Abstract: A bag of the gusseted square-bottom type having a generally rectangular bottom including a rectangular bottom fold portion and a triangular bottom fold portion is made with the triangular fold portion overlapping the rectangular fold portion. The triangular fold portion is sealed at the outermost ends thereof to define an inner enclosed space which communicates with the interior of the bag so that it can be extended from the bag bottom as the bag expands during a microwave cooking operation to form a fin-like extension.

Abstract: A package for popping popcorn in a microwave oven includes an open-topped container in the form of a tub formed from self-supporting microwave transparent sheet material such as stiff paper or paperboard. The tube includes an upstanding side wall terminating at the top in a free edge which defines an upper wide mouth. The side wall has a lower edge which rests on the floor of the microwave oven during cooking. The tube also includes a flat bottom wall which is connected to the side wall at an elevation spaced upwardly from its bottom edge to define an air compartment within the package between the botom wall of the package and the oven floor. A layer of microwave interactive susceptor material is connected to the bottom wall and is distributed across the bottom wall so that substantially the entire susceptor has a constant gap from the bottom wall of the oven.

Abstract: A coating sheet material is provided for wrapping, packaging or shipping food articles that are to be heated in a microwave oven. The sheet is formed from a paper or paperboard backing which is thermally and dimensionally stable when exposed to microwave energy. On at least one surface is provided a smooth supercalendared surface or the sheet is treated by processing as with a filler coating to fill the voids between the paper fibers and to thereby present a smooth surface. A microwave interactive layer is applied to the smoothed surface from a fluid or vapor state. The interactive coating can comprise carbon, a semiconductive metal coating or other microwave interactive material.

Abstract: In order to reduce splitting in a perforated, heat shrinkable, thermoplastic bags made from seamless tubing, rather than employ needle punched perforations, it has been discovered that slits cut by a knife blade will surprisingly reduce the splitting when a product, such as a meat product, is cooked within the bag.

Abstract: A film package is provided for containing, heating, and browning or crispening a food item, which incorporates shields covering seal areas and other areas of the package where two or more layers of susceptor-laden film are in contact in the absence of food as a heat sink. The shields prevent the protected areas from overheating.

Abstract: A dual ovenable paperboard based structure which contains a food contact resin layer. The resin layer in direct contact with the ovenable food product exhibits superior food release properties, grease and oil resistance, and resistance to warpage even after extended periods of time following oven heating. The unique laminate is formed via coextrusion coating techniques on conventional coextrusion equipment at conventional temperatures. The resulting product has a high degree of adhesion between the paperboard and the polymethylpentene food contact layer, and is capable of being utilized for forming pressed or locked corner food trays which can be subjected to oven cooking temperatures.

Abstract: A self-supporting tray-like product container (especially for food) having an inner dished part for accommodating the product in a first well, and an outer dished part having a second well into which the first well protrudes, the inner and outer parts contacting and being joined to each other at their respective peripheral edges otherwise with their wells in all-round mutually-spaced relation. The spacing provides thermal and/or shock insulation and allows the inner and outer parts to be made of different materials especially one having different thermal deformation resistances which allows use of the package in either a conventional or a microwave oven or both according to the materials chosen.

Abstract: A cook pot formed from a sheet which includes a fibrous web formed of a flame retardative synthetic resin, and a water-impermeable layer integrally formed on at least one side of the web. The cook pot has a bottom wall and a side wall extending upwardly about the periphery of the bottom wall.

Abstract: A novel package assembly and method are disclosed whereby a food product having a moisture content of less than 5 weight percent is disposed in a sealed package in which a sealed packet of an aqueous solution is also disposed; so that upon exposure to microwave radiation, the solution in the sealed packet vaporizes, rupture the packet and is dispersed as steam throughout the sealed package, whereby the temperature of the low moisture food product is increased.

Abstract: Novel laminate structures incorporating a thin metal layer which is of a thickness capable of converting incident microwave energy into thermal energy. The thin metal layer produces a greater heating effect than is produced by the same metal layer directly supported on a polymeric film layer. The laminate is useful in the microwave heating of a variety of food products.

