IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0029811
(2011-02-17)
|
등록번호 |
US-8409643
(2013-04-02)
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발명자
/ 주소 |
- Gaonkar, Anilkumar Ganapati
- Ludwig, Cathy Jean
- Darin, Neil Edward
- Jones, Robert
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출원인 / 주소 |
- Kraft Foods Group Brands LLC
|
대리인 / 주소 |
Fitch, Even, Tabin & Flannery LLP
|
인용정보 |
피인용 횟수 :
0 인용 특허 :
44 |
초록
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Methods of coating the interior surface of a hollow tubular structure, in particular a drinking device, and more particularly a drinking straw, with an edible composition to impart a desirable modification to a beverage that is drunk through the straw. The edible composition comprises an adhering ag
Methods of coating the interior surface of a hollow tubular structure, in particular a drinking device, and more particularly a drinking straw, with an edible composition to impart a desirable modification to a beverage that is drunk through the straw. The edible composition comprises an adhering agent and a powdered ingredient coated to the interior surface. Suitable adhering agents include lipids (e.g., soybean oil, corn oil, canola oil, sunflower oil, rapeseed oil, peanut oil, and mixtures thereof), medium chain triglycerides oils, emulsifiers, and mixtures thereof. Suitable powdered ingredients include edible acids, edible bases, sweeteners, flavorings, vitamins, minerals, colorants, sensate agents, carotenoids, antioxidants, polyphenols, phytonutrients, and mixtures thereof. The adhering agent is applied to the interior surface of the straw by any one of a number of methods followed by incorporating the powdered ingredient into the adhering agent layer. The powdered ingredient adheres or sticks to, and is incorporated into, the adhering agent layer. Once the powdered ingredient layer is added, the coated drinking straw is ready for use with a beverage.
대표청구항
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1. A method for preparing a drinking device containing an edible composition comprising an adhering agent and a powdered ingredient, wherein the drinking device is suitable for consuming a beverage and wherein the powdered ingredient imparts a desirable modification to the beverage when consumed usi
1. A method for preparing a drinking device containing an edible composition comprising an adhering agent and a powdered ingredient, wherein the drinking device is suitable for consuming a beverage and wherein the powdered ingredient imparts a desirable modification to the beverage when consumed using the drinking device, said method comprising: providing a hollow tubular structure having a distal end and a proximal end, wherein the hollow tubular structure is open at both the distal end and proximal end such that an interior surface is defined therein;coating the interior surface with an adhering agent to form an adhering agent layer; andapplying a powdered ingredient in the form of a flowable solid powder to the adhering agent layer on the interior surface to form the edible composition, the flowable solid powder adhering to the adhering agent layer to form an edible composition layer with the hollow tubular structure the solid powder imparting the desirable modification to the beverage when the beverage is consumed using the drinking device, andthe edible composition layer is formed in the tubular structure without drying or hardening steps. 2. The method as defined in claim 1, wherein the desired effect is selected from the group consisting of color modification, flavor modification, sensory modification, nutritional modification, and combinations thereof. 3. The method as defined in claim 2, wherein the adhering agent is selected from the group consisting of lipids, soybean oil, corn oil, canola oil, sunflower oil, rapeseed oil, peanut oil, medium chain triglycerides oils, mono/diglycerides, lecithins, and mixtures thereof. 4. The method as defined in claim 1, wherein the adhering agent is coated on the interior surface by first dipping the distal end or the proximal end into the adhering agent so that adhering agent is contained in the hollow tubular structure and then inverting the drinking device so that the adhering agent flows down the hollow tubular structure thereby coating the interior surface. 5. The method as defined in claim 1, wherein the adhering agent is coated on the interior of the hollow tubular structure using a spraying device which is attached to the interior of the hollow tubular structure at the distal end or proximal end and then allowing the adhering agent to flow down the hollow tubular structure thereby coating the interior surface. 