JP2014516574A - 新鮮な調理済み食物を調製する方法およびシステム - Google Patents
新鮮な調理済み食物を調製する方法およびシステム Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 81
- 238000000034 method Methods 0.000 title claims abstract description 42
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 235000013311 vegetables Nutrition 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 6
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 6
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 6
- 230000003750 conditioning effect Effects 0.000 claims description 11
- 238000007789 sealing Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 5
- 230000004888 barrier function Effects 0.000 claims description 5
- 235000015927 pasta Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 238000010257 thawing Methods 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 description 9
- 235000019688 fish Nutrition 0.000 description 4
- 239000004743 Polypropylene Substances 0.000 description 3
- 238000009833 condensation Methods 0.000 description 3
- 230000005494 condensation Effects 0.000 description 3
- 230000001717 pathogenic effect Effects 0.000 description 3
- 229920001155 polypropylene Polymers 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000021438 curry Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000011087 paperboard Substances 0.000 description 2
- -1 polyethylene terephthalate Polymers 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 238000009736 wetting Methods 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 1
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 235000005291 Rumex acetosa Nutrition 0.000 description 1
- 240000007001 Rumex acetosella Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000011894 couscous Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229920000139 polyethylene terephthalate Polymers 0.000 description 1
- 239000005020 polyethylene terephthalate Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000003513 sheep sorrel Nutrition 0.000 description 1
Images
Classifications
-
- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- 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
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
-
- 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
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/362—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
Landscapes
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Packages (AREA)
- Noodles (AREA)
- General Preparation And Processing Of Foods (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
i)コンディショニング工程後に、容器およびその内容物を凍結すること、ならびに
ii)容器およびその内容物を、約−1℃〜約+1℃の範囲の温度に維持すること
のうちの1つをさらに含んでもよい。
Claims (16)
- 温めれば食べられる、保存剤不使用の食物を調製する方法であって、この調製する方法が、
少なくとも1つの食料品を選択する選択工程と、
各食料品を調製する調製工程と、
前記調製した食料品を容器内へ配置する配置工程と、
加温処理工程と、
冷却工程と、
コンディショニング工程とを含み、
前記加温処理工程が、1つの容器または互いに接触していない複数の容器を、蓋をせずに、様々な前記調製した食料品を入れた状態で、オーブン内に配置することと、前記食料品周辺の雰囲気の露点を制御することと、i)1分間、70℃の中心温度、およびii)72℃の瞬間温度のいずれかに到達させることとを含む、方法。 - 前記少なくとも1つの食料品を選択する選択工程が、タンパク質部分、遅消化性炭水化物部分、および野菜部分の少なくとも1つを選択することを含む、請求項1に記載の方法。
- 前記少なくとも1つの食料品を選択する選択工程が、タンパク質部分、遅消化性炭水化物部分、野菜部分およびドレッシングの少なくとも1つを選択することを含む、請求項1に記載の方法。
- 前記各食料品を調製する調製工程が、肉または魚を下ごしらえすること、米またはパスタを下ごしらえすること、野菜を解凍または湯通しすること、ピューレを調製すること、およびドレッシングを調製することのうちの少なくとも1つを含む、請求項1に記載の方法。
- 前記調製した食料品を容器内へ配置する配置工程が、各前記調製した食料品を前記容器内に、別個に配置しかつ視覚的に整えることを含む、請求項1に記載の方法。
- 前記容器を、前記オーブンの利用可能な面の約85%〜約95%に設置することを含む、請求項1に記載の方法。
- 前記各食料品を調製する調製工程で調製され、少なくとも72℃の温度で維持されたドレッシングの一定量を、前記加温処理工程後に前記容器に加えることを含む、請求項1に記載の方法。
- 前記冷却工程が、前記容器を、約0℃〜約4℃の範囲の温度で約30分〜約120分の範囲の時間、連続的に冷却することを含む、請求項1に記載の方法。
- 前記コンディショニング工程が、雰囲気制御下、前記容器をバリアフィルムで個別に密封することを含む、請求項1に記載の方法。
- 前記コンディショニング工程が、密封リングを用いて、前記容器をバリアフィルムで個別に密封することを含む、請求項1に記載の方法。
- i)前記コンディショニング工程後に、容器およびその内容物を凍結すること、ならびに
ii)容器とおよびその内容物を、約−1℃〜約+1℃の範囲の温度に維持すること
のうちの1つをさらに含む、請求項1に記載の方法。 - 前記容器が、食品用途に適しかつ少なくとも80℃での耐熱性を有する材料で作製されている、請求項1に記載の方法。
- 前記容器が、食品用途に適しかつ約80℃〜140℃の範囲の耐熱性を有する材料で作製されている、請求項1に記載の方法。
- 前記冷却工程および前記コンディショニング工程が、クリーンルーム条件下で実施される、請求項1に記載の方法。
