APPARATUS FOR PRESERVING AND TRANSPORTING CONSUMABLES
An apparatus and method for storing, preserving or transporting consumables are provided. The apparatus includes a primary housing made of a durable, food-grade material, an insulating layer for maintaining the temperature of the stored consumables, and a plurality of compartments for separating different food items. The method of resting cooked meat within the apparatus involves applying tinfoil to the hot item, opening the Velcro flap on the outer body, unzipping the sides of the apparatus, placing the wrapped item into the storage portion, zipping up the sides, tucking the front portion into the inside portion, and closing the flap using Velcro straps. The rest time of the item placed inside the apparatus is determined based on the quantity and type of item. The apparatus provides a versatile solution for storing, transporting, and preserving consumables, such as meat, while maintaining their taste, aroma, temperature, and structure.
The present disclosure pertains to the field of sealable and thermally insulating containers. More specifically, the disclosure relates to a versatile container for storing, transporting, and preserving consumables, such as meat, while maintaining their taste, aroma, temperature, and structure.
BACKGROUND OF THE INVENTIONContainers for carrying and storing prepared food have been in use for centuries. Traditional methods of packaging food items include the use of naturally available wrappers (e.g., banana leaves), metal containers (e.g., lunchboxes for workers), and other similar means. The advent of plastics led to a shift from metal-based containers to food-grade plastic containers that were lightweight, cost-effective, and easy to transport.
Conventional food carrying containers were designed to meet the basic requirement of keeping consumables within the container without leakage. Over the past few decades, various alternative designs with innovative utilities have been introduced. Some containers feature single compartments, while others have multiple compartments arranged side-by-side or stacked vertically.
US20090053371A1 discloses a novel package for storing, shipping, preparing and dispensing a meal. In one embodiment the present invention provides for a meal comprising an array of shellfish and vegetables disposed in a tray, which is disposed in a flavour pouch. The package has sufficient structural integrity to withstand shipping and when purchased by the customer, is ready to bake or grill. When prepared by the customer a substantial array of perfectly prepared seafood, steamed in a seasoned butter sauce, is presented. The visual presentation, ease of preparation, uniqueness of combination and high quality ingredients makes a wonderful meal for two or more.
US20090202685A1 discloses a food package that includes a nutritional and an easy-to-preserve chicken food product, and, a can for storing the food product. The chicken food product includes a quantity of chicken liver, a quantity of chicken gizzard, a quantity of garlic, a piece of ginger, a quantity of cooking oil, a quantity of sweet soy sauce, and a volume of water. The chicken food product may be regularly utilized by people with a low blood count. Further, disclosed is a method for preparing the chicken food product that is preserved in the food package.
US20150344208A1 discloses a packaging for consumable products, especially foodstuffs, comprising a double container (1), with the said double container (1) having a longitudinal axis (1) and comprising a first outer container (10), which is made up of a body (18) stretching from a base (17) and containing an inner space, with the said first container (10) having a neck (16) fitted with a filling opening (13) and a closing device (15), and a removable second inner container (20) fitted in the inner space of the first outer container (10). Pursuant to the invention, this packaging comprises a first outer container (10) that has a monobloc wall (11), and a second inner container (20) that has at least one flexible and one rigid wall (21, 22), with the said second inner container (20) being made of two parts in the form of trays (31, 32) stretching longitudinally along the longitudinal axis (1), one of which (31) can be sealed against the other (32).
US20090136630A1 discloses a packaged fresh food product, particularly a meat product (10) is disclosed that comprise a hygroscopic insert (22) provided with a perforated humidity barrier layer as well as a foil separating both the hygroscopic insert (20) and the product (10) from the atmosphere outside the package. The foil is sealed by a seam prepared under vacuum conditions to enclose the product and the hygroscopic insert (22). Preferably, the foil is a bag (30). A method for producing packaged fresh food product (10) is also disclosed, wherein the product (10) is prepared, cut as needed and/or seasoned, then together with a hygroscopic insert (22) is sealed by a foil. The foil is sealed under vacuum conditions and it is preferred to use a bag (30) as a foil.
