WO2009136038A1

WO2009136038A1 - Novel food product

Info

Publication number: WO2009136038A1
Application number: PCT/FR2009/050568
Authority: WO
Inventors: Alain Sebban; Claude Sebban
Original assignee: Alain Sebban; Claude Sebban
Priority date: 2008-04-08
Filing date: 2009-04-03
Publication date: 2009-11-12
Also published as: FR2929492A1; FR2929491A1

Abstract

The invention relates to a novel food product (1) in the form of a pasteurized or sterilized food preparation in a closed package (1) comprising food (2) in a first container (4) and a sauce (3) in a second container (5), the food (2) and the sauce (3) being designed to be heated by microwaves and mixed for consumption of the food preparation; said product being characterized in that the second container (5) is housed above the food (2), and in that the second container (5) has closure means (6) between the sauce and the food (2), the opening of said closure means not being activated under the conditions of pasteurization or sterilization of the food preparation and being activatable by microwave heating in such a way as to allow the sauce (3) to be drizzled directly onto the food (2).

Description

New food product

The present invention relates to the fields of pasteurized or sterilized cooked dishes, and in particular preparations based on pasta in sauce. The inventors of the present patent application have already described in past patent applications packaged food products, based on pasta. In particular, reference may be made to patent applications FR 2 846 196, FR 2 860 213 and WO 2007/003864. Such products include sauce-coated pasta packaged in a packaging suitable for ultimate cooking or microwave heating. Such products are perfectly suitable for presentation in fresh or frozen form and most often have a D.L.C. of a fortnight. In fresh, past 15 days, the pasta swells and soften due to the presence of sauce. The inventors, anxious to increase the D.L.C. of their products, are faced with the need to have a package in which the pasta and sauce are separated, while being easy to use for the consumer.

In addition, it is advantageous to be able to pasteurize or sterilize the food products, preferably in the packaging in which they are proposed. However, pasteurization is most often carried out hot, although new cold pasteurization processes by irradiation are currently being developed. Of course, the pasteurization temperatures are a function of the pasteurization time, but most often temperatures above 75 ^° C., in particular between 75 and 85 ^° C., or even 90 ° to 105 ^° C., in particular from 95 to 100 ^° C. under pressure in an autoclave are used. The sterilization is carried out at a temperature of 120 to 125 ° C, for example at about 121.1 ° C, in a pressure vessel, especially in an autoclave. To perform pasteurization or sterilization optimally, the latter is preferably carried out on the food preparation positioned in its closed package. But in past solutions where pasta and sauce are mixed, because of the presence of sauce in contact with the pasta, such pasteurization or sterilization can not be performed to achieve organoleptically satisfactory results during the storage period. It is therefore also necessary to provide a package in which the sauce and the food are in separate containers.

Some solutions have already been developed, they are in the form, in particular, of two separate rectangular trays but juxtaposed horizontally and attached together: one for pasta and the other for the sauce. During consumption, these solutions are not satisfactory for the consumer. The user must heat both trays together in a microwave oven. Then, it must detach the trays, remove the lid of each of the two trays, take the tray of sauce that is very hot, and therefore being careful not to get burned, then pour the sauce on the pasta. The pasta can remain in their tray or be placed on a plate. Similar solutions exist with multi-compartment trays.

In this context, the inventors propose to provide a new food product in the form of a food and sauce-based food preparation in a package, in which the food and the sauce are separated, the packaging having to preserve the practicality and nomad for the consumer of the previous solutions, in particular described in the patent applications previously cited on behalf of the inventors, while offering the consumer a solution to obtain the food and sauce together, minimizing the binding manipulations.

Another object of the invention is to provide a new food product for heating or cooking in the microwave, which is in the form of a pasteurized or sterilized food preparation in a package, the packaging having made it possible to carry out pasteurization or sterilization of the food preparation, directly in the latter, easily and under conditions that do not radically alter the properties of the preparation.

