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WO2008104508A1 - Procédé et système permettant de servir de la soupe en vol - Google Patents

Procédé et système permettant de servir de la soupe en vol Download PDF

Info

Publication number
WO2008104508A1
WO2008104508A1 PCT/EP2008/052176 EP2008052176W WO2008104508A1 WO 2008104508 A1 WO2008104508 A1 WO 2008104508A1 EP 2008052176 W EP2008052176 W EP 2008052176W WO 2008104508 A1 WO2008104508 A1 WO 2008104508A1
Authority
WO
WIPO (PCT)
Prior art keywords
soup
cup
lid
air venting
closed
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2008/052176
Other languages
English (en)
Inventor
Benny Birger Rasmussen
Johannes Timmer
Flemming Troldtoft
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Faerch AS
Hindustan Unilever Ltd
Unilever NV
Original Assignee
Faerch Plast AS
Hindustan Unilever Ltd
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Faerch Plast AS, Hindustan Unilever Ltd, Unilever NV filed Critical Faerch Plast AS
Priority to CN200880006058A priority Critical patent/CN101678940A/zh
Priority to EP08717039A priority patent/EP2125568A1/fr
Priority to EA200901183A priority patent/EA200901183A1/ru
Publication of WO2008104508A1 publication Critical patent/WO2008104508A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package

