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Packaged food products

a food product and packaging technology, applied in the field of packaging food products, can solve the problems of not being suitable for subsequent microwave reheating of food products before consumption, metal foil or metal, etc., and achieve the effects of minimizing heat loss, minimizing heating time, and minimizing thermal damag

Inactive Publication Date: 2010-07-15
MARS INC
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides a method for producing a stable, sterilized packaged food product with minimal capital assets and no need for extended cooking. The method involves filling a tray with a food starting material, introducing the tray into a pressure vessel, and sequentially sterilizing and water dosing the food product inside the tray while keeping it in a sterile environment. The food starting material can be any dry or wet solid food material, such as fruits, vegetables, or meat. The process is applicable to both human and animal foods, and the food starting material can be chilled or frozen. The method also allows for the use of a sterilized liquid food product that can be further heated and served. The food product is stable and ready to consume without needing further reheating.

Problems solved by technology

Metal foil or metal / polymer laminate trays could also be used, but are not so suitable for subsequent microwave reheating of the food product before consumption.

Method used

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Examples

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reference example 1

[0067]A bench-top simulation of the method according to the invention was performed as follows. A polypropylene tray was filled to a depth of about 1cm with dry, milled, parboiled long-grain rice having moisture content about 14 wt. %. The tray was introduced into a modified small retort and treated with steam at 135° C. for a time sufficient to achieve Fo of 5 minutes. The tray was then removed from the retort and liquid water at 100° C. was immediately added in an amount just sufficient to bring the total water content of the rice up to 65 wt. %. The tray was then immediately sealed by ultrasonically bonding a polypropylene film over the top of the tray. The tray and contents were then left to equilibrate for 30 minutes to 150 minutes at temperatures in the range 40° C. to 80° C.

[0068]The packaged rice product obtained by this method was ambient stable and had a natural, freshly cooked appearance. It could be reheated for immediate consumption. The reheated product was completely ...

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Abstract

A method for the production of a stabilized packaged food product includes the steps of: filling a tray with a predetermined quantity of a food starting material; introducing the tray into a pressure vessel and conveying the tray through the pressure vessel while performing the following steps in sequence inside the pressure vessel: (i) treating the food starting material with high-temperature pressurized steam to sterilize the material, (ii) dosing the sterile food material inside the tray with a predetermined amount of sterile water; and (iii) applying a lid to the tray to seal the food product inside the tray while maintaining the tray in a sterile environment. Also provided are an apparatus for performing the method and packaged stabilized full moisture food products obtainable by the process.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application is a national stage filing of PCT / IB2008 / 002120 filed May 29, 2008 claiming priority to GB 0710228.8 filed on May 29, 2007; GB 0715579.9 filed on Aug. 9, 2007; and GB 0801052.2 filed on Jan. 21, 2008.TECHNICAL FIELD[0002]The present invention relates to stabilized, packaged, full moisture food products and to methods and apparatus for the preparation thereof. It relates in particular to stabilized, packaged, full-moisture food products containing cereals such as rice, wheat or pasta, and / or other ingredients such as vegetables and meat.BACKGROUND OF THE INVENTION[0003]It is known to provide packaged, full-moisture precooked food products, such as soups, stews, and rice, pasta or wheat (bulgur) products that can be reheated in a short time, for example in a microwave oven. These products are sometimes referred to as “ready-to-heat” or “one-minute” products.[0004]The high moisture content of these ready-to-heat products req...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L3/02B65B61/00B65B31/04B65B7/28
CPCA23L3/0155A23L3/04B65B25/001B65B55/18B65B29/08B65B55/025B65B55/10B65B25/22A23V2002/00B65B7/28B65B25/04B65B25/062B65B25/065B65B31/028B65D81/3453
Inventor VAN APPELDOORN, CORNELIUS JANOTTEN, PAUL ALOIS MARIABONNA, ANNICADE VRIES, MARTIJN JOHANNES MARIAVELTHUIS, MARCEL CHRISTIAN ANTHONY
Owner MARS INC
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