of the external circuit of the container is 0.8–25.5 cm, length 1.2–35.5 cm, depth 0.3–12.5 cm, and at least one portion of the functional nutrition medium is placed in the cavity of the container, at this spoon is equipped with placed on the handle, at least one additional capacity.

Also, the cavity of the container can be made with an additional coating of food th inert material.

In addition, the cavity of the additional container may be provided with at least one partition, and a sealing element is fixed on the additional container with the possibility of repeated removal from part of the container or from the entire container.

The task according to the fifth embodiment is achieved by the fact that in a device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, use, distribution of at least one portion of the functional food medium, according to the utility model, along the entire contour of the upper part the containers of the spoon are flanged, the device is equipped with a protective sealing element, while the sealing element is fixed to the flanging of the container with the possibility of removal and / or destruction, the width of the external contour of the container is t 0.8–25.5 cm, length 1.2–35.5 cm, depth 0.3–12.5 cm, and at least one portion of the functional food medium is placed in the cavity of the tank, containing at least one natural product naturally containing the required amount of a functional ingredient or group thereof.

Moreover, the sealing element can be made with a portion of a transparent surface. In addition, between the sealing element and the portion of the functional food, an additional layer, which is made of a moisture-permeable material, or of an edible material that naturally decomposes in contact with the application medium, can be placed with the possibility of joining.

The task in the sixth embodiment is achieved by the fact that in a device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, use, distribution of at least one portion of the functional food medium, according to the utility model, along the entire circuit the upper part of the spoon’s container is flanged, the device is equipped with a protective sealing element, while the sealing element is mounted on the flanging of the container with the possibility of removal and / or destruction, the width of the external contour of the container was It is 0.8–25.5 cm long, 1.2–35.5 cm long, 0.3–12.5 cm deep, and at least one portion of the functional food medium is placed in the hollow cavity, containing at least one natural product enriched with at least one vitamin.

In addition, the sealing element may be secured to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing. In addition, the sealing element may be provided with a tongue for removing it from the tank and / or at least one line of weakening of the territory for its destruction.

In this case, the connection of the additional layer can be carried out by, for example, thermal welding and ultrasonic treatment.

At the same time, at least one extract of plant material can be used as a natural product enriched with at least one vitamin, and it is preferable to use vitamins selected from the group: A (retinol) as a vitamin. , B 1 (thiamine), B6 (pyridoxine), E (tocopherol), PP (vitamin B3, niacin, nicotinic acid), C (ascorbic acid), Folic acid (vitamin B or B9).

The task in the seventh embodiment is achieved by the fact that in a device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, use, distribution of at least one portion of the functional food medium, according to the utility model, around the circuit the upper part of the spoon’s capacity is flanged, the device is equipped with a protective sealing element, while the sealing element is fixed to the flanging of the container with the possibility of removal and / or destruction, width the external contour of the container is 0.8–25.5 cm, the length is 1.2–35.5 cm, the depth of the container is 0.3–12.5 cm, and at least one portion of the functional medium is placed in the cavity of the container nutrition containing at least one natural product enriched with at least one trace element.

At the same time, at least one extract of plant material can be used as a natural product enriched with at least one trace element and as a trace element, it is preferable to use trace elements selected from the group: calcium (Ca), chromium (Cr), copper (Cu), iron (Fe), potassium (K), magnesium (Mg), manganese (Mn), sodium (Na ), phosphorus (P), selenium (Se), silicon (Si), zinc (Zn).

The task in the eighth embodiment is achieved by the fact that in a device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, use, distribution of at least one portion of the functional food medium, according to the utility model, along the entire circuit the upper part of the spoon’s capacity is flanged, the device is equipped with a protective sealing element, while the sealing element is fixed to the flanging of the container with the possibility of removal and / or destruction, the width of the external contour of the container It is 0.8–25.5 cm long, 1.2–35.5 cm long, the depth of the container is 0.3–12.5 cm, and at least one portion of the functional food medium containing at least one natural product enriched with at least one biologically active component.

Moreover, the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to the container in the range of 0.5-4.5 cm, and a slot can be made at the end of the handle, or the end of the handle may be folded.

Moreover, as a biologically active component, it is preferable to use: lactic acid bacteria and probiotics and / or dietary fiber (prebiotics), and / or bioflavonoids, and / or oligonucleotides, and / or antioxidants, and / or polyunsaturated fatty acids, and / or essential amino acids and / or peptides and / or lectins.

The inventive combination of features allows you to expand the functionality of the device in the form of a spoon to give functional properties to finished foods or foods prepared at home or in public catering.

In this case, it is possible to give the dish or finished product the desired taste and aroma.

This is due to the fact that the spoon contains the medium of functional nutrition recommended for imparting functional properties to various types of the finished product or types of prepared food, in accordance with which the geometric and technological parameters of the design of the spoon are determined.

Due to the sealing element fixed to the flanging of the container along its entire contour, it is possible to safely store the necessary portion of the functional food medium until it is consumed, and when the sealing element is removed, this medium can be added to the food product before consuming the finished product or after cooking , and its distribution in the medium of the main product.

In the event that a portion of the functional food medium can be introduced in several stages, the cavity of the container can be repeatedly opened and closed.

In this application for the grant of a utility model patent, the requirement of the unity of technical solution variants is met, since all declared variants relate to devices such as spoons for storing, consuming, adding and distributing a functional food medium and solve one problem - expanding the functional capabilities of the structures of storage devices , consumption, introduction and distribution of one or more servings of the environment of functional nutrition, by achieving the same or the best technical result when using a technical solution - ensuring safety prepared in advance, or determined for a particular consumer to introduce one or more portions of a functional food medium during storage, transportation and use.

The inventive utility model is illustrated by drawings, where in FIG. Figures 1-19 show examples of the implementation of a device for storing, using, adding and distributing a spoon type for all the claimed variants.

Positions in the drawings mean the following: 1 - spoon capacity; 2- pen; 3 - environment of functional nutrition; 4 - sealing element; 5 - flanging of the tank 1; 6 - tongue of the sealing element 4; 7 - line weakening the territory of the sealing element 4; 8 - plot of the transparent surface of the sealing element 4; 9 - an additional layer covering the container 1; 10 - slot on the handle 2; 11 - limb handle 2; 12 - flexible loop; 13 is an information element; 14 - legs; 15 - transport packaging; 16 - pallet; 17 - the partition of the tank 1 (third option); 18 - additional capacity (fourth option); 19 - additional handle capacity 18 (fourth option); 20 - partition wall of additional capacity 18 (fourth option); 21 is a sealing element of an additional container 18 (fourth option).

A device for storing, using, introducing and distributing at least one portion of the functional nutrition medium, according to all options, such as a spoon consisting of a container 1 with a handle 2 connected to it and placed in the cavity of the container 1, at least , one serving of functional food 3.

