AU2005249488A1 - Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumption - Google Patents
Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumption Download PDFInfo
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- AU2005249488A1 AU2005249488A1 AU2005249488A AU2005249488A AU2005249488A1 AU 2005249488 A1 AU2005249488 A1 AU 2005249488A1 AU 2005249488 A AU2005249488 A AU 2005249488A AU 2005249488 A AU2005249488 A AU 2005249488A AU 2005249488 A1 AU2005249488 A1 AU 2005249488A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
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Description
WO 2005/117598 PCT/US2005/018806 PACKAGED FLAVOR ENHANCED FRUITS OR VEGETABLES PRODUCTS WITH EXTENDED SHELF-LIFE FOR MASS MARKET DISTRIBUTION AND CONSUMPTION 5 Field of the Invention The present invention relates to enhancing the flavor of and packaging fruits or vegetables in a modified atmosphere positive pressure of C02. More particularly, the present invention relates to enhancing the flavor of fruits or vegetables within its own 10 product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, and the present invention relates to packaged flavor enhanced fruits or vegetables products produced by such methods. 15 Background of the Invention The most popular snack foods have increasingly become heavily processed, pre-packaged for distribution, laden with preservatives to improve shelf-life, and inherently less nutritious than the traditional snack foods consumed in prior generations. Fresh fruits and vegetables continue to be replaced with pre-packaged 20 snack foods that can be stored easily, served with minimal preparation, and, importantly, appeal to consumer tastes. These pre-packaged snack foods are often heavily processed with salts, sugars, and spices and consequently contribute to unhealthy dietary habits. Snack foods such as soft drinks, puffed corn products, fried potato chips, and other heavily processed items are routinely labeled as offering only 25 empty calories to the consumer. -1- WO 2005/117598 PCT/US2005/018806 Snack foods with increased nutritional value and high consumer appeal are therefore very desirable. Prior efforts to develop an improved snack food includes attempts to enhance the flavor of fruits or vegetables by exposing the fruits or vegetables to carbon dioxide (CO 2 ), thereby leaving the fruits or vegetables with an 5 effervescent quality, or "fizzy" quality, due to the absorbed CO 2 . If successful, the resulting carbonated fruits or vegetables would not only retain all their inherent nutritional value but also have added appeal and consumer excitement with the effervescent or "fizzy" character of the foods. The prior attempts at producing carbonated fruits or vegetables are described in U.S. Patent 5,968,573 (Kaufman), 10 entitled "Method for enhancing the flavor of fruits and vegetables." U.S. Patent 5,968,573 (hereinafter "the -573 patent") is incorporated herein by reference. The -573 patent discloses a method for enhancing fruits or vegetables to obtain carbonated fruits or vegetables with an effervescent quality. However, the method requires that the fruits or vegetables are processed in a sealable enclosure to establish 15 the carbonating effect and then removed from the sealed CO 2 environment and covered to prevent the CO 2 from escaping from within the fruits or vegetables. Extensive testing has revaled-that-this-rethod-can-only-produce-carbonated-ruir-vegetables-with effervescent qualities or "fizziness" lasting only long enough for immediate consumption. Once the fruits or vegetables are removed and covered as disclosed in 20 the -573 patent, the carbonation rapidly leaves the tissues of the fruits or vegetables. Testing shows that the carbonation can only be retained for several minutes. That is, the -573 patent method is not capable of producing carbonated fruits or vegetables with sufficient shelf-life for mass market distribution or-consumption. Moreover, the -2- WO 2005/117598 PCT/US2005/018806 573 patent is not directed to solving the problems of extending shelf-life, methods to enhance the flavor of fruits or vegetables that yield products suitable for mass market distribution and consumption, and so forth. The present invention particularly addresses these and other problems, as will 5 be described in the detailed description herein, resulting in new packaged flavor enhanced fruits or vegetables products and methods for enhancing the flavor of fruits or vegetables within product packaging enabling mass market distribution and consumption of the new packaged products.
