WO1993000825A2 - Method for the preparation of foodstuffs, more in particular meals, foodstuffs prepared according to the method, and production line and devices therefore - Google Patents
Method for the preparation of foodstuffs, more in particular meals, foodstuffs prepared according to the method, and production line and devices therefore Download PDFInfo
- Publication number
- WO1993000825A2 WO1993000825A2 PCT/NL1992/000116 NL9200116W WO9300825A2 WO 1993000825 A2 WO1993000825 A2 WO 1993000825A2 NL 9200116 W NL9200116 W NL 9200116W WO 9300825 A2 WO9300825 A2 WO 9300825A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- foodstuffs
- wrapping
- meals
- previous
- prepared
- Prior art date
Links
- 235000012054 meals Nutrition 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title description 5
- 238000001816 cooling Methods 0.000 claims abstract description 36
- 238000010438 heat treatment Methods 0.000 claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 238000011049 filling Methods 0.000 claims abstract description 9
- 230000035939 shock Effects 0.000 claims abstract description 8
- 235000015504 ready meals Nutrition 0.000 claims abstract 3
- 235000013372 meat Nutrition 0.000 claims description 22
- 241000251468 Actinopterygii Species 0.000 claims description 19
- 235000015067 sauces Nutrition 0.000 claims description 14
- 235000013311 vegetables Nutrition 0.000 claims description 12
- 244000061456 Solanum tuberosum Species 0.000 claims description 10
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 10
- 235000012015 potatoes Nutrition 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 238000003908 quality control method Methods 0.000 claims description 8
- 235000015927 pasta Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 230000002906 microbiologic effect Effects 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000002372 labelling Methods 0.000 claims description 3
- 239000012299 nitrogen atmosphere Substances 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 235000015076 Shorea robusta Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 claims 1
- 235000008216 herbs Nutrition 0.000 claims 1
- 238000005304 joining Methods 0.000 claims 1
- 238000004260 weight control Methods 0.000 claims 1
- 241000237536 Mytilus edulis Species 0.000 description 10
- 235000020638 mussel Nutrition 0.000 description 10
- 229920000139 polyethylene terephthalate Polymers 0.000 description 9
- 238000010411 cooking Methods 0.000 description 6
- 238000009928 pasteurization Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 230000003750 conditioning effect Effects 0.000 description 3
- 235000021186 dishes Nutrition 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 235000021180 meal component Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000009489 vacuum treatment Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/0055—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment with infrared rays
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
Abstract
The invention is about a method for the preparation of foodstuffs, more in particular meals, like all ready meals for consumption, by: a) heating the foodstuffs (1, 2) until nearly done; b) bringing the prepared foodstuffs (1, 2) after cooling down in a sealable wrapping (3); c) filling the wrapping with a mixture of N2 and CO2; d) closing the wrapping (3); and e) subjecting the foodstuffs (1, 2) to a thermical shock by rapid cooling, so that the temperature in the heart reaches a value of about 2 °C. The invention is characterized in that successively after heating until nearly done under step a), the prepared foodstuffs (1, 2) are being subjected within reasonably short notice to the thermical shock under step e), under controlled humidity, to be named RH hereafter, depending on the nature of the foodstuff (1), after which a mixture of N2 and CO2 is inserted in the closable wrapping (3) in an appropriate manner, and the enclosure takes place. The invention also concerns devices for the carrying out of the method, as well as foodstuffs, particularly all ready meals that are prepared for consumption according to the method.
Description
Method for the preparation of foodstuffs, more in particular meals, foodstuffs prepared according to the method, and production line and devices therefore.
The interest for freshly cooled ready for use meals grows steadily these days.
Freshly cooled ready for use meals are meals that are mainly, but not exclusively, without artificial additions, like preservatives or anti-oxydant limitidly preservable in the refrigerator. Before final consumption, the prepared product, which has received a treatment that exists amongst other things of heating until nearly done, only has to he reheated. The reheating often takes place in a micro wave oven.
