U.S. patent application number 14/220213 was filed with the patent office on 2015-08-20 for coffee storage container.
This patent application is currently assigned to Seven . seven Co., Ltd.. The applicant listed for this patent is Seven . seven Co., Ltd.. Invention is credited to Shuichi SHIBUKI, Tadahiro SHIMBO, Masaya TAKANO.
Application Number | 20150232232 14/220213 |
Document ID | / |
Family ID | 53797440 |
Filed Date | 2015-08-20 |
United States Patent
Application |
20150232232 |
Kind Code |
A1 |
SHIBUKI; Shuichi ; et
al. |
August 20, 2015 |
COFFEE STORAGE CONTAINER
Abstract
The purpose of the present invention is to provide a
revolutionary coffee storage container of exceedingly high
commercial value. This coffee storage container is designed for
storing coffee (20), and has: a container body (1) in which an
inner cylinder (3) made of metal is arranged within an outer
cylinder (2) with a space (S) therebetween, the space (S) between
the outer cylinder (2) and the inner cylinder (3) functioning as a
vacuum insulation space; a closure body (4) for providing closure
to an opening (1b) of the container body (1); and a coffee pouring
cup body (5) that fits about the closure body (4) once the opening
(1b) of the container body (1) has been closed by the closure body
(4). An inner surface portion (1a) of the container body (1) that
comes into contact with the coffee (20), a section of the closure
body (4) that comes into contact with the coffee (20), and an inner
surface portion (5a) of the coffee pouring cup body (5) are
constituted by inert synthetic resin.
Inventors: |
SHIBUKI; Shuichi;
(Tsubame-shi, JP) ; SHIMBO; Tadahiro;
(Tsubame-shi, JP) ; TAKANO; Masaya; (Tsubame-shi,
JP) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Seven . seven Co., Ltd. |
Tsubame-shi |
|
JP |
|
|
Assignee: |
Seven . seven Co., Ltd.
Tsubame-shi
JP
|
Family ID: |
53797440 |
Appl. No.: |
14/220213 |
Filed: |
March 20, 2014 |
Current U.S.
Class: |
220/592.16 |
Current CPC
Class: |
B65D 25/14 20130101;
B65D 41/04 20130101; B65D 81/3841 20130101; B65D 81/3869 20130101;
B65D 39/08 20130101; B65D 41/26 20130101 |
International
Class: |
B65D 25/14 20060101
B65D025/14; B65D 41/04 20060101 B65D041/04; B65D 81/38 20060101
B65D081/38; A47G 19/22 20060101 A47G019/22 |
Foreign Application Data
Date |
Code |
Application Number |
Feb 20, 2014 |
JP |
2014-030733 |
Claims
1. A coffee storage container for storing coffee, the coffee
storage container characterized by having: a container body in
which an inner cylinder made of metal is arranged within an outer
cylinder with a space therebetween, the space between the outer
cylinder and the inner cylinder functioning as a vacuum insulation
space; a closure body for providing closure to an opening of the
container body; and a coffee pouring cup body fitted onto the
closure body once the opening of the container body has been closed
by the closure body; an inner surface portion of the container body
that comes into contact with the coffee, a section of the closure
body that comes into contact with the coffee, and an inner surface
portion of the coffee pouring cup body being constituted by an
inert synthetic resin.
2. The coffee storage container according to claim 1, wherein the
coffee storage container is characterized in that the closure body
is threadably attached in the opening of the container body, and
the coffee inside the container body is poured out from a pour
passage formed by unthreading of the closure body from the
opening.
3. The coffee storage container according to claim 2, wherein the
coffee storage container is characterized in that the threadable
attachment surface of the closure body is constituted by an inert
synthetic resin.
4. The coffee storage container according to claim 1, wherein the
coffee storage container is characterized in that the closure body
is constituted by an inert synthetic resin.
5. The coffee storage container according to claim 2, wherein the
coffee storage container is characterized in that the closure body
is constituted by an inert synthetic resin.
6. The coffee storage container according to claim 3, wherein the
coffee storage container is characterized in that the closure body
is constituted by an inert synthetic resin.
7. The coffee storage container according to claim 1, wherein the
coffee storage container is characterized in that the coffee
pouring cup body is constituted by an inert synthetic resin.
8. The coffee storage container according to claim 2, wherein the
coffee storage container is characterized in that the coffee
pouring cup body is constituted by an inert synthetic resin.
