EP1027266B1 - Ready-to-serve meal pack and method for producing said pack so that it is ready to use - Google Patents
Ready-to-serve meal pack and method for producing said pack so that it is ready to use Download PDFInfo
- 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
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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.
Abstract
Description
Die Erfindung betrifft eine Fertigmenüpackung nach dem Oberbegriff des Patentanspruches 1 sowie ein Verfahren zum Herstellen und Gebrauchsfertigmachen einer derartigen Fertigmenüpackung.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.
Bei Fertigmenüpackungen der gattungsgemäßen Art besteht das
Basisteil üblicherweise aus tiefgezogener Aluminiumfolie,
während die Siegelfolie ebenfalls aus Aluminium oder aber
auch aus beschichtetem Kunststoffmaterial oder dergleichen
bestehen kann. Das Erwärmen derartiger Pertigmenüpackungen,
bei denen also nach dem Einfüllen des Fertigmenüs in das
Basisteil und dem Aufbringen der Siegelfolie eine Tieffrostung
erfolgt und die Fertigmenüpackung dann anschließend
bei höchstens minus 18° C gelagert wird, erfolgt in der Regel
in einem Umluftofen oder dergleichen, wobei zum Nachgaren
des vor dem Einfüllen in das Basisteil lediglich vorgegarten
Fertigmenüs in der Regel eine Zeit von etwa 40 Minuten
erforderlich ist.
Die bekannte Fertigmenüpackung hat sich im wesentlichen bewährt,
jedoch wird es gelegentlich als nachteilig empfunden,
daß in dem Fall, daß bestimmte Komponenten des Fertigmenüs
beispielsweise flüssig sind, diese beim Einfüllen in das
Basisteil, welches also in einer Reihenfolge stattfindet,
die gewährleistet, daß beim späteren Verzehr die zuletzt
eingefüllte obere Schicht oben liegt und zunächst verzehrt
werden kann, das Einsickern flüssiger Komponenten in die
darunterliegenden Schichten, beispielsweise von Saucen, nur
dadurch verhindert werden kann, daß das Basisteil in verschiedene
Abteile unterteilt wird, so daß dann der Benutzer
später aus einem bestimmten Abteil des Basisteiles die Sauce
oder dergleichen auf die Festkomponente aufbringen und hierdurch
ansprechende Verzehreigenschaften erzielen kann. Das
vorgenannte Problem stellt sich beispielsweise insbesondere
dann, wenn es sich um ein Spaghettigericht handelt, welches
mit einer Sauce auf Tomatenbasis und anschließend mit einer
Parmesanschicht abgedeckt werden soll.In ready-made menu packs of the generic type, 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
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.
Abgesehen davon, daß Fertigmenüpackungen der vorgenannten Art prinzipiell nicht durch Mikrowellenenergie erwärmt werden können, weil das aus Aluminiumfolie bestehende Unterteil für Mikrowellenenergie nicht durchlässig ist, lassen sich die vorstehend beschriebenen Nachteile auch bei Herstellung des Unterteiles aus für Mikrowellenenergie durchlässigem Material nicht vermeiden, weil auch dann schon vor dem Tieffrostvorgang ein Einsickern z. B. flüssiger Saucenkomponenten in die darunterliegenden Festschichten des Fertigmenüs erfolgt, wobei dieser Effekt dann beim Aufwärmen mittels Mikrowellenenergie noch weiter verstärkt wird. Außerdem hat die Mikrowellenerwärmung von Fertigmenüs generell bislang den Nachteil, daß sich ein Crossen von Oberflächenschichten praktisch nicht bewerkstelligen lassen wird, so daß es sehr schwierig ist, beispielsweise Pizzen oder Fleischgerichten bei Mikrowellenerwärmung angenehme Verzehreigenschaften zu geben.Apart from the fact that ready-made menu packs of the aforementioned In principle, type cannot be heated by microwave energy can, because the lower part made of aluminum foil is not permeable to microwave energy the disadvantages described above also during manufacture of the lower part made of microwave energy permeable Do not avoid material because even before the freezing process an infiltration z. B. liquid sauce components into the underlying layers of the ready menu takes place, this effect then when warming up with Microwave energy is further amplified. Also has the microwave heating of ready meals in general the disadvantage that there is a crossing of surface layers practically can not be accomplished, so it is very is difficult, for example pizzas or meat dishes with microwave heating pleasant consumption properties give.
