US20200115138A1 - Cooking bag with integrated features - Google Patents
Cooking bag with integrated features Download PDFInfo
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- US20200115138A1 US20200115138A1 US16/591,489 US201916591489A US2020115138A1 US 20200115138 A1 US20200115138 A1 US 20200115138A1 US 201916591489 A US201916591489 A US 201916591489A US 2020115138 A1 US2020115138 A1 US 2020115138A1
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- Prior art keywords
- bag
- cooking
- temperature
- effector
- compartment
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Classifications
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- 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
- B65D81/3415—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 in hot water, e.g. boil pouches
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B29/00—Packaging of materials presenting special problems
- B65B29/08—Packaging of edible materials intended to be cooked in the package
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- 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
- B65D2203/00—Decoration means, markings, information elements, contents indicators
- B65D2203/12—Audible, olfactory or visual signalling means
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- 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
- B65D2581/3436—Doneness indicators, e.g. to indicate whether the food is cooked
Definitions
- Sous vide is a style of cooking wherein a food item is placed in an isolated container, such as a bag, under at least partial vacuum and then immersed in a cooking medium at a lower-than-normal cooking temperature for a longer-than-normal cooking period. Placing the food item in an isolated container allows the moisture and juices released by the food item during cooking to be kept with the food item rather than emitted to the surrounding environment. Keeping the moisture and juices with the food item results in food with increased flavor that is not dried out.
- the lower cooking temperature allows the food to be evenly cooked without the risk of over-cooking.
- the food can be cooked at or slightly above the desired final food temperature and is typically cooked until all of the food reaches that temperature.
- seasoning a food item cooked via sous vide In addition to cooking a food item such that it retains its own moisture and juices, it may be desirable to season a food item cooked via sous vide. While the food item can be seasoned after the cooking process is complete, there are advantages to cooking the food item with the seasoning in the container along with the food. However, there are potential issues with including the seasoning in the container along with the food. For example, seasoning ingredients placed directly in the same compartment with the food can become a caked amalgam during cooking that can coat the food, similar to a paste, which can be considered unappetizing. Thus, there is a desire for an improved way to season a food item to be cooked via sous vide.
- the lower cooking temperature and longer cooking times of sous vide can cause a user used to conventional cooking times and temperatures to have difficulty knowing when cooking via sous vide is complete. It is desirable to know the central, internal temperature of the food item because this is typically the last portion of the food item to reach the final desired temperature.
- One way in which the central, internal temperature of the food item can measured is by inserting a conventional cooking thermometer into the food item. However, this requires not only disrupting the cooking process but also the piercing of the sous vide bag, thus disrupting the vacuum seal. Additional, a thermometer could be placed entirely within the bag, but this can cause difficulties in reading the temperature measured by the thermometer. Thus, there is a need for an improved way to monitor the central, internal temperature of a food item being cooked via sous vide.
- the present disclosure describes integrated features associated with a cooking bag for assisting in cooking a food item in the cooking bag via sous vide cooking or conventional cooking methods.
- a cooking bag that includes a plurality of bag walls that define an interior volume and a bag opening.
- An interior bag wall divides the interior volume into a first compartment and a second compartment. At least a portion of the interior bag wall is liquid permeable while preventing passage of solids having a mean diameter greater than 1 mm such that liquid can pass between the first compartment and the second compartment through the interior bag wall.
- the second compartment contains a solid seasoning item for seasoning a food item being cooked or to be cooked in the first compartment.
- a cooking bag that includes a plurality of bag walls that define an interior volume and a bag opening.
- a first bag wall of the plurality of bag walls includes a thermometer hermetically sealed in a hole therein.
- the thermometer has a body that includes piercing portion disposed within the interior volume.
- the thermometer also includes a temperature effector disposed within said body adjacent or within said piercing portion, or thermally connected to said piercing portion, and temperature indicator disposed outside said bag. The temperature effector and temperature indicator are coupled together such that upon the temperature effector being heated to a predetermined threshold temperature, the temperature indicator provides an indication that the predetermined threshold temperature has been reached.
- FIG. 1A shows a schematic perspective view of a cooking bag according to a first embodiment.
- FIG. 1B shows a first alternative for a liquid-permeable section of an interior bag wall of the cooking bag of according to FIG. 1A .
- FIG. 1C shows a second alternative for a liquid-permeable section of an interior bag wall of the cooking bag of according to FIG. 1A .
- FIG. 2A shows a schematic perspective view, partially cut away, of a cooking bag according to a second embodiment having a flap for closing an internal compartment in the open position.
- FIG. 2B shows a schematic perspective view as in FIG. 2A having the aforesaid flap in the closed position.
- FIG. 3 shows a schematic perspective view, partially cut away, of a cooking bag according to a third embodiment.
- FIG. 4A shows a schematic perspective view of a cooking bag according to a fourth embodiment.
- FIG. 4B shows a view into the opening of the cooking bag of FIG. 4A .
- FIG. 4C shows a side perspective view of the cooking bag of FIG. 4A , with the bag closed and the side walls removed.
- FIG. 4D shows a cutaway side view of the cooking bag of FIG. 4A having a food item vacuum sealed therein.
- FIG. 4E shows a schematic cutaway side view of a temperature detection unit of the cooking bag of FIG. 4A in a first state.
- FIG. 4F is a view as in FIG. 4E with the temperature detection unit in a second state.
- FIG. 5A shows a schematic perspective view, partially cut away, of a cooking bag according to a fifth embodiment.
- FIG. 5B shows a schematic cutaway side view of a temperature detection unit of the cooking bag of FIG. 5A .
- FIG. 5C shows a perspective view of the temperature detection unit of FIG. 5B in a first state.
- FIG. 5D shows a perspective view of the temperature detection unit of FIG. 5B in a second state.
- FIG. 1A depicts a cooking bag 100 according to a first embodiment.
- the cooking bag 100 has an interior volume 101 for containing a food item to be cooked via sous vide, e.g. air sous vide or water sous vide, or other conventional cooking methods.
- the internal volume 101 can also contain a seasoning item to season the food item during cooking.
- the bag 100 includes opposing first and second bag walls 111 and 112 .
- the bag also can have opposing side bag walls 113 , 114 .
- the bag walls 111 , 112 , 113 , 114 can be made of any suitable food-grade material that can withstand typical sous-vide cooking temperatures (e.g. up to 200° F.), including polyethylene and polypropylene.
