Beverage container with a pop-up straw and method of making the same

Abstract

A beverage container equipped with a top and a pop-up straw inside for a convenient and sanitary drinking purpose. The straw has an upper end and a lower end and is placed in the container. The straw has substantially lower density than a liquid in the container to urge the upper end through an openable portion of the top. Preferably, a bonding agent fixes the straw temporarily to the container at the time of filling the container with the liquid and closing the container with the top, and releases the straw automatically to allow flotation of the straw within the container after closing the container. The beverage container with the pop-up straw facilitates sanitary drinking and is compatible with the current high-speed canning and bottling processes.

Description

FIELD OF THE INVENTION

[0002] The present invention relates to beverage containers having a self-contained straw. More particularly, the present invention concerns a beverage container having a self-contained straw that pops up when the container is opened.

BACKGROUND OF THE INVENTION

[0003] In order to facilitate drinking a beverage from a container, it is known to provide a beverage container with a self-contained straw. Presently, beverage containers are manufactured in assembly lines at considerable speed. Generally with respect to cans, the container body is filled with the beverage, then a lid is placed and sealed onto the container body. Currently, the canning lines apply lids to container bodies with random rotational orientation, thus making it impracticable to attach straws to the containers in controlled alignment with the opening in the lid. Moreover, the lids are often fed from magazine stacks and approach the container body from one side during the manufacturing process, with only small clearance above the open container body. Therefore, attaching the straw directly to the lid is not feasible or desirable with present canning procedures. Furthermore, typically the container bodies travel inverted until just before they are filled with a liquid and sealed so that foreign objects do not enter or stay in the container bodies. As a result, simply placing a straw inside the container body prior to filling the container with liquid would cause a problem because the unanchored straw would fall out of the container body when the container body was inverted.

[0004] Paper cartons and juice boxes sometimes have straws attached to their outer surface, but they suffer from other problems, including unsanitary or lost straws. Additionally, elaborate pop-up straw mechanisms undesirably increase manufacturing cost. For example, U.S. Pat. Nos. 5,547,103; 5,431,297; and 5,244,112 relate to containers with various straw dispensing mechanisms; however, each suffers from the drawbacks of relatively complex manufacturing processes and high manufacturing cost.

[0005] With increased demands for convenient and sanitary means for drinking from beverage containers, there is a need for beverage containers with pop-up straws that allow low cost manufacturing and are compatible with conventional canning and bottling procedures.

SUMMARY OF THE INVENTION

[0006] An object of the invention is to provide beverage containers with pop-up straws that facilitate sanitary drinking while maintaining reasonable manufacturing cost. The invention is compatible with the current high-speed canning processes, as well as the manufacturing process for bottles and paper cartons, such as milk cartons and juice boxes.

[0007] Additional objects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. The objects and advantages of the invention will be realized and attained by means of the elements and combinations particularly pointed out in the appended claims.

[0008] To achieve the objects and in accordance with the purpose of the invention, as embodied and broadly described herein, the invention includes a beverage container having a bottom end and a top end opposite the bottom end. The beverage container includes a top covering the top end and having an openable portion for dispensing a liquid in the container for consumption. A straw having an upper end and a lower end is placed in the container. The straw has a lower density than the liquid thus extending the upper end of the straw through the openable portion of the top end upon opening of the container.

[0009] The invention further includes a beverage container having methods for fixing the straw temporarily to the container at least during the time that the container is being filled with liquid and hermetically sealed. The straw is released automatically to allow flotation within the container after sealing the container.

[0010] In another aspect, the invention includes a method of making a beverage container having a bottom end and an open top end opposite the bottom end. The method includes the steps of preparing a straw having an upper end and a lower end. The straw has a lower density than the liquid. The straw is placed in the container and temporarily affixed to the container. The container is filled with a liquid. The open top end of the container is hermetically sealed.

[0011] Both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as claimed.

