EP4301186A1 - Aroma container and drinking device having an aroma container - Google Patents
Aroma container and drinking device having an aroma containerInfo
- Publication number
- EP4301186A1 EP4301186A1 EP22710369.4A EP22710369A EP4301186A1 EP 4301186 A1 EP4301186 A1 EP 4301186A1 EP 22710369 A EP22710369 A EP 22710369A EP 4301186 A1 EP4301186 A1 EP 4301186A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- aroma
- container
- substance
- chamber
- flavor
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 230000035622 drinking Effects 0.000 title claims description 69
- 239000000126 substance Substances 0.000 claims abstract description 93
- 239000012141 concentrate Substances 0.000 claims abstract description 38
- 239000007788 liquid Substances 0.000 claims description 47
- 239000000796 flavoring agent Substances 0.000 claims description 27
- 235000019634 flavors Nutrition 0.000 claims description 27
- 230000004913 activation Effects 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000011368 organic material Substances 0.000 claims description 6
- 239000004033 plastic Substances 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 4
- 230000000007 visual effect Effects 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 229920000742 Cotton Polymers 0.000 claims description 3
- 241000219146 Gossypium Species 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 229920002678 cellulose Polymers 0.000 claims description 3
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- 238000004891 communication Methods 0.000 claims description 3
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- 235000019698 starch Nutrition 0.000 claims description 3
- 230000011218 segmentation Effects 0.000 claims 1
- 239000003570 air Substances 0.000 description 81
- 210000003128 head Anatomy 0.000 description 20
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- 230000008901 benefit Effects 0.000 description 7
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000010902 straw Substances 0.000 description 5
- 239000012876 carrier material Substances 0.000 description 4
- 230000003213 activating effect Effects 0.000 description 3
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- 238000010521 absorption reaction Methods 0.000 description 1
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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
-
- 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
- A47G19/2227—Drinking glasses or vessels with means for amusing or giving information to the user
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L9/00—Disinfection, sterilisation or deodorisation of air
- A61L9/015—Disinfection, sterilisation or deodorisation of air using gaseous or vaporous substances, e.g. ozone
- A61L9/04—Disinfection, sterilisation or deodorisation of air using gaseous or vaporous substances, e.g. ozone using substances evaporated in the air without heating
- A61L9/12—Apparatus, e.g. holders, therefor
-
- 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
- Flavor container and drinking device with a flavor container Flavor container and drinking device with a flavor container
- the invention relates to an aroma container and a drinking device with such an aroma container.
- WO 2019/016096 A1 discloses a drinking device for retronasal intake of a flavoring substance with an aroma container through which air can flow, which supplies flavored air to a transport channel for drinking liquid. In this way, the flavoring substance is absorbed retronasally.
- the flavoring substance gets into the mouth of the user together with the drinking liquid and then rises retronasally via the pharynx to the olfactory mucosa, where it is detected by the receptors located there and perceived by the user.
- This takes advantage of the fact that there is a close connection between the sense of smell and the sense of taste. The user therefore gets the impression that he is tasting the aroma, when in fact he is merely smelling it retronasally.
- the invention is based on the object of proposing an aroma container for adding an aroma substance to an air flow flowing through the aroma container, which allows an improved enrichment of the air flowing through with aroma substance.
- the aroma container according to the invention for releasing an aroma substance to an air flow flowing through the aroma container comprises an upper wall, a lower wall and at least one side wall which enclose an aroma chamber, at least one air inlet opening into the aroma chamber and at least one air outlet opening from the aroma chamber, with the aroma chamber a flavoring substance is located, which is preferably applied to a carrier substance; further comprising means for improved delivery of the aroma substance to the air flow flowing through the aroma container.
- the flavor chamber includes a first portion for flavor concentrate and a separate second portion, and at least one wick extending from the first portion into the second portion.
- aroma concentrate is always conveyed into the second section of the aroma chamber until the air in it is enriched with aroma substance and ideally saturated.
- the stream of air flowing through the aroma container is guided through the second section and is thus enriched with aroma concentrate.
- the flavor chamber includes a first compartment for flavor concentrate and a separate second compartment which is air-filled and contains a liquid-separating material.
