HUT75365A - Process for production of quick-cooled ready-to-eat food, special constructed quick-cooler and recyclable plastic cover - Google Patents

Abstract

The present invention relates to a novel process for preparing ready meals, as well as to fast cooling equipment and packaging required for the application of advanced nutrition and hygiene requirements at high levels, prepared calorie and cholesterol-poor, preservative-free, long-lasting preservative without qualitative change, and in the case of meat dishes together with garnish in batches. I can get out.

Description

BACKGROUND OF THE INVENTION The present invention relates to a state-of-the-art process for preparing ready-to-serve meals and to the rapid freezing equipment and packaging required to provide high calorie can be produced. Foods that are prepared according to a specific recipe that takes into account storage and warming methods are dispensed immediately after cooking and then reach the required end temperature of + 4C in the quick freeze. Products made in this way have many benefits, both in the retail, home, family and catering sectors.

These include in particular:

the. , Thanks to the storage temperature of + 4C, the energy required for storage (normal household refrigerator) and heating (microwave heater) is low, and heating (and thus serving time) is extremely low (0.5-3 minutes).

b. Also, due to the storage temperature of + 4C, vegetables and fruits do not suffer in any way from quality deterioration.

c. , The packaging also serves the function of a serving dish, the food can be consumed directly, hygienically, it is easy to clean and the dish is recyclable.

d. , Consumption requires only a standard household refrigerator and microwave heater, thus being the only suitable solution for supplying smaller businesses formed after the break-up of large companies, where the infrastructure needed to see traditional food is no longer available.

e., after quick-cooling, the packaged food may be placed in a freezer compartment, as the process also corresponds to the preparatory phase of modern deep-freezing procedures. Frozen products min. Its 6-month shelf life thus allows a balanced, constant production.

TECHNICAL BACKGROUND

Quick-cooling, which is one of the curing methods used for preservation, is a well-known concept in the food and catering industry. The Common Market or. e.g. however, the temperature reduction and time values described in the Rome Code Alimentarius Recommendations (from + 65C and + 60C below 2 hours + 18C and + 10C respectively) and the available technical equipment do not allow the safe storage of all foods for a longer period, literature time max. 5 days. (Written by FAO / WHO 1972: Food Standards Program, Codex Alimentarius Comission Alinorm 72175, Alinorm 93/13 / Appendix III./ p.25-41.) The problem is primarily with foods containing dairy products, garnishes and garnishes. it comes with dishes packed with garnish. The main aspects of the development needed for our process were therefore:

1. Increasing the cooling intensity to reduce the cooling time from an average start temperature of + 65C to a temperature of + 4C, which is unfavorable for bacterial growth to 1.5 hours. The start temperature is determined by the temperature of each dish within 15 minutes of the cooking time, when the dispensed food is placed in the freezer.

2., A fast-cooling device which implements the cooling parameters described in 1.

3. Development of packaging with optimal cooling and warming parameters, which must also meet strict toxicological (food storage), aesthetic (direct consumption) and environmental (recyclability) requirements. In addition, the liquid sealing lid (soups) is a requirement.

4., By the above parameters min. 6 days shelf life.

5., Develop a process for the continuous deep-freezing of finished products in order to ensure continuous production.

SPECIFICATION

The procedure is described in one of the foods we have developed and tested so far. The name of the dish is WICKER DISH, we recast it from a French original. Beef, a game of wild nature, cooked pasta with garnish.

A., COOKING

Food can be prepared in any of the large-scale kitchens that comply with applicable regulations, the recipe or the kitchen. according to the description of the sheet. Diced meat is seasoned with salt and pepper, fried in a little oil and on high heat. In another pan, fry sugar in oil, grated carrots, chopped onion, garlic and thyme. After a short baking, sprinkle with flour, continue baking, then add water, red wine, bay leaf. When cooked, add the pre-cooked meat, lightly cranberry flavor, simmer over low heat, and finally add the tomato puree to boil once more. Meanwhile, in another pan, we cook durum dry pasta in plenty of boiling water. Non-standard patent specifications include:

1., All cooking technology steps can only be done in chrome steel cookware.

2., All raw materials max. Cut to 1.5 cm to ensure that the core temperature of the raw materials reaches the temperature needed to kill thermophilic bacteria (such as salmonella), even under short-term heat treatment (but very intensive due to the special so-called WOK stove) min. 100C.

3., Due to the microwave heating (which is done with the lid loosened) all food is approx. It is prepared with 10-15% water content to compensate for evaporation during heating.

4., The dough round is made exclusively from durum flour without eggs.

5., Based on technological times, we ensure that the side dish and main course are prepared at the same time.

After cooking, the dishes are served in portions within 15 minutes. In the patented packaging designed for this purpose, the garnish is first added, followed by the main dish without being separated, and then immediately sealed with the lid.

