EP1027266B1 - Emballage pour repas pret a servir et procede permettant de fabriquer ledit emballage pret a l'emploi - Google Patents

Emballage pour repas pret a servir et procede permettant de fabriquer ledit emballage pret a l'emploi Download PDF

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Publication number
EP1027266B1
EP1027266B1 EP98937569A EP98937569A EP1027266B1 EP 1027266 B1 EP1027266 B1 EP 1027266B1 EP 98937569 A EP98937569 A EP 98937569A EP 98937569 A EP98937569 A EP 98937569A EP 1027266 B1 EP1027266 B1 EP 1027266B1
Authority
EP
European Patent Office
Prior art keywords
ready
menu
base part
heat
heat menu
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
EP98937569A
Other languages
German (de)
English (en)
Other versions
EP1027266A1 (fr
Inventor
Gerd Korsten
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hofmann-Menue Holding GmbH
Original Assignee
Hofmann-Menue Holding GmbH
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 Hofmann-Menue Holding GmbH filed Critical Hofmann-Menue Holding GmbH
Publication of EP1027266A1 publication Critical patent/EP1027266A1/fr
Application granted granted Critical
Publication of EP1027266B1 publication Critical patent/EP1027266B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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 manufacturing and preparing such a ready menu pack ready for use.
  • the base part usually consists of deep-drawn aluminum foil, while the sealing foil can also consist of aluminum or else of coated plastic material or the like.
  • the heating of such pre-prepared menu packs, in which deep freezing takes place after the ready menu has been filled into the base part and the sealing film has been applied and the finished menu pack is then subsequently stored at a maximum of minus 18 ° C, is usually carried out in a convection oven or the like It usually takes about 40 minutes to finish cooking the pre-cooked menu, which is only pre-cooked before filling the base part.
  • 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 sauces, can only be prevented by dividing the base part into different compartments, so that the user can then leave later 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 aforementioned 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.
  • a ready menu pack is known from DE 91 05 684 U1, in which the layer sequence of the food before preparation is different than when ready to eat, because namely after heating the packaging container provided there with the frozen food inside the layered components of the warmed food to be rearranged before eating.
  • the problem of avoiding the infiltration of liquid sauce components etc. is in the fixed layers of a ready menu not addressed.
  • the invention has for its object the aforementioned To improve the ready menu pack so that on the one hand an improper mixing of the individual components without dividing the base part into different compartments avoided and secondly the achievement more appealing Consumption properties guaranteed even with microwave heating becomes.
  • the invention is also intended to be a method for Manufacture and ready to use such a ready menu pack specify.
  • this task is further developed in the ready menu pack of the generic type through the combination of features of claim 1 solved.
  • Preferred embodiments of the ready menu pack after Claim 1 are the subject of dependent claims 2 to 7.
  • the invention is based on the surprising finding that it succeeds in solving the above problem and the Disadvantages of previously known ready menu packs eliminate that into a non-compartmentalized lower part the individual components of the ready menu in the form of vertically successive layers in an order be filled in, which ensures that the later Consuming top layer is first filled in when later consumed, however, the bottom layer or Component last. This makes it possible, for example, a spaghetti dish with a layer of sauce and parmesan topping without filling in improper mixing of the individual components.
  • the ready menu pack according to the invention is outstandingly suitable for the preparation of "delicate" ready meals, at which the separation of the various components of the ready menu until immediately before consumption of particular importance is, and especially permits, as a result of the plate or the like remaining cover bell Ready menu after heating in a central kitchen, for example of a hospital or the like in covered Condition to be transported to the bedside and first remove the cover bell there, causing the ready menu not only protected against contamination, but also against an improper cooling between warming and eating is preserved.