Aus der DE 91 05 684 U1 ist eine Fertigmenüpackung bekannt, bei der die Schichtfolge des Nahrungsmittels vor dem Zubereitung anders ist als im eßfertigen Zustand, weil nämlich nach der Erwärmung des dort vorgesehenen Verpackungsbehälters mit dem darin befindlichen tiefgefrorenen Nahrungsmittel im Anlieferzustand die schichtförmigen Bestandteile des erwärmten Nahrungsmittels vor dem Verzehr umgeordnet werden. Das Problem der Vermeidung des Einsickerns flüssiger Saucenkomponenten etc. in die Festschichten eines Fertigmenüs ist dabei nicht angesprochen.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.
Der Erfindung liegt die Aufgabe zugrunde, die eingangs genannte Fertigmenüpackung dahingehend zu verbessern, daß einerseits ein untunliches Vermischen der einzelnen Komponenten ohne Unterteilung des Basisteiles in verschiedene Abteile vermieden und zum anderen die Erzielung ansprechender Verzehreigenschaften auch bei Mikrowellenerwärmung gewährleistet wird. Ferner soll die Erfindung ein Verfahren zum Herstellen und Gebrauchsfertigmachen einer derartigen Fertigmenüpackung angeben.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.
Erfindungsgemäß wird diese Aufgabe in Weiterbildung der Fertigmenüpackung der gattungsgemäßen Art durch die Merkmalskombination des Patentanspruches 1 gelöst. According to the invention, this task is further developed in the ready menu pack of the generic type through the combination of features of claim 1 solved.
Bevorzugte Ausführungsformen der Fertigmenüpackung nach dem Patentanspruch 1 sind Gegenstand der Unteransprüche 2 bis 7.Preferred embodiments of the ready menu pack after Claim 1 are the subject of dependent claims 2 to 7.
In der Verfahrenskategorie wird die der Erfindung zugrundeliegende
Aufgabe durch die Merkmalskombination des Patentanspruches
8 gelöst. Bevorzugte Ausführungsformen des erfindungsgemäßen
Verfahrens sind Gegenstand der Patentansprüche
9 und 10.In the process category, the one on which the invention is based
Task by the combination of features of the claim
8 solved. Preferred embodiments of the invention
Procedures are the subject of the
Der Erfindung liegt die überraschende Erkenntnis zugrunde, daß es gelingt, die oben angegebene Aufgabe zu lösen und die Nachteile bisher bekannter Fertigmenüpackungen dadurch zu beseitigen, daß in ein nicht in Abteile unterteiltes Unterteil die einzelnen Komponenten des Fertigmenüs in Form von vertikal aufeinanderfolgenden Schichten in einer Reihenfolge eingefüllt werden, die gewährleistet, daß die beim späteren Verzehr oben liegende Schicht zunächst eingefüllt wird, die beim späteren Verzehr jedoch unten liegende Schicht bzw. Komponente zuletzt. Hierdurch ist es zum Beispiel möglich, ein Spaghettigericht mit Saucenschicht und Parmesanbelag ohne untunliche Vermischung der einzelnen Komponenten einzufüllen.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.
