[go: up one dir, main page]

WO2014109669A1 - Dispositif de type cuillère pour l'accumulation, la consommation, l'apport et la distribution d'un milieu d'alimentation fonctionnelle - Google Patents

Dispositif de type cuillère pour l'accumulation, la consommation, l'apport et la distribution d'un milieu d'alimentation fonctionnelle Download PDF

Info

Publication number
WO2014109669A1
WO2014109669A1 PCT/RU2013/000638 RU2013000638W WO2014109669A1 WO 2014109669 A1 WO2014109669 A1 WO 2014109669A1 RU 2013000638 W RU2013000638 W RU 2013000638W WO 2014109669 A1 WO2014109669 A1 WO 2014109669A1
Authority
WO
WIPO (PCT)
Prior art keywords
container
sealing element
flanging
spoon
handle
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/RU2013/000638
Other languages
English (en)
Russian (ru)
Inventor
Владимир Васильевич ПОЛЯНСКИЙ
Антон Владимирович ПОЛЯНСКИЙ
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2014109669A1 publication Critical patent/WO2014109669A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D1/00—Rigid or semi-rigid containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material or by deep-drawing operations performed on sheet material
    • B65D1/34—Trays or like shallow containers
    • B65D1/36—Trays or like shallow containers with moulded compartments or partitions
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G21/00—Table-ware
    • A47G21/004—Table-ware comprising food additives to be used with foodstuff
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
    • A47J43/28—Other culinary hand implements, e.g. spatulas, pincers, forks or like food holders, ladles, skimming ladles, cooking spoons; Spoon-holders attached to cooking pots
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61J—CONTAINERS SPECIALLY ADAPTED FOR MEDICAL OR PHARMACEUTICAL PURPOSES; DEVICES OR METHODS SPECIALLY ADAPTED FOR BRINGING PHARMACEUTICAL PRODUCTS INTO PARTICULAR PHYSICAL OR ADMINISTERING FORMS; DEVICES FOR ADMINISTERING FOOD OR MEDICINES ORALLY; BABY COMFORTERS; DEVICES FOR RECEIVING SPITTLE
    • A61J7/00—Devices for administering medicines orally, e.g. spoons; Pill counting devices; Arrangements for time indication or reminder for taking medicine
    • A61J7/0015—Devices specially adapted for taking medicines
    • A61J7/0023—Spoons
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/04—Articles or materials enclosed in two or more containers disposed one within another
    • B65D77/0413—Articles or materials enclosed in two or more containers disposed one within another the inner and outer containers being rigid or semi-rigid and the outer container being of polygonal cross-section formed by folding or erecting one or more blanks, e.g. carton
    • B65D77/0433—Articles or materials enclosed in two or more containers disposed one within another the inner and outer containers being rigid or semi-rigid and the outer container being of polygonal cross-section formed by folding or erecting one or more blanks, e.g. carton the inner container being a tray or like shallow container, not formed by folding or erecting one or more blanks
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/10—Container closures formed after filling
    • B65D77/20—Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers
    • B65D77/2024—Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers the cover being welded or adhered to the container
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/32—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
    • B65D81/3294—Thermoformed trays or the like with a plurality of recesses for different materials located in different recesses
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2577/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks, bags
    • B65D2577/04—Articles or materials enclosed in two or more containers disposed one within another
    • B65D2577/041—Details of two or more containers disposed one within another
    • B65D2577/042—Comprising several inner containers
    • B65D2577/043—Comprising several inner containers arranged side by side
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2577/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks, bags
    • B65D2577/10—Container closures formed after filling
    • B65D2577/20—Container closures formed after filling by applying separate lids or covers
    • B65D2577/2041—Pull tabs
    • B65D2577/205—Pull tabs integral with the closure