  • the ready menu pack shows the embodiment shown there is a bowl-shaped Base part 10, which by press stamping from cardboard is made.
  • the base part 10 essentially has one flat floor 12 and one of them obliquely in FIG. 1 diverging circumferential side wall 14 on top, to which a also surrounding peripheral flange 16, which essentially is flat and essentially parallel runs to the floor 12. It is particularly important that due to the choice of material of the edge flange 16 essentially is designed to be flexibly deformable, where appropriate for this purpose can also be provided that, unlike that 1 shown, the edge flange 16 is thinner than the bottom 12 and / or the Side wall 14 of the base part 10.
  • the base part 10 is at least the one formed thereby Shell not delimiting the interior surface treated, but definitely water vapor absorbing educated.
  • the base part 10 is in contact with the floor 12 successively a parmesan layer 18, a sauce layer 20 tomato-based and a spaghetti layer 22.
  • a sealing film 24 made of coated Sealed aluminum foil, between the bottom 12 facing inner surface of the sealing film 24 and the bottom 12 facing mirror of the spaghetti layer 22 a functional space 25 is released, which in the exemplary embodiment shown, whose height, measured in the direction of the vertical, in the embodiment shown about 1/3 of the distance between the upper bearing surface of the bottom 12 and the Level of spaghetti layer 22 corresponds.
  • the base part 10 is under omission the sealing film 24 shown in Fig. 1, inside out Position on a circular plate 26, the edge flange 16 of the base part 10 nestled on the edge of the plate rests and the spaghetti layer 22 on the bearing surface of the Plates 26 abuts. Between the top surface of the now Parmesan layer 18 lying above and the inner surface of the now top floor 12 of the base part 10 is a Cooking chamber 28 formed.
  • the manufacture and the ready-to-use ready-made menu pack according to FIGS. 1 and 2 are designed as follows according to the method according to the invention: First, the base part 10 in the position shown in Fig. 1, in which the bottom 12 of the base part 10 rests on a base, such as a conveyor belt or the like, is filled with the individual components of the ready menu in such a way that that Component that should be on top after heating, i.e. in the use position, is filled in first, but lastly the component that should be on the bottom when the ready menu is consumed. Accordingly, first the parmesan layer 18, then the sauce layer 20 and then the spaghetti layer 22 are filled into the base part 10.
  • the filling takes place at room or pre-cooking temperature of the individual components, which are not yet fully cooked after being filled into the base part 10.
  • the sealing film 24 is then sealed onto the edge flange 16 of the base part 10.
  • the finished ready-made menu pack is then deep-frozen to a core temperature of minus 18 ° C.
  • the ready menu pack is then on the transport, for storage etc. below or at most on the the aforementioned freezing temperature is maintained.
  • the edge flange lies in the warm-up position shown in FIG. 2 16 on the edge of the plate 26 slightly so that the cooking space 28 against the ambient air at least insofar is that the base member 10 in that shown in FIG Position the ready menu 18, 20, 22 against contamination can protect, for example, until after Bring the warmed up ready menu to a hospital bed or the like the base part now serving as a cover bell 10 is lifted off the plate 26.
  • the parmesan layer 18 is lightly gratinated, as it leaves the ready menu Water vapor is absorbed by the inner surface of the base part 10 or is at least partially adsorbed there, whereby the cooking chamber 28 does not have a saturated water vapor atmosphere, but is relatively "dry” so that it is too a gratin and browning effect on the surface of the Parmesan layer 18 can come.
  • This is with a spaghetti menu not of particular importance, but of crucial when it comes to ready meals in In the form of pizzas, meat chips or the like, the general one to be observed Disadvantage of microwave heating, namely the crossing of Not allow surface layers, due to the invention provided cooking space 28 and the set therein Atmosphere is avoided.
  • the plate 26 is brought to the place of consumption, whereupon only there the base part 10 serving as a cover bell removed and the now ready-to-eat ready meal is consumed becomes.