- the air inlet opening opens into the first section and the air outlet opening is located in the second section. If the stream of air is now guided through the aroma container, it is guided through the aroma concentrate, where the small air bubbles formed by a conventional dispersing element are enriched by absorption with the aroma concentrate. Excessive entrainment of liquid from the first section into the second section is avoided by means of a suitable liquid separator, for example in the form of a fleece filter in the connection area between the first section and the second section.
- the suction pressure generated by the user is used to finely disperse the air flow flowing into the aroma container, enrich it with aroma concentrate and add the air flow enriched with aroma concentrate to the drinking liquid.
- the aroma container also comprises means for heating the aroma container, preferably an electrically operated or chemically activatable heater.
- heating the aroma chamber in particular to a temperature between 19.5° C. and 55.3° C., depending on the aroma substance used and its boiling point, supports the phase transition of the aroma substance from the liquid to the gaseous phase.
- a similar principle of action is used as is known from e-cigarettes.
- the energy required can be provided by an external energy supply provided on the aroma container or by coupling it to a flow element provided in the associated drinking container.
- chemically activated heating of the aroma container can also take place, as is known from gel-filled heating pads.
- chemically activated heating of the aroma container can also take place, as is known from gel-filled heating pads.
- it before using the aroma container for the first time, it must be activated by mechanically actuating it, e.g. pressing it at a certain point, or by twisting two sections of the aroma container against each other.
- the aroma container comprises an electrically operated evaporator, preferably an ultrasonically nebulized evaporator. This measure also serves to improve the enrichment of the air flow flowing through the aroma container with aroma substance in order to produce a more intense taste experience.
- the aroma substance is located before use as a dry substance in a first section in the aroma chamber and an activation liquid is located in a separately provided, second section, the aroma container Activating means comprises for supplying the activating liquid to the first section.
- the flavoring substance is present, for example, as a spray-dried powder, which is chemically more stable than a liquid.
- the activation liquid present in a separately provided second section brought into contact with the dry substance, whereby the aroma container is brought into the ready-to-use, activated state.
- the activation can also be done by pressing or shaking, so that the two components mix with each other.
- the aroma container comprises a carrier substance impregnated with aroma concentrate and a body that can move freely in the aroma chamber and moves in the aroma chamber when the aroma container moves.
- the freely movable body can collide with the carrier substance soaked with aroma concentrate and thereby increase the release of the aroma concentrate. Similar to a hard body hitting foam soaked in liquid, an increased amount of liquid is brought to the surface of the carrier substance, so that the air flow flowing through the aroma container can be enriched with the aroma concentrate.
- an air-conveying element can be provided in the aroma container.
- this is a propeller-like air conveying element that can be operated electrically or similarly to a self-winding clockwork by moving the aroma container.
- the aroma substance is a foamed plastic injected into the aroma chamber of the aroma container, to which an aroma concentrate is applied.
- the aroma carrier is an organic material.
- suitable organic materials are a mushroom mycelium or cellulose, cotton, rice, tea leaves, petals or starch.
- the carrier substance is provided in the form of piece goods, preferably as granules.
- This carrier material is that it can be filled into the aroma chamber using conventional powder fillers.
- the aroma substance can be applied to the carrier material before it is filled into the aroma chamber.
- the aroma chamber is essentially annular.
- a carrier substance is located in the essentially ring-shaped aroma chamber, which comprises a solid body that is impregnated with aroma concentrate and preferably consists of a strip-shaped element that includes incisions in order to be able to insert the strip-shaped element into at least a partial section of the ring-shaped aroma chamber.
- the associated advantage is a simplified production of the aroma container, but also a more even compression of the Carrier substance in the ring-shaped aroma chamber, whereby essentially the same material properties remain in the area of the inner wall and in the area of the outer wall, for example in the case of a fleece material or foam material, so that the properties of the solid body can be optimally tuned to a good release of the carrier substance.
- the carrier substance can be brought into an already suitable preform by hot pressing, so that it can be inserted more easily into a substantially ring-shaped aroma chamber before the carrier material, preferably comprising a non-woven material, is impregnated with aroma concentrate.
