Flavored Golf Tees

Abstract

A golf tee is flavored, and in some instances, the color of the golf tee corresponds to the particular flavor of the golf tee.

Description

TECHNICAL FIELD

The present invention relates to a method and apparatus for adding flavor to golf tees and, more particularly, to an improved method and apparatus for adding flavor essences and the like to golf tees.

BACKGROUND OF THE INVENTION

The prior art contains a number of processes for recovering the flavors and essences which are lost during the processing of juices.

For example, U.S. Pat. No. 4,534,991 discloses a process for making an aseptic juice. As discussed therein, pasteurized ready to drink juices are typically shipped as pasteurized or frozen concentrate. They are then reconstituted with water at plants located near the ultimate market. Water soluble and oil soluble flavor ingredients are typically added back to the juice during reconstitution with water and the resulting reconstituted juice must again be pasteurized before the product can be placed in stores. Pasteurization is especially required if the juice is to be shelf-stable to any degree. The process described in the '991 patent adds an aseptic flavor system to the pasteurized reconstituted juice to avoid excessive heating after the flavor system has been added.

U.S. Pat. No. 2,588,337 to Sperti discloses a process for concentrating orange juice in which concentrated liquor is returned to and mixed with centrifuged concentrate so that the mixture contains practically all the valuable constituents of the fresh juice without material loss or deterioration of volatile flavor.

U.S. Pat. No. 3,140,187 to Brent discloses a method of making orange juice concentrate in which essence is added back to the orange juice concentrate in such a way that the concentrate and essence do not mix. After the essence has been added to the concentrate, the mixture is placed in containers for sealing and freezing.

U.S. Pat. No. 2,735,779 to Wenzelberger discloses a method of dehydration by freezing in which pulp removed from an earlier processing stage is reincorporated into the concentrate. The mixed concentrate then passes to the point of final packing.

U.S. Pat. No. 5,955,132 discloses a pressure shoe for dispensing the flavor or essence with a vacuum recess positioned so as to become aligned with each nozzle opening shortly thereafter each nozzle had opened.

SUMMARY OF THE INVENTION

Accordingly, it is an object of the present invention to provide a method of obtaining a highly flavorful golf tee product.

It is yet another object of the present invention to provide an apparatus for efficiently adding flavor materials to the golf tee.

To introduce the flavor or essence, a rotary liquid dispensing machine is used to dispense flavor or essence onto a golf tee. The golf tees which have previously been treated so that the golf tees meet the requirements for commercial sale are moved in a train along a predetermined path. A plurality of flavor or essence dispensing nozzle openings are rotated about an axis transverse to the golf tee, so that successive nozzle openings, when moving along the bottom portion of the arc of their motion, are positioned over and for a time move along with the golf tees. Flavors and essences dispensed from a given nozzle opening can thereby be caused to coat the corresponding golf tee.

BRIEF DESCRIPTION OF THE DRAWINGS

These and other objects and features of the invention will be more readily understood from a consideration of the following detailed description, taken with the accompanying drawings, in which:

FIG. 1 is a flow chart illustrating the method of the present invention.

FIG. 2 is a schematic plan view of a system embodying the invention;

FIG. 3 is a cross sectional view of a flavored golf tee of the present invention.

DETAILED DESCRIPTION OF SPECIFIC EMBODIMENTS

The present invention relates to the addition of flavor essences, aromas, concentrates, and the like. These will be collectively referred to as flavor materials.

With reference to FIG. 1, a flow chart is provided illustrating the method of the present invention. In block 310, a golf tee is formed. In step 320, the golf tee is put on a rotary dispensing machine. The flavor or essence is added to the golf tee in block 330, preferably by an apparatus as described below. The flavor materials are provided, for example, from a reservoir, by gravity, to a metering pump which delivers essence or flavors to the dispensing nozzles. After the flavor essence has been added, the golf tee is packaged and sealed in block 340.

FIG. 2 shows a preferred flavor material dispensing station 10 for dispensing flavor materials onto the golf tee. Golf tees such as 12 pass in a sequential train beneath dispensing station 10, preferably equally spaced from each other and moving at a steady high speed. Each of the golf tees such as 12 is finished with the exception of the application of the flavoring and is to be supplied with a predetermined amount of flavor materials. Golf tees may be constructed from wood, metal, plastic or any suitable material for constructing golf tees.

Above the path of the golf tees 12, there is mounted a rotatable band 16 which is circular and rotatable on and about a fixed central axle within a fixed housing 17. The latter axle is in this example horizontal and extends at right angles to the direction of movement of the golf tees 12 beneath it. The band 16 is aligned with the path of the golf tees 12 so that the band rotates directly above and along the centers of the golf tees 12.

In this example, the band 16 is integral with a plate 20 serving as a web to support the band for rotation about the axle 18. The band and the plate, taken together, constitute in effect an integral open-ended drum, rotatable about the axle.