While the primary utility of containers for carrying consumables remains the same, there is a need for improved solutions that enhance properties such as thermal insulation and sealing.
SUMMARY OF THE INVENTIONThe present disclosure seeks to address the limitations mentioned above by providing an apparatus for storing, transporting, and preserving consumables, such as meat, in a manner that maintains their taste, aroma, temperature, and structure. The disclosure also outlines a method for resting cooked meat within the container to achieve optimal results.
Embodiments of the present invention include an apparatus comprising a primary housing that can be used to rest cooked meat. The method of resting cooked meat in the apparatus involves applying tinfoil to the hot item, opening the Velcro flap on the outer body of the apparatus, unzipping the sides of the apparatus, and placing the wrapped item into the storage portion of the apparatus. Once the item is placed inside the body of the apparatus, the sides are zipped up, and the front portion is tucked into the inside portion of the apparatus. The flap is then closed using the Velcro straps provided on the body of the apparatus. The rest time of the item placed inside the apparatus is determined based on the quantity and type of item.
This summary is provided merely for purposes of summarizing some example embodiments, to provide a basic understanding of some aspects of the subject matter described herein. Accordingly, it will be appreciated that the above-described features are merely examples and should not be construed to narrow the scope or spirit of the subject matter described herein in any way. Other features, aspects, and advantages of the subject matter described herein will become apparent from the following detailed description and figures.
The abovementioned embodiments and further variations of the proposed invention are discussed further in the detailed description.
The drawings described herein are for illustration purposes only and are not intended to limit the scope of the present subject matter in any way.
DETAILED DESCRIPTIONThe present invention relates to an apparatus for storing, transporting, and preserving consumables, such as cooked meat, and more particularly to an apparatus designed to maintain the temperature, taste, aroma, and structure of the consumables during transportation and storage. The following detailed description provides a comprehensive understanding of the invention, including examples, use cases, and advantages.
In one embodiment, the apparatus comprises a primary housing having a storage portion, a pair of side zippers configured to open and close the storage portion, a front flap with a Velcro attachment mechanism, and a thermally insulating material incorporated within the primary housing. The thermally insulating material is configured to maintain the temperature of consumables placed within the storage portion of the primary housing.
The primary housing may comprise an inner portion made of Polar Fleece, a soft, insulating, and lightweight fabric. The use of Polar Fleece provides the apparatus with the ability to maintain the temperature of the consumables, while also offering a comfortable and gentle surface for the consumables to rest upon. This inner layer of Polar Fleece also aids in preserving the taste, aroma, and structure of the consumables, especially when the consumables comprise cooked meat.
In another embodiment, the primary housing comprises a stuffing portion made of cotton silk. Cotton silk is a blend of natural cotton fibers and synthetic silk fibers, which provides a soft, comfortable, and insulating material. This stuffing portion further enhances the thermal insulation properties of the apparatus, ensuring that the consumables, such as cooked meat, remain at an optimal temperature during transportation and storage.
The primary housing may also comprise an outer portion made of waterproof polyester. Waterproof polyester offers protection against moisture, water, and other environmental factors, thereby ensuring the integrity of the consumables stored within the apparatus. Furthermore, the use of waterproof polyester provides a durable and long-lasting outer shell for the apparatus, capable of withstanding wear and tear during transportation.
In one example, the consumables stored within the apparatus comprise cooked meat. Cooked meat, such as steak or chicken, requires proper resting to ensure optimal taste, texture, and juiciness. The apparatus is designed to facilitate the resting of cooked meat placed within the storage portion of the primary housing. This enables the meat to rest and distribute its juices evenly, resulting in a more enjoyable dining experience.
