NL2018721B1 - Layered food product - Google Patents

Abstract

Described is a meal or consumption at elevated temperature by individuals having difficulty in at least one of chewing and swallowing, comprising at least two of the following pureed food components: a starch containing food; a vegetable; and a meat or meat substitute. The components are pureed separately and positioned as neighboring layers on top of each other, 80% of at least one side of each layer being covered by a neighboring layer. Further described is a method for the preparation of such a meal, comprising the steps of providing at least two of the food components, preparing a puree of each food, and layering the pureed food on top of one another such, that 80% of at least one side of each layer is covered by a neighboring layer to produce the meal.

Description

Patent center

The Netherlands © 2018721

BI PATENT (51) Int. CL:

A23L 33/00 (2018.01) A23P 20/20 (2018.01) (21) Application number: 2018721 © Application submitted: 14/04/2017

© Application registered: 02/03/2018 © Patent holder (s): The Keuken van Limburg B.V. to HEERLEN. © Request published: (72) Inventor (s): Cornells Johannes Gerardus Maria Hoefs © Patent granted: to HEERLEN. 02/03/2018 Raymond Eduard Elisabeth Johannes Senden in HEERLEN. © Patent issued: 15/03/2018 © Authorized representative: Dr. T. Wittop King PhD in Delft.

© Layered food product © Described is a meal or consumption at elevated temperature by individuals having difficulty in at least one of chewing and swallowing, including at least two of the following pureed food components: a starch containing food; a vegetable; and a meat or meat substitute. The components are pure separately and positioned as neighboring layers on top of each other, 80% or at least one side or each layer being covered by a neighboring layer. Further described is a method for the preparation of such a meal, including the steps of providing at least two of the food components, preparing a puree of each food, and layingering the pureed food on top of one such, that 80% of at least one side or each layer is covered by a neighboring layer to produce the meal.

NL BI 2018721

This patent has been granted regardless of the attached result of the research into the state of the art and written opinion. The patent differs from the documents originally submitted.

All submitted documents can be viewed at the Netherlands Patent Office.

Title: Layered food product.

The invention relates to a meal for consumption at elevated temperature by individuals having difficulty in least one of chewing and swallowing including at least two of the following pureed food components: a starch containing food; a vegetable; and a meat or meat substitute. The invention further relates to a container, including such a meal as well as a method for the preparation of such a meal.

The difficulty for chewing and / or swallowing can e.g. be the result of muscular dysfunction, muscular degenerative disorders, strokes, geriatric infirmity. Individuals suffering from chewing and swallowing problems are often patients in a hospital or residents or nursing homes where the residents are duties care or by professional nursing staff. Also, such individuals may still live independently, but are provided with meals on a regular basis, such as each day, by professionals that prepare and deliver meals to such individuals.

Individuals having difficulties in chewing or swallowing are not capable of consuming normal food. For that reason, professionals prepare meals for such individuals subject the meal components to a combined pureeing step, e.g. by using a kitchen blender resulting in a pureed meal or uniform texture and taste. In professional care institutions, and also by professional meal producers / deliverers, the different meal components are usually combined to a single pureeing step, not only for cost reasons, but also to ensure that the patients, ie the individuals having chewing and / or swallowing problems, do receive a well-balanced combination of the food components. If the food components are provided separately, the patient can just not eat one or more food components, or eat it only partially, resulting in an unbalanced nutrient uptake. By the combination of the food components in a single pureed blend, such problems are overcome, but the disadvantage about such pureed meals is that the food components not only lose the original texture, but the pureed meal also has a uniform taste, which is unsatisfactory .

E.g. WO 2005/117617 describe such pureed food for dysphagic persons, i.e.

persons who are unable to swallow or have difficulty in swallowing, where the food is pureed, parameters such as firmness, adhesiveness, springiness and cohesiveness are evaluated.

US 2008/0226778 provides food for individuals having difficulty in chewing and / or swallowing by providing a liquid food that may be thick and may have chunks, and to subject the said food to a pressure being above atmospheric pressure.

