GB2458730A

GB2458730A - A meal kit

Info

Publication number: GB2458730A
Application number: GB0805799A
Authority: GB
Inventors: Janet Shipton; John Kirby
Original assignee: Greencore Group PLC
Current assignee: Greencore Group PLC
Priority date: 2008-03-31
Filing date: 2008-03-31
Publication date: 2009-10-07
Also published as: GB0805799D0

Abstract

A meal kit comprising at least two of a carbohydrate-based, a protein-based and a vegetable-based foodstuff or ingredient 69 is presented, at least one foodstuff having been pre-cooked to a pre-determined degree so that all can be cooked or re-heated by a consumer in the same amount of time. Each foodstuff 69 is provided in a discrete package 30, in which it may be cooked or reheated in either a microwave 74 or conventional oven. One or more steam release valves (32, figure 5), configured to open on heating, may be provided. The packages are optionally transparent or include a transparent panel (40, figure 2), may be releasably secured together (50, figure 4), and may be supplied together in a carton, box or bag (10, figure 1).

Description

MEAL KIT

Field of the Invention

This invention relates to a meal kit. Particularly, but not exclusively, the invention relates to a meal kit designed to provide a nutritionally balanced meal in a few simple steps.

Background to the invention

There are a large variety of nieal kits (also known as ready-meals) available to consumers. However, a typical criticism of such meal kits is that they offer insufficient nutritional quality and flavour when compared to freshly prepared foodstuffs.

It is therefore an aim of the present invention to provide an improved meal kit.

Summary of the Invention

According to a first aspect of the present invention there is provided a meal kit comprising at least two of a carbohydrate-based foodstuff, a protein-based foodstuff and a vegetable-based foodstuff; at least one of the foodstuffs having been pre-cooked to a pre-determined degree so that each foodstuff will be fully-cooked and/or re-heated by an end user in the same amount of time and wherein each foodstuff is provided in a discrete package so as to maximise its individual quality and flavour.

According to a second aspect of the present invention there is provided a method of preparing a meal kit comprising providing at least two of a carbohydrate-based foodstuff, a protein-based foodstuff and a vegetable-based foodstuff, pre-cooking at * ** *I S * least one of the foodstuffs to a pre-determined degree so that each foodstuff will be fully-cooked and/or re-heated by an end user in the same amount of time; and packaging each foodstuff in discrete packages so as to maximise their individual quality * and flavour. **. * 30

The foodstuffs may be placed simultaneously in a cooking chamber to be fully-cooked and/or re-heated by an end user.

Thus, the aspects of the present invention provide for a meal kit in which the foodstuffs can be prepared by an end user, simultaneously, and for the same length of time, but without this impairing on the nutritional value of one or niore of the foodstuffs, since each one is selectively prepared to the desired degree to retain as many nutrients as possible. In addition, the fact that each foodstuff is packaged individually means that there is less risk of cross-contamination of the foodstuffs and also the heal from one foodstuff is less likely to be transmitted to another foodstuff to affect its temperature during cooking. Accordingly, the identity, goodness (e.g. nutritional density) and flavour of each individual foodstuff is preserved to maximise taste without detriment to the nutritional value.

Each foodstuff may be prepared so that it can be fully cooked and/or re-heated by an end user in the same mode of cooking (e.g. in an oven or microwave). Furthermore, each foodstuff may be prepared so that it can be fully cooked and/or re-heated by an end user at the same temperature/power setting.

The pre-cooking of the foodstuffs may involve either partially cooking or fully cooking the foodstuffs. Where the foodstuff is partially pre-cooked, it will be designed to be fully cooked by an end user in the prescribed time and where the foodstuff is fully pre-cooked, it will be designed to be appropriately re-heated by an end user in the prescribed time.

The discrete packages may be configured for the foodstuffs to be cooked/re-heated in them. The discrete packages may be configured for use in an oven and/or microwave. * ** * S S * 55 S.,.