Definitions

  • a device such as a spoon for storage, consumption, application and
  • a utility model relates to the design of devices in the form of a spoon, i.e., a container with a handle, which can be used to store, add and distribute one or more portions of functional food media, and introduced into the finished product, or into food as during its preparation , so after cooking, so for independent use according to the manufacturer’s instructions of the functional food environment.
  • This type of nutrition includes the use by humans and animals of food products with additional functional characteristics (functional food products) based on the recommendations of specialists and relevant literary, historical and scientific sources.
  • the same methods are applied for introducing different media, for example, liquid or dry parts of plants directly into the prepared and consumed dish. Due to the lack of other means and methods of introducing functional food environments, and the possibility of a wider choice of the desired composition of the functional product, consisting of the main part and the functional food environment, the consumer is limited in the ability to give the taste and physical need and the ability of man and animal to give functional properties of both the finished industrially obtained product and the prepared food.
  • a disposable teaspoon with tea leaves is known, made in the form of an open container connected to a handle, while a closed container with holes on its walls is fixed on the handle and with a portion of tea leaves in its cavity (http://www.rusoxy.ru, http: // www. madamam.ru).
  • This design is intended only for brewing tea, it is inconvenient to use its main function as a spoon.
  • a spoon is known in the form of an open container connected to a handle, while the cavity of the container is filled with an edible product, for example, chocolate (http://m-zadina.ru).
  • the known design is used mainly as a sweet souvenir and can be used to give a sweet taste to a hot drink.
  • a spoon is known in the form of an open container connected to a handle, and a solid portion of chocolate is placed on the container (http://www.chokodelika.ru, http://vk.com/spoonful).
  • This design is used for making coffee, hot chocolate.
  • a device for transferring honey to bread or a cup in the form of a handle is known, at the end of which discs of different diameters are placed indented from each other, while discs of the same diameter are placed symmetrically with respect to each other in the following sequence — discs of the smallest diameters placed at the edges, and the rest in ascending order to the center (http://www.mirknigi.ru).
  • the known design is designed for ease of transfer from large capacity to I have a very viscous finished product, and in addition to honey it can be used for condensed milk, mayonnaise, etc.
  • a straw spoon is known, characterized in that it contains telescopically mounted outer cylindrical tube and inner cylindrical tube, while the inner cylindrical tube has an element made in the form of a spoon at one end (see RF patent W ° 62500, IPC A47G21 / 18, published on April 27, 2007).
  • the design of the known spoon performs the function of straws and spoons, through the tubular element is the consumption of the drink, and the spoon serves to mix it.
  • the closest technical solution is a spoon for food and medicine containing a working part and a handle, while the working part of the spoon is made in the form of a scoop, the final part of which smoothly passes into a funnel-shaped cannula, the top of which is made in the form of a tube (see RF patent N ° 48730,) IPC A47G 19/22, A47G21 / 04, A61J7 / 00, publ. November 10, 2005).
  • a drawback of the design of the known spoon is its limited functional capabilities, as a result of which it cannot be used as a technological tool for imparting functional properties to ready-made food products or prepared food.
  • the objective of this utility model is to expand the functional capabilities of device designs for storing, consuming, adding, and distributing one or more portions of a functional food environment.
  • the technical result achieved as a result of solving the stated problem is to ensure the safety prepared in advance, or determined for the particular consumer to make one or more portions of the functional food medium during storage, transportation and use.
  • Another result is the possibility of direct use by humans or animals of a pre-prepared portion of the environment of functional nutrition based on their physiological needs and recommendations of various sources.
  • the result is also the possibility of introducing and distributing one or several portions of the functional nutrition medium into the finished food or during its preparation in order to give the bulk of the food the functional properties of the nutritional objects.
  • the task in the first embodiment is achieved by the fact that in a device such as ki, consisting of a container with a handle connected to it for storage, introduction, consumption, distribution of at least one portion of the functional food medium, according to the utility model, flanging is made over the entire contour of the upper part of the spoon container, the device is equipped with a protective sealing element, when this sealing element is made in the form of a molded sheet and fastened to the flanging of the tank with the possibility of removal and / or destruction, the width of the outer contour of the tank is 0.8-25.5 cm, length 1, 2-35.5 cm, the depth of the tank 0 , 3-1 2.5 cm, and in the cavity of the container at least one portion of the medium of functional nutrition is placed.
  • the material of the sealing element for example, aluminum foil, a multilayer structure, a film of metallized oriented polypropylene, composite materials can be used.
  • sealing element can be fixed to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.
  • the sealing element may be provided with a tongue for removing it from the tank and / or at least one line of weakening of the territory for its destruction.
  • the sealing element can be made with a portion of a transparent surface.
  • an additional layer which is made of a moisture-permeable material, or of an edible material that naturally decomposes in contact with the application medium, can be placed with the possibility of joining.
  • connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.
  • the cavity of the container can be made with an additional coating of edible inert material.
  • the flanging of the container can be performed on the outer contour of the container and / or along the edge of the cavity of the container, and the value of the flanging can be 0.2-3.5 cm.
  • the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to the container in the range of 0.5-4.5 cm, and a slot can be made at the end of the handle, or the end of the handle can be made with limb.
  • the handle can be equipped with a flexible loop placed in the slot or on the bend, and the loop can be equipped with an information carrier.
  • the device can be equipped with legs, which can be made removable or in one piece with a spoon.
  • the device can be placed in an individual transport container, or in a group transport container, while the transport container can be equipped with a pallet.
  • the task according to the second embodiment is achieved by the fact that in a device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, use, distribution of at least one portion of the functional food medium, according to the utility model, along the entire circuit the upper part of the spoon container is flanged, the device is equipped with a protective sealing element, while the sealing element is made in the form of a lid of plastic material and is mounted on the flange of the container with the possibility of removal and / or destruction, the width of the outer contour of the tank is 0.8-25.5 cm, the length is 1.2-35.5 cm, the depth of the tank is 0.3-12.5 cm, and at least one portion of the medium is placed in the cavity of the tank functional nutrition.
  • polypropylene, polyethylene, PVC, polystyrene can be used as the cover material.
  • sealing element may be secured to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.
  • the sealing element may be provided with a tongue for removing it from the tank and / or at least one line of weakening of the territory for its destruction.
  • the sealing element can be made with a portion of a transparent surface.
  • an additional layer which is made of a moisture-permeable material, or of an edible material that naturally decomposes in contact with the application medium, can be placed with the possibility of joining.
  • connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.
  • the cavity of the container can be made with an additional coating of edible inert material.
  • the flanging of the container can be performed on the outer contour of the container and / or along the edge of the cavity of the container, and the value of the flanging can be 0.2-3.5 cm.
  • the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to the container in the range of 0.5-4.5 cm, and a slot can be made at the end of the handle, or the end of the handle can be made with limb.
  • the handle can be equipped with a flexible loop placed in the slot or on the bend, and the loop can be equipped with an information carrier.
  • the device can be equipped with legs, which can be made removable or in one piece with a spoon.
  • the device can be placed in an individual transport container, or in a group transport container, while the transport container can be equipped with a pallet.
  • the task of the third embodiment is achieved by the fact that in a device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, consumption, distribution of at least one portion of the functional food medium, according to the utility model, along the entire circuit the upper part of the spoon’s capacity is flanged, the device is equipped with a protective sealing element, while the sealing element is fixed to the flanging of the container with the possibility of removal and / or destruction, the width of the external contour of the container It is 0.8–25.5 cm long, 1.2–35.5 cm long, the depth of the container is 0.3–12.5 cm, and the cavity of the tank is equipped with at least one partition, while in each cavity At least one portion of the functional food medium is placed in the container.
  • polypropylene, polyethylene, PVC, polystyrene, single-layer or composite materials, for example, containing various combinations of polymer layers, can be used as the material of the sealing element.
  • sealing element may be secured to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.
  • the sealing element may be provided with a tongue for removing it from the tank and / or at least one line of weakening of the territory for its destruction.
  • the sealing element can be made with a portion of a transparent surface.
  • an additional layer which is made of a moisture-permeable material, or of an edible material that naturally decomposes in contact with the application medium, can be placed with the possibility of joining.
  • connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.
  • the cavity of the container can be made with an additional coating of edible inert material.
  • the flanging of the container can be performed on the outer contour of the container and / or along the edge of the cavity of the container, and the value of the flanging can be 0.2-3.5 cm.