- 前記加温処理工程後の前記冷却工程が、約−8℃〜−10℃の範囲の温度で、約30分〜40分の範囲の持続時間で冷却することを含み、前記加温処理工程の後に、約−8℃〜−10℃の範囲の温度でさらに冷却して、中心温度を約0℃〜+4℃の範囲に到達させる、請求項1に記載の方法。
- 前記加温処理工程後の前記冷却工程が、冷却して、中心温度を約30℃〜40℃の範囲に到達させることを含む、請求項15に記載の方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201161496350P | 2011-06-13 | 2011-06-13 | |
US61/496,350 | 2011-06-13 | ||
PCT/EP2012/060883 WO2012171852A1 (en) | 2011-06-13 | 2012-06-08 | Method and system for preparation of fresh cooked meals |
Publications (1)
Publication Number | Publication Date |
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JP2014516574A true JP2014516574A (ja) | 2014-07-17 |
Family
ID=46245580
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2014515141A Pending JP2014516574A (ja) | 2011-06-13 | 2012-06-08 | 新鮮な調理済み食物を調製する方法およびシステム |
Country Status (7)
Country | Link |
---|---|
US (1) | US9763467B2 (ja) |
EP (1) | EP2804495B1 (ja) |
JP (1) | JP2014516574A (ja) |
AU (1) | AU2012269239B2 (ja) |
BR (1) | BR112013027995B1 (ja) |
CA (1) | CA2831343C (ja) |
WO (1) | WO2012171852A1 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20170127009A (ko) | 2015-03-13 | 2017-11-20 | 케레스 가부시키가이샤 | 가온·냉각 일체형 식재 가공 시스템 |
KR20220122790A (ko) | 2015-03-13 | 2022-09-02 | 하쿠바이 컴퍼니 리미티드 | 가온·냉각 일체형 식재 가공 시스템 |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6181543B2 (ja) * | 2013-12-18 | 2017-08-16 | 株式会社日清製粉グループ本社 | 調理済食品封入体 |
WO2019197463A1 (de) * | 2018-04-10 | 2019-10-17 | Z-Catering Mitte Gmbh | Verfahren zur konservierung einer warmzubereiteten speise und zum bereitstellen von gemeinschaftsverpflegung |
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EP0592710A1 (en) * | 1992-10-14 | 1994-04-20 | BARILLA G. e R. F.lli - Società per Azioni | A method of producing complex food articles ready for consumption and having prolonged shelf-life |
US5904946A (en) * | 1997-02-28 | 1999-05-18 | Ready Foods International, Inc. | Process for preparing refrigerated meals |
JP2008118961A (ja) * | 2006-11-15 | 2008-05-29 | Nisshin Seifun Group Inc | 殺菌処理された食品の製造方法および包装食品の製造方法 |
US20110123693A1 (en) * | 2008-02-11 | 2011-05-26 | Juan Carlos Berisso Egana | Food preservation process |
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2012
- 2012-06-08 BR BR112013027995A patent/BR112013027995B1/pt not_active IP Right Cessation
- 2012-06-08 JP JP2014515141A patent/JP2014516574A/ja active Pending
- 2012-06-08 CA CA2831343A patent/CA2831343C/en not_active Expired - Fee Related
- 2012-06-08 US US14/126,174 patent/US9763467B2/en active Active
- 2012-06-08 WO PCT/EP2012/060883 patent/WO2012171852A1/en active Application Filing
- 2012-06-08 AU AU2012269239A patent/AU2012269239B2/en not_active Ceased
- 2012-06-08 EP EP12726618.7A patent/EP2804495B1/en active Active
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US5904946A (en) * | 1997-02-28 | 1999-05-18 | Ready Foods International, Inc. | Process for preparing refrigerated meals |
JP2008118961A (ja) * | 2006-11-15 | 2008-05-29 | Nisshin Seifun Group Inc | 殺菌処理された食品の製造方法および包装食品の製造方法 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20170127009A (ko) | 2015-03-13 | 2017-11-20 | 케레스 가부시키가이샤 | 가온·냉각 일체형 식재 가공 시스템 |
US10561154B2 (en) | 2015-03-13 | 2020-02-18 | Cerecs Co., Ltd. | Integrated heating and cooling food processing system |
KR20220122790A (ko) | 2015-03-13 | 2022-09-02 | 하쿠바이 컴퍼니 리미티드 | 가온·냉각 일체형 식재 가공 시스템 |
US11432558B2 (en) | 2015-03-13 | 2022-09-06 | Hakubai Co., Ltd. | Integrated heating and cooling food processing system |
Also Published As
Publication number | Publication date |
---|---|
AU2012269239B2 (en) | 2016-04-14 |
EP2804495A1 (en) | 2014-11-26 |
CA2831343A1 (en) | 2012-12-20 |
BR112013027995B1 (pt) | 2019-08-13 |
US20140193554A1 (en) | 2014-07-10 |
US9763467B2 (en) | 2017-09-19 |
BR112013027995A2 (pt) | 2017-01-17 |
AU2012269239A1 (en) | 2013-10-17 |
EP2804495B1 (en) | 2018-03-21 |
CA2831343C (en) | 2019-04-16 |
WO2012171852A1 (en) | 2012-12-20 |
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