However, both WO 2005/117617 and US 2008/0226778 provide for a homogenous food product or single texture and taste.

The present invention now provides a solution for the above problem by providing a meal of the above-described type, requiring the components are pureed separately and positioned as neighboring layers on top of each other, at least 80% or at least one side of each layer being covered by a neighboring layer. Such a meal comprises different food components or the meal layered on top of one another, therewith forming a layered, or laminated, food product. Herein, the term "meal" equals the term "layered food product."

The advantage of providing a meal that comprises different layers of different pureed food components, each layer will provide for a different taste, so that the individual will experience a differentiated taste sensation when consuming the meal, which can be swallowed as the pureed food of the art. It is also possible to subject the different food components to pureeing under different conditions, so that the texture of each component may differ, resulting in an additional differentiated sensation upon consumption.

The term "consumption at elevated temperature" means that the meal is intended to have a temperature, at consumption, or above ambient temperature. The meal is intended to be a "hot meal". Usually, the temperature of hot meals is above 30 ° C, around 40 ° C, but preferably below 50 ° C, as at that temperature, the meal is experienced as too hot.

As at least 80% or at least one side or each layer is covered by a neighboring layer or pureed food component, a layered, or laminated, structure is obtained, where the layers cover each other significantly. Preferably, at least 85%, more preferably at least 90%, even more preferably at least 95% and most preferably 100% or at least one side or each layer is covered by a neighboring layer or pureed food component, By this arrangement of the layers significantly overlap, and preferably overlap in full, therewith forming a layered structure. The layered structure has the advantage that the individual consuming the meal, will be inclined to spoon up from the top of the meal to the bottom, and therewith taking up all of the layers of the meal, without the possibility to leave out any of the layers. By this, the individual will take up all the meal components in the envisaged ratio. It will be very difficult, if not impossible, to avoid consuming any of the layers.

The layers are arranged on top of each other, i.e. each layer being in contact with a following layer. Herein, such layers, being in contact with one another are called neighboring layers. For example, a meal having the form of a sandwich or different layers of pureed food components is provided without being interfered by e.g. solid food.

The meal of the invention can comprise two different layers of different pureed food components, such as a single layer of vegetables and a single layer of pureed food containing starch, such as pureed potatoes, or can include a layered structure of eg pureed potatoes, followed by a layer of pureed vegetables, followed by another layer of pureed potatoes. However, it is preferred that the meal comprises a layer of pureed food containing starch, a layer of pureed vegetables and a layer of pureed meat or meat substitute. Such a three component meal provides for a variety of possible combinations for the different layers, resulting in a variety of taste combinations and possibly texture combinations that provide for variation in the food for individuals that have difficulty in chewing or swallowing. For example, a meal can be provided with a layer of pureed potatoes, pureed green beans, and pureed beef, while alternatively, a food can be prepared or pureed rice, pureed cabbage and pureed fish, e.g. intended for consumption on another day.

Very attractive, each of the layers is uniform in thickness. This means that the thickness of a layer may vary plus or minus 10% of the average thickness. However, said variation is preferably 5% or less, more preferably 3% or less. Such uniform layers provide accurate ratios between the components and a reliable differentiated taste experience upon ingestion.

In an attractive embodiment, at least one of the food components a., B., And c. has been cooked. Preferably, not only one component but a multiple of components, more preferably components a., B., And c. have been cooked. Said cooking can be performed before or after the food is pureed. However, the food has preferably been cooked before being pureed, as cooking facilitates the pureeing of the food components.

The meal may further comprise a sauce layer. A sauce provides for additional taste sensation. Any sauce will be suitable, as long as it will be capable of being swallowed by the individual. To this end, the sauce is preferably void or chunks and other solid bodies. The sauce layer is preferably an outer layer of the meal, i.e. the most lower or most upper layer of meal. The sauce layer is also considered as a food layer.

