Patent Application
20180009592
The present invention relates to a sealed oxygen-tight cooking device for food, such as meat, as well as a method of preparing a food comprising the steps of cooking the sealed cooking device. Typically fatty meat such as bacon is used.
Microwave cooking is a fast and convenient alternative to traditional food preparation techniques. In spite of the advantages of microwave cooking, it has not been completely successfully utilized for cooking of meat, such as bacon. When bacon is cooked by microwaves, the bacon volume is reduced unevenly and tends to “blossom” or wrinkle in a characteristic rosette pattern initialized at the edges of the slices due to higher temperature. Bacon that has “blossom” appearance is not readily marketable because it is not aesthetically appealing to the consumer.
Additionally, cooking the bacon using microwaves, suffers from the further disadvantage that because of its high fat content, bacon is especially messy to cook in a microwave oven. Microwave cooking instructions usually state that the bacon should rest on an absorbent surface such as paper towels in order to reduce splattering of the grease within the oven. Naturally, this step is inconvenient, it produces messy paper towels to handle and dispose of after cooking.
Another difficulty with cooking bacon in a microwave oven arises from the fact that bacon is heterogeneous, with areas of fat and areas of lean within the same slice. Because fat and lean absorb microwave energy at different rates, it is difficult to obtain uniform cooking even within the same slice. This problem is aggravated by the fact that the bacon slices tend to curl as they are cooked. As a result, pools of melted fats and oils can accumulate on the surface of the bacon thereby causing even further heating non-uniformity.
Some of these difficulties encountered in attempting to cook bacon utilizing microwaves have been overcome by reformulating the food products, designing special equipment to be used with the microwave oven, or specifying detailed instructions for cooking particular food products.
Thus, a need has arisen in the art for a microwave-active sealed packaging for retail and preparation of sliced bacon in domestic microwave ovens that enables improved cooking convenience and aesthetic appearance of the cooked bacon.
The inventors have realized that a novel ready-to-use sealed oxygen-tight cooking device comprising food as described herein has many advantages, including no cleaning, no dishwashing, no smells or unpleasant odors, limited steam in the cooking area e.g. kitchen, no risk of scolding due to grease, faster cooking time, eco-friendly, reduced energy consumption, even frying in particular because of the susceptor material, in case of cooking bacon it becomes crispy and at least more crispy than other known bacon cooking devices, more convenience since no supplementary preparing needed, no further cooking remedies needed, the food, such as bacon stays in position on the support layer, the device can be used in a regular oven as well as a microwave oven, and it is possible to produce and sell the product of the present invention at low costs.
In a broad aspect the present invention relates to a sealed oxygen-tight cooking device for food comprising
In a further embodiment the fat-absorbing support layer is flat. In a still further embodiment the fat-absorbing support layer is flat and the openings are arranged so that the food, such as bacon, e.g. bacon slices, when placed covers the openings.
In a further embodiment the fat-absorbing support layer is adapted to support from 3 to 6 bacon slices, typically 3 bacon slices.
In a further aspect the present invention relates to a sealed oxygen-tight cooking device for meat comprising
In an embodiment the meat is fatty meat, such as bacon, e.g. bacon slices.
In another embodiment the corrugated fat-absorbing support layer is adapted to support from 4 to 20 bacon slices, such as 6-10, e.g. 8.
In a further embodiment the corrugated fat-absorbing support layer is zig-zag shaped.
In a further embodiment a third layer preventing the meat from sticking to the corrugated fat-absorbing support layer is placed between the corrugated fat-absorbing support layer and the meat.
In a further embodiment the corrugated fat-absorbing support layer has been treated so as to preventing the meat from sticking to the corrugated fat-absorbing support layer when the meat is placed directly on the corrugated fat-absorbing support layer.
In a further embodiment the first layer is in contact with the meat and the corrugated fat-absorbing support layer and follows the corrugated shape of the corrugated fat-absorbing support layer.
In a further embodiment the first layer is selected from a polysulfone, a polyester, such as polyalkylene terephthalate, e.g. PET.
