Drinking system

Abstract

The present invention discloses a drinking system (1) comprising: a drinking vessel (2) defining a receiving space (3) for a liquid; a drinking straw (4) which is arranged on the drinking vessel (2), is guided into the receiving space (3), projects with a first end having an inlet opening (5) in the direction of the bottom of the receiving space (3), projects with a second end having a drinking opening (6) from the drinking vessel (2), and has a suction channel (7) between the inlet opening (5) and the drinking opening (6); and a fragrance reservoir (8) connected to the drinking straw (4) via a flow channel (9). According to the invention, the drinking system is characterized in that a liquid fragrance medium is contained in the fragrance reservoir (8), which fragrance medium contains a fragrance substance and / or a flavor substance in the form of a dissolved or emulsified and diluted in this case, which fragrance substance and / or flavor substance are / is in the form of an aromatic substance and / or a flavor substance, which fragrance substance and / or flavor substance are / is extracted from the drinking vessel (2) through the drinking straw (4) when the liquid is extracted from the drinking vessel (2) through the drinking straw (4). The fragrance medium is drawn into the drinking straw (4) through the flow channel (9) and is mixed there with the liquid drawn into the drinking straw (4) from the drinking vessel (3).

Description

Technical Field

[0001] The invention relates to a drinking system having the features of the preamble of claim 1 . Background Art

[0002] The prior art describes drinking systems that make it possible to enjoy water mixed with aromatic substances introduced into the air, which then seem to have a taste different from that of pure water due to the sensory perception of the so-called retronasal olfaction, for which the aromatic substances transmitted in the air and received via the oral cavity and pharynx are perceived as odors but interpreted by the brain as tastes. Thus, depending on the choice of aromatic substances, drinking water seems to taste, for example, like orange, mint or the like, even though the substance drunk as a beverage is still only drinking water.

[0003] Such a drinking system is disclosed, for example, in WO 2019 / 016096 A1. A drinking system developed by the inventors noted in the publication based on the principles disclosed there is available on the market under the trade name Air Up®.

[0004] A component of the drinking system is a drinking container (in the form of a drinking bottle) in which, starting from a drinking opening at the upper end, a drinking straw extends to the bottom at the lower end of the vessel or to the bottom close to the lower end of the vessel. In a section close to the drinking opening, an opening having a diameter smaller than the cross-section of the drinking straw is provided in the outer wall of the drinking straw. Another component of the drinking system is an aroma reservoir with an inlet opening and an outlet opening that can be placed on the drinking container or can be fixed on the drinking container. The aroma reservoir carries an aroma substance that is released into the air that flows through the aroma reservoir from the inlet opening to the outlet opening. If the aroma reservoir is arranged on the drinking vessel, the outlet opening is fluidically connected to the opening in the outer wall of the drinking straw. If the user of the drinking system now sucks on the drinking straw, thereby triggering a flow of beverage, i.e. water, contained in the drinking vessel, a negative pressure is generated at the opening in the outer wall of the drinking straw, by which air is sucked in through the aroma reservoir, which air is loaded with aromatic substances when flowing through the aroma reservoir and then reaches the mouth and pharyngeal region of the user together with the sucked water, causing the above-mentioned sensory effect caused by the retronasal olfaction and thus the desired taste impression determined by the type of aromatic substance.

[0005] The systems known from the prior art function in the following way: the user generates negative pressure in the drinking straw and draws in air through the inlet opening together with the liquid to be drunk, which is mixed with fragrance in the fragrance reservoir, i.e., is scented. This is achieved according to the prior art by guiding the air through the scented storage medium in the fragrance reservoir. The drawn-in air receives fragrance from the storage medium as it passes through. The fragrance reservoir is referred to as a "fragrance unit" in the application DE 20 2016004 961 U1 (October 20, 2016) and is currently marketed as a "fragrance pod" for use in the above-mentioned drinking system sold under the trademark Air Up®.

