MXPA99005560A - Infuser unit for making beverages - Google Patents

Abstract

The infuser unit (610) attaches to the top of the associated container and includes a well portion (641) for receiving and holding a charge of flavoring material. Heated water, or other liquid, is poured through the well portion into the associated container and then circulates between the inside and outside of the well portion to permit infusion of flavors from the flavoring materials to the liquid. A cover (650) for the infuser unit is also provided that seats within the top (742) of the well and forms a trough (720) on its reverse side to collect excess liquid from the well after the infuser unit is removed from the associated container.

Description

INFUSIVE UNIT TO PREPARE BEVERAGES BACKGROUND OF THE INVENTION The present invention relates generally to the production and supply of tea, and more particularly, to an infuser for making tea, "herbal teas", coffees, flavored coffees and teas, as well as other infusion beverages. The infuser of the invention provides improved performance, convenience and other advantages of use, and is preferably a disposable and inexpensive unit. Although the fusing unit, in its preferred embodiments, refers to infused beverages, such as loose tea, the infusing unit has wider applications. The present invention encompasses a novel method for preparing beverages, both infused and mixed. In addition, the present invention relates to a novel structure of a lid for beverages and novel methods for using the lid in the preparation of different types of beverages. The novel structure of the lid and infusing unit provides other advantages that are not necessarily related to the preparation of the beverage, as will be evident from the following description. In recent years, there has been a rapid surge of interest in so-called extra-quality coffee drinks. The numerous flavors and varieties of coffees have been strongly announced and promoted. The public now has specialized coffee shops that serve a wide variety of these products. Many of the so-called extra-quality coffee shops receive high prices for their products, whether they are sold for consumption on the premises or outside of it. Due in part to the increasing saturation of the "extra quality" coffee market and in response to a palpable need for "healthier" drinks with lower caffeine content, there has been a growing interest in the consumption of teas and " herbal teas "(also known as" tisanes "and" infusions ") in the United States. Worldwide, teas have a much longer tradition of acceptance than coffee and are consumed on a broadly expanded basis. Although the preparation and consumption of tea are different from the preparation and consumption of coffee in many important aspects, the products and methods present similar problems in other aspects, many of which are overcome by means of the present invention. Before the arrival of the tea bag, it was usually prepared by placing tea leaves in a pot, over which almost boiling water was poured and infused to obtain a drink with the desired concentration. To avoid the accumulation of bitterness or other undesirable flavor, it was known to provide sieves or colanders where the tea leaves could be confined for removal at a desired point in the infusion cycle. However, the use of strainers and the like has the disadvantage of being relatively uncomfortable and inefficient from an equipment point of view. Strainers require frequent cleaning and require the user to remove the strainer when the desired concentration of the beverage has been achieved. Strainers are also difficult to fill, seal and remove and store without dripping. They are also commonly too small to allow sufficient water circulation, particularly when using the "whole leaf" teas of the highest quality. Although the tea bag alleviates certain of the disadvantages of the snack equipment, it also has many disadvantages. Most teas in bags are of low quality and the procedure of placing the tea leaves in bags involves the crushing and breaking of the leaves, with the considerable detriment of the flavor. The relatively small size and fine texture of the tea bag restricts the circulation of the leaves in the hot water, inhibiting the rapid and complete diffusion of the flavors in the body of the liquid. In addition, the tea bags used, like the previously mentioned colanders, create problems of removal and disposal; particularly when the beverage is sold "to go" or on a "portable" basis. Another disadvantage of the tea bag is that it is typically available in one or two sizes only, effectively predetermining the concentration of the beverage for "take-away" products. The concentration of the tea beverage is commonly varied by adjusting the proportion of water added to the leaves. However, for the preparation of the tea in the premises that will be sold "to carry" the sizes of the glasses are generally standardized and, consequently, the variation of the concentration is not easily achieved when the size of the tea bag is fixed .

Bagging tea also adds a significant cost to the price of the beverage. Commonly, tea is enclosed in a bag (usually with a string and tag attached to facilitate removal); The bag is in turn placed in a paper or wrap or thin bag, and then the wrap or bag is put in a box. The cost of these steps and / or materials is substantial. In addition, tea bags are much more bulky per serving than "loose" teas, thus increasing the costs of shipping, storing and serving tea to consumers. Another significant economic disadvantage of "bagging" tea is the cost of purchasing, maintaining and operating costly and specialized bagging equipment. Tea "co-packers" typically require minimum "production" amounts for a particular bag filling of 100,000 bags or more. The ability of a vendor to adapt to a wide variety of flavors in these quantities is considered prohibitively expensive for all, except the most established companies. Another difficulty with the "co-packing" of tea bags originates from the aspect of mass production and large scale of said bagging process: there may be considerable delays in the programming and in the completion of the production rounds. Obviously, passing the tea ingredients-many of which are imported-through intermediaries such as co-packers and their distributors adds to the cost of the product, and the inherent delay can also compromise freshness and flavor.

Many tea drinkers are also aware of the environmental problems and, for such consumers, there is a negative reaction to the bleached papers commonly used in tea bags. Moreover, the use of cords and staples to facilitate the removal of the bag at the desired point of the infusion cycle creates problems in the disposal of said products, including separating them from waste streams. "Cordless" tea bags are designed to solve this problem, but they are uncomfortable for those who serve them, who for sanitary reasons have to use tweezers to place the bag in a cup. The cordless bags also subject the user to certain risks and inconveniences to remove the bag at the desired point of the infusion cycle: commonly, the cordless bags are removed from the hot tea with the bare fingers of the user. The above disadvantages associated with tea bags are exacerbated when the beverage is sold "to go". The bag should be removed from the drink three to five minutes after purchase, typically a very long time to wait in the store and very quickly before a suitable receptacle for the dripping bag is located. In addition, using a tea bag in a cup having a removable lid requires the user to open the lid to remove the bag, unless a certain type of clogged bag receptacle is incorporated in the lid. The high temperature of the water creates a risk of injury if the glass drips when trying to remove the lid.

