Cooking aid with a heat resistant securing device

Abstract

A cooking aid comprising a sheet of flexible heat-resistant material; a composition layer disposed on at least one face of the sheet; wherein the sheet is configured to be selectively placed in one of: an assembly configuration, for receiving a food item to be placed in contact with the composition layer, to a cooking configuration, for at least partially surrounding a food item in contact with the composition layer; the cooking aid further comprising a heat resistant securing device configurable to hold the sheet in the cooking configuration.

Description

[0001] Cooking aid with a heat resistant securing device

[0002] FIELD

[0003] The invention relates to a cooking aid with a heat resistant securing device.

[0004] BACKGROUND

[0005] Cooking aids comprising a sheet coated with a composition designed to improve the cooking or taste of a food item are known. Such known cooking aids may require a user to wrap a food item in the cooking aid and then arrange the food item carefully within the cooking device (e.g. oven, frying pan, air fryer) to avoid the sheet from unwrapping. This is often difficult, and it is common for users of existing cooking aids to need to rearrange the sheet around the food item during cooking. This can interrupt the cooking process and cause injury due to the interaction with the cooking device and hot food item.

[0006] Air fryers have gained popularity as a healthier alternative to traditional deep frying, utilizing hot air circulation to cook food. While air fryers offer advantages in terms of reduced oil consumption and faster cooking times, difficulties in flavour control persist. There is a desire to have a cooking aid that can be reliably used in an air fryer. Air fryers rely on the movement of air to assist in the cooking of a food item (normally by means of a fan). Existing cooking aids are not suitable for use in air fryers, as the movement of air causes the sheet to unwrap from the food item and, in some cases, entirely separate from the food item. The sheet is then at risk of being blown into the heating element, which can cause malfunction of the device and, in some cases, a fire risk.

[0007] It is important that cooking aids are convenient to use and easy to assemble, as users are often preparing meals with limited time and may have foodstuffs on their hands when handling the cooking aid, which can impede dexterity and grip. It is therefore important that any cooking aid is simple to use and does not require significant interaction on the part of a user to prepare the food item for cooking. In addition, in case an air fryer is used it is important for the consumer that the air fryer will be kept as clean as possible.

[0008] EP2600723 discloses a cooking aid comprising a sheet of flexible heat resistant material with a composition disposed on one face of the sheet. SUMMARY OF THE INVENTION

[0009] The present disclosure overcomes the above problems. The present disclosure relates to a cooking aid comprising a heat resistant securing device configurable to hold the sheet in a cooking configuration. It has been found that, by employing a heat resistant securing device as described herein, the sheet and composition layer of a cooking aid can be maintained in contact with the food item, with no intervention during cooking. In case the cooking aid is used within an air fryer the additional advantage is that less cleaning is required. The obtained food product will be also more juicy. Cold spots of the cook food should be avoided.

[0010] The disclosure provides a cooking aid. The cooking comprises a sheet of material. The sheet may be flexible. The sheet may also be heat-resistant material. A composition layer is disposed on at least one face of the sheet. The sheet is configured to be selectively placed in one of an assembly configuration, for receiving a food item to be placed in contact with the composition layer, to a cooking configuration, for at least partially surrounding a food item in contact with the composition layer. The cooking aid further comprises a heat resistant securing device configurable to hold the sheet in the cooking configuration.

[0011] Cooking aid is configured to be used in combination with a range of different food items. The cooking aid may be configured to improve the cooking, texture and / or taste of a food item. An example food item may be meat preferably a chicken breast, a piece of pork, a piece of beef or a piece of lamb and an example cooking aid may be configured to provide moisture and flavour to the chicken breast during cooking.

[0012] The cooking aid comprises a sheet. The sheet may be configured to provide the structural support for placing a composition layer in contact with the food item during cooking. The sheet may be any film, foil or laminate, or any combination of such materials including, for example, paper, Teflon®, or susceptor materials, and even natural leaves such as banana leaves and algae leaves. The preferred sheet material is baking paper, which is paper typically used commercially for baking purposes. Such paper is usually a cellulose paper coated with silicon. Although this paper is more often used for oven cooking, it is suitable for use in this invention for cooking either in a pan or in an oven or in an air fryer.

[0013] The sheet may be configured to be wrapped around the food item - for example to provide as large a contact area between the composition layer and the food item as possible. The larger the contact area between the composition layer and the sheet, the greater the effect the cooking aid may have on the cooking of the food item.

