HEATPACKS FOR FOOD

Abstract: The heating of food from a chilled or frozen state to provide a prepared meal is becoming increasingly useful in the catering field, and to facilitate such preparation a heatpack base sheet (1) for use in making a pouch forming a virtually enclosed pack containing a prepared meal is provided, whose form facilitates the necessary heating of the meal in a favourable manner enabling a hot meal to be conveniently served in a time-saving manner on a warm plate, without time being taken up in disposing the ingredients attractively, or in removing the browned outer ring often formed when a microwave oven is used for appropriate heatings. The proposed base sheet may be of electrically non-conductive synthetic resin, if intended for use in a microwave oven, or may be of conductive foil if the meal is to be defrosted in a thermally-heated oven. A hole (2) may be provided in the centre of the base sheet, surrounded by radially-extending slits to form a tongue or tongues which enable the meal to pass through onto a plate (6) when the heatpack formed by a pouch comprising the base sheet is lifted. An underlay (4) may be provided to assist in securing the packed food in place in an attractive array, but allow it to pass out of the pack when heated. Alternative constructions of the heatpack are described, together with methods for serving from a microwave oven or a thermally-heated oven, or to serve as a cold meal of delicate foodstuff after storage chilled or frozen and subsequently allowed to heat up to ambient room temperature.

Description: HEATPACKS FOR FOOD ; This invention relates to heatpacks for food, to be used in forming an integral part of the packaging, and also facilitate serving of food, such as pre-cooked or prepared meals. Heating food from a frozen state is becoming an increasingly valuable method in both the catering and the domestic, kitchen, using any type of oven. . A particular advantage is offered by microwave ovens, because of their ability to defrost and cook food from the frozen state in a relatively short time, and this is .particularly advantageous in the case of reheating a pre-cooked meal, when the time required becomes very short. However, there is a tendency for a pre-prepared meal so treated to overheat at its edges and form a dried ring around the dish before the centre is sufficiently hot, which is most unattractive. Thus, to ensure good presentation, it is necessary to transfer the hot meal from the heating dish to a clean pre-warmed plate before serving, removing the dried portions in the process, which can be time-consuming, especially as the components of the meal need to be reassembled in an attractive array, if the maximum culinary effect is to be achieved. In the case of a thermal oven the meal may be heated on a suitable dish or tray for convenience, and then transferred to a serving plate. In the case of a packed food that has been stored in a refrigerated or a chilled condition, and is to be served cold, the pack serves to retain and protect the contents during the period required to bring it to room temperature after removal from a storage refrigerator or freezer, and the context of this Specification can be termed a "heating period". One object of the present invention is to facilitate the serving of prepared food, particularly cooked meals defrosted and .reheated on the serving plate, thus enabling an attractive meal to be rapidly served in a convenient manner, whilst avoiding some of the problems normally encountered. Where used with a microwave oven the food can be defrosted and prepared for serving on its serving plate, as h eat induced into the food by the microwave radiation will warm the plate by thermal conduction during th e defrost ing and heating of the food. In the case of a thermally-heated oven it is normally more convenient to use an oven dish, because a serving plate could become too hot , and therefore it may remain necessary to transfer the heate meal on to a warmed plate for serving , but this process can also be facilitated in exemplary embodiments of the inv ention. In accordance with one aspect of the invention there is provided a heatpack base sheet comprising a number of tongues of foil or film of a material suitable for use with predetermined foodstuffs, said base sheet being provided to retain chilled or frozen food contained in a heatpack pouch formed using said b ase sheet, but opening freely to permit the passage of said food through the resultant hole onto a serving plate when said food has been h eated a s required. According to another aspect the present invention consists in a method of serving food comprising the steps f arrangi ng food in an appetising array on a thin base sheet of film or foil that is formed in accordance with the first aspect , the food being arranged to cover the tongue or t ongues, and t hen vranped i n a pouch formed using sa id base sheet , subsequent ly h eal i ng sa i d pouch as necessary, and when ready for serving, lifting the pouch to ' allow the contents to pass through the opening and lie in an attractive predetermined array on said plate. Partially enclosing the meal in a foil or film cut in such a fashion , with a hole beneath the m eal large enough to allow easy removal °f such a meal, y et small enough to prevent seepage duri ng reheating , assists even heating , and prevents the forma¬ tion of a ring of burnt food on the plate. If only a single tongue is provided, then it will be formed by a narrow cut extending around three-quarters of the periphery of the base member, to lie contiguous with a marginal zone forming part of a completed heat pack pouch, or constituting an integral p art thereof. If there is a plurality of tongues, then their neighbouring edges will lie substantially contiguous , and may extend so tha t the tips are