The above aspects of the prior art practices are strong arguments for using infusion methods other than those involving tea bags and lids for conventional cups. However, the use of auxiliary equipment, including strainers, also creates additional difficulties to the need for the equipment to be manipulated after infusion and is therefore unsuitable for carry operations. In contrast, the present invention, in various embodiments described below, avoids or eliminates some of the disadvantages associated with the use of tea bags and other infusion methods, while allowing the use of tea bags or other infusion methods. The present invention, in various embodiments described below, also overcomes some of the difficulties and disadvantages faced by beverage lids, since such lids are conventionally constructed in the prior art. Nevertheless, the present invention, in some embodiments, can also be used with bagged tea or other pre-filled infusions or pre-filled infused beverages, such as coffee bags and the like. Referring now to the characteristics and advantages of bulk "loose" tea in terms of potential customer satisfaction and sale profit, bulk tea is almost always perceived as one of a higher quality than tea in a bag. Bulk tea also requires less space per serving than bagged teas, for which some waste space must be allowed inside the bag, and for wrappers, bags or boxes. Bulk tea is much more easily shipped and stored, and has the potential to save a large amount of space for beverage preparation. In order to successfully serve a popular market, it is believed that a seller must be able to offer at least three to four varieties of black tea, several varieties of green tea, a significant number of herbal teas and a number of enhancers or additives. of flavoring. These add at least 10 to 20 varieties of teas and flavoring products, all of which are available at low cost in a "loose" and bulk form, and which can be shipped and stored in much smaller containers. In addition, containers for bulk tea, such as jars, can be easily resealed to maintain freshness. The bulk and "loose" forms of herbal teas are also ideal because their leaves are more fragile than those of traditional teas, and therefore less susceptible to bagging. It is currently believed that herbal teas are the fastest growing product in terms of the teas market. A particular problem associated with mixed or combined teas bags is life at the counter. Since particular teas or herbs can become rancid faster than the rest of the contents of the bag, the shelf life of the entire product is tied to the shelf life of the less stable ingredient. If flavoring or flavor enhancing agents were available that could be used with existing teas that had a longer shelf life, then the shelf lives of the mixed products could be effectively extended without unduly affecting the inventory or stock keeping process. . Ensuring the freshness of the entire beverage product and therefore maximizing flavor is always desirable, especially in an "extra quality" market. In contrast to bagged teas, bulk or "loose" teas can be identified separately and kept in drawers or jars from which unique beverages can be mixed "to taste" by each vendor according to the request of a particular customer. The growth of "herbal" teas that are of variable concentration in relation to other teas, the growth of flavored teas and the use of flavoring agents in the tea such as spices and dried fruits, all demand to have teas and their flavoring agents. available in bulk quantities for the combination "to taste" in the infusion site, especially for passing customers. From the foregoing, it is clear that a tea infuser with an appropriate design, ie, a container for tea leaves in a glass or other infusion container, would solve many of the needs of tea vendors and consumers. Apart from tea, there are other hot drinks that can benefit from an infuser with an appropriate design. For example, flavored coffees and coffees are quite popular, but they must be prepared and served in quantity rather than the individual taste of the customer. Another example is the Asian drink based on hot milk known as "chai", where the hot milk is flavored with cinnamon, pepper, ginger, crushed or shredded species, herbs and / or other flavoring agents. The use of a device that made it possible for such flavors to be added to hot milk on a personal basis would give a widespread appearance to chai fans., a rapidly growing segment of the "extra quality" beverage market. A properly designed infuser would also facilitate the preparation of ice tea. An ideal situation would be to make it possible for extremely hot water to pass over a source of fresh and loose tea leaves combined "to taste" in the infuser, sterilizing the leaves and extracting the flavor almost instantaneously before being mixed with ice in the glass to achieve cooling. According to one or more embodiments of the invention, an infuser capable of simplifying the preparation and serving of ice tea is provided, and this infuser achieves other advantages as well. Referring now to other advantages that could be obtained with adequate design faucets, it would be advantageous if a permeable infuser could be made that would serve as a screen below the liquid surface in the vessel, thus avoiding the undesirable "splash" of the liquid. drink. Another advantage of an ideal infuser would be the ability to place the tea leaves in such a way that, after the level of the liquid in the glass decreased slightly, the concentration of the beverage did not continue to rise, all without the risks of removing or have to put back the lid. Another advantage of an ideal infuser would allow the removable lid of a beverage cup to be used in the preparation of the beverage.

Moreover, with products that include coffee but mainly tea, in which the vapor phase of the taste is inhaled by the user, a combination of cover and infuser with an opening or cavity to receive the nose of the user would favorably increase the taste apparent of the product. In an ideal infuser, the wet, swollen and used leaves could also serve as something analogous to a stopper to increase the taste of the liquid by sealing the container against the loss of heat and volatile constituents. Regarding the issue of serving tea for on-site consumption or take-away, so-called specialized convenience coffee shops face difficulties that are not applicable to coffee. In this way, although a large coffee pot can be prepared and many customers can be served from a large common pot, a major advantage of tea is that the user can choose from a large number of flavors. This and the nature of the infusion process generally go against maintaining a large amount of tea already prepared at hand. An ideal circumstance would be one in which the "loose" teas, "herbal" teas and / or flavoring agents could be placed in sanitary form in an exactly desired amount or proportion, such as with a spoon or the like, in an infuser that could be associated with a glass to which extremely hot water could be added to pass over the leaves. This would make it possible for the consumer to allow the flavor to develop for the necessary period of time and then either remove the tea leaves and discard them without spills, or decrease the water / beverage level to isolate the tea from the water and in this way conclude the accumulation or change of flavor. Under more idealized conditions, the user could begin to sip the tea from the container for tasting purposes and then automatically remove the tea leaves from the liquid by lowering their level in the cup instead of removing a bag or any auxiliary equipment. In some circumstances, the user could remove the lid and turn it upside down, in which position the lid would pick up moisture and other drops and avoid the difficulties of discarding a tea bag or other infusion device. The user could also remove the lid and turn it upside down to put it back in the beverage container. In view of the failure of the prior art to provide a tea infuser having the desirable characteristics described above, an object of the present invention is to provide an infuser and preparation apparatus for tea, coffee or similar infused beverages. Another object of the invention is to provide an infuser that is capable of being reliably manufactured at low cost and in a single unit that incorporates one or more of an infusor device, a lid for beverage container and a cover. Still another object of the invention is to provide an infuser including a perforated depression or cavity, centrally located in some embodiments, which could remain in place on the open top of a vessel to seal the margins thereof, and which would allow a confinement loading of tea leaves or coffee grounds or predetermined portions of tea or coffee into bags and the like, into the cavity or depression for infusion into the hot water, preferably while it is poured over the tea leaves into the cavity infuser and therefore inside the glass. In some embodiments, the infusing cavity may be removed from the cap portion of the inflator and preloaded and placed in place in the cap, or the cap portion may be used separately without the infusion cavity, which provides a novel structure of a lid with a central opening. A further object of the invention is to provide a combination of infuser and beaker cover that could provide an exit area for drinking, a cavity for retaining tea leaves or coffee grounds., and be of a configuration that would allow the user's nose to be received while the container is tilted during consumption. A further object of the invention is to provide a disposable tea or coffee infuser device with a design that simplifies the compact storage of a large number of said nozzles. A further object of the invention is to provide a beverage infuser of a type which is readily adaptable to mass production, and wherein the portion of the cavity receiving the tea can be made from any of several materials, using a choice of methods. In addition, the cavity could be removed from the infusing unit and the unit used only as a lid, or the infusing cavity could be pre-filled and then placed in place on the lid at the time of preparation of the beverage.