Thermal, toxicological, environmental and aesthetic aspects dominated the packaging development. The vessel and closure shown in Figure 1 are made of two different plastics by injection molding technology, with the following characteristics:

1. Since favorable cooling is achieved when the given mass is in contact with the refrigerant on the largest possible surface, a shape close to a hemisphere is formed. The volume of servings (350 - 400 g filling weight) corresponding to the standard of nutrition, taking into account the specific weights, is on average 300 cm ³ . The dimensions of the container are as follows:

diameter: 11.4 cm height: 6 cm

The bottom of the vessel has a support flange of 5.4 cm in diameter and 0.5 cm in height, which provides horizontal support. Inside the rim, the bottom of the pan is horizontal, and outside the rim follows a parabolic shape. The deviation from the radius of a sphere of equal volume shall not exceed 10%. Measured volume: 350 cm ³ . For direct edible use, aesthetic appearance and multiple usability, considering the thermal conductivity and cost of the plastic used, a wall thickness of 1 mm was selected to provide sufficient strength. The hemispherical shape also allows cleaning before reuse, either by machine or manual disinfection. The lid is 1 / a. The design of FIG. 4A provides a reliable double closure with a skirt that fits snugly against the inner wall of the vessel and a snap-on rim on the outer wall of the vessel. This is not only essential for the production of soups, but also excludes the possibility of contamination of the finished product.

2. The material of the vessel is polycarbonate plastic, since only these types of plastic have the same high strength and surface hardness in the wide temperature range of cooling and microwave heating! indicators. There are two raw materials that meet the American FDA (Food and Drag Administration) specification for food storage, the CALIBER 201-10 from DOW CHEMICALS and the LEXAN 144-R granulate from GENERAL ELECTRIC. Toxicological studies performed by OÉTI proved the suitability of vessels made from both substances. The container meets the environmental requirements several times; Thanks to its strength indexes, it is reusable, can be re-ground and injected in the event of damage and decomposes to carbon dioxide and water in the event of destruction. The cover material is made of softer, polyethylene-type plastic, domestically produced, toxicologically tested (OTE 3462/1989).

COOLING DOWN

Dispensed meals are immediately placed in the patented instant-chill apparatus specially developed for this process.

For the sake of economy, the special rapid chiller was built from the elements of the domestic-made FRILUX PTx.x refrigerator family with the assistance of the manufacturer,

Figures 2 and 3 show a drawing of the cooling chamber. The PT 1.5 tip. cooling chamber dimensions: width: 964 mm, depth: 1170 mm, original height: 1972 mm, this has been increased by 300 mm due to the larger evaporator. Electric units with increased electrical power compared to the basic type are used. The dual-size (6-line) evaporator drives the cooling air through three parallel connected fans instead of one. The geometric layout is crucial. Trays carrying the dispensed food have a vertical spacing of 10 cm and because their depth is 13 cm shorter than the inside of the refrigerator compartment, we created intense forced orbital circulation by alternately locking their horizontal position and the rear return channel. The air velocity is 9-10 m / sec, even when calculating losses, compared to the practice of 1-4 m / sec. Figure 3 shows a flow of cooling air between the vessels, which, combined with the high flow rate, allows for unique rapid cooling. Figures 4 and 5 show the cooling parameters, and Fig. 4 is a white line showing the cooling curve recorded by the core temperature gauge. It can be seen that complex design has yielded results, in practice we have remained within the theoretical curve.

After the microbiological examination of the first food samples prepared by the procedure and the toxicological examination of the packaging, since no similar production has been carried out so far, we have received an individual approval from the National Chief Medical Officer.

Further developments have also proven that what professionals have thought unimaginable so far is the use of cooked dough-based and non-cooked pasta. side dishes also min. They may be manufactured with a shelf life of 6 days (see Annex, Results of microbiological tests).

Thus, the process can produce a large variety of ready-made meals that fully meet the needs of mass caterers and consumers.

Given that the preparation stage of modern deep-freezing procedures requires lighter cooling parameters, after quick cooling, ready meals can be placed in a freezer compartment (so-called "freezer room"), thus providing additional min. 6 months shelf life.

REHEATING

To avoid the proliferation of bacteria harmful to health, the warm-up time should not be longer than the cooling time. This is achieved primarily by heating in a microwave heater and secondly by pressurized steam. Packaging parameters allow for both modes.

Claims (1)

A process for the manufacture of portioned ready-to-serve ready-to-serve refrigerated foods, comprising: - the cooking technology steps are carried out in chrome steel pots - raw materials max. 1.5 cm - Technologically ensuring that the core temperature of the raw materials is raised to 100 ° C - to compensate for water loss during heating min. We increase the liquid components of food by 10% - dough paste is made exclusively from durum flour without eggs - portioned ready meals within 15 minutes - the packaging is packaged in a package designed for the process, consisting of a container for direct consumption, detailed in the description, and a double-sealed lid, and its parameters allow heating in both a microwave heater and a pressurized steam heater for up to cooling time under Dispensed meals are placed within 15 minutes in the refrigeration chamber developed for the process detailed - lowering the core temperature of the ready meals to below 4 ° C within 1.5 hours - the food to be frozen is placed in the freezer after the core temperature has dropped to 4C - the core temperature of refrigerated food is kept below 4C during storage and shipping - the food is heated in a microwave heater or pressurized steam heater for a period not exceeding the cooling time (1.5 hours)