Topping Caddy

Abstract

A caddy for holding a generally conical pastry bag comprises a tapered receptacle sized to receive at least a dispensing end portion of the pastry bag, and a flange arranged externally about the tapered receptacle. The flange may be a circular flange located about an entrance end of the receptacle and having a peripheral lip for sealing the caddy on a correspondingly sized container in which ice water or some other heat transfer medium is placed. Alternatively, the flange may be hollow for improved buoyancy and stability in a liquid heat transfer medium. The tapered receptacle may include a closed tip portion at its narrow end for receiving a dispensing tip of the pastry bag such that the dispensing tip does not contact the walls of the tapered receptacle. The caddy provides a barrier between the pastry bag and the heat transfer medium, whereby the pastry bag and its contents may be kept clean and chilled during periods between dispensing applications.

Description

FIELD OF THE INVENTION

The invention relates to the field of culinary tools, and more particularly to an apparatus for holding generally conical bags of whipped topping, icing, filling, or similar product (hereinafter such bags are referred to broadly as “pastry bags”). The apparatus of the present invention is useful for holding a pastry bag and keeping the product therein clean and chilled while the pastry bag is at hand for dispensing product during food preparation.

BACKGROUND OF THE INVENTION

Under current practice, topping or icing for pastry is packaged in generally conical pastry bags for application to pastry or other food items through a dispensing tip extending through a bottom tip portion of the pastry bag. Such pastry bags are refrigerated while in storage to keep the contents fresh. In order to decorate a cake or otherwise apply pastry bag contents, a user will typically remove a pastry bag from refrigerated storage and place it on a nearby countertop or other work surface so that it is conveniently at hand.

Handling of the pastry bag is a manual operation wherein a user must pick up the bag and squeeze it while guiding the dispensing tip so as to discharge product from the bag in a controlled and intended manner. It is not uncommon for the pastry bag to be handled and set down repeatedly by a user without being returned to a refrigerated environment.

This situation has a number of shortcomings. If the pastry bag is set down on a flat surface, it may roll off if it is inadvertently bumped. There is also a risk that the dispensing tip and product in the dispensing tip will come into contact with other foods or an unclean food preparation environment, thereby contaminating the dispensing tip and possibly product inside the pastry bag. There is a further risk that the bag may inadvertently come into contact with a sharp tool, such as a knife, exposing the contents to contamination.

Apart from the shortcomings mentioned above, repeated handling of the bag and storage of the bag at room temperature during use cause the contents to warm up quickly, thereby reducing product freshness and possibly leading to spoilage.

SUMMARY OF THE INVENTION

It is therefore an object of the present invention to provide a “caddy” for holding a pastry bag close at hand to a chef or other user during decoration or preparation of desserts or other food items, wherein the caddy protects the pastry bag and its dispensing tip from damage or contamination.

It is another object of the present invention to provide a caddy apparatus that keeps the contents of a pastry bag chilled during use.

It is a further object of the present invention to provide a caddy that may be used in combination with a cooler or other container holding ice water to hold a pastry bag and chill the pastry bag's contents.

In furtherance of these and other objects, a caddy for holding a pastry bag in accordance with the present invention generally comprises a tapered receptacle sized to receive at least a dispensing end portion of the pastry bag, and a flange arranged externally about the tapered receptacle. The flange may be a circular flange located about an entrance end of the receptacle and having a peripheral lip for sealing the caddy on a correspondingly sized container in which ice water or some other heat transfer medium is placed. The tapered receptacle may include a closed tip portion at its narrow end for receiving a dispensing tip of a pastry bag without contact, an open cylindrical entranceway portion at its wide end, and a main frusto-conical portion extending between the tip portion and the entranceway portion.

The invention is further embodied by a caddy as summarized above in combination with a container including a plurality of walls defining an interior space, wherein the tapered receptacle of the caddy is spaced from the container walls to define a volume in the interior of the container that surrounds the tapered receptacle, whereby a heat transfer medium may be received in the volume for achieving heat transfer to or from the pastry bag. The flange of the caddy may be configured for sealing attachment to the container, wherein an opening of the container is completely covered by the caddy. Alternatively, the caddy may be placed in a container, such as a cooler, having an ice water bath, wherein the caddy and container are not matchingly configured for sealed attachment to one another and the caddy provides buoyancy and stability when the caddy and pastry bag are placed in a liquid medium. In a particular embodiment, the flange may be in the form of a hollow ring for enhanced buoyancy and stability in a liquid medium.

