U.S. patent application number 11/840092 was filed with the patent office on 2008-02-21 for device for use with pastry bags.
This patent application is currently assigned to RICH PRODUCTS CORPORATION. Invention is credited to Deanna Louise Day, Gerard Fernandes, Dinshaw Adi Guzdar, Rohit Jalali, Christopher Vincent Tirone, Jennifer Gail VanDewater.
Application Number | 20080041878 11/840092 |
Document ID | / |
Family ID | 39083151 |
Filed Date | 2008-02-21 |
United States Patent
Application |
20080041878 |
Kind Code |
A1 |
Day; Deanna Louise ; et
al. |
February 21, 2008 |
Device For Use With Pastry Bags
Abstract
A device with a body and a central opening through which the
pastry bag may be inserted. The opening has at least one projection
extending from a perimeter of the opening arranged to engage the
bag. The device may include a sidewall, and may further include a
flange extending from the sidewall. The device may also have slits
separating a plurality of projections which extend from the
perimeter of the opening. In further embodiments, the flange may be
tilted or the sidewall may include support ribbing to increase
peripheral rigidity of the device. A method of using the device
with a pastry bag.
Inventors: |
Day; Deanna Louise; (Boston,
NY) ; Jalali; Rohit; (Ridgeway, CA) ;
Fernandes; Gerard; (Fort Erie, CA) ; VanDewater;
Jennifer Gail; (Amherst, NY) ; Tirone; Christopher
Vincent; (East Aurora, NY) ; Guzdar; Dinshaw Adi;
(Buffalo, NY) |
Correspondence
Address: |
HODGSON RUSS LLP;THE GUARANTY BUILDING
140 PEARL STREET
SUITE 100
BUFFALO
NY
14202-4040
US
|
Assignee: |
RICH PRODUCTS CORPORATION
1150 Niagara Street
Buffalo
NY
14213
|
Family ID: |
39083151 |
Appl. No.: |
11/840092 |
Filed: |
August 16, 2007 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60837987 |
Aug 16, 2006 |
|
|
|
Current U.S.
Class: |
222/95 ; 222/107;
222/92 |
Current CPC
Class: |
A21C 15/005
20130101 |
Class at
Publication: |
222/095 ;
222/092; 222/107 |
International
Class: |
B65D 35/00 20060101
B65D035/00; B65D 35/28 20060101 B65D035/28 |
Claims
1. A device for controlling extrusion of a product from a bag
having a filling end and a dispensing end, the device comprising: a
body having first and second opposite sides and an opening
therethrough for receiving the filling end of the bag; and at least
one projection extending from the body into the opening, the
projection frictionally engaging the bag; wherein the body and at
least one projection close the filling end of the bag to prevent
backflow and escape of product from the filling end, and are
slidable along the bag in a direction toward the dispensing end to
progressively reduce available volume of the bag.
2. The device of claim 1, wherein the at least one projection is
resiliently deflectable between a relaxed position wherein the
projection is flush with the first and second sides of the body and
an extended position wherein the projection is not flush with the
first and second sides of the body.
3. The device of claim 1, wherein the body has a circular disc
shape.
4. The device of claim 1, wherein the body and at least one
projection are integrally formed of plastic.
5. The device of claim 2, wherein the at least one projection is a
plurality of projections arranged about the opening.
6. The device of claim 5, wherein each of the plurality of
projections converges to a point.
7. The device of claim 6, wherein the plurality of projections
close the opening when each of the plurality of projections is in
the relaxed position.
8. The device of claim 5, wherein the plurality of projections do
not close the opening when each of the plurality of projections is
in the relaxed position.
9. The device of claim 5, wherein the device further comprises a
peripheral wall about the body.
10. The device of claim 9, wherein the peripheral wall has a
support ribbing.
11. The device of claim 9, further comprising a circumferential
flange extending from the peripheral wall.