  • the handle of the spoon can be made 0.2-35 cm long and wide at the stroke into the container within 0.5-4.5 cm, and at the end of the handle a slot can be made, or the end of the handle can be made with a bend.
  • the handle can be equipped with a flexible loop placed in the slot or on the bend, and the loop can be equipped with an information carrier.
  • the device can be equipped with legs, which can be made removable or in one piece with a spoon.
  • the device can be placed in an individual transport container, or in a group transport container, while the transport container can be equipped with a pallet.
  • the task according to the fourth embodiment is achieved by the fact that in a device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, use, distribution of at least one portion of the functional food medium, according to the utility model, the entire contour of the upper part of the spoon container is flanged, the device is equipped with a protective sealing element, while the sealing element is fixed to the flange of the container with the possibility of removal and / or destruction, the width of the external circuit of the container is 0.8–25.5 cm, length 1.2–35.5 cm, depth 0.3–12.5 cm, and at least one portion of the functional nutrition medium is placed in the cavity of the container, at this spoon is equipped with placed on the handle, at least one additional capacity.
  • polypropylene, polyethylene, PVC, polystyrene, single-layer or composite materials, for example, containing various combinations of polymer layers, can be used as the material of the sealing element.
  • sealing element may be secured to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.
  • the sealing element may be provided with a tongue for removing it from the tank and / or at least one line of weakening of the territory for its destruction.
  • the sealing element can be made with a portion of a transparent surface.
  • an additional layer which is made of a moisture-permeable material, or of an edible material that naturally decomposes in contact with the application medium, can be placed with the possibility of joining.
  • connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.
  • the cavity of the container can be made with an additional coating of food th inert material.
  • the cavity of the additional container may be provided with at least one partition, and a sealing element is fixed on the additional container with the possibility of repeated removal from part of the container or from the entire container.
  • the flanging of the container can be performed on the outer contour of the container and / or along the edge of the cavity of the container, and the value of the flanging can be 0.2-3.5 cm.
  • the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to the container in the range of 0.5-4.5 cm, and a slot can be made at the end of the handle, or the end of the handle can be made with limb.
  • the handle can be equipped with a flexible loop placed in the slot or on the bend, and the loop can be equipped with an information carrier.
  • the device can be equipped with legs, which can be made removable or in one piece with a spoon.
  • the device can be placed in an individual transport container, or in a group transport container, while the transport container can be equipped with a pallet.
  • the task according to the fifth embodiment is achieved by the fact that in a device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, use, distribution of at least one portion of the functional food medium, according to the utility model, along the entire contour of the upper part the containers of the spoon are flanged, the device is equipped with a protective sealing element, while the sealing element is fixed to the flanging of the container with the possibility of removal and / or destruction, the width of the external contour of the container is t 0.8–25.5 cm, length 1.2–35.5 cm, depth 0.3–12.5 cm, and at least one portion of the functional food medium is placed in the cavity of the tank, containing at least one natural product naturally containing the required amount of a functional ingredient or group thereof.
  • polypropylene, polyethylene, PVC, polystyrene, single-layer or composite materials, for example, containing various combinations of polymer layers, can be used as the material of the sealing element.
  • sealing element may be secured to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.
  • the sealing element may be provided with a tongue for removing it from the tank and / or at least one line of weakening of the territory for its destruction.
  • the sealing element can be made with a portion of a transparent surface.
  • an additional layer which is made of a moisture-permeable material, or of an edible material that naturally decomposes in contact with the application medium, can be placed with the possibility of joining.
  • connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.
  • the cavity of the container can be made with an additional coating of edible inert material.
  • the flanging of the container can be performed on the outer contour of the container and / or along the edge of the cavity of the container, and the value of the flanging can be 0.2-3.5 cm.
  • the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to the container in the range of 0.5-4.5 cm, and a slot can be made at the end of the handle, or the end of the handle can be made with limb.
  • the handle can be equipped with a flexible loop placed in the slot or on the bend, and the loop can be equipped with an information carrier.
  • the device can be equipped with legs, which can be made removable or in one piece with a spoon.
  • the device can be placed in an individual transport container, or in a group transport container, while the transport container can be equipped with a pallet.
  • the task in the sixth embodiment is achieved by the fact that in a device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, use, distribution of at least one portion of the functional food medium, according to the utility model, along the entire circuit the upper part of the spoon’s container is flanged, the device is equipped with a protective sealing element, while the sealing element is mounted on the flanging of the container with the possibility of removal and / or destruction, the width of the external contour of the container was It is 0.8–25.5 cm long, 1.2–35.5 cm long, 0.3–12.5 cm deep, and at least one portion of the functional food medium is placed in the hollow cavity, containing at least one natural product enriched with at least one vitamin.
  • polypropylene, polyethylene, PVC, polystyrene, single-layer or composite materials, for example, containing various combinations of polymer layers, can be used as the material of the sealing element.
  • sealing element may be secured to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.
  • the sealing element may be provided with a tongue for removing it from the tank and / or at least one line of weakening of the territory for its destruction.
  • the sealing element can be made with a portion of a transparent surface.
  • an additional layer which is made of a moisture-permeable material, or of an edible material that naturally decomposes in contact with the application medium, can be placed with the possibility of joining.
  • connection of the additional layer can be carried out by, for example, thermal welding and ultrasonic treatment.
  • the cavity of the container can be made with an additional coating of edible inert material.
  • the flanging of the container can be performed on the outer contour of the container and / or along the edge of the cavity of the container, and the value of the flanging can be 0.2-3.5 cm.
  • the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to the container in the range of 0.5-4.5 cm, and a slot can be made at the end of the handle, or the end of the handle can be made with limb.
  • the handle can be equipped with a flexible loop placed in the slot or on the bend, and the loop can be equipped with an information carrier.
  • the device can be equipped with legs, which can be made removable or in one piece with a spoon.
  • the device can be placed in an individual transport container, or in a group transport container, while the transport container can be equipped with a pallet.
  • At least one extract of plant material can be used as a natural product enriched with at least one vitamin, and it is preferable to use vitamins selected from the group: A (retinol) as a vitamin. , B 1 (thiamine), B6 (pyridoxine), E (tocopherol), PP (vitamin B3, niacin, nicotinic acid), C (ascorbic acid), Folic acid (vitamin B or B9).
  • A retinol
  • B 1 thiamine
  • B6 pyridoxine
  • E tocopherol
  • PP vitamin B3, niacin, nicotinic acid
  • C ascorbic acid
  • Folic acid vitamin B or B9
  • the task in the seventh embodiment is achieved by the fact that in a device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, use, distribution of at least one portion of the functional food medium, according to the utility model, around the circuit the upper part of the spoon’s capacity is flanged, the device is equipped with a protective sealing element, while the sealing element is fixed to the flanging of the container with the possibility of removal and / or destruction, width the external contour of the container is 0.8–25.5 cm, the length is 1.2–35.5 cm, the depth of the container is 0.3–12.5 cm, and at least one portion of the functional medium is placed in the cavity of the container nutrition containing at least one natural product enriched with at least one trace element.
  • polypropylene, polyethylene, PVC, polystyrene, single-layer or composite materials, for example, containing various combinations of polymer layers, can be used as the material of the sealing element.
  • sealing element may be secured to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.
  • the sealing element may be provided with a tongue for removing it from the tank and / or at least one line of weakening of the territory for its destruction.
  • the sealing element can be made with a portion of a transparent surface.
  • an additional layer which is made of a moisture-permeable material, or of an edible material that naturally decomposes in contact with the application medium, can be placed with the possibility of joining.
  • connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.
  • the cavity of the container can be made with an additional coating of edible inert material.
  • the flanging of the container can be performed on the outer contour of the container and / or along the edge of the cavity of the container, and the value of the flanging can be 0.2-3.5 cm.
  • the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to the container in the range of 0.5-4.5 cm, and a slot can be made at the end of the handle, or the end of the handle can be made with limb.
  • the handle can be equipped with a flexible loop placed in the slot or on the bend, and the loop can be equipped with an information carrier.
  • the device can be equipped with legs, which can be made removable or in one piece with a spoon.
  • the device can be placed in an individual transport container, or in a group transport container, while the transport container can be equipped with a pallet.