In a further embodiment the first layer is a film having a thickness from 8 micron to 20 micron, such as 10-12 micron.
In a further embodiment the second layer is selected from a polysulfone, a polyester, such as polyalkylene terephthalate, e.g. PET.
In a further embodiment the second layer is a film having a thickness from 8 micron to 20 micron, such as 10-12 micron.
In a further embodiment the first layer and second layer are made of one bag.
In a further embodiment the corrugated fat-absorbing support layer is made of a grease proof material allowed to food contact at a temperature up to at least 250° C., such as from 200-250° C. The term “grease proof” is intended to mean that the corrugated fat-absorbing support layer does not get damaged, ruined or destroyed when grease is absorbed into the support layer, but maintain its corrugated shape during cooking and unpacking of the cooked meat. In a further embodiment the corrugated fat-absorbing support layer is able to absorb fat from both sides, that is, the side that faces the meat, such as bacon, and the opposite side. In another embodiment the corrugated fat-absorbing support layer is able to absorb fat from only the side that faces the meat.
In a further embodiment the corrugated fat-absorbing support layer is made of cellulose or absorbent paper material, typically having a thickness of from 200 to 1000 microns, such as 300-400 microns, e.g. 330 microns.
In a further embodiment the corrugated fat-absorbing support layer has a density high enough to secure the mechanical stability of the cooking device, preferably the corrugated fat-absorbing support layer is made of an absorbent paper having a density higher than 70 g/m2, such as 330 g/m2.
In a further embodiment the second layer is in contact with the corrugated fat-absorbing support layer and follows the corrugated shape of the corrugated fat-absorbing support layer.
In a further embodiment vacuum is present inside the cooking device.
In a further embodiment a gas not containing oxygen is present inside the cooking device, such as the gas being CO2 or N2, or a mixture thereof.
In a further embodiment a conductive material which adapts itself to emit heat when it absorbs microwaves is placed on the corrugated fat-absorbing support layer or is incorporated in the corrugated fat-absorbing support layer, such as heat emitting stripes cutout of commercially available microwave susceptor film, e.g. a safety type susceptor film.
In a further embodiment the means for preventing inflation by warm moist air during cooking is selected from perforations and a valve, such an overpressure valve.
In a further embodiment the cooking device of the present invention, comprises a means for maintaining the corrugated shape of the corrugated fat-absorbing support layer when placed in the oven.
In a further embodiment the means is selected from a flexible stripe label typically made of a PET film which is able to hold and support the corrugated shape of the corrugated fat-absorbing support layer when placed in the oven.
In a further embodiment the openings of the corrugated fat-absorbing support layer are elongated and extend to near the edges of the corrugated layer leaving the edge portions of the corrugated layer intact.
In a further embodiment a closed bag encompass the cooking device for providing longer shelf-life.
In another aspect the present invention relates to a method of preparing a meat comprising the steps of cooking the sealed cooking device of the present invention in an oven under conditions to prepare the meat for food consumption by a mammal, wherein the cooking device is placed on a substantially horizontal surface with the first layer facing upwards and the second layer facing downwards.
The invention will now be described more fully with reference to the appended drawings illustrating preferred embodiments of the present invention.
In a broad aspect the present invention relates to a sealed oxygen-tight cooking device for food comprising
In a further embodiment the fat-absorbing support layer is flat.
In a still further embodiment the openings are arranged so that the food when placed covers the openings. Typically, the fat-absorbing support layer is flat and the openings are arranged so that the food, such as bacon, e.g. bacon slices, when placed covers the openings.
In a further embodiment the food is meat or egg, such as egg. Typically when the food is egg, the present invention relates to a sealed oxygen-tight cooking device for egg comprising
In a further embodiment the fat-absorbing support layer is adapted to support from 3 to 6 bacon slices, typically 3 bacon slices.
