WO2020082104A1 - Procédé d'emballage d'aliments pouvant être réchauffés - Google Patents

Procédé d'emballage d'aliments pouvant être réchauffés Download PDF

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Publication number
WO2020082104A1
WO2020082104A1 PCT/AU2019/000132 AU2019000132W WO2020082104A1 WO 2020082104 A1 WO2020082104 A1 WO 2020082104A1 AU 2019000132 W AU2019000132 W AU 2019000132W WO 2020082104 A1 WO2020082104 A1 WO 2020082104A1
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WO
WIPO (PCT)
Prior art keywords
food
package
atmosphere
moisture content
pressure
Prior art date
Application number
PCT/AU2019/000132
Other languages
English (en)
Inventor
Wayne VILES
Ian Cook
Original Assignee
Cook, Michael
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
Priority claimed from AU2018903995A external-priority patent/AU2018903995A0/en
Application filed by Cook, Michael filed Critical Cook, Michael
Publication of WO2020082104A1 publication Critical patent/WO2020082104A1/fr

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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
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2007—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/22—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient in moist conditions or immersed in liquids
    • 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
    • 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
    • B65D81/3438—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 steaming
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
    • 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
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/28—Articles or materials wholly enclosed in composite wrappers, i.e. wrappers formed by associating or interconnecting two or more sheets or blanks
    • B65D75/30—Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding
    • B65D75/32—Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents

Definitions

  • the present invention relates to the field of food science, particularly reheating processed food.
  • the invention relates to reheating packaged food for extended periods of time.
  • Food packaging performs five basic functions (i) protection, (ii) containment, (iii) information, (iv) handling/storage and (v) promotion.
  • the correct selection of processing and packaging material is fundamental to maintaining product quality and freshness during distribution and storage.
  • the warm cabinet reduces the shelf life of food because it quickly dries out, or alternatively components of the food become flaccid, unattractive and unpalatable and the food product ultimately becomes unsuitable for sale. Lowering the heat in the cabinet to reduce these effects is not an option because dangerous microorganisms can grow at lower temperatures.
  • thermoformable polymer film from which most of the air has been removed by application of a vacuum.
  • Thermoforming is a manufacturing process where a polymer sheet is heated to a temperature at which it is pliable, formed to a desired shape in a mold, sealed (if necessary) and trimmed to from a neat package.
  • Vacuum forming is a type of thermoforming and uses reduced pressure to conform the polymer film to the mold during forming.
  • Thermoforming vacuum packaging machines such as those marketed under the trade marks VariovacTM or MultivacTM are well known in the food industry.
  • the package is heated to cook the food.
  • the sous vide technique is often used in the food industry and involves placing the vacuum packaged food in a water bath or steam environment for extended periods at a temperature that is much lower than normal cooking temperatures. The packaged food is then chilled or frozen for storage and transport prior to reheating.
  • An object of the present invention is to provide a packaging that keeps re-heated food in good condition for extended periods.
  • a further object of the present invention is to alleviate at least one disadvantage associated with the related art.
  • the present invention relates generally to a method of packaging food in a controlled anaerobic atmosphere within a food grade film, and wherein the moisture content is optimised upon re-heating the packaged food.
  • a method of preserving food within a package characterised by maintaining an atmosphere within the package comprising:
  • a partial oxygen pressure of less than 10 kPa • a partial oxygen pressure of less than 10 kPa, a moisture content of 40 to 56 wt%, preferably 44 to 48 wt% a pressure of 0.9 to 1 .1 atm, and a temperature of 57 to 83°C, preferably 62 to 65°C.
  • the present invention further provides a packaged food preserved according to the method of the present invention as disclosed herein.
  • the atmosphere within the package and according to the present invention is maintained for at least 12 mins, more preferably at least 6 hours, even more preferably at least 24 hours.
  • the food has a single element.
  • An example of a single element food would be a dumpling consisting solely of a grain, rice or potato based dough.
  • the food will have at least two, possibly three or more elements.
  • An example of a two component food would be a meat ball sub comprising meat ball (first element) and bread bun (second element).
  • Another example would be a dumpling that includes a small portion of meat, fish, vegetable or fruit.
  • An example of a three component food would be an egg and bacon muffin. At least part of the food may be cooked before being packaged. For example two elements (the egg and bacon) may be cooked before being placed on the muffin.
  • the cooking (step (i)) is a pasteurisation step.
  • Some foods have a high volume of water, and are referred to as 'wet' foods so that the moisture is principally within the food. These foods are often closely surrounded by their packaging so that the volume of surrounding atmosphere is quite small.
  • step (i) may occur before and/or after forming the package around the food.
  • dim-sims are often packaged by thermoforming with a relatively small volume of surrounding atmosphere.
  • a dim-sim comprising a meat and cabbage mixture wrapped in dough would be formulated with an appropriate moisture content.
  • ice may be added just prior to the dim sim being thermoform packaged to provide the appropriate level of moisture at 57 to 83°C. Solid water (ice) is used rather than liquid water because the application of reduced pressure during thermoforming would draw off liquid water.
  • the film suitable for use in the present invention must be a foodgrade, ovenable film.
  • a nylon based film may be appropriate.
  • high temperature re-heating film with a heat resistance rating of at least 218°C may be appropriate.
  • the latter would include laminate PET films such as the MylarTM range of films from DuPont Teijin Films, which satisfy the US Food & Drug Administration regulations 21 CFR177.1630 or 21 CFR177.1390 such as CKP5-200 and CKFP-400/600.
  • the film used in the packaging of the present invention is typically used in sheet form.
  • the thermoforming device draws the film against a shaped mould or forming tool.
  • one film may be used as a forming web, and the other used as release film, such as the release films disclosed in US patent 5,795,649.
  • Inert anaerobic gases suitable for use in the atmosphere around the food in present invention include food grade nitrogen (E941 ), carbon dioxide (E290), helium (E939) or argon (E938) which do not chemically alter the food they protect.
  • the atmosphere around the enclosed food is up to 100% N2, or up to 90% CO2.
  • the atmosphere is a combination of 60 to 80% N2 with 20 to 40% CO2.
  • moisture content of food is usually defined as the percent weight of water content in relation to the dry weight of the sample.
  • Packaged food products are often designed to have components of similar moisture content to minimise moisture migration.
  • the moisture content of a product will always tend towards an equilibrium with the surrounding atmosphere.
  • any moisture migration within the package contributes to stabilising the water activity.
  • Food packaged according to the method of the present invention can be re- heated by any convenient method, such as a heated cabinet or oven.
  • the food is re-heated in a so-called 'hot fridge' such as those marketed under EvereoTM.
  • the food may be re-heated and kept in a preserving chamber according to the method described in WO 2015/018682.
  • embodiments of the present invention stem from the realization that controlling the atmosphere immediately surrounding a food product by a combination of processing and film choice can significantly improve the reheating shelf life of a packaged product.
  • Figure 1 is a flow chart that illustrates a non-limiting example of steps involved in the method of the present invention.
  • Example 1 Egg, cheese and bacon muffin
  • the present invention is further illustrated with reference to packaging and reheating an egg, cheese and bacon muffin. This is an example of a food that is typically at least partially cooked prior to packaging, and chilled or frozen after packaging.
