Patent Publication Number: US-2016220051-A1

Title: Drinking Straw with Flavored Insert

Description:
BACKGROUND OF THE INVENTION 
     1. Technical Field 
     The present invention relates to a drinking straw for use with a drinkable fluid wherein an inner core of the straw imparts a flavor to the fluid as it passes through the straw before the liquid is drawn into the consumer&#39;s mouth. Specifically, the invention relates to a drinking straw having a flavored inner core insert, in one embodiment made of hard packed sodium chloride, that is soluble in the liquid being drawn through the straw. The straw eliminates the need for placing flavoring compounds around the mouth of the drinking vessel and provides the ability to induce flavors into a drink immediately prior to the drink being consumed. 
     2. Background of the Invention 
     Flavored drinks are quite popular, including flavored juices, flavored water, and flavored alcoholic drinks It is not always possible or ideal, however, to place particular flavoring within the liquid of the drink itself. An example of such drink is a salted margarita. A margarita is a common cocktail containing various flavor components including alcohol. An optional flavor component is salt, which is typically placed on the rim of the glass in which the margarita liquid is to be consumed. This allows for a burst of saltiness when a consumer drinks from a salted portion of the rim of the glass when drinking the margarita. Simply mixing the salt into the liquid in advance would not provide the same drinking experience. 
     It may also be desirable for a consumer to meter the amount of flavoring being consumed along with any base liquid. With the example of the margarita served in a glass with a salted rim, the consumer must ingest salt around the rim before an unsalted drink can be encountered. Thereafter, the consumer can alternate between a salted drink and an unsalted drink of the liquid from the glass. 
     Novel ways to add flavoring to drinks are frequently popular with consumers as well. An ability to use different flavor delivery mediums for the same base liquid is frequently quite desirable and marketable. 
     Drinking straws, typically of a polymer or paper construction, have been used for many years for the purpose of drawing a liquid into the mouth of a consumer. Prior art straws, however, normally serve no functionality other than to transport the liquid from the container in which the straw is inserted into the mouth of the consumer. A product sold by Reach Companies of Minneapolis, MN called “Magic Straws” does impart a flavor into a liquid, typically milk, drawn into the straw. However, the Magic Straws design is nothing more than dissolvable flavor beads placed inside a modified, thick straw. The Magic Straws product is designed with a physical barrier at each end of the modified straw which keeps the flavor beads in the body of the straw while allowing fluid to flow through the straw. The Magic Straws design requires a specially designed straw for this purpose, and the product must be sold pre-packaged with the flavor beads trapped inside the specially designed straw. Further, the flavor beads start to dissolve as soon as the straw is placed into the fluid. 
     Specifically, the Magic Straws concept involves taking a heavy gauge plastic straw and crimping a bottom portion of the straw to create a partial physical blockage in the straw. The straw is then substantially filled with dissolvable flavor beads having diameters larger than any remaining opening through the partial physical blockage in the straw. Finally, the straw is crimped at a top portion of the straw above the fill level of the flavor beads to again provide a partial physical blockage against bead migration. This design allows a fluid to flow through the Magic Straw while physically constricting the flavor beads from migrating outside the straw until they have sufficiently dissolved. However, the Magic Straw concept requires a thicker or heavier gauge straw in order to maintain the physical crimping at a top and bottom portion, requires the crimping and filling operation, and results in the flavor beads dissolving in any fluid as soon as the straw is placed in a liquid. Consequently, the addition of flavoring is not metered by the use of the straw, but is just a function of residence time of the flavor beads in the liquid median. 
     A need exists, therefore, for a new and novel approach for mixing a flavoring, such as a salt or a sugar-based compound, with a liquid immediately upon consumption. Such innovation should be relatively inexpensive and provide a flexible platform across many different drinking applications. 
     SUMMARY OF THE INVENTION 
     In a preferred embodiment, the invention comprises a drinking straw having an insert consisting of consumable material that is hollow. The insert is located along only a portion of the length of the straw at the end of the straw through which the consumer will place his or her mouth. The straw insert should be located above the fluid level of the fluid to be consumed, such that fluid only contacts the insert when drawn upward through the straw by the consumer, thus allowing a metered application of flavoring to the fluid with every drink. 