Another object of the invention is to provide a disposable inexpensive infuser device that allows easy retention and removal of tea leaves or coffee grounds with the lid when desired, in a clean manner that does not create trickle problems such as those that originate with the use of a tea bag. Another object of the invention is to provide an infusing unit that does not need to be removed from the drinking vessel in order to have access to the beverage and add seasonings, and in this way avoid the safety aspects involved in removing a lid to add seasonings and the replacement of the lid on condensates that may have formed on the edge or edge of the beverage container. A further object of the invention is to provide an apparatus that simplifies the formulation, infusion and serving of tea and coffee in retail establishments, with a view to providing the consumer access to a variety of teas, and greater satisfaction for tea drinking customers. . The foregoing and other objects and advantages of the invention are achieved in practice by providing in several embodiments a disposable and low cost infuser for removable association with a beverage container in which the infuser includes a body preferably having a fixation portion. of container such as a shirt with ribs or spheres, a generally annular upper surface with a passage area for drinking on its outer margin, and which further includes a cavity or recessed portion with an open top, permeable walls or a permeable bottom that it extends sufficiently downwards in an associated container so that the lower portions of the cavity are initially below, and when the beverage is consumed, just above the upper surface of the liquid beverage. The above and other objects and advantages, including the inherent objects and advantages, are also partly achieved by forming said container from a plastic, foam or waterproof paper material in a stackable form, and with the infuser being constructed and arranged so as to receive a fixed or detachable auxiliary or closing lid to facilitate transport of the filled beverage cup and the infuser without splashing during use and to retain the heat of the beverage when served hot. The manner in which the foregoing and other objects and advantages are achieved in practice will be more clearly apparent when reference is made to the following detailed description of preferred embodiments of the invention, set forth by way of example and shown in the accompanying drawings in which like reference numbers indicate corresponding parts throughout the description.

BRIEF DESCRIPTION OF THE INVENTION In several of its preferred embodiments, the present invention provides an infuser unit having a container attachment or attachment portion for attachment to a beverage container or container, an annular cover panel portion extending radially inwardly from the container. container attachment portion, a cavity portion with walls extending downward from the annular cover panel and a drinking area formed in the annular cover portion. Loose tea or other infusible beverage grains, either loose or pre-packaged, are placed in the cavity portion and hot water is poured into the cavity from above the annular portion. The lower panel of the cavity is preferably liquid permeable so that water flows over the beverage grains and then through the permeable bottom of the cavity into the beverage container. In this way, tea or another similar beverage is infused or prepared by the water that passes over tea leaves or infused drink grains. The cavity portion of the infusing unit preferably extends down far enough so that the tea leaves at the bottom of the cavity are below a level of liquid in the container. In this way, the tea will continue to infuse when the level of water in the beverage container is above the level of the tea leaves at the bottom of the cavity. In an embodiment of the infuser to prepare coffee, the cavity does not need to extend below the water level in the associated container. The infusing unit is preferably placed on the beverage container to be secured to the container. With the infusing unit of the present invention, the lid of the beverage container, which includes the fusing unit, is used in the preparation of the beverage. Moreover, access to the cavity portion of the container is allowed to add tea leaves, add hot water and add other seasonings without having to remove the lid of the container. In several embodiments, a separate fixed or snap-fit lid or cover is provided that covers the cavity portion to retain the heat and also avoid splashing. In other embodiments, the lid alone without the infusing cavity provides a beverage lid that allows access to the beverage in the associated container through the centrally located opening.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a perspective view of the infusing unit of the invention, which shows it in an exploded relation with a drinking glass filled with a liquid; Figure 2 is an exploded and fragmented vertical sectional view of the container, infuser and an optional cover shape for the unit; Figure 2A is a fragmentary perspective view showing a cover of Figure 2 is its place on the infuser, with the openings for drinking in register with each other; Figure 3 is a vertical sectional view, similar to that of Figure 2, but showing a tea leaf plug formed in the cavity portion of the infuser to confine the flow of liquid to the opening in the drinking area while use the glass; Figure 4 is a perspective view of an infuser shape made in accordance with the invention, and shows a cavity of generally conical shape with narrow grooves in the walls of the cavity portion; Figure 5 is a view similar to that of Figure 4, but shows a frusto-conical cavity with walls comprising a fine mesh or a woven material; Figure 6 is a view similar to that of Figures 4 and 5, but shows a vessel with an infuser having a plurality of fine perforations in the wall of the cavity and a liftable tab forming a drinking area in the outer margins of the infuser; Figure 7 is a view similar to that of Figures 4-6. but shows an embodiment of the invention in which a sector of the circumference of the wall of the infuser cavity and the entire lower wall are made of a non-perforated material to minimize leakage when the infuser is removed from the vessel; Figure 8 is a vertical sectional view showing the removal of the infuser without dripping for disposal and the placement of an auxiliary cover such as that shown in Figure 2 on the container opening; Figure 9 is a fragmentary vertical sectional view, on a reduced scale, showing a modified form of the cover used with an infuser style made in accordance with the invention; Figure 10 is a perspective view of another preferred embodiment of the present invention, showing the fuser unit with a bonded cover; Figure 11 is a side view of the infuser and cover unit of Figure 10; Figure 12 is a top view of the infuser and cover unit of Figure 10, illustrating the cavity portion outside the center of the drinking area; Figure 13 is a sectional view of the infuser and cover unit, taken through lines 13-13 of Figure 12; Fig. 14 is a fragmentary sectional view of a portion of the infusing unit of Fig. 13, which illustrates the container fastening portion and the annular top panel in detail; Figure 15 is a fragmentary sectional view of a portion of the cover of Figure 13, illustrating the cover unit in detail; Fig. 16 is a side view of the infusing unit of Fig. 13, which illustrates the cover seated within the infusing unit; Figure 17 is a perspective view of another preferred embodiment of the infusing unit; Figure 18 is a fragmentary sectional view of a portion of the sprayer unit of Figure 17, illustrating the container attachment portion and the annular top panel in detail; Figure 19 is a top view of the cover and the sprayer unit of Figure 17; Figure 20 is a fragmentary top view of the drinking area of the sprayer unit of Figure 17; Figure 21 is a sectional view taken along the lines -20 of Figure 20; Fig. 22 is a fragmentary sectional view of the fuser unit of Fig. 17; Figure 23 is a side view of the infuser and cover unit of Figure 17; Figure 24 is a perspective view of another embodiment of the infusing unit of the present invention in a beverage container. Figure 25 is a side sectional view of the infusing unit of Figure 24 inserted into the beverage container; Figure 26 is a top view of the sprayer unit of Figure 24 inserted into the beverage container; Fig. 27 is another embodiment of the infusing unit of the present invention, in which the infusion cavity is removed from the infusing unit of Fig. 17, and the lid portion can be used alone or with the infusion cavity inserted in the lid portion; Figure 28 is another embodiment of the sprayer unit of the present invention, in which the infusing cavity is removed from the sprayer unit of Figure 5 and the cap portion can be used alone or with the infusing cavity inserted in the spout. lid portion; Fig. 29 is another embodiment of the sprayer unit of the present invention, in which the infusing cavity is removed from the unit of Fig. 6 and the cap portion can be used alone or with the cavity inserted in the cap portion; Figure 30 is a perspective view of another embodiment of the infusing unit of the present invention with the infusing unit inserted in a beverage container under the upper lid of the container; and Figure 31 is a top view of the sprayer unit of Figure 30 inserted into a beverage container.

