A sandwich cup containing a functional water-based composite mineral composition

Abstract

This invention discloses a jacketed cup containing a functional water-based composite mineral composition, belonging to the fields of wine containers, functional drinking utensils, double-layered appliances, and beverage sensory adjustment. The structure of the jacketed cup includes: an inner cup body, an outer cup body, and a sealing part; the inner cup body is used to hold the liquid; the outer cup body is located outside the inner cup body, forming a jacketed space together with the inner cup body; the jacketed cavity is located between the inner and outer cup bodies, and is a closed or semi-closed liquid storage space; the sealing part is provided at the cup mouth, cup bottom, cup wall connection, or a combination thereof, for achieving jacket sealing; the functional liquid is pre-filled in the jacketed cavity; and a supporting structure can be provided at the cup bottom or a part of the jacket to improve overall strength, stability, or control the jacket thickness. It not only has the heat insulation and aesthetic effects of a double-layered structure, but also has the function of adjusting the flavor of the beverage.

Description

Technical Field

[0001] This invention relates to the fields of wine containers, functional drinking utensils, double-layered containers, and beverage sensory adjustment technology, and particularly to a double-layered cup containing a functional water-based composite mineral composition. Background Technology

[0002] Existing wine glasses typically serve functions such as serving, displaying, insulating, keeping warm, and aiding in decanting.

[0003] In existing technologies, common methods for improving the taste and drinking experience of wine mainly include the following categories: 1. Use a decanter to extend the time the wine is in contact with air; 2. Changing the drinking temperature affects the release of aromas and the mouthfeel of the wine; 3. By adjusting the shape of the container, the aroma and entry path can be altered; 4. Improve flavor by directly adding exogenous substances to the wine.

[0004] The above methods still have the following shortcomings: 1. Its mechanism of action is relatively simple, relying mainly on ventilation, temperature, or direct contact with the wine; 2. It takes a relatively long time to achieve the desired taste; 3. Some methods involve direct contact between the wine and other substances, which may lead to flavor contamination or compliance concerns; 4. The interlayer of a conventional double-walled wine glass usually only serves to keep the wine warm, provide insulation, or for decoration. It cannot significantly adjust the flavor of the wine without contacting it.

[0005] During the actual research and development process, it was found that when a specific functional liquid is sealed in the interlayer of a wine glass, the taste of the wine will change significantly after the wine is placed in the glass and left to stand for a short period of time. Specifically, the spiciness and irritation will decrease, the taste will be smoother, the aroma will be more harmonious, and the aftertaste will be more rounded. Some wine samples also showed a subjective feeling of being more mellow in flavor after aging, maturation, or fermentation.

[0006] Therefore, there is an urgent need to provide a functional double-layered wine glass with a well-defined structure, mass production capability, and where the functional liquid and the wine do not come into direct contact, while also having a flavor-adjusting effect on the wine. Summary of the Invention

[0007] This invention provides a jacketed glass containing a functional water-based composite mineral composition. It is a functional jacketed glass with a sealed functional liquid layer between an inner and outer glass body, capable of adjusting the sensory characteristics of the wine without direct contact between the functional liquid and the wine itself. The invention also describes the application of this glass in wine flavor adjustment. This addresses the problem that existing wine glasses only have functions of serving, displaying, heat preservation, or insulation, and are unable to improve the sensory characteristics of wine without direct contact.

[0008] According to one aspect of this disclosure, a jacketed cup containing a functional water-based composite mineral composition is provided, the structure of which includes: an inner cup body, an outer cup body, and a sealing part; The inner cup is used to hold the wine. Outer cup body: Located outside the inner cup body, forming a sandwich space together with the inner cup body; Interlayer cavity: Located between the inner cup and the outer cup, it is a closed or semi-closed liquid storage space; Sealing part: Located at the mouth of the cup, the bottom of the cup, the connection of the cup wall or a combination thereof, to achieve a sandwich seal; Functional fluid: Pre-installed within the interlayer cavity; Support structure: can be set at the bottom of the cup or in a local part of the interlayer to improve the overall strength, stability or control the thickness of the interlayer.