The invention relates to a novel food product in the form of a pasteurized or sterilized food preparation in a closed package comprising in a first containing food and in a second containing a sauce, the food and the sauce being intended to undergo a microwave heating operation and to be mixed for the consumption of the food preparation, characterized in that the second container is housed above the food, and in that the second container has closure means directed to food which the opening has not been activated under the conditions of pasteurization or sterilization of the food preparation and is activated by microwave heating and allows the sauce to be directly spilled on food. In the context of the invention, the second container in which the sauce is positioned opens spontaneously under the effect of heat during the microwave heating operation. Thus, the sauce is spilled on the food, which is an important advantage for the consumer:

• there is no manipulation by the consumer, which eliminates the risk of contamination,

• there is no risk of getting burned by handling a hot sauce tray,

• the food and the sauce being separated, during the packaging, there is no absorption phenomenon as in the case where they are packaged in a mixture. It is thus possible to reduce the amount of sauce required, which is particularly advantageous in economic terms.

In addition, the product according to the invention is perfectly suitable for pasteurization or sterilization carried out directly on the closed package containing the food preparation. In particular, the opening of the closure means is not activated when the closed package containing the food preparation is subjected to heating under pressure atmospheric leading to a core temperature of food less than 85 ⁰ C, preferably less than 94 or 95 ° C.

As preferred embodiments, the closure means may be in the form of a film or cap which is detached, at least partially, during heating in microwaves, or a food gel that melts or degrades during the microwave heating operation.

In the case where a film or a cap is used, according to an alternative embodiment, at least one zone is provided on the second container, at which the binding of the film or operculum to the second container is more intense to resist. the microwave heating conditions, to prevent the film or opercule falls into food and remains attached to the level of this zone, the second container.

In an alternative embodiment, the second container comprises support means for positioning within the first container. In particular, the second container may be retained within the first container by jamming. Such embodiments make it possible in particular for the second container to maintain a stable positioning and thus to avoid, during transport in particular, any inclination or inversion.

In an alternative embodiment, particularly easy to use, for the consumer, the upper bases of the first container and the second container are closed by a same film or cap which is detached, at least partially, during microwave heating of the first container, while remaining permanently attached to the second container.

In another variant embodiment, which may be combined with the preceding embodiments, the second container comprises pre-emption means that facilitate handling by the consumer, when the consumer has to remove the second container to access the food preparation for consumption. The present invention also relates to a pasteurization or sterilization process for obtaining a food product in the form of a pasteurized or sterilized food preparation in a closed package, in which a pasteurization or sterilization step is carried out respectively of the unpasteurized and unsterilized food product in the closed package, comprising in a first container partially cooked food and in a second containing a sauce, the food and the sauce being intended to be mixed for consumption of the food preparation, characterized in that the second container is housed above the food, and in that the second container has closure means directed to foods whose opening is not activated under the conditions of pasteurization or sterilization respectively but is activated by a subsequent microwave heating step s that will directly pour the sauce on food. In particular, the step of pasteurization of the unpasteurized food product in the closed package can be carried out at a temperature of between 75 and 85 ° C., under atmospheric pressure (that is to say under a pressure of the order of 1013hPa) or at a temperature of 95 to 105 ^° C., preferably from 95 to 100 ^° C., in an enclosure under a pressure chosen to avoid bursting, deformation of the packaging or opening of the closure means.

The sterilization step of the unsterilized food product in the closed package may, for its part, be carried out at a temperature of between 120 and 125 ^° C., in a chamber under pressure chosen to prevent bursting, the deformation of the packaging or opening of the closure means.

In these different cases, the solutions proposed in the context of the invention allow pasteurization or sterilization, under satisfactory conditions, the sauce and the food being separated in the package. As a result, the DLCs of the pasteurized or sterilized food products according to the invention are greatly improved and can advantageously reach four weeks. On the plan industrial, pasteurization or sterilization can be carried out on products, before mixing food and sauce, mixture that occurs only at the stage of consumption.