  • trace elements selected from the group: calcium (Ca), chromium (Cr), copper (Cu), iron (Fe), potassium (K), magnesium (Mg), manganese (Mn), sodium (Na ), phosphorus (P), selenium (Se), silicon (Si), zinc (Zn).
  • the task in the eighth embodiment is achieved by the fact that in a device such as a spoon, consisting of a container with a handle connected to it for storage, introduction, use, distribution of at least one portion of the functional food medium, according to the utility model, along the entire circuit the upper part of the spoon’s capacity is flanged, the device is equipped with a protective sealing element, while the sealing element is fixed to the flanging of the container with the possibility of removal and / or destruction, the width of the external contour of the container It is 0.8–25.5 cm long, 1.2–35.5 cm long, the depth of the container is 0.3–12.5 cm, and at least one portion of the functional food medium containing at least one natural product enriched with at least one biologically active component.
  • polypropylene, polyethylene, PVC, polystyrene, single-layer or composite materials, for example, containing various combinations of polymer layers, can be used as the material of the sealing element.
  • sealing element may be secured to the flanging of the container by, for example, adhesive, including repeated action, or heat sealing.
  • the sealing element may be provided with a tongue for removing it from the tank and / or at least one line of weakening of the territory for its destruction.
  • the sealing element can be made with a portion of a transparent surface.
  • an additional layer which is made of a moisture-permeable material, or of an edible material that naturally decomposes in contact with the application medium, can be placed with the possibility of joining.
  • connection of the additional layer can be carried out by, for example, thermal welding or ultrasonic treatment.
  • the cavity of the container can be made with an additional coating of edible inert material.
  • the flanging of the container can be performed on the outer contour of the container and / or along the edge of the cavity of the container, and the value of the flanging can be 0.2-3.5 cm.
  • the handle of the spoon can be made with a length of 0.2-35 cm and a width at the point of transition to the container in the range of 0.5-4.5 cm, and a slot can be made at the end of the handle, or the end of the handle may be folded.
  • the handle can be equipped with a flexible loop placed in the slot or on the bend, and the loop can be equipped with an information carrier.
  • the device can be equipped with legs, which can be made removable or in one piece with a spoon.
  • the device can be placed in an individual transport container, or in a group transport container, while the transport container can be equipped with a pallet.
  • lactic acid bacteria and probiotics and / or dietary fiber prebiotics
  • prebiotics lactic acid bacteria and probiotics and / or dietary fiber
  • bioflavonoids and / or oligonucleotides, and / or antioxidants
  • polyunsaturated fatty acids and / or essential amino acids and / or peptides and / or lectins.
  • the inventive combination of features allows you to expand the functionality of the device in the form of a spoon to give functional properties to finished foods or foods prepared at home or in public catering.
  • the spoon contains the medium of functional nutrition recommended for imparting functional properties to various types of the finished product or types of prepared food, in accordance with which the geometric and technological parameters of the design of the spoon are determined.
  • the cavity of the container can be repeatedly opened and closed.
  • FIG. Figures 1-19 show examples of the implementation of a device for storing, using, adding and distributing a spoon type for all the claimed variants.
  • Positions in the drawings mean the following: 1 - spoon capacity; 2- pen; 3 - environment of functional nutrition; 4 - sealing element; 5 - flanging of the tank 1; 6 - tongue of the sealing element 4; 7 - line weakening the territory of the sealing element 4; 8 - plot of the transparent surface of the sealing element 4; 9 - an additional layer covering the container 1; 10 - slot on the handle 2; 11 - limb handle 2; 12 - flexible loop; 13 is an information element; 14 - legs; 15 - transport packaging; 16 - pallet; 17 - the partition of the tank 1 (third option); 18 - additional capacity (fourth option); 19 - additional handle capacity 18 (fourth option); 20 - partition wall of additional capacity 18 (fourth option); 21 is a sealing element of an additional container 18 (fourth option).
  • the spoon In order to preserve the volume, properties and quality of the functional food 3 until it is used by the consumer, to prevent unauthorized entry of the environment into the cavity of the container and its contact with the active ingredients of the functional food 3 during storage, the spoon is equipped with a sealing element 4, and the top parts of the spoon container 2 are flanged 5 for fixing the sealing element 4 (Figs. 1-15).
  • the width “ ⁇ ” of the external contour of the tank 1 is 0.8–25.5 cm, “L” - length 1.2–35.5 cm, and depth “D” "Capacity 1 - 0.3-12.5 cm.
  • the geometric parameters of capacity 1 are determined empirically, based on the composition of the medium of functional food 3, the required portion thereof, as well as the technological capabilities of making a spoon and are adjusted depending on compliance with ergonomic requirements and logistics.
  • the minimum dimensions of the width, length and depth are determined based on the minimum portion of the functional nutrition medium, for example, 10 g., Which is necessary to perform the immediate task of functional nutrition, based on the physiological capabilities and needs of humans and animals.
  • the dimensional parameters of the tank 1 are less than the minimum ones impractical, since they lead to a decrease in the portion of the medium of functional food 3 to a mass that does not have an effective effect on imparting functional properties to the food product, or on the human or animal organism during its direct use.
  • the dimensional parameters of the tank 1 exceeding the maximum lead to an unjustified increase in the portion of the functional food medium 3 to a mass that will exceed either the recommended mass of the functional food medium 3 or exceed the mass of the product into which the functional product should be introduced, and not meet the requirements safety of use and logistics of preparation, storage and transportation.
  • the sealing element 4 may be made of materials suitable for contact with the food product.
  • polypropylene, polyethylene, PVC, polystyrene, or multilayer structures with improved strength and protective properties can be used as the material of the sealing element.
  • the side of the sealing element 4, which is in direct contact with the product, can be coated with a material that provides the necessary technical and hygienic characteristics, for example, from polyolefins.
  • a material that provides the necessary technical and hygienic characteristics for example, from polyolefins.
  • special additives may also be included in the composition of this layer, such as, for example, antioxidants, glidants.
  • the sealing element 4 can be secured to the flanging 5 of the container 1 by, for example, adhesive, including repeated action, or heat sealing.
  • adhesives manufactured by the industry for food products can be used, for example, water-based adhesive-copolymer, casein-latex adhesive, two-component solvent-based polyurethane adhesive for gluing aluminum foil, metallized film with paper and cardboard for pi - shchevy packing.
  • the sealing element 4 may be provided with a tongue 6 for removing it from the container 1 (Fig. 2, 8, 10 and 14), and / or, at least one line 7 weakening of the territory to destroy the sealing element 4 (Fig. 4 , 6, 12 and 15).
  • the sealing element 4 can be made with a plot 8 of a transparent surface for visual viewing the contents of the container 1 (Fig. 2, 6 and 12).
  • the additional layer 9 may be made of a moisture-permeable material, for example, fabric, mesh material, for penetration, for example, of a liquid for dissolving the ingredients of the functional nutrition medium 3.
  • the additional layer 9 may be made of edible material that naturally decomposes upon contact with the application medium, for example, chocolate, to impart additional taste, color and aroma properties to the product.
  • connection of the additional layer 9 can be carried out by, for example, thermal welding or ultrasonic treatment.
  • its inner surface can be made of a food inert material, for example, a food film made of polyvinyl chloride or a laminate containing aluminum foil or metallized polymer layers.
  • Flanging 5 of the tank 1 can be performed on the outer contour of the tank 1 (Fig. 1, 2, 5, 6, 9, 10 and 13), and / or along the edge of the cavity of the tank 1 (Fig. 3, 4, 7 and 11).
  • the flanging value 5 can be 0.2-2.5 cm, and is determined empirically depending on the geometric parameters of the container, the material of the sealing element 4 and the technology and the material used to connect it to the container 1.
  • the handle 2 of the spoon can be made with a length of "1" corresponding to a value of 0.2-35 cm and a width of "h" at the point of transition to a container 1 within 0.5-4.5 cm.
  • the sizes “1” and “h” of the handle 2 are determined empirically based on the sizes “H” and “L” of the contour of the tank 1 and its depth “D”, i.e. the smaller the dimensions of the circuit and the depth of the tank 1, the smaller dimensions of the handle 2.
  • a slot 10 can be made (Fig. 2, 8, 10 and 15), or the end of the handle 2 can be folded 1 1 (Fig. 3, 5, 11 and 13).
  • the slot 10 can serve to accommodate a flexible loop 12 in it, which can also serve to hang a spoon, as well as to secure an information carrier 13 with service, advertising, technological and other information on it (Fig. 2, 8, 10 and 15).
  • the spoon can be equipped with legs 14 (Fig. 16 and 17), which can be made removable or integrally with the spoon.
  • Capacity 1 and handle 2 can be made of materials recommended for the food industry with the technical specifications required for the task, for example, polycarbonate, high-pressure polyethylene (GOST 16337-77), polypropylene (GOST 26996-86), high-impact polystyrene (GOST 28250-89).
  • the spoon can be placed in an individual transport container, or in a group transport container 15, observing the principle of logistics in it, while the transport container 15 can be equipped with a pallet 16, for example, to protect spoons from displacement during transportation (Fig. 18 and 19, conditionally).
  • the first option is characterized by the implementation of the sealing element 4 in the form of a molded sheet of material suitable for contact with a food product (Fig. 1-4).
  • This embodiment of the sealing element 4 provides the ability to seal containers of almost any configuration specified by molding, while maintaining the uniformity of the structure, shape and geometric parameters of element 4, which makes it possible to use this design for storing media with high ingredient activity.
  • the sealing element 4 in the form of a molded sheet allows you to place it both on the flanging 5 of the outer contour of the tank 1 (Fig. 1), and on the flanging 5 along the edge of the cavity of the tank 1 (Fig. 3)