12. A combination comprising: a conical pastry bag including a
filling end and a dispensing end, the pastry bag containing product
to be dispensed from the dispensing end; and a device including (i)
a body having first and second opposite sides and an opening
therethrough for receiving the filling end of the bag, and (ii) a
plurality of resiliently deflectable projections extending from the
body into the opening, the projections being deflected to an
extended position by insertion of the filling end of the bag
through the opening, wherein the plurality of projections exert a
spring force on the bag to close the filling end and prevent
backflow and escape of product from the filling end.
13. The combination of claim 12, wherein each of the plurality of
projections converges toward a point, and the pointed projections
engage the bag to inhibit motion of the device toward the filling
end of the bag.
14. The combination of claim 12, wherein at least a portion of the
body is formed of an insulating material for reducing heat transfer
to the pastry bag and product therein.
15. A method of controlling the extrusion of product from a bag
having a filling end and a dispensing end, the method comprising
the steps of: a) providing a device comprising (i) a body having
first and second opposite sides and an opening therethrough, and
(ii) a plurality of resiliently deflectable projections extending
from the body into the opening; b) inserting the filling end of the
bag through the opening of the device, whereby the plurality of
projections are deflected toward the filling end of the bag and
exert a spring force on the bag to close the filling end and
prevent backflow and escape of product from the filling end; c)
sliding the device along the bag toward the dispensing end to
pressurize the product within the bag; and d) applying pressure to
the bag to extrude product through the dispensing end of the
bag.
16. The method of claim 15, wherein the step of applying pressure
to the bag is performed manually.
17. The method of claim 16, wherein the step of applying pressure
to the bag is performed by only one hand of a user.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims the benefit of U.S. Provisional
Patent Application No. 60/837,987 filed on Aug. 16, 2006, which is
incorporated by reference herein.
FIELD OF THE INVENTION
[0002] The present invention pertains generally to hand-held
devices used in the culinary arts for applying topping, icing,
frosting, or the like, commonly referred to as pastry bags.
Specifically, the present invention pertains to a device to assist
in the use of pastry bags in the application of topping, icing or
frosting.
BACKGROUND OF THE INVENTION
[0003] The present invention may be used to assist with dispensing
viscous materials such as paste-like extrudable materials,
extrudable foams, or the like. One area where the invention has
particular application is the food industry. In the food industry,
frostings, icing or pre-whipped toppings having a high viscosity
are typically applied manually by means of a cone shaped flexible
package, known as a pastry bag, containing the substance to be
dispensed. The flexible packaging may be plastic, paper, fabric, or
other suitable material. As an example, pre-whipped topping is
typically supplied in a sealed pastry bag having a conical shape.
The topping is supplied into the wider filling end of the pastry
bag and the product is dispensed from the narrower dispensing end
of the conical pastry bag. In the case of a sealed pastry bag, the
dispensing end is typically opened by cutting with a pair of
scissors. Other methods for opening the bag are also suitable. Once
the flexible packaging is opened at the dispensing end, the product
is dispensed by manually squeezing the sides of the packaging to
force the product to exit through the opening. Typically, as the
product is dispensed, the user must manually fold or twist the
filling end of the bag to maintain the desired pressure on the
product being dispensed to ensure even distribution of the product.
The process of using a pastry bag, as described above, is not
without drawbacks. The user must repeatedly twist or fold the
filling end of the pastry bag in order to evenly dispense the
product and to try to dispense all of the product from the bag.
Repeated twisting or folding of the filling end of the bag may
cause muscle fatigue or carpal tunnel syndrome in the user. Also,
in order to dispense the desired amount of product, the user may
need some skill in properly folding or twisting the filling end of
the bag. Lastly, continued handling and twisting of the bag may
promote heat transfer and shorten shelf life of the product. There
is a need for a device that can solve these problems.
