Method of preparing food

• US 20040121054A1
• Filed: 12/20/2002
• Published: 06/24/2004
• Est. Priority Date: 12/20/2002
• Status: Abandoned Application

• Current Assignee: Cryovac Incorporated (Sealed Air)
• Original Assignee: Cryovac Incorporated (Sealed Air)
• Inventors: Ebner, Cynthia L., Miranda, Nathanael R., Berrier, Arthur L.
• Application Number:
  US10/325,285
• Publication Number:
  US 20040121054A1
• Time in Patent Office: Days
• US Class Current: 426/412
• CPC Class Codes: A23L 5/15 using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
• CPC Class Codes: B65D 2581/3416 Cooking meat products, e.g. hot-dogs, hamburgers
• CPC Class Codes: B65D 81/3461 Flexible containers, e.g. bags, pouches, envelopes

Abstract

A method of reheating a cooked food. First, an unperforated package is provided having an internal pressure of less than about 13.7 psia and enclosing a cooked meat. The package comprises a film comprising an inside film layer adjacent the internal space of the package. The inside film layer comprises one or more polymers selected from polyamide and polyester. The cooked meat is heated while enclosed in the unperforated package to an internal meat temperature of above about 100° F. The method is useful in reducing the warmed over flavor effect that may result from reheating the cooked meat.

Claims

1. A method of preparing food comprising the following steps:

providing an unperforated package defining an internal space inside the package wherein;

the internal space has a pressure of less than about 13.7 psia;

a cooked meat is in the internal space of the package, the cooked meat having an internal meat temperature of less than about 100°

F.; and

the package comprises a film comprising an inside film layer adjacent the internal space of the package, wherein the inside film layer comprises one or more polymers selected from polyamide and polyester; and

subsequently heating the cooked meat in the internal space of the package to an internal meat temperature of above about 100°

F. while the package is in the unperforated state.

2. The method of claim 1 wherein the inside film layer comprises less than about 20 weight % polyolefin by weight of the inside film layer.

3. The method of claim 1 wherein the inside film layer is substantially free of polyolefin.

4. The method of claim 1 wherein the film comprises less than about 20 weight % polyolefin by weight of the film.

5. The method of claim 1 wherein the film is substantially free of polyolefin.

6. The method of claim 1 wherein the inside film layer comprises polyamide.

7. The method of claim 1 wherein the inside film layer comprises at least about 70 weight percent polyamide by weight of the inside film layer.

8. The method of claim 1 wherein the inside film layer comprises at least about 90 weight percent polyamide by weight of the inside film layer.

9. The method of claim 1 wherein the inside film layer consists essentially of polyamide.

10. The method of claim 1 wherein the film comprises at least about 70 weight percent polyamide by weight of the film.

11. The method of claim 1 wherein the film comprises at least about 90 weight percent polyamide by weight of the film.

12. The method of claim 1 wherein the film layer consists essentially of polyamide.

13. The method of claim 1 wherein the package comprises at least about 70 weight percent polyamide by weight of the package.

14. The method of claim 1 wherein the package comprises at least about 90 weight percent polyamide by weight of the package.

15. The method of claim 1 wherein the package consists essentially of polyamide.

16. The method of claim 1 wherein the inside film layer comprises polyester.

17. The method of claim 1 wherein the inside film layer comprises at least about 70 weight percent polyester by weight of the inside film layer.

18. The method of claim 1 wherein the inside film layer comprises at least about 90 weight percent polyester by weight of the inside film layer.

19. The method of claim 1 wherein the inside film layer consists essentially of polyester.

20. The method of claim 1 wherein the film comprises at least about 70 weight percent polyester by weight of the film.

21. The method of claim 1 wherein the film comprises at least about 90 weight percent polyester by weight of the film.

22. The method of claim 1 wherein the film consists essentially of polyester.

23. The method of claim 1 wherein the package comprises at least about 70 weight percent polyester by weight of the package.

24. The method of claim 1 wherein the package comprises at least about 90 weight percent polyester by weight of the package.

25. The method of claim 1 wherein the package consists essentially of polyester.

26. The method of claim 1 wherein the film comprises less than about 20% polyester by weight of the film.

27. The method of claim 1 wherein the film is substantially free of polyester.

28. The method of claim 1 wherein the package consists essentially of the film.

29. The method of claim 1 wherein the film is monolayer.

30. The method of claim 1 wherein the heating step comprises heating the cooked meat in the internal space of the package to an internal meat temperature of above about 130°

F. while the package is in the unperforated state.

31. The method of claim 1 wherein the heating step comprises heating the cooked meat in an oven having an air temperature of at least about 250°

F.

32. The method of claim 1 wherein the heating step comprises heating the cooked meat in an oven having an air temperature of at least about 300°

F.

33. The method of claim 1 wherein the heating step comprises heating the cooked meat in an oven having an air temperature of at least about 325°

F.

34. The method of claim 1 wherein the heating step comprises heating the cooked meat in an oven having an air temperature of at least about 350°

F.

35. The method of claim 1 wherein the heating step comprises heating the cooked meat in an oven having an air temperature of at least about 375°

F.