In order to preserve the volume, properties and quality of the functional food 3 until it is used by the consumer, to prevent unauthorized entry of the environment into the cavity of the container and its contact with the active ingredients of the functional food 3 during storage, the spoon is equipped with a sealing element 4, and the top parts of the spoon container 2 are flanged 5 for fixing the sealing element 4 (Figs. 1-15).

To accommodate the necessary portion of the functional food medium 3 in the tank 1, the width “Н” of the external contour of the tank 1 is 0.8–25.5 cm, “L” - length 1.2–35.5 cm, and depth “D” "Capacity 1 - 0.3-12.5 cm.

The geometric parameters of capacity 1 are determined empirically, based on the composition of the medium of functional food 3, the required portion thereof, as well as the technological capabilities of making a spoon and are adjusted depending on compliance with ergonomic requirements and logistics.

The minimum dimensions of the width, length and depth are determined based on the minimum portion of the functional nutrition medium, for example, 10 g., Which is necessary to perform the immediate task of functional nutrition, based on the physiological capabilities and needs of humans and animals.

The dimensional parameters of the tank 1 are less than the minimum ones impractical, since they lead to a decrease in the portion of the medium of functional food 3 to a mass that does not have an effective effect on imparting functional properties to the food product, or on the human or animal organism during its direct use.

The dimensional parameters of the tank 1 exceeding the maximum lead to an unjustified increase in the portion of the functional food medium 3 to a mass that will exceed either the recommended mass of the functional food medium 3 or exceed the mass of the product into which the functional product should be introduced, and not meet the requirements safety of use and logistics of preparation, storage and transportation.

The sealing element 4 may be made of materials suitable for contact with the food product.

In this case, for example, polypropylene, polyethylene, PVC, polystyrene, or multilayer structures with improved strength and protective properties can be used as the material of the sealing element.

The side of the sealing element 4, which is in direct contact with the product, can be coated with a material that provides the necessary technical and hygienic characteristics, for example, from polyolefins. In addition to the polymer component, special additives may also be included in the composition of this layer, such as, for example, antioxidants, glidants.

The sealing element 4 can be secured to the flanging 5 of the container 1 by, for example, adhesive, including repeated action, or heat sealing.

As an adhesive, special adhesives manufactured by the industry for food products can be used, for example, water-based adhesive-copolymer, casein-latex adhesive, two-component solvent-based polyurethane adhesive for gluing aluminum foil, metallized film with paper and cardboard for pi - shchevy packing.

To fix the sealing element 4 by heat sealing, a method can be used, for example, ultrasonic or thermal (thermo) welding. The sealing element 4 may be provided with a tongue 6 for removing it from the container 1 (Fig. 2, 8, 10 and 14), and / or, at least one line 7 weakening of the territory to destroy the sealing element 4 (Fig. 4 , 6, 12 and 15).

In this case, it is most expedient to use the design of the sealing element 2 with the tongue 6 for single-layer materials, and the design with the line 7 for weakening the cross-section for multilayer materials.

The sealing element 4 can be made with a plot 8 of a transparent surface for visual viewing the contents of the container 1 (Fig. 2, 6 and 12).

Between the sealing element 4 and the portion of the functional food can be placed with the possibility of connecting an additional layer 9 (Fig. 3, 5 and 1 1).

The additional layer 9 may be made of a moisture-permeable material, for example, fabric, mesh material, for penetration, for example, of a liquid for dissolving the ingredients of the functional nutrition medium 3.

The additional layer 9 may be made of edible material that naturally decomposes upon contact with the application medium, for example, chocolate, to impart additional taste, color and aroma properties to the product.

The connection of the additional layer 9 can be carried out by, for example, thermal welding or ultrasonic treatment.

In order to prevent the chemical reaction of the functional food ingredients 3 with the cavity of the container 1, its inner surface can be made of a food inert material, for example, a food film made of polyvinyl chloride or a laminate containing aluminum foil or metallized polymer layers.

Flanging 5 of the tank 1 can be performed on the outer contour of the tank 1 (Fig. 1, 2, 5, 6, 9, 10 and 13), and / or along the edge of the cavity of the tank 1 (Fig. 3, 4, 7 and 11).

The flanging value 5 can be 0.2-2.5 cm, and is determined empirically depending on the geometric parameters of the container, the material of the sealing element 4 and the technology and the material used to connect it to the container 1.

The handle 2 of the spoon can be made with a length of "1" corresponding to a value of 0.2-35 cm and a width of "h" at the point of transition to a container 1 within 0.5-4.5 cm.

Compliance with these sizes allows, if necessary, to assign the function of the handle 2 of the spoon to the flanging part 5, taking into account the technological capabilities of the manufacturer (Fig. 17).

The sizes “1” and “h” of the handle 2 are determined empirically based on the sizes “H” and “L” of the contour of the tank 1 and its depth “D”, i.e. the smaller the dimensions of the circuit and the depth of the tank 1, the smaller dimensions of the handle 2.

For the convenience of storing the spoon by hanging it at the end of the handle 2, a slot 10 can be made (Fig. 2, 8, 10 and 15), or the end of the handle 2 can be folded 1 1 (Fig. 3, 5, 11 and 13).

The slot 10 can serve to accommodate a flexible loop 12 in it, which can also serve to hang a spoon, as well as to secure an information carrier 13 with service, advertising, technological and other information on it (Fig. 2, 8, 10 and 15).

Service, advertising, technological and other information may also be applied directly to the device and individual and transport packaging.

For ease of placement on a flat surface, the spoon can be equipped with legs 14 (Fig. 16 and 17), which can be made removable or integrally with the spoon.

Capacity 1 and handle 2 can be made of materials recommended for the food industry with the technical specifications required for the task, for example, polycarbonate, high-pressure polyethylene (GOST 16337-77), polypropylene (GOST 26996-86), high-impact polystyrene (GOST 28250-89).

The spoon can be placed in an individual transport container, or in a group transport container 15, observing the principle of logistics in it, while the transport container 15 can be equipped with a pallet 16, for example, to protect spoons from displacement during transportation (Fig. 18 and 19, conditionally).

The first option is characterized by the implementation of the sealing element 4 in the form of a molded sheet of material suitable for contact with a food product (Fig. 1-4).

This embodiment of the sealing element 4 provides the ability to seal containers of almost any configuration specified by molding, while maintaining the uniformity of the structure, shape and geometric parameters of element 4, which makes it possible to use this design for storing media with high ingredient activity.

The sealing element 4 in the form of a molded sheet allows you to place it both on the flanging 5 of the outer contour of the tank 1 (Fig. 1), and on the flanging 5 along the edge of the cavity of the tank 1 (Fig. 3)

The sealing element in the form of a sheet of sufficient density practically does not allow light, oxygen, odors, moisture and bacteria to pass through.

