PRE-SALTED BEVERAGE STRAW

Abstract

A beverage drinking straw having a pre-salted segment for use with alcoholic and non-alcoholic beverages is disclosed. A method for producing the beverage straw is also described.

Claims

1. A method of producing a beverage straw having an end pre-coated with salt, the method comprising the steps of: providing a food-grade adhesive solution in a first reservoir, wherein the food-grade adhesive solution is characterized as having a surface; providing a supply of margarita salt in a second reservoir; applying heat to the food-grade adhesive solution; providing a beverage straw comprising a first end, a second end and an interior; inverting the beverage straw into the heated food-grade adhesive solution so that the first end of the beverage straw is oriented downwardly above the surface of the food-grade adhesive solution in the first reservoir; moving the beverage straw downwardly until the first end of the beverage straw makes contact below the surface of the heated food-grade adhesive solution and the first end of the beverage straw and the interior of the first end become coated with the heated food-grade adhesive solution; moving the beverage straw upwardly away from the surface of the heated food-grade adhesive solution while maintaining the beverage straw in the inverted position; moving the beverage straw downwardly until the coated first end of the beverage straw makes contact below the salt and the salt adheres to the coated first end and interior of the first end of the beverage straw before the food-grade adhesive solution fully dries on the beverage straw; moving the beverage straw upwardly away from the salt; and inverting the beverage straw so that the first end of the beverage straw is oriented upwardly until the food-grade adhesive fully dries on the beverage straw.

2. The method of claim 1 wherein the food-grade adhesive solution comprises gelatin, xanthan gum, agar, guar gum or mixtures thereof.

3. The method of claim 1 wherein the beverage straw is cylindrical in shape.

4. The method of claim 1 wherein the food-grade adhesive solution comprises corn syrup.

5. A method of producing a beverage straw having a segment pre-coated with food particles, the method comprising the steps of: providing a food-grade adhesive solution in a first reservoir, wherein the food-grade adhesive solution is characterized as having a surface; applying heat to the food-grade adhesive solution; providing a beverage straw comprising a first end, a second end and an interior; providing a supply of the food particles in a second reservoir; inverting the beverage straw into the heated food-grade adhesive solution so that the first end of the beverage straw is oriented downwardly below the surface of the heated food-grade adhesive solution in the first reservoir; moving the beverage straw downwardly until the first end and the interior of the first end of the beverage straw make contact below the surface of the heated food-grade adhesive solution and the first end and the interior of the first end of the beverage straw become coated with the heated food-grade adhesive solution; moving the beverage straw upwardly away from the surface of the heated food-grade adhesive solution while maintaining the beverage straw in the inverted position; moving the beverage straw downwardly until the coated first end of the beverage straw makes contact with the food particles and the food particles adheres to the coated first end and interior of the first end of the beverage straw before the food-grade adhesive solution fully dries on the beverage straw; moving the beverage straw upwardly away from the food particles; and inverting the beverage straw so that the first end of the beverage straw is oriented upwardly until the food-grade adhesive fully dries on the beverage straw.

6. The method of claim 5 wherein the food-grade adhesive solution comprises gelatin, xanthan gum, agar, guar gum or mixtures thereof.

7. The method of claim 5 wherein the beverage straw is cylindrical in shape.

8. The method of claim 5 wherein the food-grade adhesive solution consists of a mixture of water, fructose, high-gelling soy protein, and carrageenan.

9. The method of claim 5 wherein the food particles comprises sugar sprinkles.

10. The method of claim 5 wherein the food particles comprises a mixture of sugar and cocoa.

11. The method of claim 5 where the food particles comprises chopped nuts.

12. The method of claim 5 wherein the beverage straw is comprised of paper.

13. The method of claim 5 wherein the beverage straw is comprised of metal.

14. The method of claim 5 wherein the beverage straw is comprised of plastic.

15. The method of claim 5 wherein the beverage straw is comprised of PHA (polyhydroxyalkanoate).

16. The method of claim 5 wherein the food-grade adhesive solution comprises corn syrup.

17. A beverage straw having a pre-coated end for use with alcoholic and non-alcoholic beverages, the beverage straw comprising a first end, a second end, an interior, food particles, and a food-grade adhesive attaching the food particles to the first end and interior of the first end of the beverage straw.

18. The beverage straw of claim 17 wherein the food particles comprise salt.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0011] FIG. 1 is a perspective view of one embodiment of a beverage straw in accordance with the present invention.

[0012] FIG. 2-8 illustrate a series of steps of making the beverage straw of FIG. 1.

[0013] FIG. 9 illustrates a perspective view of a coated beverage straw wrapped in a plastic film in accordance with an embodiment of the present invention.

[0014] FIG. 10 illustrates a top perspective view of a package of coated beverage straw in accordance with an embodiment of the present invention.

DETAILED DESCRIPTION

[0015] In the following description of the invention, like numerals and characters designate like elements throughout the figures of the drawings. Referring generally to the drawings and more particularly to FIG. 1, in some embodiments, the present disclosure provides a beverage straw 30, that like typical beverage straws, comprises a first end 32, a second end 34, and an interior 35. Unlike typical beverage straws, margarita salt particles or other food particles 40 are retained on a segment 38 of the beverage straw 30 that has been coated by a food-grade adhesive 42.

