Packaged food products

Abstract

A method for the production of a stabilized packaged food product comprising the steps of: filling a tray with a predetermined quantity of a food starting material; introducing the tray into a pressure vessel and conveying the tray through the pressure vessel while performing the following steps in sequence inside the pressure vessel: (i) treating the food starting material with high-temperature pressurized steam to sterilize the material, and (ii) dosing the sterile food material inside said tray with a predetermined amount of sterile water; and (iii) applying a lid to the tray to seal the food product inside the tray while maintaining the tray in a sterile environment. Suitable food starting materials comprise starchy food products, such as rice, wheat or pasta, and/or meat or vegetable pieces. Also provided are an apparatus for performing the method and packaged stabilized full moisture food products obtainable by the process.

1 . A method for the production of a stabilized packaged food product comprising the steps of:
 filling a tray with a predetermined quantity of a food starting material;
 introducing the tray into a pressure vessel and conveying the tray through the pressure vessel while performing the following steps in sequence inside the pressure vessel: (i) treating the food starting material with high-temperature pressurized steam to sterilize the material, and (ii) dosing the sterile food material inside said tray with a predetermined amount of sterile water; and (iii) applying a lid to the tray to seal the food product inside the tray while maintaining the tray in a sterile environment. 
   
     
     
         2 . A method according to  claim 1 , wherein the food starting material comprises or consists essentially of one or more starchy food pieces having a moisture content of less than about 30 wt. %. 
     
     
         3 . A method according to any preceding claim, wherein the food starting material comprises cooked or uncooked fruit or vegetable pieces, nuts, spices, mushroom pieces, salad pieces, herb pieces, meat or fish. 
     
     
         4 . A method according to any preceding claim, wherein the food starting material is sterilized by treatment with steam in said pressure vessel at a temperature of from about 125° C. to about 150° C. 
     
     
         5 . A method according to any preceding claim, wherein the step of dosing the sterile food material with sterile water is initiated while the temperature of the food material is from about 125° C. to about 150° C. 
     
     
         6 . A method according to any preceding claim, wherein the step of applying the lid to the tray to seal the food product inside the tray is performed in a pressurized sealing chamber in sterile communication with the rest of the pressure vessel. 
     
     
         7 . A method according to any preceding claim, wherein the step of applying the lid to the tray to seal the food product inside the tray is performed not more than about 3 minutes after said step of dosing, suitably not more than about 2 minutes after said step of dosing, more suitably not more than about 1 minute after said step of dosing. 
     
     
         8 . A method according to any preceding claim, wherein the total residence time of each said tray inside the pressure vessel is from about 30 seconds to about 5 minutes. 
     
     
         9 . A method according to any preceding claim, wherein the packaged food product is not subjected to a cooking step following removal of the packaged food product from the pressure vessel. 
     
     
         10 . A method according to any preceding claim, wherein at least a major portion by weight of the food starting material is not subjected to a soaking or wetting step prior to introduction of the material into the pressure vessel. 
     
     
         11 . An apparatus for the production of a stabilized packaged food product comprising: a filling device for filling individual trays with a predetermined amount of a food starting material; a pressure vessel having an inlet pressure lock and an outlet pressure lock for transferring said trays into and out of the pressure vessel; a supply of pressurized steam for sterilizing the food starting material in said trays in a first zone of the pressure vessel; a supply of sterile water and a dosing pump for dosing a predetermined amount of sterile water into each of said trays in a second zone of the pressure vessel to achieve a desired full moisture food product in the trays; and a sealing device located in said pressure vessel for sealing the trays following said step of dosing. 
     
     
         12 . An apparatus according to  claim 11 , wherein the pressure vessel is divided into two or more chambers, separated by pressure locks. 
     
     
         13 . A stabilized, packaged, full-moisture product obtainable by a process according to any of  claims 1  to  10 . 
     
     
         14 . A method for the production of a stabilized packaged food product comprising the steps of: filling a tray with a predetermined quantity of a food starting material, followed by performing the following steps in sequence while maintaining the tray in a sterile environment: (a) treating the food starting material with high-temperature pressurized steam in a pressure vessel to sterilize the material; (b) dosing the sterile food material inside said tray with a predetermined amount of sterile water; and (c) applying a lid to the tray to seal the food product inside the tray; followed by removing the tray from the sterile environment, wherein the duration of the process from the start of step (a) to the completion of step (c) is less than about 10 minutes. 
     
     
         15 . A method for the production of a stabilized packaged food product comprising the steps of: filling a tray with a predetermined quantity of a food starting material, followed by performing the following steps in sequence while maintaining the tray in a sterile environment: (a) treating the food starting material with high-temperature pressurized steam in a pressure vessel to sterilize the material; (b) dosing the sterile food material inside said tray with a predetermined amount of sterile water; and (c) applying a lid to the tray to seal the food product inside the tray; followed by removing the tray from the sterile environment, wherein the food material is not subjected to a cooking step subsequent to step (b). 
     
     
         16 . A method for the production of a stabilized packaged food product comprising the steps of: filling a tray with a predetermined quantity of a food starting material, followed by performing the following steps in sequence while maintaining the tray in a sterile environment: (a) treating the food starting material with high-temperature pressurized steam in a pressure vessel to sterilize the material; (b) dosing the sterile food material inside said tray with a predetermined amount of sterile water; and (c) applying a lid to the tray to seal the food product inside the tray; followed by removing the tray from the sterile environment, wherein at least a major portion by weight of the food material is not subjected to a wetting or soaking step prior to step (a).