U.S. patent application number 10/335393 was filed with the patent office on 2003-07-31 for tray for sauces, products containing same and methods.
Invention is credited to Johnson, Mitchel Emanuel, Reil, Steven Lawrence, Stephens, Cheryl Ann, Strange, Robert Alexander.
Application Number | 20030141218 10/335393 |
Document ID | / |
Family ID | 23356550 |
Filed Date | 2003-07-31 |
United States Patent
Application |
20030141218 |
Kind Code |
A1 |
Stephens, Cheryl Ann ; et
al. |
July 31, 2003 |
Tray for sauces, products containing same and methods
Abstract
A multiple portion sauce tray formed from a rigid foam material
is provided. The sauce is located in a plurality of receptacles for
holding individual portions of sauce. The receptacles of the tray
do not separate when the tray is processed by automated packaging
equipment, but may be readily separated by the consumer at time of
use. The tray is particularly useful in a combination product,
wherein sauces are provided with comestible articles for dipping
therein. Methods for manufacture of the sauce tray and the
combination product, as well as uses of the tray and the
combination product are provided.
Inventors: |
Stephens, Cheryl Ann;
(Forest Lake, MN) ; Reil, Steven Lawrence;
(Blaine, MN) ; Strange, Robert Alexander;
(Andover, MN) ; Johnson, Mitchel Emanuel; (Edina,
MN) |
Correspondence
Address: |
KAGAN BINDER, PLLC
SUITE 200, MAPLE ISLAND BUILDING
221 MAIN STREET NORTH
STILLWATER
MN
55082
US
|
Family ID: |
23356550 |
Appl. No.: |
10/335393 |
Filed: |
December 31, 2002 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
60345804 |
Jan 4, 2002 |
|
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|
Current U.S.
Class: |
206/484 ;
206/564; 206/820; 220/23.4; 220/575 |
Current CPC
Class: |
B65D 2581/3428 20130101;
B65D 85/72 20130101; B65D 81/3453 20130101; B65D 1/30 20130101 |
Class at
Publication: |
206/820 ;
206/484; 220/23.4; 206/564; 220/575 |
International
Class: |
B65D 073/00 |
Claims
1. A multiple portion tray comprising a plurality of receptacles
for holding individual portions of sauce, said tray comprising
lines of weakness between the receptacles so that the receptacles
do not separate from one another under tensile forces that
generally correspond to the amount of force normally imparted to a
tray when being conveyed by conventional automated packaging
equipment, but which receptacles do separate under tensile force
such that the consumer can readily separate the receptacles one
from another by using only tensile force; said tray being formed
from a rigid foam material.
2. The tray of claim 1, wherein said line of weakness is a
perforation line.
3. The tray of claim 1, wherein said line of weakness comprises
land areas and gap areas, wherein the ratio of land area to gap
area is from 1:30 to 1:5.
4. The tray of claim 1, wherein said rigid foam material is a
foamed polymeric matrix having a closed cell structure.
5. The tray of claim 1, wherein said rigid foam material is a
foamed polypropylene polymeric matrix.
6. The tray of claim 1, wherein said rigid foam material is a
laminated construction comprising a foam polymer matrix and an
impervious film layer.
7. The tray of claim 1, wherein said tray has a thickness of about
0.2 to about 3.0 mm.
8. A multiple portion tray comprising a plurality of receptacles
for holding individual portions of sauce, said receptacles being
connected in said tray by land areas having a width of about 1 to
about 3 mm and a gap area having a width of about 15 to about 30 mm
between each land area; said tray being formed from a rigid foam
material.
9. The multiple portion tray of claim 8, wherein said receptacles
are rectangular in shape and have a length of about 30 to about 60
mm, a width of about 30 to about 60 mm, and are provided with 2-4
land areas per adjoining receptacle lengths in a tray and 2-4 land
areas per adjoining receptacle widths in a tray.
10. The multiple portion tray of claim 8, said tray being a
symmetrical array of 2, 4, 6, 8, 9 or 10 receptacles in the
tray.
11. The multiple portion tray of claim 8, said tray comprising from
6 to 10 receptacles in the tray.
