Closures for liquid-dispensing containers and methods for making and using such closures

Patent metadata

Field	Value
Publication number	US-11064711-B2
Application number	US-201514837905-A
Country	US
Kind code	B2
Filing date	Aug 27, 2015
Priority date	Aug 27, 2015
Publication date	Jul 20, 2021
Grant date	Jul 20, 2021

Abstract

A closure can include a base having an opening. The base can be connected to a container such that a liquid in the container, for example a creamer, is pourable through the opening of the closure into a beverage cup. The closure can include an overcap having a plug, and the plug can seal the opening when the overcap is in a closed position relative to the base. A hinge can connect the overcap to the base and be biased to establish and maintain an angle of the overcap when the overcap moves out of the closed position. Liquid retained on the overcap during opening of the overcap can then fall directly into the beverage cup during pouring due to the angle of the overcap in the open position. Any retained liquid ingredient that falls from the overcap onto the base can be confined within a ring on the base.

First claim

The invention is claimed as follows:

1. A method of making a beverage using a container that houses liquid creamer, the method comprising pouring the liquid creamer from the container into a cup, the liquid creamer is poured through an opening in a base of a closure connected to the container, the container and the closure form a package, an upper planar surface of the base defines the opening, and the opening directly connects an interior of the package to an exterior of the package, the closure comprising a ring extending from the base, the closure further comprising an overcap connected to the base of the closure by a hinge, and the hinge is located on an opposite side of the base from the cup when the liquid creamer is poured from the container into the cup and maintains the overcap in a position such that drips of the liquid creamer falling from the overcap land in the cup when the container is between ¼ and ¾ full and the overcap is at 125 degrees to 145 degrees relative to a vertical axis of the cup during pouring, and land within the ring when the container is greater than ¾ full and the overcap is at an angle greater than 145 degrees to the vertical axis of the cup during pouring.

2. The method of claim 1 wherein the overcap comprises a plug configured to insert into and seal the opening, the plug extends from a body of the overcap in a main extension direction to which a plane of the overcap is perpendicular, and the hinge maintains the plane of the overcap at 125 degrees to 145 degrees relative to the upper planar surface of the base when the overcap is in an open position.

3. The method of claim 1 comprising shaking the container while the overcap is in a closed position covering the opening in the base, and then moving the overcap from the closed position to an open position in which the opening in the base is uncovered, before the pouring of the liquid creamer.

4. The method of claim 3 wherein the overcap comprises a plug configured to insert into and seal the opening, the plug retains a portion of the liquid creamer thereon during the moving of the overcap to the open position, and the portion of the liquid ingredient retained by the plug forms the drips of the liquid ingredient falling from the overcap.

5. The method of claim 1 wherein the cup contains a coffee, and the beverage comprises the coffee and the liquid creamer.

6. The method of claim 1 wherein the ring is configured to confine the drips of the liquid creamer on the base.

7. The method of claim 1 wherein the ring circumscribes a spout which directs the liquid creamer poured through the opening into the cup.

8. The method of claim 7 , wherein the spout circumscribes the opening only partially.

9. The method of claim 7 , wherein the spout fully circumscribes the opening.

10. The method of claim 1 , wherein the angle is maintained for the entirety of the pouring.

11. The method of claim 10 , wherein the pouring lasts for a period of time of 1 to 3 seconds.

Assignees

• Nestec Sa
• Nestle Sa

Inventors

• Durand Cyrille
• Friel Rawan
• Hartman Jesse
• Parve Terry

Classifications

• B65D47/0809 Primary

  and elastically biased towards both the open and the closed positions · CPC title

• B65D47/40

  with drip catchers or drip-preventing means · CPC title

• B65D47/0828

  and elastically biased towards the open position only · CPC title

• B65D2251/20

  Sealing means · CPC title

• A23F5/24 Primary

  Extraction of coffee (isolation of coffee flavour or coffee oil A23F5/48); Coffee extracts (with reduced alkaloid content A23F5/20); Making instant coffee (methods of roasting extracted coffee A23F5/06) · CPC title