U.S. patent application number 09/842410 was filed with the patent office on 2002-10-31 for beverage flavor dispensing cap.
Invention is credited to Carlson, Stephen G..
Application Number | 20020157970 09/842410 |
Document ID | / |
Family ID | 25287225 |
Filed Date | 2002-10-31 |
United States Patent
Application |
20020157970 |
Kind Code |
A1 |
Carlson, Stephen G. |
October 31, 2002 |
Beverage flavor dispensing cap
Abstract
A cap for use with a container includes a ring member having an
opening and a capsule provided on the ring member. The capsule
extends through the opening. A plunger is provided on an interior
wall of the capsule. The capsule contains a substance, such as a
water-dispersible liquid flavor. The container having a main
chamber and a mouth stores and serves a beverage. The main chamber
is filled with a non-flavored single strength beverage, and the
capsule is filled with a water-dispersible liquid flavor such as
citrus, cranberry, passion fruit, or carambola. The capsule is
placed in the mouth of the container contiguous the main chamber,
with the capsule being openable to inject the water-dispersible
liquid flavor into the non-flavored single strength beverage in the
main chamber in response to manual manipulation of the capsule.
Inventors: |
Carlson, Stephen G.;
(Altamonte Springs, FL) |
Correspondence
Address: |
FINNEGAN, HENDERSON, FARABOW, GARRETT &
DUNNER LLP
1300 I STREET, NW
WASHINGTON
DC
20005
US
|
Family ID: |
25287225 |
Appl. No.: |
09/842410 |
Filed: |
April 26, 2001 |
Current U.S.
Class: |
206/222 |
Current CPC
Class: |
Y10S 215/08 20130101;
B65D 51/2814 20130101 |
Class at
Publication: |
206/222 |
International
Class: |
B65D 025/08 |
Claims
I claim:
1. A cap for use with a container, comprising: a ring member having
an opening therein; a capsule provided on the ring member and
extending through the opening; a plunger provided on an interior
wall of the capsule; and a substance contained within the
capsule.
2. The cap according to claim 1 wherein the ring member includes a
top wall and a peripheral side wall, the top wall having the
opening therethrough.
3. The cap according to claim 1 wherein the capsule includes a
bottom end containing a water-dispersible liquid flavor and a
headspace containing nitrogen at atmospheric pressure.
4. The cap according to claim 1 wherein the capsule includes a
bottom end containing a water-dispersible liquid flavor and a
headspace of inert gas at a pressure slightly above atmospheric
pressure.
5. The cap according to claim 1 wherein the capsule includes a
bottom end containing a water-dispersible liquid flavor and a
headspace of inert gas at a pressure much greater than atmospheric
pressure.
6. The cap according to claim 1 wherein the plunger is configured
to rupture the capsule upon application of a force to the
capsule.
7. The cap according to claim 1 wherein the capsule includes a
bottom end containing a water-dispersible liquid flavor, said
bottom end comprising a scored region for facilitating rupture of
the capsule.
8. The cap according to claim 3, wherein, when the capsule is
ruptured, the pressure of the nitrogen in the headspace assists
ejection of the water-dispersible liquid flavor from the bottom
end.
9. The cap according to claim 1, wherein the container is made of a
material chosen from at least one of glass, polymeric material, and
cellulose material and derivatives thereof.
10. A method of storing a beverage, comprising: filling a container
to a predetermined level with a non-flavored single strength
beverage component; filling a capsule with a predetermined amount
of a water-dispersible liquid flavor, the capsule being openable
into fluid communication with the non-flavored single strength
beverage component; flushing a headspace of the capsule with
nitrogen at a pressure slightly greater than atmospheric pressure;
and sealing the container with a cap that includes the capsule.
11. The method of claim 10, further comprising rupturing the
capsule to assist ejection of the water-dispersible liquid flavor
into the non-flavored single strength beverage at a time proximate
consumption of the beverage.
12. The method of claim 11, further comprising shaking the
container after ejection of the water dispersible liquid flavor
into the non-flavored single strength beverage.
