WO1997014315A1 - Procede et appareil de conservation de produits alimentaires - Google Patents

Procede et appareil de conservation de produits alimentaires Download PDF

Info

Publication number
WO1997014315A1
WO1997014315A1 PCT/AU1996/000646 AU9600646W WO9714315A1 WO 1997014315 A1 WO1997014315 A1 WO 1997014315A1 AU 9600646 W AU9600646 W AU 9600646W WO 9714315 A1 WO9714315 A1 WO 9714315A1
Authority
WO
WIPO (PCT)
Prior art keywords
foodstuff
receptacle
frozen
food
tray
Prior art date
Application number
PCT/AU1996/000646
Other languages
English (en)
Inventor
Gerd Modlich
Original Assignee
Icofa Pty. Ltd.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Icofa Pty. Ltd. filed Critical Icofa Pty. Ltd.
Priority to AU72066/96A priority Critical patent/AU7206696A/en
Publication of WO1997014315A1 publication Critical patent/WO1997014315A1/fr

Links

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
    • B65D81/18—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 providing specific environment for contents, e.g. temperature above or below ambient
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • 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
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/364—Freezing; Subsequent thawing; Cooling the materials not 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
    • 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

Definitions

  • the present invention relates to the food processing industry.
  • the invention is concerned with a way of providing a meal quickly in a form where it can be either readily stored or alternatively can be ready to eat.
  • a process for preserving food stuffs comprising the steps of providing a structure having a receptacle of a predetermined shape, placing a first film over the receptacle, depositing a base layer foodstuff over the first film, placing a second film over the receptacle, connecting the first and second films together to form a sealed container housing the foodstuff and freezing the foodstuff, wherein the foodstuff has sufficient moisture to allow freezing of the foodstuff to produce a single frozen lump of foodstuff.
  • the structure comprises a tray.
  • the tray may comprise a plurality of receptacles.
  • the receptacles are in the form of moulds of a specific shape.
  • the process may include the step of applying heat to the receptacle to enable release of the frozen foodstuff therefrom.
  • the process includes the step of providing a device to lift the tray and turn it over to facilitate the removal of frozen foodstuff from the receptacles.
  • the process includes the provision of a conveyor for moving trays from a first position where foodstuff is deposited in receptacles to a second position where frozen foodstuff is ready for packaging. It is preferred that the process includes providing an apparatus for depositing a foodstuff in each receptacle.
  • the process may include providing an apparatus for snap freezing the foodstuff in each receptacle.
  • the process includes the step of depositing the edible binding agent into each receptacle before the foodstuff.
  • each receptacle is circular in shape with a flattened bottom.
  • the process may include providing a packaging apparatus for packaging frozen foodstuff.
  • the process may include providing a heating apparatus for applying water jets to the underside of the tray with frozen foodstuffs in each receptacle.
  • the edible binding agent may comprise a sauce.
  • the foodstuffs preferably include starches, vegetables and proteins.
  • a plurality of foodstuffs are deposited in each receptacle so as to form a meal.
  • the heating means may comprise a bath fluid for heating the underside of the tray.
  • each tray is heated in the bath of fluid for two minutes to loosen foodstuff sufficiently to enable it to be released from the receptacle.
  • Each frozen foodstuff may be in the form of a frozen block.
  • Each frozen block of foodstuff may be packed into individual packages and then into cartons.
  • an apparatus comprising a conveyor for conveying trays, a freezer apparatus for freezing foodstuffs located in the tray receptacles, a handling device for lifting trays and turning them over and a release device for releasing frozen foodstuffs in tray receptacles onto the conveyor.
  • the apparatus includes a device for depositing a sauce in each foodstuff receptacle.
  • the apparatus for depositing a sauce is located before the freezer along the conveyor.
  • Each receptacle may comprise a mould.
  • each frozen foodstuff is formed into a specific shape according to the shape of the receptacle.
  • Each receptacle may be removable from the tray.
  • Each receptacle preferably comprises a plastics or ceramics material.
  • Each receptacle may comprise a heat conductive material.
  • a heating system for heating frozen foodstuffs comprising a frozen foodstuff, a heat resistant container which is arranged to receive the frozen foodstuff, a heating means for heating the frozen foodstuff in the heat resistant container, wherein the frozen foodstuff is deposited in the container heated by the heating means and delivered in the container to a person.
  • FIG. 1 shows a schematic diagram of a process for packaging frozen foodstuffs in accordance with a first embodiment of the present invention
  • Figure 2 shows a first part of the process in accordance with the first embodiment of the invention
