Flavor Infusion Container

Abstract

A reusable water container that infuses a fruit or herb flavor into a liquid inside the container. The container is segregated into a top liquid chamber, and a bottom flavor infusion chamber. The two chambers join at a watertight seal. A perforated divider positions between the two chambers, acting to retain the fruit in the infusion chamber when liquid is being poured out of the opening in the top of the container. The fruit or herb in the infusion chamber infuses a respective flavor by passing through the perforated divider, and infusing throughout the liquid in the entire container. A base detaches from the bottom of the infusion chamber so that the fruit or herb can be placed inside the infusion chamber. The base and the fruit may be frozen prior to attaching to the infusion chamber to cool the liquid.

Description

FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT[0001]Not applicable.REFERENCE TO SEQUENCE LISTING, A TABLE, OR A COMPUTER LISTING APPENDIX[0002]Not applicable.COPYRIGHT NOTICE[0003]A portion of the disclosure of this patent document contains material that is subject to copyright protection. The copyright owner has no objection to the facsimile reproduction by anyone of the patent document or patent disclosure as it appears in the Patent and Trademark Office, patent file or records, but otherwise reserves all copyright rights whatsoever.FIELD OF THE INVENTION[0004]One or more embodiments of the invention generally relate to drink containers. More particularly, one or more embodiments of the invention relate to a bottle that enables the contents to be infused with natural flavors.BACKGROUND OF THE INVENTION[0005]The following background information may present examples of specific aspects of the prior art (e.g., without limitation, approaches, facts, or common wisdom) that, while expected...

AI Technical Summary

Benefits of technology

The present invention is about a new type of bottle that allows for the infusion of natural flavor into the contents of the bottle. The bottle has a compartment for powders or other ingredients that can be mixed with water to create a refreshing drink with visual appeal and low calories. The invention is not limited to any specific type of bottle or design, and can be used in various applications such as spas, hotels, and restaurants. The technical effects of the invention include improved taste and flavor in beverages, as well as a more convenient and efficient way to infuse natural flavor into food and beverages.

Problems solved by technology

These designs are made to purposely separate the products from the water, and typically do not enable the water to be infused with flavor.

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