Abstract: A food package for cooking of the food in a microwave oven is formed of a heat-resistant synthetic resin impermeable to oil and moisture and has at least one opening for allowing steam to escape when the internal pressure in the package is increased beyond a certain value by the steam generated during heating. The number of openings and the size of each opening are selected with consideration of the package volume or size and the type of food to be packaged so as to adjustably maintain within the package a pressure and a temperature each of which are within a range of predefined values during cooking in the oven. The package distends with increase of the internal pressure to provide a visual indication that cooking is complete. A method of cooking the packaged food comprises using the described package which adjustably maintains the internal pressure in the package within the range of about 1.00 to about 1.15 atm and the temperature within the range of about 100.degree. to about 105.degree. C.

Abstract: A food package assembly of the type designed to serve the dual function of providing a package for shipment and storage of a prepared food and of microwave heating of the food in a manner producing a browning or crisping effect that is particularly adapted to the needs of foods, such as French bread pizzas and garlic bread, which cannot be crisped in a microwave oven via the use of a single planar microwave interactive crisping layer and which, due to the grease and/or vapor driven out of them cannot be heated in a microwave oven in a closely confined manner without becoming soggy. In accordance with preferred embodiments, a food product is received upon an inner tray member that coacts with an outer package body to cradle the food product so that the adjoining surface thereof will be crisped by a microwave interactive heating layer applied to the facing surface of the inner tray member.

Abstract: A package for transportation, storage and microwave cooking of an individual serving of popping corn includes a semi-rigid cardboard box having downwardly converging and generally trapezoidal sides, the inner surfaces of which are oil absorptive. One pair of opposed sides includes a pair of fold-down closing flaps which can be interlocked to releasably close the top of the box and each of which is provided with a pair of matching score lines to define a central flex section for the box top, so that the top flexes upwardly upon cooking. A small raw corn and oil container is positioned in the bottom of the box and is covered by a film sealed to a flange extending outwardly from the top edges of the container to the sides of the box.

Abstract: A microwavable package for storing and cooking a food product such as bacon, includes an absorbent bed enclosed within a sealed plastic sleeve. During microwave cooking, the corrugated bed collects oil or grease released by the food product and maintains a portion of the food product in contact with the collected oil or grease to impart a pan-fried quality to the cooked food product. Vents in the sleeve permit the controlled escape of water vapor so that the sleeve billows away from the food product during cooking. An inert, oxygen-free atmosphere is contained within the package, and a pulrality of the microwavable packages are enclosed in a sealed outer barrier wrap prior to their removal for cooking.

Abstract: A bacon pad made of liquid absorbent wood fibers is suitable for cooking bacon in a microwave oven. The pad is made as a three-ply laminate, with a corrugated center ply sandwiched between two flat outer plies. The pad is designed to absorb fat from the bacon while maintaining adequate mechanical strength. In one version, the pad is formed with angled barriers to positively prevent liquid fat from flowing off the pad.

Abstract: This invention relates to bags suitable for containing edible components during microwave cooking. The bags comprise two opposing side panels and an inwardly pleated bottom panel between the opposing side panels. The side panels are joined to one another along their side edges and to the bottom panel along its outside edge. Sections of the side panels may also be seamed or bonded to sections of the bottom panel so that the inside surface area of the bottom panel is substantially less than the outside surface area of the bottom panel. The bags optionally contain microwave susceptor materials and self-closing features.

Abstract: An assembly for packaging a frozen food is adapted to be exposed to microwave energy such that the frozen food is processed and, in particular, defrosted efficiently from its solid to its liquid state. The assembly includes a container normally disposed on the bottom, and a cover normally disposed on the top of the assembly and adapted to be releasably engaged with the container to form the assembly. When assembled, the cover and container support in a generally upright orientation the frozen food. The cover includes means for supporting only a top portion of the frozen food, while exposing the bottom portion of the frozen food directly to microwave energy.

Abstract: A food heating package for elongated products such as french fries and fish sticks which includes partitions formed from microwave energy absorbing material adapted to crisp, toast or brown the surfaces of the food sticks. The partitions preferably enclose the food sticks on at least three sides and can be made by forming folds in a sheet of vapor-deposited semiconductive metallic coating applied to a plastic film, e.g. polyester, backing.

Abstract: Tray for containing food products that are to be heated up in a microwave oven, with an external foil cover and an internal closure film, the external cover providing a water vapor and oxygen barrier, while the internal film is permeable to microwaves.

Abstract: Novel laminate structures incorporating a thin metal layer which is of a thickness capable of converting incident microwave energy into thermal energy. The thin metal layer produces a greater heating effect than is produced by the same metal layer directly supporated on a polymeric film layer. The laminate is useful in the microwave heating of a variety of food products.