each contiguous with a tip of one or more of t he other tongues . Many configurations can be used, and t he pattern of the cuts and the shaping of the t ongues can be selected in accordance with the particular food that is to be contained in a pouch. A preferred configuration has radially-extending slits meeting at a central point to form a ri ng of tongues , each extending to that point . In an advantageous modification t hat has been found to be advantageous with some food combinations i s a ring of such tongues, truncated to form a generally circul ar central aperture. For use in microwave ovens the h eatpack pouch will be formed with a base member that is of an electrically non- conductive material , and if seepage is found to be a problem an underlay of imperforate material may be applied to the unde r surface of the pack to hold the tongues in position during storage . However, such an underlay h as no real function during defrosting and heating, and would need t o be removed from the serv ing plate without disturbing the heated food, and therefore, it may be removed from the pack before the pouch is placed on its serving plate and inserted in t he microwave oven. For use in thermally-h eated ovens of any type , the h eat¬ pack pouch can be of electrically-conduct ive material , and a metallic foil is commonly used in making conventional trays, or dishes for frozen food. In embodiments constructed in accordance with the invention, such material c an be used, provided with the tongue or tongues , if the pouch pack is an integral mono¬ lithic structure of a material thin enough to give tongues of t he requisite flexibility to allow free passage for the heated food. To complete a two-part pack a base member with tongues can be combined with a cover member, which can be electrically con¬ ductive if the pack is to be used in a thermal oven. Alternatively , a non-conductive film can be used for a cover, such as may be u sed in embodiments intended for mi crowave ovens. Material s are now available that are suitable for either type of oven , and if so desired, a h ea t pack in accordance with the inven tion ca n be used employing s uch material s. More significantly, as the use of a thermal oven involves heating the tray or dish on which the pouch is positioned to an uncomfortable temperature, it is advantageous in a th ermal oven application to use an oven tray or dish and transfer the meal to a warm serving plate. The presence of an unde rl ay is then do bly advantageous, as it will provide strength and protection for the tongues during storage, and facilitate transfer of the pack from the oven dish or tray to the serving plate before the underlay is peeled away and the pouch lifted to deposit the food on the plate. Thus , there is an advantage in the use of a metallic foil underlay in all cases, as the user will be naturally inclined to remove such a foil from a frozen pack before inserting the pouch into a microwave oven, and this instinctive approach will significantly reinforce any printed instructions or warnings tha t may be provided on the pouch or any outer packaging . In the case of a the rmally-heat ed oven such a m etallic foil underlay can be assumed to be readily acceptable to th e user, and will be left in position so that it provides a useful safeguard against seepage as a heated pouch is transferred to its serving plate, after which the underlay can be pulled away from under the pouch . The unde rlay can be provided with an extending tag or strip on which instru ctions are provided, and which will serve as a gripping member to facilitate removal . The heatpack may incorporate a rigid cover, or reinforcing frame or ring to which the base member is attached or which is enclosed within the pouch. The elements required to make up a heatpack could be sold as a kit of parts for domestic use, enabling a housewife to prepare and . ' store a number of meals at a convenient time for use later, for example, but the major fields of use are thought to be the retail trade and c atering field. The invention will now be described with reference to the drawings, in which: Figure 1 is a plan view of a base member sheet laid fl at over an optional secondary unde rlay to constitute an open pouch in one exemplary embodiment of the invention; Figure 2a is a partly exploded view showing a pre- cooked meal in position on an open pouch base member, and an associated cover sheet ■ prior to assembly to form a closed pouch ; Figure 2b is a simplified perspective view of an assembled pouch ready to be frozen and further packaged; and Figure 3 is a front view of a reheated meal being removed from the pouch. The invention is applicable to packs or pouches of material suitable for use in any form of thermal oven chamber, or of material suitable for microwave ovens, or by choice of t he appropriate materials, packs or pouches may be formed for use in either type of oven , using a thermally-heated chamber, or inducing h eat by microwave radiation . For s impl icity we will first consider an exempl ary embodi ment designed for microwave use , wi th refe rence to Fi gure 1 . A base member 1 of electrically non-conductive transparent synthetic resin film has a generally circ ular hole 2 at its centre, and this is surrounded by a plurality of contiguous , truncated tongues formed by the provision of radially-extending slits 3- For storage this may be laid on a simple unde rlay sheet , , of an appropriate, non-toxic synthetic resin, as shown by a broken line rectangle in the drawing. In this •embodiment a cooked meal 5 is then assembled centrally on the pouch exactly as it will eventually appear on the plat e, so that the hole 2 and radiating slits 3 are covered by a margin of 3 to L, cm. , as shown in Figure 2a, and the edges of the sheet 1 are then folded over the meal 5 in parcel