CA2663663A1 - Food product, cooking apparatus, and storing device - Google Patents
Food product, cooking apparatus, and storing device Download PDFInfo
- Publication number
- CA2663663A1 CA2663663A1 CA002663663A CA2663663A CA2663663A1 CA 2663663 A1 CA2663663 A1 CA 2663663A1 CA 002663663 A CA002663663 A CA 002663663A CA 2663663 A CA2663663 A CA 2663663A CA 2663663 A1 CA2663663 A1 CA 2663663A1
- Authority
- CA
- Canada
- Prior art keywords
- foodstuff
- cooking apparatus
- steaming
- bag
- food product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 96
- 235000013305 food Nutrition 0.000 title claims abstract description 84
- 238000010025 steaming Methods 0.000 claims abstract description 82
- 239000000463 material Substances 0.000 claims abstract description 61
- 235000015067 sauces Nutrition 0.000 claims description 54
- 229920002472 Starch Polymers 0.000 claims description 39
- 235000019698 starch Nutrition 0.000 claims description 39
- 239000008107 starch Substances 0.000 claims description 39
- 239000000203 mixture Substances 0.000 claims description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 16
- 235000013311 vegetables Nutrition 0.000 claims description 12
- 235000015927 pasta Nutrition 0.000 claims description 11
- 102000004169 proteins and genes Human genes 0.000 claims description 11
- 108090000623 proteins and genes Proteins 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 240000007594 Oryza sativa Species 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 9
- 244000061456 Solanum tuberosum Species 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 239000005038 ethylene vinyl acetate Substances 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 235000015278 beef Nutrition 0.000 claims description 8
- DQXBYHZEEUGOBF-UHFFFAOYSA-N but-3-enoic acid;ethene Chemical compound C=C.OC(=O)CC=C DQXBYHZEEUGOBF-UHFFFAOYSA-N 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 229920001200 poly(ethylene-vinyl acetate) Polymers 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 229920005606 polypropylene copolymer Polymers 0.000 claims description 7
- 235000012015 potatoes Nutrition 0.000 claims description 7
- 235000018102 proteins Nutrition 0.000 claims description 7
- 238000005057 refrigeration Methods 0.000 claims description 7
- 229920001903 high density polyethylene Polymers 0.000 claims description 5
- 239000004700 high-density polyethylene Substances 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 229920002959 polymer blend Polymers 0.000 claims description 4
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 3
- 240000007926 Ocimum gratissimum Species 0.000 claims description 3
- 239000011230 binding agent Substances 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 3
- 230000006698 induction Effects 0.000 claims description 3
- 235000021067 refined food Nutrition 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 241000972773 Aulopiformes Species 0.000 claims description 2
- 241000238557 Decapoda Species 0.000 claims description 2
- 235000013527 bean curd Nutrition 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 claims description 2
- 244000144977 poultry Species 0.000 claims description 2
- 235000013594 poultry meat Nutrition 0.000 claims description 2
- 235000019515 salmon Nutrition 0.000 claims description 2
- 235000014102 seafood Nutrition 0.000 claims description 2
- 238000010257 thawing Methods 0.000 claims description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims 1
- 108010002537 Fruit Proteins Proteins 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000015277 pork Nutrition 0.000 claims 1
- 244000000626 Daucus carota Species 0.000 description 8
- 235000002767 Daucus carota Nutrition 0.000 description 8
- 239000002184 metal Substances 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 6
- 238000004513 sizing Methods 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 244000013123 dwarf bean Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- -1 polyethylene Polymers 0.000 description 4
- 244000003416 Asparagus officinalis Species 0.000 description 3
- 235000005340 Asparagus officinalis Nutrition 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 description 3
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 3
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 3
- 240000004713 Pisum sativum Species 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000001728 capsicum frutescens Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 2
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 235000003283 Pachira macrocarpa Nutrition 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 235000014364 Trapa natans Nutrition 0.000 description 2
- 240000001085 Trapa natans Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 239000011888 foil Substances 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000000123 paper Substances 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000009165 saligot Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 229920002799 BoPET Polymers 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000015655 Crocus sativus Nutrition 0.000 description 1
- 244000124209 Crocus sativus Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 229920010126 Linear Low Density Polyethylene (LLDPE) Polymers 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 241000288147 Meleagris gallopavo Species 0.000 description 1
- 241000282346 Meles meles Species 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 239000005041 Mylar™ Substances 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000025272 Persea americana Species 0.000 description 1
- 235000008673 Persea americana Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000012790 adhesive layer Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 235000012186 breakfast bars Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 229920001684 low density polyethylene Polymers 0.000 description 1
- 239000004702 low-density polyethylene Substances 0.000 description 1
- 235000021184 main course Nutrition 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229920001179 medium density polyethylene Polymers 0.000 description 1
- 239000004701 medium-density polyethylene Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 239000012785 packaging film Substances 0.000 description 1
- 229920006280 packaging film Polymers 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 239000005020 polyethylene terephthalate Substances 0.000 description 1
- 229920000139 polyethylene terephthalate Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000011176 pooling Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000013974 saffron Nutrition 0.000 description 1
- 239000004248 saffron Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
- B65D81/3438—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 steaming
-
- 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
- B65D2581/3422—Cooking rice dishes
-
- 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
- B65D2581/3425—Cooking a complete meal, e.g. TV-dinners
-
- 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
- B65D2581/3427—Cooking vegetables
-
- 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
- B65D2581/3432—Packages containing a secondary product to be cooked and discharged over the primary product the secondary product, e.g. flavouring sauce, being enclosed in a second package
-
- 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
- B65D2581/3433—Packages containing a secondary product to be cooked and discharged over the primary product to add moisture to the product, e.g. steaming
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- General Preparation And Processing Of Foods (AREA)
- Cookers (AREA)
Abstract
The storing device comprises a segment of a mesh material and an end for securing the mesh material. The secured mesh material is suitable for storing various items. The food product comprises a cooking apparatus and a foodstuff. The cooking apparatus comprises a steam permeable component for steam cooking a foodstuff. The cooking apparatus may further comprise a bag and/or a packet for steaming the foodstuff. The cooking apparatus allows concurrent steaming of the steam permeable component and the packet and/or the bag for steaming the foodstuff to substantial simultaneous steaming completion.
Description
FOOD PRODUCT, COOKING APPARATUS, AND STORING DEVICE
CROSS-REFERENCE TO RELATED APPLICATIONS
CROSS-REFERENCE
[0001] The present application claims the benefit under 35 U.S.C. S 119(e) of U.S. Provisional Application Serial No. 60/845,786, filed September 19, 2006 and. U.S. Provisional Application Serial No. 60/918,610, filed March 16, 2007. Said U.S. Provisional Application Serial No. 60/845,786 and said U.S.
Provisional Application Serial No. 60/918,610 are herein incorporated by reference in its entirety.
FIELD OF THE INVENTION
[0002] The disclosure generally relates to the field of mesh bags, and more particularly to a food product comprising an apparatus for storing and cooking foodstuff, such as a steam cooking apparatus.
BACKGROUND
CROSS-REFERENCE TO RELATED APPLICATIONS
CROSS-REFERENCE
[0001] The present application claims the benefit under 35 U.S.C. S 119(e) of U.S. Provisional Application Serial No. 60/845,786, filed September 19, 2006 and. U.S. Provisional Application Serial No. 60/918,610, filed March 16, 2007. Said U.S. Provisional Application Serial No. 60/845,786 and said U.S.
Provisional Application Serial No. 60/918,610 are herein incorporated by reference in its entirety.
FIELD OF THE INVENTION
[0002] The disclosure generally relates to the field of mesh bags, and more particularly to a food product comprising an apparatus for storing and cooking foodstuff, such as a steam cooking apparatus.
BACKGROUND
[0003] Numerous food products are available to consumers. Food products consumers may choose from include frozen, refrigerated, and shelf stable items. The food products may include whole meals, main courses, sides, and desserts.
SUMMARY
SUMMARY
[0004] The disclosure is directed to a storing device, a food product, and a cooking apparatus.
[0005] The storing device comprises a segment of a mesh material; and an end for securing the segment of the mesh material. The segment of the mesh material is suitable for being filled with items without releasing the items.
[0006] The food product comprises a cooking apparatus and a foodstuff.
The cooking apparatus comprises a steam permeable component for steam cooking a foodstuff. The cooking apparatus may further comprise a bag and/or a packet for steaming the foodstuff. The cooking apparatus allows concurrent steaming of the steam permeable component and the packet and/or the bag for steaming the foodstuff to substantial simultaneous completion.
BRIEF DESCRIPTION OF THE DRAWINGS
The cooking apparatus comprises a steam permeable component for steam cooking a foodstuff. The cooking apparatus may further comprise a bag and/or a packet for steaming the foodstuff. The cooking apparatus allows concurrent steaming of the steam permeable component and the packet and/or the bag for steaming the foodstuff to substantial simultaneous completion.
BRIEF DESCRIPTION OF THE DRAWINGS
[0007] The numerous advantages of the disclosure may be better understood by those skilled in the art by reference to the accompanying figures in which:
FIG. 1 is an isometric view illustrating a food product;
FIG. 2 is an isometric view illustrating a food product, wherein the cooking apparatus of the food product comprises a steam permeable component, a packet, and a bag;
FIG. 3A, 3B, and 3C are isometric views illustrating cooking apparatuses;
FIG. 4 is an isometric view illustrating how foodstuff cooked in a cooking apparatus may be assembled;
FIG. 5 is an isometric view illustrating how foodstuff cooked in a cooking apparatus may be assembled;
FIG. 6 is an isometric view illustrating a food product, wherein the cooking apparatus of the food product comprises a steam permeable component and a packet;
FIG. 7 is an isometric view illustrating of a food ,product, wherein the cooking apparatus of the food product comprises a rigid steam permeable component with openings;
FIG. 8 is an isometric view illustrating a food product, wherein the cooking apparatus of the food product comprises a rigid steam permeable component with compartments;
FIG. 9 is an isometric view illustrating a food product, wherein the cooking apparatus of the food product comprises a ri~id steam permeable component with compartments;
FIG. 10A is an exploded view illustrating a configuration of a food product, a metal steaming basket, a pot, a lid, and a heating device for steam cooking the food product;
FIG. 10B is a cross-sectional side view illustrating a food product placed on a meta[ steaming basket in a pot for steam cooking the food product; and FIG. 11 is an exploded view illustrating a configuration of a food product, a metal steaming basket, a pot, a lid, and a heating device for steam cooking the food product, wherein the food product comprises a seasoning container with seasonings.
DETAILED DESCRIPTION
[0o08] Referring generally to FIGS. 1, 2, 4, and 6 through 9 a food product 100 is shown. The food product 100 comprises a cooking~ apparatus 101 and a foodstuff 102. The food product 100 may further comprise an outer container 114, a seasoning container 138 filled with seasoning, and a dry sauce container filled with a dry sauce. The cooking apparatus 101 may steam cook various foodstuff 102 to substantial simultaneous completion quickly, while preventing overcooking.
