Microwaveable steam pouch

The present invention relates to a pouch or the like for cooking or heating food within a microwave oven.

Contemporary consumers have created demand for products which prepare fresh or fresh-like food items. Also, there is a preference for preparing cooked food items in a short amount of time. One method of accelerated cooking is to use a microwave oven. Other cooking options including boiling, frying, baking, grilling and steaming.

One of the healthiest cooking options for many food items, and in particular fresh vegetables, is steam cooking. This method typically results in the maintenance of the highest level of nutrients within the cooked food. To steam food items, a consumer must typically use a vegetable steamer appliance or a cooking pot with a steamer insert therein. These items often require extending cooking times and leave several dishes to clean.

It is known to use flexible packaging for cooking and heating food within a microwave oven. For example, US 2007/0029314 to Rodgers et al. describes a microwavable bag having a steam source provided by an absorbent material having a liquid stored therein. The absorbent material is separated from a food compartment within the bag by a porous wall. When the bag is heated in a microwave oven, the liquid in the absorbent material vaporizes and moves into the food compartment via the holes in the porous wall. During heating, the absorbent material is positioned above the food in a separate compartment.

U.S. Pat. No. 4,596,713 to Burdette describes a gusseted microwavable bag having a cavity for storing food to be cooked and an interior package disposed within the cavity. The interior package contains a liquid to be mixed with the food. When the wall of the interior package reaches a predetermined temperature, it tears open and allows the additive to flow over the food.

U.S. Pat. No. 6,637,939 to Huffer describes a vented bag for microwave cooking of foods. The bag has a resealable opening for extracting food from the bag after cooking. A vent is provided within the sealing portion of the bag to exhaust steam created by the heating of the food.

In addition to the above, it is known to provide a vessel for use within a microwave oven for steam cooking of food. U.S. Pat. No. 4,481,392 to Nibbe et al. describes an enclosed rigid vessel having a microwave impermeable chamber located therein. Water is provided in the bottom of the rigid vessel and the chamber is positioned above the surface of the water. The chamber creates a radiation shield positioned over the food and therefore prevents the direct cooking of food by microwave energy. The microwave energy heats the water within the vessel to create steam which moves upwardly into the chamber through holes in the food support surface on the bottom of the chamber.

The present invention relates to a flexible pouch having a front and rear panel or sidewalls which are sealed to one another along at least one edge to form an internal pouch volume. A bottom panel is sealed to the sidewalls and forms a bottom gusset. The bottom gusset and the sidewalls in cooperation with one another form a stand-up pouch. The bottom gusset creates the supporting surface for the pouch, with the sidewalls extending vertically upward from the bottom gusset. A support wall is attached internally to the sidewalls, between the bottom gusset and the top end of the pouch. The support wall divides the internal volume of the pouch into a liquid compartment positioned adjacent the bottom gusset and a food storage compartment positioned above the support wall. The support wall is preferably perforated and may have a V-shape for easy collapse when the pouch is not in use. A sealing means may be formed at the top end of the pouch for sealing the food therein and/or for controlled release of the steam created within the pouch during use.

In operation, the flexible pouch is formed and a liquid is placed within the liquid compartment. Preferably, the liquid is water, but other liquids, including sauces and flavorings, may be used. Food is provided on the perforated wall within the food compartment. The pouch is placed in the microwave oven with the gusset panel resting on a support surface, with the liquid in the liquid compartment positioned on the gusset panel, and with the food positioned on the perforated wall in the food compartment. Upon activating the microwave oven, the liquid within the pouch is heated to create steam, which flows into the food compartment, through the perforated wall and heats the food within the pouch. Upon completion of the heating or cooking process, the pouch can be opened and the food removed for serving.

It is contemplated that the pouch of the present invention may be separately provided from the food. Thus, the pouch may be purchased by the consumer and used with the food items of choice. Alternatively, the pouch may serve as the packaging for the food during shipment.