  • an egg is cracked into each of a series of recesses in an egg tray.
  • Each recess is of a size that allows the albumin to spread to a diameter that is slightly greater than the diameter of the muffins to be used in the product.
  • a bacon rasher - preferably not too fatty - is placed on top of each egg.
  • the tray of egg/bacon fillings is cooked (for example 8 mins at 185°C) until the egg yolk has formed a thin 'skin' and the bacon has curled slightly which provides a visual indication that the desired moisture content has been achieved.
  • the moisture content of the egg/bacon filling approximately matches the moisture content of the muffin.
  • the egg/bacon fillings in the egg tray are chilled and a slice of tasty cheese placed on top.
  • Each egg/bacon/cheese filling is placed in an English muffin.
  • the filled English muffin is then placed in the preformed pouch which has been pre- moulded to neatly follow the shape of the filled muffin.
  • the pouch is made from a pair of PET laminate films such as CKP5-200 and CKFP-400/600.
  • One of the laminates forms a web and the other is an easy peel layer so that the consumer can easily rip open the pouch without the need for scissors or knives, yet the pouch is robust enough to avoid bursting when subjected to vacuum and heating.
  • the filled English muffin is placed in the vacuum chamber vacuum of a ThermovacTM packaging machine and the pressure inside the pouch is reduced to a pre-determined level to ensure that the film is pulled closely and neatly around the product but the product is not crushed. Vacuum forming the packaging film so that it almost touches the product results in a very small headspace is particularly preferred.
  • the interior of the vacuum pouch is also back flushed with carbon dioxide or nitrogen to reduce aerobic bacterial growth.
  • the egg, cheese and bacon muffin can then be snap frozen for storage or transport to retail outlets.
  • the modified atmosphere in which the egg, cheese and bacon muffin is packaged permits defrosting in store and kept refrigerated for up to 9 days before heating.
  • the egg, cheese and bacon muffin can subsequently be held at a temperature of 62 to 65°C for at least 24 hours and remain soft, fresh and unspoiled from a microbiological point of view. Under these conditions, the moisture content of the ingredients equalises throughout the product. Usually, the moisture from elements of slightly higher water activity migrates to the elements of lower water activity and hinders them from drying out. This provides an egg and bacon muffin of excellent quality over an extended period.
  • the assembled egg, bacon and cheese muffin was packaged and frozen then defrosted and held under refrigeration for four days.
  • the muffin (minus packaging) had a net weight of 135.8 g.
  • the muffin was put in an oven to drive off all moisture. After drying, the muffin net weight was 71 .4 g. This reflects a moisture content of 64.4g or 47.5 wt%
  • the muffin (minus packaging) had a net weight of 151 .8 g. After drying, the muffin net weight was 77.3 g. This reflects a moisture content of 73.5 g or 47.7 wt%.
  • a dim sim is a dumpling comprising minced meat, cabbage and seasoning encased in a thick, dough wrapper similar to the wrapper of a Chinese shumai dumpling. They are often steamed, hence retaining them for sale in a retail outlet has provided difficult. Firstly, the retail outlet needs to have a steamer to keep the dim sims in hot steam. Secondly, unless they are purchased at exactly the right time they are either slightly chewy because the dough of the wrapper is not completely cooked or they are quite soggy because the dough has absorbed too much steam.
  • the present invention provides a useful alternative for producing dim sims and similar products such pot-stickers and other moist dumpling-style foods.
  • the first step is to form a mould that holds three dim sims side-by-side, then provide the correct amount of moisture to optimise moisture absorption and palatability of the wrapper and its contents.
  • the dim sims are placed in the preformed pouch which has been pre-moulded to neatly follow the shape of each dim sim.
  • the pouch is made from a pair of PET laminate films such as CKP5-200 and CKFP-400/600.
  • One of the laminates forms a web and the other is an easy peel layer so that the consumer can easily rip open the pouch without the need for scissors or knives yet the pouch is robust enough to avoid bursting when subjected to vacuum and heating.
  • the packaged dim sims were placed in a steamer and Pasteurised. This was achieved by heating to a pre-determined temperature for a predetermined length of time.
  • the dim sim product may be boiled or steamed at 80° for 2.5 hours.
  • the steaming is at 75 to 80°C to avoid bursting the pouch.
  • Dumplings are cooked balls of dough, wherein the dough is based on a grain such as flour or matzah meal, rice or potatoes.
  • the dough may be wrapped around, or stuffed with a small portion of meat, fish, vegetables or fruit. Typical fillings include sauerkraut, ground meat, cheese and fruits.
  • Dumplings may be European in style such as pierogi, germknodel, knodel, gnocchi, kalduny, kibbeh, matzah balls, palt, kroppkaka, marillenknodel, Gondi dumplings or Silesian dumplings.
  • Dumplings may be Asian in style, such as bao or baozi, idli, pempek, pundi, shumai, tangyuan, wonton and dim sum
  • Example 1 This is an example of a combination of the processes of Example 1 and Example 2 as applied to the Asian dumpling known as bao or baozi and more generally applicable to other types of dumplings.
  • a yeast leavened dough was made using flour, water, sugar and yeast, although a chemical leavening agent such as baking powder can also be used instead of yeast.
  • a shortening agent such as lard butter or margarine may be included in the dough if desired.
  • the dough was mixed and kneaded in the traditional way and left to rise.
  • the risen dough was then divided into portions and each portion is filled with the desired filling, such as, for example, barbecue pork, Asian flavoured minced beef, minced chicken and oyster sauce,
  • the dumplings were then steamed until they rose and reached an internal temperature above 75°C.
  • the dumplings were then removed from the steamers and blast chilled to less than 5°C within 90 minutes. Alternatively, the dumplings can be snap frozen.
  • the dumplings were placed in the vacuum chamber vacuum of a ThermovacTM packaging machine and the pressure inside the pouch was reduced to a pre-determined level to ensure that the film is pulled closely and neatly around the dumplings.
  • the interior of the vacuum pouch is also back flushed with carbon dioxide or nitrogen to reduce aerobic bacterial growth.
  • the dumplings can be vacuum packed prior to steaming to give an extended chilled shelf life.
  • each package is between 0.9 and 1 .1 atm with a partial oxygen pressure of less than 10 kPa.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

