GB2352706A - Shelf stable precooked cereal product in pouch - Google Patents
Shelf stable precooked cereal product in pouch Download PDFInfo
- Publication number
- GB2352706A GB2352706A GB9918307A GB9918307A GB2352706A GB 2352706 A GB2352706 A GB 2352706A GB 9918307 A GB9918307 A GB 9918307A GB 9918307 A GB9918307 A GB 9918307A GB 2352706 A GB2352706 A GB 2352706A
- Authority
- GB
- United Kingdom
- Prior art keywords
- pouch
- microwaveable
- cereal product
- precooked
- cereal
- 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.)
- Withdrawn
Links
- 235000011868 grain product Nutrition 0.000 title claims abstract description 28
- 240000007594 Oryza sativa Species 0.000 claims abstract description 42
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 42
- 235000009566 rice Nutrition 0.000 claims abstract description 42
- 235000013339 cereals Nutrition 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 15
- 239000004615 ingredient Substances 0.000 claims description 8
- 241000746966 Zizania Species 0.000 claims description 7
- 235000002636 Zizania aquatica Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 3
- 235000019545 cooked cereal Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000013622 meat product Nutrition 0.000 claims description 3
- 230000035699 permeability Effects 0.000 claims description 3
- 235000014102 seafood Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 235000007320 Avena fatua Nutrition 0.000 claims description 2
- 244000075850 Avena orientalis Species 0.000 claims description 2
- 235000005422 Distichlis palmeri Nutrition 0.000 claims description 2
- 244000077283 Distichlis palmeri Species 0.000 claims description 2
- 235000016164 Elymus triticoides Nutrition 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000017335 Hordeum vulgare subsp spontaneum Nutrition 0.000 claims description 2
- 241000511731 Leymus Species 0.000 claims description 2
- 244000070788 Milium effusum Species 0.000 claims description 2
- 235000007199 Panicum miliaceum Nutrition 0.000 claims description 2
- 235000005373 Uvularia sessilifolia Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000011894 couscous Nutrition 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 235000009973 maize Nutrition 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 230000005855 radiation Effects 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims 1
- 229910001882 dioxygen Inorganic materials 0.000 claims 1
- 229920002472 Starch Polymers 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 229920000642 polymer Polymers 0.000 description 5
- 238000005054 agglomeration Methods 0.000 description 4
- 230000002776 aggregation Effects 0.000 description 4
- 239000000853 adhesive Substances 0.000 description 3
- 230000001070 adhesive effect Effects 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 238000003303 reheating Methods 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010034203 Pectus Carinatum Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000004952 Polyamide Substances 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000005025 cast polypropylene Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 238000001465 metallisation Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920002647 polyamide Polymers 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000009517 secondary packaging Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 229920001169 thermoplastic Polymers 0.000 description 1
- 239000004416 thermosoftening plastic Substances 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
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
- B65D81/3461—Flexible containers, e.g. bags, pouches, envelopes
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
-
- 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
- B65D2581/3422—Cooking rice dishes
Abstract
The invention provides a microwaveable pouch 1 containing a shelf stable precooked cereal product. Preferably, the pouch consists essentially of gas- and microorganism-impermeable polymeric sheet material and the precooked cereal product comprises at least 40% by weight of water. The cereal product is heat sterilised to render it shelf stable at ambient temperature for at least a month, but the product can be microwaved in the pouch to result in a free flowing, particulate hot cereal product. Preferably, the cereal is rice. Front and back panels of the pouch are heat sealed together around edge 3, with a curved seal 4 giving a rounded bottom 5 to its interior. The pouch is coloured and printed except for a window 6, and can be torn or cut open at nips 7.
Description
2352706 SHELF STABLE PRECOOKED CEREAL PRODUCTS The present invention
relates to precooked cereal products, and in particular to a shelf stable microwaveable pouch containing precooked cereal.
It is known to provide precooked rice products in the form of canned precooked rice. The canned precooked rice is prepared by inserting raw or parboiled rice into the can together with a predetermined amount of water and optional flavouring ingredients, sealing the can, and retorting the can at temperatures sufficiently high and for a sufficient time to achieve shelf stability. The rice is preferably cooked inside the can concurrently with the sterilisation step.