Various other features appear from the description given below with reference to the accompanying drawings which show, by way of non-limiting examples, embodiments of the object of the invention.

Figures 1 and 2 show, respectively a sectional view and an exploded perspective view of an alternative embodiment of a food product according to the invention. Figure 3 shows a bottom view of a second container for use in a food product according to Figures 1 and 2.

Figure 4 shows a top view of a second container for use in a food product according to Figures 1 and 2.

Figures 5 and 6 show, respectively a sectional view and an exploded perspective view of another alternative embodiment of a food product according to the invention.

Figures 7 and 8 show, respectively a sectional view and an exploded perspective view, of another alternative embodiment of a food product according to the invention.

Figures 9 to 13 show sectional views of other embodiments of a food product according to the invention.

For simplicity, we will use for the description of the Figures, the same references to designate the same elements, from one embodiment to another.

As shown in Figures 1, 2, 5 and 6, the food product I according to the invention comprises a package 1 in which a food preparation is disposed. The food preparation comprises food 2 and a sauce 3 which are packaged, in separate form, in the package which comprises two containers 4 and 5 different. The first container 4 contains the food 2 and the second container 5 contains the sauce 3.

The second container 5 is disposed above the food 2 and has closure means 6 facing the food 2. On the examples illustrated in Figures 1, 2, 5 and 6, the second container is placed inside the first containing, the first container constituting the outer part of the package. It could very well be expected that the second container is positioned above the first container. The opening of the closure means 6 causes the spillage of the sauce 3 onto the food 2.

According to an essential characteristic of the invention, the opening of the closure means 6 is activatable during the microwaving operation of the food product, necessary for its consumption. It is advantageous to have a pasteurized or sterilized product. At the industrial level, it is advantageous to carry out this pasteurization or sterilization step on the closed package containing the sauce and the food. Therefore, in the context of the invention, the opening of the closure means 6 must not be activated during the prior pasteurization or sterilization operation of the food preparation in the package. Since the pasteurization operation is most often carried out at a temperature of between 75 and 85 ^° C., under atmospheric pressure, or under pressure at higher temperatures, in particular of the order of 95 ^° -100 ^° C., it is preferable to that the opening of the closure means 6 can not be activated as long as the core temperature within the food remains below 85 ° C, preferably below 94 or 95 ^° C.

Pasteurization and sterilization are most often performed in a pressure vessel, autoclave type. During the heat treatment cycle carried out during pasteurization or sterilization, it is most often applied a back pressure which balances the internal pressure existing on either side of the closure means. This pressure can be determined by the relationship P x V = n RT where P is the pressure, V the volume of gas (head space in the packaging for liquid products or free space for pasty or solid products) and T temperature (n and R are gas constants). The free space inside the second container 5 is, for example of the order of 20 to 25% of the total internal volume of the second container 5 (= volume of the second container 5 - volume of the sauce). The free space in first container 4 containing food is, for example, of the order of 30% of the total internal volume of the first container 4 (= volume of the first container 4 - volume of the second container 5 - solid volume of food) . The closure means 6 are therefore chosen to withstand the conditions of pasteurization or sterilization to which the product must be subjected.

The opening of the closure means 6 does not occur during pasteurization or sterilization, while it will take place later during the microwave heating operation. It can be considered that the closing means must open when the product is heated for a period of about 60 seconds in the microwave under a power of 1000W.

This microwave heating operation generally makes it possible to attain, at the level of the heated foods, in particular at the core, temperatures higher than 85 ° C., in particular greater than 90, 95 or 100 ^° C.

The first container 4 can be in different forms. In particular, this first container 4 can be in the forms described in documents FR 2860213 and WO2007 / 003864.

