FR2625973A2 - Compartmented container and method for preserving cooked preparations with several components with aromatic exchange - Google Patents

Abstract

Horizontal-structure container including at least two compartments 1-2 isolated from each other and from the outside environment by means 4-5 permitting, during the sterilisation operation, the migration of gas between the compartments and the halting of this migration at the end of the sterilisation heat treatment. By virtue of this, the container used for packaging, sterilising and preserving the foods which it contains makes it possible to produce cooked dishes with several components, with aromatic exchange during the sterilisation treatment, and then to preserve the various elements totally separately up to the time of consumption.

Description

 The present invention relates to improvements made to the "two-stage container for preparing dishes cooked in pairs" described in French patent no. 84.08349 filed on May 28, 1984.

 The object of the addition relates to the technical sector of the food industry.

 It will be recalled that according to the basic patent, the container comprises at least two compartments hermetically isolated from the outside environment and isolated from one another by means opposing the passage of liquid from one compartment to the other but allowing , beyond a predetermined pressure threshold, the passage of gases from one compartment to another.

 The compartments are adapted to contain, one, a first food composition developing aromas and flavors during a sterilization operation and, 11 other, a second food composition capable of being flavored by said aromas and or by said aromas , whereby the container, also used for the sterilization of the food products which it contains, allows, during this operation, the air charged with the aromas or flavors of the first composition contained in a passervers compartment in the other compartment containing the second preparation.

 From this definition, in order to increase the performance and the range of possibilities of use, the addition relates to a new embodiment with a low structure, with compartments located side by side and improvements made to the migration process. aromatic.

 In the current state of the art, flat containers are known which have several compartments and which can be used for packaging, sterilization or pasteurization, then conservation of food preparations with a view to their deferred consumption.

 In this type of container, generally called "tray", the various food components are isolated in completely sealed compartments. It is therefore there, in fact, more juxtapositions specialties + garnishes than real preparations cooked because of the absence of aromatic exchange between the components.

In addition, the completely hermetic separation of the compartments makes it difficult, even random, the elimination of air and the filling with neutral gas when the container is closed.

The purpose of this addition is to remedy these drawbacks; for this purpose, it offers a container with a horizontal structure subdivided into several compartments located side by side and comprising means allowing
- The airtight isolation of the container from the outside environment,
- The aromatic exchange between the compartments during the sterilization or pasteurization operation,
- Hermetic isolation of the compartments from each other after the sterilization or pasteurization treatment.

 The container is isolated from the external environment by a cover which cooperates with the free edges of each of the compartments by heat-sealing in two stages, one before, the other after the sterilization or pasteurization treatment.

 The means allowing the passage of gases between the compartments are two-way from one compartment to the other and vice versa. However, it is still possible to preferentially direct the migration of gases by acting on the filling levels.

 The means allowing the two-way passage of gases, in other words air charged with aromas or aromas, are constituted by a membrane covering the entire container and having over its entire surface, or concentrated in an area at right of each of the compartments, micro-pores thus making it permeable to gases, while opposing the passage of solid materials, oils or greases. Said membrane is made of compatible plastic, for example polypropylene with thermo-pierced micro-pores.

The membrane with micro-pore zones cooperates with the free edge of each of the compartments by heat-sealing thus opposing any exchanges between the compartments other than
those, gaseous, concentrated in the micro-pore areas.

Depending on the desired storage times requiring different heat treatments, the containers and the lid may be produced
- In thermo-formed plastic, compatible with food use and processing temperatures, for example: high barrier coextruded multilayer polypropylene reinforcing the resistance to permeability of gases, water vapor and light,
- In polypropylene composite materials on the food contact side + external aluminum,
- In stamped aluminum with lining of the edges allowing the thermo-sealing of the cover.

 Whatever the specific shape of the container according to the addition, it is understood that it is applicable to the packaging, to the thermal treatment of pasteurization or sterilization with aromatic exchanges and to the conservation of cooked preparations comprising several components of different nature, whose conditioning, sterilization and conservation in a single container would alter the taste qualities and the consistency of said components.

Thus the container according to the addition allows the implementation of a. process for the preparation of medium and long-lasting cooked preparations by
- A separate packaging of specialties, meats or fish, side dishes, sauces or spices, garnishes,
- A heat preservation, pasteurization or sterilization treatment carried out separately for each of the components,
- A mixture of the aromas and flavors between the components during the heat treatment,
- Storage in specific environments separate from each of the components until the time of use.