- the first bag wall 111 and second bag wall 112 can be generally rectangular in shape and are connected to one another along respective first edges thereof, forming a first bag edge 115 opposite the bag opening 102 .
- the first and second bag walls 111 and 112 can be connected adjacent their lateral edges via opposing side bag walls 113 , 114 whose width (between the walls 111 and 112 define opening width of the bag. Opening ends of the respective walls 111 , 112 , 113 and 114 , located opposite the seam 115 , together define the perimeter of the bag opening 102 , wherein the widths of side walls 113 and 114 enable the opening 102 to be a wide-mouth opening to accommodate insertion of larger food items.
- the opening ends of the first bag wall 111 and second bag wall 112 contain or constitute sealing flaps 121 , 122 , respectively.
- the sealing flaps 121 , 122 can be brought together in face-to-face abutment or contact and joined via a conventional bag sealer as known in the art, which applies pressure and heat to partially melt the plastic in the adjoining flaps 121 , 122 thereby heat-welding them to one another to seal, e.g. hermetically seal, the bag 100 , thereby isolating its interior volume 101 .
- the bag opening can be sealed via other sealing means, such as zippers, press and lock features, etc., so long as the interior volume 101 of the resulting closed bag will be substantially vacuum sealed if intended for sous-vide cooking, to permit drawing and sustaining a vacuum therein.
- other sealing means such as zippers, press and lock features, etc.
- a vacuum sealers also known in the art can be used to draw air out of the internal volume 101 in order to collapse the bag and press it against the food item under vacuum within the volume 101 .
- the seal at flaps 121 , 122 preferably is strong enough to withstand increased internal pressure within the bag from evolved or expanding gases, as well as any exuded liquid, within the internal volume 101 during cooking.
- the interior volume 101 is divided into a plurality of compartments: e.g. a first compartment 101 a can be provided for containing the food item during cooking, and a second compartment 101 b for containing the seasoning item.
- An interior bag wall 130 divides the interior volume 101 into the respective compartments 101 a , 101 b .
- the portion of the interior volume 101 between the first bag wall 111 and interior bag wall 130 constitutes the first compartment 101 a
- the portion between the second bag wall 112 and interior bag wall 130 constitutes the second compartment 101 b .
- the interior bag wall 130 is of similar dimension as the first and second bag walls 111 , 112 and extends essentially parallel thereto and midway therefrom between the opposing side walls 113 and 114 . Preferably it also extends from the seam 115 opposite the bag opening 102 in order to ensure isolation between the adjacent first and second compartments 101 a and 101 b . However, it also may form a separate seam (not shown) with only one of the bag walls 111 , 112 at a location remote from seam 115 . In alternative embodiments, the interior bag wall 130 can have different dimensions than the first and second bag walls 111 , 112 . Similar to the first bag wall 111 and second bag wall 112 , the interior bag wall 130 is generally rectangular in shape.
- the interior bag wall 130 is connected along a first edge thereof to either the first bag wall 111 , second bag wall 112 , or the bag edge 115 . Additionally, the interior bag wall 130 is connected along a second edge thereof to the side bag wall 113 , and along a third edge thereof to the side bag wall 114 . As depicted, edge of the interior bag wall 130 is exposed adjacent to the bag opening 102 , and may extend between the flaps 121 , 122 when joined to ensure that they seal also against the proximal edge of the interior wall 130 . This ensures separation of the first and second compartments 101 a , 102 a when the bag is sealed.
- the seasoning item can be any solid ingredient that a user desires for seasoning a food item but does not wish to physically combine with the food item, and particularly to amalgamate to form a cake or paste on the food item.
- seasoning items include, but are not limited to, wood, seaweed, salt, herbs, spices, dehydrated fruits and vegetables, and other soluble and insoluble solid ingredients that contribute to flavoring food.
- the seasoning item can be a powdered seasoning item, e.g. one that mixes with liquid to produce a sauce for seasoning the food item. So that a seasoning item in the second compartment 101 b can season a food item contained in the first compartment 101 a , the interior wall 130 is passable to liquid over at least a permeable portion 131 of its surface.
- the permeable portion 131 of the interior wall 130 can have perforations 133 (exaggerated in the figure for ease of reference) that allow liquid to travel therethrough between the compartments 101 a and 101 b , yet small enough to limit or prevent solid seasoning items from passing through.
- an array of perforations 133 preferably having mean diameters of not more than 3 mm, more preferably not more than 2 mm, 1 mm, or 0.5 mm, can be provided in the permeable portion 131 of the wall 130 .
- the perforations 133 are circular.
- the perforations can have other shapes, including but not limited to star shapes and X shapes.
- the permeable portion 131 of the interior bag wall 130 can be a porous or otherwise liquid permeable membrane 134 .
- the liquid permeable membrane 134 can be, e.g., a porous membrane through which liquid water may pass via diffusion. Or it may be a fibrous membrane through which liquid may wick and pass via interstitial spaces between fibers.
- the permeable portion 131 of the wall 130 can be a reticulated web made of any suitable food-grade material known in the art, including cheesecloth and reticulated thermoplastics, such as polyethylene and polypropylene. However it is constituted, the permeable portion 131 may be a section of the interior wall 130 or it can constitute the entire interior bag wall 130 . However constituted, preferably the permeable portion 131 of the wall 130 will prevent passage of solids having a mean diameter greater than 3 mm; preferably greater than 2 mm, 1 mm or 0.5 mm.
- a food item is inserted into the first compartment 101 a of a bag 100 (as in FIG. 1A ) and a seasoning item is inserted into the second compartment 101 b .
- the cooking bag 100 is then sealed via the sealing flaps 121 , 122 and evacuated to prepare for sous vide cooking.
- the cooking bag 100 and its contents are then placed in a cooking medium. While the food item is being cooked in the first compartment 101 a , moisture and/or juices emitted from the food item can traverse the permeable portion 131 of wall 130 into the second compartment 101 b , which contains a seasoning item.
- the moisture and/or juices and the seasoning item mix to create a seasoning liquid in the second compartment 101 b .
- the seasoning item if it is soluble, then it can dissolve therein forming a solution. Alternatively, the seasoning item may become suspended in the liquid. In either case (and in the case of suspension, provided that the suspended particles are small enough), the seasoning liquid can traverse the permeable portion 131 back into the first compartment 101 a where it can season the food item. In some cases, agitation may be useful to cause food-sourced liquid to proceed to and from the second compartment to season the food item in the first compartment 101 a . However, it is contemplated that usually sufficient reciprocating flow through the permeable portion 131 of the wall 130 will occur to effectively season the food item during a typical sous-vide cooking time, which can range from 2 to 6 hours depending on the food item.
