EP0823388A1 - Entrée alimentaire réfrigérée pouvant être cuisinée par micro-ondes dans uns poche se tenant debout - Google Patents

Entrée alimentaire réfrigérée pouvant être cuisinée par micro-ondes dans uns poche se tenant debout Download PDF

Info

Publication number
EP0823388A1
EP0823388A1 EP97305847A EP97305847A EP0823388A1 EP 0823388 A1 EP0823388 A1 EP 0823388A1 EP 97305847 A EP97305847 A EP 97305847A EP 97305847 A EP97305847 A EP 97305847A EP 0823388 A1 EP0823388 A1 EP 0823388A1
Authority
EP
European Patent Office
Prior art keywords
pouch
flexible pouch
entree
food
seal
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP97305847A
Other languages
German (de)
English (en)
Inventor
Cynthia Lynn Johnson
Stephen Paul Wilcox
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mondelez International Inc
Original Assignee
Kraft Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Inc filed Critical Kraft Foods Inc
Publication of EP0823388A1 publication Critical patent/EP0823388A1/fr
Withdrawn legal-status Critical Current

Links

Images

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/008—Standing pouches, i.e. "Standbeutel"
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/52—Details
    • B65D75/58—Opening or contents-removing devices added or incorporated during package manufacture
    • B65D75/5805—Opening or contents-removing devices added or incorporated during package manufacture for tearing a side strip parallel and next to the edge, e.g. by means of a line of weakness
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3461—Flexible containers, e.g. bags, pouches, envelopes