In connection with preparing preservable foodstuffs for consumption, a method is known from European Patent 0230978 for packing with pasteurisation of foodstuffs that can taint. The above mentioned method consists of stewing the foodstuff with a temperature around 90-95° C, inserting the product directly under natural convection so that cooling takes place in the wrapping, during which according to wish N2 or a mixture of N2 and O2 is inserted, closing the wrapping and finally submitting the foodstuff to a thermical shock which brings the foodstuff in the center to a temperature of 2-6°C.
When one indicates in the continuation of the specification the preparation of foodstuffs with 1, and an assembly of foodstuffs and meals with 2 that are contained in a wrapping 3, it is remarked that with the meals prepared by the method known from the above mentioned EP 0.230.978, after heating and opening the wrapping 3 most probably no foodstuffs or meals can be prepared with Michelin two star quality.
With prepared meals of Michelin two star quality, meals are meant with an excellent taste and good microbiological tenability, which can be stocked at a low temperature, i.e. around 2ºC, and can be prepared by the user by simply heating of the wrapping 3 with contents 1, 2.
According to said EP 0.230.978, foodstuffs 1, and more in particular meals 2, can be prepared by subjecting these sue
cessively to the following process steps:
a) heating the foodstuffs 1,2 until nearly done;
b) inserting the heated foodstuffs 1, 2 after cooling down into a wrapping 3 that can be closed;
c ) filling the wrapping 3 with a mixture of N2 and CO2;
d) closing the wrapping 3; and
e) subjecting the foodstuffs 1, 2 to a thermical shock by fast cooling down, in such a way that the temperature in the hart reaches a temperature of about 2°C.
Such as mentioned earlier this method most probably does not result into prepared meals and/or foodstuffs of the high Michelin two star quality.
The object of the invention is to remove the mentioned objection by subjecting the heated foodstuffs 1, 2 within a short term after heating until nearly done below above mentioned step a) to the thermical shock mentioned below e), by cooling under controlled relative humidity, to be named RH in the following, depending on the nature of the foodstuft 1, after which a mixture of N2 and CO2 is inserted into the closable wrapping and the closing takes place.
About the RH, which is dependent on the nature of the foodstuff 1, is remarked that in case of meat, this amounts to about 75% and in case of vegetables 80-90%.
The invention also relates to prepared foodstuffs 1 or meals 2 and also to a production line and pertaining device for the preparation thereof.
By having the fast cooling down taking place soon after the heating to nearly done under controlled RH, an excellent taste is maintained of the foodstuffs 1 or meals 2 that are ultimately prepared by the user.
By inserting a suitable mixture of N2 and CO2 in the closed
meals 2 is ensured. It is remarked that from EP 0.242.183 a method is known for conditioning and packing of mussels and other bivalved seefood. According to this known method, mussels are brought into a wrapping which encloses these mussels closely and prevent them to open, during the following cooking process, in which the mussels are partially cooked.
After the partial cooking, the packages of mussels are cooled down to ambient temperature, during which the mussels either stay at ambient temperature or are frozen.
In connection with the method known from the EP 0.242.183, it is remarked that the conservation of the exceptionally fine taste of the ultimate product is obtained by causing the mussels to keep their shells closed during the relatively short precooking process. In order to increase the tenability of the mussels, in general freezing should always take place.
A difference with the method according to the invention is, that it is quite sure that no mixture of N2 and CO2 is applied, because before the cooking the mussels are provided with a deep drawn plastic vacuum wrapping.
It stands to reason that with the preparation of mussels no fast cooling down under controlled RH is applied.
In view of the known state of art it is not evident that the proper sequence of essentially very simple measures as cooking until nearly done, followed by fast cooling down under controlled RH, which is dependant of the foodstuff 1 or mealcomponent 2 in question, and providing with an admosphere in the closable wrapping 3 essentially consisting of a mixture of N2 and CO2, results in prepared foodstuffs 1 or meals 2 of Michelin two star quality, which have moreover an exceptionally good tenability, without strong cooling.
