WO2009113943A1 - A product comprising a container, food and flavouring, a metod for cooking and flavouring of food and a method for producing the product - Google Patents

A product comprising a container, food and flavouring, a metod for cooking and flavouring of food and a method for producing the product Download PDF

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Publication number
WO2009113943A1
WO2009113943A1 PCT/SE2009/000134 SE2009000134W WO2009113943A1 WO 2009113943 A1 WO2009113943 A1 WO 2009113943A1 SE 2009000134 W SE2009000134 W SE 2009000134W WO 2009113943 A1 WO2009113943 A1 WO 2009113943A1
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WO
WIPO (PCT)
Prior art keywords
food
flavouring
container
fluid
volatile solvent
Prior art date
Application number
PCT/SE2009/000134
Other languages
French (fr)
Inventor
Christian Malmberg
Original Assignee
Delione Ab
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 Delione Ab filed Critical Delione Ab
Publication of WO2009113943A1 publication Critical patent/WO2009113943A1/en

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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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
    • A23L3/10—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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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
    • 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
    • B65D81/3415—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 in hot water, e.g. boil pouches
    • 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
    • B65D81/343—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 in a conventional oven, e.g. a gas or electric resistance oven
    • 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
    • B65D2205/00—Venting means
    • 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
    • B65D2581/3429—Packages containing a secondary product to be cooked and discharged over the primary product

