COMBINATION FOOD STORAGE BAG AND CONTAINER WITH SOAKER PAD

Abstract

A food storage container and bag attached together with soaker pad inserted into the container resting on the bottom of the cylindrical container that narrows from top to bottom, this food storage container and bag attached together with soaker pad is useful in the storage of moisture-retentive foods such as produce. The bag of the invention includes a plastic bag having a front and rear panel of a plastic film sealed together on both sides, the front and rear panels also being partially sealed and closed at one end to form a bottom of the bag with a cylindrical opening cut in the center of the bottom of the bag, the bag being completely open at the opposite end (top end) for receipt of goods to be stored in the bag, the top end having a tie attached to help in sealing the top once the goods are placed in the bag and container. The top of the plastic bag is twisted together and the tie placed around the top ends of plastic bag and tightened securely the container has been inserted into the whole at the bottom of the plastic bag and the bag is sealed to the top of the container. The food storage container includes a cylindrical barrel which diameter decreases as the cylinder narrows from top to bottom with an enclosed bottom and such cup shaped container has a protruding outward top lip. The container is for receiving a plurality of food products, such as lettuce, other leafy greens and other produce. A fluid absorbing pad is located inside the container resting on the bottom.

Description

FIELD OF THE INVENTION

The invention relates to a food storage device in general, particularly, the present invention relates to a combination food storage container and bag attached together with a soaker pad inserted therein. The combined invention provides increased freshness an easy handling of the stored food items.

DESCRIPTION

Background of the Invention

This invention relates to an improved storage devise for use with fresh vegetables, fruits and other moisture-retaining foods. Food storage has been a challenge throughout history. There have been many inventions and solutions designed to allow for longer storage and preservation of food. The ice box and now refrigeration has enormously improved our abilities for food storage, they aided in reduction of bacterial growth and the reduction of spoiling of stored foods. Moist foods such as produce, produce still have a brief shelve life even when stored in the refrigerator. Even in the refrigerator moist foods such as produce still experience bacterial growth, disease, drying, dehydration, and discoloring while being stored in the refrigerator. There are several well-known techniques available for packaging of food products such as produce which help to maintain their quality or extend their shelf life, including, for example, the use of controlled modified atmosphere packaging, shrink wraps, functional or active packaging and impermeable plastic storage bags. However, even with these known techniques moist foods such as produce still experience bacterial growth, disease, drying, dehydration, and discoloring. Therefore improved techniques such as the present invention are always welcomed. The art has developed both permeable and impermeable materials such as paper towels, wax paper, plastic, and aluminum foil to facilitate the storing of food. Yet, if an impermeable material such as a sealed plastic bag is used to store moist vegetables or other produce, any excess moisture in the sealed bag cultivates bacterial growth, which results first in discoloration and then spoilage of the food. If a permeable material is used to store moist produce, the pervious nature of the material lets the moisture escape and the food becomes dehydrated. In order to alleviate the problems of bacterial growth and dehydration of stored foods, some people use a paper towel in combination with foil or wax paper or enclose a paper towel in a plastic bag to package stored food. However, if the combination is impervious, condensation of exuded liquid from the food saturates the paper towel, thereby cultivating bacterial growth. Conversely, if the combination is permeable, moisture escapes and the stored food will dehydrate.

Past inventions have utilized bags alone similar to the bag portion of the present invention but utilizing the bags only did not allow for the standing up of the produce perpendicular to the ground thus laying them flat in the refrigerator not allowing sufficient moisture, water, and nutrients to flow up the roots from the bottom through the entire food to maintain and maximize its health and freshness as long.

Past inventions have utilized containers alone similar to the container portion of the present invention however either leaving the vegetable or fruit exposed to the air with no lid or cover or closing the container only with a flat hard lid to seal it both of these methods not allowing the health and freshness to the extent of the present invention which incorporates the best of both worlds, the bag, and the container, using them in combination for the best results. Some of the past bag inventions have utilized absorbent materials like paper towels or even soaker pads but not in the manor of this invention which is designed to cause the soaker pad to keep most only the bottom root part of the vegetable, fruit or other moist food thus not ruining the other parts as would be the case by keeping all parts wet and instead our invention just sufficiently keeps the bottom root sections wet and moist.