In the embodiments shown in the Figures, the first container 4 is in the form of a frustoconical receptacle whose upper base 7 is closed by a peelable sealable film 8 or a cover. The lower base 9 of the frustoconical receptacle is closed by a solid plate which constitutes the bottom IO of the receptacle. The surface of the lower base 9 is smaller than the surface of the upper base 10. In replacement of the sealed film 8 closing its upper base 7, it is possible to use a lid which may have an orifice which may be itself capped. This orifice allows the excess steam, generated during the microwave heating step, to evacuate.

The first container 4 comprises a bottom 10 and one or walls 11 which can be smooth. It is also possible that the walls 11 are provided with diffusion channels as described in WO2007 / 003864. The bottom 10, meanwhile, may be flat or have a housing for a water reserve or other, or a relief type streaks. It is also possible that the first container 4 has a false bottom on which will be positioned the food 2. For simplicity, in the Figures, the first container 4 is shown with smooth walls and a bottom. In general, the foods 2 are positioned on the bottom 10 of the first container 4.

The second container 5 is positioned, in the examples illustrated, except that of FIG. 11, inside the first container 4. The second container 5 can be directly deposited on the food 2, or it can be positioned above and kept at a distance from them. The second container 5 may, for example, be in the form of a food envelope, for example consisting of a food gel, which will melt or degrade with heat, at the time of consumption of the product, when the latter will be heated to the microwaves. In the examples illustrated in the figures, the second container 5 is in the form of a non-degradable receptacle during microwave heating, for example thermoplastic, of the polypropylene or polyethylene type whose face oriented towards food is provided with closure means 6. In a general manner, the containers 4 and 5 will be made of a rigid material, of the thermoplastic type.

The opening of the closure means 6 is activated by microwave heating, which allows, when they open, to directly pour the sauce 3 on the food 2. On the other hand, the closure means withstand the prerequisites of pasteurization or sterilizing the food preparation in its packaging. As a suitable example of film that can be used in the context of the invention, mention may be made of PET films SiOx-PA-PP, multilayer laminated films of the polyester-EVOH-polyethylene type, marketed by Cryovac in particular. In the examples illustrated in the figures, the second container 5 has support or retaining means 12 of the second container 5 inside the first container 4. These support means 12 can be specific means or can be obtained by the choice of the shape and dimensions of the two containers.

In the embodiment variant shown in FIGS. 1 and 2, the walls 11 of the first container 4 have a shoulder 13 on which the second container 5 bears. Thus, the second container 5 is positioned inside the first container 4 above the food 2 and is kept at a distance from the latter. The second container 5 is also a frustoconical container of similar shape to the first container 4, but whose wall length is much shorter than that of the first receptacle 4. Moreover, the dimensions of the second container 5 are adapted so that the latter can come The upper base 14 of the second container is closed by a solid plate and is provided, at its periphery, with support means 12 of the second container 5 on the first container 4, permitting to maintain it above and away from food 2. These support means 12, for example in the form of a corolla as illustrated in Figures 1 and 2 or positioning tabs according to a variant not shown, come to bear on the shoulder 13 present on the inner walls of the first receptacle 4. The second frustoconical receptacle 5 has a lower base 15 whose surface is smaller than its base s 14. The lower base 15 which faces the food 2 positioned on the bottom 10 of the first container 4 is temporarily closed by the closing means 6, which in the illustrated example consist of a sealed film. This peelable film was sealed by heat sealing. As illustrated in the Figures, it may be provided that the walls of the second container 5 extend into a flange on which the film or seal is sealed. These closure means 6 extend, in the illustrated example, over the entire base lower 15 of the second container 5 but could extend only on a part. The sauce 3 is positioned inside the second container 5 and is supported on the lower base 15 of the latter, and thus on the closure means 6. During microwave heating, when the closure means 6 'open, sauce 3 falls on food 2, without any manipulation.

The opening is done, in the case where the closing means 6 are a heat seal or welded by detachment of the film or the seal, thanks to the heat. Of course, the intensity of the connection and the choice of the film and any material used to make the connection between the film or operculum and the second container are chosen so that the connection does not withstand the microwave heating conditions. When the closure means 6 are a food gel, the opening occurs when the food gel degrades or melts, under the effect of heat. The food gel is therefore chosen to melt or degrade in the microwave heating conditions. By way of example of such gels, mention may be made of vegetable gels based on seaweed such as AGAR-AGAR.