[0006] This known system has the following disadvantages: • The aroma release of such an aroma pod is not constant over the usage amount, in fact a usage amount of five liters of beverage is mentioned, but decreases continuously over the duration of the usage of the aroma pod. This is because the concentration of the aroma substances in the storage medium decreases with increasing duration of usage. This means that the diffusion pressure of the aroma substances decreases over the duration of usage, so that the air passing through is less and less perfumed. The taste experience or the intensity of the taste triggered by the retronasal olfaction decreases, or more precisely decreases in a regression curve extending asymptotically towards the zero line. This leaves the consumer with the question of when exactly the aroma pod is exhausted and must be replaced. However, this question is not easy and cannot be answered clearly, because the reduction in the aroma experience per volume portion drunk is getting smaller and smaller. It would be better if the aroma experience ended suddenly instead of gradually, so that the consumer could clearly recognize when the exhausted aroma pod must be replaced. The consumer is faced with the following dilemma: either replace the aroma pod too early and thus potentially give up the benefit he has paid for, or wait too long and unintentionally accept a limited taste experience. Due to the regression characteristics of the exhaustion of the aroma pod, the change in the aroma experience per unit volume of the drinking liquid is only correspondingly small towards the end of the set usage amount, making the exhaustion of the aroma pod difficult to estimate. Some consumers solve this problem by keeping a log of the liquid consumed with one fragrance pod, so that the point in time at which the fragrance pod is exhausted can be determined more precisely from the amount of liquid consumed. This is of course a complex solution.

[0007] • The amount of air that can be drawn into the drinking straw without unduly affecting the drinking experience by forming bubbles (which results in a drinking sensation described by the user as "bubbly") is limited to a maximum of 20% to 30% of the volume flow. Therefore, the amount of aroma that can be delivered to the drinker's mouth with such a system is of course also limited. This limitation is determined by the amount of aroma that can be received by a given air flow. This situation limits the taste experience that can be produced. In the known drinking system with the trademark Air UP®, when the aroma stored in the aroma pod is completely received, a maximum of 0.3 grams of aroma is placed in 5 liters of water. On average, this corresponds to a content of 0.006% of the mass flow of the liquid to be drunk. Therefore, the mixing ratio between drinking liquid and aroma exceeds 1 to 15,000, which is a very extreme value. In the case of such an extreme dilution of the aroma in the liquid-air mixture to be drunk, the taste experience can only be achieved through retronasal olfaction or tasting. The system cannot provide the conventional taste experience produced on the tongue at all due to the too low concentration of the aroma. The possibility of tasting sweetness is therefore also excluded, since the receptors for sweetness are only located on the tongue and this taste direction cannot be perceived via retronasal olfaction. This is therefore a disadvantage, since for many people a certain level of sweetness is part of a balanced taste experience.

[0008] • The consumption of plastic is unnecessarily high relative to one litre of drinking liquid. One aroma pod should be sufficient for five litres of beverage and weighs approximately 7.5 grams. Of this, approximately 3 grams are allocated to the storage medium for the aroma substances, 0.3 grams are used for perfumery and the remaining 3.2 grams are the plastic packaging. This means that only 4% of the weight content of the aroma pod is allocated to the aroma content, 96% is the packaging.

[0009] • In addition, each aroma pod must be individually packaged in an aroma-tight barrier film at great expense, so that no aroma substance is lost in the period between production and use. The ratio of active aroma substance to packaging material is very unfavorable, namely almost 1:1. This means that a 7.5-gram aroma pod is enclosed in a plastic packaging with a total weight of 6.4 grams. A total of 13.6 grams of packaging material (including storage medium) is therefore used for 0.3 grams of aroma substance, a ratio of 45:1.

[0010] • In the Air Up® drinking system solution, a type of disconnection mechanism is provided. There, the screw cap moves the aroma capsule relative to the rubber element. As a result, the opening for the supply and exhaust of air is covered and temporarily closed. Due to the inherently high diffusion pressure of the concentrated aroma substances relative to the surrounding air, this measure significantly reduces the aging of the product when not in use, but does not completely prevent it.

[0011] Furthermore, systems are known from the prior art, for example from US 2010 / 0012193 A1 or US 2015 / 0307265 A1, which impart a taste to conventional drinking water by passing it through a solid during the drinking process. Such solids consist of compressed, water-soluble flavoring and flavoring substances that are dissolved in the liquid to be consumed. These systems can also provide a traditional taste experience. However, the advantageous effects of retronasal olfaction and tasting are not utilized or are only utilized to a limited extent in these systems. Summary of the invention

[0012] The object of the present invention is to develop a drinking system which uses both the retronasal olfactory principle and the traditional tasting principle by also focusing on the taste receptors on the tongue. Furthermore, the disadvantages of the known products should be overcome.

