EP3352627B1 - Tasting cup - Google Patents

Tasting cup Download PDF

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Publication number
EP3352627B1
EP3352627B1 EP16784230.1A EP16784230A EP3352627B1 EP 3352627 B1 EP3352627 B1 EP 3352627B1 EP 16784230 A EP16784230 A EP 16784230A EP 3352627 B1 EP3352627 B1 EP 3352627B1
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EP
European Patent Office
Prior art keywords
relief
parison
container
drink
vertical axis
Prior art date
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Application number
EP16784230.1A
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German (de)
French (fr)
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EP3352627A1 (en
Inventor
Arnaud Baratte
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Design Concept & Creation AB
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Design Concept & Creation AB
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Publication of EP3352627A1 publication Critical patent/EP3352627A1/en
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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G19/00—Table service
    • A47G19/22—Drinking vessels or saucers used for table service
    • A47G19/2205—Drinking glasses or vessels
    • 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
    • B65D23/00—Details of bottles or jars not otherwise provided for
    • B65D23/04—Means for mixing or for promoting flow of contents
    • 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
    • B65D3/00—Rigid or semi-rigid containers having bodies or peripheral walls of curved or partially-curved cross-section made by winding or bending paper without folding along defined lines
    • B65D3/28—Other details of walls
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G2400/00—Details not otherwise provided for in A47G19/00-A47G23/16
    • A47G2400/04—Influencing taste or nutritional properties