Definitions

  • the present invention generally relates to the combination of an upstanding pouch and a food entree sealed therewithin, as well as a method of providing a hot food entree. More particularly, the invention relates to the combination of an upstanding flexible pouch and a food entree contained therein, which flexible pouch is able to stand upright on its own during microwave heating and the like, the food entree being of the type which is pasteurized within the pouch and which is then refrigerated until same is heated, opened and served.
  • Packages having food components sealed therewithin until subjected to microwave heating are generally known.
  • these products are not refrigerated types of products. Examples in this regard include popcorn or other food items which do not exhibit qualities requiring or permitting refrigeration.
  • Such products can tend to be more in the nature of shelf-stable items or frozen items.
  • foods which are subjected to retort conditions or the freezing process do not maintain taste, texture and appearance qualities when compared with products which are not subjected to harsher conditions such as high temperature processing or freezing. Accordingly, there is a need for a combination wherein a refrigerated food entree can be packaged and distributed as a refrigerated product which is microwaveable for heating to a serving temperature.
  • microwaveable packaging One difficulty that is often encountered with packaged microwaveable products is a concern over burning or making uncomfortably hot the fingers of the person opening the packaging. This is due to the relative simplicity of microwaveable packages which are typically disposable and thus not readily amenable to extra packaging details that would add to the expense, complexity and wastefulness of the packaging. Accordingly, there is a need for food entree microwaveable packaging which can go from refrigeration to microwave heating without requiring sophisticated, multi-component packages to help alleviate concerns of high temperatures contacting the fingers or digits of the user during opening of the packaging.
  • the present invention provides a refrigerated food entree sealed within an upstanding pouch which has features that allow the user to open the pouch and pour the heated food entree out of the pouch after suitable microwave warming by providing areas of the sealed pouch surfaces that serve as handle areas spaced adequately from the heated entree so as to reduce heat transfer to acceptable levels at the areas at which the pouch is grasped during opening and pouring.
  • the food entree is of the type that is pasteurized within the sealed pouch and then refrigerated until desired microwave warming.
  • the invention also encompasses a method for providing a hot food entree by sealing same in a flexible pouch, pasteurizing same, refrigerating during storage, distribution, in-store display and home storage, heating same within a microwave oven and emptying the contents in a safe and efficient manner.
  • Another object of the present invention is to provide an improved refrigerated, microwaveable food entree and pouch which will stand erect on its own during microwaving, along with an accompanying method.
  • Another object of the present invention is to provide an improved food entree and pouch combination and method intended for use within a microwave oven while providing non-wasteful packaging that provides safe grasping locations for opening the heated pouch and for emptying the heated food entree from the pouch.
  • a fully closed pouch is generally designated at 11 in FIG. 1.
  • a food entree 12 is sealed therewithin, and the pouch bottom is expanded.
  • the pouch 11 is of the stand-up or upstanding type wherein the pouch is in a vertical orientation and remains so oriented by virtue of the structure of the pouch and its combination with the food entree sealed therewithin when the bottom portion of the pouch is expanded as shown.
  • Pouch 11 includes two side panels 13 and 14 (FIG. 4) sealed together along top and side edge portions. More particularly, top edge portion 15 of side panel 13 is fused or sealed to top edge portion 16 of side panel 14 in order to form a top seal 17, typically by heat sealing together the entirety of the top edge portions 15 and 16. A so-called chisel seal 20 is also included so as to form a "seal within a seal" or a double seal of the pouch.
  • the chisel seal 20 is usually first made and is spaced from the top edge of the package as shown, this seal being relatively narrow, for example about 1/8 inch or 3 mm. Then the top seal 17 is made over the chisel seal so as to generally enclose the chisel seal within the top seal as can be seen in FIG. 1.
  • This combination of seals has been found to be important in withstanding heating during pasteurization of the pouch and its contents. Otherwise, leaking of some pouches can develop during pasteurization.
  • side seals 21 and 22 are also fusion sealed together along both side edge areas of both panels in order to form side seals 21 and 22.
  • side seals 21 and 22 include one or more areas 18, 19 which are especially suitable for grasping the pouch. These areas provide a preferred location at which to grasp the pouch top area with one hand, while the other hand grasps an area of the pouch immediately therebelow, as generally shown in FIG. 2. As is evident from FIG. 2, it is one of these side seals which is grasped, together with one of the grasping areas 18, 19 during the course of opening the pouch 11. It is preferred to provide a slit or notch 23 in order to facilitate initiation of the opening procedure. A line of weakening 24 may also be provided in order to ensure even and effective opening to a condition such as that illustrated in FIG. 2.
  • the food entree 12 is readily poured out of the mouth 25 which is defined between severed edges of the respective side panels 13 and 14. It will be noted from FIG. 3 that the user is able to grasp a bottom portion of the opened pouch 11 without requiring contact of the fingers or digits with the area of the pouch within which the heated food entree is contained. Instead, the fingers or digits grasp an end of a handle projection 26 which is defined in greater detail herein.
  • handle projection 26 typically will be composed of at least four layers of the polymer sheeting used in making the pouch.
  • Each polymer sheeting may be itself a laminate or coextrusion of from two to several layers.
  • These four polymer sheetings are the bottom portion 31 of the side panel 13, the bottom portion 32 of the side panel 14, and two portions of a bottom panel 33.
  • the wall of the handle projection 26 will vary in depth, as can be generally seen in FIGS. 1, 2 and 3.
  • the central cross-section of FIG. 4 illustrates the shortest depth of this handle projection at the stand-up orientation. This depth should be at least 1/8 inch (about 0.3 cm) to achieve a good stand-up function.
  • bottom portion 31 is sealed to a central portion 34 of the bottom panel 33, while bottom portion 32 is sealed to another central portion 35 of the bottom panel 33. This forms a lip 51 on both sides of the pouch along a portion of its bottom edge.
  • the seal area between the side panels 13, 14 and the bottom panel 33 is deeper in FIG. 6 than in FIG. 4.
  • This seal area is between side panel bottom portion 31 and an intermediate portion 36 of the shaped sealed area.
  • This sealed area is also between side panel bottom portion 32 and an intermediate portion 37 of the bottom panel 33.
  • these corners portions are also insulated from the hot food entree 12 by virtue of the insulative air space which is present between the opposing walls of the bottom panel 33. More particularly, this insulated area is located between the central portions 34 and 35 and between the intermediate portions 36 and 37, which area continues through to the fully sealed corner portions 38, 39 at which the package is most conveniently grasped in order to pour out the contents as illustrated in FIG. 3.