In a further aspect the present invention relates to a sealed oxygen-tight cooking device for meat comprising
The cooking device must be sealed and oxygen tight in order to avoid bacterias and viral infecting the meat during shelf-life until reaching the consumer. Thus, as used herein “sealed oxygen-tight” means that no oxygen can enter the cooking device when sealed, and that preferably no oxygen is present inside the cooking device when ready-to-use by the consumer.
Although the cooking device can be used in a conventional oven it is particularly useful in a microwave oven.
An active package for a microwaveable food product is one that changes the electromagnetic field configuration and thus the heating pattern of the product contained within. Active packaging particularly includes conductive materials and among them the materials that adapt themselves to emit heat when absorbs microwaves. These materials are so-called microwave susceptors. Passive packaging, on the other hand, is packaging that does not appreciably affect the microwave heating pattern; that is, it is essentially transparent to the passage of microwaves.
Cooking bacon by microwaves in active packaging as opposed to microwave cooking in passive packaging has the advantage that the bacon can be cooked evenly almost regardless of the cooked amount. The problem of being “blossom” or wrinkle is thereby overcome too.
Additionally, active packaging for microwave cooking can be implemented along with the modified atmosphere or vacuum packaging for warehousing of bacon. Since the packaging is sealed, it also solves the problem of grease and intensive smell when cooking bacon in a microwave oven. Therefore, implementation of a microwave-active, sealed and modified atmosphere or vacuum package turns packed sliced bacon into a highly convenient food product.
In an embodiment the oven is a microwave oven.
In another embodiment the food is meat e.g. fatty meat, such as bacon, e.g. bacon slices. Other examples of meat are sausage, e.g. salami slices, ham in slices, beef in slices. The fat-absorbing support layer, such as corrugated fat-absorbing support layer, can be adapted to support from 2 to 100 or more slices of meat, such as bacon slices. However for fitting into an oven or microwave oven, the typical number of bacon slices for the corrugated support layer are from 4 to 10, such as 7 or 8.
In a further embodiment the corrugated fat-absorbing support layer is zig-zag shaped. The zig-zag shape is illustrated in the
The meat, and in particular the fatty meat, may stick to the support layer and will make it less delicious for the consumer, and therefore typically, a third layer preventing the meat from sticking to the corrugated fat-absorbing support layer is placed between the fat-absorbing support layer, such as corrugated fat-absorbing support layer, and the meat. Alternatively, the fat-absorbing support layer, such as corrugated fat-absorbing support layer, has been treated so as to prevent the meat from sticking to the fat-absorbing support layer when the meat is placed directly on the fat-absorbing support layer.
In a further embodiment the third layer is selected from a polysulfone, a polyester, such as polyalkylene terephthalate, e.g. polyethylene terephthalate (PET). In a further embodiment the third layer is a film having a thickness from 4 to 50 micron, such as 8 micron to 20 micron, typically 10-12 micron.
During cooking the meat may move towards the hollows in the corrugated fat-absorbing support layer, and it is preferred to avoid such movement of the meat to ensure even cooking, by placing the first layer is in contact with the meat and the corrugated fat-absorbing support layer and let it follow the corrugated shape of the corrugated fat-absorbing support layer.
In a further embodiment the first layer is selected from a polysulfone, a polyester, such as polyalkylene terephthalate, e.g. PET.
In a further embodiment the first layer is a film, such as a PET film having a thickness from 4 to 50 micron, such as 8 micron to 20 micron, typically 10-12 micron.
In a further embodiment the second layer is selected from a polysulfone, a polyester, such as polyalkylene terephthalate, e.g. PET.
In a further embodiment the second layer is a film, such as a PET film having a thickness from 4 to 50 micron, such as 8 micron to 20 micron, typically 10-12 micron.
In a further embodiment the first layer and second layer are made of one bag. Typically, the bag is made of one and the same material, such as a polysulfone, a polyester, such as polyalkylene terephthalate, e.g. PET, and is welded in a conventional manner to make the sealed oxygen-tight bag.
When the first and second layer are made from separate layers, which may be the same material or different, they are welded along the edges of the fat-absorbing support layer, such as corrugated fat-absorbing support layer, in a conventional manner to make the sealed oxygen-tight device.