- the cooking bag 100 can be provided with a seasoning item pre-loaded into and sealed within the second compartment 101 b prior to delivery to a user.
- This removes a user-performed step from the above example cooking method such that a user can season a food item in a more efficient manner. Additionally, this removes uncertainty for a user about which seasoning item and how much of it they want to use.
- a user selects a cooking bag having a preloaded seasoning item sealed within the second compartment. The user then places the food item in the first compartment, and proceeds with the steps outlined above for sealing the cooking bag and cooking the food item.
- preseasoned cooking bags 100 can be sold having preselected flavors, e.g. teriyaki, chipotle, jerk, curry, rosemary tarragon, etc., which the consumer can select and purchase from a store and bring home to cook a food item according to the preselected seasoning.
- FIGS. 2A-2B depict a cooking bag 200 according to a second embodiment. Similar to the cooking bag 200 , the cooking bag 200 has an interior volume 201 that can contain a food item to be cooked via sous vide or other conventional cooking methods. The internal volume 201 can also contain a seasoning item to season the food item during cooking.
- the bag 200 includes a first bag wall 211 and a second bag wall 212 (analogous to walls 111 and 112 in the earlier embodiment), but does not include side bag walls. Instead, the opposing bag walls 211 and 212 are joined directly to one another at opposing lateral seams to yield a pouch-style bag 200 .
- the bag walls 211 , 212 can be made of any suitable food-grade material, including polyethylene and polypropylene.
- the first bag wall 211 and second bag wall 212 are generally rectangular in shape and are connected to one another along three of four respective edges thereof, forming a first bag edge 215 opposite the bag opening 202 , and opposing lateral bag edges.
- the interior volume 201 of the cooking bag 200 is divided into two compartments: a first compartment 201 a , i.e. a food-item compartment, and a second compartment 201 b , i.e. a seasoning compartment.
- An interior bag wall 230 divides the interior volume 201 into the respective compartment 201 a , 201 b .
- the interior bag wall 230 is smaller than the first and second bag walls 211 , 212 and is connected to the second bag wall 230 along its edge(s) (i.e. first, second, and third edges 235 , 236 and 237 , respectively, as illustrated).
- a fourth edge defines an opening 232 that provides access to the second compartment 201 b from within the first compartment 201 a.
- a flap 238 can be provided to cover the opening 232 of the second compartment 201 b .
- the flap 238 is movable between an open position ( FIG. 2A ) and a closed position ( FIG. 2B ).
- the flap 238 is preferably biased (i.e. its fold seam pre-stressed so that it tends) towards the closed portion covering the opening 232 and thereby isolating the first and second compartments 201 a , 201 b from one another.
- a seasoning item can be inserted into the second compartment 201 b through the opening 232 .
- the seasoning item is generally secured in the second compartment 201 b such that it is not drawn easily out of the second compartment 201 b .
- This not only provides advantages during cooking, but also provides advantages during a vacuum seal step, whereby placing the interior volume 201 of the bag 200 under vacuum does not draw a seasoning item out of the second compartment 201 b . It is not necessarily required that the flap 238 be effective to hermetically seal the compartment 201 b from compartment 201 a .
- the second compartment 201 b can be used by a consumer to load a seasoning item for cooking as discussed above.
- the cooking bag 200 can be provided and sold with a seasoning item pre-loaded into and sealed within the second compartment 201 b prior to delivery to a user.
- the flap 238 may not be present because access to the second compartment 201 b by the consumer will not be required to insert a seasoning item. Rather, the second compartment 201 b might be factory sealed via weld seams about its entire perimeter.
- the interior wall 230 is passable to liquid over at least a permeable section 231 thereof as in the earlier embodiment.
- the permeable section 231 can be a perforated section or a liquid-permeable membrane.
- FIG. 3 depicts a cooking bag 300 according to a third embodiment similar to the second embodiment depicted in FIGS. 2A-2B .
- the cooking bag 300 has an interior volume 301 defined by first and second bag walls 311 , 312 connected along their perimeter edge(s) (e.g. a bag edge 315 opposite the bag opening 302 , and opposing lateral bag edges).
- sealing flaps 321 , 322 can be provided for sealing the interior volume 301 of the bag 300 , which also is divided into a first compartment 301 a and a second compartment 301 b by an interior bag wall 330 .
- the interior wall 330 is attached to the second bag wall 312 along edges thereof (e.g.
- the interior bag wall 330 includes a liquid-permeable section 331 , which can be a perforated section or a liquid-permeable membrane section thereof as above, and which serves a similar purpose.
- FIGS. 4A-4D depicts a cooking bag 400 according to a fourth embodiment.
- the overall configuration of the cooking bag 400 is similar to the cooking bag 100 of the first embodiment.
- the cooking bag 400 has an interior volume 401 defined between opposing first and second bag walls 411 and 412 , as well as opposing side bag walls 413 and 414 extending between the walls 411 and 412 at opposite lateral ends thereof.
- An opening 402 provides access to the interior volume 411 .
- a thermometer 440 is affixed to and penetrates the first bag wall 411 .
- the thermometer 440 can be used to indicate when a food item being cooked within the bag 400 has reached a predetermined temperature, as described below.
- the thermometer 440 includes a body 441 that extends inwardly into the interior volume 401 from the first bag wall 411 through a hole therein (not labeled).
- the edge of the hole in wall 411 accommodating the thermometer body 441 is preferably hermetically sealed thereto, e.g. via plastic welding, so that the bag can sustain a drawn vacuum in use once the bag opening 402 is closed.
- the body 441 has an internal volume 442 ( FIG. 4E ) for housing its components in isolation from the internal volume 401 of bag 400 .
- the body 441 can be generally cylindrical, with a cylindrical portion 441 a and a lower piercing portion 441 b designed to pierce and at least partially penetrate into a food item 15 (see FIG. 4D ), for example when a vacuum is drawn on the bag 400 such that the wall 411 is drawn against the surface of the food item 15 .
- the tension in wall 411 can urge the thermometer 440 to pierce and penetrate the food item 15 beginning at its piercing portion 441 .