Accordingly, it is a principal object of this invention to provide a food storage container and bag attached together with soaker pad for storing produce, fruits, vegetables and other moist foods which delays and reduces the problems of discoloring and spoiling resulting from bacterial growth within condensed or exuded moisture, thus prolonging both the usable life and the appearance of the stored food, while adding and aiding to the flow from the roots throughout the entire fruit or vegetable of needed water and/or other nutrients for prolonged health and life and increased and improved quality of the food.

It is a further object of the present invention to provide a food storage container and bag attached together with soaker pad which also will aid in retention of moisture, while providing water and/or nutrients only in the right places (i.e. the roots), thus reducing dehydration of the stored food.

It is still a further object of the present invention to provide an inexpensive and convenient, easy to store, stackable, food storage container and bag attached together with soaker pad for use by both consumers and packagers of moist fruit and vegetables, as well as, for use by retailers such as grocery stores to display for use in the vicinity of the produce, and to use as a replacement for the standard simple plastic bags provided in the fruit and vegetable section of grocery stores presently.

It is a desire and object that this invention will change the way most greens are packaged from the farm to the stores as the packagers will utilize this invention to store produce, foods, produce so the travel life and eventual self life is extended and the quality of goods improved.

SUMMARY OF THE INVENTION

The foregoing objects and advantages of the present invention are achieved in the embodiments illustrated herein. The present invention resides in the provision of a food storage container and bag attached together with soaker pad resting on the bottom of the cylindrical container, this food storage container and bag attached together with soaker pad is useful in the storage and rejuvenation of moisture-retentive foods such as produce, comprising: a top bag portion comprised of water-impermeable plastic closable at the top thereof, and an lower container comprising a cylindrical barrel which diameter decreases as the cylinder narrows from top to bottom with an enclosed bottom and such cup shaped container has a protruding outward top lip attached to said outer bag portion, said lower container containing a fluid absorbing pad located inside the container resting on the bottom portion thereof. The attached tie or zip locking device is attached and used to help seal the top of the bag creating an airtight environment to thereby prevent both bacteria from entering and moisture from escaping the food storage container and bag.

The plastic bag comprises a plastic bag having a front and rear panel of a plastic film sealed together on both sides, the front and rear panels also being partially sealed and closed at one end to form a bottom of the bag with a cylindrical opening cut in the center of the bottom of the bag, the bag being completely open at the opposite end (top end) for receipt of goods to be stored in the bag. In an embodiment of this invention the plastic bag will have a zip lock closure on the top. Alternatively the top of the bag can be sealed by means of a twist tie or similar devise.

For easy of storage the containers of this invention can be tapered to made them nestable as shown in FIG. 6C, or they can be straight walled to make them stackable.

The preferred soaker pad comprises a disk shaped pad made of sponge or a type of cotton material which is antibacterial and contains flavors and supplements. This soaker pad helps in absorbing moisture exuded from the stored food or condensed inside the closed bag and container, thereby inhibiting the cultivation of bacterial growth. Preferably, the soaker pad is attached or touching only minimally to the fruit or vegetable only in one designated small area (i.e. at the cut bottom surface only).

In operation, the soaker pad serves to retain moisture within its layers while feeding nutrients and water to the produce, which prevents or delays the dehydration of certain stored foods. Thus, depending on the type of food and the amount of moisture within the container and bag, the soaker pad will absorb moisture and preclude an environment which cultivates bacterial growth; at the same time the soaker pad will retain moisture to preclude an environment which will dehydrate the stored food. The present invention prolongs both the shelf-life and the appearance of stored fresh produce whether the environment would otherwise be too moist or too dry. In an embodiment of this invention the soaker pad consists of natural fibers which are secured together. The soaker pad can be made of natural or synthetic fibers. In another embodiment the natural fibers can be cellulose or sea sponge. Some none limiting examples of synthetic fibers are polyethylene, polypropylene, polyester and synthetic sponge and the like. In another embodiment of this invention the soaker pad is made of cotton. A blend of natural and synthetic fibers can also be used to create the soaker pad. The soaker pad can contain flavors and/or supplements.