Definitions

  • the present invention relates to the field of in-flight catering of food products. More in particular, it relates to a method and a system for in-flight catering of soup.
  • the soup has to be provided in pre-packed format using sealed portions.
  • the above and other objects of the invention may be achieved by the method for in-flight catering of soup, comprising the steps of filling a cup with soup, closing the cup with a lid, said closed cup comprising air venting means, heating the closed cup to a temperature of between 30 0 C to 100 0 C and serving the closed cup in an airplane during the flight under conditions of less than atmospheric pressure .
  • a method for inflight catering of soup comprising the steps of filling a cup with soup, closing the cup with a lid, said closed cup comprising air venting means, heating the closed cup to a temperature of between 30 0 C to 100 0 C and serving the closed cup in an airplane during the flight under conditions of less than atmospheric pressure.
  • a system for the in-flight catering of soup comprising a cup for holding soup, a lid for closing the cup and air venting means.
  • the closed cup contains soup.
  • a cup is filled with soup.
  • the cup will generally have a volume of about 50 to 300 ml, preferably from 150 to 250 ml.
  • the cups can be made of any material, but because the pre-portioned soup cups need to be heated up on board, the material needs to be thermostable.
  • the cup is made of a thermostable plastic material.
  • a very suitable and preferred plastic packaging material for baking in conventional aircraft ovens is called C*PET (Crystalline Polyethylene Terephthalate) . This material is widely used for chilled convenience meals and special polyester seal films have been developed to secure proper sealing (see for instance http : //www. faerchplast . com/forseglingsfolier .asp)
  • the cup After filling the cup with soup, the cup is closed with a lid, which is preferably made of the same material as the cup.
  • the lid will fit the top opening of the cup, but not too tight so that it can be easily removed.
  • the closed cup will comprise air venting means, in order to overcome the drop in air pressure at 10 km height, which is only about 0.7 bar and therefore significantly lower than atmospheric pressure (approximately 1 bar at sea level) .
  • These air venting means can take several forms.
  • the air venting means may consist of one or more small openings between the cup and the lid, such as slots or grooves in the cup and/or the lid.
  • the air venting means consist of one or more holes in the lid or the cup.
  • the air venting means may also take the form of a valve which opens under pressure.
  • the filled cups From a logistic point of view it is convenient to subject the filled cups to a fast freezing step.
  • the frozen cups containing the soup can then be shipped and stored for prolonged periods of up to 12 months or more, until shortly before use.
  • the cups are then allowed to thaw at about 7°C and put on board of the airplane.
  • the closed cup containing the soup is heated to a temperature of between 30 0 C to 100 0 C, preferably between 40 0 C to 80 0 C, more preferably about 45°C.
  • This heating can be achieved by putting the closed cups on oven skids, putting the skids in oven inserts and putting the inserts inside an on-board convection oven which is available in most types of modern commercial passenger airplanes.
  • the heating is carried out for a predetermined time, for instance 20-30 minutes at 180-200 0 C.
  • Other ways of heating can of course also be contemplated, if they should become more available for use in airplanes.
  • the heating time should be chosen such that the soup temperature will be in the above mentioned ranges.
  • the packaged closed cups containing the soup are served in the airplane during the flight under conditions of less than atmospheric pressure, whereby the passengers remove the lid from the cup before consumption.
  • the cup may be closed again at any time to prevent spillage of the soup.
  • the lid is connected to the cup by means of a label, so that the consumer can see that cup has not been opened after the soup has been placed in the cup.
  • the soup used in the method of the invention can in principle be any type of soup, and the term "soup" as used herein refers to soups in the broadest sense.
  • the soup is preferably a thick soup. This may be achieved by using an emulsion or by adding of thickening agents such as starch. It is especially preferred when the soup is selected from the group consisting of tomato soup, mushroom soup, lentil's soup, pea soup and pumpkin soup.
  • a second aspect of the present invention is a system for the in-flight catering of soup, comprising a cup for holding soup, a lid for closing the cup and air venting means, as described above.
  • the closed cup contains the soup.
  • the cups were filled in a high-high care area and chilled according to Good Manufacturing Practice.
  • the soup doy- packs were opened and 175 ml was portioned into cups made of Crystalline PET (C*PET) by means of an automatic depositor.
  • the cups were closed with a C*PET lid which left small openings between the cup and the lid to release pressure, which is in the order of 0.7 bar at 10 km height.
  • the cups were moved out of the h-h-c area and were transported chilled in CBL-crates to the airport.
  • the "open" shelf-life of these soup cups is 5 days chilled (GMP chilled 7.4) .
  • the cups were put in oven skids (7 by 6) and the skids were placed in oven inserts on board.
  • the crew heated up the soup for 20-30 minutes in the convection oven at 180-200 0 C whereby the soup reached a temperature of about 55 to 60 0 C.
  • the air venting openings allowed the release of pressure from both cabin and steam caused by heating.
  • the soup cups were placed in the meal boxes and served by the crew to the passengers.
  • the lid provided extra safety for the passengers, making the soup cup re-closable in case of turbulence or other causes.
  • KnorrTM Frozen tomato soup was used.
  • Frozen soup is the best soup quality possible, because only a cooking process is used as a heating process. In this process no pasteurisation or sterilisation step is required to extend the shelf life. A natural cooking process is applied followed by a hot fill dosing method and a fast freezing step. This process gives a long shelf life of minimally 12 months.
  • the advantage of this process over the process described in example 1, is that the shelf life in the cups is minimally 12 months which allows a cost efficient worldwide distribution.
  • the soup was filled in the cups made of Crystalline PET (C*PET) by means of an automatic depositor.
  • C*PET Crystalline PET
  • the cups were closed with a C*PET lid which left small openings between the cup and the lid to release pressure, which is in the order of 0.7 bar at 10 km height.
  • the cups were put into the shock freezer at -32°C and stored and transported at - 18°C to various local caterers. After a thawing process (approximately 12 hrs at max. 7°C), the cups were put in oven skids (7 by 6) and the skids were placed in oven inserts at the local caterer and transported to the airplane.
  • the "open" shelf-life of these soup cups is 5 days chilled (GMP chilled 7.4) .
  • the crew heated up the soup for 20-30 minutes in a convection oven at 180-200 0 C, whereby the soup reached a temperature of about 55 to 60 0 C.
  • the air venting openings allowed the release of pressure from both cabin and steam caused by heating.
  • the soup cups were placed in the meal boxes and served by the crew to the passengers.
  • the lid provided extra safety for the passengers, making the soup cup re- closable in case of turbulence or other causes.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Package Specialized In Special Use (AREA)
  • Air Bags (AREA)

