Food or edible material: processes – compositions – and products – Processes – Packaging or treatment of packaged product
Patent
1998-05-18
2000-05-02
Cano, Milton
Food or edible material: processes, compositions, and products
Processes
Packaging or treatment of packaged product
426106, 426231, 426232, 426412, 99483, 99493, 374137, 374141, 374159, 374186, 53427, 53428, 53432, 53440, A23L 310
Patent
active
060569859
DESCRIPTION:
BRIEF SUMMARY
The invention involves a food packaging with a sealable wrapping that is flexible, can have the air evacuated and can be heated to at least the pasteurization temperature. Such packaging has been used for a long time in large institutional kitchens to pasteurize food, like vegetables, meat, sauces and similar items, under the brand, "Sous-Vide Bag". This packaging is a heat shrinking bag which can have the air removed after filling with the item to be pasteurized and then be sealed in an air-tight manner.
A chicken breast can, for example, be pasteurized with such a bag, in that it is warmed to a core temperature of 75.degree. C. in a suitable oven or water bath and then cooled as rapidly as possible in an ice water bath of less than 8.degree. C. The process is known as the Sous-Vide Process and has proven itself, since the cooking loss can be reduced to about 50% under hygienic conditions. There is the problem with this packaging, that direct observation and indication of the temperature in the core of the cooked item is not possible.
The invention has the task of creating a packaging of the named type in which the above named problem can be avoided. The packaging should nonetheless be producible at a favorable cost and completely guarantee hygienic conditions for the food.
The task is solved by a food packaging of this type according to the present invention. The packaging of the invention makes possible the emplacement of a temperature sensor which can be introduced into the item to be pasteurized by means of a simple pass-through. A temperature acquisition device of a previously known type can be connected to the protruding end of the sensor and thus register exactly and document the temperature course in the core during heating and cooling. The temperature data can thus be acquired and printed at any time, for example, in the form of a time/temperature curve or it can be displayed on a monitor. The implanted temperature sensor also makes possible an optimum control of the temperature course and thus optimum heating and cooling with minimal use of energy.
The food packaging is preferably a bag and in particular a heat shrinking bag capable of withstanding temperatures up to about 110.degree. C. Other variations, however, are also conceivable in which only a partial area of the packaging manifests a wrapping or a foil. It is essential that the pass-through remains sealed after the temperature sensor is removed.
In another embodiment of the invention the sealing element and the wrapping pulled over it is pushed by a ring. The ring is preferably positioned on the outside of the wrapping and the sealing element on the inside of the wrapping. This makes possible a simple and hygienic mounting of the pass-through.
The invention also involves a process for heating a food item, in particular to pasteurize a vacuum-packed food item packaged according to the present invention, whereby it is warmed, for example, in an oven or a water bath to a predetermined temperature and then is cooled.
Such a process is known in the current state of technology under the name "Sous-Vide Process". It is primarily used in large institutional kitchens and has proven itself. In this process a food item, like a vegetable or meat, is vacuum-sealed in a plastic bag after appropriate preparation and heated to the pasteurization temperature in an oven or water bath and then the bag is cooled as rapidly as possible to less than 8.degree. C. in an ice water bath or with liquid nitrogen or carbon oxide and stored at 0 to 2.degree. C. It is thereby essential, that the required core temperature be attained. That amounts for a chicken breast, for example, to about 75.degree. C. This process has the advantage that cooking loss can be reduced to about 50% under hygienic conditions and less vitamins and minerals are lost than was previously the case, and with the above named temperature a storage time of at least two weeks can be achieved. For the observation of the core temperature it is previously known how to seal a thermometer in the bag whi
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Fluckiger Rudolf
Gehrig Beat
Oehninger Nicole
Cano Milton
Gate Gourmet Zurich AG
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