Multi-purpose food preparation kit

• US 8,026,464 B2
• Filed: 02/28/2005
• Issued: 09/27/2011
• Est. Priority Date: 03/01/2004
• Status: Expired due to Fees

• Current Assignee: Societe des Produits Nestle SA (Nestle SA)
• Original Assignee: Nestec SA (Nestle SA)
• Inventors: Cogley, Paul Andrew, Matusheski, Amy Lynn, Greiner, Steven Paul, Romeo, Derek Joseph, Tangprasertchai, Uraiwan, Petrofsky, Keith Eric, Brooks, Joseph R., Darin, Neil Edward, Privert, Peter
• Primary Examiner(s): VAN, QUANG T
• Application Number:
  US11/069,818
• Publication Number:
  US 20050230383A1
• Time in Patent Office: 2,402 Days
• Field of Search: 219728-732, 219/725, 219/735, 219/759, 219/734, 426/107, 426/110, 426/94, 426/234, 426/443, 426/549, 229/104, 229/117.01, 229/120, 229/120.32, 229/206, 229/229, 99D/IG.14
• US Class Current: 219/730
• CPC Class Codes: B65D 2205/02 Venting holes
• CPC Class Codes: B65D 2581/3406 Pizza or bread
• CPC Class Codes: B65D 2581/3456 Means for holding the contents at a distance from the base of the package, e.g. raised islands or protrusions B65D2581/3459 takes precedence
• CPC Class Codes: B65D 2581/346 integral to the package, e.g. the package is transformed into a stand
• CPC Class Codes: B65D 2581/3494 Microwave susceptor B65D2581/3487 takes precedence
• CPC Class Codes: B65D 2581/3497 attached to the side walls
• CPC Class Codes: B65D 2585/366 Pizza
• CPC Class Codes: B65D 81/3453 Rigid containers, e.g. trays, bottles, boxes, cups

Abstract

Multi-purpose food preparation kits for foods which include dough, at least a portion of which is exposed for cooking, browning, and crisping, and optionally rising. The kits include a support base of susceptor material elevated above a support surface by an elevator member either incorporated with a base or separate therefrom. Kits further include a ring component of susceptor material which surrounds the food product, and which is dimensioned larger than the initial dimensions of the food product, so as to be spaced therefrom, at least initially, prior to cooking. The space inside the ring component allows the dough to rise during cooking without obstruction by the susceptor ring and without imparting thermal energy from the susceptor ring to the dough surface. In one embodiment the susceptor base is provided in the form of a shipping carton.

Claims

1. A method for the microwave cooking, browning and crisping of a rising dough rim having a first smaller uncooked size and a second larger cooked size, including the steps of:

providing a susceptor support for supporting the rising dough rim;

placing the rising dough rim on the susceptor support;

providing a susceptor ring having a size larger than the first size of said rising dough rim, approximately equal to the second size of said rising dough rim;

placing said susceptor ring over said rising dough rim;

heating said susceptor support, susceptor ring and rising dough rim in microwave oven;

continuing said heating step so as to heat said susceptor ring so as to cause said rising dough rim to rise, growing in size approaching said second, larger cooked size;

continuing said microwave heating until said rising dough rim contacts said susceptor ring;

continuing said microwave heating until said rising dough rim increases in size so as to conform to said susceptor ring; and

continuing said microwave heating to cause said rising dough rim to grow in height while maintaining the surface of rising dough rim to conform to the susceptor ring to raise the susceptor ring above the susceptor support, so as to form a vent space between said susceptor ring and said susceptor support.

2. The method of claim 1 further comprising the step of providing said susceptor ring with a plurality of spaced-apart downwardly extending tabs and providing said susceptor support with a plurality of spaced-apart slots to receive said tabs and to guide said tabs during initial lifting of said susceptor ring above said susceptor support.

3. The method of claim 1 wherein said susceptor ring includes a support ring portion above the susceptor surface to provide an extender support for said susceptor ring which remains out of contact with said rising dough rim.

4. The method of claim 1 wherein said susceptor ring initially contacts and is supported by said support wall and is raised above said susceptor support during cooking of said rising dough rim to form a vent area between said susceptor ring and said support wall such that said susceptor ring is heated during lifting of said rising dough rim prior to contact with said rising dough rim.

5. The method of claim 1 wherein said susceptor ring includes a plurality of spaced-apart downwardly extending tabs and said support wall defines a plurality of spaced-apart slots to receive said tabs and to guide said tabs during cooking of said food item.

6. The method of claim 1, wherein the susceptor ring includes a peripheral footing that is configured to rest on the raised peripheral rim of said food support surface prior to rising of the rising dough rim.

7. The method of claim 6, wherein the depressed central portion of the food support surface is generally planer and a curved segment joins the depressed central portion and the peripheral footing.

8. The method of claim 7, wherein the peripheral footing has a generally planar segment that is substantially parallel to the depressed central portion of the food support surface.

9. A food product kit, for cooking, browning and crisping a rising dough rim having a first smaller uncooked size and a second larger cooked size, comprising:

a support wall with a susceptor food support surface portion supporting said rising dough rim, the support wall elevating the susceptor food support surface portion and cooperating with the support surface portion to form a substantially enclosed cavity beneath the support surface portion;

a susceptor ring for use above said food support surface portion having a susceptor surface facing both a top and a side of said rising dough rim, said susceptor ring having a size larger than the first uncooked size of said rising dough rim, approximately equal to the second, larger, cooked size of said rising dough rim and sized to fit within the cavity beneath the support surface portion; and

said susceptor ring freely supported above said rising dough rim such that, as said rising dough rim is cooked, said rising dough rim rises and contacts said susceptor surface effective to conductively heat, brown and crisp at least a portion of said rising dough rim and is subsequently confined in size by said susceptor surface,

wherein said susceptor ring includes a plurality of spaced-apart downwardly extending tabs and said support wall defines a plurality of spaced-apart slots to receive said tabs and to guide said tabs during cooking of said food item.