[0014] The composition layer may be configured to improve heat transfer to, and / or provide moisture and / or flavour to the food item. The composition layer may comprise a mixture of i. vegetable or animal oil with a melting point below 20 °C; ii. vegetable or animal fat with a melting point above 20 °C; and ill. one or more herbs, spices and flavour enhancers.

[0015] The oil may be selected from the group consisting of sunflower oil, rape seed oil, cotton seed oil, peanut oil, soya oil, olive oil, palm oil, coconut oil, and palm kernel oil. The fat is preferably selected from the group consisting of pork fat, tallow, lard, bone fats, butter, fractionated palm fat, and any fully or partially hydrogenated or inter-esterified palm oil, cotton seed oil, peanut oil, soya oil, olive oil, sunflower oil, or rape seed oil.

[0016] The composition layer may comprise 5 to 30 % by weight of the composition layer of lipids. Lipids are selected from the group of oil, fat or a combination thereof. The composition layer may also comprise 0.01 to 1 % by weight of a monoglyceride, sterol, or lecithin. The one or more herbs and spices may be selected from the group consisting of parsley, rosemary, pepper, and chives. The one or more herbs, spices and flavour enhancers may comprise 1 to 75 % by weight of the composition layer. The flavour enhancers may comprise 10 to 80 % by weight of the composition layer. Preferred flavour enhancers may be inorganic salts, salts of amino acids, protein hydrolysates, flavouring preparations, and yeast extracts.

[0017] The heat resistant securing device may be configured to hold the sheet in the cooking configuration - e.g. wrapped around the food item. The heat resistant securing device may be configured to resist the sheet from opening, unwrapping, or otherwise separating from the food item.

[0018] The heat resistant securing device may be independent and separable from the sheet. The heat resistant securing device may be a separate component.

[0019] The securing device may be heat resistant. A heat resistant securing device may ensure the securing device maintains its structural capacity and is able to hold the sheet in a cooking configuration throughout the cooking process. It also avoids the securing device posing a fire risk. The sheet and / or securing device being heat-resistant may mean that the sheet or securing device does not readily burn or melt when exposed to temperatures of up to 250 degrees Celsius. It may mean that the sheet and / or securing device can withstand temperatures that are typically seen in cooking devices such as an air fryer (e.g. between 150 and 250 degrees Celsius) for at least one use without losing their structural integrity.

[0020] The heat resistant securing device may comprise a sleeve. The sleeve may be a band or substantially tubular shape. The sleeve may be configured to be wrapped around the outside of the food item and sheet to keep the sheet in contact with the food item during cooking.

[0021] The heat resistant securing device (e.g. sleeve) may comprise paperboard. The heat resistant securing device may be made entirely of paperboard.

[0022] Paperboard may provide an inexpensive, but structurally robust material. Paperboard can be treated to be heat resistant and can be adapted to improve heat transfer from the cooking device to the food item.

[0023] The sleeve may comprise a strip of material configured to be folded or looped for encircling the sheet and food item in the cooking configuration.

[0024] Providing the sleeve as a strip of material that can be fastened to form a loop by a user may allow the sleeve to be transported in a compact, flat, arrangement. It may also reduce manufacturing complexity and reduce manufacturing costs.

[0025] The strip may define a length, width and thickness. The length may be aligned with the circumferential direction when the strip is formed as a sleeve. The length may be longest dimension. The width may be perpendicular to the length and may be aligned with the axis through the opening in the sleeve. The thickness may be perpendicular to the length and width and may represent a material thickness.

[0026] The sleeve may have a length of between 250mm and 400mm or 300mm and 350mm. The length may be 330mm. The width may be between 10mm and 30mm. It may be 20mm. The thickness may be between 0.5mm and 2mm. It may be 1 mm.

[0027] The strip may comprise a male and female part, configured to engage for holding the strip in a folded or looped arrangement. The male part may comprise a tab.

[0028] The heat resistant securing device (e.g. strip) may comprise a plurality of openings through the thickness of the heat resistant securing device (e.g. strip). In some examples, one of the openings may form the female part, for receiving the male part.

[0029] Openings through the thickness of the strip (for example) may improve the heat transfer to the part of the food item located under the strip. This can improve the cooking of the food item and avoid any issues with parts of the food item located under the heat resistant securing device from being undercooked. Therefore, the openings are avoiding cold spots where the heat circulation is less effective, causing uneven cooking. When you put meat in an air fryer, cold spots can result in parts of the meat being undercooked while others are properly done or even overcooked.