The advantages obtained thanks to this new container consist essentially in that
- Its low and horizontal shape is perfectly suited to heat treatment, the temperature penetrates more quickly to the heart and avoids overcooking,
- The internal arrangement and in particular the shape of the partition separating the compartments allows the elimination of air and filling with neutral gas at the time of closing by sealing. This facilitates heat exchange and ensures a better quality of preservation of the products.

- The means ensuring the aromatic exchange during the heat treatment, then the isolation of the compartments after the treatment which are the basis of the invention, make it possible to solve one of the major problems of sterilization
Ensure the separate storage of components of a different nature, while having developed during the sterilization treatment all the specific aromas of the components which will create the unity necessary for the designation of quality cooked preparation.

to fix the object of the addition without however limiting it in the attached drawings
FIG. 1 is a perspective view showing the various elements constituting the container according to the addition,
FIG. 2 shows in section the position of the membrane comprising the micro-pore zones with respect to the insulating membrane from the external environment during the sterilization treatment,
FIG. 3 shows in section the final position of the cover after the compartments have been isolated by heat-sealing after the sterilization treatment operation,
- Figure 4 shows in perspective a container with 3 compartments.

 In order to make the object of the addition more concrete, it is now described in a nonlimiting manner with reference to the exemplary embodiments of the figures of the drawing.

 If we refer to Figures 1, 2, 3, we see that the container is horizontal and has at least two compartments 1 and 2 located side by side.

 Each of the compartments 1 and 2 has on three of its sides a surface 13 bordering the container peripherally and reserved for the heat-sealing of the membrane 4 and of the cover 5 which we will describe below.

 The compartments 1 and 2 are separated by a common surface 14, connecting the peripheral surface 13 and reserved for the heat-sealing of the membrane 4, before sterilization treatment.

 Advantageously, so as to clear the passage of the aromas and aromas exchanged between the compartments 1 and 2 during the heat treatment and to facilitate the elimination of the air and the filling with neutral gas at the time of closing, the common range 14 for both compartments 1 and 2, can be made in a curve, for example: arc of a circle, the ends of this arc are located at the peripheral range 13 and the maximum arrow. in the common axis of the compartments is a few millimeters.

The membrane 4 which will cover the free orifice of the compartments 1 and 2 comprises
- For its connection with the container, a peripheral range 43 and an intermediate range 44 capable of cooperating with heat-sealing with the ranges 13 and 14 of the compartments 1 and 2,
- For the passage of aromas and aromas from one compartment to another and vice versa, two micro-pore zones 41 and 42 located on either side of the separating limit 44 and at the right of each of the compartments 1 and 2.

The cover 5 which will isolate the compartments 1 and 2 from the external environment comprises
- For its connection with the container before the heat treatment operation, a surface 53 able to cooperate by heat-sealing with the peripheral surface 13 of the compartments 1 and 2, thus making the membrane 4 captive,
- For the isolation of compartments 1 and 2 after the heat treatment operation, an intermediate surface 54 able to cooperate by heat-sealing with the surface
14, this operation definitively stops the aromatic exchange between compartments 1 and 2 for separate storage of the different components.

 In an ex cm p païtizulier a realization illustrated il u s t in Figure 4, the container has 3 compartments 10-20-30 for the treatment of preparations with 3 components for example meat, garnish, sauce. The means 50 ensuring the tightness with respect to the external environment, and 40 ensuring the aromatic exchange between the compartments are of the same nature and have the same function as the means 5 and 4 described for the container with two compartments of FIG. 1 .

USE OF THE CONTAINER
After filling the compartments 1 and 2 with the selected food compositions, the container is closed by placing the membrane 4 which, after heat sealing the corresponding surfaces 13 and 43 - 14 and 44, provides for each of the compartments a zone 41 or 42 permeable to gas.

 The assembly is then isolated from the external environment by heat-sealing the cover 5 between the peripheral surfaces 53 and 13. This operation is carried out with means allowing the evacuation of the air and its replacement by a gas. neutral.

 The container is then subjected to heat treatment in a pressure autoclave or any other suitable equipment. The temperatures and the durations of this treatment will depend on the nature of the components and the objectives of short, medium or long conservation.