WO 2005/117598 PCT/US2005/018806 BRIEF DESCRIPTION OF THE DRAWINGS For a more complete understanding of the present invention, the drawings herein illustrate examples of the invention. The drawings, however, do not limit the scope of the invention. Similar references in the drawings indicate similar elements. 5 FIG. I illustrates a method for enhancing the flavor of fruits or vegetables within its own product packaging according to one embodiment of the present invention. FIG. 2 illustrates a packaged flavor enhanced fruits or vegetables product according to one embodiment. FIG. 3 illustrates, in one embodiment, an exemplary method for enhancing the 10 flavor of fruits or vegetables within its own product packaging, the method involving a port for receiving CO 2 into the product packaging. FIG. 4 illustrates, in one embodiment, an exemplary packaged flavor enhanced fruits or vegetables product of the method illustrated in Fig. 3. FIG. 5 illustrates a method for enhancing the flavor of fruits or vegetables within 15 its own product packaging according to one embodiment of the present invention, the method involving a pressure chamber. FIG-6-illustrates-one-or more-packaged -flavor enhanced frits or vegetables products within a pressure chamber according to the method illustrated in Fig. 6. 20 -4- WO 2005/117598 PCT/US2005/018806 DETAILED DESCRIPTION In the following detailed description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. However, those skilled in the art will understand that the present invention may be practiced without 5 these specific details, that the present invention is not limited to the depicted embodiments, and that the present invention may be practiced in a variety of alternate embodiments. In other instances, well known methods, procedures, components, and systems have not been described in detail. Parts of the description will be presented using terminology commonly employed 10 by those skilled in the art to convey the substance of their work to others skilled in the art. For example, a person having ordinary skill in the art will be able to comprehend terms such modified atmosphere, carbon dioxide (CO2), positive pressure, carbonated, effervescent, carbonic acid, and so on in the context and intended meaning of the present invention and within the spirit and scope of the present invention. 15 The phrase "fruits or vegetables" is used herein to comprise any portion of a single type of fruit, any portion of a single type of vegetable, any portion of a mixture of fruits and vegetbesand-s-on..-As-wilbe-discussed-furtherr-f4uitser-vegetableS alSo comprises any portion of pre-processed fruits or vegetables, such as, but not limited to, whole fruits or vegetables, pre-cut portions of fruits or vegetables, or any of a wide 20 variety of processed or unprocessed fruits or vegetables retaining a suitable composition that allows for absorption of CO 2 . Various operations will be described as multiple discrete steps performed in turn in a manner that is helpful for understanding the present invention.. However, the order -5- WO 2005/117598 PCT/US2005/018806 of description should not be construed as to imply that these operations are necessarily performed in the order they are presented, nor even order dependent. Lastly, repeated usage of the phrase uin one embodiment" does not necessarily refer to the same embodiment, although it may. 5 -Turning now to Fig. 1, method steps 100, according to one embodiment of the present invention, are illustrated in a flow chart. As shown in Fig. 1, method steps 100, in one embodiment, comprise providing product packaging 110, receiving fruits or vegetables 120 into or at least proximate with the provided product packaging, introducing CO 2 130 into or proximate with the product packaging containing or 10 proximate with the fruits or vegetables, and sealing the production packaging 140 with the fruits or vegetables and CO 2 inside the product packaging. In one embodiment, providing product packaging 110 comprises providing a product packaging with at least one opening large enough for receiving the fruits or vegetables 120, thereafter CO 2 is introduced into the product packaging containing the 15 fruits or vegetables (method step 130) and, finally, the product packaging is sealed (method step 140). In one embodiment, enough CO 2 is introduced and sealed within the product packaging containing the fruits or vegetables that there remains in the product packaging at least a slight positive pressure of CO 2 . In one embodiment, this positive pressure is approximately 5 psi. In one embodiment, one or more of method 20 steps 100 are performed in a refrigerated environment to minimize respiration of the fruits or vegetables and improve the absorption of CO 2 into the fruits or vegetables within the product packaging. In one embodiment, the fruits or vegetables are sealed -6- WO 2005/117598 PCT/US2005/018806 in the product packaging with a 100% saturation level CO 2 environment within the product packaging containing the fruits or vegetables. In one embodiment, method steps 100 are accomplished using gas flushing or modified atmosphere packaging equipment, such equipment improved to allow for 5 sealing the product packaging 140 such that the product packaging containing the fruits or vegetables is capable of retaining at least a slight positive internal pressure of CO 2 . In one embodiment, the gas flush equipment directly introduces enough CO2 into the product packaging containing the fruits or vegetables to achieve the positive pressure of CO 2 . In an alternate embodiment, a source of CO 2 comprises the CO 2 introduced in 10 step 130, and a positive pressure of CO 2 results from a release of CO 2 generated by a