Preferably, the heating of the meals will completely or partly
take place by microwave, with the exception of the case that the foodstuffs 1 consists of pasta or potatoes.
A preferred frequency that is applied during the high frequency heating or microwave heating is 915 MHz.
At the frequency of 915 MHz the depth of penetration or the microwaves is increased until about 10 cm. The increased depth of penetration causes a more uniform heating of the complete foodstuff 1.
An increased depth of penetration is the more important if the separate parts of the foodstuffs 1 have an irregular shape
The frequency of 915 MHz will further be indicated as radiowave frequency.
Because of the lower frequency than with the usual heating methods with high frequencies, the available power is limited, through which the method is limited to foodstuffs requiring only temperatures to 90°C.
With foodstuffs, of which the separate parts are irregularly shaped, and/or require a higher preparation temperature, a more usual high frequency device can be applied, which operates at a frequency of 2480 MHz. A heating device operating at a frequency of 2480 MHz will be further indicated below as a microwave device.
Potatoes, pasta products and some vegetables require an ambient water vapour during the heating until nearly done.
A preferred method for the application of the heating is the use of a steam heating tunnel 7, in which steam of 100-120°C is injected.
More in particular, when the foodstuffs 1 or meals 2, comprise
meat 4 and in some cases fish 4', preferably these are seared up in an infrared oven 5, after seasoning the surface.
The seasoning of the meat 4, of fish 4' can be done manually or continuously, with which one preferably uses a "seasoning bath". The seasoning hath consists of an emulsion containing the fish or meat seasonings.
After the seasoning of the surface of the meat 4 or the fish 4', these foodstuffs 4, 4' are submitted to the usual conditioning according to the invention. The searing up serves the conservation of the juices of the meat 4 or the fish 4' and obtaining a good crust.
In case of complete meals 2, these contain often sauces 6, which are directly supplied to the cooling down after preparation in which heating takes place.
In case that the foodstuffs 1,2 comprise vegetables 8, these are heated as needed in a steamheater 7, a microwaveheater 9, or a radiowaveheater 10. The meat 4 or fish 4' that has been seared up in an infrared oven 5, are preferably heated in a microwaveheater 9 in connection with the uniform heat development therein.
It is also possible to lead the seared up or not seared up meat 4 or the fish 4' through the steam heater 7 or the microwave heater 9, as needed.
In connection with the sauces 6 which are added to the foodstuffs 1, 2 it is further remarked, that during the preparation these are separately heated to a temperature of at least 80°C during 5 minutes, before the transport to the wrapping 3 which is thereafter cooled, provided with a CO2 - N2 atmosphere and closed. This with a view to pasteurization.
The preferred composition of the gas mixture with which the wrapping 3 is filled, is 30-40 volume % CO2 and the rest N2.
Preferably, when heating the foodstuffs 1, 2 , one starts from cleaned raw materials, which are at a temperature of 1-3°C, preferably 2°C.
According to another preferred method, the wrapping, in which the heated arid subsequently cooled down foodstuffs 1, 2 are present, is first vacuumed and afterwards filled with the CO2 - N2 gas mixture.
By the vacuum treatment the oxygen which gives rise to perish promoting bacteria and the germination of spores, is removed as much as possible.
A preferred material for the wrapping 3 is PET, preferably c-PET. The term c-PET means crystalline polyethylene terephtalate (Bordex, 1990).
In view of the method of preparation of the foodstuffs 1, the material for the wrapping 3 has to meet the following demands:
- to be suited for use in microwave and oven ("duo ovenable")
- to dispose of good barrier properties, so that the quality of the prepared meal z deteriorates as little as possible during storage and transport;
- to remain firm during heating, cooling and transport, and not to deform;
- to be able to resist sudden temperature changes
- to be well closable "sealing"
- to be as little burden to the environment as possible,
and preferably recycleable
The material c-PET is being preferred because:
- it is duo-ovenable
- it disposes of good barrier properties with respect to other wrapping materials; c-PET transmission with respect to:
- O2 = 30.10-13 cm/cm2 s cm Hg
- CO2 = 100.10-13 cm/cm2 s cm Hg
- H2O - 4.10-11 cm/cm2 s cm Hg
(for O2 and CO2 these values are measured at 23°C and 30% RH, for H2O was measured at 37,8°C and 90-95 RH).