In another embodiment of the invention, an apparatus for holding a pastry bag comprises a housing defining a body portion and a tapered receptacle surrounded by the body portion, the tapered receptacle being sized to receive at least a dispensing end portion of the pastry bag, and a freezable medium enclosed in the body portion of the housing. The freezable medium may be a freezable gel, water, or other freezable medium, and the housing may be configured such that the apparatus is freestanding. Such an apparatus could be stored as a unit in a freezer until it is needed, and then placed on a countertop or other surface for easy access.

BRIEF DESCRIPTION OF THE DRAWINGS

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:

FIG. 1 is a perspective view of a topping caddy formed in accordance with a first embodiment of the present invention;

FIG. 2 is a side view of a holder apparatus of the present invention formed by combining the topping caddy of FIG. 1 with a fitted container, wherein a pastry bag held by the topping caddy is indicated in phantom line;

FIG. 3 is a side view showing the topping caddy of FIG. 1 used in combination with an ice water bath;

FIG. 4A is a sectional side view showing a topping caddy formed in accordance with a second embodiment of the present invention in combination with a container of a first configuration;

FIG. 4B is a view similar to that of FIG. 4A, however the topping caddy is shown in combination with a container of a second configuration;

FIG. 5 is a sectional view of a topping caddy formed in accordance with a third embodiment of the present invention; and

FIG. 6 is a sectional view of a topping caddy formed in accordance with a fourth embodiment of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

Reference is made initially to FIGS. 1 and 2, wherein a topping caddy formed in accordance with a first embodiment of the present invention is shown and broadly identified by reference numeral 10. Topping caddy 10 is designed to hold a conical pastry bag 2, indicated in phantom line in FIG. 2. Pastry bag 2 is not a part of the present invention.

Topping caddy 10 generally comprises a tapered receptacle 12 sized to receive at least a dispensing end portion of the pastry bag, and a flange 14 arranged externally about the tapered receptacle 12. As used herein, “tapered receptacle” refers to a receptacle wherein at least a portion of the receptacle is characterized by continuous reduction in cross-sectional area. In the present embodiment, the tapered receptacle includes a frusto-conical portion 12A having a linearly decreasing cross-sectional area, however a curved (non-linear) taper may be used without straying from the invention. Tapered receptacle 12 may include a non-tapered tip portion 12B and a non-tapered entranceway portion 12C, which in FIGS. 1 and 2 are formed as cylindrical portions. Tapered receptacle 12 has an open wide end 16 at the mouth of entranceway portion 12C, and a closed narrow end 18 at the distal end of tip portion 12B. As may be understood from FIG. 2, tip portion 12B accommodates a dispensing tip 4 of pastry bag 2 such that the dispensing tip does not contact the receptacle. This feature is advantageous because it helps keep the dispensing tip clean, and it allows some air to remain in tapered receptacle 12 to make it easier to withdraw the pastry bag from the receptacle.

In the first embodiment shown in FIGS. 1 and 2, flange 14 includes an inner portion 14A extending radially outward from wide end 16 of tapered receptacle 12, a sloped portion 14B extending both radially outward from inner portion 14A and axially toward narrow end 18 of tapered receptacle 12, a rim portion 14C extending radially outward from sloped portion 14B, and an annular lip portion 14D extending axially from rim portion 14C toward narrow end 18. Flange 14 may surround cylindrical entranceway portion 12C of tapered receptacle 12, as demonstrated by the depicted embodiment.

With particular reference to FIG. 2, it is noted that the configuration of flange 14 allows topping caddy 10 to be sealed overtop a container 40 for holding a heat transfer medium 60, for example an ice water bath. In the embodiment shown in FIG. 2, container 40 takes the form of a cylindrical container having a bottom wall 42 cooperating with a cylindrical side wall 44 to define an interior space 50 that is accessible through a top opening 46 of the container. Flange 14 may be sized for frictional fit onto a peripheral rim 48 about top opening 46, such that opening 46 is completely covered by topping caddy 10.