Moreover, as the sheet material, for example, aluminum foil can be used, manufactured in accordance with GOST 745-41 and providing a level of vapor transmission, moisture nosti and oxygen, close to zero.

As the sheet material, multilayer structures can be used, for example, a multilayer polyethylene film, a metallized film, or a paper / polyethylene / foil / polyethylene (PPFP) structure with an external paper printing layer.

As the sheet material, for example, a metallized oriented polypropylene (MOPP) film with improved strength and protective properties can be used.

The side of the sealing element 4, which is in direct contact with the product, can be coated with a material that provides the necessary technical and hygienic characteristics, for example, from polyolefins. In addition to the polymer component, special additives, such as, for example, antioxidants, glidants, may also be included in the composition of this layer.

In this case, the technological and mechanical properties of the sheet of the sealing element 4 make it possible to form elements on it for its destruction, for example, line 7 weakening the territory (Fig. 4) and / or removal from the tank 1, for example, the tongue 6 (Fig. 2).

Thus, the implementation of the sealing element 4 in the form of a molded sheet in combination with other features makes it possible to safely store the necessary portion of the functional food medium until it is consumed, as well as removing and / or removing, including repeated, sealing element when adding this medium to a food product before consuming the finished product or after cooking.

The second option is characterized by the implementation of the sealing element 4 in the form of a cover of plastic material made of a material suitable for contact with food products (Figs. 5-8).

The sealing element 4 in the form of a cover can be fixed with locking flanges around the entire perimeter of the contour of the container 2 (Fig. 5), and also in contact with its protrusions flanging 5 along the edge of the cavity of the container 1 (Fig. 7), which together with adhesive or thermal layer ensures its reliable sealing of the cavity of the tank 1.

'^' As the cover material, for example, polypropylene, polyethylene, PVC, polystyrene can be used, which have high ductility, resistance to impact and repeated bending, resistance to high and low temperatures, low gas permeability. As the cover material, composite materials can be used, for example, containing various combinations of polymer layers, as a result of which, depending on the composition of the functional nutrition medium 3, materials with the required vapor, gas, moisture permeability, good formability, and transparency can be used , high tensile strength, heat sealability and ability to be well sealed.

The sealing element in the form of a cover can be made with elements for its destruction, for example, by the line 7 of weakening the territory (Fig. 6) and / or removal from the tank 1, for example, with the tongue 6 (Fig. 8).

Thus, the implementation of the sealing element 4 in the form of a cover made of plastic material in combination with other features makes it possible to safely store the necessary portion of the functional food medium until it is consumed, as well as removing and / or removing, including repeatedly, sealing element when this medium is introduced into the food product before consuming the finished product or after cooking.

The third option is characterized in that the cavity of the tank 1 is provided with at least one partition 17, while at least one portion of the functional nutrition medium is placed in each cavity of the tank 1 (Fig. 9-12).

It is most expedient to carry out the partition 17 in one piece with the tank 1 and the height corresponding to the depth of the cavity of the tank 1, to exclude the possibility of mixing portions of different environments of the functional food 3.

In this case, the sealing element 4 is fixed along the perimeter of the flanging 5 and over the entire area of the upper part of the partition 17 (Fig. 9).

The presence of the partition 17 allows separate storage of such functional nutritional media 3, the joint storage of which may lead to an imbalance in the active ingredients, as well as the joint storage of which is incompatible.

Incompatibility can be caused by the fact that some ingredients can undergo a chemical reaction, for example, oxidation, precipitation, which can lead to the physical and chemical properties of the functional nutrition environment 3.

Thus, the implementation of the tank 1 with the partition 17 in combination with other signs makes it possible to safely store several portions of the functional food medium until they are consumed, as well as when removing and / or removing, including repeatedly, the sealing element 4 in turn or the simultaneous introduction of different environments 3 functional nutrition in the food product before consuming the finished product or after cooking.

The fourth option is characterized by the presence on the handle of 2 tablespoons of at least one additional container 18 for the possibility of storing additional ingredients of the functional nutrition medium 3 in the device at the request of the consumer, taking into account their physiological needs and recommendations of various sources (13-15).

The additional container 18 can be placed and made in one piece with the handle 2 (Fig. 14), or can be equipped with an additional handle 19, fixed movably or motionless on the main handle 2 (Fig. 15).

Additional capacity 18 can be made with the dimensions of the circuit and a depth equal to or less than the dimensions of the circuit and the depth of the main tank 1.

In this case, the cavity of the additional container 18 can be equipped with at least one partition 20 for storing, for example, ingredients of various aggregate states — sea salt and hot sauce, which can be introduced into the finished product together with the functional nutrition medium in 3 small portions to the taste of the consumer.

To comply with storage safety requirements, an additional container 18 is secured with a sealing element 21 (Fig. 13) with the possibility of repeated removal from part of the container 18 or from the entire container 18. This allows the consumer to repeatedly use the additional container 18 at their discretion.

The additional container 18 and the sealing element 21 are made of materials recommended for the food industry with the technical characteristics required to accomplish the task, providing strength and protective properties.

Thus, the presence of an additional container 18 in combination with other features makes it possible to safely store several servings of various environments of functional nutrition until they are consumed, as well as when opening the sealing element 21, the correction of taste, aroma parameters of the finished product or prepared food at the discretion of the consumer, which extends the functionality of the design of the spoon.

The fifth option is characterized by the fact that in order to impart functional properties to the finished food product or cooked food, at least one portion of the functional nutrition medium 3 is placed in the cavity of the container 1, containing at least one natural product, naturally containing the required amount of functional - the main ingredient or group thereof (Fig. 1, 3, 5, 7, 9, 1 1 and 13).

Such natural products include, for example, honey, mummies, brine, sea salt.

For example, honey may be used as a natural product naturally containing the required amount of functional ingredient.

In its content, honey consists of fruit sugar (fructose) and grape sugar (glucose), with fructose prevailing in most varieties of honey, averaging from 34 to 41%.

In addition, honey contains a number of important minerals in an amount of 200 to 1000 mg per 1 kg of honey. Most in potassium honey. It also contains sodium, calcium, magnesium and chlorine, iron, zinc, manganese, copper and chromium.

The vitamin range is represented by water-soluble vitamins Bt, B2, PP, Wb, pantothenic acid and vitamin C.

In addition, honey contains biologically active components such as bioflavonoids in an amount of 0.5 to 2 mg per 100 g of honey, enzymes, pollen grains.

According to the set of biologically active components in honey, being a source of easily digestible carbohydrates - fructose and glucose, containing a unique set of vitamins, minerals, organic acids, enzymes, trace elements, antibacterial substances, biogenic stimulants, honey is a natural functional product having a beneficial effect on the human body.

