Zippered cook-in-bag pouch and method

Claim 1

A zippered cook-in-bag pouch, comprising a pouch body having a mouth, and comprising: a profiled extruded plastic zipper structure comprising a pair of complementary manually manipulatable zipper strips having reclosably interlockable profiles and the strips being attached permanently to said pouch in closing relation to said pouch mouth; said pouch body and zipper structure being formed from material which will withstand without deterioration at least a boiling heat temperature during a cooking procedure to which the pouch and the zipper may be subjected when cooking contents within the pouch; a set hot melt adhesive between said profiles for bonding the profiles tenaciously against separation at room temperature; said adhesive being sufficiently softenable within a temperature range of 150° F. to 197° F. for permitting manually releasing said profiles for opening said pouch mouth; and said adhesive being setable to a non-tacky state in respect to the separated profiles when the adhesive temperature is below said 150° F. softenable temperature, so that in said non-tacky state the zipper structure can be manually reclosed and opened at will without adhesive interference.

Claim 4

A method of handling and cooking a contents in a zippered cook-in-bag pouch, comprising: providing a pouch body having a mouth and a zipper comprising a profiled extruded plastic structure having a pair of complementary zipper strips having reclosably interlockable profiles and the strips being attached permanently to said pouch in closing relation to said pouch mouth; forming said pouch body and zipper from material which will withstand without deterioration at least a boiling heat temperature during a cooking procedure to which the pouch and the zipper may be subjected when cooking the contents; placing said contents into said pouch; providing a hot melt adhesive which is set at room temperature between said profiles and thereby bonding the profiles tenaciously against separation at room temperature; providing said adhesive in a formulation which is sufficiently softenable within a temperature range of 150° F. to 197° F. for permitting manually releasing said profiles when heated within said range for opening said pouch mouth; subjecting said pouch and contents to cooking temperature and thereby releasably softening said adhesive; after said cooking temperature softening of the adhesive opening said pouch by separating said profiles; and while maintaining the profiles separated effecting setting of t he adhesive to a non-tacky state in respect to the separated profiles when the adhesive temperature drops below said softenable temperatures, so that in said non-tacky state the zipper can be reclosed and opened at will without adhesive interference.

Claim 5

A method of handling and cooking a contents in a zippered cook-in-bag pouch, comprising: providing a pouch body having a mouth and a zipper comprising a profiled extruded plastic structure having a pair of complementary zipper strips having reclosably interlockable profiles and the strips being attached permanently to said pouch in closing relation to said pouch mouth; forming said pouch body and zipper from material which will withstand without deterioration at least a boiling heat temperature during a cooking procedure to which the pouch and the zipper may be subjected when cooking the contents; placing said contents into said pouch; providing a hot melt adhesive which is set at room temperature between said profiles and thereby bonding the profiles tenaciously against separation at room temperature; providing said adhesive in a formulation which is sufficiently softenable within a temperature range of 150° F. to 197° F. for permitting manually releasing said profiles when heated within said range for opening said pouch mouth; subjecting said pouch and contents to cooking temperature and thereby releasably softening said adhesive; after said cooking temperature softening of the adhesive opening said pouch by separating said profiles; and while maintaining the profiles separated effecting setting of t he adhesive to a non-tacky state in respect to the separated profiles when the adhesive temperature drops below said softenable temperatures, so that in said non-tacky state the zipper can be reclosed and opened at will without adhesive interference.

Claim 7

A method of handling and cooking a contents in a zippered cook-in-bag pouch, comprising: providing a pouch body having a mouth and a zipper comprising a profiled extruded plastic structure having a pair of complementary zipper strips having reclosably interlockable profiles and the strips being attached permanently to said pouch in closing relation to said pouch mouth; forming said pouch body and zipper from material which will withstand without deterioration at least a boiling heat temperature during a cooking procedure to which the pouch and the zipper may be subjected when cooking the contents; placing said contents into said pouch; providing a hot melt adhesive which sets at room temperature between said profiles and thereby bonding the profiles tenaciously against separation at room temperature; providing said adhesive in a formulation which is sufficiently softenable within a temperature range of 150° F. to 197° F. for permitting manually releasing said profiles when heated within said range for opening said pouch mouth; subjecting said pouch and contents to cooking temperature and thereby releasably softening said adhesive; after said cooking temperature softening of the adhesive opening said pouch by separating said profiles; for access to the cooked contents; and while the adhesive is still tacky reclosing the zipper and permitting the adhesive to set for resealing the zipper at substantially room temperature.

Claim 8

A method of handling and cooking a contents in a zippered cook-in-bag pouch, comprising: providing a pouch body having a mouth and a zipper comprising a profiled extruded plastic structure having a pair of complementary zipper strips having reclosably interlockable profiles and the strips being attached permanently to said pouch in closing relation to said pouch mouth; forming said pouch body and zipper from material which will withstand without deterioration at least a boiling heat temperature during a cooking procedure to which the pouch and the zipper may be subjected when cooking the contents; placing said contents into said pouch; providing a hot melt adhesive which sets at room temperature between said profiles and thereby bonding the profiles tenaciously against separation at room temperature; providing said adhesive in a formulation which is sufficiently softenable within a temperature range of 150° F. to 197° F. for permitting manually releasing said profiles when heated within said range for opening said pouch mouth; subjecting said pouch and contents to cooking temperature and thereby releasably softening said adhesive; after said cooking temperature softening of the adhesive opening said pouch by separating said profiles; for access to the cooked contents; and while the adhesive is still tacky reclosing the zipper and permitting the adhesive to set for resealing the zipper at substantially room temperature.