Package

DESCRIPTION

The invention relates to a packaged food product containing a food product at least partially cooked or partially fried for heating in the microwave oven.

US patent applications US-A-4096948 and US-A-4228945 describe carton packs adapted for heating food products in microwave ovens. These carton packs are provided with holes through which heat and gases pass.

It has been found that the crisp quality of partially fried products such as chips, when heated in the microwave, can be improved by packaging these products in a suitable porosity packaging material.

Following this, the invention refers to a packaged food product as set forth in claim 1.

This vapor permeable material allows a rapid evaporation of surface moisture during microwave heating, resulting in an extraordinarily crunchy surface.

The porosity of the packaging material can be measured by the Bendtsen test, which gives the amount of air per minute (in ml) that passes through 10 cm² of the packaging material by an effective pressure of 150 mm of water. A package comprising a packaging material with a porosity of more than 200 ml measured by the Bendtsen test of good results. It is preferred that the packaging material has a porosity of more than 400 ml measured by the Bendtsen test.

Although the porosity of the packaging material may be much greater than the ionic values ​​given here, care must be taken that the porous packaging material provides adequate protection of its content against contamination.

There are many vapor permeable packaging materials that are suitable for packaging partially fried foods for microwave heating. However, the best results are obtained using absorbent paper as a vapor and microwave permeable packaging material.

In order to avoid the sliding of the grease from the product through the packaging material, it is preferable that the packaging material is grease resistant.

To prevent drying during storage and increase the shelf life of microwavable products, it is preferable to wrap the package with a moisture-impermeable wrap, which was removed before microwave heating. The wrap is preferably used, not necessarily bolt, to wrap several individual packages.

Optionally, the package also comprises a tray for holding the food item. After heating and removing the packaging material that is permeable to steam and microwaves, the food can be consumed in the tray itself.

If the package contains a partially fried food product in small portions, it is preferable to place these in a single layer. Thus, the absorption of microwave energy is more efficient and prevents the formation of steam accumulation between small portions. All kinds of partially fried food products can be reheated in a container such as the one described here. It has been found, however, that this packaging is especially suitable for reheating partially fried potatoes with microwaves.

Examples

Example I

Partially fried potatoes are prepared to be heated with microwaves by lightly frying them at 180 ° C for 4.5 minutes, rapidly cooling the semi-fried product and sprinkling salt on the surface of the potatoes. 90 grams of the product is packaged in an absorbent paper bag with a porosity of 500 ml measured by the Bendtsen test. The package is reheated in a microwave oven for 90 seconds with an energy of 1000 W. The weight loss due to evaporation is 15 grams. After the microwave treatment, the bag is opened and allowed to stand for 1 minute. This leads to subsequent evaporation of 1 gram. The result is a good crispy product with the quality of freshly fried potatoes. Example II

A pizza is prepared by partial baking at 220^°C for 5 minutes of a dough loam containing 60% by weight of wheat flour, 30% by weight of water, 5% by weight of fat, 4% by weight of yeast and 1% by weight of salt. Partially baked pizza is topped with sauce, vegetables and cheese. The pizza is divided into individual portions that are placed on a corrugated or perforated tray. Each tray is wrapped in a sheet of porous paper with a porosity of 300 ml measured by the Bendtsen test. After these individual packages, they are wrapped in an outer container impervious to moisture and frozen. To reheat the frozen pizza, the outer wrap is removed and the individual containers are heated in a microwave oven for 120 seconds with an energy of 650 W. After the microwave treatment, the absorbent paper is removed and the product is eaten. of the tray. The heated pizza has the good quality and flavor of a freshly baked pizza.

Example III

A dough is prepared by kneading a mixture of 54% by weight of flour, 19% fat, 19% by weight of water, 7% by weight of sugar and 1% by weight of salt. The dough is stretched to approximately 2 mm thick and cut into 8 x 14 cm rectangles. The edges of the dough laam are spread with beaten egg. A filling matrix is ​​prepared containing 31% by weight of sugar, 30% by weight of applesauce, 29.6% by weight of water, 6.2% by weight of starch (Tenderfil 8), 2% by weight of maolic acid, 1% by weight of sodium citrate and 0.2% by weight of ascoorbic acid and heated until the starch is gelatinized. The filler matrix is ​​mixed with sliced ​​apple pieces in a pro2

016 334 1: 2 portion of matrix to apple. A tablespoon of this mixture is placed in the center of the dough sheet. The dough sheet is folded and the edges are squeezed to join. The product is immersed in an adhesive shake, drained briefly and partially fried at 185 ° C for 12 minutes. The cake is placed in an absorbent paper bag with a porosity of 700 ml measured by the Bendtsen test. The container is reheated in a microwave oven for 40 seconds with an energy of 1000 W. This results in a crispy apple cake, hot, full of flavor, without being wet on the outside.

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