Definitions

  • a product comprising a container, food and flavouring, a metod for cooking and flavouring of food and a method for producing the product
  • the present invention relates to a product comprising a container and food accommodated in the container.
  • the invention also relates to a method for cooking and flavouring food, and to a method for producing a product that comprises a container and food accommodated in the container.
  • the taste of a food is very important at the time the food is consumed.
  • a well-flavoured food is more appetizing and will be preferred to other less well-flavoured foods.
  • Appearance is also important for making food appetizing.
  • Flavouring substances in the form of spices or herbs are traditionally added to the food during baking or are added to the boiling water in cases where the food is boiled. Such methods involve poor penetration of the fla- vouring substances into the food and, in the case of boiling, the flavouring substances can leach out of the food, and the food can also become discoloured.
  • European patent number EP 0 300 809 describes a package made of aluminium for cooking and heating food.
  • the package comprises a heat- resistant container which is divided into an upper compartment and lower compartment by a steam-permeable partition.
  • the lower compartment contains an edible substance, preferably comprising 80% water and with aromatic substances which produce an aroma-containing steam when heated, which can improve the taste of the food. It is stressed that mixing of the edible substance and the food must be avoided, and that for this reason the food and/or the edible substance must be kept frozen or in a relatively viscous state at room temperature during storage in the package. The document further states that a build-up of overpressure in the container during cooking must be avoided.
  • Another European patent application numbered 1 384 682, describes packaging material and packages that transfer fragrances to food via the vapour phase.
  • the fragrance is placed, for example, on plastic strips or granules within the package.
  • the document describes how fresh fruit and vegetables are items that are difficult to treat with flavouring or aroma because of the problem of discolouring, which is why the flavouring substances/aromatic substances must not come into direct contact with the food.
  • flavouring substances should be spread evenly over the food and that the flavouring substances should penetrate into said food in order to permit effective flavouring.
  • a product comprising a container and food and flavouring fluid accommodated in the container, said flavouring fluid comprising at least one volatile solvent and at least one flavouring substance, characterized in that the container is so gas-tight that an overpressure can be generated in the container through evaporation of said at least one volatile solvent, and in that the flavouring fluid comprises a liquid and is arranged in contact with the food.
  • Said at least one volatile solvent allows evaporation of said flavouring fluid to take place during heating thereof.
  • the evaporation can cause the flavouring fluid, and thus the flavouring substance, to spread within the container and can provide a good distribution of the flavouring substance in the container and therefore around the food.
  • the flavouring substances also comprise conventional aromatic substances, for example fragrances, odor- ants, aroma-enhancing substances or aromas, or mixtures thereof.
  • the generated overpressure has the effect that flavouring substances located in contact with the food are able to penetrate into the food, such that the food is fla- voured not only at its surface, but also deep inside.
  • the overpressure that is generated can be an effect of the evaporation of said at least one volatile solvent, and possibly also of the evaporation of substances, for example liquids such as water, from the flavouring fluid or from the food.
  • substances for example liquids such as water
  • the overpressure that is generated can be an effect of the evaporation of said at least one volatile solvent, and possibly also of the evaporation of substances, for example liquids such as water, from the flavouring fluid or from the food.
  • flavouring substances penetrating into the food is when cooking large pieces of food which are divided up into smaller pieces before being eaten, the smaller pieces then having a similar taste to each other even though they come from completely different areas of the same large piece.
  • Some peeled foods, for example peeled parsnips, may become discoloured brown, which is undesirable and for which reason it may be of great advantage to be able to cook unpeeled food with efficient flavouring according to the invention.
  • flavouring fluid comprises a liquid
  • effective contact between the food and said flavouring fluid can be achieved.
  • the fact that said flavouring fluid comprises a liquid can also allow an overpressure to be generated in the container through evaporation of the solvent, for example, which is included in said flavouring fluid.
  • the fact that said flavouring fluid comprises a liquid means that large amounts of flavouring fluid and therefore large amounts of flavouring substance can be present in the container is so desired, because liquid has a greater density than gas, for example.
  • the fact that said flavouring fluid comprises a liquid also means that it is easy to han- die and store, for example when producing the product.
  • the fact that the food and said flavouring fluid are in contact with each other can permit effective penetration of flavouring substance into the food and effective flavouring.
  • Said flavouring fluid can, for example, be a liquid, suspension, slurry, emulsion, two-phase system comprising liquid or a combination of liquid and solid phase, or combinations thereof.
  • flavouring fluid it may be preferable for the food and said flavouring fluid to be intimately mixed with each other in order to obtain even flavouring of the food.
  • Said at least one volatile solvent is a solvent that is completely or partially evaporated under the conditions that prevail during heating or cooking according to the invention. It may be preferable for the at least one volatile solvent to comprise ethanol, since ethanol is an inexpensive and well known substance in cooking and has a boiling point suitable for the invention.
  • said flavouring fluid also comprises at least one less volatile solvent.
  • Said at least one less volatile solvent is a solvent that has a higher boiling point than the volatile solvent. It can be chosen such that said at least one less volatile solvent evaporates completely or partially, or indeed not at all, during heating. It may be preferable for said at least one less volatile solvent to comprise propylene glycol. It may be advantageous for the flavouring fluid to comprise said at least one less volatile solvent if this solvent permits good properties of said flavouring substance, for example good solubility or good preserving, or permits advantages regarding the handling or production of said flavouring fluid.
  • the flavouring fluid can therefore comprise both ethanol and propylene glycol, for example.
  • Said at least one volatile solvent and/or said at least one less volatile solvent can be chosen, for example, from the group comprising ethanol, ethyl acetate, glycerol, glycerol monoacetate, glycerol diacetate, glycerol triacetate, isopropyl alcohol and propylene glycol.
  • Said at least one volatile solvent and/or said at least one less volatile solvent can be suitable for use together with food, and such solvents should be suitable for consumption. Such solvents may be suitably colourless in order to ensure minimal risk of the food being discoloured by the solvent.
  • the container can be of the disposable type.