The c-PET is used in a thickness of 0,3-0,4 mm preferably at the wrapping 3.
As mentioned before, the invention also relates to wrapped prepared foodstuffs 1 or meals 2 in a closed wrapping 3 and prepared according to the method discussed.
Preferably, the separate foodstuff components 1 or parts of meals 2 , are in trays of c-PET with a thickness of 0,3 - 0,4 mm and a dimension per foodstuff 1 of 10×17×5 cm.
The one and the other relate to process technical considerations for causing the necessary thermical shock in order to obtain unexpected good taste properties.
For the same reason as mentioned above, when the meal 2 comprises sauces, this sauce 6 is in c-PET trays with a dimension of 5×5×3 cm.
Such as also mentioned before, the invention also relates to characterising apparatus for the preparation of foodstuffs 1 and/or meals 2 and a production line therefore.
From the document FR-A-2.544.179 an apparatus is known for the preparation and pasteurisation of packed foodstuffs. According to the method known from FR-A-2-544-179 , foodstuffs that are
under vacuum in their wrapping, are shortly heated by immersion in a cooking or stewing bath and subsequently guickly cooled down to about 2°C by immersion in a cooling bath.
It is remarked that by the vacuum treatment followed by heating and cooling down in a wrapping, undesired changes of taste can easily occur. Moreover, the tenability of foodstuffs 1 or meals 2 is most probably shorter than in the case where a N2 - CO2 gas filling is applied.
A characteristic device for the application of the important cooling down step after the short heating step, is a cooling device 11 with means for controlling the RH during the cooling down of the foodstuffs 1 or meals 2.
Preferably, the cooling device 11 is a cooling tunnel 12, with means for controlling the RH. The control of the RH can be made by spraying water in a controlled way.
The invention also relates to a production line for the preparation of prepared meals 2, comprising the now following steps I-VII with, conditioning means for:
I Reception of raw materials for foodstuff I inclusive
of quality control;
II Preparation in component streams of meal 2;
III Pre-conditioning of components of meal 2;
IV Checking of preparation of components of meal 2;
V Process step, comprising searing up of meat 4 and optionally of fish 4' in an infrared oven 5, followed by filling in trays 3 of prepared foodstuffs 1, 2, 4, 4', 6,
8 and insertion in a steam heater 7, microwave heater
9 or radio wave heater 10, respectively, followed by cooling down in a cooling tunnel 12, with means for controlling the RH, dependant of the foodstuff 1 in question, followed by filling the trays 3 with a mixture of CO2 and N2, closing the trays
3 and checking the microbiological quality;
VI Weight check and labelling, combination to meals 2, in
elusive general quality control and stacking;
VII Means for storage and transport to user of prepared meals 2.
At the above mentioned phases, reception and quality control means of raw materials for the meals 2 are indicated under I by A.
At the following phase II, the distribution of streams of potatoes 13, pasta 14, fish 4', meat 4 and sauce components 6" are indicated by respectively 13, 14 (II), 8 (17), 4' (II) and 6 " (II)
Furthermore, at the prepreparation stage III, successively is indicated from left to right with
- 13 (III) the preconditioning of the potatoes 13, consisting of scraping, pealing, washing, immerse into water with eventual adding of salt;
- 8 (III) the preconditioning of the different vegetables consisting of cutting, washing, eventual adding of spices;
- 4' (III) the adding of pepper, salt and eventually fish seasonings to the fish 4';
- 4 (III) the adding of pepper, salt and eventual meat
seasonings to the meat 4;
- 6 (III) the mixing of the sauce components 6" to the
sauce 6.
