FR2607674A1 - Method for long-term preservation of foods in the form of cooked dishes - Google Patents
Method for long-term preservation of foods in the form of cooked dishes Download PDFInfo
- Publication number
- FR2607674A1 FR2607674A1 FR8617065A FR8617065A FR2607674A1 FR 2607674 A1 FR2607674 A1 FR 2607674A1 FR 8617065 A FR8617065 A FR 8617065A FR 8617065 A FR8617065 A FR 8617065A FR 2607674 A1 FR2607674 A1 FR 2607674A1
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- food
- packaging
- dishes
- sealed
- prepared
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Physics & Mathematics (AREA)
- Optics & Photonics (AREA)
- Plasma & Fusion (AREA)
- Toxicology (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Packages (AREA)
Abstract
Description
La présente invention est relative à la conservation des plats cuisinés. The present invention relates to the conservation of ready meals.
Le marché des plats cuisinées connait actuellement un développement important. Cependant l'un des moyens de conservation qui sont utilisés actuellement est la congélation et les produits ainsi préparés et traités ne peuvent être conservés à domicile que dans un appareil à basse température. En conséquence, les personnes ne possédant pas un tel appareil ne peuvent conserver un produit surgelé plus d'environ 24 h, uniquement dans l'évaporateur d'un réfrigérateur, lorsque cet évaporateur forme un compartiment. The ready meals market is currently experiencing significant development. However, one of the storage methods that are currently used is freezing and the products thus prepared and treated can only be stored at home in a device at low temperature. Consequently, people who do not have such a device cannot keep a frozen product for more than about 24 hours, only in the evaporator of a refrigerator, when this evaporator forms a compartment.
L'invention a pour but de fournir un procédé destiné à être appliqué à des plats cuisinés et permettant d'augmenter leur durée de conservation jusqu a une durée égale à celle des semi-conserves, voire à celle obtenue par 1 'apper- tisation classique. The object of the invention is to provide a method intended to be applied to cooked dishes and making it possible to increase their shelf life up to a period equal to that of semi-preserved foods, or even to that obtained by conventional appetization. .
L'invention utilise dans ce but les pouvoirs bactériologiques des royonnements ionisants, pouvoirs qui sont connus par de nombreuses publications et, entre autres, par la documentation publiée par le Commissariat à l'Energie
Atomique. L'invention utilise les enseignements de ces documents.For this purpose, the invention uses the bacteriological powers of ionizing royalties, powers which are known by numerous publications and, among others, by the documentation published by the French Commissariat à l'Energie.
Atomic. The invention uses the teachings of these documents.
L'invention a en conséquence pour objet un procédé de traitement de plats cuisinés présentés sous emballage léger, et destiné à leur assurer une longue durée de conservation, caractérisé en ce qu'on conditionne chaque plat de façon que l'épaisseur des aliments soit comprise entre 6 et 15 cm, on isole les aliments de tout contact avec de l'oxygène, on les pasteurise, on les refroidit et on les expose à un rayonnement ionisant. The subject of the invention is therefore a process for treating ready-made meals presented in light packaging, and intended to assure them a long shelf life, characterized in that each dish is packaged so that the thickness of the food is understood between 6 and 15 cm, the food is isolated from any contact with oxygen, it is pasteurized, it is cooled and it is exposed to ionizing radiation.
Suivant un mode de mise en oeuvre de l'invention, on congèle les aliments avant de les exposer au rayonnement ionisant. According to an embodiment of the invention, the food is frozen before exposing it to ionizing radiation.
La description qui va suivre en regard du dessin annexé à titre d'exemple non limitatif permettra de bien comprendre comment l'invention peut être mise en pratique. The description which follows with reference to the attached drawing by way of nonlimiting example will make it possible to understand clearly how the invention can be put into practice.
La figure unique est un organigramme montrant les différentes phases du procédé suivant l'invention. The single figure is a flowchart showing the different phases of the process according to the invention.
Les plats cuisinés sont tout d'abord préparés en cuisine suivant des recettes classiques, leur composition comprenant uniquement les ingrédients traditionnels, à l'exclusion de tous agents conservateurs. Cooked dishes are first prepared in the kitchen according to classic recipes, their composition comprising only traditional ingredients, to the exclusion of all preservatives.