  • Figure 3 shows a tray for serving a meal processed in accordance with the first embodiment of the present invention
  • Figure 4 shows a first embodiment of a frozen meal and serving tray
  • Figure 5 shows a second embodiment of a frozen meal and serving tray
  • Figure 6 shows a third embodiment of a frozen meal and serving tray
  • Figure 7 shows a diagram of a first stage of a food preserving apparatus according to one embodiment of the invention.
  • Figure 8 shows a diagram of a second stage of the food preserving apparatus according to one embodiment. MODES FOR CARRYING OUT THE INVENTION
  • a process is envisaged for preparing frozen meals which are then able to be packaged in plastics bags or the like.
  • a conveyor belt system could be adopted consisting of a conveyor belt 10 having a plurality of working locations for dealing with meals to be processed.
  • each tray 11 consists of a series of recessed areas 12 shown in Figure 4.
  • Each of the recessed areas is shown in Figure 2.
  • each recess 12 can be prepared by hand or as part of a conveyor system.
  • each recess can be provided with cooked vegetables, pasta and meat as would normally be presented at a restaurant.
  • the tray can be placed on the conveyor 10. It is preferred that a sauce be placed in the receptacle 12 first to ensure that it contacts all of the other items of food placed in the receptacle. It is also desirable that an apparatus be provided for shaking each tray to ensure the sauce is mixed with all the other items of food.
  • the tray is then carried on the conveyor 10 through a tunnel snap freezer 13.
  • the meal in the receptacle 12 is then snap-frozen into a solid block having effectively the same shape as the receptacle 12.
  • the sauce provides the necessary binding between the various food items to ensure that a solid block of a meal is formed.
  • the tray passes through a handling apparatus 14 shown schematically which picks up the trays ll inverts them and applies heat to their underside to ensure that meals frozen in each receptacle are released therefrom.
  • the tray is passed through a bath of hot water for approximately two minutes to ensure each frozen meal is effectively unstuck from the walls of the receptacle in which it is located. The trays can then be picked up and inverted by a suitable machine, or even manually.
  • the frozen blocks of food 15 drop out of the trays 11 onto the conveyors 10.
  • the frozen blocks of food 15 can then be placed into plastic bags or other suitable packaging by a suitable apparatus or again manually. Cartons of the frozen blocks of meals can then be sent to a suitable recipient.
  • the invention envisages a post processing procedure which will be explained as follows. If a customer wishes to have one of the prefrozen meals served, the frozen meal is taken from the package in which it is stored and placed into a serving tray 20 as shown in Figure 3.
  • the tray 20 can include a container such as a dish which is designed to receive the frozen block of meal. Desirably this dish is of a similar shape to the frozen meal and in one embodiment is a ceramic china.
  • the tray is specially designed to include areas for receipt of other foodstuffs such as breadsticks indicated by item 22 and fresh produce such as salad indicated by item 23.
  • the tray 20 and dish 21 are placed in an oven with the frozen meal in the dish 21.
  • the meal is then rapidly heated so that it is ready for serving to a customer.
  • the breadsticks are then added to the tray at locations 22 and the fresh produce is added to the location 23.
  • the meal is then ready to be served to a customer .
  • a topping can be added to the meal after it is heated and the tray can be placed under a griller to enable the topping to be further heated. Therefore as an example melted cheese could be provided on top of the meal.
  • the heating step would take less than ten minutes and once completed a customer would have a nutritious meal which for all intents and purposes would be the same as that served in a restaurant or at home after considerable preparation.
  • a process for preparing frozen meals includes the step of making a series of containers or moulds 60 of a predetermined shape, such as in the shape of a circle, making a plastic film 61 of the same predetermined shape with an overlap 62 for sealing, placing the film in the same shaped food container so that the film overlaps the rim of the container. Therefore if the container was a circular shaped tray the film would be placed to overlay the tray so that it contacts all of the inner surface of the tray and overlaps the rim of the tray.
  • a number of containers would be placed on a conveyor belt above which would be located food hoppers.
  • a base layer of food would be injected from one food hopper into the container with the overlaying film.
  • the base layer must be a food substance which inherently has enough moisture for a base layer to be formed which can be frozen in a single lump. Without sufficient moisture the base layer would not form as a single lump when frozen.
  • the base layer contains a sauce which inherently has a moisture content which enables a base layer to be formed which can be frozen as a single lump.
  • the next step in the process involves sufficiently embedding the secondary food components in the base layer so that the moisture in the base layer contacts the secondary food components.