- external pressure as with one's finger
- the thermometer 440 includes a temperature effector 443 that reacts or changes configuration upon reaching a threshold temperature, located preferably at or adjacent the distal end of the thermometer 440 adjacent to or within the piercing portion 441 .
- a temperature indicator 444 is operatively coupled to the temperature effector 443 and provides an indication that the threshold temperature for actuating the effector 443 has been achieved.
- the thermometer 440 can be comparable to a conventional turkey timer, wherein the temperature effector 443 includes a spring-loaded stem 445 whose distal end 445 d initially is adhesively held within a heat-softenable solid plug 443 (e.g. of metal) whose softening or melting point is tuned to correspond to a desired threshold temperature.
- the stem 445 is spring-biased to eject it from the plug 443 so that an indicator 444 attached to the stem outside of the body 441 (and outside of the bag 400 ) is deflected to provide an indication that the threshold temperature has been reached.
- the plug 443 preferably is disposed within the body 441 at its distal end and preferably within the tip of the piercing portion 441 b in order to yield good thermal communication between the plug 443 and the food item outside the body 441 adjacent that portion 441 b . In this manner, efficient heat transfer between the food and the plug 443 can be achieved to ensure that the plug routinely approximates the internal temperature of the food item 15 that has been pierced. When that temperature reaches the threshold temperature, the plug 443 softens or melts sufficiently to release the distal end 445 d of the stem, which is then ejected via the aforementioned spring bias, thereby deflecting the indicator 444 so that a user observing it will know that cooking is completed.
- the temperature effector can be constituted differently; e.g. as a thermocouple of two dissimilar metals whose differential voltage will shift as a function of temperature.
- the couple can be connected to a simple circuit housed in the body 441 that stores a look-up table to correlate voltage to temperature.
- a display e.g. an LCD display, or an electrochromic display
- a display can be disposed outside the body and even outside the bag to provide an indication of temperature; e.g. in numeric characters or in a photochromic shift wherein different colors approximate different temperatures. At temperatures at which sous vide cooking typically occurs (e.g. ⁇ 200° F.) such a simple circuit can be effective.
- FIGS. 5A-5D depicts another embodiment of a cooking bag 500 similar to the cooking bag 400 of FIG. 4A .
- the cooking bag 500 has an interior volume 501 defined between opposing first and second bag walls 511 and 512 , as well as opposing side bag walls 513 and 514 extending between the walls 411 and 412 at opposite lateral ends thereof.
- An opening 502 provides access to the interior volume 501 .
- the interior volume 501 is divided into a first compartment 501 a and a second compartment 501 b by an interior bag wall 530 , e.g. similarly as in earlier embodiments.
- the interior bag wall 530 includes a liquid-permeable section 531 to permit the passage of food-exuded juices and moisture.
- the cooking bag 500 further includes a thermometer 540 affixed to the first bag wall 511 .
- thermometer 540 here can be similar to the thermometer 440 described above in an earlier embodiment, i.e. having a temperature effector that reacts to changes in temperature or deflects upon reaching a threshold temperature, as well as a temperature indicator.
- the temperature effector 543 is made of a thermochromic material and can also serve as the temperature indicator. Below a threshold temperature, the thermochromic material has a non-transparent appearance. Above the threshold temperature, the thermochromic material has a transparent appearance.
- the threshold temperature can be in the range of desired cooking temperatures, such that when the food item 15 reaches the desired cooking temperature, the threshold temperature is reached. When the temperature of the temperature effector 543 reaches its threshold temperature, it becomes transparent. The transparency of the effector 543 results in visually perceptible change to the thermometer 540 that indicates to a user that the threshold (i.e. desired cooking) temperature has been reached.
- the material of the temperature effector 543 can be chosen based on a desired predetermined temperature, for example a desirable cooking temperature for a food item.
- the temperature effector 543 is a colored (e.g. color-changing) feature that is easily visually distinguishable and detectable from the body 541 of the thermometer 540 from outside the bag 500 .
- the temperature effector 543 can cover a secondary temperature indicator 544 , such as a contrasting surface or one with a preprinted message (e.g. “DONE”), such that when the temperature effector 543 is below its threshold temperature (and thus non-transparent), the secondary temperature indicator 544 is not visible. However, when the temperature effector 543 is at or above its threshold temperature, the secondary temperature indicator 544 is visible to indicate that the trigger temperature has been reached.
- the thermometer 540 may include a conducting rod 545 extending within the interior volume 542 thereof from adjacent the portion 541 b to adjacent the (and optionally contacting) the underside of the secondary indicator 544 or even the temperature effector 543 .
- the conducting rod 545 is made of a material having a high thermal conductivity such that it can efficiently transfer heat from the tip of the piercing portion 541 b to the temperature effector 543 .
- the thermal communication provided by conducting rod 545 results in the temperature effector 543 also reaching its threshold temperature.
- the temperature detection unit 540 further includes a cover 547 that covers both the temperature effector 543 and the secondary temperature indicator 544 .
- the cover 547 is transparent, which allows the temperature effector 543 to be seen therethrough.
- the cover 547 is preferably made from a thermally insulative material, which thermally isolates the temperature effector 543 from the environment outside of the cooking bag 500 .
- the temperature of the temperature effector 543 is that of the conducting rod 545 and not of the surrounding environment, i.e. the cooking medium.
- the thermometer 540 can include a series of temperature effectors 543 and secondary temperature indicators 544 .
- the various temperature indicators 544 can be of different colors and the various temperature effectors 543 can have different threshold temperatures, which allows the thermometer 540 to indicate multiple detected temperatures (and therefore cooking progress over time) to a user. For example, if the final desired internal temperature of the food item being cooked is 140° F., a first temperature effector 543 and temperature indicator 544 can show one color at 120° F., a second temperature effector 543 and temperature indicator 544 can show another color at 130° F., and a third temperature effector 543 and temperature indicator 544 can show a final color at 140° F. In this manner, the thermometer 540 can indicate cooking progress towards the final desired cooking temperature.