Les matières premières entrant dans la composition des plats seront identiques à celles utilisées dans les cuisines traditionnelles ou dans l'industrie agro-alimentaire, en particulier les liants pourront être des amidons modifiés ou tout autre épaississant autorisé dans les pays commercialisant le produit. The raw materials used in the composition of dishes will be identical to those used in traditional kitchens or in the food industry, in particular the binders may be modified starches or any other thickener authorized in the countries marketing the product.
Les viandes, les matières grasses, les arômes ainsi que tous les ingrédients entrant dans la composition des recettes sont admis, en particulier tous les produits lipidiques pouvant apporter des caractéristiques nutritionnelles ou diététiques seront admis, quelles que soient leurs caractéristiques chimiques, moléculaires ou organiques, pourvu qu'ils soient utilisables dans l'alimentation humaine. Meats, fats, flavors and all the ingredients used in the composition of recipes are allowed, in particular all lipid products which can provide nutritional or dietetic characteristics will be admitted, whatever their chemical, molecular or organic characteristics, as long as they are suitable for human consumption.
Les aliments peuvent être, suivant leur nature, blanchis, légèrement revenus ou précuits, mais ne sont pas complètement cuits. Ils sont ensuite dressés dans des réceptacles en une matière à peu près imperméable à l'oxygène, de façon que leur épaisseur ne soit pas supérieure à 15 cm et de préférence d'environ 6 cm à 10 cm en fonction de la nature des aliments. Depending on their nature, food can be blanched, lightly cooked or precooked, but is not fully cooked. They are then erected in receptacles made of a material which is approximately impermeable to oxygen, so that their thickness is not more than 15 cm and preferably about 6 cm to 10 cm depending on the nature of the food.
On dispose les plats ainsi préparés et dressés sous un emballage adapté pour être scellé, par exemple en matière plastique, en complexes plastifiés, en métal ou autres, collés ou extrudés, thermoformés ou injectés, susceptibles d'être sertis,scellés ou collés de façon étanche et dont la perméabilité à l'oxygène, mesurée à 200C sous une pression de 760 mm de mercure soit extrêmement faible sinon nulle et 2 en aucun cas supérieure à 3 cm3 par m et par 24 heures. The dishes thus prepared and prepared are placed in a packaging suitable for being sealed, for example in plastic, in plasticized complexes, in metal or other, glued or extruded, thermoformed or injected, capable of being crimped, sealed or glued so waterproof and whose oxygen permeability, measured at 200C under a pressure of 760 mm of mercury is extremely low if not zero and 2 in no case greater than 3 cm3 per m and per 24 hours.
On isole ensuite les plats ainsi préparés de tout contact avec l'oxygène en scellant les emballages sous vide, et de préférence avec injection d'un gaz inerte, par exemple C02 ou N, ou un mélange de ces gaz. The dishes thus prepared are then isolated from any contact with oxygen by sealing the vacuum packaging, and preferably with the injection of an inert gas, for example CO 2 or N, or a mixture of these gases.
En aucun cas il ne sera injecté un gaz contenant en tout ou partie, de l'oxygène O2
On pasteurise ensuite les plats sous leur emballage à une température à coeur des aliments comprise entre 60 et 1050C, en 10 à 20 minutes assurant ainsi leur cuisson avec la pasteurisation.In no case will a gas containing all or part of oxygen O2 be injected
The dishes are then pasteurized in their packaging at a core temperature of the food between 60 and 1050C, in 10 to 20 minutes thus ensuring their cooking with pasteurization.
On les refroidit ensuite en 1 heure au maximum jusqu'à une température, à coeur, d'à peu près 1000, à partir du poste de pasteurisation. They are then cooled in a maximum of 1 hour to a core temperature of approximately 1000 from the pasteurization station.
Après refroidissement, les plats peuvent être gardés au froid entre 0 et + 30C pendant aumaximum 72 heures. After cooling, the dishes can be kept cold between 0 and + 30C for a maximum of 72 hours.
Dans ce délai on les expose à un rayonnement ionisant par un faisceau d'électrons émis par un appareil de type connu, soit un appareil produisant un rayonnement Bêta par faisceau d'électrons accélérés, soit un appareil produisant un rayonnement Gamma (rayons X). Within this period, they are exposed to ionizing radiation by an electron beam emitted by an apparatus of known type, either an apparatus producing beta radiation by accelerated electron beam, or an apparatus producing gamma radiation (x-rays).