Attractively the sauce layer is liquid at consumption temperature. A liquid sauce is conveniently swallowed by the individual.

The meal is preferably free or non-pureed solids in order to provide an optimally swallowable food product.

To this end, the pureed food components are preferably homogenized to provide for layers or homogeneous texture and consistency. However, the pureeing can be performed such, that the puree is somewhat coarse, i.e. having a differentiated density, as long as the original food component has lost its solid character and has been transformed into a paste-like material. For example, tomatoes can be pureed to an extent that the resulting puree still has differentiated density. However, in an attractive embodiment, the food is pure such, the texture is homogeneous within the said food component. Although not necessary, the food components can be pureed such that the texture of each food component is similar, which may be attractive for individuals having severe chewing and swallowing problems.

The particle diameter of the food components in each layer preferably have a maximum diameter of 0.7 mm, preferably or 0.6 mm, more preferably or 0.5 mm and most preferably or 0.4 mm. The particle size can be measured by any method known in the art, such as dynamic image analysis (DIA). However, laser diffraction, sedimentation and sieve analysis can also be used to measure the particle size, i.e. determine the maximum diameter. A particle having a maximum diameter of 0.7 mm means that the particles in the respective layer have a maximum size of 0.7 mm, but can also be narrower. The term "maximum diameter or 0.7 mm" therefore equals "a diameter or 0.7 mm or less". It is possible for the food layers to have a different particle size as compared to the particle size or another food layer, which can be chosen in order to confer additional mouth feel discrimination between the layers. However, such a difference in particle size should not compromise the swallowability of the food product. Preferably, the particle size or each of the layers is the same, in particular the a starch containing food layer, the vegetable layer and the meat or meat substitute layer. If any, the particle size or the sauce layer can be different, in particular narrower than those of the other layers.

As described above, one of the food components is a food, containing starch. Starch is one of the main food components and can be found, for example, in cereal products, legumes, bread and pasta. Preferably, the pureed food containing starch is chosen from the group, consisting of pureed potatoes, pureed pasta and pureed rice.

The pureed vegetables can include any vegetable that is used in human meals. Preferred vegetables are e.g. beans, cabbage, carrots, cauliflower, spinach, peas and broccoli or a combination of a more, pureed to the envisaged texture.

The pureed meat or pureed fish is preferably chosen from the group, consisting of pureed beef, pureed pork, pureed poultry meat or pureed fish meat. The term "meat substitute" is known in the art. Reference is made e.g. to the Wikipedia page https://en.wikipedia.org/wiki/List of meat substitutes, describing e.g. meat substitutes based on soy, such as tofu and tempeh, as well as based on gluten. Such products are attractive for vegetarian meals.

The meal can further comprise, deposited on one or more of the layers, preferably the outer layer, one or more herbs, spices or particulate food components, said particular food components eg giving the food product an attractive appearance, such as food grade dyes . Such herbs, spices or particulate preferably have a particle size. Such, that does not compromise the swallowability of the food product, i.e. having a particle size of 0.7 mm or less, as the particles in the layers. Preferably, the said herbs, spices or particulate food components have the same size as the particles of the layers. Examples of spices can be eg, depending on the food product, pepper, curry, cinnamon etcetera, or powdered sugar or small crystal sugar that dissolves in the food layer on which sugar is deposited, herbs, such as small bits or oregano, spearmint, parsley, chive etcetera. Particular components can e.g. be small chocolate spheres, capable or at least partially dissolving in the food layer upon which the particles are deposited in order to convert an additional taste sensation to the said layer or layered food product as a whole.

It is also possible for the food product to include, deposited on one or more of the layers, preferably the outer layer, food decoration, such as a small blade or dill, e.g. on a meal including pureed salmon as meat layer.