fashion and secured with a plastic clip or similar m eans ( not illustrated) to complete the pouch, after which, the entire assembly can then .be frozen or chilled for storage, as the case may be . If frozen, the lower film underlay 4 may be peeled away, leaving the remaining pouch with its contents to be packed in an airtight outer cove r ( not shown ), or if preferred, the film underlay , may remain as part of the original package, and may carry a notice that it n eeds to be removed before heating in the case of. a microwave oven embodiment, or to be removed after the reheating step h as been accompl ished, in th e case of a thermally-heated oven embodiment. As a further alternative, the underlay can be attached t o, or form an integral part of, the sheet 1 , folded back unde rneath as a fl ap to form an unde r¬ lay tha t wil l be removed together with the base sheet when the meal ha s been defrosted and h eated, as will be described . Figure 2a shows details of a modified exemplary embodi- ment, in which the meal 5 is laid on a base sheet of a size sufficient to leave an adequate margin a round the meal , and a cover sheet lb is then laid over the assembly and sealed to the base sheet at or near its outer edges to form a pouch lc , as shown in Figure 2b. In this case t he underlay 4 can be a flap on the base sheet 1 or the cover sheet lb, by appropriate positioning before the meal is put into place. To heat a frozen or chilled meal , the pouch and its contents are removed from the outer pack and placed on a serving plate 6, which will need to be h eat-resistant if a normal fuel- burning type of oven is used, but merely non-conductive electrically if used in a microwave oven. Th e c overed, but not sealed, effect of the folded pouch will allow the enclosed food to heat more evenly than if heated in an open dish , and, as the edge of the food is in contact with the pouch and not the plate, no unsightly ring will show around the perimeter of th e finished meal . After removal from the oven, the pouch is remov ed from the meal 5 by carefully lifting the pouch upwards, as illustrated in Figure 3, t he hole and radiating slits 2 and 3 then forming an opening l arge enough to allow removal with minimal disturbance to the food, leaving a finished m eal 5 with a freshly-prepared appearance served on a clean hot pl ate 6. The pouch in t hi s embodim ent is made of a flexible syn- thetic resin film with non-toxic properties , that is stable at temperatures between -30°C a nd 120 G C, such as is commonly used in the manufacture of "boil in t he bag" covers. The overall size of the open pouch should be such as to allow its edges to be folded neatly over to fully cover the food with sufficient excess to accommodate the chosen means of fastening, if the separate cover sheet lb shown in Figure 2a is not used. A further alternative is the use of a base sheet 1 that has an extension at one edge adequate to form a cover sheet when folded over, after the meal has been put into position. The folded material can then be sealed around the periphery to form the required pack. The underlay can be sealed to the base sheet in the same operation, if it is not an integral flap on the base sheet 1. In order to ensure a minimum disturbance of the cooked meal during removal of the pouch, an underlay can be formed by two flaps that slightly overlap below the centre of the hole 2, and such flaps can be integral with the base sheet to extend one from each of two opposed edges, or, if separate from the base sheet, can be pre-arranged to be suitably sealed at two opposed edges as the cover sheet is sealed. By way of example, the width of the opening formed by the hole 2 and the radiating slits 3 should be 6 to 8 cm smaller than that desired for the finished diameter of the meal 5, to prevent seepage during reheating, and the diameter of the hole 2 should be such as to allow the tongues formed between the radiating slits 3 to be sufficiently long to be held in place by the weight of the meal 5, before and during freezing, whilst not being so long as to cause excessive disturbance to the finished meal 5 on removal. It will be readily apparent to the skilled reader that the precise dimensional relationships of hole. slits and the pre-posit ioned meal will be dependent to some degree on the nature f i ho foodstuffs. If the packed m eal is not intended for defrosting in a microwave oven, then one or more sections of the p ack can be of a thin metallic foil or metallised synthetic, resin film, although it is normally pr eferable t o have a transparent c over to enable the meal to be visible for inspection before cooking or defrosting , as the case may be. Should the nature of t he food, or the desired shape of t he meal require it, an o uter frame or ring-shaped member can be positioned on the base sheet to surro und the meal and support t he cover. This can be a reinforcing attachment to the base sheet, or a separate item, to be removed after the covering has been removed. It may consist of foil , if not intended for microwave ovens, or a suitably-selected synthetic resin collar if it is required t o be suitable for any type of oven. If desired, the cover can be a monolithic dome or inverted di<?h, in which case a base sheet member is attached to the bottom rim of this one-piece cover, or of a ring or frame . A base member can then be formed by a plura lity of discrete, separate tongues positioned to extend inwardly from the bottom rim. Such constructions as have been described above are also particularly suited for packs required to store delicate foodstuffs that are not to be served hot, but merely .allowed to heat up to the ambient room temperature and served cold . The choice of foil or film material will obviously be primarily determined by the requirement for storage of the foodstuff in this case .