BRIEF DESCRIPTION OF THE DRAWINGS

[0012] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate several embodiments of the invention and together with the description, serve to explain the principles of the invention. In the drawings,

[0013] FIG. 1 is a cross-sectional view of a liquid-filled closed container incorporating the pop-up straw of the present invention;

[0014] FIG. 2 is a cross-sectional view of the liquid-filled container having the top removed showing the popped-up straw; and

[0015] FIG. 3 is a cross-sectional view of another liquid-filled closed container incorporating the pop-up straw of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] Reference will now be made in detail to the present preferred embodiments of the invention, examples of which are illustrated in the accompanying drawings. Wherever possible, the same reference numbers will be used throughout the drawings to refer to the same or like parts.

[0017] In accordance with the invention, a beverage container having a top is provided with a straw inside. The straw elevates protruding its upper end through a dispensing opening of the container to facilitate the consumption of the liquid inside the container. Various types of beverage containers are suitable for the present invention and will be readily apparent to the skilled artisan. For example, cans, typically made of aluminum; bottles, typically made of glass or plastic, milk cartons, and aseptic juice cartons are popular forms of beverage containers currently in the marketplace that would be suitable for use in the present invention.

[0018] The present invention will be described with reference to several embodiments. FIG. 1 shows a beverage container 1, having a straw 3 secured to a side of the container by a bonding agent 4. A liquid 5 is added to the container and the bottle is sealed by a top 2. The straw 3 has a lower density than the liquid 5. FIG. 2 shows an opened container 1, wherein the top 2 has been removed. Straw 3 has popped-up beyond the opening of the container 1 to facilitate consumption of the liquid 5 by the user.

[0019] FIG. 3 shows a beverage container 10 having a cylindrical side 12 which connects a bottom end 14 and a top end 16 opposite of the bottom end 14. Cans and paper cartons are typically used as containers for carbonated beverages and juices. On canning lines, a top 16 is placed to seal the container 10 hermetically after the container 10 is filled with a liquid 5. For paper cartons, the container is commonly sealed by folding and gluing its top end and its bottom end. Paper cartons are often used for non-carbonated beverages, such as milk and juices.

[0020] A straw 24 is placed substantially vertically within the container 10, as shown in FIG. 3. The straw 24 has an upper end 26 and a lower end 28. The straw 24 has a lower density than the liquid 5 so that the upper end 26 of the straw 24 can protrude through an openable portion 20 of the top 16 upon opening the openable portion 20 for consumption of the liquid 5. The straw 24 is preferably made of a foamed material. A foamed material can be a material that has closed cells having ultra-small size, e.g. less than about 20 microns. For example, a foamed straw can be made from profile extrusion apparatus using the MuCell® process for making microcellular foam plastic, developed by Trexel, Inc., Woburn, Mass. Such a process includes the steps of injecting a high concentration of CO2 into the polymer melt using a supercritical fluid unit at high temperature and pressure. The CO2 dissolves in the polymer creating a saturated, single-phase solution. A pressure decrease occurs in the extrusion die causing the CO2 to become supersaturated within the polymer. The CO2 then begins to precipitate out in the form of a gas, which results in the foaming of the polymer. The reduction in the gas solubility is controlled by a rapid pressure drop to yield uniform microscopic cell nucleation and growth. Preferably, the straw is made from foamed polystyrene, polyacrylate, or other polyolefins, preferably polypropylene. A conventional straw is made of polypropylene having a density of approximately 90% of the density of water. On the other hand, the straw according to the present invention has a substantially lower density than the density of water. Typically, the straw of the present invention has a density of less than about 0.5 grams/cm3, or less than about 50% of the density of the water. Preferably, the straw has a density of from about 0.4 to about 0.7 grams/cm3, or from about 40% to about 70% lower than the conventional straw. The low density of the straw 24 facilitates floatation in the liquid 5 and protrusion of the upper end 26 through the openable portion 20 of the container shown in FIG. 3.