In a further embodiment the fat-absorbing support layer, such as corrugated fat-absorbing support layer, is made of a grease proof material allowed to food contact at a temperature up to at least 200° C., such as from 200-250° C.
In a further embodiment the fat-absorbing support layer, such as corrugated fat-absorbing support layer, is made of cellulose or absorbent paper material, typically having a thickness of from 200 to 1000 microns, such as 300-400 microns, e.g. 330 microns.
In a further embodiment the fat-absorbing support layer, such as corrugated fat-absorbing support layer, has a density high enough to secure the mechanical stability of the cooking device, preferably the fat-absorbing support layer is made of an absorbent paper having a density higher than 70 g/m2, such as from 300 to 400 g/m2, e.g. 330 g/m2.
In a further embodiment the second layer is in contact with the corrugated fat-absorbing support layer and follows the corrugated shape of the corrugated fat-absorbing support layer. When both the first and second layer is in contact with the corrugated fat-absorbing support layer and follows the corrugated shape of the corrugated fat-absorbing support layer, this is an advantage when the cooking device is to be packed in a convenient way to avoid taking up too much space in a warehouse or in the consumer's refrigerator.
In a further embodiment vacuum is present inside the cooking device. The vacuum ensures that no oxygen is present and that the cooking device can be packed in a convenient way as described above when both the first and second layer is in contact with the fat-absorbing support layer, such as the corrugated fat-absorbing support layer and follows the corrugated shape of the corrugated fat-absorbing support layer.
As an alternative the space inside the cooking device may be filled with a gas not containing oxygen, such as the gas being CO2 or N2, or a mixture thereof This will however, make the cooking device less convenient for the warehouses and consumer due to taking up more space.
In a further embodiment a conductive material which adapts itself to emit heat when it absorbs microwaves is placed on the fat-absorbing support layer, such as corrugated fat-absorbing support layer, such as heat emitting stripes cutout of commercially available microwave susceptor film, e.g. a safety type susceptor film.
In a further embodiment a conductive material which adapts itself to emit heat when it absorbs microwaves is incorporated in the fat-absorbing support layer, such as the corrugated fat-absorbing support layer.
It is apparent that when the third layer is applied for use in a microwave oven, the third layer as described above should preferably be placed over the heat emitting stripes placed on the fat-absorbing support layer, such as the corrugated fat-absorbing support layer, so that the food, e.g. meat, such as bacon slices, rests on the third layer. This is also shown in
In a further embodiment the means for preventing inflation by warm moist air during cooking is selected from perforations. In a still further embodiment the means for preventing inflation by warm moist air during cooking is selected from a valve, such an overpressure valve.
In a further embodiment the cooking device of the present invention, comprises a means for maintaining the corrugated shape of the corrugated fat-absorbing support layer when placed in the oven, such as the microwave oven. In an embodiment the means is selected from a flexible stripe label typically made of a PET film which is able to hold and support the corrugated shape of the corrugated fat-absorbing support layer when placed in the oven.
In a further embodiment the openings of the fat-absorbing support layer, such as the corrugated fat-absorbing support layer, are elongated and extend to near the edges of the corrugated layer leaving the edge portions of the corrugated layer intact. In another embodiment the openings of the fat-absorbing support layer, such as the corrugated fat-absorbing support layer, are round or oval holes, such as 1, 2 or 3 holes placed in the hollow between the edge portions of the corrugated layer.
In a further embodiment a closed bag, such as a bag made of a polysulfone, a polyester, such as polyalkylene terephthalate, e.g. PET, which bag encompass the cooking device for providing longer shelf-life.
In another aspect the present invention relates to a method of preparing a cooked food, such as meat comprising the steps of cooking the sealed cooking device of the present invention in an oven under conditions to prepare the food, e.g. meat for food consumption by a mammal, wherein the cooking device is placed on a substantially horizontal surface with the first layer facing upwards and the second layer facing downwards. If the fat-absorbing support layer is corrugated it is maintained in its corrugated shape, such as zig-zag shape in order to provide the optimal cooking of the food, e.g. meat, such as bacon. If the fat-absorbing layer is flat there is no need for special measures to maintain its shape. Typically, the sealed cooking device of the present invention is packed, such as vacuum packed, in a closed bag, which is removed before cooking is initiated in the oven or microwave oven.