[0009] In one possible implementation, the form of the interlayer cavity includes: Annular cup wall sandwich type: The sandwich cavity is continuously distributed along the circumference of the cup wall, forming an annular liquid sandwich; Fully enclosed sandwich type: The sandwich layer covers both the cup wall and the bottom of the cup, forming an overall enclosed functional area.

[0010] In one possible implementation, the functional liquid is a water-based functional liquid or a water-based composite mineral liquid containing mineral ions; Water-based functional liquids are standardized treatment solutions derived from fixed groundwater sources, or simulated solutions or working solutions compounded based on the parameters of the fixed groundwater source.

[0011] In one possible implementation, the functional liquid has one or more of the following elements: metasilicic acid, sodium ions, potassium ions, calcium ions, and magnesium ions; The functional liquid is pretreated, filtered, sterilized, stabilized, and then packaged.

[0012] In one possible implementation, the functional liquid has the following parameter ranges: pH: 6.5–9.5; Total dissolved solids (TDS): 50–1000 mg / L; Metasilicic acid: 5–200 mg / L; Sodium ions: 1–200 mg / L; Potassium ions: 0.1–100 mg / L; Calcium ions: 0.1–100 mg / L; Magnesium ions: 0.1–100 mg / L; Lithium ions: 0.001–5 mg / L; Conductivity: 10–5000 μS / cm.

[0013] In one possible implementation, the inner and outer cups are made of borosilicate glass, soda-lime glass, crystal glass, food-contact grade transparent polymer material, or a glass-transparent polymer composite material.

[0014] In one possible implementation, the interlayer cavity can be sealed using one or more of the following methods: heat fusion sealing, melt sealing, laser sealing, food contact safety grade sealant bonding, and mechanical snap-fit ​​combined sealing with sealing rings.

[0015] In one possible implementation, the average thickness of the interlayer is 0.5–20 mm.

[0016] Application of double-layered glasses in wine flavor adjustment.

[0017] A wine flavor adjustment system includes a double-layered glass as described in any one of claims 1 to 8, and one or more of the following used in conjunction with it: a functional double-layered module, a dispensing device, a bottle sleeve, or a coaster.

[0018] Compared with the prior art, the beneficial effects of the present invention are: 1. The functional liquid does not come into direct contact with the liquor, which avoids the safety and compliance issues that may arise from the direct addition of foreign substances into the liquor; 2. Through the coordinated design of the inner and outer cup bodies and the interlayer functional liquid, the sensory characteristics of the wine are adjusted during short-term bottling or standing. 3. It can improve the initial harshness, smoothness, aroma harmony, and finish of the wine in a relatively short time; 4. Compared with ordinary double-walled wine glasses, this invention not only has the heat insulation and aesthetic effects of a double-walled structure, but also has the function of adjusting the flavor of the wine; 5. This wine glass has a clear structural basis, is easy to process and manufacture, and is suitable for commercialization, gifting, and serialization. 6. Functional fluids can be prepared using standardized sources or parameter compounding methods, which is conducive to the formation of a stable product quality control system. Attached Figure Description

[0019] Figure 1 A schematic diagram of the overall structure of the functional sandwich wine glass of the present invention is shown.

[0020] Among them, 1-inner cup body; 2-outer cup body; 3-jacketed cavity; 4-functional liquid; 5-cup mouth sealing part; 6-cup bottom sealing part; 7-support structure; 8-cup handle. Detailed Implementation

[0021] Various exemplary embodiments, features, and aspects of this disclosure will now be described in detail with reference to the accompanying drawings. The same reference numerals in the drawings denote elements that have the same or similar functions. Although various aspects of the embodiments are shown in the drawings, they are not necessarily drawn to scale unless specifically indicated otherwise.