DESCRIPTION OF THE PREFERRED MODALITIES OF THE INVENTION Although it will be understood that the invention may be incorporated in somewhat different forms and that different materials may be used in the manufacture of the preferred forms of the product, a description will be given of various embodiments of the present invention. In at least one of said embodiments, a removable infuser is designed to be associated with a disposable drinking cup of moderate capacity, such as 227-567 grams, and wherein the majority or all of the infuser is made of a material of thermoformed sheet plastic. Referring now to the drawings in greater detail, Figures 1-3 show a low cost disposable fusing unit of the invention generally designated 10, which will be removably associated with a similar beverage vessel or container, generally designated 12 for liquid drinks. The container 12 includes rounded side wall portions 14, an open upper portion generally designated 16 defined in part by a rib 17, preferably in a rolled or twisted form formed at the upper edge of the container 12. The liquid 15 is shown with a top surface 19 of a desired initial level. In a preferred embodiment, the container is made of a coated paper material for the best combination of stability, economy and low heat transfer. The infusing unit 10 is shown to comprise a one-piece body generally designated 18, including a radially outer skirt generally designated 20 and, as best shown in Figures 2 and 3, to include a container rib grab portion designated generally 21, which in this case comprises a tapered lower skirt flange 22, upper and lower spheres 24, 26 defining between them a seating groove 28 adapted to engage the rib portion 17 of the container 12. The tapered lower flange 22 serves as a pilot diameter portion to assist in seating the infuser 10 on the container 12. In a preferred form shown in Figures 1-3, a second interior slot 30 is defined between the top sphere 24 and an annular top surface panel of infuser body generally designated 32. The upper annular surface panel 32 includes a generally flat radially outer margin 34 that forms a a generally designated drinking area 36 that includes a preformed opening 37, with a circumferential length preferably of 12.7 mm and a width of about 1.5 mm.

The infuser unit 10 also includes a cavity designated generally 38 for receiving a tea or coffee charge ("T" in Figure 3) or other products from which flavors can be extracted. The cavity 38 has a generally designated upper opening 39 defined in part by a countersunk bottom wall portion 40 extending inwardly and downwardly from the interior margin of the annular top surface panel 32. A generally circular wall generally designated 41 and preferably of tapered shape, extends downwardly from the countersunk wall 40 inside the vessel to form the cavity 38. As shown, the walls 41 of the cavity 38 include portions with several separate infusion openings 42 arranged in a geometric pattern. If desired, the openings 42 may comprise several slots in parallel arrangement, or may have a pattern or be randomly arranged openings of various types, if desired. In the manner shown in Figures 1-3, the cavity 38 is frusto-conical and includes a generally flat bottom wall 44. The openings 42 are small enough to hold tea, coffee and / or flavor enhancers ("T") in the cavity 38, but large enough to allow water to easily enter the interior of the cavity 38 to infuse the water with the flavors extracted from a charge of "T" or other flavoring agents. The openings are also large enough to allow the infusion of sugar or cream into the water or other liquid beverage 15, and the depth of the cavity is such that the initial water level L? (Fig. 2) will be below the container rib 17 but over most of the cavity 38 to allow the cream and sugar to be added and mixed easily with the water or other liquid being flavored. As illustrated in the embodiment of Fig. 2, an optional feature is the provision of a generally designated removable fusing unit cover 50 and shown including a generally designated deck skirt 52 having a tapered skirt flange 54 and a flange. slot 56 that lies between a top cover panel 58 and a sphere 60 which separates flange 54 from the remainder of skirt 52. Upper panel 58 preferably includes a generally designated depressed central section 62 connected by a countersunk deck wall 64 which is congruent with the countersunk wall 40 in a fusing unit 10. The cover 50 is removably secured to the infuser 10 by a cooperating intent of the cover slot 56 and the outer surface with the slot 28 in the infuser. As illustrated in Figure 2A, the infuser cover 50 can be a separate piece that is used with an infuser shape 10 having an opening 37 in its drinking area 36. The cover 50 has a liftable tab in the shape of a truncated sector 66 defined by lines of weakness 70, 72 extending radially inward toward a fold line 74 formed in the outer margin 68 of the cover 50. Optionally, the fold line may be formed within the section depressed central 62 of the cover 50. Preferably, the lift tab 66 includes a grip extension 76, and there are notches 78, 80 that form areas of stress concentration where the tear along the lines of weakness 70, 72 It can be started. In this application, the cover 50 is placed on the infuser after the water has been poured over the tea in the cavity. When it is time to sip the drink, the extension 76 of the liftable tab 66 is grasped and pulled, exposing the opening 37 in the radially outer margin 34 of the infuser top panel 32. Alternatively, as shown in Figure 8, the infuser 10 can be removed from the container 12 after use.