36. The method of claim 1 wherein the heating step comprises heating the cooked meat in an oven having an air temperature of at least about 400°

F.

37. The method of claim 1 wherein the heating step comprises heating the cooked meat in a microwave oven.

38. The method of claim 1 wherein the heating step comprises placing the unperforated package in a heated liquid.

39. The method of claim 1 wherein the pressure of the internal space of the provided package is less than about 12 psia.

40. The method of claim 1 wherein the pressure of the internal space of the provided package is less than about 3 psia.

41. The method of claim 1 wherein the internal meat temperature of the cooked meat of the provided package is less than about 60°

F.

42. The method of claim 1 wherein the internal meat temperature of the cooked meat of the provided package is less than about 40°

F.

43. The method of claim 1 wherein the internal meat temperature of the cooked meat of the provided package is less than about 32°

F.

44. The method of claim 1 further comprising a step of storing the cooked meat in the unperforated package for at least two days before the heating step.

45. The method of claim 1 further comprising a step of storing the cooked meat in the unperforated package for at least four days before the heating step.

46. The method of claim 1 further comprising a step of storing the cooked meat at an internal meat temperature of less than about 45°

F. in the unperforated package for at least four days before the heating step.

47. The method of claim 1 further comprising a step of storing the cooked meat at an internal meat temperature of less than about 45°

F. in the unperforated package for at least six days before the heating step.

48. The method of claim 1 wherein the cooked meat comprises red meat.

49. The method of claim 1 wherein the cooked meat comprises ground hamburger.

50. The method of claim 1 wherein:

the inside layer of the film comprises one or more polyamides;

the inside layer of the film has a melting point;

the film further comprises a second layer comprising one or more polyamides;

the second layer has a melting point of at least about 210°

C.; and

the melting point of the second layer of the film is at least about 20°

F. greater than the melting point of the inside layer of the film.

51. The method of claim 50 wherein the inside film layer comprises at least 20% amorphous polyamide by weight of the inside film layer.

52. The method of claim 50 wherein the inside film layer comprises less than about 50% of the total thickness of the film.

53. The method of claim 50 wherein the inside film layer comprises at least 70% by weight of the inside film layer of a blend comprising one or more polyamides having a melting point of at least about 210°

C. and one or more polyamides having a melting point of less than about 210°

C.

54. The method of claim 53 wherein the blend comprises at least about 50% by weight of the blend of the one or more polyamides having a melting point of less than about 210°

C.

55. The method of claim 1 wherein the inside film layer comprises at least two polyamides.

56. The method of claim 1 wherein:

the inside layer of the film comprises one or more polyamides;

the inside layer has a glass transition temperature of less than about 120°

C. measured at a 50% relative humidity;

the film further comprises a second layer comprising one or more polyamides; and

the second layer has a melting point of at least about 210°

C.

57. The method of claim 1 wherein:

the inside layer of the film comprises one or more polyamides;

the film further comprises a second layer comprising one or more polyamides;

the second layer has a melting point of at least about 210°

C.; and

the film is capable of forming a water-containing package by providing two 4 inch by 6 inch sheets of the film each having four perimeter sides, placing the sheets in superimposed, coextensive arrangement having the inside film layers of the films in contact with each other, heat sealing three perimeter sides of the sheets together using a ⅛

-inch wide sealing bar at a temperature of 290°

F., a dwell time of 0.5 seconds, and a sealing pressure of 40 psig to form an open pouch having heat seals along three of the four perimeter sides, filling the open pouch with 100 milliliters of distilled water at a temperature of 73°

F., heat sealing the fourth perimeter sides of the sheets together under the same conditions as used to seal the three perimeter sides to form a closed container having a heat seal along the fourth perimeter side and containing the water, where the seal strength of the heat seals is at least 1 pound/inch after the closed, water-containing container has been exposed to three hours in a conventional oven at 400°

F. (air temperature).

58. The method of claim 57 wherein the inside film layer comprises two or more polyamides selected from nylon-6, nylon-6,6, nylon-6,6/6,10, nylon-6,12, and nylon-6/6,6.

59. The method of claim 57 wherein the inside film layer comprises nylon-6, nylon-6,6/6,10, and nylon-6/6,6.

60. The method of claim 57 wherein the second layer of the film comprises at least about 50% of the total thickness of the film.

61. The method of claim 57 wherein the second layer of the film comprises at least about 80% of one or more polyamides by weight of the second layer.

62. The method of claim 57 wherein the second layer of the film comprises one or more polyamides selected from nylon-6, nylon-6,6, and nylon-6/6,6.

63. The method of claim 57 wherein the second layer of the film forms an outer surface of the film.

64. The method of claim 57 wherein the film comprises a third layer comprising ethylene/vinyl alcohol copolymer.

65. The method of claim 57 wherein the melting point of the inside film layer is less than about 220°

C.

66. The method of claim 57 wherein the film has an oxygen transmission rate of no more than about 150 cubic centimeters (at standard temperature and pressure) per square meter per day per 1 atmosphere of oxygen pressure differential measured at 0% relative humidity and 23°

C.