[0022] The term “exemplary” as used herein means “serving as an example, embodiment, or illustration.” Any embodiment illustrated herein as “exemplary” is not necessarily to be construed as superior to or better than other embodiments.

[0023] Furthermore, to better illustrate this disclosure, numerous specific details are set forth in the following detailed description. Those skilled in the art will understand that this disclosure can be practiced without certain specific details. In some instances, methods, means, components, and circuits well known to those skilled in the art have not been described in detail in order to highlight the main points of this disclosure.

[0024] like Figure 1 As shown, a jacketed cup containing a functional water-based composite mineral composition is provided. The structure of the jacketed cup includes: an inner cup body, an outer cup body, and a sealing part. The inner cup is used to hold the wine. Outer cup body: Located outside the inner cup body, forming a sandwich space together with the inner cup body; Interlayer cavity: Located between the inner cup and the outer cup, it is a closed or semi-closed liquid storage space; Sealing part: Located at the mouth of the cup, the bottom of the cup, the connection of the cup wall or a combination thereof, to achieve a sandwich seal; Functional fluid: Pre-installed within the interlayer cavity; Support structure: Can be installed at the bottom of the cup or in a localized area of ​​the interlayer to improve overall strength, stability, or control the interlayer thickness. From Figure 1 The design parameters of the cup can be seen in the image, in millimeters.

[0025] In one possible implementation, the form of the interlayer cavity includes: Annular cup wall sandwich type: The sandwich cavity is continuously distributed along the circumference of the cup wall, forming an annular liquid sandwich; Fully enclosed sandwich type: The sandwich layer covers both the cup wall and the bottom of the cup, forming an overall enclosed functional area.

[0026] A double-layered glass is a wine glass used to improve one or more of the following aspects of a wine's initial harshness, smoothness, aroma harmony, or finish.

[0027] In one possible implementation, the functional liquid is a water-based functional liquid or a water-based composite liquid containing mineral ions; Water-based functional liquids are standardized treatment solutions derived from fixed groundwater sources, or simulated solutions or working solutions compounded based on the parameters of the fixed groundwater source.

[0028] In one possible implementation, the functional liquid has one or more of the following characteristics: containing metasilicic acid, containing one or more of sodium ions, potassium ions, calcium ions, and magnesium ions, containing trace amounts of lithium ions, having a neutral or weakly alkaline pH, having a certain total soluble solids, and having electrical conductivity. The functional liquid is pretreated, filtered, sterilized, stabilized, and then packaged.

[0029] In one possible implementation, the functional liquid has the following parameter ranges: pH: 6.5–9.5; Total dissolved solids (TDS): 50–1000 mg / L; Metasilicic acid: 5–200 mg / L; Sodium ions: 1–200 mg / L; Potassium ions: 0.1–100 mg / L; Calcium ions: 0.1–100 mg / L; Magnesium ions: 0.1–100 mg / L; Lithium ions: 0.001–5 mg / L; Conductivity: 10–5000 μS / cm.

[0030] In one possible implementation, the inner and outer cups are made of borosilicate glass, soda-lime glass, crystal glass, food-contact grade transparent polymer material, or a glass-transparent polymer composite material.

[0031] In one possible implementation, the interlayer cavity can be sealed using one or more of the following methods: heat fusion sealing, melt sealing, laser sealing, food contact safety grade sealant bonding, and mechanical snap-fit ​​combined sealing with sealing rings.

[0032] The purpose of this application is to create a wine glass product that, through the synergistic design of the glass body's sandwich structure, the sandwich functional liquid, and its parameter range, enables the wine to exhibit one or more of the following effects after being filled or left to stand for a short period of time: 1. Reduce the initial irritation upon entry; 2. Enhances the smoothness of the wine; 3. Improves aroma harmony; 4. Enhances the smoothness and richness of the aftertaste; 5. Shorten the time required to develop a palatable drinking experience; 6. Provide sensory experiences similar to aging, maturation, or sophistication.