  • Containers of the disposable type are inexpensive and in most cases readily available and are suitable for cooking food. Containers of the disposable type may also be preferred for hygiene reasons, and such containers do not have to be cleaned after use.
  • the container may be made of a polymer, for example a synthetic plastic.
  • a polymer for example a synthetic plastic.
  • Such a material may be transparent, which allows the food to be seen, which may be of advantage for selling the container with the food and for checking the quality of the food by sight, and for visual in- spection of the food during cooking in the container.
  • Containers made from polymers are often of light weight compared with containers made of other materials, such as aluminium, iron-based or steel-based sheet metal, or glass. Low weight can be an advantage during transportation and handling of the container.
  • Polymers may also be suitable for heating in a microwave oven.
  • the polymer can be suitably chosen such that it is inert in relation to the food and to said flavouring fluid and therefore does not impart any taste or colour.
  • the container according to the invention which can be a package, can be of one of the following types for example: bag, bottle, box, tube or jar. It may be preferable for the container to be a bag, and it may also be preferable for the container to be what is called a steam bag.
  • the container can preferably be designed to allow the food to be cooked in a microwave oven. Cooking in a microwave oven permits rapid cooking of the food and effective delivery of energy to the food in the container.
  • the container can be made of a suitable material that allows the food to be cooked in a microwave oven without the container melting and with only little absorption, or substantially no absorption, of microwaves by the container.
  • the container can preferably comprise a valve which is designed to ensure that the overpressure does not exceed a predetermined value. It may be desirable that the overpressure does not exceed a predetermined value, for example in order to avoid deformation of dimensionally stable containers or to avoid bursting of the container when it is of the bag type. If the pressure in the container is maintained substantially at said predetermined overpressure, this permits more rapid and more effective penetration of the flavouring substance and cooking of the food and, in addition, small variations in cooking times for foods in different containers in which there are substantially identical overpressures.
  • a method for cooking and flavouring of a food accommodated in a container comprises obtaining a container and food and flavouring fluid accommodated in the container, which flavouring fluid comprises a liquid and is arranged in contact with the food, said flavouring fluid comprising at least one volatile solvent and at least one flavouring substance, and heating the food and the flavouring substance arranged in contact with the latter, such that an overpressure is generated in the container in conjunction with the evaporation of the volatile solvent, as a result of which said at least one flavouring substance penetrates into and flavours the food.
  • the heating causes evaporation of, for example, said at least one volatile solvent.
  • the evaporation can cause the flavouring fluid, and thus the fla- vouring substance, to spread within the container and can provide good distribution of the flavouring substance in the container and therefore around the food.
  • the generated overpressure can cause flavouring substances located in contact with the food to penetrate into the food, such that the food is flavoured not only at its surface, but also deep inside.
  • the overpressure that is gener- ated can be an effect of evaporation of said at least one volatile solvent, but possibly also an effect of evaporation of substances, for example liquids such as water, from the food, possibly also in combination with evaporation of fla- vouring substance and, where applicable, of said at least one less volatile solvent.
  • a method for producing a product that comprises a container and food and flavouring fluid accommodated in the container, which flavouring fluid comprises a liquid, said method comprising: preparing said flavouring fluid starting from at least one volatile solvent and at least one flavouring substance; placing the food in contact with said flavouring fluid; before, during or after placement of the food in contact with said flavouring fluid, arranging the food in the container which, when closed, is able to accommodate an overpressure.
  • a method results in a container which accommodates food placed in contact with flavour- ing fluid, said flavouring fluid comprising at least one volatile solvent and at least one flavouring substance, and the container, when closed, being able to accommodate an overpressure.
  • Said at least one volatile solvent can cause complete or partial evaporation of said flavouring substance during heating.
  • the evaporation can cause said flavouring fluid, and thus the flavouring sub- stance, to spread within the container and can provide good distribution of the flavouring substance in the container and therefore around the food.
  • the generated overpressure can in turn cause flavouring substances located in contact with the food to penetrate into the food, such that the food is flavoured not only at its surface, but also deep inside.
  • the overpressure that is gener- ated can be an effect of evaporated solvent, possibly in combination with evaporation of substances, for example liquids such as water, from the food, and/or in combination with evaporation of flavouring substance.
  • Figure 1 is a schematic plan view of a container according to the invention. Description of preferred embodiments
  • a container 1 with a compartment 5 and a valve 4, accommodates a food 2 which is in contact with a flavouring fluid 3.
  • Said flavouring fluid comprises, in addition to at least one volatile solvent, also at least one flavouring substance, and said flavouring fluid can also comprise at least one less volatile solvent.
  • Food is to be understood as a product that is intended to be con- sumed.
  • the food can be animal or vegetable or mixtures thereof. It may be preferable that the food according to the invention is completely or partially fresh, that is to say the food has not been subjected either completely or partially to freezing, boiling, baking, heating or preserving.
  • the food can comprise combinations of foods according to the above, and the food can thus be, for example, a combination of completely or partially fresh animal-based food and completely or partially fresh vegetable-based food.
  • the food is fresh potato.
  • the food is fresh apple.
  • the food is parsnip.
  • the evaporation, according to the invention may be synonymous with vaporization, gasification or sublimation, for example.
  • overpressure means that there is a higher gas pressure inside the container, where the food is located, than outside the container.
  • the overpressure is the difference between the pres- sure inside the container and the pressure outside the container.
  • the overpressure is greater than 0 bar. It is preferably 0-2 bar, for example 0.01-2 bar, more preferably 0-1 bar, for example 0.01-1 bar, and still more preferably 0.2 to 0.8 bar, and most preferably 0.4 to 0.6 bar.
  • a lower overpressure can alternatively be used.
  • the container can then be constructed such that it does not need to withstand such high pressure. Therefore, it is quite possible, according to the invention, for the overpressure to be, for example, 1-200 mbar, for example 10-50 mbar.
  • the overpressure in the container can be up to, for example, 0.001 , 0.01 , 0.02, 0.03, 0.04, 0.05, 0.1 , 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0 or 2.0 bar.
