Ready-to-assemble, ready-to-eat packaged pizza

• US 5,747,084 A
• Filed: 11/28/1995
• Issued: 05/05/1998
• Est. Priority Date: 11/28/1995
• Status: Expired due to Fees

• Current Assignee: Kraft Foods Group Brands LLC (The Kraft Heinz Company)
• Original Assignee: Kraft Foods Incorporated (Mondelez International, Inc.)
• Inventors: Goll, Steven J., Cochran, Stuart A., Winkler, Gary A., Lippincott, Howard C.
• Primary Examiner(s): Tran, Lien
• Application Number:
  US08/563,845
• Time in Patent Office: 889 Days
• Field of Search: 426/106, 426/112, 426/114, 426/115, 426/119, 426/120, 426/124, 426/94, 206/541, 206/564
• US Class Current: 426/120
• CPC Class Codes: A21D 13/41 Pizzas
• CPC Class Codes: A21D 15/00 Preserving finished , partly finished or par-baked bakery products; Improving refreshing A21D17/00

Abstract

A baked pizza crust is provided having a water activity in the range of about 0.6-0.85, the baked crust being suitable for use in a refrigerated, ready-to-eat pizza kit. Also provided is a kit for preparing ready-to-eat pizza, the kit including pizza crust, pizza sauce and one or a plurality of pizza toppings which are hermetically sealed from the external atmosphere in a package having a base tray and a top fitted and sealed to the base tray. Preferably, each food item is in a separate compartment sealed from the other food items to substantially retard or prevent flavor, moisture and microbial migration from one food item to another.

Claims

1. A kit for making or assembling a ready-to-eat pizza, said kit comprising a base tray;

having a plurality of compartments;

one of said compartments includes a shelf defining said compartment into an upper portion and a lower portion;

a sauce packaged in an envelope and placed in said lower portion of said one compartment;

a baked, yeast-raised pizza crust having a water activity in the range of about 0.6-0.85, placed within said upper portion of said one compartment and being partially supported by said sauce envelope in said lower portion of said one compartment;

a first topping consisting of a cheese topping, a second topping selected from the group consisting of a cheese topping and a non-cheese topping, said first and second toppings are placed within said tray; and

a top fitted and sealed to said base tray to thereby hermetically seal said baked, yeast-raised pizza crust and toppings from atmosphere external of said tray.

2. The kit according to claim 1, wherein said first topping and second topping are placed in the other plurality of compartments, and each said compartment being hermetically sealed from the other compartments.

3. The kit according to claim 1, wherein said first topping is a cheese selected from the group consisting of mozzarella, parmesan, romano, swiss, cheddar, monterey jack and gruyere.

4. The kit according to claim 1, wherein said second topping is selected from the group consisting of mozzarella cheese, romano cheese, parmesan cheese, swiss cheese, cheddar cheese, monterey jack cheese, gruyere cheese, pepperoni, sausage including Italian and Polish sausage, cooked ground beef, cooked ham and bacon, Canadian bacon, artificial bacon flavored bits, olives, peppers, onions, anchovies, shrimp and crab.

5. The kit according to claim 1, wherein said first topping is mozzarella cheese and said second topping is pepperoni.

6. The kit according to claim 1, wherein said first topping is mozzarella cheese and said second topping is sausage.

7. The kit according to claim 1, wherein said first topping is mozzarella cheese and said second topping is a mixture of sausage and pepperoni.

8. The kit according to claim 1, wherein said first topping is mozzarella cheese and said second topping is a cheese selected from the group consisting of romano, parmesan, swiss, cheddar, gruyere, colored mozzarella and monterey jack.

9. The kit according to claim 1, wherein said water activity of the baked pizza crust is in the range of about 0.7-0.8.

10. A kit for making or assembling a ready-to-eat pizza, said kit comprising a base tray having a plurality of compartments;

one of said compartments includes a shelf defining said compartment into an upper portion and a lower portion;

a sauce packaged in an envelope and placed in said lower portion of said one compartment;

a baked pizza crust placed within said upper portion of said one compartment and being partially supported by said sauce envelope in said lower portion of said one compartment;

a first topping consisting of a cheese topping, a second topping selected from the group consisting of a cheese topping and a noncheese topping;

said first and second toppings are placed within respective other separate ones of said compartments of said tray; and

a top fitted and sealed to said base tray to thereby hermetically seal said baked, crust and toppings from the atmosphere and from each other.

11. The kit according to claim 10, wherein a plurality of pizza crusts are provided as a stack of pizza crusts, and said stack of pizza crusts are at least partially supported by said sauce envelope.

12. The kit according to claim 10, further including a spreader implement packaged within said base tray.

13. The kit according to claim 11, further including a packet in addition to said envelope, said packet being positioned within one of said compartments separately from said envelope.

14. The kit according to claim 10, wherein a water activity of the baked pizza crust is about 0.7-0.8.