Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
  • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
  • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
  • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
  • B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
  • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
  • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
  • B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
  • B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
  • B65D2581/3404—Cooking pasta dishes, e.g. noodles
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
  • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
  • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
  • B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
  • B65D2581/3429—Packages containing a secondary product to be cooked and discharged over the primary product

Definitions

• the invention relates to a ready menu pack according to the preamble of claim 1 and a method for producing and preparing such a ready menu pack.
• the base part usually consists of deep-drawn aluminum foil, while the sealing foil can likewise consist of aluminum or else of coated plastic material or the like.
• the known ready menu pack has essentially proven itself, but it is occasionally perceived as disadvantageous that in the event that certain components of the ready menu are liquid, for example, they are filled into the base part, which takes place in a sequence that ensures that when later consumption the last filled top layer is on top and can first be consumed, the infiltration of liquid components into the layers below, for example of sauces, can only be prevented by dividing the base part into different compartments, so that the user can later on can apply the sauce or the like to a certain compartment of the base part on the solid component and thereby achieve appealing consumption properties.
• the above-mentioned problem arises, for example, particularly when it comes to a spaghetti dish which is to be covered with a tomato-based sauce and then with a layer of parmesan.
• the invention has for its object to improve the above-mentioned ready menu pack so that, on the one hand, an improper mixing of the individual components without dividing the base part into different compartments is avoided and, on the other hand, the achievement of appealing consumption properties is ensured even with microwave heating.
• the invention is also intended to provide a method for producing and preparing a ready-to-use menu pack of this type.
• the invention is based on the surprising finding that it is possible to achieve the object stated above and to eliminate the disadvantages of previously known ready-made menu packs in that the individual components of the ready-made menu in the form of vertically successive layers in a sequence in a lower part which is not divided into compartments be filled in, which ensures that the layer lying on top when later consumed is filled in first, but the layer or component lying below when later consumed is last.
• This makes it possible, for example, to fill in a spaghetti dish with a sauce layer and parmesan topping without doing any untidy mixing of the individual components.
• the ready menu is now heated quickly by microwave gie, in which case only about 4 minutes are required for heating and post-cooking, compared to the approximately 40-minute time required to warm up conventional ready meals of the type mentioned at the beginning in a convection oven or the like, the one now located above, ie in the case here described example above the spaghetti layer only so far into the spaghetti layer that pleasant consumption properties arise, for example a parmesan layer, which is in the consumption position above the sauce layer, is crusted.
• the ready menu pack according to the invention is excellently suitable for the preparation of "delicate" ready menus, in which the separation of the various components of the ready menu is of particular importance until immediately before consumption, and in particular allows it due to the cover bell remaining on the plate or the like After heating in a central kitchen, for example a hospital or the like, to transport the finished menu to the hospital bed in a covered state and only then to remove the cover bell, as a result of which the ready menu is not only protected against contamination, but is also prevented from getting cold between heating and consumption.
• Fig. 1 shows an embodiment of a ready menu pack according to the invention in the transport state in section through the normally vertical longitudinal central axis;
• Fig. 2 shows the ready menu pack of Fig. 1 after removing the sealing film and putting it on a plate in the warm-up position.
• the ready menu pack has a bowl-shaped base part 10, which is produced from cardboard by press stamping.
• the base part 10 has a substantially flat bottom 12 and a circumferential side wall 14 which diverges diagonally upward in FIG. 1, to which an also circumferential edge flange 16 connects, which is essentially flat and runs essentially parallel to the bottom 12.
• the edge flange 16 is designed to be essentially flexibly deformable, whereby it may also be provided that, unlike in the exemplary embodiment shown in FIG. 1, the edge flange 16 is formed thinner than the Bottom 12 and / or the side wall 14 of the base part 10.
• the base part 10 is not treated in a water-repellent manner, at least on its surface which delimits the shell formed thereby, but rather is designed to absorb water vapor.
• a parmesan layer 18 In the base part 10 there is a parmesan layer 18, a sauce layer 20 based on tomatoes and a spaghetti layer 22 in succession in contact with the base 12.
• a sealing foil 24 made of coated aluminum foil is sealed onto the edge flange 16, between the inner surface of the sealing foil facing the base 12 24 and the mirror of the spaghetti layer 22 facing away from the base 12, a functional rough 25 is left free, which in the embodiment shown Example, the height of which, measured in the direction of the vertical, corresponds in the exemplary embodiment shown to approximately 1/3 of the distance between the upper contact surface of the base 12 and the mirror of the spaghetti layer 22.
• the base part 10 is, with the sealing film 24 shown in FIG. 1 omitted, in an inverted position on a circular plate 26, the edge flange 16 of the base part 10 resting snugly on the plate rim and the spaghetti layer 22 on the contact surface of the plate 26 is present.
• a cooking chamber 28 is formed between the upper surface of the parmesan layer 18, which is now at the top, and the inner surface of the bottom 12, which is now at the top, of the base part 10.
• the ready menu pack is then kept below or at most at the aforementioned freezing temperature during transport, storage etc.
• the sealing film 24 is pulled off and then, as shown in FIG. 2, the base part 10 with the finished menu 18, 20, 22 removed from the sealing film, in a conventional manner Plate 26 put over.
• the ready menu consisting of the aforementioned three components falls in the manner recognizable in FIG. 2 downwards, a cooking space 28 now forming between the parmesan layer 18 now lying on top and the bottom 12 of the base part 10.
• the ready menu 18, 20, 22 is actually detached from the base part 10, it is in essential that the coefficient of thermal expansion of the material from which the base part 10 is made is smaller than that of the ready menu 18, 20, 22, whereby the finished menu 18, 20, 22 shrinks more during freezing than the base part 10, with the result that the ready menu 18, 20, 22 in the transport position shown in Fig. 1 is relatively loose, d. H. with easy play, in the base part 10.
• the edge flange 16 on the edge of the plate 26 slightly, so that the cooking chamber 28 is sealed off from the ambient air at least to the extent that the base part 10 in the position shown in FIG. 2 can still protect the ready menu 18, 20, 22 against contamination, for example as long as , until after the warmed-up ready menu has been brought up to a hospital bed or the like, the base part 10, which now serves as a cover bell, is lifted off the plate 26.
• the plate 26 with the ready menu 18, 20, 22 and base part 10 thereon, now serving as a cover bell, is introduced into a microwave oven, whereupon the defrosting and the final cooking and
• the ready menu 18, 20, 22 is heated to the consumption temperature.
• the fact that the warm-up time is relatively short, can ideally be achieved that the sauce layer 20 only slightly soaks into the spaghetti layer 22, as is also the desired preparation in z.
• the parmesan layer 18 is lightly gratinated, since water vapor emerging from the ready menu is absorbed by the inner surface of the base part 10 or at least partially adsorbed there, as a result of which the cooking chamber 28 does not have a saturated water vapor atmosphere, but is relatively "dry", so that it gratinates - And browning effect can come on the surface of the parmesan layer 18.
• This is not of particular importance in a spaghetti menu, but it is of crucial importance when it comes to ready-made menus in the form of pizzas, meat chips or the like, so that the generally otherwise disadvantage of microwave heating, namely the crossing of surface layers, does not increase enable, as a result of the cooking space 28 provided according to the invention and the atmosphere is avoided.
• the plate 26 is brought to the place of consumption, whereupon the base part 10 serving as a cover bell is removed there and the ready-to-eat ready-to-eat menu is consumed.

