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
  • B65D2205/00—Venting means
• • 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
  • B65D2581/3433—Packages containing a secondary product to be cooked and discharged over the primary product to add moisture to the product, e.g. steaming
• • 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
  • B65D2581/3437—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 specially adapted to be heated by microwaves
  • B65D2581/3439—Means for affecting the heating or cooking properties
  • B65D2581/3455—Packages having means for improving the internal circulation of air
  • B65D2581/3458—Convective heating chambers, e.g. hot air channels
• • 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
  • B65D2581/3437—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 specially adapted to be heated by microwaves
  • B65D2581/3439—Means for affecting the heating or cooking properties
  • B65D2581/3459—Means for holding the package at a distance from the microwave oven floor, e.g. stands
  • B65D2581/3462—Means for holding the package at a distance from the microwave oven floor, e.g. stands separate from the package, e.g. separate stands

Definitions

• the present invention relates to the technical field of packaging and cooking food products.
• the present invention relates to a new receptacle, adapted for microwave cooking a food preparation, and in particular pasta, packaging and a packaged food product implementing such a receptacle.
• Document FR 2 860 213 in the name of the applicants, describes a disposable packaging for a food preparation intended to undergo an ultimate stage of steam cooking in a microwave oven comprising a first isothermal receptacle, in particular made of expanded polystyrene, inside which a second receptacle for receiving the food preparation is housed.
• a first isothermal receptacle in particular made of expanded polystyrene
• the bottom of the second receptacle is kept at a distance from the bottom of the first receptacle, the bottom of the first receptacle being intended to accommodate a reserve of water and the walls and / or the bottom the second receptacle being perforated to allow the diffusion of water vapor in the food preparation, during cooking in microwaves.
• this packaging does not allow the consumer to handle the packaging without burning, when the food preparation has just been heated in the microwave. Indeed, the generated water vapor diffuses into the space between the walls of the two receptacles, and the first receptacle does not thereby provide sufficient thermal insulation.
• expanded polystyrene is a material that is permeable to air
• the food preparation can not be stored in a modified atmosphere, which is advantageous in the case of fresh products in particular.
• One of the objectives of the present invention is precisely to overcome the disadvantages of prior art packages and to provide a new receptacle for receiving a food preparation, which when associated with an outer envelope, to constitute a package, allows a better handling of packaging when the food preparation it contains is hot and therefore ready to be consumed.
• the present invention relates to a new receptacle for receiving a food preparation to undergo a final step of steam cooking in a microwave oven.
• This receptacle with a peripheral wall and a bottom delimiting an internal volume is made of a material allowing microwaves to pass and is characterized in that the bottom of the receptacle is non-perforated and comprises a housing intended to receive a reserve of liquid and, in that the peripheral wall of the receptacle is equipped with a series of diffusion channels for the water vapor generated from the liquid, during the cooking step in a microwave oven, said diffusion channels being connected the housing and the internal volume of the receptacle.
• Another object of the invention is to provide a disposable packaging, inexpensive, suitable for packaging, preservation including fresh or frozen, steam cooking in the microwave oven and finally the consumption of food.
• This package is particularly intended for food preparations consisting of pre-prepared foods, partially cooked, to undergo a final stage of steaming in a microwave oven.
• the package according to the invention must first allow the packaging of the food preparation, easily and cleanly.
• the packaging according to the invention must allow the storage and storage of the food preparation and therefore including its stacking.
• the packaging according to the invention must also allow the end of the steaming of the food preparation, in a microwave oven. Finally, the food preparation must be able to be directly consumed in the packaging which is a container easily handled, without the need to move the food preparation from one container to another.
• the present invention also relates to a disposable packaging for a food preparation intended to undergo an ultimate stage of steam cooking in a microwave oven comprising:
• the subject of the present invention is also a food product which comprises a food preparation intended to undergo an ultimate stage of steam cooking in a microwave oven, conditioned, preferably hermetically, for preservation. in the fresh or frozen, in a packaging according to the invention, said preparation being housed inside the receptacle, and a reserve of liquid being disposed in the housing provided for this purpose arranged in the receptacle.
• the fîg. 1 and 3 are respectively a perspective view and a top view of an example of a receptacle according to the invention.
• Fig. 2 is a view along section A-A of a receptacle according to FIGS. 1 and 3, comprising a food preparation, as well as a liquid reserve and highlighting the diffusion of the generated water vapor.
