Patent Application
20150264967
A portion of the disclosure of this patent document contains material which is subject to copyright protection. The copyright owner has no objection to the facsimile reproduction by anyone of the patent document or the patent disclosure, as it appears in the Patent and Trademark Office patent file or records, but otherwise reserves all copyright rights whatsoever. 37 CFR 1.71(d).
The following includes information that may be useful in understanding the present invention(s). It is not an admission that any of the information provided herein is prior art, or material, to the presently described or claimed inventions, or that any publication or document that is specifically or implicitly referenced is prior art.
1. Field of the Invention
The present invention relates generally to the field of needles and dispensing containers and more specifically relates to retro-fit flavor dispensing systems.
2. Description of the Related Art
Marinating is the process of soaking comestibles in a seasoned, often acidic, liquid before cooking. Marinating originally alluded to the use of brine in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the ‘marinade’, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya or kiwifruit). In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items. Marinating is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Different marinades are used in different cuisines. Many meats are lean and due to the lack of fat content may be dry to eat. Flavorful and juicy foods are desirable to eat.
Raw red meat, fish, and chicken however may contain harmful bacteria which may contaminate the marinade if soaked therein. Marinating may be done in the refrigerator to inhibit bacterial growth; this may clutter refrigerators or create cross-contamination. The container used for marinating should be glass or food safe plastic. Metal, including pottery glazes which can contain lead, reacts with the acid in the marinade and should be avoided. To avoid these above-mentioned problems some individuals may use syringes to inject marinade into the flesh of the meat to obtain better results. This may be inconvenient and messy since the marinade is not easily poured into the syringe. A neat and efficient means for marinating is desirable; one that does not introduce bacteria to the comestible and is readily sellable to the public at large. A convenient means to add flavor to meat wherein the packaging is cost-effective and recyclable is desired.
Various attempts have been made to solve the above-mentioned problems such as those found in U.S. Pat. No. 5,833,368, U.S. Design Pat No. D470,755; and U.S. Pub. No. 2007/0029334. This art is representative of dispensing containers. None of the above inventions and patents, taken either singly or in combination, is seen to describe the invention as claimed.
Ideally, a flavor dispensing system should provide dispensing means and, yet would operate reliably and be manufactured at a modest expense. Thus, a need exists for a reliable flavor dispensing system able to be retro-fit to existing fluid containers to avoid the above-mentioned problems.
In view of the foregoing disadvantages inherent in the known dispensing container art, the present invention provides a novel flavor dispensing system. The general purpose of the present invention, which will be described subsequently in greater detail is to provide a user-friendly and safe means for dispensing liquid products for flavoring into comestibles using existing flexible bag technology.
A retro-fit flavor dispensing system is disclosed herein, in a preferred embodiment, comprising a needle assembly having a dispensing tube having a distal end, a proximate end, a plurality of flow-apertures, a pierce-pointed-end, and a through-hole, and a cap having an inner surface, an outer surface, a top, and a bottom; wherein the flavor dispensing system comprises the needle assembly (when coupled to a filled existing bag/pouch container). It should be noted that existing caps and seals on bags present should be removed before coupling the present device for use.
The needle assembly comprises the dispensing tube and the cap in functional combination; wherein parameters of the dispensing tube are defined by the distal end and the proximate end, the through-hole travelling between the distal end and the proximate end. The cap is defined by the inner surface and the outer surface, and the top and the bottom. The inner surface of the cap in preferred embodiments comprises a triple-start thread. The distal end comprises a pierce-pointed-end. The proximate end is coupled into the top of the cap. The dispensing tube and the cap are integral in preferred embodiments. As such, the needle assembly is able to be removably coupled to a container (received by a spout); the container containing viscous fluid comprising comestible flavoring for dispensing into comestibles; wherein the viscous fluid comprises a marinade or the like.
The pierce-pointed-end of the dispensing tube comprises a solid apex-point; the viscous fluid able to flow into the comestible via the plurality of flow-apertures located along a length of the dispensing tube; the viscous fluid not able to flow through the solid apex-point such that meat is not able to enter into the distal end and plug the flow of the viscous fluid.
The needle assembly is able to be removably attached to the container, a needle-point-protective-cap used on the distal end of the dispensing tube to protect the container from puncture; wherein the container is able to storingly contain organic or non-organic viscous fluid in a room-temperature environment. The container is structured and arranged for preservedly-containing the viscous fluid able to be dispensed from the container via the dispensing tube; the viscous fluid able to travel through the through-hole and ingress into a pierced the comestible(s), and wherein a user, during an in-use condition, is able to dispense the viscous fluid (such as marinade, sauces, condiments, dairy products, alcohol and the like) into the comestible (such as meat, vegetables or the like) to provide at least one user-induced flavoring therein. Preferred embodiments of the present invention are: 1 inch cap; 4 inch needle; ⅛ inch o.d.; cap ¾ inch o.d. Alternate sizes are available. Persons may inject fruits and vegetables with alcoholic or non-alcoholic beverages. Meats may be injected in similar manners.