  • the overpressure according to the invention can cause flavouring sub- stances located in contact with the food to penetrate into said food, such that the food is flavoured not just at its surface, but also deep inside.
  • the container may be made of a polymer, for example a synthetic plastic.
  • the container can be made of cellophane, polypropylene, polythene, PETP or mixtures thereof. It is also preferable for the container to be made of various types of materials, including various polymers.
  • the container can comprise the polymers PETP and/or PE, optionally in combination with a suitable binder or glue. It may also be preferable for the container to be made of material that comprises paper. It may also be preferable for the container to comprise only one compartment.
  • the food and the flavouring fluid can be brought into contact with each other by means of said flavouring fluid being spread substantially evenly over the food, for example by spraying with said flavouring fluid.
  • Said flavouring fluid can be spread over the food after the predetermined amount of food has been measured out and before the food with said flavouring fluid has been placed in said container.
  • said flavouring fluid can also be spread over the food before the predetermined amount of food has been measured out, which measurement is carried out before the food with said flavouring fluid is positioned in said container.
  • the container may preferably be designed to permit cooking of the food in a microwave oven. Cooking in a microwave oven permits rapid cooking of the food and efficient delivery of energy to the food in the container. The cooking can also be carried out by boiling, for example in a water bath, or by heating in an oven.
  • the valve forming part of the container permits passage of steam out of the container.
  • the effect of this passage of steam can be, for example, that the overpressure does not exceed a predetermined value.
  • Said passage of steam can also have the effect that said at least one flavouring substance spreads into the atmosphere outside the container. Said spread into the atmosphere can cause aromas to spread in the atmosphere, which aromas can result in the food appearing appetizing before it has even been taken out of the container.
  • the volatile solvent according to the invention can be any solvent that is suitable and, where relevant, approved for consumption. Possible examples of volatile solvents of this kind are ethanol, ethyl acetate or isopropyl al- cohol. It may be preferable for the volatile solvent to be ethanol.
  • flavouring fluid also to comprise at least one less volatile solvent.
  • less volatile solvents are glycerol, glycerol monoacetate, glycerol diacetate, and glycerol triacetate.
  • the less volatile solvent may be propylene glycol.
  • the volatile solvent may also be preferable for the volatile solvent to be a mixture of different volatile solvents, and it may be preferable for the less volatile solvent to be a mixture of different less volatile solvents.
  • flavouring fluid may comprise both at least one volatile solvent and at least one less volatile solvent, and it may be pref- erable for the flavouring fluid to comprise ethanol or mixtures of ethanol and propylene glycol. Possible examples of such mixtures are mixtures in which the ethanol content varies from 0-100% and where the propylene glycol content varies from 100-0%.
  • the following mixing ratios can exist between ethanol and propylene glycol ((percent by weight of etha- nol)/(percent by weight of propylene glycol): 0.1/99.9; 1/99; 2/98; 3/97; 4/96; 5/95; 10/90; 15/85; 20/80; 25/75; 30/70; 35/65; 40/60; 50/50; 55/45; 60/40; 65/35; 70/30; 75/25; 80/20; 85/15; 90/10; 95/5; 96/4; 97/3; 98/2; 99/1 ; 99.9/0.1).
  • Water can also be present in the mixture with a water content expressed as percent by weight of water in the mixture, which water content can vary within a wide range and can, for example, be more than 50% or less than 50%, the mixing ratios between ethanol and propylene glycol varying in accordance with the above.
  • Mixtures of at least one volatile solvent and at least one less volatile solvent other than ethanol and propylene glycol are possible, chosen, for instance, from those mentioned above and, for example, corresponding to the mixing ratios which have been given between ethanol and propylene glycol above, and water may also be present in the mixture in accordance with the above.
  • said water content is substantially 0%, according to another it is 0-25%, according to a third it is 0-50%, and according to a further embodiment it is greater than 50%.
  • said at least one flavouring substance may have been obtained from herbs and/or spices by extraction or infusion.
  • the herbs and/or spices should be chosen for their suitability for use in producing flavouring substances for flavouring of foods in accordance with the invention. Possible examples are garlic, oregano, cinnamon, rosemary, dill, parsley, coriander and chervil. It may be preferable for the herbs to be fresh.
  • the flavour- ing substances may also be synthetic flavouring substances, for example suitable esters or aldehydes, or combinations of flavouring substances that have been obtained from herbs and/or spices by extraction or infusion together with said synthetic flavouring substances.
  • the flavouring fluid according to the invention can be obtained by ex- traction of said at least one flavouring substance from at least one type of herb or spice, or combinations thereof, with the at least one volatile solvent.
  • the flavouring fluid according to the invention can be obtained by extraction of said at least one flavouring substance from at least one type of herb or spice, or combinations thereof, with a volatile solvent which is then mixed with at least one further solvent.
  • Extraction of the flavouring substances can be performed using various types of solvents that are suitably chosen in respect of how they are handled and in respect of the product that is to be consumed.
  • Herbs and/or spices may be present in the container.
  • the potato portions in the plastic bags described in tests a)-c) in Example 1 were each cooked by heating for two minutes in a microwave oven at a power level of 850 W. Thereafter, the potatoes were assessed in terms of their taste and colour. It was found that the potatoes from all of tests a)-c) had a pleasant aroma and that no discolouring had occurred. It was also found that flavouring substances from dill and garlic penetrated into all of the potato and that flavouring substances from rosemary penetrated into the potato by a depth of ca. 1 cm.
  • flavouring fluid was added in drops into the bag, basically without being evenly distributed over or in contact with the potato, it was found that the flavouring substances did not penetrate so deeply into the potato and that the potatoes varied greatly in taste.
  • Peeled and unpeeled parsnips were placed in contact with flavouring fluid, positioned in a plastic bag comprising a valve to ensure that the overpressure was ca. 0.4 to 0.6 bar during heating, and microwaved. Both the peeled and unpeeled parsnips were effectively flavoured, with good penetration of the flavouring substances into the food. It was noted that the peeled parsnips had a slightly brownish coloration. It was also noted that the peeled parsnips which were not exposed to said flavouring fluid also acquired this brownish colour, and the coloration could not therefore be related to the use of the flavouring fluid. However, it was found that the unpeeled parsnips did not discolour. Since the flavouring substances penetrate into the parsnip, this means that unpeeled parsnips can advantageously be cooked according to the invention and peeled after cooking and before being eaten.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seasonings (AREA)
  • Packages (AREA)