When the closing means 6 is a film which is heat-sealed on the lower base 15 of the second container 5, it is possible to provide at the lower base, for example on the collar, one or more areas on which the heat sealing or welding will be more important. This makes it possible not to take off the film at this or these areas, during the microwave heating stage, while the rest comes off to let the sauce pass, and thus it prevents the film from falling on Food. FIG. 3 illustrates such a variant, on which an lug 16 is arranged at the level of the lower base 15 of the second container 5. At the level of the lug 16, the connection between the second container and the peelable film is stronger, so that it resists the microwave heating operation. Figure 3 shows the second empty container, once the film which constitutes the closing means 6 is partially detached, after the microwave heating operation. It is also possible that even in the absence of such more binding areas intense, the film comes off only partially during the microwave heating operation, but enough to let the sauce.

To facilitate pre-emption of the second container 5, when the latter has to be removed, once the sauce 3 is poured and so that the food preparation is ready to be consumed, pre-emption means 17, such as cutouts, as illustrated. Figure 4, can be provided on the upper base 14 of the latter. These cutouts 15 will be of shape and dimension adapted to allow the insertion of the fingers of the user who can then easily grasp the second container 5 and remove it from the inside of the first container 4.

Figures 5 and 6 show another embodiment of a food product I according to the invention. The first container 4 is also in the form of a frustoconical receptacle. This receptacle comprises walls 10, a large base 7 and a small base 9. Its small base 9 is closed by a solid plate which constitutes the bottom 10 of the receptacle. Its large base 7 is open and is closed by a heat seal 8. The food 2 is positioned at the bottom of the receptacle 4. The second container 5 containing the sauce 3 is housed inside the first container 4, above the food 2. The second container 5 is of frustoconical shape, but its largest base 15 faces the food 2 and therefore corresponds to its lower part. Its upper part 14 is closed by a solid plate and corresponds to its smallest base. In this case, the second container 5 is held inside the first container 4, above and away from the food 2, by jamming. It is in fact the shape and dimensions of the two containers that constitute the support means 12. A supporting corolla can also come to complete them, as illustrated in FIGS. 5 and 6.

The largest base 15 of the second container 5 is closed by closure means 6 which correspond to those previously described for the example of FIG. 1. The actual form of the second container 5 and the fact that its upper base 14 constitutes the most small base and is therefore directly accessible when the first container 4 is open, facilitates its preemption and constitutes means of preemption. Indeed, there is a space between the first container 4 and the second container 5 at the upper part of the second container where the consumer's fingers can come to position to remove easily, once the sauce 3 has been dumped . Of course, it could also be provided, according to a variant not shown, at the periphery of the upper base 14 of the second container, specific preemption means, such as cutouts, tabs or ears. It is also possible, according to a variant not shown, that the second container has, at these outer walls, grooves to protect the user from heat.

Figures 7 and 8 show another embodiment of a food product I according to the invention. The first container 4 is also in the form of a frustoconical receptacle. This receptacle comprises walls 11, a large base 7 and a small base 9. Its small base 9 is closed by a solid plate which constitutes the bottom 10 of the receptacle. Its large base 7 is open and is closed by a heat seal 8. The food 2 is positioned at the bottom of the receptacle 4. The second container 5 containing the sauce 3 is housed inside the first container 4, above the food 2.