Les doses de rayonnements ionisants auxquelles les produits seront soumis seront comprises entre 5 kGy (kilo
Gray) et 11 kGy. Le calcul de ces doses sera établi conformément aux critères de calcul définis par le LMRI (Laboratoire de Métrologie des Rayonnements Ionisants).The doses of ionizing radiation to which the products will be subjected will be between 5 kGy (kilo
Gray) and 11 kGy. The calculation of these doses will be established in accordance with the calculation criteria defined by the LMRI (Laboratory of Metrology of Ionizing Radiation).
La dose de rayonnement sera impérativement délivrée et appliquée en moins de dix secondes, cette durée étant calculée en temps réel d'exposition. The radiation dose must be delivered and applied in less than ten seconds, this duration being calculated in real time of exposure.
Si on le désire les plats peuvent être congelés à -18 C après la phase de refroidissement et stockés à -180C jusqu'au traitement ionisant qui pourra intervenir jusqu'à 6 mois après la pasteurisation. Toutefois, il est souhaitable, pour des raisons du coût du stockage négatif, de traiter le plus rapidement possible après la fabrication. If desired, the dishes can be frozen at -18 C after the cooling phase and stored at -180C until the ionizing treatment which can take place up to 6 months after pasteurization. However, it is desirable, for reasons of the cost of negative storage, to process as soon as possible after manufacture.
On peut également, en variante, pasteuriser les plats avant leur conditionnement définitif. One can also, as a variant, pasteurize the dishes before their final packaging.
Dans ce cas les plats cuisinés seront emballés dans leurs emballages finals après pasteurisation. Ce système impliquerait des mesures d'hygiène draconniennes au moment du conditionnement, mais permettrait une meilleure industrialisation des lignes de productions. In this case the ready meals will be wrapped in their final packaging after pasteurization. This system would imply draconian hygiene measures at the time of packaging, but would allow better industrialization of production lines.
Le traitement ionisant répondrait, pour ce type de produit, aux mêmes critères de sélection que pour les autres fabrications. The ionizing treatment would meet, for this type of product, the same selection criteria as for other manufacturing.
Les plats ayant reçu une dose de rayonnement de 5 à 8 kGy se conservent au minimum 90 jours à +30C (semiconserves). Dishes that have received a radiation dose of 5 to 8 kGy can be stored for at least 90 days at + 30C (semi-preserved).
De 8 à 10 kGy on obtient la stérilité commerciale. From 8 to 10 kGy, commercial sterility is obtained.
Les produits ainsi traités répondront aux normes de stérilisation telles que définies par la réglementation française pour l'appertisation thermique. The products thus treated will meet sterilization standards as defined by French regulations for thermal storage.
Claims (13)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8617065A FR2607674B1 (en) | 1986-12-05 | 1986-12-05 | PROCESS FOR THE LONG-TERM PRESERVATION OF FOODS IN THE FORM OF MEALS |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR8617065A FR2607674B1 (en) | 1986-12-05 | 1986-12-05 | PROCESS FOR THE LONG-TERM PRESERVATION OF FOODS IN THE FORM OF MEALS |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2607674A1 true FR2607674A1 (en) | 1988-06-10 |
FR2607674B1 FR2607674B1 (en) | 1990-07-13 |
Family
ID=9341623
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR8617065A Expired - Lifetime FR2607674B1 (en) | 1986-12-05 | 1986-12-05 | PROCESS FOR THE LONG-TERM PRESERVATION OF FOODS IN THE FORM OF MEALS |
Country Status (1)
Country | Link |
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FR (1) | FR2607674B1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2006108453A1 (en) * | 2005-04-12 | 2006-10-19 | F.N.C. - Fabbrica Nazionale Cilindri S.P.A | An apparatus for sanitizing hygiene-critical products packages |
EP1844663A1 (en) * | 2006-04-14 | 2007-10-17 | Marie Frais | Method of manufacturing a food preparation that is heterogeneous and complex, fresh and packaged |
