WO2016138591A1 - Sac de cuisson vertical pour crustacés vivants - Google Patents

Sac de cuisson vertical pour crustacés vivants Download PDF

Info

Publication number
WO2016138591A1
WO2016138591A1 PCT/CA2016/050233 CA2016050233W WO2016138591A1 WO 2016138591 A1 WO2016138591 A1 WO 2016138591A1 CA 2016050233 W CA2016050233 W CA 2016050233W WO 2016138591 A1 WO2016138591 A1 WO 2016138591A1
Authority
WO
WIPO (PCT)
Prior art keywords
pouch
pocket
pouch according
shellfish
expansion member
Prior art date
Application number
PCT/CA2016/050233
Other languages
English (en)
Inventor
Scott DOCKENDORFF
Esther DOCKENDORFF
Original Assignee
P.E.I. Mussel King (1994) Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by P.E.I. Mussel King (1994) Inc. filed Critical P.E.I. Mussel King (1994) Inc.
Publication of WO2016138591A1 publication Critical patent/WO2016138591A1/fr

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/50—Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
    • 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
    • B65D81/343—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 a conventional oven, e.g. a gas or electric resistance oven
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3461—Flexible containers, e.g. bags, pouches, envelopes
    • 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
    • B65D2205/00—Venting means
    • B65D2205/02—Venting holes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
    • B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
    • B65D2581/3424—Cooking fish or shellfish
    • 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
    • B65D2581/3429—Packages containing a secondary product to be cooked and discharged over the primary product
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/008—Standing pouches, i.e. "Standbeutel"
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/52—Details
    • B65D75/58—Opening or contents-removing devices added or incorporated during package manufacture
    • B65D75/5805—Opening or contents-removing devices added or incorporated during package manufacture for tearing a side strip parallel and next to the edge, e.g. by means of a line of weakness

