WO2015012713A1 - Dispositif de stockage, d'utilisation, d'insertion et de distribution de produit alimentaire fonctionnel - Google Patents

Dispositif de stockage, d'utilisation, d'insertion et de distribution de produit alimentaire fonctionnel Download PDF

Info

Publication number
WO2015012713A1
WO2015012713A1 PCT/RU2013/000639 RU2013000639W WO2015012713A1 WO 2015012713 A1 WO2015012713 A1 WO 2015012713A1 RU 2013000639 W RU2013000639 W RU 2013000639W WO 2015012713 A1 WO2015012713 A1 WO 2015012713A1
Authority
WO
WIPO (PCT)
Prior art keywords
container
spoon
type device
holder
cavity
Prior art date
Application number
PCT/RU2013/000639
Other languages
English (en)
Russian (ru)
Inventor
Владимир Васильевич ПОЛЯНСКИЙ
Original Assignee
Polyanskj Vladimir Vasil Vich
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Polyanskj Vladimir Vasil Vich filed Critical Polyanskj Vladimir Vasil Vich
Priority to PCT/RU2013/000639 priority Critical patent/WO2015012713A1/fr
Publication of WO2015012713A1 publication Critical patent/WO2015012713A1/fr

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/808—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package for immersion in the liquid to release part or all of their contents, e.g. tea bags
    • B65D85/812—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package for immersion in the liquid to release part or all of their contents, e.g. tea bags with features facilitating their manipulation or suspension
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G21/00—Table-ware
    • A47G21/04—Spoons; Pastry servers
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/18—Apparatus in which ground coffee or tea-leaves are immersed in the hot liquid in the beverage container
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/32—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
    • B65D81/3205—Separate rigid or semi-rigid containers joined to each other at their external surfaces

