Bottle top liquid infusion system

A liquid infusion system has an infusion chamber with open top and bottom ends. The top end has a removable cover. Flavored ingredients are placed in the chamber. A lower housing is rotatably secured to the bottom end of the chamber. A one-way valve located within the lower housing allows liquid flow in only a single direction. A stopper configured to be inserted into a bottle of virgin liquid is connected to the lower housing. When the system is tilted downward, virgin liquid is free to flow from the bottle and into the chamber. Bringing the bottle to vertical closes the valve and allows the virgin liquid and any ingredients placed in the chamber to steep, to produce a flavored infused beverage. The lower housing can be rotated and locked into a position in relation to the infusion chamber to prevent the flow of liquid into or out of the chamber.

BACKGROUND OF THE INVENTION

Flavored liquids, containing infused fruit, vegetable, antioxidant, vitamin enriched and even liquor ingredients, have recently enjoyed increased popularity. However, such drinks are usually expensive and only offer a limited variety of flavors, flavors which are selected by the beverage manufacturers themselves. Many infused drinks are artificially flavored. Others may have flavoring which is too strong or too weak or have an unexpected, unsatisfying taste to the consumer. Since such drinks are often only sold in large quantities and once bought and opened, a bottle of a purchased infused liquid cannot be returned. The result is a waste of money and product.

There is thus a need for a liquid infusion system specifically designed for the consumer, to economically and easily mix one's own infused drink, in order to try various flavors and ingredients suited to specific tastes and preferences.

SUMMARY OF THE INVENTION

It is thus the object of the present invention to provide a bottle top liquid infusion system which produces flavored infused drinks and thus overcomes the significant limitations and disadvantages of prior infused beverages.

It is the object of the present invention to provide a liquid infusion system which allows the use of flavorings and ingredients of choice to produce infused beverages of preferred taste.

It is another object of the present invention to provide a liquid infusion system which permits the flavoring of small volumes of liquid inexpensively, before mixing larger quantities which are satisfactory to the user.

It is still another object of the present invention to provide a liquid infusion system which allows for small quantity testing and tasting, while ensuring waste is kept to a minimum.

It is a further object of the present invention to provide a liquid infusion system which allows for the inclusion of natural infusion ingredients into the beverage.

It is another object of the present invention to provide a liquid infusion system which can be utilized with most bottles of preferred virgin liquid.

It is still another object of the present invention to provide a liquid infusion system is a cost effective tool to be used as and when needed, without filling cupboards, pantries, and refrigerators with stored beverage bottles.

It is another object of the present invention to provide a liquid infusion system which allows the user to steep and infuse flavors under careful scrutiny, thus providing the ability to easily modify beverages to suit taste.

These and other objects are accomplished by the present invention, a liquid infusion system having an infusion chamber with an open top end and an open bottom end. The top end has a removable cover which provides a waterproof seal closure. Flavored ingredients are placed in the chamber. A lower housing is rotatably secured to the bottom end of the infusion chamber and a one-way valve is located within the lower housing to allow liquid flow in only a single direction. A pourer located within a stopper is connected to the lower housing. The stopper is conveniently configured to be inserted into a bottle of virgin liquid. When the housing is turned and rotated into a first position in relation to the infusion chamber and the infusion system is rotated downward, virgin liquid is free to flow in a single direction from the bottle of liquid through the pourer and stopper, through the valve, and then into the infusion chamber. Bringing the bottle back to vertical closes the valve and allows the virgin liquid and any ingredients placed in the infusion chamber to steep, thus producing the flavored infused beverage of choice. When the lower housing is turned and rotated into a second position in relation to the infusion chamber, the chamber is sealed off from the bottle to prevent the flow of liquid between the bottle and the chamber.

The novel features Which are considered as characteristic of the invention are set forth in particular in the appended claims. The invention, itself, however, both as to its design, construction and use, together with additional features and advantages thereof, are best understood upon review of the following detailed description with reference to the accompanying drawings.

DETAILED DESCRIPTION OF THE INVENTION

The liquid infusion system1of the present invention comprises infusion chamber2having top end4and bottom end6. Lower housing8is rotatably connected to infusion chamber2by means of locking ring10attached within the lower housing.

Valve means, in the form of one-way directional valve12, is positioned within lower housing8. Valve12comprises weighted central valve housing14. A weighted ballast material, e.g. metal, is located within central valve housing14. Arm members18and20extend outwardly from central valve housing14. Upstanding support members19and21in lower housing8maintain valve12within the lower housing.

Ramp22is located at bottom end6of infusion chamber2. In a first position, infusion chamber2and lower housing8are aligned in relation to each other such that there is open access between the chamber and the housing. In this position, arm members18and20rest on ramp22when valve12is closed.FIG. 6. Valve12is open when arm members18and20are located above ramp22.FIG. 7. As a result, in this first position, valve12is free to move up (to the open position) and down (to the closed position). However, when lower housing8is turned and rotated to a second position in relation to infusion chamber2, locking ring10attached to the lower housing maintains valve12in a closed position in order to seal off access between the lower housing and the infusion chamber.

Cover means, in the form of upper housing26, decorative outer cap28, and sealer inner cap30, are connected to top end4of infusion chamber2. Rubber stopper32and perforated filter34are located within upper housing26. Silicone or equivalent material gaskets36and38assist in providing water-proof seals between upper housing26and infusion chamber2, and lower housing8and the infusion chamber2. Woven mesh40within infusion chamber2provides additional filtering.

Liquid passage means, in the form of tubular liquid pourer42positioned within silicone or equivalent stopper44, extends from lower housing8.

FIGS. 12-17illustrate the use of the liquid infusion system1of the present invention. Caps28and30are removed from upper housing26to open infusion chamber2.FIG. 12. Infusion chamber2is then filled with the flavored food ingredients60desired by the user.FIG. 13. Cap30is reattached to upper housing26. Infusion chamber2is turned and rotated in relation to lower housing8to the first position in which valve12and its arm members18and20are free to move on and off ramp22, allowing the valve to move up and down, depending on the orientation of liquid infusion system1.

Liquid pourer42and stopper44are inserted into the neck62of bottle64containing virgin liquid, e.g. water66. Liquid infusion systems1is then tilted downward, allowing virgin liquid to flow through an open valve12into infusion chamber2.FIG. 14.

After the desired amount of virgin liquid66has entered infusion chamber2, liquid infusion system1is then tilted back upward, into a vertical position over bottle64, where the infused flavored ingredients are permitted to step for a preferred period of time.FIG. 15. During this period of time, one-way directional valve12moves down to prevent the liquid within infusion chamber2from flowing back into bottle64.

Once the liquid infusion process has been completed, liquid infusion chamber2is turned and rotated to the second position in relation to lower housing8, the locking ring10in the lower housing causing arm members18and20to travel down ramp22in order to maintain valve12in the closed position. This prevents the flow of any liquid between bottle64and infusion chamber2.FIG. 16. Cap30is detached from upper housing26and the infused liquid68is poured into glass70for consumption. SeeFIG. 17.

It is contemplated that the ingredients used in the herein description are not to be considered those restricted for use in infusion system1. The system can accept any type of flavored ingredients, such as fruit, vegetables, spices, different flavorings, herbs, alcoholic beverages, or any foodstuffs of choice. The virgin liquid can be a liquid other than water.