Definitions

  • the present invention belongs to the fields of household equipment and tableware.
  • It relates to receptacles such as those intended for tasting certain drinks.
  • the present invention relates to a container for tasting, for example, coffee or tea.
  • Coffee in its liquid form as served in cups is made up of multiple elements. More than 800 volatile aromatic compounds have been identified in roasted coffee, 42 of which are phenolic in nature. These various molecules are released into the air surrounding the coffee more or less quickly depending on the geometry of the cup. The free surface area of the coffee in the cup determines the speed at which the aromas are released and the coffee oxygenates.
  • the desire to keep the aromas in a volume of poorly ventilated air justifies the choice of a diameter of the upper part of the cup, called drinking, less than the maximum diameter of the containing zone of the cup, called parison.
  • the taste buds located in the different areas of the taster's mouth are not dedicated to the perception of the same flavors: some parts are particularly dedicated to the detection of bitterness, others to the perception of acidity, others still to the perception of the sweet or salty quality of a food, etc.
  • the shape and diameter of the cup's drink then direct the coffee drunk towards certain taste buds in priority, which in a way allows to create a sequence of taste reading of the coffee that will highlight one or another of its qualities.
  • the interior shape of the container therefore becomes an object of study and creation, in the search for accentuating the feeling of the olfactory and gustatory aromas contained in these drinks.
  • the demand EP 1 210 890 which describes a tasting glass comprising a parison generally having symmetry of revolution about a vertical axis X.
  • the parison has projecting towards the interior of the glass, at least one rib extending from the zone of the bottom of the glass to in the zone of drinking glass.
  • Such a rib may have a profile of the generatrix of the surface of the parison or a helical profile.
  • the protruding rib forms a breaking bar which produces significant stirring of the liquid contained in the glass, such as wine, when the glass is rotated by the user.
  • Containers specifically designed with the aim of enhancing a particular type of coffee have already been proposed in the prior art.
  • the “ Reveal espresso, intense ” model from the Nespresso ® brand, imagined and designed in partnership with the Riedel ® company, has the shape of a stemmed glass commonly used for wine tasting. This glass allows in particular to concentrate and accentuate the toasted notes of certain coffees.
  • the aromas of these drinks mainly remain under the foam, which forces the taster to manually stir. and remove the foam (for example using a spoon or a stirrer) to oxygenate the drink and obtain more aromas on the second nose.
  • the present invention aims to provide a container making it possible to reveal and accentuate the olfactory and taste aromas of a coffee, a tea or other infusions, decoctions, leaching or percolation, without any manual agitation of the container or of its contents.
  • the present invention relates to a beverage container comprising a parison, generally with symmetry of revolution about a vertical axis Z, comprising inside said parison at least one relief on the internal wall. of the parison, said relief extending helically from a height of the parison less than or equal to the level of the drinker, to a level greater than or equal to the bottom of the container, and being able to receive the drink on one of its profiles and sliding it along its helix, said relief being further inclined so as to form a gutter with the internal surface of the parison over at least part of the length of the helix formed by said relief.
  • parison is used here by analogy in the field of glassware, although the parison according to the present invention can be formed from any material other than glass.
  • the parison can for example be made of glass with or without minerals, crystal, porcelain, ceramic or another material or mixture of materials, preferably without heavy metals.
  • inclination is understood to mean that the relief is inclined at an angle ⁇ towards the top of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z so as to form the gutter.
  • the edge of the top of the relief is higher than the part of the relief closest to the internal surface of the parison.
  • the edge of the top of the relief forms the edge of the gutter and this edge is higher than the bottom of the gutter formed by the inclination of the relief.
  • the relief is inclined at an angle ⁇ of between 15 ° and 45 ° towards the top of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z.
  • the relief is inclined along an angle ⁇ of between 15 ° and 30 ° upwards of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z. Still preferably, the relief is inclined at an angle ⁇ of 20 ° upwards of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z.
  • This inclination of the relief forming a gutter with the internal surface of the parison allows, in addition to the centrifugal force created by the helical movement followed by the drink, that the majority of said poured drink follows the helical path formed by the relief and thus minimizes beverage overflows over the ridge of the top of the relief.
  • the presence of the relief extended helically on the internal wall of the parison and inclined so as to form a gutter with the internal surface of the parison over at least part of the length of the helix formed by said relief makes it possible to obtaining agitation of the drink as it falls into the container, from a usual serving device, for example, from a modern electric coffee maker or teapot. Indeed, when the drink falls from the device according to its usual flow, it falls on said relief inside the container and thanks to the inclination of the relief upwards of the surface.
  • the present invention in addition to bringing out the second nose of the drink as soon as the latter is poured, does not prevent obtaining, in particular when the drink is coffee, a foam with a tabby appearance, recognized as a guarantee of quality for coffee.
  • the relief on the internal wall of the parison starts at the height of the mouthpiece of the container or lower and descends helically along said wall to the bottom of the container or else stops higher than said bottom.
  • the parison has an ovoid shaped bottom.
  • the ovoid shape makes it possible to accentuate the turbulence created at the bottom of the parison due to the fact that when the drink reaches the end of the relief, in the bottom of the parison, it does not encounter any obstacle which would slow down the speed of its course in the bottom of the container.
  • the organoleptic development is thus accentuated by this continuity in the path followed by the course of the drink, thus allowing the creation of a better vortex at the bottom of the container and thus a better second oxygenation of the drink.
  • the relief extends helically at a slope angle of between 20 ° and 45 ° relative to a plane perpendicular to the vertical axis Z.
  • the drink will flow rapidly along the helical slope created by the relief, its speed being regulated by the degree of inclination of this slope.
  • the relief extends helically at a slope angle equal to 35 ° with respect to a plane perpendicular to the vertical axis Z.
  • the relief is a shoulder of the internal surface of the parison.
  • the realization of the relief in the form of a shoulder of the internal surface of the parison has the advantage, when a person tilts the container to empty the contents, to prevent the drink, in particular the last drops, from following the relief helically. in the opposite direction to that followed during service and thus only empties from the container at the end of the relief, at the level of its beginning (which may be, as indicated previously, at the height of the mouthpiece of the container or lower).
  • a spill at the end of the relief could pose a problem if the taster does not have his mouth in front of the said end of relief when he tilts the container to drink its contents.
  • the container comprises, at the level of at least one of the two ends of the helix formed by the relief, an attenuation of said wave-shaped relief until the relief disappears.
  • This attenuation of the wave-shaped relief at at least one of the two ends of the helix formed by the relief allows, when a spoon or other stirrer is used to stir the drink (for example for the purpose of diluting a piece of sugar in the drink), not to form a stop blocking the spoon or the stirrer during their use, for example, during circular movements along the internal surface of the parison.
  • the container comprises at least one foot comprising at least one bearing zone with a surface.
  • the container comprises at least one foot comprising at least three support zones with a surface.
  • the container has a flared mouthpiece.
  • the flared drinker allows when a person brings the container to his mouth and pours the content into it, that this content flows more in the middle of the tongue, where the aromas are best captured in relation to the back of the tongue where are located goblet taste buds, very sensitive to bitterness.
  • the diameter of the mouthpiece of the container is between 3.5 cm and 13 cm.
  • the container has at least one handle.
  • Each characteristic of one embodiment can be implemented in isolation or in combination with any other characteristic of any other embodiment in an advantageous manner.
  • the invention relates to a beverage container 10 comprising a parison 11 with, inside said parison 11, at least one relief 12 on the internal wall of the parison 11, said relief 12 extending helically from a height of the parison 11 less than or equal to the level of the drinker 13, to a level greater than or equal to the bottom 14 of the parison 11, and being able to receive the drink on one of its profiles and slide it along its propeller.
  • the container 10 considered has overall a symmetry of revolution about a vertical axis Z.
  • buvant 13 is used in the description to denote the upper rim of the parison.
  • said drinker 13 is flared. This makes it possible to orient the deposit in the mouth of the contents of the container 10, at the level of the middle of the tongue, where the aromas are best captured in relation to the back of the tongue where the goblet papillae are located, very sensitive to the bitterness.
  • the diameter of the mouthpiece 13 can be, for example, a value between 3.5 cm and 13.5 cm.
  • the parison 11 can be of different dimensions so as to contain different volumes.
  • the thickness of the parison 11 depends on the method of manufacture of the present container 10. The invention however remains unchanged for a container 10 whose parison 11 is of the cup or mug type or any other type of receptacle or of liquid container, to symmetry of revolution.
  • the container 10 comprises a relief 12 extended helically on the internal wall of the parison 11.
  • this relief 12 extends helically from a height of the parison 11 below the level of the mouthpiece 13 to a level slightly higher than the bottom 14 of the parison 11.
  • the relief 12 may extend helically from a height of the parison 11 equal to the level of the mouthpiece 13 and / or extend to a level equal to the bottom 14 of the parison 11.
  • the helical relief 12 is, as can be seen on the figures 1 and 2 , pressed against the internal edges of the container 10.
  • the profile of the relief 12 is ideally that of a helical slide.
  • the relief 12 has a width (here by width of the relief 12 is meant the distance between the edge 24 of the top of the relief 12 and the internal surface of the parison 11) which decreases from top to bottom. low, from the beginning of the extent of the relief at the level less than or equal to the level of drinking 13, to the upper level or equal to the bottom 14 of the parison 11.
  • the width of the relief 12 is approximately 6 mm at the top (at the level less than or equal to the level of the mouthpiece 13) and decreases to approximately 3 mm at the bottom (level greater than or equal to the bottom 14 of the parison 11). In some embodiments, the width of the relief 12 is between 5 and 20 mm at the top (at the level less than or equal to the level of the mouthpiece 13) and decreases to a value of between 1 and 10 mm in part. low (level greater than or equal to the bottom 14 of the parison 11).
  • the relief 12 may be in the form of a shoulder of the internal surface of the parison 11, said shoulder extending helically as presented above.
  • the relief 12 is inclined so as to form a gutter 22 with the internal surface of the parison 11 over at least part of the length of the helix formed by the relief 12.
  • the relief 12 is inclined so as to form a gutter 22 with the internal surface of the parison 11 over the entire length of the helix formed by the relief 12.
  • inclination is meant that the relief is inclined at an angle ⁇ towards the top of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z so as to form the gutter 22.
  • the most part of the relief 12 close to the vertical axis of revolution Z, that is to say the edge 24 of the apex of the relief 12 is higher than the part of the relief 12 closest to the internal surface of the parison 11.
  • the relief 12 is inclined at an angle ⁇ of between 15 ° and 45 ° towards the top of the internal surface of the parison relative to a plane perpendicular to the vertical axis Z.
  • the relief 12 is inclined at an angle ⁇ between 15 ° and 30 ° upwards of the internal surface of the parison 11 with respect to a plane perpendicular to the vertical axis Z.
  • the relief 12 is inclined at an angle ⁇ of 20 ° towards the top of the internal surface of the parison 11 with respect to a perpendicular plane ire to the vertical axis Z. This inclination makes it possible to reduce or avoid the overflowing of the drink over the edge 24 of the relief 12, when it falls on said relief 12, and when it falls. descent along the propeller formed by the relief 12.
  • the container 10 When the container 10 is in its normal position to receive the drink (the diameter of the drinker 13 being horizontal), for example placed on a table or on a base of a service device such as a modern electric coffee maker or a teapot, the presence of the relief 12 inclined so as to form a gutter 22 extended helically on the internal wall of the parison 11 allows significant agitation of the drink as soon as it falls into the container 10.
  • Said drink is usually served by a device service such as a modern electric coffee maker or a modern electric teapot generating a stream of drink flowing from the serving device to the interior of the container 10 during service said net falling on the relief 12.
  • the drink falls of the device according to its usual casting, it falls on said relief 12 inside the container 10 and is driven towards the internal surface of the parison 11 by the inclination of the rel ief 12 towards the top of the internal surface of the parison 11 but is also drawn towards the bottom 14 of the container 10 by the slope of the relief 12.
  • the relief 12 therefore acts as a gutter 22 preventing or limiting the fact that the drink passes over the ridge 24 of the top of the relief 12 when it is poured on the relief 12 and forcing this drink to follow the helical path towards the bottom 14 of the container 10 according to the slope of the helix represented by the relief 12 this which allows the drink to undergo a first oxygenation.
  • the parison bottom 14 11 is ovoid in shape.
  • the ovoid shape makes it possible to accentuate the turbulence created at the bottom of the parison 11 because when the drink arrives at the end of the relief 12 it does not encounter any obstacle liable to slow down the speed of its travel in the bottom 14 of the parison 11.
  • This continuity in the helical movement followed by the drink makes it possible to accentuate the organoleptic development by generating a vortex at the bottom 14 of parison 11 during a longer period of time during service than with a flat bottom of parison 11.
  • a better second oxygenation of the drink is obtained.
  • the receptacle comprises, at the level of at least one of the two ends of the helix formed by the relief 12, an attenuation 21 of said relief 12, that is to say a reduction in the width of the relief 12.
  • This attenuation 21 is advantageously wave-shaped until the relief 12 disappears.
  • This attenuation 21 of the relief 12, in the shape of a wave, makes it possible, when a spoon or another stirrer is used to stir the drink (for example with the aim of diluting a lump of sugar in the drink), not to form a stop at the end of the relief 12 capable of blocking the spoon or the stirrer during their use, for example, during circular movements along the internal surface of the parison 11.
  • the relief 12 can extend helically at a slope angle of between 20 ° and 45 ° relative to a plane perpendicular to the vertical axis Z, preferably between 25 ° and 40 °, more preferably at a slope angle of 35 °.
  • the container 10 comprises at least one foot 15 comprising at least one bearing zone 16.
  • the container 10 comprises at least one leg connected to the bottom 14 of the parison 11 and the foot 15 is located at the end of this leg opposite the end of the leg to which the parison 11 is connected.
  • the container 10 does not have a leg and the bottom 14 of the parison 11 serves as a foot 15 comprising at least one bearing zone 16. To do this, the container 10 is provided with a parison 11. significantly thicker in the area of the bottom 14 of the parison 11.
  • the foot 15 of the container 10 has the general shape of a thick disc of conventional dimensions vis-à-vis the height and capacity of the container 10, and of coincident axis with the vertical axis Z of revolution of the container 10.
  • the foot 15 comprises, on the lower face (intended for the support on the support surface of the container 10), three support zones 16a, 16b, 16c, substantially planar and coplanar, arranged on the periphery of the foot, at 120 ° of angular deviation from each other.
  • These three support zones 16a, 16b, 16c form an isostatic support for the container 10. Their width is variable and they project vis-à-vis the rest of the underside of the foot 15.
  • the lower shape of the foot 15 (and that of the bearing zones 16) is obtained by removing, in a flat disc comprising the three bearing zones 16a, 16b, 16c, of three cylinder sectors 17a, 17b, 17c, of same radius, of horizontal axes spaced angularly at 120 ° from each other, and incurring at the same point of the vertical axis Z of the container 10, located under the plane formed by the support zones 16a, 16b, 16c.
  • These three cylinder sectors 17a, 17b, 17c meet by rounded transition zones 18a, 18b, 18c.
  • This embodiment of the lower face of the foot 15 of the container 10 explains the shape of the bearing zones 16, comprising two ridges 19a, 19b oriented at 120 °, joined by a rounding 20.
  • This shape of the foot makes it possible to prevent drops of water from stagnating in the underside of the foot 15 when the container 10 is turned upside down, as is the case with most existing containers.
  • the container 10 includes at least one handle 23.
  • the container 10 does not have a handle 23.
  • the container 10 according to the invention can be made of porcelain. It can also be made of glass with or without minerals, of crystal, or of another material or mixture of materials, for example ceramic, and preferably without heavy metals.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Containers Having Bodies Formed In One Piece (AREA)
  • Details Of Rigid Or Semi-Rigid Containers (AREA)