[0030] The surface area of the openings may constitute over 20%, 30%, 40% or 50% of the total surface area of the strip. The “surface area” of the openings may be defined as the area encompassed by the edges of the opening. The higher the % of the total surface area of the heat resistant securing device (e.g. strip) that the openings constitute, the more improved the heat transfer through the heat resistant securing device will be.

[0031] The openings may be a series of square or rectangular openings.

[0032] The heat resistant securing device (e.g. sleeve or strip) may comprise 5, 10, 15, 20 or more than 20 openings. The openings may be aligned along the length of the strip at regular intervals.

[0033] The male part may be formed by cuts through the thickness of the strip. The cuts may define three sides of a quadrilateral tab.

[0034] The quadrilateral may be a square, a rectangle or a trapezoid, for example. In alternative embodiments, the tab may be triangular, with the cuts forming two sides of a triangular tab. A trapezoidal or triangular tab may provide a taper towards the free end of the tab. The free end of the tab may therefore have a reduced width compared to the uncut side of the tab. This may make it easier for the tab to be inserted into an opening.

[0035] An uncut side of the tab (e.g. quadrilateral tab) may extend perpendicular to a length of the strip. The uncut side of the tab may extend across part of the width of the sleeve. The uncut side of the tab may act as a pivot, about which the tab (which is cut on its other sides) can rotate, to project from a plane of the sleeve.

[0036] The strip may comprise a fold line collinear with the uncut side of the rectangular tab. Providing a fold line here may encourage folding of the tab, about the uncut edge, such that the tab protrudes from the plane of the sleeve.

[0037] The strip may further comprise a fold line along the length of the tab. This fold line may extend down the centre of the tab. It may be perpendicular to the uncut side of the rectangular tab. Providing a fold line here may encourage a slight bend down the length of the tab. This may reduce the effective width of the tab and make it easier to insert the tab into an opening. It may also increase the bending stiffness of the tab.

[0038] The fold lines of the heat resistant securing device (e.g. sleeve / strip) may be a perforated or scored line in the material of the sleeve.

[0039] In an alternative heat resistant securing device, the sleeve may be expandable and contractible for sliding over the sheet and food item in the cooking configuration.

[0040] In such an example, the width of the sleeve may be greater than 20mm, 40mm or 60mm.

[0041] Rather than fastening a strip around a food item and sheet, the heat resistant securing device may be a sleeve that is expandable, allowing it to be expanded and slid over a food item and sheet, and then released. Once released, it may contract, holding the sheet in the cooking configuration - wrapped around the good item.

[0042] The sleeve may comprise a plurality of slits through the thickness of the sleeve, the slits configured open to allow the sleeve to expand and to close to allow the sleeve to contract.

[0043] Providing a plurality of slits through the thickness of the sleeve may provide a sleeve (for example made of paperboard) with the ability to expand and contract, as the slits deform.

[0044] The sleeve may comprise a plurality of slits, provided in rows. The slits may all be aligned - for example with the width of the sleeve. The slits may of adjacent rows may be offset with respect to each other, such that a slit in a first row is located (either in a circumferential or width direction) between two neighbouring slits in an adjacent row.

[0045] The sleeve may comprise a plurality of slits provided in a grid arrangement. The sleeve may comprise over 30, 40, 50 or 60 slits. The arrangement of slits in a grid formation may improve manufacturability and allow expansion and contraction of the sleeve.

[0046] In another example of a cooking aid, the heat resistant securing device may comprise at least one of: a clip, a pin for piercing the sheet to hold it in the cooking configuration, string, tape and a zip tie.

[0047] The heat resistant securing device may comprise a tie, such as a tin tie, configured to bend between a disengaged configuration, in which the sheet is free to be selectively placed in one of the packaged towards the assembly configuration, and an engaged configuration, in which the tie engages the sheet for holding the sheet in the cooking configuration.

[0048] The heat resistant securing device may comprise an adhesive strip and the sheet may comprise a flap, wherein the adhesive strip is configured to adhere the flap to another part of the sheet and thus hold the sheet in the cooking configuration.

[0049] The heat resistant securing device may comprise a pin for piercing the sheet to hold it in the cooking configuration.

[0050] Where the heat resistant securing device is tape, the tape may be reusable. Optionally, the tape of the heat resistant securing device may be attached to the sheet and arranged in a Z- fold in the assembly configuration.

[0051] In another example of a cooking aid, the heat resistant securing device may be integral with the sheet.