Abstract

A product comprising a container and food and flavouring fluid accommodated in the container, said flavouring fluid comprising at least one volatile solvent and at least one flavouring substance, characterized in that the container is so gas-tight that an overpressure can be generated in the container through evaporation of said at least one volatile solvent, and in that the flavouring fluid comprises a liquid and is arranged in contact with the food. The invention also relates to a method for cooking and flavouring of a food accommodated in a container, and to a method for producing a product that comprises a container and food and flavouring fluid accommodated in the container.

Description

A product comprising a container, food and flavouring, a metod for cooking and flavouring of food and a method for producing the product
Technical field
The present invention relates to a product comprising a container and food accommodated in the container. The invention also relates to a method for cooking and flavouring food, and to a method for producing a product that comprises a container and food accommodated in the container.
Background of the invention
The taste of a food is very important at the time the food is consumed. A well-flavoured food is more appetizing and will be preferred to other less well-flavoured foods. Appearance is also important for making food appetizing. Flavouring substances in the form of spices or herbs are traditionally added to the food during baking or are added to the boiling water in cases where the food is boiled. Such methods involve poor penetration of the fla- vouring substances into the food and, in the case of boiling, the flavouring substances can leach out of the food, and the food can also become discoloured.
European patent number EP 0 300 809 describes a package made of aluminium for cooking and heating food. The package comprises a heat- resistant container which is divided into an upper compartment and lower compartment by a steam-permeable partition. The lower compartment contains an edible substance, preferably comprising 80% water and with aromatic substances which produce an aroma-containing steam when heated, which can improve the taste of the food. It is stressed that mixing of the edible substance and the food must be avoided, and that for this reason the food and/or the edible substance must be kept frozen or in a relatively viscous state at room temperature during storage in the package. The document further states that a build-up of overpressure in the container during cooking must be avoided. Another European patent application, numbered 1 384 682, describes packaging material and packages that transfer fragrances to food via the vapour phase. The fragrance is placed, for example, on plastic strips or granules within the package. The document describes how fresh fruit and vegetables are items that are difficult to treat with flavouring or aroma because of the problem of discolouring, which is why the flavouring substances/aromatic substances must not come into direct contact with the food.
There is therefore a need for a package or container that permits effective flavouring of a food without discolouring the food, and without requiring the food to be frozen.
Summary of the invention
It is an object of the present invention to make available a food container which permits effective flavouring of the food during cooking, without the disadvantages that have been described above.
A further object is that flavouring substances should be spread evenly over the food and that the flavouring substances should penetrate into said food in order to permit effective flavouring.
According to a first aspect of the invention, these objects are achieved by means of a product comprising a container and food and flavouring fluid accommodated in the container, said flavouring fluid comprising at least one volatile solvent and at least one flavouring substance, characterized in that the container is so gas-tight that an overpressure can be generated in the container through evaporation of said at least one volatile solvent, and in that the flavouring fluid comprises a liquid and is arranged in contact with the food.
Said at least one volatile solvent allows evaporation of said flavouring fluid to take place during heating thereof. The evaporation can cause the flavouring fluid, and thus the flavouring substance, to spread within the container and can provide a good distribution of the flavouring substance in the container and therefore around the food. The flavouring substances also comprise conventional aromatic substances, for example fragrances, odor- ants, aroma-enhancing substances or aromas, or mixtures thereof. The generated overpressure has the effect that flavouring substances located in contact with the food are able to penetrate into the food, such that the food is fla- voured not only at its surface, but also deep inside. The overpressure that is generated can be an effect of the evaporation of said at least one volatile solvent, and possibly also of the evaporation of substances, for example liquids such as water, from the flavouring fluid or from the food. There are great advantages when the flavouring substances penetrate into the food, for example because there is then no risk of the taste of the food being lost if the latter is peeled after cooking, which may be the case, for example, if the food in question is unpeeled potato or unpeeled root vegetables. It may also be desirable to use unpeeled food for the precise reason that the latter may have better nutritional values, for example in respect of the vitamin content and mineral content, compared with peeled food. Another great advantage of the flavouring substances penetrating into the food is when cooking large pieces of food which are divided up into smaller pieces before being eaten, the smaller pieces then having a similar taste to each other even though they come from completely different areas of the same large piece. Some peeled foods, for example peeled parsnips, may become discoloured brown, which is undesirable and for which reason it may be of great advantage to be able to cook unpeeled food with efficient flavouring according to the invention.
The fact that the flavouring fluid comprises a liquid means that effective contact between the food and said flavouring fluid can be achieved. The fact that said flavouring fluid comprises a liquid can also allow an overpressure to be generated in the container through evaporation of the solvent, for example, which is included in said flavouring fluid. The fact that said flavouring fluid comprises a liquid means that large amounts of flavouring fluid and therefore large amounts of flavouring substance can be present in the container is so desired, because liquid has a greater density than gas, for example. The fact that said flavouring fluid comprises a liquid also means that it is easy to han- die and store, for example when producing the product. The fact that the food and said flavouring fluid are in contact with each other can permit effective penetration of flavouring substance into the food and effective flavouring. Said flavouring fluid can, for example, be a liquid, suspension, slurry, emulsion, two-phase system comprising liquid or a combination of liquid and solid phase, or combinations thereof.
It may be preferable for the food and said flavouring fluid to be intimately mixed with each other in order to obtain even flavouring of the food.
Said at least one volatile solvent is a solvent that is completely or partially evaporated under the conditions that prevail during heating or cooking according to the invention. It may be preferable for the at least one volatile solvent to comprise ethanol, since ethanol is an inexpensive and well known substance in cooking and has a boiling point suitable for the invention.
It is preferable that said flavouring fluid also comprises at least one less volatile solvent. Said at least one less volatile solvent is a solvent that has a higher boiling point than the volatile solvent. It can be chosen such that said at least one less volatile solvent evaporates completely or partially, or indeed not at all, during heating. It may be preferable for said at least one less volatile solvent to comprise propylene glycol. It may be advantageous for the flavouring fluid to comprise said at least one less volatile solvent if this solvent permits good properties of said flavouring substance, for example good solubility or good preserving, or permits advantages regarding the handling or production of said flavouring fluid.
The flavouring fluid can therefore comprise both ethanol and propylene glycol, for example.
Said at least one volatile solvent and/or said at least one less volatile solvent can be chosen, for example, from the group comprising ethanol, ethyl acetate, glycerol, glycerol monoacetate, glycerol diacetate, glycerol triacetate, isopropyl alcohol and propylene glycol. Said at least one volatile solvent and/or said at least one less volatile solvent can be suitable for use together with food, and such solvents should be suitable for consumption. Such solvents may be suitably colourless in order to ensure minimal risk of the food being discoloured by the solvent.
