The present invention claims priority on United States Provisional Patent Application Serial No. 61/541,385 filed September 30, 2011, which is incorporated herein by reference.

The invention generally relates to portionable foods, more particularly to portionable protein food that is at least partially coated or enrobed in a sauce, still more particularly to portionable protein food that is at least partially coated or enrobed in a sauce that includes a coating of starch material, yet still more particularly to portionable seafood that is at least partially coated or enrobed in a sauce that includes a coating of starch material, and still yet more particularly to portionable seafood that is at least partially coated or enrobed in a sauce that includes a coating of particulate starch material.

BACKGROUND OF THE INVENTION

Currently available processes for producing seafood food products enrobed in sauces involve enrobing frozen seafood with sauce (in liquid form) that sets up on contact and enrobes the seafood product. In such a packaged material, the typical sauce percentage in current format varies from 35 to 50 wt% of the product depending on customer and product. The sauce is applied to the frozen seafood product and thereafter the sauce sets up (set time approximately 15 to 20 seconds) prior to a final pass through the freezer to ensure the sauce is completely frozen before packaging. This prior art process delivers a product that when cooked by consumers, provides seafood (i.e., shrimp) and sauce that can be poured over rice and pasta and consumed as a meal. Under normal conditions, the problem for the consumer is they need to purchase and prepare the rice or pasta separately (using multiple pots/pans) and estimate the quantity correctly for use with the amount of seafood and sauce. When incorrect amount of rice or pasta is estimate, the enjoyment of the food can be impaired.

The industry currently consists of "Meal Kits" which provide separate components added through several steps or a "dump and go" skillet meal. These items are most often sold as meal kits and retailers corral the many similar items into a specific freezer section. In all cases, the serving size is controlled by the package size.

In view of the current state of the art of frozen foods, there is a need for a frozen food that is consumed with a sauce and starch component that can be prepared together in the desired proportions of sauce and starch and wherein the consumer can select the portion as opposed to a preselected portion size that exists in a meal-kit.

DESCRIPTION OF THE INVENTION

The present invention is directed to portionable protein food that is at least partially coated or enrobed in a sauce and a coating of a starch material and method for making the same, more particularly to portionable seafood that is at least partially coated or enrobed in a sauce that includes a coating of a starch material and method for making the same, and still more particularly to portionable seafood that is at least partially coated or enrobed in a sauce that includes a coating of a particulate starch material and method for making the same.

The present invention provides a process and food product in which a starch material

(e.g., rice, pasta, couscous, etc.) adheres to a sauce, which sauce is partially or fully coated or enrobed on a core or base food component, prior to the full setting or hardening of the sauce on the core or base food component by freezing. The food product and process for making the food product provides a desired proportion of sauce and starch material to every individual piece of the core or base food component for maximum convenience, portion control and serving composition consistency. Each food product of the present invention is designed to have the desired amount of sauce and starch material for the food product, thus the inclusion of additional sauce or starch material prior to consumption by the consumer is not required. Also, since each food product of the present invention includes a select amount of a core or base food component and the desired amount of sauce and starch material to be used with the select amount of a core or base food component, the food product of the present invention can be package with a plurality of other food products of the present invention, thus allowing the consumer to select the quantity of food products to be consumed. As such, the present invention provides the consumer freedom of choice as to the quantity of the food product to be consumed as opposed to having to prepare the preselected food quantity that existed in meal-kits. As such, the present invention is a significant enhancement over prepared foods that currently exist in the market.