The walls 11 of the first container 4 have a shoulder 13 on which the second container 5 bears. Thus, the second container S is positioned inside the first container 4 above the food 2 and is kept at a distance from the latter. The second container 5 is also a frustoconical container of similar shape to the first container 4, but whose wall length is much smaller than that of the first receptacle 4. Furthermore, the dimensions of the second container 5 are adapted so that the latter can be housed inside the first receptacle 4. The upper base 14 of the second container is closed by the same cap 8 which closes the first receptacle 4. Also, the upper base 14 of the second container 5 is provided at its periphery with means support 12 of the second container 5 on the first container 4, 2. The support means 12 also make it possible to adjust the position of the second receptacle 5 within the first receptacle, so that the cover 8 can be sealed onto the receptacle 5. a collar 18 arranged at the periphery of the upper base of the second container. These bearing means 12, for example in the form of a continuous rim as illustrated in FIGS. 7 and 8, or even positioning tabs positioned under the collar 18, according to a variant that is not shown, come to bear on the shoulder 13 present. on the inner walls of the first receptacle 4. The second frustoconical receptacle 5 has a lower base 15 whose surface is lower than its upper base 14. The lower base 15 which faces the food 2 positioned on the bottom 10 of the first container 4 is temporarily closed by the closing means 6, which in the illustrated example consist of a sealed film. This peelable film was sealed by heat sealing.

The opening of the closure means 6 is by detachment of the film or the seal, thanks to the heat. Of course, the intensity of the connection and the choice of the film and the optional material used to make the connection between the film or cover 8 and the second container 5 are chosen so that the connection does not withstand the conditions of microwave heating. waves. In particular, the skilled person can play on the time and temperature of sealing.

The cover 8 is connected differently to the first receptacle 4 on the one hand and the second receptacle 5, on the other hand. The connection between the lid 8 and the second receptacle 5 is permanent and non-peelable, and is not damaged during heating in microwaves. On the other hand, during heating with microwaves, and this generally after the opening of the closing means 6, the cover 8 raises slightly, at its connection to the first receptacle 4. During heating, the sealing of the opercle 8 to the second container 5 remains, meanwhile, intact.

At the end of cooking, the consumer can then completely separate the lid 8 of the first container 4 and remove, with the lid 8, the second container 5 which is integral with it, and in a single operation and without risk of getting burned.

FIG. 9 represents a variant close to the embodiment of FIG. 1, in which the upper base 14 of the second container 5 is closed by a solid plate which extends beyond the base 14 and constitutes the lid 20 of the first receptacle. 4. From a practical point of view, the container 5 closed by the closing means 6 may be filled with the sauce, before coming to permanently weld the base 14 to the plate serving as a cover for the assembly. Then, the solder 21 between the cover 20 and the first receptacle 4 may be made to be peelable, for example ultrasound, to facilitate the opening of the package after the microwave heating operation. When the consumer removes the lid to consume the preparation, once the microwave-heated preparation and sauce poured during the opening of the closure means 6, it also removes the second container 5 secured to the lid 20.

The second container 5 may, again, be provided with positioning means consisting, as illustrated, of a flange 22 which bears on a shoulder 13 arranged at internal walls of the first container 4.

FIG. 10 represents another alternative embodiment according to the variant of FIG. 9, but without flange 22, the cover 20 simply being supported on the first container 4.

Figure 11 is an alternative embodiment, which differs from that of Figure 10 by the mere fact that the second container 5 is not housed inside the first container 4 but above the latter, which may allow to facilitate the preemption of the lid and thus the removal of the second container 5, once the microwave heating achieved.

The variants of Figures 9 to 11, in which the lid of the container is rigid, allow to use, before consumption and removal of the lid, the packaging as a shaker, so as to mix food and sauce before consumption. The variant shown in FIG. 12 is close to that shown in FIGS. 7 and 8, the difference being that the upper parts of the first and second containers are closed by two different films 30 and 31 respectively, which can be made integral with one another. solder 32. The connection 33 between the lid 30 and the first receptacle 4 is different from that existing between the lid 31 to the second receptacle 5. The connection between the lid 31 and the second receptacle 5 is permanent and non-peelable, and is not damaged during microwave heating. On the other hand, during microwave heating, and generally after opening of the closing means 6, the lid 30 is raised slightly, at its connection to the first receptacle 4. During heating, the sealing of the opercle 31 to the second container 5 remains, meanwhile, intact.

