ITMI20090302A1 - SUPPORT ELEMENT FOR COOKING FOOD PRODUCTS, IN PARTICULAR FOR MICROWAVE COOKING OF CONICAL FOOD PRODUCTS - Google Patents

Description

DESCRIPTION

"SUPPORT ELEMENT FOR COOKING FOOD PRODUCTS, IN PARTICULAR FOR THE MICROWAVE COOKING OF CONICAL FOOD PRODUCTS"

The present invention relates to a support element for cooking food products, in particular for microwave cooking of conical-shaped food products, such as pizza cones.

As is known, some food products are packaged and contained in special wrappers suitable for being placed in the microwave oven. These wrappers are also used as protection and / or support elements for resting the food product on the turntable of the microwave oven during cooking and to allow the user to support the product and consume it without touching it directly.

Generally, the supporting elements are made of paper material such as common food cardboard. During the cooking of the product, the wrapping does not undergo any action by microwaves avoiding the alteration of the organoleptic characteristics of the product.

However, microwave cooking has proved unsatisfactory for flour-based dough products, such as bread or pizza. In fact, it is known that microwave cooking, being characterized by cooking at a low ambient temperature and homogeneous throughout the product, is not able to give an adequate final structure to the product's dough, which must be soft inside and more crunchy on the outside. In fact, if cooked by microwaves, these products are excessively soft, if not rubbery, even in correspondence with the respective external surface.

Also in the microwave cooking sector, support elements made of materials susceptible to microwaves have been devised. These materials consist of a light metallic layer, laminated on a paper-based support, and able to heat up if hit by electromagnetic waves. In this way, during the cooking of the product, the support element is also heated, giving heat to the food product by thermal conduction. In this way, the surface of the dough directly in contact with the support element is heated more than the central area of the dough itself, to obtain the desired crunchiness.

By way of example, the patents US 4190757, US 4230924, US 4267420, US 5171594 and US 6083552 relating to this technology are cited.

However, even these support elements are unable to properly cook products made with flour-based dough, especially if the dough develops three-dimensionally and affects more surfaces of the product.

In fact, it should be considered that only the areas of the product in contact with the support element can be heated by thermal conduction.

Furthermore, precisely due to the fact that the microwave-susceptible material must be in contact with the food product, the same in products totally wrapped or contained and containing high percentages of water prevents the outflow of water vapor generated by the product during cooking, with the consequent formation of excessively humid areas of the food product which are, once again, rubbery.

The aforementioned drawbacks are even more highlighted in the case of food products having a conical shape, to which the present invention makes particular reference, such as for example the pizza cones in which the dough develops over the entire external conical surface of the product. In fact, for such products it is even more complicated to provide a support element capable of supporting the product and at the same time of cooking the pasta adequately.

In this context, the technical task underlying the present invention is to propose a support element for cooking food products, which overcomes the aforementioned drawbacks of the known art.

In particular, the purpose of the present invention is to provide a support element for cooking food products, in particular for microwave cooking of conical-shaped food products, capable of differentiating the cooking of the surface areas of the product with respect to the areas more internal.

A further object of the present invention is to propose a support element for cooking food products, in particular for microwave cooking of conical-shaped food products, which is structurally simple, economical, and which is able to adequately support the food product. .

The specified technical task and the specified purposes are substantially achieved by a support element for cooking food products, in particular for microwave cooking of conical-shaped food products, comprising the technical characteristics set out in one or more of the appended claims.

Further characteristics and advantages of the present invention will become clearer from the indicative, and therefore non-limiting, description of a preferred but not exclusive embodiment of a support element for cooking food products, in particular for microwave cooking of food products. conical in shape, as illustrated in the accompanying drawings in which:

Figure 1 shows a perspective view of a support element internally presenting a food product with a conical shape;

Figure 2 shows a perspective view of the support element of Figure 1 during a coupling step with a respective support;

Figure 3 shows a perspective view of the support element of Figure 1 coupled to a respective support;

Figure 4 shows a perspective view of a support for the support element of the type illustrated in Figures 1 to 3; And

Figures 5 and 6 show an alternative embodiment of the support of Figure 2 in conditions of decoupling and coupling to the support element of Figure 1.

With reference to the aforementioned figures, 1 indicates a support element according to the present invention, for cooking food products 2.