The resulting precooked, canned rice is shelf stable. That is to say, it is stable on storage at a temperature of 25C for at least one month, preferably at least 3 months, 12 months or longer. Unfortunately, the canned precooked (ice tends to form a solid agglomerated mass over time rather than a free flowing particulate edible rice. This agglomeration is thought to result from retrogradation of the cooked starch granules over time. Retrogradation involves the gradual Grystallisation of the starch granules so that they extrude water. When this occurs with cooked rice the texture of the (ice becomes chalky, and the water displaced from the rice dissolves any free starch on the surface of the grains to produce a starch glue which sticks the rice grains together.
As a result of this agglomeration the rice is somewhat unappetising when the can is opened. The effect of retrogradation can be reversed to some extent by reheating the rice for a period of time sufficient to achieve separation of the grains. However, it has hitherto been difficult to produce a fully satisfactory free flowing rice product by reheating canned rice.
DE-A-1492657 addresses the problem of agglomeration of precooked canned rice by freezing the canned rice after sterilisation to -12 C and then thawing it. The additional process steps of freezing and thawing increase the cost 2 of the process considerably, and can cause problems with labeling and secondary packaging.
It is also known to provide frozen or chilled precooked rice products. Such rice products are not shelf stable, but are sold in chill cabinets or freezer packaging formats. This kind of precooked rice product has an attractive, particulate rice grain structure, can be free flowing and easy to reheat. Unfortunately, such conventional chilled or frozen precooked rice products are not shelf stable. On the contrary, such products undergo spoilage upon storage at 250C within a few days.
Accordingly, it is an object of the present invention to produce a shelf stable precooked cereal product that can readily be used to produce an attractive freeflowing, particulate cooked cereal. It is another object of the present invention to produce a shelf stable precooked rice product that can readily be used to produce an attractive free-flowing, particulate cooked rice.
The present invention provides a microwaveable pouch containing a shelf stable precooked cereal product. Preferably, the cereal product is selected from the group consisting of rice, couscous, wild rice, barley, wheat, oats, rye, millet and maize; most preferably, the cereal is rice. Preferably, the cereal product is in the form of grains.
It has been found, surprisingly, that microwaving a precooked shelf stable rice product or wild rice product inside a microwaveable pouch results in a free flowing, particulate cooked rice product or wild rice product having an attractive appearance and separate grains that can be poured from the pouch. Microwave heating seems to be much more effective, as well as faster than conventional heating methods, in reversing the agglomeration of precooked rice and wild rice.
The pouches according to the present invention are microwaveable. That is to say, they can be heated in conventional fashion in a microwave oven without 3 melting or scorching. In particular, the pouches are substantially free of any metallisation or other electrically conductive portions.
Preferably, the pouch comprises one or more polymer sheet materials, more preferably the pouch consists essentially of polymer sheet materials and the shelf stable precooked cereal product. Preferably, the sheet material is bonded by adhesive, ultrasound or heat sealing along at least one edge in the formation of the pouch. The sheet materials, should, of course, be food acceptable.
The polymer sheet materials should be substantially microorganism impermeable in order to provide the desired shelf stability. For the same reason, the polymer sheet materials should have an oxygen permeability less than 10 cm 3/m2/24hr, more preferably less than 1 cm3/m2/24hr as measured by standard methods. Preferably, the sheet materials are substantially oxygen- impermeable.
Preferably, the sheet materials are thermoplastic, but do not soften greatly or melt at temperatures up to 125 C in order to allow for heat stabilisation of the pouches by retorting or the like.
Preferably, the sheet material is substantially impermeable to water vapour.
Preferably, the sheet material is a laminate of more than one polymer composition in order to achieve the desired combination of properties.
The microwaveable pouch according to the present invention may, for example, be manufactured on a conventional form-fill-seal machine or from pouches that are made in a separate operation. The pouches according to the present invention preferably contain from 0.1 to 1.0 kg of cereal product.