In another embodiment, the meal comprises medication or additional nutrients, which medication or nutrients can e.g. be incorporated in the meal, e.g. in any of the layers or separately, in a tailored fashion. To this end, the preparation of the meals can be computerized, and ingredients such as medication can be added in an envisaged amount for an envisaged patient or consumer, or group of patients or consumers. Nutrients can e.g. be vitamins or minerals.

In a preferred embodiment, the meal is frozen. Once frozen, the meal can be kept e.g. at -20 ° C for a prolonged time, i.e. one week, two weeks, one month or more before being consumed. For consumption, the frozen layered food product can be subjected to microwaves to arrive at the envisaged consumption temperature, which can e.g. be 30 - 45 ° C.

Further provided is a container, including the meal as described above. The container preferably comprises a quantity that corresponds to a single meal portion, i.e. providing the envisaged balanced nutritional value of a single meal, so that for each individual, a single container can be used for the meal. Such containers can also be used by professionals that prepare and deliver meals to individuals in need. The containers can contain fresh meals at the envisaged elevated consumption temperature, that can be consumed directly, or be refrigerated or frozen, so that warming up by e.g. microwaves may be necessary. In particular in nursing homes for elderly people, such containers including food products can be stored on refrigerated or frozen conditions and provided to individuals in need on a daily basis.

The said container preferably comprises a removable member, the layers of the meal being arranged such, that the layers extend substantially parallel to the member. In such an arrangement, the member can be removed, and the container can put upside down on a support, such as a plate, before being served to the individual in need. For example, a container containing a frozen meal can be subjected to microwaves after the member has been removed or be perforated to allow heated air to escape. After reaches the envisaged temperature, the container can be upside down on the support and removed, so that the meal can be served to the individual. However, it is also possible to put the container, having removed the member, upside down on the support in frozen condition, and to subject the meal to microwaves in order to reach the envisaged temperature before being served.

Attractively, the container comprises a meal as well as a sauce layer, the sauce layer being the layer most remote from the member. In this arrangement, the sauce layer preferably being one of the outer layers of the food product, in particular, the layer most remote from the member. The food product is preferably covered, on one side, by the sauce layer. If the food product is intended to be consumed while present in the container, the sauce layer is preferably the upper layer. By removing the member, the individual will first contact the sauce, followed by the following layer of the food product, when the individual takes a spoon or the food product, or penetrates the food product e.g. by a straw. However, if the container is intended to be put up-side-down on a support, the sauce layer is preferably positioned most remote from the member, i.e. as the lower layer. By turning the container upside down, the sauce layer becomes the upper layer, covering the food product from the top.

Further provided is a method for the preparation of a meal as described above, including the steps or:

i) providing at least two food components chosen from the group consisting of:

a. starch containing food;

b. vegetables; and

c. meat or meat substitute, ii) pureeing each food component or step i) separately, providing a variety of different pureed food components, iii) positioning the different pureed food components obtained in step ii) as neighboring layers on top of each other, to produce the layered food product.

In step i), at least two food components are provided, although it is preferred that all three food components are provided in order to prepare meal comprising three layers of the different food components as described above. In a second step, each food component or the previous step is pureed separately, providing a various or different pureed food components. Pureeing of the one food component does not have to be identical to the pureeing step or another food component, in order to provide a somewhat different texture or the different layers within the layered food product. For example, the layer of meat can be pureed in a somewhat more coarse manner as compared to the starch containing food. In such a case, the consumer will experience not only a differentiated taste, but also differentiated texture when consuming the layered food product. In a following step, the different pureed food components are positioned on top of one another, therewith producing the layered food product, i.e. the meal.

Step ii) attractively comprises a homogenizing step, resulting in a soft puree, having uniform particle size.

The mash or step ii) is preferably prepared such, that the mash has a maximum particle diameter of 0.7 mm, preferably or 0.6 mm, more preferably or 0.5 mm, most preferably or 0.4 mm.

As explained above, one or more of the food components a., B., And c. or step i) are cooked, separate from one another. Preferably, food components a., B., And c. are cooked. Cooking is preferably done before the food component is subjected to pureeing step ii).