* The discrete packages may be configured to be stored together and/or cooked together and/or handled together by an end user. Accordingly, the discrete packages may be 5**� *, releasably secured together by an attachment means. The attachments means may be constituted by a clip, tie or piece of frangible material. * .* * . S * S

The discrete packages may be closed by a closure means to prevent contamination. The closure means may be constituted by a heat seal (e.g. produced by a bar sealer), clip, tie or piece of frangible material.

The closure means may be integrated with the attachment means.

The discrete packages may be configured such that during cooking and/or re-heating by an end user, the closure means is released (i.e. the heat seal is broken) so that the foodstuff can be dispensed with ease.

The discrete packages may be configured so that the foodstuff contained therein is visible through at least a part of the discrete packages.

In a particular embodiment, a bag constitutes at least one of the discrete packages.

The discrete packages may be configured so that the foodstuff therein is steamed by an end user. It will be understood that steaming the foodstuff helps to retain the nutrients in it, improving succulence and flavour.

Each discrete package may include a valve configured to allow the foodstuff therein to be steamed. The use of such a valve can help to eliminate the risk of the packages exploding. The valve may be constituted by two overlapping layers of plastics material configured such that one layer shrinks on heating to reveal small holes in the other layer through which steam can pass.

The discrete packages constituting the meal kit may be provided together in a container * ** * * * * for transport, sale, and general handling. The container may be constituted by a carton, *,S* *** box, or bag. The container may include a window through which the discrete packages *:* and/or foodstuffs can be viewed. The container may include an opening means for easy S...

access. A tab, configured to detach a portion of the container to permit access therethrough when a suitable force is applied, may constitute the opening means. * S. ** S *5. w

In one embodiment, the meal kit comprises one carbohydrate-based foodstuff, one protein-based foodstuff and one vegetable-based foodstuff. The protein-based foodstuff may be fully pre-cooked, the carbohydrate-based foodstuff may be fully pre-cooked and the vegetable-based foodstuff may be partially pre-cooked (e.g. blanched).

In certain embodiments the meal kit will be carefully designed to meet a strict set of nutritional criteria in order to provide a healthy balanced main meal with an adequate mix of macro and micro nutrients. Such a stringent set of nutritional specifications is required to provide the national recommended nutritional parameters and recognised guidelines.

Brief Description of the Drawings

Particular embodiments of the invention will now be described with reference to the accompanying drawings in which: Figure 1 A illustrates a container for a meal kit according to an embodiment of the present invention; Figure 1 B illustrates the container of Figure 1 A, partially opened; Figure 2A illustrates a discrete package for a selected foodstuff to be provided in the container of Figures 1 A and I B, folded flat; Figure 2B illustrates the discrete package of Figure 2A expanded ready to receive the selected foodstuff; Figure 3 illustrates an attachment means for two or more of the discrete packages shown in Figures 2A and 2B; Figure 4A illustrates the front view of a set of 3 discrete packages fitted with the attachment means of Figure 3; Figure 4B illustrates the rear view of a set of 3 discrete packages fitted with the * ** * * rs attachment means of Figure 3; Figure 5A illustrates an enlarged view of a valve similar to that provided on the discrete package of Figures 2A and 2B; Figure 5B is similar to Figure 5A but illustrates the opening of the valve during use; and Figures 6A, 6B and 6C illustrate sequentially the placing of 3 discrete packages (similar * ** :. to those shown in Figures 2A and 2B but filled with 3 separate foodstuffs to form a meal) being placed on a plate by a user; the plate with the 3 discrete packages on it being placed in a microwave for cooking; and a user dispensing the 3 separate foodstuffs once cooked onto a plate for consumption.

Detailed Description of Certain Embodiments

With reference to Figures IA and I B, there is illustrated a container 10 for a meal kit according to an embodiment of the present invention. The container 10 is essentially a trapezoidal cardboard box configured such that its longest parallel side forms its base 12. A cutout 16 is provided on a front surface 14 of the container 10. The cut-out 16 is defined by a horizontal line 18 positioned just below the midpoint of the front surface J4, and which extends across almost the entire width of the front surface 14, and a symmetrical curved line 20 extending downwardly and inwardly from one end of the horizontal line 1 8 to the other end. On a top surface 22 of the container 10 there is provided a tab 24 configured for opening the container 10 to reveal its contents, as illustrated in Figure lB. The tab 24 includes two sides 26 curving gently inwardly from the top of the front surface 14 to respective positions a short distance away from the centre of the top surface 22. In its closed configuration (Figure IA), the two sides 26 are frangibly attached to adjacent portions of the top surface 22.

