KR101190318B1 - Beverage pourer with magnetic enhancement - Google Patents

Abstract

A pourer for improving organoleptic properties for various beverages includes a base (12) and a tubular member (16) extending longitudinally through the base. A spout (20) extends outwardly from the tubular member and at least two magnets (22, 24) disposed longitudinally along the tubular member are provided for exposing the beverage to a magnetic field as the beverage passes through the tubular member and spout.

Description

BOURAGE POURER WITH MAGNETIC ENHANCEMENT}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mechanism for improving organolaptic properties (flavor, flavor, etc.), and more particularly, to a mechanism for exposing a bottled beverage to a magnetic field. In the case of alcoholic beverages, the present invention can reduce the feeling of tannic acid. These alcoholic beverages include wine, blendy, serie, port wine (Portugal red wine), cognac, spirits and beer.

In addition to tannins in wine, coffee, tea, fruit juice and vegetable juice also contain polyphenolic acid. In the production of these beverages, polyphenol compounds from coffee beans, tea leaves, fruit peels and seeds, vegetable peels and seeds are incorporated into the drink by heat, chemical and mechanical action of enzymes, or a combination of these. As research on these compounds progresses, it is found that the beverages exhibit health-promoting properties, and more and more polyphenol compounds are added to the beverages. The side effect of polyphenols is bitterness. Tannins and polyphenols tend to interfere with the underlying flavors of coffee, tea, wine, spirits, beer, fruit juices and vegetable juices.

As is well known, tannic acid is an ingredient that makes wine taste coarse, bitter, and sour.It comes from grape skins, grape seeds, grape stems, or by using wooden barrels, and is used for ripening wine, including wine, fortified wine, and whiskey. It is also used to give the liquor the desired flavor.

This tannic acid is polymerized during aging, and the older the wine, the softer and more fruity the taste.

It is known to use magnets to change the tannin component in the mainstream. For example, in the early 1900s, US patent 855,413 introduced a magnetic beverage cup. U.S. Patent 4,872,401 introduces a device that eliminates the acidity or taste of fermented foods using a barrel with a magnet on the wall. Similarly, the tannin component can be changed to weaken the astringent taste.

U. S. Patent 5,556, 654 introduces a method of improving the taste of a liquid by treating the liquid with a cylindrical permanent magnet before the bottle is bottled.

U.S. Patent 5,860,353 introduces an apparatus and method for accelerating the maturation of liquor in bottles stored on shelves such as wine, brandy and spirits.

U. S. Patent 6,287, 614 uses a magnetized coaster to improve the functionality of bottled liquor.

U. S. Patent No. 6,390, 319 introduces a beverage container exposed to a magnetic field.

U.S. Patent Application 2003/003189 introduces a method of setting a magnetic field in a bottle such that a wine molecule is constantly moving from the bottom to the top of the bottle along the magnetic field of the magnet's magnetic field.

U.S. Patent Application 2003/0028070 proposes a method for reconstructing a digestive substance and its components using a magnetic field of a specific magnetic flux density.

U.S. Patent Application 2003/0226447 introduces a device that improves taste by placing a beverage container in the base and exposing it to a magnetic field because several cylindrical members are arranged at regular intervals upwards.

However, none of the conventional devices introduced above are convenient for end users such as wine connoisseurs, and do not conveniently self-treat the wine without huge equipment or without processing the entire liquor bottle. If the entire bottle must be treated with a magnetic field to affect the sensory functionality of the beverage in it, then it is clear that untreated beverages cannot be compared with treated beverages from the same bottle.

The present invention provides a softer that allows for the selective treatment of the mainstream magnetic field, which is convenient, simple to use, and does not require processing of large equipment or the entire bottle. The purer according to the invention is simple in design and immediately effective, since the wine is simultaneously exposed to magnetic fields and oxygen.

Summary of the Invention

Two or more magnets are disposed longitudinally along the cylindrical member, allowing the beverage to pass through the magnetic field as it passes through the cylindrical member and the spout. Since the magnet is placed around the cylindrical member, the magnetic field is concentrated in the beverage passing through the cylindrical member. Thus, long-term treatment of liquor or the need for very large magnets is not required, as conventional devices for treating liquor with magnetic fields.

In the furrer of the present invention, a stopper inserted into the bottle inlet extends from the base, and a skirt surrounding the stopper and the mouth opening also extends from the base.

In order to improve or change the mainstream organoleptic properties, rapid exposure to oxygen in the air occurs when the beverage is poured. On the other hand, the air inlet for allowing air to be sucked into the beverage when pouring the beverage through the cylindrical member may be formed horizontally in the cylindrical member. In this way, beverages such as wine can be exposed to oxygen while being treated with a magnetic field.

The number of magnets can be any number, but must have an arrangement that increases the magnetic field. Therefore, it is preferable to arrange two magnets 180 degrees around the cylindrical member.

The method for improving the functionality of bottled liquor according to the present invention, as described above, puts the bottle into a bottle and exposes the liquor to a magnetic field when pouring from the bottle.

1 is a perspective view of a poorer according to the present invention;

Figure 2 is a cross-sectional view showing a state in which the beverage pouring through the magnetic to the magnetic field.

1 to 2 show a puller 10 for improving the functionality (flavor, flavor, etc.) of various liquors according to the present invention. 2, the cylindrical member 16 penetrates the base 12 in the poorer 10. The spout 20 protrudes from the cylindrical member 16, and two permanent magnets 22 and 24 are disposed along the cylindrical member 16 in the longitudinal direction to expose the liquor to the magnetic field. Passing through the magnetic field 26 while passing through the member 16 and the spout 20. This longitudinal arrangement improves the coupling efficiency of the mainstream and magnetic field passing through the cylindrical member 16. The permanent magnets 22 and 24 may be made of iron, steel, as well as rare earths such as neobium, attronium, and alnico.