9. The coffee storage container according to claim 3, wherein the
coffee storage container is characterized in that the coffee
pouring cup body is constituted by an inert synthetic resin.
10. The coffee storage container according to claim 4, wherein the
coffee storage container is characterized in that the coffee
pouring cup body is constituted by an inert synthetic resin.
11. The coffee storage container according to claim 5, wherein the
coffee storage container is characterized in that the coffee
pouring cup body is constituted by an inert synthetic resin.
12. The coffee storage container according to claim 6, wherein the
coffee storage container is characterized in that the coffee
pouring cup body is constituted by an inert synthetic resin.
13. The coffee storage container according to claim 1, wherein the
coffee storage container is characterized in that the inert
synthetic resin is a fluororesin, a polypropylene resin, or an
acrylic resin containing a hindered amine light stabilizer.
Description
TECHNICAL FIELD
[0001] The present invention relates to a coffee storage
container.
BACKGROUND ART
[0002] As the numbers of coffee aficionados have increased in
recent years, there has been increasing demand not only to enjoy
coffee in a cafe or at home, but to be able to bring along one's
own preferred style of coffee, for drinking at any time at a time
and place of one's choosing.
[0003] As containers for storing coffee, there have been proposed,
for example, lidded containers such as those of Japanese Laid-Open
Patent Application 9-2516 and Japanese Design Registration 1329194.
However, neither of these has sufficient heat retention properties,
and therefore could not maintain the pleasant taste of the coffee.
Generally speaking, as coffee cools down, its acidity becomes more
pronounced, and taste suffers (the delicious taste fades).
[0004] In recent years, the numbers of consumers who bring along
coffee stored in a vacuum insulation double-walled container made
of metal (hereinafter termed "prior art example") has been on the
increase, and due to the very high heat retention properties
obtained with this prior art example, coffee could be maintained
for prolonged periods at a temperature suitable for a pleasant
tasting drink.
PRIOR ART DOCUMENTS
Patent Documents
[0005] [Patent Document 1]
[0006] Japanese Laid-Open Patent Application 9-2516
[0007] [Patent Document 2]
[0008] Japanese Design Registration 1329194
DISCLOSURE OF THE INVENTION
Problem the Invention Attempts to Solve
[0009] However, in actual practice, when coffee is placed into a
container according to the prior art example, taste is diminished
even when the coffee has not yet dropped in temperature.
[0010] It is thought that the reason is that when coffee is placed
into a container according to the prior art example, portions of
the container according to the prior art example that come into
contact with the coffee, and more specifically, the metal of the
container inner surface, promote chemical changes in components
contained in coffee.
[0011] As a result of various repeated testing and research efforts
conducted in view of the aforementioned problem, the inventors
developed a revolutionary coffee storage container of exceedingly
high commercial value.
Means for Solving the Problems
[0012] The main points of the present invention are described with
reference to the attached drawings.
[0013] The present invention relates to a coffee storage container
for storing coffee 20, the coffee storage container characterized
by having: a container body 1 in which an inner cylinder 3 made of
metal is arranged within an outer cylinder 2 with a space S
therebetween, the space S between the outer cylinder 2 and the
inner cylinder 3 functioning as a vacuum insulation space; a
closure body 4 for providing closure to an opening 1b of the
container body 1; and a coffee pouring cup body 5 that fits about
the closure body 4 once the opening 1b of the container body 1 has
been closed by the closure body 4; an inner surface portion 1a of
the container body 1 that comes into contact with the coffee 20, a
section of the closure body 4 that comes into contact with the
coffee 20, and an inner surface portion 5a of the coffee pouring
cup body 5 being constituted by inert synthetic resin.
[0014] The present invention relates also to the coffee storage
container according to the first aspect, wherein the coffee storage
container is characterized in that the closure body 4 is threadably
attached in the opening 1b of the container body 1, and the coffee
20 inside the container body 1 is poured out from a pour passage
formed by unthreading of the closure body 4 from the opening
1b.
[0015] The present invention relates also to a coffee storage
container according to the second aspect, wherein the coffee
storage container characterized in that the threadable attachment
surface of the closure body 4 is constituted by an inert synthetic
resin.
[0016] The present invention relates also to the coffee storage
container according to the first aspect, wherein the coffee storage
container characterized in that the closure body 4 is constituted
by an inert synthetic resin.
[0017] The present invention relates also to the coffee storage
container according to the second aspect, wherein the coffee
storage container characterized in that the closure body 4 is
constituted by an inert synthetic resin.
