U.S. patent application number 12/462202 was filed with the patent office on 2010-04-15 for method of packaging wine or a similar beverage, products obtained by the method, and apparatus for implementing the method.
Invention is credited to Pascal Carvin.
Application Number | 20100092623 12/462202 |
Document ID | / |
Family ID | 9553104 |
Filed Date | 2010-04-15 |
United States Patent
Application |
20100092623 |
Kind Code |
A1 |
Carvin; Pascal |
April 15, 2010 |
Method of packaging wine or a similar beverage, products obtained
by the method, and apparatus for implementing the method
Abstract
The present invention relates to a method of packaging wine or a
similar beverage, to products obtained by the method, and to
apparatus for implementing the method. The present invention
provides a method of packaging wine or a similar beverage in a
receptacle in the form of a drinking glass (9), in which method
said receptacle is made of glass and said glass receptacle is
closed by means of a disposable capsule (1) having very low overall
permeability to oxygen after being closed onto said receptacle.
Inventors: |
Carvin; Pascal; (Sollies
Pont, FR) |
Correspondence
Address: |
STOEL RIVES LLP - PDX
900 SW FIFTH AVENUE, SUITE 2600
PORTLAND
OR
97204-1268
US
|
Family ID: |
9553104 |
Appl. No.: |
12/462202 |
Filed: |
July 30, 2009 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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11850066 |
Sep 5, 2007 |
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12462202 |
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10148202 |
Jun 27, 2002 |
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PCT/FR00/03416 |
Dec 6, 2000 |
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11850066 |
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Current U.S.
Class: |
426/118 ;
426/395 |
Current CPC
Class: |
B65B 7/2878 20130101;
B29C 66/81261 20130101; B29C 66/7465 20130101; B29C 65/30 20130101;
B29C 66/53461 20130101; B29L 2031/7132 20130101; B29C 65/18
20130101; B65D 81/2076 20130101; B29C 66/112 20130101; B29C 66/8322
20130101; B29C 66/81831 20130101; B29C 66/944 20130101; B29C
66/9241 20130101; B29C 66/114 20130101; B65B 31/00 20130101; B29C
66/91421 20130101; B29C 66/81457 20130101; B29C 66/72321 20130101;
A47G 19/2205 20130101 |
Class at
Publication: |
426/118 ;
426/395 |
International
Class: |
B65B 55/19 20060101
B65B055/19; B65D 81/20 20060101 B65D081/20 |
Foreign Application Data
Date |
Code |
Application Number |
Dec 9, 1999 |
FR |
FR99/15593 |
Claims
1-14. (canceled)
15. A packaged single-serving wine product comprising: a wine glass
having sidewalls and a rim; wine retained in the wine glass,
wherein the wine has a dissolved carbon dioxide level of less than
400 milligrams per liter when initially placed in the wine glass; a
flexible capsule secured to the rim; a headspace having a volume
defined by (1) a surface of the wine, (2) a portion of the
sidewalls extending between the surface of the wine and the rim,
and (3) the flexible capsule, wherein immediately after securing
the flexible capsule to the rim the headspace holds a gaseous
mixture consisting essentially of less than 5% oxygen and the
remainder carbon dioxide; a sealant securing the flexible capsule
to the rim, wherein the combined flexible capsule and sealant have
an oxygen transmission rate of less than 10 cubic centimeters of
oxygen for every square meter of flexible capsule and seal exposed
to air during each 24 hour period within a 4 month duration; and
(1) a first portion of the flexible capsule adhered to the rim, (2)
a reduced pressure in the headspace that results from some of the
carbon dioxide in the gaseous mixture dissolving into the wine
after the first portion of the capsule is secured to the rim, and
(3) a second portion of the flexible capsule deformed toward the
wine cooperating to form a seal having a shelf life of at least 4
months such that when the filled and sealed wine glass is exposed
to an ambient temperature of 25.degree. C. during the shelf life
the pressure in the headspace does not increase enough to cause any
part of the first portion of the flexible capsule to become
un-adhered from the rim.
16. A packaged single-serving wine product according to claim 15,
wherein the headspace includes a volume of 2 cubic centimeters or
more.
17. A packaged single-serving wine product according to claim 15,
wherein the wine has a dissolved carbon dioxide level of less than
200 milligrams per liter when initially placed in the wine
glass.
18. A packaged single-serving wine product according to claim 15,
wherein the reduced pressure in the headspace further results from
establishing a partial vacuum in the headspace prior to adhering
the first portion of the capsule onto the rim.
19. A packaged single-serving wine product according to claim 15,
wherein the headspace holds a gaseous mixture consisting
essentially of less than 5% oxygen and the remainder carbon dioxide
and nitrogen.