- a further preferred embodiment of the aroma container according to the invention provides that the flow path to be covered by the air flowing through the aroma container between the air inlet opening and the air outlet opening is optimized with regard to a particularly advantageous release of the aroma substance. This can be achieved in that at least the air space is segmented within the aroma chamber, which lengthens the flow path of the air. It should be noted here that the flow channel in the aroma chamber has a preferred ratio of wall surface area to the length of the aroma chamber.
- the essentially ring-shaped aroma chamber is designed in such a way that the inlet opening for air and the outlet opening for flavored air are essentially opposite one another are executed, the flow path in the aroma container, for example by a partition inside the aroma container, is lengthened in such a way that the air not only has to flow through an approximately semicircular flow path between the inlet opening for air and the outlet opening for the flavored air, but if possible the ring-shaped aroma chamber once completely must circumnavigate.
- a further preferred embodiment of the aroma container provides that the aroma chamber is pressurized.
- the aroma concentrate can be finely atomized in an aerosol-like manner, whereby the air bubbles that get into the mouth of the user when drinking are enriched with as much aroma-giving substance as possible can be used, which enables an improved taste experience.
- the attachment of a controllable valve to the air outlet opening of the aroma container is particularly preferred, so that a very controlled release of the aroma substance into the drinking liquid and thus into the mouth of the user is made possible.
- the aroma concentrate is applied to a spherical body made of fleece material, one or more of which are arranged in the aroma chamber through which the air stream flows.
- the spherical aroma bodies are preferably inserted into the aroma chamber. The flow of air flowing through must flow through one or more of these bodies impregnated with aroma concentrate, so that the air flow is well enriched with aroma substance.
- the aroma container comprises an optically acting indicator on Flavor canister that senses the lapse of time since the aroma canister was activated and/or the amount of air overflow and includes a visual display.
- the indicator serves to give a user an indication of when the supply of flavoring substance in the flavoring container is running low, so that the flavoring container can be replaced in good time before the taste experience is reduced.
- the indicator is based on the time elapsed since activation.
- a visual display in the form of a color indicator can be provided which changes color depending on the volume of air flowing over and shows the user when the supply of flavoring substance is running low.
- a simplified alternative indicator element may be provided in the form of a sticker comprising various sections.
- the indicator designed as a sticker consists of four sections that are removed individually with each new filling, e.g. scratched off, so that the number of remaining sections shows the user how often the bottle can still be refilled.
- an RFID tag or another passive electronic component for downstream communication is provided on the aroma container.
- the advantage of RFID tags or comparable electronic components lies in their now very low unit price and in the fact that they do not require their own power supply. However, they can communicate with the user's smartphone, thereby giving the user information on the activation state, initial activation, aroma contained in the aroma container, or the like.
- the app installed on a user's smartphone can also be used to conveniently reorder aroma containers and to notify the user of new flavors being offered.
- the drinking device comprises an aroma container according to one of the preceding claims and a volume for drinking liquid, as well as a transport channel for drinking liquid running to a person drinking.
- the drinking device further comprises a head part with which the aroma container can be connected in such a way that at least part of the aroma container can be moved from an activated position to a non-activated position, with the air outlet opening being in flow connection with the transport channel in the activated position stands for drinking liquid and in the non-activated position there is no flow connection between the air outlet opening from the aroma container and the transport channel for drinking liquid, and the air inlet opening is preferably essentially sealed.
- a flow element is arranged in the transport channel for drinking liquid, which can be set in motion when drinking liquid flows through the transport channel and is coupled to an air conveying element in the aroma container.
- a propeller provided, for example, in the aroma container can be activated during the drinking process.
- the flow element in the transport channel for drinking liquid moves faster the more liquid flows through the transport channel for drinking liquid.
- the air conveying element in the aroma container can also be moved in accordance with the movement speed of the flow element in the transport channel for drinking liquid, the amount of air flowing through the aroma container can be adapted to the drinking speed in this way.
- the aroma container can be designed in such a way that it is activated automatically when it is first inserted into or onto an associated drinking device or can be activated by the user before insertion.
