Peelable laminate and method of cooking a food product

Details Peelable laminate and method of cooking a food product Peelable laminate and method of cooking a food product

B - Operations, Transporting

65

D

B65D 81/34 (2006.01) A23B 4/10 (2006.01) B32B 7/06 (2006.01) B32B 27/08 (2006.01) B65D 65/40 (2006.01) B65D 65/46 (2006.01) B65D 75/26 (2006.01)

Patent

CA 2193176

The present invention provides a peelable laminate suitable for cook-in packaging and a method of cooking a food product. The method includes the steps of: a) enclosing a food product in the peelable laminate, the peelable laminate having (1) an edible film in contact with the food product, an (2) a protective film peelably adhered to the edible film; and b) heating the enclosed food product to at least partially cook the food product, the edible layer adhering to the at least partially cooked food product with an adhesive strength which is greater than the force required to peel the protective film from the edible film. In this manner, the protective film can be peeled from the edible film after cooking without product loss due to adherence of food particles to the film. Furthermore, the peelable laminate prevents or minimizes cook-out and allows a modifier to be transferred to the food product via the edible film during the cooking process.

aminé pelable pour emballage de cuisson et méthode de cuisson d'un produit alimentaire. La méthode comprend les étapes suivantes : a) emballer un produit alimentaire dans le laminé pelable, celle-ci comportant (1) une pellicule comestible en contact avec le produit alimentaire, (2) une pellicule protectrice détachable de la pellicule comestible; et b) chauffer le produit alimentaire emballé pour au moins cuire partiellement le produit alimentaire, la couche comestible adhérant au produit alimentaire au moins partiellement cuit avec une adhérence supérieure à la force nécessaire pour détacher la pellicule protectrice de la pellicule comestible. De cette façon, la pellicule protectrice peut être détachée de la pellicule comestible après la cuisson sans perte de produit due à l'adhérence de particules d'aliments à la pellicule. En outre, le laminé pelable supprime ou réduit au minimum la cuisson hors emballage et permet le passage d'un agent de modification au produit alimentaire pendant la cuisson.

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