Food or edible material: processes – compositions – and products – Packaged or wrapped product – Having consumer oriented diverse utility
Reexamination Certificate
1999-05-07
2001-02-06
Brouillette, Gabrielle (Department: 1761)
Food or edible material: processes, compositions, and products
Packaged or wrapped product
Having consumer oriented diverse utility
C426S114000, C426S412000, C426S118000, C426S107000
Reexamination Certificate
active
06183789
ABSTRACT:
FIELD OF THE INVENTION
The invention relates to a frozen food product stored and cooked in a steamable pouch. The invention also relates to a method of preparing the frozen food product within the pouch.
BACKGROUND OF THE INVENTION
Preparing food products in a pouch is generally desirable as it permits the food product to be hygienically handled without direct contact with the food and because it typically reduces or eliminates the need for cleaning cooking utensils.
It is known, for example, to boil rice or pasta in net pouches. In so doing, the net pouch with the rice or pasta is immersed into boiling water and, after the food is cooked, the pouch is lifted out of the water. The pouch then acts as its own colander in that the water drains from the food and out of the pouch through the spaces in the net.
Such net pouches are not typically used for other types of food, however, because cooking a food product such as, e.g., vegetables or fish directly in water can result in loss of vitamins and color from the food. The uptake of water results in a change in the structure of the product as well as in the product's taste.
It is also known to prepare meals in a boil-in-bag. A boil-in-bag is a closed pouch which prevents contact between the food contained therein and the water with the attendant loss of vitamins and color as described above. Furthermore, boil-in-bag meals are often previously prepared cooked dishes in sauce which makes them unsuitable for being placed directly into water without any protective package. Such bags are very difficult to handle after boiling, however, as all of the heat imparted due to the boiling is retained within the bag and may cause burns or other injury to the consumer when the bag is opened to access the food.
There has thus been a long-felt need for an article and method for heating, e.g., by steaming, frozen food products without encountering the drawbacks inherent in the prior art. This need is well satisfied by the present invention as described herein.
SUMMARY OF THE INVENTION
Use of the pouch meal of the present invention enables one to provide a high quality hot meal while preserving the vitamin content, flavor, color and taste of the ingredients contained within the pouch. A further object of the invention is the provision of such a meal which can be prepared in a hygienic, safe and convenient manner and which requires as little as possible involvement by the consumer during its preparation. The invention has as an additional object the provision of a meal which is suitable for catering or restaurant outlets.
Accordingly, in a first embodiment, the invention relates to a steamable pouch meal comprising
(i) a plurality of pieces of at least two different types of frozen food, and
(ii) a steamable pouch containing the frozen food pieces, the pouch at least partially comprised of a mesh material wherein the mesh is adapted to permit a first portion of steam produced upon heating the pouch to escape while retaining a second portion of steam within the pouch to maintain a steam environment therein, thus heating the food contained within the pouch.
It has been found that upon heating the pouch in, for example, a microwave oven, the mesh makes it possible to generate a steam environment within the pouch while permitting sufficient steam to escape to prevent injury to the consumer upon opening the pouch to access the meal contained therein. It has also been found that, with the pouch of the invention, the steam which condenses on the inside of the pouch and moisture generated from the heating of the food are retained in the pouch. Thus when heating the frozen product in the pouch in the microwave oven, the food is steamed and a crispy product is obtained which has a high level of vitamins and a well-preserved color.
In another embodiment, the invention relates to a method of preparing a frozen food product in a steamable pouch as described herein wherein the steamable pouch containing the food is heated in a microwave oven.
In a further embodiment, the invention relates to a method of preparing a frozen food product in the steamable pouch as discussed above wherein the steamable pouch is heated in a steam cooker.
The method of food preparation described herein is believed to be an improvement over preparing such a meal by conventional steam cooking, i.e., wherein the food is not packaged for heating within the pouch of the invention. In a conventional steam cooker all steam and moisture which results from the heating of the product will evaporate or drip from the product. In contrast, when the food is heated within the mesh pouch produced in accordance with the present invention, moisture from the food and any sauce which may have been applied thereto is retained in the pouch while a portion of the steam thus produced is allowed to escape through the mesh. This arrangement ensures that an amount of steam sufficient for heating the food remains in contact therewith while excess steam is dissipated out of the package to prevent overheating or injury upon opening of the pouch. Furthermore, sauce or liquid seasoning may be included with the food pieces without being lost during the process.
In addition, the quality of the product which is obtained when heating the pouch meal according to the invention is different from the quality obtained had the product been prepared in a roasting bag in a microwave oven. A roasting bag is an impervious bag which normally is provided with several perforations to prevent it from exploding when the product is heated. Use of such a roasting bag results in pressure cooking and braising of the product. The taste of the product prepared in a roasting bag is therefore different from that achieved with the present invention due to the cooking, boiling and braising of the ingredients together which takes place in the roasting bag. The product heated in the mesh pouch of the invention, however, will be steamed, not boiled, in a moist environment.
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Nilsson Goran
Sjoberg Elisabeth
Brouillette Gabrielle
Madsen Robert
Nestec S.A.
Pennie & Edmonds LLP
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