Landscapes

• Engineering & Computer Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Food Science & Technology (AREA)
• Mechanical Engineering (AREA)
• Package Specialized In Special Use (AREA)
• Packages (AREA)
• Noodles (AREA)
• Cookers (AREA)
• Seeds, Soups, And Other Foods (AREA)
• Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Applications Claiming Priority (3)

Publications (2)

Family

ID=7847312

Family Applications (1)

Country Status (10)

Families Citing this family (11)

Family Cites Families (18)

• 1997
  • 1997-10-31 DE DE19748307A patent/DE19748307C1/de not_active Expired - Fee Related
• 1998
  • 1998-07-14 US US09/530,610 patent/US6447825B1/en not_active Expired - Lifetime
  • 1998-07-14 DE DE59802766T patent/DE59802766D1/de not_active Expired - Lifetime
  • 1998-07-14 AT AT98937569T patent/ATE209149T1/de active
  • 1998-07-14 WO PCT/EP1998/004365 patent/WO1999023013A1/fr not_active Ceased
  • 1998-07-14 AU AU86314/98A patent/AU8631498A/en not_active Abandoned
  • 1998-07-14 JP JP2000518898A patent/JP2001521866A/ja active Pending
  • 1998-07-14 EP EP98937569A patent/EP1027266B1/fr not_active Expired - Lifetime
  • 1998-07-14 PT PT98937569T patent/PT1027266E/pt unknown
  • 1998-07-14 CA CA002307120A patent/CA2307120A1/fr not_active Abandoned
  • 1998-07-14 ES ES98937569T patent/ES2168782T3/es not_active Expired - Lifetime

Non-Patent Citations (1)

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