[0052] The heat resistant securing device may be defined in a region free of composition layer. That is, the heat resistant securing device may be provided in a region of the sheet, or on a side of the sheet, that does not have composition layer applied to it. This may avoid the composition layer from interfering with the functionality of the heat resistant securing device.

[0053] The heat resistant securing device may comprise a fold region of the sheet for introducing a fold configured to hold the cooking aid in the cooking configuration. The fold region may comprise two sides of the sheet configured to be adjacent and opposing one another in the cooking configuration.

[0054] The heat resistant securing device may comprise two-fold regions at opposing ends of the sheet.

[0055] The fold region of the heat resistant securing device may comprise a plurality of parallel and adjacent fold lines for providing a compound fold.

[0056] The fold line of the sheet may comprise a perforated or scored line in the sheet, or a visible indication on the surface of the sheet indicating that a fold should be provided at that location.

[0057] The fold region of the heat resistant securing device may comprise a first fold line arranged for providing an intermediate folded arrangement of the sheet and a second fold line that is arranged to intersect the first fold line at an oblique angle, for folding over a corner of the intermediate folded arrangement.

[0058] The heat resistant securing device may comprise an interlocking arrangement formed as part of the sheet, comprising a male part, and a female part. The female part being arranged to be adjacent the male part in the cooking configuration. The female part comprises a slit in the sheet for receiving the male part in the cooking configuration.

[0059] Optionally, the male and / or female parts of the heat resistant securing device (forming part of the sheet) may comprise a “V”-shaped slit for mutual engagement in the cooking configuration.

[0060] The male part of the heat resistant securing device (forming part of the sheet) may comprise a “U”-shaped slit defining a tab, and the female part of the heat resistant securing device may comprise a single straight slit for receiving the tab in the cooking configuration.

[0061] BRIEF DESCRIPTION OF DRAWINGS

[0062] Figure 1 A is a view of a cooking aid in an assembly configuration;

[0063] Figure 1 B is a view of the cooking aid of Figure 1 A in a cooking configuration; Figure 1 C is a further view of the cooking aid of Figure 1 A in a cooking configuration;

[0064] Figure 2A shows four heat resistant securing devices for use with the cooking aid of Figure 1 A;

[0065] Figure 2B is a detail view of part of the heat resistant securing device of Figure 2A;

[0066] Figure 3A shows a further cooking aid;

[0067] Figure 3B shows the cooking aid of Figure 3A in a cooking configuration;

[0068] Figure 4A is a view of a further cooking aid in an assembly configuration;

[0069] Figure 4B is of the cooking aid of Figure 4A in a cooking configuration; and

[0070] Figure 4C is a further view of the cooking aid of Figure 4A in a cooking configuration.

[0071] DETAILED DESCRIPTION OF DRAWINGS

[0072] Figures 1 A to 1 C show a cooking aid 10. An item of food 12, e.g. a chicken breast, is on top of a sheet 14. In this example, the sheet 14 is a flexible, heat-resistant material. An example of a suitable sheet may be baking paper. A composition layer (not shown) is disposed on at least one side of the sheet. The food item 12 is placed in contact with the composition layer. The composition layer may comprise lipid (e.g. vegetable or animal oil or vegetable or animal fat) and herbs, spices and / or flavour enhancers. The lipid may comprise mixture of lipids with a melting point below 20 degrees Celsius and a melting point of above 20 degrees Celsius. The composition may be defined to improve the texture and / or taste of the foot item 12.

[0073] Figure 1 A shows the cooking aid in an assembly configuration. In the assembly configuration, the sheet 14 is unfolded and the composition layer is exposed. The food item 12 can be placed into contact with the composition layer. Once the food item 12 is in place, the cooking aid is moved to a cooking configuration. In the cooking configuration, the sheet 14 is wrapped around the food item 12, to maximise the contact between the food item 12 and the composition layer. In the present example, the sheet 14 is rolled around the food item 12. Figure 1 C shows the cooking aid in the cooking configuration. The cooking aid 10 further comprises a heat resistant securing device configured to hold the sheet 14 in the cooking configuration. In the present example, the heat resistant securing device is a sleeve 16. In the example of Figures 1A to 3B, the sleeve 16 is formed of a strip of material, in this case heat resistant paperboard. The strip defines a length L along its longest dimension and a width W (both shown in Figure 2B). The strip also defines a thickness (its smallest dimension); the thickness is defined as being into the page in Figure 2B.

[0074] The strip of material is folded or looped around the food item 12 and sheet 14 and fastened to form the sleeve 16. Figure 1 B shows the strip of material being looped around the food item 12 and sheet 14, prior to fastening. Figure 1 C shows the strip of material fastened to form the sleeve 16.