An alternative arrangement is shown in FIG. 3, wherein a rectangular container 140 having a bottom wall 142 and a plurality of straight side walls 144 is used in combination with topping caddy 10. The walls of container 140 define an interior space 150 which may receive a suitable heat transfer medium 60, such as an ice water bath. In this arrangement, topping caddy 10 may be placed through container opening 146 onto a top surface of heat transfer medium 60, wherein the caddy allows the pastry bag to be immersed in the heat transfer medium without directly contacting the heat transfer medium. For example, container 140 may be a cooler filled with an ice water bath used to cool other items in addition to the pastry bag. FIG. 3 is schematic in nature, and it is understood that a portion of flange 14 of topping caddy 10 may become submerged when pastry bag 2 is inserted into the tapered receptacle of the topping caddy.

FIGS. 4A and 4B illustrate a topping caddy 110 formed in accordance with a second embodiment of the present invention. Topping caddy 110 is generally similar to topping caddy 10 of the first embodiment in that it comprises a tapered receptacle 112 and a flange 114 arranged externally about the tapered receptacle 112. As in the first embodiment, the tapered receptacle 112 is sized to receive at least a dispensing end portion of a pastry bag, and may include a frusto-conical portion 112A, a cylindrical tip portion 112B adjacent a closed narrow end 118, and a cylindrical entranceway portion 112C adjacent an open wide end 116. Cylindrical entranceway portion 112C is shorter than its counterpart 12C of the first embodiment, and flange 114 is generally flatter than flange 14 of the first embodiment. In particular, flange 114 includes an inner portion 114A extending radially outward from wide end 116, a step portion 114B extending both radially outward from inner portion 114A and axially away from narrow end 118, a rim portion 114C extending radially outward from step portion 114B, and an annular lip portion 114D extending axially from rim portion 114C toward narrow end 118. As may be seen in FIG. 4A, the configuration of flange 114 allows topping caddy 110 to be sealed overtop container 40 by frictional fit onto peripheral rim 48. In the arrangement shown in FIG. 4B, topping caddy 110 rests atop container 240 by engagement of flange step portion 1114B with a peripheral rim 248 of the container.

Topping caddy 10 of the first embodiment and topping caddy 110 of the second embodiment may be manufactured by forming the caddy as an integral unit from plastic. A translucent plastic may be used and is advantageous because it allows the pastry bag to be generally visible in the caddy, it allows the caddy to be generally visible in an ice water bath, and it allows the interior of tapered receptacle 112 to be visible to make it easier to clean. For example, translucent polypropylene may be used.

The present invention encompasses not only a topping caddy itself, but also a combination of a container with a topping caddy. The container may be partially filled with cold water, ice water, or another heat transfer medium 60 to help maintain the contents of pastry bag 2 at a suitably cool temperature. In this regard, the container may be sized so that the tapered receptacle is spaced from the walls of the container to define a volume in the interior 50 of the container that surrounds the tapered receptacle. It will be realized that some of the interior space 50 will be occupied by the tapered receptacle, and that the container need only be filled partially in order to completely surround the tapered receptacle with heat transfer medium 60 (partial filling avoids overflow spillage when the tapered receptacle is inserted into the container).

FIG. 5 illustrates a topping caddy 210 formed in accordance with a third embodiment of the present invention. Topping caddy 210 comprises a tapered receptacle 212 and a flange 214 arranged externally about the tapered receptacle 212. The tapered receptacle 212 includes an open wide end 216 and a closed narrow end 218, and is sized to receive at least a dispensing end portion of a pastry bag through the wide end 216 which serves as an entrance end. Tapered receptacle 212 differs from counterpart structures of the previous embodiments in that it is frusto-conical in shape all the way up to wide entrance end 216, without a cylindrical end portion at such end. Tapered receptacle 212 may include a frusto-conical portion 212A and a cylindrical tip portion 212B adjacent the closed narrow end 218. The embodiment of FIG. 5 is characterized by the fact that flange 214 is in the form of a hollow ring arranged peripherally about tapered receptacle 212 adjacent wide end 216, whereby flange 214 enhances stability and buoyancy of the caddy and pastry bag combination when such combination is placed directly in a liquid heat transfer medium.