The positioning step iii) preferably comprises covering at least 80% or at least one side of each layer with a neighboring layer.

Step iii) or the method can further comprise positioning a sauce layer on a layer or a pureed food component or laying a layer or pureed food component on a sauce layer. In particular when the meal, i.e. the layered food product, is prepared in a container, envisaged to put upside down before consumption, the sauce layer is deposited in the container first, upon which the layers of food components are deposited.

Attractively, step iii) further comprises depositing one or more herbs, spices, food decoration or particular food components. As explained above, said particular food components preferably have a particle size of 0.7 mm or less, the deposition taking place on an outer layer or the layered food product. If meal is prepared in a container, envisaged to be put upside down before use, the deposition of the herbs, spices, food decoration or particular food components is performed in the empty container, followed by deposition or a layer of the layered food product. In contrast, in case the meal is envisaged to be consumed when present in the container, the said depositing is on the upper layer.

Step iii) preferably comprises positioning the pureed food components and, if present, the sauce in a container.

Preferably, the temperature of the layer during positioning in step iii) is above ambient temperature, preferably between 30 and 40 ° C. At such a temperature, the food is better flowable as at lower temperatures, enabling a convenient deposition.

In step iii), a deposited food layer is preferably cooled before another food layer is deposited thereon. Said cooling is preferably below ambient temperature, in particular to 15 ° C or less, 10 ° C or less, or 8 ° C or less. Attractively, the cooling is at around 4 ° C. The term "about" allows for a deviation of 1 ° C, preferably or 0.5 ° C. By cooling the said layer, stiffening or the layer may occur, which prevents the layer from being mixed with the layer being deposited thereon. This is particularly advantageous in case the first layer is a sauce layer, which may be mixed with the following food layer because of the possible relatively low viscosity when being deposited.

Attractively, the method further comprises the step of freezing the meal or step iii).

The invention will now be further exemplified by the following examples.

Example 1:

Layered pureed meal with fish, potatoes and spinach (255 grams)

Layer 1: Hollandaise mustard sauce (30 grams)

Per 10 kg of product, 9 kg of boiled water and 0.8 kg of hollandaise sauce (Knorr cold base hollandaise sauce, Unilever, Netherlands, GTIN 08711200575398) and 0.3 kg mustard (French mustard Luycks, Kühne, Germany, GTIN 4012200262504) were admixed, while the mixture was boiled for 10 minutes. The mixture was allowed to cool down to 70 ° C and 0.12 kg of gelatin (Gelatin powder, Dr. Oetker, Germany, GTIN 8710486605023) was added.

The mixture was filled in a container (EC132-345, polypropylene, 300 mm, Cups4you, Netherlands) as a layer of 30 grams, whereafter the container was cooled down at 4 ° C for 2 hours.

Layer 2: Muslin fish (50 grams)

Per 10 kg product, 8 kg Codfish (Sea & We Atlantic Codfish MSC, Anova Seafood, Netherlands, raw, kept at 4 ° C, vacuum sealed,) was cooked for 30 minutes in a combi steamer (Metos MSCC WE 101, Ali Group , Italy) at 95 ° C with 90% steam, whereafter the fish was mixed with 1.5 kg of cream (Hollandia cream cooking, Friesland Campina, Netherlands, GTIN 08713300121499), 0.3 kg of water, 0.05 fish broth (Chef fond fish, Nestle, Switzerland , GTIN 03033710032549), 0.2 kg binder (Maggi sauce white cream, Nestle, Switzerland, GTIN 09002100009683) and treated in the electrical cutter (Robot Coupe, M&L Professional, Netherlands) to an unguent-like viscosity. Too short cutter treatment will result in presence of particles, too long treatment will result in heat release and causes a rubber-like viscosity.

Immediately the mixture of 50 grams was layered onto the cooled sauce layer 1 in the container, covering the whole surface of the sauce layer, whereafter the container was cooled for 30 minutes at 4 ° C to allow the fish layer to firm up.