Description

Domaine de l'inventionField of the invention

La présente invention appartient aux domaines de l'équipement ménager et de l'art de la table.The present invention belongs to the fields of household equipment and tableware.

Elle vise des récipients tels que ceux destinés à la dégustation de certaines boissons.It relates to receptacles such as those intended for tasting certain drinks.

Plus particulièrement, la présente invention vise un récipient pour déguster par exemple du café ou du thé.More particularly, the present invention relates to a container for tasting, for example, coffee or tea.

État de l'artState of the art

Il est connu qu'un même café, versé et bu dans des tasses de formes différentes, n'a pas, vis-à-vis du même dégustateur, la même odeur ou le même goût.It is known that the same coffee, poured and drunk in cups of different shapes, does not have, vis-à-vis the same taster, the same odor or the same taste.

Cet effet est dû à plusieurs phénomènes physiques et chimiques. Le café sous sa forme liquide tel qu'il est servi dans des tasses est composé de multiples éléments. Il a été identifié plus de 800 composés aromatiques volatils dans le café torréfié dont 42 sont de nature phénoliques. Ces diverses molécules sont libérées dans l'air avoisinant le café plus ou moins rapidement selon la géométrie de la tasse. La surface libre du café dans la tasse détermine la vitesse de libération des arômes et d'oxygénation du café.This effect is due to several physical and chemical phenomena. Coffee in its liquid form as served in cups is made up of multiple elements. More than 800 volatile aromatic compounds have been identified in roasted coffee, 42 of which are phenolic in nature. These various molecules are released into the air surrounding the coffee more or less quickly depending on the geometry of the cup. The free surface area of the coffee in the cup determines the speed at which the aromas are released and the coffee oxygenates.

La volonté de conserver les arômes dans un volume d'air peu ventilé justifie de son côté le choix d'un diamètre de la partie haute de la tasse, dite buvant, inférieur au diamètre maximal de la zone contenante de la tasse, dite paraison.The desire to keep the aromas in a volume of poorly ventilated air justifies the choice of a diameter of the upper part of the cup, called drinking, less than the maximum diameter of the containing zone of the cup, called parison.

De même il est connu que les papilles gustatives situées dans les différentes zones de la bouche du dégustateur ne sont pas dédiées à la perception des mêmes saveurs : certaines parties sont particulièrement dédiées à la détection de l'amertume, d'autres à la perception de l'acidité, d'autres encore à la perception de la qualité sucrée ou salée d'un aliment, etc.Likewise, it is known that the taste buds located in the different areas of the taster's mouth are not dedicated to the perception of the same flavors: some parts are particularly dedicated to the detection of bitterness, others to the perception of acidity, others still to the perception of the sweet or salty quality of a food, etc.

La forme et le diamètre du buvant de la tasse, orientent alors le café bu vers certaines papilles en priorité, ce qui permet en quelques sorte de créer une séquence de lecture gustative du café qui va mettre en avant telle ou telle de ses qualités.The shape and diameter of the cup's drink, then direct the coffee drunk towards certain taste buds in priority, which in a way allows to create a sequence of taste reading of the coffee that will highlight one or another of its qualities.

Le choix d'un récipient de qualité pour un café ou un thé qui a nécessité de grands efforts de création, peut être décisif dans la perception de sa qualité par le dégustateur.The choice of a quality container for a coffee or a tea which required great creative efforts, can be decisive in the perception of its quality by the taster.

La forme intérieure du récipient devient donc un objet d'études et de création, dans la recherche d'accentuation du ressenti des arômes olfactifs et gustatifs que renferment ces boissons.The interior shape of the container therefore becomes an object of study and creation, in the search for accentuating the feeling of the olfactory and gustatory aromas contained in these drinks.

On connait à ce sujet la demande de brevet internationale n° WO 2005/120306 A1 qui décrit un verre pour la consommation de boissons comme la bière ou le vin comportant une paraison. La face interne du verre comprend des nervures qui s'étendent à partir du fond du verre vers l'ouverture du verre selon un trajet hélicoïdal. Lorsque la boisson servie dans le verre est de la bière, une personne doit tenir le verre penché selon un certain angle pour que la boisson soit déviée par les nervures avec un mouvement tourbillonnant permettant ainsi une élimination partielle du dioxyde de carbone de la bière.We know on this subject the international patent application no. WO 2005/120306 A1 which describes a glass for the consumption of beverages such as beer or wine with a parison. The internal face of the lens comprises ribs which extend from the bottom of the lens towards the opening of the lens in a helical path. When the drink served in the glass is beer, a person should hold the glass tilted at an angle so that the drink is deflected by the ribs with a swirling motion thus allowing partial removal of carbon dioxide from the beer.

On connait également la demande EP 1 210 890 qui décrit un verre à dégustation comportant une paraison globalement à symétrie de révolution autour d'un axe vertical X. La paraison présente en saillie vers l'intérieur du verre, au moins une nervure s'étendant depuis la zone du fond du verre jusqu'à la zone du buvant du verre. Une telle nervure peut avoir un profil de génératrice de la surface de la paraison ou un profil en hélice. La nervure en saillie forme une barre de rupture qui réalise un brassage important du liquide que contient le verre, tel que du vin, lorsque le verre est mis en rotation par l'utilisateur.We also know the demand EP 1 210 890 which describes a tasting glass comprising a parison generally having symmetry of revolution about a vertical axis X. The parison has projecting towards the interior of the glass, at least one rib extending from the zone of the bottom of the glass to in the zone of drinking glass. Such a rib may have a profile of the generatrix of the surface of the parison or a helical profile. The protruding rib forms a breaking bar which produces significant stirring of the liquid contained in the glass, such as wine, when the glass is rotated by the user.

Des récipients spécifiquement conçus dans le but de mettre en valeur un type particulier de café ont déjà été proposés dans l'art antérieur.Containers specifically designed with the aim of enhancing a particular type of coffee have already been proposed in the prior art.

Par exemple le modèle « Reveal espresso, intense » de la marque Nespresso®, imaginé et conçu en partenariat avec la société Riedel®, possède la forme d'un verre à pied couramment utilisé pour la dégustation du vin. Ce verre permet notamment de concentrer et accentuer les notes grillées de certains cafés.For example, the “ Reveal espresso, intense ” model from the Nespresso ® brand, imagined and designed in partnership with the Riedel ® company, has the shape of a stemmed glass commonly used for wine tasting. This glass allows in particular to concentrate and accentuate the toasted notes of certain coffees.

Cependant, lorsque le café ou le thé est servi dans des récipients connus de l'homme du métier aujourd'hui, les arômes de ces boissons restent majoritairement sous la mousse ce qui oblige le gouteur à manuellement agiter et supprimer la mousse (par exemple à l'aide d'une cuillère ou un agitateur) pour oxygéner la boisson et obtenir plus d'arômes au second nez.However, when the coffee or tea is served in containers known to those skilled in the art today, the aromas of these drinks mainly remain under the foam, which forces the taster to manually stir. and remove the foam (for example using a spoon or a stirrer) to oxygenate the drink and obtain more aromas on the second nose.

