CONTAINER FOR FOOD PRODUCTS

FIELD OF THE INVENTION

The present invention relates to a container for food products.

BACKGROUND OF THE INVENTION

Any discussion of the prior art throughout the specification should in no way be considered as an admission that such prior art is widely known or forms part of the common general knowledge in the field.

Containers for quick cooking foods, such as rice, noodles, beans, lentils or other foods are typically in a cup form and made of a material which can withstand very hot water and/or microwaving while the food cooks. Such containers are typically formed from a plastic material, and can include a sleeve or other member for insulation and safe holding, even while the hot water fills the container.

The cooking of the foods within typically includes adding hot or boiling water to a rehydratable base, and waiting a period of time, for example, a few minutes. Then some or all of the water can be poured off, typically out the top of the container, and separately packed seasonings, sauce or other toppings (e.g., vegetable pieces, condiments) may be added to the cooked food. Such additives can be stirred in, typically using a fork, spoon or other utensil.

EP 2423120 A2 describes a container which is formed of an inner part made of a polymer and an outer part formed of recycled materials to reduce the amount of plastic used in such containers. The inner part is then connected to the outer part by gluing, clamping or latching, with at least one projection being provided on the inner part, such as a rib, which can engage with a counterpart on the outer part to create a firm connection. The outer part can also include a vertically extending breaking line. This line can be used to open the outer part, and separate it from the inner part for disposing and/or recycling separately from each other. However, many consumers do not take the time to separate the different parts of the container after use, and simply throw away the entire container together, without separating for recycling.

EP 1164093 B1 describes a lid for such a container, which includes multiple layers to fit over a cup or container and allows for draining. The lid includes a tab which can be pulled up to pour hot water into the container, and then bent back over to reseal the container. A surface sheet of the lid can then be peeled away to reveal a number of slits or apertures. The cup may then be inclined to drain the liquid from the container while keeping the food contents within. After draining, the entire lid is peeled away for eating.

SUMMARY OF THE INVENTION

In one aspect of the present invention, a container is provided. The container comprises a cup and a sleeve. The cup comprises a base, a peripheral wall and a cup opening opposite the base. The sleeve comprises a base, a peripheral wall and a detached sleeve opening. The sleeve is connected around an outside of the cup, and is able to at least partially detach from the cup. The sleeve opening is dimensioned to fit inside the cup opening to engage an interior of the cup and define an interior volume between the cup and the sleeve. The engagement can be a partial or complete sealing engagement.

Such a configuration provides a simple and environmentally friendly container for use with (quick-cooking and/or rehydratable) food product. The configuration of an inner cup and an outer sleeve allows for the use of more environmentally friendly materials (e.g., paper in the sleeve), while providing a stable cup for the cooking and eating. The ability to separate, and dimensioning of the sleeve opening to fit inside the cup opening to engage the cup and define an interior volume provides a simple way for a consumer to form a “shaker” to evenly distribute any additives (e.g., seasonings, sauces, etc.) into the food product. Additionally, this function incentivizes the consumer to separate the parts for easy recycling.

In general such containers can be used for food product that consists of a carbohydrate base, a dry seasoning mix, and in some cases a dressing for flavour additions. The carbohydrates can be pre-cooked (e.g., by steaming, frying, pre-gelling) for quick re-hydration, and could be, for example: pasta (fusilli, vermicelli, penne formats), noodles (fried noodles, air-dried rice noodles), rice (long, medium, short grains), and/or wheat (semolina, barley). Common seasoning mixes could include one or more of on top of flavour components (flavours, herbs, spices, salt), taste enhancer, fat, garnish and thickeners, dry vegetables, dairy, vegetable extracts, tomato powder. Specific seasoning mixes can aim toward a bouillon type of seasoning or specific types of sauces (e.g., bolognese, carbonara, Alfredo, creamy chicken mushroom), where different ingredients are brought together, including dehydrated/powder tomato, dried dairy components (e.g., whey, cream, butter, cheese powder), meat (e.g., freeze dried bacon, ham, chicken), binders (e.g., rice/wheat flour, corn starch), dehydrated vegetables (e.g., broccoli, mushrooms, carrots, chives, parsley). Dressing could include, for example, flavoured oil and soy sauce. These are non-limiting examples of the types of food products and additives with which the container could be used. According to an embodiment the sleeve comprises one or more openings on the peripheral wall. Optionally, the one or more openings can be located at or near the sleeve opening. Further optionally, the openings are positioned such that they are outside the cup when the sleeve opening is positioned inside the cup opening, for example in an upright position. The positioning could also be that in a tilted position, the one or more openings are positioned on an inside of the cup. Further optionally, the openings extend around 10%-50% of the sleeve circumference, preferably 15%-30%. The openings can be shaped, configured and/or sized according to the type of food product with which the container will be used. For example, a container for use with rice may have smaller openings than a container for use with noodles. By placing one or more openings on the peripheral wall, the container can be used for easily draining liquid while ensuring that the food product stays within the interior volume defined by the cup and sleeve. The ability to (at least partially) sealingly engage the cup and sleeve ensures that the liquid only drains out the one or more openings and/or positioning the openings such that they are outside the cup when engaged, makes for a more controlled and smooth flow of liquid.