Critical to the structure of the present invention, is the completely sealed attachment of the top plastic bag to the lower cylindrical cup shaped plastic container with protruding lip which provides a sealed and nearly airtight environment. This structure enables the top plastic bag and lower cup shaped container to act as one unit. The two-part composite structure of the storage devise has several advantages. The first advantage is providing a hard rigid bottom that can sternly and tightly hold the produce upright while allowing freer movement both upward and outward for the upper parts of the produce which are covered and sealed by the upper plastic bag portion. If the food to be stored is extremely moist or perhaps is even warm and is giving off water vapor, the top plastic bag may be temporarily left open to allow the stored food to “breathe” thereby preventing excess condensation from collecting within the storage devise. Thus, one may conveniently store a variety of moist produce under various conditions so as to prolong both appearance and shelf life.

BRIEF DESCRIPTION OF THE DRAWINGS

The present invention will be more readily understandable from a consideration of the accompanying drawings in which:

FIG. 1 is a view in perspective of a Combination food storage bag and container with soaker pad and tie which embodies the principles of the present invention with the bag fully extended.

FIG. 2 is a view in perspective of a Combination food storage bag and container with soaker pad and tie which embodies the principles of the present invention with the bag rolled up tightly for storage or stacking in a manor prior to, after, or between uses.

FIG. 3 is a view in perspective of a Combination food storage bag and container with soaker pad and tie which embodies the principles of the present invention with the bag rolled up tightly for storage or stacking in a manor prior to, after, or between uses, also showing the removable plastic stacking and storage cover.

FIG. 4 is an enlarged view of the inside of the bottom container portion with the soaker pad having been placed therein.

FIG. 5 is a perspective view of the three different preferred sizes of the bottom plastic container.

FIG. 6 a is a depiction of several of the invention units with plastic bag tightly rolled up stacked one on top of each other for dispensing for use.

FIG. 6 b is a depiction of the three different size units stacked together with a plastic lid on the largest one so they can be sold or offered together as a set.

FIG. 6 c is a depiction of I large container device with 3 medium container devices stacked inside and lid for alternative packaging, shipping, display for use.

FIG. 6 d is a depiction of I large container device with 3 medium and 1 small container devices stacked inside and lid for alternative packaging, shipping, display for use.

FIG. 7 a is an enlarged depiction of the section of the container highlighting the outward upper lip. This top lip helps prevent the plastic bag from slipping upward and off detaching from bottom section. It also gives the cup more rigidness so it is less flexible and sturdier. The outward upper lip has the plastic bag tightly rolled up slightly below the top lip portion of the cup. The bag is secured under the lip so when it is unfolded upward around and over the upper lip. The lip will help to tightly secure the plastic bag portion to the hard plastic container below.

FIG. 7 b is an enlarged depiction of the section of the container highlighting the inner inward faced lip protruding toward the center of the cup used to hold in certain produce firmly. This inner inward facing lip presses against the produce without breaking the structural integrity of the produce, lightly pressing against the produce as not to damage it or restrict hydration pathways of the produce.

FIG. 8 depicts device with alternative additional hydrating soaker pad holder and 2^nd soaker pad attached to inner downward facing section of lid—this pad use to firmly hold tight selective produce such as onions within the devise while not pressing to hard as to effect the flow of hydration and nutrients throughout the produce.

DETAILED DESCRIPTION OF THE DRAWINGS

The present invention will be more readily understandable from a consideration of the accompanying drawings in which:

FIG. 1 is a view in perspective of a Combination food storage bag 20. and food storage container 10, with soaker pad and tie 30. which embodies the principles of the present invention with the bag fully extended.

FIG. 2 is a view in perspective of a Combination food storage bag 20. and food storage container 10, with soaker pad 40 and tie 30 which embodies the principles of the present invention with the food storage bag 20 rolled up tightly for storage or stacking in a manor prior to, after, or between uses.

FIG. 3 is a view in perspective of a Combination food storage bag 20 and food storage container 10. with soaker pad 40. and tie 30. which embodies the principles of the present invention with the bag 20 rolled up tightly for storage or stacking in a manor prior to, after, or between uses, also showing the removable plastic stacking and storage cover 50.