     The insert can be co-manufactured with the straw or manufactured as a separate insert to be pressure-fit into the straw as a part of the manufacturing process or at a later date. The term “pressure fit” in this context means that the insert is mechanically forced into one end of a straw such that the physical contact between the exterior of the insert and the interior of the straw holds the insert in place. 
     The material used for the insert varies depending on the desired application, but is intended to slowly dissolve and mix with any liquid that passes through the insert without dissolving in the base liquid when the liquid is not being drawn through the straw. Examples of material that can be used in different embodiments of the invention include salt for use with margaritas and other drinks compatible with salt flavoring, a pepper and salt combination for bloody marys and similar drinks, sugar or artificial sweeter-based mixture, and other mixtures that create different flavoring and spice profiles with the consumption of the liquid. 
     In one embodiment, the insert protrudes slightly above the top rim of the straw when fitted into the straw. This feature allows for the consumer to experience the flavor provided by the insert simply by contacting the top of the straw with the consumer&#39;s tongue. Consumers can also meter the taste experience by alternating sips of the liquid through the straw with sips of the liquid through a straw not having an insert or the drink container itself 
     What is provided is a unique and novel invention that allows a consumer to meter the amount of flavoring being consumed along with any base liquid. One or more straws with such inserts can be used in tandem (two or more at a time) or serially (one after the other) depending on the desired flavor experience. The invention provides novel ways to add flavorings to drinks and an ability to use different flavored delivery medium to the same base liquid. Also provided is a new and novel approach for mixing a flavoring, such as salt or a sugar-based compounds, with liquid immediately upon consumption. The innovation provided is relatively inexpensive and provides a flexible platform across many different drinking applications. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       The novel features believed characteristic of the invention are set forth in the appended claims. The invention itself, as well as a preferred mode of use, further objectives and advantages thereof, will be best understood by reference to the following detailed description of illustrative embodiments when read in conjunction with the accompanying drawings, wherein: 
         FIG. 1  is an illustration of a drinking straw using one embodiment of the insert of the invention; 
         FIG. 2  illustrates one embodiment of an insert of the invention; and 
         FIGS. 3 a  and 3 b    illustrate one embodiment of an ice mold relating to a frozen embodiment of the invention. 
     
    
    
     DETAILED DESCRIPTION 
     Referring to  FIG. 1 , shown is a typical straw  10  which can be manufactured from paper, a plastic or polymer material, metal, or any other suitable material known in the art. The straw  10  has an upper end  12  and a lower end  14 . The straw  10  has an outer wall having a circumference and length and an inner wall (not shown) having a circumference and length. The straw  10  is tubular throughout, meaning there is no crimping along any portion of the straw  10 . In use, and by way of reference, the lower end  14  is placed into a container having a drinkable fluid. This container can be a cup, a glass, a bottle, a jug, or any other container capable of holding a fluid for the purpose of drinking the fluid through a straw. 
     Also shown in  FIG. 1  is an insert having a hollow core  16  located at the first end  12  of the straw  10 . This hollow core insert  16  only extends along a length of the straw  10  to a certain point  18  illustrated as an example in  FIG. 1  by a dashed line  18  along the exterior of the straw  10  representing the internal end position of the hollow core insert  16 . It should be understood that the dashed line  18  is for illustrative purposes only and would not be visible on the exterior of the straw  10 . It should also be noted that in an alternative embodiment of the invention, the insert  16  extends along the entire length of the straw  10 . In fact, it is contemplated that the insert  16  can be of any given length relative to the straw  10  up to and slightly longer than the total length of the straw  10 . However, the preferred use of the invention involves keeping the insert  16  out of the fluid level of the base fluid except when the fluid is drawn into the straw  10 . This feature meters the addition of flavoring to the fluid when consumed and limits adulteration of the fluid with flavoring while the straw sits in the fluid. The preferred embodiment uses an insert  16  that is at least less than half as long as the straw  10 . For example, when used in combination with an eight inch long straw  10 , the preferred embodiment uses an insert that is less than four inches in length placed in the upper portion of the straw  10 . Shorter straws used for mixed drinks, such as a six inch straw, would use as a preferred embodiment an insert of less than three inches. A more preferred embodiment uses an insert of between one inch and three inches such that it is easily adaptable to a number of straw lengths and stays out of the in situ liquid level of the straw when in use. 