[0075] In the example of Figures 1 A to 3B, the strip is fastened by means of a male and female part, which engage to fasten the sleeve 16. The male part is a tab 18, formed towards one end of the strip. The female part is an opening 20, or a plurality of openings 20, formed through the thickness of the strip.

[0076] The strip of the present example comprises a plurality of openings 20. The openings 20 have a dual function. They act as female parts for receiving the tab 18 and fastening the sleeve 16. They also allow heat transfer through the thickness of the sleeve 16 and minimise the impact that the sleeve 16 has on the cooking of the food item 12. Figure 1 B explicitly references a plurality of openings 20a-20e; Figures 1C and 2A to 3B reference only a single opening 20, however it is understood that a series of openings are provided. Any comments made in relation to “the” opening, or “the openings” are understood to apply equally to the openings collectively, or each opening. The tab 18 and openings 20 are discussed in more detail with reference to Figure 2A and 2B.

[0077] In Figure 1C, the cooking aid 10 is shown secured in the cooking configuration by the heat resistant securing device 16. The tab 18 projects out of the plane of the sleeve 16 and is inserted through one of the openings 20, such that it resists movement of the ends of strip away from each other in an opening direction.

[0078] In the arrangement shown in Figure 1 C, the food item 12 and cooking aid 10 can be placed into a cooking device to cook. The heat resistant securing device holds the sheet 14 in the cooking configuration (e.g. in contact with and surrounding the food item) during cooking. The presence of the heat resistant securing device allows the cooking aid to be used in cooking devices using movement of air to cook - e.g. such as an air fryer - without the sheet 14 being blown unwrapped during use.

[0079] Turning now to Figures 2A and 2B, a heat resistant securing device in the form of a sleeve 16 is shown in more detail. Figure 2A shows a plurality of sleeves 16a-16d as they may be provided to a consumer. Four sleeves 16a-16d are provided as a single sheet of heat resistant paperboard. The four sleeves 16a-16d are connected by means of perforated tear lines 22a- 22c. The perforated tear lines 22a-22c provided a convenient arrangement for providing multiple sleeves 16a-16d together as a single part, but allowing a user to easily separate the individual sleeve 16a-16d for use. A user may be provided a plurality of cooking aids 10 in a single pack - that is a plurality of heat resistant securing devices 16a-16d in combination with a plurality of sheets 14 with composition layer.

[0080] Each sleeve 16 comprises a strip of material. The sleeves 16 have a (unfastened) length of 330mm and a width of 20mm. The thickness (into the page) of each sleeve 16 is roughly 1 mm thick, but may be thicker, or thinner than this, without affecting the operation and advantages of the cooking aid 10.

[0081] Each sleeve 16 comprises twenty openings 20 evenly spaced along the length of the sleeve 16. The provision of a plurality of openings 20 provides a ‘size adjustment’ functionality to the sleeve 16 - that is, the tab 18 can mate with a plurality of different openings 20, each of which defines a different circumference of the sleeve 16, for example to correspond to the size of the food item 12 located within the sheet 14.

[0082] Each opening measures 10mm by 10mm. Each opening therefore has a ‘surface area’ of 100mm2. The total surface area of the twenty openings 20 is therefore 2000mm2. The total surface area of the openings 20 constitutes around 30% of the total area of the sleeve 16. The openings 20 forming a significant proportion of the total surface area of the sleeve 16 improves heat transfer through the thickness of the sleeve 16 and, accordingly, minimises the impact of the sleeve 16 on the cooking of the food item 12.

[0083] The tab 18 is located towards one end of the sleeve 16. The tab 18 is shown in more detail in Figure 2B. The tab 18 is formed of three cut lines 24a, 24b, 24c through the thickness of the sleeve 16. The cut lines 24a-24c are arranged as three sides of a quadrilateral. In this case, the cut lines 24a-24c are arranged as three sides of a regular trapezoid. The middle cut line 24b is shorter in length than the uncut side of the trapezoid. The tab 18 is arranged to face towards the centre of the sleeve 16. This means that the tab 18 can project out from the plane of the sleeve 16, engage an opening 20 and resist movement of the ends of the sleeve 16 away from each other to unfasten the sleeve 16.

[0084] The dimensions of the tab 18 are similar to those of the opening 20. The middle cut line 24b - i.e. that closest to the openings 20 and configured to protrude into an opening 20 during use - is slightly shorter than the corresponding opening 20 dimension, to make it easier for the tab 18 to enter the opening 20.