La présente invention vise à fournir un récipient permettant de révéler et accentuer les arômes olfactifs et gustatifs d'un café, d'un thé ou autres infusions, décoctions, lixiviation ou percolation, sans aucune agitation manuelle du récipient ou de son contenu.The present invention aims to provide a container making it possible to reveal and accentuate the olfactory and taste aromas of a coffee, a tea or other infusions, decoctions, leaching or percolation, without any manual agitation of the container or of its contents.

Exposé de l'inventionDisclosure of the invention

À cet effet, selon un premier aspect, la présente invention vise un récipient à boisson comportant une paraison, globalement à symétrie de révolution autour d'un axe vertical Z, comprenant à l'intérieur de ladite paraison au moins un relief sur la paroi interne de la paraison, ledit relief s'étendant hélicoïdalement depuis une hauteur de la paraison inférieure ou égale au niveau du buvant, jusqu'à un niveau supérieur ou égal au fond du récipient, et étant apte à recevoir la boisson sur un de ses profils et la faire glisser le long de son hélice, ledit relief étant en outre incliné de sorte à former une gouttière avec la surface interne de la paraison sur au moins une partie de la longueur de l'hélice formée par ledit relief.To this end, according to a first aspect, the present invention relates to a beverage container comprising a parison, generally with symmetry of revolution about a vertical axis Z, comprising inside said parison at least one relief on the internal wall. of the parison, said relief extending helically from a height of the parison less than or equal to the level of the drinker, to a level greater than or equal to the bottom of the container, and being able to receive the drink on one of its profiles and sliding it along its helix, said relief being further inclined so as to form a gutter with the internal surface of the parison over at least part of the length of the helix formed by said relief.

Le terme paraison est ici employé par analogie au domaine de la verrerie bien que la paraison selon la présente invention peut être formée en tout autre matériau que le verre. La paraison peut par exemple être réalisée en verre avec ou sans minéraux, en cristal, en porcelaine, en céramique ou dans un autre matériau ou mélange de matériaux, préférentiellement sans métaux lourds.The term parison is used here by analogy in the field of glassware, although the parison according to the present invention can be formed from any material other than glass. The parison can for example be made of glass with or without minerals, crystal, porcelain, ceramic or another material or mixture of materials, preferably without heavy metals.

On entend par inclinaison, que le relief est incliné selon un angle α vers le haut de la surface interne de la paraison par rapport à un plan perpendiculaire à l'axe vertical Z de sorte à former la gouttière. Ainsi, l'arrête du sommet du relief, est plus haute que la partie du relief la plus proche de la surface interne de la paraison. En effet, l'arrête du sommet du relief forme le bord de la gouttière et cette arrête est plus haute que le fond de la gouttière formée par l'inclinaison du relief. Dans des modes de réalisation le relief est incliné selon un angle α compris entre 15° et 45° vers le haut de la surface interne de la paraison par rapport à un plan perpendiculaire à l'axe vertical Z. Préférentiellement, le relief est incliné selon un angle α compris entre 15° et 30° vers le haut de la surface interne de la paraison par rapport à un plan perpendiculaire à l'axe vertical Z. Encore préférentiellement, le relief est incliné selon un angle α de 20° vers le haut de la surface interne de la paraison par rapport à un plan perpendiculaire à l'axe vertical Z.The term “inclination” is understood to mean that the relief is inclined at an angle α towards the top of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z so as to form the gutter. Thus, the edge of the top of the relief is higher than the part of the relief closest to the internal surface of the parison. In fact, the edge of the top of the relief forms the edge of the gutter and this edge is higher than the bottom of the gutter formed by the inclination of the relief. In some embodiments, the relief is inclined at an angle α of between 15 ° and 45 ° towards the top of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z. Preferably, the relief is inclined along an angle α of between 15 ° and 30 ° upwards of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z. Still preferably, the relief is inclined at an angle α of 20 ° upwards of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z.

Cette inclinaison du relief formant une gouttière avec la surface interne de la paraison permet, en plus de la force centrifuge créée par le mouvement hélicoïdal suivi par la boisson, que la majorité de ladite boisson versée suive bien la voie hélicoïdale formée par le relief et ainsi minimise les débordements de boisson par-dessus l'arrête du sommet du relief.This inclination of the relief forming a gutter with the internal surface of the parison allows, in addition to the centrifugal force created by the helical movement followed by the drink, that the majority of said poured drink follows the helical path formed by the relief and thus minimizes beverage overflows over the ridge of the top of the relief.

La présence du relief étendu de façon hélicoïdale sur la paroi interne de la paraison et incliné de sorte à former une gouttière avec la surface interne de la paraison sur au moins une partie de la longueur de l'hélice formée par ledit relief, permet d'obtenir une agitation de la boisson lors de sa chute dans le récipient, provenant d'un dispositif de service habituel, par exemple, d'une cafetière électrique moderne ou d'une théière. En effet, lorsque la boisson chute du dispositif selon sa coulée habituelle, elle tombe sur ledit relief à l'intérieur du récipient et grâce à l'inclinaison du relief vers le haut de la surface interne de la paraison elle est entrainée contre la paroi interne de la paraison (au niveau du fond de la gouttière formée par le relief) mais est également entrainée vers le fond du récipient par la pente du relief du fait qu'il soit de forme hélicoïdale s'étendant depuis une hauteur de la paraison inférieure ou égale au niveau du buvant, jusqu'à un niveau supérieur ou égal au fond du récipient. La boisson glisse donc le long de l'hélice que forme le relief, ce qui permet à la boisson de s'oxygéner. La boisson arrivant dans le fond du récipient dans un mouvement hélicoïdal par le biais du relief, est d'autant plus remuée par un tourbillon créé en fond de récipient grâce à la vitesse résultant de la pente du relief et grâce à la direction hélicoïdale imposée à la course de la boisson par ledit relief. Une telle turbulence permet d'obtenir une deuxième grande oxygénation avec un développement organoleptique accentué sans pour autant empêcher la création de mousse ou endommager l'aspect de cette dernière s'il y a lieu, lorsque la boisson est par exemple du café ou du thé. La présente invention, en plus de faire ressortir le second nez de la boisson dès l'instant où l'on verse cette dernière, n'empêche pas d'obtenir, notamment lorsque la boisson est du café, une mousse avec un aspect tigré, reconnu comme un gage de qualité pour le café.The presence of the relief extended helically on the internal wall of the parison and inclined so as to form a gutter with the internal surface of the parison over at least part of the length of the helix formed by said relief, makes it possible to obtaining agitation of the drink as it falls into the container, from a usual serving device, for example, from a modern electric coffee maker or teapot. Indeed, when the drink falls from the device according to its usual flow, it falls on said relief inside the container and thanks to the inclination of the relief upwards of the surface. internal of the parison it is driven against the internal wall of the parison (at the level of the bottom of the gutter formed by the relief) but is also drawn towards the bottom of the container by the slope of the relief due to the fact that it is helical in shape extending from a height of the parison less than or equal to the level of the mouthpiece, to a level greater than or equal to the bottom of the container. The drink therefore slides along the helix formed by the relief, which allows the drink to become oxygenated. The drink arriving at the bottom of the container in a helical movement through the relief, is all the more stirred by a vortex created at the bottom of the container thanks to the speed resulting from the slope of the relief and thanks to the helical direction imposed on it. the course of the drink through said relief. Such turbulence makes it possible to obtain a second large oxygenation with an accentuated organoleptic development without preventing the creation of foam or damaging the appearance of the latter if necessary, when the drink is for example coffee or tea. . The present invention, in addition to bringing out the second nose of the drink as soon as the latter is poured, does not prevent obtaining, in particular when the drink is coffee, a foam with a tabby appearance, recognized as a guarantee of quality for coffee.

Le relief sur la paroi interne de la paraison démarre à hauteur du buvant du récipient ou plus bas et descend de façon hélicoïdale le long de ladite paroi jusqu'au fond du récipient ou bien s'arrête plus haut que ledit fond.The relief on the internal wall of the parison starts at the height of the mouthpiece of the container or lower and descends helically along said wall to the bottom of the container or else stops higher than said bottom.