[0009] Steaming may be accomplished using a number of devices including a stovetop cooking appliance, metal steaming basket 110 placed in a pot 112 (as illustrated in FIGS. 10 and 11), electric steamer; infrared microwave oven, microwave steamer apparatus, commercial steamer, steam cabinet, or the like, generally referred to as steamers. Similarly, the term steaming refers generally to heating, defrosting, or cooking with steam.
[ooio] The cooking apparatus 101 may comprise a steam permeable component 103, as illustrated in FIG. 3A. The cookin'g apparatus 101 may further comprise a bag 122 and/or a packet 118, as illustrated in FIGS. 3B
and 3C. The cooking apparatus may comprise a plurality of steam permeable containers 103. The cooking apparatus may comprise a steam permeable component and a plurality of bags and/or a,plurality of packets.
The cooking apparatus may comprise a pturality of steam permeable components and a plurality of bags and/or a plurality of packets.
[ooii] The steam permeable component 103, the bag 122, and the packet 118 may each individually be referred to as a"component" or collectively as "components". The components of the cooking apparatus 101 may be sized to accommodate the amount of foodstuff 102 desired and to fit into the steamer.
[0012] The steam permeable component 103 may comprise a segment of mesh material 104, a first end 106, and a second end; 108 for sealing, as iliustrated in FIGS. 1 and 3A. A foodstuff 102 may be packed into the segment of mesh material 104 and the first end 106 and/or a second end 108 may be sealed to form the steam permeable component 103 for containing the foodstuff 102. The foodstuff 102 may be;placed in the mesh material under refrigeration and/or freezer temperatures. The sealed steam permeable component 103 may be placed in a steamer to steam the foodstuff 102 without releasing the foodstuff 102 into the steamer. Once steaming is complete, the steam permeable component 103 may be cut open to serve the steamed foodstuff 102.
[0013] The width and diameter of the steam permeable component 103 may vary based on the flexibility of the mesh material 104 and how much foodstuff 102 is in the steam permeable component 103. The steam permeable component 103 may be made of a mesh material that is sized from 10 to 60 cm in length to accommodate 6 to 96 ounces of foodstuff 102.
The steam permeable component 103 may be continuously connected circumferentially and secured at the first end 106 and/or the second end 108 using ultra sonic sealing, heat sealing, induction sealing, ties, binders, or another method as desired. The structure of the steam permeable component 103 may be flexible and the steam permeable component 103 may conform to the steamer or the outer container 114. The steam permeable component 103 may be rigid and may not generally conform to the steamer or outer container 114.
[0014] The mesh material 104 may facilitate the flow of steam into the steam permeable component 103 to permeate the foodstuff 102, as well as allowing for accumulated moisture (or condensed steam) to drain out from the steam permeable component 103 instead of pooling inside the steam permeable component 103 while steaming. The mesh material 104 may thus ensure that the foodstuff 102 is steamed, which produces a consistent, high quality result. By facilitating drainage of condensed steam from the steam permeable component 103, the mesh material 1,04 may also ensure that the foodstuff 102 is not boiled, which may cause a loss of nutrients and color in the foodstuff 102.
[0015] The mesh material 104 may be a small aperture lightweight plastic netting including materials, such as polyethylene, polypropylene, polyester, nylon, low density polyethylene, medium density polyethylene, high density polyethylene, the like, or blends thereof. The mesh material 104 may also comprise ethylene vinyl acetate (EVA) to improve the. binding of the mesh material 104 when melted. The mesh material 104 in the steam permeable component 103 may comprise about 50% high density' polyethylene, about 30% polypropylene copolymer, and about 20% EVA blend. The mesh material 104 may have at least 7 kg of tensile strength: The mesh material 104 may have a strand count of at least 200, such as a strand count of 208.
[0016] The mesh material 104 may be extruded, woven, perforated, or molded to include openings sized between 1 millimeters and 10 millimeters.
The mesh material 104 may be extruded in a tube configuration. The tube configuration of mesh material 104 may be stretched to about 420 millimeters wide. The mesh thickness may range from 50 micrometers to 400 micrometers. The opening size and mesh thickness may be varied as the sizing of the foodstuff 102 varies. The openings may generatly be sized to be smaller than the foodstuff 102 so the foodstuff 102 may not escape into the steamer during steaming.
[0017] The mesh material 104 may be in ctose contact', with the foodstuff 102, and may be thus certified to meet FDA regulation,s for food contact.
The mesh material 104 may also be inert to the foodstuff 102, and odors or colors from the mesh material 104 may not affect the foodstuff 102.
[0m] The melting point and softening point of the mesh material 104 may exceed the maximum temperature reached in the steamer during the steaming process so the mesh material 104 may withstand heating without deforming or melting to the foodstuff 102. The mesh 'material may also be designed to withstand freezing, refrigeration, and/or ambient temperatures.
[ooi9] A segment of the mesh material may also be utilized in a storing device. The storing device may also comprise an end for securing the segment of the mesh material. The storing device may be utilized to store items, such as foodstuff and/or processed food items. Processed food items may comprise candy, snack foods, such as chips, dip, breakfast bars, and crackers, and other suitable food item that have undergone some type of cooking, mixing, and/or chemical change without departing from the scope and intent of the disclosure.
[0020] The steam permeable component 103 may be rigid, such as a container 115, as illustrated in FIG. 7. The container 115 may have openings 116 that altow steam to enter the container115. The openings 116 may include steam access ports, pores, perforations, apertures, holes, slits, outlets, slots, vents, gaps, or the like. The container 115 may be rigid or deformabte in structure and may take the shape of a pocket, carton, bag, sack, tube, tray, or the like. The openings 116 may be combined with the container 115 to allow steaming of the foodstuff 102.
[0021] The container 115 may be in the shape of a cylinder or tube as iliustrated in FIGS. 8 and 9. The container 115 may have a compartment 136. The compartment 136 may be steam permeable. The compartment 136 may be non-steam permeable. The non-steam permeable compartment 136 may be utilized for heating a foodstuff 102 with steam.
[0022] The steam permeable component 103 may comprise various types of foodstuff 102, such as protein, vegetables, fruit, and/or starch. The steam permeable component 103 may comprise a combination of at least two vegetables, protein, or starch.
[0023] The packet 118 may be formed of a polymer and/or a polymer blend material and may contain a foodstuff 102, such as a sauce 120. The packet 118 may have moderate 02 and moisture vapor transmission rate (MTVR) barrier properties (e.g., an 02 barrier property of less,than 5.0 CC per 100 square inches per 24 hours at 73 F with 0% room humidity and a MTVR
barrier property of less than 1.0 gm H20 per 100 square inches per 24 hours at 100 F with 90% room humidity). The packet 118 may, have a seal strength of 30 PSI at 300 F. The packet 118 may comprise an oriented polyethylene terephthalate (OPET) layer, a boitable adhesive layer, and a nylon-linear low density polyethylene (LLDPE) layer. The packet 1 118 may utilize a CURIAMO (Grade 8180-K) protective packaging film produced by the Bemis Company at 2200 Badger Avenue, P.O. Box 2968, Oshkosh, WI 54903-2968.
The packet 118 may be sealed to prevent the release of the foodstuff 102, such as a sauce 120, during steaming and may include a pre-cut notch or other suitable opening mechanism to make the packet 118 easy to open.
[0024] The packet 118 may be contained within the bag 122 and/or the steam permeable component 103. The packet 118 may be dissolvable (e.g., edible material). The dissolvable packet 118 may release a foodstuff 102, such as a sauce 120 into a bag 122 with no openings 130 that contains a foodstuff 102, such as starch 132 like pasta. The dissolvable packet may contain a sauce 120 that has been frozen into cubes, pieces, chips, and/or chunks. However, the foodstuff 102, such as a sauce 120, may be separate from the other foodstuff 102 until assembled for consumption.
FIG. 1 is an isometric view illustrating a food product;
FIG. 2 is an isometric view illustrating a food product, wherein the cooking apparatus of the food product comprises a steam permeable component, a packet, and a bag;
FIG. 3A, 3B, and 3C are isometric views illustrating cooking apparatuses;
FIG. 4 is an isometric view illustrating how foodstuff cooked in a cooking apparatus may be assembled;
FIG. 5 is an isometric view illustrating how foodstuff cooked in a cooking apparatus may be assembled;
FIG. 6 is an isometric view illustrating a food product, wherein the cooking apparatus of the food product comprises a steam permeable component and a packet;
FIG. 7 is an isometric view illustrating of a food ,product, wherein the cooking apparatus of the food product comprises a rigid steam permeable component with openings;
FIG. 8 is an isometric view illustrating a food product, wherein the cooking apparatus of the food product comprises a rigid steam permeable component with compartments;
FIG. 9 is an isometric view illustrating a food product, wherein the cooking apparatus of the food product comprises a ri~id steam permeable component with compartments;
FIG. 10A is an exploded view illustrating a configuration of a food product, a metal steaming basket, a pot, a lid, and a heating device for steam cooking the food product;
FIG. 10B is a cross-sectional side view illustrating a food product placed on a meta[ steaming basket in a pot for steam cooking the food product; and FIG. 11 is an exploded view illustrating a configuration of a food product, a metal steaming basket, a pot, a lid, and a heating device for steam cooking the food product, wherein the food product comprises a seasoning container with seasonings.
DETAILED DESCRIPTION
[0o08] Referring generally to FIGS. 1, 2, 4, and 6 through 9 a food product 100 is shown. The food product 100 comprises a cooking~ apparatus 101 and a foodstuff 102. The food product 100 may further comprise an outer container 114, a seasoning container 138 filled with seasoning, and a dry sauce container filled with a dry sauce. The cooking apparatus 101 may steam cook various foodstuff 102 to substantial simultaneous completion quickly, while preventing overcooking.
[0009] Steaming may be accomplished using a number of devices including a stovetop cooking appliance, metal steaming basket 110 placed in a pot 112 (as illustrated in FIGS. 10 and 11), electric steamer; infrared microwave oven, microwave steamer apparatus, commercial steamer, steam cabinet, or the like, generally referred to as steamers. Similarly, the term steaming refers generally to heating, defrosting, or cooking with steam.
[ooio] The cooking apparatus 101 may comprise a steam permeable component 103, as illustrated in FIG. 3A. The cookin'g apparatus 101 may further comprise a bag 122 and/or a packet 118, as illustrated in FIGS. 3B
and 3C. The cooking apparatus may comprise a plurality of steam permeable containers 103. The cooking apparatus may comprise a steam permeable component and a plurality of bags and/or a,plurality of packets.
The cooking apparatus may comprise a pturality of steam permeable components and a plurality of bags and/or a plurality of packets.
[ooii] The steam permeable component 103, the bag 122, and the packet 118 may each individually be referred to as a"component" or collectively as "components". The components of the cooking apparatus 101 may be sized to accommodate the amount of foodstuff 102 desired and to fit into the steamer.
[0012] The steam permeable component 103 may comprise a segment of mesh material 104, a first end 106, and a second end; 108 for sealing, as iliustrated in FIGS. 1 and 3A. A foodstuff 102 may be packed into the segment of mesh material 104 and the first end 106 and/or a second end 108 may be sealed to form the steam permeable component 103 for containing the foodstuff 102. The foodstuff 102 may be;placed in the mesh material under refrigeration and/or freezer temperatures. The sealed steam permeable component 103 may be placed in a steamer to steam the foodstuff 102 without releasing the foodstuff 102 into the steamer. Once steaming is complete, the steam permeable component 103 may be cut open to serve the steamed foodstuff 102.