20. A packaged single-serving wine product according to claim 15,
wherein the combined flexible capsule and sealant have an oxygen
transmission rate of less than 5 cubic centimeters of oxygen for
every square meter of flexible capsule and seal exposed to air
during each 24 hour period within a 4 month duration.
21. A packaged single-serving wine product according to claim 15,
wherein the combined flexible capsule and sealant have an oxygen
transmission rate of less than 10 cubic centimeters of oxygen for
every square meter of flexible capsule and seal exposed to air
during each 24 hour period within a 10 month duration.
22. A packaged single-serving wine product according to claim 21,
wherein the combined flexible capsule and sealant have an oxygen
transmission rate of less than 5 cubic centimeters of oxygen for
every square meter of flexible capsule and seal exposed to air
during each 24 hour period within a 10 month duration.
23. A method of packaging a single-serving wine product comprising:
providing a wine glass having sidewalls and a rim; placing wine in
the wine glass, wherein the wine has a dissolved carbon dioxide
level of less than 400 milligrams per liter when initially placed
in the wine glass and the wine has a surface that cooperates with
the sidewalls of the wine glass to define a headspace; placing a
gaseous mixture consisting essentially of less than 5% oxygen and
the remainder carbon dioxide in the headspace; securing a first
portion of a flexible capsule to the rim with a sealant, wherein
the combined flexible capsule and sealant have an oxygen
transmission rate of less than 10 cubic centimeters of oxygen for
every square meter of flexible capsule and seal exposed to air
during each 24 hour period within a 4 month duration; reducing
pressure in the head space after securing the first portion of the
flexible capsule to the rim via dissolving carbon dioxide into the
wine to cause a second portion of the flexible capsule to deform
toward the wine; and forming a seal having a shelf life of at least
4 months such that when the filled and sealed wine glass is exposed
to an ambient temperature of 25.degree. C. during the shelf life
the pressure in the headspace does not increase enough to cause any
part of the first portion of the flexible capsule to become
un-secured from the rim, wherein (1) the first portion of the
flexible capsule adhered to the rim, (2) the reduced pressure in
the headspace, and (3) the second portion of the flexible capsule
deformed toward the wine cooperate to form the seal.
24. A mechanical seal for a wine glass comprising: a sealant
holding a flexible capsule outer portion to a rim of a wine glass,
wherein the flexible capsule includes a wine-facing side and an
opposing side and the combination of the sealant and flexible
capsule are configured to have an oxygen transmission rate of less
than 10 cubic centimeters of oxygen for every square meter of the
flexible capsule opposing side exposed to air during each 24 hour
period within a 4 month duration; a gaseous pressure in a headspace
located on the wine-facing side of the flexible capsule, wherein
the gaseous pressure is exerted by a gaseous mixture consisting
essentially of less than 5% oxygen and the remainder carbon
dioxide, and wherein the gaseous pressure exerted on the
wine-facing side of the flexible capsule is less than an
atmospheric pressure exerted on the opposing side of the flexible
capsule; and a deformed portion of the flexible capsule, wherein
the gaseous pressure exerted on the opposing side of the flexible
capsule creates the deformed portion; wherein the sealant, flexible
capsule outer portion, gaseous pressure in the headspace, and the
deformed portion of the flexible capsule cooperate to maintain the
flexible capsule outer portion held to the rim of the wine glass
for a shelf-life of at least 4 months in an ambient temperature of
25.degree. C.
Description
[0001] The present invention relates to a method of packaging wine
or a similar beverage, to products obtained by the method, and to
apparatus for implementing the method.
[0002] French patent No. 2 735 003 describes a container in the
form of a drinking glass used as the material for packaging,
transporting, and distributing a beverage such as wine.
[0003] That patent also describes a method of filling the
container, whereby the container closure element is fitted with a
device that enables air to be extracted during filling.
[0004] The present invention seeks to provide an improved method of
filling and packaging a wine glass.
[0005] The object of the invention is specifically to lengthen the
shelf life of wine packaged in a receptacle in the form of a
drinking glass; wine can become transformed due to contact with
air, in particular due to phenomena whereby the wine is oxidized,
via its free surface which is of much larger area in a glass than
in a bottle, particularly when it is recalled that the area should
be compared with the volume of wine contained in the glass, or the
bottle as the case may be.
[0006] The advantage of improving the above-mentioned patent can
thus be seen, particularly when packaging wines for laying down or
wines that are intended to be consumed more than one month,
preferably more than four months, any indeed more than ten months
after packaging.
[0007] In a first aspect, the present invention thus consists
essentially in packaging wine or a similar beverage in a receptacle
that is completely closed, whose overall permeability to oxygen,
i.e. permeability including that of the walls of the receptacle, of
the capsule, and of the junction zone between said receptacle and
said capsule, makes it possible to conserve a wine in the long
term, preferably more than ten months, without exceeding a
tolerable quantity of oxygen. To do this, the walls of the
receptacle are made of a material that is not permeable or
practically not permeable to oxygen in the long term, and in
particular said receptacle is made of glass. Glass presents
practically zero permeability to oxygen.