Although the present invention will be described with particular reference to core or base food components that are protein foods (e.g., seafood, beef, poultry, pork, wild game, etc.), it will be appreciated that the invention can be used with certain non-protein foods such as various fruits and vegetables (e.g., egg plant, zucchini, squash, peppers, beans, broccoli, cauliflower, leeks, potatoes, etc.) as a partial or full substitute of the protein foods. With regard to core or base protein food components, the present invention will be described with particular reference to seafood (e.g., shrimp, scallops, fish [e.g., fish fillets, etc.], clams, oysters, scampi, mussels, squid, octopus, etc.); however, it will be appreciated that the core or base protein food component can include other types of protein (e.g., beef strips, chicken pieces, pork pieces, etc.). The size, shape and weight of the core or base protein food component and/or non-protein food component are non-limiting. Generally, each food product of the present invention includes a single piece of core or base protein food component and/or non-protein food component; however, this is not required.

The type of sauce used in the present invention that is fully or partially coated or enrobed on the core or base protein food component and/or non-protein food component is non-limiting. The sauce that is applied to the core or base food component can be any type of sauce that is generally used with the particular core or base food component. Non-limiting examples of sauces include a Mediterranean sauce, a sweet and sour sauce, a scampi sauce, a barbeque sauce, a bourbon sauce, butter sauce, a teriyaki sauce, chipotle sauce, ginger sauce, Kung pao sauce, Szechwan sauce, buffalo sauce, garlic sauce, honey mustard sauce, Jamaican jerk sauce, oriental sesame sauce, sweet chili sauce, cajun sauce, mango sauce, ranch sauce, curry sauce, chocolate sauce, caramel sauce, butterscotch sauce, fudge sauce, fruit flavored sauce, marshmallow sauce, etc. Generally, the sauce is coated on a majority of the outer surface of the core or base food component. In one non-limiting embodiment, at least about 55% of the outer surface of the core or base food component is coated with sauce. In another non-limiting embodiment, at least about 60% of the outer surface of the core or base food component is coated with sauce. In still another non-limiting embodiment, at least about 75% of the outer surface of the core or base food component is coated with sauce. In yet another non-limiting embodiment, at least about 80% of the outer surface of the core or base food component is coated with sauce. In still yet another non-limiting embodiment, at least about 90% of the outer surface of the core or base food component is coated with sauce. In another non-limiting embodiment, at least about 95% of the outer surface of the core or base food component is coated with sauce. In still another non-limiting embodiment, about 100% of the outer surface of the core or base food component is coated with sauce.

Although the present invention will be described with particular reference to starch material that is coated onto the outer surface of the sauce, it will be appreciated that other or additional materials can be coated onto the sauce (e.g., chick peas, soy beans, soy bits, fruit, vegetable pieces, bacon bits, meat bits, confectionary bits, etc.). The one or more starch materials, and/or materials that are other than a starch material can be raw, cooked, at least partially pre-cooked, dehydrated, partially hydrated, and/or fully hydrated prior to coating the one or more starch materials, and/or materials that are other than a starch material on the sauce that is coated on the core or base component of the food product. With regard to the starch material, the type of starch material used in the present invention that is applied or coated onto the sauce includes, but is not limited to, potato flakes, grits, rice, couscous, and/or pasta (e.g., orzo, spaghetti, macaroni, noodles, shells, etc.). The food product can include one or more starch materials; however, the food product generally includes a single type of starch material. Generally, the starch material, and/or materials that are other than a starch material is coated on a majority of the outer surface of the sauce. In one non-limiting embodiment, at least about 55% of the outer surface of the sauce is coated with the starch material, and/or materials that are other than a starch material. In another non-limiting embodiment, at least about 60% of the outer surface of the sauce is coated with the starch material, and/or materials that are other than a starch material. In still another non-limiting embodiment, at least about 75% of the outer surface of the sauce is coated with the starch material, and/or materials that are other than a starch material. In yet another non-limiting embodiment, at least about 80% of the outer surface of the sauce is coated with the starch material, and/or materials that are other than a starch material. In still yet another non-limiting embodiment, at least about 90% of the outer surface of the sauce is coated with the starch material, and/or materials that are other than a starch material. The starch material, and/or materials that are other than a starch material can be in a particulate form (e.g., potato flakes, grits, rice, couscous, orzo, bacon bits, meat bits, vegetable bits, fruit bits, soy bits, etc.) and/or be in other forms such as strands, shell-shaped, tubular-shaped, elbow-shaped and other shapes that various pastas are formed. In one non-limiting embodiment of the invention, the maximum length of the particulate of starch material, and/or materials that are other than a starch material is about 4 inches. In another non-limiting embodiment of the invention, the maximum length of the particulate of starch material, and/or materials that are other than a starch material is about 3 inches. In still another non-limiting embodiment of the invention, the average length of the particulate of starch material, and/or materials that are other than a starch material is about 0.01-2 inches. In yet another non-limiting embodiment of the invention, the average length of the particulate of starch material, and/or materials that are other than a starch material is about 0.01-1 inches. In still yet another non-limiting embodiment of the invention, the average length of the particulate of starch material, and/or materials that are other than a starch material is about 0.01-0.5 inches. In another non-limiting embodiment of the invention, the average length of the particulate of starch material, and/or materials that are other than a starch material is about 0.01-0.25 inches.