- the air inlet opening and air outlet opening of the aroma container can be closed by a suitable sealing layer, which is broken when it is first inserted into a suitable receptacle of a drinking device, so that air can flow through it, but no loss of aroma substance can occur before the first activation .
- One way of actively activating the aroma container by a user is to bring two parts that can be rotated relative to one another into an orientation in which the aroma container can be inserted into an associated receptacle in the drinking device. In this position, openings in the two housing parts, which can be rotated relative to one another, are aligned in such a way that the air inlet opening and the air outlet opening are open.
- the activation movement can also be used to bring about activation in the above-described variants of an aroma concentrate in powder form or of two components to be mixed with one another.
- FIG. 2 shows a plan view of the aroma container according to FIG. 1;
- FIG. 3b schematically shows the working steps in the production of a carrier substance suitable for the aroma container according to FIG. 1;
- FIG. 4 shows a schematic of an alternative manufacturing method for a carrier substance to be introduced into an annular aroma chamber
- FIG. 5 shows a first embodiment for designing the aroma chamber of an aroma container according to FIG. 2;
- FIG. 6 shows a second embodiment for designing the aroma chamber of an aroma container according to FIG. 2;
- FIG. 7 shows a third embodiment for designing the aroma chamber of an aroma container according to FIG. 2;
- FIG. 8 shows a fourth embodiment for designing the aroma chamber of an aroma container according to FIG. 2;
- FIG. 9 shows a fifth embodiment for designing the aroma chamber of an aroma container according to FIG. 2;
- FIG. 10 shows a sixth embodiment for designing the aroma chamber of an aroma container according to FIG. 2;
- FIG. 11 shows a seventh embodiment for designing the aroma chamber of an aroma container according to FIG. 2
- FIG. 12 shows an eighth embodiment for the design of the aroma chamber of an aroma container according to FIG. 2;
- FIG. 14 shows a side view of the drinking device according to the invention according to FIG. 2 without a cover
- FIG. 1 A special geometry of the aroma container shown in FIG. 1 is shown in the respective exemplary embodiments.
- the invention is not limited to this geometry. Rather, the invention can be used for any geometries of aroma containers, as long as they have an aroma chamber enclosed by an upper wall, a lower wall and at least one side wall.
- the aroma container 10 in this exemplary geometry is shown in FIGS. 1 and 2 in more detail.
- the aroma container 10 has an upper wall 12 , a lower wall 14 , an inner side wall 16 and an outer side wall 18 .
- Top wall 12, bottom wall 14, inner side wall 16, and outer side wall 18 enclose a flavor chamber 40, shown in FIG.
- the flavor container 10 is generally annular with an annular outer side wall 18 and an inner side wall 16 that deviates from a circular shape. In other words, the space enclosed by the inner sidewall 16 has a cross-sectional area that is non-circular.
- the inner side wall 16 is provided with a flattening 26 and otherwise has approximately the shape of a drop with an essentially pointed end 28.
- FIG. 2 allows the illustrated geometry of the inner side wall 16 a clear positioning of the aroma container 10 on a drinking device, not shown.
- the aroma container 10 can be placed on a correspondingly shaped element of the drinking device, the outer contour of which follows the geometry of the inner side wall 16 to such an extent that the aroma container 10 is only in a single angular position, i.e. in relation to a rotation in the plane of the drawing in FIG. can be placed on the drinking device.
- the flattening 26 serves to seal the air outlet opening 24 when the aroma container is pushed onto a correspondingly designed geometry of the drinking device.
- the provision of a planar partial surface 26 in the area of the air outlet opening 24 is more suitable for this than a rounded surface.
- the air outlet opening 24 is provided in the seam area between an upper shell 20 and a lower shell 22 . This has the advantage that the aroma container can be easily manufactured, since no separate slider has to be provided in injection molding, but rather the upper shell 20 and lower shell 22 together form the air outlet opening 24 .
- a shadow gap 30 is provided fulfilled various tasks.
- the provision of a shadow gap 30 between the upper shell 20 and the lower shell 22 can prevent material escaping from the welding of the upper shell 20 to the lower shell 22 from impairing the visual appearance of the aroma container.
