ES2369283T3 - FOOD COMPONENTS SYSTEM. - Google Patents

Abstract

Food preparation system comprising: a tray (100) having at least two cavities with different shapes for storing and reheating food components, in which the cavities contain food components characterized by the fact that the food component cavities they are circular and semicircular cylinders (10 and 20) and have a fixed, regular and separate relationship, and define a space such that the food components are reheated to a uniform degree.

Description

Food component system

Background of the invention

Food trays that hold frozen foods are typically of a suitable size (½ casserole size) to be placed in a food service operator's device device and hold a full meal, all together. In this format there is no possibility to modify the food according to the preferences of the consumer. In this way, a variety of different foods should be purchased and stored as an inventory in order to accommodate consumer preferences. In some examples food components can be purchased in bulk packages that can be prepared and distributed in individual meals. However, with this format, food components can be wasted or stored when only part of the bulk package is needed. Additionally, the process of distribution of individual services is not as effective as pre-packaged meals.

WO 98/12937 discloses a process for the preparation of a frozen meal. The process involves placing the food components inside rectangular brick-shaped molds, subjecting the filled molds to a freezing stage, extracting the frozen food from the mold, and packaging the frozen food in cardboard boxes. The trays are uncomfortable due to the fact that the units are not suitable to provide an appropriate size for a single service.

WO 03/090568 discloses a method for producing an ultra-frozen disk-shaped unit of a processed food and for preparing it for consumption. The invention relates to an ultra-frozen processed food product consisting of at least two different and separate constituents that together form a compact individual unit with the shape of a disk when frozen. The food product is indicated to be prepared in a comfortable way. However, the food product cannot be dosed by the fact that a disc provides a meal that cannot be easily separated into its component parts. Thus, to prepare a variety of different meals, the operator would have to buy products separately.

Document DE 19944500 discloses a frozen food in blocks of the size of a portion, which avoids the preparation of excessive quantities after defrosting. In an industrial scale process for frozen foods, the food is first prepared and deposited in molds. The food is then partially frozen and divided into portions, which are then positioned in a fixed and regular relationship to save space and then packaged. The manufacture of such products is complex.

Document FR 1 586 627 discloses a food preparation system according to the preamble of claim 1 attached, presenting a tray with at least two cavities with different shapes for storing and reheating the food components. The cavities are designed to contain food components and define a space such that the components are reheated to different degrees. This allows the preparation of a meal where each component is heated to a different temperature such that it is required for meat, vegetables, desserts or other components of the same meal.

US 2004/0134358 discloses a microwave tray presenting a base with at least two compartments. Each compartment has a base with a different configuration from that of other bases. Each configuration is designed for optimal cooking of a particular food product. The steam generated by the heated food is used to help cook the food. The objective of this type of tray is to achieve a desired texture and consistency of cooked food.

Thus, a new system of food components is necessary for the food service that can provide a single plate that serves 2 or 3 components that can be prepared in an easy way by an operator and manufactured in an easy way by a manufacturer . The system should provide an ability to distribute so that the component portions of the food can be changed in an easy manner as desired by the consumer. The system should also provide flexibility such that the portions can be exchanged to provide greater variability in the content of the food produced. For example, with 3 different protein components, 3 different starch components and 3 different plant components, a total of 27 combinations should be produced easily by selecting the appropriate components. Likewise, with four offers for each of the protein, vegetable and starch components, a total of 64 different foods should be produced in an easy way.

Summary of the invention

The present invention provides, in one embodiment, a single molded container in a new food component system. The system provides portion components that provide a comfortable and flexible food preparation. Individual food portions can be prepared such that each of the components can be reconstituted together and will be completely reconstituted just at the same time regardless of the combination of components that are selected for the meal. In this way, you can reconstitute the meals together and the meats, for example, will not be undercooked and the vegetables overcooked.

In one embodiment, each component of the system contains an adequate amount of food for a service. A service plate may consist of 2, 3 or more components, as desired, for a complete meal.