[0013] The width and diameter of the steam permeable component 103 may vary based on the flexibility of the mesh material 104 and how much foodstuff 102 is in the steam permeable component 103. The steam permeable component 103 may be made of a mesh material that is sized from 10 to 60 cm in length to accommodate 6 to 96 ounces of foodstuff 102.
The steam permeable component 103 may be continuously connected circumferentially and secured at the first end 106 and/or the second end 108 using ultra sonic sealing, heat sealing, induction sealing, ties, binders, or another method as desired. The structure of the steam permeable component 103 may be flexible and the steam permeable component 103 may conform to the steamer or the outer container 114. The steam permeable component 103 may be rigid and may not generally conform to the steamer or outer container 114.
[0014] The mesh material 104 may facilitate the flow of steam into the steam permeable component 103 to permeate the foodstuff 102, as well as allowing for accumulated moisture (or condensed steam) to drain out from the steam permeable component 103 instead of pooling inside the steam permeable component 103 while steaming. The mesh material 104 may thus ensure that the foodstuff 102 is steamed, which produces a consistent, high quality result. By facilitating drainage of condensed steam from the steam permeable component 103, the mesh material 1,04 may also ensure that the foodstuff 102 is not boiled, which may cause a loss of nutrients and color in the foodstuff 102.
[0015] The mesh material 104 may be a small aperture lightweight plastic netting including materials, such as polyethylene, polypropylene, polyester, nylon, low density polyethylene, medium density polyethylene, high density polyethylene, the like, or blends thereof. The mesh material 104 may also comprise ethylene vinyl acetate (EVA) to improve the. binding of the mesh material 104 when melted. The mesh material 104 in the steam permeable component 103 may comprise about 50% high density' polyethylene, about 30% polypropylene copolymer, and about 20% EVA blend. The mesh material 104 may have at least 7 kg of tensile strength: The mesh material 104 may have a strand count of at least 200, such as a strand count of 208.
[0016] The mesh material 104 may be extruded, woven, perforated, or molded to include openings sized between 1 millimeters and 10 millimeters.
The mesh material 104 may be extruded in a tube configuration. The tube configuration of mesh material 104 may be stretched to about 420 millimeters wide. The mesh thickness may range from 50 micrometers to 400 micrometers. The opening size and mesh thickness may be varied as the sizing of the foodstuff 102 varies. The openings may generatly be sized to be smaller than the foodstuff 102 so the foodstuff 102 may not escape into the steamer during steaming.
[0017] The mesh material 104 may be in ctose contact', with the foodstuff 102, and may be thus certified to meet FDA regulation,s for food contact.
The mesh material 104 may also be inert to the foodstuff 102, and odors or colors from the mesh material 104 may not affect the foodstuff 102.
[0m] The melting point and softening point of the mesh material 104 may exceed the maximum temperature reached in the steamer during the steaming process so the mesh material 104 may withstand heating without deforming or melting to the foodstuff 102. The mesh 'material may also be designed to withstand freezing, refrigeration, and/or ambient temperatures.
[ooi9] A segment of the mesh material may also be utilized in a storing device. The storing device may also comprise an end for securing the segment of the mesh material. The storing device may be utilized to store items, such as foodstuff and/or processed food items. Processed food items may comprise candy, snack foods, such as chips, dip, breakfast bars, and crackers, and other suitable food item that have undergone some type of cooking, mixing, and/or chemical change without departing from the scope and intent of the disclosure.
[0020] The steam permeable component 103 may be rigid, such as a container 115, as illustrated in FIG. 7. The container 115 may have openings 116 that altow steam to enter the container115. The openings 116 may include steam access ports, pores, perforations, apertures, holes, slits, outlets, slots, vents, gaps, or the like. The container 115 may be rigid or deformabte in structure and may take the shape of a pocket, carton, bag, sack, tube, tray, or the like. The openings 116 may be combined with the container 115 to allow steaming of the foodstuff 102.
[0021] The container 115 may be in the shape of a cylinder or tube as iliustrated in FIGS. 8 and 9. The container 115 may have a compartment 136. The compartment 136 may be steam permeable. The compartment 136 may be non-steam permeable. The non-steam permeable compartment 136 may be utilized for heating a foodstuff 102 with steam.
[0022] The steam permeable component 103 may comprise various types of foodstuff 102, such as protein, vegetables, fruit, and/or starch. The steam permeable component 103 may comprise a combination of at least two vegetables, protein, or starch.
[0023] The packet 118 may be formed of a polymer and/or a polymer blend material and may contain a foodstuff 102, such as a sauce 120. The packet 118 may have moderate 02 and moisture vapor transmission rate (MTVR) barrier properties (e.g., an 02 barrier property of less,than 5.0 CC per 100 square inches per 24 hours at 73 F with 0% room humidity and a MTVR
barrier property of less than 1.0 gm H20 per 100 square inches per 24 hours at 100 F with 90% room humidity). The packet 118 may, have a seal strength of 30 PSI at 300 F. The packet 118 may comprise an oriented polyethylene terephthalate (OPET) layer, a boitable adhesive layer, and a nylon-linear low density polyethylene (LLDPE) layer. The packet 1 118 may utilize a CURIAMO (Grade 8180-K) protective packaging film produced by the Bemis Company at 2200 Badger Avenue, P.O. Box 2968, Oshkosh, WI 54903-2968.
The packet 118 may be sealed to prevent the release of the foodstuff 102, such as a sauce 120, during steaming and may include a pre-cut notch or other suitable opening mechanism to make the packet 118 easy to open.
[0024] The packet 118 may be contained within the bag 122 and/or the steam permeable component 103. The packet 118 may be dissolvable (e.g., edible material). The dissolvable packet 118 may release a foodstuff 102, such as a sauce 120 into a bag 122 with no openings 130 that contains a foodstuff 102, such as starch 132 like pasta. The dissolvable packet may contain a sauce 120 that has been frozen into cubes, pieces, chips, and/or chunks. However, the foodstuff 102, such as a sauce 120, may be separate from the other foodstuff 102 until assembled for consumption.
[0025] The sizing of the packet 118 depends on coordination with the food product 100 so that the steam permeable component 103, packet 118, and bag 122 are all capable of concurrent steaming. The dimensions of the packet 118 may range from 2 cm to 20 cm in width and 2 cm to 20 cm in length.
[0026] The bag 122 may contain a foodstuff 102, such as a starch 123, and may be steamed concurrently in the steamer with the packet 118 and/or the steam permeable component 103. The bag 122 may be formed of a potymer and/or a polymer blend. The bag 122 may have openings 130. The bag 122 may comprise a 100 gauge Mylar with 0L22 seal'ant coating made by Dupont Ag Et Nutrition at 7000 NW 62"d Avenue, Johnston, IA 50131.
[0027] The openings 130 may facilitate the flow of steam into the bag 122 to steam the foodstuff 102, such as a starch 123. Similarly, the sizing of the bag 122 depends on coordination with the food product 100 so that the steam permeable component 103, packet 118, and bag'122 are alt capable of concurrent steaming. The bag 122 may be sized from 10 to 20 cm in width and 10 to 20 cm in llength, and may hold between 100 and 300 g of foodstuff 102, such as a starch 123. The openings 130 may be sized from 0.25 millimeters to 2 millimeters in diameter and spaced',1 to 15 millimeters apart. The diameter of the openings 130 depends on the size of the foodstuff 102, such as a starch 123, and will be small enough to retain the foodstuff 102 during cooking. The bag 122 may comprise 110 openings with about 1000 micron diameters per square inch. The bag, 122 may comprise 330 openings with about 700 micron diameters per square inch. The openings 130 of the bag 122 may be made by a laser technique, a high energy plasma technique, a flame technique, a, gamma technology technique, a vacuum technique, or a hot needle technique.
[0028] The bag 122 may contain a starch, such as a pre-cooked white rice that has been individually quick frozen. The rice may be pre-cooked to coordinate a uniform cooking requirement with the foodstuff 102. The bag 122 may contain about 6 oz to about 10 oz of rice.
[0029] The bag 122 may contain a starch 123 that does not require the moisture provided by openings 130. The bag 122 may not contain openings 130 and may be seated during steaming. The bag 122 may contain a starch, such as pre-cooked mashed potatoes, pre-cooked pasta mixed with sauce, or the like. However, when the food product 100 comprises rice and sauce 120, the rice and sauce 120 may be stored and cooked in separate components. The bag 122 may comprise about 10 oz to about 14 oz of potatoes and/or pasta. The bag 122 may be contained in the steam permeable component 103.
[0030] The cooking apparatus 101 may not include a bag 122, as illustrated in FIG. 6. The food product 100 may not contain a bag 122 even if the foodstuff 102 of the food product 100 comprises a starch. The starch 123 may be contained in the steam permeable component 103 with and/or without other types of foodstuff 102.
[0031] The foodstuff 102 is contained within the cooking apparatus 101 of the food product 100 and may include at least one of a protein, a vegetable, a fruit, a starch 123, or a sauce 120. This list is not restrictive.
It is appreciated that other types of foodstuff may be utilized without departing from the scope and intent of the disclosure. The protein may comprise beef, poultry, fish, seafood, tofu, and/or any other protein as desired. The vegetables may comprise carrots, onions, green beans, corn, asparagus, peas, peppers, zucchini, potatoes, water chestnuts, mushrooms, and/or any other vegetable as desired. The fruits may comprise apples, avocado, bananas, strawberries, cherries, lemons, limes, mangoes, oranges, peaches, papaya, pineapple, plums, raisins, cantaloupe, and/or any other fruit as desired. The sauce 120 may include a range of flavors and ingredients for tasteful coordination with the theme of the food product 100. Sauce types may comprise alfredo, gravy, garlic, sweet and sour, basil pesto, asian, sesame, and/or other suitable sauces as desired. The starch 123 may include rice, pasta, bread, potatoes, and/or other edible starch as desired. It is contemplated that certain foodstuff 102 may be applicable to more than one of the listed types of foodstuff 102, such as potatoes, which may be classified as a vegetable and/or a starch 123.
[0032] The sauce and/or the starch may comprise additives (e.g., saffron and butter), seasonings/flavorings (e.g., garlic, salt, pepper, and/or mint), and/or particulates of foodstuff. The particulates of foodstuff may comprise small pieces of fruits, vegetables, and/or meat. The particulates may be dried and/or precooked.
[0033] The sauce 120 may have a water content ranging from 70% to 95% by weight so that the sauce 120 may be easily poured out of the packet 118 after steaming. Similarly, the viscosity of the sauce 120 may be selected to allow easy pouring from the packet 118 without excessive sticking. The sauce 120 may have a boiling point that at least substantially exceeds 100 degrees Celsius. This may prevent a boiling of the sauce 120 within the packet 118 and a build up of pressure during steaming. 'The sauce 120 may be 5% to 50% of the entire food product 100, or 75 to 425 milliliters. The sauce 120 may be frozen, shelf stable, and/or refrigerated during storage and shipping and may be heated and/or defrosted in the steamer to be ready for consumption at the same time as the other foodstuff 102.