[0033] The present invention also aims to provide the application of the above-mentioned wine glasses in the serving and flavoring of baijiu, whiskey, wine, huangjiu and other alcoholic beverages.

[0034] By setting a sealed interlayer cavity between the inner and outer cup bodies, and encapsulating a specific functional liquid in the interlayer cavity, the sensory characteristics of the wine are adjusted without the functional liquid coming into direct contact with the wine.

[0035] Application Example 1: Basic Circular Sandwich Wine Glass A functional sandwich wine glass includes an inner glass body and an outer glass body made of borosilicate glass. The inner glass body and the outer glass body are coaxially arranged, forming an annular sealed sandwich cavity between them. The sandwich cavity is filled with a functional liquid and is permanently sealed by a sealing part at the rim or bottom of the glass. The inner glass body is used to directly hold the wine, and the functional liquid does not directly contact the wine.

[0036] The functional liquid is a standardized water-based composite mineral solution with a pH of 7.2–8.5 and a TDS of 200–500 mg / L. It contains metasilicic acid and one or more of sodium, potassium, calcium, and magnesium ions.

[0037] To use, pour the liquid into the inner glass and let it sit for 5-10 minutes before drinking.

[0038] Application Example 2: Fully Enclosed Double-Layer Wine Glass In this embodiment, the interlayer cavity extends from the bottom of the glass to the entire glass wall, allowing the functional liquid to be distributed around the wine.

[0039] This structure helps improve the overall visual effect and expands the interaction area between the functional liquid and the inner cup.

[0040] Experimental design and effect verification plan: Group A: Ordinary single-layer glass: used as a basic control.

[0041] Group B: Ordinary double-walled cavity glass: used to eliminate the influence of the double-walled structure itself.

[0042] Group C: Double-walled cups with a jacket containing pure water: used to eliminate the possibility that the presence of liquid alone in the jacket is sufficient to produce an effect.

[0043] Group D: Functional liquid-jacketed wine glass of the present invention Experimental group.

[0044] If conditions permit, the following can be added: Group E: A double-walled cup containing ordinary mineral water: used to further verify the special properties of the functional liquid of this invention.

[0045] Test wine samples: Liquor; Control conditions include: • Same brand, same batch; • Same opening time; • Same amount of wine poured; • Same ambient temperature; • Same evaluation time point.

[0046] Evaluation criteria: 1. Amount of wine poured per glass: 20–50 mL; 2. Ambient temperature: 20~25℃; 3. Setting time: 30 seconds, 1 minute, 3 minutes, 5 minutes; 4. Evaluation method: blind or double-blind testing; 5. Evaluators: 10 or more people.

[0047] Sensory evaluation indicators: Each item is scored from 1 to 10 points: 1. Stimulation; 2. Smoothness; 3. Aroma harmony; 4. Fullness; 5. A mellow and smooth aftertaste; 6. Overall drinking experience.

[0048] Optional physicochemical indicators: If conditions permit, the following can be added: 1. Temperature change curve; 2. Evaporation rate; 3. pH changes; 4. Changes in electrical conductivity; 5. Changes in dissolved oxygen; 6. Analysis of volatile aroma components.

[0049] Experimental results show that, compared with ordinary single-layer cups, ordinary double-layer hollow cups, and pure water jacketed cups, wine served in the functional liquid jacketed wine cup of this invention and left to stand has better scores in terms of initial stimulation, smoothness, aroma harmony, aftertaste roundness, and overall drinkability. This indicates that the combination of the jacketed structure and functional liquid used in this invention can adjust the sensory characteristics of the wine.

[0050] This technical solution has the following characteristics: 1. Well-defined structure, suitable for industrial manufacturing; 2. The functional pathway is clear and does not directly alter the wine formula; 3. It combines product innovation with commercial viability.