Definitions

  • the present disclosure relates to packaging, and, more specifically, to pouches for packing and delivering of live shellfish and cooking the shellfish.
  • boxes, mesh bags and/or packages are used to distribute live shellfish to end users.
  • the end users To cook the live shellfish, the end users must open the boxes, bags and/or packages, remove the boxes, bags and/or packages to take out the shellfish and transfer the shellfish into cooking vessels for cooking. It is therefore desirable to provide a cook-in package that allows for shipping and distribution of live shellfish and cooking of the shellfish.
  • a cook-in, stand-up pouch which includes: a main pocket for storing live shellfish; a second pocket formed upon the main pocket; an expansion member configured to: separate the main pocket and the second pocket, and automatically open the bottom of the second pocket using steam pressure build-up in the main pocket to expand a volume of the pouch available for cooking of the shellfish; and a venting member configured to: transmit air for respiration of the live shellfish in the pouch; and control a release of steam in the pouch toward the outside of the pouch.
  • a cook- in, stand-up pouch which includes a bottom wall; a front wall extending from the bottom wall; a back wall extending from the bottom wall; an expansion member, wherein the front wall, the back wall and the bottom wall substantially define a main pocket having an inner space for packing live shellfish, wherein the front wall, the back wall and the expansion member substantially define a second pocket having an inner space; and a venting member, the expansion member configured to: separate the main pocket and the second pocket, and automatically connect the main pocket and the second pocket using steam pressure build-up in the main pocket to expand a volume of the pouch available for cooking of the shellfish; and the venting member configured to: transmit air for respiration of the live shellfish in the pouch; and control a release of steam in the pouch toward the outside of the pouch.
  • a method for providing a cook-in, stand-up pouch with live shellfish which includes: providing a film comprising a bottom wall, a front wall extending from the bottom wall, a back wall extending from the bottom wall, an expansion member, and a venting member, the peripheral edges of the film being sealed, wherein the front wall, the back wall and the bottom wall substantially define a main pocket having an inner space for packing live shellfish, wherein the front wall, the back wall and the expansion member substantially define a second pocket having an inner space; containing the live shellfish in the pouch; applying compression on the live shellfish in the pouch; closing the main pocket by using the expansion member, the bottom of the second pocket being separated from the main pocket; closing a top section of the pouch to close the top of the second pocket, wherein the expansion member is configured to: separate the main pocket and the second pocket, and automatically connect the main pocket and the second pocket using steam pressure build-up in the main pocket; and wherein the venting
  • FIGURE 1 is a schematic perspective front view of a pouch
  • FIGURE 2 is a schematic perspective back view of the pouch shown in FIGURE 1 ;
  • FIGURE 3 is a schematic plan view of a film of the pouch shown in FIGURE 1 in its unshaped, flat out state;
  • FIGURE 4 is a schematic cross-section view of the film shown in FIGURE 3 where a front wall and a back wall are folded to shape the pouch 100 of FIGURE 1;
  • FIGURE 5 is a schematic cross-section view of the film shown in FIGURE 3 where a raised bottom section is formed in a bottom wall;
  • FIGURES 6A-6C are schematic views illustrating an example of a cooking method using the pouch of FIGURE 1;
  • FIGURE 7 is a schematic plane view of an example of the pouch shown in FIGURE 1 in its shaped, but flat out state;
  • FIGURE 8 is a schematic plane view of the example of the pouch shown in FIGURE 1 in its unshaped, flat out state;
  • FIGURE 9 is a flow chart showing an example of a method for providing the pouch shown in FIGURE 1 ;
  • FIGURE 10 is a schematic plan view of another example of a film for forming a pouch having a water reservoir, wherein the reservoir is formed at the bottom portion of the pouch by using a perforated divider;
  • FIGURE 11 is a schematic plan view of the perforated divider formed in the middle of the pouch.
  • the pouches are configured to pack and transport live shellfish to end users and to be used for cooking of the shellfish in the pouches.
  • live shellfish as used in the present disclosure may include any bivalve shellfish, which may include, for example, but not limited to, mussels, clams, and oysters.
  • end user(s) as used in the present disclosure may include, for example, but not limited to, chefs in restaurants, institutional kitchens or other food service establishments, customers, and/or consumers.
  • the pouch provides an environment for the live shellfish packed into the pouch, which may not affect the expected shelf-life of the shellfish throughout the regular shipping, distribution, and selling period.
  • the pouch is usable for cooking of the shellfish packed into the pouch.
  • a cook-in, stand-up pouch 100 for live shellfish is provided.
