EP2661402A2 - Microwavable container system - Google Patents
Microwavable container systemInfo
- Publication number
- EP2661402A2 EP2661402A2 EP12732046.3A EP12732046A EP2661402A2 EP 2661402 A2 EP2661402 A2 EP 2661402A2 EP 12732046 A EP12732046 A EP 12732046A EP 2661402 A2 EP2661402 A2 EP 2661402A2
- Authority
- EP
- European Patent Office
- Prior art keywords
- bread
- moisture permeability
- loaf
- container
- texture
- 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- Withdrawn
Links
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
- 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
- B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
- A21D13/33—Edible containers, e.g. cups or cones
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D17/00—Refreshing bakery products or recycling bakery products
- A21D17/004—Refreshing bakery products or recycling bakery products refreshing by thawing or heating
- A21D17/006—Refreshing bakery products or recycling bakery products refreshing by thawing or heating with microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
- B65D77/10—Container closures formed after filling
- B65D77/20—Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers
- B65D77/2024—Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers the cover being welded or adhered to the container
-
- 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
- B65D2581/00—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
- B65D2581/34—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
- B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
- B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
- B65D2581/3405—Cooking bakery products
- B65D2581/3406—Pizza or bread
-
- 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
- B65D2581/00—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
- B65D2581/34—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
- B65D2581/3437—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 specially adapted to be heated by microwaves
- B65D2581/3439—Means for affecting the heating or cooking properties
- B65D2581/344—Geometry or shape factors influencing the microwave heating properties
- B65D2581/3441—3-D geometry or shape factors, e.g. depth-wise
-
- 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
- B65D2581/00—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
- B65D2581/34—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
- B65D2581/3437—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 specially adapted to be heated by microwaves
- B65D2581/3471—Microwave reactive substances present in the packaging material
- B65D2581/3472—Aluminium or compounds thereof
-
- 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
- B65D2581/00—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
- B65D2581/34—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
- B65D2581/3437—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 specially adapted to be heated by microwaves
- B65D2581/3486—Dielectric characteristics of microwave reactive packaging
- B65D2581/3489—Microwave reflector, i.e. microwave shield
- B65D2581/349—Microwave reflector, i.e. microwave shield attached to the lid
-
- 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
- B65D2581/00—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
- B65D2581/34—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
- B65D2581/3437—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 specially adapted to be heated by microwaves
- B65D2581/3486—Dielectric characteristics of microwave reactive packaging
- B65D2581/3489—Microwave reflector, i.e. microwave shield
- B65D2581/3491—Microwave reflector, i.e. microwave shield attached to the side walls
-
- 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
- B65D2581/00—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
- B65D2581/34—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
- B65D2581/3437—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 specially adapted to be heated by microwaves
- B65D2581/3486—Dielectric characteristics of microwave reactive packaging
- B65D2581/3489—Microwave reflector, i.e. microwave shield
- B65D2581/3493—Microwave reflector, i.e. microwave shield attached to the base surface
Definitions
- the disclosed system and method relate to food packaging. More specifically, the disclosed system and method relate to food packaging for heating separate food products in a microwave.
- Multi-component foods have typically been limited to food items that heat at a similar rate in the microwave so that the entire entree is thoroughly heated in about the same amount of times. Consequently, there is a limited supply of prepackaged microwavable food products that include foods that have uneven cooking times.
- a microwavable food storage and packaging system includes a first container having a side wall extending from a bottom wall and a second container having a second side wall extending from a second bottom wall.
- the first container defines a first interior chamber for storing a first food having a first specific heat.
- a first shielding material is disposed on the bottom and side wall of the first container, and a second shielding material is disposed over and removably coupled to an upper surface of the first container to seal the first interior chamber.
- the first and second shielding materials together define an opening through which microwave energy may pass.
- the second container defines a second interior chamber for storing a second food having a second specific heat.
- a film is disposed over and removably coupled to an upper surface of the second container to seal the second interior chamber.
- a typical bread bowl will be over-cooked, tough and inedible, in the microwave with 120 seconds in a 1200 Watt Microwave.
- the described packaging system can yield a soft- pliable bread bowl in a 240-300 second cook in a 1200 Watt Microwave without overcooking the bread while fully cooking the accompanying 8oz. soup.
- the bread bowl is specifically prepared to reduce moisture migration to enhance pliability and shelf life.