• the fg. 4 is a perspective view of various elements of a package according to the invention.
• FIG. 5 is a sectional view of a food product packaged in a packaging according to FIG. 4.
• FIG. 6 is a partial view of FIG. 5 voluntarily enlarged to highlight a portion of the packaging according to the invention.
• Fig. 7 is a sectional view similar to FIG. 5 of another variant of food product according to the invention.
• Fig. 8 is a view similar to FIG. 2, showing another embodiment according to the invention.
• the receptacle 1 comprises a peripheral wall 2 and a bottom 3 which delimit an internal volume 4.
• the receptacle 1 is intended to receive a food preparation 5 which will be positioned at the internal volume 4.
• the receptacle 1 can be likened to a bowl or an open bowl.
• the receptacle 1 is equipped with at least one housing 6 intended to accommodate a reserve of liquid 7, such as water or flavored water.
• the food preparation 5, for which the receptacle 1 is adapted is intended to undergo an ultimate cooking step in a microwave oven. To allow this steam cooking, it is provided to dispose inside the receptacle 1, a reserve of liquid 7, and in particular water.
• This water reserve may in particular be in the form of a pad 8 soaked with water as illustrated in FIG. 2 or in the form of a quantity of possibly frozen water.
• This water can also be flavored, for example with an infusion of oregano, to perfume the food preparation during cooking.
• the liquid used may also have a thicker consistency, such as a sauce.
• this sauce will preferably contain 30 to 60% water.
• the percentages given are percentages by weight, that is to say that the mass of water represents 30 to 60% of the total mass of the sauce positioned at the bottom of the receptacle 1.
• the housing 6 is associated with diffusion channels 9 for the steam that will be generated from the liquid, during the cooking step in a microwave oven.
• Said diffusion channels 9 are connected to the housing 6 and to the internal volume 4 of the receptacle 1, as illustrated in FIG. 1 and 3 and will therefore allow the water vapor generated during cooking to circulate and enter the food preparation 5 then disposed in the internal volume 4.
• These diffusion channels 9 will therefore allow the steam water generated to be distributed in the internal volume 4 of the receptacle 1, thus allowing homogeneous cooking of the food preparation 5 which will be positioned therein.
• the housing 6 is located at the bottom 3 of the receptacle 1.
• the housing 6 is arranged on the inner face 3i of the bottom 3 of the receptacle 1. It thus constitutes a recess on the inner face 3i, so as to be open on the internal volume 4 of the receptacle 1.
• the wall 2 of the receptacle 1 is equipped with diffusion channels 9 for the steam generated during the cooking step from the liquid in particular. 9 broadcast channels are, for example grooves made on the inner face 2 ⁇ of the peripheral wall 2. These distribution channels 9 are connected to the housing 6 by any means of suitable connection. In the illustrated example, and as highlighted in FIGS.
• the housing 6 consists of a central circular cavity 10 connected by channels 11 arranged in a star opening on an annular channel 12.
• the central circular cavity 10, the channels 11 arranged in a star, and the annular channel 12 can all be described as housing, and also play the role of steam diffusion means to the diffusion channels 9.
• the or housing can take many other forms.
• These various elements 10, 11 and 12 are arranged on the inner face 3 ⁇ of the bottom 3 of the receptacle 1 and are, in the example shown, open on the internal volume 4. As shown in FIG. 2, the water vapor flows along the inner face 2i of the wall 2.
• the different diffusion channels 9 are connected to the annular groove 12. It may furthermore be noted that the liquid reserve may be arranged only in the circular cavity 10, for example in the form of a soaked pad, as shown in fig. 2. It is also possible to fill partially or totally with the desired amount of liquid, the central circular cavity 10, the channels 11 arranged in a star and the annular groove 12 which then all play the role of housing 6, as illustrated in FIG. 5.
• the receptacle 1 advantageously has a substantially frustoconical body flaring from the bottom 3. In this case, the diffusion channels 9 will extend advantageously as illustrated in FIG.
• the diffusion channels 9 can extend from the bottom 3 to the upper edge 13 of the receptacle 1. Or, when the receptacle 1 is intended to be sealed, it may be advantageous as illustrated in FIG. 7 that the diffusion channels 9 do not extend to the upper edge 13, to provide a passage for water vapor at the top of the receptacle 1.