  • the live shellfish packed in the cook-in, stand-up pouch 100 are live mussels.
  • the cook-in, stand-up pouch 100 is a package that provides an environment suitable for storage and transportation of the live mussels and cooking of the mussels.
  • the pouch 100 is configured to have breathability for the live mussels, resistance to product compression on the live mussels, heat resistance (e.g., microwavable), leak resistance, expansion ability, and steam retention, as described below.
  • heat resistance e.g., microwavable
  • leak resistance expansion ability
  • steam retention as described below.
  • steam as used in the present disclosure may include vapors.
  • the pouch 100 thereby provides an easy, reliable and convenient way to prepare and cook live mussels.
  • the pouch 100 may be a disposable and/or recyclable, heat resistant, and compression resistant package.
  • the pouch 100 allows the end user to cook the mussels packed in the pouch, for example, using a microwave, a grill or an oven, without manually adding any alternation to the pouch 100 and without use of an additional cooking vessel. After cooking, the pouch 100 may be recycled or disposed of with little or no clean-up.
  • the pouch 100 may have a dimension (e.g., length, width, and/or height) and/or a shape adapted for any cooking appliances (e.g., microwave ovens, grills, ovens) suitable for cooking mussels.
  • the dimension and/or the shape of each element of the pouch 100 may be determined to allow the pouch 100 to stand up before, during and/or after cooking of the mussels.
  • the pouch 100 includes a main pocket (bottom pocket) 110, a second pocket (upper pocket) 120 and an expansion member 130.
  • the second pocket 120 is disposed onto the main pocket 110.
  • the expansion member 130 is configured to separate the main pocket 1 10 and the second pocket 120, and also to open the bottom of the second pocket 120 during cooking of the mussels, thereby providing a single large volume in the pouch 100 available for cooking of the mussels, as described below.
  • the main pocket 1 10 is generally defined by a bottom section 202 of a front wall 200, a bottom section 212 of a back wall 210 and a bottom wall 220 together with the expansion member 130.
  • the main pocket 1 10 defines a first inner volume.
  • the main pocket 1 10 is configured to pack the live mussels having shells. When packing the live mussels, compression is applied on the shells of the mussels in the pouch 100 to tightly pack the live mussels in the main pocket 110 in such a manner that there is substantially little room available for the mussels to gape. This assists the abductor muscles of the mussels to hold the shells closed.
  • the inner volume of the main pocket 110 may be determined based on the number N of the mussels (e.g., N> 1 : N is an integer) and/or the total volume of the mussels, to substantially tightly pack the live mussels.
  • the volume of the main pocket 1 10 may be, for example, but not limited to, about 1.5 litres for about 680 grams of mussels.
  • the volume of the main pocket 110 may be, for example, but not limited to, in the range of about 0.5 litres to about 5 litres for about 225 g to 2.25 kg of mussels.
  • the bottom wall 220 defining the main pocket 110 may include one or more raised bottom sections 180, as described below.
  • the second pocket 120 is generally defined by an upper section 204 of the front wall 200 and an upper section 214 of the back wall 210 together with the expansion member 130.
  • the second pocket 120 defines a second inner volume.
  • the bottom of the second pocket 120 opens using the expansion member 130 to connect to the main pocket 110, thereby increasing the overall volume of the pouch 100. This allows the shells of the mussels to open.
  • the second pocket 120 may be designed to increase the overall volume of the pouch 100 by 25% approximately using the expansion member 130.
  • the second pocket 120 may be sized to increase the overall volume of the pouch 100 by 20-25% approximately, available for cooking of the mussels.
  • the second pocket 120 may be sized to increase the overall volume of the pouch 100 by 100 % approximately.
  • the dimension (e.g., length, width, and/or height) and/or the shape of the second pocket 120 may be different from the dimension and/or the shape of the main pocket 110.
  • the dimension and/or the shape of the second pocket 120 may be substantially the same as the dimension and/or the shape of the main pocket 110.
  • the second pocket 120 may be configured to pack and store food additives.
  • the food additives packed in the second pocket 120 may include any solid, gel or liquid material that may affect food products, which may have, for example, tastes and/or flavours.
  • the food additives contained in the second pocket 120 may include, for example, but not limited to, seasonings, spices, sauces, dehydrated vegetables (e.g., chopped celery, carrot, onion, or a combination thereof), and/or a combination thereof.
  • seasonings spices, sauces
  • dehydrated vegetables e.g., chopped celery, carrot, onion, or a combination thereof
  • the top section of the second pocket 120 is sealed by a top sealing 150
  • the top sealing 150 may be formed by connecting a sealing section 152 of the front wall 200 and a sealing section 154 of the back wall 210.