[0018] The present invention relates also to the coffee storage
container according to the third aspect, wherein the coffee storage
container characterized in that the closure body 4 is constituted
by an inert synthetic resin.
[0019] The present invention relates also to the coffee storage
container according to the first aspect, wherein the coffee storage
container characterized in that the coffee pouring cup body 5 is
constituted by an inert synthetic resin.
[0020] The present invention relates also to the coffee storage
container according to the second aspect, wherein the coffee
storage container characterized in that the coffee pouring cup body
5 is constituted by an inert synthetic resin.
[0021] The present invention relates also to the coffee storage
container according to the third aspect, wherein the coffee storage
container characterized in that the coffee pouring cup body 5 is
constituted by an inert synthetic resin.
[0022] The present invention relates also to the coffee storage
container according to the fourth aspect, wherein the coffee
storage container characterized in that the coffee pouring cup body
5 is constituted by an inert synthetic resin.
[0023] The present invention relates also to the coffee storage
container according to the fifth aspect, wherein the coffee storage
container characterized in that the coffee pouring cup body 5 is
constituted by an inert synthetic resin.
[0024] The present invention relates also to the coffee storage
container according to the sixth aspect, wherein the coffee storage
container characterized in that the coffee pouring cup body 5 is
constituted by an inert synthetic resin.
[0025] The present invention relates also to the coffee storage
container according to any of the first to twelfth aspects, the
coffee storage container characterized in that the inert synthetic
resin is a fluororesin, a polypropylene resin, or an acrylic resin
containing a hindered amine light stabilizer.
Effect of the Invention
[0026] The present invention, being constituted in the manner set
forth above, differs from the aforedescribed prior art example in
that coffee can be maintained in a delicious state for an extended
period, thus providing a revolutionary coffee storage container
having very high commercial value.
BRIEF DESCRIPTION OF THE DRAWINGS
[0027] FIG. 1 perspective view showing the present embodiment;
[0028] FIG. 2 is a cross sectional view showing the present
embodiment;
[0029] FIG. 3 is a diagram describing the present embodiment in
use;
[0030] FIG. 4 is a table and graph showing results of Test 1;
and
[0031] FIG. 5 is a table showing results of Test 2.
BEST MODE FOR CARRYING OUT THE INVENTION
[0032] Preferred embodiments of the present invention are briefly
described below on the basis of the diagrams, while indicating the
effects of the present invention.
[0033] When the stored coffee 20 is brought along for example, the
coffee 20 is stored in the container body 1, and the opening 1b of
the container body 1 is closed off by the closure body 4.
[0034] The container body 1 of the present invention has a
structure designed for high heat retention, in which the inner
cylinder 3 made of metal is arranged within the outer cylinder 2
with the space S therebetween, the space S between the outer
cylinder 2 and the inner cylinder 3 functioning as a vacuum
insulation space, whereby the coffee 20 can be maintained for an
extended period at a temperature suitable for delicious
drinking.
[0035] According to the present invention, the container body 1 at
the inner surface portion 1a thereof that, with the coffee 20 in
the stored state, comes into contact with the coffee 20, and the
closure body 4 in the section thereof that comes into contact with
the coffee 20, are constituted by an inert synthetic resin,
whereby, in particular, action of the metal of the inner cylinder 3
constituting the container body 1 on the coffee 20 is minimized to
the greatest extent possible, preventing the taste of the coffee 20
from being diminished. Consequently, in this respect as well, the
coffee 20 can be maintained in a delicious state.
[0036] Additionally, according to the present invention, to drink
the coffee 20 inside the container body 1, the closure body 4 is
positioned in the open state to allow pouring into the coffee
pouring cup body 5 for drinking.
[0037] The coffee pouring cup body 5 at the inner surface portion
5a thereof that comes into contact with the coffee 20 is
constituted by an inert synthetic resin, and even when the coffee
20 is placed into the coffee pouring cup body 5, the taste of the
coffee 20 is unaffected by the inner wall portion 5a of the coffee
pouring cup body 5, and therefore in this respect as well, the
coffee 20 can be maintained in a delicious state.
Example
[0038] A specific example of the present invention is described
below with reference to the drawings.
[0039] The present example is a coffee storage container for
storing coffee 20, having a container body 1, a closure body 4 for
providing closure to an opening 1b of the container body 1, and a
coffee pouring cup body 5 fitting about the closure body 4 in a
state of closure of the opening 1b of the container body 1 by the
closure body 4.