Preferably, the precooked cereal product comprises at least 40% by weight of water, more preferably at least 50% by weight, and most preferably from 60% to 80% by weight of water. The precooked cereal product may comprise other optional ingredients such as edible oil, preferably in an amount of from 1 to 5% by weight, salt preferably in an amount of from 0. 5 to 2% by weight, flavouring agents 4 such as herbs, diced, shredded, chopped or sliced vegetables, fruits such as tomato, meat, meat products such as pepperoni strips, seafood, vegetable protein products such as tofu or mycoprotein, and mixtures thereof. Preferably, the cereal will have been precooked and rendered shelf stable by retorting a mixture of dry cereal and water in the pouch, in which case the precooked cereal product will frequently be an agglomerated (i.e. not free flowing) mass in the pouch. This is particularly the case after the precooked cereal has been stored in the pouch for a few days, e.g. seven days.
The precooked cereal product in the microwaveable pouch is shelf stable.
That is to say, it can be stored at ambient temperatures such as 250C for at least one month without unacceptable spoilage, i.e. without spoilage that would give rise to noticeable organoleptic deterioration or levels of microorganism contamination falling outside regulatory limits. More preferably, the cereal product packaged within the microwaveable pouch is shelf stable for at least three months at 250C, and most preferably the microwaveable pouch is shelf stable for at least twelve months at 250C.
The present invention further provides a method of preparing a free flowing cooked cereal product, wherein the method comprises: providing a microwaveable pouch in accordance with the present invention, followed by heating the pouch with microwave radiation to heat the cereal in the pouch.
Surprisingly, it was found that microwave heating of an agglomerated mass of precooked rice or wild rice in the pouch results in a particulate, free flowing hot cooked rice product or wild rice product that is superior to products obtained by conventional reheating methods, such as steaming or boiling.
The pouch is preferably pierced to relieve pressure before microwaving.
Preferably, the step of heating is carried out at a power of 500 to 2000 Wafts on a typical 250g pouch. Preferably, the step of heating is carried out for a time of from 0.5 to 10 minutes, preferably 1 to 5 minutes.
Preferably, the precooked cereal product is heated to a final temperature above the de-retrogradation temperature of the cereal starch, more preferably above the gelatinisation temperature of cereal starch. More preferably, the precooked cereal product is heated to a temperature of at least 80"C, preferably at 5 least 90'C, more preferably at least 95C in the heating step.
The present invention further provides a method of manufacture of a microwaveable pouch according to the invention, wherein the method comprises the steps, in order, of: providing an unfilled pouch of microwaveable material having an opening; inserting cereal, water and optionally other ingredients into the pouch through the opening; sealing the pouch; and heating the pouch at a temperature for a time sufficient to render the contents of the pouch shelf stable.
Preferably, the cereal filled into the pouch has a moisture content of 20% by weight or less, more preferably from 12 to 15% by weight. This cereal may be dry, raw or parboiled. The cereal is filled into the pouch with a predetermined quantity of water sufficient to achieve hydration of the cereal to the desired extent on cooking. In this way, the step of heat stabilisation or heat sterilisation of the cereal can be combined with the step of cooking the cereal.
The optional other ingredients filled into the pouch are selected from the group consisting of salt, oil, herbs, diced, shredded, chopped or sliced vegetables, fruits such as tomato, meat, meat products such as pepperoni strips, seafood, vegetable protein products such as tofu or mycoprotein, and mixtures thereof, as hereinbefore described.
Preferably, the step of heat sterilising comprises heating the pouch to least 11 YC for at least 10 minutes, and more preferably from 118 to 1250C for 5 to 15 minutes. Preferably, the step of heat stabilising achieves a stabilisation level of at 30 least F04, preferably at least F06 - Specific embodiments of the present invention will now be described further, by way of example, with reference to the accompanying drawing, which 6 shows a plan view of a microwaveable shelf stable precooked cereal pouch according to the present invention.
