Electric heating – Microwave heating – Cookware
Patent
1998-01-16
2000-08-01
Walberg, Teresa
Electric heating
Microwave heating
Cookware
99DIG14, H05B 680
Patent
active
060970170
DESCRIPTION:
BRIEF SUMMARY
This invention relates to a container of the type suitable for a food product which can be placed in a microwave oven to heat or reheat the food product.
Microwave ovens are quick and convenient for cooking or heating foods. In particular ready prepared foods can be reheated in a matter of minutes. This has led to the creation and rapid growth of "convenience foods"--ready prepared foods or meals which have been cooked or partially cooked and only require reheating in a microwave oven. Convenience foods are packaged in containers which are suitable for use in a microwave oven obviating any need to empty the food into another container for reheating. Some products are packaged in such a way that the reheated food can be eaten directly from the container which is disposed of after use.
Although microwave ovens heat foods very effectively, they have a tendency to render some food products unpalatable. This applies particularly to foods which would have a crisp or crunchy surface, for example, pastry cases or breadcrumb coatings. Microwave ovens also have a tendency to cause foods to soften thereby destroying the texture of the food. This limits the types of food products which can be supplied as convenience foods for reheating in a microwave oven.
According to the present invention a microwave oven food container comprises a base and one or more sides extending from the base to define a receptacle in which a food product can be heated in a microwave oven; support means adapted to support the food product above the base and arranged to define channels permitting egress of water vapour from the food product in use.
Preferred containers in accordance with the invention have. The surprising advantage that the texture of certain food products can be improved in comparison with the product being heated in a conventional microwave container. A disadvantage with conventional containers for microwave foods or meals is that the food is placed directly onto the base of the container. During heating in a microwave oven food fluids, for example juices from meats, sauces and steam, flow out of the food and accumulate in the tray. With many convenience food products this is not a problem and actually enhances the value of the food as the fluids can be presented as a sauce or gravy. However, some food products absorb the fluids creating a very soft and soggy texture. The container of the invention ensures that such absorption is minimised. Furthermore, by supporting the food product above the base air circulation around the food is increased, juices and water vapour can be emitted from the underside of the food without being absorbed by the outer surface. This further improves the texture of coated foods and pastry products which are cooked in a microwave oven.
In preferred containers the support means comprises a multiplicity of protrusions extending from the base, each protrusion having a surface disposed at an acute angle in relation to the base. The angled surfaces of the protrusions facilitate reflection and deflection of microwave and thermal radiation toward the food product.
In preferred embodiments the surfaces of adjacent protrusions are disposed in opposed relation. Preferably the opposed surfaces are perpendicular.
In preferred embodiments of the invention the surfaces are disposed at an angle of 45.degree. in relation to the base. This arrangement optimizes reflection and deflection of radiation towards the food product.
The protrusions are preferably arranged in an array to define a corresponding array of channels for egress of water vapour and drainage of fluids away from the food product.
Each of the protrusions may taper to a point. Contact with a food product placed in the container is reduced to a minimum. Pointed protrusions provide the maximum possible surface area for emission of water vapour and food fluids from a food product during cooking.
Preferably each of the protrusions are pyramidal. Alternatively each of the protrusions may be conical. A rectangular pyramidal configuration is especially prefer
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patent: 3915532 (1975-10-01), Ashton
patent: 5088179 (1992-02-01), Gibbon
patent: 5310977 (1994-05-01), Stenkamp et al.
patent: 5310980 (1994-05-01), Beckett et al.
patent: 5423477 (1995-06-01), Valdman et al.
Novus Foods Limited
Pwu Jeffrey
Walberg Teresa
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