The recommended single serving of honey for an adult is 30-40 g., Which fits in a spoon with a container of overall dimensions 1 L = 4 cm, H = 2 cm, D = 0.5 cm.

Mumiyo is a “mountain resin”, a natural mixture of organic and inorganic substances with a unique bacterial composition that provides an antitoxic, general strengthening, anti-inflammatory effect.

The composition of various acids, resins and proteins of the organic part contains carbon (20-57%), oxygen (30-48%), hydrogen (4-18%) and nitrogen (3-8%). In the inorganic part are minerals of calcium, sodium, potassium, magnesium and aluminum. In addition, about 30 other rare earth trace elements are present in the inorganic part: rubidium, cesium, barium, strontium, tin, chromium, antimony, etc.

The use of the mummy makes up for the shortage of these substances in the body when it is used.

The mummy in the form of a concentrated aqueous solution, placed in the cavity of the container 1 and hermetically sealed by the element 4, can withstand long-term storage until it is consumed without losing its physical condition, and with the preservation of its biological activity.

Mummy solution as a medium of functional nutrition can be introduced into milk, yogurt, kefir, fruit juices for consumption.

Experts recommend in some cases to use the mummy with honey.

In such cases, it is most advisable to use the design of the spoon with the septum 17 of the cavity of the container 1 for separate storage of both products until they are used (Figs. 9 and 11)

The composition of the functional food medium 3, placed in a device such as a spoon, performs the function of a structural element, as it determines the geometric and technological parameters of the design of the spoon and, in combination with the other structural features of the device, provides the extension of the device’s functionality in the form of a spoon for giving functional properties of finished foods or food prepared at home or in public catering.

The sixth variant is characterized in that at least one portion of the functional nutrition medium 3 containing at least one natural product enriched with at least at least one portion is placed in the cavity of the container 1 to impart functional properties to the finished food product or the prepared food , one vitamin (Fig. 1, 3, 5, 7, 9, 1 1 and 13).

At the same time, at least one extract of plant material can be used as a natural product enriched with at least one vitamin, and vitamins selected from the group: A (retinol) can be used as a vitamin. B 1 (thiamine), B6 (pyridoxine), E (tocopherol), PP (vitamin B3, niacin, nicotinic acid), C (ascorbic acid), K, folic acid (vitamin B or B9).

As an extract of plant material containing vitamins, water, alcohol, oil extracts of plant material can be used, C0 ₂ extract of plant hydrophilic extracts.

The use of the plant raw material extract is due to the fact that the extraction products are characterized by the saturation of the extract with biological substances, which, when consumed in small portions, can provide the body with full saturation with active substances, in particular vitamins, while also improving the taste and aroma of dishes.

For example, the composition of C0 ₂ chamomile extract includes vitamin E, in the extract of calendula vitamin C, in the extract of pepper vitamin K.

A portion of functional nutritional environment 3 with a natural product enriched with at least one vitamin is calculated empirically taking into account the recommended daily intake of vitamins, for example, SanPiN 42-123-4717-88 Recommended (regulated) levels of vitamins in fortified foods products (list), MP 2.3.1.1915-04 Recommended levels of consumption of food and biologically active substances.

The design features of the inventive device, such as a spoon, allow for separate storage and introduction into the finished product or cooked dish of vitaminized environments of functional nutrition 3, which are not intended for joint storage (Fig. 9, 1 1 and 13).

In addition, fortified functional nutritional environments 3 for consumption can be in various aggregate states, for example, vitamin D in the liquid state (oil extract of vitamin D), and vitamin C in the solid state (fortified sugar), and can separately stored in different cavities of containers 1 and 18 to be introduced at the same time during use, for example, into cooked porridge.

Vitamin A functional nutritional media 3, for example, powdered vitamins A, E, C, can be placed in various cavities of an additional container 18 for use by a consumer in preparing a functional nutritional medium 3 as desired according to the state of the body and the recommendations of specialists (FIG. 13).

Placing a portion of a functional food medium 3 in a device, the structural implementation of which is stated in the framework of this technical solution, allows preserving the biologically active properties of substances in the form of vitamins in unchanged quality, and allows the introduction and distribution of a portion of a functional food 3 medium directly in the finished products food produced by industry, as well as prepared food, natural products enriched with vitamins. The composition of the functional food medium 3, placed in a device such as a spoon, performs the function of a structural element, as it determines the geometric and technological parameters of the design of the spoon and, in combination with the other structural features of the device, provides the extension of the device’s functionality in the form of a spoon for giving functional properties of finished foods or food prepared at home or in public catering.

The sixth variant is characterized in that at least one portion of the functional nutrition medium 3 containing at least one natural product enriched with at least at least one portion is placed in the cavity of the container 1 to impart functional properties to the finished food product or the prepared food , one trace element (Fig. 1, 3, 5, 7, 9, 11 and 13).

At the same time, as a natural product enriched with at least one trace element, at least one extract of plant material can be used, and as a trace element, it is preferable to use trace elements selected from the group: calcium (Ca), chromium (Cr), copper (Cu), iron (Fe), potassium (K), magnesium (Mg), manganese (Mn), sodium (Na), phosphorus (P), selenium (Se), silicon (Si), zinc (Zn).

As an extract of plant material comprising trace elements can be used to use water, alcohol, oil extracts of plant material, C0 ₂ extract of vegetable raw materials, hydrophilic extracts.

The use of the plant raw material extract is due to the fact that the extraction products are characterized by the saturation of the extract with biological substances, which, when consumed in small portions, can provide the body with full saturation with active substances, in particular microelements.

For example, a high content of trace elements in ginseng extract (iron, phosphorus, sulfur, manganese), marigold extract, peppermint, nettle, and dash.

A portion of functional food medium 3 with a natural product enriched with at least one trace element is calculated empirically taking into account the recommended daily intake of vitamins, for example, SanPiN 42-123-4717-88 Recommended (regulated) levels of vitamins in fortified foods (list), SanPiN 2.3.2.1078-01 “Hygienic requirements for safety and nutritional value of foods”, MP 2.3.1.1915-04 Recommended levels of consumption of food and biologically active substances.

Design features of the inventive device such as a spoon allow separate storage and introduction into the finished product or prepared dish of functional nutrition media 3 enriched with microelements that are not intended for joint storage (Figs. 9, 11 and 13).

In addition, functional nutritional media 3 enriched with microelements for consumption can be in various aggregate states, for example, potassium K in the solid state (powder), and phosphorus P in the liquid state (ginseng extract), and can be simultaneously when used, for example, in cooked sauce.

