Packaged food product and process and packaging therefor

Patent metadata

Field	Value
Publication number	US-2021122509-A1
Application number	US-202017083519-A
Country	US
Kind code	A1
Filing date	Oct 29, 2020
Priority date	Oct 29, 2019
Publication date	Apr 29, 2021
Grant date	—

Abstract

A formed tray for baking and transporting a food product is provided herein. In some embodiments, the formed tray includes two cavities surrounded by a peripheral flange. In addition, the formed tray also may include a rigid bridge extending between the cavities and recessed below the peripheral flange. The peripheral flange of the formed tray may include beveled corners and two concave sections. A pre-cooked food product may be disposed in the cavities and sealed within the formed tray by a flexible film. Also provided herein is a process for baking and sealing a food product within the formed tray to provide a pre-cooked packaged food product that may be stored and transported.

First claim

What is claimed is:

1 . A process for preparing a food product packaged in a formed tray, the formed tray comprising at least one cavity and an upper peripheral flange, the process comprising:
blending a raw egg mixture; applying a coating of oil to a base of a formed tray having at least one cavity with an upper peripheral flange, wherein the base is disposed a distance below the upper peripheral flange, which has beveled corners; depositing the blended, raw egg mixture into the at least one cavity of the formed tray; heat treating the blended, raw egg mixture disposed in the formed tray; transferring the heat-treated egg mixture in the formed tray to a clean room, the clean room having a positive air pressure and an air filtration system, the positive air pressure and air filtration system being effective to prevent the formation of condensation on the formed tray; within the clean room, cooling the heat-treated egg mixture; and hermetically sealing the cooled heat-treated egg mixture in the formed tray under vacuum with a nitrogen atmosphere, wherein a flexible film is sealed to the upper peripheral flange by applying heat and pressure.

2 . The process of claim 1 , wherein the process further includes:
adding at least one of a seasoning, food safety ingredient, and inclusion to the blended, raw egg mixture.

3 . The process of claim 2 wherein the process includes adding the inclusion into the blended, raw egg mixture and the inclusion comprises at least one of a meat, a cheese, and a vegetable.

4 . The process of claim 1 wherein the formed tray is a crystallized polyethylene terephthalate tray.

5 . The process of claim 1 wherein the step of cooling the heat-treated egg mixture includes cooling the heat-treated egg mixture in a spiral cooler.

6 . The process of claim 1 wherein the step of heat treating the blended, raw egg mixture in the formed tray includes baking the blended, raw egg mixture in the formed tray in an oven.

7 . The process of claim 1 wherein the air filtration system includes a high efficiency particulate air filter.

8 . The process of claim 1 wherein a sealant is disposed on a lower surface the flexible film.

9 . The process of claim 1 wherein the blended raw egg mixture comprises about 65 to about 90% liquid egg product, up to about 20% fat source, up to about 5% protein source (by dry weight of the protein source), and up to about 7% starch.

10 . The process of claim 1 wherein the blended raw egg mixture comprises about 65% to about 75% liquid egg, about 0.5% to about 1.5% milk powder as the protein source (by dry weight of the protein source), about 5% to about 20% soft cheese as the fat source, about 1% to about 7% starch, and water.

11 . The process of claim 9 wherein the blended raw egg mixture further comprises up to about 1% salt and up to about 250 ppm nisin ingredient based on the heat-treated egg mixture when meat inclusions are added or no more than 600 ppm nisin ingredient based on the heat-treated egg mixture when meat inclusions are not included.

12 . The process of claim 9 wherein the oil applied to the base of the formed tray further comprises an emulsifier.

13 . A packaged food product comprising an egg mixture, wherein the packaged food product has been prepared by:
blending a raw egg mixture; applying a coating of oil to at least one cavity of a formed tray; depositing the blended, raw egg mixture into the at least one cavity of the formed tray; heat treating the blended, raw egg mixture in the formed tray; transferring the heat-treated egg mixture in the formed tray to a clean room, the clean room having a positive air pressure and an air filtration system, the positive air pressure and air filtration system being effective to prevent the formation of condensation on the formed tray; within the clean room, cooling the heat-treated egg mixture; and hermetically sealing the cooled heat-treated egg mixture in the formed tray under vacuum with a nitrogen atmosphere, wherein a flexible film is sealed to an upper peripheral flange of the formed tray by applying heat and pressure.

14 . The packaged food product of claim 13 wherein the blended raw egg mixture comprises about 65 to about 90% liquid egg product, up to about 20% fat source, up to about 5% protein source (by dry weight of the protein source), and up to about 7% starch.

15 . The packaged food product of claim 13 wherein the fat source comprises a soft cheese and the protein source comprises non-fat dry milk powder.

16 . The packaged food product of claim 13 wherein the blended raw egg mixture comprises about 65% to about 75% liquid egg, about 0.5% to about 1.5% protein source (by dry weight of the protein source), about 5% to about 20% fat source, about 1% to about 7% starch, and water.

17 . The packaged food product of claim 13 wherein the blended raw egg mixture further comprises up to about 1% salt and up to about 250 ppm nisin ingredient based on the heat-treated egg mixture when meat inclusions are added or no more than 600 ppm nisin ingredient based on the heat-treated egg mixture when meat inclusions are not included.

18 . A ready-to-heat food product comprising a fully coked egg product prepared by baking a raw egg mixture comprising:
about 65% to about 75% liquid egg; about 0.5% to about 1.5% protein source (by dry weight of the protein source); about 5% to about 20% fat source; about 1% to about 7% starch; and water.

19 . The ready-to-heat food product of claim 18 wherein the raw egg mixture further comprises up to about 1% salt and up to about 250 ppm nisin ingredient based on the fully cooked egg product when meat inclusions are added or no more than 600 ppm nisin ingredient based on the fully cooked egg product when meat inclusions are not included.

20 . The ready-to-heat food product of claim 18 wherein the protein source includes one or more of whey protein isolate, condensed milk, casein, powdered milk, non-fat dry milk powder, skim milk powder, condensed milk, ultrafiltered milk, skim milk, and plant-based milk.

21 . The ready-to-heat food product of claim 20 wherein the protein source comprises non-fat dry milk powder.

22 . The ready-to-heat food product of claim 18 wherein the fat source comprises a soft cheese.

Assignees

• Kraft Foods Group Brands Llc

Inventors

• Wiese Jonathan
• Chard Lauren
• Maurtua Monica
• Nowak Allison
• Bandoh Kwaku
• Pollard Michelle Cozo

Classifications

• B65B55/08

  by irradiation · CPC title

• B65B25/001 Primary

  of foodstuffs, combined with their conservation (B65B25/041, B65B25/062, B65B25/067 take precedence) · CPC title

• B65B7/164

  Securing by heat-sealing · CPC title

• B65B3/04

  Methods of, or means for, filling the material into the containers or receptacles · CPC title

• B65B25/22

  Packaging articles of food, e.g. fish fillets, intended to be cooked in the package · CPC title