  • the sealing element in the form of a sheet of sufficient density practically does not allow light, oxygen, odors, moisture and bacteria to pass through.
  • the sheet material for example, aluminum foil can be used, manufactured in accordance with GOST 745-41 and providing a level of vapor transmission, moisture nosti and oxygen, close to zero.
  • multilayer structures can be used, for example, a multilayer polyethylene film, a metallized film, or a paper / polyethylene / foil / polyethylene (PPFP) structure with an external paper printing layer.
  • a multilayer polyethylene film for example, a multilayer polyethylene film, a metallized film, or a paper / polyethylene / foil / polyethylene (PPFP) structure with an external paper printing layer.
  • PPFP paper / polyethylene / foil / polyethylene
  • a metallized oriented polypropylene (MOPP) film with improved strength and protective properties can be used as the sheet material.
  • MOPP metallized oriented polypropylene
  • the side of the sealing element 4, which is in direct contact with the product, can be coated with a material that provides the necessary technical and hygienic characteristics, for example, from polyolefins.
  • a material that provides the necessary technical and hygienic characteristics for example, from polyolefins.
  • special additives such as, for example, antioxidants, glidants, may also be included in the composition of this layer.
  • the technological and mechanical properties of the sheet of the sealing element 4 make it possible to form elements on it for its destruction, for example, line 7 weakening the territory (Fig. 4) and / or removal from the tank 1, for example, the tongue 6 (Fig. 2).
  • the sealing element 4 in the form of a molded sheet in combination with other features makes it possible to safely store the necessary portion of the functional food medium until it is consumed, as well as removing and / or removing, including repeated, sealing element when adding this medium to a food product before consuming the finished product or after cooking.
  • the second option is characterized by the implementation of the sealing element 4 in the form of a cover of plastic material made of a material suitable for contact with food products (Figs. 5-8).
  • the sealing element 4 in the form of a cover can be fixed with locking flanges around the entire perimeter of the contour of the container 2 (Fig. 5), and also in contact with its protrusions flanging 5 along the edge of the cavity of the container 1 (Fig. 7), which together with adhesive or thermal layer ensures its reliable sealing of the cavity of the tank 1.
  • cover material for example, polypropylene, polyethylene, PVC, polystyrene can be used, which have high ductility, resistance to impact and repeated bending, resistance to high and low temperatures, low gas permeability.
  • cover material composite materials can be used, for example, containing various combinations of polymer layers, as a result of which, depending on the composition of the functional nutrition medium 3, materials with the required vapor, gas, moisture permeability, good formability, and transparency can be used , high tensile strength, heat sealability and ability to be well sealed.
  • the side of the sealing element 4, which is in direct contact with the product, can be coated with a material that provides the necessary technical and hygienic characteristics, for example, from polyolefins.
  • a material that provides the necessary technical and hygienic characteristics for example, from polyolefins.
  • special additives such as, for example, antioxidants, glidants, may also be included in the composition of this layer.
  • the sealing element in the form of a cover can be made with elements for its destruction, for example, by the line 7 of weakening the territory (Fig. 6) and / or removal from the tank 1, for example, with the tongue 6 (Fig. 8).
  • the sealing element 4 in the form of a cover made of plastic material in combination with other features makes it possible to safely store the necessary portion of the functional food medium until it is consumed, as well as removing and / or removing, including repeatedly, sealing element when this medium is introduced into the food product before consuming the finished product or after cooking.
  • the third option is characterized in that the cavity of the tank 1 is provided with at least one partition 17, while at least one portion of the functional nutrition medium is placed in each cavity of the tank 1 (Fig. 9-12).
  • the sealing element 4 is fixed along the perimeter of the flanging 5 and over the entire area of the upper part of the partition 17 (Fig. 9).
  • partition 17 allows separate storage of such functional nutritional media 3, the joint storage of which may lead to an imbalance in the active ingredients, as well as the joint storage of which is incompatible.
  • Incompatibility can be caused by the fact that some ingredients can undergo a chemical reaction, for example, oxidation, precipitation, which can lead to the physical and chemical properties of the functional nutrition environment 3.
  • the implementation of the tank 1 with the partition 17 in combination with other signs makes it possible to safely store several portions of the functional food medium until they are consumed, as well as when removing and / or removing, including repeatedly, the sealing element 4 in turn or the simultaneous introduction of different environments 3 functional nutrition in the food product before consuming the finished product or after cooking.
  • the fourth option is characterized by the presence on the handle of 2 tablespoons of at least one additional container 18 for the possibility of storing additional ingredients of the functional nutrition medium 3 in the device at the request of the consumer, taking into account their physiological needs and recommendations of various sources (13-15).
  • the additional container 18 can be placed and made in one piece with the handle 2 (Fig. 14), or can be equipped with an additional handle 19, fixed movably or motionless on the main handle 2 (Fig. 15).
  • Additional capacity 18 can be made with the dimensions of the circuit and a depth equal to or less than the dimensions of the circuit and the depth of the main tank 1.
  • the cavity of the additional container 18 can be equipped with at least one partition 20 for storing, for example, ingredients of various aggregate states — sea salt and hot sauce, which can be introduced into the finished product together with the functional nutrition medium in 3 small portions to the taste of the consumer.
  • an additional container 18 is secured with a sealing element 21 (Fig. 13) with the possibility of repeated removal from part of the container 18 or from the entire container 18. This allows the consumer to repeatedly use the additional container 18 at their discretion.
  • the additional container 18 and the sealing element 21 are made of materials recommended for the food industry with the technical characteristics required to accomplish the task, providing strength and protective properties.
  • an additional container 18 in combination with other features makes it possible to safely store several servings of various environments of functional nutrition until they are consumed, as well as when opening the sealing element 21, the correction of taste, aroma parameters of the finished product or prepared food at the discretion of the consumer, which extends the functionality of the design of the spoon.
  • the fifth option is characterized by the fact that in order to impart functional properties to the finished food product or cooked food, at least one portion of the functional nutrition medium 3 is placed in the cavity of the container 1, containing at least one natural product, naturally containing the required amount of functional - the main ingredient or group thereof (Fig. 1, 3, 5, 7, 9, 1 1 and 13).
  • Such natural products include, for example, honey, mummies, brine, sea salt.
  • honey may be used as a natural product naturally containing the required amount of functional ingredient.
  • honey In its content, honey consists of fruit sugar (fructose) and grape sugar (glucose), with fructose prevailing in most varieties of honey, averaging from 34 to 41%.
  • honey contains a number of important minerals in an amount of 200 to 1000 mg per 1 kg of honey. Most in potassium honey. It also contains sodium, calcium, magnesium and chlorine, iron, zinc, manganese, copper and chromium.
  • the vitamin range is represented by water-soluble vitamins Bt, B2, PP, Wb, pantothenic acid and vitamin C.
  • honey contains biologically active components such as bioflavonoids in an amount of 0.5 to 2 mg per 100 g of honey, enzymes, pollen grains.
  • honey being a source of easily digestible carbohydrates - fructose and glucose, containing a unique set of vitamins, minerals, organic acids, enzymes, trace elements, antibacterial substances, biogenic stimulants, honey is a natural functional product having a beneficial effect on the human body.
  • composition of various acids, resins and proteins of the organic part contains carbon (20-57%), oxygen (30-48%), hydrogen (4-18%) and nitrogen (3-8%).
  • inorganic part are minerals of calcium, sodium, potassium, magnesium and aluminum.
  • about 30 other rare earth trace elements are present in the inorganic part: rubidium, cesium, barium, strontium, tin, chromium, antimony, etc.
  • the mummy in the form of a concentrated aqueous solution placed in the cavity of the container 1 and hermetically sealed by the element 4, can withstand long-term storage until it is consumed without losing its physical condition, and with the preservation of its biological activity.
  • Mummy solution as a medium of functional nutrition can be introduced into milk, yogurt, kefir, fruit juices for consumption.
  • composition of the functional food medium 3, placed in a device such as a spoon performs the function of a structural element, as it determines the geometric and technological parameters of the design of the spoon and, in combination with the other structural features of the device, provides the extension of the device’s functionality in the form of a spoon for giving functional properties of finished foods or food prepared at home or in public catering.
  • the sixth variant is characterized in that at least one portion of the functional nutrition medium 3 containing at least one natural product enriched with at least at least one portion is placed in the cavity of the container 1 to impart functional properties to the finished food product or the prepared food , one vitamin (Fig. 1, 3, 5, 7, 9, 1 1 and 13).
  • At least one extract of plant material can be used as a natural product enriched with at least one vitamin, and vitamins selected from the group: A (retinol) can be used as a vitamin.
  • a (retinol) can be used as a vitamin.
  • extract of plant material containing vitamins water, alcohol, oil extracts of plant material can be used, C0 2 extract of plant hydrophilic extracts.
  • the use of the plant raw material extract is due to the fact that the extraction products are characterized by the saturation of the extract with biological substances, which, when consumed in small portions, can provide the body with full saturation with active substances, in particular vitamins, while also improving the taste and aroma of dishes.
  • composition of C0 2 chamomile extract includes vitamin E, in the extract of calendula vitamin C, in the extract of pepper vitamin K.