Functional nutritional media 3 enriched with trace elements, for example, nettle extract with iron, can be placed in one of the cavities of the additional container 18 for use by the consumer in preparing a complex functional nutritional medium 3, which includes the fortified portion of the functional nutritional medium 3, located in another cavity of additional capacity 18, if desired, in accordance with the state of the body and the recommendations of specialists (Fig. 13).

Placing a portion of the functional food 3 medium in the device, the structural implementation of which is declared within the framework of this technical solution, allows preserving the biologically active properties of substances in the form of trace elements in unchanged quality, allows you to make the introduction and distribution of a portion of the functional food 3 medium directly in the finished products food produced by industry, as well as cooked food, natural products enriched with trace elements.

The seventh variant is characterized in that at least one portion of the functional nutrition medium 3 containing at least one natural product enriched at least at least one portion is placed in the cavity of the container 1 to impart functional properties to the finished food product or cooked food , one biologically active component, which is preferably used as: lactic acid bacteria and probiotics; dietary fiber (prebiotics); bioflavonoids; antioxidants; polyunsaturated fatty acids; essential amino acids; peptides; lectins (Fig. 1, 3, 5, 7, 9, 11 and 13).

Probiotics are microorganisms of natural origin that regulate biological equilibrium in the intestine, improving the absorption of iron, vitamin D and calcium, and thereby create unfavorable conditions for the propagation of pathogenic microbes.

Lactic acid bacteria include a group of microorganisms that ferment carbohydrates with the formation of mainly lactic acid, which provide a set of metabolic, protective and immunostimulating functions of the normal intestinal microflora.

Prebiotics (pectin, inulin, oligofructose) are low molecular weight carbohydrates that stimulate the growth of their own microflora.

Bioflavonoids are a group of substances with a capillary-strengthening effect, they are a product of the vital activity of plants. Tea leaves, flowers and buckwheat leaves, Japanese sophora, citrus fruits, rose hips and chokeberry are especially rich in them. Significant amounts of bioflavonoids are also found in red pepper, black currant, wild strawberry, raspberry, cherry, sea buckthorn, some varieties of apples, plums and grapes.

Antioxidants are substances, natural or artificial, that slow down or prevent the oxidation of organic compounds and are found in large quantities in plants, fruits, vegetables.

As the theory and practice of functional nutrition develops, it is possible to use other biologically active substances with this device, the manufacture of which, for example, is currently being developed using nanotechnology.

For the purpose of using biologically active substances as part of a functional nutritional environment 3, it is most advisable to use them in the form of lactic acid bacteria, plant extracts, polyunsaturated fatty acids, the composition and mass content of which is determined empirically, taking into account the recommended daily intake of vitamins , for example, SanPiN 42-123-4717-88 Recommended (regulated) levels of vitamins in fortified foods (list), SanPiN 2.3.2.1078-01 "Hygiene requirements pretensioners and nutritional value of food products », MP 2.3.1.1915-04 recommended levels of consumption of food and biologically active substances.

The design features of the inventive device such as a spoon make it possible to carry out separate storage and introduction of functional nutrition media 3 enriched with biologically active components into the finished product or cooked dish (Figs. 9, 11 and 13). In addition, the design features of the inventive device, such as a spoon, allow for separate storage and simultaneous introduction into the finished product or cooked meal of functional food 3, enriched with both biologically active components and vitamins and / or microelements (Fig. 9, 1 1 and 13).

Placing a portion of the functional food medium 3 in the device, the structural implementation of which is declared within the framework of this technical solution, allows preserving the biologically active properties of the substances in unchanged quality, allows for the introduction and distribution of a portion of the functional food medium 3 directly into the finished food products produced by industry, as well as cooked foods, natural products enriched with biologically active substances.

The composition of the functional food medium 3, placed in a device such as a spoon, performs the function of a structural element, as it determines the geometric and technological parameters of the design of the spoon and, in combination with other structural features of the device, provides the extension of the functionality of the device in the form of a spoon for giving functional properties of finished foods or food prepared at home or in public catering.

The above examples of constructive and geometric parameters of the spoon, as well as examples of the composition of the functional food medium, correspond to the task, but do not limit other examples based on the technological conditions and capabilities of a particular production, for example, conveyor feeding devices for filling capacity of the spoon, as well as on the basis of the needs and capabilities of the person and animal and the corresponding recommendations of specialists.

The inventive design of the device in the form of a spoon allows the technological method of introducing and distributing functional nutrition in the finished product or in the prepared food to optimize eating habits and develop new ways of eating food as with a decrease in the speed of its use, the possibility of eating in various adverse conditions and create a new type of food through the widespread use of those biologically active substances that were previously inaccessible to this population or simply habitual due to the lack of such a device.

Claims

Utility Model Formula

1. A device such as a spoon, consisting of a container with a handle connected to it for storing, adding, using, distributing at least one portion of the functional food medium, characterized in that a flanging is made over the entire contour of the upper part of the spoon container , the device is equipped with a protective sealing element, while the sealing element is made in the form of a molded sheet fixed to the flanging of the container with the possibility of removal and / or destruction, the width of the outer contour of the container is 0.8-25.5 cm, length 1, 2-35 5 cm, g Ubin capacitance 0.3- 12.5 cm, and the container placed in the cavity, at least one piece of the functional food environment.

2. The device according to claim 1, characterized in that, for example, an aluminum foil, a multilayer structure, a film of metallized oriented polypropylene, composite materials can be used as the material of the sealing element.

3. The device according to claim 1, characterized in that the sealing element can be fastened to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.

4. The device according to p. 1, characterized in that the sealing element may be provided with a tongue for removing it from the tank.

5. The device according to p. 1, characterized in that the sealing element can be provided with at least one line of weakening of the territory for its destruction.

6. The device according to p. 1, characterized in that the sealing element can be made with a portion of a transparent surface.

7. The device according to claim 1, characterized in that between the sealing element and the portion of the functional food, an additional layer, which is made of a moisture-permeable material, can be placed with the possibility of joining.

8. The device according to claim 7, characterized in that the additional layer can be made of edible material that naturally decomposes upon contact with the spreading medium.

9. The device according to claim 7, characterized in that the connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.

10. The device according to p. 1, characterized in that the cavity of the container can be made with an additional coating of food inert material.

11. The device according to claim 1, characterized in that the flanging of the container can be made in the form of a bend of the upper edge of the container to the outside.

12. The device according to claim 1, characterized in that the flanging of the container can be made in the form of a recess of the upper edge of the container inside the cavity.

13. The device according to p. 1, characterized in that the flanging value may be 0.2-3.5 cm

14. The device according to claim 1, characterized in that the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to a container in the range of 0.5-4.5 cm.