[0021] Moreover, the straw 24 is preferably short or compact enough to fit inside the container 10 during the filling of the liquid 5 and the sealing of the container 10 with the top 16. The straw 24 enables the user to drink the liquid 5 at the bottom of the container 10 when the upper end 26 of the straw 24 protrudes through the openable portion 20. Further, the straw can be extendible, such as in a telescopic or bellow configuration.

[0022] As illustrated in FIG. 3, the top 16 of a preferred can for use with the present invention, may have a raised portion as shown to assist the straw in reaching the opening. A higher raised portion has a greater upward slope, thus moving the straw more readily to the openable portion 20. The raised portion of the top 16 can have any shape, such as domed and gabled shapes. Some examples of the raised portion of the top 16 may improve aesthetics and be appealing to consumers by using a logo having a raised area or for children's beverages, for example, an animal figure.

[0023] For paper cartons, the raised portion of the top 16 can have a gabled or stepped shape. Typically, milk cartons have a gabled top providing upward sloping toward the center improving movement of the straw. More preferably, the edge of the gable is sloped upward to urge the straw upward and forward through the opening. Many configurations for the raised portion of the top 16 will be evident to the skilled artisan. However, the height of the raised portion of the top 16 should not be increased so significantly that it interferes with the canning line process or stackability of the containers. Preferably, the raised portion of the top 16 does not significantly protrude beyond the top end of the container 10.

[0024] As can be seen in FIG. 3, the raised portion is continuously formed in the top 16. The raised portion has a sufficient slope or steps for an extendible straw 24 to move to the openable portion 20 in the top 16. In one preferred embodiment, the raised portion of the top 16 has a domed shape as illustrated in FIG. 3. The raised portion has the openable portion 20 for the liquid 5 in the container 10 to be dispensed for consumption. The openable portion 20 is according to one embodiment located off-centered in the top 16 to facilitate drinking and pouring. For instance, the dome shaped top may have an off-centered apex with the openable portion. However, the openable portion 20 can be located in the center of the top 16 having a domed shape. Placing the openable portion 20 at the center of the top 16 will allow greater upward slope angle for easier movement of the straw to the opening while facilitating both drinking from a straw and pouring.

[0025] The openable portion 20 has an opening large enough to fit a straw. The openable portion 20 is typically formed from a weakened portion tab in the top 16 for cans. A push-tab 18 is often attached to the weakened portion tab to facilitate the opening of the openable portion 20 prior to the consumption of the liquid 5. The openable portion 20 is manually opened by simply lifting and pivoting the push-tab 18. However, the openable portion 20 can be any member capable of hermetically sealing the opening, such as a piece of foil that can be easily peeled off from the top.

[0026] In a conventional beverage can, a portion of the push-tab 18 is pushed in the container 10. For paper cartons, the container 10 can be opened by simply breaking or peeling away a seal on the top 16. In one preferred embodiment, as shown in FIG. 3, the push-tab 18 stays attached to the top 16. However, in another embodiment, a pull-ring can be configured to be pulled out of the container 10. Also, the pull-ring can be removed from the top 16.

[0027] In a conventional beverage container with a weakened portion tab, the tab is pushed into the container when the container is opened. As a result, a straw stored in the container may be caught behind the tab. When the straw is caught behind the tab, the user can simply rotate or tilt the container raising the area of the opening to bring the straw to the openable portion. However, one of the most effective ways to ensure the straw efficiently reaches the openable portion is to have the openable portion at the apex of a domed top, as illustrated in FIG. 3. The surface of the domed top 16 is sloped upwardly toward the openable portion 20. Thus, the straw 24, once freed in the container 10, will move toward the openable portion 20 due to its own buoyancy. When the container 10 is opened at the openable portion 20, the straw 24 will provide sufficient buoyancy to elevate the upper end 26 of the straw 24 through the openable portion 20 so that the user can readily grasp the straw 24.