  • a portion of functional nutritional environment 3 with a natural product enriched with at least one vitamin is calculated empirically taking into account the recommended daily intake of vitamins, for example, SanPiN 42-123-4717-88 Recommended (regulated) levels of vitamins in fortified foods products (list), MP 2.3.1.1915-04 Recommended levels of consumption of food and biologically active substances.
  • the design features of the inventive device such as a spoon, allow for separate storage and introduction into the finished product or cooked dish of vitaminized environments of functional nutrition 3, which are not intended for joint storage (Fig. 9, 1 1 and 13).
  • fortified functional nutritional environments 3 for consumption can be in various aggregate states, for example, vitamin D in the liquid state (oil extract of vitamin D), and vitamin C in the solid state (fortified sugar), and can separately stored in different cavities of containers 1 and 18 to be introduced at the same time during use, for example, into cooked porridge.
  • vitamin D in the liquid state oil extract of vitamin D
  • vitamin C in the solid state fortified sugar
  • Vitamin A functional nutritional media 3 for example, powdered vitamins A, E, C, can be placed in various cavities of an additional container 18 for use by a consumer in preparing a functional nutritional medium 3 as desired according to the state of the body and the recommendations of specialists (FIG. 13).
  • Placing a portion of a functional food medium 3 in a device allows preserving the biologically active properties of substances in the form of vitamins in unchanged quality, and allows the introduction and distribution of a portion of a functional food 3 medium directly in the finished products food produced by industry, as well as prepared food, natural products enriched with vitamins.
  • the composition of the functional food medium 3, placed in a device such as a spoon performs the function of a structural element, as it determines the geometric and technological parameters of the design of the spoon and, in combination with the other structural features of the device, provides the extension of the device’s functionality in the form of a spoon for giving functional properties of finished foods or food prepared at home or in public catering.
  • the sixth variant is characterized in that at least one portion of the functional nutrition medium 3 containing at least one natural product enriched with at least at least one portion is placed in the cavity of the container 1 to impart functional properties to the finished food product or the prepared food , one trace element (Fig. 1, 3, 5, 7, 9, 11 and 13).
  • trace elements selected from the group: calcium (Ca), chromium (Cr), copper (Cu), iron (Fe), potassium (K), magnesium (Mg), manganese (Mn), sodium (Na), phosphorus (P), selenium (Se), silicon (Si), zinc (Zn).
  • an extract of plant material comprising trace elements can be used to use water, alcohol, oil extracts of plant material, C0 2 extract of vegetable raw materials, hydrophilic extracts.
  • the use of the plant raw material extract is due to the fact that the extraction products are characterized by the saturation of the extract with biological substances, which, when consumed in small portions, can provide the body with full saturation with active substances, in particular microelements.
  • ginseng extract iron, phosphorus, sulfur, manganese
  • marigold extract marigold extract
  • peppermint peppermint
  • nettle and dash.
  • a portion of functional food medium 3 with a natural product enriched with at least one trace element is calculated empirically taking into account the recommended daily intake of vitamins, for example, SanPiN 42-123-4717-88 Recommended (regulated) levels of vitamins in fortified foods (list), SanPiN 2.3.2.1078-01 “Hygienic requirements for safety and nutritional value of foods”, MP 2.3.1.1915-04 Recommended levels of consumption of food and biologically active substances.
  • vitamins for example, SanPiN 42-123-4717-88 Recommended (regulated) levels of vitamins in fortified foods (list), SanPiN 2.3.2.1078-01 “Hygienic requirements for safety and nutritional value of foods”, MP 2.3.1.1915-04 Recommended levels of consumption of food and biologically active substances.
  • Design features of the inventive device such as a spoon allow separate storage and introduction into the finished product or prepared dish of functional nutrition media 3 enriched with microelements that are not intended for joint storage (Figs. 9, 11 and 13).
  • functional nutritional media 3 enriched with microelements for consumption can be in various aggregate states, for example, potassium K in the solid state (powder), and phosphorus P in the liquid state (ginseng extract), and can be simultaneously when used, for example, in cooked sauce.
  • Functional nutritional media 3 enriched with trace elements for example, nettle extract with iron, can be placed in one of the cavities of the additional container 18 for use by the consumer in preparing a complex functional nutritional medium 3, which includes the fortified portion of the functional nutritional medium 3, located in another cavity of additional capacity 18, if desired, in accordance with the state of the body and the recommendations of specialists (Fig. 13).
  • trace elements for example, nettle extract with iron
  • Placing a portion of the functional food 3 medium in the device allows preserving the biologically active properties of substances in the form of trace elements in unchanged quality, allows you to make the introduction and distribution of a portion of the functional food 3 medium directly in the finished products food produced by industry, as well as cooked food, natural products enriched with trace elements.
  • composition of the functional food medium 3, placed in a device such as a spoon performs the function of a structural element, as it determines the geometric and technological parameters of the design of the spoon and, in combination with the other structural features of the device, provides the extension of the device’s functionality in the form of a spoon for giving functional properties of finished foods or food prepared at home or in public catering.
  • the seventh variant is characterized in that at least one portion of the functional nutrition medium 3 containing at least one natural product enriched at least at least one portion is placed in the cavity of the container 1 to impart functional properties to the finished food product or cooked food , one biologically active component, which is preferably used as: lactic acid bacteria and probiotics; dietary fiber (prebiotics); bioflavonoids; antioxidants; polyunsaturated fatty acids; essential amino acids; peptides; lectins (Fig. 1, 3, 5, 7, 9, 11 and 13).
  • one biologically active component which is preferably used as: lactic acid bacteria and probiotics; dietary fiber (prebiotics); bioflavonoids; antioxidants; polyunsaturated fatty acids; essential amino acids; peptides; lectins (Fig. 1, 3, 5, 7, 9, 11 and 13).
  • Probiotics are microorganisms of natural origin that regulate biological equilibrium in the intestine, improving the absorption of iron, vitamin D and calcium, and thereby create unfavorable conditions for the propagation of pathogenic microbes.
  • Lactic acid bacteria include a group of microorganisms that ferment carbohydrates with the formation of mainly lactic acid, which provide a set of metabolic, protective and immunostimulating functions of the normal intestinal microflora.
  • Prebiotics are low molecular weight carbohydrates that stimulate the growth of their own microflora.
  • Bioflavonoids are a group of substances with a capillary-strengthening effect, they are a product of the vital activity of plants. Tea leaves, flowers and buckwheat leaves, Japanese sophora, citrus fruits, rose hips and chokeberry are especially rich in them. Significant amounts of bioflavonoids are also found in red pepper, black currant, wild strawberry, raspberry, cherry, sea buckthorn, some varieties of apples, plums and grapes.
  • Antioxidants are substances, natural or artificial, that slow down or prevent the oxidation of organic compounds and are found in large quantities in plants, fruits, vegetables.
  • biologically active substances for the purpose of using biologically active substances as part of a functional nutritional environment 3, it is most advisable to use them in the form of lactic acid bacteria, plant extracts, polyunsaturated fatty acids, the composition and mass content of which is determined empirically, taking into account the recommended daily intake of vitamins , for example, SanPiN 42-123-4717-88 Recommended (regulated) levels of vitamins in fortified foods (list), SanPiN 2.3.2.1078-01 "Hygiene requirements pretensioners and nutritional value of food products » MP 2.3.1.1915-04 recommended levels of consumption of food and biologically active substances.
  • vitamins for example, SanPiN 42-123-4717-88 Recommended (regulated) levels of vitamins in fortified foods (list), SanPiN 2.3.2.1078-01 "Hygiene requirements pretensioners and nutritional value of food products » MP 2.3.1.1915-04 recommended levels of consumption of food and biologically active substances.
  • the design features of the inventive device make it possible to carry out separate storage and introduction of functional nutrition media 3 enriched with biologically active components into the finished product or cooked dish (Figs. 9, 11 and 13).
  • the design features of the inventive device allow for separate storage and simultaneous introduction into the finished product or cooked meal of functional food 3, enriched with both biologically active components and vitamins and / or microelements (Fig. 9, 1 1 and 13).
  • Placing a portion of the functional food medium 3 in the device allows preserving the biologically active properties of the substances in unchanged quality, allows for the introduction and distribution of a portion of the functional food medium 3 directly into the finished food products produced by industry, as well as cooked foods, natural products enriched with biologically active substances.
  • composition of the functional food medium 3, placed in a device such as a spoon performs the function of a structural element, as it determines the geometric and technological parameters of the design of the spoon and, in combination with other structural features of the device, provides the extension of the functionality of the device in the form of a spoon for giving functional properties of finished foods or food prepared at home or in public catering.
  • the inventive design of the device in the form of a spoon allows the technological method of introducing and distributing functional nutrition in the finished product or in the prepared food to optimize eating habits and develop new ways of eating food as with a decrease in the speed of its use, the possibility of eating in various adverse conditions and create a new type of food through the widespread use of those biologically active substances that were previously inaccessible to this population or simply habitual due to the lack of such a device.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Food Science & Technology (AREA)
  • Ceramic Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Table Equipment (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