The container can be of the disposable type. Containers of the disposable type are inexpensive and in most cases readily available and are suitable for cooking food. Containers of the disposable type may also be preferred for hygiene reasons, and such containers do not have to be cleaned after use.
It may be preferable for the container to be made of a polymer, for example a synthetic plastic. Such a material may be transparent, which allows the food to be seen, which may be of advantage for selling the container with the food and for checking the quality of the food by sight, and for visual in- spection of the food during cooking in the container. Containers made from polymers are often of light weight compared with containers made of other materials, such as aluminium, iron-based or steel-based sheet metal, or glass. Low weight can be an advantage during transportation and handling of the container. Polymers may also be suitable for heating in a microwave oven. The polymer can be suitably chosen such that it is inert in relation to the food and to said flavouring fluid and therefore does not impart any taste or colour.
The container according to the invention, which can be a package, can be of one of the following types for example: bag, bottle, box, tube or jar. It may be preferable for the container to be a bag, and it may also be preferable for the container to be what is called a steam bag. The container can preferably be designed to allow the food to be cooked in a microwave oven. Cooking in a microwave oven permits rapid cooking of the food and effective delivery of energy to the food in the container. The container can be made of a suitable material that allows the food to be cooked in a microwave oven without the container melting and with only little absorption, or substantially no absorption, of microwaves by the container.
The container can preferably comprise a valve which is designed to ensure that the overpressure does not exceed a predetermined value. It may be desirable that the overpressure does not exceed a predetermined value, for example in order to avoid deformation of dimensionally stable containers or to avoid bursting of the container when it is of the bag type. If the pressure in the container is maintained substantially at said predetermined overpressure, this permits more rapid and more effective penetration of the flavouring substance and cooking of the food and, in addition, small variations in cooking times for foods in different containers in which there are substantially identical overpressures.
According to a second aspect of the invention, a method is proposed for cooking and flavouring of a food accommodated in a container, which method comprises obtaining a container and food and flavouring fluid accommodated in the container, which flavouring fluid comprises a liquid and is arranged in contact with the food, said flavouring fluid comprising at least one volatile solvent and at least one flavouring substance, and heating the food and the flavouring substance arranged in contact with the latter, such that an overpressure is generated in the container in conjunction with the evaporation of the volatile solvent, as a result of which said at least one flavouring substance penetrates into and flavours the food.
The heating causes evaporation of, for example, said at least one volatile solvent. The evaporation can cause the flavouring fluid, and thus the fla- vouring substance, to spread within the container and can provide good distribution of the flavouring substance in the container and therefore around the food. The generated overpressure can cause flavouring substances located in contact with the food to penetrate into the food, such that the food is flavoured not only at its surface, but also deep inside. The overpressure that is gener- ated can be an effect of evaporation of said at least one volatile solvent, but possibly also an effect of evaporation of substances, for example liquids such as water, from the food, possibly also in combination with evaporation of fla- vouring substance and, where applicable, of said at least one less volatile solvent.
Relevant parts of the explanations given above with regard to the product are also applicable to the method. Reference is made to these expla- nations.
According to a third aspect of the invention, a method is proposed for producing a product that comprises a container and food and flavouring fluid accommodated in the container, which flavouring fluid comprises a liquid, said method comprising: preparing said flavouring fluid starting from at least one volatile solvent and at least one flavouring substance; placing the food in contact with said flavouring fluid; before, during or after placement of the food in contact with said flavouring fluid, arranging the food in the container which, when closed, is able to accommodate an overpressure. Such a method results in a container which accommodates food placed in contact with flavour- ing fluid, said flavouring fluid comprising at least one volatile solvent and at least one flavouring substance, and the container, when closed, being able to accommodate an overpressure. Said at least one volatile solvent can cause complete or partial evaporation of said flavouring substance during heating. The evaporation can cause said flavouring fluid, and thus the flavouring sub- stance, to spread within the container and can provide good distribution of the flavouring substance in the container and therefore around the food. The generated overpressure can in turn cause flavouring substances located in contact with the food to penetrate into the food, such that the food is flavoured not only at its surface, but also deep inside. The overpressure that is gener- ated can be an effect of evaporated solvent, possibly in combination with evaporation of substances, for example liquids such as water, from the food, and/or in combination with evaporation of flavouring substance.
Relevant parts of the explanations given above with regard to the product are also applicable to the method for cooking and flavouring of a food accommodated in a container, and to the method for producing a container that accommodates a food and a flavouring fluid. Reference is hereby made to these explanations.
Brief description of the drawings Figure 1 is a schematic plan view of a container according to the invention. Description of preferred embodiments
The invention will now be explained in more detail, and specific preferred embodiments, and variations of these, will be shown. The explanations are intended for illustrative and explanatory purposes and are not to be seen in any way as limiting the scope of the invention.
A specific embodiment of the invention will now be discussed with reference to Figure 1. A container 1 , with a compartment 5 and a valve 4, accommodates a food 2 which is in contact with a flavouring fluid 3. Said flavouring fluid comprises, in addition to at least one volatile solvent, also at least one flavouring substance, and said flavouring fluid can also comprise at least one less volatile solvent. When this container 1 is placed in a microwave oven and heated, said flavouring fluid 3 is completely or partially evaporated, which has the effect that the pressure in the container 1 increases until the valve 4, at a predetermined pressure, releases gas from the container 1 , such that the pressure in the container is maintained around the predetermined value. The increased pressure in the container causes flavouring substances to penetrate into the food 2 and flavour the food 2. By means of the heating, the food 2 is also cooked.
Food is to be understood as a product that is intended to be con- sumed. The food can be animal or vegetable or mixtures thereof. It may be preferable that the food according to the invention is completely or partially fresh, that is to say the food has not been subjected either completely or partially to freezing, boiling, baking, heating or preserving. The food can comprise combinations of foods according to the above, and the food can thus be, for example, a combination of completely or partially fresh animal-based food and completely or partially fresh vegetable-based food.
According to a preferred embodiment of the invention, the food is fresh potato. According to another preferred embodiment, the food is fresh apple. According to yet another preferred embodiment, the food is parsnip. The evaporation, according to the invention, may be synonymous with vaporization, gasification or sublimation, for example.