Definitions

  • a utility model relates to the design of devices of the type of a spoon intended for stirring food, its consumption, and which can be used for storage, introduction and distribution of one or several servings of functional nutrition media, as introduced into the finished product, or into food and during its preparation, as well as after preparation, for independent use according to the instructions of the manufacturer of the functional food medium.
  • This type of nutrition includes the use by humans and animals of food products with additional functional, taste and aromatic characteristics based on the recommendations of specialists and relevant literary, historical and scientific sources.
  • the inventive development is positioned as a "spoon with functional nutrition", which is not currently on the market.
  • These devices are more suitable for mixing thick and dense food and cosmetic products, for cosmetic creams and scrubs, for applying cosmetic masks, for ice cream, for turning the product over during frying, but are not intended for a qualitative impact on the food product.
  • a design with wider functional properties is known, for example, combining four objects - a knife, spoon, spatula and tongs (http://z29.ru).
  • a disposable spoon with tea infuser is made in the form of an open container connected to a handle, while a closed container with holes on its walls and a portion of tea brew in it is fixed on the handle 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.
  • the closest technical solution is a spatula spoon for food products in the form of a spatula, containing a handle and a working part rigidly connected to it, while it is equipped with an element in the form of a compressed food product, the height of which is H 1 / 2L, where H is the height of the element in the form of a compressed food product; L is the length of the spatula, (see RF patent ⁇ ° 87885, IPC A47G21 / 04, publ. 10/27/2009).
  • a disadvantage of the design of the known device is limited technological capabilities, as a result of which it cannot be used as a functional tool to impart the necessary properties to finished food products or prepared food, since the design does not provide for storage, introduction and stirring of liquid, granular, encapsulated substances various organoleptic and functional properties to provide a synergistic effect.
  • a product subject to mechanical pressing cannot be introduced, for example, into food with a small amount of moisture, problems may arise in the formation of undissolved particles, while increasing the time it takes to use the device to the detriment of the efficiency and quality of the product.
  • the food product is combined with the material from which the spoon is made under high pressure.
  • the objective of this utility model is to expand the functional capabilities of the design of devices such as spoons due to the possibility of implementing changes in the organoleptic, physico-chemical qualities of the food product and its appearance, which provide a preventive effect on a living organism.
  • the technical result achieved by solving the problem is to obtain the most homogeneous state of the mixed media during the introduction and distribution of one or more portions of the functional nutrition medium in the prepared food or during its preparation by the formation of the most effective application and mixing flows with preservation of the prepared in advance, or defined for the introduction by a particular consumer of one or more portions of the environment of functional nutrition during storage and sorting.
  • the result is also giving the bulk of the food functional properties during the introduction and distribution of one or more portions of the functional food medium in the finished product or during its preparation for its prophylactic effect on a living organism.
  • Another result is the possibility of quick and easy use by humans or animals of a pre-prepared portion of a functional nutritional environment based on their physiological needs and recommendations of various sources.
  • the result is also the possibility of introducing a functional environment to animals in a state of illness, while excluding possible personal injury.
  • the task according to the first embodiment is achieved by the fact that in the device for storing, adding, using, distributing at least one portion of the functional food medium, consisting of a working part with a holder connected to it, according to the utility model, the working part made flat and provided with at least one container mounted on the working part with the possibility of closing the cavity of the container with the plane of the working part, and at least one portion of the medium of functional nutrition is placed in the cavity of the container.
  • the container can be equipped with an additional element, sealing its cavity and mounted on the container with the possibility of a single removal and / or destruction.
  • the width “H” of the outer contour of the container is 0.8–25.5 cm
  • the “L” length is 1.2–35.5 cm
  • the depth “D” of the container is 0.3–12.5 cm.
  • the container can be flanged in the form of a bend of the upper edge of the container to the outside or in the form of a recess of the upper edge of the container into the cavity, and flanging may be 0.2-3.5 cm.
  • the cavity of the tank may be provided with at least one partition
  • sealing element may be in the form of a molded sheet or in the form of a lid of plastic material.
  • the spoon holder 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.
  • the spoon holder may be provided with at least one additional container, and the additional container may be placed and formed integrally with the holder, or may be provided with an additional holder fixed movably or stationary on the main holder.
  • the cavity of the additional container may be provided with at least one partition and a sealing element may be fixed on the additional container with the possibility of repeated removal from a part of the container or from the entire container.
  • At least one portion of the functional nutritional medium contains at least one natural product naturally containing the required amount of a functional ingredient or group thereof.
  • At least one portion of the functional nutrition medium contains at least one natural product enriched with at least one vitamin, which can be used as at least one extract of vegetable raw materials.
  • At least one portion of the functional nutrition medium contains at least one natural product enriched with at least one microelement which can be used as at least one extract of plant material .
  • At least one portion of the functional nutrition medium contains at least one natural product enriched with at least one biologically active component.
  • the task according to the second embodiment is achieved by the fact that in the device for storage, introduction, use, distribution of at least one portion of the functional food medium, consisting of a working part with a holder connected to it, according to a utility model, the working part made flat with at least one hole in its central part, and provided with at least one container fixed to the working part with the possibility of closing the cavity of the container with the plane of the working part, and placed in ayney least one piece of functional food environment.
