MXPA06004050A - Microwave cooking container with sequential venting arrangement - Google Patents

Abstract

A device to improve microwave cooking is described. The device (10) comprises a plurality of containers (12, 22) that include a venting mechanism (15, 25) on each container (12, 22). On of the containers (12) defines a first volume (14) for holding food. Another container (22) defines a second volume (24) and is operatively coupled to the first container (12). During microwaving of the food, steam is released into the first volume (14) defined by one of the containers (12). Pressure builds up creating a first pressure treatment for the food until the venting mechanism (15) is activated. Steam exits the first volume (14) through the venting mechanism (15) and enters the second volume (24). Again, pressure builds up to create a second pressure treatment for the food until the venting mechanism (25) for the container (22) is activated.

Description

MICROWAVE COOKING CONTAINER WITH A SEQUENTIAL VENTILATION DISPOSITION CROSS REFERENCE TO THE RELATED APPLICATION This application claims the benefit of the Request Provisional US UU No. 60 / 509,320 filed October 7, 2003, which is incorporated herein by reference.

BACKGROUND OF THE INVENTION The present invention relates to the field of cooking devices, and more particularly, to cooking containers for use in a microwave oven for cooking meats, vegetables, and other food products. Consumers often prefer to cook food in a microwave oven instead of conventional ovens given the reduced cooking time required to heat food in a microwave oven. Consumers also want to be provided with the opportunity to cook pre-packaged food products within the package in which they were purchased without the difficulty of transferring food from one container to the next. Unfortunately, foods cooked in a microwave tend to be harder and / or dry in texture and consistency, rather than soft and moist. When liquid is added to the food in an attempt to retain moisture, the food can become hot and undesirable. In addition, microwave ovens do not equally distribute heat to the product being cooked. This results in a cooked food product that may be very hot in one area, but cold in another area. Because of these problems, many people consider cooking in a problematic and generally undesirable microwave oven. One method to improve the texture and consistency of foods cooked in a microwave oven is to use steam generated by the heated food product to aid in the cooking of the food. Cooking with steam not only provides moisture for the food being cooked, but also results in a more consistent heating throughout the food product. Specifically, a container using the steam generated by the heated food product to aid in the cooking of the food takes advantage of the ideal gas law, a distillation of various kinetic theories including Boyle's Law and Gay-Lussac's Law. More specifically, such containers have the advantage of a proportional relation between pressure and temperature when a volume and number of gas molecules remain constant. This proportional relation can be expressed as a mathematical equation, (P2 / P?) = (T2 / T1), where P-, is the initial pressure, P2 is the final pressure, Ti is the initial temperature, and T2 is the final temperature. Therefore, any increase in pressure will result in a proportional increase in temperature that could not occur at ambient pressures. For example, if the pressure were to increase 1.2 times (eg from 1 to 1.2 atmospheres), the temperature could also increase 1.2 times (eg from 275 K to 330 K, which is an increase of 1 .67 ° to 57 ° C). For steam cooking of a food product in a microwave oven, the steam must be retained inside a cooking container; therefore, the container must be at least partially sealed. When a sealed container is used to heat a food product contained therein, the pressure rapidly increases while the steam is generated from the heated food product. While the heating continues, this pressure will continue to escalate until the container breaks in some way, thereby releasing the pressure. This release often comes in the form of an explosion forcing an opening of the container and resulting in the food being expelled from it. Not only does this explosion create a certain disaster, but it also weakens the attempt to use steam to cook the food product because the explosion causes a rapid release of the steam collected from the cooking environment no more sealed. To avoid this problem, ventilation mechanisms can be provided to allow controlled release of pressure and vapor from the container. When such ventilation occurs, the improved heating environment created by the increased pressure and contained vapor is destroyed. When certain food products are prepared, this unique pressure treatment is beneficial to the cooking process, but its difficulties remain. For example, when preparing a bowl or cup of frozen soup using a single pressure treatment, a long cooking time is required to ensure that the center of the bowl of the frozen soup is heated sufficiently. However, if the frozen soup is subjected to multiple pressure treatments, the soup is cooked more evenly and the cooking time is reduced. That is why the main object of the present invention is to provide a microwave cooking container with a sequential ventilation arrangement that allows the food product to be subjected to multiple pressure treatments. This and other objects and advantages of the present invention will become apparent in a reading of the following description.