The food product generally is formed of about 20-50 weight percent core or base protein food component and/or non-protein food component, about 20-50 weight percent sauce, and about 10-30 weight percent starch material, and/or materials that are other than a starch material. In one non-limiting embodiment of the invention, the food product is formed of about 25-48 weight percent core or base food component. In another non-limiting embodiment of the invention, the food product is formed of about 30-46 weight percent core or base food component. In still another non-limiting embodiment of the invention, the food product is formed of about 33-45 weight percent core or base food component. In yet another non-limiting embodiment of the invention, the food product is formed of about 35-44 weight percent core or base food component. In still yet another non-limiting embodiment of the invention, the food product is formed of about 38-42 weight percent core or base food component. In another non- limiting embodiment of the invention, the food product is formed of about 25-48 weight percent sauce. In still another non-limiting embodiment of the invention, the food product is formed of about 30-46 weight percent sauce. In yet another non-limiting embodiment of the invention, the food product is formed of about 35-45 weight percent sauce. In still yet another non-limiting embodiment of the invention, the food product is formed of about 38-42 weight percent sauce. In another non-limiting embodiment of the invention, the food product is formed of about 12-28 weight percent starch material, and/or materials that are other than a starch material. In still another non-limiting embodiment of the invention, the food product is formed of about 15-25 weight percent starch material, and/or materials that are other than a starch material. In yet another non-limiting embodiment of the invention, the food product is formed of about 16-24 weight percent starch material, and/or materials that are other than a starch material. In still yet another non-limiting embodiment of the invention, the food product is formed of about 18-22 weight percent starch material, and/or materials that are other than a starch material. Generally, the weight percent of the core or base food component is greater than or equal to the weight percent of the sauce; however, this is not required. In one non-limiting arrangement, the weight ratio of the core or base food component to the sauce is about 0.8-2:1. In another non-limiting arrangement, the weight ratio of the core or base food component to the sauce is about 0.9-1.8: 1. In still another non-limiting arrangement, the weight ratio of the core or base food component to the sauce is about 0.95-1.6:1. In yet another non-limiting arrangement, the weight ratio of the core or base food component to the sauce is about 1-1.5: 1. In still yet another non-limiting arrangement, the weight ratio of the core or base food component to the sauce is about 1. OILS: ! . Generally, the weight percent of the core or base food component is greater than the weight percent of the starch material, and/or materials that are other than a starch material; however, this is not required. Generally, the weight percent of the sauce is greater than the weight percent of the starch material, and/or materials that are other than a starch material; however, this is not required.