[0040] As the coffee 20 there may be employed coffee that has been
extracted from roasted, ground coffee beans with cold or hot water
or the like; instant coffee obtained by concentration and drying of
extracted coffee, prepared by adding an appropriate quantity of
cold or hot water or the like; or the like. In the present example,
the coffee 20 is hot coffee, but could be iced coffee instead.
[0041] The constituent parts according to the present example shall
be described in detail below.
[0042] As shown in FIGS. 1 and 2, the container body 1 is a
bottle-shaped body formed by members made of appropriate metal, and
has a vacuum double-walled structure in which the bottomed inner
cylinder 3 made of stainless steel is arranged within the bottomed
outer cylinder 2 made of stainless steel, with the space S
therebetween, the space S between the outer cylinder 2 and the
inner cylinder 3 functioning as a vacuum insulation space. In the
present example, the outer cylinder 2 and the inner cylinder 3 are
made of stainless steel, but these could be made of some other
metal, the outer cylinder 2 and the inner cylinder 3 could be made
of different metals, or the outer cylinder 2 could be made of
synthetic resin.
[0043] Drawing symbol 6 indicates a bottom member welded to the
bottom part of the outer cylinder 2.
[0044] The inner surface portion 1a of the container body 1 is
constituted by an inert synthetic resin.
[0045] In specific terms, the inner surface 3a of the inner
cylinder 3 is covered (coated) by a fluororesin (No. 8140 made by
Okitsumo Inc.).
[0046] This coating layer 9 is formed by subjecting the inner
surface 3a of the inner cylinder 3 to a blasting process as a
pretreatment, then applying the fluororesin by spraying it onto the
blasted inner surface 3a, then drying. As coating on the inner
surface 3a of the inner cylinder 3 there may be employed, in place
of a fluororesin, an inert synthetic resin containing a hindered
amine light stabilizer (HALS), such as a HALS-containing resin
(YUDABURU.TM. made by Nihon Shokubai Co. Ltd.), or the
polypropylene resin discussed below.
[0047] Consequently, the inner surface portion 1a of the container
body 1, which comes into contact with the coffee 20 when the coffee
20 is stored therein is constituted by an inert synthetic
resin.
[0048] The opening 1b of the container body 1 is furnished, in the
zone linking the upper end part of the outer cylinder 2 and the
upper end part of the inner cylinder 3, with a linking part 7 which
is a ring-shaped body made of an appropriate synthetic resin
installed fitting thereon.
[0049] On the inner surface of this linking part 7 are formed
helical threads 7a of discontinuous helical shape from which
portions are missing, designed to mesh with helical threads 4b of
the closure body 4 to be discussed below. On the outer surface of
the linking part 7 are formed a helical thread 7b designed to mesh
with a helical thread 5c of the coffee pouring cup body 5 to be
discussed below.
[0050] The linking part 7 is integrally molded of an inert
synthetic resin, i.e., a polypropylene resin (PRIME POLYPRO.TM.
made by Prime Polymer Co. Ltd.).
[0051] Consequently, the opening 1b of the container body 1, which
comes into contact with the coffee 20 when, for example, the coffee
20 from a coffeemaker is stored in the container body 1, or when
the coffee 20 is poured from the container body 1 into the coffee
pouring cup body 5 discussed below, is constituted by an inert
synthetic resin.
[0052] The opening 1b of the container body 1 may be constituted by
a zone linking the upper end part of the outer cylinder 2 and the
upper end part of the inner cylinder 3, rather than furnishing the
linking part 7. In this case, because the inner surface 3a of the
inner cylinder 3 is coated with an inert synthetic resin as
discussed below, the opening 1b of the container body 1 which comes
into contact with the coffee 20 will be constituted by an inert
synthetic resin in any event. Alternatively, the linking part 7 may
be made of metal, and coated on the surface thereof with one of the
aforementioned inert resins, i.e., a fluororesin, or an acrylic
resin containing a hindered amine light stabilizer.
[0053] As shown in FIGS. 1 and 2, the closure body 4 is a hollow
body formed by a member of an appropriate synthetic resin material,
and threadably attaches in the opening 1b of the container body 1.
The structure is one allowing the coffee 20 inside the container
body 1 to be poured out from a pour passage formed by unthreading
of the closure body 4 from the opening 1b, the threadable
attachment surface of the closure body 4 being constituted by an
inert synthetic resin.