  • the top sealing 150 may be formed by, for example but not limited to, heat sealing and/or compression sealing
  • the top sealing 150 provides a leak-resistant closure that prevents leakage of contents from the inside of the pouch 100.
  • the top sealing 150 is resistant to steam pressure in the pouch 100 during cooking, thereby retaining steam inside the pouch 100 during cooking.
  • Each of the peripheral sections 140 and 142 of the front wall 200, the back wall 210 and the bottom wall 220 are sealed.
  • the size and/or dimension of the peripheral section 140 may be substantially same as the size and/or dimension of the peripheral section 142.
  • the peripheral sections 140 and 142 may be sealed by, for example, but not limited to, heat sealing and/or compression sealing.
  • the peripheral sections 140 and 142 may be sealed prior to or when applying compression on the shells of the mussels.
  • the sealed peripheral sections 140 and 142 are resistant to product compression added onto the mussels in the pouch 100 to hold the shells of the mussels closed.
  • the sealed peripheral sections 140 and 142 act as leak- resistant closures that prevent leakage of contents from the inside of the pouch 100.
  • the sealed peripheral sections 140 and 142 are resistant to steam pressure in the pouch 100 during cooking, thereby retaining steam inside the pouch 100.
  • the expansion member 130 is configured to provide a substantially tight closure to prevent leakage from the second pocket 120 to the main pocket 1 10 and/or from the second pocket 120 to the main pocket 1 10.
  • the expansion member 130 is also configured to automatically open by steam pressure build-up in the pouch 100. This allows integration of the inside of the main pocket 110 and the inside of the second pocket 120. This leads to a change of the overall volume of the pouch 100 (i.e., expanding a cooking area) that is available during cooking and allows the shells of the mussels in the pouch 100 to open.
  • the expansion member 130 may include a fastener, such as a plastic zipper, a hook fastener, a loop fastener, and/or light heat seal, which may separate the main pocket 110 and the second pocket 120 and also open using steam pressure in the pouch 100.
  • the expansion member 130 may include a first expansion member 132 on the front wall 200 and a second expansion member 134 on the back wall 210, both of which are releasably sealed together.
  • the pouch 100 includes a venting member 160 that is suitable for respiration of live mussels and a controlled release of steam (i.e., restriction of the venting of steam).
  • the venting member 160 may be disposed in the main pocket 110.
  • the venting member 160 may be formed near the expansion member 130.
  • the venting member 160 is configured to allow exchanges of gases such that the live mussels in the main pocket 1 10 respire substantially normally, thereby keeping the mussels alive during a first period. This first period may include initial processing and packing, shipping and retail distribution of the shellfish, and retention of them in the end users' refrigerators until they are cooked.
  • the pouch 100 with the venting member 160 may be configured as a water proof package that may prevent leaking of water or liquid from the venting member 160 in the first period.
  • the venting member 160 is also configured to provide a controlled release of steam within the pouch 100 in the second period.
  • the second period includes cooking of the mussels.
  • the controlled release of steam mechanism at least a part of steam is retained in the pouch 100 to promote a substantially even cook of the mussels while a part of steam is released. This also prevents the pouch 100 from bursting due to pressure in the pouch 100.
  • the venting mechanism 160 includes a plurality of perforations 162 arranged in the front wall 200 and a plurality of perforations 164 arranged in the back wall 210. The perforations 162 and 164 may be arranged to ensure a substantially even cooking of the mussels and also to provide the breathability and the controlled release of steam.
  • the perforations 162 may be substantially symmetrically arranged to the perforations 164.
  • the perforations 162 and 164 may be aligned in the pouch 100 with a staggered arrangement.
  • the perforations 162, 164 may be disposed adjacent to the expansion member 130.
  • the perforations 162 and 164 may be disposed beneath the expansion members 132 and 134, respectively.
  • the size and/or dimension and number of the perforations 162, 164 may be determined based on the breathability of the mussels and a release rate of steam, which may be determined based on the number of the mussels packed in the pouch 100, the size of the mussels, the total volume of the mussels, the volume of the main pocket 110, the overall volume of the pouch 100, or a combination thereof.
  • the perforations 162, 164 may be a series of holes, each having an inner diameter.
  • the average inner diameter of the hole may be, for example, but not limited to, about 0.6 mm.
  • the average inner diameter of the hole may be, for example, but not limited to, in the range of about 0.5 mm to about 0.7 mm.
  • the number of the holes may be, for example, but not limited to, 7 in each side of the front wall 200 and the back wall 210.