In one embodiment, the food preparation system includes a tray that has at least two cavities with different shapes for storing and reheating food components, in which the cavities contain food components and define a space such that the food components are reheated in a uniform degree. The cavities in the package hold portions of food and are designed to be of such shape and dimension to allow the food to be reconstituted under the same conditions, regardless of the composition of the food. Under these circumstances different portions of food can all be reconstituted together using the same conditions and will be completely reconstituted in just the same, or preferably the same point in time. The geometry and size of the cavities therefore depend on the food contained within them as well as all the food components. For example, fast-cooking foods can be of a geometric shape that has less surface area per unit volume. Slow cooking foods can be held in containers that have a greater surface area to volume ratio. Protein-rich components, such as meats, may be contained in a deeper container with a crescent shape that has a larger surface area. This improves the reconstitution of protein-rich foods compared to whether they are contained in cylindrical shapes.

Any suitable container can be used. The food preparation system package can be rigid, semi-rigid or flexible. The material must be able to withstand a temperature range that can range from freezing to cooking temperatures and ideally also be stable under microwave radiation exposure. For example, a container suitable for storing individual food components may include flexible trays that can be hermetically sealed, packages for baking in the bag itself, flexible molded polyethylene phthalate plastic, or any type of container that can maintain its shape until its food components can be frozen. The package should be somewhat resistant to changes in volume that may occur while food is heated and cooled; however, volume changes of up to approximately 20% or 25% may be tolerated. However, no tray is required and a component can be packaged as an insulated bag in a box. The cavities or sources in the embodiments of the tray have an adequate size or volume to contain a portion of food that constitutes a food component. Additionally, the shapes can be geometrically configured to fit on a plate.

In one embodiment, the food preparation system includes a rigid food tray of a material that can be frozen, cooked and microwaved in an oven with a positioned food. Suitable materials include crystallized polyethylene terephthalate, amorphous polyethylene terephthalate and polypropylene.

In one embodiment, the food preparation system includes a flexible tray of food components of a material that can be frozen and kept flexible and that can accommodate cooked hot food. Suitable materials include but are not limited to polypropylene or copolymer blends. In one embodiment the sources of the flexible food components have a fixed and regularly separated relationship.

With this system, a variety of food components can be purchased by a food processor and stored in a freezer until needed. The various food components desired by a consumer can be selected, removed from the container or boxes and reconstituted. The individual components can be removed either by tearing off or by cutting the entire cavity of the tray or container, or the component can be removed from the cavity. In some circumstances it may even be appropriate to reconstitute all the components of an entire box and this method can also be carried out using the package disclosed in the present description.

In one method the system can be realized by placing the individual components packed on a plate where they can be reconstituted.

Using the disclosed container, meals can be prepared in a comfortable way by inverting a food component in its container on a plate and placing the dish with the food components in their sources or cavities in a microwave oven. Alternatively, the food can be heated in an oven in this configuration. In fact, the reconstitution can be by any standard method including, for example, the oven / microwave combination, a convection oven, a microwave, a standard oven, a boil (in a particular way with food stored in cooking bags or another heating chamber In this method the food trays provide a protective coating during reconstitution in ovens and microwaves.

There are numerous advantages achieved by the present invention. This system provides greater flexibility in meal compositions by providing a food service operator the ability to vary the components in a meal. For this purpose, a variety of foods can be prepared and dosed into the cavities of the storage container. Then individual components can be selected and placed together on a plate and reconstituted. This system allows a food service provider to better meet the needs of varying consumer diets in a comfortable way. For example, low salt and low carb components could be chosen for a meal as needed for health reasons or based on consumer preferences. Additionally, the food component package can be manufactured in an easy manner by direct dosing of the food food components prepared within the segregated compartments or cavities of the packaging material. The food storage container also allows freezing and can be self-closing packer for easy shipping. By using this system each component can be reconstituted to its optimum desired quality and be of a quality comparable to homemade meals or meals that would be expected in a high quality restaurant.

In one embodiment, the invention provides a method of providing a variety of foods by preparing a variety of foods and directly dosing the foods within separate sources of a flexible food tray where they are stored as food components. The food components can then be selected individually and transferred to a plate or baking dish where they can be reconstituted for consumption or stored. Using this method, a large number of meal combinations can be prepared from a relatively small number of food components. Preferably, different foods can be stored in different trays or storage containers of food components.

Foods can include protein such as meats or vegetables, fruits, starches and mixtures thereof and can be dosed directly into separate sources of trays or storage containers.

Additional features and advantages of the present invention are described in, and will be apparent from, the following detailed description of the invention and the figures.

Brief description of the figures.