CO
2 generating material. In yet another embodiment, a source of CO 2 supplements the
CO
2 introduced in step 130, and the source of CO 2 maintains the positive pressure of
CO
2 introduced into the product packaging containing the fruits or vegetables (step 130). 15 One skilled in the art will appreciate that variations and, alterations to method steps 100 may be made without disturbing the spirit and scope of the claimed method -1O07-Such-variations-and-alterations-may11Tcluda-~ut a-reaf ilfifeto, rearrangi-ng the order of the steps 100, adding sub-steps, and so on. In one embodiment, for example, method 100 comprises providing product packaging 110, receiving fruits or 20 vegetables 120 into the product packaging, introducing CO 2 130 by first evacuating all non- CO2 gasses from the product packaging containing the fruits or vegetables and then introducing the CO 2 into the product packaging, and, finally, sealing the product packaging 140 therein containing the fruits or vegetables and CO 2 . -7- WO 2005/117598 PCT/US2005/018806 Next, Fig. 2 illustrates a packaged flavor enhanced fruits or vegetables product 200 produced using method steps 100, according to one embodiment of the present invention. As shown in Fig. 2, packaged flavor enhanced fruits or vegetables product 200 comprises product packaging 210 containing fruits or vegetables 220 and a 5 positive pressure of CO 2 in the space 230 within product packaging 210. In one embodiment, packaged flavor enhanced fruits or vegetables product 200 further comprises a sealed area 240 into which the fruits or vegetables 220 were received and into which C02 was introduced into product packaging 210. Product packaging 210 may comprise any number of a wide variety of 10 commercially materials and shapes capable of retaining a positive pressure of C02 gas. For example, product packaging 210 may comprise a plastic cup and sealed area 240 may comprise a heat sealed material, the combination similar to containers used for packaging yogurts and other foodstuffs. In one embodiment, product packaging 210 comprises a plastic bag material, and sealed area 240 comprises a (heat, chemically, 15 or ultrasonically) welded closure of the plastic bag material. In one embodiment, product packaging 210 comprises a metallic cup or bottle material such as aluminum or tin. In one embodiment, sealed area 240 comprises a pull-to-open type openable top similar to those used for a variety of foodstuffs such as puddings, fruit cocktails, and so on. Likewise, in one embodiment, product packaging 210 comprises a glass container 20 with a suitable sealed area 240. Sealed area 240 may comprise any number of materials. In one embodiment, sealed area 240 comprises a screw-on or crimped metallic bottle-cap type top. -8- WO 2005/117598 PCT/US2005/018806 Product packaging 210 is not limited to the materials described herein. As one skilled in the art will appreciate, any material that is capable of retaining a positive pressure of CO 2 may be used for product packaging 210 and sealed area 240. Also, one skilled in the art will appreciate that product packaging 210 and sealed area 240 5 may comprise any shape or proportion. In one embodiment, product packaging 210 comprises two sheets of material, and sealed area 240 comprises a perimeter seal completely sealing the two sheets of material about fruits or vegetables 220 and retaining a positive pressure of CO 2 within the resulting packaged flavor enhanced fruits or vegetables product 200. 10 In one embodiment, product packaging 210 and sealed area 240 comprise a darkened or opaque material to reduce or eliminate light intrusion upon fruits or vegetables 220, thereby reducing photosynthesis, respiration, or other processes and improving the shelf-life of packaged flavor enhanced fruits or vegetables product 200. Regarding fruits or vegetables 220, as previously mentioned, any portion of a 15 single fruit, medley of fruits, single vegetable, medley of vegetables, combination of fruits and vegetables, and so forth may be used. Any fruits or vegetables containing water may be carbonated to achieve a "fizzy" or effervescent quality. Different fruits and vegetables absorb CO 2 differently depending upon temperature, freshness of the fruits or vegetables, percentage water content, and so on. As a specific example, fruits 20 or vegetables 220 may comprise finely chopped sweetened strawberries. Once packaged and flavor