Figures 2A and 2B illustrate a discrete package 30 for a selected foodstuff (not shown) to be provided in the container 10 of Figures IA and I B to form a meal kit according to an embodiment of the present invention. The discrete package 30 is provided in the form of a flexible, generally rectangular bag made from PET (Polyethylene terephthalate). A steam valve 32 is provided in a front face 34 of the package 30, toward its open end 36. The steam valve 32 is generally key-hole shaped and comprises two overlapping layers of plastics material configured such that the top layer shrinks on heating to reveal small holes in the bottom layer through which steam can pass -the operation of the valve will be discussed in more detail later, in relation to Figures 5A * S..

and 5B. *.*S

S S...

The front face 34 and rear face 38 of the package 30 are generally opaque, whilst the * *, sides 40 of the package are transparent so that, in use, the foodstuffs can be viewed therethrough. Although not shown, once the package 30 has been filled with a desired S..... * .

amount of pre-prepared foodstuff, the open end 36 will be sealed with a heat seal produced using a bar sealer (not shown).

Figure 3 shows an attachment means 50 for securing together two or more of the discrete packages 30. The attachment means 50 comprises an elongate strip of material 52 (known as ovenable board) configured to be wrapped around the sealed ends of the packages 30 to secure them together. A tab 54 is provided on one side of the strip 52 for securement in a slot 56 provided on the other side of the strip 52.

Figures 4A and 4B show, respectively, front and rear views of the attachment means 50 when fitted to secure a set of three packages 30 (the details of the packages 30 being omitted for clarity). Thus, it can be seen that the strip 52 is wrapped around the sealed ends of the packages 30 and the tab 54 is folded over the top of the sealed ends and tucked into the slot 56 to secure the attachment means 50 in place.

Figures 5A and 5B show the steam valve 32 in use. As illustrated, the steam valve 32 is provided on a package similar to that shown in Figures 2A and 2B and so like reference numerals will be used where appropriate. In the embodiment illustrated vegetables 60 are provided in the packages. As shown, the steam valve 32 comprises a base layer 62 joined to the surrounding portions of the package 30. The base layer 62 includes a relatively large hole 64 and a plurality of smaller holes 66. A cover layer 68 is provided over the base layer 62. The cover layer 68 is formed from material which melts during cooking and shrinks to reveal the large hole 64 and small holes 66 as shown in Figure SB. Thus, when the contents of the package 30 become hot enough to melt the cover layer 68, the holes 64, 66 are revealed therefore allowing the foodstuff to be steamed. * ** * * *

Figures 6A, 6B and 6C illustrate use of a meal kit according to an embodiment of the present invention by an end user. In particular, Figure 6A shows the placing of 3 S...

: discrete packages 30 (similar to those shown in Figures 2A and 2B but filled with 3 * 30 separate foodstuffs 68 -one carbohydrate-based, one protein-based and one vegetable- * *, based) being placed on a plate 70 by a user 72, after they have been removed from a :.: container 10 such as that shown in Figure IA. Figure 6B then shows the plate 70 with *..

S

the 3 discrete packages 30 on it being placed in a microwave 74 for cooking together for a pre-determined amount of time. Figure 6C then shows the user 72 dispensing the 3 separate foodstuffs 68 once cooked. Onto the plate 70 for consumption.