[0013] The drinking system according to the invention has the following components: • a drinking vessel defining a receiving space for a liquid; • a drinking straw which is arranged on the drinking vessel, is guided into the receiving space, projects with a first end having an inlet opening in the direction of the bottom of the receiving space and projects with a second end having a drinking opening from the drinking vessel and has a suction channel between the inlet opening and the drinking opening; • an aroma reservoir connected to the drinking straw via a flow channel, In this respect, the drinking system according to the invention still corresponds to the drinking systems known from the prior art. However, it differs from these and is characterized in that a liquid aroma medium is contained in the aroma reservoir, which contains aromatic substances and / or flavor substances in dissolved or emulsified and diluted form, and when the liquid is sucked out of the drinking vessel through the drinking straw, the liquid aroma medium is sucked into the drinking straw through the flow supply channel and there mixes with the liquid from the drinking vessel sucked into the drinking straw.

[0014] The invention is based on the idea that, using the negative pressure in the drinking straw, instead of air laden with aroma substances, a liquid aroma medium is sucked into the liquid to be drunk. The aroma substances and / or flavor substances are either dissolved or emulsified in the liquid aroma medium. The aroma substances or flavor substances can consist, for example, of plant essential oils, such as lemon oil.

[0015] The present invention also provides that the aromatic substance and / or flavor substance is used in a diluted form. The use in a diluted form is on the one hand because the concentrated aromatic substance in its undiluted pure form is not suitable for human consumption in many cases because it may cause irritation to the mucous membrane. On the other hand, the diluted form is selected because the dilution causes a larger amount of liquid aroma medium to be transported, thereby generating a larger volume flow. A larger volume flow flows more constantly and is therefore less sensitive to influences caused, for example, by manufacturing tolerances of components, such as the diameter of the hole and the roughness on the inner side of the supply channel. The temperature-induced fluctuations in the viscosity of the liquid aroma medium to be transported also have a smaller effect in the diluted form.

[0016] If the aroma and / or flavor substances are water-soluble substances, the dilution can be carried out with water, i.e. the liquid aroma medium can thus be a solution of the aroma and / or flavor substances in water. However, if the aroma and / or flavor substances are water-insoluble substances, such as essential oils, the invention provides for the use of emulsifiers as agents for dissolving the substances in question in water. In this case, the liquid aroma medium is thus an emulsion in water. For example, polysorbates or lecithin are suitable emulsifiers for essential oils.

[0017] The dilution according to the invention of the aroma or flavor substance filled in the aroma reservoir is considered as premixing, so that the process of mixing the substance with the water to be drunk can be considered to take place in two steps. The two-stage mixing process is much more efficient than a one-stage mixing process and achieves a particularly uniform mixing even at high mixing ratios.

[0018] For the dilution of the aroma or flavor substances in the liquid aroma medium, a ratio of, for example, 1:15 to 1:1000 can be selected.

[0019] By means of a corresponding structural design of the drinking system, in particular the design of the pipe diameters and opening radii of the drinking straw, the flow supply channel and other relevant flow elements, further dilution of the liquid aroma medium sucked out of the aroma reservoir with the liquid to be drunk in a ratio of, for example, 1:10 to 1:1000 can be achieved in the drinking straw.

[0020] By combining these two mixing processes, the mixing ratio of the aroma or taste substances in the liquid to be consumed can be varied from 1:150 to 1:1,000,000.

[0021] The extreme value of diluting the aroma substance in the liquid to be consumed in a ratio of 1:1000000 would not be of practical significance, since such a low concentration would be too low to achieve a satisfactory taste experience or retronasal olfactory experience.

[0022] This is considered here only to illustrate the variability and performance of the two-stage mixing process.

[0023] At a dilution factor of 1:1,000,000, the dilution in this variant would be 62 times greater than the dilution factor of the AirUp product, which is approximately 1:16,000.

[0024] The two-stage mixing method makes it possible in particular to also dissolve the sweetener in the flavour medium and then distribute it evenly in the liquid to be consumed during the drinking process.

[0025] Modern sweeteners such as stevia or aspartame have a very high sweetness intensity compared to sugar, i.e. about 400 to 500 times more intense than sugar. Acesulfame potassium is slightly less sweet, but still 200 times more intense than sugar. The high sweetness of modern sweeteners requires significant dilution and uniform distribution in the liquid to be consumed, i.e. • 1:4000 to 1:50000 for stevia and aspartame, or •For acesulfame potassium 1:2000 to 1:10000.

[0026] The sweeteners mentioned can be combined with one another in order to utilize synergistic effects.