  • the container can be equipped with an additional element, sealing its cavity and mounted on the container with the possibility of a single removal and / or destruction.
  • the width “H” of the outer contour of the container is 0.8–25.5 cm
  • the “L” length is 1.2–35.5 cm
  • the depth “D” of the container is 0.3–12.5 cm.
  • the container can be made with a flange in the form of a bend of the upper edge of the container to the outside or in the form of a recess of the upper edge of the container into the cavity, and the value of the flanging can be 0.2-3.5 cm.
  • the cavity of the tank may be provided with at least one partition
  • sealing element may be in the form of a molded sheet or in the form of a lid of plastic material.
  • the open part of the plane of the holder is provided with at least one jumper.
  • the spoon holder 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.
  • the spoon holder may be provided with at least one additional container, and the additional container may be placed and formed integrally with the holder, or may be provided with an additional holder fixed movably or stationary on the main holder.
  • the cavity of the additional container may be provided with at least one partition and a sealing element may be fixed on the additional container with the possibility of repeated removal from a part of the container or from the entire container.
  • At least one portion of the functional nutritional medium contains at least one natural product naturally containing the required amount of a functional ingredient or group thereof.
  • At least one portion of the functional nutrition medium contains at least one natural product enriched with at least one vitamin, which can be used as at least one plant extract raw materials.
  • At least one portion of the functional nutrition medium contains at least one natural product enriched with at least one microelement which can be used as at least one extract of plant material .
  • At least one portion of the functional nutrition medium contains at least one natural product enriched with at least one biological ski-active component.
  • the task according to the third embodiment is achieved by the fact that in the device for storing, adding, using, distributing at least one portion of the functional food medium, consisting of a working part with a holder connected to it, according to the utility model, the working part made flat and provided with at least one container mounted on the working part with the possibility of closing the cavity of the container with the plane of the working part, the holder is made with a through channel, and at least one is placed in the cavity of the container a portion of the functional food environment.
  • the container can be equipped with an additional element, sealing its cavity and mounted on the container with the possibility of a single removal and / or destruction.
  • the width “H” of the outer contour of the tank is 0.8–25.5 cm
  • the “L” length is 1.2–35.5 cm
  • the depth “D” of the tank is 0.3–12.5 cm.
  • the container can be made with a flange in the form of a bend of the upper edge of the container to the outside or in the form of a recess of the upper edge of the container into the cavity, and the value of the flanging can be 0.2-3.5 cm.
  • the cavity of the tank may be provided with at least one partition
  • sealing element may be in the form of a molded sheet or in the form of a lid of plastic material.
  • the spoon holder 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.
  • the spoon holder may be provided with at least one additional container, and the additional container may be placed and formed integrally with the holder, or may be provided with an additional holder fixed movably or stationary on the main holder.
  • the cavity of the additional container may be provided with at least one partition and a sealing element may be fixed on the additional container with the possibility of repeated removal from a part of the container or from the entire container.
  • At least one hole can be made on the wall of the holder, and the channel of the holder can be completely or partially closed.
  • the through channel of the holder may be provided with at least one filter element.
  • At least one portion of the functional nutritional medium contains at least one natural product naturally containing the required amount of a functional ingredient or group thereof.
  • at least one portion of the functional nutrition medium contains at least one natural product enriched with at least one vitamin, which can be used as at least one plant extract raw materials.
  • At least one portion of the functional nutrition medium contains at least one natural product enriched with at least one microelement which can be used as at least one extract of plant material .
  • At least one portion of the functional nutrition medium contains at least one natural product enriched with at least one biologically active component.
  • the task in the fourth embodiment is achieved by the fact that in the device for storing, depositing, using, distributing at least one portion of the functional food medium, consisting of a working part with a holder connected to it, according to the utility model, the working part is made flat with at least one hole in its central part, and is equipped with at least one container fixed to the working part with the possibility of closing the container cavity with the plane of the working part, the holder is made through m channel and the container placed in the cavity, at least one piece of the functional food environment.
  • the container can be equipped with an additional element, sealing its cavity and mounted on the container with the possibility of a single removal and / or destruction.
  • the width “H” of the outer contour of the container is 0.8–25.5 cm
  • the “L” length is 1.2–35.5 cm
  • the depth “D” of the container is 0.3–12.5 cm.
  • the container can be made with a flange in the form of a bend of the upper edge of the container to the outside or in the form of a recess of the upper edge of the container into the cavity, and the value of the flanging can be 0.2-3.5 cm.
  • the cavity of the tank may be provided with at least one partition
  • sealing element may be in the form of a molded sheet or in the form of a lid of plastic material.
  • the open part of the plane of the holder is provided with at least one jumper.
  • the spoon holder 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.
  • the spoon holder may be provided with at least one additional capacity, and the additional capacity can be placed and made in one piece with the holder, or can be equipped with an additional holder fixed movably or motionless on the main holder.
  • the cavity of the additional container may be provided with at least one partition and a sealing element may be fixed on the additional container with the possibility of repeated removal from a part of the container or from the entire container.
  • At least one hole can be made on the wall of the holder, and the channel of the holder can be completely or partially closed.
  • the through channel of the holder may be provided with at least one filter element.