In certain embodiments of the present invention, the foodstuffs 68 are carefully selected and prepared in order to meet certain nutritional criteria. The nutritional criteria for the meals having been specifically designed by a nutritionist to suit the needs of the general healthy UK adult population. The nutritional criteria are as follows (per 500g portion):-Macro Nutrients * Minimum 11 g protein (25% GDA) * Minimum 450 kcal * Maximum 600 Kcal * Maximum total fat <21g per portion (Maximum Saturated fat <6g per portion) * Maximum total sugars <I5g per portion * Minimum 3g Englyst fibre, ideally 6g Other Criteria * Maximum salt per portion I.8g (or 0.7g of sodium) * Minimum two portions of vegetables (160g) * Include foods containing long chain omega-3 fatty acids wherever possible. The long chain polyunsaturates are found in oily fish (salmon, mackerel, sardines, * ** herrings, trout, fresh tuna, and anchovies). S*

* Include natural prebiotcs wherever possible (found particularly in leeks, onions, 25 Jerusalem artichokes, asparagus; less important sources are salsify, bananas, *. unrefined oats, green beans) * ** * * * *** * Micro Nutrients * * Each full meal must provide at least 33% RDA of * Vitamin C plus one of A or E -this will generally be easier to achieve with vitamin E * Iron * Magnesium (found particularly in wholegrains, dark green leafy vegetables and seeds) * Six out of the seven B vitamins (BI, B2, B3, B5, B6, BI 2. folate) -this will generally be easy to achieve with vitamin B2 being the exception.

* 5 of the B vitamins will be acceptable if difficult to achieve Detailed below is a worked example of the foodstuffs and preparation required in relation to a particular embodiment of a meal kit according to the present invention. In this particular case, the meal kit was configured to provide lemon chicken with butter bean crush and cherry tomato sauce.

Ingredients CHICKEN BREAST % Ingredient g CHICKEN BREAST fillets 90-1 lOg 100.00% 0 DICED/SLICED -MARINADE @ 10% 100.000% 0.00 CHICKEN MARINADE % Ingredient g Lemon Zest 27.27% 1090.91 * ** ________________________________________________ ___________________ Parsley 4mm Frozen 27.27% 1090.91 Oil Veg Rapeseed (Book in kg I Container = 1000 lites=920kg I litre0.92kg) 45.45% 1818.18 100.000% 4000.00 * 4.00 4000.00 Glaze 10.00 0.00 * __________________________ ________________________ *...S* * * Meat 90.00 0.00 CHERRY TOMATO SAUCE % Ingredient g Water 3.20% 64.00 Tomato 36/3 8 Concentrated Paste 9.00% 180.00 Onion 3mm Diced Fresh 10.00% 200.00 Garlic Puree 0.40% 8.00 Starch Novation 2600 1.00% 20.00 Pepper Dry Ground Cracked Black M3084 0.20% 4.00 Sugar White Granulated 3.50% 70.00 Oil Veg Rapeseed (Book in kg I Container = 1000 lites = 920kg 1 litre= 0.92kg) 0.50% 10.00 Tomato 14mm Chopped 312000 47.70% 954.00 Parsley 4mm Frozen 0.50% 10.00 Tomato Cherry Frozen 16.00% 320.00 Pepper 10mm Diced Red Frozen 8.00% 160.00 100.000% 2000.000 2.00 2000.000 FRENCH BEANS % Ingredient g WHOLE TRIMMED FRENCH BEANS 100.0% 2000.00 BLANCHED/STEAMED 100.000% 2000.000 2.00 1800.000 FRENCH BEAN MIX % Ingredient g Oil Veg Rapeseed (Book in kg I Container = 1000 lites = 920kg 1 litre= 0.92kg) 3.40% 34.00 *S.S ___________________________________________________ SHALLOTS DICED IQF 96.60% 966.00 BRATTED 100.000% 1000.000 . 1.00 700.000 BUTTER BEAN CRUSH % Ingredient g * Butterbeans 43.50% 435.00 * ***** * * -10 -SHALLOTS 5MM DICED IQF 20.00% 200.00 Sage Frozen 0.50% 5.00 Cream Single 15.00% 150.00 Starch Novation 2600 1.00% 10.00 COOKED POTATO 20.00% 200.00 100.000% 1000.000 1.00 850.000 COOKED POTATO % Ingredient g POTATO 20MM DICED (MARIS PIPER) 100.00% 1000.00 100.000% 1000.000 1.00 850.000 The preparation of the foodstuffs is as follows:

CHERRY TOMATO SAUCE

1. Add cold water, vegetable oil, 10mm diced onions and fresh garlic puree to the pan, close the lid and sweat the onions for 10 minutes 2. Add 14mm chopped tomato, concentrated tomato paste, 10mm red pepper, cracked black pepper and white sugar, close lid and cook for 5 minutes 3. Add cherry tomatoes and starch slurry (slurry = starch pIus 5 kg water) and 4mm parsley check volume if not 2001 add water to bring back to 2001 4. Close lid and heat to 90 deg C hold at this temperature for 10 mins to allow the starch to cook out.

5. Fill sauce into Capkold bags and chill in Capkold tumbler chiller to < 5 deg C in approx 1 hour 3Omins. * **

6. Store in chiller at <5 deg C * S.. * S *S..

BUTTER BEAN CRUSH S...

I. Place butter beans on a oven tray and steam in the oven for 30 minutes 2. Place 20mm potatoes on a tray and steam in the oven for 30 minutes 3. ChilI both butter beans and potatoes to below 5 Degrees C *.SS..

S

-11 - 4. Once chilled chop butter beans to a course texture in a bowl chopper (rough chop) 5. Place butter beans, potato and onion in a glass mixer and tumble until evenly mixed 6. Add remaining ingredients and mix thoroughly 7. Place mix into steam bags and steam without vacuum in a fessman oven for 40 minutes 8. Chill mix to below 5 deg C and store in chiller

FRENCH BEAN MIX

I. Blanch French beans in boiling water for 2.5 minutes 2. Quench in chilled water for 2 to 4 mins 3. Place in perforated tray to drain and store in chiller 4. Tumble shallots in oil and roast for I Smins in the oven with steam on 5. Chill shallots to below 5 deg C and store in chiller

CHICKEN

I. Place chicken on a oven tray and steam in the oven to a minimum core temperature of 72deg C for 2minutes 2. Chill chicken to below 5deg C and store in chiller The product assembly and packaging is then as follows: 1. Filling 25 Bag I fill with I lOg of cooked chicken breast and 80g of the cherry tomato sauce Bag 2 fill with I 20g of the French bean mix (French bean mix comprises 71% French beans and 29% shallot mix) * ** * * * *** * Bag 3 fill with I 90g of the butterbean crush -12 - 2. Seal each bag with a bar sealer 3. Take one of each of the filled bags and place into the outer carton (container 10) from the side, seal outer carton (container 10) The filled cartons (container 10) are then transported to retail outlets and sold to end-users.

The meal kit is then ready for a consumer in accordance with the following instructions and warnings.

Consumer instructions 1. Peel back tab from top of pack to reveal 3 separate bags 2. Remove bags and follow cooking instructions Cooking Times Microwave Oven (850w) Place bags in microwave on a microwavable plate Heat for 2 minutes Hold bag at top and gently shake from side to side Heat for 2 minutes Remove bags from Microwave Stand for 30 seconds * *. 25 Carefully peel bags open at the top and pour onto the plate. * S S Enjoy

WARNING -The bag may be too hot to touch around the food area, a cloth may be required to hold the bag. *55* * *SS

: 30 Conventional Oven (Fan Assisted) S.. S

S

S *SS S S

S S

-13 -Place bags in pre-heated oven 200°C on an ovenable tray Heat for I 5 minutes Remove bags from oven Carefully peel bags open at the top and pour onto the plate. Enjoy

WARNING -The bag may be too hot to touch around the food area, a cloth may be required to hold the bag. NOTE:

As with any heated food, make sure the food is piping hot before serving.

These cooking times are a guideline, and as all ovens vary in temperature, please adjust cooking times to suit your oven if required.

Once the cooking time is complete, the meal kit is removed from the oven/microwave and each component can be selectively opened to be dispensed as the consumer wishes to form an attractive. flavoursome and nutritionally balanced meal.

It will be appreciated by persons skilled in the art that various modifications may be made to the above-described embodiments without departing from the scope of the present invention. * ** * * * * S. *S* * S... S... S.. * .. * . . * .