Im Unterteil verbleibt ein oberer Funktionsraum, der zusammen mit dem Umstand, daß der Wärmeausdehnungskoeffizient des Materials, aus dem das Unterteil hergestellt ist, kleiner ist als derjenige des Fertigmenüs, gewährleistet, daß sich beim Aufstülpen der tiefgefrorenen Fertigmenüpackung auf einen Teller oder dergleichen das Fertigmenü von dem nunmehr als Abdeckglocke dienenden Unterteil löst und auf den Teller fällt, wobei zwischen der Abdeckglocke und dem Fertigmenü ein Garraum entsteht, der nach außen durch den sich auf dem Rand des Tellers abstützenden Randflansch des Unterteiles verhältnismäßig dicht abgeschlossen wird. Erfolgt nunmehr die rasche Erwärmung des Fertigmenüs durch Mikrowellenenergie, wobei in diesem Fall zum Erwärmen und Nachgaren lediglich etwa 4 Minuten erforderlich sind, verglichen mit dem etwa 40-minütigem Zeitaufwand beim Aufwärmen herkömmlicher Fertigmenüs der eingangs genannten Art in einem Umluftofen oder dergleichen, so sickert die nunmehr oben befindliche, d. h. bei dem hier beschriebenen Beispiel oberhalb der Spaghettischicht liegende Sauce nur soweit in die Spaghettilage ein, daß angenehme Verzehreigenschaften entstehen, wobei zum Beispiel eine Parmesanschicht, die sich in der Verzehrstellung oberhalb der Saucenschicht befindet, angecrosst wird.In the lower part there remains an upper functional space that comes together with the fact that the coefficient of thermal expansion of the Material from which the lower part is made, smaller is that of the ready menu, ensures that when putting on the frozen ready meal pack a plate or the like the ready menu of the now serving as a cover bell releases and on the plate falls, being between the cover bell and the ready menu a cooking space is created which is directed outwards through the Edge of the plate supporting edge flange of the lower part is closed relatively tight. Now takes place the rapid heating of the ready menu by microwave energy, in this case for heating and post-cooking only about 4 minutes are required compared to that about 40 minutes of warming up conventional Ready meals of the type mentioned in a convection oven or the like, the one now on top seeps d. H. in the example described here above the spaghetti layer lying sauce only so far into the spaghetti layer a that pleasant consumption properties arise, with the Example a layer of parmesan that is in the consumption position is located above the sauce layer.
Die erfindungsgemäße Fertigmenüpackung eignet sich hervorragend für die Zubereitung auch "heikler" Fertigmenüs, bei denen die Trennung der verschiedenen Komponenten des Fertigmenüs bis unmittelbar vor dem Verzehr von besonderer Wichtigkeit ist, und läßt es insbesondere zu, infolge der auf dem Teller oder dergleichen verbleibenden Abdeckglocke das Fertigmenü nach dem Erwärmen in einer Zentralküche beispielsweise eines Krankenhauses oder dergleichen in abgedecktem Zustand zum Krankenbett zu transportieren und erst dort die Abdeckglocke abzunehmen, wodurch das Fertigmenü nicht nur gegen Kontamination geschützt, sondern auch vor einem untunlichen Erkalten zwischen Erwärmung und Verzehr bewahrt wird.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.
Weitere Merkmale und Vorteile der Erfindung ergeben sich aus der nachstehenden Beschreibung, in der ein Ausführungsbeispiel anhand der schematischen Zeichnung im einzelnen erläutert ist.Further features and advantages of the invention result from the following description, in which an embodiment explained in detail using the schematic drawing is.
Dabei zeigt:
- Fig. 1
- ein Ausführungsbeispiel einer Fertigmenüpackung nach der Erfindung im Transportzustand im Schnitt durch die normalerweise lotrechte Längsmittelachse; und
- Fig. 2
- die Fertigmenüpackung von Fig. 1 nach Abnehmen der Siegelfolie und Aufstülpen auf einen Teller in Aufwärmstellung.
- Fig. 1
- an embodiment of a ready menu pack according to the invention in the transport state in section through the normally vertical longitudinal central axis; and
- Fig. 2
- 1 after removing the sealing film and putting it on a plate in the warm-up position.