6. The method as defined in claim 1, wherein the adhering agent is coated on the interior surface of the hollow tubular structure using a vacuum source to draw the adhering agent up into the interior of the hollow tubular structure at the distal end or proximal end and then allowing the adhering agent to flow down the hollow tubular structure thereby coating the interior surface. 7. The method as defined in claim 2, wherein the adhering agent is selected from the group consisting of lipids, medium chain triglycerides oils, emulsifiers, and mixtures thereof. 8. The method as defined in claim 2, wherein the adhering agent is selected from the group consisting of soybean oil, corn oil, canola oil, sunflower oil, rapeseed oil, peanut oil, and mixtures thereof. 9. The method as defined in claim 7, wherein the powdered ingredient is incorporated into the coating of the adhering agent using a vacuum source to draw the powdered ingredient up into the interior of the hollow tubular structure at the distal end or the proximal end such that it adheres to the coating of the adhering agent. 10. The method as defined in claim 2, wherein the powdered ingredient is selected from the group consisting of edible acids, edible bases, sweeteners, flavorings, vitamins, minerals, colorants, sensate agents, carotenoids, antioxidants, polyphenols, phytonutrients, and mixtures thereof. 11. The method as defined in claim 3, wherein the powdered ingredient is selected from the group consisting of edible acids, edible bases, sweeteners, flavorings, vitamins, minerals, colorants, sensate agents, carotenoids, antioxidants, polyphenols, phytonutrients, and mixtures thereof. 12. The method as defined in claim 10, wherein the edible acids are citric acid, malic acid, or tartaric acid; wherein the edible base is baking soda; wherein the sensate agents are cooling agents, warming agents, or tingling agents; and wherein the carotenoids are beta-carotene, lutein, or lycopene. 13. The method as defined in claim 11, wherein the edible acids are citric acid, malic acid, or tartaric acid; wherein the edible base is baking soda; wherein the sensate agents are cooling agents, warming agents, or tingling agents; and wherein the carotenoids are beta-carotene, lutein, or lycopene. 14. The method as defined in claim 1, wherein the hollow tubular structure is constructed from paper, cardboard, plastic, metal, glass, or wax. 15. The method as defined in claim 2, wherein the hollow tubular structure is constructed from paper, cardboard, plastic, metal, glass, or wax. 16. A method for preparing a drinking device containing an edible composition comprising an adhering agent and a flowable solid powder, wherein the drinking device is suitable for consuming a beverage and wherein the powdered ingredient imparts a desirable modification to the beverage when consumed using the drinking device, said method comprising: providing a hollow tubular structure having a distal end and a proximal end, wherein the hollow tubular structure is open at both the distal end and proximal end such that an interior surface is defined therein;coating the interior surface at about ambient temperature with an adhering agent comprising a lipid to form an adhering agent layer; anddrawing with a vacuum the flowable solid powder into the hollow tubular structure to effect contact of the flowable solid powder with the adhering agent layer on the interior surface to form the edible composition, the flowable solid powder adhering to the adhering agent layer to form an edible composition layer with the hollow tubular structure, the solid powder imparting the desirable modification to the beverage when the beverage is consumed using the drinking device, andthe edible composition layer is formed in the tubular structure without drying or hardening steps. 17. The method as defined in claim 16, wherein the adhering agent is selected from the group consisting of soybean oil, corn oil, canola oil, sunflower oil, rapeseed oil, peanut oil, medium chain triglycerides oils, mono/diglycerides, lecithins, and mixtures thereof. 18. The method as defined in claim 17, wherein the flowable solid powder is selected from the group consisting of edible acids, edible bases, sweeteners, flavorings, vitamins, minerals, colorants, sensate agents, carotenoids, antioxidants, polyphenols, phytonutrients, and mixtures thereof. 19. The method as defined in claim 18, wherein the edible acids are citric acid, malic acid, or tartaric acid; wherein the edible base is baking soda; wherein the sensate agents are cooling agents, warming agents, or tingling agents; and wherein the carotenoids are beta-carotene, lutein, or lycopene. 20. The method as defined in claim 19, wherein the hollow tubular structure is constructed from paper, cardboard, plastic, metal, glass, or wax.
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