[0085] The sleeve 16 comprises a plurality of fold lines 26a, 26b, 28. Each fold line may comprise a scored or perforated line to encourage folding about that axis. A first pair of fold lines 26a, 26b are provided collinear with the uncut side of the tab 18. The fold lines 26a, 26b extend out from the end of the cut lines 24a, 24c and connect to the edges of the sleeve 16. These fold lines 26a, 26b are configured to encourage the end of the sleeve 16 to bend in such a way to cause the tab 18 to protrude from the surface of the sleeve 16. A further fold line 28 is provided along the centre of the sleeve 16, parallel to the length L. This fold line 28 is perpendicular to the uncut side of the quadrilateral forming the tab 18. This fold line 28 encourages a slight bend along the centre length of the tab 18, which can act to reduce the effective width of the tab 18 and facilitate easier insertion of the tab 18 into the opening 20.

[0086] Figure 3A and 3B show a food item 12 located within a sheet 14 with a composition layer on one side. The sheet 14 is folded over the food item 12 to cover both sides of the food item. In Figure 3A, a sleeve 16 is located under the food item 12 and sheet 14. In Figure 3B, the sleeve 16 is wrapped around the food item 12 and sheet 14 and fastened by inserting the tab 18 through an opening 20. The sleeve 16 secures the cooking aid 10 around the food item 12 and holds the composition layer in contact with the food item 12 during cooking, preventing it from being knocked or blown off the food item 12.

[0087] Figures 4A to 4C show a further example of a cooking aid 110. The cooking aid 1 10 of Figures 4A to 4C again include a sheet 114 and a heat resistant securing device in the form of a sleeve 116.

[0088] An item of food 112, e.g. a chicken breast, is on top of a sheet 1 14. The sheet 1 14 is a flexible, heat-resistant material, such as baking paper. A composition layer (not shown) is disposed on at least one side of the sheet 1 14. The food item 1 12 is placed in contact with the composition layer. The composition layer is as described elsewhere herein. Figure 4A shows the cooking aid 110 in an assembly configuration. In the assembly configuration, the sheet 114 is unfolded and the composition layer is exposed. The food item 112 can be placed into contact with the composition layer. Once the food item 112 is in place, the cooking aid 110 is moved to a cooking configuration. In the cooking configuration, the sheet 114 is wrapped around the food item 112, to maximise the contact between the food item 1 12 and the composition layer. In the present example, the sheet 114 is rolled around the food item 112. Figure 4C shows the cooking aid 1 10 in the cooking configuration.

[0089] The heat resistant securing device of the cooking aid 1 10 of Figures 4A-4C is an expandable sleeve 116. The sleeve 1 16 comprises plurality of slits 130, arranged perpendicular to the circumferential direction of the sleeve 116. The slits 130 are configured open and close to allow the sleeve to expand and contract, respectively. In Figure 4B, the sleeve 116 is in a contracted state and the slit 130 can be seen to be narrow (i.e. closed). In Figure 4C, the slit 130 has been opened in response to the expansion of the sleeve 1 16. The sleeve 1 16 is in an expanded state and is stretched over the food item 1 12 and sleeve 1 14. The sleeve 1 16 is elastically deformable to increase and decrease its circumference. This means that the sleeve 1 16 can be expanded and placed over a food item 12 and sheet 14, and then tries to contract, providing a compressive force on the food item 12 and sheet 14 to hold them in the cooking configuration.

[0090] The sleeve 1 16 may be a single piece sleeve. The sleeve 116 may comprise a plurality of slits 130, provided in a grid arrangements over the entire surface area of the sleeve. Having a large number of slits 130 can act to increase elasticity and provide a high portion of the sleeve 116 that is ‘open’ to allow heat to transfer through the thickness of the sleeve 116. This can minimise the effect the presence of the sleeve 116 has on the cooking of the food item 12.

[0091] Another aspect of the invention relates to a food product prepared by making use of the cooking aid of the invention, preferably to a food product prepared in an air fryer by making use of the cooking aid of the invention.

[0092] Another aspect of the invention relates to a method for preparing a food product in an air fryer comprising a sheet of flexible heat resistant material; a composition layer disposed on at least one face of the sheet; wherein the sheet is configured to be selectively placed in one of: an assembly configuration, for receiving a food item to be placed in contact with the composition layer, to a cooking configuration, for at least partially surrounding a food item in contact with the composition layer; the cooking aid further comprising a heat resistant securing device configurable to hold the sheet in the cooking configuration.