Subsequently, the cover can be placed on the rib 17 of the container 12 in a liquid-tight relationship. For reasons that will be apparent, these steps are optional. An optional form of the cover is described later here. Referring now to Figures 4-6, various alternative embodiments of the infuser are shown. Referring first to Figure 4, a generally designated infuser 1 10 is shown as similar to its counterpart 10 in Figures 1-3, and includes an opening 137 placed in the drinking area of panel 132 of body 118. The main differences in the embodiment of figure 4 and that of figure 1 are that the cavity walls 140 are shown tapered to a point, or almost to the bottom, that is, the structure does not require a flat bottom wall to form the cavity 138. In addition, slots 142 are shown as narrower and more numerous than their counterparts of Figures 1-3.

Figure 5 shows another modified embodiment of the infuser designated generally 210, and including the opening 237 in the drinking area, ie, a portion of the annular panel 232. The rib-engaging portion designated generally 221, which includes the skirt with spheres 220, it looks like its counterpart of figures 1-3. However, in the embodiment of Figure 5, instead of grooves, the walls 241 of the cavity 238 comprise a fine mesh screen material. This allows the walls 241 and the bottom 244 of the cavity 238 to be permeable to liquids to allow water to flow to, and through, the tea or other flavoring product. Figure 6 shows a further embodiment of the infuser designated generally 310 associated with a vessel 312 and having perforated walls by needle or pin 341 forming the cavity 338. In this case, the generally designated drinking area 336 includes a preformed aperture 337 formable by a liftable tab 366 defined by lines of weakness 370, 372 that terminate adjacent a transverse bend line 374. The tab 366 preferably includes a grip extension portion 376. Lines of weakness 370, 372 conclude at their ends radially outer in notches 378, 380 that serve as tension concentration areas to initiate tearing. An optional feature is shown in Figure 6, namely, a filling line or water level marker 377 embossed or printed on the side wall 341. This assists the user or server to fill the container to a desired level, such as Li as shown in figure 2.

It will be appreciated that the different wall configurations, drinking openings, etc., can be made in different configurations than illustrated, and thus the invention is susceptible to incorporation into various permutations and combinations. Referring now to Figures 7 and 8, yet another embodiment of the infuser designated generally 410 is shown. Here, the illustrated form of the infuser 410 includes the annular upper surface panel 432, a generally designated cavity 438 and a drinking area 436 with the opening 437 formed therein, and the series of spheres and grooves in the skirt portion 420 of the infusor 410. The openings type slot 442 is also shown with continuous spaces 443 between slot opening arrangements 442. In this embodiment, lower wall 444 is shown without perforations, since it is a circumferential portion 445 of wall 441. As best shown in FIG. 8 , this provides a non-drip feature if the infuser 410 is tilted to the side of the continuous wall while it is removed from the container 412. While it will be understood that the infuser of the invention can be used in different ways, a description of the currently preferred ways to take maximum advantage of the different characteristics of the invention. Under normal circumstances, a preferred way to prepare tea or coffee is to place a load of tea, coffee grounds or flavoring agents ("T") taken from a bulk source with a measuring spoon or the like (not shown) and insert the "T" charge into the cavity or sunken portion 38, 438 of the infusor 10, 410. This can be done before or after the infuser 10 is associated with the container 12. The infuser's association with the container is made simply covering the rib 17 of the container 12 with the flange 22 on the infuser skirt 20 and pushing down until the rib 17 enters the interior of the slot 28, where it seals the cavity. Subsequently, and referring to the level marker 377 of Figure 6, for example, very hot water is poured over the "T" in the cavity or depression 38, 238, 338, etc., until the upper surface 19 of the water 15 in the container 12 is aligned with the initial level mark or higher 377. Referring to figure 2, this would be in the initial level mark L ?, wherein the lower portion of the cavity or depression is significantly below the upper surface 19 of the water. Subsequently, flavors of the "T" charge are extracted by the water, and infused into the body of water. This method has the advantage of directly contacting the "T" charge with the water when it is at its highest temperature. After allowing the beverage to infuse for a moderate time, such as two to five minutes, the beverage can be sipped by tilting the container to the position of Figure 3 and allowing the user to drink from the opening or port 37, 137 , etc. If the cover unit 50 is in place, this may include lifting the sector tab 66 to expose the opening 37 (Figure 2A). In the embodiment of Figure 6, the tab 366 is formed in the infuser 310 itself. In practice, it has been found that the disposition or loading of wet tea leaves, coffee grounds or flavoring agents ("T") commonly forms effectively a "P" plug (Fig. 3) within the cavity or depression, confining the beverage against the spill from the cavity, and also allowing the user to sip the beverage from the opening. By doing this, the level of liquid in the container is decreased, less and less water 15 is in contact with the mass of T, and when the lower level LL is reached (Fig.3), the extra extraction or infusion is stopped and the drink then retains simply the concentration that it has at that moment. According to the invention, the "P" stopper of expanded and wet tea leaves, coffee grounds or flavoring agents, it also serves as an insulating mass, whereby the effectively closed container will then maintain the beverage at a warm to warm temperature level for an extended period of time. If you want to extend the drinking time and reduce the heat transfer further, optional steps are available. First, the removable cover 50 can be placed in place on the infuser 10 as shown in the exploded view of Figure 2, for example. This can be done before or after the water level has decreased to L2, that is, when the potential for the increase in the concentration of the beverage has been eliminated. In this regard, an alternative method for controlling the concentration or saturation of the beverage is shown in Figure 8, which should be seen in relation to Figure 2. In Figure 8, an infuser 410 containing a sidewall section Non-perforated 445 is removed, before or after the fluid level has decreased, but a measurable time after the initial infusion. Preferably, when the beverage has achieved the desired concentration, the infuser 410 is withdrawn and tilted to one side, whereby the combination of the bottom wall without perforations 444 and side wall sectors 445 prevents possible unwanted dripping of the saturated load. of "T" contained in the cavity 438. When the infuser 410 is removed, the lid 50 is placed on the container 12 for the purpose of retaining the heat. Subsequently, drinking from the container is achieved by removing the lid or, as shown in figures 2A or 6, raising the tab 66 to provide a drinking aperture of the polished type. Referring now to Figure 9, there is shown an infuser form 510 with an alternate form of cavity cover unit 550. In this illustration, it is understood that infuser 510 is generally similar to the type shown in Figures 1-3, or to that of Figures 4 to 8. However, unlike the cover 50 of the embodiments of Figures 2 and 9, the cavity cover 550 of Figure 9 is a smaller diameter adjustment unit that includes a tongue. Optional pull-out 551 for easy removal, a countersunk wall portion of cavity cover 564 extending downward and ending in a 565-diameter dial slightly enlarged. The portion of the main cover panel 558 of the cavity cover 550 has a generally concave section, preferably and optionally having a central channel portion 561 that divides the main panel into opposite middle sections. The channel 561 has a contour such that the cover can be held between the thumb and index finger of a user for insertion into the infuser 510 as shown. In this relation, the infuser is different from its counterparts only because its countersunk wall 540 is inclined somewhat steeper, and because an annular cavity cover receiving groove 535 is also provided for cooperatively retaining the sphere 565 on the cavity cover 550. It is understood that cavity portion 538 of infuser 510 is generally similar to that of its counterparts, although, to simplify the illustration, it is shown with only a few representative infusion slots or openings. The function of the units is the same, except that the smaller cover unit 510 can reduce costs and provide a convenient way to cover only the upper part of the cavity portion in order to avoid spills and heat retention during the transport of the covered container. Preferably, the cavity cover 510 is transparent to allow for use and to determine the desired concentration of the beverage with sight. In the preferred way to prepare ice tea, the cup or container 12 of Figure 1 is filled with a suitable amount of ice and the tea is placed in the cavity 38 with the infuser in place. Subsequently, the hot water is poured slowly into the cavity or depression for maximum extraction under conditions of direct contact between water and tea. When the newly infused tea enters the container and moves to the bottom, it makes contact with the ice and then reaches its lowest temperature.

