Microwavable steamer food pack

Abstract

The present invention is directed to a microwavable steamer food pack that includes a container and an insert. The container has a lower portion, an upper portion and a top edge. The insert has a plurality of opening and a pull tab and is positioned between the lower and upper portion of the container. A gelled sauce is in the lower portion of the container and food components are positioned on the insert and extend into the upper portion of the container. A covering is secured to the container. The gelled sauce remains in a solid or semi-solid state and is separate from the food components when the food pack is stored in a vertical position under chilled conditions.

1 . Microwavable steamer food pack comprising:
 a microwavable container having a lower portion, an upper portion and a top edge;   an insert having a plurality of opening, the insert being positioned between the lower and upper portion of the container;   a gelled sauce in the lower portion of the container;   food components positioned on the insert and extending into the upper portion of the container;   a covering secured to the container;   wherein the gelled sauce remains in a solid or semi-solid state and is separate from the food components when the food pack is stored under chilled conditions.   
   
   
       2 . The food pack of  claim 1 , wherein the lower portion has a smaller dimension than the upper portion. 
   
   
       3 . The food-pack of  claim 1 , wherein the insert has a pull tab for removing the insert from the container. 
   
   
       4 . The food pack of  claim 1 , wherein a ledge is positioned between the lower and upper portion of the container for engaging the insert. 
   
   
       5 . The food pack of  claim 1 , wherein the openings in the insert are perforations. 
   
   
       6 . The food pack of  claim 1 , wherein the gelled sauce is a thermoreversible gel sauce. 
   
   
       7 . The food pack of  claim 1 , wherein the gelled sauce includes 0.5-20% gelling agent. 
   
   
       8 . The food pack of  claim 8 , wherein the gelling agent is selected from a group consisting of gelatin, pectin, guar gums, carrageenans, konjac, algin, alginates, agar, locust bean gum, acacia gum, methylcellulose gum, carboxymethylcellulose gum, gum arabic, hydroxypropylmethylcellulose gum, microcrystalline cellulose gum, furcelleran gum, gellan gum, ghatti gum, karaya gum, tara gum, tragacanth gum, xanthan gum, other natural gums, and native and modified starches. 
   
   
       9 . The food pack of  claim 1 , wherein the container and insert are formed from a microwavable material. 
   
   
       10 . A method of producing a microwavable steamer food pack comprising the steps of
 providing a container having a lower portion, an upper portion and a top edge;   dispensing a gel sauce into the lower portion of the container;   placing an insert having openings between the lower and upper portions of the container;   placing food components on the insert;   securing a covering on the container;   chilling the food pack so as to allow the gel sauce to form into a solid or semi-solid state;   wherein the food pack allows for the gelled sauce to remain separate from the food components when the food pack is stored in a vertical position under chilled conditions.   
   
   
       11 . The method of  claim 10 , wherein the openings in the insert are perforations. 
   
   
       12 . The method of  claim 10 , wherein the covering is a sealing film covering the opening of the container which is secured to the top edge of the container. 
   
   
       13 . The method of  claim 10 , wherein the covering is a removable semi-rigid lid secured to the top edge of the container. 
   
   
       14 . The method of  claim 10 , wherein the gelled sauce is a thermoreversible gel sauce. 
   
   
       15 . The method of  claim 10 , wherein the gelled sauce includes 0.5-20% gelling agent. 
   
   
       16 . The method of  claim 15 , wherein the gelling agent is selected from a group consisting of gelatin, pectin, guar gums, carrageenans, konjac, algin, alginates, agar, locust bean gum, acacia gum, methylcellulose gum, carboxymethylcellulose gum, gum arabic, hydroxypropylmethylcellulose gum, microcrystalline cellulose gum, furcelleran gum, gellan gum, ghatti gum, karaya gum, tara gum, tragacanth gum, xanthan gum, other natural gums, and native and modified starches. 
   
   
       17 . The method of  claim 10 , wherein the sauce ingredients are selected from a group consisting of water, tomato paste, sweeteners, soy sauce, fruit, chopped nuts, herbs, spices, flavorings and acids. 
   
   
       18 . The method of  claim 10 , wherein the food components are selected from a group consisting of noodles, rice, pasta, bread, vegetables, cooked eggs, legumes, meat, fish, poultry, pot stickers, buns, and dumplings. 
   
   
       19 . The method of  claim 10 , wherein the container and insert are formed from a microwavable material. 
   
   
       20 . The method of  claim 19 , wherein the microwavable material is transparent or opaque.