The term overpressure, according to the invention, means that there is a higher gas pressure inside the container, where the food is located, than outside the container. The overpressure is the difference between the pres- sure inside the container and the pressure outside the container. The overpressure is greater than 0 bar. It is preferably 0-2 bar, for example 0.01-2 bar, more preferably 0-1 bar, for example 0.01-1 bar, and still more preferably 0.2 to 0.8 bar, and most preferably 0.4 to 0.6 bar. A lower overpressure can alternatively be used. The container can then be constructed such that it does not need to withstand such high pressure. Therefore, it is quite possible, according to the invention, for the overpressure to be, for example, 1-200 mbar, for example 10-50 mbar.
The overpressure in the container can be up to, for example, 0.001 , 0.01 , 0.02, 0.03, 0.04, 0.05, 0.1 , 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0 or 2.0 bar.
The overpressure according to the invention can cause flavouring sub- stances located in contact with the food to penetrate into said food, such that the food is flavoured not just at its surface, but also deep inside.
It may be preferable for the container to be made of a polymer, for example a synthetic plastic. For example, the container can be made of cellophane, polypropylene, polythene, PETP or mixtures thereof. It is also preferable for the container to be made of various types of materials, including various polymers. For example, the container can comprise the polymers PETP and/or PE, optionally in combination with a suitable binder or glue. It may also be preferable for the container to be made of material that comprises paper. It may also be preferable for the container to comprise only one compartment.
The food and the flavouring fluid can be brought into contact with each other by means of said flavouring fluid being spread substantially evenly over the food, for example by spraying with said flavouring fluid. Said flavouring fluid can be spread over the food after the predetermined amount of food has been measured out and before the food with said flavouring fluid has been placed in said container. However, said flavouring fluid can also be spread over the food before the predetermined amount of food has been measured out, which measurement is carried out before the food with said flavouring fluid is positioned in said container.
The container may preferably be designed to permit cooking of the food in a microwave oven. Cooking in a microwave oven permits rapid cooking of the food and efficient delivery of energy to the food in the container. The cooking can also be carried out by boiling, for example in a water bath, or by heating in an oven.
The valve forming part of the container permits passage of steam out of the container. The effect of this passage of steam can be, for example, that the overpressure does not exceed a predetermined value. Said passage of steam can also have the effect that said at least one flavouring substance spreads into the atmosphere outside the container. Said spread into the atmosphere can cause aromas to spread in the atmosphere, which aromas can result in the food appearing appetizing before it has even been taken out of the container.
The volatile solvent according to the invention can be any solvent that is suitable and, where relevant, approved for consumption. Possible examples of volatile solvents of this kind are ethanol, ethyl acetate or isopropyl al- cohol. It may be preferable for the volatile solvent to be ethanol.
It may be preferable for said flavouring fluid also to comprise at least one less volatile solvent. Possible examples of less volatile solvents are glycerol, glycerol monoacetate, glycerol diacetate, and glycerol triacetate. It may be preferable for the less volatile solvent to be propylene glycol. It may also be preferable for the volatile solvent to be a mixture of different volatile solvents, and it may be preferable for the less volatile solvent to be a mixture of different less volatile solvents.
It may be preferable for the flavouring fluid to comprise both at least one volatile solvent and at least one less volatile solvent, and it may be pref- erable for the flavouring fluid to comprise ethanol or mixtures of ethanol and propylene glycol. Possible examples of such mixtures are mixtures in which the ethanol content varies from 0-100% and where the propylene glycol content varies from 100-0%. For example, the following mixing ratios can exist between ethanol and propylene glycol ((percent by weight of etha- nol)/(percent by weight of propylene glycol): 0.1/99.9; 1/99; 2/98; 3/97; 4/96; 5/95; 10/90; 15/85; 20/80; 25/75; 30/70; 35/65; 40/60; 50/50; 55/45; 60/40; 65/35; 70/30; 75/25; 80/20; 85/15; 90/10; 95/5; 96/4; 97/3; 98/2; 99/1 ; 99.9/0.1). Water can also be present in the mixture with a water content expressed as percent by weight of water in the mixture, which water content can vary within a wide range and can, for example, be more than 50% or less than 50%, the mixing ratios between ethanol and propylene glycol varying in accordance with the above. Mixtures of at least one volatile solvent and at least one less volatile solvent other than ethanol and propylene glycol are possible, chosen, for instance, from those mentioned above and, for example, corresponding to the mixing ratios which have been given between ethanol and propylene glycol above, and water may also be present in the mixture in accordance with the above. According to one embodiment of the invention, said water content is substantially 0%, according to another it is 0-25%, according to a third it is 0-50%, and according to a further embodiment it is greater than 50%.
According to the invention, said at least one flavouring substance may have been obtained from herbs and/or spices by extraction or infusion. The herbs and/or spices should be chosen for their suitability for use in producing flavouring substances for flavouring of foods in accordance with the invention. Possible examples are garlic, oregano, cinnamon, rosemary, dill, parsley, coriander and chervil. It may be preferable for the herbs to be fresh. The flavour- ing substances may also be synthetic flavouring substances, for example suitable esters or aldehydes, or combinations of flavouring substances that have been obtained from herbs and/or spices by extraction or infusion together with said synthetic flavouring substances.
The flavouring fluid according to the invention can be obtained by ex- traction of said at least one flavouring substance from at least one type of herb or spice, or combinations thereof, with the at least one volatile solvent. The flavouring fluid according to the invention can be obtained by extraction of said at least one flavouring substance from at least one type of herb or spice, or combinations thereof, with a volatile solvent which is then mixed with at least one further solvent.
Extraction of the flavouring substances can be performed using various types of solvents that are suitably chosen in respect of how they are handled and in respect of the product that is to be consumed.
Herbs and/or spices may be present in the container.
EXAMPLE 1
In three different tests (a, b, c), 200 g of potato were portioned out and sprayed with 0.4 g of flavouring fluid containing flavouring substances extracted from a) garlic, b) dill and c) rosemary, in such a way that said flavour- ing fluid was distributed evenly over the potatoes. The potatoes were packaged in a plastic bag designed for heating in a microwave oven, and the bag comprised a valve which ensured that the overpressure was ca. 0.4 to 0.6 bar during heating.
EXAMPLE 2
The potato portions in the plastic bags described in tests a)-c) in Example 1 were each cooked by heating for two minutes in a microwave oven at a power level of 850 W. Thereafter, the potatoes were assessed in terms of their taste and colour. It was found that the potatoes from all of tests a)-c) had a pleasant aroma and that no discolouring had occurred. It was also found that flavouring substances from dill and garlic penetrated into all of the potato and that flavouring substances from rosemary penetrated into the potato by a depth of ca. 1 cm.
In a comparison study in which said flavouring fluid was added in drops into the bag, basically without being evenly distributed over or in contact with the potato, it was found that the flavouring substances did not penetrate so deeply into the potato and that the potatoes varied greatly in taste.
EXAMPLE 3
Peeled and unpeeled parsnips were placed in contact with flavouring fluid, positioned in a plastic bag comprising a valve to ensure that the overpressure was ca. 0.4 to 0.6 bar during heating, and microwaved. Both the peeled and unpeeled parsnips were effectively flavoured, with good penetration of the flavouring substances into the food. It was noted that the peeled parsnips had a slightly brownish coloration. It was also noted that the peeled parsnips which were not exposed to said flavouring fluid also acquired this brownish colour, and the coloration could not therefore be related to the use of the flavouring fluid. However, it was found that the unpeeled parsnips did not discolour. Since the flavouring substances penetrate into the parsnip, this means that unpeeled parsnips can advantageously be cooked according to the invention and peeled after cooking and before being eaten.