In some preferred embodiments, the infusing unit is made of a thermoformable plastic material such as a copolymer containing styrene. Preferably, the thickness of the formed material is approximately 0. 254 - 0.381 millimeters. Depending on the method of formation, the thickness may vary a little throughout the product. The choice of polymer used depends on the exact application, those skilled in the art being aware of the needs for flexibility, relatively easy tearing ability if a pull tab is present, total stiffness and optionally, color ability. The ability to be enhanced or printed with various legends, etc. It can but is not necessarily important. The openings in the side wall and / or bottom of the cavity, whether elongated and circular grooves or other formation are created in known manners, including the use of routers, needles or punchers of rounded style, perforators, lasers, water jets, electric sparks or similar. The actual manufacturing method is not important for the success of the invention. The skirt of the infuser must be flexible enough to deform sufficiently so that the rib grip portions easily engage the coiled or molded spherical portion over the top of a container and create a fit tight enough to be substantially liquid-tight. In some cases, a non-plastic material such as paper or cloth can be used, or even thin metals transversely can be employed. If the infuser is made of more than one material, such as if the cavity is preformed from a separate material or from another than that with which the rib engaging portion is made, the separated portions may be adhered to one another in the manufacturing process or in the serving site by heat sealing, adhesives, press-fit, threaded for screw-type fixation, or otherwise known to those skilled in the art. Another preferred embodiment of the infuser and cover unit is shown in Figures 10-16. In this embodiment, the infusing unit is attached to the cover portion by a flexible piece. As shown in Figures 10-12, the infusing unit is similar in many ways to the previously described modes. In particular, the infusing unit includes a container grip portion 621 for attachment to the outer circumference of a drinking vessel or other drinking container containing liquids. The grasping portion of the container is formed with a lower flange 622 and a seating groove 628, with an upper sphere 624 and a lower sphere 626 defining the exterior of the seating groove. The rim is formed to allow the infuser to be slid into place on the container with the defined seating slot to hold the infuser in place on the vessel or other drinking container. The details of the container attachment portion are shown in Figure 14. Directly above the container grip or attachment portion is the annular top surface panel. The panel has a flat outer margin portion 634 and an upper side wall 724 that hangs down from the flat portion around the entire circumference of the upper portion of the infusing unit. It should be noted that although the infusing unit shows its preferred circular shape, the unit can be made in other ways as desired. Different shapes or colors of the infusing unit can be used to identify different sizes or shapes of the infuser wall for use with different teas or types of beverages. As shown in detail in Figure 14, the inner wall 640 extends downwardly from the flat upper portion 634 at an angle or curve.