15. The device according to claim 1, characterized in that a slot can be made at the end of the handle.

16. The device according to claim 1, characterized in that the end of the handle can be bent.

17. The device according to p. 1, characterized in that the handle can be equipped with a flexible loop placed in the slot or on the bend.

18. The device according to claim 17, characterized in that the loop can be provided with an information carrier.

19. The device according to claim 1, characterized in that the device can be equipped with legs that can be removable or integrally with a spoon.

20. The device according to claim 1, characterized in that the device can be placed in an individual transport container, or in a group transport container, while the transport container can be equipped with a pallet.

21. A device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, use, distribution of at least one portion of the functional food medium, characterized in that a flanging is made over the entire contour of the upper part of the spoon container , the device is equipped with a protective sealing element, while the sealing element is made in the form of a lid of plastic material and fastened to the flanging of the container with the possibility of removal and / or destruction, the width of the outer contour of the container is 0.8-25.5 cm , length 1, 2-35.5 cm, depth of the container 0.3-12.5 cm, and at least one portion of the functional food medium is placed in the cavity of the container.

22. The device according to p. 21, characterized in that the cover material can be used, for example, polypropylene, polyethylene, PVC, polystyrene.

23. The device according to p. 21, characterized in that the sealing element can be fixed to the flanging of the container by, for example, adhesive, including multiple action, or heat sealing.

24. The device according to p. 21, characterized in that the sealing element may be provided with a tongue for removing it from the tank.

25. The device according to p. 21, characterized in that the sealing element may be provided with at least one line of weakening of the territory for its destruction.

26. The device according to p. 21, characterized in that the sealing element can be made with a portion of a transparent surface.

27. The device according to p. 21, characterized in that between the sealing element and a portion of the functional food can be placed with the possibility of connecting an additional layer, which is made of a moisture-permeable material.

28. The device according to p. 27, characterized in that the additional layer can be made of edible material that naturally decomposes upon contact with the application medium.

29. The device according to claim 27, characterized in that the connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.

30. The device according to p. 21, characterized in that the cavity of the container can be made with an additional coating of food inert material.

31. The device according to claim 21, characterized in that the flanging of the container can be made in the form of a bend of the upper edge of the container to the outside.

32. The device according to claim 21, characterized in that the flanging of the container can be made in the form of a recess of the upper edge of the container into the cavity.

33. The device according to p. 21, characterized in that the flanging value may be 0.2-3.5 cm

34. The device according to p. 21, characterized in that the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to a container in the range of 0.5-4.5 cm.

35. The device according to p. 21, characterized in that a slot can be made at the end of the handle.

36. The device according to p. 21, characterized in that the end of the handle can be made with bending.

37. The device according to p. 21, characterized in that the handle can be equipped with a flexible loop placed in the slot or on the bend.

38. The device according to claim 37, characterized in that the loop can be provided with an information carrier.

39. The device according to p. 21, characterized in that the device can be equipped with legs that can be made removable or integrally with a spoon.

40. The device according to claim 21, characterized in that the device can be placed in an individual transport container or in a group transport container, wherein the transport container can be equipped with a pallet.

41. A device such as a spoon, consisting of a container with a handle connected to it for storing, adding, using, distributing at least one portion of the functional food medium, characterized in that a flanging is made over the entire contour of the upper part of the spoon container , the device is equipped with a protective sealing element, while the sealing element is fixed on the flanging of the tank with the possibility of removal and / or destruction, the width of the outer contour of the tank is 0.8-25.5 cm, length 1, 2-35.5 cm, tank depth 0 , 3-12.5 cm, and the cavity is capacitive the spine is equipped with at least one septum, at least one portion of the functional nutrition medium is placed in each cavity of the container.

42. The device according to claim 41, characterized in that polypropylene, polyethylene, PVC, polystyrene, single-layer or composite materials, for example, containing various combinations of polymer layers, can be used as the material of the sealing element.

43. The device according to claim 41, characterized in that the sealing element can be secured to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.

44. The device according to p. 41, characterized in that the sealing element can be provided with a tongue for removing it from the tank.

45. The device according to p. 41, characterized in that the sealing element can be provided with at least one line of weakening of the territory for its destruction.

46. The device according to p. 41, characterized in that the sealing element can be made with a portion of a transparent surface.

47. The device according to p. 41, characterized in that between the sealing element and a portion of the functional food can be placed with the ability to connect an additional layer, which is made of a moisture-permeable material.

48. The device according to p. 47, characterized in that the additional layer can be made of edible material, which naturally decomposes upon contact with the application medium.

49. The device according to p. 47, characterized in that the connection of the additional layer can can be carried out by, for example, thermal welding or ultrasonic treatment.

50. The device according to p. 41, characterized in that the cavity of the container can be made with an additional coating of food inert material.

51. The device according to claim 41, characterized in that the flanging of the container can be performed in the form of a bend of the upper edge of the container to the outside.

52. The device according to claim 41, characterized in that the flanging of the container can be made in the form of a recess of the upper edge of the container into the cavity.

53. The device according to p. 41, characterized in that the flanging value may be 0.2-3.5 cm

54. The device according to p. 41, characterized in that the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to a container in the range of 0.5-4.5 cm.

55. The device according to p. 41, characterized in that a slot can be made at the end of the handle.

56. The device according to p. 41, characterized in that the end of the handle can be made with bending.

57. The device according to p. 41, characterized in that the handle can be equipped with a flexible loop placed in the slot or on the bend.

58. The device according to p. 57, characterized in that the loop can be provided with an information carrier.

59. The device according to p. 41, characterized in that the device can be equipped with legs that can be removable or integrally with a spoon.

60. The device according to claim 41, characterized in that the device can be placed in an individual transport container or in a group transport container, wherein the transport container can be provided with a pallet.

61. A device such as a spoon, consisting of a container with a handle connected to it for storing, adding, using, distributing at least one portion of the functional food medium, characterized in that a flanging is made over the entire contour of the upper part of the spoon container , the device is equipped with a protective sealing element, while the sealing element is fixed on the flanging of the tank with the possibility of removal and / or destruction, the width of the outer contour of the tank is 0.8-25.5 cm, length 1, 2-35.5 cm, tank depth 0 , 3-12.5 cm, and in the cavity e bones placed at least one piece of functional food environment, at the same time equipped with a spoon placed on the handle, at least one additional container.

62. The device according to claim 61, characterized in that polypropylene, polyethylene, PVC, polystyrene, single-layer or composite materials, for example, containing various combinations of polymer layers, can be used as the material of the sealing element.

63. The device according to claim 61, characterized in that the sealing element can be secured to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.

64. The device according to p. 61, characterized in that the sealing element may be provided with a tongue for removing it from the tank.

65. The device according to p. 61, characterized in that the sealing element can be provided with at least one line of weakening of the territory for its destruction.