Layer 3: Muslin spinach (75 grams)

Per 10 kg product, 9.5 kg deep frozen spinach (Creamed spinach portions, Ardo, Netherlands, GTIN 05411381338700) cooked for 20 minutes in the combi steamer (Metos MSCC WE 101) at 80 ° C without steam . 0.4 kg binder (Maggi sauce white cream, Nestle, Switzerland, GTIN 09002100009663), 0.04 kg salt (Jozo natural salt, AkzoNobel, Netherlands, GTIN 8715800100011) and 0.1 kg vegetable broth powder (Maggi vegetable broth, Nestle, Switzerland, GTIN 09002100024185) were combined with the cooked spinach and treated in the electrical cutter (Robot Coupe) to an unguent-like viscosity. Too short cutter treatment will result in presence of particles, too long treatment will result in heat release and causes a rubber-like viscosity.

The mixture of 75 grams was layered onto the cooled fish layer 2 in the container, covering the whole surface of the fish layer whereafter the container was cooled for 30 minutes at 4 ° C to allow the spinach layer to firm up.

Layer 4: Muslin mashed potatoes (100 grams) and finishing of the meal

Per 10 kg product, 8.9 kg deep frozen (<-18 ° C) potato mash (Farm Frites, Netherlands, GTIN 03710679852115) were heated for 20 minutes at 80 ° C in the combi steamer (Metos MSCC WE 101 ) without steam. 0.3 Kg cream (Hollandia cream cooking, Friesland Campina, Netherlands, GTIN 08713300121499), 0.7 kg of water, 0.04 kg of salt (Jozo natural salt, AkzoNobel, Netherlands, GTIN 8715800100011) and 0.15 kg of bake & fry liquid (Phase bake & fry combi, Unilever, Netherlands, GTIN 04000492512478) were combined with the potato mash and treated in the electrical cutter (Robot Coupe) to an unguent-like viscosity. Too short cutter treatment will result in presence of particles, too long treatment will result in heat release and causes a rubber-like viscosity.

The mixture of 100 grams was layered onto the cooled spinach layer 3 in the container, covering the whole surface of the spinach layer, whereafter the container was closed by a fitting cover, provided with a label and frozen at <-18 ° C until use or distribution.

Example 2:

Layered pureed meal Bolognese with beef, pasta and zucchini (255 grams)

Layer 1: Tomato sauce (30 grams)

Per 10 kg product, 8.5 Kg tomato coulis (Prontofresco Pomodoro alia Casalinga, Greci, Italy), 1.2 kg water, 0.1 kg binder (Maggi binder, Nestle, Switzerland, GTIN 08715000056712), 0.05 kg sugar (Van Gilse crystal sugar, Suiker Unie , Netherlands, GTIN 8710437000031) and 0.05 kg pesto (Knorr primerba pesto, Unilever, Netherlands, GTIN 08722700144489) were mixed and boiled for 5 minutes and allowed to cool down to 70 ° C. To the mixture, 0.12 kg of gelatin (Gelatin powder, Dr. Oetker, Germany, GTIN 8710466805023) was admixed.

The mixture was filled in a container (EC132-345, polypropylene, 300 mm, Cups4you, Netherlands) as a layer of 30 grams, whereafter the container was cooled down at 4 ° C for 2 hours to firm up.

Layer 2: Muslin beef (50 grams)

Per 10 kg product, 8 kg beef poulet (Farm fresh beef poulet, raw, kept at 4 ° C, vacuum sealed, Farm Fresh, Netherlands) cooked for 12 hours at 72 ° C minutes in a combi steamer (Metos MSCC WE 101 ) at 95 ° C with 90% steam, whereafter the beef was mixed with 0.04 kg of salt (Jozo natural salt, AkzoNobel, Netherlands, GTIN 6715800100011), 0.2 kg of binder (Maggi binder, Nestle, Switzerland, GTIN 08715000058712), 0.3 kg of water and 1.5 kg tomato sauce as prepared for layer 1. The mixture was treated in the electrical cutter (Robot Coupe) to an unguent-like viscosity. Too short cutter treatment will result in presence of particles, too long treatment will result in heat release and causes a rubber-like viscosity.