  • At least one portion of the functional nutritional medium contains at least one natural product naturally containing the required amount of a functional ingredient or group thereof.
  • At least one portion of the functional nutrition medium contains at least one natural product enriched with at least one vitamin, which can be used as at least one extract of vegetable raw materials.
  • At least one portion of the functional nutrition medium contains at least one natural product enriched with at least one microelement which can be used as at least one extract of plant material .
  • At least one portion of the functional nutrition medium contains at least one natural product enriched with at least one biologically active component.
  • the inventive combination of features allows you to expand the functionality of the designs of devices such as a spoon, by ensuring the safety of a portion of the environment of functional nutrition during storage and transportation before use, the ability to ensure the introduction of the environment of functional nutrition in the main product in a strictly defined quantity, in a certain composition and concentration, and the implementation of the optimal distribution of the environment of functional nutrition in the main product.
  • the aggregate design features of the device provide a uniform distribution of the environment of functional nutrition in the main product due to the creation of a flow around the medium region of the impermeable surfaces of the working part of the spoon is the most effective turbulent mode for mixing the flows of media of mixed media of various biological and physico-chemical properties.
  • the turbulent mixing mode also contributes to the acceleration of diffusion processes during mixing of the media, by increasing the contact area of the mixed media, while at the same time the distance by which the mixed media should diffuse is reduced, and the concentration gradient of the mixture is further increased.
  • the turbulent mixing mode promotes the dispersion of droplets of a viscous liquid and its uniform distribution in a medium with a lower viscosity, ensuring the formation of liquid globules of different viscosity in a single volume.
  • a spoon-type device promotes the formation of a medium with uniform dissemination of globules of the functional nutrition medium in it with the smallest possible distance from each other, which makes it possible to use the product in the most functional form while maintaining the usual organoleptic properties.
  • the introduction of the functional nutrition medium into the main product is carried out, as a rule, at the moment when the product has a sufficient amount of liquid during cooking, or this liquid is introduced into the intermediate product, for example, in the form of sauces, vinegar, gravy, butter .
  • the inventive combination of features allows to improve the quality of the prepared food and expand the functionality of the device in the form of a spoon for imparting functional properties to finished food products or food prepared at home or in public catering places.
  • FIG. Figures 1-16 show examples 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 - sealing element of the additional tank 18 (fourth option).
  • the device according to all options for storing, using, adding and distributing at least one portion of a functional food medium, such as a spoon, consists of a flat working part 1 with a holder 2 connected to it.
  • the working part 1 of the spoon is equipped with at least one capacity 3, in which at least one portion 4 of the environment of functional nutrition is placed.
  • the tank 3 is fixed on the working part 1 with the possibility of closing the cavity of the tank 3 with the plane of the working part 1 (Fig. 1).
  • the tank 3 can be equipped with an additional element 5, sealing it and fixed on the tank 1 with the possibility of a single removal and / or destruction.
  • the container 3 is separated from the plane of the working part 1, if there is a sealing element 5, it is removed, and the portion of the functional food medium is placed in the main product.
  • the liquid layers flowing around the edges of the plane of the working part 1 create turbulence, forming a turbulent movement, which contributes to an intensive and uniform distribution of the functional food medium in the main product.
  • the concentration of the entire volume of the mixture is leveled, due to the transfer from a region with a high concentration to a region with a low concentration, i.e. functional food environment having a high concentration of active substances in the main product with a lower concentration.
  • the turbulent motion contributes to its grinding into small globules (droplets) and the formation of a dispersed system.
  • the tank 3 is fixed to the working part 1 by gluing or heat sealing the edges of the tank 3 with the plane of the working part 1.
  • the width “ ⁇ ” of the external circuit of the tank 1 is 0.8–25.5 cm, “L” is 1.2–35.5 cm, and the depth is Ha “D "Capacity 1 - 0.3-12.5 cm.
  • the geometric parameters of capacity 3 are determined empirically, based on the composition of the medium of functional food 4, the required portion thereof, as well as the technological capabilities of making a spoon and are adjusted depending on compliance with ergonomics and logistics requirements.
  • 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 3 are less than the minimum ones impractical, since they lead to a decrease in the portion of the medium of functional food 4 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 3 more than the maximum lead to an unjustified increase in the portion of the functional food medium 4 to a mass that will exceed either the mass of the functional food medium required for consumption 4, 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 tank 3 can be made with flanging 6 on the outer contour of the tank 1 (Fig. 1, 5), and / or along the edge of the cavity of the tank 1 (Fig. 3).
  • the value of the flanging 6 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 5 and the technology and the material used to connect it to the tank 1.
  • the cavity of the vessel 3 may be provided with at least one partition 7, and at least one portion 4 of the functional supply medium is placed in each cavity of the vessel 3 (Figs. 9-12).
  • the partition 7 is most appropriate to perform 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 4.
  • the sealing element 5 is fixed along the perimeter of the flanging 6 and over the entire area of the upper part of the partition 7 (Fig. 9).
  • partition 7 allows for separate storage of such functional nutrition media 4, the joint storage of which can 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 enter into a chemical reaction, for example, oxidation, precipitation, which can lead to a change in the physical and chemical properties of the functional nutrition environment 3.
  • the sealing element 5 can be made in the form of a molded sheet of material suitable for contact with a food product (Figs. 1, 3, 5 and 11).
  • This embodiment of the sealing element 5 makes it possible to seal containers of almost any configuration while maintaining the uniformity of the structure, shape and geometric parameters of element 5, which makes it possible to use this design for storing media with high activity of ingredients.
