Patent Application
20180000269
The present invention relates to straws, tubes, caps, clamps, connectors and adaptors, and more particularly, to straws having an aeration and premixed-liquidation features to improve the overall taste of a beverage.
Disposable straws have been widely used for years to consume a wide variety of beverages. Disposable straws facilitate the drinking of a beverage by acting as a conduit for the liquids to flow through the tubular segment and into the mouth. This promotes hygiene by allowing the consumer to drink the beverage without having to touch the container with his or her mouth. Disposable straws also allow users to consume beverages while closed with a lid, resulting in less possibility of spills and messes.
As with all disposable products, it is extremely important that plastic and paper disposable straws be cost effective. The cost per unit for a straw is often less than a penny, thus making it of little economic consequence to the user and/or provider and therefore making economically feasible to use as a disposable item.
Modifications have been made to disposable straws such as diameter changes to allow for thicker liquids to pass through unhindered. Other small changes have included bendable necks, or corrugated joints, (e.g. U-straws, Z-straws, etc.) to allow for the top portion of the straw to bend. The bendable neck allows the consumer to drink the beverage at a variety of angles. It also permits longer straws to be packaged in a more compact manner.
Perforated straws that prevent the passage of solids are also known. The perforated straw has a tubular body, which is sealed at one end. It has perforations in the body near the lower sealed end thereof. These perforations allow for fluid to pass into and through the straw while preventing the passage of solids present in the beverage. The size and configuration of the perforations determines which, if any, solids pass through the straw and which remain within the container.
Aerating straws are also known. U.S. Pat. No. 2,943,794 (Sussman, Jul. 5, 1960) discloses a straw provided at one and with a plurality of apertures. The apertures are adjacent to the end of the straw which is taken into the mouth but are spaced from the end of the straw so that the apertures will not be covered by the lips when the straw is in use so that air can pass through to mingle with or be mixed in the liquid passing through the straw. The object of the Sussman invention is to provide for the introduction of air into the liquid being imbibed and accordingly improve or add to the palatability and flavor of the liquid. Sussman provides that optimum aeration is accomplished by a uniform staggered distribution of from 2 to 15 holes within that part of the straw above mentioned. Preferred spacing between the holes is from 0.035 inch (or 0.889 mm) to 0.002 inch (0.0508 mm) and hole size may range from 0.035 inch (0.889 mm) down to 0.001 inch (0.0254 mm).
The Sussman straw has the disadvantage that it uses 2-15 holes. Specifically, the preferred embodiment is a straw with two holes each being 0.010″ (0.254 mm) in diameter. That construction would produce too much air or too many large bubbles in non-carbonated beverages. Too much air results in the ratio of air to liquid being too large which in turn results in burping and gastrointestinal bloating/gassing effects. With beverages, multiple big-holes that are very close one to another around the straw will cause several air bubbles to merge into a much larger air bubble prior to entering the drinker's mouth, yielding an unpleasant drinking experience.
There is a need for a straw, tube, cap, connector, clamp and adaptor that effectively and optimally performs the optimized air/liquid flow mixture; enhances the organoleptic experience of the user reliably and that enables the introduction of flavors (odors and liquids) and/or the introduction of texture (air) as bubbles into the mouth of a drinker from an aerated/pre-liquid-mixed beverages; eliminates the need of carbon dioxide or carbonation for our beverages to preserve our Earth's atmosphere; and further removes any non-flavor, off-tastes of carbon dioxide in carbonated beverages to further enhance a positive organoleptic experience.
In some embodiments a straw assembly comprises a first hollow cylindrical member having a top portion and a bottom portion wherein the first hollow cylindrical member is provided with a first hole having a diameter of between 0.788″ (20.0 mm) and 0.0005″ (0.0127 mm) and wherein the first hole is disposed a distance no greater than the distance to the liquid.
In another embodiment a straw assembly for consuming a liquid comprises a first hollow cylindrical member having a first outer diameter; a second hollow cylindrical member having an internal diameter substantially equal to the first outer diameter; a hole having a diameter of between 0.394″ (10.0 mm) and 0.0005″ (0.0127 mm) and wherein the hole is disposed a distance of between about 0.25″ (6.35 mm) and less than the distance to the liquid.
In another embodiment a device is disclosed comprising a cylindrical member having an internal diameter substantially adapted to engage a drinking straw; a hole having a diameter of between 0.788″ (20.0 mm) and 0.0005″ (0.0127 mm) and wherein the hole is disposed a distance of between about 8.00″ (204 mm) and about 0.25″ (6.35 mm) from the top portion of the first hollow cylindrical member.
In another embodiment a straw assembly is disclosed having a first cylindrical portion and a second cylindrical portion joined by a constricted cylindrical portion having a hole perforating the wall of the constricted cylindrical portion.