According to an embodiment, the one or more openings are draining openings. Such draining openings can be sized and/or configured such that liquid can go through the openings but not any food product, and are properly positioned for such functions. Optionally, the sleeve includes no further cut-outs or holes beyond the one or more draining openings. This would ensure that the shaker functioning of the sleeve is not impaired by addition openings, e.g., see-through windows.

Draining the interior volume through the openings can also allow for more drainage than past containers which could only drain to a certain level before risking the food product also leaving the cup through the opening. This can allow for the preparation of less watery food products, and in that way more intense flavors can be achieved. The configuration of the openings extending at most around 50% of the circumference, and being located at or near the sleeve opening allows for the sleeve to be tilted with respect to the cup for different functions. The tilting of the sleeve with respect to the cup in one direction (while still engaging) allows for draining out of the one or more openings by positioning the one or more openings outside the cup. The tilting of the sleeve in the other direction with respect to the cup to cover the one or more openings with the interior wall of the cup forms a “shaker” device for mixing and distributing additives with the food product. According to an embodiment, the container comprises a rim extending around the cup opening. Such a rim can provide a good place for attachment of a lid and/or a place for gripping the cup during draining, shaking and/or use.

According to an embodiment, the sleeve detaches from the cup through a circumferential perforated connection. Optionally, this could include more than one circumferential perforated connections. Further optionally, a tear strip could be used in combination with or in alternative to one or more perforated connections. Such perforations could be formed with the forming of the sleeve (e.g., punching in a blank which is used to form the sleeve) or after connection to the cup. The perforations and/or tear strips can provide a simple way for the detachment of the sleeve from the cup.

According to an embodiment, the detachment occurs at a distance from the top of the sleeve peripheral wall. Such a configuration can leave a part of the sleeve connected around the cup at or near a top of the cup. This can be a convenient place to connect the sleeve to the cup (prior to detachment), and can serve as a simple insulated place to hold or grip the cup, avoiding any potential burning of fingers when filled with very hot liquids.

According to an embodiment, the cup and/or the sleeve are rotationally symmetric and/or conical between the openings and the bases, respectively. This typically means that the opening at a top of the cup and sleeve are larger/wider than the bottom or base. Such a configuration can provide for better (sealing) engagement between the sleeve and cup when detached and forming the interior volume, as well as for good stacking before and/or after being filled with food product.

According to an embodiment, the cup is a thermoformed plastic. Optionally, the cup is Polypropylene or polyethylene terephthalate. Such material can form a sufficiently rigid and water-proof vessel for preparing and eating the food product, and can also be useful for a long storage/shelf life prior to use.

According to an embodiment, the sleeve is formed of a paper material, for example, carton, cardboard or other paper or fiber materials. Optionally, the material is recycled material. Optionally, the material can be coated with another material such as plastic, for example, polypropylene. The sleeve can include additional features, such as an insulating layer and/or gripping features. Such materials are typically recyclable materials, so make the container more environmentally friendly, while also being suitable to form the interior volume with the cup for draining and/or shaking. In some embodiments, the sleeve could include a coating on the interior and/or exterior. This can be particularly useful in the interior to make it more water-resistant for the preparation, draining and/or shaking.