13. A method of improving shelf-life of packaged beverages flavored
with delicate water-dispersible liquid flavors, comprising:
providing a container for storing and serving the beverage, the
container having a main chamber and a mouth; filling the main
chamber with a non-flavored single strength beverage; filling a
capsule with a water-dispersible liquid flavor; and placing the
capsule in the mouth of the container contiguous the main chamber,
the capsule being openable to inject the water-dispersible liquid
flavor into the non-flavored single strength beverage in the main
chamber in response to manual manipulation of the capsule.
14. A container for beverages flavored with delicate
water-dispersible liquid flavors for enhancing shelf-life thereof,
the container comprising: a main chamber fillable with a
non-flavored single strength beverage; a capsule in a mouth of the
container contiguous the main chamber fillable with a
water-dispersible liquid flavor; and an actuation device for
flushing the water-dispersible liquid flavor from the capsule into
the non-flavored single strength beverage.
15. The container of claim 14 wherein the water-dispersible liquid
flavor is citrus flavor.
16. The container of claim 14 wherein the water-dispersible liquid
flavor is from the group consisting of citrus, cranberry, and
passion fruit.
17. The method of claim 13 wherein the water-dispersible liquid
flavor is citrus flavor.
18. The method of claim 13 wherein the water-dispersible flavor is
from the group consisting of citrus, cranberry, or passion
fruit.
19. The method of claim 13 wherein the capsule includes a bottom
end containing the water-dispersible liquid flavor and a headspace
of inert gas at a pressure slightly above atmospheric pressure.
20. The method of claim 13 wherein the capsule includes a bottom
end containing the water-dispersible liquid flavor and a headspace
of inert gas at a pressure much greater than atmospheric
pressure.
21. The container of claim 14 wherein the capsule a bottom end
containing the water-dispersible liquid flavor and a headspace of
inert gas at a pressure slightly above atmospheric pressure.
22. The container of claim 14 wherein the capsule includes a bottom
end containing the water-dispersible liquid flavor and a headspace
of inert gas at a pressure much greater than atmospheric
pressure.
23. The cap according to claim I wherein the capsule includes a
nozzle end having a scored rupture point.
Description
DESCRIPTION OF THE INVENTION
[0001] 1. Field of the Invention
[0002] The present invention relates to a cap for a beverage
container. More particularly, the present invention relates to a
dispensing cap that facilitates injection of a flavoring extract
into a beverage matrix within a container.
[0003] 2. Background of the Invention
[0004] Generally, flavor systems developed for moderate to high
acid containing single strength citrus beverages stored at ambient
temperatures deteriorate relatively quickly, i.e., they have a
limited shelf-life, particularly those stored in glass containers.
While the invention is primarily used with glass containers,
certain plastic containers also may be used, so long as they can
withstand pasteurization temperatures (180.degree. F.). PET is an
example of such a plastic. Orange juice, grapefruit juice,
lemonade, and limeade are examples of moderate to high acid
containing beverages. Other moderate to high acid beverages may
include cranberry, passion fruit, and carambola.
[0005] Shelf-life can be broadly defined as the length of time
between initial packaging of a product and the point at which
consumers notice a decrease in product quality. Thus, shelf-life of
a product is determined by the least stable aspect of that product
or its package. For moderate to high acid-containing single
strength citrus beverages, the least stable aspect, as well as the
cause of greatest flavor degradation, is extended contact of the
favoring extract with acids contained within a beverage matrix. For
example, b-pinene, a terpene found in citrus oils, is altered
during storage by its contact with beverage containing citric acid,
through the process of acid catalyzed hydrolysis, into one or more
undesirable compounds.
[0006] Conventional citrus-based flavor systems developed to
withstand ambient storage in moderate- to high-acid hot-packed
beverages are at best compromises. These flavor systems do not
impart the fresh, well-balanced characterizing aroma and flavor of
the citrus for which the beverage is named. Although they are more
stable than other conventional flavor systems that are considered
fresher from a taste and/or aroma standpoint, the compromised
flavor systems soon begin to degrade themselves, although at a
slower rate. In actuality, no ambient shelf stable flavor systems
exist for moderate to high acid citrus flavored beverages,
particularly those stored in glass containers. While the invention
is primarily used with glass containers, certain plastic containers
also may be used, so long as they can withstand pasteurization
temperatures (180.degree. F.). PET is an example of such a
plastic.