66. The device according to p. 61, characterized in that the sealing element can be made with a portion of a transparent surface.

67. The device according to p. 61, characterized in that between the sealing element and a portion of the functional food can be placed with the ability to connect an additional layer, which is made of a moisture-permeable material.

68. The device according to p. 67, characterized in that the additional layer can be made of edible material, which naturally decomposes upon contact with the application medium.

69. The device according to p. 67, characterized in that the connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.

70. The device according to p. 61, characterized in that the cavity of the main container can be made with an additional coating of food inert material.

72. The device according to p. 61, characterized in that the cavity of the additional capacity can be provided with at least one partition.

73. The device according to p. 61, characterized in that a sealing element is fixed to the additional container with the possibility of repeated removal from part of the container or from the entire container.

74. The device according to claim 61, characterized in that the flanging of the container can be made in the form of a bend of the upper edge of the container to the outside.

75. The device according to claim 61, characterized in that the flanging of the container can be made in the form of a recess of the upper edge of the container into the cavity.

76. The device according to p. 61, characterized in that the flanging value may be 0.2-3.5 cm.

77. The device according to p. 61, characterized in that the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to a container in the range of 0.5-4.5 cm.

78. The device according to p. 61, characterized in that a slot can be made at the end of the handle.

79. The device according to p. 61, characterized in that the end of the handle can be made with bending.

80. The device according to p. 61, characterized in that the handle can be equipped with a flexible loop placed in the slot or on the bend.

81. The device according to p. 80, characterized in that the loop can be provided with an information carrier.

82. The device according to claim 61, characterized in that the device can be equipped with legs that can be removable or integrally with a spoon.

83. The device according to claim 61, characterized in that the device can be placed in an individual transport container or in a group transport container, wherein the transport container can be equipped with a pallet.

84. A device such as a spoon, consisting of a container with a handle connected to it for storing, adding, using, distributing at least one portion of the functional food medium, characterized in that a flanging is made over the entire contour of the upper part of the spoon container , the device is equipped with a protective sealing element, while the sealing element is fixed on the flanging of the tank with the possibility of removal and / or destruction, the width of the outer contour of the tank is 0.8-25.5 cm, length 1, 2-35.5 cm, tank depth 0 3-12.5 cm, and in the cavity e At least one portion of the functional nutrition medium is placed in the container, containing at least one natural product, naturally containing the required amount of a functional ingredient or group of them.

85. The device according to claim 84, characterized in that polypropylene, polyethylene, PVC, polystyrene, single-layer or composite materials, for example, containing various combinations of polymer layers, can be used as the material of the sealing element.

86. The device according to claim 84, characterized in that the sealing element can be secured to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.

87. The device according to p. 84, characterized in that the sealing element may be equipped with a tongue for removing it from the tank.

88. The device according to p. 84, characterized in that the sealing element can be provided with at least one line of weakening of the territory for its destruction.

89. The device according to p. 84, characterized in that the sealing element can be made with a portion of a transparent surface.

90. The device according to p. 84, characterized in that between the sealing element and the portion of the functional food can be placed with the possibility of connecting an additional layer, which is made of a moisture-permeable material.

91. The device according to p. 90, characterized in that the additional layer can be made of edible material, which naturally decomposes upon contact with the application medium.

92. The device according to p. 90, characterized in that the connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.

93. The device according to p. 84, characterized in that the cavity of the container can be made with an additional coating of food inert material.

94. The device according to claim 84, characterized in that the flanging of the container can be performed in the form of a bend of the upper edge of the container to the outside.

95. The device according to claim 84, characterized in that the flanging of the container can be made in the form of a recess of the upper edge of the container into the cavity.

96. The device according to p. 84, characterized in that the flanging value may be 0.2-3.5 cm

97. The device according to p. 84, characterized in that the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to a container in the range of 0.5-4.5 cm.

98. The device according to p. 84, characterized in that a slot can be made at the end of the handle.

99. The device according to p. 84, characterized in that the end of the handle can be made with bending.

100. The device according to p. 84, characterized in that the handle can be equipped with a flexible loop placed in the slot or on the bend.

101. The device according to p. 100, characterized in that the loop can be provided with an information carrier.

102. The device according to p. 84, characterized in that the device can be equipped with legs that can be made removable or integrally with a spoon.

103. The device according to claim 84, characterized in that the device can be placed in an individual transport container or in a group transport container, while the transport container can be equipped with a pallet.

104. A device such as a spoon, consisting of a container with a handle connected to it for storing, adding, using, distributing at least one portion of the functional food medium, characterized in that over the entire contour of the upper part of the spoon flanging is made, the device is equipped with a protective sealing element, while the sealing element is fixed to the flanging of the container with the possibility of removal and / or destruction, the width of the outer contour of the container is 0.8-25.5 cm, length 1, 2-35.5 cm, depth capacity 0.3-12.5 cm, and in the cavity The container contains at least one portion of the functional nutrition medium containing at least one natural product enriched with at least one vitamin.

105. The device according to claim 104, characterized in that polypropylene, polyethylene, PVC, polystyrene, monolayer or composite materials, for example, containing various combinations of polymer layers, can be used as the material of the sealing element.

106. The device according to p. 104, characterized in that the sealing element can be fixed to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.

107. The device according to p. 104, characterized in that the sealing element may be provided with a tongue for removing it from the tank.

108. The device according to p. 1044, characterized in that the sealing element can be provided with at least one line of weakening of the territory for its destruction.

109. The device according to p. 104, characterized in that the sealing element can be made with a portion of a transparent surface.

BY. The device according to claim 104, characterized in that between the sealing element and the portion of the functional food can be placed with the possibility of connecting an additional layer, which is made of a moisture-permeable material.

1 11. The device according to p. 104, characterized in that the additional layer can be made of edible material, which naturally decomposes upon contact with the application medium.

112. The device according to p. 104, characterized in that the connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.

113. The device according to p. 104, characterized in that the cavity of the container can be made with an additional coating of food inert material.

114. The device according to p. 104, characterized in that the flanging of the container can be made in the form of a bend of the upper edge of the container to the outside.

115. The device according to claim 104, characterized in that the flanging of the container can be made in the form of a recess of the upper edge of the container into the cavity.

116. The device according to p. 104, characterized in that the flanging value may be 0.2-3.5 cm.

117. The device according to p. 104, characterized in that the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to a container in the range of 0.5-4.5 cm.

118. The device according to claim 104, characterized in that a slot can be made at the end of the handle.

119. The device according to p. 104, characterized in that the end of the handle can be made with a limb.

120. The device according to p. 104, characterized in that the handle can be equipped with a flexible loop placed in the slot or on the bend.

121. The device according to p. 120, characterized in that the loop can be provided with an information carrier.

122. The device according to p. 104, characterized in that the device can be equipped with legs, which can be made removable or in one piece with a spoon.