DESCRIPTION OF THE DRAWINGS Figure 1 is an exploded perspective view of a microwave cooking container with a sequential ventilation arrangement made in accordance with the present invention. Figure 2 is an exploded perspective view of an alternative microwave cooking container with a sequential ventilation arrangement made in accordance with the present invention. Figure 3 is a perspective view of another alternative microwave cooking container with a sequential ventilation arrangement made in accordance with the present invention. Figure 4 is a perspective view of yet another alternative microwave cooking container with a sequential ventilation arrangement made in accordance with the present invention. Figure 5A is a perspective view of yet another alternative microwave cooking container with a sequential ventilation arrangement made in accordance with the present invention. Figure 5B is a perspective view of yet another alternative microwave cooking container with a sequential ventilation arrangement made in accordance with the present invention.

DETAILED DESCRIPTION OF THE INVENTION The present invention is a microwave cooking container with a sequential ventilation arrangement that allows the food product to undergo multiple pressure treatments during its preparation. The structural characteristics of the container of the present invention define an initial volume, which retains the food product, and at least one additional volume retaining the initial volume. Additionally, there is a ventilation mechanism associated with each volume. It is not important what type of ventilation mechanism is used as long as it allows a controlled release of pressure and vapor from the volume after a desired pressure has been reached. For example, the ventilation mechanism can be a complex valve or a simple pin hole or a weakened portion in a seal encompassing the volume. In the embodiment of the present invention shown in Figure 1, the initial volume 14 is defined by a first receptacle 12 while an additional volume 24 is defined by a second receptacle 22, the first receptacle 12 being held within the second receptacle 22. first receptacle 12 includes a base 16, a cover 18 sealed to a peripheral edge 17 of the base 16, thus covering the initial volume 14, and a ventilation mechanism 15. Similarly, the second receptacle 22 includes a base 26, a cover 28 sealed to a peripheral edge 27 of the base 26, thus covering the additional volume 24, and a ventilation mechanism 25. The container 10 of the present invention works in the following manner. When the container 10 is heated, the pressure rapidly increases in the initial volume 14 while the steam is generated by the heated food product. While the heating continues, the pressure continues to increase until the ventilation mechanism 15 associated with the initial volume 14 allows a controlled release of pressure and steam. The steam is released from the initial volume 14 to the additional volume 24. While the heating continues, the vapor again causes the pressure to increase, this time within the additional volume 24, until controlled ventilation occurs in the associated ventilation assembly 25. with the additional volume 24. Of course, the container may include subsequent volumes having associated ventilation mechanisms, allowing subsequent pressure treatments. Sequential ventilation of the container of the present invention results in the food product being subjected to an initial pressure treatment, followed by a drop in pressure before being subjected to one or more subsequent pressure treatments. Such subsequent pressure treatments reduce the cooking time of food products, provide food products that are cooked more evenly, and result in prepared food products of a desired consistency and texture. Of course, the container of the present invention can take various forms as long as the structural features encompass multiple volumes, as described above, and each volume has a ventilation mechanism associated therewith such that, when heated, the Food product is subject to multiple pressure treatments. For example, Figure 2 demonstrates an alternative embodiment of the present invention. In the container 1 10 shown in Figure 2, the initial volume 1 14 is defined by a cup 1 16 and a first cover 1 18 sealed to a circumferential edge 1 17 of the cup. 1 16. The additional volume 124 is defined by the cup 1 16 and a second cover 128, which extends over the first cover 1 18 and is sealed to an external surface 1 19 of the cup 1 16. There is a ventilation mechanism 1 15 associated with the initial volume 14 and a ventilation mechanism 125 associated with the additional volume 124, which comprises a weakened portion in the seal between the cover 128 and the outer surface 1 19 of the cup 16. container 1 10 shown in figure 2 works in the same manner as described above with reference to figure 1. An alternative embodiment of the present invention is shown in FIG. 3. In this embodiment of the container 210, the initial volume 214 is defined by a receptacle 212 including a base 216 and a cover 218 sealed to a peripheral edge 217 of the base 216. while the additional volume 224 is defined by a box 226 with an opening 230 for receiving the receptacle 212, which is then sealed to encompass the additional volume 224. A ventilation mechanism 215, 225 is associated with both the initial volume 214 and the additional volume 224. Figure 4 demonstrates yet another embodiment of the present invention. In the embodiment of the container 310 shown in Figure 4, the initial volume 314 is defined by a low portion 332 of a cooking bag 316 and a cover 31 8 sealed to an inner surface 319 of the cooking bag 316. The additional volume 324 is defined by the cooking bag 316 itself, which is sealed to contain the additional volume 324. A ventilation mechanism 315, 325 is associated with both the initial volume 314 and the additional volume 324. Still additional modes of the present invention are shown in Figure 5A and 5B. In these embodiments of the container 410a, 410b there are in fact two initial volumes. In the embodiment shown in Figure 5A the container 410a includes a receptacle 412a having two compartments 440a, 441a, each with an associated ventilation mechanism 415a, 435a and each encompassing an initial volume 414a, 434a. The receptacle 412a is placed in a sealed box 426a defining the additional volume 424a and having a ventilation mechanism 425a associated therewith. As an alternative to a single receptacle having multiple compartments, separate receptacles could be provided. For example, in the embodiment of the container shown in Figure 5B the container 410b includes a first receptacle 440b and a second receptacle 441 b, each with an associated ventilation mechanism 415b, 435b and each encompassing an initial volume 414b, 434b. . The receptacles 440b, 441b are placed in a sealed box 426b defining the additional volume 424b and having a ventilation mechanism 425b associated therewith. The embodiments of the container 410a, 410b shown in Figures 5A and 5B work in the same manner as those described above. When the container 410a, 410b is heated, the pressure increases in the initial volumes 440a, 441 a, 440b, 441 b, which are ventilated independently, releasing steam in the additional volume 424a, 424b where the pressure increases again, holding the contents of each initial volume to a second pressure treatment. Of course, the embodiments depicted in the figures are merely exemplary and it is contemplated that containers having a variety of structural features could be used without departing from the spirit and scope of the present invention as long as the structural characteristics encompass at least one initial volume and at least one additional volume, retaining the at least one initial volume, and each volume having a ventilation mechanism associated therewith. Of course, the container of the present invention may include a variety of additional refinements. For example, in the case of the embodiment shown in Figure 2, the container 1 10 may include an insulating sleeve 129 for protecting a user and maintaining the temperature of the food product during its consumption. This is but an example of a refinement that can be made to the present invention to improve its desirability. It will be obvious to those skilled in the art that other modifications may be made to the invention described herein without departing from the spirit and scope of the present invention.