It is emphasized that in the following discussion, explicit reference will be made to food products 2 having a conical shape, such as for example conical pizzas, intended for microwave cooking.

In this context, the food product 2 has a conical lateral surface 2a, consisting of flour-based dough and defining an internal containment area for the pizza topping, such as for example tomato, cheese, etc.

However, the present invention finds equally advantageous application for any type of conical-shaped food product, made at least in part in flour-based dough, and intended for microwave cooking.

The support element 1 has a substantially tubular body 3, equipped with an internal compartment 3a for containing the aforementioned food product 2. The element 1 is intended to allow the heating and / or cooking in a microwave oven of a single product food, in general a precooked and frozen pizza cone.

Advantageously, the tubular body 3 is made of a known type of microwave susceptible material and therefore not described in detail. Such material is preferably constituted by a paper-based laminate.

The use of the product MET 111 or MET llla of the company Metalvuoto of Roncello (MI), i.e. a sealing polyester susceptor film (MET 111) or a corona polyester susceptor film (MET 11la ).

The susceptor material is generally a composite consisting of a polymeric matrix, transparent to microwaves, in which dispersed materials are incorporated (or in any case associated) which are affected by one or both of the electromagnetic components of the radiations.

The part in contact with the food transfers energy by conduction while the other parts emit energy in the form of infrared radiations which reach the surface of the food and allow the air surrounding the product to be heated. Advantageously, the body 3 is made from a flat sheet, folded on itself and welded at respective opposite edges to form the tubular structure. Figure 2 shows the overlapping edges of a side wall 16 with a band 17 to determine an immovable constraint, for example by gluing or welding.

In other words, at the corner 18 the body 3 has an overlap of layers joined together; vice versa, in correspondence with the other edges, the material is a piece defined by a single sheet.

By virtue of the deformability characteristics of the microwave-susceptible material, the body 3 in the non-use conditions can be folded to define a flat configuration of minimum bulk.

The tubular body 3 preferably has a truncated pyramidal shape with a polygonal cross section. In this situation, as illustrated in the accompanying figures, the tubular body 3 has, at respective opposite ends, a first through opening 7 of smaller width and a second through opening 6 of greater width.

In other words, the body 3 has a tapered pattern of the walls which define it so as to form a support support for the food product which is only partially counter-shaped. The product 2 is therefore inserted into the tubular body 3 through the second opening 6. In this way, a lower vertex end 2b of the product 2 is protruding from the first opening 7 outside the body 3.

It should also be noted that a larger upper area 2c of the product 2 is arranged in correspondence with the second opening 6 of the body 3. Preferably, but not necessarily, the second upper opening 6 does not have any closing lid during the cooking / heating phases. As is better illustrated in Figure 1, the cross section of the tubular body 3 defines at least one channel 5 for the outflow of the water vapor generated by the food product 2 during cooking.

In particular, the body 3 has a plurality of outflow channels 5, defined between an internal wall 13 of the tubular body 3 and the conical external surface 2a of the food product 2.

Each outflow channel 5 extends along the longitudinal development of the tubular body 3 and therefore along the entire length of the product 2. It should also be noted that each outflow channel 5 develops between the first and second opening 6, 7 to allow water vapor to flow out of the internal compartment 3a containing the product 2, In the embodiment illustrated in the accompanying figures purely by way of example and therefore not limiting, the tubular body 3 has a pyramidal shape with a quadrilateral base, to define four outflow channels 5 placed at the corners 4 of the aforementioned pyramid. Consequently, each channel 5 is comprised between an arcuate portion of the external surface 2a of the product 2 and the internal surface of the aforementioned edges 4.

Advantageously, the internal surface of each edge 4 constitutes a heating surface 14 of the food product 2, spaced from the product 2 itself and extending along the entire respective outflow channel 5. Said heating surface 14, following the action of the microwaves, is suitable for heating the product 2 by convection.

It should also be noted that, between the heating surfaces 14 of two adjacent channels 5, surfaces 15 develop in contact with the food product 2. In the embodiment illustrated in the accompanying figures, in which the body 3 has a truncated pyramidal shape with a square base , there are four surfaces 15 in contact with the product, spaced apart and suitable for heating the product 2 itself by conduction.