Dans des modes de réalisation, la paraison comporte un fond de forme ovoïde. La forme ovoïde permet d'accentuer la turbulence créée au fond de la paraison du fait que lorsque la boisson arrive en fin du relief, dans le fond de la paraison, elle ne rencontre pas d'obstacle qui freinerait la vitesse de sa course dans le fond du récipient. Il y a une continuité dans le mouvement imposé à la boisson par la forme hélicoïdale du relief et celui imposé par la forme ovoïde du fond de la paraison. Le développement organoleptique est ainsi accentué par cette continuité dans la voie suivie par la course de la boisson permettant ainsi la création d'un meilleur tourbillon en fond de récipient et ainsi une meilleure deuxième oxygénation de la boisson.In some embodiments, the parison has an ovoid shaped bottom. The ovoid shape makes it possible to accentuate the turbulence created at the bottom of the parison due to the fact that when the drink reaches the end of the relief, in the bottom of the parison, it does not encounter any obstacle which would slow down the speed of its course in the bottom of the container. There is a continuity in the movement imposed on the drink by the helical shape of the relief and that imposed by the ovoid shape of the bottom of the parison. The organoleptic development is thus accentuated by this continuity in the path followed by the course of the drink, thus allowing the creation of a better vortex at the bottom of the container and thus a better second oxygenation of the drink.

Dans des modes de réalisation, le relief s'étend hélicoïdalement selon un angle de pente compris entre 20° et 45° par rapport à un plan perpendiculaire à l'axe vertical Z.In some embodiments, the relief extends helically at a slope angle of between 20 ° and 45 ° relative to a plane perpendicular to the vertical axis Z.

La boisson va couler de façon rapide le long de la pente hélicoïdale créée par le relief, sa vitesse étant régulée par le degré d'inclinaison de cette pente.The drink will flow rapidly along the helical slope created by the relief, its speed being regulated by the degree of inclination of this slope.

Dans des modes de réalisation, le relief s'étend hélicoïdalement selon un angle de pente égal à 35° par rapport à un plan perpendiculaire à l'axe vertical Z.In some embodiments, the relief extends helically at a slope angle equal to 35 ° with respect to a plane perpendicular to the vertical axis Z.

Dans des modes de réalisation, le relief est un épaulement de la surface interne de la paraison.In some embodiments, the relief is a shoulder of the internal surface of the parison.

La réalisation du relief sous forme d'épaulement de la surface interne de la paraison à pour avantage, lorsqu'une personne penche le récipient pour en vider le contenu, d'éviter que la boisson, notamment les dernière gouttes, ne suivent le relief hélicoïdalement dans le sens inverse à celui suivi lors du service et ainsi ne se déversent du récipient qu'en bout du relief, au niveau de son commencement (qui peut être, comme indiqué précédemment, à hauteur du buvant du récipient ou plus bas). Un déversement qu'en bout de relief pourrait poser problème si le dégustateur n'a pas la bouche en face dudit bout de relief lorsqu'il penche le récipient pour en boire le contenu.The realization of the relief in the form of a shoulder of the internal surface of the parison has the advantage, when a person tilts the container to empty the contents, to prevent the drink, in particular the last drops, from following the relief helically. in the opposite direction to that followed during service and thus only empties from the container at the end of the relief, at the level of its beginning (which may be, as indicated previously, at the height of the mouthpiece of the container or lower). A spill at the end of the relief could pose a problem if the taster does not have his mouth in front of the said end of relief when he tilts the container to drink its contents.

Dans des modes de réalisation, le récipient comporte au niveau d'au moins un des deux bouts de l'hélice formée par le relief, une atténuation dudit relief en forme de vague jusqu'à disparition du relief.In some embodiments, the container comprises, at the level of at least one of the two ends of the helix formed by the relief, an attenuation of said wave-shaped relief until the relief disappears.

Cette atténuation du relief en forme de vague au niveau d'au moins un des deux bouts de l'hélice formée par le relief permet, lorsqu'une cuillère ou un autre agitateur est utilisé pour remuer la boisson (par exemple dans le but de diluer un morceau de sucre dans la boisson), de ne pas former une butée bloquant la cuillère ou l'agitateur lors de leur utilisation, par exemple, lors de mouvements circulaires longeant la surface interne de la paraison.This attenuation of the wave-shaped relief at at least one of the two ends of the helix formed by the relief allows, when a spoon or other stirrer is used to stir the drink (for example for the purpose of diluting a piece of sugar in the drink), not to form a stop blocking the spoon or the stirrer during their use, for example, during circular movements along the internal surface of the parison.

Dans des modes de réalisation, le récipient comporte au moins un pied comprenant au moins une zone d'appui avec une surface.In some embodiments, the container comprises at least one foot comprising at least one bearing zone with a surface.

Dans des modes de réalisation, le récipient comporte au moins un pied comprenant au moins trois zones d'appui avec une surface.In some embodiments, the container comprises at least one foot comprising at least three support zones with a surface.

La présence de ces trois points de contact au niveau d'un pied améliore la stabilité du récipient lorsqu'il repose sur ledit pied.The presence of these three contact points at the level of a foot improves the stability of the container when it rests on said foot.

Dans des modes de réalisation, le récipient comporte un buvant évasé.In some embodiments, the container has a flared mouthpiece.

Le buvant évasé permet lorsqu'une personne porte le récipient à sa bouche et y verse le contenu, que ce contenu se déverse plus au milieu de la langue, là où les arômes sont le mieux captés par rapport au fond de la langue où se trouvent les papilles caliciformes, très sensible à l'amertume.The flared drinker allows when a person brings the container to his mouth and pours the content into it, that this content flows more in the middle of the tongue, where the aromas are best captured in relation to the back of the tongue where are located goblet taste buds, very sensitive to bitterness.

Dans des modes de réalisation, le diamètre du buvant du récipient est d'une valeur comprise entre 3,5 cm et 13 cm.In some embodiments, the diameter of the mouthpiece of the container is between 3.5 cm and 13 cm.

Dans des modes de réalisation, le récipient comporte au moins une hanse.In some embodiments, the container has at least one handle.

Présentation des figuresPresentation of figures

L'invention sera mieux comprise à la lecture de la description suivante, donnée à titre d'exemple nullement limitatif, et faite en se référant aux figures qui représentent :

  • Figure 1 : une coupe transversale selon l'axe vertical Z, du récipient selon un mode de réalisation de l'invention dans lequel le relief étendu hélicoïdalement est sous forme d'un épaulement.
  • Figure 2 : une vue de dessus du récipient selon un mode de réalisation de la présente invention.
  • Figure 3 : une vue du dessous du récipient, permettant de visualiser les zones d'appui du pied du récipient.
  • Figure 4 : une vue en perspective du pied du récipient.
The invention will be better understood on reading the following description, given by way of non-limiting example, and made with reference to the figures which represent:
  • Figure 1 : a cross section along the vertical axis Z, of the container according to one embodiment of the invention in which the helically extended relief is in the form of a shoulder.
  • Figure 2 : a top view of the container according to an embodiment of the present invention.
  • Figure 3 : a view from below of the container, making it possible to visualize the support zones of the base of the container.
  • Figure 4 : a perspective view of the foot of the container.

Description détaillée de l'inventionDetailed description of the invention

On note dès à présent que les figures ne sont pas à l'échelle.We can now note that the figures are not to scale.

Chaque caractéristique d'un mode de réalisation peut être mise en œuvre isolément ou combinée à toute autre caractéristique de tout autre mode de réalisation de manière avantageuse.Each characteristic of one embodiment can be implemented in isolation or in combination with any other characteristic of any other embodiment in an advantageous manner.

On note que le terme « un » est utilisé au sens « au moins un ».Note that the term “one” is used in the sense of “at least one”.