Abstract: A package for meat products and other oily foods and similar products marketed in stores and suitable for use to heat or cook the contents by microwave radiation comprising a absorbent insert having as basic elements a cooking surface of waxed paperboard or the like and an absorbent underlay. The cooking surface on which the food is laid is provided apertures so that fats and liquids released from the food during cooking may readily pass therethrough and be captured by the absorbent underlayer.

Abstract: A package for cooking a waffle in a microwave oven is provided, comprising a microwave transparent tray about 28 to 38 mm deep, a lossy susceptor film lid having defined reflectance and absorbance, placed about 3 to about 10 mm over the waffle, providing means for moisture to escape. The waffle is coated with an edible food conditioner, to provide improved microwave susceptibility to the surfaces of the waffle. The waffle may be cooked alone or in the presence of a sausage side dish.

Abstract: A package for microwaving heating or cooking a food item such as an egg roll, which requires surface browning or crispening, comprises a vented tray, a drapable, liquid permeable, microwave susceptive composite material, draped over the food item, and a film lid covering the tray and conformed to the shape of the food item.

Abstract: A synthetic polymeric food tray having a surface with a pebbled texture, the indentations in the texture being at least 75 micrometers deep, the distances from the center of one pebble to another adjacent pebble being from 0.5 to 3.0 mm, and the surfaces of the pebbles being parallel to the general contour of the surface of the tray in the vicinity of the pebble being substantially flat or slightly rounded, exhibits reduced swarf formation.

Abstract: Foodstuff items to be cooked, e.g., meats and boned poultry, are bound or wrapped in fibrous silicone elastomeric bindings, e.g., ties or nets, to maintain structural integrity during cooking. After cooking, such bindings have not decomposed, are not adhered to the foodstuff item, and have retained their elasticity.

Abstract: A simple coffee bean roasting device as disclosed which can be used as a container to store coffee beans in an airtight condition and is also capable of roasting the coffee beans easily and quickly by use of a home-use gas heater. The coffee bean roasting device is simple in structure and it is composed of a container of aluminum foil, a cover of a transparent cellophane, and a handle.

Abstract: The present invention provides a food package useful for heating a food product in a microwave oven. The package has a tray with an opening for introducing the food product therein. Once the food has been introduced into the tray, the opening is sealed using a microwave releasable adhesive. The microwave releasable adhesive seal includes a microwave interactive material in close proximity to a heat-releasable resin containing a blowing agent. The microwave interactive material preferably is composed of metallic flakes which become hot when exposed to microwave energy. Consequently, when the package is heated in a microwave oven, the microwave interactive material becomes hot, causing the blowing agent to decompose and form a gas. The gas formation destroys the integrity of the seal between the tray and the closure, permitting the seal to be opened easily after heating in a microwave oven.

Abstract: A zippered cook-in-bag pouch and method wherein the pouch and a profiled extruded plastic zipper structure at the mouth of the pouch body are formed from material which will withstand substantially without deterioration maximum cooking heat to which contents within the pouch may be subjected when cooking the contents. A set hot melt adhesive between the profiles bonds the profiles tenaciously against separation at room temperature. The adhesive is sufficiently softenable at a temperature substantially above room temperature but near the cooking temperature, for releasing the profiles for opening the pouch body. The adhesive is settable to a non-tacky state in respect to the separated profiles when the adhesive temperature drops below the softenable temperature of the adhesive so that the zipper can then be reclosed and opened at will without adhesive interference.

Abstract: A pie, such as a meat or fruit pie, having a bottom crust which is suitable for baking and browning in a microwave oven is provided. A preferred bottom crust contains a reducing sugar such as dextrose, an amino acid source such as whey solids, a dough conditioner to prevent dough shrinkage and a leavening agent to enhance browning and to provide a puffy crust. The pie filling contains less than 90 weight % water. The pie is supported in a tray composed of a microwave-interactive material which heats upon exposure to microwaves. The bottom crust of the pie browns as a result of several browning phenomena including low temperature Maillard browning reactions and high temperature caramelization reactions.

Abstract: An apparatus for surface heating of an object, such as a food object, in an oven by microwave energy which requires only a microwave interactive heater material and a support for it that is designed to obtain higher temperatures via a contact wall formed of stacked layers. In particular, in accordance with various embodiments, a primary panel defines a contact surface against which an object is disposed, and a secondary panel which is coextensive in area with at least an object heating portion of the primary panel is disposed adjacent to the primary panel at an opposite side thereof from the contact surface. Each of the primary panel and secondary panel is formed of a layer of microwave interactive heater material that is applied to a microwave transparent support material, such as paperboard.

