WO2021202634A1 - Procédé de préparation d'aliments - Google Patents

Procédé de préparation d'aliments Download PDF

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Publication number
WO2021202634A1
WO2021202634A1 PCT/US2021/025041 US2021025041W WO2021202634A1 WO 2021202634 A1 WO2021202634 A1 WO 2021202634A1 US 2021025041 W US2021025041 W US 2021025041W WO 2021202634 A1 WO2021202634 A1 WO 2021202634A1
Authority
WO
WIPO (PCT)
Prior art keywords
package
uncooked
cooked
sealing
protein
Prior art date
Application number
PCT/US2021/025041
Other languages
English (en)
Inventor
Julien VANDERLYNDEN
Jeffrey SKLANEY
Original Assignee
Cuisine Solutions, Inc.
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 Cuisine Solutions, Inc. filed Critical Cuisine Solutions, Inc.
Priority to CA3174508A priority Critical patent/CA3174508A1/fr
Publication of WO2021202634A1 publication Critical patent/WO2021202634A1/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
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3415—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated in hot water, e.g. boil pouches
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • 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
    • B65D2581/341—Cooking eggs
    • 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
    • B65D2581/3416—Cooking meat products, e.g. hot-dogs, hamburgers
    • 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
    • B65D2581/3424—Cooking fish or shellfish