Main element of any embodiment is slices of raw bacon to pack them for retail and preparation in domestic microwave ovens. Natural bacon, i.e., bacon that is sliced directly from the slab is preferred. Also processed bacon products, such as those wherein chopped meat and fat are extruded and then sliced, can be utilized with the present invention. In addition, bacon-like products made from vegetable sources of proteins and fats are also suited for use in the present invention.
It should be noted that the term “slice” as used in this specification and the appended claims, is intended to be interpreted broadly as referring to bacon or other meat products which have the general shape of slices, i.e. generally thin and flat. Accordingly, products which have been extruded or otherwise been given the shape of sliced meat, such as bacon, product are intended to be included within this term.
In a first step of packaging, the slices of uncooked bacon are placed on top of heat emitting stripes (a conductive material which adapts itself to emit heat when it absorbs microwaves) (4,
In a subsequent step of packaging, the assembly of undulated paper sheet with uncooked bacon slices (1-5,
In a subsequent step of packaging, the assembly of bacon slices on the undulated and gap perforated paper sheet with heat emitting stripes (1-6,
In
In
a) removal of the outer vacuum packaging bag;
b) unlinking of the flexible stripe labels (7) and unfolding (deployment) the packaging assembly (1-6) that contains bacon slices;
c) placement of the unfolded (deployed) packaging (
d) microwave heating of the packaged bacon slices;
e) cutting the flexible stripe labels (7), unsealing the transparent bag from the top, and removal of cooked bacon slices.
It is further realized that if the flexible stripe labels (7,
All references, including publications, patent applications and patents, cited herein are hereby incorporated by reference to the same extent as if each reference was individually and specifically indicated to be incorporated by reference and was set forth in its entirety herein.
All headings and sub-headings are used herein for convenience only and should not be construed as limiting the invention in any way.
Any combination of the above-described elements in all possible variations thereof is encompassed by the invention unless otherwise indicated herein or otherwise clearly contradicted by context.
Recitation of ranges of values herein are merely intended to serve as a short method of referring individually to each separate value falling within the range, unless other-wise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. Unless otherwise stated, all exact values provided herein are representative of corresponding approximate values (e.g., all exact exemplary values provided with respect to a particular factor or measurement can be considered to also provide a corresponding approximate measurement, modified by “about,” where appropriate).
All methods described herein can be performed in any suitable order unless other-wise indicated herein or otherwise clearly contradicted by context.
The terms “a” and “an” and “the” and similar referents as used in the context of de-scribing the invention are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context.
The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention unless otherwise indicated. No language in the specification should be construed as indicating any element is essential to the practice of the invention unless as much is explicitly stated.
The citation and incorporation of patent documents herein is done for convenience only and does not reflect any view of the validity, patentability and/or enforceability of such patent documents.
The description herein of any aspect or embodiment of the invention using terms such as “comprising”, “having”, “including” or “containing” with reference to an element or elements is intended to provide support for a similar aspect or embodiment of the invention that “consists of”, “consists essentially of”, or “substantially comprises” that particular element or elements, unless otherwise stated or clearly contradicted by context (e.g., a composition described herein as comprising a particular element should be understood as also describing a composition consisting of that element, unless otherwise stated or clearly contradicted by context).
This invention includes all modifications and equivalents of the subject matter re-cited in the aspects or claims presented herein to the maximum extent permitted by applicable law.
The features disclosed in the foregoing description may, both separately and in any combination thereof, be material for realizing the invention in diverse forms thereof.
| Number | Date | Country | Kind |
|---|---|---|---|
| 15152916.1 | Jan 2015 | EP | regional |
| 15172298.0 | Jun 2015 | EP | regional |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2016/051487 | 1/26/2016 | WO | 00 |