• the diffusion channels 9 are in the form of half-cylinder open towards the internal volume 4 of the receptacle 1. These half-cylinders preferably have a diameter of between 3 and 10 mm, advantageously of the order of 7 mm.
• the consistency of the food preparation 5 is such that the latter does not penetrate, or little, in the housing 6 or in the diffusion channels 9.
• the number of diffusion channels 9 distributed over the periphery of the receptacle 1, is chosen to ensure a homogeneous circulation, promoting a homogeneous cooking of the food preparation 5, thus reducing the cooking time. It will be possible, for example, to have 10 to 20 diffusion channels 9, along the wall 2 of the receptacle 1.
• the receptacle 1 is self-supporting, that is to say that it has a clean behavior once laid, for example as opposed to a bag made of a flexible film which is completely soft and sags once laid. It is therefore advantageously made of a material that has a certain rigidity.
• the constituent material of this receptacle 1 is for example a polymer, such as polypropylene or polyethylene. In some cases, it may be advantageous for the receptacle 1 to be in a gas-impermeable material.
• XPS expanded polystyrene
• EVOH ethylene vinyl alcohol
• XPP expanded polypropylene
• PE polyethylene.
• the diffusion channels 9 and the housing 6 will be directly molded respectively in the peripheral wall 2 and the bottom 3 of the receptacle 1.
• the diffusion channels 9 are arranged in such a way that they form ribs on the external face 2 2 of the peripheral wall 2 of the receptacle 1.
• housing 6, and optionally the connection means to the diffusion channels 9 are arranged to project on the outer face 3 2 of the bottom 3 of the receptacle 1.
• the outer face 3 2 of the bottom 3 of the receptacle 1 will preferably be a stable bearing surface for the receptacle 1.
• the receptacle 1 is intended to be associated with an outer casing to form a package I which will allow easy handling directly after cooking.
• the outer envelope will act as a thermal barrier and allow the user to grab the package I without getting burned, when the package I comes out of a microwave oven and contains a hot food preparation.
• the outer envelope can also play the role of information carrier that can be directly printed on the envelope or affixed to a label stuck on the envelope.
• Means for keeping at least a portion of the outer face 2 2 of the peripheral wall 2 of the receptacle 1 relatively to the inner face of the peripheral wall of the outer casing, such as spacing tabs arranged for example inside the outer casing or outside the receptacle 1, may be provided.
• spacing tabs arranged for example inside the outer casing or outside the receptacle 1.
• spacing means using a receptacle 1 having on the outer face 2 2 of its peripheral wall 2, spacing means. It will be possible to use a receptacle 1, as represented in FIGS. 1 and 3 in particular, wherein the diffusion channels 9 constitute ribs on the outer face 2 2 of the wall 2 of the receptacle, these ribs acting as spacing means.
• the channels form protuberances on the outer face 2 2 of the wall 2 of the receptacle 1, the wall of the receptacle 1 and that of the envelope will be in contact only at the level of the diffusion channels 9. It can also be expected that there is almost no point of contact, adding other means of spacing.
• the outer envelope can take different forms.
• this outer envelope consists of an outer container 22, in the form of a bowl or open bowl.
• the body of the receptacle is of frustoconical shape.
• This outer container 22 will accommodate a receptacle 1, as defined above, then called inner receptacle 1.
• the receptacle 1 is positioned inside the outer container 22 and fits into it. It is therefore the outer container 22 which is directly handled by the individuals during the steps of conditioning, preservation, cooking and consumption.
• the receptacle 1 is equipped with support means on the container 22.
• These support means may be in the form of lugs or a peripheral ring formed from the outer face 2 2 of the wall 2 the receptacle 1, coming to bear on the inner face 23i of the wall 23 of the container 22.
• the receptacle 1 may have as support means a flange 24 extending on its circumference. Said flange 24 can then come to bear on a shoulder 25 arranged in the outer container 22.
• the outer face 3 2 of the bottom 3 of container 1 is at least partly kept at a distance from the inner face 2O 1 the bottom 26 of the outer container 22.
• the distance between the bottom 26 of the outer container 22 and the shoulder 25 is slightly greater than the distance between the bottom 3 of the receptacle 1 and the flange 24.
• the receptacle 1 is fitted into the container 22 in a tight fit, so as to maintain the receptacle 1 in the container 22 by friction.