Wie Fig. 1 erkennen läßt, weist die Fertigmenüpackung bei
dem dort gezeigten Ausführungsbeispiel ein schalenförmiges
Basisteil 10 auf, welches durch Preßstanzformung aus Pappe
hergestellt ist. Das Basisteil 10 weist einen im wesentlichen
ebenen Boden 12 und eine in Fig. 1 hiervon schräg nach
oben divergierende umlaufende Seitenwand 14 auf, an die ein
ebenfalls umlaufender Randflansch 16 anschließt, der im wesentlichen
eben ausgebildet ist und im wesentlichen parallel
zum Boden 12 verläuft. Von besonderer Bedeutung ist, daß
aufgrund der Materialwahl der Randflansch 16 im wesentlichen
flexibel-verformbar ausgebildet ist, wobei hierzu gegebenenfalls
auch vorgesehen sein kann, daß, anders als bei dem
gezeigten Ausführungsbeispiel gemäß Fig. 1, der Randflansch
16 dünner ausgebildet ist, als der Boden 12 und/oder die
Seitenwand 14 des Basisteiles 10.As can be seen in Fig. 1, the ready menu pack shows
the embodiment shown there is a bowl-
Das Basisteil 10 ist zumindest an seiner die dadurch gebildete
Schale nach innen begrenzenden Fläche nicht wasserabstoßend
behandelt, sondern durchaus wasserdampfabsorbierend
ausgebildet.The
In dem Basisteil 10 befinden sich in Anlage an dem Boden 12
aufeinanderfolgend eine Parmesanschicht 18, eine Sauceschicht
20 auf Tomatenbasis und eine Spaghettilage 22. Auf
den Randflansch 16 ist eine Siegelfolie 24 aus beschichteter
Aluminiumfolie aufgesiegelt, wobei zwischen der dem Boden 12
zugewandten Innenfläche der Siegelfolie 24 und dem dem Boden
12 abgewandten Spiegel der Spaghettilage 22 ein Funktionsraum
25 freigelassen ist, der bei dem gezeigten Ausführungsbeispiel,
dessen Höhe, in Richtung der Lotrechten gemessen,
bei dem gezeigten Ausführungsbeispiel etwa 1/3 des Abstandes
zwischen der oberen Auflagefläche des Bodens 12 und dem
Spiegel der Spaghettilage 22 entspricht.The
Bei Fig. 2 befindet sich das Basisteil 10, unter Weglassen
der in Fig. 1 gezeigten Siegelfolie 24, in umgestülpter
Stellung auf einem kreisrunden Teller 26, wobei der Randflansch
16 des Basisteiles 10 am Tellerrand anschmiegend
aufliegt und die Spaghettilage 22 an der Auflagefläche des
Tellers 26 anliegt. Zwischen der oberen Fläche der nunmehr
oben liegenden Parmesanschicht 18 und der Innenfläche des
nunmehr oben liegenden Bodens 12 des Basisteiles 10 ist ein
Garraum 28 gebildet.2, the
Die Herstellung und das Gebrauchsfertigmachen der Fertigmenüpackung
gemäß Fig. 1 und 2 gestalten sich nach dem erfindungsgemäßen
Verfahren wie folgt:
Zunächst wird das Basisteil 10 in der in Fig. 1 gezeigten
Stellung, bei der also der Boden 12 des Basisteiles 10 auf
einer Unterlage, wie zum Beispiel einem Transportband oder
dergleichen, aufliegt, mit den einzelnen Komponenten des
Fertigmenüs in der Weise befüllt, daß diejenige Komponente,
die nach dem Erwärmen, also in Gebrauchsstellung, oben liegen
soll, als erstes eingefüllt wird, zuletzt aber diejenige
Komponente, die sich beim Verzehr des Fertigmenüs unten befinden
soll. Dementsprechend wird also in das Basisteil 10
zunächst die Parmesanschicht 18, dann die Sauceschicht 20
und dann erst die Spaghettilage 22 eingefüllt. Das Befüllen
erfolgt bei Raum- bzw. Vorgartemperatur der einzelnen Komponenten,
die also nach dem Einfüllen in das Basisteil 10
noch nicht vollständig ausgegart sind. Anschließend wird die
Siegelfolie 24 auf den Randflansch 16 des Basisteiles 10
aufgesiegelt. Daraufhin wird die nunmehr fertiggestellte
Fertigmenüpackung tiefgefroren, und zwar auf eine Kerntemperatur
von minus 18° C.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
Die Fertigmenüpackung wird anschließend auf dem Transport, bei der Aufbewahrung etc. unterhalb bzw. höchstens auf der vorgenannten Tieffriertemperatur gehalten.The ready menu pack is then on the transport, for storage etc. below or at most on the the aforementioned freezing temperature is maintained.