     Returning to the hollow core insert  16 , (hereinafter referred to as the “insert”  16 ), the insert  16  is illustrated as being within the straw  10  in contact with the circumference of the inner surface of straw  10  (not shown). The insert  16  is also illustrated in  FIG. 1  as being relatively flush on its exposed end with the first end  12  of the straw  10 . In an alternative embodiment, the insert  16  protrudes slightly above the straw  10  such that the flavor imparted by the insert  16  can be tasted by the consumer upon placing his or her mouth on the straw  10  before any liquid is drawn into the straw  10 . This slight protrusion is between flush with (meaning the top  22  of the insert  16  and the top  12  of the straw  10  are in the same horizontal plane) and one inch above the top end  12  of the straw  10 . 
     The insert  16  can be co-manufactured with the straw  10 , inserted into the straw  10  as a part of the manufacturing process, or can be a separate insert that is physically placed into the straw  10  prior to using the straw  10 . The latter concept is illustrated in  FIG. 2 , and allows for the storage of inserts  16  for use with standard straws at a later date immediately prior to drinking a fluid through the straw  10 . Shown is an insert  16  that is slightly tapered from a top or exposed portion  22  to the bottom portion  20 . A hollow core will be present throughout the insert from the top  22  to the bottom  20 . The diameter of the insert  16  at the upper end  22  is greater than the diameter of the insert  16  at the bottom portion  20 , thereby giving the insert  16  a tapered shape. This tapering of the insert  16  is a preferred embodiment when the insert  16  is a separate component placed into the straw  10  prior to the straw  10  being used. Further, in a preferred embodiment, the outer diameter of the insert  16  at the exposed end  22  is slightly greater than the interior diameter of the straw  10  in which it will be used. Further, the outer diameter of the opposite end  20  of the insert  16  is slightly less than the interior diameter of the straw  10  in which it will be used. This geometry allows for a physically snug pressure fit of the insert  16  into the top of the straw  10  and easy insertion therein when the straw  10  and the insert  16  are separately manufactured components. In a preferred embodiment, the outside diameter of the straw  10  is approximately the same as the outside diameter of the widest end  22  of the insert  16 , thus the portion, if any, of the insert that protrudes from the top of the straw  16  appears seamless with the straw  10  itself. 
     When using a straw  10  that is relatively flexible, such as straws commonly made with polymer material, the amount of the insert  16  that can remain exposed above the top end  12  of the straw  10  can be adjusted by the amount of pressure used to push the insert  16  into the straw  10 . For example, it may be desirable to leave a small portion, such as ¼ inch, of the insert  16  above the upper portion  12  of the straw  10 . In the embodiment using salt as the main ingredient for the insert  16 , this provides for a salted glass margarita-like experience when drinking through a straw having such arrangement. 
     In order to slow the solubility of the insert  16  when in use, it may be preferable to compress the material used in the insert  16  and/or include a food-grade binder with the material. Using the example of an insert  16  consisting of sodium chloride, such sodium chloride is compressed into a solid piece, thereby reducing its solubility. In another embodiment, food-grade binders, such as known in the art, are added to the sodium chloride in order to further reduce its solubility, such as is the case with salt licks commonly used for livestock. 
     In an alternative embodiment, the insert  16  can have other flavoring compounds and can be either savory or sweet. For example, the insert  16  can comprise sugar, spices, and other flavorings alone or in combination. It should further be understood that the invention can be used with any number of liquid combinations, including simple water and dairy products. Using the straw  10  with a flavored insert  16  can provide for an instant flavored drink, the flavor imparted depending upon the consumable material used in the insert  16 . Consequently, it is contemplated that the instant invention can be used as an instrument for flavoring many drinkable platforms, including alcoholic drinks, soft drinks, fruit juices, sport drinks, and drinks that are either hot or cold when served. 
     In addition to the separate insert  16  illustrated in  FIG. 2 , it should be understood that applicant&#39;s invention includes an insert  16  that is co-manufactured with the straw  10 , and thus affixed during the manufacturing process within the straw  10 . Thus, applicant&#39;s use of the term “insert”  16  is not limited to instances when the insert  16  is placed in the straw  10  after the straw is manufactured. 
     The co-manufacturing of the straw  10  and the insert  16 , in one embodiment, involves co-extrusion of the straw material along with the inner core insert  16 . The extrusion process involves an outer, circular extrusion orifice through which a polymer material flows, an intermediate extrusion spray onto the interior of the formed polymer tube, and an air stream that is blown through the tube used to dry the core material and maintain the straw in a tube configuration until it is formed and cut, by methods known in the art. 
