WO2017042845A1 - Champignons et légumes conditionnés congelés - Google Patents

Champignons et légumes conditionnés congelés Download PDF

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Publication number
WO2017042845A1
WO2017042845A1 PCT/IT2015/000224 IT2015000224W WO2017042845A1 WO 2017042845 A1 WO2017042845 A1 WO 2017042845A1 IT 2015000224 W IT2015000224 W IT 2015000224W WO 2017042845 A1 WO2017042845 A1 WO 2017042845A1
Authority
WO
WIPO (PCT)
Prior art keywords
container
product
frozen
vegetables
constituted
Prior art date
Application number
PCT/IT2015/000224
Other languages
English (en)
Inventor
Gian Paolo Rolli
Original Assignee
Industrie Rolli Alimentari S.P.A.
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 Industrie Rolli Alimentari S.P.A. filed Critical Industrie Rolli Alimentari S.P.A.
Priority to PCT/IT2015/000224 priority Critical patent/WO2017042845A1/fr
Publication of WO2017042845A1 publication Critical patent/WO2017042845A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L19/00—Products from fruits or vegetables; 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
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof

Definitions

  • the present invention relates to a frozen packaged vegetable, mushroom product that is easy to prepare and consume and can be prepared directly in the package, safeguarding the organoleptic and nutritional properties of the vegetables by which the product is constituted.
  • Frozen food products can in fact be thawed easily and quickly and cooked with the aid of a microwave oven.
  • the aim of the present invention is to solve the problems described above, by proposing a frozen vegetable, mushroom product that is packaged in a suitable packaging with low environmental impact that is easy to prepare and consume.
  • an object of the invention is to provide a frozen packaged vegetable, mushroom product that can be consumed directly in its package.
  • Another object of the invention is to provide a frozen packaged vegetable, mushroom product that safeguards the organoleptic and nutritional properties of the vegetables and mushrooms that constitute the product.
  • Another object of the present invention is to provide a frozen packaged vegetable, mushroom product that has a recyclable package with reduced environmental impact.
  • a further object of the present invention is to provide a frozen packaged vegetable, mushroom product that has low costs, is relatively simple to provide in practice and is safe in application.
  • a frozen packaged vegetable, mushroom product characterized in that it comprises frozen vegetables such as Liliaceae, Solanaceae, Umbelliferae, Asteraceae, Lamiaceae, Brassicaceae, Ciicurbitaceae, Leguminosae and Chenopodiaceae, and frozen mushrooms such as Agaricaceae, and a container constituted at least partially by at least one material selected among ethylene vinyl alcohols (EVOH), polyamide (PA), polyethylene (PE), lignin, Cartene, corn-derived polymers, cellulose (plant-derived), paper, cardboard, said container being of a type that can be recycled at least partially, is resistant to microwaves and therefore suitable to be used as a cooking vessel and as a plate in which said vegetables contained therein are consumed after microwave cooking.
  • said product constituted by frozen vegetables of the type of Liliaceae, Solanaceae, Umbelliferae, Asteraceae, Lamiaceae, Brassicaceae, Cucurbitaceae, Leguminosae and Chenopodiaceae, and frozen mushrooms such as Agaricaceae, and a container constituted at least partially by at least one material selected among ethylene vinyl alcohols (EVOH), polyamide (PA), polyethylene (PE), lignin, Cartene, corn-derived polymers, cellulose (plant-derived), paper, cardboard, said container being of a type that can be recycled at least partially and is resistant to microwaves;
  • EVOH ethylene vinyl alcohols
  • PA polyamide
  • PE polyethylene
  • lignin Cartene
  • Cartene corn-derived polymers
  • cellulose (plant-derived) paper, cardboard
  • the frozen packaged vegetable, mushroom product according to the invention comprises frozen vegetables and mushrooms of the type of Liliaceae (such as for example garlic, onion, asparagus, etc.), Solanaceae (such as tomatoes, peppers, potatoes, etc.), Umbelliferae (such as carrots, fennel, etc.), Asteraceae (such as artichoke, chicory, etc.), Lamiaceae (such as for example basil), Brassicaceae (such as savoy cabbage, broccoli, etc.), Cucurbitaceae (such as for example pumpkin, zucchini, etc.), Leguminosae (such as peas, broad beans, etc.) and Chenopodiaceae (such as spinach, beets, etc.).
  • Liliaceae such as for example garlic, onion, asparagus, etc.
  • Solanaceae such as tomatoes, peppers, potatoes, etc.
  • Umbelliferae such as carrots, fennel, etc.
  • Asteraceae such as artichoke, chicory
  • Any frozen mushrooms used can be of the Agaricaceae type, such as champignon mushrooms.
  • the frozen packaged vegetable, mushroom product further comprises a container constituted at least partially by ethylene vinyl alcohols (EVOH), poiyamide (PA), polyethylene (PE), lignin, Cartene, corn-derived polymers, cellulose (plant-derived), paper, cardboard.
  • EVOH ethylene vinyl alcohols
  • PA poiyamide
  • PE polyethylene
  • lignin lignin
  • Cartene corn-derived polymers
  • cellulose plant-derived
  • paper cardboard
  • Such container is of a type that can be recycled (the container can in fact be recyclable for a percentage comprised between 96% and 98%), is resistant to microwaves and therefore suitable to be used as a cooking vessel and as a plate in which the vegetables and mushrooms contained therein are consumed after microwave cooking, simplifying and optimizing the entire product utilization process.
  • the frozen vegetables can comprise a pesticide residue lower than a preset threshold.
  • This predefined threshold can be 0.01 mg/kg.
  • the agricultural process for obtaining the fresh vegetables and mushrooms to be transformed subsequently into frozen vegetables and mushrooms is performed by following the provisions of regulations for integrated production, i.e., a set of specific plant protection methods and indications to be adopted in a binding manner for each cultivation and regulated, in the Italian case, by specific Regional regulations.
  • Frozen natural vegetable product in which the vegetable raw material is subjected to steps for topping/cutting, washing, scorching in hot water and freezing before being stored in cells at -18°C while waiting for use in packaging;