Soll das Fertigmenü nunmehr verzehrt werden, wozu ein vorheriges
Aufwärmen erforderlich ist, so wird die Siegelfolie
24 abgezogen und daraufhin, wie in Fig. 2 gezeigt, das von
der Siegelfolie befreite Basisteil 10 mit dem darin befindlichen
Fertigmenü 18, 20, 22 auf einen herkömmlichen Teller
26 gestülpt. Infolge der Schwerkraft und des bei der Herstellung
der Fertigmenüpackung gemäß Fig. 1 freigelassenen
Funktionsraumes 25 zwischen dem oberen Spiegel der Spaghettischicht
22 und der Siegelfolie 24 fällt unter dem Einfluß
der Schwerkraft das aus den vorgenannten drei Komponenten
bestehende Fertigmenü in der in Fig. 2 erkennbaren Weise
nach unten, wobei sich nunmehr zwischen der jetzt oben liegenden
Parmesanschicht 18 und dem Boden 12 des Basisteiles
10 ein Garraum 28 bildet. Um zu gewährleisten, daß beim Aufstülpen
des Basisteiles des 10 mit dem darin befindlichen
Fertigmenü 18, 20, 22 auf den Teller 26 tatsächlich unter
dem Einfluß der Schwerkraft ein sofortiges Ablösen des Fertigmenüs
18, 20, 22 von dem Basisteil 10 erfolgt, ist es im
übrigen wesentlich, daß der thermische Ausdehnungskoeffizient
des Materials, aus dem das Basisteil 10 hergestellt
ist, kleiner ist als derjenige des Fertigmenüs 18, 20, 22,
wodurch erreicht wird, daß das Fertigmenü 18, 20, 22, beim
Tieffrosten stärker schrumpft als das Basisteil 10, mit der
Folge, daß das Fertigmenü 18, 20, 22 in der in Fig. 1 gezeigten
Transportstellung verhältnismäßig lose, d. h. mit
leichtem Spiel, in dem Basisteil 10 liegt.If the ready menu is now to be consumed, for which a previous one
Warming up is necessary, so is the
Bei der in Fig. 2 gezeigten Aufwärmposition liegt der Randflansch
16 am Rand des Tellers 26 leicht an, so daß der Garraum
28 gegenüber der Umgebungsluft zumindest insoweit abgeschlossen
ist, daß das Basisteil 10 in der in Fig. 2 gezeigten
Stellung das Fertigmenü 18, 20, 22 noch gegen Kontamination
schützen kann, beispielsweise solange, bis nach dem
Heranbringen des aufgewärmten Fertigmenüs an ein Krankenbett
oder dergleichen das nunmehr als Abdeckglocke dienende Basisteil
10 von dem Teller 26 abgehoben wird.The edge flange lies in the warm-up position shown in FIG. 2
16 on the edge of the
In der in Fig. 2 gezeigten Stellung wird der Teller 26 mit
dem darauf befindlichen Fertigmenü 18, 20, 22 nebst Basisteil
10, nunmehr als Abdeckglocke dienend, in einen Mikrowellenherd
eingebracht, woraufhin in einem Zeitraum von etwa
4 Minuten das Auftauen sowie die Endgarung und Erwärmung des
Fertigmenüs 18, 20, 22 auf Verzehrtemperatur erfolgen. Dadurch,
daß die Aufwärmzeit verhältnismäßig kurz ist, läßt
sich in idealer Weise erreichen, daß die Sauceschicht 20 nur
geringfügig in die Spaghettilage 22 einsickert, wie dies
auch der wunschgemäßen Zubereitung in z. B. einer privaten
Küche, d. h. bei sofortigem Verzehr eines derartig hergestellten
Spaghettimenüs, entspricht. Die Parmesanschicht 18
wird leicht gratiniert, da aus dem Fertigmenü austretender
Wasserdampf von der Innenfläche des Basisteiles 10 absorbiert
bzw. dort zumindest teilweise adsorbiert wird, wodurch
der Garraum 28 keine gesättigte Wasserdampfatmosphäre aufweist,
sondern verhältnismäßig "trocken" ist, so daß es zu
einem Gratinier- und Bräunungseffekt an der Oberfläche der
Parmesanschicht 18 kommen kann. Dies ist bei einem Spaghettimenü
nicht von besonderer Wichtigkeit, jedoch geradezu von
entscheidender Bedeutung, wenn es sich um Fertigmenüs in
Form von Pizzen, Fleischschnitzeln oder dergleichen handelt,
wobei dann also der allgemein ansonsten zu beobachtende
Nachteil der Mikrowellenerwärmung, nämlich das Crossen von
Oberflächenschichten nicht zu ermöglichen, infolge des erfindungsgemäß
vorgesehenen Garraumes 28 und der darin eingestellten