  • the number of the holes in one of the walls 200 and 210 may be, for example, but not limited to, in the range of about 6 to about 8.
  • the average inner diameter of the hole may be, for example, but not limited to, about 0.15 mm (150 microns).
  • the average inner diameter of the hole may be, for example, but not limited to, in the range of about 0.12 mm to about 0.18 mm.
  • the number of these smaller sized holes may be, for example, but not limited to, 575 in each of the front wall 200 and the back wall 210.
  • the number of the holes in each wall may be, for example, but not limited to, in the range of about 460 to about 680.
  • the diameter and number of the holes may be determined based on the breathability and the controlled release of steam.
  • the perforations 162, 164 may be micro-perforations.
  • the perforations 162, 164 may be designed to maintain an oxygen transmission rate greater than 10,000 cc/m 2 /24h. In a further example, the perforations 162, 164 may be designed to have at least an oxygen transmission rate of 10,000 cc/m 2 /24h. In a further example, the perforations 162, 164 may be designed so that the health and shelf life of the mussels will benefit from breathability.
  • the pouch 100 includes an opening member 170 to open the upper pocket 120. Using the opening member 170, cooked mussels can be transferred to the outside of the pouch 100.
  • the open member 170 includes one or more tearing cuts.
  • the tearing cuts of the opening member 170 are formed, for example, but not limited to, in the peripheral sections 140 and 142, adjacent to the sealing section 150.
  • the pouch 100 may have one tearing cut as the opening member 170 in one of the peripheral sections 140 and 142.
  • the pouch 100 may include a further top sealing 190, by which the top of the front wall 200 and the top of the back wall 210 are sealed.
  • the top sealing 190 may be formed by, for example, but not limited to, heat sealing and/or compression sealing.
  • the pouch 100 may be formed from a continuous member product 300.
  • the continuous member product 300 may be a sheet, a film or a web.
  • the continuous member product 300 is referred to as "film 300".
  • the film 300 may comprise disposable or recyclable, heat-resistant, sealable, compressible and/or leak resistant material, such as polypropylene, polyethylene, polyester, or metal foil film.
  • the film 300 may be a thermo-formed plastic bag.
  • the film 300 may be a non-meltable or microwavable sheet available at cooking temperatures of the mussels.
  • the film 300 may include a flexible or semi-flexible film or a rigid or semi-rigid film that can maintain its stand- up shape.
  • the film 300 may have a compressive strength enough to withstand compression on the shells of the mussels within the pouch 100, which is applied to keep their shells closed.
  • the film 300 may include more than one layer.
  • the film 300 may be laminated.
  • the film 300 may have a printable coating which may be used as a label.
  • the label may be configured to provide product information, such as information on mussels, best before date/expire date, instructions as to how to keep the pouch 100 and/or how to cook the mussels using the pouch 100.
  • the first and second expansion members 132 and 134 may be formed on one side of the film 300 of the pouch 100 or are incorporated into the film 300. Various methods may be employed to dispose or create or incorporate the first and second expansion members 132 and
  • the raised bottom section 180 is formed by folding the bottom wall 220 along a substantially middle line 234 of the bottom wall 220 and sealing the edge of the raised bottom section 180 with the peripheral section 140 (142).
  • This raised bottom section 180 may be configured to retain moisture for cooking, such as water or liquid, in an area 236 between the inner wall of the raised bottom section 180 and the front wall 200 and/or in an area 238 between the inner wall of the raised bottom section 180 and the back wall 220, as shown in Figure 5.
  • This raised bottom section 180 allows the live mussels packed in the main pocket 1 10 to respire substantially normal while substantially preventing them from being immersed into water or liquid in the main pocket 1 10.
  • the film 300 may be formed such that each of the front wall 200, the back wall 210 and the bottom wall 220 has a substantially rectangular shape as shown in Figure 3.
  • each front wall 200, the back wall 210 and the bottom wall 220 is not limited to those shown in the drawings.
  • FIGS 1 -5 is described.
  • the pouch 100 is shown as a transparent pouch for illustrative purposes only.
  • the pouch 100 contains live shellfish 310 in its main pocket
  • the pouch 100 is placed in a microwave 600 (see Figure 6A). The cooking time is set and a start button of the microwave
  • the 600 is on. Steam pressure begins after a few minutes. A part of steam in the pouch 100 is released through the venting member 160 (see Figure 6B), which prevents the pouch 100 from exploding. The steam pressure forces the expansion member 130 to be released (i.e., opening of the expansion member 130 and/or opening of the bottom of the second pocket 120) (see Figure 6C). The pouch 100 turns into a pressure cooker due to steam pressure in the pouch 100, allowing the mussels to be cooked substantially evenly and appropriately. The right amount of steam is released from the pouch 100 via the venting member 160, which prevents the pouch 100 from bursting. The food additives 320 are directed to the mussels 310.