In one non-limiting aspect of the present invention, there is provided a food product that can be individually packaged or packaged with one or more other food products. The food product can be individually cooked or be cooked with one or more other food products. The food product includes a core or base food component such as a protein food and/or non-protein food. The food product includes a select quantity of sauce and flavoring of sauce that is desirable for consumption with the core or base food component. The food product also includes a starch material coating that is applied to the outer surface of the sauce. The coating of starch material, and/or materials that are other than a starch material is coated on the sauce in a select quantity that is desirable for consumption with the core or base food component and the sauce. The quantity of the sauce and coating of starch material, and/or materials that are other than a starch material are preselected and applied to the core or base food component in desired quantities so that when the food product is consumed, additional sauce and/or starch material, and/or materials that are other than a starch material are not required for consumption with the food product. The starch material, and/or materials that are other than a starch material can optionally be at least partially cooked prior to being coated onto the sauce, so that when cooking the food product, all of the components of the food product are heated and fully cooked at about the same time.

In one non-limiting aspect of the present invention, there is provided a process and method for forming the food product of the present invention. In one non-limiting embodiment of the present invention, the process and method of preparing a food product in accordance with the present invention comprises:

a) providing a core or base food component;

b) at least partially coating the core or base food component with a sauce; and, c) at least partially coating the sauce with a starch material, and/or materials that are other than a starch material to form the food product.

In another non-limiting embodiment of the present invention, the process and method of preparing a food product in accordance with the present invention comprises:

a) providing a core or base food component at a temperature of up to about 5 OF; b) at least partially coating the core or base food component with a sauce; and, c) at least partially coating the sauce with a starch material, and/or materials that are other than a starch material to form the food product.

In still another non-limiting embodiment of the present invention, the process and method of preparing a food product in accordance with the present invention comprises:

a) providing a core or base food component at a temperature of up to about 50F ; b) at least partially coating the core or base food component with a sauce at a temperature of up to about 5 OF; and,

c) at least partially coating the sauce with a starch material, and/or materials that are other than a starch material at a temperature of up to about 5 OF to form the food product. In yet another non-limiting embodiment of the present invention, the process and method of preparing a food product in accordance with the present invention comprises:

a) providing a core or base food component at a temperature of up to about 5 OF; b) at least partially coating the core or base food component with a sauce;

c) at least partially coating the sauce with a starch material, and/or materials that are other than a starch material to form the food product; and,

d) freezing the food product.

In still yet another non-limiting embodiment of the present invention, the process and method of preparing a food product in accordance with the present invention comprises:

a) providing a core or base food component at a temperature of up to about 50F; b) at least partially coating the core or base food component with a sauce;

c) at least partially coating the sauce with a starch material, and/or materials that are other than a starch material to form the food product;

d) applying a liquid coating (e.g., water coating, etc.) to the starch material and/or sauce; and,

e) freezing the food product.

In another non-limiting embodiment of the present invention, the process and method of preparing a food product in accordance with the present invention comprises:

a) providing a core or base food component at a temperature of up to about 5 OF; b) at least partially coating the core or base food component with a sauce at a temperature of up to about 5 OF;

c) at least partially coating the sauce with a starch material, and/or materials that are other than a starch material at a temperature of up to about 5 OF to form the food product; and, d) freezing the food product.

In still another non-limiting embodiment of the present invention, the process and method of preparing a food product in accordance with the present invention comprises:

a) providing a frozen core or base food component;

b) at least partially coating the core or base food component with a sauce; c) at least partially coating the sauce with a starch material, and/or materials that are other than a starch material; and,

d) freezing the food product.

In yet another non- limiting embodiment of the present invention, the process and method of preparing a food product in accordance with the present invention comprises:

a) providing a frozen core or base food component;

b) at least partially coating the core or base food component with a sauce at a temperature of up to about 5 OF;

c) at least partially coating the sauce with a starch material, and/or materials that are other than a starch material at a temperature of up to about 5 OF to form the food product; and, d) freezing the food product.

In still yet another non-limiting embodiment of the present invention, the process and method of preparing a food product in accordance with the present invention comprises:

a) providing a frozen core or base food component;

b) at least partially coating the core or base food component with a sauce at a temperature of up to about 50F;

c) at least partially coating the sauce with a starch material, and/or materials that are other than a starch material at a temperature of up to about 5 OF to form the food product;

d) applying a liquid coating (e.g., water coating, etc.) to the starch material and/or sauce; and,

e) freezing the food product.

