• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    A method for the preparation of food, wherein the same food component is first placed in portions of a size for the consumption of at least one person in relatively rigid plastic containers, which containers are then closed with a vacuum skin packaging film to be applied over the food component and trays are subjected to heating using a sous vide process.
    公开号:BE1021964B1
    申请号:E2013/0246
    申请日:2013-04-09
    公开日:2016-01-29
    发明作者:Frans Jacques Joseph Hochstenbag
    申请人:Daily Fresh Food B.V.；
    IPC主号:
    专利说明:

    A method for preparing food, a container to be used therein, and a device for preparing food with the method.
    The invention relates to a method for the preparation of food according to a sous vide process. The invention further relates to containers filled with food prepared by the method and a device for preparing food by the method.
    A method for preparing food in a sous vide process is generally known. This often involves a plastic enclosure in which the food (such as meat, potatoes, vegetables) is applied and in which a vacuum is subsequently applied and the whole is then cooked, for example in a steam oven or in a hot water bath. Such a sous vide process is characterized by the application of a certain pressure and a temperature of 65 ° C to about 95 ° C. This so-called vacuum yarn has the advantage that not only the taste of the food is preserved, but also the color, the aroma, the moisture and important vitamins.
    In the published US patent application US 2012/0034361 a method for the preparation of food is described, wherein relatively large quantities are subjected to a sous vide process. Measures are described that are required if food containing liquid ingredients is subjected to the sous vide process. Particularly in the preparation of meals with a relatively small amount of food, such as meals of a size suitable for consumption by one to ten people, it is difficult if food is provided in the containers in large quantities or are present in containers with an uncomfortable shape. This is difficult for an efficient process.
    The object of the invention is to provide a method for the preparation of food, using a sous vide process, in which the food to be consumed is packaged in such a way that the food has a longer shelf life, looks tasty and in which a consumer consumes the food. prepare in a simple way.
    In a method according to the invention, the same food component is first placed in portions with a size for consumption of at least one person in relatively rigid plastic containers, which containers are subsequently sealed with a vacuum skin packaging foil to be applied over the food component and the containers thus packaged are subjected to heating according to a sous vide process. A food component is understood here to mean a certain type of vegetable (for example broccoli, cauliflower), a certain type of meat (for example steak, pork chop) or potatoes. A holder here is understood to mean a substantially plate-shaped plastic element, preferably with a raised edge extending over its circumference. The containers can have specific shapes, such as a dish or be designed as a tray.
    In the method according to the invention, first the food in raw condition such as meat, chicken, potatoes or vegetables is placed in or on the container and the container is sealed in a vacuum-tight manner with the skin packaging film. The skin foil falls exactly over the food portion and the entire surface is closed with the skin foil, which follows the contours of the food like a kind of second skin. In addition, the shape and texture of the product are retained for a perfect presentation.
    Surprisingly, it has been found that food packaged in this way and after it has been subjected to a sous vide process (whereby it is first placed in an autoclave under a certain pressure) retains its taste well. It has also been found that the shelf life of the food to be consumed is increased.
    With the aid of the method according to the invention, portions ranging from a food component suitable for a single meal to a food component intended for a multi-consumer meal can be cooked quickly and reliably in a sous vide process, whereby an attractive-looking end product is obtained . The skin packaging film gives the products a look that is conducive to sales. The skin packaging film is easy to open by a consumer. The drawbacks of existing sous vide processes in which use is made of relatively large and relatively thick envelopes, such as plastic vacuum bags, have been avoided.
    In one embodiment, the method according to the invention is characterized in that the vacuum skin packaging film is transparent. The products to be consumed are then not only clearly visible, but the appearance of the food also comes into its own. The vacuum skin packaging film is preferably a polyethylene-based plastic. Such a plastic can easily be integrated into a mass production process.
    The invention furthermore relates to a device which is provided with means for placing food in the holders, means for packaging said already filled containers with a vacuum skin packaging film and a sous vide heating system, which may be mutually connected with a conveyor belt . In one embodiment, a holder is a substantially kidney-shaped tray, wherein three of such trays cooperate with each other such that, in assembled form, they have a circular circumference and are suitable for placement on a plate of a microwave oven. Such an assembly can then easily be placed in a microwave as a single meal by a consumer. In a first container, for example, there is a vegetable present, in the second potatoes and in the third meat. The containers have the same shape. This is advantageous for the effectiveness of the overall process of manufacturing, filling, sous vide preparation and assembly.
    The invention will be further elucidated with reference to the drawing.
    It shows:
    FIG. 1 schematically the steps performed in an embodiment of the method according to the invention;
    FIG. 2 shows an embodiment of a substantially kidney-shaped tray filled with food prepared with the method according to the invention and FIG. 3 is a plan view of three substantially kidney-shaped trays placed on a disc-shaped glass plate of a microwave oven.
    In the diagram shown in figure 1, 1 shows a first step of the method, wherein a food component such as a vegetable or a specific meat or fish (meat is first seared before the start of the method according to the invention and in the case of fish: skin-baked) is placed in a container. A suitable plastic for a container is a thermoplastic plastic, such as foamed crystalline polyethylene terephthalate (C-PET).
    Food is then placed in the tray and a transparent vacuum skin packaging film is applied over the food and the outside of the tray. This step is indicated by 2.
    Then in step 3 the trays with the food are subjected to heating in an autoclave according to a sous vide process. .
    In a practical embodiment, a device comprises means, such as electrically operable feed members, which deposit food from a storage container into trays and a machine for vacuum-packaging said aforementioned already filled trays with a transparent skin packaging film. Finally, the device comprises the sous vide heating system. The method according to the invention is followed through with the steps 1, 2 and 3 indicated. This is indicated in Figure 1 with the help of arrows. In this way an efficient mass production process is created.
    When carrying out the sous vide process, the food trays are heated according to the so-called Delta-T principle. When cooking in an autoclave, the heating temperature of the food is kept constant for a certain time at a slight difference of only a few degrees with respect to the core temperature of the food. Virtually no cooking damage will occur. The choice of the heating period and the associated temperature depends on the relevant food component. Meat is first seared on the outside and then placed in the tray after which the method according to the invention is carried out.
    In one embodiment, trays filled with the food component broccoli are cooked for approximately 22 minutes at a temperature of 84 ° C in the sous vide process. For other food components (fish, meat, other types of vegetables) the temperature and the period of cooking are different from those for broccoli. This is to guarantee food safety. According to the Delta T principle, the preparation time is longer the lower the core temperature.
    Preferably a container is always provided with only one type of vegetable, a subsequent container with potatoes and a third container with meat.
    The trays are thereby provided with food in portions ranging from a food component suitable for a single meal to a food component intended for more consumers (for example five or ten people).
    A substantially kidney-shaped tray is shown in figure 2 with the number 4. The tray is provided with a flat bottom 5 and upright edge 6 extending over the entire circumference. In the tray a quantity of fried meat (such as pork chops) is arranged. Even after heating in the sous vide process, the foil 7 of the transparent skin package applied to the meat has remained in place and the meat retains its good properties.
    The advantage of the shape of the said trays is that the three of them can be assembled in a flat plane and cooperate with each other in such a way that in assembled form they have a circular outer circumference. This is shown in Figure 3. The assembly shown is an example of a single meal. They are then easy to place on a rotating glass plate in a microwave. This glass plate is shown in Figure 3 by 10. The said assembly is easy to pack, can be transported in a simple manner and can be offered to consumers.
    A first tray (e.g. tray 11, see Figure 3) contains potatoes, a second tray 12 is filled with meat and a third tray 13 is filled with a vegetable. The trays are substantially kidney shaped. A notch is provided in the wall of the containers. The advantage here is that in the assembled form near the center a relatively small free space is created in which, for example, a bowl with a sauce or gravy can be placed.
    权利要求:
    Claims (10)
    [1]
    CONCLUSIONS
    Method for the preparation of food, wherein the same food component is firstly applied in portions of a size for consumption of at least one person in relatively rigid plastic containers, which containers are subsequently sealed with a vacuum skin packaging foil to be applied over the food component and the containers thus packaged are subjected to heating according to a sous vide process.
    [2]
    Method according to claim 1, characterized in that the vacuum skin packaging film is transparent.
    [3]
    Method according to claims 1-2, characterized in that the vacuum skin packaging film is a polyethylene-based plastic.
    [4]
    Method according to claims 1-3, characterized in that a container is first filled with seared meat, fish fried on the skin or a specific vegetable, after which the vacuum skin packaging film is applied.
    [5]
    Method according to claims 1-4, characterized in that the sous vide process is carried out according to the Delta-T principle.
    [6]
    Device for preparing food with the method according to one or more of the aforementioned claims, characterized in that the device is provided with means for placing food in the containers, means for packaging said already filled containers with a vacuum skin packaging film and a sous vide heating system, which may be interconnected with a conveyor belt.
    [7]
    A container filled with food prepared according to the method according to claims 1-5
    [8]
    A container according to claim 7, characterized in that it is in the form of a plastic container.
    [9]
    9. Holder as claimed in claim 7 or 8, characterized in that the holder is a substantially kidney-shaped tray, wherein three of such trays cooperate with each other such that, in assembled form, they have a circular circumference and are suitable for placing in a microwave oven. .
    [10]
    Use of a container according to claims 7-9 with food sealed by a vacuum skin packaging film for preparation in a sous vide process.
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    同族专利:
    公开号 | 公开日
    DE102013102747A1|2013-10-10|
    NL2008616C2|2013-10-15|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US20120034361A1|2010-08-04|2012-02-09|Cinzia Enterprises, LLC|Sous Vide Cooking Method|US20170137204A1|2014-07-14|2017-05-18|Nutresia Sa|Packaging capsule for at least one portion of food|
    FR3057547A1|2016-10-14|2018-04-20|Frugam Sas|PROCESS FOR PACKAGING PERISHABLE FOODS SUCH AS FRUITS AND PACKAGING THUS OBTAINED|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    NL2008616A|NL2008616C2|2012-04-10|2012-04-10|METHOD FOR PREPARING FOOD, A HOLDER TO BE USED THEREOF AND A DEVICE FOR PREPARING FOOD WITH THE METHOD.|
    NL2008616|2012-04-10|
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