In another embodiment a bottlecap is disclosed comprising a cylindrical member disposed with an inside of a second cylindrical member. The cylindrical member is provided with a hole having a diameter of between about 0.788″ (20.0 mm) and about 0.0005″ (0.0127 mm) and is disposed a distance of between any greater lengths and about 0.25″ (6.35 mm) from the end (partial shown) of the cylindrical member.
In another embodiment a flavor enhancement straw is disclosed. The flavor enhancement straw comprises cylindrical member having in annular cartridge. The annular cartridge is disposed a distance of between about halfway of any straw/tube/cap/connector/adaptor lengths or about 6″ (152 mm) or wherever locates right above the product solution and about 0.25″ (6.35 mm) from the top end of the flavor enhancement straw. The cylindrical member is provided with a hole. The annular cartridge is also provided with a second hole that allows air to pass through the annular cartridge and through the hole in the cylindrical member.
In another embodiment a Venturi straw is provided having a first cylindrical portion, a second cylindrical portion and a constricted cylindrical portion with a hole 59. The constricted cylindrical portion may be covered by a cylindrical cover that is provided with a bigger hole thereby creating a pocket between the constricted cylindrical portion and the cylindrical cover. The pocket may be filled with a flavoring/aromatic compound that can be drawn into the interior of the Venturi straw 51 as liquid or aroma.
In another embodiment a flavor enhancement straw comprises a cylindrical member having a connector connecting the cylindrical member with a flavor delivery device comprising a lid and a vial. The cylindrical member is provided with a hole. The flavor enhancement straw is provided with a connecting conduit that allows flavored air to pass through the vial and through the hole in the cylindrical member.
In another embodiment a straw assembly is provided and comprises a first hollow cylindrical member disposed inside of a second hollow cylindrical member. The second hollow cylindrical member is provided with a hole having a diameter of between about 0.788″ (20.0 mm) and about 0.0005″ (0.0127 mm) that is disposed a distance of between about 8.00″ (204 mm) and about 0.25″ (6.35 mm) from the end of the second hollow cylindrical member.
In another embodiment a Venturi device comprising a hollow cylindrical member having a bottom end and a top end. The hollow cylindrical member has a first internally tapered opening that is adapted to engage an end of a drinking straw. The hollow cylindrical member is provided with a second section opening in a second section of the hollow cylindrical member. The hollow cylindrical member is provided with a third section opening that is tapered, a fourth section opening that is substantially cylindrical, a fifth section opening that is outwardly tapered and a sixth section opening that is substantially cylindrical. The hollow cylindrical member is provided with a hole having a diameter of between about 0.788″ (20.0 mm) and about 0.0005″ (0.0127 mm).
In another embodiment a turbulence inducing straw is provided comprising a straw body that is provided with at least one hole located in the middle of the straw body. The straw includes varied diameter size rows that are disposed after the hole.
In another embodiment a turbulence inducing straw comprises a straw body that is provided with a flow mixer (spinning) attachment disposed distally from the hole.
In another embodiment a turbulence inducing straw comprises irregular flexible portion along the straw disposed distally from a hole toward its end.
In another embodiment a premix filter/inlet filter adaptor is provided comprising a cylindrical assembly provided with at least one hole located in the middle of the length of the cylindrical assembly but above a sample solution. A pre-filter portion is attached to the hole.
In another embodiment an adaptor is disclosed that allows two straws without a hole to be connected. The adaptor is disposed with a hole and smaller cylindrical portions at its ends that allow straws to slide into them. Inside the adapter a pre-filter material may be disposed.
In another embodiment an electronic device that automatically controls the delivery of air or flavor is disclosed. The electronic device includes a housing that may be attached to a hole on a straw allowing air, flavored air, gases flavors or liquids to be delivered from the electronic device through the hole to the straw.
In another embodiment a clamp is disclosed adapted to be placed on the straw. The clamp is provided with a cylindrical body and a protrusion designed to penetrate and puncture the straw. The protrusion has a hole through which air may pass.
Unless otherwise defined, all technical and/or scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the invention pertains. Although designs and materials similar or equivalent to those described herein can be used in the practice or testing of embodiments of the invention, exemplary drawings and/or materials are described below. In case of conflict, the patent specification, including definitions, will control. In addition, the materials and examples are illustrative only and are not intended to be necessarily limiting.
Some embodiments of the invention are herein described by way of example only, with reference to the accompany drawings. With specific reference now to the drawing in detail, it is stressed that the particular shown by way of example and for purpose of illustrative discussion of embodiments of the invention. In this regard, the description taken with the drawings makes apparent to those skilled in the art how embodiments of the invention may be practiced.