In another non-limiting embodiment of the present invention, the process and method of preparing a food product in accordance with the present invention comprises:

a) providing a frozen core or base food component;

b) at least partially coating the core or base food component with a sauce at a temperature of up to about 5 OF;

c) at least partially coating the sauce with a starch material, and/or materials that are other than a starch material at a temperature of up to about 50F to form the food product, the starch material being coated onto the sauce prior to the sauce being fully set or frozen; and, d) freezing the food product.

In still another non-limiting embodiment of the present invention, the process and method of preparing a food product in accordance with the present invention comprises:

a) providing a frozen core or base food component;

b) at least partially coating the core or base food component with a sauce at a temperature of up to about 50F;

c) at least partially coating the sauce with a starch material, and/or materials that are other than a starch material at a temperature of up to about 50F to form the food product, the starch material being coated onto the sauce prior to the sauce being fully set or frozen;

d) applying a liquid coating (e.g., water coating, etc.) to the starch material and/or sauce; and,

e) freezing the food product.

In yet another non-limiting embodiment of the present invention, the process and method of preparing a food product in accordance with the present invention comprises:

a) providing a frozen core or base food component;

b) at least partially coating the core or base food component with a sauce at a temperature of up to about 5 OF;

c) at least partially coating the sauce with a starch material, and/or materials that are other than a starch material at a temperature of up to about 50F to form the food product, the starch material being coated onto the sauce prior to the sauce being fully set or frozen; and,

d) freezing the food product,

and wherein the core or base food component remains frozen during step b) or steps b) and c).

In still yet another non-limiting embodiment of the present invention, the process and method of preparing a food product in accordance with the present invention comprises:

a) providing a frozen core or base food component;

b) at least partially coating the core or base food component with a sauce at a temperature of up to about 5 OF; c) at least partially coating the sauce with a starch material, and/or materials that are other than a starch material at a temperature of up to about 50F to form the food product, the starch material, and/or materials that are other than a starch material being coated onto the sauce prior to the sauce being fully set or frozen;

d) applying a liquid coating (e.g., water coating, etc.) to the starch material and/or sauce; and,

e) freezing the food product,

and wherein the core or base food component remains frozen during step b), steps b) and c), or steps b), c) and d).

In each of the above processes and methods, the starch material, and/or materials that are other than a starch material can optionally be partially or fully cooked prior to being applied to the sauce. The process and method for applying the sauce to the core or base food component is non-limiting. Non-limiting examples include a rolling process, dipping process, a spraying process, a brush coating process, and the like. In one non-limiting particular method or process, the core or base food component can be at least partially coated or fully coated by the sauce using a dipping or spraying process. The process and method for applying the starch material, and/or materials that are other than a starch material to the sauce is also non-limiting. Non- limiting examples include a rolling process, dipping process, a rolling process, a sprinkling process, a hand coating process, breading machine and the like. In one non-limiting particular method or process, the starch material, and/or materials that are other than a starch material can be applied to all or a portion of the outer surface of the sauce by a breading machine wherein a waterfall of starch material, and/or materials that are other than a starch material falls onto the outer surface of the sauce coated core or base food component. When the food product is frozen, the core or base food component, the sauce and the starch material, and/or materials that are other than a starch material are hardened as one mass so that the core or base food component with the associated amounts of sauce and starch material, and/or materials that are other than a starch material can be packaged and/or removed from the freezer and cooked for consumption. Generally the core or base food component is not broken or comminuted during the two coating processes. A coating of liquid can optionally be applied to the starch material, and/or materials that are other than a starch material. The coating of liquid is generally water; however, other or additional liquids can be used. The liquid can optionally include flavorings, spices, preservatives, coloring and the like; however, this is not required. The coating of liquid can be applied by a variety process (e.g., mist coating process, spray coating process, etc.). The coating process is generally selected so that little or no starch material, and/or materials that are other than a starch material is caused to be removed from the sauce coating during the liquid coating process. The liquid coating process can occur after the coating of the sauce on to the core or base food component and prior to the coating of the starch material, and/or materials that are other than a starch material onto the sauce, and/or occur after the coating of the starch material, and/or materials that are other than a starch material on the sauce. The liquid coating can be used to add flavor and/or color to the food product, facilitate in preserving the food product, facilitate in maintaining the starch material, and/or materials that are other than a starch material on the food product after the food product is frozen, and/or facilitate in the cooking and/or hydration of the starch material, and/or materials that are other than a starch material during the cooking of the food product.