enhanced using method steps 100, the packaged flavor enhanced -9- WO 2005/117598 PCT/US2005/018806 fruits or vegetables product 200 comprises packaged "fizzed" sweetened strawberries, ready for mass market distribution and consumption. Practicing the present invention to obtain packaged flavor enhanced fruits or vegetables products such as packaged flavor enhanced fruits or vegetables product 5 200 may comprise any processed or unprocessed fruits or vegetables, cut or uncut, mixed or unmixed, and so forth. For example, fruits or vegetables that have been fortified with vitamins, minerals, or other nutrients may comprise fruits or vegetables 220. Moreover, fruits or vegetables 220 may comprise fruits or vegetables that have been previously exposed to CO 2 . 10 Still referring to Fig. 2, product packaging space 230, in one embodiment, comprises introduced C02. The introduced C02, in one embodiment comprises enough C02 so that there is a positive pressure of C02 retained in the packaged flavor enhanced fruits or vegetables product 200. In another embodiment, a CO 2 generating material may be introduced into space 230, the material generating enough C02 to 15 maintain a positive pressure of CO 2 within product packaging 210 containing fruits or vegetables 220 and having sealed area 240 sealed. In one embodiment, the C02 generatirgmaterial-introduced-into space 230 comprises dry ice. In one embodiment the C02 generating material introduced into space 230 comprises a CO 2 releasing substance such as products commercially available from C02 Technologiesrm. In one 20 embodiment, the C02 generating material introduced into space 230 releases enough C02 to create a positive pressure of C02 within space 230. In one embodiment, space 230 provides a 1 OQ% C02 saturation level environment for fruits or vegetables 220. -10- WO 2005/117598 PCT/US2005/018806 Moving now to Fig. 3, enhancing the flavor of fruits or vegetables within its product packaging comprises method steps 300, according to one embodiment. As shown in Fig. 3, method steps 300 comprise providing product packaging 310, receiving fruits or vegetables 320, vacuum sealing the product packaging with a port 5 blocked 330, introducing CO2 through the port 340, and sealing the port 350. In one embodiment, vacuum sealing the product packaging with a port blocked 330 comprises evacuation of non- CO 2 gasses from the product packaging containing the fruits or vegetables and then sealing the product packaging leaving an openable area (or port) through which CO 2 may be introduced into the product packaging. In one embodiment, 10 the port is blocked to prevent gaseous flow through the port and to thereby favorably assist the evacuation of non- C02 gasses from the product packaging containing the fruits or vegetables. According to one embodiment, introducing CO 2 through the port 340 comprises flowing enough C02 through the port (or opening) into the product packaging 15 containing the fruits or vegetables to create a positive pressure of C02 within the product packaging. In one embodiment, the positive pressure is approximately 5 psi. -In-one-embodiment,-one-ormoie-of method steps 300 are perormed in a refrigerated environment to minimize respiration of the fruits or vegetables and improve the absorption of C02 into the fruits or vegetables within the product packaging. In one !0 embodiment, the fruits or vegetables are sealed in the product packaging with a 100% saturation level CO 2 environment within the product packaging containing the fruits or vegetables. - 11 - WO 2005/117598 PCTIUS2005/018806 In an alternate embodiment, a source of CO 2 comprises the CO 2 introduced in step 340, and a positive pressure of CO 2 results from a release of CO 2 generated by a
CO
2 generating material. In yet another embodiment, a source of CO 2 supplements the
CO
2 introduced in step 340 and the source of CO 2 maintains the positive pressure of 5 C02 introduced into the product packaging containing the fruits or vegetables (step 340). In one embodiment, sealing the port 350 comprises closing the port (or opening) resulting in a packaged flavor enhanced fruits or vegetables product suitable for mass distribution and consumption. As will be discussed, the port may comprise any opening 10 through which CO 2 may be introduced (method step 340). It follows, therefore, that sealing the port 350 may involve different processes depending upon the material properties and functional properties of the port. For example, if the port comprises an opening held closed but not sealed in method step 330, subsequently sealing the port 350 may comprise a similar sealing process as in step 330 but without the vacuum 15 aspect. Referring now to Fig. 4, a packaged flavor enhanced fruits or vegetables product 400 produced using method teps 300 is illustrated, according to one embodiment of the present invention. As shown in Fig. 4, packaged flavor enhanced fruits or vegetables product 400, in one embodiment, comprises the packaged flavor enhanced 20 fruits or vegetables product 200 with port 450 added. In one