In the drawings:
Smell, taste and texture-feeling are important and key aspects of the organoleptic experience. Smell takes place via two pathways, one is through the nostrils (orthonasally), and the other is up through the throat (retronasally). The sensation of smell depends on the concentration and type of aroma compounds available to the olfactory receptors. A single odor compound is typically recognized by multiple receptors, and different odor compounds are recognized by combinations or patterns of receptors. The patterns of neuron signals travel to the brain and occur within the brain characterizing the identity of the smell. The olfactory system does not interpret a single compound, but instead the whole odorous mix, not necessarily corresponding to concentration or intensity of any single constituent.
Taste is the sensation produced when a substance in the mouth bonds to taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with smell (olfaction) and trigeminal nerve stimulation (registering texture, pain, and temperature), optimally determines flavors of beverage or other substances and greatly enhances positive organoleptic experience.
Straw.
One way of enhancing the organoleptic experience is to increase the concentration of aroma (and liquid) compounds exposed to the various olfactory receptors on top of liquid sample exposed to the various taste receptors (basic taste, tactile and thermal senses, etc.). Another way of enhancing the organoleptic experience is to introduce the physical bubbles touching inside various mouth receptors (taste) and nerve senses (tactile, thermal senses, etc.). Illustrated in
The total area of the hole(s) 13 in the straw should not exceed about 0.0000316 inch2 (0.0204 mm2) because a larger area results in a huge number and total volume of bubbles, larger than normal bubbling parameters found in carbonated beverages and leads to unbalanced air/sample ratios going into the mouth that are not acceptable to the typical drinkers.
The hole 13 is disposed a distance L of between about halfway of any straw/tube/connector/adaptor lengths or about 5″ (127 mm) or between a location right above the product solution and a location of about 0.250″ (6.35 mm) from the top end of the straw 11 (the end closest to the mouth). It has been found that a straw with a hole disposed distance lower than L1 suffers from the disadvantage of less flavor exchanging/contacting time between the bubbles and the flavored sample solution. And the mouth will cover the hole making its benefit practically ineffective. More bubble/flavor exposure time is the key to transfer any flavors from the sample solution into bubble gas before reaching to the mouth. Similarly a hole that is disposed distance greater than L1 suffers from the disadvantage of hole location in the sample solution instead of above the sample solution.
It has been found that a straw having a hole with a diameter of between about 0.00476″ (0.121 mm) and about 0.00634″ (0.161 mm disposed a distance of farther end of L1 range from the top of the straw 11 has an unexpected positive effect on texture (bubbling) and flavor (odor) perception on top of non-flavored taste quality (sweet, salt, umami, sour, bitter) perception of the consumer beverage.
Venturi Straw/Tube.
Illustrated in
Bottle Cap.
Illustrated in
Flavor Enhancement Straw.
Illustrated in
Venturi Straw.
Flavor Enhancement Straw.
Illustrated in
Venturi Device.
Illustrated in
Turbulence Inducing or Pre-Mixer Straw/Tube.
Another way of enhancing the organoleptic experience is to increase the flavor/gas exchange rate and provide more exposure time between bubbles and the flavor solution prior to reaching the mouth. Illustrated in
Pre-Mixed Filter/Inlet Filter Adaptor/Connector.
Illustrated in
Illustrated in
Illustrated in
Illustrated in
Mechanical Process/Design of Controlling Airflow.
Significant more compact design of delivery device 241 (that is ‘dial and spray hose-end sprayer-like’) is illustrated in
Clamp.
In one embodiment of present invention, air/liquid pump can be incorporated into the straw and performs electronically and mechanically.
In one embodiment of the present invention, a fine mesh material, such as tea or coffee metal steeper/filter, can be incorporated into the straw (as a hole cover or a pre-filter part or a short tube connector/adaptor or a Venturi tube part).
It is appreciated that certain features of the invention, which are, for clarity described in the context of separate embodiments, may also be provided in combination in a single embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable subcombination or as suitable in any other described embodiment of the invention. Certain features described in the context of various embodiments are not to be considered essential features of those embodiments, unless the embodiment is inoperative without those elements.
Various embodiments and aspects of the present invention as delineated hereinabove and as claimed in the claims section below find experimental support in the following examples.
Tests. The embodiment of
Drinking the commercial, regular cola soda with a plain straw is a control straw sample. Drinking the same soda with the same straw, but with a hole in it at a size of approx. 0.15 mm, is the experiment straw sample. This soda at 4° C. was freshly opened and poured into two cups and evaluated for the overall tasting experience quality. There was no flavor difference between these two straws.
Drinking the commercial, regular cola soda with the plain straw is the control straw sample. Drinking the same soda with the straw with a hole in it at a size of approx. 0.15 mm is the experiment straw sample. This soda at 4° C. was opened and poured into two cups and wait for about at least 15 minutes to allow any excessive carbonation to evaporate and evaluated for the overall tasting experience quality. The more flavor enhancement effect was found in the straw with a hole in it.