Example 1 5
Referring to Figure 1, the microwaveable pouch 1 according to the present invention comprises front 2 and back (not shown) panels of a laminated polymeric sheet material. The sheet material has oxygen permeability less than lcm3/m2/24hours, excellent moisture barrier and microorganism barrier properties, high clarity and ease of handling. The polymeric sheet material is retort stable to 1210C. The laminate comprises an inner layer of cast polypropylene, a first layer of adhesive, a layer of polyamide, a second layer of adhesive, an oxygen barrier layer, and outer high gloss polyester layer. Other laminate structures fulfilling the requirements for a shelf stable microwaveable pouch material will be readily apparent to persons skilled in the relevant art.
The front 2 and back panels of the pouch I are tightly heat sealed together around their edges 3. The heat seal 4 at the bottom of the pouch is profiled to provide a rounded bottom 5 to the inside of the pouch. The pouch is coloured and printed over most of its area, but a window 6 is provided in the front panel I of the pouch to permit inspection of the rice contents. Nips 7 are provided near the top of the pouch to assist opening of the pouch by tearing or cutting.
In the present example, the pouch 1 is filled with 250g total weight of rice and other ingredients according to the following recipes.
7 1. Long Grain Rice Parboiled Long Grain Rice 35-40% Water 60-65% Vegetable Oil 0.0-1.5% 2. Oriental Rice Parboiled Long Grain Rice 30-40% Diced Onion 5% Sesame Oil 0.3% Vegetable Oil 0.5-1.0% Chives 0.3% Soy Sauce 0.2% Flavourings 1.6% Pepper 0.04% Salt 0.8% Red Pepper Flake 0.4% Sugar 0.4% Water 50-60% 3. Basmati Basmati Rice (Partially Hydrated) 80-85% Water 10-15% Salt 0.2% Citric Acid 0.1% Basmati Flavouring 0.1% Sunflower Oil 1-1.5% Basmatic rice cooked, cooled and drained to pick up between 60-80% of its weight of water.
8 4. Biryani Rice Long Grain Rice 25-30% Water 35-40% Chicken Breast (Small Dice) 11.0% Salt 1.0% Vegetable Oil 1.5% Buffer 1.0% Minced Garlic 0.8% Chopped Ginger 0.5% Diced Onion 2.0% Diced Green Pepper 3.5% Diced Red Pepper 3.5% Curry Powder 1% Coriander Leaves 0.7% Spices 0.3% Cumin Seeds 0.2% Chicken Bouillon 0.7% Flavourings 0.5% The pouch is heat sealed across the top after filling to provide complete hermetic sealing of the ingredients inside the pouch. The pouch is then heat sterilised by retorting at 118 to 125'C for 5 to 15 minutes in an autoclave. This treatment both sterilises and cooks the contents of the pouch. The resulting pouch and its contents are shelf stable for at least 12 months.
When it is desired to consume the rice inside the pouch, it is merely necessary for the user to pierce the pouch to relieve excess pressure, and then microwave the pouch in a conventional domestic microwave oven for 1.5 to 3.0 minutes at 650 Wafts to obtain a free flowing, particulate, hot rice product.
9 The above embodiments have been described by way of example only. Many other embodiments of the invention falling within the scope of the accompanying claims will be apparent to the skilled reader.
Claims (23)
1 A microwaveable pouch containing a shelf stable precooked cereal product.
2. A microwaveable pouch according to claim 1, wherein the cereal product is selected from the group consisting of rice, couscous, wild rice, barley, wheat, oats, rye, millet and maize.
3. A microwaveable pouch according to claim 2, wherein the cereal product is 10 rice.
4. A microwaveable pouch according to claim 1, 2 or 3, wherein the pouch comprises a polymeric sheet material.
5. A microwaveable pouch according to claim 4, wherein the polymeric sheet material is a laminate of more than one polymeric composition.
6. A microwaveable pouch according to claim 4 or 5, wherein the polymeric sheet material has an oxygen gas permeability of less than 10 CM3/M 2/24hours, 20 preferably less than I CM3/M2 /24hours.
7. A microwaveable pouch according to claim 4, 5 or 6, wherein the polymeric sheet material is heat sealed along at least one edge to form the pouch.
8. A microwaveable pouch according to any one of claims 4 to 7, wherein the polymeric sheet material is heat stable to at least 120'C.
9. A microwaveable pouch according to any one of claims 4 to 8, wherein the pouch consists essentially of said polymeric sheet material and said precooked 30 cereal product.