[0027] The range of mixing ratios which are expedient in each case lies within the range which is technically feasible according to the invention.

[0028] In an advantageous refinement, the invention provides that the liquid fragrance medium to be extracted is stored in a container which has a low height relative to its area, for example a height of 15 mm relative to a base area of ​​900 to 1000 mm2, which corresponds to a ratio of approximately 1:60.

[0029] Furthermore, the invention provides that the height of the container can advantageously be very small relative to the length of the drinking straw, ie approximately 15 to 20 mm. This corresponds to approximately 10% of the length of the drinking straw typically used in the drinking system according to the invention.

[0030] This design ensures that the static pressure in the container in which the liquid aroma medium to be drawn is changed very little due to consumption, so that the amount of aroma medium drawn into the liquid to be drunk fluctuates hardly or not at all.

[0031] According to a further development of the invention, it can be provided that the container in which the liquid aroma medium to be drawn is held is provided with an air supply opening. According to the invention, this opening can advantageously have a relatively small diameter, preferably 1 mm or less, in order to act as a throttle and limit the amount of liquid aroma medium drawn into the drinking straw.

[0032] The container can be arranged in particular in such a way that the gas supply opening can be closed by a cover, for example a screw cap, which also closes the drinking bottle or the drinking straw when not in use.

[0033] The container with the liquid fragrance medium can be provided with a removable cover, in particular, which allows the container to be refilled and also cleaned, so that the container can be used multiple times. The cover can be fixed to the container by an outer thread on the outer circumference, which engages in an inner thread on the inner wall of the container. In this case, the inner edge of the screw cap can be sealed, in particular, by a sealing surface. The sealing surface can be provided with an O-ring made of a flexible material in order to improve the seal.

[0034] The container containing the liquid aroma medium to be sucked can advantageously be designed with an annular bottom surface and can be arranged or arranged concentrically around the drinking straw. In this case, the removable cover of the container that enables cleaning and refilling can be implemented as an annular shape. However, other container geometries are also conceivable.

[0035] In the case of an annular cylindrical design of the container for the liquid flavor medium to be inhaled, the following dimensions of the container result: inner diameter 20 mm (opening), outer diameter 40 mm, height 15 mm, filling volume of approximately 14 ml.

[0036] At a mixing ratio of 1:1500 between the liquid aroma medium to be pumped and the liquid to be consumed (which corresponds to 10 times the aromatization obtained in the drinking system known from the prior art under the trademark Air Up®), these 14 ml are sufficient for approximately 20 liters of liquid. This shows how high-performance the method according to the invention is compared to the prior art. With the invention, a fourfold increase in yield is still possible with a 10-fold better taste experience.

[0037] The liquid aroma medium can be provided either in bottles made of glass or plastic or in bags with screw caps for refilling into the container, which results in a significant reduction in the use of plastic relative to the number of liters of liquid to be consumed.

[0038] Furthermore, the invention provides in a possible development that the aroma reservoir is arranged and designed in such a way that the liquid aroma medium held therein cannot pass into the drinking straw due to the effect of gravity when not in use.

[0039] This can be achieved expediently by guiding the connection to the drinking straw in the form of a tube immersed in the liquid aroma medium upwards so that the negative pressure in the drinking straw must overcome the effect of gravity on the column of liquid aroma medium.

[0040] The diameter of the line leading from the aroma reservoir into the drinking straw is preferably also selected to be relatively small. Tests have shown that a diameter of 1 mm is sufficient here.

[0041] The small diameter of the supply line, in combination with the closure of the air supply opening, ensures that the container does not empty into the drinking straw when the bottle is closed. Since the negative pressure is conveyed very effectively in the drinking straw, the surface of the supply line can be roughened if necessary in order to increase the leakage safety when not in use. The surface of the supply line can have an average roughness Ra of 0.8 µm to 3.2 µm according to DIN EN ISO 4287:2010.

[0042] In contrast to the mode of action of known products, the consumer clearly recognizes that the container with the liquid flavor medium must be refilled or is empty when the liquid level drops to such an extent that firstly a large amount of additional air is sucked into the drinking straw and secondly the taste experience disappears abruptly. If the container is transparently formed and can be seen from outside the drinking system, the consumer can even visually estimate the fill level.