Non-limiting examples of the food product in accordance with the present invention are set forth below:

Example 1

In one non-limiting example, a seafood product such as an individual whole shrimp is coated with a sauce containing a particulate starch material such as potato flakes, grits, rice, couscous, and/or pasta to create a convenient, portionable entree or appetizer. Each piece of coated or enrobed shrimp has the components present in the correct ratio so that different portion sizes can be created while delivering the same eating experience. The shrimp was provided as a frozen shrimp and that did not fully defrost during the sauce and starch material coating processes. The particulate starch material was applied to the sauce prior to the sauce fully setting or freezing on the shrimp. After the coating processes, the coated or enrobed shrimp was packaged and frozen. The shrimp can be frozen by placing the shrimp in a freezer or liquid nitrogen. The shrimp can be coated with the sauce by a rolling process wherein the shrimp is rolled in the sauce. The weight percentage of the components of the shrimp food product were Shrimp 35-45 wt.%, Sauce 35-45 wt. %, and starch product 15-25 wt. %.

In one non-limiting method and process, raw shrimp are passed through a nitrogen bath to lower their temperature to freeze the shrimp (e.g., -20F-30F). The frozen shrimp are then passed through a chilled sauce contained in a batter applicator. The temperature of the sauce is generally less than 50F; however, this is not required. The sauce fully coats the outer surface of the shrimp; however, this is not required. After applying the sauce to the shrimp and before the sauce sets up and hardens, the sauce coated shrimp is passed through a crumb applicator machine containing particulate starch material (e.g., potato flakes, grits, rice, couscous, pasta, etc.) which is deposited onto the sauce prior to the sauce fully setting and freezing. The application time for the sauce coating process and the particulate starch coating process are each generally less than 5 minutes, typically less than 2 minutes, more typically less than 1 minute, still more typically 1-30 seconds, and even more typically 2-20 seconds. Generally the shrimp remains frozen during the two coating processes. After the particulate starch material is coated onto the sauce, the sauce sets up and hardens with the particulate starch material as part of the sauce coating. The particulate starch material can optionally be applied to the sauce coating by hand. A water coating or glaze can be optionally applied to the food product before freezing to provide protection during packaging and distribution, and/or to secure the particulate starch material on the food product. The water coating or glaze can be applied just before freezing, but prior to and/or after application of the particulate starch product to the sauce coating. Generally, a water coating or glaze is used when the sauce is a non-water based sauce (e.g., butter and/or oil based sauces, etc.); however, this is not required. The inclusion of the water coating or glaze on the sauce and/or particulate starch material can result in the additional of about 1-20% increase in volume (i.e., 1-15% volume increase, 1-10% volume increase, 2-5% volume increase, etc.) to the cooked food product, depending on the type of starch material that is included on the food product. During cooking the cooking of the food product, for both water based and non-water based sauces, the starch material (e.g., potato flakes, grits, rice, couscous, pasta, etc.) swells and the portion size of the food products grows in volume to provide dramatic value to the consumer. As can be appreciated, additional water can be added to the food product during the cooking process to increase the yield and/or the volume of the food product after the food product is partially or fully cooked; however, this is not requited. When water is optionally added to the food product during the cooking of the food product, the volume of the food product can increase about 1-100% (e.g., 2-75% volume increase, 4-50% volume increase, 5-40% volume increase, etc.). Also, when is optionally added to the food product during the cooking of the food product, the yield of the food product can increase about 1-200% (e.g., 5-175%, 25-150%, 30-125%, etc.).