- rounded edges can be realized by providing the shadow gap 30 .
- the air inlet opening 48 is shown schematically in FIG. 2 and is located in the bottom wall 14 of the aroma container. Preferred is the
- the air flow flowing through the aroma container 10 has to cover the longest possible distance and can in this way be used in a particularly effective way with aroma substance be enriched.
- a carrier substance 42 is inserted in the aroma chamber 40, which carrier substance carries the aroma substance.
- the carrier substance 42 is U-shaped, i.e. not completely circumferential, which makes it easier to mechanically insert the carrier substance into the lower shell 22 of the aroma container before the upper shell 20 is placed on during the production process.
- the carrier substance 42 can be designed in the form of a foam material or fleece material.
- FIGS. 3a and 3b An advantageous possibility of producing the essentially U-shaped carrier substance 42 is shown schematically in FIGS. 3a and 3b.
- An initially flat strip 44 of starting material for example foam or fleece material, is deformed between the elements 46a and 46b of a hot press, resulting in the geometry of the deformed strip 44' shown in FIG. 3b.
- the material is divided into individual U-shaped sections along equidistant cutting lines 47, which can each be inserted into the aroma chamber of an aroma container.
- An alternative manufacturing variant according to FIG. 4 is to provide a starting material 50 that is also in the form of a strip, which is provided with incisions 52, the number and geometry of which is adapted to the desired flexibility of the strip-shaped starting material, so that it can be conveniently inserted into a ring-shaped aroma chamber or parts thereof can be.
- the aroma chamber 40 is divided into an air space 54 and a liquid-filled space 56 in which liquid aroma substrate is located.
- the air space 54 is separated from the liquid-filled space 56 by a boundary wall 58, which in turn has openings into which a wick 60 can be inserted.
- the lower end of each wick 60 dips into the aroma substance located in the space 56, preferably an aroma substrate, while the upper end 62 of each wick extends into the air space 54 and conveys the aroma concentrate into the air space and similar to commercially available room scenters enriched with the aroma concentrate.
- An alternative possibility, shown in FIG. 6, to bring about an effective distribution of the flavoring substance in the air space 54 consists in filling the carrier substance in the form of piece goods, preferably in the form of granules 64, into the flavoring chamber, with prior to filling in the granules, this can already be charged with aroma concentrate.
- An alternative design is to use foamed plastic instead of filling in lumpy material to inject the aroma chamber 40 and apply the aroma concentrate thereto.
- an organic material in the aroma chamber 40 as the carrier substance 42, with a mushroom mycelium, cellulose, cotton, rice, tea leaves, blossoms, starch or other suitable organic materials being used as the organic material. This is shown by way of example in FIG. 7 .
- a powder 66 is filled into the aroma chamber 40 in a first section 67, which powder preferably consists of spray-dried aroma substance.
- another chamber 68 is formed, in which there is an activation liquid, water in the simplest case, and which is separated from the powder 66 by a wall 70 .
- This wall 70 can be opened immediately before use, for example by pressing or shaking the aroma container 10, so that the activation liquid comes into contact with the powder 66, as a result of which a liquid aroma concentrate is produced.
- the carrier substance 42 is not provided as a single element, but in the form of several individual elements 42a, 42b, etc., which only partially completely fill the cross section of the aroma chamber, as in the example of section 42b or also the cross section only substantially fill the aroma chamber, as in the example of section 42a.
- the air inlet opening 48 see FIG. 2
- the air must pass through several sections of the carrier substance or on several sections of the carrier substance flow along, resulting in good mixing and an enrichment of the air flow with aroma substance.
- the measure according to Fig. 10 for improving the release of aroma substance consists in providing several solid bodies 72 in the aroma chamber 40 in addition to a carrier substance soaked with aroma concentrate, which are located in the air space 54 and when the aroma container 10 moves against the walls of the air space as well as impinge on the surface of the carrier substance 42 facing the air space 54 and trigger and intensify the release of aroma concentrate through a recurring impact on the carrier substance 42 .