embodiment, port 350 comprises a portion of sealed area 240 left open for introducing C02 through the opening (method step 340). In one embodiment, port 350 comprises a one-way check -12- WO 2005/117598 PCT/US2005/018806 valve capable of permitting CO 2 to flow into space 230 and retaining a positive pressure of CO 2 therein. In another embodiment, port 350 comprises a sealable plastic tube at least large enough to allow the flowing CO 2 into space 230. In one embodiment, port 450 comprises a plastic tube sealable using commercially available 5 (heat, chemical, or sonic) welding equipment. Methods for sealing port 450 are well known in the art and need not be described in further detail. Likewise, one skilled in the art will be able to substitute a wide variety of materials, configurations, and devices comprising port 460. Next, Fig. 5 illustrates method steps 500 for producing one or more packaged 10 flavor enhanced fruits or vegetables product using a pressure chamber. As shown in Fig. 5, method 500 comprises providing product packaging 510, receiving fruits or vegetables into the product packaging 520, placing one or more of the product packaging containing fruits or vegetables into a pressure chamber 530, evacuating non- CO 2 gasses from the pressure chamber 540, introducing CO 2 into the pressure 15 chamber 550, and sealing the one or more product packaging containing fruits or vegetables within the pressure chamber 560. In one embodiment, placing one or more oT the product packaging (step 530) comprises placing one or more of the product packaging as in Fig. 2 into a pressure chamber. In one embodiment, placing one or more of the product packaging (step 530) comprises placing one or more of the product 20 packaging as in Fig. 4 into a pressure chamber. According to one embodiment, introducing CO 2 into the pressure chamber 550 comprises flowing enough C02 into the pressure chamber to create a positive pressure - 13 - WO 2005/117598 PCT/US2005/018806 of CO 2 within the product packaging therein. In one embodiment, the positive pressure is approximately 5 psi. In one embodiment, one or more of method steps 500 are performed in a refrigerated environment to minimize respiration of the fruits or vegetables and improve the absorption of C02 into the fruits or vegetables within the 5 product packaging. In one embodiment, within the pressure chamber, the fruits or vegetables are sealed in the product packaging with a 100% saturation level C02 environment within the product packaging containing the fruits or vegetables. Fig. 6 illustrates one or more packaged flavor enhanced fruits or vegetables product within a pressure chamber according to the method illustrated in Fig. 5. As 10 shown in Fig. 6, pressure chamber 610 contains one or more packaged flavor enhanced fruits or vegetables product 200. Pressure chamber 610 may be used as shown, with product packaging as in Fig. 2, or with product packaging as in Fig. 4, or with other variations of product packaging as described previously. In one embodiment, introducing C02 into pressure chamber (method step 550) 15 comprises flowing enough C02 into pressure chamber 610 so as to create a positive pressure of C02. As the pressure of C02 becomes slightly positive in pressure -chamber-610 the pressure ofLO'M2 witin product 200 also becomes slightly positive since the C02 is able to freely enter the unsealed product packaging 210. Likewise, as the pressure of CO 2 becomes slightly positive in pressure chamber 610, in one 20 embodiment, the pressure of CO 2 within product 400 contained inside pressure chamber 610 becomes slightly positive since the C02 is able to freely enter port 450. In one embodiment, subsequent to introducing enough CO 2 to achieve a positive -14- WO 2005/117598 PCT/US2005/018806 pressure of CO 2 within the product packaging containing the fruits or vegetables the product packaging is sealed, thereby resulting in one or more packaged flavor enhanced fruits or vegetables product such as product 200 or product 400. A person having ordinary skill in the art will recognize that the methods described herein may be 5 scaled up for high volume production of packaged flavor enhanced fruits or vegetables. In one embodiment, pressure chamber 810 is capable of operating on a large number of products such as product 200. As described herein, the present invention provides methods for enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life 10 and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, and the present invention provides packaged flavor enhanced fruits or vegetables products produced by such methods. The methods comprise providing product packaging capable of retaining a positive pressure of C0 2 , receiving fruits or vegetables into the product packaging, introducing CO 2 into the product packaging, and 15 sealing the product packaging containing the fruits or vegetables and CO 2 , and wherein the product packaging retains a positive pressure of C0 2 , and the fruits or vegetables -absorb-the-CO2-thereby-enhancing-the-flaverof-the-fruits-or-vegetables-within-the product packaging. Although a person having skill in the art may comprehend alterations and 20 modifications of the present invention after having read the foregoing description, it is to be understood that the particular embodiments shown and described by way of illustration are in no way intended to be considered limiting. References to details of particular embodiments are not intended to limit the scope of the claims. Rather, it will - 15- WO 2005/117598 PCT/US2005/018806 be appreciated that many variations, modifications, and embodiments are possible, and all such variations, modifications, and embodiments are to be regarded as being within the spirit and scope of the invention. -16-