• This tight fit can be obtained as shown in fig. 6, with a collar 24 whose outer diameter of the flange 24 corresponds substantially to the circumference of the container 22 at the shoulder 25.
• the packaging I once filled with the food preparation that is to be conditioned, is generally closed by any appropriate means. Closing can take place directly on the receptacle 1 or on the outer container 22.
• the outer container 22 can be closed with a lid.
• the food preparation to undergo a final stage of steaming in a microwave oven, the lid will preferably include at least one orifice intended to allow, at first, the evacuation of excess steam of water generated during the microwave cooking step.
• a cap 27 on the receptacle 1 or on the outer container 22 may in particular use a cap, applied by heat sealing in particular in the form of a transparent film for aesthetic reasons.
• Figs. 4 and 5 show the case where a lid is used. In figs. 4 and 5, it is the outer container which is sealed and the upper edge 28 of the container 22 then extends into a bearing surface for the lid. As shown fig. 5, the operculum will be pierced or slightly raised before microwaving. In the case where it is receptacle 1 which is capped, the upper edge 13 of the receptacle 1 will then extend into a bearing surface for the lid. This bearing surface may in particular correspond to the flange 24.
• the container 22 may be of an insulating material such as expanded polystyrene or a cardboard with micro or nano flutes.
• the material constituting the container 22 will advantageously be selected to be impermeable to gases, and will be, for example, an XPS / EVOH / PE or XPP / EVOH / PE mixture.
• the outer casing may be in the form of a sleeve 30 which is positioned around the peripheral wall 2 of the receptacle 1.
• the sleeve 30 is, most often integral with the receptacle 1, the connection can be provided by gluing for example, or the sleeve may be directly molded on the outer face 2 2 of the wall 2 of the receptacle 1.
• the sleeve may be in a carton having thermal insulation properties, such as a cardboard micro or nano splines. It is also possible to use expanded polystyrene.
• the receptacle 1 which is directly closed, for example capped.
• the latter then has a bearing surface for the lid, such as a flange.
• the receptacle will then be made of a material impermeable to gases, as described above.
• the package I according to the invention has various advantages. Indeed, this packaging allows in a few manipulations to package, store, cook and consume the food preparation for which it is intended. Then, the consumer will be able to perform the final stage of steaming in a microwave oven directly in the packaging I. In the case where the closure of the package is obtained by a lid, said lid will be slightly raised to allow the water vapor generated during heating to escape and thus avoid too much overpressure inside the package.
• the various channels 9 open on the internal volume 4 of the receptacle 1 which extend along the inner wall 2 of the receptacle 1 allow rapid diffusion of water vapor created by microwaves, within the food preparation 5 and a homogeneous cooking of the latter.
• the water vapor is in a way channeled into the receptacle 1. Therefore, the time of defrosting and steaming is very fast. This results in an excellent quality of the food preparation without finding any drying.
• the consumer can directly taste the food preparation, once cooked, directly in its packaging I.
• the outer envelope has an acceptable temperature, since it constitutes a thermal barrier, possibly supplemented by a space located between the receptacle 1 and the latter, which provides an additional insulating barrier.
• the packaging I according to the invention can therefore be used for the packaging, preservation, cooking and consumption of a food preparation, and in particular, a food preparation intended to undergo an ultimate stage of steam cooking in a microwave oven.
• the invention also relates to a food product comprising a food preparation packaged in a package as defined above.
• the food preparation intended to undergo an ultimate stage of steam cooking in a microwave oven, is disposed inside the receptacle 1, a reserve of liquid being housed in the housing 6 provided for this purpose, the whole being packaged, preferably hermetically, for preservation in the cold or frozen.
• the food preparation will consist of foods mixed with a hydrated sauce, in particular partially cooked pasta intimately mixed with a hydrated sauce.
• Pasta means pasta for culinary consumption that can be in various forms such as noodles, tagliatelle, spaghetti or other. Before their precooking, these pasta can be in dry form or in the form of fresh pasta. Precooking is done according to conventional pasta cooking techniques, well known to those skilled in the art.
• the precooking is carried out by immersing the pasta in a large volume of boiling water. In the sense of the invention, the pasta is partially cooked, that is to say that they have not yet reached the degree of cooking in which they will be consumed.