Moreover, the sauce 120 may be cooked, pre-cooked, or uncooked during storage and shipping and may be ready for consumption at the same time as the other foodstuff 102 after steaming.
[0034] The sauce 120 may be made by the consumer. The food product 100 may comprise a dehydrated or dry mix sauce (e.g., a dry sauce). The dry sauce may be contained in a dry sauce container, which is not steamed.
The dry sauce 120 may be added to the water utilized for steaming after steaming to form the sauce. After steaming, the' water utilized for steaming may add extra flavor to the sauce retained from contact with the foodstuff 102 during steaming. Moreover, the food product 100 may not contain a sauce 120.
[0035] The food product may comprise seasonings contained in a seasoning container 138, as iltustrated in FIG. 11. The seasonings in the seasoning container 138 may be added to the foodstuff 102 as desired before and/or after steaming. The seasoning container 139 may be made of a polymer, polymer blend, paper, foil, paper taminate, foil laminate, cheesecloth type material, or any other suitable material for storing the seasoning without departing from the scope and intent of the disclosure. The seasonings in the seasoning container 138 may be added to the water utilized to steam the foodstuff 102 prior to steaming to add flavor and/or aroma to the foodstuff 102 during steaming. The seasonings may be added while in the seasoning container 138 or may be removed from the seasoning container 138 and added to the water.
[0036] The foodstuff 102 may be seasoned before packaging in the cooking apparatus 101 as desired, and may include grill marks. The foodstuff 102 may be individually quick frozen to preserve the nutritional value, color, and texture of the foodstuff 102. Individual quick freezing may also ensure the foodstuff 102 moves freely within the cooking apparatus 101 and does not form a single frozen block or an aggregate of clumps. The foodstuff 102 may be able to shift freely within the cooking appar,atus 101. This may further help the steaming process by allowing free access of steam to the foodstuff 102. However, the foodstuff 102 may be suitable for storage at refrigeration temperatures or ambient temperatures.
[0037] The foodstuff 102 may be sized or cut into small pieces and/or may be whole in form. The foodstuff 102 may be raw, pre-cooked, and/or cooked. Sizing, pre-cooking, and cooking may provide a shorter steam time.
[0038] To cook the foodstuff, the cooking apparatus 101 comprising a steam permeable component 103, a packet 118, and a star;ch bag 122 may be removed from an outer container 114 and placed in a steamer, as illustrated in FIG. 2.
[0039] The foodstuff 102, such as a protein and a vegetable separate from a sauce 120 and a starch 123, may be steamed concurrently without intermixing and may finish heating/cooking at substantially the same time.
The components may be removed from the steamer and cut open for assembly on a first plate 126 and a second plate 128, as illustrated in FIGS.
4 and 5. The foodstuff 102 may be arranged and proportioned according to the preferences of the consumer. The components may be staggered and placed in the steamer at different intervals to provide additional steam time for certain foodstuff 102 and not for others.
[004o] The food product 100 may be prepared by utilizing a steamer, which may inctude a steaming basket 110 placed in a pot 112, as illustrated in FIGS. 10 and 11. A pot may comprise a Dutch oven, a roasting pan, a saucepan, a saucepot, a sauteuse pan, a stock pot, or any other suitable pot or pan for utilizing a steaming basket 110 and/or for steaming the foodstuff.
The steaming basket 110 may be metal and may be in a petal configuration (as illustrated in FIGS. 10 and 11) or in a colander pot type configuration. A
pot 112 may be filled with water to a level that is sufficient to not boil dry and not high enough to touch the food suspended above the water in the steaming basket 110. The pot 112 may be filled with about one cup to about two cups of water.
[0041] The pot 112 may be placed on a heating device, such as a stove 132 and the packet 118 containing a sauce may be placed in the metat steaming basket 110 and a lid 134 may be ptaced on the pot 112, as illustrated in FIG.
[0026] The bag 122 may contain a foodstuff 102, such as a starch 123, and may be steamed concurrently in the steamer with the packet 118 and/or the steam permeable component 103. The bag 122 may be formed of a potymer and/or a polymer blend. The bag 122 may have openings 130. The bag 122 may comprise a 100 gauge Mylar with 0L22 seal'ant coating made by Dupont Ag Et Nutrition at 7000 NW 62"d Avenue, Johnston, IA 50131.
[0027] The openings 130 may facilitate the flow of steam into the bag 122 to steam the foodstuff 102, such as a starch 123. Similarly, the sizing of the bag 122 depends on coordination with the food product 100 so that the steam permeable component 103, packet 118, and bag'122 are alt capable of concurrent steaming. The bag 122 may be sized from 10 to 20 cm in width and 10 to 20 cm in llength, and may hold between 100 and 300 g of foodstuff 102, such as a starch 123. The openings 130 may be sized from 0.25 millimeters to 2 millimeters in diameter and spaced',1 to 15 millimeters apart. The diameter of the openings 130 depends on the size of the foodstuff 102, such as a starch 123, and will be small enough to retain the foodstuff 102 during cooking. The bag 122 may comprise 110 openings with about 1000 micron diameters per square inch. The bag, 122 may comprise 330 openings with about 700 micron diameters per square inch. The openings 130 of the bag 122 may be made by a laser technique, a high energy plasma technique, a flame technique, a, gamma technology technique, a vacuum technique, or a hot needle technique.
[0028] The bag 122 may contain a starch, such as a pre-cooked white rice that has been individually quick frozen. The rice may be pre-cooked to coordinate a uniform cooking requirement with the foodstuff 102. The bag 122 may contain about 6 oz to about 10 oz of rice.
[0029] The bag 122 may contain a starch 123 that does not require the moisture provided by openings 130. The bag 122 may not contain openings 130 and may be seated during steaming. The bag 122 may contain a starch, such as pre-cooked mashed potatoes, pre-cooked pasta mixed with sauce, or the like. However, when the food product 100 comprises rice and sauce 120, the rice and sauce 120 may be stored and cooked in separate components. The bag 122 may comprise about 10 oz to about 14 oz of potatoes and/or pasta. The bag 122 may be contained in the steam permeable component 103.
[0030] The cooking apparatus 101 may not include a bag 122, as illustrated in FIG. 6. The food product 100 may not contain a bag 122 even if the foodstuff 102 of the food product 100 comprises a starch. The starch 123 may be contained in the steam permeable component 103 with and/or without other types of foodstuff 102.
[0031] The foodstuff 102 is contained within the cooking apparatus 101 of the food product 100 and may include at least one of a protein, a vegetable, a fruit, a starch 123, or a sauce 120. This list is not restrictive.
It is appreciated that other types of foodstuff may be utilized without departing from the scope and intent of the disclosure. The protein may comprise beef, poultry, fish, seafood, tofu, and/or any other protein as desired. The vegetables may comprise carrots, onions, green beans, corn, asparagus, peas, peppers, zucchini, potatoes, water chestnuts, mushrooms, and/or any other vegetable as desired. The fruits may comprise apples, avocado, bananas, strawberries, cherries, lemons, limes, mangoes, oranges, peaches, papaya, pineapple, plums, raisins, cantaloupe, and/or any other fruit as desired. The sauce 120 may include a range of flavors and ingredients for tasteful coordination with the theme of the food product 100. Sauce types may comprise alfredo, gravy, garlic, sweet and sour, basil pesto, asian, sesame, and/or other suitable sauces as desired. The starch 123 may include rice, pasta, bread, potatoes, and/or other edible starch as desired. It is contemplated that certain foodstuff 102 may be applicable to more than one of the listed types of foodstuff 102, such as potatoes, which may be classified as a vegetable and/or a starch 123.
[0032] The sauce and/or the starch may comprise additives (e.g., saffron and butter), seasonings/flavorings (e.g., garlic, salt, pepper, and/or mint), and/or particulates of foodstuff. The particulates of foodstuff may comprise small pieces of fruits, vegetables, and/or meat. The particulates may be dried and/or precooked.
[0033] The sauce 120 may have a water content ranging from 70% to 95% by weight so that the sauce 120 may be easily poured out of the packet 118 after steaming. Similarly, the viscosity of the sauce 120 may be selected to allow easy pouring from the packet 118 without excessive sticking. The sauce 120 may have a boiling point that at least substantially exceeds 100 degrees Celsius. This may prevent a boiling of the sauce 120 within the packet 118 and a build up of pressure during steaming. 'The sauce 120 may be 5% to 50% of the entire food product 100, or 75 to 425 milliliters. The sauce 120 may be frozen, shelf stable, and/or refrigerated during storage and shipping and may be heated and/or defrosted in the steamer to be ready for consumption at the same time as the other foodstuff 102.
Moreover, the sauce 120 may be cooked, pre-cooked, or uncooked during storage and shipping and may be ready for consumption at the same time as the other foodstuff 102 after steaming.
[0034] The sauce 120 may be made by the consumer. The food product 100 may comprise a dehydrated or dry mix sauce (e.g., a dry sauce). The dry sauce may be contained in a dry sauce container, which is not steamed.
The dry sauce 120 may be added to the water utilized for steaming after steaming to form the sauce. After steaming, the' water utilized for steaming may add extra flavor to the sauce retained from contact with the foodstuff 102 during steaming. Moreover, the food product 100 may not contain a sauce 120.
[0035] The food product may comprise seasonings contained in a seasoning container 138, as iltustrated in FIG. 11. The seasonings in the seasoning container 138 may be added to the foodstuff 102 as desired before and/or after steaming. The seasoning container 139 may be made of a polymer, polymer blend, paper, foil, paper taminate, foil laminate, cheesecloth type material, or any other suitable material for storing the seasoning without departing from the scope and intent of the disclosure. The seasonings in the seasoning container 138 may be added to the water utilized to steam the foodstuff 102 prior to steaming to add flavor and/or aroma to the foodstuff 102 during steaming. The seasonings may be added while in the seasoning container 138 or may be removed from the seasoning container 138 and added to the water.
[0036] The foodstuff 102 may be seasoned before packaging in the cooking apparatus 101 as desired, and may include grill marks. The foodstuff 102 may be individually quick frozen to preserve the nutritional value, color, and texture of the foodstuff 102. Individual quick freezing may also ensure the foodstuff 102 moves freely within the cooking apparatus 101 and does not form a single frozen block or an aggregate of clumps. The foodstuff 102 may be able to shift freely within the cooking appar,atus 101. This may further help the steaming process by allowing free access of steam to the foodstuff 102. However, the foodstuff 102 may be suitable for storage at refrigeration temperatures or ambient temperatures.
[0037] The foodstuff 102 may be sized or cut into small pieces and/or may be whole in form. The foodstuff 102 may be raw, pre-cooked, and/or cooked. Sizing, pre-cooking, and cooking may provide a shorter steam time.
[0038] To cook the foodstuff, the cooking apparatus 101 comprising a steam permeable component 103, a packet 118, and a star;ch bag 122 may be removed from an outer container 114 and placed in a steamer, as illustrated in FIG. 2.