Abstract
Description
- Sous vide is a style of cooking wherein a food item is placed in an isolated container, such as a bag, under at least partial vacuum and then immersed in a cooking medium at a lower-than-normal cooking temperature for a longer-than-normal cooking period. Placing the food item in an isolated container allows the moisture and juices released by the food item during cooking to be kept with the food item rather than emitted to the surrounding environment. Keeping the moisture and juices with the food item results in food with increased flavor that is not dried out. The lower cooking temperature allows the food to be evenly cooked without the risk of over-cooking. The food can be cooked at or slightly above the desired final food temperature and is typically cooked until all of the food reaches that temperature. Because of the lower cooking temperatures, it takes longer to cook a food item via sous vide than other cooking methods that use relatively high temperatures. Maintaining the food under vacuum improves heat transfer between the cooking medium and the food item through the container because heat need not traverse an air gap within the container. The reduced air, and thus reduced oxygen, also minimizes the chance that food will become undesirably oxidized during cooking. Additionally, removing air from the container allows the food item to be sealed in the container well in advance of cooking such that it can be easily preserved via refrigeration or freezing until the food item is ready to be cooked. This also minimizes the chance the food will become undesirably oxidized during storage.
- In addition to cooking a food item such that it retains its own moisture and juices, it may be desirable to season a food item cooked via sous vide. While the food item can be seasoned after the cooking process is complete, there are advantages to cooking the food item with the seasoning in the container along with the food. However, there are potential issues with including the seasoning in the container along with the food. For example, seasoning ingredients placed directly in the same compartment with the food can become a caked amalgam during cooking that can coat the food, similar to a paste, which can be considered unappetizing. Thus, there is a desire for an improved way to season a food item to be cooked via sous vide.
- The lower cooking temperature and longer cooking times of sous vide can cause a user used to conventional cooking times and temperatures to have difficulty knowing when cooking via sous vide is complete. It is desirable to know the central, internal temperature of the food item because this is typically the last portion of the food item to reach the final desired temperature. One way in which the central, internal temperature of the food item can measured is by inserting a conventional cooking thermometer into the food item. However, this requires not only disrupting the cooking process but also the piercing of the sous vide bag, thus disrupting the vacuum seal. Additional, a thermometer could be placed entirely within the bag, but this can cause difficulties in reading the temperature measured by the thermometer. Thus, there is a need for an improved way to monitor the central, internal temperature of a food item being cooked via sous vide.
- The present disclosure describes integrated features associated with a cooking bag for assisting in cooking a food item in the cooking bag via sous vide cooking or conventional cooking methods.
- There is provided a cooking bag that includes a plurality of bag walls that define an interior volume and a bag opening. An interior bag wall divides the interior volume into a first compartment and a second compartment. At least a portion of the interior bag wall is liquid permeable while preventing passage of solids having a mean diameter greater than 1 mm such that liquid can pass between the first compartment and the second compartment through the interior bag wall. The second compartment contains a solid seasoning item for seasoning a food item being cooked or to be cooked in the first compartment.
- There is also provided a cooking bag that includes a plurality of bag walls that define an interior volume and a bag opening. A first bag wall of the plurality of bag walls includes a thermometer hermetically sealed in a hole therein. The thermometer has a body that includes piercing portion disposed within the interior volume. The thermometer also includes a temperature effector disposed within said body adjacent or within said piercing portion, or thermally connected to said piercing portion, and temperature indicator disposed outside said bag. The temperature effector and temperature indicator are coupled together such that upon the temperature effector being heated to a predetermined threshold temperature, the temperature indicator provides an indication that the predetermined threshold temperature has been reached.
-
FIG. 1A shows a schematic perspective view of a cooking bag according to a first embodiment. -
FIG. 1B shows a first alternative for a liquid-permeable section of an interior bag wall of the cooking bag of according toFIG. 1A . -
FIG. 1C shows a second alternative for a liquid-permeable section of an interior bag wall of the cooking bag of according toFIG. 1A . -
FIG. 2A shows a schematic perspective view, partially cut away, of a cooking bag according to a second embodiment having a flap for closing an internal compartment in the open position. -
FIG. 2B shows a schematic perspective view as inFIG. 2A having the aforesaid flap in the closed position. -
FIG. 3 shows a schematic perspective view, partially cut away, of a cooking bag according to a third embodiment. -
FIG. 4A shows a schematic perspective view of a cooking bag according to a fourth embodiment. -
FIG. 4B shows a view into the opening of the cooking bag ofFIG. 4A . -
FIG. 4C shows a side perspective view of the cooking bag ofFIG. 4A , with the bag closed and the side walls removed. -
FIG. 4D shows a cutaway side view of the cooking bag ofFIG. 4A having a food item vacuum sealed therein. -
FIG. 4E shows a schematic cutaway side view of a temperature detection unit of the cooking bag ofFIG. 4A in a first state. -
FIG. 4F is a view as inFIG. 4E with the temperature detection unit in a second state. -
FIG. 5A shows a schematic perspective view, partially cut away, of a cooking bag according to a fifth embodiment. -
FIG. 5B shows a schematic cutaway side view of a temperature detection unit of the cooking bag ofFIG. 5A . -
FIG. 5C shows a perspective view of the temperature detection unit ofFIG. 5B in a first state. -
FIG. 5D shows a perspective view of the temperature detection unit ofFIG. 5B in a second state. -
FIG. 1A depicts a cooking bag 100 according to a first embodiment. The cooking bag 100 has aninterior volume 101 for containing a food item to be cooked via sous vide, e.g. air sous vide or water sous vide, or other conventional cooking methods. Theinternal volume 101 can also contain a seasoning item to season the food item during cooking. The bag 100 includes opposing first andsecond bag walls side bag walls bag walls first bag wall 111 andsecond bag wall 112 can be generally rectangular in shape and are connected to one another along respective first edges thereof, forming afirst bag edge 115 opposite thebag opening 102. To enable the bag to be expanded to accommodate the volume of food items, the first andsecond bag walls side bag walls walls respective walls seam 115, together define the perimeter of thebag opening 102, wherein the widths ofside walls opening 102 to be a wide-mouth opening to accommodate insertion of larger food items. - The opening ends of the