[0043] The mixing ratio that occurs during use between the aroma medium to be drawn and the liquid to be drunk can advantageously be influenced by the design of the drinking straw. If the amount of aroma medium to be drawn is to be increased, a constriction can be provided in the drinking straw, which generates a dynamic negative pressure. The constriction can advantageously be designed as a jet pump. This solution is particularly suitable if a highly viscous aroma medium is to be drawn.

[0044] If the amount of liquid flavor medium sucked into the drinking straw is greater than the desired amount because the static negative pressure acting in the drinking straw is too strong, the drinking straw can be enlarged at the inflow point in order to generate a dynamic overpressure in the drinking liquid, which counteracts the static negative pressure. In initial experiments, this variant has proven to be important for practical implementation.

[0045] Drinking a liquid with flavor or aroma substances added to it produces a retronasal taste experience in the following way: the flavor substances partially evaporate from the liquid in the oral cavity and pharynx and rise through the throat into the nose and reach the taste receptors arranged there. The evaporation of these flavor substances in the pharynx is due to the turbulence generated in the liquid during drinking and also to the warming of the liquid to be drunk in the oral-pharyngeal cavity.

[0046] According to the invention, in a further development, the retronasal taste experience can be enhanced by drawing air into the liquid to be consumed. However, in contrast to the prior art, this air is not scented and is not used to introduce aromatic substances or fragrances into the resulting mixture consisting of the liquid to be consumed and the drawn air. The omission of this function enables a significant restriction of the air flow to be drawn, i.e. to a small fraction of the air drawn according to the prior art. A volume flow of between 5% and 10% of the volume flow of the liquid to be consumed is advantageous. The "bubbling effect" observed in the prior art is thereby avoided.

[0047] The air can be drawn in either after the liquid to be consumed has been mixed with the liquid aroma medium or before.

[0048] Advantageously, the sucked air can be mixed intensively with the liquid to be consumed. This can be achieved, for example, by a mixing device as described in the as yet unpublished patent application DE 10 2021 129 285.9, in particular a conically shaped mixing chamber, the mixing effect of which is based on the turbulence generated in the liquid to be consumed due to the separation of the laminar flow in the conical mixing chamber. This solution is technically very simple and can be realized inexpensively.

[0049] If a more intensive mixing effect is desired, a spiral-shaped mixing insert can be introduced into the drinking straw, as is also described in the above-mentioned patent application.

[0050] The gas bubbles that have already formed in the liquid to be consumed receive during the mixing process in the drinking straw the flavoring or aroma substances that have already been sucked into the liquid to be consumed as a premix.

[0051] These bubbles separate in the pharyngeal cavity due to their lower density than the liquid, rise upward in the oral cavity and collapse. The flavors and aromatic substances that have previously been received from the liquid into the bubbles rise through the pharyngeal cavity into the nose and reach the receptors arranged there, so that the taste experience is intensified through the retronasal olfactory sensation. In addition, the bubbles that have bubbled up continue to extract aromatic substances from the liquid while still in the oral cavity, which further intensifies the taste experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] Further advantages and features of the drinking system according to the invention are apparent from the following description of possible design variants based on the accompanying drawings. Figure 1 A schematic diagram showing a drinking system according to the invention in a longitudinal section in a first possible design form; Figure 2 In longitudinal section, but in the opposite viewing direction Figure 1 an enlarged view of a partial view of a drinking system in FIG. Figure 3A schematic diagram showing a drinking system according to the invention in a longitudinal section in a second possible design form; and Figure 4 With Figure 2 The figure in FIG. 1 shows a longitudinal section view rotated 90° compared to the longitudinal section view. Figure 3 Schematic diagram of the drinking system in. DETAILED DESCRIPTION

[0053] In the drawings, possible designs of drinking systems according to the invention are shown schematically. The drawings are not necessarily completely detailed and true to scale. Instead, they serve to illustrate features and components that are essential to the invention as well as further features and components that are advantageous for the invention and, together with the following description, to further explain the principle according to the invention.

[0054] exist Figure 1 and Figure 2 1 shows first a drinking system 1 according to the invention in a first possible design form according to the invention. The drinking system 1 comprises a drinking vessel 2, which is formed in the form of a bottle here. The drinking vessel 2 defines a receiving space 3 formed therein, into which a liquid to be consumed, in particular drinking water, can be filled. A further component of the drinking system 1 is a drinking straw 4, which projects into the receiving space 3. The drinking straw 4 has an inlet opening 5 at the end facing the bottom of the drinking vessel 2. A drinking opening 6 is arranged at the opposite end. A suction channel 7 is formed between the inlet opening 5 and the drinking opening 6.