L'invention concerne un procédé de conservation d'aliments à l'intérieur d'un emballage, le procédé étant caractérisé par le maintien d'une atmosphère à l'intérieur de l'emballage qui présente une pression partielle d'oxygène inférieure à 10 kPa, une teneur en humidité de 40 à 56 % en poids, de préférence de 44 à 48 % en poids, une pression de 0,9 à 1,1 atm, et une température de 57 à 83 °C, de préférence de 62 à 65 °C. Le procédé peut également comprendre les étapes consistant à appliquer de la chaleur pour cuire au moins une partie de l'aliment et former un emballage de film de qualité alimentaire autour de l'aliment.
PCT/AU2019/000132 2018-10-22 2019-10-22 Procédé d'emballage d'aliments pouvant être réchauffés WO2020082104A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AU2018903995 2018-10-22
AU2018903995A AU2018903995A0 (en) 2018-10-22 Method of Packaging Reheatable Food

Publications (1)

Publication Number Publication Date
WO2020082104A1 true WO2020082104A1 (fr) 2020-04-30

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3607312A (en) * 1969-04-01 1971-09-21 Grace W R & Co Method of preparing and preserving ready-to-eat foods
US20060246242A1 (en) * 2004-04-02 2006-11-02 Siegel Dan G Packaging articles, films and methods that promote or preserve the desirable color of meat
WO2015018682A1 (fr) * 2013-08-07 2015-02-12 Unox S.P.A. Procédé pour la conservation de produits alimentaires

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3607312A (en) * 1969-04-01 1971-09-21 Grace W R & Co Method of preparing and preserving ready-to-eat foods
US20060246242A1 (en) * 2004-04-02 2006-11-02 Siegel Dan G Packaging articles, films and methods that promote or preserve the desirable color of meat
WO2015018682A1 (fr) * 2013-08-07 2015-02-12 Unox S.P.A. Procédé pour la conservation de produits alimentaires

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Turkey Sausage, Egg White & Cheese Whole Grain Muffin Sandwiches", MINTEL PRODUCT SHEET RECORD ID 1935045, November 2012 (2012-11-01), pages 1 - 2, Retrieved from the Internet <URL:https://www.gnpd.com> [retrieved on 20191218] *

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