The present invention also relates to a support 8 for the tubular body 3 of the type described above, adapted to support the body 3 itself in a predefined position.

Advantageously, the support 8 allows to support the tubular body 3 and the respective food product 2 inside the microwave oven.

In a first embodiment (Figures 2-4) the support 8 has a prismatic shape with a rectangular base, defining a lower wall 12 resting on any surface, such as for example the turntable of the microwave oven. On the opposite side of the lower wall 12 develops an upper wall 11 equipped with at least one recess 9 for the partial insertion of the aforementioned tubular body 3.

Preferably, the support 8 is internally hollow and is made of paper material, such as cardboard for example. The support 8 is also made starting from a flat blank, suitably shaped to define the box-like structure better illustrated in Figure 4.

As mentioned above, a recess 9 is made on the upper wall 11, obtained from a plurality of pre-weakening lines 9a adapted to be torn manually (Figure 4).

The recess 9 has an extension corresponding to the cross section of the tubular body 3, to allow the partial insertion of the body 3 in the support 8, according to the direction A illustrated in Figure 2.

In the illustrated embodiment, the recess 9 has a square development, counter-shaped to the section of the body 3 to house the body 3 itself as shown in Figure 3. In this situation, it should be noted that the tubular body 3 associated with the support 8 is in a predefined cooking position in which the respective first opening 7 is housed inside the support 8 while the second opening 6 extends above the upper wall 11 of the support 8.

Furthermore, the support 8 has at least one hole 10 for the passage of the water vapor generated by the product during cooking to the external environment.

Preferably, as is better illustrated in Figure 4, the support 8 has four holes 10 arranged laterally and each of which is formed by a pre-weakening line 10a, for example circular, adapted to be torn manually.

In this way, during the cooking of the product 2, which is also partially inserted in the support 8 (figure 3), the steam produced and developing in the outflow channels 5 are evacuated out of the support 8 through the aforementioned holes 10 .

In a second embodiment illustrated in Figures 5 and 6, the support 8 is once again constituted by a prismatic box-like structure consisting of four elongated side walls and two opposite base surfaces 19.

The support 8 is entirely hollow and arranged to receive, during the packaging phase, the tubular body 3 containing the food cone.

As can be seen from figure 5, the cutout 9 is made differently in correspondence with one of the two bases 19 and no longer on an elongated side wall.

The shape of the recess 9 is the same as it has suitable pre-weakening lines 9a to allow opening thereof and the definition of a substantially square perimeter suitable for receiving the tubular body 3 as shown in figure 6.

Note also the presence of a notch 23 adapted to receive the tongue 24 of the base 19 so that, in conditions of engagement of the element 1, the tongue 24 can be supported thanks to the notch 23 (Fig. 6).

Still observing Figure 5, it is then noted the presence of a weakening band 20 consisting of a strip cut in correspondence with each wall of the support ending in a tab 22 to allow a user to conveniently open the support 8 and consequently separate a first portion 8a and of a second portion 8b of the support itself.

In particular, the first portion 8a can be positioned as illustrated in Figure 6 and the tubular body 3 can be inserted into the recess 9.

In this way the first portion 8a defines a lower opening 21 whose jagged perimeter is constituted by a separation line of the weakening band 20.

From an operational point of view it is possible to carry out the microwave cooking of the food product while the latter is contained inside the tubular body 3 and also inside the support 8 made of paper material in its closed condition.

It should be noted that the paper material constituting the support 8 can help cooking by absorbing parts of the water vapor / humidity that is generated during heating and thus helping to avoid softening effects on the dough and the product contained.

Once cooking is finished, the weakening band 20 is removed by taking it through the tab 22.

Therefore, the first portion 8a can be used as an exhibitor, receiving the tubular body 3 itself at the base 19.

In a further alternative form of use, the same first portion 8a can be used with the tubular body 3 and the food product 2 housed in correspondence with the cutout 9 by inserting the latter in the microwave oven, thus proceeding with the heating / cooking of the product.

Advantageously, the presence of the heating surfaces 14, alternating with the surfaces 15 in contact with the product 2, result in cooking of the product 2 itself by conduction and by convection.

In fact, the tubular body 3, made of microwave susceptible material, is in turn heated by increasing the temperature of the environment surrounding the product 2.

