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WO1993000825A2 - Procede de preparation de denrees alimentaires, notamment des repas, aliments prepares selon ce procede, et chaine de production et dispositifs a cet effet - Google Patents

Procede de preparation de denrees alimentaires, notamment des repas, aliments prepares selon ce procede, et chaine de production et dispositifs a cet effet Download PDF

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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
Application number
PCT/NL1992/000116
Other languages
English (en)
Other versions
WO1993000825A3 (fr
Inventor
Eduard Zwarts
Original Assignee
Eduard Zwarts
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Eduard Zwarts filed Critical Eduard Zwarts
Publication of WO1993000825A2 publication Critical patent/WO1993000825A2/fr
Publication of WO1993000825A3 publication Critical patent/WO1993000825A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/704—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B2/708—Preservation of foods or foodstuffs, in general 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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/05—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment
    • A23B2/055—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment with infrared rays
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/05—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment
    • A23B2/08—Preservation of foods or foodstuffs, in general 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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B70/00—Preservation of non-alcoholic beverages

Definitions

  • 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.
  • 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.
  • 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.
  • foodstuffs 1, and more in particular meals 2 can be prepared by subjecting these sue cessively to the following process steps:
  • 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 N 2 and CO 2 is inserted into the closable wrapping and the closing takes place.
  • the invention also relates to prepared foodstuffs 1 or meals 2 and also to a production line and pertaining device for the preparation thereof.
  • the packages of mussels are cooled down to ambient temperature, during which the mussels either stay at ambient temperature or are frozen.
  • a difference with the method according to the invention is, that it is quite sure that no mixture of N 2 and CO 2 is applied, because before the cooking the mussels are provided with a deep drawn plastic vacuum wrapping.
  • 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.
  • 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.
  • the frequency of 915 MHz will further be indicated as radiowave frequency.
  • 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.
  • 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.
  • 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.
  • the foodstuffs 1, 2 when heating the foodstuffs 1, 2 , one starts from cleaned raw materials, which are at a temperature of 1-3°C, preferably 2°C.
  • the wrapping in which the heated arid subsequently cooled down foodstuffs 1, 2 are present, is first vacuumed and afterwards filled with the CO 2 - N 2 gas mixture.
  • a preferred material for the wrapping 3 is PET, preferably c-PET.
  • c-PET means crystalline polyethylene terephtalate (Bordex, 1990).
  • the material for the wrapping 3 has to meet the following demands:
  • the material c-PET is being preferred because:
  • the c-PET is used in a thickness of 0,3-0,4 mm preferably at the wrapping 3.
  • the invention also relates to wrapped prepared foodstuffs 1 or meals 2 in a closed wrapping 3 and prepared according to the method discussed.
  • 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.
  • this sauce 6 is in c-PET trays with a dimension of 5 ⁇ 5 ⁇ 3 cm.
  • the invention also relates to characterising apparatus for the preparation of foodstuffs 1 and/or meals 2 and a production line therefore.
  • 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.
  • 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:
  • 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,
  • reception and quality control means of raw materials for the meals 2 are indicated under I by A.
  • phase V is concluded by the filling of the separate boxes 3 with a N 2 - CO 2 mixture, after which these are being sealed
  • 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.
  • 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:

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Procédé de préparation de denrées alimentaires, notamment des repas tels que les plats cuisinés de quelque type que ce soit. Il consiste : a) à chauffer les aliments (1,2) jusqu'à ce qu'ils soient presque cuits; b) à refroidir les aliments cuits (1,2) et à les mettre dans un emballage étanchéifiable (3); c) à remplir l'emballage d'un mélange de N2 et de CO2; d) à fermer l'emballage (3); et e) à soumettre les aliments (1,2) à un choc thermique par refroidissement rapide de sorte que la température du coeur descende jusqu'à environ 2 °C. Après le chauffage et jusqu'à ce que les aliments (1,2) sont presque cuits (étape a), on soumet ceux-ci au choc thermique (étape e) dans un délai relativement bref et dans des conditions d'humidité, ci-après nommée RH, régulées en fonction des caractéristiques de l'aliment (1), à la suite de quoi on introduit de manière appropriée dans ledit emballage (3) ledit mélange de N2 et de CO2, et on effectue la fermeture. On a également prévu des dispositifs de mise en oeuvre du procédé, ainsi que des denrées alimentaires, notamment des plats cuisinés de quelque type que ce soit préparés à la consommation selon ledit procédé.
PCT/NL1992/000116 1991-07-01 1992-07-01 Procede de preparation de denrees alimentaires, notamment des repas, aliments prepares selon ce procede, et chaine de production et dispositifs a cet effet WO1993000825A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL9101138A NL9101138A (nl) 1991-07-01 1991-07-01 Werkwijze voor de voorbereiding van voedingsmiddelen, meer in het bijzonder maaltijden, aldus voorbereide voedingsmiddelen en productielijn en inrichtingen daarvoor.
NL9101138 1991-07-01

Publications (2)

Publication Number Publication Date
WO1993000825A2 true WO1993000825A2 (fr) 1993-01-21
WO1993000825A3 WO1993000825A3 (fr) 1993-03-18

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NL1992/000116 WO1993000825A2 (fr) 1991-07-01 1992-07-01 Procede de preparation de denrees alimentaires, notamment des repas, aliments prepares selon ce procede, et chaine de production et dispositifs a cet effet

Country Status (2)

Country Link
NL (1) NL9101138A (fr)
WO (1) WO1993000825A2 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996002153A1 (fr) * 1994-07-11 1996-02-01 Microwave Processing Technologies Pty Limited Procede et dispositif pour produire au moins une barriere partielle contre le passage de vapeur a travers la surface d'un materiau et/ou pour extraire l'humidite d'un materiau
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
EP1219183A3 (fr) * 2000-12-28 2003-09-24 G.M. Ristorazione S.a.s. di Produit alimentaire à base de poisson et son procédé de fabrication
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

Family Cites Families (8)

* Cited by examiner, † Cited by third party
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
JPH0818407B2 (ja) * 1988-11-04 1996-02-28 東レ株式会社 金属蒸着フィルム
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

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996002153A1 (fr) * 1994-07-11 1996-02-01 Microwave Processing Technologies Pty Limited Procede et dispositif pour produire au moins une barriere partielle contre le passage de vapeur a travers la surface d'un materiau et/ou pour extraire l'humidite d'un materiau
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
EP1219183A3 (fr) * 2000-12-28 2003-09-24 G.M. Ristorazione S.a.s. di Produit alimentaire à base de poisson et son procédé de fabrication
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
US12127574B2 (en) * 2022-01-13 2024-10-29 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
NL9101138A (nl) 1993-02-01
WO1993000825A3 (fr) 1993-03-18

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