12. A multiple portion microwavable dipping sauce tray comprising
a) a tray of claim 1; b) sauce disposed within said receptacles
suitable for microwave heating c) a cover sheet hermetically sealed
over said receptacles, thereby ceiling in said sauce within said
receptacles.
13. The multiple portion microwavable dipping sauce tray of claim
12, wherein said cover sheet is a polymeric film.
14. The multiple portion microwavable dipping sauce tray of claim
12, wherein said cover sheet is heat sealed to said
receptacles.
15. The multiple portion microwavable dipping sauce tray of claim
12, wherein said cover sheet is an individual sheet for each
receptacle.
16. The multiple portion microwavable dipping sauce tray of claim
12, wherein said cover sheet is a full sheet covering the entire
tray, with separation lines corresponding to the lines of weakness
so that upon separation of the receptacles from the tray, the cover
sheet is also separated and the sauce remains sealed within the
receptacle.
17. The multiple portion microwavable dipping sauce tray of claim
12, wherein said tray comprises about 10 to about 50 ml of sauce in
each receptacle.
18. The multiple portion microwavable dipping sauce tray of claim
12, wherein said tray comprises about 20 to about 40 ml of sauce in
each receptacle.
19. A method for providing multiple portions of a sauce suitable
for microwave heating, comprising a) providing a tray of claim 1;
b) depositing a sauce suitable for microwave heating within a
plurality of said receptacles; c) providing a cover over said
receptacles having sauce deposited therein, thereby sealing said
sauce within said receptacles; d) inserting said tray in a package
by a mechanical package device.
20. A method for providing a multiple portion frozen food product
suitable for microwave heating, comprising a) providing a sauce
tray of claim 12; b) providing a plurality of comestible articles
suitable for dipping in the sauce of step a above; c) inserting
said sauce tray and said comestible articles in a package by a
mechanical package device; d) holding said package at a temperature
to maintain the sauce and the comestible articles in a frozen
state.
21. A frozen food product comprising a) the multiple portion
microwavable dipping sauce tray of claim 12; and b) a plurality of
comestible articles suitable for dipping in the sauce of step a
above; said sauce tray and said comestible articles being contained
within a single package in a frozen state.
22. A method of preparing a frozen food product of claim 21 for
consumption comprising: a) providing the frozen food product of
claim 21; b) selecting a quantity of comestible articles from the
package; c) selecting a quantity of portions of microwavable
dipping sauce suitable for the quantity of comestible articles
selected in step the above; d) separating the selected quantity of
portions of the sauce from the tray; e) microwaving the quantity of
portions of dipping sauce to a selected temperature; and f)
microwaving the quantity of comestible articles to a selected
temperature.
Description
FIELD OF THE INVENTION
[0001] The present invention is related to a tray for sauces. More
specifically, the present invention is related to a tray for
holding a plurality of servings of sauces, products containing this
tray and methods of use of this tray.
BACKGROUND OF THE INVENTION
[0002] Delivery of food to consumers in convenient portions has
long been a challenge. In the case of sauces and other food
materials that accompany comestible articles, individual portions
have long been prepared. U.S. Pat. No. 1,168,731 discloses a jelly
container formed in the shape of a tray, having a number of
individual receptacles in which the jellies are deposited and
sealed. The base plate is provided with indentations or
perforations that provide for easy separation of the receptacles.
The tray is formed of a fibrous or analogous material, suitably
impregnated so as to render it fit for the storage of jellies.
[0003] A compartmented container unit is disclosed in U.S. Pat. No.
3,520,439, which is formed from a self-supporting but frangible
material and comprises a plurality of containers. At least one
separation cut is formed between adjacent containers. The container
unit may be formed from a plastics material, and advantageously may
be moulded from expanded polystyrene. The container unit as shown
in this patent has long cuts 6 formed in the container, with the
compartments being interconnected by small portions 7 of material.
The compartments are releasably secured to one another by means of
a pair of lengths of contact adhesive coated tape 8 adhered about
the upper peripheral edge portions of the side walls.
[0004] A food product container is disclosed in U.S. Pat. No.