[0039] The foodstuff 102, such as a protein and a vegetable separate from a sauce 120 and a starch 123, may be steamed concurrently without intermixing and may finish heating/cooking at substantially the same time.
The components may be removed from the steamer and cut open for assembly on a first plate 126 and a second plate 128, as illustrated in FIGS.
4 and 5. The foodstuff 102 may be arranged and proportioned according to the preferences of the consumer. The components may be staggered and placed in the steamer at different intervals to provide additional steam time for certain foodstuff 102 and not for others.
[004o] The food product 100 may be prepared by utilizing a steamer, which may inctude a steaming basket 110 placed in a pot 112, as illustrated in FIGS. 10 and 11. A pot may comprise a Dutch oven, a roasting pan, a saucepan, a saucepot, a sauteuse pan, a stock pot, or any other suitable pot or pan for utilizing a steaming basket 110 and/or for steaming the foodstuff.
The steaming basket 110 may be metal and may be in a petal configuration (as illustrated in FIGS. 10 and 11) or in a colander pot type configuration. A
pot 112 may be filled with water to a level that is sufficient to not boil dry and not high enough to touch the food suspended above the water in the steaming basket 110. The pot 112 may be filled with about one cup to about two cups of water.
[0041] The pot 112 may be placed on a heating device, such as a stove 132 and the packet 118 containing a sauce may be placed in the metat steaming basket 110 and a lid 134 may be ptaced on the pot 112, as illustrated in FIG.
10. The components may be positioned in the metal steaming basket 110 to minimize contact with the sides of the pot 112. The pot 112 may be heated until the water boils. The steam permeable component 103 and the bag 122 may then be placed in the metal steaming basket 110 and the lid 134 may be placed on the pot 112. The foodstuff 102 inside the steam permeable component 103 and inside the bag may be lloosened up before being placed in the pot 112.
[0042] The steam generated by the boiling water may steam the foodstuff 102 in the steam permeable component 103 and the bag 122 and may heat the foodstuff, such as a sauce 120 in the packet 118 with steam. The lid 134 may ensure the food product 100 is cooked in a moisture rich environment, and is generally not removed during the specified cooking time. The cooking time may be from about five minutes to about one hour from the time the steam permeable component and the bag 122 are placed on the metal steaming basket 110. The components may be flipped or turned over half way through the specified cooking time. The components may be flipped after six minutes and then steamed for an additional six minutes. The components may be placed in the steamer at different intervals to provide additional or reduced steaming time for each foodstuff 102. The consumer may also look over the foodstuff 102 in the components and determine that additional cooking time may be necessary and cook the foodstuff 102 accordingly.
[0043] After the specified cooking time expires, the steam permeable component, the packet 118, and the starch bag 122 may be removed from the metal steaming basket 110.
[0044] Once the foodstuff 102, including the sauce 120 and the starch 123 have been steamed, they may be "plated" or assembl'ed, as illustrated in FIGS. 4 and 5. The steam permeable component 103 may be cut open and the foodstuff 102 may be poured on to a first plate 126. The packet 118 and bag 122 may be cut open or torn open as desired and may also be poured on to the first plate 126. The arrangement of the protein, vegetables, starch 123, and sauce 120 may be customized by the consumer, and varying amounts may be ptaced on each plate. The remaining foodstuff 102 may be assembled and plated on a second plate 128. Consumers may prefer to saturate their plate with sauce 120, while other consumers may choose to omit the sauce 120 altogether. The assembly and amounts of the foodstuff 102 may be dictated by the consumer's choice.
[0045] The food product 100 may comprise the foodstuff 102 and sizing and preparation of the foodstuff 102 as listed in the compositions described in Table 1, 2, 3, 4, 5, 6, 7, and 8 below.
Table 1: Sweet and Sour Chicken Composition Ingredient Size Ran e Pre-Cooked chicken tenderloin medallion 0.5-2 cm thick Yes sugar snap pea 2-6 cm long, 5-10 mm wide No carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No onion 1-4 cm chunks No red pepper strip 0.5-1 cm wide, 1-4 cm long No Table 2: Asian Beef Composition In redient Size Ran e Pre-Cooked seasoned beef strip 3-8 cm long, 1-4 cm wide Yes sugar snap pea 2-6 cm long, 5-10 mm wide No carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No water chestnut, sliced 1-5 cm diameter, 1-10 mm thick No broccoli floret 1-3 cm pieces No Table 3: Garlic Shrimp Composition Ingredient Size Range Pre-Cooked raw shrimp 1-5 cm diameter No gemelli pasta, braided 3-4 cm long, 0.5-1 cm wide Yes asparagus tips 2-8 cm long No carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No Table 4: Home-Style Turkey Composition Ingredient Size Range Pre-Cooked turkey medallion 0.5-2 cm thick Yes red roasted potato 1-4 cm chunks Yes carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No onion 1-4 cm chunks No green bean 1-4 cm length No frozen cut corn 3-10 mm chunks No Table 5: Herb Baked Chicken Composition Ingredient Size Range Pre-Cooked chicken tenderloin medallion 0.5-2 cm thick Yes red roasted potato, tri-cut 1-4 cm chunks Yes green bean 2-4 cm long No yellow zucchini, sliced quarter 0.5-3 cm pieces No onion, diced 1-4 cm pieces No red pepper, diced 0.5-2 cm pieces No Table 6: Chicken Alfredo Composition In redient Size Range Pre-Cooked chicken tenderloin medaltion 0.5-2 cm thick Yes bow tie pasta 2-4 cm X 1-20 mm X 1-3 mm Yes broccoli, cut 1-3 cm pieces No carrot, bias sliced 1-3 cm long, 0.5-2 cm wide No Table 7: Basil Pesto Salmon Composition Ingredient Size Ran e Pre-Cooked salmon, bias cut 7-10 cm X 3-5 cm X 0.5-2 cm Yes rotini pasta 1-3 cm pieces Yes asparagus tip 2-8 cm long No carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No yellow zucchini, sliced quarter 0.5-3 cm pieces No red pepper strip 0.5-1 cm wide, 1-4 cm long No Table 8: Beef Tips Portobello Composition Ingredient Size Range Pre-Cooked seasoned beef strip 3-5 cm X 2-3 cm X 1-2 cm Yes green bean 2-4 cm long No whole baby carrot 2-5 cm long, 0.5-2 cm diameter No penne pasta 1-3 cm pieces Yes [0046] The food product 100 may provide snacks, appetizers, sides, meals desserts and/or other desired food servings/portions. The food product 100 may be vegetarian (as illustrated in FIG. 9), vegan, kosher, and/or designed to accommodate any other desired consumption preference. The food product may be designed for an individual, a family, or the food service industry.
[0047] The food product 100 may separate some or all of the various types of foodstuff 102 allowing consumers to plate, assemble, and customize their meal according to their preferences and taste. The presentation of the meal may be more attractive and appealing when consumers; can choose how to place each food ingredient and how much of each food ingredient they would like to put on their plate. By cooking the various types of foodstuff 102 in a single steamer, but in separate containers,to avoid intermixing, consumers are able to assemble their foodstuff as they desire.
[0048] The food product 100 allows cooking of all the foodstuff 102 in a steamer. Steam cooking the foodstuff 102 produces a highly consistent result, because steaming prevents the overcooking of different types of foodstuff 102. Foodstuff 102 may also retain moisture during steaming, so the foodstuff does not dry out.
[0049] The food product 100 may consider nutrition and health, such as lowering fat and caloric content. The food product 100 may not require the utilization of oil because the foodstuff 102 is cooked with steam. However, the food product 100 may be designed to provide the best flavor possible regardless of nutrition and health.
[0050] It is believed that the disclosure and many of its attendant advantages will be understood by the foregoing description, and it will be apparent that various changes may be made in the form, construction and arrangement of the components thereof without departing from the scope and spirit of the disclosure or without sacrificing; all of its material advantages. The form herein before described being merely an explanatory, it is the intention of the following claims to encompass and include such changes.
[0042] The steam generated by the boiling water may steam the foodstuff 102 in the steam permeable component 103 and the bag 122 and may heat the foodstuff, such as a sauce 120 in the packet 118 with steam. The lid 134 may ensure the food product 100 is cooked in a moisture rich environment, and is generally not removed during the specified cooking time. The cooking time may be from about five minutes to about one hour from the time the steam permeable component and the bag 122 are placed on the metal steaming basket 110. The components may be flipped or turned over half way through the specified cooking time. The components may be flipped after six minutes and then steamed for an additional six minutes. The components may be placed in the steamer at different intervals to provide additional or reduced steaming time for each foodstuff 102. The consumer may also look over the foodstuff 102 in the components and determine that additional cooking time may be necessary and cook the foodstuff 102 accordingly.
[0043] After the specified cooking time expires, the steam permeable component, the packet 118, and the starch bag 122 may be removed from the metal steaming basket 110.
[0044] Once the foodstuff 102, including the sauce 120 and the starch 123 have been steamed, they may be "plated" or assembl'ed, as illustrated in FIGS. 4 and 5. The steam permeable component 103 may be cut open and the foodstuff 102 may be poured on to a first plate 126. The packet 118 and bag 122 may be cut open or torn open as desired and may also be poured on to the first plate 126. The arrangement of the protein, vegetables, starch 123, and sauce 120 may be customized by the consumer, and varying amounts may be ptaced on each plate. The remaining foodstuff 102 may be assembled and plated on a second plate 128. Consumers may prefer to saturate their plate with sauce 120, while other consumers may choose to omit the sauce 120 altogether. The assembly and amounts of the foodstuff 102 may be dictated by the consumer's choice.
[0045] The food product 100 may comprise the foodstuff 102 and sizing and preparation of the foodstuff 102 as listed in the compositions described in Table 1, 2, 3, 4, 5, 6, 7, and 8 below.
