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(11) | EP 1 466 833 B1 |
| (12) | EUROPEAN PATENT SPECIFICATION |
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| (54) |
Aromatized closing element made of cork-type material Aromatisiertes Verschlusselement aus Material des Typs Kork Fermeture aromatisée faite d'un matériau de type liège |
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| Note: Within nine months from the publication of the mention of the grant of the European patent, any person may give notice to the European Patent Office of opposition to the European patent granted. Notice of opposition shall be filed in a written reasoned statement. It shall not be deemed to have been filed until the opposition fee has been paid. (Art. 99(1) European Patent Convention). |
[0001] The present invention relates to an aromatized closing element made of a cork-type material for containers for foodstuffs according to the preamble of claim 1 and to a method for obtaining closing elements made of cork-type material for containers for foodstuffs.
[0002] Here and in what follows, by "cork-type material" is meant, in addition to cork as such, a material that may even be synthetic which possesses structural characteristics similar to those of cork, in particular as regards porosity.
[0003] As is known, in assessing wine as a whole the olfactive impression that the consumer obtains when the bottle is opened is very important.
[0004] In addition, the first impulse a person has when the bottle is opened is to sniff the cork, allowing himself to be conditioned also as regards the taste of the wine itself, in particular if he does not possess solid oenological knowledge.
[0005] The above arguments may also be applied equally well to other foodstuff containers or packages that usually have a cork-type closing element, such as for example of jam jars, containers for vegetables preserved in oil or for pre-prepared sauces. Also in these cases it may prove particular important for the closing element itself to possess a pleasant and captivating aroma. A closing element according to the preamble of claim 1 is known from EP-A- 1 182 223.
[0006] The purpose of the present invention is to provide closing elements made of cork-type material for containers for foodstuffs, which in themselves present an olfactive agreeableness such as to increase the consumer's desire in regard to the foodstuff present in the container.
[0007] The subject of the present invention is a closing element made of cork-type material comprising aromatizing substances in an adsorbed form.
[0008] As may appear clearly from what has been outlined above, with the present invention it will be possible to provide aromatizing closing elements for foodstuff containers, which, on account of this characteristic, will present an added value.
[0009] A further purpose of the present invention is a method for producing closing elements for foodstuff containers which comprises a step of aromatization, in which aromatizing substances are made to be adsorbed by the material forming the closing element.
[0010] According to a preferred embodiment of the method of the present invention, the aromatization step is a final step of the process of making closing elements for foodstuff containers.
[0011] According to a further preferred embodiment of the method of the present invention, the aromatization step is concomitant with a step of lubrication of the closing elements.
[0012] Hereinafter there is provided, purely for purposes of illustration, a non-limiting example in order to enable a better understanding of the invention.
EXAMPLE - Preparation of an aromatized cork for a bottle -
[0013] There is carried out an initial boiling step, in which cork is put into a boiler where it is immersed in water at a temperature of approximately 110°C for 70 to 90 minutes. Together with the cork, during this step, disinfectant substances, known to a person skilled in the branch, are added.
[0014] Following upon the boiling step, there is performed a step of stretching and seasoning, in which the cork is taken from the boiler and is spread out in appropriate environments.
[0015] Next, there follows a dinking step, in which the cork is cut into strips that are dinked vertically, or else specific machines are used for cutting the cork into small cubes, and, in this way, the single-piece bottle top is obtained.
[0016] Next, there follows a washing step, in which the product obtained from the previous step undergoes washing either in a bath or by dry-cleaning, and disinfectant products are added such as hydrogen peroxide, citric acid, etc.
[0017] Following upon the washing step, the cork undergoes a step of stabilization of humidity, during which the cork is put in special environments and is subjected to injections that contain as additive vapourized air or air with a high concentration of humidity.
[0018] This is followed by a lubrication step, in which the cork is put into special environments and receives the addition of lubricants and aromatic substances such as aromas, tannins (or polyphenols in general), and extracts in general according to the aroma that it is intended to impart upon the cork.
[0019] Finally, the corks undergo a packaging step, during which they are put into a container for packaging.
[0020] It should be emphasized how the aromatization step may be carried out in any of the steps listed above except for the dinking step.
[0021] Alternatively, the aromatization step may be a step in itself set between two of the aforesaid steps.
[0022] As regards tops for wine bottles, the following aromas are preferred, according to the type of wine: for red wines, the preferred aromas are: cocoa, chocolate, liquorice, hazel nut, vanilla, and nutmeg; for white wines, the preferred aromas are mature fruit, such as kiwi, apple, cherry, and raspberry; for young white wines, the preferred aromas are fresh fruit, such as melon, banana, apricot, mango, and papaw; for spiced wines, the preferred aromas are: tomato and pimento.