Atmosphäre vermieden wird.In the position shown in Fig. 2, the
Nachdem die Erwärmung des Fertigmenüs 18, 20, 22 abgeschlossen
ist, wird der Teller 26 zum Verzehrort gebracht, woraufhin
erst dort das als Abdeckglocke dienende Basisteil 10
abgenommen und das nunmehr verzehrfertige Fertigmenü verzehrt
wird.After the heating of the
Die in der vorstehenden Beschreibung, in der Zeichnung sowie in den Ansprüchen offenbarten Merkmale der Erfindung können sowohl einzeln als auch in beliebiger Kombination für die Verwirklichung der Erfindung in ihren verschieenen Ausführungsformen wesentlich sein.The in the above description, in the drawing as well features of the invention disclosed in the claims both individually and in any combination for the Realization of the invention in its various Embodiments may be essential.
Claims (10)
- A ready-to-heat menu package comprising an essentially dish-shaped base part whose circumferential side wall diverges outwardly from an essentially plane bottom to its top edge and there merges into an outwardly projecting, essentially plane circumferential edge flange which is parallel to the bottom, a ready-to-heat menu which is filled into the base part and has at least two components of different consistency and which is preferably precooked and can be deep frozen subsequent to the filling into the base part, and a sealing film which is sealed onto the edge flange after the ready-to-heat menu is filled in,
characterized in that the base part (10) is manufactured from material which can be permeated by microwave energy and whose coefficient of thermal expansion in the temperature range between minus 20° C and room temperature is smaller than that of the ready-to-heat menu; in that the edge flange (16) is designed in a manner that it is flexibly deformable so as to be comparatively tightly engageable against a circumferential counter-surface which is essentially parallel to the edge flange (16) such as the rim of a plate (26) or the like subsequent to pulling off the sealing film (24); in that a functional space (25) is left open between the level of the ready-to-heat menu (18, 20, 22) facing away from the bottom (12) and the inner surface of the sealing film (24) facing the bottom (12); and in that the components (18, 20, 22) of the ready-to-heat menu are filled into the base part (10) in a layer arrangement which is perpendicular to the bottom (12) in such a way that the individual layers have an order which is opposite to the intended order of the individual components during consumption. - Ready-to-heat menu packages as recited in Claim 1,
characterized in that the height of the functional space (25) corresponds to at least one-quarter of the height of the filled-in ready-to-heat menu (18, 20, 22). - Ready-to-heat menu packages as recited in Claim 2 [sic. Claim 1],
characterized in that the height of the functional space (25) corresponds to at least one-third of the height of the filled-in ready-to-heat menu (18, 20, 22). - Ready-to-heat menu packages as recited in one of the preceding Claims,
characterized in that the base part (10) is manufactured from water-absorptive or water-adsorptive material from at least [sic. at least] in its surface layer facing the ready-to-heat menu (18, 20, 22). - Ready-to-heat menu packages as recited in one of the preceding Claims,
characterized in that the base part (10) is manufactured from plastic material which is provided with a water-absorptive coating on its inner side facing the ready-to-heat menu (18, 20, 22). - Ready-to-heat menu packages as recited in one of the Claims 1 through 3,
characterized in that the base part (10) is manufactured from formed paperboard, formed cardboard or the like. - Ready-to-heat menu packages as recited in one of the preceding Claims,