A method of using a (retro-fit) flavor dispensing system is also disclosed herein comprising the steps of: unsecuring a needle assembly from a container, threading the needle assembly to a spout on the container, piercing a comestible with a dispensing tube of the needle assembly, and squeeze-dispensing marinade into the comestible. The method may further comprise the step of cleaning the needle assembly (stainless steel embodiments) in a dishwasher for at least one future use. Alternate embodiments such as those made from plastic may be disposable.
When injecting, the user should be patient. The marinade mixture (viscous fluid) should be injected slowly and evenly. The goal being to push the marinade into the muscle fibers of the meat. The meat must be allowed sufficient time to absorb the mixture, and use of a firm, even pressure is desirable. Use of the present invention is user-friendly and does not employ a great deal of time or expertise. Those with ordinary skill in the art will now appreciate that upon reading this specification and by their understanding the art of marinating as described herein, methods and ingredients of marinades will be understood by those knowledgeable in such art.
The flexible container is able to contain the viscous fluid in a room-temperature environment because the flexible container comprises a vacuum-sealable pouch such that organic ingredients may be used. This feature provides that the marinade or other contents may not need to have preservatives incorporated into the solution.
The present invention holds significant improvements and serves as a flavor dispensing system able to be retro-fitted to an existing container (pouch or the like). For purposes of summarizing the invention, certain aspects, advantages, and novel features of the invention have been described herein. It is to be understood that not necessarily all such advantages may be achieved in accordance with any one particular embodiment of the invention. Thus, the invention may be embodied or carried out in a manner that achieves or optimizes one advantage or group of advantages as taught herein without necessarily achieving other advantages as may be taught or suggested herein. The features of the invention which are believed to be novel are particularly pointed out and distinctly claimed in the concluding portion of the specification. These and other features, aspects, and advantages of the present invention will become better understood with reference to the following drawings and detailed description.
The figures which accompany the written portion of this specification illustrate embodiments and method(s) of use for the present invention, flavor dispensing systems, constructed and operative according to the teachings of the present invention.
The various embodiments of the present invention will hereinafter be described in conjunction with the appended drawings, wherein like designations denote like elements.
As discussed above, embodiments of the present invention relate to a dispensing means and more particularly to a flavor dispensing system as used to improve the ease and reliability of dispensing flavorings into comestibles using existing container technology.
Referring to the drawings by numerals of reference there is shown in
Parameters of dispensing tube 120 are defined by distal end 122 and proximate end 124; through-hole 126 travelling between distal end 122 and proximate end 124, preferably with a plurality of flow-apertures 128 located along length 130 of dispensing tube 120 for dispensing viscous fluid 160 into comestible 170.
Cap 140 is defined by inner surface 142 and outer surface 144, and top 146 and bottom 148. Distal end 122 comprises a pierce-pointed-end 123 (various versions shown in
Needle assembly 110 is able to be removably coupled to container 180 (flexible bags such as those used by Heinz® ketchup™ are preferred or the non-flexible versions may also be used) containing viscous fluid 160 comprising comestible flavoring for dispensing into comestibles 170. Container 180 is structured and arranged for preservedly-containing viscous fluid 160 able to be dispensed from container 180 via dispensing tube 120; viscous fluid 160 able to travel through through-hole 126 and ingress into a pierced comestible(s) 170 through flow-apertures 128. As shown in
Referring now to cap 140; inner surface of cap 140 may comprise triple-start thread 143 or a double-start thread, or a single-start thread. Various threads/thread-types and coupling means may be employed. Upon reading this specification, it should be appreciated that, under appropriate circumstances, considering such issues as user preferences, design preference, structural requirements, marketing preferences, cost, available materials, technological advances, etc., other fastening arrangements such as, for example, clips, clasps, cammed fastening means, flip-up versions, push-in-and-seal embodiments, snap-on versions, bayonet-locks, other locks, non-locks, rotating to open position devices, etc., may be sufficient.
As previously mentioned dispensing tube 120 and cap 140 are integral (molded or machined as a single-construction) in preferred embodiments. In alternate embodiments dispensing tube 120 and cap 140 are able to be press-fit together such that sealing is not compromised when dispensing viscous fluid 160.