The mixture of 50 grams was layered onto the cooled sauce layer 1 in the container, covering the whole surface of the sauce layer, whereafter the container was cooled for 30 minutes at 4 ° C to allow the fish layer to firm up.

Layer 3: Muslin zucchini (75 grams)

Per 10 kg product, 5 kg deep frozen (<-18 ° C) zucchini (Zucchini blocks, Ardo, Netherlands, GTIN 05411361122709) and 4 kg peas mash (Peas mash portions, Ardo, Netherlands, GTIN 05411361146507) were cooked together for 20 minutes in a combi steamer (Metos, model: MSCC WE 101) at 80 ° C without steam, whereafter the zucchini and peas mash were mixed with 1 kg of water, 0.04 kg of salt (Jozo natural salt, AkzoNobel, Netherlands, GTIN 8715800100011), 0.4 kg binder (Maggi sauce white cream, Nestle, Switzerland, GTIN 09002100009663) and 0.1 kg vegetable stock powder (Maggi vegetable stock, Nestle, Switzerland, GTIN 09002100024185) and treated in the electrical cutter (Robot Coupe) to an unguentlike viscosity. Too short cutter treatment will result in presence of particles, too long treatment will result in heat release and causes a rubber-like viscosity.

The mixture of 75 grams was layered onto the cooled beef layer 2 in the container, covering the whole surface of the beef layer, whereafter the container was cooled for 30 minutes at 4 ° C to allow the zucchini layer to firm up.

Layer 4: Muslin pasta (100 grams) and finishing of the meal

Per 10 kg of product, 10 kg of water and 0.04 kg of vegetable stock powder (Maggi vegetable stock, Nestle, Switzerland, GTIN 09002100024185) were mixed at room temperature. 10 Bags were each filled with 1 liter of the obtained water-bouillion powder mix and 300 grams macaroni (Honig elbow macaroni, H.J. Heinz B.V., Netherlands, GTIN 08714700997455) and vacuum sealed. The vacuum sealed bags were cooked for 3-4 hours in a combi steamer (Metos, model: MSCC WE 101) at 95 ° C with 90% steam, whereafter the cooked macaroni was taken together and mixed with 0.2 kg of cheese sauce powder (Knorr sauce cheese, Unilever, Netherlands, GTIN 08711100419198) and treated in the electrical cutter (Robot Coupe) to an unguentlike viscosity. Too short cutter treatment will result in presence of particles, too long treatment will result in heat release and causes a rubber-like viscosity.

Immediately the mixture of (TWK1] 100 grams (TWK2) was layered onto the cooled zucchini layer 3 in the container, covering the whole surface of the zucchini layer, whereafter the container was closed by a fitting cover, provided with a label and frozen at <-18 ° C until use or distribution.

It is understood that due to changing conditions and use of natural products, cooking processes are sensitive to fluctuations in output. Therefore it is preferred for the production steps to be monitored by a professional cooking expert. In case of deviation or desired specifications, such as viscosity and taste, the expert may adjust the product accordingly. Although other packaging sizes can be chosen, it is preferred to choose the packaging size such that with the chosen amount of product, visible layers arise, i.e. having a layer thickness or preferably at least 3 millimeters. For aesthetic reasons, filling of the layers into the container is preferably done in a way that ensures tight layer transitions. This may be done by hand (fill bag), funnel or mechanically.

Before use, the product is intended to be warmed, e.g. in a combi steamer (when frozen at -18 ° C, e.g. 50 minutes at 95 ° C with steam). As in the above examples, the layers are positioned upside down in the container, the container is put upside down on a plate after being warmed, which will cause the sauce to flow over the product.