characterized in that that the base part (10) has an essentially circular design. - A method for the manufacture and making ready for use of a ready-to-heat menu package as recited in one of the preceding Claims,
characterized in that the components of the ready-to-heat menu are successively filled into the base part in the precooked condition at room temperature or cooking temperature in an order which is opposite to that intended for the components during recooking or heating and during the consumption of the ready-to-heat menu; in that, subsequently, the ready-to-heat menu is deep-frozen and the sealing film is sealed onto the edge flange in arbitrary order; in that, at the end of deep-freeze storage, the sealing film is pulled off the edge flange immediately before the ready-to-heat menu is heated and made ready for use, in that, thereupon, the base part together with the ready-to-heat menu contained therein is inverted onto a plate or the like in connection with which the ready-to-heat menu, under the influence of gravity, detaches itself from the lower part which supports itself on the plate rim as a covering dome, and a cooking space which is bounded by the bottom of the lower part and a part of its side wall is formed between the ready-to-heat menu and the inner surface of the lower part; in that, thereupon, the ready-to-heat menu is heated; and in that, finally, the lower part is lifted off of the plate prior to consumption, thus uncovering the ready-to-heat menu for consumption. - The method as recited in Claim 8,
characterized in that the heating of the ready-to-heat menu is carried out using microwave energy. - The method as recited in Claim 8 or 9,
characterized in that a plate whose outside diameter is at least slightly larger than the inside diameter of the edge flange of the base part is used for inverting the base part together with the ready-to-heat menu contained therein.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19748307A DE19748307C1 (en) | 1997-10-31 | 1997-10-31 | Complete meal package |
| DE19748307 | 1997-10-31 | ||
| PCT/EP1998/004365 WO1999023013A1 (en) | 1997-10-31 | 1998-07-14 | Ready-to-serve meal pack and method for producing said pack so that it is ready to use |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP1027266A1 EP1027266A1 (en) | 2000-08-16 |
| EP1027266B1 true EP1027266B1 (en) | 2001-11-21 |
Family
ID=7847312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP98937569A Expired - Lifetime EP1027266B1 (en) | 1997-10-31 | 1998-07-14 | Ready-to-serve meal pack and method for producing said pack so that it is ready to use |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US6447825B1 (en) |
| EP (1) | EP1027266B1 (en) |
| JP (1) | JP2001521866A (en) |
| AT (1) | ATE209149T1 (en) |
| AU (1) | AU8631498A (en) |
| CA (1) | CA2307120A1 (en) |
| DE (2) | DE19748307C1 (en) |
| ES (1) | ES2168782T3 (en) |
| PT (1) | PT1027266E (en) |
| WO (1) | WO1999023013A1 (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 (en) * | 2004-09-30 | 2010-06-15 | Pekka Virtanen | Method of making the sauce to be made and the sauce product |
| JP4958897B2 (en) * | 2005-04-28 | 2012-06-20 | イノベイティブ デザイン オブ スカンジナビア エービー | Food package and transfer method for transferring food |
| SE528827C2 (en) * | 2005-04-28 | 2007-02-27 | Innovative Design Of Scandinav | Package for food e.g. meals, includes gripping device to remove detachedly held bottom section and container, so that food comes into contact with serving surface |
| US20070237867A1 (en) * | 2006-04-05 | 2007-10-11 | Mars, Inc. | Microwavable steamer food pack |
| US7748561B2 (en) * | 2006-07-11 | 2010-07-06 | Taylor Fresh Vegetables, Inc. | Atmosphere controlled packaging for fresh foodstuffs |