Generally, when the starch material includes rice or pasta, the starch material is at least partially precooked such that when the food product is removed from storage for consumption and cooked, the pasta or rice will cook in the same length of time as required to cook the core or base food product (e.g., shrimp, etc.). However, the rice or pasta generally should not be fully cooked because it will become overcooked when the core or base food product is cooked. In one non-limiting arrangement, the starch material includes rice or orzo that is partially cooked (e.g., boiled, steamed, etc.). As can be appreciated, other types of starch material can be partially or fully precooked prior to be coated onto the sauce so as to ensure the proper cooking of the starch material when the food product is cooked.

The enrobed or coated shrimp product can be frozen and when needed, the desired number of individual enrobed or coated shrimps can be removed from the freezer and cooked. There is no need to separately cook a starch product with the food product since the desired amount of starch material is already included on the food product of the present invention. The starch material (e.g., potato flakes, grits, rice, couscous, pasta, etc.) that is coated on the sauce of the food product of the present invention will cook in the same length of time as the shrimp. In one non-limiting process, the frozen shrimp product is prepared for consumption by the steps of: a) removing the frozen shrimp product from the freezer; and,

b) in a single pot, cooking the frozen shrimp product such that the shrimp and the particulate starch material are fully cooked in the same length of time.

In accordance with this non-limiting method for cooking the food product, about 4 oz. of water is added to an 8 oz. frozen shrimp product (starch material was rice) and yielded an 11-12 oz. of finished cooked product. Also in accordance with this non-limiting method for cooking the food product, about 8 oz. of water was added to 8 oz. frozen shrimp product (starch material was orzo) and yielded an 1 1-12 oz. of finished cooked product. The frozen shrimp product of the present invention improves on current enrobed or coated food products, the starch material is present in the ideal or desired amount and everything can be prepared in one pan versus multiple pans.

Preparation time in the skillet from frozen to completely finished and cooked and servable product can be about 8-12 minutes; however, other cooking times may exist. Compared with meal kits, the food product of the present invention has the advantage of being conveniently portionable versus a set size. At retail, the platform is potentially sellable in the regular freezer case versus in the frozen meals section.

As a replacement for enrobed or coated foods, the food product of the present invention offers a convenient portionable one pan entree solution. The invention will provide a lower cost product with a lower fat/calorie profile due to the addition of the starch material (e.g., potato flakes, grits, rice, couscous, pasta, etc.), and/or materials that are other than a starch material. As a replacement for meals, the food product of the present invention provides the consumer with control over how much quantity they wish to prepare for a certain meal as opposed to be controlled by the preset portions that exist in meal-kits.

It will thus be seen that the objects set forth above, among those made apparent from the preceding description, are efficiently attained, and since certain changes may be made in the constructions set forth without departing from the spirit and scope of the invention, it is intended that all matter contained in the above description shall be interpreted as illustrative and not in a limiting sense. The invention has been described with reference to preferred and alternate embodiments. Modifications and alterations will become apparent to those skilled in the art upon reading and understanding the detailed discussion of the invention provided herein. This invention is intended to include all such modifications and alterations insofar as they come within the scope of the present invention. It is also to be understood that the following claims are intended to cover all of the generic and specific features of the invention herein described and all statements of the scope of the invention, which, as a matter of language, might be said to fall therebetween. The invention has been described with reference to the preferred embodiments. These and other modifications of the preferred embodiments as well as other embodiments of the invention will be obvious from the disclosure herein, whereby the foregoing descriptive matter is to be interpreted merely as illustrative of the invention and not as a limitation. It is intended to include all such modifications and alterations insofar as they come within the scope of the appended claims.