Comme on le voit sur les figures 1 et 2 , l'invention concerne un récipient à boisson 10 comportant une paraison 11 avec, à l'intérieur de ladite paraison 11, au moins un relief 12 sur la paroi interne de la paraison 11, ledit relief 12 s'étendant hélicoïdalement depuis une hauteur de la paraison 11 inférieure ou égale au niveau du buvant 13, jusqu'à un niveau supérieur ou égal au fond 14 de la paraison 11, et étant apte à recevoir la boisson sur un de ses profils et la faire glisser le long de son hélice. Dans le cas présent, le récipient 10 considéré présente globalement une symétrie de révolution autour d'un axe vertical Z.As seen on figures 1 and 2 , the invention relates to a beverage container 10 comprising a parison 11 with, inside said parison 11, at least one relief 12 on the internal wall of the parison 11, said relief 12 extending helically from a height of the parison 11 less than or equal to the level of the drinker 13, to a level greater than or equal to the bottom 14 of the parison 11, and being able to receive the drink on one of its profiles and slide it along its propeller. In the present case, the container 10 considered has overall a symmetry of revolution about a vertical axis Z.

On utilise dans la description le terme de buvant 13 pour désigner le rebord supérieur de la paraison. Dans un mode de réalisation préféré, comme illustré en figure 1, ledit buvant 13 est évasé. Cela permet d'orienter le dépôt en bouche du contenu du récipient 10, au niveau du milieu de la langue, là où les arômes sont le mieux captés par rapport au fond de la langue où se trouvent les papilles caliciformes, très sensible à l'amertume. Le diamètre du buvant 13 peut être, par exemple, d'une valeur comprise entre 3,5 cm et 13,5 cm.The term buvant 13 is used in the description to denote the upper rim of the parison. In a preferred embodiment, as illustrated in figure 1 , said drinker 13 is flared. This makes it possible to orient the deposit in the mouth of the contents of the container 10, at the level of the middle of the tongue, where the aromas are best captured in relation to the back of the tongue where the goblet papillae are located, very sensitive to the bitterness. The diameter of the mouthpiece 13 can be, for example, a value between 3.5 cm and 13.5 cm.

La paraison 11 peut être de différentes dimensions de façon à contenir différents volumes. L'épaisseur de la paraison 11 dépend du mode de fabrication du présent récipient 10. L'invention reste cependant inchangée pour un récipient 10 dont la paraison 11 est de type tasse ou gobelet ou tout autre type de récipient ou de contenant à liquide, à symétrie de révolution.The parison 11 can be of different dimensions so as to contain different volumes. The thickness of the parison 11 depends on the method of manufacture of the present container 10. The invention however remains unchanged for a container 10 whose parison 11 is of the cup or mug type or any other type of receptacle or of liquid container, to symmetry of revolution.

Le récipient 10 comporte un relief 12 étendu hélicoïdalement sur la paroi interne de la paraison 11. Sur la figure 1, ce relief 12 s'étend hélicoïdalement depuis une hauteur de la paraison 11 inférieure au niveau du buvant 13 jusqu'à un niveau légèrement supérieur au fond 14 de la paraison 11. Dans des variantes de modes de réalisations du récipient 10, le relief 12 peut s'étendre hélicoïdalement depuis une hauteur de la paraison 11 égale au niveau du buvant 13 et/ou s'étendre jusqu'à un niveau égal au fond 14 de la paraison 11.The container 10 comprises a relief 12 extended helically on the internal wall of the parison 11. On the figure 1 , this relief 12 extends helically from a height of the parison 11 below the level of the mouthpiece 13 to a level slightly higher than the bottom 14 of the parison 11. In alternative embodiments of the container 10, the relief 12 may extend helically from a height of the parison 11 equal to the level of the mouthpiece 13 and / or extend to a level equal to the bottom 14 of the parison 11.

Le relief hélicoïdal 12 est, comme on le visualise sur les figures 1 et 2, plaqué contre les bords internes du récipient 10. Le profil du relief 12 est idéalement celui d'un toboggan hélicoïdal. Dans ce mode de réalisation, le relief 12 présente une largeur (on entend ici par largeur du relief 12, la distance entre l'arrête 24 du sommet du relief 12 et la surface interne de la paraison 11) qui va en diminuant de haut en bas, depuis le début de l'étendue du relief au niveau inférieur ou égal au niveau du buvant 13, jusqu'au niveau supérieur ou égal au fond 14 de la paraison 11. Dans le présent mode de réalisation, la largeur du relief 12 est d'environ 6 mm en partie haute (au niveau inférieur ou égal au niveau du buvant 13) et va en décroissant jusqu'à environ 3 mm en partie basse (niveau supérieur ou égal au fond 14 de la paraison 11). Dans des modes de réalisations, la largeur du relief 12 est comprise entre 5 et 20 mm en partie haute (au niveau inférieur ou égal au niveau du buvant 13) et va en décroissant jusqu'à une valeur comprise entre 1 et 10 mm en partie basse (niveau supérieur ou égal au fond 14 de la paraison 11).The helical relief 12 is, as can be seen on the figures 1 and 2 , pressed against the internal edges of the container 10. The profile of the relief 12 is ideally that of a helical slide. In this embodiment, the relief 12 has a width (here by width of the relief 12 is meant the distance between the edge 24 of the top of the relief 12 and the internal surface of the parison 11) which decreases from top to bottom. low, from the beginning of the extent of the relief at the level less than or equal to the level of drinking 13, to the upper level or equal to the bottom 14 of the parison 11. In this embodiment, the width of the relief 12 is approximately 6 mm at the top (at the level less than or equal to the level of the mouthpiece 13) and decreases to approximately 3 mm at the bottom (level greater than or equal to the bottom 14 of the parison 11). In some embodiments, the width of the relief 12 is between 5 and 20 mm at the top (at the level less than or equal to the level of the mouthpiece 13) and decreases to a value of between 1 and 10 mm in part. low (level greater than or equal to the bottom 14 of the parison 11).

Dans des modes de réalisation particuliers comme celui représenté en figure 1, le relief 12 peut être sous forme d'un épaulement de la surface interne de la paraison 11, ledit épaulement s'étendant de façon hélicoïdale telle que présenté précédemment.In particular embodiments such as the one shown in figure 1 , the relief 12 may be in the form of a shoulder of the internal surface of the parison 11, said shoulder extending helically as presented above.

Dans le mode de réalisation illustré en figure 1, le relief 12 est incliné de sorte à former une gouttière 22 avec la surface interne de la paraison 11 sur au moins une partie de la longueur de l'hélice formée par le relief 12. Dans un autre mode de réalisation particulier le relief 12 est incliné de sorte à former une gouttière 22 avec la surface interne de la paraison 11 sur toute la longueur de l'hélice formée par le relief 12.In the embodiment illustrated in figure 1 , the relief 12 is inclined so as to form a gutter 22 with the internal surface of the parison 11 over at least part of the length of the helix formed by the relief 12. In another particular embodiment, the relief 12 is inclined so as to form a gutter 22 with the internal surface of the parison 11 over the entire length of the helix formed by the relief 12.

On entend par inclinaison que le relief est incliné selon un angle α vers le haut de la surface interne de la paraison par rapport à un plan perpendiculaire à l'axe vertical Z de sorte à former la gouttière 22. La partie du relief 12 la plus proche de l'axe de révolution vertical Z, c'est-à-dire l'arrête 24 du sommet du relief 12, est plus haute que la partie du relief 12 la plus proche de la surface interne de la paraison 11. Dans des exemples de réalisation, le relief 12 est incliné selon un angle α compris entre 15° et 45° vers le haut de la surface interne de la paraison par rapport à un plan perpendiculaire à l'axe vertical Z. Préférentiellement, le relief 12 est incliné selon un angle α compris entre 15° et 30° vers le haut de la surface internede la paraison 11 par rapport à un plan perpendiculaire à l'axe vertical Z. Encore préférentiellement, le relief 12 est incliné selon un angle α de 20° vers le haut de la surface interne de la paraison 11 par rapport à un plan perpendiculaire à l'axe vertical Z. Cette inclinaison permet de diminuer ou éviter les débordements de la boisson par-dessus l'arrête 24 du relief 12, lors de sa chute sur ledit relief 12, et lors de sa descente le long de l'hélice formée par le relief 12.By inclination is meant that the relief is inclined at an angle α towards the top of the internal surface of the parison with respect to a plane perpendicular to the vertical axis Z so as to form the gutter 22. The most part of the relief 12 close to the vertical axis of revolution Z, that is to say the edge 24 of the apex of the relief 12, is higher than the part of the relief 12 closest to the internal surface of the parison 11. In exemplary embodiments, the relief 12 is inclined at an angle α of between 15 ° and 45 ° towards the top of the internal surface of the parison relative to a plane perpendicular to the vertical axis Z. Preferably, the relief 12 is inclined at an angle α between 15 ° and 30 ° upwards of the internal surface of the parison 11 with respect to a plane perpendicular to the vertical axis Z. Again preferably, the relief 12 is inclined at an angle α of 20 ° towards the top of the internal surface of the parison 11 with respect to a perpendicular plane ire to the vertical axis Z. This inclination makes it possible to reduce or avoid the overflowing of the drink over the edge 24 of the relief 12, when it falls on said relief 12, and when it falls. descent along the propeller formed by the relief 12.