Consequently, the heat produced by the tubular body 3 is transmitted to the product 2 by the hot air that surrounds it, in such a way as to heat first the outermost layer (the pasta) and then the innermost layer (the condiment). In addition to this, the food product 2 is in any case heated by radiation by means of the electromagnetic waves produced by the microwave oven.

Consequently, the pasta of the food product 2 is adequately cooked as if it were cooked in a traditional oven, in order to obtain a crunchy external surface and a softer internal area of the product 2.

Furthermore, the outflow channels 5 allow the evacuation of the water vapor through the first and second openings 6, 7 in order not to retain the water particles on the external surface of the product by softening it.

It should also be considered that the tubular body 3 is made of material laminated on paper, and therefore foldable to limit the overall dimensions in conditions of non-use. Also the support 8, in the storage conditions, can be used to contain the tubular body 3 and the food product inside it, also limiting the overall dimensions deriving from the presence of two elements (tubular body and support) suitable for microwave cooking of the aforementioned food products 2.

A further advantage is given by the structure of the support 8 which allows to keep the product 2, and relative tubular body 3, in a suitable position for the respective cooking and possible exposure to the public. Furthermore, the paper material with which the support 8 is made, and therefore not subject to the action of electromagnetic waves, allows the entire element 1 to be handled even after the product 2 has been cooked.

Claims (10)

CLAIMS 1. Support element for heating and / or cooking food products (2), in particular for heating and / or microwave cooking of conical-shaped food products (2) made at least partially in flour-based dough , characterized in that it comprises a substantially tubular body (3) extending longitudinally along a main direction of development between an upper opening (6) and a lower portion, preferably open, made at least partially in microwave susceptible material and having an internal compartment (3a) containment for receiving said food product (2); said tubular body (3) having a cross-sectional conformation, for example polygonal, defining at least one outflow channel (5) of the water vapor generated by the food product (2) during heating. 2. Support element according to the preceding claim, characterized in that it comprises a plurality of outflow channels (5), defined between an internal wall of the tubular body (13) and the external surface (2a) of said food product (2) . 3. Element according to claim 1 or 2, characterized in that it is designed for cooking and / or microwave heating of substantially conical food products, such as pizza cones, and in that the tubular body (3) is only partially counter-shaped to the food product to be received by insertion through the upper opening (6) towards the lower opening (7) and is tapered to receive and support a single food product. 4. Element according to any one of the preceding claims, characterized in that said tubular body (3) has a truncated pyramidal shape in which the first opening (7) has a smaller width than the second opening (6); said first opening allowing said product (2) housed in the tubular body (3) to have a lower end (2b) with a vertex projecting out of the tubular body (3). 5. Element according to any one of the preceding claims, characterized in that said tubular body (3) has a pyramidal shape with a quadrilateral base, to define four outflow channels (5) located at the corners (4) of said pyramid. 6. Element according to any one of the preceding claims, characterized in that said tubular body (3) has heating surfaces (14) for the food product (2), spaced from the product (2) itself and arranged in correspondence with said outflow channels (5) to heat said product (2) by convection. 7. Element according to any one of the preceding claims, characterized in that said tubular body (3) has surfaces (15) in contact with the food product (2), spaced apart to heat said product (2) by conduction. 8. Element according to any one of the preceding claims, characterized in that it further comprises an internally hollow support (8) which can be associated with said tubular body (3) to maintain the body (3) itself in a predefined cooking position; said tubular body (3) being partially inserted in a recess (9) made on a wall (11) of the support (8) to arrange a respective lower portion inside the support (8). 9. Element according to the preceding claim, characterized in that said support (8) has a prismatic shape defining a lower supporting wall (12) and an upper wall (11) in which said recess (9) is obtained; said support (8) also having at least one hole (10) for the passage to the external environment of the water vapor generated inside the support (8) by the food product (2} during cooking. 10. Support (8) for tubular bodies for containing a food product (2) with a conical shape to be cooked in microwaves, characterized in that it has a prismatic shape with a quadrangular base defining a lower support wall (12), at least a contiguous base (19) to said lower wall (12) being provided with at least one recess (9) for the partial insertion of a respective tubular body (3); said support (8) being internally hollow and presenting at least one line or a band of weakening (20) to allow the support to be opened at a median line of the side wall.