- FIG. 1 is a perspective view of one example of a microwavable container system
- FIG. 2 is a partially exploded view of one example of a microwavable container system
- FIG. 3 is a perspective view of one of the containers of the microwavable container system in accordance with FIG. 1;
- FIG. 4 is a side view of the container illustrated in FIG. 3;
- FIG. 5 is a cross-sectional view of the container illustrated in FIG. 3 taken along line 5-5 in FIG. 4;
- FIG. 6 is a detail view of the detail shown in FIG. 5;
- FIG. 7 is a side view of another one of the containers of the microwavable container system in accordance with FIG. 1;
- FIG. 8 is a cross-sectional view of the container illustrated in FIG. 7 taken along line 8-8 in FIG. 7;
- FIG. 9 is a perspective view of another example of a microwavable container system
- FIG. 10 is a perspective view of one of the containers of the container system illustrated in FIG. 9 with a lid being pulled back;
- FIG. 11 is a side view of another container of the container system illustrated in
- FIG. 9 The first figure.
- FIG. 12 is a perspective view of the container illustrated in FIG. 11 with the lid on.
- a microwavable food storage and packaging system includes a first container having a side wall extending from a bottom wall and a second container having a second side wall extending from a second bottom wall.
- the first container defines a first interior chamber for storing a first food having a first specific heat.
- a first shielding material is disposed on the bottom and side wall of the first container, and a second shielding material is disposed over and removably coupled to an upper surface of the first container to seal the first interior chamber.
- the first and second shielding materials together define an opening through which microwave energy may pass.
- the second container defines a second interior chamber for storing a second food having a second specific heat.
- a film is disposed over and removably coupled to an upper surface of the second container to seal the second interior chamber.
- the first and second containers may be coupled together such that an upper surface of the first container contacts an upper surface of the second container.
- FIG. 1 illustrates one example of a multi-component microwavable food package
- Package 100 includes a shielded bowl or container 102 and an unshielded bowl or container 104 that may be coupled together to form a single package 100 for mass distribution.
- bowl 102 stores bread and bowl 104 stores soup.
- other foods with uneven cooking requirements e.g., different specific heats may be stored within containers 102 and 104.
- bowl 102 has a cylindrical shape including side walls
- bowl 102 may have other cross-sectional areas such as, for example, rectangular, ovoid, pentagonal, or triangular, to name a few, that may or may not taper along their height.
- the interface 112 between side walls 106 and bottom wall 110 may be curved as illustrated in FIG. 4.
- Bowl 102 may be formed from a wide variety of microwavable materials used in the food packaging industry including various polymers, plastics, resins, and the like. In one embodiment, bowl 102 is fabricated from Dylark® FG resins available from NOVA
- a shield 114 may be disposed around the side walls 106 such that they are substantially, but not completely covered, and disposed on bottom wall 110 such that the side. As best seen in FIGS. 4-6, a small gap or void 116 is defined between the top 108 of bowl 102, which may include an outwardly extending flange 118, and a top 120 of shield 114. In one embodiment, gap 116 is approximately 0.48 cm (approximately 0.1875 inches) in width although one skilled in the art will understand the dimensions of gap 116 may be increased or decreased depending on the heating requirements of the food disposed within bowl 102. In one embodiment, shield 114 may be removably coupled to bowl 102 such that once it may be removed from bowl 102 to increase the recyclability of container 100.
- Flange 118 provides additional surface area for mating of a film 122, such as a polyethylene film, to the top 108 of bowl 102 in order to hermetically seal the internal chamber 124 of bowl 102.
- a second shield 126 may be disposed over and adhered to film 122 to further insulate the contents of bowl 102, i.e., to prevent or reduce the amount of microwave energy that enters the internal chamber 124 of bowl 102 from the top 108.
- Shield 126 may be formed from the same material as shield 114. Apertures (not shown) may be defined by shield 114 and/or shield 126 in order to adjust the amount of microwave energy that may enter the internal chamber 124 depending on the contents of bowl 102.
- bowl 104 is shown having side walls 128 that may taper from an open top 130 to a closed bottom 132.
- Bowl 104 may have a substantially circular cross-sectional area to promote even heating in a microwave; however, one skilled in the art will understand that bowl 104 may have other cross-sectional areas including, but not limited to, rectangular, ovoid, pentagonal, or triangular, to name a few, which may or may not taper along their height.
- bowl 104 has a diameter of approximately 14.6 centimeters (approximately 5.75 inches) and a height of approximately 3.8 centimeters (approximately 1.5 inches), although one skilled in the art will understand that bowl 104 may have other dimensions depending on the amount of food to be stored in the internal chamber 134.
