# US 2014/0193554 A1 · Method and System for Preparation of Fresh Cooked Meals

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 2014/0193554 A1
- Document ID: US20140193554A1
- Status: Published application
- Kind: A1
- Application number: 14/126,174
- Filed: 2012-06-08
- Published: 2014-07-10
- Earliest claimed: 2011-06-13
- Assignees: Fleury Michon
- Inventors: Jean-Claude Boissinot; Jean-Sébastien Chasles
- Web page: https://patentgrep.com/patent/US20140193554A1

## CPC

- A23L 35/00: Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof (preservation thereof A23B)
- A23B 2/20: by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
- A23B 2/30: by heating materials in packages which are not progressively transported through the apparatus
- A23B 2/721: in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
- A23B 2/80: Freezing; Subsequent thawing; Cooling
- A23B 2/8033: {with packages or with shaping in the form of blocks or portions}
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES

## Abstract

The present invention relates to a method for preparing a ready-to heat, preservative free meal, comprising selecting at least one food product; preparing each food product; placing the prepared food products within a container; thermalizing; cooling down; and conditioning. The ready-to heat, preservative free meal comprises at least one of a protein portion, a portion of slow carbohydrates and a portion of vegetables.

## Claims

### Claim at position 1

1-18. (canceled)

### Claim 19

A method for preparing a ready-to heat, preservative free meal, comprising the following steps:
selecting at least one food product;
preparing each food product;
placing the prepared food products within a container;
thermalizing;
cooling down; and
conditioning;
wherein said step of thermalizing comprises placing the container or the containers without contact between the containers, uncovered, with the different prepared food products disposed therein within an oven, controlling the dew point of the atmosphere around the food products and reaching one of: i) a core temperature of 70° C. during 1 minute, and ii) an instantaneous temperature of 72° C.

### Claim 20 (depends on 19)

The method of claim 19, wherein said selecting at least one food product comprises selecting at least one of a protein portion, a portion of slow carbohydrates and a portion of vegetables.

### Claim 21 (depends on 19)

The method of claim 19, wherein said selecting at least one food product comprises selecting at least one of a protein portion, a portion of slow carbohydrates, a portion of vegetables and a dressing.

### Claim 22 (depends on 19)

The method of claim 19, wherein said preparing each food product comprises at least one of precooking meat or fish, precooking rice or pasta, defrosting or scalding vegetables, preparing a purée, and preparing a dressing.

### Claim 23 (depends on 19)

The method of claim 19, wherein said placing the prepared food products within a container comprises separately placing and visually arranging each prepared food product within the container.

### Claim 24 (depends on 19)

The method of claim 19, comprising positioning containers on between about 85% and about 95% of the available surface of the oven.

### Claim 25 (depends on 19)

The method of claim 19, comprising adding an amount of dressing, prepared in said step of preparing each food product and maintained at a temperature of at least 72° C. to the container after said thermalizing.

### Claim 26 (depends on 19)

The method of claim 19, wherein said cooling down comprises continuously cooling down the container to a temperature comprised in a range between about 0° C. and about 4° C., in a time comprised between about 30 and about 120 minutes.

### Claim 27 (depends on 19)

The method of claim 19, wherein said conditioning comprises individually sealing the container with a barrier film under controlled atmosphere.

### Claim 28 (depends on 19)

The method of claim 19, wherein said conditioning comprises individually sealing the container with a barrier film using a sealing ring.

### Claim 29 (depends on 19)

The method of claim 19, further comprising one of:
i) freezing the container and its content after conditioning; and
ii) maintaining the container and its content at a temperature comprised in a range between about −1° C. and about +1° C.

### Claim 30 (depends on 19)

The method of claim 19, wherein the container is made in a material suitable for food use and resistant to temperatures of at least 80° C.

### Claim 31 (depends on 19)

The method of claim 19, wherein the container is made in a material suitable for food use and resistant to temperatures comprised in a range between about 80° C. and 140° C.

### Claim 32 (depends on 19)

The method of claim 19, wherein said cooling down and conditioning are carried out in clean room conditions.

### Claim 33 (depends on 19)

The method of claim 19, wherein said step of cooling down after said step of thermalizing comprises cooling at a temperature in a range between about −8° C. and −10° C. for a duration comprised in a range between about 30 and 40 minutes, and said step of thermalizing is followed by a further cooling step at a temperature in a range between about −8° C. and −10° C. to reach a core temperature in a range between about 0° C. and +4° C.

### Claim 34 (depends on 33)

The method of claim 33, wherein said step of cooling down after said step of thermalizing comprises cooling to reach a core temperature in a range between about 30° C. and 40° C.