According to an embodiment, the cup comprises a lid. Such a lid could extend over the cup opening to keep the food product and any additive packages within the cup (and sleeve) prior to use. The lid could then be removed for some or all of the preparation steps. The lid could take many forms, for example, a removable plastic lid, a peel-back layer, etc.

In another aspect, the present invention provides a method of using a container, the method comprising detaching a sleeve from around a cup; and placing the sleeve opening inside the cup opening to form an interior volume between the cup and the sleeve. Such a method provides a simple way for a user to form a shaker to effectively distribute any additives to food product within the interior volume of the container. Detaching the sleeve from the cup to form the “shaker” also separates the container parts for easier recycling by the user, resulting in an overall more environmentally friendly container.

According to an embodiment, the sleeve comprises one or more openings on a peripheral wall, and the method further comprises tilting the sleeve with respect to the cup such that any liquid in the interior volume can drain out the one or more openings in the sleeve. Optionally, the method further comprises tilting the sleeve with respect to the cup such that the one or more openings are covered by the cup peripheral wall. By tilting the sleeve with respect to the cup (or vice versa) one way or the other, the user can have an effective way to first drain and then distribute additives into the food product using a single container. Such a method can allow for more effective draining without losing any food product, and cuts down on the number of containers or other preparation devices needed to effectively drain and then mix when preparing the food product. The sleeve can simply be tilted in one direction to allow flow through the one or more openings, and then tilted in the other direction to cover the one or more openings for the effective shaking and distribution of seasonings or other additives. The terms tilting the sleeve with respect to the cup generally indicates that the sleeve and the cup remain engaged, and a principle axis of the sleeve is tilted with respect to a principle axis of the cup. The user would also have to orient the cup and sleeve correctly for the draining (e.g., openings facing downward).

In yet another aspect of the present invention, a method of forming a container is disclosed. The method comprises obtaining a cup comprising a base, a peripheral wall and a cup opening opposite the base; obtaining a sleeve comprising a base and a peripheral wall; and connecting the sleeve around the cup such that the sleeve can at least partially detach from the cup at a detached sleeve opening; wherein the detached sleeve opening is dimensioned to fit inside the cup opening to engage an interior of the cup and define an interior volume between the cup and the sleeve. Optionally, the cup could be formed using, for example, injection moulding or thermoforming. Further optionally, the sleeve could be formed using, for example, printed die-cut cup board and processed in a machine for forming cups, which could include steps of curling cup blanks around a side seal mould and then sealing with hot air and pressure, with the pre-cut bottom pieces being inserted in the sleeve and sealed with heat and pressure. Such a method can form a container that is environmentally friendly and can be used for food preparation and eating, particularly with rehydrating food products and/or products where seasonings and/or other additives need to be distributed amongst the food product.

Optionally, the method further comprises forming one or more openings in the peripheral wall of the sleeve. This can be through punching, cutting or any other suitable method, and can allow for draining using the sleeve.

According to an embodiment, the step of connecting the sleeve around the cup such that the sleeve can at least partially detach from the cup at a detached sleeve opening comprises forming a circumferential perforation line and/or a circumferential tear-away strip in the peripheral wall of the sleeve; and connecting an inside of the peripheral wall above the perforation line and/or a circumferential tear-away strip to an outside of the cup peripheral wall. Optionally, this can be done using adhesive. Such a way of connecting gives a stable and secure connection while still allowing for easy removal by a user using the perforation line and/or tear away strip to detach a part of the sleeve from the cup. The remaining part of the sleeve above the perforation line and/or tear away strip remains attached to the cup and can be useful as an insulated grip.

In yet another aspect, the present invention provides a kit comprising a cup and sleeve of the present invention and an instruction manual for use. The instruction manual could be, for example, printed instructions on the sleeve and/or a small instruction sheet connected to the cup or the sleeve, for example, on a base or a peripheral wall, describing how to use the cup and sleeve for draining and/or shaking.

The invention will now be further exemplified with the following non-limiting figures and examples.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1A shows a perspective view of a container;

FIG. 1 shows an exploded view of the container of FIG. 1A;

FIG. 1C shows a top view of the container of FIG. 1A;

FIG. 1D shows a side view of the container of FIG. 1A;

FIG. 2A-2E show perspective views of a container with cup and sleeve being detached; and

FIGS. 3A-3C show partially see-through views of a cup engaged with sleeve to define an interior volume and performing draining and shaking functions.