The apparatus is particularly advantageous in various use cases, including but not limited to: picnics, outdoor parties, camping trips, tailgating events, and barbecues. In these scenarios, the apparatus allows users to transport and preserve cooked meat, ensuring that the meat remains at an optimal temperature, while also providing a convenient resting surface for the meat. This ultimately results in a superior culinary experience, even when away from the comforts of a traditional kitchen environment.
In conclusion, the present invention provides an innovative apparatus for storing, transporting, and preserving consumables, with particular advantages for cooked meat. The apparatus features a primary housing with multiple layers, including an inner portion made of Polar Fleece, a stuffing portion made of cotton silk, and an outer portion made of waterproof polyester. These materials work together to provide superior thermal insulation, moisture protection, and durability. The apparatus also includes a pair of side zippers and a front flap with a Velcro attachment mechanism, allowing for easy access and secure closure. The invention addresses the need for enhanced thermal insulation, sealing, and versatility in carrying consumables, offering significant benefits over conventional food containers.
In one embodiment of the present invention, the apparatus comprises a primary housing, an insulating layer, and a plurality of compartments. The primary housing is made of a durable, food-grade material that can withstand high temperatures and is easy to clean. The insulating layer, situated within the primary housing, helps maintain the temperature of the stored consumables. The plurality of compartments allows for the separation of different food items, preventing cross-contamination and preserving the distinct taste and aroma of each item.
The primary housing comprises an outer body, side zippers, and a Velcro flap. The outer body is made of a rugged, water-resistant material, such as polyester or nylon, providing protection against external elements. The side zippers allow for easy access to the insulating layer and compartments within the primary housing. The Velcro flap, when closed, ensures that the consumables remain securely enclosed within the apparatus, preserving their temperature and preventing contamination from external sources.
The insulating layer of the apparatus is composed of a thermally insulating material, such as closed-cell foam, which provides excellent insulation and helps maintain the temperature of the stored consumables. The insulating layer is designed to be easily removable for cleaning and maintenance.
The plurality of compartments within the apparatus can be customized to suit the user's needs. In one embodiment, the compartments are designed as removable dividers, allowing the user to create a desired configuration to accommodate various types and sizes of consumables. In another embodiment, the compartments are integrated into the primary housing, providing fixed storage options.
The method of resting cooked meat within the apparatus involves the following steps:
Applying a layer of tinfoil to the hot item, ensuring that the entire surface of the item is covered, to help retain heat and prevent drying.
Opening the Velcro flap on the outer body of the apparatus, allowing access to the side zippers.
Unzipping the sides of the apparatus, revealing the insulating layer and compartments within the primary housing.
Placing the wrapped item into the appropriate compartment, ensuring that the item is adequately supported and secured.
Zipping up the sides of the apparatus, enclosing the consumables within the primary housing.
Tucking the front portion of the apparatus into the inside portion, creating a secure and insulated enclosure.
Closing the Velcro flap, sealing the apparatus and preventing the escape of heat and entry of contaminants.
Allowing the item to rest within the apparatus for a predetermined amount of time, based on the type and quantity of the item, to ensure optimal results.
In summary, the present invention provides an innovative apparatus for preserving and transporting consumables, offering numerous advantages over conventional food containers. The apparatus is designed to maintain the temperature, taste, aroma, and structure of stored consumables, ensuring optimal results when the food is later consumed. The versatile design, featuring a primary housing with an insulating layer and a plurality of compartments, allows for the separation and customization of storage options for various types and sizes of consumables.
The method of resting cooked meat within the apparatus is simple and effective, providing a consistent and reliable way to achieve desired results. The apparatus can be easily cleaned and maintained, ensuring long-lasting usability and durability.
Referring to the figures,
The proposed method involves removing the meat from a heat source and placing it on a specifically designed container or platform. This allows for the redistribution of the juices within the cooked meat, contributing to enhanced flavour and texture.
The heat from the cooking process drives the juices towards the centre of the meat. By allowing the meat to rest, these juices are redistributed throughout the meat, preventing them from spilling out when the meat is cut. This results in a juicier, more flavourful final product. Additionally, the resting period allows for the effects of residual heat or carryover cooking, leading to a more evenly cooked piece of meat.