first bag wall 111 andsecond bag wall 112 contain or constitute sealingflaps flaps interior volume 101. Alternatively, the bag opening can be sealed via other sealing means, such as zippers, press and lock features, etc., so long as theinterior volume 101 of the resulting closed bag will be substantially vacuum sealed if intended for sous-vide cooking, to permit drawing and sustaining a vacuum therein. - Once a food item has been inserted, sealing the bag keeps moisture and juices with the food item while cooking to provide additional flavor to the food item and keep it from becoming undesirably dry. If sous vide cooking is intended, then a vacuum sealers (also known in the art) can be used to draw air out of the
internal volume 101 in order to collapse the bag and press it against the food item under vacuum within thevolume 101. The seal atflaps internal volume 101 during cooking. - In order to keep a food item and seasoning item separate therein, the
interior volume 101 is divided into a plurality of compartments: e.g. afirst compartment 101 a can be provided for containing the food item during cooking, and asecond compartment 101 b for containing the seasoning item. Aninterior bag wall 130 divides theinterior volume 101 into therespective compartments interior volume 101 between thefirst bag wall 111 andinterior bag wall 130 constitutes thefirst compartment 101 a, whereas the portion between thesecond bag wall 112 andinterior bag wall 130 constitutes thesecond compartment 101 b. In the embodiment ofFIG. 1 , theinterior bag wall 130 is of similar dimension as the first andsecond bag walls side walls seam 115 opposite thebag opening 102 in order to ensure isolation between the adjacent first andsecond compartments bag walls seam 115. In alternative embodiments, theinterior bag wall 130 can have different dimensions than the first andsecond bag walls first bag wall 111 andsecond bag wall 112, theinterior bag wall 130 is generally rectangular in shape. Theinterior bag wall 130 is connected along a first edge thereof to either thefirst bag wall 111,second bag wall 112, or thebag edge 115. Additionally, theinterior bag wall 130 is connected along a second edge thereof to theside bag wall 113, and along a third edge thereof to theside bag wall 114. As depicted, edge of theinterior bag wall 130 is exposed adjacent to thebag opening 102, and may extend between theflaps interior wall 130. This ensures separation of the first andsecond compartments 101 a, 102 a when the bag is sealed. - The seasoning item can be any solid ingredient that a user desires for seasoning a food item but does not wish to physically combine with the food item, and particularly to amalgamate to form a cake or paste on the food item. Examples of seasoning items include, but are not limited to, wood, seaweed, salt, herbs, spices, dehydrated fruits and vegetables, and other soluble and insoluble solid ingredients that contribute to flavoring food. The seasoning item can be a powdered seasoning item, e.g. one that mixes with liquid to produce a sauce for seasoning the food item. So that a seasoning item in the
second compartment 101 b can season a food item contained in thefirst compartment 101 a, theinterior wall 130 is passable to liquid over at least apermeable portion 131 of its surface. As depicted inFIG. 1B , thepermeable portion 131 of theinterior wall 130 can have perforations 133 (exaggerated in the figure for ease of reference) that allow liquid to travel therethrough between thecompartments perforations 133 preferably having mean diameters of not more than 3 mm, more preferably not more than 2 mm, 1 mm, or 0.5 mm, can be provided in thepermeable portion 131 of thewall 130. As depicted inFIG. 1B , theperforations 133 are circular. However, the perforations can have other shapes, including but not limited to star shapes and X shapes. - Alternatively, the
permeable portion 131 of theinterior bag wall 130 can be a porous or otherwise liquidpermeable membrane 134. The liquidpermeable membrane 134 can be, e.g., a porous membrane through which liquid water may pass via diffusion. Or it may be a fibrous membrane through which liquid may wick and pass via interstitial spaces between fibers. Thepermeable portion 131 of thewall 130 can be a reticulated web made of any suitable food-grade material known in the art, including cheesecloth and reticulated thermoplastics, such as polyethylene and polypropylene. However it is constituted, thepermeable portion 131 may be a section of theinterior wall 130 or it can constitute the entireinterior bag wall 130. However constituted, preferably thepermeable portion 131 of thewall 130 will prevent passage of solids having a mean diameter greater than 3 mm; preferably greater than 2 mm, 1 mm or 0.5 mm. - In an example cooking method, a food item is inserted into the
first compartment 101 a of a bag 100 (as inFIG. 1A ) and a seasoning item is inserted into thesecond compartment 101 b. The cooking bag 100 is then sealed via the sealing flaps 121, 122 and evacuated to prepare for sous vide cooking. The cooking bag 100 and its contents are then placed in a cooking medium. While the food item is being cooked in thefirst compartment 101 a, moisture and/or juices emitted from the food item can traverse thepermeable portion 131 ofwall 130 into thesecond compartment 101 b, which contains a seasoning item. The moisture and/or juices and the seasoning item mix to create a seasoning liquid in thesecond compartment 101 b. For example, if the seasoning item is soluble, then it can dissolve therein forming a solution. Alternatively, the seasoning item may become suspended in the liquid. In either case (and in the case of suspension, provided that the suspended particles are small enough), the seasoning liquid can traverse thepermeable portion 131 back into thefirst compartment 101 a where it can season the food item. In some cases, agitation may be useful to cause food-sourced liquid to proceed to and from the second compartment to season the food item in thefirst compartment 101 a. However, it is contemplated that usually sufficient reciprocating flow through thepermeable portion 131 of thewall 130 will occur to effectively season the food item during a typical sous-vide cooking time, which can range from 2 to 6 hours depending on the food item. - Alternatively, the cooking bag 100 can be provided with a seasoning item pre-loaded into and sealed within the
second compartment 101 b prior to delivery to a user. This removes a user-performed step from the above example cooking method such that a user can season a food item in a more efficient manner. Additionally, this removes uncertainty for a user about which seasoning item and how much of it they want to use. Thus, a user selects a cooking bag having a preloaded seasoning item sealed within the second compartment. The user then places the food item in the first compartment, and proceeds with the steps outlined above for sealing the cooking bag and cooking the food item. It is contemplated in this embodiment, for example, that preseasoned cooking bags 100 can be sold having preselected flavors, e.g. teriyaki, chipotle, jerk, curry, rosemary tarragon, etc., which the consumer can select and purchase from a store and bring home to cook a food item according to the preselected seasoning. -
FIGS. 2A-2B depict acooking bag 200 according to a second embodiment. Similar to thecooking bag 200, thecooking bag 200 has aninterior volume 201 that can contain a food item to be cooked via sous vide or other conventional cooking methods. Theinternal volume 201 can also contain a seasoning item to season the food item during cooking. Thebag 200 includes afirst bag wall 211 and a second bag wall 212 (analogous towalls bag walls style bag 200. Thebag walls first bag wall 211 andsecond bag wall 212 are generally rectangular in shape and are connected to one another along three of four respective edges thereof, forming afirst bag edge 215 opposite thebag opening 202, and opposing lateral bag edges. - Similar to the cooking bag 100, the