In this way, an infuser 728 overpass is created near the top of the infuser unit. In the radially inner portion of the upper passage 728, a tapered edge 730 extends upward towards another inner rib 732. A drinking area is created along the outer margin of flat top 634, near the opening wall. 640. As shown in Figure 12, an opening 637 is provided to provide access to the beverage. Even if an opening is shown, it is noted that the drinking area can be omitted and that the infusing unit can serve as a device for preparing or infusing beverages, which is removed and discarded before drinking, or used as a retention cover of heat without an access to drink. The internal structure of this embodiment of the infuser is shown in Figures 11 and 13. The cavity portion descends from the upper portion of the infuser with side walls 641 extending around the entire circumference of the infusing unit. The cavity bottom 644 is formed at the base of the side walls 641. In this embodiment, the cavity bottom 644 is preferably flat with circular holes 642 formed, punched or cut into the bottom 644 to allow the passage of liquid from the inside to the outside of the cavity and the reverse circulation of the liquid from the outside to the inside of the cavity during the infusion process of the beverage. The side walls 641 of the cavity are formed integrally with the upper portion of the infusing unit. As shown in detail in Figure 14, a rib 732 is formed radially inwardly along the top of the top passage 728. A cover seating wall 734 extends downwardly, and radially inwardly, from the rib. 732, and then an interior cavity opening wall 736 is formed between the cover seating wall 734 and an upper sphere 738. A cover seating groove 742 is then formed between the upper sphere 738 and the lower sphere radially inwardly. 740. As will be described in more detail, the cover is seated in this slot when it is in the closed position in the infusing unit. The upper sphere 738 and the lower sphere 740 serve as markers or indicators for water levels when added to the cavity. As noted with reference to the above embodiments, the cavity and infusion openings for the passage of liquid can have any number of shapes and sizes. In this embodiment, the side walls are preferably tilted down to a flat bottom. The cavity should be deep enough to allow water to flow in and out of the cavity when the infuser is placed in the container and water is poured through the top of the infuser. The cavity must also be shallow enough so that the beverage is above the level of the liquid after the removal of a small amount of liquid so that the beverage does not continue to infuse after reaching the desired concentration. The cavity may have a different depth for different beverages, such as the preparation of ice tea. The walls of the cavity can also be staggered as well as inclined. The slightly curved sides of the cavity create a funnel effect for tea, coffee, flavoring agents and water. That is, the sides direct the loose tea, coffee grounds or flavoring agents, or a tea bag, towards the bottom of the infuser, and direct the hot water almost boiling over these to improve the circulation of the water before the infusion. The cone shape is also preferred from a manufacturing point of view with respect to the ease of molding and stacking the manufactured units. Likewise, in this embodiment, the holes are preferably located only along the bottom portion. This location allows the greatest amount of water flow out of the cavity after making contact with the tea, coffee or flavoring agents. In addition, the holes are formed or manufactured more easily in the preferred thermoformed embodiment when they are placed along the flat bottom. It is also believed that the use of the holes on the bottom of the cavity provides an improved flow of water through the holes. Although the size of the holes may vary, in one mode it was found to be satisfactory of 10.1 mm to infuse tea from leaves; other diameters and hole configurations may be preferred for preparing or infusing other beverages. As shown in Figs. 11 and 12, the cover 650 is preferably attached to the fuser unit 610 by a flexible strip or fastener 722. In this manner, the flexible piece is bent through an integral notch portion 726. in the infusing unit to allow the insertion and settling in the infusing unit. Pressing against the flexible strip 722 while the cover is seated in the closed position causes the cover to open or disengage from the fuser unit, or a liftable tab can be added to the cover at a preferred location on the flange 710 for achieve the same purpose Alternatively, the flexible strip can be formed with an integral hinge that pivots instead of bending or flexing. Other types of fixing parts are also possible. For example, edges, projections or notches may be used on the sides of the notch to lock or secure the hinge. The cover, as shown in Figures 10, 11 and 13, and in detail in Figure 15, has a cover wall 710, or dependent skirt, at one end. A side seating skirt 712 is formed on a lower sphere 740 and is bent with an inner rib 716 to form an internal passage 720. The opposite side of the inner passage 720 is formed by a convex portion or cover center portion 622 When the cover is seated in the infusing unit and the fusing unit is removed from the beverage container and turned upside down, the step acts to collect the drops or other liquid coming from the infusing unit. In this way, unlike conventional infusion devices, the present invention avoids dripping and other difficulties that arise from the removal of a used infusion device, such as a tea bag, from the liquid in the container. In some embodiments, the infusing unit may be configured in such a way that when the unit is turned upside down it may be inserted into a container and cover with the container. The cover also performs the function of keeping the contents of the burner cavity in place while the beaker is tilted towards the user's face during drinking. It also helps with the retention of heat to maintain the high temperature of the water in the drink. A fixed one-piece cover and infuser unit is also simpler and easier to use. The cover is directed in the position seated by the different channels in the design of the infusing unit. As shown in Figures 10 and 12, the infuser unit includes a flat outer portion along an upper rib including a drinking hole or opening for accessing the liquid beverage. Preferably, the infuser and / or cover unit are made of a transparent plastic material that allows to see the color of the beverage. In this way, the user of the infuser can see the darkness of the drink as an indication of its concentration and the need to remove some portion of the liquid to avoid an additional infusion. As shown in Figure 12, the center of the bottom of the cavity is outside the center of the cover fixing portion of the infusing unit.

Preferably, the center of the cavity is outside the center of the drinking area and towards the notch 726 for the flexible strip 722. It is believed that the off-centering of the cavity away from the drinking area provides a smoother flow of liquid towards the area for drinking when the infuser is used for drinking, helps keep the contents of the infuser out of the liquid when tilted for drinking and also simplifies manufacture by shortening the length of the flexible strip or fixation piece 722. Another preferred embodiment of the infuser and cover is shown in figures 17-23. This modality is similar to the modality shown in figures 10-16, with some modifications and simplifications. In particular, the infuser unit has a container grip portion with a lower flange 822 and a seating slot 828 for attachment to the beverage container. The annular top surface of this embodiment includes a flat outer margin portion 834 and an upper side wall 824 hanging down from the flat portion. In contrast to the embodiment of Figure 10, the flat portion 834 is wider and extends further inward in the radial direction. A passage is created between the rib 832 and the opening wall 840. The passage is mixed into the wall 840 in the groove 826. As shown in figures 20 and 21, a drinking area is formed in the upper part of the wall. annular top surface. The opening 837 is slightly recessed from the edge 839 to create a more optimal drinking opening by rounding the portions that come into contact with the user's lips and preventing dripping when the infusing unit and the cover are removed from the cup and inverted. The interior cavity opening wall 836 is located radially inward of the rib 832. Figures 18 and 23 illustrate the structure of the infusing unit. A cover set slot 842 is formed between the upper and lower spheres, which serve as water level indicators. As with the above embodiments, the cavity wall 841 slopes downwardly from the cover seating slot. The cover in this embodiment, shown in figures 17, 19 and 23, is also simplified from some previous embodiments. The cover 850 includes a single seat 912. A passage 920 is formed between the convex central portion 862 and the seat 912. The notch 826 formed in this embodiment of the infuser unit includes a recess portion 858 that leads to an air port or hole 851. This cavity leads to a flat portion in which the air vent hole is punctured or formed. In an erect position, the cavity aids in the collection of the fluid escaping from the vessel; in a removed and inverted position, the cavity prevents condensation from spilling through the air vent hole. An additional embodiment of the infusing unit is shown in Figures 24, 25 and 26. In this embodiment, the cover fixing portion has been eliminated. The infuser unit is slid into the vessel for a snap fit or friction fit on which base 950 acts to retain the tea leaves and walls 951 hold the infuser in container 930. The infuser is at a level equal to, or below of the container rib 935 and not fixed to the rib, thus leaving without affecting the cup rib and lid seal. The access from the cavity 950 to the interior of the container is provided by the perforated portion 953 that provides a large space or opening between the container and the infusing unit to facilitate ingestion. Opening 953 prevents liquid from being trapped in the infuser. The infuser includes a handle 940 that extends upward at an angle to allow the tea to drip downward. A conventional lid 945 can be placed on top of the vessel. In Figure 27, a mode of the infusing unit of Figure 17 is shown in which the infusing cavity has been removed. With the exception of the cavity nfusora, the parts of the embodiment of Figure 27 are identical to the embodiment of Figure 17 and are identified accordingly. The embodiment of Figure 27 can be used with a pre-filled fusing unit, which is inserted and adapted in place in the central opening of the lid. For example, nfusoral cavities can be pre-filled with different types and amounts of tea leaves or other beverage grains, which are selected according to the consumer's stated desire. The infuser unit is then placed on the container and the drink is prepared, without the need to measure and prepare portions of the leaves of tea, coffee or other beverage grains at the time of purchase.