• Cooking al dente is known to all and corresponds to a pasta baking ready to be consumed but having in their heart a small uncooked portion, so that the pasta cooked and remain firm under the tooth. For each type of pasta, there is therefore a time or duration of al dente cooking.
• the pre-cooked pasta used in the process according to the invention are not therefore directly consumable: their cooking has been interrupted. During their pre-cooking, the pasta nevertheless absorbed a certain amount of water. However, they will have to undergo a subsequent cooking step to reach the desired state of cooking. During this subsequent firing step, they will absorb the amount of complementary water needed to give them the desired flexibility and hydration.
• hydrated sauce is meant a preparation containing a certain amount of water and liquid or semi-liquid consistency, as opposed to a dehydrated sauce in dry form.
• This sauce has two essential functions: first of all, to provide at least a portion of the water necessary for the complementary hydration of the pre-cooked pasta during cooking in a microwave oven and, secondly, to give the pasta the desired taste.
• the sauce preferably has a sufficiently thick consistency to adhere to the pasta after mixing and thus comes to coat the pasta. Therefore, it is indicated that the pasta is intimately mixed with the hydrated sauce.
• this hydrated sauce serves as a coating sauce and is, after mixing, in contact with each dough.
• the hydrated sauce thus makes it possible to generate, under the effect of microwaves, water vapor as close as possible to the pasta. This water vapor will be absorbed by the pasta which will swell during the final cooking step in the microwave oven, to bring them into their optimal consumption state.
• the hydrated sauce can contain various elements of type aromatics, vegetables, fats, proteins, such as pieces of fish, meat, seafood, depending on the desired taste.
• the hydrated sauce contains a certain amount of water.
• the hydrated sauce contains a quantity of water at least equal to the amount of additional water that the pre-cooked pasta would absorb during al dente cooking.
• this sauce is overhydrated with reference to a sauce adapted to be mixed with pasta cooked al dente.
• sauce adapted to be mixed with pasta cooked al dente means a ready-to-use sauce, for example commercially available, and which is generally consumed with cooked pasta directly consumable.
• the hydrated sauce corresponds to a sauce adapted to be mixed with pasta cooked al dente, to which was added a weight percentage of 15 to 45% of water, preferably of 20 to 30%.
• This additional water supply can of course be achieved by means of any aqueous liquid that may be in various forms, for example in the form of poultry broth, wine, coconut milk ...
• this contribution of Complementary water will be approximately the amount of additional water the pasta would absorb as part of al dente cooking.
• the mixture to be microwaved in the microwave oven contains a weight percentage of hydrated sauce with respect to the pasta between 50 and 100%.
• part of the sauce is disposed at the bottom of the receptacle 2, in the housing 6 provided for this purpose, the rest of the sauce being intimately mixed with food.
• sauce-based food preparations such as pasta
• an unstable state of the pasta is obtained over time. that is to say that the pasta gradually imbibe sauce and soften.
• the mixture becomes drier as some of the sauce has been absorbed by the pasta. This phenomenon is accentuated for frozen products that are used a few days (usually one to five) after thawing. Indeed, the modification of the structure of the pasta molecules, following freezing, accentuates this phenomenon.
• the mass of sauce, located at the bottom of the receptacle 2, which then acts as liquid 7, will represent 50 to 80% of the total mass of the sauce present in the receptacle 2, the rest, called sauce d ' coating, being mixed with food.
• the volume of the sauce reserve exceeds the volume of the housing (s) located at the bottom of the receptacle 2, as shown in FIG. 8.
• the housing or dwellings which may, for example, be in the form of channels, allow the steam generated from the sauce reserve to diffuse to the diffusion channels 9 arranged in the walls of the receptacle 2.
• the sauce housed in the bottom of the receptacle, contains a proportion of water greater than the sauce mixed with food.
• the proportion of water varies according to the nature of the sauce.
• the sauce disposed at the bottom preferably contains a percentage by weight of water 10 to 30% higher than that of the sauce directly mixed with the food.
• the coating sauce and the reserve of sauce positioned at the bottom of the container 2 together contain, in addition to the amount of water present in the ready-to-use sauces, a quantity of water at least equal to the amount of water that the pre-cooked pasta would absorb in al dente cooking.
• the coating sauce and sauce placed at the bottom of the container contain the same ingredients and differ only in the amount of water present.