interior volume 201 of thecooking bag 200 is divided into two compartments: afirst compartment 201 a, i.e. a food-item compartment, and asecond compartment 201 b, i.e. a seasoning compartment. Aninterior bag wall 230 divides theinterior volume 201 into therespective compartment interior bag wall 230 is smaller than the first andsecond bag walls second bag wall 230 along its edge(s) (i.e. first, second, andthird edges opening 232 that provides access to thesecond compartment 201 b from within thefirst compartment 201 a. - A
flap 238 can be provided to cover theopening 232 of thesecond compartment 201 b. Theflap 238 is movable between an open position (FIG. 2A ) and a closed position (FIG. 2B ). However, theflap 238 is preferably biased (i.e. its fold seam pre-stressed so that it tends) towards the closed portion covering theopening 232 and thereby isolating the first andsecond compartments flap 238 is in the open position, a seasoning item can be inserted into thesecond compartment 201 b through theopening 232. When theflap 238 is in the closed position, the seasoning item is generally secured in thesecond compartment 201 b such that it is not drawn easily out of thesecond compartment 201 b. This not only provides advantages during cooking, but also provides advantages during a vacuum seal step, whereby placing theinterior volume 201 of thebag 200 under vacuum does not draw a seasoning item out of thesecond compartment 201 b. It is not necessarily required that theflap 238 be effective to hermetically seal thecompartment 201 b fromcompartment 201 a. Rather, so long as the flap provides sufficient interference so that relatively large solid seasoning items will not pass when it is closed, and theopening 232 itself is remote from thebag opening 201 so that suction upon sealing thebag 200 is not likely to draw a particulated seasoning item therefor, that will be sufficient. - The
second compartment 201 b can be used by a consumer to load a seasoning item for cooking as discussed above. Alternatively, thecooking bag 200 can be provided and sold with a seasoning item pre-loaded into and sealed within thesecond compartment 201 b prior to delivery to a user. In this alternative, theflap 238 may not be present because access to thesecond compartment 201 b by the consumer will not be required to insert a seasoning item. Rather, thesecond compartment 201 b might be factory sealed via weld seams about its entire perimeter. - So that the seasoning item can season the food item, the
interior wall 230 is passable to liquid over at least apermeable section 231 thereof as in the earlier embodiment. Also as above, thepermeable section 231 can be a perforated section or a liquid-permeable membrane. -
FIG. 3 depicts acooking bag 300 according to a third embodiment similar to the second embodiment depicted inFIGS. 2A-2B . Thecooking bag 300 has aninterior volume 301 defined by first andsecond bag walls bag edge 315 opposite thebag opening 302, and opposing lateral bag edges). Again, sealingflaps interior volume 301 of thebag 300, which also is divided into afirst compartment 301 a and a second compartment 301 b by aninterior bag wall 330. Also as in the second embodiment, theinterior wall 330 is attached to thesecond bag wall 312 along edges thereof (e.g. along first, second, and third edges thereof to form first, second, and third interior bag edges 335, 336, 337, respectively) to define the second compartment, which has anopening 332. However, in this embodiment theopening 332 of the second compartment 302 b faces away from theopening 302 of theinterior volume 301. With this configuration, a seasoning item can be inserted into the second compartment 302 b through theopening 332, but a vacuuming sealing step will be very unlikely to draw a seasoning item out of the second compartment 302 b through theopening 332. Theinterior bag wall 330 includes a liquid-permeable section 331, which can be a perforated section or a liquid-permeable membrane section thereof as above, and which serves a similar purpose. -
FIGS. 4A-4D depicts a cooking bag 400 according to a fourth embodiment. The overall configuration of the cooking bag 400 is similar to the cooking bag 100 of the first embodiment. The cooking bag 400 has aninterior volume 401 defined between opposing first andsecond bag walls side bag walls walls opening 402 provides access to theinterior volume 411. In this embodiment, athermometer 440 is affixed to and penetrates thefirst bag wall 411. Thethermometer 440 can be used to indicate when a food item being cooked within the bag 400 has reached a predetermined temperature, as described below. - The
thermometer 440 includes abody 441 that extends inwardly into theinterior volume 401 from thefirst bag wall 411 through a hole therein (not labeled). The edge of the hole inwall 411 accommodating thethermometer body 441 is preferably hermetically sealed thereto, e.g. via plastic welding, so that the bag can sustain a drawn vacuum in use once thebag opening 402 is closed. Thebody 441 has an internal volume 442 (FIG. 4E ) for housing its components in isolation from theinternal volume 401 of bag 400. - The
body 441 can be generally cylindrical, with acylindrical portion 441 a and alower piercing portion 441 b designed to pierce and at least partially penetrate into a food item 15 (seeFIG. 4D ), for example when a vacuum is drawn on the bag 400 such that thewall 411 is drawn against the surface of thefood item 15. The tension inwall 411 can urge thethermometer 440 to pierce and penetrate thefood item 15 beginning at its piercingportion 441. Alternatively or in addition, external pressure (as with one's finger) can be applied from above thethermometer 440 outside the bag 400 to press thethermometer 440 into thefood item 15. - The
thermometer 440 includes atemperature effector 443 that reacts or changes configuration upon reaching a threshold temperature, located preferably at or adjacent the distal end of thethermometer 440 adjacent to or within the piercingportion 441. Atemperature indicator 444 is operatively coupled to thetemperature effector 443 and provides an indication that the threshold temperature for actuating theeffector 443 has been achieved. - The
thermometer 440 can be comparable to a conventional turkey timer, wherein thetemperature effector 443 includes a spring-loadedstem 445 whosedistal end 445 d initially is adhesively held within a heat-softenable solid plug 443 (e.g. of metal) whose softening or melting point is tuned to correspond to a desired threshold temperature. Thestem 445 is spring-biased to eject it from theplug 443 so that anindicator 444 attached to the stem outside of the body 441 (and outside of the bag 400) is deflected to provide an indication that the threshold temperature has been reached. Theplug 443 preferably is disposed within thebody 441 at its distal end and preferably within the tip of the piercingportion 441 b in order to yield good thermal communication between theplug 443 and the food item outside thebody 441 adjacent thatportion 441 b. In this manner, efficient heat transfer between the food and theplug 443 can be achieved to ensure that the plug routinely approximates the internal temperature of thefood item 15 that has been pierced. When that temperature reaches the threshold temperature, theplug 443 softens or melts sufficiently to release thedistal end 445 d of the stem, which is then ejected via the aforementioned spring bias, thereby deflecting theindicator 444 so that a user observing it will know that cooking is completed. - In an alternative embodiment, the temperature effector can be constituted differently; e.g. as a thermocouple of two dissimilar metals whose differential voltage will shift as a function of temperature. The couple can be connected to a simple circuit housed in the