Alternatively, the embodiment of Figure 27 provides an improved beverage cap with a removable cover. The improved lid allows access to the drink without removing the container lid. In conventional lids that lack a removable cover, the lid must be removed to add seasonings, such as cream and sugar, to the beverage. When the lid is removed from the hot and vaporous beverage, condensation commonly forms on the rib or sphere of the container. When the lid is returned to the rib of the container, the presence of condensation prevents the formation of a liquid-tight seal between the lid and the container. In this way, when the container is moved when the user leaves the counter or another place in the beverage store, small amounts of the beverage begin to flow out or leave the container, and flow towards the outside of the container. The improved lid avoids the need to remove the lid of the container and thus avoids this problem of conventional lids. Figures 28 and 29 are modifications of the infusing units of Figures 5 and 6, respectively, to remove the infusing cavity, in the same way that Figure 27 is a modal modification of Figure 17. The lid of Figures 28 and 29 works in the same way, and provides the same advantages, as the lid of figure 27, but without the presence of a cover. Alternatively, the jump adjustment cap portion 366 shown in Figure 29 can be used with the embodiment having a cover, which is shown in Figure 27.

Figures 30 and 31 illustrate another embodiment of the infusing unit, which is similar to the embodiment shown in figures 24, 25 and 26, and the parts of the unit of figures 30 and 31 are identified with the same numbers as the of the unit of Figures 24, 25 and 26. In that embodiment, the infusing unit is placed inside the container at a site below the sphere or upper rib of the container. Water is added to the cavity and allowed to flow over the beverage grains or tea leaves and into the interior of the container. In some of the embodiments of the infuser units previously described, the openings or slots in the wall can be eliminated. In said unit, the cavity portion of the sprayer unit can serve as a storage area for food items that can be kept separate from the liquid in the beverage container. In this way, the infusing unit provides an improved beverage cap that helps retain food items, such as cookies or small nuts that may be consumed along with the beverage. Additionally, the cavity portion could be used for promotional items, such as toys or small prizes, that could be kept covered in the cavity, which would be opened by the consumer after the purchase of the beverage. In this way, the nfusora unit provides a lid that makes it possible to pre-package prizes or other items and then place them on the beverage at the time of sale. It will be noted then that the present invention provides a new and improved beverage infuser having a number of advantages and features, including those set forth herein and others which are inherent in the invention. Several preferred embodiments have been described by way of illustration, and modifications to the described forms of the product are anticipated to occur to those skilled in the art, and such modifications and changes can be made without departing from the spirit of the invention or the scope of the invention. appended claims.

Claims (15)

NOVELTY OF THE INVENTION CLAIMS

1. - An infuser unit for preparing drinks in an associated container from a material from which flavors are extracted at elevated temperatures, comprising: a container fixing portion for its removable association with the rib of an associated liquid container in tight relation and liquid-tight, an annular cover panel portion extending radially inward from said container fastening portion, a cavity portion for receiving a charge of flavoring material, said annular cover panel portion having a substantial opening in the same for the passage of large quantities of liquid directly into said cavity portion, said cavity portion being defined by walls extending downwardly from said cover panel portion and to a position substantially below said fixing portion. of container, said walls being radially separated from said po Container fixing region to provide a separate relationship between said walls and said associated liquid container, a portion of said cavity extends below the level of a liquid in said associated container after which liquid flows through the annular cover portion and outside said cavity portion to form a beverage drinkable in said associated container, at least a portion of said cavity is permeable to liquids to allow the circulation of water between the regions that are respectively inside and outside said cavity to allow the infusion of flavors of said flavoring materials to said liquid.

2. The infusing unit according to claim 1, further characterized in that said container fixing portion is removable from said associated liquid container.

3. The infusing unit according to claim 1 or 2, further characterized in that said container fixing portion is tightly joined around the entire periphery of the exterior of said container associated with the flow of said liquid through said portion of said container. container attachment, said annular cover panel portion opening and said cavity portion within said associated container.

4. The infusing unit according to any of claims 1-3, further characterized in that a drinking area is formed in a portion of said portion of annular cover panel, said drinking area includes an opening having at least one a portion that is radially inward of said container fixing portion.

5. The infusing unit according to claim 4, further characterized in that said cavity has a flat bottom, and said liquid-permeable portion of said cavity further comprises openings 6.

The infusing unit according to claim 1, further characterized because the center of said cavity is outside the center of said container fixing portion.

1. The infusing unit according to claim 1, 3 or 4, further comprising an associated cover portion for seating by engagement within said annular cover panel portion of said infusing unit.

8. The infusing unit according to claim 7, further characterized in that said associated cover portion for the engagement by seating within said annular cover panel portion of said infusing unit is fixedly attached to said infusing unit by a flexible member .

9. The infusing unit according to claim 8, further characterized in that said associated cover portion can be released from a seated position by applying pressure to said flexible member.

10. The infusing unit according to claim 1 or 7, further characterized in that said annular cover panel portion includes a drinking aperture formed on its surface, said opening being slightly sunken below the surface of said annular cover panel portion.

11. A method for preparing beverages with an infusing unit according to claim 1 and a. associated container of a material from which flavors are extracted at elevated temperatures, said method comprises the steps of: placing said fusing unit inside an associated container, placing a load of flavoring material inside said cavity of said infusing unit, adding water to said container. a temperature elevated through an opening in said annular cover portion within said cavity portion to cover said charge of flavoring material, said portion of annular cover panel being large enough to allow passage of said water from the outside of said infusing unit directly into said cavity portion, allowing said water to flow over said charge of flavoring material and through said liquid permeable cavity portion and into said associated container, allowing said liquid to circulate between said exterior and inside of said cavity to allow the infusion of flavors from December flavoring materials to said liquid in said associated container.

12. A lid for a beverage container comprising: a container fastening portion for removable association with the rib of an associated liquid container in tight and liquid-tight relation, an annular cover panel portion extending radially inward from said container attachment portion, said annular cover panel portion has a centrally located opening to allow the insertion of seasonings in said beverage while said container fixing portion is fixed to an associated container, an area is formed for drinking in a portion of said portion of the annular cover panel, said drinking area includes an opening having at least a portion that is radially inward of said container fixing portion.

13. The lid according to claim 12, further comprising an associated cover portion for its sealable engagement within said annular cover panel portion.

14. - The lid according to claim 12, further characterized in that said drinking opening is an opening separated from said central opening of annular cover portion.

15. The lid according to claim 12, further characterized in that said drinking aperture is an opening that is slightly sunken below the surface of said annular cover panel portion.