Definitions

  • the present invention relates to methods of preparing food items, and more particularly, to methods of food preparation and packaging of food items.
  • These examples are typically prepared using high heat cooking methods, such as baking in an oven.
  • high heat cooking methods include grilling or broiling. These high heat methods often result in food that is unevenly cooked and may lose some natural juices. While such results may be desirable for foods such as a medium rare steak, for many foods, a more even cooking is desirable.
  • a method of preparing a food item comprising the steps of: placing uncooked ground meat and two cooked portions of a bun in a package, without sealing the two cooked portions of the bun to anything in the package, vacuum sealing the package without sealing the two cooked portions of the bun to anything in the package, and forming a food item by cooking the ground meat in the sealed package without sealing the two cooked portions of the bun to anything in the package,
  • a method of preparing a food item comprising the steps of: placing at least one uncooked protein element and at least one frozen, uncooked dough element into a package, sealing the package, and forming a food item by cooking the uncooked protein element and the at least one frozen, uncooked dough element in the sealed package.
  • Fig. 1 is a flow chart of a method in accordance with an embodiment of the present invention
  • FIG. 2-6 illustrate steps of the method of Figs. 1, 7, and 8;
  • Fig. 7 is a flow chart in accordance with another embodiment of the present invention.
  • Fig. 8 is a flow chart in accordance with another embodiment of the present invention. Detailed Description
  • Sous-vide cooking is a method of sealing food in an airtight container (generally, a plastic bag) and cooking the food in the sealed container in a water bath with a well-regulated temperature.
  • an airtight container generally, a plastic bag
  • sous-vide cooking processes the inside and outside of the food item cook to substantially the same level and the food maintains its natural juices.
  • Pasteurization is a process of heating a food to a certain temperature (generally around 70° C ( ⁇ 160° F), for a period of time, and then cooling the item subsequent to removing it from the heat.
  • the goal of pasteurization is to kill most of the harmful germs (so that they are unlikely to cause illness) without major chemical alteration of the food. In contrast, cooking causes a chemical alteration of the food.
  • Softening a food item such as cheese
  • cooking because when the cheese softens, while it undergoes at least a partial physical change of the state of matter, it is not undergoing a chemical alteration. It is noted, however, that cheese could be further heated and browned, but that browning would be a chemical alteration, and thus, cooking.
  • Figs. 1-6 illustrate a method 100 of preparing a food item.
  • a user obtains at least one bread element.
  • One way to obtain a bread element is cooking the bread element.
  • the bread element can be a slice of bread, or a bun, or another type of bread element. If the bread element is a bun or English muffin, for example, the user preferably splits or cuts the bun or English muffin into two pieces to from two cooked bread elements 200, 202, for example, a bun top and a bun botom. If the user cooks a loaf of bread, the user preferably slices at least two pieces of bread from the loaf to form at least two cooked bread elements 200, 202.
  • par-cooking bread means cooking bread so that it is fully structurally formed, but not browned, or at least not completely browned.
  • cooked bread items can also be purchased or otherwise obtained without departing from the scope of the present invention.
  • a user places an uncooked or raw protein element 204, for example, meat or fish 204, and at least one fully cooked bread element in a package 210 without sealing the at least one fully cooked bread element 202 to any other element in the package 210.
  • the cooked bread element 202 is not sealed to another bread element 200 to encapsulate or encase the uncooked protein element 204.
  • the uncooked protein element 204 encapsulate or encase the cooked bread element 202.
  • the user places the uncooked or raw' protein element 204 between two cooked bread elements 200, 202 without sealing the bread elements to any other elements in the package 210, as shown in Fig. 3, to form a food combination 206.
  • the user forms the food combination 206 using only the uncooked meat or fish element 204 and at least one fully cooked bread element, e.g., bun bottom 202.
  • the one or more fully cooked bread elements 200 and/or 202 can be frozen prior to commencing operation 120 and can be frozen when placing the uncooked or raw protein element 204 and the one or more fully cooked frozen bread element 200 and/or 202. in the package.
  • the uncooked or raw' protein element is egg or egg white.
  • the egg or egg white is mixed with cheese.
  • the egg, egg white, or egg or egg white and cheese mixture hereinafter egg/white/cheese mixture for brevity
  • the egg, egg white, or egg/white/cheese mixture is preferably quick frozen as a patty. This provides for easy handling of the egg, egg white, or egg/white/cheese mixture.
  • the user places one or more pieces of other food elements 208 in the package 210, for example, on the uncooked protein element 204 or on the cooked bread element 200, 202 to form the food combination 206.
  • the one or more other food elements 208 can include, but is not limited to, one or more of seasoning (such as salt, pepper, or other seasoning), cheese, cooked onions, cooked bacon, cooked egg or egg white, sauces, condiments, tomato, or garnish.
  • seasoning such as salt, pepper, or other seasoning
  • cheese cooked onions, cooked bacon, cooked egg or egg white, sauces, condiments, tomato, or garnish.
  • sauces, condiments, tomato, or garnish sauces, condiments, tomato, or garnish.
  • the one or more other food elements 208 can also include another kind of uncooked protein placed in the package 210 by the user.
  • the user could place uncooked sausage (204) and uncooked ground beef (208) together, enshroud one of the uncooked meats with the other, or mix the uncooked sausage and uncooked ground beef.
  • the user could use uncooked egg, egg white, or egg/white/cheese mixture (204) and uncooked ground beef (208).
  • the user could use uncooked turkey and uncooked duck or chicken.
  • at least one of the uncooked turkey, duck, or chicken is ground.
  • the user places the one or more other food elements 208 on only one side of the uncooked protein 104. According to another embodiment, the user places the one or more other food elements 208 on more than one side of the uncooked protein 104.
  • the user seals the package 210, preferably by vacuum sealing, without sealing the at least one cooked bread element 200, 202 to any other element in the package.
  • the user forms a food item 212 by fully cooking the uncooked meat or fish element 204 in the sealed package without sealing the at least one cooked bread element 200, 202 to any other element in the package.
  • the one or more other food elements 208 includes another kind or more of the same kind of uncooked protein element, such as meat or fish 208, the food item 212 is formed by fully cooking the uncooked protein element 204 and the more or other kind of uncooked protein element 208.
  • the one or more other food elements 208 does not include an uncooked protein element, then the one or more other food elements 208 is not cooked during formation of the food item 212.
  • the one or more food elements 208 are generally omitted from the further description.
  • the uncooked protein element 204 such as uncooked meat or fish 204
  • the bread elements 200, 202 are not cooked.
  • the meat or fish 204 is cooked during operation 150 without cooking the bread elements 200, 202.
  • the uncooked protein element 204 is cooked and the one or more bread elements are browned or further browned.
  • operation 150 is accomplished by sous vide cooking the protein element 204 (and in one embodiment, the one or more bread elements 200, 204) in the sealed package 210 while the protein element 204 is disposed between the two bread elements 200, 202.
  • sous vide cooking can cook the meat or fish element 204 and also soften the optional cheese 208.
  • the user can open the package 210 and remove and consume the fully cooked food item 212.
  • the sealed package 210 can be cooled for later reheating and consumption.
  • the user can chill the food item 212.
  • the user refrigerates the food item 212.
  • the user freezes the food item 212.
  • the user can then ship the chilled food item 212, for example, to a restaurant, a grocery store, or a home.