With reference to the process between quality judgment phase IV, the now following phases refer to:
13, 14 (IV) considering whether the potatoes 13 meet the quality requirements and are provided with salt and
sufficient water;
8 (IV) considering whether the different vegetables 8
meet the quality requirements and furthermore are well cut and mixed;
4' (IV) considering whether the fish 4' is well seasoned;
- 4 (IV) considering whether the meat 4 is well seasoned; 6 (IV) considering whether the sauce 6 is well prepared.
In the process phase V, the following descriptions indicate:
- 4', 4 (V) 5 the searing up of fish 4' , eventually optional, and also optional of meat 4 in the infrared oven 5;
- 13, 14 (V) 3 the putting into trays 3 of respectively
preconditioned potatoes 13 and pasta 14;
- 8 (V) 3 the putting into trays 3 of vegetable 8;
- 4' (V) 3 the putting into trays 3 of preconditioned fish
4';
- 4 (V) 3 the putting into trays 3 of preconditioned meat
4;
- 6 (V) 3 the putting into trays 3 of sauce 6.
With reference to the process step 6(V) 3, it is noticed that at the reaching of sufficiently high cooking temperatures in connection with the necessary pasteurization, it is possible now to directly connect the trays 3 with sauce 6 to the cooling step (V) 12 to be treated later.
In connection with the process heating phases of phase V the now following indications can be made.
Some vegetables 8, potatoes 13 and pasta 14 are heated preferably in a steam heater 7, this is indicated by 8, 13, 14 (V) 7.
Depending on the sizes and necessary temperatures, some preconditioned foodstuffs 1 can be best heated in a microwave heater 9, which works preferably at 2480 MHz, this now is indicated in Figure 1 very generally with 1 (V) 9; here it is indicated very generally by 1 that it is about foodstuffs 1.
Other foodstuffs, however, are better heated in a so-called radio wave heater 10, which is indicated in a similar way with 1 (V) 10.
After the heating step of phase V, all meal components are being subjected to a cooling step in a cooling tunnel 12 with means for the control of the RH depending on the foodstuff 1 concerned. This is indicated by (V) 12.
The phase V is concluded by the filling of the separate boxes 3 with a N2 - CO2 mixture, after which these are being sealed
This is indicated by (V) 15.
Before or after the sealing of the trays 3 at the process phase (V) 15, a microbiological quality control is being performed, this is indicated by B.
In the phase VI which relates to the finishing of the meals 2 to be obtained, a combined control of the weight, together with a labelling is being performed under (VI) 16, at which a quality control is performed under C. The phase VI is finished by stacking the obtained meals under step (VI) 17.
In the phase VII the stacked meals 2 are finally stored in a warehouse that is cooled, until transportation to the customer takes place. This is indicated with D.
Figure 2 relates to the heating and cooling down curves as a function of the time m which respectively:
E - potatoes (pommes anna)
F = vegetable (mixed vegetable)
G = fish
H = meat (baking dishes)
I = meat (stewing dishes)
J = coq au vin.
All cuves E, F, G. H, I and J start at time zero at 2°C and end after the passing through of the cooling tunnel 12 also at 2°C.
