초록 ▼

A packaged meal is provided in the form of a kit arrangement which is formulated and prepared for storage under refrigerated, non-frozen conditions for extended time periods within retail store showcase coolers. The kit includes a compartmentalized, hermetically sealed package, with a refrigerated b

A packaged meal is provided in the form of a kit arrangement which is formulated and prepared for storage under refrigerated, non-frozen conditions for extended time periods within retail store showcase coolers. The kit includes a compartmentalized, hermetically sealed package, with a refrigerated baked flour-containing component or dough component within an overpouch which is sealed or unsealed and positioned within one of the compartments and being specially formulated to maintain its freshness and retarding staling during extended refrigerated storage within the hermetically sealed package. At least the compartment within which baked component is sealed has an anti-fogging agent component which further assists in maintaining freshness and retarding staling under even refrigerated, non-frozen conditions.

대표청구항 ▼

[ We claim:] [1.] A method of imparting resistance to moisture and texture degradation in a baked flour-containing content of a package during periods of extended storage at refrigerated temperatures, comprising:providing a package having a compartment with an anti-fogging agent associated therewith

[ We claim:] [1.] A method of imparting resistance to moisture and texture degradation in a baked flour-containing content of a package during periods of extended storage at refrigerated temperatures, comprising:providing a package having a compartment with an anti-fogging agent associated therewith;positioning the baked flour-containing content in said compartment;hermetically sealing the baked flour-containing content in said compartment;distributing said anti-fogging agent in said compartment; andrefrigerating said package with said baked flour-containing content therein at a temperature of between about 0.degree. C. and about 10.degree. C. for a time period required for retail distribution, display and sale of said baked flour-containing content.