Claims (28)

CONCLUSIONS A method for preparing a meal from superimposed neighboring layers for consumption at elevated temperature by individuals who have difficulty chewing and / or swallowing, comprising the steps of: i) providing at least two food ingredients selected from the group consisting of a. starch-containing foodstuff; b. vegetable; and c. meat or meat substitute, ii) pureeing separately from each food component of step i), thereby providing a plurality of different pureed food components, iii) superimposing as adjacent layers in a container the different pureed food components obtained in step ii), wherein at least 80 % of at least one side of each layer is covered with an adjacent layer, and wherein a placed food layer is cooled before another food layer is placed thereon, forming the meal, iv) freezing the meal from step iii). The method of claim 1, wherein step ii) comprises a homogenization step. Method according to claim 1 or 2, wherein the puree from step ii) is prepared with a maximum particle diameter of 0.7 mm, preferably of 0.6 mm, more preferably of 0.5 mm, most preferably of 0.4 mm. Method according to any of the preceding claims, wherein the layers of uniform thickness are applied. A method according to any of claims 1 to 4, wherein one or more of the food components a. B. and c. cooked separately from each other. The method of claim 5, wherein the food components a., B. and c. be cooked. The method of claim 5 or 6, wherein the cooking is performed prior to step ii). A method according to any of the preceding claims, wherein in step iii) a layer of pureed food comprising starch, a layer of pureed vegetables and a layer of pureed meat or meat substitute are placed on top of each other. A method according to any of the preceding claims, wherein the pureed foodstuff comprising starch is selected from the group consisting of mashed potatoes, mashed pasta or mashed rice or a combination of two or more thereof. A method according to any of the preceding claims, wherein the mashed vegetable is selected from the group consisting of mashed beans, mashed cabbage, mashed carrots, mashed legumes or a combination of two or more thereof. A method according to any of the preceding claims, wherein the pureed meat is selected from the group consisting of pureed beef, pureed pork, pureed poultry meat, pureed fish meat or a combination of two or more thereof. A method according to any of the preceding claims, wherein the pureed meat substitute comes from the group consisting of soy and gluten. A method according to any of the preceding claims, wherein step iii) further comprises placing a sauce layer on a layer of a pureed food ingredient or vice versa. The method of claim 13, wherein the sauce layer is placed as the outer layer of the meal. A method according to claim 14, wherein in step iii) the sauce layer is first placed in the container, on which the remaining food component layers are then placed. A method according to any of the preceding claims, wherein the sauce layer is liquid at consumption temperature. A method according to any of claims 13 to 16, wherein in step iii) the sauce layer is cooled. A method according to any of the preceding claims, wherein step iii) further comprises placing one or more herbs, spices, food decoration, particulate food components on an outer layer of the meal, wherein the particulate food components preferably have a particle size of 0, 4 mm or less. A method according to any of the preceding claims, wherein the temperature of the layer during its placement in step iii) is above ambient temperature. The method of claim 19, wherein the temperature of the layer during placement in step iii) is between 30 and 40 ° C. Method according to any of the preceding claims, wherein the cooling takes place below ambient temperature, preferably up to 15 ° C or less, more preferably up to 10 ° C or less, even more preferably up to 8 ° C or less, most preferably up to about 4 ° C. A method according to any of the preceding claims, further comprising a step of adding medication or additional nutrients. A method according to any of the preceding claims, further comprising a step of placing one or more of herbs, spices, food decoration, particulate food components on one or more of the layers, said particulate food components preferably having a particle size of 0.7 mm or less. A frozen meal, obtainable according to any of the preceding claims. The meal of claim 24, which is free from unpurified solids. A container comprising a meal according to any of claims 23 to 25. 27. Container as claimed in claim 26, which comprises a removable cover, wherein the layers are arranged such that they extend substantially parallel to the cover. The container of claim 27, wherein the meal comprises a sauce layer, wherein the sauce layer is the layer most distant from the lid.