BRIEF SUMMARY OF THE INVENTION
[0004] The present invention meets the above-described need by
providing a device that is applied to the filling end of a pastry
bag. The device keeps the end of the bag tightly closed so there is
no need to reconfigure the bag each time topping is applied. After
each squeeze of the bag to dispense the topping, the user may slide
the device down the empty portion of the bag thereby preventing the
topping from flowing back into the empty portion of the pastry
bag.
[0005] The device has a body and a central opening through which
the pastry bag may be inserted. The body has at least one
resiliently deflectable projection extending from a perimeter of
the opening and arranged to engage the bag. The device may include
a sidewall, and may further include a flange extending from the
sidewall. The device may also have slits separating a plurality of
projections which extend from the perimeter of the opening. In
other embodiments, the flange may be tilted relative to the
sidewall, or the sidewall may include support ribbing to increase
peripheral rigidity of the device.
[0006] It is a general object of the present invention to provide a
user-friendly device for use with a substance dispensing bag such
as a pastry bag that reduces waste, time, and money.
[0007] It is another object of the present invention to provide a
device that allows a pastry bag to be operated with one hand while
dispensing the substance contained therein.
[0008] It is yet a further object of the present invention to
provide a device that reduces stress on the hands and wrists of a
user of a pastry bag.
[0009] These and other objects and advantages of the present
invention will be readily appreciable from the following
description of preferred embodiments of the invention and from the
accompanying drawings and claims.
BRIEF DESCRIPTION OF THE DRAWINGS
[0010] The nature and mode of operation of the present invention
will now be more fully described in the following detailed
description of the invention taken with the accompanying drawing
figures, in which:
[0011] FIG. 1 is a top plan view of a device formed in accordance
with a first embodiment of the present invention;
[0012] FIG. 1A is a cross-sectional view of the device depicted in
FIG. 1 taken along line A-A of FIG. 1;
[0013] FIG. 2 is a top plan view of a device formed in accordance
with a second embodiment of the present invention;
[0014] FIG. 3 is a top plan view of a device formed in accordance
with a third embodiment of the present invention;
[0015] FIG. 4 is a top plan view of a device formed in accordance
with a fourth embodiment of the present invention;
[0016] FIG. 5 is a perspective view of the device depicted in FIG.
1 in combination with a pastry bag;
[0017] FIG. 6 is a perspective view showing a device formed in
accordance with a fifth embodiment of the present invention in
combination with a pastry bag, illustrating a method of extruding
product from the bag by a user;
[0018] FIG. 7 is a top plan view of the device shown in FIG. 6;
[0019] FIG. 8 is a cross-sectional view of the device depicted in
FIG. 7 taken substantially along line B-B of FIG. 7;
[0020] FIG. 9 a top plan view of the device depicted in FIG. 7,
shown with projections thereof in an extended position;
[0021] FIG. 10 is a cross-sectional view of the device depicted in
FIG. 9 taken substantially along line C-C of FIG. 9;
[0022] FIG. 11 is a cross-sectional view of a device formed in
accordance with a sixth embodiment of the present invention similar
to the fifth embodiment, however further comprising support
ribbing;
[0023] FIG. 12 is a cross-sectional view of a device formed in
accordance with a seventh embodiment of the present invention
similar to the sixth embodiment, however having an angled flange;
and
[0024] FIG. 13 is a top plan view of a device formed in accordance
with an eighth embodiment of the present invention.
DETAILED DESCRIPTION OF THE INVENTION
[0025] Like drawing numbers on different figures identify identical
or functionally similar structural features of the invention. The
present invention is described with respect to what is presently
considered to be the preferred aspects, but it should be
appreciated that the invention as claimed is not limited to the
disclosed aspects. The invention is not limited to the particular
methodology, materials and modifications described and as such may,
of course, vary. The terminology used herein is for the purpose of
describing particular aspects only, and is not intended to limit
the scope of the present invention.