[0007] For flavoring citrus-based products, the most
organoleptically fresh and fruit-characterizing flavored beverages
include the extracts made from essential citrus oils and other
water-dispersible liquid flavors such as cranberry, passion fruit,
and carambola. These citrus and other flavors are manufactured in a
manner so as to be completely dispersible in single strength,
non-flavored beverages. While the water-dispersible liquid citrus
flavors are fresh in both aroma and flavor, they tend to be the
least stable flavor systems for use in moderate to high acid single
strength citrus fruit juices or citrus fruit drinks. The stability
of water-dispersible liquid citrus flavor can, when used to flavor
high acid beverage matrixes, be measured in days as opposed to
weeks or months for the more stable citrus beverage flavor
systems.
[0008] Conventional caps and other conventional container closures
sometimes include a reservoir for maintaining one component
separate from a second component contained within a container. The
reservoir is typically formed in the cap or closure. At a later
time, the components can be combined. Such conventional caps and
closures may include an opener for causing the reservoir to open so
that the components can be combined. However, this technology
heretofore has not been used to improve the shelf-life of citrus
beverages.
SUMMARY OF THE INVENTION
[0009] According to one aspect of the invention, a cap for use with
a container includes a ring member having an opening, a capsule
provided on the ring member and extending through the opening, a
plunger provided on an interior wall of the capsule, and a
substance contained within the capsule.
[0010] According to another embodiment, the capsule includes a
scored rupture point at its bottom apex. When the container is
positioned upright, the liquid flavoring rests above this point and
interfaces with the capsule headspace above. The capsule headspace,
bound between the flavoring extract and capsule top wall, contains
nitrogen at a pressure greater than that existing in the beverage
headspace located directly below the flavor capsule bottom wall and
rupture point.
[0011] According to another aspect of the invention, a method of
storing a beverage includes filling a container to a predetermined
level with a non-flavored single strength beverage and filling a
capsule with a predetermined amount of a water-dispersible liquid
flavor. Thus, when the capsule is ruptured, the water-dispersible
liquid flavor will be ejected from the capsule and through the
ruptured orifice, by capsule nitrogen pressure, into communication
with the non-flavored single strength beverage below.
[0012] According to another aspect of the invention, a method of
storing a beverage includes filling a container to a predetermined
level with a non-flavored single strength beverage and filling a
capsule with a predetermined amount of a water-dispersible liquid
citrus, cranberry, passion fruit, carambola, or such flavor. The
capsule can be opened into fluid communication with the container.
The method also includes flushing and maintaining the capsule
headspace with nitrogen at a pressure greater than that of the
beverage container headspace. In glass and rigid plastic bottles,
such as those made from PET, the beverage container headspace is
normally under less than atmospheric pressure, i.e., a slight
partial vacuum. Accordingly, in such a beverage container where the
headspace is maintained at a slight partial vacuum and where the
flavor capsule headspace is at, or very slightly above atmospheric
pressure, water-dispersible liquid flavor injection into the
non-flavored single strength beverage is enhanced.
[0013] In a preferred embodiment, when the capsule is opened into
fluid communication with the container, the pressure of the
nitrogen in the headspace assists ejection of the water-dispersible
liquid flavor through the rupture point at the bottom apex of the
capsule. After injecting the water-dispersible liquid flavor into
the non-flavored single strength beverage, the preferred manner for
mixing the two components is through shaking, not through a
forceful propulsion of the extract into the matrix that results in
turbulent mixing. As another embodiment, the turbulent mixing could
be brought about by an appreciably higher capsule headspace
pressure. However, the preferred mode of mixing is through a lower
pressure (i.e., at or slightly above atmospheric pressure)
injection followed by manual shaking. The capsule may be provided
with a plunger to at least assist with opening the capsule.