5,786,011, which comprises a central section, peripheral sections
and individual cavities to contain small portions of food product.
Each cavity of the body overlaps the central section and one of the
peripheral sections which are linked via a weakening line
permitting detachment of the two sections. The detachment allows
for the removal of the food item from the cavity. The line of
weakening thus divides the cavity itself, and is not a separation
of the cavities that allows for separation of the food items from
the multi-portion container without opening the cavity.
SUMMARY OF THE INVENTION
[0005] The present invention provides a multiple portion tray
comprising a plurality of receptacles for holding individual
servings of sauce. The tray has lines of weakness between the
receptacles so that the receptacles do not separate from one
another under tensile forces that generally correspond to the
amount of force normally imparted to a tray when being conveyed by
conventional automated packaging equipment, but which receptacles
do separate under tensile force such that the consumer can readily
separate the receptacles one from another by using only tensile
force. The tray is formed from a rigid foam material. A preferred
embodiment of the tray of the present invention has receptacles
being connected in the tray by land areas having a width of 1-3 mm
and a gap area having a width of 15-30 mm between each land
area.
[0006] Sauce-filled trays and combination products containing the
tray and comestible article are also provided. Additionally,
methods of making the sauce-filled trays, combination products, and
methods of using the combination products are also provided.
BRIEF DESCRIPTION OF THE DRAWINGS
[0007] FIG. 1 is a plan view of a tray embodiment of the present
invention.
[0008] FIG. 2 is a side view of the embodiment of the invention as
shown in FIG. 1.
[0009] FIG. 3 is a perspective view of the embodiment of the
invention as shown in FIG. 1.
[0010] FIG. 4 is a perspective view of the embodiment of the
invention as shown in FIG. 1, with individual cover sheets applied
thereto.
[0011] FIG. 5 is a perspective view of the embodiment of the
invention as shown in FIG. 1, with a full cover sheet applied
thereto.
[0012] FIG. 6 is a plan view of an alternative tray embodiment of
the present invention.
[0013] FIG. 7 is a plan view of an alternative tray embodiment of
the present invention.
[0014] FIG. 8 is a plan view of an alternative tray embodiment of
the present invention.
[0015] FIG. 9 is a plan view of an alternative tray embodiment of
the present invention.
DETAILED DESCRIPTION OF THE INVENTION
[0016] The tray of the present invention provides substantial
benefits to both the manufacturer and the consumer of prepackaged
food products. Specifically, the present invention enables a low
cost system for packaging sauces in individual portions, whereby
such portions may be handled in a bulk manner, yet where the
portions are easily available for individual service. From the
manufacturing perspective, the tray of the present invention
provides easy processability, because multiple individual portions
may be handled as a unitary article. Because the tray of the
present invention holds together when exposed to certain incidental
forces that would tend to separate the receptacles, the tray may be
handled by automated processing equipment and conveyed to
appropriate destinations for packaging insertion. Further, a
unitary tray comprising a plurality of individual portions provides
easier handling of the sauce, because a larger tray tends to be
easier to mechanically manipulate than smaller individual portions.
This reduces the possibility of damage of individual portions in
the automated processing and conveying equipment. An added benefit
of the unitary tray is the immobilization of individual sauce
portions in the package of the combination product comprising sauce
portions and comestible articles in the product packaging. Because
individual receptacles containing sauce are connected to each
other, there is less shifting in the product packaging of items
contained therein. The reduction in shifting provides a more
consistent product appearance upon opening of the package by
consumers, and reduction of product damage (to either the sauce
portions or the comestible articles) caused by shifting or
instability of items within the combination product package. The
unitary aspect of the tray provides significant quality control
capabilities of the overall product.