1. A closing element made of cork-type material for containers for foodstuffs comprising
aromatizing substances, characterized in that the aromatizing substances are in an adsorbed form.
2. The closing element according to Claim 1, characterized in that it constitutes a top for a wine bottle.
3. The closing element according to Claim 2, characterized in that said aromatizing substances impart an aroma selected from among the following aromas
taken individually or in combination with one another: cocoa, chocolate, liquorice,
hazel nut, vanilla, nutmeg, kiwi, apple, cherry, raspberry, melon, banana, apricot,
mango, papaw, tomato, and pimento.
4. The closing element according to Claim 3, characterized in that said aromatizing substances impart an aroma of barrique tannins with characteristics
of vanilla, coconut, liquorice, and oak.
5. A method for obtaining closing elements made of cork-type material for containers
for foodstuffs, said method comprising an aromatization step in which aromatic substances
are made to be adsorbed by the material forming the closing element.
6. The method according to Claim 5, in which the aromatization step is a final step of
the process for making closing elements for containers for foodstuffs.
7. The method according to Claim 6, characterized in that the aromatization step is concomitant with a step of lubrication of the closing elements.
1. Verschlusselement aus korkartigem Material für Behälter zur Befüllung mit Nahrungsmitteln,
das aromatisierende Substanzen aufweist, dadurch gekennzeichnet, dass die aromatisierenden Substanzen in adsorbierter Form vorliegen.
2. Verschlusselement nach Anspruch 1, dadurch gekennzeichnet, dass es ein Oberteil für eine Weinflasche bildet.
3. Verschlusselement nach Anspruch 2, dadurch gekennzeichnet, dass die aromatisierenden Substanzen ein Aroma verleihen, das aus folgenden entweder einzeln
oder in Kombination miteinander genommenen Aromen gewählt ist: Kokos, Schokolade,
Lakritze, Haselnuss, Vanille, Muskat, Kiwi, Apfel, Kirsche, Himbeere, Melone, Banane,
Aprikose, Mango, Papaya, Tomate und Piment.
4. Verschlusselement nach Anspruch 3, dadurch gekennzeichnet, dass die aromatisierenden Substanzen ein Aroma aus Fass-Tanninen mit Charakteristiken
von Vanille, Kokosnuss, Lakritze und Eiche verleihen.
5. Verfahren zum Erhalt von Verschlusselementen aus korkartigem Material für Behälter
zur Befüllung mit Nahrungsmitteln, wobei das Verfahren einen Aromatisierschritt aufweist,
bei dem aromatische Substanzen zu Adsorption durch das das Verschlusselement bildende
Material gebracht werden.
6. Verfahren nach Anspruch 5, dadurch gekennzeichnet, dass der Aromatisierschritt ein letzter Schritt des Herstellungsprozesses von Verschlusselementen
für Behälter zur Befüllung mit Nahrungsmitteln ist.
7. Verfahren nach Anspruch 6, dadurch gekennzeichnet, dass der Aromatisierschritt gleichzeitig mit einem Schritt des Schmierens des Verschlusselements
erfolgt.
1. Elément de fermeture fait d'un matériau de type liège pour des récipients pour produits
alimentaires comprenant des substances aromatisantes, caractérisé en ce que les substances aromatisantes sont sous forme adsorbée.
2. Elément de fermeture selon la revendication 1, caractérisé en ce qu'il constitue un bouchon pour une bouteille de vin.
3. Elément de fermeture selon la revendication 2, caractérisé en ce que lesdites substances aromatisantes confèrent un arôme choisi parmi les arômes mentionnés
ci-après pris séparément ou combinés les uns avec les autres : le cacao, le chocolat,
la réglisse, la noisette, la vanille, la noix de muscade, le kiwi, la pomme, la cerise,
la framboise, le melon, la banane, l'abricot, la mangue, la papaye, la tomate et le
piment.
4. Elément de fermeture selon la revendication 3, caractérisé en ce que lesdites substances aromatisantes confèrent un arôme de tanins de barrique aux caractéristiques
de vanille, noix de coco, réglisse et chêne.
5. Procédé visant à obtenir des éléments de fermeture faits d'un matériau de type liège
pour des récipients pour produits alimentaires, ledit procédé comprenant une étape
d'aromatisation dans laquelle les substances aromatiques sont faites pour être adsorbées
par le matériau formant l'élément de fermeture.
6. Procédé selon la revendication 5, dans lequel l'étape d'aromatisation est une étape
finale du processus de fabrication des éléments de fermeture pour récipients pour
produits alimentaires.
7. Procédé selon la revendication 6, caractérisé en ce que l'étape d'aromatisation est concomitante avec une étape de lubrification des éléments
de fermeture.