  • the procedure involves the step of pressing each of the secondary food components into the base layer, either manually or by some form of pressing machine.
  • each secondary food component is provided with a sauce or other moisture containing component on its lower surface to enable a connection between the secondary food components and the base layer, thus when the base layer and secondary food components are frozen in the container, a single moulded lump is the result.
  • the second film 64 overlays the container and food in it and conforms to the shape of the food and container. Once a seal has been formed between the two films a bag or film container is effectively formed with the food inside it. According to one embodiment the food is still warm when placed in a container. The bags of food which are thus produced are still left in their containers and the containers are then passed into a freezer 65 either manually or by a machine, such as a conveyor. The container is then removed from the freezer with a solid frozen lump of food 66 hygienically sealed within the moulded form which is in effect a plastic bag.
  • the plastic bag with a lump of frozen food 66 can then be simply removed from the container and sent to a location for storage or packaging.
  • the frozen lump of food formed is generally not fragile, so that it can be easily handled without fear of damage. It is preferred that the frozen lump of food formed is a sold rigid mass which can be held without a supporting container and effectively supports its own weight without be so fragile that it breaks when so held.
  • the container 60 can be reused.
  • Figures 7 and 8 show a process which can utilise a conveyor belt 67.
  • the container 60 when empty at the end of the processing procedure can go back to the beginning of the conveyor. It does not require cleaning because it has not been soiled in any way.
  • the advantage of the above procedure is that a frozen meal may be produced in a mass production facility which is totally uncontaminated by human contact and quality controlled.
  • FIGs 4, 5 and 6 show a frozen lump of food 30, 31, 32 which has been removed from its film plastic and placed in a moulded container similar in shape to the container used to hold the food prior to freezing.
  • the base layer 33 is formed from pasta and the secondary food components 34 consist of the pasta sauce and other food components which are used as embellishments.
  • the final frozen lump of food has the same shape as the container in which is was located.
  • base layer 35 is in the form of a sauce and the secondary food components are placed on top of this base layer and consist of tomatoes 36 and bacon 37.
  • Figure 5 clearly shows how the shape of the moulded food product is elliptical and this is the same as the shape of the container 38 within which it is to be served and having a similar shape to the container within which it was frozen.
  • a desert 39 is shown in the form of a moulded circular lump of food.
  • the base layer 40 is formed from a sauce and decorative fruit components 41 are located on top of the base layer.
  • the frozen packaged food described above is ready for serving the bag holding the frozen lump of food is removed from its packaging and the frozen lump of food is removed from the bag by removing a tear off corner of the film so that the top layer of film is completely removed.
  • the food is then removed by squeezing the bottom of the film still holding the frozen food so that the food is squeezed out of the film and into a container such as a ceramic tray 50.
  • the frozen food When the frozen food is stored it may be stored in a container of the same shape or may be left solely in the plastic bag formed by the upper and lower surfaces of film.
  • the tray can be placed in an oven and the frozen food can be heated until it has completely defrosted and has reached a temperature ready for serving.
  • the food processing procedure described above minimises human contact with food from the time it is prepared to the time it is prepared for eating.
  • the procedure provides quality assurance for a person eating the food, while at the same time maintaining a high standard of food quality because a high quality of food presentation is possible because all food components are combined in a way which has not previously been possible.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Cette invention concerne un procédé destiné à la conservation de produits alimentaires qui consiste à utiliser une structure ayant un réceptacle, à placer un premier film sur ledit réceptacle, à déposer un produit alimentaire en une couche de base sur le premier film, à placer un second film au-dessus du réceptacle, à réunir le premier et le second film de façon à constituer un contenant hermétique renfermant le produit alimentaire et à congeler ledit produit alimentaire, ce dernier contenant suffisamment d'humidité pour permettre sa congélation en vue de l'obtention d'un bloc congelé unique de produit alimentaire.
PCT/AU1996/000646 1995-10-17 1996-10-14 Procede et appareil de conservation de produits alimentaires WO1997014315A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU72066/96A AU7206696A (en) 1995-10-17 1996-10-14 A process and apparatus for preserving foodstuffs