[0055] Another component of the drinking system 1 is an aroma reservoir 8, into which a liquid aroma medium containing aromatic substances and / or flavor substances in dissolved or emulsified and thus diluted form can be filled and filled for the use of the drinking system 1 (not shown here). A flow channel 9 extends into the aroma reservoir 8, here in the form of a curved suction tube that leads to the bottom of the aroma reservoir 8 and opens there. The flow channel 9 is connected to the drinking straw 4 and opens into the suction channel 7. The drinking vessel 2 is closed on the top side by a shield 10, which can be removed from the drinking vessel 2 so that drinking liquid can be filled into the receiving space 3 when the shield 10 is removed.

[0056] An opening 11 is provided in the cover 10, through which air can flow back into the receiving space 3 when liquid is sucked out of the receiving space 3 via the drinking straw 4. The receiving reservoir 8 comprises a basin section, which is integrally formed in the cover 10 and can be closed by a cover 12. The cover 12 can be detachably fastened to the basin section and can be removed in order to feed or refill the fragrance reservoir 8 with liquid fragrance medium. An opening 13 is formed in the cover 12, which, like the opening 11, serves to allow air to flow back into the interior of the fragrance reservoir 8. The openings 11 and 13 can be provided with valve elements, for example formed via sealing lips, which, when there is a negative pressure in the receiving space 3 or in the fragrance reservoir 8, allow the air to flow back, but prevent the liquid contents from escaping from the receiving space 3 or the fragrance reservoir 8 through the openings 11 or 13.

[0057] Furthermore, an air channel 14 can be seen, which can be introduced into the suction channel 7 in the form of a branch line having a significantly reduced diameter compared to the suction channel 7 and through which air can be sucked into the suction channel 7 .

[0058] The flow supply channel 9 opens into the suction channel 7 in a section 15. In the section 15, an expansion is first formed by a conically formed enlargement of the diameter of the suction channel 7, wherein the flow supply channel 9 opens into the suction channel 7 in the region of the largest diameter. Subsequently, a conical taper is formed at the mouth, in which the suction channel 7 tapers in the section 15 to a minimum diameter, which forms a nozzle-like passage. The section 15 forms a mixing chamber in which, when the drinking liquid located in the receiving space 3 is sucked in by sucking at the drinking opening 6 of the drinking straw 4, the sucked-in drinking liquid mixes with the liquid flavor medium sucked from the flavor reservoir 8 by the water jet pump principle acting therein. The air channel 14 opens into the region of the smallest diameter, which forms a kind of nozzle opening in the suction channel 7, through which air is sucked (also due to the negative pressure formed by the drinking liquid flowing through here during suction) and enters the liquid. In section 16, a further mixing chamber is formed with an axially extended conical expansion and a subsequent axially shorter conical taper, in which the sucked air is mixed with the drinking liquid admixed with the aroma medium previously received in section 15. Very fine bubbles are produced in which the aroma medium can form a gaseous component or a fine aerosol can be formed in the bubbles. In a further section 17 adjoining section 16, a spiral guide structure is provided in the suction channel 7, which again brings about a further intensive mixing of the drinking liquid with the received aroma medium and the supplied air.

[0059] exist Figure 1 and Figure 2 1 shows a closure cap 18 placed on the drinking system 1, which is designed in such a way that it closes the drinking opening 6 of the drinking straw 4 and also covers the openings 11 and 13, in order to thereby provide protection against accidental spillage of liquid from the receiving space 3 and / or from the aroma reservoir 8. To use the drinking system 1, the closure cap 18 is removed and the user sucks at the drinking opening 6 of the drinking straw 4, in order thereby to suck the drinking liquid, in particular drinking water, located in the receiving space 3 into the suction channel 7 of the drinking straw 4 through the inlet opening 5, as already explained above. In this case, the drinking liquid is then admixed or mixed with the liquid aroma medium in the section 15 in the manner already described above, and the mixture is subsequently supplied with air sucked in from the outside, the mixture is further admixed in the section 16 and mixed again in the section 17.