Outer surface 144 of cap 140 may comprise knurling 145 to provide a gripper (gripping means during manipulation during opening and closing episodes). Needle assembly 110 is able to be removably attached (taken off for non-use and put on for use) to container 180; needle-point-protective-cap 190 may be used on distal end 122 of dispensing tube 120 to protect container 180 from puncture during non-use times such as shipping and during the shelf-life of the product. This feature helps protect the consumer and minimize loss from container(s) 180. Inner surface 142 may comprise a stepped-inner-sealing-surface to function to seal needle assembly 110 to container 180 so as to seal in viscous fluid 160 from flowing out when container 180 is squeezed.
Container 180, as disclosed herein, is able to storingly contain organic (or non-organic) viscous fluid 160 in a room-temperature environment; the contents being suitable for promoting the sale of healthy foods (or beverages); container 180 comprises a vacuum-sealed pouch which is preferably flexible. Container 180 is relatively inexpensive to manufacture and ship.
In certain embodiments top 146 comprises a graduated slope forming apex 147 (as shown in
Pierce-pointed-end 123 comprises a solid apex-point; viscous fluid 160 able to flow into comestible 170 via the plurality of flow-apertures 128 located along length 130 of dispensing tube 120; viscous fluid 160 is not able to flow through the solid apex-point. In embodiment shown in
Flexible container 180 for use with flavor dispensing system 100 may comprise foil laminate; wherein container 180 comprises a flat-profile when viscous fluid 160 is entirely dispensed therefrom. Upon reading this specification, it should be appreciated that, under appropriate circumstances, considering such issues as user preferences, design preference, structural requirements, marketing preferences, cost, available materials, technological advances, etc., other material arrangements such as, for example, plastics, non-plastics, composites, ferrous and non-ferrous materials, etc., may be sufficient. Container 180 is disposable and recyclable in preferred embodiments.
Viscous fluid contained in the inner volume may comprise a marinade, as previously mentioned. Comestible 170 is not frozen such that marinade is able to penetrate the meat or flesh of the vegetable or fruit. Flexible container 180 is able to contain viscous fluid 160 in a room-temperature environment to promote longevity in shelf-life and food safety.
A kit for sale may include: a plurality of needle assemblies 110 (of different sizes for use with different products/contents/applications); container 180 each comprising viscous fluid 160 (the marinade or alternate fluid), and a set of user-preparation (pre-cooking) instructions. Cook books and the like may also be included. The kit has instructions such that functional relationships are detailed in relation to the structure of the invention (such that the invention can be used, maintained, or the like in a preferred manner). Flavor dispensing system 100 may be manufactured and provided for sale in a wide variety of sizes and shapes for a wide assortment of applications. Upon reading this specification, it should be appreciated that, under appropriate circumstances, considering such issues as design preference, user preferences, marketing preferences, cost, structural requirements, available materials, technological advances, etc., other kit contents or arrangements such as, for example, including more or less components, customized parts, different packaging combinations, parts may be sold separately, etc., may be sufficient.
A method of using (method of use 500) flavor dispensing system 100 comprises the steps of: step one 501 unsecuring needle assembly 110 from container 180, step two 502 threading needle assembly 110 to spout 182 on container 180, step three 503 piercing comestible 170 with dispensing tube 120 of needle assembly 110, and step four 504 squeeze-dispensing viscous fluid 160 (marinade) into comestible 170. The method of use 500 may further comprise the step five 505 of cleaning needle assembly 110 (stainless steel embodiments) in a dishwasher (or handwash) for at least one future use. Alternate embodiments such as those made from plastic may be disposable.
It should be noted that step 505 is an optional step and may not be implemented in all cases. Optional steps of method 500 are illustrated using dotted lines in
It should be noted that the steps described in the method of use can be carried out in many different orders according to user preference. The use of “step of” should not be interpreted as “step for”, in the claims herein and is not intended to invoke the provisions of 35 U.S.C. § 112, ¶6. Upon reading this specification, it should be appreciated that, under appropriate circumstances, considering such issues as design preference, user preferences, marketing preferences, cost, structural requirements, available materials, technological advances, etc., other methods of use arrangements such as, for example, different orders within above-mentioned list, elimination or addition of certain steps, including or excluding certain maintenance steps, etc., may be sufficient.
The embodiments of the invention described herein are exemplary and numerous modifications, variations and rearrangements can be readily envisioned to achieve substantially equivalent results, all of which are intended to be embraced within the spirit and scope of the invention. Further, the purpose of the foregoing abstract is to enable the U.S. Patent and Trademark Office and the public generally, and especially the scientist, engineers and practitioners in the art who are not familiar with patent or legal terms or phraseology, to determine quickly from a cursory inspection the nature and essence of the technical disclosure of the application.
The present application is related to and claims priority from prior provisional application Ser. No. 61/955,799, filed Mar. 20, 2014 which application is incorporated herein by reference.
| Number | Date | Country | |
|---|---|---|---|
| 61955799 | Mar 2014 | US |