[0051] Innovation points of this application: A wine glass containing a specific functional liquid encapsulated within a sandwich structure. The functional liquid does not directly contact the wine, but still modifies its sensory characteristics. The technical solution is formed through the combination of an inner glass body, an outer glass body, a sandwich structure, and the parameters of the functional liquid. The functional liquid can be derived from standardized treatment solutions from fixed underground water sources, or it can be a simulated compound liquid, thereby expanding the scope of protection.

[0052] The various embodiments of this disclosure have been described above. These descriptions are exemplary and not exhaustive, nor are they limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments. The terminology used herein is chosen to best explain the principles, practical application, or technical improvements to the embodiments in the market, or to enable others skilled in the art to understand the embodiments disclosed herein.

Claims

1. A jacketed cup containing a functional water-based composite mineral composition, characterized in that, The structure of the sandwich cup includes: an inner cup body, an outer cup body, and a sealing part; The inner cup is used to hold the wine. Outer cup body: Located outside the inner cup body, forming a sandwich space together with the inner cup body; Interlayer cavity: Located between the inner cup and the outer cup, it is a closed or semi-closed liquid storage space; Sealing part: Located at the mouth of the cup, the bottom of the cup, the connection of the cup wall or a combination thereof, to achieve a sandwich seal; Functional fluid: Pre-installed within the interlayer cavity; Support structure: can be set at the bottom of the cup or in a local part of the interlayer to improve the overall strength, stability or control the thickness of the interlayer.

2. The jacketed cup containing a functional water-based composite mineral composition according to claim 1, characterized in that, The forms of interlayer cavities include: Annular cup wall sandwich type: The sandwich cavity is continuously distributed along the circumference of the cup wall, forming an annular liquid sandwich; Fully enclosed sandwich type: The sandwich layer covers both the cup wall and the bottom of the cup, forming an overall enclosed functional area.

3. The jacketed cup containing a functional water-based composite mineral composition according to claim 1, characterized in that, The functional liquid is a water-based functional liquid or a water-based composite mineral liquid containing mineral ions; Water-based functional liquids are standardized treatment solutions derived from fixed groundwater sources, or simulated solutions or working solutions compounded based on the parameters of the fixed groundwater source.

4. A jacketed cup containing a functional water-based composite mineral composition according to claim 1, characterized in that, The functional liquid contains one or more of the following elements: metasilicic acid, sodium ions, potassium ions, calcium ions, and magnesium ions; The functional liquid is pretreated, filtered, sterilized, stabilized, and then packaged.

5. A jacketed cup containing a functional water-based composite mineral composition according to claim 4, characterized in that, The parameters of the functional liquids are as follows: pH: 6.5–9.5; Total dissolved solids (TDS): 50–1000 mg / L; Metasilicic acid: 5–200 mg / L; Sodium ions: 1–200 mg / L; Potassium ions: 0.1–100 mg / L; Calcium ions: 0.1–100 mg / L; Magnesium ions: 0.1–100 mg / L; Lithium ion concentration: 0.001–5 mg / L; conductivity: 10–5000 μS / cm.

6. A jacketed cup containing a functional water-based composite mineral composition according to claim 1, characterized in that, The inner and outer cups are made of borosilicate glass, soda-lime glass, crystal glass, food-contact grade transparent polymer material, or glass and transparent polymer composite material.

7. A jacketed cup containing a functional water-based composite mineral composition according to claim 1, characterized in that, The interlayer cavity adopts one or more of the following sealing methods: heat fusion sealing, melt sealing, laser sealing, food contact safety grade sealant bonding, mechanical snap-fit ​​and sealing ring composite sealing.

8. A jacketed cup containing a functional water-based composite mineral composition according to claim 1, characterized in that, The average thickness of the interlayer is 0.5–20 mm.

9. The application of the double-layered cup according to any one of claims 1 to 8 in the flavor adjustment of wine.

10. A flavor-adjusting system for alcoholic beverages, characterized in that, Includes the sandwich cup as described in any one of claims 1 to 8, and one or more of the functional sandwich modules, dispensing devices, bottle sleeves or coasters used in conjunction with it.

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