- the interface 136 between side walls 128 and bottom wall 132 may be curved as illustrated in FIGS. 7 and 8.
- Bowl 104 may be formed from a wide variety of microwavable materials used in the food packaging industry including various polymers, plastics, resins, and the like. In one
- bowl 102 is fabricated from Dylark® FG resins available from NOVA Chemicals® of Moon Township, Pennsylvania.
- bottom wall 132 of bowl may have a convex protrusion
- the top 130 of bowl 104 may include a flange 140 that outwardly extends from an outer surface of bowl 104. Flange 140 provides an increased surface area for a film 142 affixed to bowl 104 in order to hermetically seal the contents of bowl 104.
- Film 142 helps expedite the heating up time of the contents of bowl 104 by using the high levels of heat calories produced by the steam.
- Film 142 on bowl 104 allows for a controlled release of steam during cooking so that the steam is contain inside the package throughout the cooking process.
- the pressure and temperature generated by the steam inside bowl 104 expedites heating of the outer surface of the contents of bowl 104 and slower heating of the interior of the medium.
- Bowls 102 and 104 may be joined together by placing one bowl on top of the other bowl joining them together by a coupling means that extends from, or is disposed on, the top 108 and 130 of the bowls.
- the coupling means may include a pair of diametrically opposed slots defined by a fiange 118, 140 of one of the bowls 102, 104 and a pair of diametrically opposed projections extending from a fiange 118, 142 of the other one of the bowls that is configured to be received in the slots and may be locked in place by rotating one of the bowls 102, 104 relative to the other.
- each bowl 102 and 104 may include both a slot and a projection as will be understood by one skilled in the art.
- the bowls 102 and 104 may be separated from one another.
- the bowls 102 and 104 may be decoupled from one another by rotating one bowl relative to the other to disengage the projections from the slots or disengaging the snap fit of the detents from the outer surface of a flange depending upon the type of coupling means.
- the bowls 102 and 104 are placed on the glass plate in the microwave such that their bottom surfaces 110 and 132 contact the glass plate and the films 122 and 146.
- the bowls 102 and 104 are spaced apart from each other on the glass plate by approximately 3.8 centimeters (approximately 1.5 inches) and then heated in the microwave for the same amount of time. Once heated, the films 122 and 142 may be removed from their respective bowls 102 and 104 and the contents may be eaten.
- FIGS. 9-12 illustrate another example of a multi-component microwavable food package 200.
- Package 200 is similar to package 100 described above, and descriptions of like elements, which include the same reference numerals increased by 100, are not repeated.
- bottom wall 232 of bowl 204 inwardly projects to define a hole 244 such that bowl 202 has a ring shape.
- Hole 244 defined by bowl 204 increases the external surface area of bowl 204 thereby increasing the amount of microwave energy that may be absorbed by the contents of bowl 204.
- Flange 240 of bowl 204 is illustrated as including an extension portion 246 that extends from the top 208 of the bowl 202.
- the two bowls 202 and 204 may be joined together by shrink wrap (not shown) as will be understood by one skilled in the art.
- the inventors have also discovered an improved method of preparing a bread bowl for use with the novel microwavable food packages described above.
- the method includes preparing a bread dough, sheeting the dough, and placing the dough in a mold having the desired shape, e.g., a concave/convex shape, a triangular shape, a rectangular shape, etc.
- the dough is allowed to proof in the mold.
- the dough may be allowed to age, for example, when the dough is a sourdough or the like. Once proofed, the dough is baked in the mold until a crust is formed over substantially all of the exterior surface of the bread.
- the bread defines a cavity having a shape that is complementary to the shape of the mold, e.g., concave, with a crust on the inside of the concavity and on the outside of the concavity.
- the formation of a crust over substantially all of the exterior surface of the bread advantageously reduces the rate at which moisture migrates into the bread.
- Creating a crust having a different texture and a lower moisture permeability than the inner portion of the bread enables the bread bowl to maintain its structural integrity when stored in microwavable packaging and when the soup is added to the bowl.
- the dough was made by adding spring wheat flour, having approximately 13 percent protein to a Hobart dough mixer configured with a dough hook. The other dry ingredients, salt and sugar, were added to the mixing bowl in which the flour was added.
- a yeast slurry was prepared in a separate container by combining the 91 grams of warm water (75°F) with the 20 grams of Red Star yeast. It is more preferable for the dough to be between approximately 80°F and 100°F.