DETAILED DESCRIPTION OF THE FIGURES

FIG. 1A shows a perspective view of a container 10; FIG. 1B shows an exploded view of container 10; FIG. 1C shows a side view of container 10; and FIG. 1D shows a top view of container 10.

Container 10 includes cup 12 and sleeve 20 connected outside cup 12 and at least partially surrounding cup 12. In some embodiments, container 10 can include a lid, for example, a layer over the rim or another attaching lid, though none is shown in FIGS. 1A-1D. While container is shown as having a circular cross-section, other versions could have a different cross-section, for example, oval, rectangular, etc.

Cup 12 includes base 14, peripheral wall 16, cup opening 18 and rim 32. Cup is typically formed of plastic, though could be paper, metal, composite or any other material that is structurally stable enough to hold the food contents. In some embodiments, cup could include an inner coating material, for example a water-proof coating such as a polyethylene extrusion coating.

Sleeve 20 includes base 22, peripheral wall 24, openings 30, perforation lines 34a, 34b, tear strip 36 and upper part 40. Sleeve 20 is typically formed of a paper material, for example, 210 gram per square meter (“gsm”) cast-coated solid bleached board but could also be a plastic, composite or other material. Perforation lines 34a, 34b and tear strip 36 extend substantially horizontally around sleeve 20 and allow sleeve 20 to at least partially detach from cup 12. In the container 10 shown in FIGS. 1A-1D, sleeve 20 detaches from an upper part 40, which remains attached around cup 12. Other embodiments may not include an upper part 40, with sleeve 20 completely detaching from cup 12. Some embodiments may only include a single perforation line (without a tear strip), no perforation lines, a tear string or cord, or other method of allowing sleeve 20 to detach around a horizontal position from cup 12.

Openings 30 are located on a side of sleeve 20, near the sleeve opening 26 when detached. In the embodiment shown, seven openings 30 are present, extending in an arc shape around about 20% of the circumference of the sleeve. Openings 30 would typically extend between 10% to 50% of the circumference of the sleeve, though could be more or less, for example, 15%-30%, or 15%-25%. The size, shape and configuration of openings 30 would be dependent on the food products with which container 10 would be used as well as the sleeve configuration and material. For example, a container for use with rice may contain smaller sized and/or different shaped openings than one for use with noodles to ensure that the food product would not be able to exit or clog openings when draining. Similarly, some food product may require more openings (e.g., more than one row or arc) to ensure that drainage is still possible even when some openings become clogged. The term openings is used in general to refer to a passage, hole, slit or other type of opening through the sleeve 20 between an outside and an inside (typically on the peripheral wall) and which is of sufficient size to allow liquid to flow through.

In some embodiments, openings 30 could be covered by a tear away layer. This could be for sanitary reasons and/or to ensure that openings 30 remain clear for use when needed. Such a layer could be simply adhered over openings 30 and removed when sleeve 20 is detached from cup 12 for use.

Sleeve 20 is connected around cup 12, as shown in FIG. 1A, with base 22 and peripheral wall 24 of sleeve 20 surrounding base 14 and peripheral wall 16 of cup 12. In the connected state, some or all of an inside of base 22 and peripheral wall 24 of sleeve 20 could be in contact with an outside of base 14 and peripheral wall 16 of cup 12, or could be offset without any direct connections.

Peripheral wall 24 of sleeve 20 can extend to rim 32 of cup 12 (as shown in FIG. 1A), or could be situated below rim 32, with sleeve 20 having shorter walls. Connections between the sleeve 20 and cup 12 can be through adhesive, clamping, welding, or any other suitable means. In the embodiment shown, upper part 40 would typically be securely connected to cup 12, for example with adhesive connecting an inner side of upper part 40 to an outer side of cup 12 peripheral wall 16. The detachable part of sleeve 20 (below tear strip 36) would not be directly connected to cup 12 to enable easier detachment. Some embodiments could include additional connections, for example, in the part of sleeve 20 below tear strip 36. Some embodiments may not specifically adhere or clamp sleeve 20 to cup, but may size sleeve 20 such that it normally stays connected to cup 12 through friction, but may be removed when pulling vertically with a certain force (e.g., a force not likely to occur from normal handling for filling, storage, transport, etc.).