Drinking the commercial, regular cola soda with the plain straw is the control straw sample. Drinking the same soda with the straw with a hole in it at a size of approx. 0.15 mm is the experiment straw sample. This soda at 4° C., which is completely decarbonated by opening the container overnight or by sonification, was opened and poured into two cups. Four trained panelist members tested for the overall tasting experience quality. The more flavor and bubbling enhancement effects was were found by 4 out of four trained panelists in the straw with a hole in it.
Drinking the commercial, uncarbonated fruit punch drink with the plain straw is the control straw sample. Drinking the same drink with the straw with a hole in it at a size of averaged 0.141 mm is the experiment #1 straw sample. They were randomly different order of straw samples for panelists. This fruit punch drink at room temperature in a porch package was used with two straws in it. 20 untrained panelist members aged between 11 and 77 years old tested for the better overall tasting experience quality. The better overall tasting experience effect was found in the experiment #1 straw with one hole in it by 19 out of 20 untrained panelists.
Drinking the commercial, uncarbonated fruit punch drink with the one-hole plastic straw at a size of approx. 0.25 mm is the experiment #1 straw sample. Drinking the same soda with the straw with two-holes in it at a size of approx. 0.25 mm each is the experiment #2 straw sample. They were randomly different order of straw samples for panelists. This fruit punch drink at room temperature in a porch package was used with two straws in it. 20 untrained panelist members aged between 11 and 77 years old tested for the better overall tasting experience quality. The better overall tasting experience effect was found in the experiment #1 straw with one hole in it by 17 out of 20 untrained panelists.
Drinking the commercial bottled water with the one-hole plastic straw at a size of averaged 0.141 mm is the control experiment #1 straw sample. Drinking the same drink with the straw with a hole in it at a size of averaged 0.141 mm and with a tube connection to the flavor (bubble gum) ingredient chamber/bottle is the experiment #3 straw sample. They were randomly different order of straw samples for panelists. This water at room temperature in plastic bottle was used with the straw in each. Five untrained and one trained panelist members aged between 11 and 77 years old tested for the better overall flavor tasting experience quality. The better overall flavor tasting experience effect was found in the experiment #3 straw with one hole in it by six out of 6 panelists.
Drinking the commercial bottled water with the one-hole plastic straw at a size of averaged 0.141 mm is the control experiment #1 straw sample. Drinking the same drink with the straw with a hole in it at a size of averaged 0.141 mm and with a tube connection to the flavor (rose oil) ingredient chamber/bottle is the experiment #3 straw sample. They were randomly different order of straw samples for panelists. This water at room temperature in a plastic bottle was used with the straw in each. Five untrained and one trained panelist members aged between 11 and 77 years old tested for the better overall flavor tasting experience quality. The better overall flavor tasting experience effect was found in the experiment #3 straw with one hole in it by six out of 6 panelists.
Drinking the commercial bottled water with the one-hole plastic straw at a size of averaged 0.141 mm is the control experiment #1 straw sample. Drinking the same drink with the straw with a hole in it at a size of averaged 0.141 mm and with a tube connection to the flavor (peppermint oil) ingredient chamber/bottle is the experiment #3 straw sample. They were randomly different order of straw samples for panelists. This water at room temperature in a plastic bottle was used with the straw in each. Five untrained and one trained panelist members aged between 11 and 77 years old tested for the better overall flavor tasting experience quality. The better overall flavor tasting experience effect was found in the experiment #3 straw with one hole in it by six out of 6 panelists.
For the purposes of describing and defining the present teachings, it is noted that the terms “substantially” and “approximately” are utilized herein to represent the inherent degree of uncertainty that may be attributed to any quantitative comparison, value, measurement, or other representation. The term “substantially” and “approximately” are also utilized herein to represent the degree by which a quantitative representation may vary from a stated reference without resulting in a change in the basic function of the subject matter at issue.
It is to be understood that variations and modifications can be made on the aforementioned structure without departing from the concepts of the present invention, and further it is to be understood that such concepts are intended to be covered by the following claims unless these claims by their language expressly state otherwise.
Although the invention has been described in conjunction with specific embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, it is intended to embrace all such alternatives, modifications and variations that fall within the spirit and broad scope of the appended claims.
A patent mentioned in this specification are herein incorporated in their entirety by reference into the specification, to the same extent as if each individual patent or patent application was specifically and individually indicated to be incorporated herein by reference. In addition, citation or identification of any reference in this application shall not be construed as an admission that such reference is available as prior art to the present invention. To the extent that section headings are used, they should not be construed as necessarily limiting.