[0026] The invention may be used on pastry bags for applying
frosting, icing, pre-whipped topping, fillings, glazes, finishers
or other products, in the food service industry. The pastry bags
may be presealed or may be sealed or unsealed by the user. For
simplicity, the invention will be described, by example, wherein
pre-whipped topping is supplied in a sealed pastry bag having a
conical shape. However, it should be appreciated that any
substances having a paste-like consistency or viscosity could be
used with the invention.
[0027] FIGS. 1-4 depict various embodiments of a device 10 of the
present invention. The device 10 has a body 11 which may be a
flexible plastic disc and may have a circular shape as shown in the
figures. The body 11 may be one piece as shown. However, other
shapes such as rectangle, triangle, polygon or the like are within
the scope of the invention. Other suitable materials may also be
used such as polymers, composites or the like.
[0028] An aperture or opening 12 may be located in the center of
the body 11. Arranged along a perimeter of the opening 12 may be at
least one projection 14 directed towards the center of the body 11.
Various arrangements of projections 14 may be used as depicted in
FIGS. 1-4. The projections 14 may also be partially formed by one
or more slits 13 as depicted in FIG. 4. The projections 14, being
preferably constructed from plastic, may be flexible.
[0029] The device 10 may be applied to a filling end 32 of a pastry
bag 30 as depicted in FIG. 5. A typical pastry bag 30 is usually
conical or cylindrical in shape and has a filling end 32 which may
have a large opening into which pre-whipped topping or other
product is placed. The product is generally of a paste-like
consistency or has a similar viscosity. Opposite the filling end 32
is the dispensing end 34 which typically has an opening smaller
than that of the opening in the filling end 32 of the pastry bag
30. The dispensing end 34 typically contains a nozzle 36 or other
device for dispensing the product as desired. Typically, the
product is loaded into the pastry bag 30 at the filling end 32. The
filling end 32 may then be folded, twisted, or otherwise sealed to
keep the product in the pastry bag 30.
[0030] The device 10 may be used by inserting the filling end 32 of
the pastry bag 30 through the opening 12. The projections 14
deflect toward filling end 32 and exert a spring force on the bag
to close the filling end 32, thereby preventing backflow and escape
of product from the filling end. The portion of the bag which is
passed through the opening 12 becomes the used portion 38 of the
bag 30, where little or no topping is remaining. In other words, as
the device 10 is moved along the bag 30 the used portion 38 is
evacuated of product.
[0031] Projections 14 may converge toward a point, such that the
projections engage bag 30 to inhibit movement of device 10 toward
filling end 32.
[0032] Topping or product is dispensed from the dispensing end 34
of the pastry bag 30 in the direction of the arrow indicated by
reference number 35 by a user 33 squeezing the pastry bag as
depicted in FIG. 6. The device 10 and, more specifically,
projections 14 prevent the topping from moving in the direction of
arrow 39 into the used portion 38. The device 10 thereby acts in
similar fashion to a check valve or non return valve. Also, as the
topping is dispensed, the user may slide the device 10 down the
used portion 38 of the pastry bag 30 in a direction towards the
nozzle 36 so as to apply even pressure to the topping being
dispensed. The device 10 keeps pressure on the topping in the
pastry bag 30 and does not allow the topping to flow back in the
direction of the arrow indicated by reference number 39 into the
used portion 38 of the pastry bag 30 when the bag is squeezed. In
addition, moving the device 10 down the used portion 38 of the
pastry bag 30 advantageously allows for complete, or almost
complete evacuation of the product from the pastry bag 30. There
may be a seal located at the filling end 32 of the bag 30, but the
seal may break during normal use and the device 10 prevents product
from leaking out of the filling end 32.
[0033] As previously mentioned, it is customary for a user to
repeatedly twist or fold the filling end 32 of the pastry bag 30 in
order to evenly dispense the product. However, this is not
necessary when employing device 10. The invention allows for
complete or almost complete evacuation of the bag, thereby saving
money. The invention may also reduce muscle fatigue and incidences
of carpal tunnel syndrome as the user no longer needs to repeatedly
twist the filling end of the bag in order to dispense the
product.