[0017] The present invention also provides convenience to the
consumer, because it is now possible to provide a unitary package
comprising both the comestible articles together with a suitable
sauce for the comestible article together in a single package
location. Because the individual receptacles for holding the sauces
are attached to each other, there is less opportunity for sauce
receptacles to go missing in the home freezer or other storage
location. Additionally, the combination product of the present
invention enhances the ability to link any particular sauce with a
particular comestible article, thereby providing a unitary and
unique product identification. Specifically, the flavor of the
sauce may be uniquely matched with the comestible article to
provide maximum flavor impact. The present system allows for unique
product combinations to be made, and additionally simplifies the
matching of the comestible article with the sauce. This is of
particular benefit for "do-it-yourself" serving for individuals
having difficulty in otherwise preparing such products. For
example, the present invention is a particular benefit for
do-it-yourself serving by children. Thus, children find it very
gratifying and pleasing to be able to go to a single package to
obtain their own food product and assemble this product for
consumption by themselves. Further, children seem to be naturally
drawn to food products wherein a food article is dipped into an
accompanying sauce. The tray of the present invention simplifies
this process for children. Because the tray of the present
invention is made from a rigid foam material, it is easier to
safely handle the sauce-containing receptacle (sometimes referred
to as a "dipping cup") after heating the sauce in a microwave.
Likewise, the present tray and combination product provides benefit
for certain of the elderly or other people for whom matching of
food components can be challenging, or who find such a combination
to be highly convenient.
[0018] The tray of the present invention particularly finds benefit
in the embodiment where the product is stored in the freezer and
heated in the microwave. The freezer to oven food preparation
embodiment is an extremely convenient and safe product
presentation. Because the tray of the present invention is made
from a rigid foam material, the tray is both stable to wide
temperature ranges, and also provides an insulating effect that is
beneficial to the handler of the sauce. In particular, the
insulating properties of the rigid foam material tend to protect
the consumer from discomfort during handling of the sauce
receptacle when frozen. The same insulating properties tend to
protect the consumer when the sauce receptacle is withdrawn from
the microwave oven after heating, because the hot temperature of
the sauce is insulated from the hand of the user by the rigid
foam.
[0019] Referring now to the drawings, wherein like numerals
designate like parts, FIGS. 1-3 show an embodiment of the present
invention wherein tray 10 is provided with a plurality of
individual receptacles 12 for holding individual portions of sauce.
As shown, each receptacle 12 has a recess 14 and a rim 16 at the
perimeter of recess 14. Preferably, recess 14 is of a size
sufficient to accommodate from about 10 to about 50 ml, and more
preferably from about 20 to about 40 ml of sauce. Each tray may
comprise any number of receptacles as is determined to be suitable
for packaging together with a predetermined number of comestible
articles together in a unitary package. The ultimate customer is
thereby conveniently provided with a multiple serving supply of
comestible articles, with the ability to serve only the number of
articles desired to be consumed at that time, together with the
accompanying portions of sauce. For example, each tray may comprise
2, 4, 6, 8, 9 or 10 receptacles of sauce, and more preferably 6-10
receptacles of sauce. Preferably, the tray comprises a symmetrical
array of receptacles.
[0020] Rim 16 may be in the form of a small lip or alternatively
may be a broad flange. Preferably, rim 16 has a width of about 1 to
about 10 mm. Recess 14 accommodates individual sauce portions as
further described below. Recesses are imparted to the tray,
corresponding to the locations where portions of sauce are
deposited. Recesses are preferably formed by a vacuum and heat
process, as is well known in the foam sheet processing art.
[0021] As noted above, tray 10 is formed from a rigid foam
material. For purposes of the present invention, a rigid foam
material is any synthetic resin that has been converted into a
rigid, polymeric matrix with a closed-cell or open-cell structure,
and is sufficiently rigid to substantially hold its shape when
filled with a sauce product under both frozen (-10.degree. F.) and
hot product temperature (225.degree. F.) conditions. Tray 10 may be
formed from a single rigid foam material, or a laminated
construction. The laminated construction may optionally comprise a
foam material, together with a rigidity augmenting scrim or with
polymeric film layer. The rigid foam material preferably is a
closed cell foam configured to reduce or preclude migration of the
sauce into the rigid foam material. In an alternative embodiment,
the foam is an open cell foam, preferably further comprising a
sealing layer located between the foam material and the sauce to
prevent migration of the sauce into the foam material. The sealing
layer may be any suitable material for providing sealing
functionality, such as an impervious polymeric film that is
appropriate for contact with food. Most preferably, the foam tray
material to be used in present invention has a density such that a
20 mil formable web has a density from about 250 to about 320
grams/1000 square inches, and more preferably has a density from
about 270 to about 300 grams/1000 square inches.