[0054] In specific terms, the closure body 4 is constituted by a
base body 4A of container shape, and a lid body 4B providing
closure to an opening of this base body 4A, the interior of the
base body 4A being filled with an expanded resin material 4C as a
heat insulating material.
[0055] The lower part of the closure body 4 (the base body 4A) is
constituted to fit within the opening 1b of the container body 1,
and on the peripheral surface of this zone of fit there are formed
the helical threads 4b of discontinuous helical shape from which
portions are missing, designed to mesh with the aforementioned
helical thread 7a furnished to the opening 1b.
[0056] Consequently, the closure body 4 is constituted to
threadably attach in the opening 1b of the container body 1 and
provide closure to the opening 1b.
[0057] A plurality of recessed grooves 4c are formed on the outside
peripheral face of the closure body 4, in the zone of fit.
[0058] The recessed grooves 4c are designed to facilitate passage
of the coffee 20 through a coffee passageway formed in relation to
the inner surface of the linking part 7, as the coffee 20 is poured
from the container body 1 with the closure body 4 loosened from the
threadably attached state.
[0059] The base body 4A and the lid body 4B constituting the
closure body 4 of the present example are formed of the
aforementioned polypropylene resin as the inert synthetic
resin.
[0060] Consequently, predetermined sections of the closure body 4
that come into contact with the coffee 20 (the outside peripheral
surface and the bottom surface that form the pour path in relation
to the inner surface of the linking part 7), for example, during
storage of the coffee 20 in the container body 1, or during pouring
of the coffee 20 into the coffee pouring cup body 5 (discussed
later) from the container body 1, are constituted by the inert
synthetic resin.
[0061] It is sufficient for the structure of the closure body 4 to
be one that fits into the opening 1b of the container body 1, and
the closure body 4 may be made of metal, with the surface thereof
being coated with one of the aforementioned inert resins, i.e., a
fluororesin, or an acrylic resin containing a hindered amine light
stabilizer.
[0062] Drawing symbol 8 indicates a ring-shaped leak sealing
material made of silicone resin.
[0063] As shown in FIGS. 1 and 2, the coffee pouring cup body 5 is
formed by a member made of an appropriate synthetic resin,
detachably furnished to the upper part of the container body 1.
[0064] In specific terms, the coffee pouring cup body 5 is
constituted to fit together with the linking part 7, and has formed
on the inner surface of the zone of fit thereof a helical thread 5c
designed to mesh with the helical thread 7b furnished on the outer
surface of the linking part 7.
[0065] Consequently, the coffee pouring cup body 5 fits onto the
closure body 4, in a state in which the opening 1b of the container
body 1 is closed off by the closure body 4.
[0066] The outside peripheral surface of the coffee pouring cup
body 5 is furnished with a handle 5b.
[0067] Consequently, the coffee pouring cup body 5 is easily
gripped from the handle 5b, and, moreover, conditions under which
the coffee 20 can be drunk in a more delicious manner, due to the
impression of drinking from a coffee cup, can be achieved.
[0068] The coffee pouring cup body 5 of the present example is
formed of the aforementioned polypropylene resin as the inert
synthetic resin.
[0069] Consequently, the inner surface portion 5a of the coffee
pouring cup body 5 which comes into contact with the coffee 20
when, for example, the coffee 20 is poured from the container body
1 into the coffee pouring cup body 5 is constituted by an inert
synthetic resin.
[0070] The coffee pouring cup body 5 may be made of metal, with the
surface thereof being coated with one of the aforementioned inert
resins, i.e., a fluororesin, or an acrylic resin containing a
hindered amine light stabilizer.
[0071] The container body 1 according to the present example having
the aforedescribed constitution was subjected to the following
tests in order to verify effectiveness.
[0072] Firstly, the relationship between the container (stainless
steel) and chemical change of the coffee 20 when the coffee 20 is
placed in a stainless steel container was ascertained. On the basis
of the fact that higher redox potential is associated with greater
susceptibility to chemical change, selecting a container in which
the inner surface 3a of the stainless steel inner cylinder 3 is not
coated with fluororesin as a comparative example, the coffee 20 was
placed in the containers of the comparative example and the present
example, and the redox potential of the coffee 20 was measured with
a redox potential meter (Test 1).
[0073] FIG. 4 shows a table and a graph of the measurement results
of Test 1.