Figure 13 shows another embodiment, wherein the second container 5 is housed inside the first container 4, while retaining an inverted frustoconical shape, relative to that of the first container 4. The walls of the second container 5 extend in support means 12 on the first container 4. These bearing means are, in the example shown, in the form of a flange 40 extending into a flange 41 bearing on a flange 42 arranged at the upper edge of the first container 4. The support means 12 may also be in accordance with those of Figure 5 and come to bear by wedging on the inner walls of the first container 4 or rest on a shoulder. A connection 43, of ultrasonic welding, peelable type, is then produced between the two flanges 41 and 42, so as to seal between them the two containers 4 and 5. The flange 41 present on the second container 5 is extended in a flange. 44 which will allow to grasp more easily, and without burning, the lid which is integrated the second container 5. A housing 45 is also provided inside the cover for a towel or fork or other accessory 46 useful to the consumption of the product. It is possible to maintain the accessories 46 within the cover by a retaining means 47 of the clipboard or other type. The container 4 may be closed, as in the examples illustrated, by a sealed lid, a peelable lid or any other suitable means of the screw-type cover or clipped. It is also possible to insert the container 4 in a sleeve or other receptacle made of insulating material of the polystyrene type, in order to facilitate its consumption.

The food products according to the invention are prepared in a simple manner. The food is deposited in the first container. The sauce as for it is deposited in the second container which is then closed thanks to the closing means. The second container is then deposited in or above the first container. The second container is then closed for example by a sealed film, or by welding with its lid, which allows to have a closed package.

In the embodiment shown in Figures 7 and 8, the second receptacle 5 may be sealed, once filled with the sauce, with the lid 8 according to a permanent heat seal. The cover 8, the dimensions of which are greater than that of the upper base 14 of the second receptacle 5, will then be heat-sealed to the first receptacle 4, so that this seal bond disappears at least in part during microwave heating. .

The pasteurization or sterilization step can then be carried out on the complete filled and closed packaging. The two containers are respectively filled with the sauce and unpasteurized and unsterilized food (uncooked or partially cooked), and then positioned as described above, so as to obtain the final package which is itself closed. Pasteurization or sterilization, under the conditions mentioned above, is then carried out.

As in the versions described in patent applications FR 2 860 213 and WO 2007/003864, the food product according to the invention is ready for consumption, very quickly and easily, even when it is pasteurized. The consumer warms the food product that contains the second sauce container in a microwave oven. During the microwave heating time:

• The food is cooked or steamed,

• The sauce is hot,

• The closing means that close the second container open naturally with heat and drop the sauce on food without any manipulation,

• When the first container is closed by a peelable, sealed film, it opens slightly to release the steam generated. At the end of the microwave heating time, the consumer finishes opening the package, for example by peeling off the peelable film from the first container, removing if necessary and discarding the second container, pasta / sauce mixture and tasted.

In the illustrated examples, the first container 4 in the form of a receptacle may constitute the tasting vessel. The food preparation, for example in the form of a pasta dish tasty and rich in taste is obtained, without manipulation to add the sauces to food, this operation being carried out spontaneously during heating microwave and without odor nuisance or other. The food preparation is directly consumable, without having to be transferred to another container. Such packaging is therefore perfectly suited for use in hotels, breweries, fast food establishments, sports clubs or leisure clubs, and generally in all places where a catering service can be carried out. The pasteurized products described in the context of the invention are moreover perfectly adapted to the large and medium distribution as fresh product with a D.L.C. from 4 to 6 weeks.