Figure 1a illustrates a vertical view of the top of an embodiment of the food tray. Figure 1b illustrates a vertical view of the bottom of an embodiment of the food tray. Figure 2a illustrates a vertical view of an embodiment of a portion of the food tray. Figure 2b illustrates a horizontal view of the embodiment of Figure 2a. Figure 2c illustrates a vertical view of an embodiment of a portion of the food tray. Figure 2d illustrates a horizontal view of the embodiment of Figure 2c.

Detailed description of the invention

The present invention in one embodiment provides a single, molded and flexible food tray and in another embodiment a rigid food tray, in a new system of food components. The trays provide a number of pre-formed cavities or sources into which the components of a meal can be placed. As used herein, the terms "cavity and source" are used in a broad sense to include a space in a tray that can accommodate a product. Although the rigid food tray could contain any number of pre-formed sources, it will generally contain approximately 2, 3, 4, 5 or more sources with a suitable size such that a satisfactory meal can be provided to an individual. The food sources on the food trays have a geometry and size such that, when heated, all components are ready for consumption simultaneously.

An embodiment of the rigid food tray is illustrated in Figures 1A and 1B. Figure 1A illustrates a view of the upper surface of a rigid food tray. Three molds are provided in the tray, including two round molds 10 and a semicircular mold 20. As illustrated in the elevational view of the lower face of the tray, the round molds 10 and the semicircular mold 20 protrude from the lower face of the tray.

As indicated above, the sources in the food tray have a volume that is sufficient to provide individual services for a meal. Thus, with reference to Figure 2A and 2C, the inside diameter of an embodiment of the cup-shaped mold 10 at the bottom can be approximately 5.70 cm (2.25 inches), the inside diameter of the part The top of the mold can be approximately 6,70 cm (2,625 inches) and the mold can be approximately 5,40 cm (2,125 inches) high. As illustrated in Figure 2C and 2D, the semicircular source narrows so that its dimensions are smaller in its lower part. Thus, in the embodiment illustrated at the upper edge of the semicircular fountain, the longest dimension may be approximately 15.20 cm (6 inches) and its width may be approximately 7.6 cm (3 inches) and the Source depth can be approximately 3.20 cm (1.25 inches). Narrow walls bring the bottom part inwards by approximately 0.60 cm (0.25 inches), as illustrated.

The rigid food tray can be made from any material that can be placed in a microwave oven or baked while it contains food. For example, suitable materials include crystallized polyethylene terephthalate (C-PET), amorphous polyethylene terephthalate (A-PET), polypropylene and the like. Numerous methods for producing such molds are known and can be used.

The invention also provides a flexible food tray. Preferably, the flexible food tray is capable of holding 2 or more preparations of food components, or 6, or even 12 or more preparations of simple food components or any integral number of food components that can be conveniently stored. The food trays can be used by adding food directly into the tray sources which, preferably, have a fixed, regular, separate relationship and to save space and the trays can then be frozen and packaged. Food trays can be sealed tightly or sealed tightly before vacuuming by standard methods.

Although flexible food trays could hold any variety of components, preferably a single tray will hold a single type of food in the form of a food component. The shapes of the molds in the flexible trays can be substantially similar to the shapes of the rigid food trays so that the food products can be dosed within the sources of any tray by a manufacturer and cooked by a food supplier using similar procedures .

The food component system provides an effective preparation of meals that can be easily adapted based on individual consumer preferences. A variety of flexible food trays that hold different food components can be stored and individual components can be chosen for preparation according to individual preferences. The food components from the food component storage trays can be easily removed from the tray when the food is in the frozen state and can be combined on a plate and reconstituted.

Once the food components are placed in the rigid food tray, the food tray can be tightly closed by any suitable means. For example, in different embodiments the tray can be sealed tightly with a paper, cardboard, or copolymer film, and kept frozen until use. The tray can also be sealed tightly in a vacuum. Alternatively, the tray can be heated immediately and prepared for a meal. Once the food products are heated to a suitable temperature the food can be transferred to a plate and served to a consumer.

The flexible food trays of the invention can be made from materials that are compatible with hot and frozen foods, including polypropylene and various mixtures of copolymers, as is known. Suitable materials are kept foldable in a sufficient manner when the stored food is in the frozen state to allow frozen food components to be removed in an easy manner by removing them from the sources of the tray and transferring them to a plate for reconstitution.

Preferably, the trays of the invention are of a suitable size to be placed in a food storage and preparation operator. For example, the trays can be sized to fit comfortably in a ½-casserole line and can be configured to be placed in known food service boxes.

