摘要:
The container (10) has an elongate cylindrical body (11) with an interior wall (12) of a predetermined diameter and end closures (14). The condiment cup (20) is of a flexible plastic generally cup-shaped construction having a generally cylindrical side wall (21) closed at one end by a dome-shaped convex end (22) and open at the other end. The cylindrical side wall (21) has an outside diameter only slightly less than the diameter of the container interior wall (12) so as to provide a loose friction fit when the condiment cup (20) is positioned within the container cylindrical body portion (11). The condiment cup (20) is filled with condiment (C) and positioned within the container (10) at one end of the cylindrical body portion (11) with the open end of the cup (20) facing the end closure (14) at the one end. The container (10) is filled with refrigerated dough or other expandable product (P), so that, as the product (P) expands within the container (10), the product (P) will push against the dome-shaped convex end (22) of the condiment cup (20) for flexing the cup end (22) inwardly to cause flexing of the cup side wall (21) outwardly to provide a tighter friction fit with the container interior wall (12) to seal the condiments (C) in the cup (20) from the product (P) in the container (10).
摘要:
A tubular composite container (10) includes a paperboard body ply (13) wrapped into a tubular shape, and a polymer film liner ply (14) wrapped into a tubular shape and adhered to the inner surface of the body ply (13). A strip of polymer film liner material is wrapped onto a mandrel and overlapping edge portions of the liner strip are heat sealed together. A paperboard strip is coated on an inner surface with adhesive and is then wrapped about the liner and adhered thereto. The liner strip includes a heat seal layer facing the body ply (13) that is formed of a heat-sealable material, and the inner surface of the liner ply (14) that contacts the mandrel is formed of a hard polymer material whose melting temperature is substantially higher than the sealing temperature at which the heat-sealable material softens and seals to itself. One edge portion of the liner ply (14) is folded inward toward the mandrel, the liner ply (14) is wrapped onto the mandrel such that the folded edge portion overlaps an opposite edge portion of the liner ply (14), and the heat seal layer on the folded edge portion is heat sealed to the heat seal layer on the opposite edge portion. In one embodiment, the liner ply (14) includes a coating of an adhesion-promoting material covering the heat seal layer except on the edge portions of the liner ply (14), the adhesion-promoting coating improving adhesion of the liner ply to the body ply (13). Where the liner is supplied with the adhesion-promoting coating covering the entire surface of the heat seal layer, the apparatus for making containers includes edge skivers for skiving off the adhesion-promoting coating from the edge portions of the liner ply (14).
摘要:
A composite container (10) for dough or other expandable product (P) includes a hollow cylindrical body (11) formed of composite material, a pair of end closures (14) for sealing the open end of the container body (11), a separator disk (18) disposed in the body (11) and dividing the container (10) into a first tubular portion for containing the product and a second tubular portion. A plurality of ingredient cups (16) are stacked bottom-against-top in the second portion of the container body (11). Each cup (16) is a cup-shaped member having a cylindrical tubular side wall (24), a bottom wall (26) closing one end of the side wall (24), and an open end defined by an upper edge (28) of the side wall (24). A membrane (32) engages the upper edge (28) to sealingly close the cup (16) with an additional ingredient such as condiment, icing, spices, etc., therein. The bottom of one cup (16) stacks on the upper edge of another cup so that the one cup is not supported by the membrane (32) of the other cup. The separator disk (18) engages an annular flange (30) on the upper edge of the adjacent cup. Axial forces exerted on the separator disk (18) by expanding product are transmitted to the side wall (24) of the adjacent cup, which transmits the forces to the side wall of the next cup, and so on, the forces ultimately being transmitted to the end closure (14).
摘要:
A composite container for dough or other expandable product includes a hollow cylindrical body formed of composite material, a pair of end closures for sealing the open end of the container body, a separator disk disposed in the body and dividing the container into a first tubular portion for containing the product and a second tubular portion. A plurality of ingredient cups are stacked bottom-against-top in the second portion of the container body. Each cup is a cup-shaped member having a cylindrical tubular side wall, a bottom wall closing one end of the side wall, and an open end defined by an upper edge of the side wall. A membrane engages the upper edge to sealingly close the cup with an additional ingredient such as condiment, icing, spices, etc., therein. The bottom of one cup stacks on the upper edge of another cup so that the one cup is not supported by the membrane of the other cup. The separator disk engages an annular flange on the upper edge of the adjacent cup. Axial forces exerted on the separator disk by expanding product are transmitted to the side wall of the adjacent cup, which transmits the forces to the side wall of the next cup, and so on, the forces ultimately being transmitted to the end closure.
摘要:
A container (20) for vacuum packing refrigerated dough (18) and amethod of forming a refrigerated dough product is disclosed. A method of forming a refrigerated dough product using a spiral wound composite container (20) of the present invention is also disclosed.
摘要:
A composite container for refrigerated dough products comprising a body ply (16) helically wrapped about an axis to form a tubular body opposite edges of the body ply being juxtaposed to form a butt joint therebetween. A label (30) is helically wrapped about and adhered to the outer surface of the tubular body, the label comprising an inner layer (34) adhered to the outer surface of the tubular body and an outer layer (36) adhered to a radially outer surface of the inner layer. The inner layer defines a helically extending line of weakness positioned in alignment with the butt joint of the body ply. The outer layer comprises a removable peel strip (42) that is peelable from the inner layer, the peel strip extending helically along the tubular body straddling the line of weakness and the butt joint (18).
摘要:
The container (10) has an elongate cylindrical body (11) with an interior wall (12) of a predetermined diameter and end closures (14). The condiment cup (20) is of a flexible plastic generally cup-shaped construction having a generally cylindrical side wall (21) closed at one end by a dome-shaped convex end (22) and open at the other end. The cylindrical side wall (21) has an outside diameter only slightly less than the diameter of the container interior wall (12) so as to provide a loose friction fit when the condiment cup (20) is positioned within the container cylindrical body portion (11). The condiment cup (20) is filled with condiment (C) and positioned within the container (10) at one end of the cylindrical body portion (11) with the open end of the cup (20) facing the end closure (14) at the one end. The container (10) is filled with refrigerated dough or other expandable product (P), so that, as the product (P) expands within the container (10), the product (P) will push against the dome-shaped convex end (22) of the condiment cup (20) for flexing the cup end (22) inwardly to cause flexing of the cup side wall (21) outwardly to provide a tighter friction fit with the container interior wall (12) to seal the condiments (C) in the cup (20) from the product (P) in the container (10).
摘要:
A method of forming a refrigerated dough product comprises the steps of forming a dough composition having a water content between about 27 and about 36 per cent by weight and having leavening agents present in amounts between about 1.0 and about 3.0 per cent by weight of the dough, placing an amount of the dough in a container, drawing a vacuum, sealing the dough in the container and developing the dough by cooling.