L'invention concerne dispositif de type cuillère pour l'accumulation, la consommation, l'apport et la distribution d'un milieu d'alimentation fonctionnelle. Le dispositif comprend une cavité (1) pour accueillir une portion d'alimentation fonctionnelle (3) et une poignée qui y est raccordée (2) un rebord (5) étant réalisé sur tout le contour supérieur de la partie supérieure de la cavité, sur laquelle on a fixé un élément d'étanchéité (4) capable d'être retiré et/ou détruit. Dans différentes variantes du dispositif de l'invention l'élément d'étanchéité (4) est réalisé par exemple sous la forme d'une feuille façonnée (1ère variante) ou d'un élément d'étanchéité protecteur (3ème à 8ème variantes); sous la forme d'un couvercle en matériau plastique (2ème variante). En outre, il existe de différentes particularités de la réalisation conceptuelle de la cuillère dans différentes variantes : dans les 1ère, 2ème, 5ème, 6ème, 7ème et 8ème variantes c'est une cavité; dans la 3ème la cavité comporte une paroi; dans la 4ème la poignée comprend au moins une cavité supplémentaire. On a indiqué les dimensions se rapportant au contour extérieur, à la longueur et à la profondeur, qui sont identiques pour toutes les variantes. Le contenu du dispositif dans les 1ère, 2ème, 3ème et 4ème variantes est constitué par au moins une portion de milieu d'alimentation fonctionnelle; dans la 5ème variante par au moins une portion de milieu d'alimentation fonctionnelle comprenant au moins un produit naturel, qui contient de manière naturelle une quantité requise d'ingrédient fonctionnel ou de leur groupe; dans la 6ème variante par au moins une portion de milieu d'alimentation fonctionnelle, qui comprend au moins un produit naturel, enrichi par au moins par une vitamine; dans la 7ème variante par au moins une portion de milieu d'alimentation fonctionnelle comprenant au moins un produit naturel, enrichi par au moins par un microélément dans la 7ème variante par au moins une portion de milieu d'alimentation fonctionnelle comprenant au moins un produit naturel, enrichi par au moins par un composant bioactif. L'invention permet d'assurer l'état intact d'une ou de plusieurs portions de milieu d'alimentation fonctionnelle lors du stockage, du transport ou de l'utilisation.
PCT/RU2013/000638 2013-01-09 2013-07-25 Dispositif de type cuillère pour l'accumulation, la consommation, l'apport et la distribution d'un milieu d'alimentation fonctionnelle Ceased WO2014109669A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU2013100757 2013-01-09
RU2013100757 2013-01-09