     Another embodiment of the insert  16  consists of a frozen material, such as frozen flavored water. Inserts  16  made for this embodiment can be constructed by the use of ice molds and other means known in the art. 
     Referring to  FIGS. 3 a  and 3 b   , one embodiment of a mold  30  used to form an ice insert in accordance with one embodiment of the invention is illustrated.  FIG. 3 a    is a top plan view of the mold  30 , while  FIG. 3 b    is a cut away, side view of the mold  30  illustrating the internal dimensions of the mold.  FIG. 3 b    illustrates the tube as sliced in half along the line AA shown in  FIG. 3 a   . This allows a view of the internal dimensions in rough approximately in  FIG. 3   b.    
     The mold  30  consists of a central hollow channel  32  in which a liquid is poured through a funneling opening  38  at or near the top portion  36  of the open tube  32 . The tube  32  is closed at the bottom  34 . It can be seen that the open tube  32  is wider at the top  36  than at the bottom  34 . Thus, the open tube  32  tapers from the top  36  to the bottom  34 . 
     Affixed to the bottom of the tube  34  is an internal spindle  40 . This spindle is a solid piece that attaches to the bottom  34  of the tube  32  and extends above the funnel-shaped opening  38 . When a fluid is poured into the funnel-shaped opening  38 , it fills the hollow tube  32  and surrounds the spindle  40 . It should also be noted that the spindle  40  is tapered in the opposite direction as the tube  32 . Specifically, the spindle is wider at its base at the bottom of the tube  34  as opposed to its top as it protrudes above the funnel-shaped portion  38 . 
     In a preferred embodiment, the mold shown in  FIGS. 3 a  and 3 b    is constructed of a metal, such as aluminum. Further,  FIGS. 3 a  and 3 b    illustrate a single mold  30 . It is contemplated that in a preferred embodiment, such mold will be arrayed in rank and column and attached to each other such that a number of molds can be filled simultaneously from the top of the array (for example, a tray with two columns of molds ten ranks deep, resulting in an ice tray type piece having twenty molds  30  all in one unit), with the funnel-shaped portion  34  morphing into a square shape in the horizontal plane such that a sheet of openings is provided. 
     The metal construction of a preferred embodiment of the tube  32  promotes the removal of the insert once it is frozen. As noted previously, the tube  32  is tapered from the bottom  34  being narrower to the top  36  being wider. The converse is the case for the spindle  40 . This geometry provides that when a water-based liquid begins to freeze, as it transitions from a liquid to a solid, it expands and causes the forming insert to push upward in the mold. Further, without limitation on the functionality of the mold  30 , it is believed that the metal construction also shrinks slightly in each dimension further assisting in the formed frozen insert rising to the top of the mold  30 . Once the insert is completely frozen, warm water can be run on the exterior of the mold  30  and the frozen insert easily removed by finger and slid over the spindle  40 . 
     The foregoing is merely illustrative of the principles this invention, and various modifications can be made by those skilled in the art without departing from the scope and spirit of the invention. It should be understood, for example, that the straw  10  and insert  16  described herein can be used in any number of applications and in any number of configurations consistent with the general principles of the invention. Various embodiments of the insert  16  contemplate a number of materials that can be used, including hard candy, compacted sodium chloride, ice, and various mixtures of food-grade salts, sugars, and flavoring compounds, such as, but not limited to, salts, sugars and sugar substitutes, salt and pepper, hard peppermint candy, hard lemon drop candy, soft caramel candy, soft chocolate candy, lemonade flavoring, orange flavoring, sour flavoring, jalapeno and other hot spice flavoring, cinnamon flavoring, nutmeg flavoring, vanilla flavoring, and strawberry flavoring. 
     While this invention has been particularly shown and described with reference to preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention. The inventor expects skilled artisans to employ such variations as appropriate, and the inventor intends the invention to be practiced otherwise than as specifically described herein. Accordingly, this invention includes all modifications and equivalents of the subject matter recited in the claims appended hereto as permitted by applicable law. Moreover, any combination of the above-described elements in all possible variations thereof is encompassed by the invention unless otherwise indicated herein or otherwise clearly contradicted by context.