[0034] It is also customary for two-handed operation of the bag,
whereby one hand is used to hold the twisted or folded filling end
32 and the other hand is used to dispense the product. The
invention allows for one-handed dispensing of product. The
invention also allows a user who is less skilled in using a pastry
bag to dispense the desired amount of product.
[0035] Furthermore, the invention may provide the product in the
bag to have a longer shelf life by reducing heat transfer and
surface area of the product that is exposed to the environment.
Heat transfer is reduced because the user does not have to
repeatedly handle (twist) the filling end of the bag thereby
reducing the surface area of the product that is exposed to the
environment when keeping pressure applied to the product to be
dispensed. The invention thereby saves time, money, energy and
needless stress to the hands of a user.
[0036] FIGS. 7-13 depict additional embodiments of a device 20 of
the present invention having a body 21. The body 21 may be a
flexible plastic disc and may be circular as shown in the figures.
However, other shapes such as rectangle, triangle, polygon or the
like are within the scope of the invention. Other suitable
materials may also be used such as polymers, composites or the
like.
[0037] An opening 22 may be provided through body 21. Arranged
along a perimeter of the opening 22 may be at least one projection
24 directed towards the center of the body 21. As previously
discussed in relation to the device 10, various arrangements of
projections 24 may be used in the device 20. Projections may also
be partially formed by one or more slits 23. The device 20 may
further include a sidewall 25 and a flange 26 extending from the
sidewall 25. The sidewall 25 and the flange 26 provide for better
support of the device 20 when arranged on a bag 30. In the
embodiments of FIGS. 7-13, a plurality of projections 24 may
completely close opening 22 when the projections are in their
undeflected relaxed position.
[0038] FIGS. 7-8 depict the device 20 in a relaxed, closed position
wherein the projections 24 touch edge to edge. FIGS. 9-10 depict
the device 20 in an open position where projections 24 are flexed
in a common direction away from the body 21. Projections 24, being
preferably constructed from plastic, may be flexible and
resiliently engage a bag and function in the same fashion as the
device 10 shown in FIGS. 5-6.
[0039] The device 20 may further include a support ribbing 40 on
the sidewall 25 as depicted in FIG. 11. The support ribbing 40 may
further improve peripheral rigidity of the device 20. To further
improve peripheral rigidity and provide for a more comfortable
interaction with a user, the flange 42 may be angled as depicted in
FIG. 12 in contrast to the straight flange 26 depicted in FIG.
8.
[0040] Turning to FIG. 13, another embodiment of the invention
includes a device 100 that may be constructed of a relatively thin
plastic material. The device 100 may be round or circular as shown
in the figure or may be constructed in other shapes such as a
rectangle, triangle, polygon or the like. The shape, thickness, and
materials of construction for disc device 100 may be similar to
those for device 10 described above. The device 100 may have a body
111, an opening 112, one or more projections 114 extending into the
opening 112, and may or may not have one or more slits 113. A
flexible flange 116 of material may be disposed around the body
111. The flange 116 may be made of a material that is thinner and
more flexible than the body 111. The material may take other shapes
such as the shape of the hand of the user and may be constructed of
a material having insulating properties to advantageously inhibit
heat transfer between the hand of the user and the product, which
may have a deleterious impact on the product. The flange 116 can be
arranged so as to provide a contoured engagement with a pastry
bag.
[0041] Thus, it is seen that the objects of the present invention
are efficiently obtained, although modifications and changes to the
invention should be readily apparent to those having ordinary skill
in the art, which modifications are intended to be within the
spirit and scope of the invention as claimed. It also is understood
that the foregoing description is illustrative of the present
invention and should not be considered as limiting. Therefore,
other embodiments of the present invention are possible without
departing from the spirit and scope of the present invention.
* * * * *