  • the user can re- heat the food item 212 using, for example, an oven, a microwave oven, or a water bath, for example, a pot of warm or hot water, or a sous-vide cooker.
  • Embodiments of uncooked protein elements 204 can include beef, lamb, chicken, turkey, pork, other uncooked pork products, such as pork sausage, or different kinds of fish or shellfish, or different preparations of uncooked fish or shellfish, such as breading with fully cooked bread items. It will be understood that when cooking such breaded fish or shellfish that the fish or shellfish would be cooked, but the fully cooked breading would not be cooked. In an embodiment in which par-cooked breading is employed for the fish or shellfish, the par-cooked breading would be browned or further browned during cooking.
  • the uncooked protein element 204 can be ground meat, such as ground beef, pork, lamb, chicken, turkey, or venison, or a combination of different ground meats, e.g., non- pork sausage.
  • Fig. 7 illustrates a method 300 of preparing a food item.
  • a user obtains at least one frozen, uncooked dough element 400 and/or 402.
  • a user can make or purchase one or more uncooked dough elements and subsequently freeze the one or more uncooked dough elements.
  • a user can purchase one or more frozen, uncooked dough elements.
  • a user places an uncooked or raw protein element 404, for example, meat or fish 404, and at least one frozen, uncooked dough element in a package 410.
  • the user places the uncooked or raw protein element 404 between two frozen, uncooked dough element 400, 402, as shown in Fig. 3, to form a food combination 406.
  • the user forms the food combination 406 using only the uncooked meat or fish element 404 and only one frozen, uncooked dough element, e.g., bun bottom 402.
  • the uncooked or raw protein element 404 can be as previously described. Repetition of the previous description is omitted for brevity.
  • the user places one or more pieces of other food elements 408 in the package 410, for example, on the uncooked protein element 404 or on the frozen, uncooked dough elements 400, 404 to form the food combination 406.
  • the one or more other food elements 408 can be as previously described. Repetition of the previous description is omitted for brevity.
  • the user seals the package 410, preferably by vacuum sealing.
  • the user forms a food item 412 by fully cooking the uncooked protein element 404 and the frozen, uncooked dough element 402 in the sealed package.
  • the one or more other food elements 408 includes another kind or more of the same kind of uncooked protein element as the uncooked protein element 404, such as meat or fish 408, the food item 412 is formed by fully cooking the uncooked protein element 404 and the more or other kind of uncooked protein element 408, as well as the frozen, uncooked dough element 402.
  • the one or more other food elements 408 does not include an uncooked protein element, then the one or more other food elements 408 is not cooked during formation of the food item 412.
  • the one or more food elements 408 are generally omitted from the further description.
  • operation 350 is accomplished by sous vide cooking the protein element 404 and the one or more frozen, uncooked dough elements 400, 402 in the sealed package 410 while the protein element 404 is disposed between the two frozen, uncooked dough elements 400, 402 (which, once cooked, become bread elements).
  • sous vide cooking can cook the meat or fish element 404 and frozen, uncooked dough elements 400, 402, and also soften optional cheese 408.
  • Fig. 8 illustrates a method 500 of preparing a food item.
  • a user obtains at least one frozen, uncooked dough element 600 and/or 602.
  • a user can make or purchase one or more uncooked dough elements and subsequently freeze the one or more uncooked dough elements.
  • a user can purchase one or more frozen, uncooked dough elements.
  • a user places an uncooked or raw ' protein element 604, for example, meat or fish 204, and at least one frozen, uncooked dough element 602 in a package 610 without sealing the at least one frozen, uncooked dough element 602 to any other element in the package 610.
  • the frozen, uncooked dough element 602 is not sealed to another bread element 600 to encapsulate or encase the uncooked protein element 604.
  • the user places the uncooked or raw protein element 604 between two frozen, uncooked dough elements 600, 602 without sealing the frozen, uncooked dough elements to any other elements in the package 610, as shown in Fig. 3, to form a food combination 606.
  • the user forms the food combination 606 using only the uncooked meat or fish element 204 and the at least one frozen, uncooked dough element 602, e.g., bun bottom 602,
  • the uncooked or raw protein element 604 can be as previously described. Repetition of the previous description is omitted for brevity. [0047] Although it is preferable to form the food combination 606 prior to placing the food combination 606 in the package 610, it will be understood that the food combination 606 can be assembled in the package 610 without departing from the present invention’s scope.
  • the user places one or more pieces of other food elements 608 in the package 610, for example, on the uncooked protein element 604 or on the frozen, uncooked dough elements 600, 602 to form the food combination 606.
  • the one or more other food elements 608 can be as previously described. Repetition of the previous description is omitted for brevity.
  • the user seals the package 610, preferably by vacuum sealing, without sealing the at least one frozen, uncooked dough element 600, 602 to any other element in the package.
  • the user forms a food item 612 by fully cooking the uncooked protein element 604 and the at least one frozen, uncooked dough element 600, 602 in the sealed package 610 without sealing the at least one frozen, uncooked dough element 600, 602 or the resulting bread elements 600, 602 to any other element in the package.
  • the one or more other food elements 608 includes another kind or more of the same kind of uncooked protein element as the uncooked protein element 604, such as meat or fish 608, the food item 612 is formed by fully cooking the uncooked protein element 604 and the more or other kind of uncooked protein element 608, as well as the frozen, uncooked dough element 602.
  • the one or more other food elements 608 does not include an uncooked protein element, then the one or more other food elements 608 is not cooked during formation of the food item 612.
  • the one or more food elements 608 are generally omitted from the further description.
  • operation 550 is accomplished by sous vide cooking the protein element 604 and the one or more frozen, uncooked dough elements 600, 602 in the sealed package 610 while the protein element 604 is disposed between the two between the two frozen, uncooked dough elements 400, 402 (which, once cooked, become bread elements).
  • sous vide cooking can cook the meat or fish element 604 and frozen, uncooked dough elements 600, 602, and also soften the optional cheese 208.
  • Food and Drug Administration recommends that the internal temperature of certain food products reach certain levels to be “safe.” For example, the FDA recommends that ground meat and meat mixtures of beef, pork, veal, and/or lamb should reach an internal temperature of 71° C (160° F) and that fresh beef, pork, veal, and lamb should reach an internal temperature of 63° C (145° F). Similarly, poultry should reach an internal temperature of 74° C (165° F).
  • Embodiments of the inventive method provide a controlled food preparation process that does not depend on the culinary skill of the final user.
  • the food item 212 can be re-heated by an unskilled user (e.g., a restaurant employee, or home user) who has minimal training.
  • an unskilled user e.g., a restaurant employee, or home user
  • a consistent, high quality product can be delivered by employing embodiments of the inventive method.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Procédé de préparation d'un article alimentaire, comprenant les étapes consistant : à placer au moins un élément de protéine non cuit et au moins un élément de pain cuit dans un emballage sans fermer hermétiquement le ou les éléments de pain cuit avec un quelconque autre élément dans l'emballage, à fermer hermétiquement l'emballage sans fermer hermétiquement le ou les éléments de pain cuits avec un quelconque autre élément dans l'emballage, et à former un article alimentaire par cuisson de l'élément de protéine non cuit dans l'emballage fermé hermétiquement sans fermer hermétiquement le ou les éléments de pain cuit avec un quelconque autre élément dans l'emballage.
PCT/US2021/025041 2020-04-01 2021-03-31 Procédé de préparation d'aliments WO2021202634A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA3174508A CA3174508A1 (fr) 2020-04-01 2021-03-31 Procede de preparation d'aliments

