Laminated cook-in food package

Abstract

A packaging material for forming a cook-in food package formed from an aluminum foil sheet for providing uniform heat distribution and moldable conformity of the material to a food being cooked, a paper sheet for directly contacting the food and providing a non-stick, releasable food contacting surface and a barrier between the food and the aluminum foil sheet, and a food grade adhesive applied between the aluminum foil sheet and the paper sheet and bonding the aluminum foil sheet and paper sheet together to form a lamination thereof.

Description

[0001] This application claims the benefit of Provisional Application No. 60 / 486,976, filed on Jul. 14, 2003.TECHNICAL FIELD AND BACKGROUND OF THE INVENTION [0002] This invention relates to a laminated wrapper for use in cook-in food preparation. The hand-molded integral packaging wrapper when placed around food items or cooking containers prior to cooking provides uniform heat distribution, minimizes or prevents cook-out, can be peeled from the food product after cooking without tearing away portions of the surface of the food product, provides a strong tear resistant wrapper, reduces the risk of aluminum toxicity, and which may facilitate the transfer of a modifier to the food product during the cooking process and will provide a barrier between the food and cooking container. According to one preferred embodiment of the invention, the wrapper comprises a lightweight parchment or similar type of paper laminated to aluminum foil with a food grade adhesive system. The aluminum foil ...

AI Technical Summary

Benefits of technology

[0012] It is another object of the invention to provide a laminated wrapper within which food items may be contained and cooked, and having both a paper and metallic foil component, each of which provide enhanced cooking features.

[0034] According to yet another preferred embodiment of the invention, a cook-in food container is provided, comprising an aluminum foil sheet for providing uniform heat distribution and moldable conformity of the material to a food product being cooked, a paper sheet for directly contacting the food and providing a non-stick, releasable food contacting surface and a barrier between the food and the aluminum foil sheet, a food grade adhesive applied between the aluminum foil sheet and the paper sheet and bonding the aluminum foil sheet and paper sheet together to form a lamination thereof. The resulting laminate is formed into a container adapted for containing a food product during cooking.

Problems solved by technology

Unfortunately paper pan liners cannot be conformed to the shape of the tray, pan or dish, thereby allowing cooking liquids to migrate under the liner and contaminate the cooking container.

Conventional wrappers possess a number of undesirable drawbacks.

Parchment paper alone does not provide sufficient adherence to the surface of the food product or cooking container to prevent cook-out or container contamination.

This results in reduced product yield, non-uniform heat distribution and poor taste or cooking container contamination.

Aluminum foil successfully prevents cook-out and cooking container contamination, but typically may adhere to the surface of the food product with such adhesive strength that portions of the food product are torn away from the remainder of the food product when the foil is peeled from the food product after cooking.

As a result, product yield is reduced and the food product has an unsightly (pitted) surface-appearance.

Aluminum foil is also susceptible to tearing.

A tear may result in the loss of barrier for the food during cooking or may result in a piece of aluminum foil being adhered to the food which then may be ingested if not removed.

Aluminum from aluminum foil is generally known to migrate into food surfaces imparting a metallic taste and increased risk of aluminum toxicity.

Aluminum is not a heavy metal, but it can be toxic if present in excessive amounts—even in small amounts, if deposited in the brain.

Aluminum toxicity can lead to colic, rickets, gastrointestinal disturbances, poor calcium metabolism, extreme nervousness, anemia, headaches, decreased liver and kidney function, forgetfulness, speech disturbances, memory loss, softening of the bones, and weak, aching muscles.

Research indicates that the longer that you cook food in aluminum, the more it corrodes, and the more aluminum compounds migrate into food and are absorbed by the body.

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