Pressurized dough container and method of opening the same
阅读：706发布：2021-12-19
专利汇可以提供Pressurized dough container and method of opening the same专利检索，专利查询，专利分析的服务。并且This disclosure embodies a generally cylindrical container having a body wall formed from spirally wound laminated material constructed to hold pressurized dough products such as preleavened dough and the like wherein the spirally formed laminations are permanently adhered together in a manner to provide sufficient body wall stiffness to rupture along a predetermined spiral rupture line upon application of only a moderate indenting force against the body wall, the spiral rupture line in the specific embodiment disclosed being positively reinforced with the edges thereof connected to provide spaced apart circumferentially continuous sections only at the end portions of the container, the unreinforced spiral line of weakness between said reinforced end portions forming the rupture line along which the pressurized dough package can be ruptured by applying only moderate indenting force against a portion of said weakness line without peeling off any portion of any of the laminations.，下面是Pressurized dough container and method of opening the same专利的具体信息内容。
1. An easy one-step opening ''''no-peel'''' type container for pressurized dough products, comprising: a. a generally tubular open-ended laminated body wall (10), including 1. a relatively stiff fibrous body layer (13) spirally wound into tubular form with the longitudinal edges thereof defining a spiral butt joint (15) that extends the full length of the body wall; and 2. inner and outer moisture-resistant barrier layers (12, 14) permanently laminated to the inner and outer surfaces of said body layer, respectively, in bridging relation across said butt joint, said barrier layers being of a material a. to combine with the body layer to hold the dough product until the container is opened, and b. to provide barrier properties to substantially isolate said body layer from contact with the product confined within the container and from the moisture of the ambient air to prevent absorption and maintain sufficient body wall stiffness to produce the desired predictable opening characteristics; b. means for reinforcing only the end portions of said butt joint, comprising a pair of masses of hot melt type adhesive (18) arranged in spaced relation at opposite ends of said butt joint, respectively, each of said adhesive masses connecting together the adjacent edge portions of said body layer, respectively, thereby to define in said body wall between said spaced adhesive masses an intermediate line of weakness (15a); and c. end closure means (11) for closing the ends of said body wall, thereby permitting said inner and outer barrier layers to be ruptured along said intermediate line of weakness to facilitate removal of a dough product from the container upon striking of said body wall with moderate indenting force against a straight edge of a kitchen counter or The like.
2. inner and outer moisture-resistant barrier layers (12, 14) permanently laminated to the inner and outer surfaces of said body layer, respectively, in bridging relation across said butt joint, said barrier layers being of a material a. to combine with the body layer to hold the dough product until the container is opened, and b. to provide barrier properties to substantially isolate said body layer from contact with the product confined within the container and from the moisture of the ambient air to prevent absorption and maintain sufficient body wall stiffness to produce the desired predictable opening characteristics; b. means for reinforcing only the end portions of said butt joint, comprising a pair of masses of hot melt type adhesive (18) arranged in spaced relation at opposite ends of said butt joint, respectively, each of said adhesive masses connecting together the adjacent edge portions of said body layer, respectively, thereby to define in said body wall between said spaced adhesive masses an intermediate line of weakness (15a); and c. end closure means (11) for closing the ends of said body wall, thereby permitting said inner and outer barrier layers to be ruptured along said intermediate line of weakness to facilitate removal of a dough product from the container upon striking of said body wall with moderate indenting force against a straight edge of a kitchen counter or The like.
2. The structure set forth in claim 1, wherein at least one of said barrier layers is laminated to the respective surface of said body layer by means of a ''''dry-bond'''' type adhesive.
2. terminating at an extremity in spaced relation both to the associated metallic end closure means and to the adjacent end of the outer reinforcing means, thereby to define in the central portion of the butt joint between the spaced adjacent ends of said reinforcing means a line of weakness (15a), thereby permitting said inner and outer barrier layers to be ruptured along said intermediate line of weakness to facilitate removal of the dough product from the container upon striking of said body wall with moderate indenting force against a straight edge of a kitchen counter or the like.