[0008] If the capsule presents very low overall permeability after
it has been closed onto said receptacle, and preferably
permeability of not more than 10 cubic centimeters per square meter
per 24-hour period (cm.sup.3/m.sup.2/24 h), then it is possible to
conserve a wine for more than ten months.
[0009] In a first aspect, the invention thus consists in a method
of packaging wine or a similar beverage in a receptacle in the form
of a drinking glass, in which such a glass receptacle is closed by
means of a disposable capsule (for single use, i.e. which can be
removed but which cannot be put back into place), having very low
overall permeability to oxygen once closed on said receptacle, and
preferably permeability of less than 10 cm.sup.3/m.sup.2/24 h.
[0010] A laminated capsule is preferably used comprising a metal
layer coated in a layer of heat-sealable thermoplastic material,
presenting overall permeability to oxygen, after heat-sealing, of
not more than 10 cm.sup.3/m.sup.2/24 h.
[0011] The oxygen content of the gaseous atmosphere imprisoned
inside the glass is preferably reduced to a value below the mean
oxygen content of air (i.e. about 20% by volume).
[0012] More preferably, the wine is packaged under a gaseous
atmosphere whose oxygen content is less than or equal to 5% by
volume and/or under a partial vacuum.
[0013] Advantageously, the glass is filled with wine under an inert
atmosphere, comprising carbon dioxide.
[0014] By selecting a capsule whose overall permeability to oxygen
after bonding onto said receptacle is less than 5
cm.sup.3/m.sup.2/24 h, and by packaging the wine under an inert
atmosphere comprising carbon dioxide or a mixture of nitrogen and
carbon dioxide, and even when the residual space defined by the
glass, the free surface of the wine, and the capsule has a volume
greater than 2 cm.sup.2 (contrary to the above-mentioned patent),
it has been found that wine packaged in this way can be conserved
for very long periods (up to twenty-four months). Naturally, it is
both possible and desirable to limit said residual space to a
volume of said value.
[0015] Packaging in an atmosphere comprising carbon dioxide
presents the additional advantage that the gas can become absorbed
and dissolved in the wine over a period of several hours following
packaging, thereby lowering the pressure inside the glass. Thus, if
the receptacle of the invention should subsequently be exposed
during storage to conditions in which ambient temperature is
raised, and in particular raised to above 25.degree. C., the gas
included in the glass does not give rise to extra pressure that
would cause the capsule to bulge due to the effect of the heat.
[0016] Insofar as wine naturally contains carbon dioxide, generally
at a concentration lying in the range 50 milligrams per milliliter
(mg/ml) to 1500 mg/ml, it is preferable to desaturate the wine of
carbon dioxide prior to filling the glass, and to do this it is
preferable to degas the wine prior to packaging, in particular to
reduce its dissolved carbon dioxide content to a value of less than
400 mg/ml, and preferably less than 200 mg/ml.
[0017] The carbon dioxide dissolved in wine can be expelled by
bubbling through gaseous nitrogen, thereby injecting the gaseous
nitrogen into the wine.
[0018] To obtain low permeability through the capsule, it is
preferable to use a stratified material comprising a layer of pure
aluminum coated in a layer of polyethylene.
[0019] Such a material is preferably selected for the thickness of
the metal layer to lie in the range 10 microns (.mu.m) to 100
.mu.m, and the thickness of the plastics film likewise to be
situated in said range of values; this makes it easier to cause the
capsule to adhere to the rim of the glass under the effect of
heating the capsule, which heating must be performed very quickly
in order to avoid heating the wine. For this purpose, the metal
layer of the capsule is preferably heated by being put into contact
with a resistive heater element, or by induction. Raising the
temperature of the metal layer causes the temperature of the
plastics film to be raised prior to coming into contact with the
rim, thus causing it to adhere to the glass. Said temperatures
preferably reach a maximum value of not more than about 350.degree.
C., and in particular preferably lying in the range 80.degree. C.
to 180.degree. C., for a period of a few seconds or tenths of a
second only.
[0020] In order to improve adhesion, the capsule is pressed against
the glass with a bearing force that preferably lies in the range 10
decanewtons (daN) to 250 daN, and in particular in the range 30 daN
to 100 daN.
[0021] For this purpose, it is also preferable to use materials to
constitute the glass receptacle comprising blown glass or blown and
turned glass leaving a bead at the rim of width greater than the
wall thickness of the glass, thus improving adhesion of the
capsule. Alternatively, in certain cases it is possible to use
molded glass.