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)

Claims (10)

  1. Paquet repas prêt à servir comprenant une partie de base sensiblement en forme de cuvette dont la paroi latérale périphérique diverge vers l'extérieur depuis un fond sensiblement plan jusqu'à son bord supérieur et se joint à cet endroit à un rebord périphérique sensiblement plan, saillant vers l'extérieur et parallèle au fond, un repas prêt à servir mis dans la partie de base, présentant au moins deux constituants de consistance différente, de préférence précuit et pouvant être surgelé après avoir été mis dans la partie de base, et une feuille de scellement soudée sur le rebord après le remplissage du repas prêt à servir, caractérisé par le fait que la partie de base (10) est constituée de matière pouvant être traversée par l'énergie hyperfréquence et dont le coefficient de dilatation thermique dans l'intervalle de températures de moins 20° C à la température ambiante est inférieur à celui du repas prêt à servir ; que le rebord (16) est déformable élastiquement de façon telle qu'après l'enlèvement de la feuille de scellement (24), il puisse épouser de manière relativement serrée une surface périphérique opposée sensiblement parallèle à lui, comme le bord d'une assiette (26) ou une surface semblable ; qu'entre la surface du repas prêt à servir (18, 20, 22) opposée au fond (12) et la face intérieure de la feuille de scellement (24) dirigée vers le fond (12) est laissé un espace fonctionnel (25); et que les constituants (18, 20, 22) du repas prêt à servir sont mis dans la partie de base (10) en stratification perpendiculaire au fond (12) de manière que les couches aient un ordre inverse de l'ordre des constituants prévu pour la consommation.
  2. Paquets repas prêt à servir selon la revendication 1, caractérisés par le fait que la hauteur de l'espace fonctionnel (25) correspond au moins au quart de la hauteur du repas prêt à servir contenu (18, 20, 22).
  3. Paquets repas prêt à servir selon la revendication 2, caractérisés par le fait que la hauteur de l'espace fonctionnel (25) correspond environ au tiers de la hauteur du repas prêt à servir contenu (18, 20, 22).
  4. Paquets repas prêt à servir selon l'une des revendications précédentes, caractérisés par le fait que la partie de base (10) est, au moins dans sa couche superficielle dirigée vers le repas prêt à servir (18, 20, 22), constituée de matière capable d'absorber ou d'adsorber l'eau.
  5. Paquets repas prêt à servir selon l'une des revendications précédentes, caractérisés par le fait que la partie de base (10) est constituée d'une matière plastique pourvue sur sa face intérieure dirigée vers le repas prêt à servir (18, 20, 22) d'un revêtement capable d'absorber l'eau.
  6. Paquets repas prêt à servir selon l'une des revendications 1 à 3, caractérisés par le fait que la partie de base (10) est constituée de carton façonné ou de matière semblable.
  7. Paquets repas prêt à servir selon l'une des revendications précédentes, caractérisés par le fait que la partie de base (10) est sensiblement circulaire.
  8. Procédé pour fabriquer et rendre prêt à l'utilisation un paquet repas prêt à servir selon l'une des revendications précédentes, caractérisé par le fait que les constituants du repas prêt à servir sont introduits l'un après l'autre à la température ambiante ou à la température de cuisson et à l'état précuit dans la partie de base dans un ordre inverse de celui qu'ils doivent avoir lors de la postcuisson ou du réchauffage ainsi que lors de la consommation du repas prêt à servir. ; qu'ensuite ont lieu dans un ordre quelconque la surgélation du menu prêt à servir et le soudage de la feuille de scellement sur le rebord ; qu'à la fin de la conservation à l'état surgelé, immédiatement avant que le repas préparé soit réchauffé et rendu prêt à la consommation, la feuille de scellement est retirée du rebord ; qu'après cela, la partie de base avec le repas prêt à servir qui s'y trouve est appliquée sur une assiette ou un objet semblable, le repas prêt à servir se détachant alors sous l'action de la pesanteur de la partie inférieure s'appuyant comme une cloche sur le bord de l'assiette, et entre le repas prêt à servir et la face intérieure de la partie inférieure étant formé un espace de cuisson limité par le fond de la partie inférieure et une partie de sa paroi latérale ; qu'ensuite, le repas prêt à servir est réchauffé ; et qu'enfin, avant la consommation, la partie inférieure est enlevée de l'assiette et le repas prêt à servir est ainsi dégagé pour être consommé.
  9. Procédé selon la revendication 8, caractérisé par le fait que le réchauffage du repas prêt à servir est effectué par énergie hyperfréquence.
  10. Procédé selon l'une des revendications 8 et 9, caractérisé par le fait que pour l'application de la partie de base avec le repas prêt à servir qui s'y trouve est utilisée une assiette dont le diamètre extérieur est au moins légèrement supérieur au diamètre intérieur du rebord de la partie de base.
EP98937569A 1997-10-31 1998-07-14 Emballage pour repas pret a servir et procede permettant de fabriquer ledit emballage pret a l'emploi Expired - Lifetime EP1027266B1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE19748307A DE19748307C1 (de) 1997-10-31 1997-10-31 Fertigmenüpackung sowie Verfahren zum Herstellen und Gebrauchsfertigmachen derselben
DE19748307 1997-10-31
PCT/EP1998/004365 WO1999023013A1 (fr) 1997-10-31 1998-07-14 Emballage pour repas pret a servir et procede permettant de fabriquer ledit emballage