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPN5983A AUPN598395A0 (en) 1995-10-17 1995-10-17 A process and apparatus for preserving foodstuffs
AUPN5983 1995-10-17

Publications (1)

Publication Number Publication Date
WO1997014315A1 true WO1997014315A1 (fr) 1997-04-24

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AU1996/000646 WO1997014315A1 (fr) 1995-10-17 1996-10-14 Procede et appareil de conservation de produits alimentaires

Country Status (2)

Country Link
AU (1) AUPN598395A0 (fr)
WO (1) WO1997014315A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003090568A1 (fr) * 2002-04-24 2003-11-06 Hofmann-Menü GmbH Procede permettant de produire une unite circulaire de plat cuisine surgele et de la preparer a des fins de consommation
WO2014082740A1 (fr) * 2012-11-27 2014-06-05 Feldmann+Schultchen Design Studios Gmbh Produit alimentaire, procédé pour sa préparation et procédé de préparation d'un repas correspondant

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113460493B (zh) * 2021-07-14 2023-01-24 咸阳职业技术学院 一种农产品物流管理装置及系统

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4363822A (en) * 1981-01-28 1982-12-14 Kleptz Charles F Method for producing a restructured meat product
JPS6049779A (ja) * 1983-08-31 1985-03-19 Reijiro Imazu 冷凍用お好み焼の製造方法
EP0245033A1 (fr) * 1986-05-05 1987-11-11 Geo. A. Hormel & Co. Procédé pour emballer sous vide des produits de viande fraîche
EP0259285A2 (fr) * 1986-09-02 1988-03-09 Geo. A. Hormel & Co. Procédé pour modifier les qualités alimentaires et de conservation de produits de porc non traités
DE3930711A1 (de) * 1989-09-14 1991-03-21 Schwarz Siegfried Verfahren zur gewinnung einer strukturgleichen, bratfaehigen fischfleischmasse, vorzugsweise aus rohhering oder dessen filet
US5139808A (en) * 1991-09-13 1992-08-18 Nestec S.A. Process of making frozen pasta
EP0517679A1 (fr) * 1991-06-04 1992-12-09 CAM - COMPAGNIA ALIMENTARE MERIDIONALE S.r.l. Emballage pour aliments surgelés, en particulier fruits de mer
GB2272359A (en) * 1992-11-17 1994-05-18 Stengel Helene Filled noodle casings
JPH0799933A (ja) * 1993-09-30 1995-04-18 Snow Brand Milk Prod Co Ltd 冷凍油ちょう肉製品およびその製造法

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4363822A (en) * 1981-01-28 1982-12-14 Kleptz Charles F Method for producing a restructured meat product
JPS6049779A (ja) * 1983-08-31 1985-03-19 Reijiro Imazu 冷凍用お好み焼の製造方法
EP0245033A1 (fr) * 1986-05-05 1987-11-11 Geo. A. Hormel & Co. Procédé pour emballer sous vide des produits de viande fraîche
EP0259285A2 (fr) * 1986-09-02 1988-03-09 Geo. A. Hormel & Co. Procédé pour modifier les qualités alimentaires et de conservation de produits de porc non traités
DE3930711A1 (de) * 1989-09-14 1991-03-21 Schwarz Siegfried Verfahren zur gewinnung einer strukturgleichen, bratfaehigen fischfleischmasse, vorzugsweise aus rohhering oder dessen filet
EP0517679A1 (fr) * 1991-06-04 1992-12-09 CAM - COMPAGNIA ALIMENTARE MERIDIONALE S.r.l. Emballage pour aliments surgelés, en particulier fruits de mer
US5139808A (en) * 1991-09-13 1992-08-18 Nestec S.A. Process of making frozen pasta
GB2272359A (en) * 1992-11-17 1994-05-18 Stengel Helene Filled noodle casings
JPH0799933A (ja) * 1993-09-30 1995-04-18 Snow Brand Milk Prod Co Ltd 冷凍油ちょう肉製品およびその製造法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DERWENT ABSTRACT, Accession No. 85-103129, Class D11; & JP,A,60 049 779 (IMATSU R.) 19 March 1985. *
PATENT ABSTRACTS OF JAPAN, Vol. 095, No. 007; & JP,A,07 099 933 (SNOW BRAND MILK PROD. CO. LTD.) 18 April 1995. *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003090568A1 (fr) * 2002-04-24 2003-11-06 Hofmann-Menü GmbH Procede permettant de produire une unite circulaire de plat cuisine surgele et de la preparer a des fins de consommation
WO2014082740A1 (fr) * 2012-11-27 2014-06-05 Feldmann+Schultchen Design Studios Gmbh Produit alimentaire, procédé pour sa préparation et procédé de préparation d'un repas correspondant

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