- a heating element 74 is provided in the aroma chamber 40, which is supplied with voltage and is located in the area of, for example, a granulate or foam-like, non-woven or organic carrier material and by heating in the area of the carrier substance 42 the vapor pressure of the aroma concentrate increased and thus supports the phase transition into the gaseous phase and into the headspace 40.
- the most suitable performance depends on the number and
- Heat transfer surface of the heating elements and the chemical composition of the aroma concentrate which has a different boiling point depending on the aroma concentrate and therefore requires more or less energy input for local evaporation.
- a chemically acting heating element can also be provided, which emits the heat of reaction produced by the exothermic reaction of two substances with one another and thus heats the aroma chamber.
- FIG. 12 can be combined with numerous of the embodiment variants discussed above 12 in the form of a propeller, which rotates in the direction of arrow B in the example shown and moves the air flow within the aroma chamber 40 by the inclination of the blades shown schematically.
- the forced convection thus generated increases the mass transfer of the aroma concentrate from the carrier substance 42 into the air space 54.
- an indicator 78 is also provided, which is attached to the top wall 12 of the aroma container 10 and is provided in the form of a sticker that has as many individually tearable sections as the Flavor container associated drinking bottle can be filled with liquid fillings that are to be flavored. After each filling of a bottle, the user can peel off a part of the indicator deck and can thus recognize when the flavoring substance in the flavoring container has been used up to such an extent that a new filling of the bottle can no longer be flavored.
- the indicator can also be arranged inside the aroma container. In this case it is possible to provide an indicator which changes color when a certain volume of air has passed over it. This indicator can also show the user when the aroma container is exhausted or close to exhaustion.
- the indicator can be activated when the aroma container is first inserted into an associated drinking device and, using an electronic timer, can indicate when the aroma substance has been used up after a period of non-use and a new aroma container should be inserted into the drinking device.
- a passive component 80 is schematically provided in FIG. 11, which itself requires no energy supply and can transmit information about the operating state and the aroma filling of the aroma container to a user via post-field communication when communicating with a smartphone or a smartwatch. In this way, a user can not only be reminded that the aroma container is almost exhausted, but at the same time can also be given the option of conveniently reordering additional aroma containers of the same or different flavors via an online order.
- the use of a passive component is only shown as an example in connection with FIG. 11 and can be used in all embodiments of the aroma container according to the invention.
- a drinking device 100 is shown schematically in FIGS. 13 and 14, in which the essential components are shown by way of example.
- the drinking device 100 consists of a reservoir 102 filled with pure drinking liquid and a head part 104.
- Pure drinking liquid is always understood herein as that drinking liquid that does not contain any aroma added by the drinking system according to the invention.
- the head part 104 has a mouthpiece 108, which in the present case is integrated in the head part 104, but can also be provided separately.
- the aroma container is located in the head part 104 and is in flow connection with the ambient air in a manner not shown in FIG. 14 and from which an air duct for transporting aromatized air leads away.
- a transport channel 110 for drinking liquid is provided, which in the present exemplary embodiment extends like a straw into the pure liquid present in the reservoir 102 .
- both the pure liquid and the flavored air are ingested orally and the flavored air reaches the olfactory mucosa via the retronasal route, where the aroma is absorbed via the in of the olfactory mucosa is detected and the neuronal processing of the sensory stimuli gives the user the impression that the pure liquid that the user is drinking has the flavor added by the flavoring substance.
- FIG. 1 A section through the head piece 104 is shown in FIG.
- the aroma container is placed over the mouthpiece 108 of the head part 104 and pushed onto the head part.
- the aroma container should rest firmly against the mouthpiece 188 mainly at the tip and the diametrically opposite surface so that there is no play in the area of the openings, but at the same time the friction surface is not too large to prevent the aroma container from being displaced relative to the mouthpiece of the head part 104 facilitate.
- the aroma container When the aroma container is inserted on the mouthpiece 108 of the head part 14, the aroma container is closed and because the underside of the aroma container rests on the surface 112 of the head part 104, depending on the position of the aroma container, a non-activated position can be provided in which no air can enter the Air inlet opening of the aroma container can flow in. Accordingly, the aroma canister can be moved to an activated position, which corresponds to the operating position, in which the underside of the aroma canister does not rest on the surface 112 and air can flow into the aroma chamber through the air inlet opening.