Claims (32)
1. A method of enhancing the flavor of fruits or vegetables within its own product 5 packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, the method comprising: providing product packaging capable of retaining a positive pressure of C02, receiving fruits or vegetables into said product packaging, introducing CO 2 into said product packaging, and 10 sealing said product packaging containing said fruits or vegetables and said CO 2 , wherein said product packaging retains said positive pressure of C0 2 , and said fruits or vegetables absorb said CO 2 thereby enhancing the flavor of said fruits or vegetables within said product packaging. 15
2. The method of claim 1, wherein said introducing CO 2 into said product packaging comprises flushing CO 2 into said product packaging.
3. The method of claim 2, wherein said flushing CO 2 into said product packaging comprises displacement of non- CO 2 gases. 20
4. The method of claim 3, wherein said flushing CO 2 into said product packaging further comprises adding enough CO 2 into said product packaging to establish said positive pressure of CO 2 within said product packaging. -17- WO 2005/117598 PCT/US2005/018806
5. The method of claim 1, wherein said positive pressure of CO 2 comprises a positive pressure of approximately 5 psi. 5
6. The method of claim 1, wherein said introducing C02 into said product packaging comprises creating a 100% CO 2 saturation environment for said fruits or vegetables.
7. The method of claim 1, further comprising evacuating non- C02 gases from said 10 product packaging prior to said introducing C02 into said product packaging.
8. The method of claim 1, wherein said introducing C02 into said product packaging comprises adding enough C02 into said product packaging to establish said positive pressure of C02 within said product packaging. .5
9. The method of claim 1, wherein said introducing C02 into said product _pacaging-comprises-inserting-a-sourceofCO 2 -into-said-product-packaging.
10. The method of claim 9, wherein said source of C02 comprises a C02 generating t0 material.
11. The method of claim 10, wherein said CQ2 generating material dispenses C02 within said product packaging. -- 18 - WO 2005/117598 PCT/US2005/018806
12. The method of claim 11, wherein said CO 2 generating material generates enough CO 2 to establish said positive pressure of CO 2 within said product packaging. 5
13. The method of claim 9, wherein said source of CO 2 comprises dry ice.
14. The method of claim 1, further comprising refrigerating said product packaging containing said fruits or vegetables. 10
15. The method of claim 1, wherein said steps of introducing CO 2 into said product packaging and sealing said product packaging containing said fruits or vegetables and said CO 2 comprise the steps of: vacuum sealing said product packaging containing said fruits or vegetables leaving a port area that may be opened and large enough for flowing 002 into said 15 product packaging containing said fruits or vegetables, introducing C02 into said product packaging through said port, and sealing said por.
16. The method of claim 1, wherein said steps of introducing CO 2 into said product 2O packaging and sealing said product packaging containing said fruits or vegetables and said CO 2 comprise the steps of placing one or more said product packaging containing said fruits or vegetables into a pressure chamber, - 19 WO 2005/117598 PCTIUS2005/018806 evacuating said pressure chamber to remove non- CO 2 gases, introducing CO 2 into said pressure chamber, and sealing said one or more product packaging containing said fruits or vegetables within said pressure chamber. 5
17. A packaged flavor enhanced fruits or vegetables product produced according to the method comprising: providing product packaging capable of retaining a positive pressure of C0 2 , receiving fruits or vegetables into said product packaging, 10 introducing CO 2 into said product packaging, and sealing said product packaging containing said fruits or vegetables and said C0 2 , wherein said product packaging retains said positive pressure of C0 2 , and said fruits or vegetables absorb said CO 2 thereby enhancing the flavor of said fruits or vegetables within said product packaging. 15
18. The product of claim 17, wherein said introducing CO 2 into said product _pkaging compris-esfusing-C-Olinto-said-productpackaging.
