Note: Descriptions are shown in the official language in which they were submitted.
OVENABLE CONTAINER Z~33643 ~
The present invention relates to an ovenable container
for foodstuffs which facilitates the ser~ing of foodstuffs
such as frozen or chilled ready meals.
Convenience foods such as pre-cooked ready meals are
becoming increasingly popular, particularly with the rapid
reheating times that are available using microwave or
conventional thermal ovens. Such foods are usually sold in
pre-packaged form. However, reheating of the foodstuffs tends
to result in drying out occurring at the edges of the
foodstuffs in the package. Furthermore, good presentation of
the reheated foodstuffs is difficult to achieve upon removal ;
from the package and transfer to a plate.
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The present invention provides an ovenable container for
foodstuffs comprising a base portion and an inwardly-directed
lateral flange sealed to the base portion or an integral part
thereof, at or in the vicinity of the mouth of the container,
wherein the lateral flange extends inwardly by an amount
sufficient to inhibit loss of liquid from the container during
heating of the foodstuffs in the container when inverted over
a plate, the lateral flange being sufficiently flexible after
the heating to permit removal of the container from the plate
without substantial disturbance of the foodstuffs.
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The lateral flange should extend inwardly by an amount
sufficient to inhibit loss of liq~lid from the foodstuffs
during the heating of the container in its inverted position
without extending so far as to trap some of the footstuffs
when the container is removed from the plate. The width of
the flange will depend on the size of the container and on the
type of foodstuffs present in the container. For example, the
larger the container the further inwardly the flange may
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2- X033643
extend. Similarly, a substantially liquid foodstuff may be
packed in a container having a large flange whereas a more
solid foodstuff would require a smaller Elange. Generally the
containers will rang~ from say 10 cm to 30 cm in width with a
depth in the region of 3 cm. Preferably, the lateral flange
extends inwardly by at least 5 mm, more preferably by 8 to 20
mm. The lateral flan~e may run substantially continuously
around the periphery of the container. Alternatively, part of
the lateral flange may be interrupted, for example by slits
provided that at least about 10 mm of the flange extending
inwardly runs substantially continuously around the periphery
of the container. Preferably, it is formed by an endless
strip of material sealed to the base portion.
The loss of liquid is thought to occur by a combination
of vapourisation and seepage. When the foodstuffs are heated,
some of the liquid present will be vapourised and will escape
by venting out from between the container and the plate.
Additionally, some liquid will escape by seepage from between
the container and the plate. Thus, a function of the lateral
flange is to provide a barrier between the foodstuffs and the
plate so as to inhibit such loss of liquid. The presence of
the barrier tends to produce a degree of sealing between the
container and tha plate. This may also reduce heat loss from
the foodstuffs and, as a consequence, may increase efficiency
of heating and reduce the time required for cooking.
Advantageously, the presence of the lateral flange may also
impart to the base portion additional rigidity or stability.
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The container may be of any conventional shape. For
example, in horizontal cross-section it could be square,
rectangular, elliptical or circular. Preferably the container
is substantially circular in horizontal cross-section and
preferably has an annular flange around the periphery.
Whatever the horizontal cross-sectional shape of the
container. the base portion may comprise a single compartment
or it may comprise a plurality of compartments, the purpose of
which is to keep separate different types of foodstuffs.
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The container should be constructed from a suitable food
grade material. The base portion may be flexible or
semi~rigid whereas the lateral flange is preferably flexible
at room temperature. The choice of matexials depends upon the
use to which the container is put. For microwave cooking,
metallic materials should not be used. A temperature
resistance of 130C is preferred for microwave cooking
whereas temperature resistance of 210C is preferred for
thermal oven cooking. Preferably, the base portion is made of
a plastics material such as a polyester or polycarbonate. The
method of forming the base portion is chosen according to the
material from which it is made. For example, where
polycarbonate is used the base portion may be thermoformed.
The lateral flange may also be made of a plastics material,
preferably a polyester.
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Once foodstuffs have been placed in the container, the
container may be overwrapped. Among the types of overwrapping
which may be used are conventional plastics wrapping or
cartoning. Preferably a removable lid is used, more
preferably a peelable lid sealed to the flange so as to form a
peelable seal. Because the overwrapping or lid is removed
prior to cooking, there is no need for this to be constructed
from an ovenable material. However, it is preferable for the
container and, where applicable, the lid, to be stable to, for
example, -30C for frozen food applications and to 0C for
chilled foods. The lid is preferably made from a polyester.
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In the case of microwave heating the plate is preferably
a serving plate from which the meal is to be eaten. In the
case of thermal oven heating the plate may be a heat-resistant
serving plate or an oven baking tray or sheet from which the
food would have to be transferred to a serving plate before
eating.
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2033~3
Means for holding the container may also be present on
the base portion for the purpose of aiding lifting of the
container from the plate after cooking. For examplé, the base
portion may have holding tabs and these tabs may extend
laterally ~rom the base portion.
The invention will now be further described, by way of
example only! with reference to the drawings in which:
Figure 1 is a vertical sectional view of one embodiment
of the base portion of the container;
Figure 2 is a plan view of an annular ring which is
sealable to the base portion shown in Figure l;
Figure 3 is a plan view o~ a lid for use with the annular
ring of Figure 2;
Figure 4 shows a vertical sectional view of a schematic
representation of this embodiment of the assembled container
in which foodstuffs are placed; and
Figure 5 shows a further embodiment of the container
lifted from the foodstuffs after cooking.
The drawings relate to embodiments of the container
having a circular cross-section. The container is
manufactured by forming base portion 1 to a thickness of at
least 12 microns from a polyester (Melinex-ICI) by drawing the
material into a suitably-sized pocket. This i5 then filIed
with the foodstuffs. The diameter of base portion 1 at the
periphery of rim 7 is the same as that of annular ring 2,
typically 190 mm. The annular ring 2 is made from a polyester
(Mylar 100 XM963 - Du Pont) and forms a 20mm wide strip. This
is weld sealed to the rim 7, which is typically 10 mm wide so
as to form an inwardly-directed lateral flange of 10 mm. The
depth of the container is 30 mm. Lid 3 is also made from a
polyester (Mylar 100 OL - Du Pont). This is sealed to the
upper surface of annular ring 2 and is shown in Figure 3 with
a tab portion 8. In the further embodiment illustrated in
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Figure 5, the base portion 1 has holding taps lo extending
laterally therefrom. The finished product may be ~rozen or
chilled as is appropriate.
For the purpose of microwave heating, the lid is peeled
off and the ready meal placed on a serving plate 6. Where the
ready meal is frozen, simple inversion of the container onto
the plate 6 is sufficient. However, where the ready meal is
chilled, the plate 6 should preferably be placed upside-down
over the mouth of the container and then the container and
plate inverted together to prevent spillage of the foodstuffs
5. During heating of the filled container in a microwave
oven, inwardly-directed lateral flange g inhibits loss of
liquid from the container by acting as a barrier between the
plate 6 and the foodstuffs 5. Once heating has finished, the
container 1 is simply lifted from the plate 6 preferably by
the holding tabs. Because the lateral flange 9 is flexible,
the foodstuffs remain on the plate 6 virtually undisturbed
thereby improving their presentation. Similarly, the
container may bes heated in a conventional thermal oven instead
of a microwavè oven.
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