  • Frozen vegetable broth in pellets obtained by means of a process for cooking in water the natural frozen vegetables obtained according to item 1 , with the addition only of cooking water, followed by a pre-cooling process to allow the cutting of the resulting sauce into pellets prior to subsequent complete freezing.
  • the process of division into pellets is necessary so as to be able to then dose correctly the quantity of vegetable broth according to the recipe prescribed by each finished product that one intends to obtain.
  • the container can be constituted at least partially by ethylene vinyl alcohols (EVOH), polyamide (PA), polyethylene (PE) in order to render the container recyclable.
  • EVOH ethylene vinyl alcohols
  • PA polyamide
  • PE polyethylene
  • This constructive solution allows to obtain a container that can be recyclable for a percentage comprised between 96% and 98%.
  • the container can be constituted at least partially by lignin, Cartene, corn-derived polymers, cellulose (plant-derived), in order to render the container compostable.
  • the frozen vegetables can be of the type preferably selected among garlic, asparagus, basil, Swiss chard, broccoli, artichokes, carrots, cauliflowers, chicory, turnip greens, onion, chick peas, beans, Borlotti beans, green beans, broad beans, fennel, lentils, eggplant, peppers, potatoes, peas, tomatoes, leeks, parsley, celery, endive, spinach, cabbages, pumpkin and zucchini.
  • the container can be constituted by a cardboard box-like body provided with an inner lining layer made of a material such as ethylene vinyl alcohols (EVOH), polyamide (PA) and polyethylene (PE).
  • EVOH ethylene vinyl alcohols
  • PA polyamide
  • PE polyethylene
  • the inner lining is impermeable, thus preventing the water that is naturally contained in vegetables and mushrooms from moistening the container, making it in practice unusable.
  • the container is a tray provided with a polymeric closure film.
  • the product can have, if it is a single-portion product, a total weight comprised between 200 grams and 300 grams.
  • Product information can be provided directly on the container or on a band that wraps around the package, if the container is shaped like a tray.
  • additional foodstuffs such as for example frozen vegetable broth in pellets, extra virgin olive oil, or other vegetable components, obtain predominantly from the dry fraction, and converted into frozen precooked intermediate products for their use in the finished product, such as for example pasta (supplied dry, precooked in hot water and then frozen), rice, spelt, hay, corn and legumes, such as for example lentils (purchased dry and subjected to a step of generation in water at ambient temperature, subsequently cooked in warm water and then frozen).
  • additional foodstuffs such as for example frozen vegetable broth in pellets, extra virgin olive oil, or other vegetable components
  • salt and other condiments can be left to the consumer's discretion and can be added once microwave cooking has ended.
  • the product comprises a vegetable or a mixture of vegetables, raw and/or grilled, to which extra virgin olive oil can be added in a quantity for example not greater than 5% of the total weight of the recipe, all packaged within the container, according to the invention.
  • EXAMPLE 2 MIXED VEGETABLE SIDE DISH WITH CEREALS
  • the product comprises a vegetable or a mixture of vegetables, raw and/or grilled, precooked cereals in a quantity for example not greater than 35-40%, to which extra virgin olive oil can be added in a quantity for example not greater than 5% of the total weight of the recipe, all packaged within the container, according to the invention.
  • the product comprises a mixture of raw vegetables (even up to 15 different types), to which it is possible to add frozen vegetable broth in a quantity for example not greater than 25%, and extra virgin olive oil in a quantity for example not greater than 5% of the total weight of the recipe, all packaged within the container, according to the invention.
  • the product comprises a mixture of raw vegetables, to which it is possible to add frozen vegetable broth in a quantity for example not greater than 25%o, precooked cereals in a quantity for example not greater than 40% and extra virgin olive oil in a quantity for example not greater than 5% of the total weight of the recipe, all packaged within the container, according to the invention.
  • the use of the frozen packaged vegetable product consists in:
  • the product constituted by frozen vegetables such as Liliaceae, Solanaceae, Umbelliferae, Asteraceae, Lamiaceae, Brassicaceae, Cucurbitaceae, Leguminosae and Chenopodiaceae, and frozen mushrooms such as Agaricaceae, and a container constituted at least partially by at least one material selected among ethylene vinyl alcohols (EVOH), polyamide (PA), polyethylene (PE), lignin, Cartene, corn-derived polymers, cellulose (plant-derived), paper, cardboard, the container being of a type that can be recycled at least partially and is resistant to microwaves;
  • frozen vegetables such as Liliaceae, Solanaceae, Umbelliferae, Asteraceae, Lamiaceae, Brassicaceae, Cucurbitaceae, Leguminosae and Chenopodiaceae
  • frozen mushrooms such as Agaricaceae
  • the product in the microwave oven for a predefined time; the product can be cooked for a time comprised between 4 minutes and 8 minutes at a power level between 700 W and 950 W, depending on the recipe of the product;
  • the product does not require a slow thawing period in the refrigerator or at ambient temperature but can be placed directly in the microwave oven.
  • the container is a tray, before inserting the product in the microwave oven it is possible to lift, opening it, the corner of the closure film, facilitating the "steam cooking” effect inside the microwave oven.
  • the vegetable product, mushroom, frozen mushroom is frozen and packaged in a suitable packaging with low environmental impact that is easy to prepare and consume.
  • the vegetable product, mushroom, frozen and packaged can be consumed directly in the packaging.
  • the product according to the invention safeguards the organoleptic and nutritional properties of the vegetables and mushrooms with which the product is made.
  • the vegetable product, mushroom, frozen and packaged has a packaging that can be recycled and has a reduced environmental impact.
  • the materials used, as well as the dimensions, may be any according to the requirements and the state of the art.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Packages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