  • the pouch 100 is removed from the microwave 600 and the cooked mussels are taken out from the pouch 100 by tearing or cutting off the top section of the second pocket 120 using the opening member 170.
  • the microwave 600 is used to cook the mussels packed in the pouch 100.
  • the pouch 100 may be formed from a material that is suitable for packing and transferring of live shellfish and cooking them using an oven or a grill.
  • the width of the pouch 100 may be about 205 mm when it is flat out.
  • the length of the pouch 100 may be about 256 mm when it is flat out.
  • the width of each of the peripheral sections 140 and 142 may be about 8 mm.
  • the distance between the opening member 170 and the top of the pouch 100 may be about 25 mm.
  • the distance between the middle of the expansion element 130 and the opening member 170 is about 39 mm.
  • Each of the perforations of the venting member 160 may have a diameter of about 0.6 mm.
  • the distance between one perforation and adjacent perforation may be about 2.6 cm.
  • the length of the bottom wall 220 may be about 102 mm, and the raised bottom section 180 may have the maximum height of about 51 mm.
  • the pouch 100 may be laminated with a painting coating as shown in Figure 8.
  • the venting member e.g., 160 of Figure 7 is not shown.
  • the venting member may be disposed in the film of the pouch after printing information (e.g., product information, best before date etc) on the film of the pouch. Alternatively the venting member may be disposed in the film of the pouch prior to printing the information on the film of the pouch.
  • live shellfish packed in the pouch 100 are live mussels.
  • the film 300 of Figure 3 is provided 902, including sealing of the peripheral sections 140 and 142.
  • the raised bottom section 180 may be formed.
  • the live mussels are placed 904 in the main pocket 110 area of the pouch 100, which may be pre-processed (e.g., cleaning mussels, sorting mussels). Compression is applied 906 on the live mussels in the pouch 100.
  • the main pocket 1 10 is closed 908 using the expansion member 130. This allows the second pocket 120 to be separated from the main pocket 110.
  • food additives such as spices, seasonings, sauces, and dehydrated vegetables are stored in the second pocket 120 area of the pouch 100.
  • the top section of the pouch 100 is sealed 912.
  • the resultant pouch 100 is packed into shipping boxes, shipped, and distributed to an eventual end-user.
  • the method 900 of Figure 9 is shown by way of example only. Some of the steps of the method 900 may be conducted substantially simultaneously or substantially in parallel.
  • the method 900 of Figure 9 may include other operations, for example, but not limited to, preprocessing mussels (cleaning mussels, sorting mussels), printing information on the coating of the film, and/or preparing the film.
  • the pouch may have an additional compartment at the bottom of the pouch, which acts as a reservoir.
  • the additional compartment is formed using a perforated divider.
  • the perforated divider acts as a ceiling of the reservoir for shellfish in the pouch. Shellfish stay on the perforated divider while liquid passes through the perforated divider to the reservoir.
  • a separate perforated divider may be placed in the main pocket of the pouch to form the additional compartment at the bottom of the pouch.
  • a member product 1000 for forming a cook-in, standup pouch is described.
  • the member product 1000 is similar to the member product 300 of Figure 3.
  • the cook-in, stand-up pouch formed from the member product 1000 is similar to the pouch 100 of Figures 1-2; but has a third compartment at the bottom of the pouch.
  • the third compartment acts as a reservoir.
  • the reservoir may add up to 20% additional volume to the overall pouch.
  • the reservoir is configured to mainly collect liquid (e.g., water) released from live shellfish in the pouch, for example, over the course of their storage-time in the pouch, or shelf-time in the pouch.
  • the reservoir is separated from a compartment holding the live shellfish by a perforated divider such that liquid passes through the divider into the reservoir while the shellfish are held above the liquid in the reservoir.
  • the bottom layer of the shellfish is kept from being submerged in liquid in the reservoir.
  • the live shellfish packed into the pouch formed from the member product 1000 are live mussels.
  • the member product 1000 includes a front wall 1200, a back wall 1210, and a bottom gusset section 1220.
  • An upper section 1204 of the front wall 1200 and an upper section 1214 of the back wall 1210 together with an expansion member generally define an upper pocket of the pouch. This upper pocket may correspond to the upper pocket 120 of Figures 1-2.
  • the expansion member may include expansion members 1 132 and 1 134, which may correspond to the members 132 and 134 of Figure 3.
  • a venting member (not shown) corresponding to the venting member 160 of Figures 1-2 is arranged in the member product 1000, which may be configured to ensure a substantially even cooking of the mussels and also to provide the breathability and the controlled release of steam when cooking.