Around the circumferential periphery of the band 16 are disposed six equally spaced-apart nozzle openings such as 26, so located axially that they rotate directly over and around the centers of the golf tees 12 and along the direction of motion thereof. It will be appreciated that more or less than six nozzles may be utilized. The inner diameter of nozzle 26 is preferably sized to control the flow of flavor material in small incremental quantities. Generally, the inside nozzle diameter is determined by the quantity to be dispensed and the product velocity to be tolerated without loss during deposit. The system then operates so that as each golf tee 12 passes below the dispensing unit, one of the nozzle openings travels along and above it, typically delivering a stream of flavor material such as 28 to a golf tee. The next nozzle opening on the band then dispenses flavor material into the top and sides of the next golf tee 12, and so on as the band continues to rotate in synchronism with the passage of golf tees 12 beneath it. Since the nozzle is travelling at the golf tee speed when dispensing the flavor material, the stream also moves horizontally at this speed and hence is better able to reach its desired target area in the golf tee.

To deliver flavor material to each of the nozzle openings in succession, there is provided a shoe 30 which is axially slideable. Shoe 30 is normally fixed in the axial position shown, but is moved axially from this position in order to shut off the delivery of flavor material to the nozzle openings.

As shown in FIG. 2, a flavor material to be dispensed is continuously supplied by a positive-displacement rotary pump 50, the drive for which is coordinated with rotation of the band and with the travel of the golf tees 12 along their predetermined path. Preferably, this is accomplished by utilizing a common motive source, such as the rotating shaft 54 and appropriate conventional gearing 56 to maintain the above-described speed relationships for the pump, golf tee, conveyor and dispenser. To adjust the quantity of flavor material dispensed into each golf tee 12, there is preferably employed a variable speed device 58 having a manual adjustment 60 for changing the speed of operation of the pump for a given speed of the gears which drive it.

The output of the positive displacement pump 50 is connected through tubing 62 to an inlet fitting 64 on spool valve 66, an outlet opening 68 of which is connected through tubing 70 to the flavor material inlet fitting 72 of shoe 30. The latter fitting communicates with the flavor material manifolding recess 36 of the shoe, so that a substantially constant pressure of flavor material is maintained in the recess. In this way, a predetermined controlled amount of the flavor material is dispensed into each golf tee 12 as each nozzle opening traverses the angle of the shoe occupied by the recess.

With this arrangement, the pump has an amount of time to dispense the flavor material which is equal to the time for the nozzle opening and band to rotate and which is the same time as that required for each golf tee 12 to move through a distance L along its path.

Also, preferably provided is a NO-golf tee detector 96, positioned along the path of the golf tees 12 just upstream of the dispensing station (see FIG. 2). Such devices are well known in the art and need not be described in detail. For example, if the golf tees 12 are metal golf tees, detector 96 may include a commercial metal detector producing an electrical output signal indicative of whether a metal golf tee is passing the detector or not. The purpose of this detector is to prevent the dispenser from dispensing flavor material into an empty gap between golf tees 12 or when a golf tee 12 is missing from the train for any reason. Detectors using IR radiation, for example, may be used with non-metal golf tees 12.

The signal from the NO-golf tee detector is supplied to a conventional electronics unit 98 which is also supplied with signals from a shaft-angle pickoff disc 100 on shaft 54, which rotates in synchronism with the rate of delivery of golf tees by the conveyor, i.e. at a rate of one cycle per golf tee. A shaft-angle pickoff member 101 is angularly positioned to produce an electrical output signal at a pre-set angular position of pick-off disc 100, preferably at, or very slightly before, the time when the corresponding nozzle opening would begin to dispense liquid into the empty gap created by the absence of the golf tee. The electronics unit 98 performs an AND function and operates four-way valve 106 only when the detector signal indicative of the absence of the golf tee 12 and the shaft-pickoff signal occur contemporaneously. Operation of the four-way valve 106 then applies pressure to the air cylinder 108 by way of hoses 110 and 112 to suddenly drive the shoe 30 axially to its outer position in which the nozzle openings are no longer in circumferential alignment with the flavor material-manifolding recess 36, and hence dispensing is inhibited. When the detector senses the next golf tee 12, the electronics unit operates the four-way valve to drive the shoe 30 rapidly back to its normal axial position, as desired.

When the shut-off mechanism has moved the shoe axially to block the dispensing of flavor material through the nozzle openings, it is highly desirable to provide an alternate path for the liquid during operation of the positive-displacement pump. Accordingly, spool valve 66 is provided with a relief or liquid-diversion outlet port 118 connected through hose 120 to storage golf tee 122. The spool 124 of valve 66 is mechanically connected directly to the shoe support mechanism, so that when shoe 30 is moved axially during the NO-golf tee shut-off operation, spool 124 is positively driven in the same direction, whereby land 128 of the spool uncovers port 118 and permits flavor material flow out of port 118 to relieve the pressure created by the pump at such times. As shown, the normal outlet port 68 remains exposed to the flavor material to flow in valve 66 even during shut-off, so that a small amount of flavor material is bled to and through the manifolding recess 36, assuring that the dispensing system will be full of flavor material and immediately ready to dispense as soon as the shoe returns to its normal axial position.