[0022] Tray 10 is preferably safely microwaveable with food and
freezable without becoming excessively brittle. A preferred
evaluation of the microwave ability of the tray is carried out by
heating a sauce product in the tray in a microwave oven, and
caramelizing the sauce product to the degree that the sauce product
is no longer edible. If the tray does not substantially deform, and
otherwise retains its structural integrity, it is considered to be
microwavable by this evaluation. A preferred evaluation of the
brittleness of the tray upon freezing is carried out by freezing a
sauce product in a tray to a temperature of -10.degree. F., and
dropping the frozen product from a height of three feet. If the
tray does not visibly crack, it is deemed to be to pass this
brittleness evaluation. Particularly preferred rigid foam materials
include cross-linked polypropylene, such as TiroFreeze, a foamed
polypropylene sheet for frozen food packaging from TiroPak
Convenience Food Systems, Bake1, the Netherlands. Examples of
appropriate materials from which trays may be formed are disclosed,
for example in U.S. Pat. Nos. 6,063,504 and 6,132,539, the
disclosures of which are incorporated herein by reference. A
particularly preferred foam material is made from crystalline
polyethylene terephthalate ("CPET"). Preferably, the tray has a low
coefficient of thermal transfer, so that when the sauce is heated
to a temperature for consumption, such as 180.degree. F., the tray
containing the sauce will not be uncomfortable to hold in the palm
of the hand for time of at least 30 seconds. Preferably, tray 10
has a nominal thickness of about 0.2 to about 3.0 mm, and more
preferably a thickness of about 0.5 to about 1.0 mm. Preferably,
the foam material of the tray is provided in sheet form, with the
contour of the receptacles imparted by a heat and vacuum mold
process as is conventional in the art.
[0023] Line of weakness 17 provides a unitary tray that separates
easily when desired by the consumer for individual use. Thus, the
tray of the present invention comprises lines of weakness between
receptacles such that the consumer can readily separate the
receptacles one from another by using only tensile force, without
the need for separate manipulations such as removal of adhesive
tape, flexing the package to further weaken the connection between
the receptacles or other such inconvenient steps. As noted above,
the line of weakness holds the receptacles together as a unitary
tray until separation is desired. Thus the receptacles do not
separate from each other under tensile forces that generally
correspond to the amount of force normally imparted to a tray when
being conveyed by conventional automated packaging equipment.
Preferably, the receptacles do not separate under the forces
encountered when dropping a tray of sauce from a height of three
feet.
[0024] The line of weakness 17 may be any appropriate feature
providing an ability to separate receptacles one from another when
desired by the consumer. Examples of preferred lines of weakness
include, but are not limited to, scoring, lines of perforation and
temporary fasteners such as staples. Line of weakness 17 preferably
is a line of perforation comprising a series of land areas 20 and
gap areas 18. In the case there the line of weakness is a
perforation, the gap areas may be provided by a knife cut, or may
be imparted by heat or laser or other suitable step to provide the
gap area. Alternatively, the line of weakness may be provided
during the molding process of the tray through injection molding.
Most preferably, the receptacles of the present tray are joined
together only by the material of the tray, and not with a separate
attachment material such as adhesive tape. The addition of such
other attachment materials complicates the process of assembling
trays of the present invention, and adds undesirable material
expense. Preferably, the line of weakness 17 comprises land areas
20 and gap areas 18 in a ratio of about 1:30 to about 1:5, and more
preferably in a ratio of about 1:20 to about 1:10.
[0025] In a particularly preferred embodiment, the land areas are
arranged as a bridge between receptacles having a width of about
1-2 mm, with a gap having a width of about 15-25 mm between each
land area. This arrangement of land areas with broad gap areas
provides an aesthetically pleasing orientation of receptacles in a
tray arrangement. Additionally, this arrangement of land areas and
gap areas provides secure connection of the receptacles, with an
appropriate separability of the receptacles by the consumer.