 During the treatment operation, the aromas or flavors released by the rise in temperature of the components will escape through the zones 41-42 provided for this purpose in line with each of the compartments; 1 and 2 and mix with each other, thus creating the unity and harmony that characterize a quality cooked dish.

 If one wishes to facilitate the aromatic migration in a preferential direction, one will act on a different filling in the compartments. At equal temperature, the smallest free space will generate the highest pressure; favoring the exchange towards the other compartment.

 After the heat treatment and in order to avoid the conservation of the components in a uniform aromatic atmosphere, which, in the long term, would cause an alteration in the taste and a change in the consistency of the components, in particular of the meats, compartments 1 and 2 will be definitively isolated from each other by heat-sealing the bearing surface 54 of the cover on the separating bearing surface 14 of said compartments.

In all the cases described and represented without being limiting, it is understood that the addition allows
- Simultaneous sterilization - or simultaneous pasteurization (who can do the most that they can do the least) - of cooked preparations comprising, meat or fish, garnishes, possibly sauces, while maintaining a separate simmer of the liquid and solid components of different nature, while ensuring an aromatic migration from one component to the other and vice versa,
- The conservation of these same components in their specific atmosphere, separately after definitive isolation of compartments 1 and 2 until the consumption of the cooked dish.

Claims (10)

 I - Container with multiple compartments for the packaging and preservation of food products with a view to their differing consumption according to claims i and 2 of the main patent characterized in that the container is of horizontal structure subdivided into compartments (I and 2) or ( I0 - 20 - 30) located side by side.  2 - container according to claim I characterized in that the means (5) or (50), isolating the container from the external environment and (4) or (40) allowing the passage of gases from one compartment to another, are located at the top of the container and cover the entire open surface of the compartments.  3 - container according to claims I and 2 character ized in that the means (5) or (50) of isolation of the container from the outside environment cooperates with the free edges of the compartments by heat-sealing in two stages  - Before sterilization of peripheral surfaces (I3 - 53) or (II3 - 513).  - After sterilization, separative staves (I4 - 54) or (II4 - 514).  4 - Container according to claims I and 2 characterized in that the means (4) or (40) allowing the passage of gases are two-way means from one compartment to the other and vice versa.  5 - A container according to claim 4, characterized in that the means allowing the two-way passage of the aromas and the aromas are constituted by a membrane (4) or (40) made of food-compatible plastic and at use temperatures, by example: polypropylene with heat-pierced micro-pores; said membrane covers the entire surface of the compartments above the filling limit for the products to be stored, it includes, to the right of each of the compartments, a micro-pore zone, (4I-42) or (4II-412- 4I3), permeable to aromas and aromas developed during the sterilization or pasteurization operation.  6 - A container according to claims I-2-4 and 5 characterized in that the membrane (4) or (40) cooperates with the free edges (I3-I4) or (II3 -II4) of the compartments by heat-sealing.  7 - Container according to all of claims I o 6 characterized in that the partition walls of the compartments have a common part (I4) or ici4) formed in a curved manner.  - To clear a communication area between the membrane (4) or (40) and the cover (5) or (50) to promote the aromatic exchange between the compartments.  - To facilitate the elimination of air and filling with neutral gas when the container is hermetically sealed.  8 - container according to all of claims I to 7, characterized in that the cover (5) or (50) and the compartments (I-2) or (I0 -20-30) can be produced  - In plastic material inert to food and compatible with temperatures of use, for example multi-layer polypropylene co-extruded with high barrier against permeability to gases, light, water vapor.  - In stamped compatible aluminum or metal and provided with lining allowing heat-sealing.  - In plastic composite material on the food side and aluminum on the outside,  9 - Application of the container according to any one of claims I to 8 to the packaging, sterilization or pasteurization and preservation of cooked preparations of medium and long duration, comprising several components of different nature.  d) Separate storage of specialties, garnishes and possibly sauces after stopping the aromatic exchange by tightly isolating the compartments.  c) Mixture of flavors and aromas transferred by the various components during the pasteurization or sterilization treatment,  b) separate pasteurization or sterilization of these same components,  a) Separate packaging of specialties, garnishes, possibly sauces,  10 - Process for the preparation of medium or long-term cooked preparations from the container described in all of claims I to 8, characterized in that it comprises the following steps