  • FIG. 7 shows the pouch in a configuration at which the air space between the opposing portions of the bottom panel is reduced to the extent that same can be in contact with each other when all of the food entree has been squeezed out of the unsealed portion 41 of the bottom of the pouch, the uppermost portion of which is designated by phantom line 42 in FIG. 3 and FIG. 7.
  • Phantom line 43 in FIG. 7 illustrates the sealed area which is below unsealed portion 41 in this central portion of the pouch. In this drawing, the lips 51 contact each other because the gusset of the pouch is collapsed.
  • the sealed handle projection 26 defines a peripheral skirt 44. More specifically, the peripheral skirt 44 is defined by the seal between the side panels 13 and 14 and a portion of the bottom panel 33. This peripheral skirt portion defines a bottom panel peripheral edge 45, which is the portion of the pouch that engages the support surface, such as a horizontal surface within a microwave oven (not shown). Thus, the flexible pouch 11 will stand up when this skirt bottom edge 45 engages the support surface.
  • the result is an upstanding flexible pouch having a vertical cross-section which is substantially triangular as generally shown in FIG. 4.
  • the lips 51 and diagonal seal interfaces 52 meet at generally angular seal intersections 53 and 54.
  • This energy focus is also believed to help to more fully open these corners of the gusset which provide an open gusset that has the structurally supportive advantage of sharp corners that tend to keep the gusset open, and the pouch erect, once the gusset has been opened.
  • a premeasured quantity of food entree is hermetically sealed within the flexible pouch in order to provide a combination sealed flexible pouch and food entree.
  • the food entree is of a type which is refrigerated until heated for use and serving. Because they are pasteurized and refrigerated, rather than retorted for example, the entrees not only have a longer shelf life, they are also of high product quality because they are not subjected to elevated temperatures in excess of pasteurization temperatures, which are relatively mild.
  • Preferred entrees are those which include substantial quantities of protein material such as vegetables, meat, poultry, fish and the like.
  • Protein sources 46 are illustrated in the drawings. It is generally preferred that a sauce 47 is combined with the protein source 46 in order to provide a seasoned meal component or entree which is suitable for combining with desired materials (not shown), such as baked dough materials including breads, buns, bagels, chips, tortillas, and the like.
  • desired materials such as baked dough materials including breads, buns, bagels, chips, tortillas, and the like.
  • Exemplary meal entrees are barbecue beef, barbecue chicken, southwestern chicken, sloppy joe, ham and cheese, turkey and gravy, lemon herb chicken, and the like. It is preferred that the meat component be low in fat so as to provide a food entree which is not a substantial source of fat.
  • the pouch contain printed indicia which will provide the required packaging and labeling information, instructions for use, promotional material, and the like.
  • the pouch include a transparent area or window through which the consumer can view the food entree prior to, during and after heating.
  • An exemplary window in this regard is designated at 48 in FIG. 1.
  • Printed indicia can be printed onto the remainder of the flexible pouch.
  • the fully sealed grasping areas 18 and 19 and the fully sealed grasping corner portions 38 and 39 each have a surface area size which is adequate for digital or finger grasping to facilitate opening and pouring of the hot food entree out of the flexible pouch.
  • Exemplary dimensions in this regard include the following.
  • a preferred minimum depth of each of these areas is about 0.75 inch or about 2 cm from the top or bottom edge of the pouch to the area of the pouch within which a food entree is contained. Greater widths are also possible where additional materials can be afforded, whether in terms of cost, conservation of materials and/or available space.
  • the top edge portion may include a hole 49 by which the pouch and entree combination can be suspended such as from a peg or rod during display within a retail store refrigerated case.
  • a gas barrier film preferably a gas barrier film.
  • a preferred manner of achieving the desired oxygen barrier properties while still exhibiting adequate heat sealing properties is to provide paneling or sheeting which is laminated or coextruded.
  • a particularly advantageous combination is a laminate which includes an outer material for toughness, an inside material for superior heat sealing properties, and an intermediate material which enhances the gas barrier properties of the laminate.
  • a suitable outer material is an oriented polyester such as oriented or biaxially oriented polyethylene terephthalate.
  • a typical inner layer is a polyolefin such as a polyethylene or a polypropylene, for example linear low-density polyethylene.
  • a typical internal or intermediate gas barrier layer is a vinyl polymer such as ethylene vinyl alcohol.
  • a laminated or coextruded film is flexible and can have a thickness of on the order of about 4 mils (0.102 mm).
  • a second intermediate oriented polypropylene layer can also be included to enhance toughness during pasteurization and often also to improve appearance after pasteurization.
  • film or sheeting such as that described above, which may be preprinted and include one or more windows as desired, is formed into the pouch as discussed herein.
  • Such can be accomplished with the assistance of commercially available equipment such as Klöckner-Bartlet rotary form/fill/seal pouch packaging machinery.
  • all seals except for the top seal are made, with the open top forming a mouth.
  • the food entree is inserted through the mouth in order to generally fill the open flexible pouch.
  • the pouch is flushed with gas absent of oxygen (such as nitrogen gas), and the top edge is sealed so that the chosen portion of food entree is fully sealed within the sheeting of the pouch.
  • gas absent of oxygen such as nitrogen gas
  • these filled pouches are conveyed to pasteurizing equipment wherein they are heated to an internal temperature of approximately 165° F. (about 74° C.).
  • an internal temperature of approximately 165° F. (about 74° C.).
  • the combination of pouch and food entree is cooled to refrigeration temperatures, such as on the order of 40° F. (about 4.5° C.), the temperature being a non-freezing temperature, that is being above 32° F. (0° C.).
  • the temperature is also adequate to properly store the pasteurized food entree for extended time periods of several weeks.
  • the combination is ready for commercial storage, distribution and retail display, followed by a reasonable period of home storage, all under refrigerated conditions.
  • the consumer grasps the top edge, particularly at the sealed grasping area 18 or 19, this being done with one hand, while the other hand grasps a portion closely spaced therefrom along one of the side seals. Then, typically with the assistance of a notch, all or a portion of the top portion is torn away from the rest of the pouch, thereby opening the pouch.
  • the consumer places the pouch and entree combination into a microwave oven or the like and heats same to an appropriate post-pasteurization and serving temperature.
  • a suitable internal temperature in this regard is as low as about 140° F. (60° C.), often between about 160 and about 170° F. (about 71 to about 77° C.).
  • the heated food is removed from the pouch, such as by pouring the food entree through the thus-opened top of the pouch. This pouring can be facilitated by grasping the pouch at one of the corner portions of the handle projection or skirt at the bottom portion of the pouch.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Package Specialized In Special Use (AREA)
  • Packages (AREA)
EP97305847A 1996-08-09 1997-08-01 Entrée alimentaire réfrigérée pouvant être cuisinée par micro-ondes dans uns poche se tenant debout Withdrawn EP0823388A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US69489796A 1996-08-09 1996-08-09
US694897 1996-08-09