Preferably, the bridge or land area is made from the same material
that the receptacles are made from. The manufacture of such trays
without the use of additional attachment materials, such as
adhesive tape, simplifies the manufacturing process and eliminates
time and expense of qualifying the use of yet another material in
the process. Additionally, the perceived quality of the resulting
tray product is very high due to the clean and uncluttered
appearance of the preferred tray of the present invention. A most
preferred tray arrangement comprises rectangular receptacles having
a length of about 30 to about 60 mm, a width of about 30 to about
60 mm, and are provided with 2-4, and more preferably two or three,
land areas per adjoining receptacle lengths in a tray and 2-4, and
more preferably two or three, land areas per adjoining receptacle
widths in a tray. One particularly preferred embodiment of a
rectangular receptacle is a square shaped receptacle.
[0026] FIG. 4 is a perspective view of the embodiment of the
invention as shown in FIG. 1, with individual cover sheets 22
applied thereto in a manner to hermetically seal sauce portions
(not shown) within recesses 14. When the sauce is provided in the
receptacle, a cover sheet is affixed over the recess of the
receptacle to hermetically seal the sauce therein. The cover sheet
is preferably applied to the tray such that even after separation
of the receptacles at the line of weakness, each individual
receptacle remains hermetically sealed until the cover sheet is
removed by the consumer. The cover sheet may be affixed by any
appropriate technique, including but not limited to adhesive
bonding, sonic welding, or preferably by heat sealing. U.S. Pat.
Nos. 4,700,531; 3,783,089; and 6,042,862 (the disclosures of which
are incorporated herein by reference) disclose systems of sealing
containers that may be suitable for affixing cover sheets to
receptacles. The cover sheet may be a continuous sheet provided
with separation lines corresponding to lines of weakness in the
tray, or may be separate sheets, one for each receptacle. The cover
sheet may be any appropriate material for sealing the sauce in a
receptacle, including but not limited to a polymeric film, a
multi-layer film, a metal foil, laminated foil, and the like.
Preferably the cover sheet is made from a material suitable for
placing in a microwave oven. The cover sheet may be transparent,
translucent or opaque, and optionally may be provided with indicia
thereon.
[0027] Individual cover sheet 22 may optionally be provided with
tab 24, to enable easy grasping of the cover sheet for removal by
the consumer.
[0028] FIG. 5 is a perspective view of the embodiment of the
invention as shown in FIG. 1, with full cover sheet 26 applied
thereto. As with the individual cover sheets, full cover sheet 26
is applied to hermetically seal sauce portions (not shown) within
recesses 14. Full cover sheet 26 is provided with separation lines
28 generally corresponding with lines of weakness 17 in tray 10, so
that upon separation of receptacles 12 one from another, full cover
sheet 26 is also separated such that individual portions of sauce
remain hermetically sealed within each individual receptacle
12.
[0029] While rectangular-shaped receptacles are preferred,
receptacles having alternative shapes are contemplated. Thus, FIG.
6 is a perspective view of an embodiment of the invention that is
tray 60, comprising triangular shaped receptacles 62 having
recesses 64 therein. Receptacles 62 are connected by land areas 68
having gap area 66 located therebetween. Similarly, FIG. 7 is a
perspective view of an alternative embodiment of the invention,
which is tray 70. The overall shape of tray 70 is in the shape of a
circle, with pie-shaped receptacles 72 comprising recesses 74
therein. Pie-shaped receptacles 72 are attached to each other by
land areas 78, having gap areas 76 located therebetween. FIG. 8
shows a different embodiment of the present invention, comprising
tray 80, comprising interconnected circular receptacles 82 with
recesses 84 therein. Circular receptacles 82 are connected by land
areas 88. FIG. 9 shows yet a different embodiment of the present
invention, which is tray 90 comprising octagonal-shaped receptacles
92 having recesses 94 therein. Octagonal-shaped receptacles 92 are
attached by land areas 98 to each other, having gap areas 26
therebetween. Alternative shapes of receptacles are additionally
contemplated, such as curved, irregular shapes or combinations of
shapes in a single tray.