Specifically, the puller 10 is connected to the stopper 28 in the bottle opening in the base 12. The stopper 28 has a size to be in close contact with the bottle opening and has a somewhat tapered shape. In addition, there is a skirt 32 surrounding the stopper 28 and the bottle opening, which prevents contaminants from entering the bottle.

Although the purer 10 is designed to be quickly exposed to oxygen when pouring the mainstream, the air inlet 34 for allowing the air to enter the mainstream when pouring the mainstream through the cylindrical member 16 has a cylindrical member 16. It penetrates horizontally and is formed.

As shown, the permanent magnets 22, 24 are disposed 180 degrees around the cylindrical member and preferably abut one end of the skirt 32 so that the mainstream is exposed to the magnetic field as soon as it enters the cylindrical member 16. As shown in FIG.

The base 12, the stopper 28, the cylindrical member 16 and the spout 20 are integrally formed, and it is preferable to arrange the permanent magnets 22 and 24 therein. Plastic can also be used for this purpose.

A relatively small hole is formed in the cylindrical member 16 on the side of the permanent magnets 22 and 24 in the purer 10 (for forming a strong magnetic field). Fix it at the entrance of fruit juice bottles or packs, vegetable juice bottles or packs, wine bottles or beer bottles. Beverages passing through a strong magnetic field change the arrangement of charged particles, which gives the beverage a bitter taste. Direct exposure to air causes chemical changes in the structure and arrangement of the polyphenols, making the beverage less bitter and astringent. The inherent flavor of the drink is revealed and the drink is more delicious and soft. Tannin-flavored red wines are more fruity and softer. In the case of coffee or tea, the aroma and taste are richer, the bitter and astringent taste is reduced. Several people, including the inventors of the present invention, have tested this effect in a way that is blindfolded and tasted in a wine laboratory. Most participants preferred samples that were repeatedly treated with a magnetic porer. Wine experiments require a strong magnetic field and immediate oxygen exposure to see this effect. Without oxygen, the softening effect of the drink is reduced.

Example  One

Red wine and white wine aged in some oak barrels were passed through a magnetic furrer, which was fruity, soft and less astringent. This result has been consistent with a variety of red wines and most recent wines. Specifically, the wine regions are California, Bordeaux, Rhone Valley, Piedmont, Tuscany, Spain and Washington. There are states, Chile, Argentina, South Africa, and Australia. Specifically, Cabernet sauvignon, Cabernet franc, Merlot, Syrah, Grenache, Rhong blends, Bordeaux blend, Pinot noir , Zinfandel, sangiovese, barbera, nebbiolo, tempranillo, malbec.

As can be expected from the taste preferences, the participants showed a change in preferences. Some preferred self-treated wine, some preferred untreated wine, and others preferred a mixture of the two. Most preferred self-treated wine. What you can tell from this tasteful experiment is that most initially opened wines that have a bitter tannins or are not fully matured will benefit from passing through a magnetic purer.

In addition to making the red wines fruity and soft, some wines that pass through the magnetic purer are less full. In less-aged Cabernet Sauvignon, grasses, including bell peppers, peppers, quince and weeds, grow, including Cabernet Franc, Merlot, Malbec, and Syre. Winemakers have put a lot of effort into eliminating this feature by using recipes (such as fine oxidation) when choosing vineyards, working in vineyards, or making wine. Magnetopourer had a tremendous effect on these wines, reducing the full / vegetable characteristics of the wine and thus greatly improving the taste. It is particularly suitable for Chilean wines and for mass production red wines from California or France.

Changes in mechanisms, including polymerization and structural changes of tannin and anthocyanin in wine, reduce the astringency and produce a soft, fruity wine.

Example  2

When the wine is added to oxygen or oxidation during production, the wine is greatly softened by chemical changes, including tannic acid. Theoretically, oxygen plays an important role. The wine was poured through a magnetic purer in an oxygen-free environment. The same wine was poured in an oxygenated environment on the one hand through a magnetic puller and on the other hand without using a magnetic puller. The wine used is the latest Chilean Cabernet Sauvignon. Wine in the oxygen-free environment did not soften at all. In the oxygen environment, the wine followed by magnetic purer showed a big difference. In this wine, the grass and astringent tastes are much reduced and the fruit taste is greatly improved. In other words, the chemical structure of the wine is rapidly changed by the cooperation of magnetic field and oxygen, and the fruit taste is improved.

The softer 10 also affects white wine. The magnetic purer made wines aged in oak barrels such as chardonnay much easier to get closer, less tannins and more fruity. The same effect can be expected for other white wines aged long in oak barrels.

Claims (8)

In the purer to improve the sensuality of various beverages: Base; A cylindrical member extending in the longitudinal direction through the base; Spout protruding out from the cylindrical member; Two or more magnets disposed longitudinally along the cylindrical member to expose the beverage to the magnetic field when the beverage passes through the spout with the cylindrical member; And And an air suction opening penetrating the cylindrical member so that air is sucked into the beverage passing through the cylindrical member. 2. A furrer according to claim 1, wherein a stopper for fitting into the bottle opening continues from the base. 3. The furrer of claim 2, wherein a skirt surrounding the stopper and the bottle mouth extends from the base. delete 3. A furor according to claim 2, wherein the magnets are arranged at two angles around the cylindrical member as two pieces. 4. The furer of claim 3, wherein the magnet abuts on one end of the skirt. 7. The furer of claim 6, wherein the magnets are arranged to be separated from one end of the spout. 8. The furrer of claim 7, further comprising a magnet support formed integrally with the base, stopper, tubular member and spout.

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