FIG. 4 is an enlarged view of the inside of the bottom container 20. portion with the soaker pad 40. having been placed therein.

FIG. 5 is a perspective view of the three different preferred sizes of the bottom plastic container 10.

FIG. 6 a is a depiction of several of the invention units with plastic bag 20 tightly rolled up, stacked one on top of each other for dispensing for use, the food storage containers 10, and the soaker pads 40 also depicted for each unit.

FIG. 6 b is a depiction of the three different size units stacked together, with a plastic lid 50, shown labeled on the largest one, so they can be sold or offered together as a set.

FIG. 6 c is a depiction of I large container device with 3 medium container devices stacked inside and lid for alternative packaging, shipping, display for use.

FIG. 6 d is a depiction of I large container device with 3 medium and 1 small container devices stacked inside and lid for alternative packaging, shipping, display for use.

FIG. 7 a is an enlarged depiction of the section of the container highlighting the outward upper lip 60. This top lip 60. helps prevent the plastic bag from slipping upward and off detaching from bottom section. It also gives the cup more rigidness so it is less flexible and sturdier. The outward upper lip 60 has the plastic bag tightly rolled up slightly below the top lip 60. portion of the cup. The bag is secured under the lip so when it is unfolded upward around and over the upper lip 60. The lip will help to tightly secure the plastic bag portion to the hard plastic container below.

FIG. 7 b is an enlarged depiction of the section of the container highlighting the inner inward faced lip 70. protruding toward the center of the cup used to hold in certain produce firmly. This inner inward facing lip 70. presses against the produce without breaking the structural integrity of the produce, lightly pressing against the produce as not to damage it or restrict hydration pathways of the produce.

FIG. 8 depicts device with alternative additional hydrating soaker pad holder 90. and 2^nd soaker pad 80. attached to inner downward facing section of lid—this pad use to firmly hold tight selective produce such as onions within the devise while not pressing to hard as to effect the flow of hydration and nutrients throughout the produce.

DESCRIPTION OF THE INVENTION

The foregoing objects and advantages of the present invention are achieved in the embodiments illustrated herein. The present invention resides in the provision of a food storage container (10) and bag (20) attached together with soaker pad (40) resting on the bottom of the cylindrical container, which diameter decreases as the cylinder narrows from top to bottom with an enclosed bottom and such cup shaped container has a protruding outward top lip, this food storage container and bag attached together with soaker pad is useful in the storage of moisture-retentive foods such as produce, comprising: a top bag portion comprised of water-impermeable plastic closable at the top thereof, and an lower container comprising a cylindrical barrel which diameter decreases as the cylinder narrows from top to bottom with an enclosed bottom and such cup shaped container has a protruding outward top lip attached to said outer bag portion, said lower container containing a fluid absorbing pad located inside the container resting on the bottom portion thereof. The attached tie or zip locking device is attached at the top open end of the plastic bag and used to help seal the top of the bag creating an airtight environment to thereby prevent both bacteria from entering and moisture from escaping the food storage container and bag.

Since the produce, and other moist foods that would be contained in the present invention for storage are of different sizes and shapes there are three preferred sizes for the container portion of the combination food storage container and bag attached together with soaker pad. All three sizes would be offered and they would be stackable fitting inside each other so they can be packaged together as a set offered for sale to the consumer or offered for use by the grocer to the consumer in a three unit set. The smallest container will fit into the middle size container which in turn will then fit into the large size container.

Approximate Cup size descriptions:

• • A. The first cylindrical cup which diameter decreases as the cylinder narrows from top to bottom with an enclosed bottom and such cup shaped container having a protruding outward top lip essentially will be the most commonly size used. This size cup can be used for most types of broad leaf lettuces (red & green leaf, romaine, escarole, endive, etc. . . . ), celery, asparagus, cucumbers, and collard & mustard greens. Small onions, broccoli and more. The approximate dimensions are as follows:
    • 2⅜ inch high, with an opening at the top measuring 3¼ inch in diameter with a ¼ inch lip protruding outward from the top. The cup will get narrow from top to bottom.
    • With the bottom at 2¼ inch in diameter.
    • The hydrating soaker pad should preferably be made from a non-toxic and natural fiber.
    • The bag will be two panels attached. The bag should be tall enough to fit a stalk of celery and wide enough to fit a large head of broad leaf lettuce. The bag when stored for use should be folded tightly around the outside of cup.
    • The cup will be attached through a small opening in the bottom center of bag.
    • Goals of this invention include not only that consumers will use this product but that this will change the way most greens are packaged from the farm to the stores as utilizing this invention in this packaging process will also increase the shelf life of the produce and the quality of same.
  • B. The second cup can be used for most onions, halved peppers; larger bunches of asparagus, broccoli, carrots, and tomatoes, etc. . . . The second cup will be the largest of the three. The cup will be approximately 2¾ inch high, the opening at top will be 4 inch in diameter, with a ¼ inch lip protruding outward from the top of the cup. The bottom will be approximately 3⅞ inch. This container will also have a lid as well as the bag.
  • C. The third cup can be used for herbs (cilantro, parsley, etc. . . . ), scallions & chives, etc. The third cup will be approximately 3 inch high, with a 2¾ inch in diameter opening narrowing to 2⅝ inch at the base.
  • D. All three cups:
    • 1) The pads can be sponge or a type of cotton pad. Flavors and/or supplements can be added to the hydration.

Claims

1. A food storage container comprising: a top flexible bag portion and a lower plastic container attached to said top flexible bag, said lower container having a fluid absorbing pad on the bottom of the container.

2. The container of claim 1 the container has a protruding outward top lip.

3. The container of claim 1 having an internal lip protruding inward around the entire container.

4. The food storage container and bag attached together with soaker pad of claim 1 wherein the flexible bag contains at top a tie type closure attached thereto.

5. The food storage container of claim 1 wherein the flexible bag contains at the top a zip lock sealing devise.

6. The soaker pad of claim 1 wherein the pad is made of a material that absorbs vitamins.

7. The soaker pad of claim 1 wherein the pad is made of a material that absorbs nutrients.

8. The soaker pad of claim 1 wherein the pad contains flavors.

9. The soaker pad of claim 1 whereby the soaker pad is an antimicrobial pad.

10. The food storage container of claim 1 having a removable plastic cover lid.

11. The container of claim 2 comprising a cylindrical barrel portion having its diameter decrease as the cylinder narrows from top to bottom.

12. The soaker pad in claim 1 whereby the pad contains supplements.

13. The container of claim 10 whereby the lid has a soaker pad holder attached thereto and a 2nd soaker pad inserted into same holder, said holder is attached to inner downward facing section of lid.

14. The container of claim 1 wherein the container stands upright for storage in a refrigerator, said container rests on the bottom of the container portion thereof.

15. A method for using the food storage container of claim 1 comprising: a) Place the food storage container on a flat surface with the bag still rolled up and tightly wrapped around the top edge lip of the container.b) Take a moist food and cut across the moist food creating a fresh surface,c) Place the soaker pad into the container so it fits snugly in the bottom of the container touching the inside walls of the cylinder and resting on the bottom,d) Add water to the soaker pad,e) Unroll the bag from its tightly wrapped position in an upward movement so the bag unravels up from the container and all around the moist food until it reaches higher than the moist food,f) Close and seal top of plastic bag,g) Place the food storage container and bag attached together with soaker pad with the food inside of it in the refrigerator for cold storage.

16. The Method in claim 15, further comprising closing the bag by: a) Grab hold of the top ends of the plastic bag section and spin them around each other to create a tight seal,b) Tie a metal tie around the top of the plastic bag to lock it closed at top.

17. The Method in claim 15, whereby the top plastic bag is closed an sealed by utilizing an attached zip locking devise

18. The Method in claim 15, whereby nutrients and or vitamins are added to the soaker pad along with the water.

19. The Method in claim 15, whereby nutrients and or vitamins are added to the soaker pad in place of the water.

20. The method of claim 15 whereby a top plastic lid is attached thereto on top of the bag portion of the device once the produce is locked into it.

21. The method of claim 20 whereby the lid has a soaker pad holder attached thereto to hold a soaker pad.