As can be seen in FIG. 1C, cup 12 can be conically shaped between the rim 32 and base 14, with a larger diameter at rim 32 than at base 14. Sleeve 20 would typically have a similar conical shape, with a larger diameter at opening 26 than at base 22. This conical shape can help promote engagement between the sleeve 20 and cup 12 when used for draining and/or shaking (see FIGS. 2E-2F), thereby minimizing any leakage from where sleeve 20 opening 26 contacts the inner side of cup 12 peripheral wall 16.

FIGS. 1C and 1D shows example dimensions of a container 10. In the example shown, cup 12 has a height H_Cof 101 mm and a rim 32 diameter D_Rof 95 mm. Sleeve 20 upper part 40 extends a height H_Sof 14.75 mm from rim 32, with a height of tear strip H_RSbeing 4.75 mm, and center opening 30 located about 10 mm below perforation 34b. Openings 30 form an arc with a radius R of 46 mm, and individual openings have a diameter D_Oof 3 mm. These dimensions are given as examples only, and various configurations and adjustments could be made depending on the container and expected usage.

FIG. 2A-2F show perspective views of a container 10 with cup 12 and sleeve 20 being detached and used for draining and/or shaking.

A user would typically start with opening a lid of the container (not shown) and remove any sachets containing the additives (seasonings, etc.). Hot or boiling water would be added to the container (already filled with a food product), and wait for a few minutes, e.g., 3 minutes. The lid could be reclosed for the waiting. After the requisite waiting time, the user would remove the lid (if on), and then move on to the following steps for further preparation of the food product. In some cases, the user may prefer to detach the sleeve from the cup (as shown in FIGS. 2A-2C) prior to filling with hot water.

FIG. 2A shows the tear strip 36 being torn away from sleeve 20. Tear strip 36 could include an end 42 which is easy for a user to grab (e.g., not connected, slightly elevated and/or with different texture) for easy and secure grasping by a user. Tear strip 36 tears horizontally around the entire circumference of peripheral wall 24 on each of perforated lines 34a, 34b. In some embodiments, the tear strip could remain connected to upper part 40 (e.g., at an end) so that a user does not have more loose parts to hold and/or dispose of.

FIGS. 2B-2C show the sleeve 20 being removed from the initial position around cup 12 by moving sleeve in a vertical direction downward after tear strip 36 has been removed, thereby detaching sleeve 20 from cup 12. Because upper part 40 is secured to cup 12 (e.g., through adhesive or other means), upper part 40 remains in place around cup 12. This can give a user an insulated place to grip cup 12, which is particularly useful when container 10 is filled with hot water.

FIG. 2D shows sleeve 20 being placed in an inverted position to engage cup 12, as shown in FIG. 3A. Sleeve 20 opening 26 is dimensioned to fit inside cup 12 opening 18 and engage an inner side of cup 12 peripheral wall 16 to define an interior volume between cup 12 and sleeve 20. This engagement can be a fully or partially sealing engagement, such that the sleeve 20 opening 26 connects to an inside of cup 12 peripheral wall 16 to keep at least the food contents within the interior volume, and in some embodiments all liquid as well. Some embodiments could include a rim or other type of edge or reinforcement of sleeve 20 opening 26 to promote the engagement and/or sealing between the sleeve 20 and the inner peripheral wall 16 of the cup 12. Some embodiments may engage such that some liquid is allowed to flow between cup 12 peripheral wall 16 and sleeve 20 opening 26, depending on type of materials used and specific configurations of sleeve 20 and/or cup 12.

FIGS. 3A-3C show partially see-through views of cup 12 engaged with sleeve 20 to define an interior volume. FIG. 3A shows straight engagement, with FIG. 3B showing tilting for draining and FIG. 3C showing tilting for shaking.

As can be seen in FIG. 3A, sleeve 20 can engage with cup 12 such that it extends to approximately the level of the furthest openings 30 when connected straight. In a cup of about 96 mm in height, this can be approximately 15 mm, though dimensions will vary based on the container and food product.