Table 1: Sweet and Sour Chicken Composition Ingredient Size Ran e Pre-Cooked chicken tenderloin medallion 0.5-2 cm thick Yes sugar snap pea 2-6 cm long, 5-10 mm wide No carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No onion 1-4 cm chunks No red pepper strip 0.5-1 cm wide, 1-4 cm long No Table 2: Asian Beef Composition In redient Size Ran e Pre-Cooked seasoned beef strip 3-8 cm long, 1-4 cm wide Yes sugar snap pea 2-6 cm long, 5-10 mm wide No carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No water chestnut, sliced 1-5 cm diameter, 1-10 mm thick No broccoli floret 1-3 cm pieces No Table 3: Garlic Shrimp Composition Ingredient Size Range Pre-Cooked raw shrimp 1-5 cm diameter No gemelli pasta, braided 3-4 cm long, 0.5-1 cm wide Yes asparagus tips 2-8 cm long No carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No Table 4: Home-Style Turkey Composition Ingredient Size Range Pre-Cooked turkey medallion 0.5-2 cm thick Yes red roasted potato 1-4 cm chunks Yes carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No onion 1-4 cm chunks No green bean 1-4 cm length No frozen cut corn 3-10 mm chunks No Table 5: Herb Baked Chicken Composition Ingredient Size Range Pre-Cooked chicken tenderloin medallion 0.5-2 cm thick Yes red roasted potato, tri-cut 1-4 cm chunks Yes green bean 2-4 cm long No yellow zucchini, sliced quarter 0.5-3 cm pieces No onion, diced 1-4 cm pieces No red pepper, diced 0.5-2 cm pieces No Table 6: Chicken Alfredo Composition In redient Size Range Pre-Cooked chicken tenderloin medaltion 0.5-2 cm thick Yes bow tie pasta 2-4 cm X 1-20 mm X 1-3 mm Yes broccoli, cut 1-3 cm pieces No carrot, bias sliced 1-3 cm long, 0.5-2 cm wide No Table 7: Basil Pesto Salmon Composition Ingredient Size Ran e Pre-Cooked salmon, bias cut 7-10 cm X 3-5 cm X 0.5-2 cm Yes rotini pasta 1-3 cm pieces Yes asparagus tip 2-8 cm long No carrot, julienne 0.5-1.5 cm X 0.5-1.5 cm X 3-4 cm No yellow zucchini, sliced quarter 0.5-3 cm pieces No red pepper strip 0.5-1 cm wide, 1-4 cm long No Table 8: Beef Tips Portobello Composition Ingredient Size Range Pre-Cooked seasoned beef strip 3-5 cm X 2-3 cm X 1-2 cm Yes green bean 2-4 cm long No whole baby carrot 2-5 cm long, 0.5-2 cm diameter No penne pasta 1-3 cm pieces Yes [0046] The food product 100 may provide snacks, appetizers, sides, meals desserts and/or other desired food servings/portions. The food product 100 may be vegetarian (as illustrated in FIG. 9), vegan, kosher, and/or designed to accommodate any other desired consumption preference. The food product may be designed for an individual, a family, or the food service industry.
[0047] The food product 100 may separate some or all of the various types of foodstuff 102 allowing consumers to plate, assemble, and customize their meal according to their preferences and taste. The presentation of the meal may be more attractive and appealing when consumers; can choose how to place each food ingredient and how much of each food ingredient they would like to put on their plate. By cooking the various types of foodstuff 102 in a single steamer, but in separate containers,to avoid intermixing, consumers are able to assemble their foodstuff as they desire.
[0048] The food product 100 allows cooking of all the foodstuff 102 in a steamer. Steam cooking the foodstuff 102 produces a highly consistent result, because steaming prevents the overcooking of different types of foodstuff 102. Foodstuff 102 may also retain moisture during steaming, so the foodstuff does not dry out.
[0049] The food product 100 may consider nutrition and health, such as lowering fat and caloric content. The food product 100 may not require the utilization of oil because the foodstuff 102 is cooked with steam. However, the food product 100 may be designed to provide the best flavor possible regardless of nutrition and health.
[0050] It is believed that the disclosure and many of its attendant advantages will be understood by the foregoing description, and it will be apparent that various changes may be made in the form, construction and arrangement of the components thereof without departing from the scope and spirit of the disclosure or without sacrificing; all of its material advantages. The form herein before described being merely an explanatory, it is the intention of the following claims to encompass and include such changes.
Claims (50)
1. A storing device, comprising:
a segment of a mesh material; and an end for securing the segment of the mesh material, wherein the segment of the mesh material is suitable for being filled with items without releasing the items.
a segment of a mesh material; and an end for securing the segment of the mesh material, wherein the segment of the mesh material is suitable for being filled with items without releasing the items.
2. The storing device as claimed in claim 1, wherein the items comprise at least one of a foodstuff or a processed food item.
3. The storing device as claimed in claim 1, wherein the segment of mesh material comprises about 50% high density polyethytene, about 30%
polypropylene copolymer, and about 20% ethylene vinyl acetate.
polypropylene copolymer, and about 20% ethylene vinyl acetate.
4. A cooking apparatus, comprising:
a segment of a mesh material; and an end for securing the segment of the mesh material, wherein the segment of the mesh material is suitable for being filled with a foodstuff and secured at the end to form a steam permeable component suitable for steaming the foodstuff without releasing the foodstuff.
a segment of a mesh material; and an end for securing the segment of the mesh material, wherein the segment of the mesh material is suitable for being filled with a foodstuff and secured at the end to form a steam permeable component suitable for steaming the foodstuff without releasing the foodstuff.
5. The cooking apparatus as claimed in claim 4, wherein the end is at least one of ultrasonic sealing, heat sealing, induction sealing, ties, or binders.
6. The cooking apparatus as claimed in claim 4, wherein the mesh material is formed of about 50% high density polyethylene, about 30%
polypropylene copolymer, and about 20% ethylene vinyl acetate.
polypropylene copolymer, and about 20% ethylene vinyl acetate.
7. The cooking apparatus as claimed in claim 4, wherein the mesh material comprises openings sized from 1 millimeters to 10 millimeters in diameter.
8. The cooking apparatus as claimed in claim 4, wherein the mesh material is at least one of extruded, woven, perforated, or molded.
9. The cooking apparatus as claimed in claim 4, wherein the mesh material has a tensile strength of 7 kg.
10. The cooking apparatus as claimed in claim 4, wherein the mesh material has a mesh thickness of about 50 millimeters to about 400 millimeters.
11. The cooking apparatus as claimed in claim 4, wherein the mesh material withstands freezer temperatures, refrigeration temperatures, ambient temperatures, and temperatures reached during steaming.
12. A cooking apparatus, comprising:
a steam permeable component, wherein the steam permeable component is suitable for containing a foodstuff and steaming the foodstuff in a steamer without releasing the foodstuff.
a steam permeable component, wherein the steam permeable component is suitable for containing a foodstuff and steaming the foodstuff in a steamer without releasing the foodstuff.
13. The cooking apparatus as claimed in claim 12, wherein the steam permeable component is rigid.
14. The cooking apparatus as claimed in claim 12, wherein the steam permeable component is made of a mesh material, the mesh material comprising about 50% high density polyethylene, about 30% polypropylene copolymer, and about 20% ethylene vinyl acetate.
15. The cooking apparatus as claimed in claim 12, wherein the steam permeable component is made of a mesh material, the mesh material comprising openings sized from 1 millimeter to 10 millimeters in diameter.
16. The cooking apparatus as claimed in claim 12, further comprising a bag.
17. The cooking apparatus as claimed in claim 12, further comprising a bag, the bag comprising openings about 0.25 millimeters to about 2 millimeters in size and spaced about 1 millimeters to about 15 millimeters apart.
18. The cooking apparatus as claimed in claim 12, further comprising a bag, the bag comprising at least one of 110 openings with about 1000 micron diameters per square inch or 130 openings with about 700 micron diameters per square inch.
19. The cooking apparatus as claimed in claim 12, further comprising a bag, the bag comprising openings about 0.25 millimeters to about 2 millimeters in size and spaced about 1 millimeters to about 15 millimeters apart; and a packet.
20. The cooking apparatus as claimed in claim 12, further comprising a packet.
21. A cooking apparatus, comprising:
a steam permeable component;
a bag, the bag comprising openings about 0.25 millimeters to about 2 millimeters in size and spaced about 1 millimeters to about 15 millimeters apart; and a packet, wherein the steam permeable component, the bag,, and the packet are suitable for providing concurrent steaming of various foodstuff to substantial simultaneous steaming completion without intermixing.
a steam permeable component;
a bag, the bag comprising openings about 0.25 millimeters to about 2 millimeters in size and spaced about 1 millimeters to about 15 millimeters apart; and a packet, wherein the steam permeable component, the bag,, and the packet are suitable for providing concurrent steaming of various foodstuff to substantial simultaneous steaming completion without intermixing.
22. The cooking apparatus as claimed in claim 21, wherein the steam permeable component is rigid.
23. The cooking apparatus as claimed in claim 21, wherein the cooking apparatus withstands freezer temperatures, refrigeration temperatures, ambient temperatures, and temperatures reached during steaming.
24. The cooking apparatus as claimed in claim 21, wherein the openings of the bag are formed by a technique selected from a group of a laser technique, a high energy plasma technique, a flame technique, a gamma technology technique, a vacuum technique, and a hot needle technique.
25. The cooking apparatus as claimed in claim 21, wherein the packet is dissolvable.
26. A food product, comprising:
a foodstuff, the foodstuff comprising at least one of protein, vegetables, fruit, or starch; and a cooking apparatus for containing the foodstuff, the cooking apparatus comprising, a segment of a mesh material, and an end for securing the segment of the mesh material, wherein the segment of the mesh material is filled with the foodstuff and secured at the end to form a steam permeable component suitable for steaming the foodstuff without releasing the, foodstuff.
a foodstuff, the foodstuff comprising at least one of protein, vegetables, fruit, or starch; and a cooking apparatus for containing the foodstuff, the cooking apparatus comprising, a segment of a mesh material, and an end for securing the segment of the mesh material, wherein the segment of the mesh material is filled with the foodstuff and secured at the end to form a steam permeable component suitable for steaming the foodstuff without releasing the, foodstuff.
27. The food product as claimed in claim 26, wherein the end is secured utitizing at least one of ultrasonic seating, heat seating, induction sealing, ties, or binders.
28. The food product as claimed in claim 26, wherein the mesh material withstands freezer temperatures, refrigeration temperatures, ambient temperatures, and temperatures reached during steaming.
29. The food product as claimed in claim 26, wherein the steaming is at least one of heating with steam, defrosting with steam, or cooking with steam.
30. A food product, comprising:
a foodstuff, the foodstuff comprising at least one of protein, vegetables, fruit, or starch; and a cooking apparatus for containing the foodstuff, the cooking apparatus comprising a steam permeable component, the steam permeable component suitable for containing the foodstuff and steaming the foodstuff in a steamer without releasing the foodstuff.
a foodstuff, the foodstuff comprising at least one of protein, vegetables, fruit, or starch; and a cooking apparatus for containing the foodstuff, the cooking apparatus comprising a steam permeable component, the steam permeable component suitable for containing the foodstuff and steaming the foodstuff in a steamer without releasing the foodstuff.
31. The food product as claimed in claim 30, wherein the steam permeable component is rigid.
32. The food product as claimed in claim 3,0, wherein the mesh material comprises about 50% high density polyethytene, about 30%
polypropylene copolymer, and about 20% ethylene vinyl acetate.
polypropylene copolymer, and about 20% ethylene vinyl acetate.
33. The food product as claimed in claim 30, further comprising a second foodstuff, the second foodstuff comprising a starch, wherein the cooking apparatus further comprises a bag for containing the second foodstuff, the bag is suitable for steaming the second foodstuff in a steamer without releasing the second foodstuff.
34. The food product as claimed in claim 30, further comprising a seasoning; and a seasoning container, the seasoning container for containing the seasoning.
35. The food product as claimed in claim 30, further comprising a dry sauce; and a dry sauce container, the dry sauce container suitable for containing the dry sauce.
36. The food product as claimed in claim 30,further comprising a second foodstuff, the second foodstuff comprising a starch, the starch comprising rice, wherein the cooking apparatus further comprises a bag for containing the second foodstuff, the bag is suitable for steaming the second foodstuff in a steamer without releasing the second foodstuff, and wherein the bag comprises at least one of 110 openings with about 1000 micron diameters per square inch or 130 openings with about 700 micron diameters per square inch.