[0016] Referring now to FIGS. 2-8, an exemplary process of producing the beverage straw 30 is shown in detail. For example, FIGS. 2-4 illustrate the application of the coating of a food-grade adhesive solution 46 to the segment 38 of the beverage straw 30, and FIGS. 5-8 illustrate the application of the margarita salt particles or other food 40 to the food-grade adhesive coating 42 on the segment 38 of the beverage straw 30. Preferably, the segment 38 is located adjacent (at or near) the first end 32.

[0017] Still referring to FIGS. 2-8 and to FIG. 2 in particular, first, a beverage straw 30 is moved downwardly along A, thereby causing a segment 38 of the beverage straw 30 to approach the surface 44 of a food-grade adhesive coating solution 46 contained in a reservoir 48.

[0018] Referring now to FIG. 3, the beverage straw 30 is directed along A until a first portion 38A of the segment 38 of the beverage straw 30 is uniformly in contact with the surface 44 of the food-grade adhesive coating solution 46. As a result of the contact between the first portion 38A of the segment 38 of the beverage straw 30 and the food-grade adhesive coating solution 46, a layer of food-grade adhesive coating 42 is applied to the first portion 38A of the segment 38 of the beverage straw 30.

[0019] Referring now to FIG. 4, the beverage straw 30 is further directed along A until the first portion 38A of the segment and a second portion 38B of the segment 38 (i.e., the full segment 38) of the beverage straw 30 are immersed slightly below the surface 44 of the food-grade adhesive coating solution 46. The full immersion of the segment 38 of the beverage straw 30 in the food-grade adhesive coating solution 46 results in application of a coating 42 of the food-grade adhesive solution 46 to the segment 38 of the beverage straw 30. Due to the immersion of the segment 38 of the beverage straw 30, the coating 42 of food-grade adhesive is also applied to the interior 35 of the first end 32 of the beverage straw 30.

[0020] Although the food-grade adhesive coating solution 46 is referred to for convenience as a solution, it will be understood by one skilled in the art that the food-grade adhesive coating solution 46 may also take the form of a colloidal suspension or a gel.

[0021] Referring now to FIGS. 5-8 and to FIG. 5 in particular, the beverage straw 30, with a still wet coating 42 of the food-grade adhesive coating solution 46 on the segment 38 of the beverage straw 30, is moved downwardly along B, thereby causing the coated beverage straw 30 to approach the surface 51 of the margarita salt particles or other food particles 40 contained in a reservoir 56.

[0022] Referring now to FIG. 6, the beverage straw 30, with a still-wet coating 42 of the food-grade adhesive coating solution 46 on the beverage straw 30 is directed along B until the coated beverage straw 30 is uniformly in contact with the margarita salt particles or other food particles 40 contained in the reservoir 56. As a result of the contact between the still-wet coated beverage straw 30 and the margarita salt or other food particles 40, a layer of margarita salt or other food particles 40 is applied to the still-wet coating 42 of food-grade adhesive coating solution 46.

[0023] Referring now to FIG. 7, the beverage straw 30 is further directed along B until the entire coated segment 38 of the beverage straw 30 is immersed slightly below the surface 51 of the margarita salt or other food particles 40. Contact of the coated segment 38 of the beverage straw with the margarita salt or other food particles 40 results in application of a layer of margarita salt or other food particles 40 to the coated segment 38 of the beverage straw 30. Due to the immersion of the coated straw 30 below the surface of 51 of the margarita salt particles 40 margarita salt or other food particles 40 are also applied to the interior 35 of the coated straw of the first end 32 of the beverage straw 30.

[0024] Referring now to FIG. 8, the beverage straw 30, with a layer of margarita salt or other food particles 40 attached to the still-wet coating 42 of the food-grade adhesive coating solution 46 on the beverage straw 30, is removed from the margarita salt container 56 as indicated by arrow C and set aside. Within a few minutes, the coating 42 of the food-grade adhesive dries, thereby securing the margarita salt or other food particles 40 to the segment 38 of the beverage straw 30.

[0025] Food-grade substances which can be used to create the food-grade adhesive solution include, for example, corn syrup, guar gum, agar, xanthan gum and gelatin. Guar gum, which is well known in the food industry, is sold as a white to yellowish odorless white powder. Guar gum is available in different viscosities and different granulometries depending on the desired viscosity. Guar's viscosity is a function of temperature, time, and concentration. One advantageous property of guar gum is that it thickens without the application of heat.

[0026] Xanthan gum is mainly considered to be non-gelling and used for the control of viscosity. It hydrates rapidly in cold water without lumping to give a reliable viscosity. Xanthan's most important property is its very high low-shear viscosity coupled with its strongly shear-thinning character. The relatively low viscosity of high shear means it is easy to mix, pour, and swallow but its high viscosity at low shear give good suspension and coating properties.