[0022] In another aspect, the invention consists in providing a
pack comprising wine packaged in a drinking glass, said glass being
closed by a heat-sealed capsule that is substantially oxygen proof,
the gaseous atmosphere present inside the glass being depleted in
oxygen; the pack can be obtained using the above method.
[0023] More particularly, said gaseous atmosphere inside the
receptacle comprises carbon dioxide and is at a pressure slightly
lower than the surrounding ambient atmospheric pressure. In some
cases, it is found that, immediately after packaging, the flexible
capsule takes up a shape which is slightly dished towards the
inside of the receptacle.
[0024] Although the invention applies essentially to packaging
wine, it can also be used for packaging oxygen-sensitive beverages
other than wine in a glass, in particular alcoholic beverages based
on vegetable extracts, and also fruit juices.
[0025] The use of a capsule that includes a metal layer facilitates
handling of the filled and closed glass because the capsule
presents good resistance against being pressed in.
[0026] In a variant embodiment, the gaseous atmosphere contained in
the glass can be depleted of oxygen by establishing a partial
vacuum prior to closing the glass by bonding the capsule onto the
glass.
[0027] In another aspect, the invention consists in providing an
installation for packaging wine or a similar beverage in drinking
glasses, the installation comprising:
[0028] a conveyor for transporting glasses;
[0029] a station for filling glasses with the beverage;
[0030] a station for closing each glass by heat-sealing a capsule
thereon; and
[0031] a station for evacuating the glass or for blowing in an
inert gas, preferably comprising carbon dioxide and/or a mixture of
nitrogen and carbon dioxide;
[0032] said stations being disposed along the conveyor.
[0033] The inert gas is preferably blown in both before and after
said receptacles are filled with said beverage.
[0034] Other advantages and characteristics of the invention will
be understood from the following description which refers to the
accompanying drawings, showing preferred embodiments of the
invention without any limiting character.
[0035] FIG. 1 is a diagram of a station for filling a glass filled
with wine.
[0036] FIG. 2 is a diagrammatic section view of a capsule used in
the invention.
[0037] FIG. 3 is a diagram showing packaging apparatus of the
invention.
[0038] With reference to FIG. 2, the stratified material from which
the capsule 1 is made comprises a layer 2 of aluminum of thickness
3 lying in the range 30 .mu.m to 50 .mu.m, and carrying a layer 4
of polyethylene which covers the layer 2 and which is of a
thickness 5 close to 50 .mu.m.
[0039] With reference to FIG. 3, the packaging apparatus 6
comprises a conveyor belt 7 driven over two rollers 8; glasses 9
placed on the top strand of the conveyor belt are conveyed by the
belt from a station 10 for storing empty glasses to a station 11
for storing full glasses.
[0040] During this transfer, each glass passes successively through
five packaging stations or devices:
[0041] a station 12 for filling the glass with an inert gas,
preferably carbon dioxide or a mixture of carbon dioxide and
gaseous nitrogen coming from a tank 13;
[0042] a station 14 for filling the glass with wine taken from a
container 15;
[0043] a station for depositing a capsule 1 on the full glass 9;
this being performed by using a suction cup handler (represented
diagrammatically by arrow 16) which extracts capsules one by one
from a magazine 17;
[0044] a station 18 for heat-sealing the capsule 1 on the rim of
the glass 9; and
[0045] a station 19 for shaping the margin of the capsule so as to
fold it down against the walls of the glass; for this purpose, this
station comprises an actuator that moves a tool 20 of shape that
matches the shape of the rim of the glass.
[0046] In a preferred variant embodiment (not shown) the station 12
for blowing in inert gas, preferably carbon dioxide and/or nitrogen
(and/or a station for establishing a reduced pressure) is disposed
in the vicinity of the capsule sealing station 18 so as to
establish a reduced oxygen content immediately before (or during)
heat-sealing. In addition, prior to being filled with wine, the
glass is preferably placed in a inert atmosphere, in particular of
carbon dioxide and/or nitrogen so as to limit oxidation of the wind
during the operation of filling the glass.
[0047] With reference to FIG. 1, the glass 9 stands on the conveyor
7 via a tray 21 whose top face is adapted to accommodate any lack
of planeness in the foot of the glass (e.g. by being made of a
material that is compressible).
[0048] The apparatus includes a control unit 22 for adjusting the
parameters used for heat-sealing the capsule 1. The apparatus also
includes an actuator 23 suitable for moving a tool 25 vertically
along an axis 24, the tool comprising a solid piece of metal 26.
The bottom face of the tool is covered in a deformable pad 27 made
of a material that conducts heat, such as silicone. The pad 27 is
also provided on its top face with a resistive heater element 28.
The power fed to this element, the length of time contact is made
with the capsule, and the bearing force applied by the actuator are
under the control of the unit 22.
* * * * *