37. The food product as claimed in claim 30, further comprising a second foodstuff, the second foodstuff comprising a starch, the starch selected from a group of potatoes, bread, pasta; and rice, wherein the cooking apparatus further comprises a bag for containing the second foodstuff, the bag is suitable for steaming the second foodstuff in a steamer without releasing the second foodstuff; and a third foodstuff, the third foodstuff comprising a sauce, wherein the cooking apparatus further comprises a packet for containing a third foodstuff, the packet suitable for steaming the third foodstuff in a steamer without releasing the third foodstuff.
38. The food product as claimed in claim 30, further comprising a second foodstuff, the second foodstuff comprising a sauce, wherein the cooking apparatus further comprises a packet for containing the second foodstuff, the packet suitable for steaming the second foodstuff in a steamer without releasing the second foodstuff.
39. A food product, comprising:
a foodstuff, the foodstuff comprising at least one of protein, vegetables, fruit, or starch, the starch comprising at least one of potatoes or pasta; and a cooking apparatus for containing the foodstuff, the cooking apparatus comprising a steam permeable component, the steam permeable component comprising a polymer blend and ethylene vinyl acetate, wherein the steam permeable component withstands freezer temperatures, refrigeration temperatures, ambient temperatures, and temperatures reached during steaming, and wherein the steam permeable component is suitable for steaming the foodstuff in a steamer without releasing the foodstuff.
a foodstuff, the foodstuff comprising at least one of protein, vegetables, fruit, or starch, the starch comprising at least one of potatoes or pasta; and a cooking apparatus for containing the foodstuff, the cooking apparatus comprising a steam permeable component, the steam permeable component comprising a polymer blend and ethylene vinyl acetate, wherein the steam permeable component withstands freezer temperatures, refrigeration temperatures, ambient temperatures, and temperatures reached during steaming, and wherein the steam permeable component is suitable for steaming the foodstuff in a steamer without releasing the foodstuff.
40. The food product as claimed in claim 39, wherein the steam permeable component is a mesh material, the mesh material is formed of about 50% high density polyethylene, about 30% polypropylene copolymer, and about 20% ethylene vinyl acetate.
41. The food product as claimed in claim 39, further comprising a second foodstuff, the second foodstuff comprising a starch, wherein the cooking apparatus further comprises a bag for containing the second foodstuff, the bag comprises openings about 0.25 millimeters to about 2 millimeters in size and spaced about 1 millimeters to about 15 millimeters apart, and wherein the bag is suitable for steaming the second foodstuff in a steamer without releasing the second foodstuff.
42. The food product as claimed in claim 39, further comprising a second foodstuff, the second foodstuff comprising a starch, wherein the cooking apparatus further comprises a bag for containing the second foodstuff, the bag is suitable for steaming the second foodstuff in a steamer without releasing the second foodstuff; and a third foodstuff, the third foodstuff comprising a sauce, wherein the cooking apparatus further comprises a packet for containing the third foodstuff, the packet suitable for steaming the third foodstuff in a steamer without releasing the third foodstuff, and wherein the first foodstuff, the second foodstuff, and the third foodstuff are at least one of precooked or sized to provide substantial simultaneous steaming completion of the first foodstuff, the second foodstuff, and the third foodstuff.
43. The food product as claimed in claim 39, further comprising a second foodstuff, the second foodstuff comprising a sauce, wherein the cooking apparatus further comprises a packet for containing the second foodstuff, the packet suitable for steaming the second foodstuff in a steamer without releasing the second foodstuff.
44. A food product, comprising:
a foodstuff comprising at least one of a protein, vegetable, or fruit, the protein comprising at least one of beef, pork, poultry, fish, beans, seafood, or tofu;
a sauce;
a starch, the starch comprising at least one of rice, pasta, potatoes, or bread; and a cooking apparatus, the cooking apparatus comprising a steam permeable component for containing the foodstuff, the steam permeable component comprising about 50% high density polyethylene, about 30% polypropylene copolymer, and about 20% ethylene vinyl acetate, a bag for containing the starch, the bag comprising openings about 0.25 millimeters to about 2 millimeters in size and spaced about 1 millimeters to about 15 millimeters apart, and a packet for containing the sauce, wherein the steam permeable component, the bag, and the packet are suitable for steaming the foodstuff, the starch, and the sauce to provide substantial simultaneous steaming completion of the foodstuff.
a foodstuff comprising at least one of a protein, vegetable, or fruit, the protein comprising at least one of beef, pork, poultry, fish, beans, seafood, or tofu;
a sauce;
a starch, the starch comprising at least one of rice, pasta, potatoes, or bread; and a cooking apparatus, the cooking apparatus comprising a steam permeable component for containing the foodstuff, the steam permeable component comprising about 50% high density polyethylene, about 30% polypropylene copolymer, and about 20% ethylene vinyl acetate, a bag for containing the starch, the bag comprising openings about 0.25 millimeters to about 2 millimeters in size and spaced about 1 millimeters to about 15 millimeters apart, and a packet for containing the sauce, wherein the steam permeable component, the bag, and the packet are suitable for steaming the foodstuff, the starch, and the sauce to provide substantial simultaneous steaming completion of the foodstuff.
45. The food product as claimed in claim 44, wherein the packet is dissolvable.
46. The food product as claimed in claim 44, wherein a viscosity of the sauce is suitable for pouring from the packet after the steaming, the sauce comprises 5% to 35% of the food product, and the sauce has a water content of 70% to 95% by weight.
47. A food product, comprising:
a first foodstuff;
a composition, the composition comprising the first foodstuff;
a steam permeable component for containing the composition, the steam permeable component is suitable for steaming the first foodstuff in the composition;
a second foodstuff, the second foodstuff comprising a sauce; and a packet for containing the second foodstuff, the packet suitable for steaming the second foodstuff, wherein the steam permeable component and the packet provide concurrent steaming of the first foodstuff and the second foodstuff to substantial simultaneous steaming completion without intermixing.
a first foodstuff;
a composition, the composition comprising the first foodstuff;
a steam permeable component for containing the composition, the steam permeable component is suitable for steaming the first foodstuff in the composition;
a second foodstuff, the second foodstuff comprising a sauce; and a packet for containing the second foodstuff, the packet suitable for steaming the second foodstuff, wherein the steam permeable component and the packet provide concurrent steaming of the first foodstuff and the second foodstuff to substantial simultaneous steaming completion without intermixing.
48. The food product as claimed in claim 47, wherein the composition is selected from a group of sweet and sour chicken composition, asian beef composition, garlic shrimp composition, home-style turkey composition, herb based chicken composition, chicken alfredo composition, basil pesto salmon composition, and beef tips portobello composition.
49. The food product as claimed in claim 47, further comprising a third foodstuff, the third foodstuff comprising a starch; and a bag for containing the third foodstuff, the bag is suitable for steaming the third foodstuff, wherein the bag provides concurrent steaming of the third foodstuff with the first foodstuff and the second foodstuff to substantial simultaneous steaming completion without intermixing.
50. The food product as claimed in claim 47, further comprising a third foodstuff, the third foodstuff comprising a starch, the starch comprising rice; and a bag for containing the third foodstuff, the bag is suitable for steaming the third foodstuff, wherein the bag provides concurrent steaming of the third foodstuff with the first foodstuff and the second foodstuff to substantial simultaneous steaming completion without intermixing.
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US84578606P | 2006-09-19 | 2006-09-19 | |
US60/845,786 | 2006-09-19 | ||
US91861007P | 2007-03-16 | 2007-03-16 | |
US60/918,610 | 2007-03-16 | ||
PCT/US2007/020433 WO2008036382A2 (en) | 2006-09-19 | 2007-09-19 | Food product, cooking apparatus, and storing device |
Publications (1)
Publication Number | Publication Date |
---|---|
CA2663663A1 true CA2663663A1 (en) | 2008-03-27 |
Family
ID=39201105
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA002663663A Abandoned CA2663663A1 (en) | 2006-09-19 | 2007-09-19 | Food product, cooking apparatus, and storing device |
Country Status (5)
Country | Link |
---|---|
US (1) | US20080069485A1 (en) |
EP (1) | EP2086849A4 (en) |
CA (1) | CA2663663A1 (en) |
MX (1) | MX2009002992A (en) |
WO (1) | WO2008036382A2 (en) |
Families Citing this family (27)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU5549900A (en) * | 1999-06-24 | 2001-01-31 | Guy Darell Unwin | Food container |
US9211030B2 (en) | 2005-10-20 | 2015-12-15 | Conagra Foods Rdm, Inc. | Steam cooking apparatus |
US8302528B2 (en) | 2005-10-20 | 2012-11-06 | Conagra Foods Rdm, Inc. | Cooking method and apparatus |
US8850964B2 (en) * | 2005-10-20 | 2014-10-07 | Conagra Foods Rdm, Inc. | Cooking method and apparatus |
US9132951B2 (en) | 2005-11-23 | 2015-09-15 | Conagra Foods Rdm, Inc. | Food tray |
CA2527770C (en) * | 2005-11-21 | 2014-07-22 | Steven M. Parsons | Food tray |
USD636218S1 (en) | 2006-06-09 | 2011-04-19 | Conagra Foods Rdm, Inc. | Container assembly |
WO2008109448A2 (en) | 2007-03-02 | 2008-09-12 | Conagra Foods Rdm, Inc. | Multi-component packaging system |
US8613249B2 (en) | 2007-08-03 | 2013-12-24 | Conagra Foods Rdm, Inc. | Cooking apparatus and food product |