CN113508832A (en) * | 2021-06-21 | 2021-10-19 | 西南科技大学 | Preservative and fresh-keeping method for cooked chicken by combining irradiation with low-temperature storage |
Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1042964A (en) * | 1950-05-11 | 1953-11-05 | E C France | Process for sterilizing food products and equipment by allowing |
US2809549A (en) * | 1955-02-18 | 1957-10-15 | Sidney P Johnson | Adaptable coupling for threads of various pitches |
FR1203453A (en) * | 1957-10-10 | 1960-01-19 | Alemagna Panettoni Dei Flii Al | Process for preserving products made from pasta with a determined water content |
US2965494A (en) * | 1957-07-08 | 1960-12-20 | Hodges Res & Dev Co | Process for the preservation of meats |
US2973271A (en) * | 1957-01-14 | 1961-02-28 | Gen Foods Corp | Process for irradiating frozen coconut meat |
GB880456A (en) * | 1958-06-10 | 1961-10-25 | Pierre Vidal | Pasteurization and sterilization methods by means of ionizing radiations |
FR1278396A (en) * | 1961-01-19 | 1961-12-08 | Atomic Energy Authority Uk | Monorail packaging irradiation facility |
US3093489A (en) * | 1961-07-28 | 1963-06-11 | Frank J Alexander | Prevention of off-flavors in radiationsterilized beef |
FR2025430A1 (en) * | 1968-12-05 | 1970-09-11 | Sulzer Ag | |
US3554773A (en) * | 1968-02-29 | 1971-01-12 | Us Army | Process for inactivating enzymes in meat to be stabilized by radiation |
FR2252255A1 (en) * | 1973-11-27 | 1975-06-20 | Saint Gobain Techn Nouvelles | Irradiation sterilisation plant for bulk materials - uses shrink wrapped sacks on over head conveyor |
FR2561076A1 (en) * | 1984-03-13 | 1985-09-20 | Greze Andre | Unit for cleaning, treating and packaging fresh vegetables |
GB2176688A (en) * | 1985-06-28 | 1987-01-07 | Apv Int Ltd | Heat treatment of slurries |
-
1986
- 1986-12-05 FR FR8617065A patent/FR2607674B1/en not_active Expired - Lifetime
Patent Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1042964A (en) * | 1950-05-11 | 1953-11-05 | E C France | Process for sterilizing food products and equipment by allowing |
US2809549A (en) * | 1955-02-18 | 1957-10-15 | Sidney P Johnson | Adaptable coupling for threads of various pitches |
US2973271A (en) * | 1957-01-14 | 1961-02-28 | Gen Foods Corp | Process for irradiating frozen coconut meat |
US2965494A (en) * | 1957-07-08 | 1960-12-20 | Hodges Res & Dev Co | Process for the preservation of meats |
FR1203453A (en) * | 1957-10-10 | 1960-01-19 | Alemagna Panettoni Dei Flii Al | Process for preserving products made from pasta with a determined water content |
GB880456A (en) * | 1958-06-10 | 1961-10-25 | Pierre Vidal | Pasteurization and sterilization methods by means of ionizing radiations |
FR1278396A (en) * | 1961-01-19 | 1961-12-08 | Atomic Energy Authority Uk | Monorail packaging irradiation facility |
US3093489A (en) * | 1961-07-28 | 1963-06-11 | Frank J Alexander | Prevention of off-flavors in radiationsterilized beef |
US3554773A (en) * | 1968-02-29 | 1971-01-12 | Us Army | Process for inactivating enzymes in meat to be stabilized by radiation |
FR2025430A1 (en) * | 1968-12-05 | 1970-09-11 | Sulzer Ag | |
FR2252255A1 (en) * | 1973-11-27 | 1975-06-20 | Saint Gobain Techn Nouvelles | Irradiation sterilisation plant for bulk materials - uses shrink wrapped sacks on over head conveyor |
FR2561076A1 (en) * | 1984-03-13 | 1985-09-20 | Greze Andre | Unit for cleaning, treating and packaging fresh vegetables |
GB2176688A (en) * | 1985-06-28 | 1987-01-07 | Apv Int Ltd | Heat treatment of slurries |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2006108453A1 (en) * | 2005-04-12 | 2006-10-19 | F.N.C. - Fabbrica Nazionale Cilindri S.P.A | An apparatus for sanitizing hygiene-critical products packages |
EP1844663A1 (en) * | 2006-04-14 | 2007-10-17 | Marie Frais | Method of manufacturing a food preparation that is heterogeneous and complex, fresh and packaged |
FR2899770A1 (en) * | 2006-04-14 | 2007-10-19 | Marie Frais | PROCESS FOR PRODUCING CONDITIONED HETEROGENEOUS FOOD PREPARATION |
CN113508832A (en) * | 2021-06-21 | 2021-10-19 | 西南科技大学 | Preservative and fresh-keeping method for cooked chicken by combining irradiation with low-temperature storage |
Also Published As
Publication number | Publication date |
---|---|
FR2607674B1 (en) | 1990-07-13 |
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