The data of curve E of potatoes (pommes anna) are as follows Time Temperature Point in graph
- - - - - - - - - - - - - - - - - - - - - - - - - - - - -
0 min. 2°C -
5 min. 100°C E1
18 min. 100°C E2
27 min. 2°C E3
Data curve F (mixed vegetable):
Time Temperature Point in graph
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 0 min. 2°C -
1,5 min 100°C F1
2 min. 70°C F2
10 min. 90°C F3
20 min. 2°C F4
Data curve G (fish):
Time Temperature Point in graph
- - - - - - - - - - - - - - - - - - - - - - - - - - - - -
0 mm. 2°C -
6 min. 100°C G1
16,5 mm. 2°C G2
Data curve H (meat frying dishes)
Time Temperature Point in graph
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
0 min. 2°C -
2 min. 100°C H1
16 min. 100°C H2
25 min. 2°C H3
Data curve I (meat stewing dish)
Time Temperature Point in graph - - - - - - - - - - - - - - - - - - - - - - - - - - - -
0 min. 2°C -
2 min. 100°C I1
6 min. 100°C I2
3 5 min. 2°C I3
Data curve J (coq au vin)
Time Temperature Point in graph- - - - - - - - - - - - - - - - - - - - - - - - - - - - -
0 min. 2°C
2,5 min. 90°C J1
12 min. 90°C J2
22 min. 2°C J3
Claims
1. Method for the preparation of foodstuffs (1), more in particular meals (2) by :
a) heating the foodstuffs (1, 2) until nearly done;
b) putting the prepared foodstuffs (1,2) into a c l osabl e wrapping (3), after cooling;
c) filling the wrapping (3; with a N2 and CO2
mixture;
d) closing the wrapping (3); and
e) submitting the foodstuffs (1, 2 ) to a thermical shock, by rapid cooling, by which the temperature in the heart reaches a temperature of about 2°C, characterized in that successively after the heating
until nearly done under step a), the prepared food stuffs (1, 2) are being submitted within reasonably short notice to the thermical shock under step e), under controlled relative humidity, to be named RH hereafter, depending on the nature of the foodstuff (1), after which a N2/CO2 mixture is inserted in the closable wrapping (3) in an appropriate way.
2. Method according to claim 1, characterized in that the heating of the foodstuffs (1, 2) happens entirely or partially high frequency.
3. Method according to claim 2, characterized in that the frequency applied is 915 MHz, to be indicated further as radiowave frequency.
4. Method according to each of the previous claims, charactized in that potatoes and or pasta and/or vegetables are heated in a steam heater.
5. Method according to each or the previous claims, characterized in that aroma components, f lavourings , herbs , spices and sal t are added to the f oodstuf t s (1, 2).
6. Method according to each of the previous claims, characterized in that meat (4), and/or fish (4') is added to the foodstuffs (1, 2), of which the surface is seared up in an infrared oven (5) preferably after seasoning.
7. Method according to each of the claims 1 including 6, characterized in that sauces (6) are added to the foodstuffs 1, 2, which are supplied to the cooling directly without extra heating.
8. Method according to each of the previous claims, characterized in that the foodstuffs (1, 2) contain vegetables (8), which is being heated as needed in a steam heater (7), micro wave heater (9) or radio wave heater (10).
9. Method according to each of the previous claims, characterized in that the foodstuffs (1, 2) contain meat that has been seared up in an infrared oven (5), which is heated in a microwave heater (9).
10. Method according to each of the previous claims, that the foodstuffs (1, 2) do or do not contain fish that was seared up in an infrared oven, which is conducted according to desire through the steam heater (7) or the microwave heater (9).
11. Method according to each of the previous claims, characterized in that the foodstuffs (1, 2) contain sauces (6), heated separately during preparation, to a temperature of at least 80°C during five minutes and transported separately to the wrapping (3), which is cooled down thereafter, provided by a CO2/N2 atmosphere and closed.
12. Method according to each of the previous claims,
characterized in that the closable wrapping (3) is filled with a mixture of 30-40 volume percent CO2 and the rest N2.
13. Method according to each of the previous claims,
characterized in that the starting point is foodstuffs (1, 2) originally at 1-3°C, preferably at 2°C, which are heated afterwards.
14. Method according to each of the previous claims,
characterized in that the wrapping (3) is vacumated with foodstuffs (1, 2) before filling it up with the CO2 and N2 mixture
15. Method according to each of the previous claims,
characterized in that as material for the wrapping (3) PET, prefarably c-PET is applied.
16. Packed prepared meals (1,) and/or meals (2) in a closed wrapping (3) treated according to one or more of the claims 1 to 15.
17. Packed prepared meals (1) and/or meals (2) according to claim 16, characterized in that the wrapping (3) consists entirely or mainly of c-PET, with a thickness of 0,3 to 0,4 mm and size per foodstuff (1) of 10×17×5 cm.
18. Packed prepared foodstuffs (1) and/or meals (2) according to claim 16 or 17, where the foodstuff (1, 2) is provided with sauce (6), characterized in that the sauce (6) is in trays of c-PET size 5×b×3 cm.