Claims (20)

1. CLAIMS 1. A microwave cooking device comprising: at least a first container defining at least a first volume for retaining a food product, the container including at least one ventilation mechanism; and a second container operatively coupled to the at least one first container, wherein the second container defines a second volume, the second container including at least one ventilation mechanism; wherein the vapor created by the cooking of the food product in the at least one first container creates a first pressure treatment for the food product before being vented to the second volume defined by the second container, wherein the second volume creates a second treatment of pressure for the food product as a result of vapor ventilation from the first container to the second container. The device according to claim 1, characterized in that the at least one first container is a first receptacle. The device according to claim 2, characterized in that the second container is a second receptacle. 4. The device according to claim 2, the first receptacle further includes a peripheral edge. The device according to claim 4, characterized in that the at least one first volume is defined by the sealing of a cover to the peripheral edge of the first receptacle. The device according to claim 2, characterized in that the second container comprises the first receptacle. The device according to claim 3, characterized in that the second receptacle comprises the first container. The device according to claim 1, characterized in that the at least one first container is a cup having an opening. The device according to claim 8, characterized in that the at least one first volume is defined by the cup and a sealed cover over the opening. The device according to claim 9, characterized in that the second container is an additional cover sealed over the opening of the cup. eleven . The device according to claim 1, characterized in that the second container is a box. The device according to claim 1, characterized in that the second container comprises the at least one first container. The device according to claim 1, characterized in that the at least one first container is a sealed low portion of a cooking bag. The device according to claim 1, characterized in that the second container is a cooking bag. 15. The device according to claim 1, having a plurality of first containers. 16. The device according to claim 15, characterized in that the second container covers all the first containers. The device according to claim 1, characterized in that the at least one first container defines a plurality of separate volumes. 18. The device according to claim 17, characterized in that the at least one first container is encompassed within the second container. 19. The device according to claim 1, further including an insulating container. 20. A method for improving microwave cooking comprising: providing a first container defining a first volume for food retention including at least one vent mechanism to allow the vapor to exit the container; providing a second container defining a second volume including at least one vent mechanism to allow the vapor to exit the container; and arranging the first container and the second container to allow steam escaping from the first volume to enter the second volume.