  • the sealing element 5 in the form of a molded sheet allows you to place it, both on the flanging 6 of the outer contour of the tank 3 (Fig. 1), and on the flanging 6 along the edge of the cavity of the tank 3 (Fig. 3).
  • the sealing element 5 in the form of a sheet of sufficient density completely does not transmit light, oxygen, odors, moisture and bacteria.
  • aluminum foil can be used as a sheet material, manufactured in accordance with GOST 745–41 and providing a level of vapor, humidity, and oxygen transfer close to zero.
  • 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.
  • a multilayer polyethylene film for example, a multilayer polyethylene film, a metallized film, or a paper / polyethylene / foil / polyethylene (PPFP) structure with an external paper printing layer.
  • PPFP paper / polyethylene / foil / polyethylene
  • a metallized oriented polypropylene (MOPP) film with improved strength and protective properties can be used as the sheet material.
  • MOPP metallized oriented polypropylene
  • the side of the sealing element 5, which is in direct contact with the product can be coated with a material that provides the necessary technical and hygienic characteristics, for example, of polyolefins.
  • a material that provides the necessary technical and hygienic characteristics for example, of polyolefins.
  • special additives such as, for example, antioxidants, glidants, may also be included in the composition of this layer.
  • the sealing element 5 may be made in the form of a lid of plastic material suitable for contact with a food product (Figs. 1, 5, 11, 13, 15 and 16).
  • the sealing element 5 in the form of a cover can be fixed with locking flanges around the entire perimeter of the tank 3 contour (Fig.), As well as by additionally contacting its flanges 6 with a flange 6 along the edge of the cavity of the tank 3 (Fig. 7), which together with adhesive or thermal layer provides its reliable sealing of the cavity of the tank 3.
  • cover material for example, polypropylene, polyethylene, PVC, polystyrene can be used, having high ductility, resistance to impacts and repeated bending, resistance to high and low temperatures, low gas permeability.
  • 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 4, materials with the required vapor, gas, moisture permeability, good formability, and transparency can be used high tensile strength, heat sealability and the ability to seal well.
  • the side of the sealing element 5, in direct contact with the product may be coated with a material that provides the necessary technical and hygienic characteristics, for example, from polyolefins.
  • a material that provides the necessary technical and hygienic characteristics for example, from polyolefins.
  • special additives such as, for example, antioxidants, glidants, may also be included in the composition of this layer.
  • the sealing element 5 may be provided with a tongue 8 for removing it from the container 1 (Fig. 2, 6), or at least one line 9 for weakening the territory for the destruction of the sealing element 5 (Fig. 4, 6).
  • the sealing element 5 may be secured to the container 3 by, for example, adhesive or heat sealing.
  • 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.
  • a method can be used, for example, ultrasonic or thermal (thermo) welding.
  • 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.
  • the spoon holder 2 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 3 within 0.5-4.5 cm.
  • the sizes “1” and “h” of the holder 2 are determined empirically based on the sizes “H” and “L” of the contour of the tank 3 and its depth “D”, i.e. the smaller the dimensions of the contour and the depth of the tank 3, the smaller the dimensions of the holder 2.
  • the holder 2 can be provided with at least one additional working part 10, which can be either flat (Figs. 5 and 6) or concave (Figs. 7 and 8).
  • an additional container 11 can be placed to store additional ingredients of the functional food medium 4 in the device at the request of the consumer, taking into account their physiological needs and recommendations of various sources (Figs. 5 and 6).
  • the concave surface of the additional working part 10 can be used for stirring, sampling, as well as for placing additional ingredients of the functional nutrition environment 4.
  • the concave surface of the additional working part 10 can be equipped with at least one partition 12 for storing, for example, ingredients of various state of aggregation - 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.
  • a sealing element 13 (Fig. 13) can be fixed on the concave surface of the additional working part 10 with the possibility of repeated removal from part of the tank 10 or from the entire tank 10. This allows the consumer to repeatedly use the additional tank 10 over to your discretion.
  • the additional working part 10 can be placed and made in one piece with the holder 2 (Figs. 5 and 6), or it can be equipped with an additional holder 14, fixed movably or motionless on the main holder 2 (Figs. 7 and 8).
  • a slot 15 can be made (Figs. 1 and 2), or the end of the holder 2 can be made with a bend 16 (Fig. 3).
  • Slot 15 and bending 16 can serve to accommodate a flexible loop 17 in them, which can also serve to suspend a spoon, as well as to fix information carrier 18 with service, advertising, technological and other information on it (Fig. 2 and H)
  • Capacity 3 and holder 2 can be made of materials recommended for the food industry with the technical specifications required to accomplish 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 19, observing the principle of logistics in it, while the transport container 19 can be equipped with a pallet 20, for example, to protect the spoons from displacement during transportation (Fig. 9 and 10).
  • At least one portion of the functional nutrition medium 4 is placed in the cavity of the container 3, containing at least one natural product, naturally containing the required amount of a functional ingredient or group thereof.
  • Such natural products include, for example, honey, mummies, brine, sea salt.
  • honey may be used as a natural product naturally containing the required amount of functional ingredient.
  • 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.
  • 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%).
  • inorganic part In the inorganic part are minerals of calcium, sodium, potassium, magnesium and aluminum. In addition, about 30 more rare-earth trace elements are present in the inorganic part: rubidium, cesium, barium, strontium, tin, chromium, antimony, etc.
  • 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.
  • At least one portion of the functional nutrition medium 4 is placed in the cavity of the container 3, containing at least one natural product enriched in at least one vitamin, which can be used as at least one extract of plant materials, and as a vitamin it is preferable to use vitamins selected from the group: A (retinol), B 1 (thiamine), B6 (pyridoxine ), E (tocoferol), PP (vitamin B3, niacin, nicotinic acid), C (ascorbic acid), K, folic acid (vitamin B or B9).
  • vitamins selected from the group: A (retinol), B 1 (thiamine), B6 (pyridoxine ), E (tocoferol), PP (vitamin B3, niacin, nicotinic acid), C (ascorbic acid), K, folic acid (vitamin B or B9).