19. Device for the preparation of prepared foodstuffs (1) or meals (2), which are in a wrapping (3), according to claims 1-18, which device contains means for quickly heating and thereafter quickly cooling down of the foodstuffs (1) and/or meals (2), characterized in that this contains a cooling device (11) with means for controlling of the RH during cooling down.
20. Device according to claim 19, characterized in that the cooling device 11 is a cooling tunnel.
21. Product line for the preparation of prepared meals (2) according to claim 1-18, characterized by the fact that this contains the now followinging phases with means of treatment:
I Reception foodstuff (1) raw materials, inclusive of
quality control
II Preparation in meal (2) component streams;
III Preparation of meal (2) components;
IV Control on preparation of meal (2) components;
V Process step, containing searing up of meat (4)
and optionally of fish (4') in infrared oven (5)
followed by putting into trays and treatment of
prepared foodstuffs (1, 2, 4, 4', 6, 8) respectively in steam heater (7), microwave heater (9) or radio wave heater (10), followed by cooling down in a
cooling tunnel (12) with means for the direction of the RH, depending on the foodstuff (1) concerned,
followed by the filling of the trays (3) with a
CO2 and N2 mixture, closing of the trays (3) and microbiological quality control;
VI Weight control and labelling, joining into meals (2),
including general quality control and stacking;
VI I Storage of ready meals (2).
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL9101138 | 1991-07-01 | ||
| NL9101138A NL9101138A (en) | 1991-07-01 | 1991-07-01 | METHOD FOR PREPARING FOODSTUFFS, ESPECIALLY MEALS, SO PREPARED FOODSTUFFS AND PRODUCTION LINE AND DEVICES THEREFOR. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO1993000825A2 true WO1993000825A2 (en) | 1993-01-21 |
| WO1993000825A3 WO1993000825A3 (en) | 1993-03-18 |
Family
ID=19859446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/NL1992/000116 WO1993000825A2 (en) | 1991-07-01 | 1992-07-01 | Method for the preparation of foodstuffs, more in particular meals, foodstuffs prepared according to the method, and production line and devices therefore |
Country Status (2)
| Country | Link |
|---|---|
| NL (1) | NL9101138A (en) |
| WO (1) | WO1993000825A2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996002153A1 (en) * | 1994-07-11 | 1996-02-01 | Microwave Processing Technologies Pty Limited | Process of and apparatus for providing at least a partial barrier to moisture vapour transfer through the surface of a material and/or for removing moisture from a material |
| AU691938B2 (en) * | 1994-07-11 | 1998-05-28 | Sustainable World Technologies Pty Ltd | Process of and apparatus for providing at least a partial barrier to moisture vapour transfer through the surface of a material and/or for removing moisture from a material |
| US5824223A (en) * | 1995-11-08 | 1998-10-20 | Rentiers Machinery Proprietary Ltd. | Methods and apparatus for osmotic distillation |
| US5980962A (en) * | 1994-07-11 | 1999-11-09 | Microwave Processing Technologies Pty. Limited | Process of and apparatus for providing at least a partial barrier to moisture vapor transfer through the surface of a material and/or for removing moisture from a material |
| EP1219183A2 (en) * | 2000-12-28 | 2002-07-03 | G.M. Ristorazione S.a.s. di | Food product based on fish products and preparation procedure. |
| US20230217968A1 (en) * | 2022-01-13 | 2023-07-13 | Qummy Inc. | Method for preparing semi-finished products in a package with the possibility of their further automated heating and/or cooking |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3437495A (en) * | 1964-09-08 | 1969-04-08 | Cryodry Corp | Aseptic canning of foods having solid or semi-solid components |