10. A microwaveable pouch according to any preceding claim, wherein said precooked cereal product comprises at least 40% w/w of water, preferably at least 50 % w/w of water, and more preferably 60 to 80% w/w of water.
11. A microwaveable pouch according to any preceding claim, wherein said precooked cereal product is agglomerated.
12. A microwaveable pouch according to any preceding claim, wherein said precooked cereal product is shelf stable for at least 3 months at 250C. 10
13. A method of preparing a free flowing cooked cereal product, said method comprising: providing a microwaveable pouch according to any one of claims 1 to 12; and 15 heating said cereal in said pouch with microwave radiation.
14. A method according to claim 13, wherein said step of heating is carried out for a time of from 0.5 to 10 minutes, preferably 1 to 5 minutes.
15. A method according to claim 13 or 14, wherein said precooked cereal product is heated to a final temperature of at least 800C, preferably at least 900C in said heating step.
16. A method of manufacture of a microwaveable pouch according to any one of claims 1 to 12, comprising the steps, in order, of: providing an unfilled pouch of microwaveabie material; inserting cereal, water, and optionally other ingredients into the pouch; sealing the pouch; and heating the pouch at a temperature and for a time sufficient to render the 30 contents of the pouch shelf stable.
17. A method according to claim 16, wherein said cereal filled into said pouch has a moisture content of 20% w/w or less.
12
18. A method according to claim 16 or 17, wherein said optional other ingredients are selected from the group consisting of salt, oil, flavouring agents, vegetables, fruits, meat, meat products, seafood, vegetable protein products, and 5 mixtures thereof.
19. A method according to any one of claims 16 to 18, wherein said step of heat sterilising comprises heating the pouch to at least 11 50C.
20. A method according to any one of claims 16 to 19, wherein said step of heat sterilising comprises heating the pouch to a temperature of 1180C to 1250C for a time of 5 to 15 minutes.
21. A microwaveable pouch substantially as hereinbefore described with 15 reference to the Examples.
22. A method of manufacture of a microwaveable pouch substantially as hereinbefore described with reference to the Examples.
23. A method of preparing a free flowing cooked rice product substantially as hereinbefore described with reference to the Examples.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9918307A GB2352706A (en) | 1999-08-03 | 1999-08-03 | Shelf stable precooked cereal product in pouch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9918307A GB2352706A (en) | 1999-08-03 | 1999-08-03 | Shelf stable precooked cereal product in pouch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB9918307D0 GB9918307D0 (en) | 1999-10-06 |
| GB2352706A true GB2352706A (en) | 2001-02-07 |
Family
ID=10858514
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9918307A Withdrawn GB2352706A (en) | 1999-08-03 | 1999-08-03 | Shelf stable precooked cereal product in pouch |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2352706A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6683289B2 (en) | 2001-10-29 | 2004-01-27 | Mars Incorporated | Hand-held food package |
| US6710315B2 (en) | 2001-10-29 | 2004-03-23 | Mars Incorporated | Hand-held food package |
| US6744028B2 (en) | 2001-10-29 | 2004-06-01 | Mars Incorporated | Semi-rigid hand-held food package |
| FR2862891A1 (en) * | 2003-12-01 | 2005-06-03 | Epigrain | Manufacturing process for product designed for human consumption from graminaceous or poaceous plants consists of harvesting when immature and subjecting to heat treatment- |
| WO2005080205A1 (en) * | 2004-02-16 | 2005-09-01 | Tilda Limited | A method of packaging foodstuffs and container packed by said method |