  • At least one portion of the functional nutritional medium 4 is placed in the cavity of the container 3, containing at least one natural product enriched with at least one trace element, at least one plant extract can be used raw materials, and as a microelement, it is preferable to use microelements 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).
  • microelements 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).
  • At least one portion of the functional nutrition medium 4 is placed in the cavity of the container 3, containing at least one natural product enriched with at least one biologically active component, which is preferable to use: lactic acid bacteria and probiotics; dietary fiber (prebiotics); bioflavonoids; antioxidants; polyunsaturated fatty acids; essential amino acids; peptides; lectins
  • 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 various environments of functional nutrition 4, which are not intended for joint storage (Figs. 9, 11 and 13).
  • various functional nutritional environments 4 for consumption can be found 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 potassium K in the solid state (powdered ), and phosphorus P in a liquid state (ginseng extract), and can be simultaneously introduced in various combinations when used, for example, into a cooked product.
  • the environments of the functional nutrition 4, for example, in a powdered state can be placed in various cavities of the additional container 10 for use by the consumer in preparing the environment of the functional nutrition 4, as desired, in accordance with the state of the body and the recommendations of specialists (Fig. 5).
  • Cooking and eating is accompanied by the use of appropriate liquid media in the product, for example, water, broths, sauces, oils. It is these mediums that the corresponding mediums of functional nutrition are introduced and mixed into during preparation or use of a food product.
  • the design features of the claimed device make it possible to form the most homogeneous mixture when introducing and distributing one or several portions of the functional food medium into the main product by creating turbulent fluid flows, and also ensure the safety of those prepared in advance or defined for the particular consumer to make one or more portions of the functional medium food during storage and transportation.
  • the working part 1 is made flat with at least one hole 21 in its central part (Figs. 11 and 12).
  • the working part of 1 spoon is equipped with at least one capacity 3, in which at least one portion 4 of the environment of functional nutrition is located.
  • the tank 3 is fixed on the working part 1 with the possibility of closing the cavity of the tank 3 with the plane of the working part 1 (Fig. 12).
  • At least one opening 21 of the flat working part 1 may be provided with at least one jumper 22.
  • the sealing element 5 can be applied to the container 3 until it is fixed on the plane of the working part 3.
  • the aggregate design features of the device make it possible to form the most homogeneous mixture when introducing and distributing one or more portions of the functional food medium into the main product by creating and increasing the intensity of formation of turbulent fluid flows, and also ensure the safety of prepared in advance, or defined for the introduction of a specific consumer of one or more portions of the environment of functional nutrition during storage and transportation.
  • the working part 1 is made flat and provided with at least one capacity 3, mounted on the working part 1 with the possibility of closing the cavity of the tank 3 by the plane of the working part 1, the holder 2 is made with a through channel 23, and at least one portion 4 of the functional food medium is placed in the cavity of the container 3 (Figs. 13 and 14).
  • At least one hole 24 can be made on the wall of the holder 2, and the through channel 23 can be partially (Fig. 13) or completely blocked (Fig. 14).
  • the channel 23 can be equipped with a filter element 25.
  • the filter element 25 can be installed in the channel 23 either during assembly, configuration and packaging of the device, or applied to the device and installed by the consumer at his request at any time during preparation, sampling or use of the product.
  • the working part 1 is made flat with an opening 21 in its central part and is equipped with at least one container 3, mounted on the working part 1 with the possibility of closing the cavity of the container 3 with the plane of the working part 1, the holder 2 is made with a through channel 23, and in the cavity of the tank 3, at least one portion 4 of the functional food medium is placed (Figs. 15 and 16).
  • At least one opening 21 of the flat working part 1 may be provided with at least one jumper 22.
  • At least one hole 24 can be made on the wall of the holder 2, and the through channel 23 can be partially (Fig. 15) or completely blocked (Fig. 16).
  • the channel 23 can be equipped with a filter element 25.
  • the filter element 25 can be installed in the channel 23 either during assembly, packaging and packaging of the device, or applied to the device in a set and installed to fill with the consumer at his request at any time of preparation, sampling or use of the product.
  • the implementation according to the third and fourth options in the holder 2 of the through channel 23 allows, in combination with other design features of the device, to expand the functionality of the device due to the possibility of using a mixed mixture with the aim, for example, testing the taste of the resulting product as a result of introducing portions into it 4 environments of functional nutrition.
  • Additional holes 24 on the holder 2 allow, for example, sampling from the upper layers of the product containing fewer ingredients of solid consistency.
  • a portion 4 of the functional food medium can be added to the product, placed, for example, in one of the parts of the container 3, separated by a partition 7, or in an additional container 11, to adjust the desired organoleptic properties of the product.
  • a sample can be taken to determine the quality of the uniformity of the mixture.
  • the holder 2 with the through channel 23 can be used after the introduction and distribution of the portion 4 of the functional food medium as an object for consuming the resulting mixture.
  • This device design can be used in the preparation and use of various drinks, for example, milk, tea, herbal infusions, in which, to give them the desired functional direction, at least one portion 4 of the functional nutrition medium is added.
  • various drinks for example, milk, tea, herbal infusions, in which, to give them the desired functional direction, at least one portion 4 of the functional nutrition medium is added.
  • the combined structural features of the device allow, in addition to the technical results described above, to expand the functionality of the device due to the possibility of taking a sample from the main product or its use, as well as to increase its usability due to the exclusion of ingress of undesirable fractions from the main product during its use.
  • 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 the eating habits of the consumer.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Food Science & Technology (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

