Pressurized dough container and method of opening the same

Claim 1

An easy one-step opening ''''no-peel'''' type container for pressurized dough products, comprising: a. a generally tubular open-ended laminated body wall (10), including 1. a relatively stiff fibrous body layer (13) spirally wound into tubular form with the longitudinal edges thereof defining a spiral butt joint (15) that extends the full length of the body wall; and 2. inner and outer moisture-resistant barrier layers (12, 14) permanently laminated to the inner and outer surfaces of said body layer, respectively, in bridging relation across said butt joint, said barrier layers being of a material a. to combine with the body layer to hold the dough product until the container is opened, and b. to provide barrier properties to substantially isolate said body layer from contact with the product confined within the container and from the moisture of the ambient air to prevent absorption and maintain sufficient body wall stiffness to produce the desired predictable opening characteristics; b. means for reinforcing only the end portions of said butt joint, comprising a pair of masses of hot melt type adhesive (18) arranged in spaced relation at opposite ends of said butt joint, respectively, each of said adhesive masses connecting together the adjacent edge portions of said body layer, respectively, thereby to define in said body wall between said spaced adhesive masses an intermediate line of weakness (15a); and c. end closure means (11) for closing the ends of said body wall, thereby permitting said inner and outer barrier layers to be ruptured along said intermediate line of weakness to facilitate removal of a dough product from the container upon striking of said body wall with moderate indenting force against a straight edge of a kitchen counter or The like.