Microwavable Food Products
AssigneeKraft Foods Global Brands LLC
InventorsRenee Gan, Gary Smith, Ya-yu Pai, Keith Forneck, Christine Louise Kwiat, Megan N. Raymond Goodrich, Arthur C. Teasdale
Life of this patent
Estimating the term…
Abstract
The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.
Claims20
A fully baked bread product, said fully baked bread product being prepared from a dough comprising, in baker's percentages, 100 percent flour, about 0.5 to about 5 percent compressed yeast, 0 to about 0.5 percent sodium stearoyl lactylate, about 0.5 to about 3 percent salt, about 5 to about 15 percent high fructose corn syrup, 0 to about 0.5 percent calcium propionate, about 5 to about 15 percent oil, about 50 to about 63 percent water, about 0.5 to about 2 percent monoglycerides and diglycerides, 0 to about 3 percent soy flour, 0 to about 6 percent whey, about 0.2 to about 1.5 percent lecithin, about 0.1 to about 1 percent xanthan, about 0.2 to about 1.5 percent guar, about 0.1 to about 0.45 percent alpha amylase enzyme, about 0.2 to about 1.5 percent methylcellulose, about 0.1 to about 0.5 percent diacetyl tartaric acid esters of monoglycerides, and 0 to about 1 percent spices, seasonings, and flavors;
- wherein the fully baked bread product has an Aw of about 0.90 to about 0.98, wherein the fully baked bread product has a refrigerated shelf life of at least about 75 days when sealed in a package and wherein the bread product is suitable for heating in a microwave oven before consumption by a consumer.
A packaged microwavable food product comprising:
- a proteinaceous food product having a first moisture content;
- a sealed inner film wrapper surrounding the proteinaceous food product, the sealed inner film wrapper having an opening feature to facilitate opening and removal of the sealed inner film wrapper prior to microwave cooking;
- a fully baked bread product having a second moisture content, the proteinaceous food product, surrounded by the sealed inner wrapper, being adjacent to the fully baked bread product and the sealed inner wrapper restricting moisture migration between the proteinaceous food product and the fully baked bread product prior to microwave heating;
- a tray supporting the fully baked bread product, the fully baked bread product spacing the proteinaceous food product, surrounded by the sealed inner wrapper, from the tray, the tray having a shield disposed thereon;
- and
- a sealed outer film wrapper surrounding the proteinaceous food product, the fully baked bread product and the tray, the sealed outer film wrapper having an opening feature to facilitate opening and removal of the sealed outer film wrapper prior to microwave cooking,
- wherein fully baked bread product is prepared from a dough comprising, in baker's percentages, 100 percent flour, about 0.5 to about 5 percent compressed yeast, 0 to about 0.5 percent sodium stearoyl lactylate, about 0.5 to about 3 percent salt, about 5 to about 15 percent high fructose corn syrup, 0 to about 0.5 percent calcium propionate, about 5 to about 15 percent oil, about 50 to about 63 percent water, about 0.5 to about 2 percent monoglycerides and diglycerides, 0 to about 3 percent soy flour, 0 to about 6 percent whey, about 0.2 to about 1.5 percent lecithin, about 0.1 to about 1 percent xanthan, about 0.2 to about 1.5 percent guar, about 0.1 to about 0.45 percent alpha amylase enzyme, about 0.2 to about 1.5 percent methylcellulose, about 0.1 to about 0.5 percent diacetyl tartaric acid esters of monoglycerides, and 0 to about 1 percent spices, seasonings, and flavors;
- wherein the fully baked bread product has an Aw of about 0.90 to about 0.98, wherein the fully baked bread product has a refrigerated shelf life of at least about days when sealed in a package and wherein the fully baked bread product is suitable for heating in a microwave oven before consumption by a consumer.
Dependencies are inferred from the claim text.