L'invention concerne un produit à base de champignons et de légumes, conditionné congelé, qui comprend des légumes congelés, tels que des liliacées (tels que par exemple ail, oignon, asperge, etc.), des solanacées (tels que tomates, poivrons, pommes de terre, etc.), des ombellifères (tels que carottes, fenouil, etc.), des astéracées (tels qu'artichaut, chicorée, etc.), des lamiacées (tels que par exemple, basilic), des brassicacées (tels que chou de Milan, brocoli, etc.), des cucurbitacées (tels que, par exemple, citrouille, courgette, etc), des légumineuses (tels que pois, fèves, etc.) et des chénopodiacées (tel qu'épinard, betteraves, etc.), et des champignons congelés tels que des agaricacées. Le produit légumier conditionné congelé comprend en outre un récipient constitué au moins en partie par des alcools éthylènevinyliques (EVOH), du polyamide (PA), du polyéthylène (PE), de la lignine, du Cartene, des polymères dérivés du maïs, de la cellulose (dérivée de plante), du papier et du carton. Le récipient est d'un type qui peut être recyclé, est résistant aux micro-ondes et par conséquent convient à une utilisation comme récipient de cuisson et plat dans lequel les légumes qu'il contient sont consommés après la cuisson aux micro-ondes.
PCT/IT2015/000224 2015-09-11 2015-09-11 Champignons et légumes conditionnés congelés WO2017042845A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/IT2015/000224 WO2017042845A1 (fr) 2015-09-11 2015-09-11 Champignons et légumes conditionnés congelés

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IT2015/000224 WO2017042845A1 (fr) 2015-09-11 2015-09-11 Champignons et légumes conditionnés congelés

Publications (1)

Publication Number Publication Date
WO2017042845A1 true WO2017042845A1 (fr) 2017-03-16

Family

ID=54937334

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT2015/000224 WO2017042845A1 (fr) 2015-09-11 2015-09-11 Champignons et légumes conditionnés congelés

Country Status (1)

Country Link
WO (1) WO2017042845A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3567468A (en) * 1966-12-27 1971-03-02 Donald Kiteley Tressler Frozen foods
US6488973B1 (en) * 1998-10-05 2002-12-03 Food Talk, Inc. Method of making a cooking pouch containing a raw protein portion, a raw or blanched vegetable portion and a sauce
US20050136159A1 (en) * 2003-09-30 2005-06-23 Avery Pauline S. Microwavable frozen garden salad entrees
EP2502846A1 (fr) * 2011-03-23 2012-09-26 Industrie Rolli Alimentari S.p.A. Produit alimentaire conditionné pour les enfants
JP2014226105A (ja) * 2013-05-24 2014-12-08 日清フーズ株式会社 電子レンジ調理用冷凍食品

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3567468A (en) * 1966-12-27 1971-03-02 Donald Kiteley Tressler Frozen foods
US6488973B1 (en) * 1998-10-05 2002-12-03 Food Talk, Inc. Method of making a cooking pouch containing a raw protein portion, a raw or blanched vegetable portion and a sauce
US20050136159A1 (en) * 2003-09-30 2005-06-23 Avery Pauline S. Microwavable frozen garden salad entrees
EP2502846A1 (fr) * 2011-03-23 2012-09-26 Industrie Rolli Alimentari S.p.A. Produit alimentaire conditionné pour les enfants
JP2014226105A (ja) * 2013-05-24 2014-12-08 日清フーズ株式会社 電子レンジ調理用冷凍食品

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