- the mixer was turned on at low speed and the vegetable oil, water, and yeast slurry were added and mixed together for three minutes. The mixer speed was then increased to high for another six minutes until the dough was formed around the dough hook and off of the inner surfaces from the bowl. The dough was let rest for ten minutes. After the ten minutes of rest, the dough was sheeted from 15 mm in thickness to 3 mm in thickness by passing the dough through a dough sheeter three times.
- a bread mold was minimally sprayed with a release agent, which may include vegetable or other cooking oil, and the sheeted dough was then draped over a bread bowl mold that was formed from aluminum and had a three inch upper diameter, a four inch lower diameter, and tapering side walls the extended from the upper diameter to the lower diameter over a distance of approximately two inches. Excess dough was removed from around the bottom of the mold, and the remaining dough on the mold proofed until its volume increased by
- the dough on the bread bowl mold was weighed between 80 and 230 grams.
- the dough on the bread molds was placed on perforated pans on a wheeled rack and baked in an industrial oven having an internal temperature of approximately 460°F for approximately 10-11 minutes.
- the outside surface of the bread after baking was consistently brown in color and weighed between 160 and 190 grams and exhibited a crust over its outer surface.
- the bread was allowed to cool for approximately ten minutes and then placed in the shielded micro wavable packaging described above.
- the bread was then sealed with the sealing film as described above.
- a soup was placed into an unshielded microwavable container and sealed within.
- the microwavable containers housing each were placed into a 1200 Watt microwave oven at the same time and separated by approximately one and a half inches between the two containers. The microwave was then operated on high for four minutes and forty-five seconds after which time the eight ounces of soup was heated to approximately 165 °F.
- the microwave packaging containers described above advantageously enable two foods with different and unequal heating requirements, such as a soup and a bread, to be packaged together and be cooked in the same amount of time in a single microwave oven yielding soup having been heated to an optimal texture and bread heated to an optimal temperature and texture.
- the disclosed method of preparing the bread bowl with a crust developed over the entire outer surface of the bread, including the inner and outer parts of the bowl advantageously seals the bread and reduces the rate at which moisture migrates into the bread. Reducing the rate at which moisture migrates into the bread enables the structural integrity of the bread bowl to be maintained for longer periods of time compared to breads having a porous outer surface.
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Mechanical Engineering (AREA)
- Sustainable Development (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Package Specialized In Special Use (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Packages (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201161429545P | 2011-01-04 | 2011-01-04 | |
PCT/US2012/020039 WO2012094291A2 (en) | 2011-01-04 | 2012-01-03 | Microwavable container system |
Publications (2)
Publication Number | Publication Date |
---|---|
EP2661402A2 true EP2661402A2 (en) | 2013-11-13 |
EP2661402A4 EP2661402A4 (en) | 2016-02-24 |
Family
ID=46457934
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP12732046.3A Withdrawn EP2661402A4 (en) | 2011-01-04 | 2012-01-03 | Microwavable container system |
Country Status (2)
Country | Link |
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EP (1) | EP2661402A4 (en) |
WO (1) | WO2012094291A2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA3130209A1 (en) * | 2019-02-15 | 2020-08-20 | Kraft Foods Group Brands Llc | Food products for multifunction pressure cookers |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4425368A (en) * | 1981-07-13 | 1984-01-10 | Golden Valley Foods Inc. | Food heating container |
US20030008038A1 (en) * | 2001-07-05 | 2003-01-09 | The J.M. Smucker Company, An Ohio Corporation | Frozen crustless sliced sandwich and method and apparatus for making same |
US20060118552A1 (en) * | 2004-12-02 | 2006-06-08 | Campbell Soup Company | Use of shielding to optimize heating of microwaveable food products |
EP2284099B1 (en) * | 2005-05-25 | 2012-08-22 | Graphic Packaging International, Inc. | Microwave packaging for multi-component meals |
MX2009009239A (en) * | 2007-03-02 | 2009-09-08 | Conagra Foods Rdm Inc | Multi-component packaging system. |
US8512773B2 (en) * | 2009-04-03 | 2013-08-20 | Paris Croissant Co., Ltd. | Method of making bread |
-
2012
- 2012-01-03 WO PCT/US2012/020039 patent/WO2012094291A2/en active Application Filing
- 2012-01-03 EP EP12732046.3A patent/EP2661402A4/en not_active Withdrawn
Also Published As
Publication number | Publication date |
---|---|
WO2012094291A3 (en) | 2012-11-01 |
EP2661402A4 (en) | 2016-02-24 |
WO2012094291A2 (en) | 2012-07-12 |
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