Abstract

La présente invention concerne un procédé permettant de servir de la soupe en vol, lequel procédé consiste à remplir un gobelet de soupe, à fermer le gobelet avec un couvercle, le gobelet fermé étant pourvu de moyens d'aération, à chauffer le gobelet fermé à une température comprise entre 30°C et 100°C, puis à servir le gobelet fermé dans un avion en vol, dans des conditions de pression inférieures à la pression atmosphérique. Cette invention concerne également un système permettant de servir de la soupe en vol, lequel système comprend un gobelet contenant de la soupe, un couvercle conçu pour fermer le gobelet, ainsi que des moyens d'aération.
PCT/EP2008/052176 2007-02-27 2008-02-22 Procédé et système permettant de servir de la soupe en vol Ceased WO2008104508A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN200880006058A CN101678940A (zh) 2007-02-27 2008-02-22 在飞机上供应汤的方法和系统
EP08717039A EP2125568A1 (fr) 2007-02-27 2008-02-22 Procédé et système permettant de servir de la soupe en vol
EA200901183A EA200901183A1 (ru) 2007-02-27 2008-02-22 Способ и система для обеспечения питания супом на борту самолета

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DKPA200700293 2007-02-27
DKPA200700293 2007-02-27
EP07103695 2007-03-07
EP07103695.8 2007-03-07

Publications (1)

Publication Number Publication Date
WO2008104508A1 true WO2008104508A1 (fr) 2008-09-04

Family

ID=39720859

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2008/052176 Ceased WO2008104508A1 (fr) 2007-02-27 2008-02-22 Procédé et système permettant de servir de la soupe en vol

Country Status (4)

Country Link
EP (1) EP2125568A1 (fr)
CN (1) CN101678940A (fr)
EA (1) EA200901183A1 (fr)
WO (1) WO2008104508A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
LT5932B (lt) 2012-03-27 2013-04-25 Uab Mantinga Konteineris su dvigubu dangteliu

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0185488A2 (fr) * 1984-12-10 1986-06-25 House Food Industrial Co., Ltd. Récipient pouvant être chauffé par un four à micro-ondes
JPH03255816A (ja) * 1990-03-02 1991-11-14 Matsushita Electric Ind Co Ltd 高周波加熱装置
WO1996015049A1 (fr) * 1994-08-03 1996-05-23 Gics & Vermee, L.P. Recipient pour produit alimentaire
GB2341094A (en) * 1998-09-07 2000-03-08 Aea Technology Plc Treatment of cabin air
US20060091140A1 (en) * 2004-10-28 2006-05-04 Perry Michael R Microwaveable packaged good article overcap
US20060118552A1 (en) * 2004-12-02 2006-06-08 Campbell Soup Company Use of shielding to optimize heating of microwaveable food products

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0185488A2 (fr) * 1984-12-10 1986-06-25 House Food Industrial Co., Ltd. Récipient pouvant être chauffé par un four à micro-ondes
JPH03255816A (ja) * 1990-03-02 1991-11-14 Matsushita Electric Ind Co Ltd 高周波加熱装置
WO1996015049A1 (fr) * 1994-08-03 1996-05-23 Gics & Vermee, L.P. Recipient pour produit alimentaire
GB2341094A (en) * 1998-09-07 2000-03-08 Aea Technology Plc Treatment of cabin air
US20060091140A1 (en) * 2004-10-28 2006-05-04 Perry Michael R Microwaveable packaged good article overcap
US20060118552A1 (en) * 2004-12-02 2006-06-08 Campbell Soup Company Use of shielding to optimize heating of microwaveable food products

Also Published As

Publication number Publication date
CN101678940A (zh) 2010-03-24
EP2125568A1 (fr) 2009-12-02
EA200901183A1 (ru) 2010-02-26

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