Furthermore, during the cooking process, the proteins in the muscle fibres of the meat tighten and squeeze out their moisture. Resting allows these fibres to relax and reabsorb some of this moisture, resulting in a more tender bite.
The apparatus and method disclosed herein is designed to accommodate the resting process. It is sized and shaped to comfortably hold the meat, preventing juices from spilling over during the resting period. The material of the container or platform is selected to withstand the heat of the freshly cooked meat and may include grooves for capturing any escaping juices.
The invention also incorporates a method for tenting the meat with foil during the resting period. This approach helps to maintain the warmth of the meat without trapping so much heat that it continues to cook significantly.
In certain embodiments, the invention allows air to circulate around the meat for more even cooling and preventing the meat from becoming soggy by sitting in its own juices.
This invention leverages the critical step of resting in the cooking process, providing both a method and apparatus to improve the flavour, texture, and overall quality of cooked meat.
The disclosed apparatus and method provide an innovative solution to the limitations of conventional food containers, addressing the need for enhanced thermal insulation, sealing, and versatility in carrying consumables. While the invention has been described in detail with reference to specific embodiments, it should be understood that various modifications and variations can be made without departing from the spirit and scope of the invention as defined by the appended claims.
Claims
1. An apparatus for storing, transporting, or preserving consumables, comprising:
- a primary housing having a storage portion;
- a pair of side zippers configured to open and close the storage portion of the primary housing;
- a front flap having a Velcro attachment mechanism configured to selectively secure the front flap to the primary housing; and
- a thermally insulating material incorporated within the primary housing, wherein the thermally insulating material is configured to maintain the temperature of consumables placed within the storage portion of the primary housing.
2. The apparatus of claim 1, wherein the primary housing comprises an inner portion made of Polar Fleece, a stuffing portion made of cotton silk, and an outer portion made of waterproof polyester.
3. The apparatus of claim 1, wherein the consumables comprise cooked meat.
4. The apparatus of claim 1, wherein the apparatus is configured to facilitate the resting of cooked meat placed within the storage portion of the primary housing.
5. A method for using an apparatus for storing, transporting, or preserving consumables, the method comprising the steps of:
- loosely applying tinfoil to a hot consumable;
- opening a front flap having a Velcro attachment of the apparatus;
- unzipping a pair of side zippers of the apparatus to access a storage portion;
- placing the hot consumable within the storage portion of the apparatus;
- zipping up the pair of side zippers of the apparatus to the edge of the hot consumable;
- gently tucking any remaining material of the apparatus under the hot consumable; and
- pulling over and firmly pressing down on the Velcro attachment of the front flap to secure the hot consumable within the apparatus.
6. The method of claim 5, wherein the hot consumable comprises cooked meat.
7. The method of claim 5, wherein the storage portion is provided within a primary housing, the storage portion comprising an inner portion made of Polar Fleece, a stuffing portion made of cotton silk, and an outer portion made of waterproof polyester.
8. The method of claim 7, wherein the hot consumable is allowed to rest within the apparatus for a predetermined period, the rest time being dependent on the type, size, and weight of the hot consumable.
9. The method of claim 8, wherein the temperature of the hot consumable is maintained within the apparatus due to the thermally insulating material incorporated within the primary housing.
10. The method of claim 9, wherein the apparatus facilitates the optimal resting of the hot consumable, enhancing the taste, texture, and juiciness of the consumable when consumed after the predetermined rest time.
11. The apparatus of claim 10, wherein the front flap is adjustable to accommodate different sizes of consumables placed within the storage portion of the primary housing.
12. The apparatus of claim 11, wherein the pair of side zippers are configured to be partially zipped to allow for a custom fit around the hot consumable placed within the storage portion of the primary housing.
Type: Application
Filed: Apr 28, 2023
Publication Date: Dec 21, 2023
Inventor: Robert George Brooks (Baden)
Application Number: 18/140,656