FIG. 3B shows sleeve 20 being tilted such that openings 30 are located above rim 32 when sleeve 20 is engaged with cup 12 inner peripheral wall 16 to define the interior volume. This can allow for smooth drainage of any liquid from within the defined interior volume through the openings 30 without contacting cup 12. The size and configuration of openings 30 are such that the food product within container 12 cannot escape through the openings 30 during draining of any liquid.

After the desired amount of liquid has been drained off through the configuration shown in FIG. 3B, sleeve 20 can be tilted the other way such that openings 30 are covered by the inner side of cup 12 peripheral wall 16 as shown in FIG. 3C. This can allow for shaking of the cup 12 and sleeve 20 to ensure that any flavorings, sauces, seasonings (or other additive) is evenly distributed over the food products within container 10. Such additives can be added by removing the sleeve 20 (fully or partially) between the draining and shaking. By tilting sleeve 20 to cover openings 30, none of the additives can escape through the openings during the shaking or other motion to distribute the additives. As can be seen, such tilting can be, for example, around 10 degrees, though could be more or less depending on the specific configuration.

After this step, sleeve 20 can be removed from cup, and the food product can be eaten. As sleeve 20 is already detached from cup 12, it can be easily recycled separately, making for a more overall environmentally friendly packaging. As mentioned in the background, in past packaging systems, consumers would often not take the time to separate parts of the container after use, simply throwing away the whole thing. By already detaching the sleeve to use in draining and/or shaking for food preparation, the current container makes the recycling easier as the consumer has already gone through the separation steps in the food preparation. Thus, the container configuration ensures that the consumer does not simply forget to separate parts and promotes a more environmentally friendly packaging system.

Additionally, the configuration of the sleeve 20 opening 26 to fit inside the cup opening 18 as well as the dimensions and flexibility of materials, allows the engagement of the sleeve with the interior of the cup to allow for easy and effective distribution of any additives into the food product, such as seasonings, sauces, toppings, etc. In the prior art such additives were simply stirred into the food product, which resulted in a less even distribution of such additives, for example, leaving noodles on the bottom of the container with little to no seasoning and/or spilling food product when the container was full and/or attempting to stir in the additive to all parts of the food product. The configuration of container 12 allows for even distribution of any additive by forming an interior volume (and covering openings by tilting as shown in FIG. 2F), and allowing a user to shake or otherwise move the container 10 to mix the additives and food product within.

The configuration and placement of openings 30 on sleeve 20 also allows for easy draining of any liquid through openings 30 while ensuring the food product stays inside container 12. Past systems either relied on a user to simply tilt the container and try to drain liquid out of the top of container, thereby risking food product escaping with the liquid, as well as not being able to fully drain all the liquid. By including openings 30 in sleeve 20, the consumer is incentivized to remove the sleeve from the cup, use it for draining and then dispose of it separately.

Additionally, forming the openings 30 in a sleeve 20 allows for easier draining of all liquid and use of the same cup 12 with a variety of different food products, and simply altering the sleeve 20 (particularly the openings 30 of sleeve 20) for different food products, thereby simplifying and minimizing the costs of manufacturing. The ability to fully drain allows for preparation of less watery dishes more flavorful food in such a container.

While the invention has been described with reference to quick-cooking food product, such as noodles, rice, beans, and lentils, it could be used with any range of pre-cooked carbohydrates (processed via deep frying and/or steaming and post-drying), that could be instantly rehydrated by addition of hot or boiling water. Further, the container could be used with other types of products that may need draining and/or shaking without cooking or rehydrating, for example, salads.

The invention also covers the containers when in use and containing a foodstuff. Therefore, the container of the invention preferably comprises from 25 to 250 grams, more preferably from 40 to 200 grams and even more preferably from 50 to 150 grams of a foodstuff. In particular, the container of the invention preferably comprises from 25 to 250 grams, more preferably from 40 to 200 grams and even more preferably from 50 to 150 grams of carbohydrate base.

While the invention has been described with reference to exemplary or preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention is not limited to the particular or preferred embodiments or preferred features disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.

CONTAINER FOR FOOD PRODUCTS

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