[0060] If the liquid thus admixed with the aroma medium and air and intimately mixed is then discharged from the drinking straw 4 at the drinking opening 6 and enters the oral-pharyngeal cavity of the user, the dissolved air bubbles out there and transmits the aroma components in gaseous state or in the form of aerosols toward the posterior pharyngeal cavity, where the user then experiences the so-called retronasal olfactory experience. This prompts the user to have a taste experience, so that the tasteless beverage (e.g., simple tap water) that he drinks from the drinking system 1 seems to taste like citrus fruits, strawberries or raspberries, for example, according to the selected aroma substances in the aroma medium. If the aroma medium contains a liquid-soluble sweetener, so that the user also feels the taste sensation on the tongue together with the retronasal olfactory experience, the taste experience can be enhanced again and further replicate the natural taste. This is because the taste direction "sweet" cannot be perceived through the retronasal olfaction. The corresponding receptors are only located on the tongue.

[0061] By appropriately selecting the diameter ratio of the flow channel 9, the suction channel 7 and the expansion and taper formed in the sections 15 and 16, as well as the diameter of the air channel 14, a mixing ratio of the liquid to be drunk, the liquid aroma medium and the introduced air can be achieved in typical use, that is, in the typical negative pressure applied by the user during suction, which allows a taste experience optimized in intensity. In particular, the aroma medium carried here is not too much, but the content is not too little, so that the taste experience caused by the retronasal sense of smell is not too weak. The liquid aroma medium is already formed here by a dilute aroma substance (e.g., essential oil) to prevent an overdose, which otherwise may lead to unpleasant consequences, such as a burning and stinging sensation in the oral-pharyngeal cavity of the user who receives an over-dosed aroma medium supply.

[0062] exist Figure 3 and Figure 4A possible second embodiment of the drinking system 1' according to the invention is shown in FIG. In this embodiment, the drinking system 1' is also similar to the drinking system 1' in terms of most of its components and features. Figure 1 and Figure 2 The drinking system 1 shown in FIG. 1 is constructed in the same manner. The same or at least the same functioning elements are used as in FIG. Figure 1 and Figure 2 For the purpose of avoiding repetition, reference is made here to the structure and function of the components and elements with the same reference numerals as those in the reference numerals in the embodiment of the present invention. Figure 1 and Figure 2 The above description of the exemplary embodiments of the invention and the above description of the structure and function of the identically labeled elements therein.

[0063] Figure 3 and Figure 4 The alternative embodiment shown in Figure 1 and Figure 2 The essential difference between the variants shown in the embodiment is the reverse order of supplying air and aroma medium to the flow of liquid to be consumed flowing through the drinking straw 4, more precisely through the suction channel 7, which is achieved due to the different arrangement of the mixing chamber. Figure 3 and Figure 4 In the exemplary embodiment shown in FIG, air is first supplied via the air channel 14' in the section 16'. The air channel 14' opens into a constriction 19 of the suction channel 7, which ensures a water jet pump effect, which draws air through the air channel 14' as the drinking liquid flows through. In this exemplary embodiment, the air drawn into the drinking liquid as the first additional medium is mixed with the drinking liquid in a mixing chamber formed in the section 16', which is similar to the mixing chamber in FIG. Figure 1 and Figure 2 The drinking liquid, which is already loaded with air, then reaches the section 15, where it is mixed with the air as described above. Figure 1 and Figure 2 As described in the embodiment shown in the drawing, the aroma medium sucked from the aroma reservoir 8 via the flow channel 9 is received into the drinking liquid and mixed with the drinking liquid in the mixing chamber formed in the section 16. The final mixing then takes place in the section 17 of the suction channel 7 provided with a spiral structure, as also described above and in Figure 1 and Figure 2 As in the embodiment shown in FIG.

[0064] Another difference is that instead of Figure 1 and Figure 2The openings 11 and 13 for redirecting the air into the receiving space 3 or into the fragrance reservoir 8 are formed in the embodiment shown in FIG. 1 and described above, whereby reflow pipes 11 ′ and 13 ′ are provided which serve the same purpose.

[0065] in addition, Figure 3 and Figure 4 The embodiment shown in FIG. 1 is also comparable to the embodiment shown in FIG. 1 in terms of the resulting drinking experience. Figure 1 and Figure 2 The exemplary embodiments shown in FIG. 1 and 2 function and operate in the same manner as previously described, so that reference can also be made to the above description in this respect.

[0066] In this case, the two possible arrangements for mixing or admixing air and fragrance medium are shown in the embodiment variant shown (in the order of first fragrance medium and then air). Figure 1 and Figure 2 ), or in the order of first air and then the scent medium ( Figure 3 and Figure 4 )) are basically equivalent in technology and can be selected and set as needed.