| EP2022340A2 (en) | 2007-08-06 | 2009-02-11 | F. & P. Rice S.A. | A method of preparing a precooked and seasoned food product based on cereals in grain form |
| EP2635503A1 (en) * | 2010-11-01 | 2013-09-11 | Nestec S.A. | Cooking method for simultaneously cooking foods |
| IT201700059950A1 (en) * | 2017-06-01 | 2018-12-01 | Le Bonta S R L | COOKING PROCEDURE OF FOOD OF VEGETABLE ORIGIN |
| ES2702489A1 (en) * | 2017-09-01 | 2019-03-01 | Paellasur Sl | Procedure of a pre-cooked rice for its final cooking in a microwave in 8 minutes. (Machine-translation by Google Translate, not legally binding) |
| IT201900002897A1 (en) * | 2019-02-28 | 2020-08-28 | Le Bonta S R L | PROCESS OF COOKING FOOD OF VEGETABLE ORIGIN |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0728678A2 (en) * | 1995-01-24 | 1996-08-28 | Mitsubishi Gas Chemical Company, Inc. | Microwaveable food package, and method for manufacturing same |
| JPH10167344A (en) * | 1996-12-10 | 1998-06-23 | Sanai:Kk | Hermetically sealed container bag for micro-wave oven |
| JPH1128063A (en) * | 1997-07-11 | 1999-02-02 | Kishimoto Akira | Boiled rice food for cooking in microwave oven and boiling of rice in microwave oven |
| JPH1194260A (en) * | 1997-09-25 | 1999-04-09 | Kuraray Co Ltd | Food-wrapping material with excellent water retentivity for microwave oven |
-
1999
- 1999-08-03 GB GB9918307A patent/GB2352706A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0728678A2 (en) * | 1995-01-24 | 1996-08-28 | Mitsubishi Gas Chemical Company, Inc. | Microwaveable food package, and method for manufacturing same |
| JPH10167344A (en) * | 1996-12-10 | 1998-06-23 | Sanai:Kk | Hermetically sealed container bag for micro-wave oven |
| JPH1128063A (en) * | 1997-07-11 | 1999-02-02 | Kishimoto Akira | Boiled rice food for cooking in microwave oven and boiling of rice in microwave oven |
| JPH1194260A (en) * | 1997-09-25 | 1999-04-09 | Kuraray Co Ltd | Food-wrapping material with excellent water retentivity for microwave oven |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6683289B2 (en) | 2001-10-29 | 2004-01-27 | Mars Incorporated | Hand-held food package |
| US6710315B2 (en) | 2001-10-29 | 2004-03-23 | Mars Incorporated | Hand-held food package |
| US6744028B2 (en) | 2001-10-29 | 2004-06-01 | Mars Incorporated | Semi-rigid hand-held food package |
| FR2862891A1 (en) * | 2003-12-01 | 2005-06-03 | Epigrain | Manufacturing process for product designed for human consumption from graminaceous or poaceous plants consists of harvesting when immature and subjecting to heat treatment- |
| AU2005214129B2 (en) * | 2004-02-16 | 2009-03-26 | Tilda Limited | Method of Packaging Foodstuffs |
| WO2005080205A1 (en) * | 2004-02-16 | 2005-09-01 | Tilda Limited | A method of packaging foodstuffs and container packed by said method |
| EP2022340A2 (en) | 2007-08-06 | 2009-02-11 | F. & P. Rice S.A. | A method of preparing a precooked and seasoned food product based on cereals in grain form |
| EP2635503A1 (en) * | 2010-11-01 | 2013-09-11 | Nestec S.A. | Cooking method for simultaneously cooking foods |
| IT201700059950A1 (en) * | 2017-06-01 | 2018-12-01 | Le Bonta S R L | COOKING PROCEDURE OF FOOD OF VEGETABLE ORIGIN |
| EP3409128A1 (en) * | 2017-06-01 | 2018-12-05 | Le Bonta' S.R.L. | Process for cooking vegetable food |
| ES2702489A1 (en) * | 2017-09-01 | 2019-03-01 | Paellasur Sl | Procedure of a pre-cooked rice for its final cooking in a microwave in 8 minutes. (Machine-translation by Google Translate, not legally binding) |
| WO2019043275A1 (en) * | 2017-09-01 | 2019-03-07 | Paellasur S.L | Method for pre-cooking rice for the final cooking thereof in a microwave in eight minutes |
| IT201900002897A1 (en) * | 2019-02-28 | 2020-08-28 | Le Bonta S R L | PROCESS OF COOKING FOOD OF VEGETABLE ORIGIN |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9918307D0 (en) | 1999-10-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |