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WO1991007861A1 - Pain cuit par micro-ondes et procede - Google Patents

Pain cuit par micro-ondes et procede Download PDF

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Publication number
WO1991007861A1
WO1991007861A1 PCT/US1990/006867 US9006867W WO9107861A1 WO 1991007861 A1 WO1991007861 A1 WO 1991007861A1 US 9006867 W US9006867 W US 9006867W WO 9107861 A1 WO9107861 A1 WO 9107861A1
Authority
WO
WIPO (PCT)
Prior art keywords
sleeve
bread
article
combination
susceptor region
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US1990/006867
Other languages
English (en)
Inventor
Barry S. Mikulski
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
General Mills Inc
Original Assignee
General Mills Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by General Mills Inc filed Critical General Mills Inc
Priority to AU68930/91A priority Critical patent/AU649005B2/en
Publication of WO1991007861A1 publication Critical patent/WO1991007861A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3461—Flexible containers, e.g. bags, pouches, envelopes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
    • B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
    • B65D2581/3405—Cooking bakery products
    • B65D2581/3406—Pizza or bread
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3437—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within specially adapted to be heated by microwaves
    • B65D2581/3486—Dielectric characteristics of microwave reactive packaging
    • B65D2581/3494—Microwave susceptor

Definitions

  • This invention relates generally to the browning and/or crisping of a food article utilizing microwaves, and pertains more particularly to the browning and crisping of a loaf of bread that has been substantially pre-baked in a conventional oven.
  • the article comprises a rounded, bar-shaped food in the form a bread shell with a sauce filling, e.g., pizza sauce with cheese, mushrooms, etc.
  • the microwave sleeve comprises metallized upper and lower rounded major panels attached along longitudinally extending side gusset panels.
  • the panels comprise a metallized film mounted on relatively inflexible paperboard. Due to the uniformity of the bar-shaped food and the design of the surrounding microwave sleeve, good conformity between the sleeve and the food item is achieved. However, the contact between the sleeve and the bread exterior is extensive only on the bottom surface. Moreover, the product comprises a filled bread item.
  • an aim of the invention is to enable a consumer to purchase a loaf of bread that will be improved upon when appropriately wrapped with susceptor material in accordance with my invention.
  • Another object of the invention is to provide flexible sheet material that will contact the item of food to be browned and/or crispened over a large portion of its surface so that an appealing bread product results.
  • the susceptor material include a metallized polymer film either sandwiched between two layers of paper (triplex structure) or laminated to a single layer (duplex structure) so as to provide a better dispersion of the heat that is converted from microwave energy to thermal energy. To achieve such results, the food item is retained in a somewhat compressed state within a flexible sleeve containing the susceptor material.
  • Another object is to provide wrapping material that the consumer can easily make use of in achieving the browning and/or crispening without having to follow detailed instructions. Also, an aim of the invention is to provide wrapping material that will achieve the desired amount of browning and crispening, which material will be inexpensive and which can be discarded after but a single use.
  • a specific object of the invention is to provide a combination of a bread loaf and a sheet of material that will effect an optimum browning and which cannot only be easily handled in preparing the combined loaf and microwave interactive material prior to the combination being placed in a microwave oven but which will enable the consumer to handle more readily the heated combination when removing the combination from the microwave oven.
  • Yet another object of the invention is to provide a food product that can be made ready for consumption in a matter of only several minutes after being placed in a microwave oven, thereby appealing to those who must quickly provide meals because of their occupations and working schedules.
  • a further object of the invention is to provide a wrapping material that will better vent whatever vapors are generated during the microwaving of a bread product, not only providing open ends that readily allow vapors to escape but also offering avenues of escape in between the two open ends. Also, the invention has for an object the accommodation of various sizes and types of bread articles to be microwaved which require a crisp exterior and a soft interior, the consumer compressively wrapping the article so that good surface contact exists between the microwaving material and the article.
  • Another object is to provide wrapping material for microwaving a loaf of bread that has been pre-baked, the material being readily shipped in bulk in a flat condition to the baker, who pre-bakes the bread, and thereafter has the choice of unwrapping the bread at the bakery or delivering the wrapping material to the retail store along with the pre-baked bread so that the consumer can then combine the two immediately prior to reheating the bread in a microwave oven.
  • Another object of the invention is to specifically correlate the ingredients constituting a bread product with the surrounding microwave interactive or susceptor material so that a dual texture is achieved providing both a crisp crust and a soft, moist interior.
  • Still another object is to provide a bread product that has a relatively long shelf life, one considerably longer than breads now sold in stores and bakeries, so that it does not reach a stale state in which it must either be sold at a reduced price or discarded. More specifically, it is within the purview of the invention to achieve a shelf life of from one to two weeks, whereas ordinary bread normally starts deteriorating within a matter of hours and becomes stale in two or three days, a period then rendering the bread unsalable.
  • my invention envisages the substantial baking of a bread article in a bakery. Owing to the employment of properly selected ingredients and quantities thereof in the baked bread, a desired moisture and texture is retained in the bread which makes the bread especially suited for subsequent microwaving.
  • Various wrapper and sleeve configurations are presented which will assure an excellent result as far as the appearance and taste of the bread product after the microwaving thereof has been completed. Due to the fact that the bread is pre-baked, only a short interval of time is needed to complete the recrispening and browning process in a conventional microwave oven so that the bread can be served after an interval of only a few minutes.
  • Figure 1 is a perspective view of a fragmentarily depicted microwave oven when being used to practice my invention
  • Figure 2 is a plan view of a blank of wrapping material used to encompass a loaf of bread, the combination of the wrapping material and bread having been shown in Figure 1;
  • Figure 3 is a perspective view of the wrapper of Figure 1 in the process of being preformed into a sleeve;
  • Figure 4 is a perspective view of the completed sleeve;
  • Figure 5 is a perspective view of the loaf of bread of Figure 1 and the encompassing sleeve which compressively engages the bread, the view being considerably enlarged;
  • Figure 6 is a sectional view taken in the direction of line 6-6 of Figure 5;
  • Figure 7 is a sectional view taken in the direction of line 7-7 of Figure 5;
  • Figure 8 is a greatly enlarged sectional detail taken in the direction of line 8-8 of Figure 2 for the purpose of showing the laminated construction of the wrapper or sleeve material utilized in encompassing the loaf of bread as illustrated in Figures l and 5, the wrapper material in this instance involving two layers of paper;
  • Figure 9 is a view generally similar to Figure 8, but depicting only one layer of paper;
  • Figure 10 is a plan view of a modified blank illustrating the invention
  • Figure 11 is a sectional view of the sleeve formed with the blank of Figure 10;
  • Figure 12 is a sectional view with the bread inserted
  • Figure 13 illustrates the consumer manually pressing together two adhesive strips which take up any unwanted clearance between the bread and the surrounding wrapper sleeve;
  • Figure 14 is a sectional view taken in the direction of line 14-14 of Figure 13, the view showing the virtual complete contact between the wrapping material and the loaf of bread;
  • Figure 15 is a sectional view corresponding to
  • Figure 16 is a plan view of still another blank
  • Figure 17 is a perspective view of the sleeve resulting from the blank appearing in Figure 16;
  • Figure 18 is a sectional view corresponding to Figure 7 but illustrating the sleeve of Figure 17 with a loaf of bread contained therein;
  • Figure 19 represents a preferred form of blank that can be used in realizing the benefits of my invention;
  • Figure 20 is a perspective view illustrating the blank of Figure 9 being rolled about a loaf of bread, the two adhesive strips not yet having been engaged;
  • Figure 21 is a perspective view taken in the same direction as Figure 20 but with the sealing of the wrapping material completed;
  • Figure 22 is a sectional view taken in the direction of line 22-22; and Figure 23 is a sectional view corresponding to Figure 22 but with the wrapped bread inverted and thus oriented in the position in which it is placed in a microwave oven.
  • a combination 20 Placed on the floor 12 is a combination 20 comprised of a loaf of bread 22 having a flexible wrapper 24 encompassing the loaf of bread 22, the wrapper 24 constituting a sleeve open at its opposite ends 26 and 28.
  • the flexible wrapper or sleeve 24 is fabricated from a blank denoted generally by the reference numeral 30 in Figure 2.
  • a first plurality of discontinuous cohesive regions are employed, being exemplified as a group of spaced adhesive spots or disks 32 that are marginally located adjacent the upper edge of the blank 30 as viewed in Figure 2, whereas a similar series of cohesive spots or disks 34 extend throughout the lower marginal portion of the blank 30.
  • the illustrative series of disks 32 have spaces 36 therebetween for a purpose yet to be explained, and the disks 34 have similar spaces 38 therebetween.
  • the disks 32, 34 are preferably formed from a cohesive material, the cohesive property having just been referred to, in that a cohesive material adheres only to itself in contrast to an adhesive material which adheres to other materials. Additionally, the selected cohesive material should require only a low pressure contact, such as that produced by finger pressure. Still further, it is preferred that the cohesive material operate at room temperature.
  • the blank 30 is folded so as to cause the disk 34 to contact the disk 32 to provide a fin 40 as can be appreciated from Figure 4.
  • the completed flexible wrapper or sleeve 24 has a bore or passage 42 extending therethrough.
  • the loaf of bread 22 is contained within the bore 42 as can be appreciated from an inspection of either Figure 1 or Figure 5.
  • the blank 30 includes a film 44 of resinous plastic such as polyester having a thin coating or layer of microwave interactive material constituting a susceptor 46, the function of which is to convert some of the microwave energy into thermal energy to provide the browning and crispening heat for the loaf of bread 22 which, as already pointed out, has been for all intents and purposes fully baked in a conventional oven normally used by bakeries.
  • a film 44 of resinous plastic such as polyester having a thin coating or layer of microwave interactive material constituting a susceptor 46, the function of which is to convert some of the microwave energy into thermal energy to provide the browning and crispening heat for the loaf of bread 22 which, as already pointed out, has been for all intents and purposes fully baked in a conventional oven normally used by bakeries.
  • the polyester film 44 and the metallized coating constituting the susceptor 46 are sandwiched between two layers of paper 48 and 50 in the embodiment depicted in Figure 8.
  • Adhesive labeled 52 in Figure 8 secures the layer of paper 48 to the upper surface of the film 44, whereas adhesive indicated by the numeral 54 secures the layer of paper 50 to the metalized coating or susceptor 46. From Figure 8 it will be observed that the coating 46 on the film 44 does not extend all the way to the right. The reason for this is that there should be little or no heat generated in the region where the disks 32 and 34 are located.
  • Dashed lines 56 and 58 superimposed on Figure 2 indicate the region therebetween that is occupied by the material constituting the susceptor 46. The line 58 near the bottom of Figure 2 also appears on Figure 8.
  • Figure 8 represents the preferred construction of the blank 30 in that two layers of paper 48, 50 are made use of, providing a somewhat better distribution or dispersion of the heat converted by the susceptor 46, it is possible to use the laminated blank 30a appearing in Figure 9 where only one layer of paper 50a has been employed.
  • the cohesive disks 34 (only one of which appears in Figure 8) have been placed on the layer of paper 48
  • the disks 34a (only one of which appears in Figure 9) have been applied directly to the polyester film 44a.
  • the paper 50a is secured to the film 44a by adhesive 54a. What is important, whether one or two layers of paper are used, is that the mass of either the duplex embodiment ( Figure 9) or the triplex embodiment ( Figure 8) possesses the proper amount of mass.
  • the flexible wrapper 24 is preformed by bringing the cohesive disks 32 and 34 (or whatever discontinuous cohesion regions are selected) into contact with each other. It is planned that the circumference of the completed wrapper or sleeve 24 be somewhat less than the circumference of the bread loaf 22. Owing to the compressibility of the bread loaf 22, the loaf 22 can be gently forced or squeezed into the sleeve 24 to provide good surface contact between the sleeve 24 and the loaf 22. It will be recalled that the separation of the disks 32 and 34 form spaces 36 and 38 therebetween. The purpose of the spaces 36 and 38 is to allow some of the vapors generated during the microwaving of the combination 20 to escape more completely.
  • the open ends 26 and 28 permit the greater proportion of vapors to escape via these open ends.
  • the spaces 36 and 38 exist throughout the length of the bread 22, a more complete riddance of the vapors is accomplished, together with a concomitant better browning and crisping of the bread 22.
  • wrapper or sleeve 24 conform closely to the shape of the bread 22 and that a compressive contact exist between the wrapper or sleeve 24 and the bread 22 it encompasses, such as by having the sleeve circumference be somewhat less than that of the loaf 22.
  • the wrapper or sleeve 24 appearing in Figures 1-7 is prefabricated to provide the sleeve configuration having the bore or passage 42 for receiving therein the bread 22, care should be exercised that the loaf of bread 22 be sized at the bakery so that it fits snuggly into the wrapper or sleeve 24 when the consumer is ready to reheat the bread 22.
  • the loaf of bread 22 be marketed in a package along with the wrapper 24; the wrapper 24, when being marketed with the bread 22, can assume the relatively flat configuration in which it appears in Figure 4.
  • the composition of the bread 22 is specially formulated and adapted for reheating with the material selected for the wrapper or sleeve 24 in order to provide a bread article exhibiting resistance to crumb toughening upon extended microwave heating. It can be explained that the susceptor 46 will allow a majority of the microwave energy to be transmitted therethrough, absorbing the remaining minority which is converted into thermal energy that produces the browning and crisping of the bread 22. Consequently, it is important that the composition of the bread 22 be correlated with the material of the wrapper or sleeve 24 so that the microwaving produces a soft and tender interior bread texture.
  • the bread formulation can comprise a preformed emulsion of water, a dough conditioner(s) and a pregelatinized farinaceous material.
  • the function of the emulsifier is to hold and retain a sufficient amount of moisture in the pre-baked bread 22 to prevent the bread from becoming dry and tough.
  • the composition of the bread 22 and its method of preparation are set forth in detail in the previously identified co-pending application, Serial No. 07/448,048. From a reading of the co-pending application, a specific emulsion is described, and in the most preferred embodiments, care should be exercised when practicing the present invention to adopt such a bread composition so that the bread 22 will lend itself readily to being refreshened in a microwave oven.
  • the bread 22 is substantially baked prior to the consumer placing such bread 22 in a microwave oven.
  • the baking process can be terminated before any significant browning or crisping takes place, the browning and crisping, as well as the heating of the interior of the bread 22, being achieved when the bread 22 is placed in a microwave oven by the consumer.
  • the present refreshened bread is actually preferred by many to warm, freshy baked bread prepared by conventional baking.
  • Figure 11 where the preformed wrapper or sleeve labeled 70 has been illustrated. It should be noted that the strips 62, 64 are in physical engagement, whereas the strips 66, 68 are not.
  • Figure 12 shows the bread 22 actually inserted in the bore or passage of the sleeve 70. However, it will be noted that a slight amount of space or clearance 72 exists between the loaf of bread 22 and the wrapping material constituting the sleeve 70.
  • the provision of the "cold" cohesive strips 66, 68 enables the consumer to simply draw his or her fingers 74 along the fin 76 formed by the already existing adherence of the hot-melt adhesive strips 62, 64 together so as to cause the "cold" cohesive strips 66, 68 to take up whatever clearance 72 exists.
  • This causes the wrapper 70 to be drawn tightly about the entire circumference of the bread loaf 22; such a result can be readily comprehended from Figure 14.
  • whatever clearance 72 exists is taken up by simply pressing the two strips 66, 68 together, thereby producing a compressive contact between the wrapper or sleeve 70 and the bread loaf 22 contained therein.
  • the susceptor 80 for the blank 60 not overlie either of the adhesive strips 62 or 64 or either of the cohesive strips 66 or 68.
  • the susceptor 80 extends only between the horizontal lines 82, 84, the marginal portions in which the strips 62, 64, 66 and 68 reside being devoid of susceptor material.
  • the relation of the width of the susceptor 80 should correspond substantially to the circumference of the loaf 22.
  • the susceptor would have a width of 200+ ⁇ 15 mm.
  • Figure 17 shows the blank 86 of Figure 16 being folded so as to cause the adhesive strips 88, 90 to overlap each other, resulting in the combination 98 appearing in Figure 18.
  • the cohesive strips 88, 90 can in one variation be of the so-called hot-melt type of adhesive which would be fabricated to produce a preformed sleeve 100.
  • the strips 88, 90 can be of the so-called "cold" type of cohesive which would then allow them to be pressed together by the consumer when the bread 22 is to be microwaved.
  • the advantage of having the consumer secure the cohesive strips 88, 90 together is that the bread 22 can be more tightly wrapped and compressed with the blank 86 to form the sleeve 100 so that the loaf 22 need not be baked to a predetermined size in order to fit snuggly within a preformed sleeve.
  • FIG. 19 A modification of the wrapper or sleeve 100 pictorially appearing in Figures 16-18 and representing the best mode of practicing the invention is presented in 0 Figures 19-23.
  • the blank 102 set forth in Figure 19 includes two cohesive strips 104 and 106 corresponding to the two strips 88 and 90 in Figures 16 and 17.
  • the strip 104 is marginally inset so as to provide a fin 108 free of 5 cohesive material that facilitates the handling of the bread and wrapper combination denoted in this instance by the reference numeral 110.
  • Figure 20 shows the bread 22 being wrapped, but with the cohesive strips 104 and 106 not yet 20 engaged with each other. This procedure would be practiced by the consumer. What results is the provision of the fin 10 ' 8 that projects upwardly as viewed in Figure 21.
  • the cross section shown in Figure 22 illustrates the conformity of the wrapper or sleeve 114 of the combination 25 110 to the shape of the bread loaf 22, actually compressing the bread 22 somewhat and concomitantly providing good contact between the sleeve 114 and the bread 22 contained therein.
  • the orientation of the combination 110 is preferably inverted, as shown 30 in Figure 23, when the combination 110 is to be placed in a microwave oven.
  • the adhesive strips 104, 106 can be of the hot-melt variety and that the sleeve 114 be preformed and marketed along with the loaf of pre-baked bread 22 baked by the bakery.
  • the circumference of the bread loaf 22 should be correlated with the diameter of the passage or bore extending through the sleeve 114 when preformed, the preferred relation being that the diameter be from 90 to 110% of the circumference.
  • the fin 108 not only enables the combination 110 to be handled more readily when placing the combination in a microwave oven, but greatly facilitates its removal, for the orientation of the combination 110 as depicted in Figure 23 can be rolled over in the oven so that the fin 108 is again uppermost (as it is in Figure 22) so that the consumer can readily grasp the fin 108 and remove the now browned and crispened loaf, even though quite hot.
  • the loaf 22 should be compressed within its sleeve, whether the sleeve is preformed or formed by the consumer. In this way, good contact is established between the sleeve and the loaf, resulting in an enhanced browning and crispening in the microwave oven 10.
  • the various loaves of bread 22 are virtually completely baked at the bakery. Normally, this will be for a period of about 20 to 21 minutes at a temperature on the order of 425 ⁇ F, as explained in said co-pending application. As far as the period for heating the bread in a microwave oven, such a period is on the order of 24 to four minutes.
  • the bread may require that it be shifted or repositioned within the microwave oven perhaps midway during the relatively short microwaving period, although the reorientation may not be needed if the microwave oven is equipped with an effective stirrer or carrousel.
  • the refreshed loaf from experience always possesses an exceedingly attractive outer appearance, the crust being both crisp and browned.
  • the interior of the loaf constitutes a soft and chewy crumb texture, simulating that of homemade bread.
  • the microwavability of such a bread article when utilizing the teachings of the present invention results in a highly marketable item in that the store merchandising a combination of a susceptor-containing wrapper and unbrowned loaf of bread need not be concerned, not at least to the extent now required, with the bread becoming stale.
  • the consumer is satisfied because he or she obtains an aesthetically pleasing loaf of bread, having an optimum degree of browning, together with a very palatable, interior texture, all of which is realized in just a few minutes and with a minimum of effort.
  • the cost of producing such a product is minimal in that the susceptor-containing wrapper can be fabricated at a comparatively low cost, thereby enabling the combination of an unbrowned loaf of bread and the wrapper therefor to be competitively sold with breads currently being marketed. Because of the longer shelf life, the unbrowned bread will possess considerable appeal to grocery stores in that grocery stores are not confronted with the possibility of the bread becoming stale, at least as rapidly as with the types of breads presently being sold.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cookers (AREA)
  • Package Specialized In Special Use (AREA)
  • Constitution Of High-Frequency Heating (AREA)

