METHOD FOR PREPARING AND PACKAGING A READY-MADE DISH, AND CORRESPONDING READY-MADE DISH

Abstract

A method for preparing and packaging a ready-made dish. The method includes: placing a first food item in a container; placing a second food item in the container in such a way that the second food item is situated above the first food item; placing a sauce or a gravy in the container so that the sauce or the gravy is situated beneath the first food item or mixed with the first food item without being in contact with the second food item before and during the heating process; carrying out the hermetic vacuum sealing of the container; heating the food contents of the closed container, the container remaining without movement during the heating step.

Claims

1. A method for preparing and packaging a ready-made dish, wherein the method comprises the following steps: placing a first food item in a container; placing a second food item in said container in such a way that the second food item is situated above said first food item; placing a sauce or a gravy in said container so that said sauce or said gravy is situated beneath said first food item or is mixed with said first food item without being in contact with said second food item before and during the heating; carrying out the hermetic vacuum sealing of said container; and heating the food contents of said closed container, said container remaining without movement during the heating step.

2. The method according to claim 1, wherein said first food item is constituted by meat, fish or vegetables.

3. The method according to claim 1, wherein said first food item is pre-cooked before being packaged in said container.

4. The method according to claim 1, wherein said second food item is constituted by a starch food, fish or delicate vegetables.

5. The method according to claim 1, wherein said second food item is pre-cooked before being packaged in said container.

6. The method according to claim 1, wherein said heating step carries out a sterilization and/or a pasteurization of said food items.

7. The method according to claim 1, wherein said container is a tray, bowl or cylinder covered with a sealed film, or a can

8. The method according to claim 1, wherein said sauce or the gravy is introduced into the container before the introduction of said first food item, or else before or after the introduction of said second food item.

9. A ready-made dish obtained according to the method for preparing and packaging according to claim 1.

Description

5. LIST OF FIGURES

[0051] Other features and advantages of the invention shall appear more clearly from the following description of an example of a mode of implementation given by way of a simple illustratory and non-exhaustive example and from the appended drawings of which:

[0052] FIG. 1 is a schematic view in section of an example of a food container showing the particular arrangement of the food constituent according to the method of the invention;

[0053] FIG. 2 illustrates the main steps of the method according to one embodiment of the invention.

6. DESCRIPTION OF ONE POSSIBLE EMBODIMENT FOR IMPLEMENTING THE INVENTION

[0054] 6.1 Filling the Container

[0055] As illustrated in FIGS. 1 and 2, the method for preparing the packaging of a ready-made dish according to the invention consists in filling of single-compartment container 1 which, in this case is a metal can, with successive layers or strata (step 101).

[0056] Thus, the method comprises: [0057] the placing of a thick sauce or a gravy at the bottom (down part) of the container 1 (step 1011); [0058] the placing of a topping 12, such as meat, fish and/or pulses which may be raw or pre-cooked (step 1012); [0059] once the topping 12 has been put in place, the placing of a starch food 13 such as rice, pasta or pulses, possibly pre-cooked (step 1013).

[0060] The starch food 13 can be packed in last and therefore constitutes the upper element which is to be steamed. The starch food can be replaced any another food item such as fish or certain delicate vegetables that the consumer would like to steam.

[0061] It can be noted that the sauce 11 can be added at the end (i.e. once the topping 12 and then the starch food 13 have been placed in the container 1) and can flow by gravity towards the bottom of the container 1. In one alternative the sauce can be added after the topping 12 but before the starch food 13 and can flow by gravity to the bottom of the container 1.

[0062] It can be noted that the level of sauce 11 should not touch the starch food 13 during the thermal treatment, since the topping 12 is an intermediate layer between the sauce 11 and the starch food 13. The sauce 11 can be at least partly mixed with the topping 12 as illustrated in FIG. 1.

[0063] 6.2 Closing the Container

[0064] Once the foodstuffs are placed in the container, the container 1 is closed (step 102) by vacuum sealing (i.e. under very low pressure), the value of the vacuum ranging from −500 to −900 mbar. In a classic way, a lid 2 is fixed to the container 1 by crimping.

[0065] 6.3 Thermal Processing of the Container

[0066] The container 1 is subjected to processing in an autoclave to cook (step 103) and if necessary to sterilize the contents (i.e. the food items 11, 12, 13). It is important for the orientation of the container 1 to be kept during the heat processing (step 103) so as to maintain the superimposition of the food items 11, 12, 13.

[0067] The cooking causes a rise in pressure inside the container 1, especially because of the evaporation of water from the food items 11, 12, 13 caused by the increase in temperature.

[0068] The sauce 11, which is situated in the lower part of the container 1 and does not get mixed with the starch food 13 (because the container 1 is at rest) generates steam which enables the cooking of the starch food 13 situated at the upper part of the container 1 without absorption of liquid.

[0069] Such heat processing of food items disposed in the closed container 1 thus prevents volatile substances from escaping from the container 1, which would spoil the final flavor of the ready-made dish. This heat processing furthermore enables homogenous heating of the food items 11, 12 and 13 and optimal preservation of the organoleptic qualities of the constituent elements.

[0070] Preferably, the cooking step 103 is followed by a step 104 for cooling the container 1.

[0071] The end product (the ready-made dish) thus consists of a sauce 11, a topping 12 and starch foods 13 that are cooked and superimposed in the container 1.

[0072] The heating or thermal processing of the product serves especially to promote its preservation. This operation can be a pasteurization (should the food ingredients be placed in a microwavable bowl or tray) or else a sterilization (should the ingredients be placed in a can). In the case of sterilization, the end product is kept at room temperature.

[0073] 6.4 Other Aspects and Variants

[0074] Thus, the combination of an assembly of the food items 11, 12, 13 by layers in the single-compartment container 1, vacuum closure of the container 1 topped with superimposed food items and the cooking/sterilization without movement of the food items in the hermetically sealed container 1 leads to attainment of the goal in view (namely obtaining satisfactory organoleptic qualities for the starch foods 13) through steam cooking of the starch foods 13 in the container 1.

[0075] The sauce (or gravy) 11, which is not in contact with the starch food 13 during the heat processing, turns into steam and cooks the starch foods (pasta or rice) 13, which do not lose their nature by wet sterilization.

[0076] The method of the invention is particularly suited to ready-made dishes that are canned or else preserved in microwavable trays or bowls closed off with a flexible film that is heat-sealed to the tray or bowl.

[0077] Once the container is opened, the consumer can mix the constituents of the dish after or before heating the dish. The heating, done in order to consume the dish, is carried out in a microwave or traditional oven.

[0078] The invention can be applied to ready-made dishes comprising food items other than starch foods, especially delicate vegetables or fish.

[0079] The duration and cycle of the thermal processing temperatures vary according to the product to be processed and the type of processing in view (pasteurization, sterilization).

[0080] Such thermal processing can also be done by means of a microwave field generated by a microwave generator situated outside the container 1, or by induction (for metal cans).

[0081] Thus, the method for preparing and packaging a dish prepared according to the invention is simple and costs little to implement, and can be used on an industrial scale.

[0082] The method prevents the deterioration of the food item, especially of its organoleptic properties (firmness, texture, flavor), the ready-made dish ultimately having an attractive appearance for the consumer, resembling that of traditional cuisine.

[0083] The container can be a metal can or a flexible package such as a semi-rigid cardboard tray or it can be made of semi-rigid plastic material.

[0084] The container can have an appreciably rectangular or circular shape for example.