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202063003505P 2020-04-01 2020-04-01
US63/003,505 2020-04-01

Publications (1)

Publication Number Publication Date
WO2021202634A1 true WO2021202634A1 (fr) 2021-10-07

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CA (1) CA3174508A1 (fr)
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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6083550A (en) * 1995-11-28 2000-07-04 Kraft Foods, Inc. Ready-to-assemble, ready-to-eat packaged pizza
US20030071036A1 (en) * 2001-09-07 2003-04-17 Sean Savage Packaged food product
US20090155426A1 (en) * 2006-09-13 2009-06-18 Renee Gan Baked Microwavable Frozen Bread and Bakery Products
JP2017119542A (ja) * 2015-12-24 2017-07-06 山下　幸男 冷凍保存・加熱用食料品
US20180103665A1 (en) * 2014-02-18 2018-04-19 Bruno Bertin Food preparation and method

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6083550A (en) * 1995-11-28 2000-07-04 Kraft Foods, Inc. Ready-to-assemble, ready-to-eat packaged pizza
US20030071036A1 (en) * 2001-09-07 2003-04-17 Sean Savage Packaged food product
US20090155426A1 (en) * 2006-09-13 2009-06-18 Renee Gan Baked Microwavable Frozen Bread and Bakery Products
US20180103665A1 (en) * 2014-02-18 2018-04-19 Bruno Bertin Food preparation and method
JP2017119542A (ja) * 2015-12-24 2017-07-06 山下　幸男 冷凍保存・加熱用食料品

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