Abstract: A cooked meat product is prepared using a tube of multilayer film comprising at least three layers including an inner layer with an inner surface, the latter comprising EVA with starch particles dispersed across the inner surface and integral therewith, the starch particle-containing EVA layer being irradiated. Uncooked meat is stuffed in the tube and during cooking the meat outer surface adheres to the tube inner surface.

Abstract: A food package, which is particularly useful for preparation of a food contained in the package by microwave heating, is embodied by a container for the food and by a cover. The cover is made of material which is transparent to microwaves and is removably connected to the container and provides a receptacle adjacent a first surface of the container for containing and for surrounding a second surface opposite the first surface with a fluid which absorbs microwaves.

Abstract: Wet laminating adhesives capable of withstanding the stresses encountered during heat sealing operations are prepared from emulsion copolymers consisting essentially of 45 to 80% by weight of a vinyl ester of an alkanoic acid, 10 to 30% ethylene, 5 to 30% of dialkyl maleate, 0.5 to 2% of an N-methylol containing comonomer and 0.5 to 4% of an ethylenically unsaturated mono- or di-carboxylic acid. These specific emulsion copolymers are prepared utilizing standard emulsion polymerization procedures with hydroxyethylcellulose or polyvinyl alcohol as a protective colloid. The emulsion polymers thus produced provide superior wet laminating adhesive properties for use in substrates which are to be formed into microwavable packages or bags.

Abstract: A package with a preferentially releasable seal is provided, suitable for use in microwaveable food cooking. The seal includes a heat-releasable polymer in contact with a microwave susceptor material. Upon heating in a microwave oven, the seal releases in response to force generated by the cooking of the food.

Abstract: A heating system for heating food provides a heated forced air source and a food package including an air circulating bag for convection heating of the food. The food package can include an interior food storage pouch which is not exposed to direct impingement by the circulating air preventing cooking oils or smoke from the mixing with the circulating air flow.

Abstract: A device and method to pop corn while preventing any unpopped kernels from mixing with the popped corn and further preventing the already popped corn from burning. Each corn kernel is placed into an individual cell on a cassette. When the kernel is popped, it pops out of the cell and falls off of the cassette and is thus removed from the heat source. The unpopped kernels remain in the cassette where they will later be disposed of.

Abstract: An ovenable food tray for cooking foodstuffs, such as frozen foodstuffs, in an oven of either the microwave or conventional type. The tray is formed from a flat, unitary laminate blank by deforming the blank in any conventional male and female die apparatus under pressure and heat. The laminate includes a food contacting PET bi-axially oriented film coating adhered to a paperboard base stock by means of a crosslinkable adhesive. The use of such a coating and such an adhesive formulation permits use of the tray in oven temperatures to about 400 degrees F. without delamination of the coating from the paperboard or cracking of the coating.

Abstract: A method of cooking lobster is provided including cutting the shell of the lobster, removing and cleaning the meat of the lobster and positioning the meat atop the shell, placing the shell and meat inside a lobster pan or boat having upwardly extending sides and heating the lobster pan or boat and the lobster meat until it is cooked.

Abstract: A package for uniform microwave cooking of a food item such as an egg roll, which requires surface browning or crispening, comprises a drapable, liquid permeable, microwave susceptive composite material draped around the food item, and a paper board holder having at least one cutout portion into which the wrapped food item nestles.

Abstract: A flexible, generally tubular, three-surface, single-pleated, microwave-penetrable package for use in cooking popcorn. Two transverse seals and one lengthwise-extending seam seal the package. Venting means releases accumulated steam produced by the popping corn and the package maintains its expanded structure even after venting has commenced. A convenient means of opening the package is also provided.

Abstract: Egg products, such as deviled eggs, are prepared by an easily automatable method starting with separate quantities of raw egg whites and egg yolks. The uncooked egg whites are mixed and evacuated to remove air and other gases, then dispensed into a multiplicity of open molds which preferably are of the size and shape of half an egg. Egg yolk filling is prepared from raw egg yolks which are cooked, chopped, and blended with seasonings. Most usually, a fraction of the total egg yolk filling is dispensed to float on the uncooked egg white in the molds. The egg white with egg yolk filling floating on top is cooked in steam and then a further amount of egg yolk filling is mounded on top to yield the desired egg product, e.g., a deviled egg. The cooking molds can be a portion of the final marketing package.