  • the venting member may be formed in a section 1500 of the front wall 1200 and a section 1502 of the back wall 1210.
  • a bottom section 1202 of the front wall 1200, a bottom section 1212 of the back wall 1210, and the bottom gusset 1220 generally create a main pocket and a reservoir.
  • Seals 1332, 1334, and 1336 are formed along one side of the pouch in the area of the bottom section 1202.
  • Seals 1342, 1344, and 1346 are formed along another side of the pouch in the area of the bottom section 1212.
  • These seals 1332, 1334, 1336, 1342, 1344, and 1346 are an extension of each other to form a continuous seal around the horizontal perimeter of the pouch in the main pocket area.
  • This continuous seal is a perforated divider for supporting live mussels above the reservoir at the bottom of the pouch, and for allowing water from the mussels to drain to the reservoir at the bottom of the pouch.
  • This continuous seal i.e., perforated divider
  • the continuous seal is welded into the pouch/the member product 1000 to form the ceiling or roof of the reservoir at the bottom of the pouch.
  • the continuous seal may comprise disposable or recyclable, heat-resistant, sealable, compressible and/or leak resistant material, such as polypropylene, polyethylene, or polyester.
  • the continuous seal may be a microwavable plastic sheet.
  • the perforated divider has a perforation line 1162 of holes substantially in the middle of the perforated divider.
  • the perforation line 1 162 is a fold, and a plurality of drain holes 1 166 are created along the perforation line 1 162.
  • the holes 1166 are configured to allow water to flow to the reservoir through the top of the perforation divider (i.e., ceiling or roof of the reservoir), thereby keeping the mussels packed in the pouch from being submerged in water in the pouch, at least during a first period.
  • the first period may include packing, shipping and retail distribution of the mussels with the pouch, retention of them in a store, and retention of them in the end user's refrigerator until they are cooked.
  • This perforation line 1 162 of the holes 1 166 is under the mussels in the middle of the pouch when the pouch is expanded.
  • the holes 1 166 may be aligned so that the holes are formed substantially in the middle section of the divider.
  • the average inner diameter of the hole 1166 may be, for example, but not limited to, about 6 mm.
  • the average inner diameter of the hole 1 166 may be, for example, but not limited to, in the range of about 5 mm to 7 mm.
  • the number of the holes 1 166 may be, for example, but not limited to, 5.
  • the number of the holes in the ceiling section may be, for example, but not limited to, in the range of about 5 to about 8.
  • the member product 1000 includes peripheral sections 1 140 and 1 142, which may correspond to the peripheral sections 140 and 142 of Figure 3.
  • the peripheral sections 1140 and 1142 may include opening members, such as 170 of Figure 3.
  • the member product 1000 also includes sealing sections 1 154 and 1 152, which may correspond to the sealing sections
  • the member product 1000 has seal sections 1300 and 1302, each of which is folded and sealed together to form the very bottom of the pouch on which the pouch stands.
  • a raised bottom section is formed by folding the bottom gusset section 1220 along a substantially middle line 1334 of the gusset section 1220 and sealing the edge of the raised bottom section with the peripheral section.
  • the member product 1000 also has seals 1312, 1314, 1316, 1318, 1322, 1324, 1326, and 1328.
  • the seals 1312 and 1314 are joined together, end to end, around the perimeter of the pouch.
  • the seals 1316 and 1318 are joined together, end to end, around the perimeter of the pouch.
  • the seals 1322 and 1324 are joined together.
  • the seals 1326 and 1328 are joined together, end to end, around the perimeter of the pouch.
  • the width of the member product 1000 may be about 220 mm, and the length of member product 1000 may be about 560 mm.
  • the length of each of the front wall 1200 and the back wall 1210 may be about 215 mm.
  • the length of the bottom gusset 1220 may be about 100 mm.
  • the length of each of the bottom sections 1202, 1212 may be about 160 mm.
  • the length of each of the upper sections 1204, 1214 may be about 55 mm.
  • the width of each of the peripheral sections 1 140, 1142 may be about 10 mm.
  • the distance between the opening member (e.g., 170 of Figure 1) and the top of the member product 1000 may be about 25 mm.
  • the distance between each of the sealing sections 1152, 1154 and the top of the member product 1000 may be about 15 mm.
  • the length "A" shown in Figure 10 may be about 70 mm.
  • each element of the product member 1000 together with the continuous seal is described by the way of example only.
  • Each element of the member 1000 may be configured into any shape, size and/or dimension suitable to contain and cook live shellfish and/or be configured so that the pouch is adapted for microwave opens, grills, ovens and/or any other cooking appliances.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Evolutionary Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Toxicology (AREA)
  • Zoology (AREA)
  • Bag Frames (AREA)
  • Packages (AREA)