- the stop 114 limits the axial movement of the aroma container when it is pushed up into the operating position.
- the stop 114 is designed to be resilient inwards by means of a circumferential cavity 116 in order to enable the aroma container to be changed easily, for which purpose the aroma container must be pulled out upwards via the stop 112 .
- a compensating channel 118 is provided on the head part, escape through the air from the reservoir and also when drink can pour in.
- the compensating channel 118 is squeezed from above between the edge of the reservoir and the cover and thus seals.
- the compensation channel 118 vents the excess pressure to the outside.
- the compensating channel 118 is designed in such a way that no water is retained in the compensating channel, so that no water can spray out of the opening when the lid of the drinking device is opened.
- the drinking straw 110 When pushed in, the drinking straw 110 hits a stop in the head part at the top.
- the position of a hole in the drinking straw is fixed both axially and radially by the stop and a non-circular, external cross-sectional shape of the drinking straw and is thus positioned relative to the head part.
- An entry opening 122 is formed in the head portion 104 .
- This opening 122 communicates with a compensating chamber 124 in the head part, which serves as a buffer and can absorb excess and negative pressures that arise during and after drinking, thus preventing water from accidentally flowing into the aroma container.
- the equalization chamber 124 is formed as an intermediate space between the head part 104 and the drinking straw, which is not shown in FIG. Suitable stabilizing ribs are provided within the compensation chamber 124 in order to ensure sufficient stability of the head part in the area of the inlet opening 122 so that the desired seal is present between the aroma container and the head part.
- sealing lips 126 are provided in the mouthpiece of the head part 104, which separate the various areas in the opening from one another and prevent dirt from penetrating to the functional points.
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- Health & Medical Sciences (AREA)
- Epidemiology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Disinfection, Sterilisation Or Deodorisation Of Air (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102021202093.3A DE102021202093A1 (en) | 2021-03-04 | 2021-03-04 | Flavor container and drinking device with a flavor container |
PCT/EP2022/055392 WO2022184823A1 (en) | 2021-03-04 | 2022-03-03 | Aroma container and drinking device having an aroma container |
Publications (1)
Publication Number | Publication Date |
---|---|
EP4301186A1 true EP4301186A1 (en) | 2024-01-10 |
Family
ID=80775280
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP22710369.4A Pending EP4301186A1 (en) | 2021-03-04 | 2022-03-03 | Aroma container and drinking device having an aroma container |
Country Status (5)
Country | Link |
---|---|
US (1) | US20240148172A1 (en) |
EP (1) | EP4301186A1 (en) |
CN (1) | CN116916791A (en) |
DE (1) | DE102021202093A1 (en) |
WO (1) | WO2022184823A1 (en) |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2542481B1 (en) * | 2009-12-30 | 2018-07-04 | Timothy R. Sprunger | Flavor enhancement apparatus and method |
UA116792C2 (en) * | 2012-12-17 | 2018-05-10 | Сіс Рісорсез Лтд. | Flavor enhancement for e-cigarette |
DE102018003669A1 (en) * | 2017-07-20 | 2019-01-24 | Ten-Ace Gmbh | drinking device |
DE102018222299A1 (en) * | 2018-12-19 | 2020-06-25 | Ten-Ace Gmbh | Drinking device |
-
2021
- 2021-03-04 DE DE102021202093.3A patent/DE102021202093A1/en active Pending
-
2022
- 2022-03-03 US US18/279,836 patent/US20240148172A1/en active Pending
- 2022-03-03 CN CN202280018916.2A patent/CN116916791A/en active Pending
- 2022-03-03 WO PCT/EP2022/055392 patent/WO2022184823A1/en active Application Filing
- 2022-03-03 EP EP22710369.4A patent/EP4301186A1/en active Pending
Also Published As
Publication number | Publication date |
---|---|
WO2022184823A1 (en) | 2022-09-09 |
DE102021202093A1 (en) | 2022-09-08 |
US20240148172A1 (en) | 2024-05-09 |
CN116916791A (en) | 2023-10-20 |
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