FIG. 6 shows a topping caddy 300 formed in accordance with a fourth embodiment of the present invention. Topping caddy 300 comprises a housing 302 defining a body portion 304 and a tapered receptacle 312 surrounded by the body portion. As in the previous embodiments, the tapered receptacle 312 is sized to receive at least a dispensing end portion of a pastry bag, and may include a frusto-conical portion 312A, a cylindrical tip portion 312B adjacent a closed narrow end 318, and a cylindrical entranceway portion 312C adjacent an open wide end 316. Enclosed within body portion 304 is a freezable medium 306, which may be delivered into the interior of housing 302 through a port 308 during manufacture. Port 308 may be sealed by a plug 310. Housing 302 may be made of molded plastic or other suitable material. Freezable medium 306 may be a freezable gel, water, or other freezable medium. If medium 306 expands during freezing, care should be taken to allow space for expansion so that housing 302 is not damaged or cracked during freezing. Topping caddy 300 may be placed as a unit into a freezer prior to use. Once the freezable medium in caddy 300 is frozen, the caddy may be removed from the freezer and placed on a countertop or other food preparation surface for holding a pastry bag and keeping the pastry bag cool and clean during use. As will be appreciated from FIG. 5, body portion 304 of housing 302 may be configured such that topping caddy 300 is a stable freestanding unit when placed on a surface.

In all embodiments, the depth and taper of the tapered receptacle may be selected with common pastry bag sizes in mind so that the dispensing tip is received within tip portion 12B, 112B, 212B, 312B with room to spare, and the sides of the pastry bag contact the walls of the tapered receptacle. In the first and second embodiments, the flange may be formed to a diameter that provides sufficient stability if the caddy and a pastry bag held thereby are placed in liquid. A flange diameter of at least twenty centimeters has been found suitable with respect to commercially available sixteen ounce pastry bags.

While the invention has been described in connection with various exemplary embodiments, the detailed description is not intended to limit the scope of the invention to the particular forms set forth. The invention is intended to cover such alternatives, modifications, and equivalents of the described embodiment as may be included within the spirit and scope of the invention.

Claims

1. A caddy for holding a pastry bag, the caddy comprising:

a tapered receptacle sized to receive at least a dispensing end portion of the pastry bag; and

a flange arranged externally about the tapered receptacle.

2. The caddy according to claim 1, wherein the flange is located about an entrance end of the receptacle.

3. The caddy according to claim 1, wherein the flange is a circular flange at least twenty centimeters in diameter.

4. The caddy according to claim 1, wherein the flange has a peripheral lip for sealing the caddy on a correspondingly sized container.

5. The caddy according to claim 1, wherein the flange is hollow.

6. The caddy according to claim 1, wherein the tapered receptacle includes a tip portion having a non-tapered configuration, such that a dispensing tip of the pastry bag does not contact the receptacle.

7. The caddy according to claim 6, wherein the tip portion of the caddy is cylindrical.

8. The caddy according to claim 1, wherein the tapered receptacle includes an open wide end and a cylindrical entranceway portion adjacent the wide end.

9. The caddy according to 8, wherein the flange surrounds the cylindrical entranceway portion of the tapered receptacle.

10. The caddy according to claim 1, wherein the caddy is formed as an integral unit from plastic.

11. The caddy according to 10, wherein the plastic is translucent.

12. The caddy according to claim 11, wherein the plastic is translucent polypropylene.

13. An apparatus for holding a pastry bag comprising:

a container including a plurality of walls defining an interior of the container and an opening providing access to the interior; and

a caddy located adjacent the opening of the container, the caddy including a tapered receptacle extending into the interior of the container, the tapered receptacle being spaced from the plurality of walls to define a volume in the interior of the container that surrounds the tapered receptacle, and the tapered receptacle being sized to receive at least a dispensing end portion of the pastry bag;

whereby a heat transfer medium may be received in the volume for achieving heat transfer to or from the pastry bag.

14. The apparatus according to claim 13, wherein the caddy further includes a flange about the tapered receptacle.

15. The apparatus according to claim 14, where in the flange is configured for sealing attachment to the container, wherein the opening of the container is completely covered by the caddy.

16. The apparatus according to claim 14, wherein the opening of the container is not completely covered by the caddy.

17. An apparatus for holding a pastry bag comprising:

a housing defining a body portion and a tapered receptacle surrounded by the body portion, the tapered receptacle being sized to receive at least a dispensing end portion of the pastry bag; and

a freezable medium enclosed in the body portion.

18. The apparatus according to claim 17, wherein the apparatus is freestanding.

19. The apparatus according to claim 17, wherein the freezable medium includes a freezable gel.

20. The apparatus according to claim 17, wherein the freezable medium includes water.