[0093] A method for preparing a food product in an air fryer wherein the heat resistant securing device is independent and separable from the sheet.

[0094] A method for preparing a food product in an air fryer wherein the heat resistant securing device comprises paperboard.

[0095] A method for preparing a food product in an air fryer wherein the heat resistant securing device comprises: a strip of material configured to be folded or looped for encircling the sheet and food item in the cooking configuration.

[0096] A method for preparing a food product in an air fryer wherein a strip comprises a male and female part, configured to engage for holding the strip in a folded or looped arrangement.

[0097] A method for preparing a food product in an air fryer wherein the male part comprises a tab.

[0098] A method for preparing a food product in an air fryer wherein the heat resistant securing device comprises a plurality of openings through the thickness of the strip, and one of the openings forms the female part, for receiving the male part.

[0099] A method for preparing a food product in an air fryer wherein the surface area of the openings constitute over 20%, 30%, 40% or 50% of the total surface area of the strip.

[0100] A method for preparing a food product in an air fryer wherein: the openings are a series of square or rectangular openings; the male part is formed by cuts through the thickness of the strip on three sides of a quadrilateral tab; and an uncut side of the quadrilateral tab extends perpendicular to a length of the strip.

[0101] A method for preparing a food product in an air fryer wherein the strip comprises: a fold line collinear with the uncut side of the rectangular tab; and a fold line along the length of the tab, down the centre of the tab, perpendicular to the uncut side of the rectangular tab.

[0102] A method for preparing a food product in an air fryer wherein a fold line collinear with the uncut side of the rectangular tab; and a fold line along the length of the tab, down the centre of the tab, perpendicular to the uncut side of the rectangular tab.

[0103] A method for preparing a food product in an air fryer wherein a sleeve is expandable and contractible for sliding over the sheet and food item in the cooking configuration.

[0104] A method for preparing a food product in an air fryer wherein a sleeve comprises a plurality of slits through the thickness of the sleeve, the slits configured open to allow the sleeve to expand and to close to allow the sleeve to contract.

[0105] A method for preparing a food product in an air fryer wherein a heat resistant securing device comprises at least one of: a clip, a pin for piercing the sheet to hold it in the cooking configuration, string, tape and a zip tie.

[0106] A method for preparing a food product in an air fryer wherein a heat resistant securing device is integral with a sheet and is defined in a region free of composition layer; and optionally a heat resistant securing device comprises a fold region of a sheet for introducing a fold configured to hold the cooking aid in the cooking configuration; wherein the fold region comprises two sides of the sheet configured to be adjacent and opposing one another in the cooking configuration.

[0107] A use of a cooking aid for preparing a food product in an air fryer comprising a sheet of flexible heat resistant material; a composition layer disposed on at least one face of the sheet; wherein the sheet is configured to be selectively placed in one of: an assembly configuration, for receiving a food item to be placed in contact with the composition layer, to a cooking configuration, for at least partially surrounding a food item in contact with the composition layer; the cooking aid further comprising a heat resistant securing device configurable to hold the sheet in the cooking configuration. A use of a cooking aid for preparing a food product in an air fryer wherein a heat resistant securing device is independent and separable from the sheet.

[0108] A use of a cooking aid for preparing a food product in an air fryer wherein a heat resistant securing device comprises paperboard.

[0109] A use of a cooking aid for preparing a food product in an air fryer wherein a heat resistant securing device comprises: a strip of material configured to be folded or looped for encircling the sheet and food item in the cooking configuration.

[0110] A use of a cooking aid for preparing a food product in an air fryer wherein a heat resistant securing device comprises a male and female part, configured to engage for holding the strip in a folded or looped arrangement.

[0111] A use of a cooking aid for preparing a food product in an air fryer wherein the male part comprises a tab.

[0112] A use of a cooking aid for preparing a food product in an air fryer wherein the a heat resistant securing device comprises a plurality of openings through the thickness of the strip, and one of the openings forms the female part, for receiving the male part.

[0113] A use of a cooking aid for preparing a food product in an air fryer wherein the surface area of the openings constitute over 20%, 30%, 40% or 50% of the total surface area of the strip.

[0114] A use of a cooking aid for preparing a food product in an air fryer wherein: the openings are a series of square or rectangular openings; the male part is formed by cuts through the thickness of the strip on three sides of a quadrilateral tab; and an uncut side of the quadrilateral tab extends perpendicular to a length of the strip.