[0027] Like xanthan gum, agar is a hydrocolloid gum. Xanthan gum is mainly considered to be non-gelling and used for the control of viscosity. It hydrates rapidly in cold water without lumping to give a reliable viscosity. Xanthan's most important property is its very high low-shear viscosity coupled with its strongly shear-thinning character. The relatively low viscosity at high shear means it is easy to mix, pour, and swallow but its high viscosity at low shear give good suspension and coating properties.

[0028] Like xanthan gum, agar is a hydrocolloid gum commonly used in food and beverage formulations. Agar (also referred to as agar-agar) produces a firm and brittle gel

[0029] Gelatin has been used in food products for many years. Unlike guar gum and xanthan gum, gelatin normally requires low heat (less than about 140 degrees Fahrenheit) to dissolve (i.e., for hydration and thickening). Commercially available flavored gelatin products found in supermarkets and grocery stores include a preservative such as butylated hydroxytoluene (BHT), an antioxidant which preserves color and taste. If not already available in the gelatin, a preservative is preferably added to the food-grade adhesive coating solution 46 according to applicant's invention. Likewise, a preservative typically should be added if the food-grade adhesive coating solution 46 utilizes guar, xanthan, or agar.

[0030] Some people object to the use of gelatin obtained from animals. A soy-based gelatin-like material has been created from water, fructose, high-gelling soy protein and a carrageenan (a sea word). Called NuSoy Gel, the vegetable-based gelatin substitute can also be used to secure the margarita salt to the segment of the beverage straw.

[0031] Traditional hard candies can also be used for the food-grade adhesive coating 46, although the high temperatures required to maintain a liquid form prevent the use of hard candy solutions with typical plastic beverage straws.

[0032] The beverage straw 30 illustrated herein can be, for example, plastic, paper, expanded foam, or ceramic. Optionally, the beverage straw 30 is comprised of PHA (polyhydroxyalkanoate), which offers a sustainable alternative to plastic straws, and may be made from canola oil, sugar, or starch and agave, for example. For backyard pool use, plastic, paper, or expanded foam will be preferred due to safety considerations. On the more formal occasions, a metal or ceramic beverage straw can be used to prepare the beverage straw with pre-salted segment. Optionally, the beverage straw 30 is comprised of a rigid paper-based material, which has been found to be advantageous over plastic by being more environmentally friendly and less susceptible to melting during the heating process. In particular, the food-grade adhesive 46 is preferably heated when applied to the straw 30 to better secure the salt or other food particles 40 to the straw 30 when the adhesive 46 dries. For example, in an exemplary embodiment, the food-grade adhesive is corn starch heated to about 270 to about 300 degrees Fahrenheit. Preferably, the food particles are added before the adhesive 46 dries.

[0033] The present invention has been described in the context of a beverage straw 30 with a pre-salted segment 38 as might be used for margaritas and salty dogs. The present invention also includes a beverage straw 30 that are coated with other food particles 40 in the place of margarita salt. Other materials which could be attached to the beverage straw 30 by a food-grade adhesive coating 42 include, by way of illustration and not by way of limitation, sugar sprinkles. Optionally, the food particles 40 may be seasoning, such as for example, TIAJIN CLASICO seasoning, which is a blend of mild chili peppers, sea salt and dehydrated lime juice with the addition of citric acid for flavor and silicon dioxide to prevent caking. Accordingly, the food particles 40 may comprise chili peppers, salt, dehydrated lime juice, citric acid and silicon dioxide (including any combination thereof).

[0034] Optionally, the coated segment 38 is only a portion of the length 54 of the beverage straw 30. For example, optionally, 10% to 50% of the length 54 of the beverage straw 30 (including first end 32) is coated with the food grade adhesive 42 and food particles 40. Optionally, the food particles 40 extend across the inner diameter 36 of the first end 32 of the beverage straw 30, as a result of the first end 32 being dipped in the food grade coating solution 46.

[0035] Optionally, after FIG. 8, the food particle-coated beverage straw 30 is wrapped in a form-fitting plastic 50 (e.g., shrink wrapped) to prevent damage to the beverage straw 30 and to prevent the food particles 40 from being dislodged from the beverage straw 30 during transport.

TABLE-US-00001 PARTS LIST Beverage straw 30 First end 32 Second end 34 Interior 35 Inner diameter 36 Coated Segment 38 First portion of coated segment 38A Second portion of coated segment 38B Food particles 40 Coating 42 Surface of food grade adhesive coating solution 44 Food grade adhesive coating solution 46 Reservoir 48 Plastic wrap 50 Surface of food particles 51 Package 52 Length 54 Container 56

[0036] Having now described the invention in accordance with the requirements of the patent statutes, those skilled in the art will understand how to make changes and modifications to the disclosed embodiments to meet their specific requirements or conditions. Changes and modifications may be made without departing from the scope and spirit of the invention. In addition, the steps of any method described herein may be performed in any suitable order and steps may be performed simultaneously if needed. Use of the singular embraces the plural.

[0037] Terms of degree such as generally, substantially, about, and approximately as used herein mean a reasonable amount of deviation of the modified term such that the end result is not significantly changed. For example, these terms can be construed as including a deviation of at least 5% of the modified term if this deviation would not negate the meaning of the word it modifies.