Lorsque le récipient 10 est dans sa position normale pour recevoir la boisson (le diamètre du buvant 13 étant à l'horizontal), par exemple posé sur une table ou sur un socle de dispositif de service tel une cafetière électrique moderne ou une théière, la présence du relief 12 incliné de sorte à former une gouttière 22 étendu de façon hélicoïdale sur la paroi interne de la paraison 11 permet d'obtenir une agitation importante de la boisson dès sa chute dans le récipient 10.Ladite boisson est habituellement servie par un dispositif de service tel une cafetière électrique moderne ou une théière électrique moderne engendrant un filet de boisson coulant depuis le dispositif de service jusqu'à l'intérieur du récipient 10 lors du service ledit filet tombant sur le relief 12. En effet, lorsque la boisson chute du dispositif selon sa coulée habituelle, elle tombe sur ledit relief 12 à l'intérieur du récipient 10 et est entrainée vers la surface interne de la paraison 11 par l'inclinaison du relief 12 vers le haut de la surface interne de la paraison 11 mais est également entrainée vers le fond 14 du récipient 10 par la pente du relief 12. Le relief 12 joue donc un rôle de gouttière 22 empêchant ou limitant le fait que la boisson passe par-dessus l'arrête 24 du sommet du relief 12 lorsqu'elle est versée sur le relief 12 et forçant cette boisson à suivre la trajectoire hélicoïdale vers le fond 14 du récipient 10 selon la pente de l'hélice que représente le relief 12 ce qui permet à la boisson de subir une première oxygénation.When the container 10 is in its normal position to receive the drink (the diameter of the drinker 13 being horizontal), for example placed on a table or on a base of a service device such as a modern electric coffee maker or a teapot, the presence of the relief 12 inclined so as to form a gutter 22 extended helically on the internal wall of the parison 11 allows significant agitation of the drink as soon as it falls into the container 10. Said drink is usually served by a device service such as a modern electric coffee maker or a modern electric teapot generating a stream of drink flowing from the serving device to the interior of the container 10 during service said net falling on the relief 12. In fact, when the drink falls of the device according to its usual casting, it falls on said relief 12 inside the container 10 and is driven towards the internal surface of the parison 11 by the inclination of the rel ief 12 towards the top of the internal surface of the parison 11 but is also drawn towards the bottom 14 of the container 10 by the slope of the relief 12. The relief 12 therefore acts as a gutter 22 preventing or limiting the fact that the drink passes over the ridge 24 of the top of the relief 12 when it is poured on the relief 12 and forcing this drink to follow the helical path towards the bottom 14 of the container 10 according to the slope of the helix represented by the relief 12 this which allows the drink to undergo a first oxygenation.

Dans le mode de réalisation illustré en figures 1 et 2, le fond 14 de paraison 11 est de forme ovoïde. La forme ovoïde permet d'accentuer la turbulence créée au fond de la paraison 11 du fait que lorsque la boisson arrive en fin du relief 12 elle ne rencontre pas d'obstacle susceptible de freiner la vitesse de sa course dans le fond 14 de la paraison 11. Cette continuité dans le mouvement hélicoïdal suivit par la boisson permet d'accentuer le développement organoleptique en engendrant un tourbillon en fond 14 de paraison 11 durant un laps de temps plus long lors du service qu'avec un fond plat de paraison 11. Ainsi, il est obtenu une meilleure deuxième oxygénation de la boisson.In the embodiment illustrated in figures 1 and 2 , the parison bottom 14 11 is ovoid in shape. The ovoid shape makes it possible to accentuate the turbulence created at the bottom of the parison 11 because when the drink arrives at the end of the relief 12 it does not encounter any obstacle liable to slow down the speed of its travel in the bottom 14 of the parison 11. This continuity in the helical movement followed by the drink makes it possible to accentuate the organoleptic development by generating a vortex at the bottom 14 of parison 11 during a longer period of time during service than with a flat bottom of parison 11. Thus , a better second oxygenation of the drink is obtained.

Dans des modes de réalisation, comme illustré en figure 2, le récipient comporte au niveau d'au moins un des deux bouts de l'hélice formée par le relief 12, une atténuation 21 dudit relief 12, c'est-à-dire une diminution de la largeur du relief 12. Cette atténuation 21 est avantageusement en forme de vague jusqu'à disparition du relief 12.In embodiments, as illustrated in figure 2 , the receptacle comprises, at the level of at least one of the two ends of the helix formed by the relief 12, an attenuation 21 of said relief 12, that is to say a reduction in the width of the relief 12. This attenuation 21 is advantageously wave-shaped until the relief 12 disappears.

Cette atténuation 21 du relief 12, en forme de vague, permet, lorsqu'une cuillère ou un autre agitateur est utilisé pour remuer la boisson (par exemple dans le but de diluer un morceau de sucre dans la boisson), de ne pas former une butée en bout de relief 12 susceptible de bloquer la cuillère ou l'agitateur lors de leur utilisation, par exemple, lors de mouvements circulaires longeant la surface interne de la paraison 11.This attenuation 21 of the relief 12, in the shape of a wave, makes it possible, when a spoon or another stirrer is used to stir the drink (for example with the aim of diluting a lump of sugar in the drink), not to form a stop at the end of the relief 12 capable of blocking the spoon or the stirrer during their use, for example, during circular movements along the internal surface of the parison 11.

Le relief 12 peut s'étendre hélicoïdalement selon un angle de pente compris entre 20° et 45° par rapport à un plan perpendiculaire à l'axe vertical Z, préférentiellement compris entre 25° et 40°, plus préférentiellement selon un angle de pente de 35 °.The relief 12 can extend helically at a slope angle of between 20 ° and 45 ° relative to a plane perpendicular to the vertical axis Z, preferably between 25 ° and 40 °, more preferably at a slope angle of 35 °.

Dans le mode de réalisation illustré en figure 1, le récipient 10 comporte au moins un pied 15 comprenant au moins une zone d'appui 16.In the embodiment illustrated in figure 1 , the container 10 comprises at least one foot 15 comprising at least one bearing zone 16.

Dans des modes de réalisation, le récipient 10 comporte au moins une jambe reliée au fond 14 de la paraison 11 et le pied 15 est situé en bout de cette jambe à l'opposé du bout de la jambe auquel est reliée la paraison 11.In some embodiments, the container 10 comprises at least one leg connected to the bottom 14 of the parison 11 and the foot 15 is located at the end of this leg opposite the end of the leg to which the parison 11 is connected.

Dans des modes de réalisation, le récipient 10 ne comporte pas de jambe et le fond 14 de la paraison 11 sert de pied 15 comportant au moins une zone d'appui 16. Pour ce faire, le récipient 10 est doté d'une paraison 11 nettement plus épaisse dans la zone du fond 14 de la paraison 11.In some embodiments, the container 10 does not have a leg and the bottom 14 of the parison 11 serves as a foot 15 comprising at least one bearing zone 16. To do this, the container 10 is provided with a parison 11. significantly thicker in the area of the bottom 14 of the parison 11.

Le pied 15 du récipient 10 présente la forme générale d'un disque épais de dimensions classiques vis-à-vis de la hauteur et contenance du récipient 10, et d'axe confondu ave l'axe vertical Z de révolution du récipient 10.The foot 15 of the container 10 has the general shape of a thick disc of conventional dimensions vis-à-vis the height and capacity of the container 10, and of coincident axis with the vertical axis Z of revolution of the container 10.