| US3889009A (en) * | 1972-07-31 | 1975-06-10 | Samuel P Lipoma | Method for continuous electromagnetic sterilization of food in a pressure zone |
| CH599756A5 (en) * | 1977-03-21 | 1978-05-31 | Gleina Anstalt | Precooked pizzas with good storage qualities |
| US4764385A (en) * | 1987-02-10 | 1988-08-16 | Peter Butland | Process for preserving fresh fruit and vegetables |
| US4898744A (en) * | 1987-12-22 | 1990-02-06 | General Foods Corporation | Method for preparing and preserving filled pasta products |
| JPH02125732A (en) * | 1988-11-04 | 1990-05-14 | Toray Ind Inc | Metal deposited film |
| US4957761A (en) * | 1988-03-29 | 1990-09-18 | Oppenheimer Companies | Potato preservation method |
| US5023137A (en) * | 1989-03-27 | 1991-06-11 | The Goodyear Tire & Rubber Company | Polyester composition which is particularly suitable for use in thermoforming dual-ovenable trays |
-
1991
- 1991-07-01 NL NL9101138A patent/NL9101138A/en not_active Application Discontinuation
-
1992
- 1992-07-01 WO PCT/NL1992/000116 patent/WO1993000825A2/en active Application Filing
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3437495A (en) * | 1964-09-08 | 1969-04-08 | Cryodry Corp | Aseptic canning of foods having solid or semi-solid components |
| US3889009A (en) * | 1972-07-31 | 1975-06-10 | Samuel P Lipoma | Method for continuous electromagnetic sterilization of food in a pressure zone |
| CH599756A5 (en) * | 1977-03-21 | 1978-05-31 | Gleina Anstalt | Precooked pizzas with good storage qualities |
| US4764385A (en) * | 1987-02-10 | 1988-08-16 | Peter Butland | Process for preserving fresh fruit and vegetables |
| US4898744A (en) * | 1987-12-22 | 1990-02-06 | General Foods Corporation | Method for preparing and preserving filled pasta products |
| US4957761A (en) * | 1988-03-29 | 1990-09-18 | Oppenheimer Companies | Potato preservation method |
| JPH02125732A (en) * | 1988-11-04 | 1990-05-14 | Toray Ind Inc | Metal deposited film |
| US5023137A (en) * | 1989-03-27 | 1991-06-11 | The Goodyear Tire & Rubber Company | Polyester composition which is particularly suitable for use in thermoforming dual-ovenable trays |
Non-Patent Citations (1)
| Title |
|---|
| World Patents Index Latest, AN=90-190131 (25), Derwent Publications Ltd, London, GB, & JP,A,2125732 (TORAY) 14 May 1990, see abstract * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996002153A1 (en) * | 1994-07-11 | 1996-02-01 | Microwave Processing Technologies Pty Limited | Process of and apparatus for providing at least a partial barrier to moisture vapour transfer through the surface of a material and/or for removing moisture from a material |
| AU691938B2 (en) * | 1994-07-11 | 1998-05-28 | Sustainable World Technologies Pty Ltd | Process of and apparatus for providing at least a partial barrier to moisture vapour transfer through the surface of a material and/or for removing moisture from a material |
| US5980962A (en) * | 1994-07-11 | 1999-11-09 | Microwave Processing Technologies Pty. Limited | Process of and apparatus for providing at least a partial barrier to moisture vapor transfer through the surface of a material and/or for removing moisture from a material |
| US5824223A (en) * | 1995-11-08 | 1998-10-20 | Rentiers Machinery Proprietary Ltd. | Methods and apparatus for osmotic distillation |
| EP1219183A2 (en) * | 2000-12-28 | 2002-07-03 | G.M. Ristorazione S.a.s. di | Food product based on fish products and preparation procedure. |
| EP1219183A3 (en) * | 2000-12-28 | 2003-09-24 | G.M. Ristorazione S.a.s. di | Food product based on fish products and preparation procedure. |
| US20230217968A1 (en) * | 2022-01-13 | 2023-07-13 | Qummy Inc. | Method for preparing semi-finished products in a package with the possibility of their further automated heating and/or cooking |
Also Published As
| Publication number | Publication date |
|---|---|
| WO1993000825A3 (en) | 1993-03-18 |
| NL9101138A (en) | 1993-02-01 |
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