Publications (1)

Publication Number Publication Date
EP0823388A1 true EP0823388A1 (fr) 1998-02-11

Family

ID=24790709

Family Applications (1)

Application Number Title Priority Date Filing Date
EP97305847A Withdrawn EP0823388A1 (fr) 1996-08-09 1997-08-01 Entrée alimentaire réfrigérée pouvant être cuisinée par micro-ondes dans uns poche se tenant debout

Country Status (2)

Country Link
EP (1) EP0823388A1 (fr)
CA (1) CA2211632A1 (fr)

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004024588A1 (fr) * 2002-09-12 2004-03-25 Sig Pack Doboy Inc. Emballage refermable a fond plat et a soufflets
WO2005014429A1 (fr) * 2003-07-16 2005-02-17 Unilever N.V. Sachet isolant
EP2011742A1 (fr) * 2007-07-03 2009-01-07 Pro-Portions S.A. Sachet à maintien vertical pour la cuisson vapeur et méthode de cuisson vapeur
EP2028127A1 (fr) * 2007-08-23 2009-02-25 Alcan Technology & Management Ltd. Emballage de sac doté d'une aide à l'ouverture
EP2078683A1 (fr) 2008-01-11 2009-07-15 Unilever N.V. Emballage comportant des moyens de ventilation
GB2476251A (en) * 2009-12-16 2011-06-22 Mpm Products Ltd Pet food pouch including a transparent portion
WO2011032144A3 (fr) * 2009-09-14 2011-10-27 Conagra Foods Rdm, Inc. Emballage pour la cuisson à micro-onde et ensemble évent pour celui-ci
USD671012S1 (en) 2011-06-14 2012-11-20 Conagra Foods Rdm, Inc. Microwavable bag
USD703547S1 (en) 2011-06-14 2014-04-29 Conagra Foods Rdm, Inc. Microwavable bag
US8729437B2 (en) 2007-01-08 2014-05-20 Con Agra Foods RDM, Inc. Microwave popcorn package, methods and product
GB2514152A (en) * 2013-05-15 2014-11-19 Birds Eye Ipco Ltd A package for a food product, a method of packaging and cooking a food product and means for carrying out the method
US20160058032A1 (en) * 2014-09-03 2016-03-03 Caru Pet Food Company LLP Packaged food composition and method of manufacture
WO2016083849A1 (fr) * 2014-11-28 2016-06-02 Clifton Packaging Group Ltd Sachet pour produit alimentaire et procédés d'emballage de protéine humide brute pour vente au détail
WO2017081175A1 (fr) * 2015-11-13 2017-05-18 Helpful Baby Products Ltd Poche et récipient comprenant une poche
US10759578B2 (en) 2016-02-24 2020-09-01 Bemis Company, Inc. Multilayer pouch with heat-shrinkable layer