[0030] The tray of the present invention is designed for
accommodating sauces to compliment comestible articles. Most
preferably, the tray receptacle is provided with a geometry that
accommodates dipping of the comestible article in the sauce
contained therein. For purposes of the present invention a "sauce"
is any liquid or semi-solid food item that may be dipped or spread
onto a comestible article at the desired combination temperature
for consumption by the consumer. The combination temperature is the
temperature at which the sauce and the comestible article are
combined by dipping or spreading. The combination temperature
preferably is about the same temperature that the items are to be
eaten, but may be at a lower temperature with subsequent heating
for consumption, or may be at a higher temperature for ease of
combination, with subsequent cooling before consumption. The sauce
may be any sauce suitable for consumption together with a
comestible article, and preferably comprises a distinctive flavor
to augment the sensory enjoyment of the comestible article.
Examples of suitable sauces include sweet sauces, such as fruit
flavored sauces in the form of syrups, jams or jellies. A
particularly preferred sauce is the syrups conventionally used with
breakfast foods, such as maple syrup. Additional preferred sauces
are the sweet and sour sauces and honey sauces. Another preferred
category of sauces is the savory sauces, such as those comprising
cheese, meat, gravy and barbecue flavors. Vegetable-based sauces,
particularly the tomato based sauces, such as spaghetti/pizza sauce
and ketchup are particularly preferred. Sauces predominant in a
seasoning flavor, such as mustard sauce, are highly desired.
Additional sauces, such as tartar sauce and butter sauces, find
particular advantage in the present invention. Most preferably, the
sauce used in the product of the present invention is particularly
suited for eating at elevated temperature, i.e. at a temperature
between about 120-200.degree. F. Optionally, the sauce may comprise
a combination of one or more of the above selections.
[0031] The comestible articles to be used in combination products
of the present invention may be any appropriate food product that
is desirable to be eaten in conjunction with a dipping sauce. Most
preferably, the comestible articles are those that may conveniently
be stored in a frozen format. Examples of such comestible products
include bread products such as breadsticks; batter products such as
pancakes, muffins or waffles; potato products, such as hash browns
in any form or French fries; cheese products, such as optionally
breaded cheese sticks; meat products, such as chicken nuggets or
like meat products; seafood products such as shrimp or fish sticks;
vegetable products, such as sliced zucchini; combinations of the
above, such as cheese and vegetable blends, for example jalapeno
poppers, and the like. The comestible articles may optionally be
provided with an outer coating, such as a breading, as desired.
[0032] The comestible article may be provided in any shape as
suitable for the particular product. For example, meat nuggets are
conventionally provided in random geometries generally having a
length of about three to six centimeters, a width of about 2 to 4
centimeters and a thickness of about 1 to 2 1/2 cm. Elongated
comestible articles are particularly contemplated, preferably
having a length of about 5 to 15 centimeters, a width of about 0.5
to 3 centimeters and a thickness of about 0.5 to 3 cm.
[0033] Preferably the amount of sauce in each individual portion is
sufficient for providing sauce for a recommended individual serving
of the comestible article. For example, if a recommended individual
serving of comestible articles is deemed to be 5 to 8 articles, the
amount of sauce in each portion is sufficient for satisfactorily
dipping 5 to 8 comestible articles in the sauce. Preferably, each
portion comprises from 1 to 3 ounces of sauce.
[0034] Product packages of the present invention comprise at least
two recommended individual servings of the comestible articles,
together with their corresponding sauce portions. Preferably,
product packages of the present invention comprise at least four
recommended individual servings, and more preferably at least six
recommended individual servings.
[0035] Combination products of the present invention are preferably
assembled using automated packaging equipment.
[0036] Most preferably, the combination product is stored in the
frozen state, i.e. at a temperature below about 32.degree. F.
Optionally, the sauce trays are conveyed for packaging in the
frozen state.
[0037] Most preferably, the combination product comprises foods
suitable for microwave heating.
[0038] It will be understood that the above described embodiments
are provided for the purpose of illustration only, and that changes
and modifications may be made thereto without departing from the
spirit and scope of the invention.
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