[0014] According to another aspect of the invention, a method of
improving shelf-life of packaged citrus beverages includes
providing a container for storing and serving the beverage where
the container has a main chamber and a mouth. The method also
includes filling the main chamber with a non-flavored single
strength beverage and filling a capsule with a water-dispersible
liquid flavor. Further, the method includes placing the capsule in
the mouth of the container contiguous the main chamber, with the
capsule being openable to inject the water-dispersible liquid
flavor into the non-flavored single strength beverage in the main
chamber in response to manual manipulation of the capsule.
[0015] According to yet another aspect of the invention, a
container for beverages that enhances the shelf-life thereof
includes a main chamber fillable with a non-flavored single
strength beverage and a capsule in a mouth of the container
contiguous the main chamber fillable with a water-dispersible
liquid citrus flavor. The container also includes an actuation
device for propelling water-dispersible liquid flavor from the
capsule into the non-flavored single strength flavor with
sufficient force to cause turbulent flavor-beverage mixing.
[0016] In a preferred embodiment, a water-dispersible liquid flavor
may be isolated from the non-flavored single strength beverage
during the storage period, i.e., from the time of manufacture to
consumption. Thus, the stability of the flavor system quality would
not be adversely affected during the storage period, as would a
non-isolated flavor system. After injecting the flavor into the
beverage, the preferred manner for mixing the two components is
through shaking, not through a forceful propulsion of the extract
into the matrix that results in turbulent mixing. As another
embodiment, the turbulent mixing could be brought about by an
appreciably higher capsule headspace pressure. The best mode,
though, is through a lower pressure (i.e., at or slightly above
atmospheric pressure) injection followed by shaking. According to
another preferred embodiment, the combined water-dispersible liquid
flavor and non-flavored single strength beverage may be further
mixed by shaking the container. Preferably, the capsule containing
the water-dispersible liquid flavor is oriented within the
container such that its contents can be injected into the
non-flavored single strength beverage easily and safely from
outside of the glass container. Preferably, once the flavor and
beverage are mixed and the container opened, the beverage may be
consumed in the same manner as would any other juice or non-juice
containing beverage.
[0017] It is to be understood that both the foregoing general
description and the following detailed description are exemplary
and explanatory only and are not restrictive of the invention, as
claimed.
[0018] The accompanying drawings, which are incorporated in and
constitute a part of this specification, are included to provide a
further understanding of the invention. The drawings illustrate one
embodiment of the invention and, together with the description,
serve to explain the principles of the invention.
BRIEF DESCRIPTION OF THE DRAWINGS
[0019] FIG. 1 is a side, cross-sectional view of a dispensing cap
according to one preferred embodiment of the invention,
[0020] FIG. 2 is a side, cross-sectional view of a beverage
container including the dispensing cap shown in FIG. 1, and
[0021] FIG. 3 is a top view of the dispensing cap shown in FIG.
1.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0022] Reference will now be made in detail to the present
preferred embodiments of the invention, an example of which is
illustrated in the accompanying drawings. Wherever possible, the
same reference numbers will be used throughout the drawings to
refer to the same or like parts.
[0023] The exemplary embodiment of the dispensing cap of the
present invention is shown in FIG. 1 and is designated generally by
reference numeral 10.
[0024] As embodied herein and referring to FIG. 1, a cap 10 for use
with a container 20 (shown in FIG. 2), preferably a beverage
container, includes a closure ring 30 and a flavor capsule 40. The
closure ring 30 sealingly closes the container 20 from ambient air.
The closure ring 30 may include a curved bottom end 32 for securing
the closure ring 30 with threads or partial threads (not shown) on
the container 20. Alternatively, the closure ring 30 may include
threads or partial threads complementary to the threads or partial
threads on the container 20.
[0025] In the preferred embodiment shown in FIG. 1, the closure
ring 30 includes a recessed portion 34 and an opening 36. As shown
in FIG. 1, the recessed portion 34 is preferably of a depth such
that a top wall 42 of the flavor capsule 40 is substantially flush
with the non-recessed portion 38 of the closure ring 30. However,
the recessed portion 34 may be more or less recessed, if desired.