Claims: CLAIMS: 1. A heatpack base sheet for use in packaging a prepared meal for cold storage in a chilled or frozen state, said base sheet comprising a number of tongues of foil or film of a material suitable for use with predetermined foodstuffs , said base sheet being provided to retain chilled or frozen f ood contained in a heatpack pouch formed using said b ase sheet, but opening freely to pe rmit the passage of said food through the resultant hole onto a serving plate when said food has been h eated as required. 2. A heatpack member as claimed in Claim 1 , in which there is one tongue , formed by a cut in said base sheet that extends three-quarters of the way around said base sheet. 3. A h eatpack member a s claimed i n Claim 1, in which there is a plurality of contiguous tongues. 4. A h eatpack member a s claimed in Claim 3, in which said tongues are truncated to l eave a central hole. 5. A heatpack member a s c laimed i n any preceding Cl aim, in which said member i s a film of a synthetic resin material that is electrical ly non-conductive. 6. A heatpack member a s claimed in any one of Claims 1 to 4, in which said member i s an electrically-conductive foil or metallised film suitable for u se in a thermally-heated oven. 7. A heatpack member a s claimed in Claim 5, in which said synthetic, resin material is suitable for use in a th ermally- heated oven. 8. A heatpack member a s claimed in Claim 1 , substanti ally as described with refe rence to Figure 1 or Figures 2a and 2b . 9. A heatpack comprising a base sheet as claimed in a ny preceding Claim, in combin ation with a foil or film unde rlay positioned beneath said tongue or tongues before said meal is pre-arranged on said base sheet and enclosed for storage in a pouch which comprises said base sheet. 10. A heatpack as claimed in Cl aim 9, in which said underlay is of the same material as said base sheet . 11. A heatpack as claimed in Claim 10, in which said underlay is an integral extension from one edge of said base sheet. 12. A heatpack as claimed in Claim 10, in which said underlay is formed by two overl apping port ions extending from opposed edges of said base sheet . 13. A heatpack as claimed in any one of Claims 9, 10 or 12, in which said unde rlay is securely attached to said pack so as to be removed with the base sheet when said pouch is heated a nd the meal ready for serv ing . 14. A heatpack as claimed in any one of Claims ' 9 to 13, in which said pouch is formed by folding the outer edges of said base sheet over and securing the overlapped edges to form a virtually sealed cover. 15. A heatpack as claimed in any one of Claims 9 to 13, in which said pouch is formed by positioning a cover s heet over the pre-arranged meal and sealing it to the p eripheral edges of said base sheet . 16. A heatpack as claimed in Claim 15, when dependent upon any one of Claims 9, 10 or 12, where said unde rlay is not integral with said base sheet , but is attached thereto during the sealing of said cover. 17. A heatpack as claimed in any .one of Claims 14 to 16, in which said pouch incorporates a reinforcing- upstanding frame or collar positioned upon said base sheet to surround said meal within said pouch , or a rigid inverted dish or dome serving as a cove red enclosure to complete said pouch . 18. A h eatpack as claimed in Claim 17, in which said tongues are discrete films secured to the bottom rim of said rigid member. 1 * 9.; . ' ' - A heatpack a s claimed in any one of Claims 9 to 18, substantially as described with refe rence to Figure 1 or Figures 2a and 2b. • . 20. A method of serving food comprising the steps of arranging the food in an appetising array on a thin base sheet of film or foil as claimed in any one of Claims 1 to 8, the food being arranged to cover the tongue or tongues, and then wrapped in a pouch formed using said base sheet , subsequently heating said pouch as necessary, and when ready for serving, lifting the pouch to allow the contents to pass through the opening and lie in an attractive predetermined array on said plate.- 21. A method of serving food comprising the steps of arranging the food in an appetising array on a thin base sheet of film or foil that comprises part of a h eatpack as claimed in any one of Claims 9 to 19, the food being arranged to cover the tongue or tongues, and then wrapped in a pouch formed using said base sheet, subsequently heating said pouch as necessary, and when ready for serving, lifting the pouch to allow the contents to pass th rough t he opening and lie in an attractive predetermined array on sai d plate . 22. A method of serving food, as claimed in Claim 20 or 21 , substantially as described with reference to Figures 1 or 2 and Figure 3.

Inventors: STANDERWICK ANTONY JOHN, STANDERWICK ANTONY ROY, STANDERWICK, ANTONY, JOHN, STANDERWICK, ANTONY, ROY
Applicants: STANDERWICK ANTONY JOHN, STANDERWICK ANTONY ROY, STANDERWICK, ANTONY, JOHN, STANDERWICK, ANTONY, ROY
Application year: 1986
Main classification: B65D81
IPC codes: B65D75, B65D81