| US7748560B2 (en) * | 2006-07-11 | 2010-07-06 | Taylor Fresh Vegetables, Inc. | Atmosphere controlled packaging for fresh foodstuffs |
| DE102014115790B4 (en) | 2014-10-30 | 2016-08-25 | Swiss Medical Food AG | Ready meal pack |
| US10464732B2 (en) * | 2017-08-08 | 2019-11-05 | Upac2 | Air tight gas circulating container |
Family Cites Families (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2768086A (en) * | 1954-10-20 | 1956-10-23 | Leo E Bliley | Method of preparing a precooked frozen food package |
| US3031309A (en) * | 1960-11-04 | 1962-04-24 | Interstate Bakeries Corp | Oven fresh cake and method of making the same |
| US3240610A (en) * | 1962-08-30 | 1966-03-15 | Cease Central Inc | Food package and method of packaging and serving the same |
| US3244537A (en) * | 1963-03-25 | 1966-04-05 | Cease Central Inc | Method for preparing and serving combinations of food items |
| GB1172377A (en) * | 1966-11-16 | 1969-11-26 | Cease Central Inc | Food Containers |
| US3610458A (en) * | 1969-09-05 | 1971-10-05 | Cease Central Inc | Food package with service plate cover |
| US3681094A (en) * | 1970-01-21 | 1972-08-01 | Armour & Co | Meat and gravy product and method of making same |
| NL7006879A (en) * | 1970-05-13 | 1971-11-16 | ||
| US4133896A (en) * | 1976-02-09 | 1979-01-09 | The Pillsbury Company | Food package including condiment container for heating food |
| CA1138667A (en) * | 1980-07-23 | 1983-01-04 | Peter Waldburger | Purveying cooked food |
| US4590349A (en) * | 1984-05-07 | 1986-05-20 | James River-Dixie/Northern, Inc. | Microwave cooking carton for browning and crisping food on two sides |
| US4574174A (en) * | 1984-05-21 | 1986-03-04 | Mcgonigle Thomas P | Convenience dinner container and method |
| EP0409289B1 (en) | 1985-05-01 | 1992-07-08 | House Food Industrial Co., Ltd. | Container packed with instant food for use in microwave oven |
| US4777053A (en) * | 1986-06-02 | 1988-10-11 | General Mills, Inc. | Microwave heating package |
| GB9000416D0 (en) | 1990-01-09 | 1990-03-07 | Heinz Co H J | Ovenable container |
| US5045333A (en) * | 1990-08-14 | 1991-09-03 | Petrofsky's Enterprises, Inc. | Method for self-icing bakery goods |
| DE9105684U1 (en) * | 1991-05-07 | 1991-06-27 | Alcan Deutschland Gmbh, 3400 Goettingen, De | |
| JPH0731397A (en) | 1993-07-16 | 1995-02-03 | Nippon Suisan Kaisha Ltd | Frozen spaghetti packed in container |
-
1997
- 1997-10-31 DE DE19748307A patent/DE19748307C1/en not_active Expired - Fee Related
-
1998
- 1998-07-14 EP EP98937569A patent/EP1027266B1/en not_active Expired - Lifetime
- 1998-07-14 PT PT98937569T patent/PT1027266E/en unknown
- 1998-07-14 WO PCT/EP1998/004365 patent/WO1999023013A1/en active IP Right Grant
- 1998-07-14 DE DE59802766T patent/DE59802766D1/en not_active Expired - Lifetime
- 1998-07-14 AU AU86314/98A patent/AU8631498A/en not_active Abandoned
- 1998-07-14 US US09/530,610 patent/US6447825B1/en not_active Expired - Lifetime
- 1998-07-14 ES ES98937569T patent/ES2168782T3/en not_active Expired - Lifetime
- 1998-07-14 CA CA002307120A patent/CA2307120A1/en not_active Abandoned
- 1998-07-14 JP JP2000518898A patent/JP2001521866A/en active Pending
- 1998-07-14 AT AT98937569T patent/ATE209149T1/en active
Also Published As
| Publication number | Publication date |
|---|---|
| WO1999023013A1 (en) | 1999-05-14 |
| ATE209149T1 (en) | 2001-12-15 |
| DE19748307C1 (en) | 1998-12-17 |
| ES2168782T3 (en) | 2002-06-16 |
| JP2001521866A (en) | 2001-11-13 |
| EP1027266A1 (en) | 2000-08-16 |
| AU8631498A (en) | 1999-05-24 |
| DE59802766D1 (en) | 2002-02-21 |
| CA2307120A1 (en) | 1999-05-14 |
| PT1027266E (en) | 2002-04-29 |
| US6447825B1 (en) | 2002-09-10 |
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