US20100178402A1 (en) * | 2009-01-15 | 2010-07-15 | Karolyn Ippolito | Method and Apparatus for Cooking Food and Sauces |
USD639656S1 (en) | 2010-09-08 | 2011-06-14 | Con Agra Foods RDM, Inc. | Container lid |
USD638701S1 (en) | 2010-09-08 | 2011-05-31 | Conagra Foods Rdm, Inc. | Container |
USD639186S1 (en) | 2010-09-08 | 2011-06-07 | Conagra Foods Rdm, Inc. | Container with sleeve |
CN102048061A (en) * | 2010-11-01 | 2011-05-11 | 雀巢公司 | Cooking set and application thereof in electric cooker |
US8574650B2 (en) * | 2011-10-31 | 2013-11-05 | The Turover Straws Group, Inc. | Apparatus, systems and methods for preparing food in packages having integral compartments |
US9027825B2 (en) | 2012-06-12 | 2015-05-12 | Conagra Foods Rdm, Inc. | Container assembly and foldable container system |
USD680426S1 (en) | 2012-06-12 | 2013-04-23 | Conagra Foods Rdm, Inc. | Container |
USD717162S1 (en) | 2012-06-12 | 2014-11-11 | Conagra Foods Rdm, Inc. | Container |
US8597702B1 (en) | 2012-12-13 | 2013-12-03 | Yoshihiko Akimoto | Method to improve shelf life of baked edible products |
US9676539B2 (en) | 2013-05-24 | 2017-06-13 | Graphic Packaging International, Inc. | Package for combined steam and microwave heating of food |
US10440979B2 (en) | 2015-11-11 | 2019-10-15 | Home Tech Innovation, Inc. | Apparatus and methods for at least semi-autonomous meal storage and cooking via fluid immersion |
US20190021377A1 (en) * | 2016-01-22 | 2019-01-24 | Industrie Rolli Alimentari S.P.A. | Method for preparing cut and frozen vegetables |
WO2017143148A2 (en) * | 2016-02-18 | 2017-08-24 | Home Tech Innovation, Inc. | Modular food cartridges for use in a cooking device |
CN107244490A (en) * | 2016-03-28 | 2017-10-13 | 阿尔扎马斯采夫·谢尔盖·维亚切斯拉沃维奇 | Food distribution pipe and its production method |
CN111372470A (en) | 2017-09-15 | 2020-07-03 | 家庭技术创新股份有限公司 | Device and method for at least semi-automated storage and cooking of meals |
DE102018102409A1 (en) * | 2018-02-02 | 2019-08-08 | Michael von Krüchten | Cooking bag for food |
CN111345678A (en) * | 2018-12-20 | 2020-06-30 | 佛山市顺德区美的电热电器制造有限公司 | Cooking utensil and cooking method thereof |
Family Cites Families (50)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US157897A (en) * | 1874-12-15 | Improvement in steam cooking apparatus | ||
US1375028A (en) * | 1919-01-06 | 1921-04-19 | Tollagsen Olaf | Steam cooking device |
US1958978A (en) * | 1932-02-04 | 1934-05-15 | Thomas Jean | Steam cooker |
US2107480A (en) * | 1936-10-23 | 1938-02-08 | Holton Abby Jane Tilton | Steam cooking boiler and baker |
US3012895A (en) * | 1958-11-07 | 1961-12-12 | Mitchel R Stelnicki | Food package |
US3465873A (en) * | 1965-10-22 | 1969-09-09 | Otto John Munz | Combination food package,serving tray and shipping and display container |
US3287140A (en) * | 1966-04-11 | 1966-11-22 | Brussell Jacob | Self-heating frozen food package |
US3567468A (en) * | 1966-12-27 | 1971-03-02 | Donald Kiteley Tressler | Frozen foods |
GB1211349A (en) * | 1967-01-30 | 1970-11-04 | Cerebos Foods Ltd | Packaging of foodstuffs |
US3854023A (en) * | 1968-02-09 | 1974-12-10 | M Levinson | Microwave oven heating member |
US3778515A (en) * | 1970-12-17 | 1973-12-11 | J Ashley | Low pollution food unit |
US4013798A (en) * | 1973-11-21 | 1977-03-22 | Teckton, Inc. | Selectively ventable food package and micro-wave shielding device |
US4113095A (en) * | 1976-11-26 | 1978-09-12 | Van Dorn Company | Tray-type processed food containers |
US4233325A (en) * | 1979-09-13 | 1980-11-11 | International Flavors & Fragrances Inc. | Ice cream package including compartment for heating syrup |
DE8031412U1 (en) * | 1980-11-25 | 1981-03-12 | Röttgers, Hermann Josef, 2990 Papenburg | Packaging for frozen meals |
US4439656A (en) * | 1981-04-06 | 1984-03-27 | The Stouffer Corporation | Apparatus and method for the reconstitution of frozen foods in a microwave oven |
US4596713A (en) * | 1983-04-14 | 1986-06-24 | Burdette Darrell C | Microwave food packets capable of dispersing a food additive during heating |
US4961944A (en) * | 1985-10-19 | 1990-10-09 | Gourmec Laboratory Co., Ltd. | Package for microwave oven cooking and method of use |
DE3801122A1 (en) * | 1988-01-16 | 1989-07-27 | Unilever Nv | Meal tray or similar container |
US4899925A (en) * | 1988-03-30 | 1990-02-13 | Mobil Oil Corporation | Crowned meat tray |
US5050791A (en) * | 1988-09-06 | 1991-09-24 | Mobil Oil Corporation | Crowned meat tray |
JPH039010A (en) * | 1989-06-01 | 1991-01-16 | Honda Motor Co Ltd | Troublesmooting method for internal combustion engine valve timing change-over control device |
US4987280A (en) * | 1990-02-20 | 1991-01-22 | Recot, Inc. | Method for microwave heating of low moisture food products |
EP0465893A3 (en) * | 1990-07-03 | 1992-07-01 | Kanebo Ltd. | Encased instantly cookable pasta and method and apparatus for manufacturing same |
US5376392A (en) * | 1990-08-13 | 1994-12-27 | Kohjin Co., Ltd. | Food packaging bag |
US5363750A (en) * | 1993-01-04 | 1994-11-15 | Little Caesar Enterprises, Inc. | Pasta pan and cooking method |
US5416305A (en) * | 1993-12-10 | 1995-05-16 | Tambellini; Daniel A. | Microwave heating package and method for achieving oven baked quality for sandwiches |
US5355869A (en) * | 1994-02-15 | 1994-10-18 | The United States Of America As Represented By The Secretary Of The Army | Self-heating group meal assembly and method of using same |
US5741534A (en) * | 1994-08-26 | 1998-04-21 | Alice H. Chung | Packaged food product using partitioned receptacles with removable thin partition walls and method of making it |
FR2730908B1 (en) * | 1995-02-27 | 1997-05-16 | Zinck Christian | PROCESS FOR THE PREPARATION AND PACKAGING OF READY-TO-COOK DISHES AND DISHES OBTAINED THEREBY |
JP3023405B2 (en) * | 1995-06-19 | 2000-03-21 | 東藏 西田 | Food with steam heater |
JP3664337B2 (en) * | 1996-07-30 | 2005-06-22 | 味の素株式会社 | Food for cooking in a microwave oven |
US5833120A (en) * | 1996-10-21 | 1998-11-10 | Gold Medal Products Co. | Inverted bag cheese server |
GB2320415B (en) * | 1996-12-20 | 2000-07-26 | Wang Chung Che | Cooking device |
JPH10291572A (en) * | 1997-04-16 | 1998-11-04 | Tsutomu Kamikura | Food packaging container which also works as steamer |
GB2337033A (en) * | 1998-05-08 | 1999-11-10 | Nestle Sa | Pouch containing food to be cooked while therein |
US6187354B1 (en) * | 1998-07-31 | 2001-02-13 | Steamway Franchise Sales, Inc. | Microwave steaming tray |
US6395317B1 (en) * | 1999-02-11 | 2002-05-28 | Mars Incorporated | Process and apparatus for forming dual compartment pouches from a continuous web |
ES2177418B1 (en) * | 2000-09-22 | 2004-08-16 | Antonio Montserrate Gibernau | PACKING SET FOR FOOD PRODUCTS INTENDED TO BE HEATED IN MICROWAVE OVENS. |
IL164241A0 (en) * | 2002-04-12 | 2005-12-18 | Nestle Sa | Ovenable stackable and nestable trays and industrial catering method using these trays |
NL1021943C2 (en) * | 2002-11-18 | 2004-03-03 | C H Food B V | Packaging, especially for instant meals, contains compartments with openings which produce different maximum overpressure levels during heating |
US20050040161A1 (en) * | 2003-08-21 | 2005-02-24 | David Lin | Microwaveable food package |
FR2859708B1 (en) * | 2003-09-12 | 2006-10-27 | Soleco Soc Legumiere Du Cotent | PACKAGING FOR FOODS FOR STEAM COOKING THESE FOODS |
US6840159B1 (en) * | 2004-06-08 | 2005-01-11 | Wen-Ching Li | Food steaming device |
US20050281921A1 (en) * | 2004-06-18 | 2005-12-22 | Kraft Foods Holdings, Inc. | Multiple-option meal kit |
US8492689B2 (en) * | 2005-07-20 | 2013-07-23 | Frito-Lay North America, Inc. | Microwaveable package having a steam source |
EP1760010A1 (en) * | 2005-09-01 | 2007-03-07 | Seminis Vegetable Seeds, Inc. | Plastic bag comprising ready-to-cook fresh vegetables and a pouch comprising a flavoring composition |
US9132951B2 (en) * | 2005-11-23 | 2015-09-15 | Conagra Foods Rdm, Inc. | Food tray |
CA2527770C (en) * | 2005-11-21 | 2014-07-22 | Steven M. Parsons | Food tray |
US7939786B2 (en) * | 2005-12-14 | 2011-05-10 | Kraft Foods Global Brands Llc | Meal kit and cooking tray |
-
2007
- 2007-09-19 CA CA002663663A patent/CA2663663A1/en not_active Abandoned
- 2007-09-19 MX MX2009002992A patent/MX2009002992A/en not_active Application Discontinuation
- 2007-09-19 EP EP07838605A patent/EP2086849A4/en not_active Withdrawn
- 2007-09-19 WO PCT/US2007/020433 patent/WO2008036382A2/en active Application Filing
- 2007-09-19 US US11/903,188 patent/US20080069485A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
WO2008036382A2 (en) | 2008-03-27 |
EP2086849A4 (en) | 2010-09-01 |
US20080069485A1 (en) | 2008-03-20 |
WO2008036382A3 (en) | 2008-11-13 |
MX2009002992A (en) | 2009-05-22 |
EP2086849A2 (en) | 2009-08-12 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20080069485A1 (en) | Food product, cooking apparatus, and storing device | |
US8613249B2 (en) | Cooking apparatus and food product | |
US6183789B1 (en) | Pouch meal and method of preparing same | |
US20090022858A1 (en) | Food product and cooking apparatus | |
US5904946A (en) | Process for preparing refrigerated meals | |
US20050281921A1 (en) | Multiple-option meal kit | |
JP2009273392A (en) | Food product in microwavable container | |
US6846504B1 (en) | Method of cooking complete meal in one vessel | |
CA2630369A1 (en) | Chilled dishes and process for preparing same | |
US20140363553A1 (en) | Methods and Compositions for Preparation of Formed Food Products Using Fresh or Prepared Vegetables and/or Legumes and Other Ingredients | |
KR101695178B1 (en) | Instant frozen starch noodle mixed with meat and vegetables | |
JP2003180263A (en) | Cooking food for microwave oven and method for producing the same | |
JP6810491B1 (en) | Meal kit and cooking method using it | |
JP5807798B1 (en) | Frozen food set in a container | |
KR20150024620A (en) | Method for preparing frozen pack rice | |
JP3183723U (en) | Frozen food for direct fire heating | |
American Heart Association | American Heart Association Quick & Easy Cookbook: More Than 200 Healthy Recipes You Can Make in Minutes | |
Osfield | Food safety and preparation | |
Lyons | Quick & Easy Sandwich Wraps | |
Bailey | Supper Without the Frying Pan | |
Raab et al. | Freezing Convenience Foods that you've prepared at home | |
Decareau | Microwave defrosting and heating | |
KR980008042A (en) | How to process potatoes for instant cooking | |
Tressler | New Developments in Refrigeration | |
Theodorou | Can I Freeze It? |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
EEER | Examination request | ||
FZDE | Discontinued |
Effective date: 20150707 |