Abstract

Un article (22) de boulangerie, dont les ingrédients et les quantités de ceux-ci sont spécialement choisis, est précuit à la boulangerie pour être ensuite passé au four à micro-ondes par le consommateur. Plusieurs modes de réalisation d'emballages (24, 70, 100, 114) contenant une matière susceptrice (46, 80, 92) placée de manière appropriée, sont décrits, le mode de réalisation préféré étant vendu avec le pain (22) précuit, et utilisé par le consommateur afin de faire brunir et croustiller le produit (22) par micro-ondes.
PCT/US1990/006867 1989-11-22 1990-11-21 Pain cuit par micro-ondes et procede Ceased WO1991007861A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU68930/91A AU649005B2 (en) 1989-11-22 1990-11-21 Microwave bread article and method

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US44006889A 1989-11-22 1989-11-22
US440,068 1989-11-22

Publications (1)

Publication Number Publication Date
WO1991007861A1 true WO1991007861A1 (fr) 1991-05-30

Family

ID=23747289

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1990/006867 Ceased WO1991007861A1 (fr) 1989-11-22 1990-11-21 Pain cuit par micro-ondes et procede

Country Status (3)

Country Link
AU (1) AU649005B2 (fr)
CA (1) CA2069432A1 (fr)
WO (1) WO1991007861A1 (fr)

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5223288A (en) * 1991-05-20 1993-06-29 Packaging Concepts, Inc. Microwavable food package and heat assist accessory
US5344661A (en) * 1991-05-20 1994-09-06 Elite Ink And Coatings, Ltd. Recyclable microwaveable bag
EP0673604A1 (fr) * 1994-03-21 1995-09-27 Antonius Petrus Staats Méthode pour la production de produits de pâte cuite
WO1998024709A1 (fr) * 1996-12-04 1998-06-11 Raisio Yhtymä Oyj Procede de fabrication d'un produit de boulangerie
US6137099A (en) * 1994-11-17 2000-10-24 Pak Pacific Corporation Pty., Ltd. Food packaging for microwave cooking having a corrugated susceptor with fold lines
US6482454B2 (en) * 2001-02-13 2002-11-19 Midwest Grain Products, Inc. Microwaveable bread products
WO2003066435A3 (fr) * 2002-02-08 2004-03-04 Graphic Packaging Corp Emballage isolant reagissant aux micro-ondes
US7323669B2 (en) 2002-02-08 2008-01-29 Graphic Packaging International, Inc. Microwave interactive flexible packaging
US7365292B2 (en) 2004-02-09 2008-04-29 Graphic Packaging International, Inc. Microwave cooking packages and methods of making thereof
WO2008134788A1 (fr) * 2007-05-08 2008-11-13 Brandstaetter Otto Petit produit de boulangerie emballé
US8866054B2 (en) 2002-02-08 2014-10-21 Graphic Packaging International, Inc. Microwave energy interactive heating sheet
US9073689B2 (en) 2007-02-15 2015-07-07 Graphic Packaging International, Inc. Microwave energy interactive insulating structure
US10604325B2 (en) 2016-06-03 2020-03-31 Graphic Packaging International, Llc Microwave packaging material

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9334100B2 (en) 2012-07-18 2016-05-10 Sfc Global Supply Chain, Inc. Patterned dual susceptor

Citations (4)