[0067] The exemplary embodiments shown are intended to illustrate and not to limit the scope of the claimed invention to the combination of specific feature combinations shown and described there. The overall scope of protection of the invention is defined in the following claims. In particular, individual features of the exemplary embodiments can also be used to realize independent developments of the invention, respectively, separately from the specific designs described above and below.

[0068] Reference numerals list 1Drinking system 1'Drinking system 2 Drinking utensils 3 Receiving Space 4 Drinking Straws 5 Entrance openings 6 Drinking opening 7 suction channels 8 Fragrance storage 9Flow channel 10 shielding parts 11 Opening 11' reflow tube 12 Cover 13 Opening 13' reflow pipe 14 Air channels 14' Air Channel 15 sectors 16 sectors 16' section 17th section 18 closed cap 19 Contraction

Claims

1. A drinking system (1, 1'), comprising: a drinking vessel (2) defining a receiving space (3) for a liquid; a drinking straw (4) which is arranged on the drinking vessel (2), is introduced into the receiving space (3), projects with a first end having an inlet opening (5) in the direction of the bottom of the receiving space (3), and projects with a second end having a drinking opening (6) out of the drinking vessel (2) and has a suction channel (7) between the inlet opening (5) and the drinking opening (6); A fragrance reservoir (8), wherein the fragrance reservoir is connected to the drinking straw (4) via a flow supply channel (9). It is characterized in that A liquid aroma medium is contained in the aroma reservoir (8), which contains aromatic substances and / or flavor substances in dissolved or emulsified and diluted form. When liquid is sucked out of the drinking vessel (2) through the drinking straw (4), the aroma medium is sucked into the drinking straw (4) through the flow channel (9) and there mixes with the liquid sucked into the drinking straw (4) from the drinking vessel (3).

2. The drinking system (1, 1') according to claim 1, characterized in that The liquid fragrance medium has aroma substances and / or flavor substances diluted in water in a ratio of 1:15 to 1:1000.

3. Drinking system (1, 1') according to one of the preceding claims, characterized in that At least one sweetener is dissolved in the liquid flavor medium.

4. The drinking system (1, 1') according to claim 3, characterized in that At least one sweetener selected from the group consisting of stevia, aspartame and acesulfame potassium is dissolved in the liquid flavor medium.

5. Drinking system (1, 1') according to one of the preceding claims, characterized in that The aroma reservoir (8) comprises a container which is arranged on the drinking vessel (2) or can be arranged thereon and in which the liquid aroma medium is arranged.

6. The drinking system (1, 1') according to claim 5, characterized in that The container has a low height relative to its base area, i.e. the height in mm is the same as the height in mm. 2 The ratio of the unit bottom area is 1:50 or less, preferably about 1:

60.

7. The drinking system (1, 1') according to any one of claims 5 or 6, characterized in that The container has a height which is at most 15% of the length of the drinking straw (4), preferably approximately 10% of the height of the drinking straw (4).

8. The drinking system (1, 1') according to any one of claims 5 to 7, characterized in that The container has a gas supply opening (13, 13').

9. The drinking system (1, 1') according to claim 8, characterized in that The air supply opening (13, 13') has a diameter of 1.5 mm or less, preferably 1 mm or less.

10. The drinking system (1, 1') according to any one of claims 8 or 9, characterized in that When the drinking system (1, 1') is not in use, the air supply opening (13, 13') can be closed by a cover (12).

11. The drinking system (1, 1') according to any one of claims 5 to 10, characterized in that The container is closed by a detachably attachable lid.

12. Drinking system (1, 1') according to one of the preceding claims, characterized in that The flow supply channel (9) has a pipe section with an inflow opening which is immersed from above into the liquid fragrance medium.

13. Drinking system (1, 1') according to one of the preceding claims, characterized in that The flow supply channel (9) has an inner diameter of a maximum of 1.5 mm, in particular of approximately 1 mm.

14. Drinking system (1, 1') according to one of the preceding claims, characterized in that A suction line (14, 14') connected to the drinking straw (4) is provided for sucking ambient air into the liquid flow sucked by the drinking straw (4).

15. The drinking system (1, 1') according to claim 14, characterized in that The suction line (14, 14') is designed and dimensioned in comparison with other flow control elements of the drinking system (1, 1') such that the volume flow of air sucked in during suction is between 5% and 10% of the volume of the liquid to be drunk.

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