Of course, the solution proposed in the context of the invention is particularly suitable in the case where the food is pasta or a pasta preparation, but could also be suitable for other foods, including starchy foods such as rice, but also vegetables, bulgur, couscous. Pasta means the pasta for culinary consumption that may be in various forms such as penne, noodles, tagliatelle, spaghetti or other. These pastes are precooked and can be coated with a water / oil mixture for the pasteurization step, or possibly cooked during the sterilization step. By sauce is meant a preparation containing a certain amount of water and liquid or semi-liquid consistency. This sauce will help to give the food the desired taste. The sauce can contain various elements of type herbs, vegetables, fats, proteins, such as pieces of fish, meat, seafood, depending on the desired taste. In all cases, the sauce contains a certain amount of water. This sauce can be made by means of any aqueous liquid that can be in various forms, for example in the form of poultry broth, wine, coconut milk ...

Claims

1 - New food product (I) in the form of a pasteurized or sterilized food preparation in a closed package (1) comprising in a first container (4) food (2) and in a second container (5) a sauce ( 3), the food (2) and the sauce (3) being intended to undergo a microwave heating operation and to be mixed for consumption of the food preparation, characterized in that the second container (5) is housed above the food (2), and in that the second container (5) has closure means (6) facing the food (2) whose opening is not activated under pasteurization or sterilization conditions of the food preparation and is activatable by microwave heating, so as to allow the sauce (3) to be directly spilled on the food (2).

2 - New food product (I) according to claim 1, characterized in that the opening of the closure means (6) is not activated when the closed package containing the food preparation is subjected to heating under atmospheric pressure leading at a core temperature below 85 ° C, preferably below 94 or 95 ° C. 3 - New food product (I) according to one of the claims

1 or 2, characterized in that the closure means (6) are in the form of a film or cap which is detached, at least partially, during heating in the microwave.

4 - New food product (I) according to claim 3, characterized in that at least one zone (16) is provided on the second container (5), at which the connection of the film or the lid to the second container is more intense to withstand microwave heating conditions.

5 - New food product (I) according to one of claims 1 or 2, characterized in that the closure means (6) are in the form of a food gel which melts or degrades during the operation of microwave heating. 6 - New food product (I) according to one of claims 1 to 5, characterized in that the food (2) comprises pasta.

7 - New food product (I) according to one of claims 1 to 6, characterized in that the second container (5) comprises support means (12) for positioning within the first container (4).

8 - New food product (I) according to one of claims 1 to 7, characterized in that the upper bases (7, 14) of the first container (4) and the second container (5) are closed by the same film or lid which detaches, at least partially, during the microwave heating of the first container (4), while remaining permanently attached to the second container (5).

9 - New food product (I) according to one of claims 1 to 8, characterized in that the second container (5) comprises pre-emption means (17).

10 - Process for pasteurization or sterilization for obtaining a food product (I) in the form of a pasteurized or sterilized food preparation in a closed package (1), in which a pasteurization or sterilization step is carried out respectively, of the unpasteurized and unsterilized food product in the closed package (1), having in a first container (4) partially cooked food (2) and in a second container (3) the food (2) and the sauce (3) being intended to be mixed for consumption of the food preparation, characterized in that the second container (5) is housed above the food (2), and in that the second container (5) has closing means (6) directed towards foodstuffs (2) whose opening is not activated under pasteurization or sterilization conditions respectively and is activatable by microwave heating and enables the sauce (3) to be directly spilled on the food (2), but is not activated during the pasteurization step. 11 - Process according to claim 10 wherein a pasteurization step of the unpasteurized food product in the closed package (1) is carried out at a temperature of between 75 and 85 ° C under atmospheric pressure. 12 - Process according to claim 10 wherein a step of pasteurization of the unpasteurized food product in the closed package (1) is carried out at a temperature of 95 to 105 ⁰ C, preferably 95 to 100 ⁰ C in a chamber under pressure chosen to prevent bursting, deformation of the package, or the opening of the closure means (6). 13 - Process according to claim 10 wherein a sterilization step of the unsterilized food product in the closed package (1) is carried out at a temperature between 120 and 125 ° C in a pressure vessel chosen to prevent bursting , the deformation of the package, or the opening of the closure means (6).