Dans des modes de réalisation, tel que celui illustré par les figure 3 et 4, le pied 15 comporte, en face inférieure (destinée à l'appui sur la surface de support du récipient 10), trois zones d'appui 16a, 16b, 16c, sensiblement planes et coplanaires, disposées sur la périphérie du pied, à 120° d'écart angulaire les unes des autres. Ces trois zones d'appui 16a, 16b, 16c forment un support isostatique pour le récipient 10. Leur largeur est variable et elles font saillie vis-à-vis du reste de la face inférieure du pied 15.In embodiments, such as that illustrated by figure 3 and 4 , the foot 15 comprises, on the lower face (intended for the support on the support surface of the container 10), three support zones 16a, 16b, 16c, substantially planar and coplanar, arranged on the periphery of the foot, at 120 ° of angular deviation from each other. These three support zones 16a, 16b, 16c form an isostatic support for the container 10. Their width is variable and they project vis-à-vis the rest of the underside of the foot 15.

La forme inférieure du pied 15 (et celle des zones d'appui 16) est obtenue par enlèvement, dans un disque plan comportant les trois zones d'appui 16a, 16b, 16c, de trois secteurs de cylindres 17a, 17b, 17c, de même rayon, d'axes horizontaux espacés angulairement de 120° les uns des autres, et encourant en un même point de l'axe vertical Z du récipient 10, situé sous le plan formé par les zones d'appui 16a, 16b, 16c. Ces trois secteurs de cylindres 17a, 17b, 17c se rejoignent par des zones de transition 18a, 18b, 18c arrondies.The lower shape of the foot 15 (and that of the bearing zones 16) is obtained by removing, in a flat disc comprising the three bearing zones 16a, 16b, 16c, of three cylinder sectors 17a, 17b, 17c, of same radius, of horizontal axes spaced angularly at 120 ° from each other, and incurring at the same point of the vertical axis Z of the container 10, located under the plane formed by the support zones 16a, 16b, 16c. These three cylinder sectors 17a, 17b, 17c meet by rounded transition zones 18a, 18b, 18c.

Ce mode de réalisation de la face inférieure du pied 15 du récipient 10 explique la forme des zones d'appui 16, comprenant deux arrêtes 19a, 19b orientées à 120°, jointes par un arrondi 20.This embodiment of the lower face of the foot 15 of the container 10 explains the shape of the bearing zones 16, comprising two ridges 19a, 19b oriented at 120 °, joined by a rounding 20.

Cette forme de pied permet d'éviter que des gouttes d'eau ne stagnent dans la face inférieure du pied 15 lorsque le récipient 10 est retourné, comme c'est le cas de la plupart des récipients existants.This shape of the foot makes it possible to prevent drops of water from stagnating in the underside of the foot 15 when the container 10 is turned upside down, as is the case with most existing containers.

Dans des modes de réalisation, le récipient 10 comporte au moins une hanse 23.In some embodiments, the container 10 includes at least one handle 23.

Dans des modes de réalisation, le récipient 10 ne comporte pas de hanse 23.In some embodiments, the container 10 does not have a handle 23.

Le récipient 10 selon l'invention peut être réalisé en porcelaine. Il peut également être réalisé en verre avec ou sans minéraux, en cristal, ou dans un autre matériau ou mélange de matériaux, par exemple la céramique, et préférentiellement sans métaux lourd.The container 10 according to the invention can be made of porcelain. It can also be made of glass with or without minerals, of crystal, or of another material or mixture of materials, for example ceramic, and preferably without heavy metals.

La portée de la présente invention ne se limite pas aux détails des formes de réalisation ci-dessus considérées à titre d'exemple, mais s'étend au contraire aux modifications à la portée de l'homme de l'art.The scope of the present invention is not limited to the details of the above embodiments considered by way of example, but on the contrary extends to modifications within the reach of those skilled in the art.

Claims (9)

  1. Beverage container (10) comprising one parison (11), globally with a rotational symmetry around a vertical axis Z, comprising on the inside of said parison (11) at least one relief (12) on the internal wall of the parison (11), said relief (12) extending helically from a height of the parison (11) lower than or equal to the level of the mouth (13), to a level higher than or equal to the bottom (14) of the parison (11), and being able to receive the beverage on one of its contours and make it slide along its helix, characterized in that said relief (12) being further inclined according to an angle α towards the top of the internal surface of the parison in relation to a plane perpendicular to the vertical axis Z so as to form a gutter (22) with the internal surface of the parison (11) on at least one part of the length of the helix formed by said relief (12).
  2. Container (10) according to claim 1, wherein the bottom (14) of the parison (11) is egg-shaped.
  3. Container (10) according to one of the claims 1 or 2, wherein the relief (12) extends helically according to a slope angle comprised between 20° and 45° in relation to a plane perpendicular to the vertical axis Z.
  4. Container (10) according to claim 3, wherein the relief (12) extends helically according to a slope angle equal to 35° in relation to a plane perpendicular to the vertical axis Z.
  5. Container (10) according to one of the claims 1 to 4, wherein the relief (12) is a shoulder of the internal surface of the parison (11).
  6. Container (10) according to one of the claims 1 to 5, comprising at the level of at least one of the ends of the helix formed by the relief (12), an attenuation (12) of the relief (12) in the form of a wave until the relief (12) disappears.
  7. Container (10) according to one of the claims 1 to 6, comprising at least one foot (15) with at least one area of support (16) on a surface.
  8. Container (10) according to claim 7, comprising at least one foot (15) with at least three areas of support (16a, 16b, 16c) with a surface.
  9. Container (10) according to one of the claims 1 to 8, comprising a flared mouth (13).
EP16784230.1A 2015-09-24 2016-09-23 Tasting cup Active EP3352627B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1558993A FR3041516B1 (en) 2015-09-24 2015-09-24 TASTING SADDLE
PCT/FR2016/052417 WO2017051134A1 (en) 2015-09-24 2016-09-23 Tasting cup

Publications (2)

Publication Number Publication Date
EP3352627A1 EP3352627A1 (en) 2018-08-01
EP3352627B1 true EP3352627B1 (en) 2021-11-10

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EP16784230.1A Active EP3352627B1 (en) 2015-09-24 2016-09-23 Tasting cup

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US (1) US10925421B2 (en)
EP (1) EP3352627B1 (en)
CN (1) CN108289556B (en)
FR (1) FR3041516B1 (en)
MA (1) MA42937A (en)
WO (1) WO2017051134A1 (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1795091A1 (en) * 2005-12-07 2007-06-13 Luigi Stecca Decanter

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1188989A (en) * 1967-06-21 1970-04-22 Leer U K Ltd Van Improved Container.
JPH07172U (en) * 1993-03-15 1995-01-06 秀晴 田中 Cup with fins
FR2817134A1 (en) * 2000-11-29 2002-05-31 Sanbri TASTING GLASS
ES2285515T3 (en) * 2004-06-08 2007-11-16 Luigi Stecca METHOD FOR THE ELIMINATION OF CARBON ANHYDRIDE IN EXCESS OF ALCOHOLIC BEVERAGES.
CN200960007Y (en) * 2006-04-23 2007-10-17 李光锋 Quartz, crystal drinking cup
ITUD20060018U1 (en) * 2006-05-17 2007-11-18 Italesse Srl GLASS FOR BEVERAGES
FR2940898B1 (en) * 2009-01-12 2011-02-11 Negoce Et Conseil Ab GLASS TASTING
CN103519636A (en) 2013-10-23 2014-01-22 王益明 Stirring-free coffee cup

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1795091A1 (en) * 2005-12-07 2007-06-13 Luigi Stecca Decanter

Also Published As

Publication number Publication date
CN108289556B (en) 2021-02-05
FR3041516B1 (en) 2018-07-13
WO2017051134A1 (en) 2017-03-30
US20190116998A1 (en) 2019-04-25
MA42937A (en) 2018-08-01
US10925421B2 (en) 2021-02-23
EP3352627A1 (en) 2018-08-01
CN108289556A (en) 2018-07-17
FR3041516A1 (en) 2017-03-31

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