• the sauce positioned at the bottom of the receptacle 2 will contain 20 to 30% more water compared to the sauce.
• coating for a cream-based sauce, the sauce positioned at the bottom will contain 10 to 20% more water compared to the coating sauce.
• the mass percentage of water in the coating sauce may be advantageous to limit the mass percentage of water in the coating sauce and to provide that it does not exceed a corresponding mass of 20 to 25% of the mass of pasta present in the preparation.
• the swelling by water absorption of food and, in particular pasta, directly in contact with the coating sauce will thus be limited.
• the package I is deposited frozen and closed in a microwave oven.
• a first cooking step is to thaw the sauce and bring it to a boil with steam release, so that it rises along the channels of the receptacle.
• this step has a duration of approximately 1 minute.
• the observed phenomenon is due to the behavior of the microwaves which are first attracted by the sauce which is at the bottom, considering its high content of water and fat. So, microwaves do not attack the pasta and do not come to grill them on the surface.
• the package I is shaken to mix the pasta with the whole sauce.
• Cooking is resumed after having slightly opened the receptacle for 1 min in the same oven to obtain a core temperature greater than 70 ° C.
• a seal comprising microperforations, can be used. It does not need to be peeled for cooking because it lets steam escape but not the liquid.
• the food preparation is cooked in less than 2 minutes, the contents of the package coming directly from the freezer.
• the time is of the order of 3 min. This time is less than that generally recommended for frozen individual portions sold commercially.
• the mixture will be made before the start of cooking.
• the cooking time will also be chosen to arrive, preferably, at a temperature at the heart of the food preparation, greater than 70 ° C.
• the food coated with the coating sauce may be deposited directly on the sauce reserve positioned at the bottom of the receptacle 2.
• This reserve of sauce may have been previously frozen.
• separation means between the food mixed with the coating sauce and the liquid reserve placed at the bottom of the receptacle 2. These separation means are particularly useful when the reserve of sauce, which is at bottom, is liquid (fresh or thawed products). Pasta, which is in contact with the reserve, may have a tendency to penetrate the sauce. This phenomenon could affect the homogeneity of the final cooking.
• a thin layer of gelatin deposited on the bottom sauce at the time of packaging and which will melt and mix with the pasta at the time of cooking • a separating plate for example polypropylene or other microwave-supporting material, which will be disposed above the sauce reservoir at the bottom.
• This plate can be held in the receptacle by clipping.
• This plate will have perforations of sufficient diameter to pass the sauce during the sauce / pasta mixing step, but small enough not to let the pasta pass.
• a disk diameter of 8 cm in particular, we can provide four to eight holes 1 to 2 cm in diameter in the disk. In the case where the reserve of sauce is dense and thick, the latter will constitute a natural barrier and will oppose the penetration of pasta.
• Such separations may also be used, possibly, in the case where the liquid disposed at the bottom of the receptacle 2 is other than a portion of the sauce.
• a reserve of liquid such as water or flavored water
• a reserve of sauce above this reserve of liquid, at the bottom of the receptacle 2, a reserve of sauce and, above, a mixture of food and coating sauce.
• the reserve of liquid and the reserve of sauce will advantageously be separated by separating means, such as a gelatin layer, as previously described, or a separating plate comprising small passages for the diffusion of the steam. These passages may be in the form of perforations, for example, 50 mm in diameter.
• the food product according to the invention is ready, very quickly and easily, and one obtains a pasta dish tasty and rich in taste and without nuisance odor or other and directly consumable without being transferred to another container.
• Such packaging is therefore perfectly suited for use in hotels, breweries, fast food establishments, sports clubs or leisure clubs, and generally in all places where a catering service can be carried out.

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• Engineering & Computer Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Food Science & Technology (AREA)
• Mechanical Engineering (AREA)
• Package Specialized In Special Use (AREA)
• Packages (AREA)
• General Preparation And Processing Of Foods (AREA)

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• 2006
  • 2006-01-27 FR FR0600747A patent/FR2888225B1/fr not_active Expired - Fee Related
  • 2006-07-04 WO PCT/FR2006/050675 patent/WO2007003864A2/fr not_active Ceased
  • 2006-07-04 US US11/988,297 patent/US20090297673A1/en not_active Abandoned
  • 2006-07-04 EP EP06779015A patent/EP1912875A2/de not_active Withdrawn
• 2008
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