L'invention concerne un dispositif de stockage, d'utilisation, d'insertion et de distribution de produit alimentaire fonctionnel de type cuiller, lequel comprend une partie de travail plane à laquelle est connectée une poignée. La partie de travail de la cuiller comprend au moins un récipient dans lequel est disposée une portion au moins de produit alimentaire fonctionnel. Le récipient est fixé à la partie de travail de manière à pouvoir fermer la cavité du récipient par son plan. Selon une seconde variante de réalisation, la partie de travail est plane, comprend au moins une ouverture dans sa partie centrale et comprend au moins un récipient dans lequel est disposée une portion au moins de produit alimentaire fonctionnel et fixé sur la partie de travail de manière à pouvoir fermer la cavité du récipient par le plan de la partie de travail. Selon une troisième variante, la partie de travail est plane et comprend au moins un récipient dans lequel est disposée une portion au moins de produit alimentaire fonctionnel et fixé sur la partie de travail de manière à pouvoir fermer la cavité du récipient par le plan de la partie de travail, tandis que la poignée comporte un canal traversant. Selon une quatrième variante, la partie de travail est plane, comprend au moins une ouverture dans sa partie centrale, comporte au moins un récipient dans lequel est disposée une portion au moins de produit alimentaire fonctionnel et fixé sur la partie de travail de manière à pouvoir fermer la cavité du récipient par le plan de la partie de travail, tandis que la poignée comporte un canal traversant. L'utilisation de ce dispositif permet de maximiser l'état uniforme de produits à mélanger lors de l'introduction et de la distribution d'un ou de plusieurs portions de produit alimentaire fonctionnel.
PCT/RU2013/000639 2013-07-25 2013-07-25 Dispositif de stockage, d'utilisation, d'insertion et de distribution de produit alimentaire fonctionnel WO2015012713A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/RU2013/000639 WO2015012713A1 (fr) 2013-07-25 2013-07-25 Dispositif de stockage, d'utilisation, d'insertion et de distribution de produit alimentaire fonctionnel