[0028] In a preferred embodiment when using certain canning procedures, it may be necessary for the straw 24 to be fixed to the container 10 during the transportation before the filling of the container, the filling of the liquid 5, and the closing of the container 10. Then, the straw 24 is released to float freely in the container 10 after closing the container 10. In the current canning process, for example, the containers 10 often travel upside down until just before they are filled with the liquid 5. In order to satisfy these conditions, the straw 24 can be temporarily fixed to the container 10 by a bonding agent 34. After closing the container 10, the bonding agent 34 automatically releases the straw 24 so that the straw can rise through the openable portion 20 for drinking purposes.

[0029] As illustrated in FIGS. 1 and 3, the bonding agent 4 and 34, respectively, is applied between the straw 3 and 24, respectively, and the container 1 and 10, respectively. The bonding agent has sufficient viscosity to hold the straw 3 and 24, respectively, in place at least during the filling and sealing of the container 1 and 10, respectively, and then slowly releases the straw 3 and 24, respectively, by dissolving, softening or swelling in the liquid 5. The bonding agent is preferably a concentrated ingredient normally included in the beverage syrup. Some examples of the bonding agent for regular beverages are corn syrup and sucrose. In case of diet beverages, an added bonding agent should form a viscous gel in water, be tasteless, odorless, and nontoxic in the beverages. Moreover, the bonding agent for a diet beverage should not contribute significant digestible calories. For example, carboxymethyl cellulose, hydroxy ethyl cellulose, guar gum, pectin, gum arabic, polyvinyl alcohol are suitable bonding agents for use with diet beverages. These bonding agents for addition to diet beverages can also be used for regular beverages. Some of the bonding agents can be cross-linked so they soften and/or swell, but do not appreciably dissolve in the liquid 5.

[0030] Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the invention disclosed herein. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the invention being indicated by the following claims.

Claims

1. A beverage container having a pop-up straw, comprising: a bottom end and a top end opposite the bottom end; a cover for the top end being openable for dispensing a liquid in the container for consumption; and a straw having an upper end and a lower end, and being placed in the container, said straw having substantially lower density than said liquid to urge said upper end through said openable portion upon opening of the container.

2. The beverage container of claim 1, wherein said straw comprises a foamed material.

3. The beverage container of claim 2, wherein said foamed material comprises plastic material.

4. The beverage container of claim 3, wherein said plastic material comprises polystyrene, polypropylene, polyacrylate, or polyolefin.

5. The beverage container of claim 1, further comprising a bonding agent for temporarily fixing said straw to the inside of the container at least during the time of filling the container with said liquid and closing of the container, wherein said bonding agent releases said straw automatically to allow flotation of the straw within the container after closing the container.

6. The beverage container of claim 5, wherein said bonding agent for fixing said straw comprises a bonding agent capable of releasing said straw.

7. The beverage container of claim 6, wherein said bonding agent is applied to said straw for allowing timed release of said straw.

8. The beverage container of claim 6, wherein said bonding agent is a concentrated sugar adhesive.

9. The beverage container of claim 1, wherein said top has a raised portion.

10. The beverage container of claim 9, wherein said raised portion has a sloped surface.

11. The beverage container of claim 9, wherein said raised portion has a domed shape.

12. The beverage container of claim 1, wherein said top has a pull tab for opening said openable portion.

13. The beverage container of claim 12, wherein said pull tab opens said openable portion and said openable portion is pulled outside of the container.

14. A method for making a beverage container having a bottom end and an open top end opposite the bottom end, the method comprising the steps of: providing a straw having an upper end and a lower end, and having substantially lower density than a liquid; placing said straw in the container and temporarily fixing said straw to the container; filling the container with said liquid; and sealing the open top end of the container.

15. The method of claim 14, wherein the step of providing said straw comprises forming said straw from a foamed material.

16. The method of claim 15, wherein said foamed material comprises a plastic material.

17. The method of claim 16, wherein said plastic material comprises polystyrene, polypropylene, polyacrylate, or polyolefin.

18. The method of claim 14, wherein said temporarily fixing said straw within the container comprises applying a bonding agent to said straw for timely releasing said straw in the container.

19. The method of claim 18, wherein said bonding agent comprises a concentrated sugar adhesive.