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6988255B2 (ja) * 2017-08-16 2022-01-05 凸版印刷株式会社 通蒸型平パウチ

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4597974A (en) * 1984-09-20 1986-07-01 Fleury Michon Sauce and gravy compositions
EP0223253A2 (fr) * 1985-11-20 1987-05-27 Toyo Aluminium Kabushiki Kaisha Feuille d'emballage et récipient et sac utilisant cette feuille
DE8808158U1 (de) * 1988-02-06 1988-08-18 Hoechst Ag, 65929 Frankfurt Transportbequeme Folienstandverpackung für fließfähige Füllgüter
US4806371A (en) * 1986-11-10 1989-02-21 Packageing Concepts, Inc. Microwavable package for packaging combination of products and ingredients
US4837849A (en) * 1988-03-21 1989-06-06 The Dow Chemical Company Stand-up plastic bag and method of making same
US5059036A (en) * 1990-04-27 1991-10-22 Kapak Corporation Vented pouch arrangement and method
FR2718717A1 (fr) * 1994-04-15 1995-10-20 Capy Gilbert Emballage étanche pour les fruits en vue d'en contrôler le mûrissement.

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4597974A (en) * 1984-09-20 1986-07-01 Fleury Michon Sauce and gravy compositions
EP0223253A2 (fr) * 1985-11-20 1987-05-27 Toyo Aluminium Kabushiki Kaisha Feuille d'emballage et récipient et sac utilisant cette feuille
US4806371A (en) * 1986-11-10 1989-02-21 Packageing Concepts, Inc. Microwavable package for packaging combination of products and ingredients
DE8808158U1 (de) * 1988-02-06 1988-08-18 Hoechst Ag, 65929 Frankfurt Transportbequeme Folienstandverpackung für fließfähige Füllgüter
US4837849A (en) * 1988-03-21 1989-06-06 The Dow Chemical Company Stand-up plastic bag and method of making same
US5059036A (en) * 1990-04-27 1991-10-22 Kapak Corporation Vented pouch arrangement and method
FR2718717A1 (fr) * 1994-04-15 1995-10-20 Capy Gilbert Emballage étanche pour les fruits en vue d'en contrôler le mûrissement.