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/RU2013/000639 WO2015012713A1 (fr) 2013-07-25 2013-07-25 Dispositif de stockage, d'utilisation, d'insertion et de distribution de produit alimentaire fonctionnel

Publications (1)

Publication Number Publication Date
WO2015012713A1 true WO2015012713A1 (fr) 2015-01-29

Family

ID=52393610

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/RU2013/000639 WO2015012713A1 (fr) 2013-07-25 2013-07-25 Dispositif de stockage, d'utilisation, d'insertion et de distribution de produit alimentaire fonctionnel

Country Status (1)

Country Link
WO (1) WO2015012713A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201700081834A1 (it) * 2017-07-19 2017-10-19 Real Med S R L Elemento monouso e relativo procedimento di stampaggio

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2063745A5 (fr) * 1969-10-30 1971-07-09 Thevenin Jean
WO1998019583A1 (fr) * 1996-11-07 1998-05-14 Cuilleree D.O.O. Cuillere a recipient d'edulcorant
DE102005028618A1 (de) * 2005-06-20 2006-12-21 Mohammed Bozkurt Instantkaffeelöffel
RU87885U1 (ru) * 2009-05-08 2009-10-27 Андрей Александрович Тишимов Ложка-лопаточка для пищевых продуктов в виде шпателя

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2063745A5 (fr) * 1969-10-30 1971-07-09 Thevenin Jean
WO1998019583A1 (fr) * 1996-11-07 1998-05-14 Cuilleree D.O.O. Cuillere a recipient d'edulcorant
DE102005028618A1 (de) * 2005-06-20 2006-12-21 Mohammed Bozkurt Instantkaffeelöffel
RU87885U1 (ru) * 2009-05-08 2009-10-27 Андрей Александрович Тишимов Ложка-лопаточка для пищевых продуктов в виде шпателя

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201700081834A1 (it) * 2017-07-19 2017-10-19 Real Med S R L Elemento monouso e relativo procedimento di stampaggio
WO2019016839A1 (fr) 2017-07-19 2019-01-24 Real Med S.R.L. Procédé de moulage d'un produit jetable

Similar Documents

Publication Publication Date Title
EP2766272A1 (fr) Système de récipients empilables
US20140367414A1 (en) Dispensing closure
US20140370162A1 (en) Food products and food packages with frangible elements
US20040099544A1 (en) Portable food container having separate compartments
MX2014013905A (es) Desplazamiento ascendente del vaso de cereal.
US20150359363A1 (en) Compartmentalized beverage container
US20160249773A1 (en) Liquid agitation container
US20130140314A1 (en) Introduced in a sealed recipient to accommodate food products with one or more compartments
AU2005200235B2 (en) A container for food products
US10865025B2 (en) Sealed package containing a squeezable product
CN207550843U (zh) 一种箱体与箱盖连接牢固的泡沫保温箱
WO2002068275A2 (fr) Recipient alimentaire portable constitue de compartiments separes
WO2015012713A1 (fr) Dispositif de stockage, d'utilisation, d'insertion et de distribution de produit alimentaire fonctionnel
US20060051491A1 (en) Protein beverage mixing container
WO2014109669A1 (fr) Dispositif de type cuillère pour l'accumulation, la consommation, l'apport et la distribution d'un milieu d'alimentation fonctionnelle
RU132973U1 (ru) Устройство типа ложки для хранения, употребления, внесения и распределения среды функционального питания
WO2014111489A2 (fr) Bouteille pour le sport
WO2014006170A1 (fr) Emballage pour le stockage séparé de deux produits alimentaires
CN201284052Y (zh) 自封口式包装袋
EP2644531B1 (fr) Recipient avec double couvercle
JP2867921B2 (ja) 乳児用飲料容器
CN108142760A (zh) 补充人体所需各类营养的米汤饮料
RU77135U1 (ru) Система для хранения и выдачи специй
CN103385590B (zh) 即食自热餐盒
NL1040257C2 (nl) Houder voor drinkbare vloeistoffen.

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 13890222

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2015138889

Country of ref document: RU

Kind code of ref document: A

32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205 DATED 15.06.2016)

122 Ep: pct application non-entry in european phase

Ref document number: 13890222

Country of ref document: EP

Kind code of ref document: A1