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Publication number Priority date Publication date Assignee Title
US4780587A (en) * 1987-07-30 1988-10-25 James River Corporation Overlap seam for microwave interactive package insert
WO1988009754A1 (fr) * 1987-06-09 1988-12-15 Leigh-Mardon Pty. Limited Emballage interactif avec les micro-ondes
US4861957A (en) * 1988-07-28 1989-08-29 The Moser Bag And Paper Company Microwave package with pinhole vents
EP0369192A2 (fr) * 1988-11-08 1990-05-23 James River Corporation Matériau souple et jetable pour former un conteneur alimentaire pour la cuisson à micro-ondes

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988009754A1 (fr) * 1987-06-09 1988-12-15 Leigh-Mardon Pty. Limited Emballage interactif avec les micro-ondes
US4780587A (en) * 1987-07-30 1988-10-25 James River Corporation Overlap seam for microwave interactive package insert
US4861957A (en) * 1988-07-28 1989-08-29 The Moser Bag And Paper Company Microwave package with pinhole vents
EP0369192A2 (fr) * 1988-11-08 1990-05-23 James River Corporation Matériau souple et jetable pour former un conteneur alimentaire pour la cuisson à micro-ondes

Cited By (21)

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US5223288A (en) * 1991-05-20 1993-06-29 Packaging Concepts, Inc. Microwavable food package and heat assist accessory
US5344661A (en) * 1991-05-20 1994-09-06 Elite Ink And Coatings, Ltd. Recyclable microwaveable bag
EP0673604A1 (fr) * 1994-03-21 1995-09-27 Antonius Petrus Staats Méthode pour la production de produits de pâte cuite
NL9400440A (nl) * 1994-03-21 1995-11-01 Antonius Petrus Staats Werkwijze voor het bereiden van gebakken deegprodukten.
US6137099A (en) * 1994-11-17 2000-10-24 Pak Pacific Corporation Pty., Ltd. Food packaging for microwave cooking having a corrugated susceptor with fold lines
WO1998024709A1 (fr) * 1996-12-04 1998-06-11 Raisio Yhtymä Oyj Procede de fabrication d'un produit de boulangerie
US6620447B1 (en) * 1996-12-04 2003-09-16 Raisio Yhtyma Oyj Method for making a baked product
US6482454B2 (en) * 2001-02-13 2002-11-19 Midwest Grain Products, Inc. Microwaveable bread products
US7323669B2 (en) 2002-02-08 2008-01-29 Graphic Packaging International, Inc. Microwave interactive flexible packaging
US7019271B2 (en) 2002-02-08 2006-03-28 Graphic Packaging International, Inc. Insulating microwave interactive packaging
WO2003066435A3 (fr) * 2002-02-08 2004-03-04 Graphic Packaging Corp Emballage isolant reagissant aux micro-ondes
US7351942B2 (en) 2002-02-08 2008-04-01 Graphic Packaging International, Inc. Insulating microwave interactive packaging
US7923669B2 (en) 2002-02-08 2011-04-12 Graphic Packaging International, Inc. Insulating microwave interactive packaging
US8013280B2 (en) 2002-02-08 2011-09-06 Graphic Packaging International, Inc. Microwave interactive flexible packaging
US8642935B2 (en) 2002-02-08 2014-02-04 Graphic Packaging International, Inc. Microwave interactive flexible packaging
US8866054B2 (en) 2002-02-08 2014-10-21 Graphic Packaging International, Inc. Microwave energy interactive heating sheet
US7365292B2 (en) 2004-02-09 2008-04-29 Graphic Packaging International, Inc. Microwave cooking packages and methods of making thereof
US7541562B2 (en) 2004-02-09 2009-06-02 Graphic Packaging International, Inc. Microwave cooking packages and methods of making thereof
US9073689B2 (en) 2007-02-15 2015-07-07 Graphic Packaging International, Inc. Microwave energy interactive insulating structure
WO2008134788A1 (fr) * 2007-05-08 2008-11-13 Brandstaetter Otto Petit produit de boulangerie emballé
US10604325B2 (en) 2016-06-03 2020-03-31 Graphic Packaging International, Llc Microwave packaging material

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AU649005B2 (en) 1994-05-12
CA2069432A1 (fr) 1991-05-23
AU6893091A (en) 1991-06-13

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