Both the flexible food tray and the rigid food tray allow the direct distribution of food products in segregated compartments, allow freezing, and provide a self-closing container for shipping. In addition, the cavities of the food tray can be used as protective coatings during reconstitution in ovens or microwaves.

Food trays help reconstitution by serving as a splash coating and also by containing food products in inverted cavities while cooking. The food tray with the desired components can be chosen and then inverted on a plate and cooked with the food components located at the sources. In this configuration each of the food components can be prepared at the same time and the sources will prevent the food from mixing while cooking, and splashing will be avoided. The rigid food tray maintains its shape and provides uniform cooking between products without over-cooking any component. Meals can be either placed in a microwave oven or baked using this method.

Many frozen prepared foods are known and can be used to fill the sources of the trays in the present invention. The single food container system of the invention can be used to prepare simple homemade meals of chef quality products of the type that can only be obtained normally in restaurants. Suitable foods may include for example two or three components such as one protein (beef, pork, fish, including a sauce), vegetables (carrots, spinach, broccoli, vegetarian mixtures, for example), and starches (rice, pasta, puree of potatoes) and / or desserts. In particular with the paste it has been found that approximately 10 or 20 grams of water can be added to the bottom of a cavity before the addition of the pasta component. Then when the paste has been reconstituted, the package is placed with the bottom inverted on a plate and the water prevents the paste from drying out completely during the

5 reconstitution.

It should be understood that several changes and modifications to the presently preferred embodiments described in the present description will be apparent to those skilled in the art. Said changes and modifications can be made without separating from the claims of the present invention and without reducing their intended advantages.

Claims (15)

one.

Food preparation system comprising: a tray (100) having at least two cavities with different shapes for storing and reheating food components, in which the cavities contain food components characterized by the fact that the food component cavities they are circular and semicircular cylinders (10 and 20) and have a fixed, regular and separate relationship, and define a space such that the food components are reheated to a uniform degree.

2.

The food preparation system of claim 1, wherein a frozen food component within a tray cavity (100) can be removed from the tray (100) when it is substantially frozen.

3.

The food preparation system of claim 1, wherein the food tray (100) is marked with dots such that a cavity containing a food component can start from the tray (100).

Four.

The food preparation system of claim 1, wherein the food tray (100) comprises at least three cavities.

5.

The food preparation system of claim 1, wherein the food tray (100) comprises at least three cavities and in which at least two of the cavities have different shapes.

6.

The food preparation system of claim 1, wherein the food tray (100) is made of a material that can be frozen, cooked in an oven or receiving microwaves in an oven with a positioned food.

7.

The food preparation system of claim 1, wherein the food tray (100) is made of a material selected from the group of materials consisting of crystallized polyethylene terephthalate, amorphous polyethylene terephthalate and polypropylene.

8.

The food preparation system of claim 1, wherein the food tray (100) is made of a food grade material that can be frozen and kept flexible and that can accommodate cooked hot food.

9.

The food preparation system of claim 1, wherein the food tray (100) is made of a food grade material that can be frozen and kept flexible and that can accommodate cooked hot food from the group of food materials that They consist of crystallized polyethylene terephthalate, amorphous polyethylene terephthalate and polypropylene and mixtures thereof.

10.

The food preparation system of claim 1, wherein the volume ratio between circular and semicircular cylinders (10 and 20) is approximately 0.75 to 1.

eleven.

Method for preparing a meal comprising: the preparation of a food tray (100) having at least two cavities for reheating at least two food components, in which the cavities of the food tray are circular and semicircular cylinders (10 and 20) and have a fixed, regular and separate relationship, the preparation of a food batch and selection of a portion of the batch as a food component, and the placement of a food component in a tray cavity (100) such that the food components are heated to approximately a uniform degree, and the reconstruction of the food component.

12.

The method of claim 11, wherein the food components are frozen.

13.

The method of claim 11, wherein a food component is removed from the food tray (100) by removing the component from the cavity and placing the food component on a plate.

14.

The method of claim 11, wherein a food component is removed from the food tray (100) by separating a cavity containing a food component from the flexible food tray (100), placing the separate cavity containing The food component on a plate.

fifteen.

The method of claim 11, wherein the method of reconstituting the food component is selected from a group of methods that consist of microwaving, heating in an oven or combinations thereof.