Cited By (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004024588A1 (fr) * 2002-09-12 2004-03-25 Sig Pack Doboy Inc. Emballage refermable a fond plat et a soufflets
WO2005014429A1 (fr) * 2003-07-16 2005-02-17 Unilever N.V. Sachet isolant
US8729437B2 (en) 2007-01-08 2014-05-20 Con Agra Foods RDM, Inc. Microwave popcorn package, methods and product
US9079704B2 (en) 2007-01-08 2015-07-14 Conagra Foods Rdm, Inc. Microwave cooking package
US8735786B2 (en) 2007-01-08 2014-05-27 Conagra Foods Rdm, Inc. Microwave popcorn package
EP2011742A1 (fr) * 2007-07-03 2009-01-07 Pro-Portions S.A. Sachet à maintien vertical pour la cuisson vapeur et méthode de cuisson vapeur
WO2009004015A1 (fr) * 2007-07-03 2009-01-08 Pro-Portions S.A. Sachet a maintien vertical pour la cuisson vapeur et methode de cuisson vapeur
WO2009024238A1 (fr) * 2007-08-23 2009-02-26 Alcan Technology & Management Ltd. Sachet d'emballage muni d'une aide à l'ouverture
EP2028127A1 (fr) * 2007-08-23 2009-02-25 Alcan Technology & Management Ltd. Emballage de sac doté d'une aide à l'ouverture
EP2078683A1 (fr) 2008-01-11 2009-07-15 Unilever N.V. Emballage comportant des moyens de ventilation
WO2011032144A3 (fr) * 2009-09-14 2011-10-27 Conagra Foods Rdm, Inc. Emballage pour la cuisson à micro-onde et ensemble évent pour celui-ci
GB2476251A (en) * 2009-12-16 2011-06-22 Mpm Products Ltd Pet food pouch including a transparent portion
US8610039B2 (en) 2010-09-13 2013-12-17 Conagra Foods Rdm, Inc. Vent assembly for microwave cooking package
USD671012S1 (en) 2011-06-14 2012-11-20 Conagra Foods Rdm, Inc. Microwavable bag
USD703547S1 (en) 2011-06-14 2014-04-29 Conagra Foods Rdm, Inc. Microwavable bag
GB2514152A (en) * 2013-05-15 2014-11-19 Birds Eye Ipco Ltd A package for a food product, a method of packaging and cooking a food product and means for carrying out the method
US20160058032A1 (en) * 2014-09-03 2016-03-03 Caru Pet Food Company LLP Packaged food composition and method of manufacture
WO2016083849A1 (fr) * 2014-11-28 2016-06-02 Clifton Packaging Group Ltd Sachet pour produit alimentaire et procédés d'emballage de protéine humide brute pour vente au détail
WO2017081175A1 (fr) * 2015-11-13 2017-05-18 Helpful Baby Products Ltd Poche et récipient comprenant une poche
US10759578B2 (en) 2016-02-24 2020-09-01 Bemis Company, Inc. Multilayer pouch with heat-shrinkable layer

Also Published As

Publication number Publication date
CA2211632A1 (fr) 1998-02-09

Similar Documents

Publication Publication Date Title
EP0823388A1 (fr) Entrée alimentaire réfrigérée pouvant être cuisinée par micro-ondes dans uns poche se tenant debout
US6743451B2 (en) Resealable bag with arcuate rupturable seal
US6245367B1 (en) Bowl bag
US6033114A (en) Window bag with polyester lining and method of forming same
US6254907B1 (en) Bowl bag with resealable closure means
US3741778A (en) Package with self-contained handle for storing and heating food and method of forming same
US6818873B2 (en) Packaged food product
US4937410A (en) Bag for containing edibles during microwave cooking
US20080107781A1 (en) Food container
PL197515B1 (pl) Taca opakowaniowa i sposób jej wytwarzania oraz zastosowanie
US20050079251A1 (en) Flexible pouch-bowl arrangement and methods
AU2018202258B2 (en) Covers and methods for food service pans
US6988829B2 (en) Bag with a window for foodstuffs
US20050013905A1 (en) Insulated pouch
US20030201314A1 (en) Food wrapper with rip line
EP2828178B1 (fr) Produit d'assaisonnement emballé
US7722937B2 (en) Separable packaging and layering machine therefore
WO2004113096A2 (fr) Emballage separable et machine de pose associee
JP2001146275A (ja) 包装具
US20040202753A1 (en) Dipping cups having increased structural rigidity and arcuate corners
JP2005145483A (ja) 食品収納容器
NZ529031A (en) Resealable bag with arcuate rupturable seal
JP2003532597A (ja) 剥離可能でシール可能なバッグ及び食材調製の方法
WO2016138591A1 (fr) Sac de cuisson vertical pour crustacés vivants
JP3071916U (ja) 弁当容器

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FI FR GB GR IE IT LI LU NL PT SE

AX Request for extension of the european patent

Free format text: AL;LT;LV;RO;SI

17P Request for examination filed

Effective date: 19980604

17Q First examination report despatched

Effective date: 19980716

AKX Designation fees paid

Free format text: AT BE CH DE DK ES FI FR GB GR IE IT LI LU NL PT SE

RBV Designated contracting states (corrected)

Designated state(s): AT BE CH DE DK ES FI FR GB GR IE IT LI LU NL PT SE

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 19981127