123. The device according to claim 104, characterized in that the device can be placed in an individual transport container or in a group transport container, wherein the transport container can be equipped with a pallet.

124. The device according to p. 104, characterized in that at least one extract of plant material can be used as a natural product enriched with at least one vitamin.

125. The device according to p. 104, characterized in that it is preferable to use vitamins selected from the group: A (retinol), B 1 (thiamine), B6 (pyridoxine), E (tocopherol), PP (vitamin B3, niacin , nicotinic acid), C (ascorbic acid), Folic acid (vitamin B or B9).

126. A device such as a spoon, consisting of a container with a handle connected to it for storing, depositing, using, distributing at least one portion of the functional food medium, characterized in that over the entire contour of the upper part of the spoon flanging is made, the device is equipped with a protective sealing element, the sealing element is fastened to the flanging of the tank with the possibility of removal and / or destruction, the width of the outer contour of the tank is 0.8-25.5 cm, length 1, 2-35.5 cm, the depth of the tank is 0.3-12.5 cm and at least one portion of the functional nutrition medium is placed in the cavity of the container, containing at least one natural product enriched with at least one microelement.

127. The device according to claim 126, characterized in that polypropylene, polyethylene, PVC, polystyrene, monolayer or composite materials, for example, containing various combinations of polymer layers, can be used as the material of the sealing element.

128. The device according to p. 126, characterized in that the sealing element can be secured to the flange of the container by, for example, adhesive, including repeated action, or heat sealing.

129. The device according to p. 126, characterized in that the sealing element can be provided with a tongue for removing it from the tank.

130. The device according to p. 126, characterized in that the sealing element can be provided with at least one line of weakening of the territory for its destruction.

131. The device according to p. 126, characterized in that the sealing element can be made with a portion of a transparent surface.

132. The device according to p. 126, characterized in that between the sealing element and the portion of the functional food can be placed with the possibility of connecting an additional layer, which is made of a moisture-permeable material.

133. The device according to p. 132, characterized in that the additional layer can be made of edible material, which naturally decomposes upon contact with the application medium.

134. The device according to p. 132, characterized in that the connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.

135. The device according to p. 126, characterized in that the cavity of the container can be made with an additional coating of food inert material.

136. The device according to p. 126, characterized in that the flanging of the container can be made in the form of a bend of the upper edge of the container to the outside.

137. The device according to p. 126, characterized in that the flanging of the container can be made in the form of a recess of the upper edge of the container into the cavity.

138. The device according to p. 126, characterized in that the flanging amount can be 0.2-3.5 cm.

139. The device according to p. 126, characterized in that the handle of the spoon can be made 0.2-35 cm long and wide at the point of transition to the container within 0.5-4.5 cm.

140. The device according to p. 126, characterized in that a slot can be made at the end of the handle.

141. The device according to p. 126, characterized in that the end of the handle can be made with a limb.

142. The device according to p. 126, characterized in that the handle may be provided with a flexible loop placed in the slot or in the bend.

143. The device according to p. 142, characterized in that the loop can be provided with an information carrier.

143. The device according to p. 126, characterized in that the device can be equipped with legs that can be removable or integrally with a spoon.

144. The device according to p. 126, characterized in that the device can be placed in an individual transport container, or in a group transport container, while the transport container can be equipped with a pallet

145. The device according to p. 126, characterized in that at least one extract of plant material can be used as a natural product enriched with at least one trace element.

146. The device according to p. 126, characterized in that it is preferable to use trace elements selected from the group: calcium (Ca), chromium (Cr), copper (Cu), iron (Fe), potassium (K), magnesium (Mg ), manganese (Mn), sodium (Na), phosphorus (P), selenium (Se), silicon (Si), zinc (Zn).

147. A device such as a spoon, consisting of a container with a handle connected to it for storing, depositing, using, distributing at least one portion of the functional food medium, characterized in that over the entire contour of the upper part of the spoon flanging is made, the device is equipped with a protective sealing element, while the sealing element is fixed to the flanging of the container with the possibility of removal and / or destruction, the width of the outer contour of the container is 0.8-25.5 cm, length 1, 2-35.5 cm, depth capacities 0.3-12.5 cm, and in the cavity the container contains at least one portion of the functional nutrition medium containing at least one natural product enriched with at least one biologically active component.

148. The device according to p. 147, characterized in that the material of the sealing element can be used polypropylene, polyethylene, PVC, polystyrene, one layered or composite materials, for example, containing various combinations of polymer layers.

149. The device according to p. 147, characterized in that the sealing element can be fixed to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.

150. The device according to p. 147, characterized in that the sealing element can be provided with a tongue for removing it from the tank.

151. The device according to p. 147, characterized in that the sealing element can be provided with at least one line of weakening of the territory for its destruction.

152. The device according to p. 147, characterized in that the sealing element can be made with a portion of a transparent surface.

152. The device according to p. 147, characterized in that between the sealing element and the portion of the functional food can be placed with the possibility of connecting an additional layer, which is made of a moisture-permeable material.

153. The device according to p. 152, characterized in that the additional layer can be made of edible material that naturally decomposes upon contact with the spreading medium.

154. The device according to p. 152, characterized in that the connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.

155. The device according to p. 147, characterized in that the cavity of the container can be made with an additional coating of food inert material.

156. The device according to p. 147, characterized in that the flanging of the container can be made in the form of a bend of the upper edge of the container to the outside.

157. The device according to p. 147, characterized in that the flanging of the container can be made in the form of a recess of the upper edge of the container inside the cavity.

158. The device according to p. 147, characterized in that the flanging amount may be 0.2-3.5 cm.

159. The device according to p. 147, characterized in that the handle of the spoon can be made 0.2-35 cm long and wide at the transition to the container within 0.5-4.5 cm.

160. The device according to p. 147, characterized in that a slot can be made at the end of the handle.

161. The device according to p. 147, characterized in that the end of the handle can be made with a limb.

162. The device according to p. 147, characterized in that the handle may be provided with a flexible loop placed in the slot or in the bend.

163. The device according to p. 162, characterized in that the loop can be provided with an information carrier.

164. The device according to p. 147, characterized in that the device can be equipped with legs that can be removable or integrally with a spoon.

165. The device according to p. 147, characterized in that the device can be placed in an individual transport container or in a group transport container, while the transport container can be equipped with a pallet

166. The device according to p. 147, characterized in that, as a biologically active component, it is preferable to use: lactic acid bacteria and probiotics and / or dietary fiber (prebiotics), and / or bioflavonoids, and / or oligonucleotides, and / or anti- oxidizing agents and / or polyunsaturated fatty acids and / or essential amino acids and / or peptides and / or lectins.