Abstract: A multi-part container for use in a microwave including two sealed compartments for containing complementary foods subjected to different treatment prior to preparation by the consumer. A bottom portion includes a sealed opening defining a first interior region for housing first contents to be subjected to sterilization. An upper part includes a second sealed opening defining a second interior region for housing second contents not benefited from high temperature treatment. The bottom portion and upper part are sealed together to form a single multi-part container. Prior to preparation by the consumer, the first and second interior regions are each opened by the consumer and combined within the interior region of the bottom portion. The upper part is replaced on the bottom portion to form an overcap for the interior region for heating in a microwave.

Abstract: Encapsulated corn kernels consisting essentially of a kernels of corn suitable for popping coated over at least a portion of the outer surface thereof with an edible oleaginous substance or edible wax and thereover with an outer shell of an edible polymer. The process of making such encapsulated kernel; and microwaveable corn products consisting essentially of the encapsulated corn kernels in a microwaveable package.

Abstract: In order to reduce splitting in a perforated, heat shrinkable, thermoplastic bags made from seamless tubing, rather than employ needle punched perforations, it has been discovered that slits cut by a knife blade will surprisingly reduce the splitting when a product, such as a meat product, is cooked within the bag.

Abstract: The invention provides a flexible packaging sheet including one or more supporting sheets and a base sheet to which is applied a microwave interactive material in the form of a coating or film. The microwave interactive material can comprise any of several elemental metals or oxides such as iron oxide or tin oxide or a thin semiconductive metallic film applied by vacuum electrodeposition. The supporting sheets comprise non-thermoplastic fibrous sheet material such as paper. The base sheet can comprise a plastic resinous material such as polyester.

Abstract: A microwavable package incorporating controlled venting, including a bag formed of a series of walls, the front, back, side gusseted, and bottom walls, with the walls being of the type formed of a series of laminates constructed of at least a pair of laminar materials, forming at least an inner and outer layer for the structured bag, a vent chamber provided between select of said laminates to afford a controlled venting of the cooking generated pressure and steam from the interior of the bag to its exterior during a cooking process, at least one vent passage provided through the inner laminar material within the region of the disposed vent chamber, said vent chamber extending to the exterior of the bag, whereby during the heating of an item within the bag its generated pressure and steam enters into the vent chamber by way of the vent passage and is released exteriorly of the bag during cooking, while maintaining the integrity of the package and its upper seal during the process.

Abstract: Air-containing packages are subjected to heat sterilizing under pressure in a sterilization treatment tank. A pressure controlling method comprises changing the rate-of-rise of the temperature in the treatment tank in the vicinity of a point-of-change in a pressure rise in a pressure pattern in the package and delaying the timing of lowering the pressure in the treatment tank after the start of cooling treatment to avoid any deformation of the packages.

Abstract: A package of food containing a substantial amount of water and solidified grease that can be cooked within the package in a microwave oven. A pad adjacent the food comprises microwave radiation transparent generally hydrophobic liquid grease absorbing materials that are capable of holding the amount of grease in the food when it is melted; and a vapor tight microwave radiation transparent enclosure surrounding the pad and food includes means for venting steam from the enclosure as the food is cooked. Preferably, the pad is produced from microfibers constructed of a composition comprising a blend containing substantially equal parts by weight of polypropylene and poly 4-methylpentene-1.

Abstract: A rolled pouch cooking package (10) and cooking method are disclosed. The cooking package (11) includes a flexible pouch which completely encloses a food item to be heated. The pouch (10) and food item (12) are capable of being bent between a flat configuration and a rolled or coiled configuration. The cooking package (11) also includes an elastic band (18) or other retaining means which holds the pouch (11) and food item (12) in the rolled configuration. The pouch (10) is preferably made of a plastic material and has at least one slit (17) at its upper end. A method for heating a food item is also described, comprising the steps of: placing the food item (12) against a horizontal surface while the food is completely enclosed in a flexible pouch (10); coiling the food item (12) and pouch (10) so as to place them in a crown shape or rolled configuration attaching retaining means (18) to the pouch (10); and heating the food item in an oven.

Abstract: Precooked food products, especially meat products, which have been unpackaged and further processed, are repackaged in a heat tolerant structure and exposed to temperatures of between about 160.degree. F. and 205.degree. F. for 30 seconds to 10 minutes, time and temperature depending on the particular product. This post pasteurization treatment extends the shelf life of the product.