[0115] A use of a cooking aid for preparing a food product in an air fryer wherein the a comprises: a fold line collinear with the uncut side of the rectangular tab; and a fold line along the length of the tab, down the centre of the tab, perpendicular to the uncut side of the rectangular tab. A use of a cooking aid for preparing a food product in an air fryer wherein a fold line collinear with the uncut side of the rectangular tab; and a fold line along the length of the tab, down the centre of the tab, perpendicular to the uncut side of the rectangular tab.

[0116] A use of a cooking aid for preparing a food product in an air fryer wherein a sleeve is expandable and contractible for sliding over the sheet and food item in the cooking configuration.

[0117] A use of a cooking aid for preparing a food product in an air fryer wherein a sleeve comprises a plurality of slits through the thickness of the sleeve, the slits configured open to allow the sleeve to expand and to close to allow the sleeve to contract.

[0118] A use of a cooking aid for preparing a food product in an air fryer wherein a heat resistant securing device comprises at least one of: a clip, a pin for piercing the sheet to hold it in the cooking configuration, string, tape and a zip tie.

[0119] A use of a cooking aid for preparing a food product in an air fryer wherein a heat resistant securing device is integral with a sheet and is defined in a region free of composition layer; and optionally a heat resistant securing device comprises a fold region of the sheet for introducing a fold configured to hold the cooking aid in the cooking configuration; wherein the fold region comprises two sides of the sheet configured to be adjacent and opposing one another in the cooking configuration.

[0120] The present invention has been described above purely by way of example. Modifications in detail may be made to the present invention within the scope of the claims as appended hereto. Furthermore, features from one example may be combined with an alternative example unless such a combination is explicitly precluded.

Claims

CLAIMS1 . A cooking aid comprising: a sheet of flexible heat resistant material; a composition layer disposed on at least one face of the sheet; wherein the sheet is configured to be selectively placed in one of: an assembly configuration, for receiving a food item to be placed in contact with the composition layer, to a cooking configuration, for at least partially surrounding a food item in contact with the composition layer; the cooking aid further comprising a heat resistant securing device configurable to hold the sheet in the cooking configuration.

2. The cooking aid of claim 1 , wherein the heat resistant securing device is independent and separable from the sheet.

3. The cooking aid of any preceding claim, wherein the heat resistant securing device comprises paperboard.

4. The cooking aid of any preceding claim, wherein the heat resistant securing device comprises: a strip of material configured to be folded or looped for encircling the sheet and food item in the cooking configuration.

5. The cooking aid of any proceeding claim, wherein the heat resistant securing device comprises a male and female part, configured to engage for holding the strip in a folded or looped arrangement.

6. The cooking aid of claim 5, wherein the male part comprises a tab.

7. The cooking aid of claim 5 or 6, wherein the heat resistant securing comprises a plurality of openings through the thickness of a strip, and one of the openings forms the female part, for receiving the male part.

8. The cooking aid of claim 7, wherein the surface area of the openings constitute over 20%, 30%, 40% or 50% of the total surface area of the strip.

9. The cooking aid of claim 7 or 8, wherein: the openings are a series of square or rectangular openings; the male part is formed by cuts through the thickness of the strip on three sides of a quadrilateral tab; and an uncut side of the quadrilateral tab extends perpendicular to a length of the strip.

10. The cooking aid of claim 9, wherein the strip comprises: a fold line collinear with the uncut side of the rectangular tab; and a fold line along the length of the tab, down the centre of the tab, perpendicular to the uncut side of the rectangular tab.

11. The cooking aid of any proceeding claim, wherein the heat resistant securing device comprises at least one of: a clip, a pin for piercing the sheet to hold it in the cooking configuration, string, tape and a zip tie.

12. The cooking aid of claim 1 wherein the heat resistant securing device comprises a sleeve and wherein the sleeve is expandable and contractible for sliding over the sheet and food item in the cooking configuration.

13. The cooking aid of claim 12, wherein the sleeve comprises a plurality of slits through the thickness of the sleeve, the slits configured open to allow the sleeve to expand and to close to allow the sleeve to contract.

14. The cooking aid of claim 1 , wherein the heat resistant securing device is integral with the sheet and is defined in a region free of composition layer; and optionally the heat resistant securing device comprises a fold region of the sheet for introducing a fold configured to hold the cooking aid in the cooking configuration; wherein the fold region comprises two sides of the sheet configured to be adjacent and opposing one another in the cooking configuration.

15. The use of the cooking aid as claimed in any of the claims 1 to 14 for preparing a food product, preferably preparing a food product in an air fryer.

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