The opening 36 may be substantially centered on the closure ring 30
as shown in FIG. 3, or it may be radially shifted.
[0026] As illustrated in FIG. 1, the flavor capsule 40 is
preferably provided in the recessed portion 34 of the closure ring
30. In the preferred embodiment shown in FIG. 1, the capsule 40
includes two sections, the top wall 42 and a nozzle-shaped section
44. The two sections 42, 44 are sealed together to form the capsule
40. The sections 42, 44 may be heat sealed, sonically sealed,
adhesively sealed, or the like. The top wall 42 and nozzle-shaped
section 44 may be formed by molding, extrusion, or the like.
[0027] The capsule 40 contains a water-dispersible liquid flavor
46, such as citrus, cranberry, passion fruit, as well as other
delicate flavors, and a headspace 48. The headspace 48 preferably
contains inert nitrogen gas since it affords protection from flavor
quality degradation. Other gases such as oxygen cause degradation
in the flavor quality of the flavoring extract 46.
[0028] In a preferred embodiment, as shown in FIG. 1, an inner
surface 48 of the top wall 42 of the capsule 40 includes a plunger
50. The plunger 50 can assist opening of the capsule 40 into fluid
communication with the container 20. The plunger 50 preferably
includes a tapered end 52. The end 52 may be more or less tapered
than that shown in FIG. 1. Furthermore, the plunger 50 could have a
squared end, a rounded end, or the like instead of a tapered
end.
[0029] Also, as shown in FIG. 1, the capsule preferably includes a
scored region at its bottom apex 54. The scored region 54
facilitates opening of the capsule 40 into fluid communication with
the container 20. However, it should be appreciated that the
capsule does not require a scored region to be openable.
[0030] A container with a cap, such as that shown in FIG. 2, can be
used to store a beverage. The container is filled to a
predetermined level with a first, a component of a beverage. The
first component may be any non-flavored single strength diluent,
such as, for example, water, carbonated water, fruit or vegetable
juice-containing beverages.
[0031] The cap includes a capsule, which may be formed from a
plurality of sections that can be sealed together. The capsule is
filled with a predetermined amount of a water-dispersible liquid
flavor. Preferably, the water-dispersible liquid flavor is derived
from an essential oil of citrus origin, for example, orange,
grapefruit, or lemon. However, the capsule may be filled with
cranberry, passion fruit, or other delicate water-dispersible
flavorings. The capsule also includes a headspace. In a preferred
embodiment, the flavor capsule headspace, prior to sealing, is
flushed and pressurized with nitrogen at a pressure only slightly
greater than atmospheric pressure.
[0032] The container is sealed for storage by the cap, including
the capsule. The water-dispersible liquid flavor remains isolated
from the first component, the non-flavored single strength
beverage. This arrangement is preferably maintained until just
before consumption of the beverage. When a person desires to
consume the beverage, that person applies a force to the capsule
top such that the scored region at the bottom apex of capsule
ruptures and propels the water-dispersible liquid flavoring into
the first component, the non-flavored single strength beverage.
[0033] The capsule may be provided with a plunger on its inner
surface to assist with rupturing the capsule. In addition, the
capsule may include a scored region to facilitate rupturing.
[0034] After injecting the water-dispersible liquid flavor into the
non-flavored single strength beverage, the preferred manner for
mixing the two components is through shaking, but with higher
pressures of nitrogen a forceful propulsion of the extract into the
matrix results in turbulent mixing. Thus, the turbulent mixing
could be brought about by an appreciably higher capsule headspace
pressure. The preferred mode, though, is through a lower pressure
(i.e., at or slightly above atmospheric pressure) injection
followed by shaking.
[0035] Other embodiments of the invention will be apparent to those
skilled in the art from consideration of the specification and
practice of the invention disclosed herein. It is intended that the
specification and examples be considered as exemplary only, with a
true scope and spirit of the invention being indicated by the
following claims.
* * * * *