Abstract

L'invention concerne un sac de cuisson vertical pour crustacés vivants et un procédé pour celui-ci. Le sac comprend une poche principale pour emballer des crustacés vivants ; une deuxième poche formée sur la poche principale ; un élément expansible configuré pour : séparer la poche principale et la deuxième poche, et ouvrir automatiquement la deuxième poche en utilisant la montée en pression de vapeur dans la poche principale afin d'augmenter un volume du sac disponible pour la cuisson des crustacés ; et un élément d'aération configuré pour : transmettre de l'air pour la respiration des crustacés vivants dans le sac, et commander une libération de la vapeur dans le sac vers l'extérieur du sac.
PCT/CA2016/050233 2015-03-05 2016-03-04 Sac de cuisson vertical pour crustacés vivants WO2016138591A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CA2883975A CA2883975A1 (fr) 2015-03-05 2015-03-05 Pochette verticale pour cuisson de mollusques et crustaces vivants
CA2,883,975 2015-03-05

Publications (1)

Publication Number Publication Date
WO2016138591A1 true WO2016138591A1 (fr) 2016-09-09

Family

ID=56849154

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CA2016/050233 WO2016138591A1 (fr) 2015-03-05 2016-03-04 Sac de cuisson vertical pour crustacés vivants

Country Status (2)

Country Link
CA (1) CA2883975A1 (fr)
WO (1) WO2016138591A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20190039805A1 (en) * 2017-08-02 2019-02-07 Schur Star Systems, Inc. Multi-chamber bag

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3508930A (en) * 1966-09-07 1970-04-28 Robert A Bennett Package for clams
US5464969A (en) * 1994-11-10 1995-11-07 Curwood, Inc. Self-venting microwaveable package and method of manufacture
WO2003013279A2 (fr) * 2001-08-04 2003-02-20 Navital (Uk) Limited Produit a base de fruits de mer et procede associe
US20140366484A1 (en) * 2013-06-13 2014-12-18 Goglio S.P.A. Packaging in flexible material for food products to be consumed after heating in the oven
US9061819B2 (en) * 2006-06-01 2015-06-23 E I Du Pont De Nemours And Company Multiple compartment pouch or container with frangible seal

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3508930A (en) * 1966-09-07 1970-04-28 Robert A Bennett Package for clams
US5464969A (en) * 1994-11-10 1995-11-07 Curwood, Inc. Self-venting microwaveable package and method of manufacture
WO2003013279A2 (fr) * 2001-08-04 2003-02-20 Navital (Uk) Limited Produit a base de fruits de mer et procede associe
US9061819B2 (en) * 2006-06-01 2015-06-23 E I Du Pont De Nemours And Company Multiple compartment pouch or container with frangible seal
US20140366484A1 (en) * 2013-06-13 2014-12-18 Goglio S.P.A. Packaging in flexible material for food products to be consumed after heating in the oven

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20190039805A1 (en) * 2017-08-02 2019-02-07 Schur Star Systems, Inc. Multi-chamber bag
CN111032531A (zh) * 2017-08-02 2020-04-17 舒尔星系统公司 多腔室袋
US10710789B2 (en) * 2017-08-02 2020-07-14 Schur Star Systems, Inc. Multi-chamber bag
AU2018312548B2 (en) * 2017-08-02 2020-12-10 Schur Star Systems, Inc. Multi-chamber bag

Also Published As

Publication number Publication date
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