S..... S *

Claims

-14 -Claims: 1. A meal kit comprising at least two of a carbohydrate-based foodstuff, a protein-based foodstuff and a vegetable-based foodstuff; at least one of the foodstuffs having been pre-cooked to a pre-determined degree so that each foodstuff will be fully-cooked and/or re-heated by an end user in the same amount of time and wherein each foodstuff is provided in a discrete package so as to maximise its individual quality and flavour.
2. The meal kit of claim I wherein the discrete packages are configured for the foodstuffs to be cooked/re-heated therein.
3. The meal kit of either preceding claim wherein the discrete packages are configured for use in an oven and/or a microwave.
4. The meal kit of any preceding claim wherein the discrete packages are arranged to be stored together and/or cooked together and/or handled together by an end user.
5. The meal kit of claim 4 wherein the discrete packages are releasably secured S. together by an attachment means. S...

*..:
6. The meal kit of claim 5 wherein the attachments means is constituted by a clip, *5*S tie or piece of frangible material. * . S
7. The meal kit of any preceding claim wherein the discrete packages are closed by S...a closure means to prevent contamination.
8. The meal kit of claim 7 wherein the closure means is constituted by a heat seal, clip, tie or piece of frangible material.
9. The meal kit of claim 7, when dependent upon claim 5, wherein the closure----15 -means is integrated with the attachment means.
10. The meal kit of any of claims 7 to 9 wherein the discrete packages are configured such that during cooking and/or re-heating by an end user, the closure means is released so that the foodstuff can be dispensed therefrom.
11. The meal kit of any preceding claim wherein the discrete packages are configured so that the foodstuff contained therein is visible through at least a part of the discrete packages.
12. The meal kit of any preceding claim wherein a bag constitutes at least one of the discrete packages.
13. The meal kit of any preceding claim wherein at least one of the discrete packages is configured so that the foodstuff therein can be steamed by an end user.
14. The meal kit of claim 13 wherein the at least one discrete package includes a valve configured to allow the foodstuff therein to be steamed. I... * * * S. *
15. The meal kit of claim 14 wherein the valve is constituted by two overlapping layers of plastics material configured such that one layer shrinks on heating to *..: reveal small holes in the other layer through which steam can pass. S... * S **.

:25
16. The meal kit of any preceding claim wherein the discrete packages are provided :..: together in a container for transport and/or sale and/or handling. ***.
17. The meal kit of claim 16 wherein the container is constituted by a carton, box, or bag.
18. The meal kit of claim 16 or 17 wherein the container includes a window through which the discrete packages and/or foodstuffs can be viewed.III

-16 -
19. The meal kit of any of claims 16 to 18 wherein the container includes an opening means for easy access.
20. The meal kit of claim 19 wherein the opening means is constituted by a tab, configured to detach a portion of the container to permit access therethrough when a force is applied.
21. The meal kit of any preceding claim comprising one carbohydrate-based foodstuff, one protein-based foodstuff and one vegetable-based foodstuff.
22. The meal kit of claim 21 wherein the protein-based foodstuff is fully pre- cooked, the carbohydrate-based foodstuff is fully pre-cooked and the vegetable-based foodstuff is partially pre-cooked.
23. A method of preparing a meal kit comprising providing at least two of a carbohydrate-based foodstuff, a protein-based foodstuff and a vegetable-based foodstuff pre-cooking at least one of the foodstuffs to a pre-determined degree so that each foodstuff will be fully-cooked andIor re-heated by an end user in the *: 20 same amount of time; and packaging each foodstuff in discrete packages so as to ****** maximise their individual quality and flavour. S..

:
24. The method of claim 23 wherein each foodstuff is prepared so that it can be fully S...cooked and/or re-heated by an end user in the same mode of cooking. * S *
25. The method of claim 23 or 24 wherein each foodstuff is prepared so that it can Se..be fully cooked and/or re-heated by an end user at the same temperature/power setting.
26. The method of any of claims 23 to 25 wherein the pre-cooking of at least one of the foodstuffs involves either partially cooking or fully cooking the foodstuffs.