Publications (2)

Publication Number Publication Date
EP1027266A1 EP1027266A1 (fr) 2000-08-16
EP1027266B1 true EP1027266B1 (fr) 2001-11-21

Family

ID=7847312

Family Applications (1)

Application Number Title Priority Date Filing Date
EP98937569A Expired - Lifetime EP1027266B1 (fr) 1997-10-31 1998-07-14 Emballage pour repas pret a servir et procede permettant de fabriquer ledit emballage pret a l'emploi

Country Status (10)

Country Link
US (1) US6447825B1 (fr)
EP (1) EP1027266B1 (fr)
JP (1) JP2001521866A (fr)
AT (1) ATE209149T1 (fr)
AU (1) AU8631498A (fr)
CA (1) CA2307120A1 (fr)
DE (2) DE19748307C1 (fr)
ES (1) ES2168782T3 (fr)
PT (1) PT1027266E (fr)
WO (1) WO1999023013A1 (fr)

Families Citing this family (11)

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AU722591B3 (en) * 2000-01-07 2000-08-10 Allied Chefs Pty Limited Process and apparatus for preparing bulk meals
US7083818B2 (en) * 2002-08-16 2006-08-01 Apio, Inc. Party tray
US20060013929A1 (en) * 2004-07-16 2006-01-19 Susie Morris Visually-appealing microwaveable frozen meal
FI120999B (fi) * 2004-09-30 2010-06-15 Pekka Virtanen Suurustettavan kastikkeen valmistusmenetelmä ja kastiketuote
SE528827C2 (sv) * 2005-04-28 2007-02-27 Innovative Design Of Scandinav Livsmedelförpackning samt förfarande för överföring resp paketering av livsmedel
AU2006240545B2 (en) * 2005-04-28 2011-06-16 Torus Pak Research And Development S.A.R.L. Food package and method for transfer of food
US20070237867A1 (en) * 2006-04-05 2007-10-11 Mars, Inc. Microwavable steamer food pack
US7748560B2 (en) * 2006-07-11 2010-07-06 Taylor Fresh Vegetables, Inc. Atmosphere controlled packaging for fresh foodstuffs
US7748561B2 (en) * 2006-07-11 2010-07-06 Taylor Fresh Vegetables, Inc. Atmosphere controlled packaging for fresh foodstuffs
DE102014115790B4 (de) 2014-10-30 2016-08-25 Swiss Medical Food AG Fertigmenüpackung
US10464732B2 (en) * 2017-08-08 2019-11-05 Upac2 Air tight gas circulating container

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EP0409289B1 (fr) 1985-05-01 1992-07-08 House Food Industrial Co., Ltd. Récipient contenant de la nourriture instantanée pour fours à micro-ondes
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Also Published As

Publication number Publication date
PT1027266E (pt) 2002-04-29
ES2168782T3 (es) 2002-06-16
CA2307120A1 (fr) 1999-05-14
WO1999023013A1 (fr) 1999-05-14
DE59802766D1 (de) 2002-02-21
EP1027266A1 (fr) 2000-08-16
JP2001521866A (ja) 2001-11-13
US6447825B1 (en) 2002-09-10
AU8631498A (en) 1999-05-24
ATE209149T1 (de) 2001-12-15
DE19748307C1 (de) 1998-12-17

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