body 441 that stores a look-up table to correlate voltage to temperature. A display (e.g. an LCD display, or an electrochromic display) can be disposed outside the body and even outside the bag to provide an indication of temperature; e.g. in numeric characters or in a photochromic shift wherein different colors approximate different temperatures. At temperatures at which sous vide cooking typically occurs (e.g. <200° F.) such a simple circuit can be effective. -
FIGS. 5A-5D depicts another embodiment of a cooking bag 500 similar to the cooking bag 400 ofFIG. 4A . The cooking bag 500 has aninterior volume 501 defined between opposing first andsecond bag walls side bag walls walls opening 502 provides access to theinterior volume 501. Theinterior volume 501 is divided into afirst compartment 501 a and asecond compartment 501 b by aninterior bag wall 530, e.g. similarly as in earlier embodiments. Also as in other embodiments, theinterior bag wall 530 includes a liquid-permeable section 531 to permit the passage of food-exuded juices and moisture. The cooking bag 500 further includes athermometer 540 affixed to thefirst bag wall 511. - The
thermometer 540 here can be similar to thethermometer 440 described above in an earlier embodiment, i.e. having a temperature effector that reacts to changes in temperature or deflects upon reaching a threshold temperature, as well as a temperature indicator. - Alternatively, as in the embodiment illustrated in
FIGS. 5B-5D thetemperature effector 543 is made of a thermochromic material and can also serve as the temperature indicator. Below a threshold temperature, the thermochromic material has a non-transparent appearance. Above the threshold temperature, the thermochromic material has a transparent appearance. The threshold temperature can be in the range of desired cooking temperatures, such that when thefood item 15 reaches the desired cooking temperature, the threshold temperature is reached. When the temperature of thetemperature effector 543 reaches its threshold temperature, it becomes transparent. The transparency of theeffector 543 results in visually perceptible change to thethermometer 540 that indicates to a user that the threshold (i.e. desired cooking) temperature has been reached. The material of thetemperature effector 543 can be chosen based on a desired predetermined temperature, for example a desirable cooking temperature for a food item. - The
temperature effector 543 is a colored (e.g. color-changing) feature that is easily visually distinguishable and detectable from thebody 541 of thethermometer 540 from outside the bag 500. Optionally, thetemperature effector 543 can cover asecondary temperature indicator 544, such as a contrasting surface or one with a preprinted message (e.g. “DONE”), such that when thetemperature effector 543 is below its threshold temperature (and thus non-transparent), thesecondary temperature indicator 544 is not visible. However, when thetemperature effector 543 is at or above its threshold temperature, thesecondary temperature indicator 544 is visible to indicate that the trigger temperature has been reached. - The
thermometer 540 may include a conductingrod 545 extending within theinterior volume 542 thereof from adjacent theportion 541 b to adjacent the (and optionally contacting) the underside of thesecondary indicator 544 or even thetemperature effector 543. The conductingrod 545 is made of a material having a high thermal conductivity such that it can efficiently transfer heat from the tip of the piercingportion 541 b to thetemperature effector 543. Thus, when the temperature of the piercingportion 541 b reaches the threshold temperature of thetemperature effector 543, the thermal communication provided by conductingrod 545 results in thetemperature effector 543 also reaching its threshold temperature. - The
temperature detection unit 540 further includes acover 547 that covers both thetemperature effector 543 and thesecondary temperature indicator 544. Thecover 547 is transparent, which allows thetemperature effector 543 to be seen therethrough. Thecover 547 is preferably made from a thermally insulative material, which thermally isolates thetemperature effector 543 from the environment outside of the cooking bag 500. Thus, the temperature of thetemperature effector 543 is that of the conductingrod 545 and not of the surrounding environment, i.e. the cooking medium. - In alternative embodiments, the
thermometer 540 can include a series oftemperature effectors 543 andsecondary temperature indicators 544. Thevarious temperature indicators 544 can be of different colors and thevarious temperature effectors 543 can have different threshold temperatures, which allows thethermometer 540 to indicate multiple detected temperatures (and therefore cooking progress over time) to a user. For example, if the final desired internal temperature of the food item being cooked is 140° F., afirst temperature effector 543 andtemperature indicator 544 can show one color at 120° F., asecond temperature effector 543 andtemperature indicator 544 can show another color at 130° F., and athird temperature effector 543 andtemperature indicator 544 can show a final color at 140° F. In this manner, thethermometer 540 can indicate cooking progress towards the final desired cooking temperature. - A number of illustrative embodiments have been described, hereinabove. It will be apparent to those skilled in the art that the above apparatuses and methods may incorporate changes and modifications without departing from the scope of this disclosure. For example, any similar features between two embodiments are readily exchangeable with one another such that one embodiment can contain modified feature in view of another embodiment. The invention is therefore not limited to particular details of this disclosure except to the extent that the following claims are necessarily so limited.
Claims (19)
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US16/591,489 US20200115138A1 (en) | 2018-10-10 | 2019-10-02 | Cooking bag with integrated features |
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US201862743583P | 2018-10-10 | 2018-10-10 | |
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USD923998S1 (en) * | 2019-09-25 | 2021-07-06 | Ningbo Tianshuo Technology Co., Ltd. | Cooking bag |
Citations (2)
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US20070127853A1 (en) * | 2005-01-14 | 2007-06-07 | Frito-Lay North America, Inc. | Method for Making a Multi-Compartment Microwavable Package Having a Permeable Wall Between Compartments |
US20110038569A1 (en) * | 2009-08-13 | 2011-02-17 | Scott Huffer | Easy-open resealable package |
-
2019
- 2019-10-02 US US16/591,489 patent/US20200115138A1/en not_active Abandoned
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20070127853A1 (en) * | 2005-01-14 | 2007-06-07 | Frito-Lay North America, Inc. | Method for Making a Multi-Compartment Microwavable Package Having a Permeable Wall Between Compartments |
US20110038569A1 (en) * | 2009-08-13 | 2011-02-17 | Scott Huffer | Easy-open resealable package |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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USD923998S1 (en) * | 2019-09-25 | 2021-07-06 | Ningbo Tianshuo Technology Co., Ltd. | Cooking bag |
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