Claims

1. A product comprising a container (1) and food (2) and flavouring fluid (3) accommodated in the container, said flavouring fluid (3) comprising at least one volatile solvent and at least one flavouring substance, characterized in that the container (1) is so gas-tight that an overpressure can be generated in the container through evaporation of said at least one volatile solvent, and in that the flavouring fluid (3) comprises a liquid and is arranged in contact with the food (2).
2. The product according to claim 1 , wherein said at least one volatile solvent comprises ethanol.
3. The product according to any one of the preceding claims, wherein said flavouring fluid (3) also comprises propylene glycol.
4. The product according to any one of the preceding claims, wherein the container (1) is of the disposable type.
5. The product according to any one of the preceding claims, wherein the container (1) is made of a polymer such as a synthetic plastic.
6. The product according to any one of the preceding claims, wherein the container (1) is designed to allow the food (2) to be cooked in a microwave oven.
7. The product according to any one of the preceding claims, wherein the container (1) comprises a valve (4) designed to ensure that the overpres- sure does not exceed a predetermined value.
8. A method for cooking and flavouring of a food (2) accommodated in a container (1), comprising: obtaining a container (1) and food (2) and flavouring fluid (3) accom- modated in the container (1), which flavouring fluid (3) comprises a liquid and is arranged in contact with the food (2), said flavouring fluid (3) comprising at least one volatile solvent and at least one flavouring substance; and heating the food (2) and the flavouring substance (3) arranged in contact with the latter, such that an overpressure is generated in the container in conjunction with the evaporation of the volatile solvent, as a result of which said at least one flavouring substance penetrates into and flavours the food (2).
9. A method for producing a product that comprises a container (1) and food (2) and flavouring fluid (3) accommodated in the container (1), which flavouring fluid (3) comprises a liquid, said method comprising: preparing said flavouring fluid (3) starting from at least one volatile solvent and at least one flavouring substance; placing the food (2) in contact with said flavouring fluid (3); before, during or after placement of the food (2) in contact with said flavouring fluid (3), arranging the food (2) in the container (1) which, when closed, is able to accommodate an overpressure.
PCT/SE2009/000134 2008-03-12 2009-03-12 A product comprising a container, food and flavouring, a metod for cooking and flavouring of food and a method for producing the product WO2009113943A1 (en)

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SE0800573A SE534182C2 (en) 2008-03-12 2008-03-12 Product comprising containers, foodstuffs and flavoring fluid; process for cooking and flavoring food; and a method of making a product comprising a container containing food and flavoring fluid.
SE0800573-8 2008-03-12

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GB2573005A (en) * 2018-04-19 2019-10-23 Kenwood Ltd Apparatus for infusing food

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GB981054A (en) * 1962-03-12 1965-01-20 Yoshitomi Pharmaceutical A method of seasoning foodstuffs
GB1327528A (en) * 1970-10-16 1973-08-22 Int Flabors Fragrances Inc Flavoured foodstuffs and their production
US4767635A (en) * 1985-01-16 1988-08-30 Borden, Inc. Method for the preparation of flavored popping corn
DE19860473A1 (en) * 1998-12-28 2000-06-29 Hagmann Maschinenbau Ag Selzac Container for foodstuff which can be cooked or heated up in microwave oven, for example, has at least one inwards orientated welded seam or seal in at least one area, and may be broken or thinner in at least one area
US20020045004A1 (en) * 2000-08-29 2002-04-18 Ziegler Gregory R. Coating foods and pharmaceuticals with an edible polymer using carbon dioxide
JP2006096367A (en) * 2004-09-28 2006-04-13 Toyo Seikan Kaisha Ltd Packaging body for cooking in microwave oven
US20060127549A1 (en) * 2001-08-27 2006-06-15 Murray R C Heatable package with frangible seal and method of manufacture
JP2007308175A (en) * 2006-05-19 2007-11-29 Toyo Seikan Kaisha Ltd Package for microwave oven cooking

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GB981054A (en) * 1962-03-12 1965-01-20 Yoshitomi Pharmaceutical A method of seasoning foodstuffs
GB1327528A (en) * 1970-10-16 1973-08-22 Int Flabors Fragrances Inc Flavoured foodstuffs and their production
US4767635A (en) * 1985-01-16 1988-08-30 Borden, Inc. Method for the preparation of flavored popping corn
DE19860473A1 (en) * 1998-12-28 2000-06-29 Hagmann Maschinenbau Ag Selzac Container for foodstuff which can be cooked or heated up in microwave oven, for example, has at least one inwards orientated welded seam or seal in at least one area, and may be broken or thinner in at least one area
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JP2006096367A (en) * 2004-09-28 2006-04-13 Toyo Seikan Kaisha Ltd Packaging body for cooking in microwave oven
JP2007308175A (en) * 2006-05-19 2007-11-29 Toyo Seikan Kaisha Ltd Package for microwave oven cooking

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Publication number Priority date Publication date Assignee Title
GB2573005A (en) * 2018-04-19 2019-10-23 Kenwood Ltd Apparatus for infusing food

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SE534182C2 (en) 2011-05-24

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