Publications (1)

Publication Number Publication Date
WO2014109669A1 true WO2014109669A1 (fr) 2014-07-17

Family

ID=51167210

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/RU2013/000638 Ceased WO2014109669A1 (fr) 2013-01-09 2013-07-25 Dispositif de type cuillère pour l'accumulation, la consommation, l'apport et la distribution d'un milieu d'alimentation fonctionnelle

Country Status (1)

Country Link
WO (1) WO2014109669A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140223747A1 (en) * 2011-08-29 2014-08-14 Adam Leffler Spoon Delivery Device
WO2019016827A1 (fr) * 2017-07-18 2019-01-24 Verirare Essential Oils And Spices Private Limited Récipient de distribution de portion individuelle
CN115362352A (zh) * 2020-03-30 2022-11-18 雀巢产品有限公司 投配装置

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3911578A (en) * 1972-05-10 1975-10-14 Meyer Ushkow Spoon constructions
JPS5755375U (fr) * 1980-09-18 1982-03-31
GB2306322A (en) * 1995-10-27 1997-05-07 Kenneth Michael Terry Medicament dosing device
GB2311206A (en) * 1996-03-23 1997-09-24 John Edward Morgan Fisher Disposable packaging for food and beverages
DE102005028618A1 (de) * 2005-06-20 2006-12-21 Mohammed Bozkurt Instantkaffeelöffel
RU81163U1 (ru) * 2008-09-19 2009-03-10 Николай Викторович Лисеенко Заварной пакетик
US20120297628A1 (en) * 2011-05-23 2012-11-29 Rayko Jamie Lynn Utensils with integrated stand

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3911578A (en) * 1972-05-10 1975-10-14 Meyer Ushkow Spoon constructions
JPS5755375U (fr) * 1980-09-18 1982-03-31
GB2306322A (en) * 1995-10-27 1997-05-07 Kenneth Michael Terry Medicament dosing device
GB2311206A (en) * 1996-03-23 1997-09-24 John Edward Morgan Fisher Disposable packaging for food and beverages
DE102005028618A1 (de) * 2005-06-20 2006-12-21 Mohammed Bozkurt Instantkaffeelöffel
RU81163U1 (ru) * 2008-09-19 2009-03-10 Николай Викторович Лисеенко Заварной пакетик
US20120297628A1 (en) * 2011-05-23 2012-11-29 Rayko Jamie Lynn Utensils with integrated stand

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140223747A1 (en) * 2011-08-29 2014-08-14 Adam Leffler Spoon Delivery Device
US9107524B2 (en) * 2011-08-29 2015-08-18 Adam Leffler Spoon delivery device
WO2019016827A1 (fr) * 2017-07-18 2019-01-24 Verirare Essential Oils And Spices Private Limited Récipient de distribution de portion individuelle
CN115362352A (zh) * 2020-03-30 2022-11-18 雀巢产品有限公司 投配装置

Similar Documents

Publication Publication Date Title
CN103815216B (zh) 真空冷冻干燥果汁银耳藜麦羹及生产方法
CN103598498A (zh) 一种海苔鸡肉蛋卷
RU2017122388A (ru) Запечатанный съедобный контейнер, наполненный легкосыпучим порошкообразным пищевым ингредиентом
WO2014109669A1 (fr) Dispositif de type cuillère pour l'accumulation, la consommation, l'apport et la distribution d'un milieu d'alimentation fonctionnelle
RU2607539C2 (ru) Способ формирования трубчатого контейнера для пищевых продуктов и получающийся в результате контейнер
RU132973U1 (ru) Устройство типа ложки для хранения, употребления, внесения и распределения среды функционального питания
AU2005200235B2 (en) A container for food products
US20160221748A1 (en) Bakery products in tubes and method of their production
CN102018051A (zh) 椰子奶及其加工工艺
WO2014111489A2 (fr) Bouteille pour le sport
CN205312245U (zh) 一种速食坚果玉米糊
WO2015012713A1 (fr) Dispositif de stockage, d'utilisation, d'insertion et de distribution de produit alimentaire fonctionnel
JP2867921B2 (ja) 乳児用飲料容器
CN201284052Y (zh) 自封口式包装袋
JP3237093U (ja) 容器入りとろろスムージ―、およびとろろスムージ―調製セット
KR101472515B1 (ko) 포장용 캡슐을 이용한 인스턴트 식품의 포장방법
CN215044564U (zh) 一种可分节式餐饮杯
JP6186025B2 (ja) 二液分離型容器詰調味料
KR20110103622A (ko) 고형물 패키지
GB2582856A (en) Multi-tier cup
CN213324569U (zh) 一种新型蛋形包装容器结构
KR200446651Y1 (ko) 분리가능한 발열용기
KR20090068316A (ko) 튜브형 생식 파우치
CN2730247Y (zh) 保鲜方便杯
RU2318714C1 (ru) Упаковка с веществами для разовой заварки

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 13871084

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 13871084

Country of ref document: EP

Kind code of ref document: A1