Below is described an additional method/process for adding flavor to the golf tee.

A tank is prepared with water, and the required amount of flavor concentrate is added to the tank. The golf tees, in bulk, are added to the solution and are soaked in the tank until the correct level of flavor is absorbed into the golf tee. The golf tees are then removed from the tank and set on a grate to allow the golf tees to dry, leaving the flavor in the golf tee material.

As a result, the above process adds flavor to the golf tee such that when the golf tee is placed in the mouth of the golfer, in a similar fashion as a toothpick, the golf tee has a flavor or taste. The golf tee may have any dimension but typically is the size and shape of a standard golf tee. As an alternate embodiment, the golf tee may have a specific flavor or taste which corresponds to the color of the tee. Consequently, each different color has a unique and specific taste. The specific color of the golf tee and its corresponding flavor would include but not limited to: a white golf tee which tastes like peppermint, a red golf tee tastes like cinnamon and cherry, a green golf tee tastes like spearmint; the yellow golf tee tastes like lemon; the orange golf tee tastes like orange, the blue golf tee tastes like bubblegum the purple golf tee tastes like grape, the black golf tee tastes like licorice, the pink golf tee taste like strawberry, the brown golf tee tastes like chocolate and the beige golf tee tastes like coconut.

While the invention has been described with particular reference to specific embodiments in the interest of complete definiteness, it will be understood that it may be embodied in a large variety of forms diverse from those specifically shown and described without departing from the spirit and scope of the invention as defined by the appended claims.

Claims

1. A method of preparing a golf tee, the method comprising the steps of:

(1) placing the golf tee along a moving path with other golf tees;

(2) adding fluent flavor materials to the golf tee by dispensing the fluent flavor materials using an automated liquid dispenser; and

(3) sealing said golf tee to prevent loss of said fluent flavor.

2. The method of claim 1, wherein step (2) comprises the step of using an essence as the fluent flavor materials.

3. The method of claim 1, wherein step (2) comprises the step of using an aroma as the fluent flavor materials.

4. The method of claim 1, wherein step (2) comprises the step of using a concentrate as the fluent flavor materials.

5. The method of claim 1, wherein step (2) comprises the step of using an aseptic liquid as the fluent flavor materials.

6. The method of claim 1, wherein step (2) comprises the step of using a rotary dispenser to add the fluent flavor materials.

7. The method of claim 1, wherein the method comprises the step of using a peppermint flavor on a white golf tee.

8. The method of claim 1, wherein the method comprises the step of using cinnamon and cherry flavors on a red golf tees

9. The method as in claim 1, wherein the method includes the step of using a spearmint flavoring on a green golf tee.

10. The method as in claim 1, wherein the method includes the step of using a lemon flavoring on a yellow golf tee.

11. The method as in claim 1, wherein the method includes the step of using orange flavoring on an orange golf tee.

12. The method as in claim 1, wherein the method includes one of the group of the step of using bubblegum flavoring on a blue golf tee, using grape flavoring on a purple golf tee, using licorice flavoring on a black golf tee, using strawberry flavoring on a pink golf tee, using chocolate flavoring on a brown golf tee and using coconut flavoring on a beige golf tee.

13. A golf tee, comprising:

said golf tee being flavored with a flavor corresponding to the color of the golf tee.

14. A golf tee as in claim 13, wherein said golf tee is a white golf tee and flavored with peppermint flavoring.

15. A golf tee as in claim 13, wherein said golf tee is a green golf tee and flavored with spearmint flavoring.

16. A golf tee as in claim 13, wherein said golf tee is a red golf tee and flavored with cinnamon flavoring.

17. A golf tee as in claim 13, wherein said golf tee is a yellow golf tee and flavored with lemon flavoring.

18. A golf tee as in claim 13, wherein said golf tee is a orange golf tee and flavored with orange flavoring.

19. A golf tee as in claim 13, wherein said golf tee is a blue golf tee and flavored with bubblegum flavoring.

20. The method as in claim 1, wherein the method includes the step of using grape flavoring on a purple golf tee.

21. The method as in claim 1, wherein the method includes the step of using licorice flavoring on a black golf tee.

22. The method as in claim 1, wherein the method includes the step of using strawberry flavoring on a pink golf tee.

23. The method as in claim 1, wherein the method includes the step of using chocolate flavoring on a brown golf tee.

24. The method as in claim 1, wherein the method includes the step of using coconut flavoring on a beige golf tee.