[0074] It may be seen from the graph that at any point in time, the
redox potential in the case of the present example is always lower
than in the case of the comparative example.
[0075] In Test 1, the redox potential was also measured in a case
in which the coffee 20 was placed in a container formed of
polypropylene resin (other example). From the graph in FIG. 4 it
may be seen that at any point in time, the redox potential in the
case of the other example is always lower than in the case of the
comparative example.
[0076] Consequently, it was ascertained that chemical change of the
coffee 20 can be minimized when the surfaces that come into contact
with the coffee 20 are constituted by an inert synthetic resin.
[0077] Next, the coffee 20 was placed in the containers of the
aforementioned comparative example and the present example, and
after three hours had elapsed, the taste was measured using a taste
sensing system (TS-5000Z made by Intelligent Sensor Technology
Inc.) (Test 2). This taste sensing system measures the potential
difference between a reference liquid and a sample liquid, and
provides numerical values of taste (acidity, bitterness,
astringency, richness, and the like).
[0078] FIG. 5 shows a table of the measurement results of Test
2.
[0079] Specifically, it may be seen that when the two numerical
values for each of indices of the coffee 20 taste, namely, acidity,
bitterness, astringency, and richness, are compared, in the case of
the present example, acidity is lower than in the case of the
comparative example (in general, less acidity is desirable), while
ample bitterness, astringency, and richness remain (in general,
bitterness, astringency, and richness are desirable).
[0080] Consequently, it was ascertained that the taste of the
coffee 20 can be maintained when surfaces that will come into
contact with the coffee 20 are constituted by inert inorganic
resins.
[0081] From the preceding Test 1 and Test 2, it was ascertained
that, when zones that will come into contact with the coffee 20 are
constituted of inert inorganic resins, the adverse effects on
coffee 20 taste can be minimized. It was ascertained therefrom that
it is effective for zones that will come into contact with the
coffee 20, not only in the container body 1, but also in the
closure body 4 and the coffee pouring cup body 5, to be constituted
of inert inorganic resins.
[0082] Owing to the aforedescribed constitution of the present
example, to store and bring along coffee 20, the coffee 20 is
stored in the container body 1, and the opening 1b of the container
body 1 is then closed off using the closure body 4.
[0083] The container body 1 of the present example, due to the high
heat retention properties afforded by arranging the metal inner
cylinder 3 within the outer cylinder 2 with the space S
therebetween, so that the space S between the inner cylinder 3 and
the outer cylinder 2 functions as a vacuum insulation space, can
maintain the coffee 20 for an extended period at a temperature
suitable for delicious drinking.
[0084] Additionally, according to the present example, the inner
surface portion 1a of the container body 1 and the inner surface
portion 4a of the closure body 4, which come into contact with the
coffee 20 when the coffee 20 is stored therein, are constituted by
an inert synthetic resin, whereby, in particular, the action on the
coffee 20 by the metal inner cylinder 3 constituting the container
body 1 is minimized to the greatest extent possible, preventing the
taste of the coffee 20 from being diminished. Consequently, in this
respect as well, the coffee 20 can be maintained in a delicious
state. That is, unlike the prior art example discussed above,
coffee can be maintained in a delicious state (a state of
freshly-brewed deliciousness) for an extended period.
[0085] According to the present example, the coffee 20 inside the
container body 1 is drunk by being poured into the coffee pouring
cup body 5, with the closure body 4 in the open state.
[0086] The inner surface portion 5a of the coffee pouring cup body
5 that comes into contact with the coffee 20 is constituted by an
inert synthetic resin, so even when the coffee 20 is placed in the
coffee pouring cup body 5, the inner surface portion 5a of the
coffee pouring cup body 5 produces no adverse effects on the taste
of the coffee 20, and in this respect as well, the coffee 20 can be
maintained in a delicious state.
[0087] According to the present example, the coffee 20 stored in
the container body 1 is drunk not with the mouth placed directly
against the container body 1, but rather drunk after being poured
into the coffee pouring cup body 5, whereby even in cases in which
the coffee 20 stored in the container body 1 has been heated to
above optimal temperature (about 70.degree. C.), the coffee 20 can
be brought down in temperature in the course of being poured from
the container body 1 into the coffee pouring cup body 5, and can
therefore be drunk in a delicious state by being placed into the
coffee pouring cup body 5.
[0088] The present invention is not limited to the present example,
and the specific constitutions of the various constituent elements
may be designed as appropriate.
* * * * *