3. The structure set forth in claim 1, wherein at least one of said barrier layers is spirally wound with the respective edges thereof out of register with the spiral rupture line of the body layer.
4. An easy one-step opening ''''no-peel'''' container for pressurized dough products, comprising a. a single intermediate body layer of stiff fibrous board material (13) helically wound to define a tubular open-ended body wall, said body wall containing a rupture line (15) extending the full length thereof; b. means for reinforcing the ends of said rupture line and for connecting together the corresponding edge portions thereof, respectively, comprising a pair of spaced masses of hot malt type adhesive (18) applied solely to the respective end portions of said rupture line and extending axially therealong a sufficient distance to reinforce the same, each of said masses preventing relative shifting movement between said edges, said spaced adhesive masses defining therebetween within said rupture line an intermediate line of weakness (15a); c. an inner layer (12) permanently adhesively connected with the inner surface of said body wall by means of a ''''dry-bond'''' adhesive, said inner layer covering said rupture line; d. an outer layer (14) permanently adhesively connected with the outer surface of said body wall by means of a ''''dry-bond'''' adhesive, said outer layer over-lying said rupture line; and e. end closure means for closing the ends of said body wall, thereby permitting said inner and outer layers to be ruptured along said intermediate line of weakness to facilitate removal of a dough product from the container upon striking a predetermined area of said body wall with moderate indenting force against a straight edge of a kitchen counter or the like.
5. An easy one-step opening ''''no-peel'''' type container for pressurized dough products, comprising a. a relatively stiff fibrous body layer (13) helically wound to define a tubular body wall, the longitudinal edges of said body layer defining a helically wound butt joint that extends the full length of said tubular body wall; b. inner and outer moisture-resistant barrier layers (12, 14) permanently laminated to the inner and outer surfaces of said body wall, respectively, in bridging relation across said butt joint; c. a pair of metallic end closure means (11) connected with the ends of said fibrous body wall for closing the ends thereof, respectively; and d. a pair of spaced non-metallic butt joint reinforcing means (18) arranged solely at opposite ends of said butt joint, respectively, each of said reinforcing means being operable to connect together the adjacent edge portions of said butt joint and thereby reinforce the end portions of said body wall, each of said reinforcing means
| 标题 | 发布/更新时间 | 阅读量 |
|---|---|---|
| 一种热再生沥青混合料改性剂 | 2020-05-11 | 60 |
| 一种纤维素制备乙醇及生物质综合利用的方法 | 2020-05-13 | 942 |
| 一种槐花红茶的加工方法 | 2020-05-12 | 824 |
| 一种喷雾干燥法制备功能性红曲粉及其有效维持MK总含量、酸式MK稳定性的方法 | 2020-05-08 | 721 |
| 红枣苏打饼干及其制备方法 | 2020-05-08 | 612 |
| 一种无硫葡萄酒酿造方法 | 2020-05-12 | 48 |
| 健脑安神和增强记忆作用的核桃紫苏鱼油胶囊及制备方法 | 2020-05-12 | 807 |
| 一种嫩甜香型颗粒红茶的制备方法 | 2020-05-13 | 637 |
| 一种透明质酸钠生产用发酵装置 | 2020-05-11 | 107 |
| 一种污泥处理设备用蒸汽加热装置 | 2020-05-11 | 506 |
高效检索全球专利专利汇是专利免费检索,专利查询,专利分析-国家发明专利查询检索分析平台，是提供专利分析，专利查询，专利检索等数据服务功能的知识产权数据服务商。
我们的产品包含105个国家的1.26亿组数据，免费查、免费专利分析。
分析报告
专利汇分析报告产品可以对行业情报数据进行梳理分析，涉及维度包括行业专利基本状况分析、地域分析、技术分析、发明人分析、申请人分析、专利权人分析、失效分析、核心专利分析、法律分析、研发重点分析、企业专利处境分析、技术处境分析、专利寿命分析、企业定位分析、引证分析等超过60个分析角度，系统通过AI智能系统对图表进行解读，只需1分钟，一键生成行业专利分析报告。
QQ群二维码
意见反馈
意见反馈