19. The product of claim 18, wherein said flushing C02 into said product packaging 20 comprises displacement of non- C02 gases. -20- WO 2005/117598 PCT/US2005/018806
20. 7hi6 prodictof claim 19, wherein said flushing C02 into said product packaging further comprises adding enough CO 2 into said product packaging to establish said positive pressure of C02 within said product packaging. 5
21. The product of claim 17, wherein said positive pressure of CO 2 comprises a positive pressure of approximately 5 psi.
22. The product of claim 17, wherein said introducing CO 2 into said product packaging comprises creating a 100% C02 saturation environment for said fruits or 10 vegetables.
23. The product of claim 17, further comprising evacuating non- CO 2 gases from said product packaging prior to said introducing CO 2 into said product packaging. 15
24. The product of claim 17, wherein said introducing CO 2 into said product packaging comprises adding enough CO 2 into said product packaging to establish said positive pressure of CO, withinsaid-productpackaging.
25. The product of claim 17, wherein said introducing CO 2 into said product 20 packaging comprises inserting a source of CO 2 into said product packaging.
26. The product of claim 25, wherein said source of CO 2 comprises a CO 2 generating material. -21- WO 2005/117598 PCT/US2005/018806
27. The product of claim 26, wherein said CO 2 generating material dispenses CO 2 within said product packaging. 5
28. The product of claim 27, wherein said CO 2 generating material generates enough CO 2 to establish said positive pressure of CO 2 within said product packaging.
29. The product of claim 25, wherein said source of CO 2 comprises dry ice. 10
30. The product of claim 17, further comprising refrigerating said product packaging containing said fruits or vegetables.
31. The product of claim 17, wherein said steps of introducing CO 2 into said product packaging and sealing said product packaging containing said fruits or vegetables and 15 said CO 2 comprise the steps of: vacuum sealing said product packaging containing said fruits or vegetables leaving a port area tha-tmay-be openiedand largeenoughforfowing Cmainto said product packaging containing said fruits or vegetables, introducing CO 2 into said product packaging through said port, and 20 sealing said port. -22- WO 2005/117598 PCT/US2005/018806
32. ThW Orbdiicfof claim 17, wherein said steps of introducing C02 into said product packaging and sealing said product packaging containing said fruits or vegetables and said CO 2 comprise the steps of: placing one or more said product packaging containing said fruits or vegetables 5 into a pressure chamber, evacuating said pressure chamber to remove non- C02 gases, introducing C02 into said pressure chamber, and sealing said one or more product packaging containing said fruits or vegetables within said pressure chamber. 10 15 -23 -
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US85704304A | 2004-05-28 | 2004-05-28 | |
| US10/857,043 | 2004-05-28 | ||
| PCT/US2005/018806 WO2005117598A2 (en) | 2004-05-28 | 2005-05-27 | Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumption |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2005249488A1 true AU2005249488A1 (en) | 2005-12-15 |
Family
ID=35463280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2005249488A Abandoned AU2005249488A1 (en) | 2004-05-28 | 2005-05-27 | Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumption |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP1788894A2 (en) |
| JP (1) | JP2008515383A (en) |
| AU (1) | AU2005249488A1 (en) |
| CA (1) | CA2568022A1 (en) |
| WO (1) | WO2005117598A2 (en) |
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| SE344573B (en) * | 1969-02-25 | 1972-04-24 | Rigello Pak Ab | |
| GB1273232A (en) * | 1969-04-01 | 1972-05-03 | Ici Ltd | Containers |
| US4548852A (en) * | 1983-05-02 | 1985-10-22 | Pakor, Inc. | Method and apparatus for packaging perishable products in a reduced air atmosphere |
| FR2546138B1 (en) * | 1983-05-18 | 1986-08-08 | Loevenbruck Francois | PACKAGING MOST PARTICULARLY FOR FOODSTUFFS |
| US4627336A (en) * | 1985-09-25 | 1986-12-09 | Nam Kang H | Apparauts for storage of perishables |
| US5968573A (en) * | 1996-01-23 | 1999-10-19 | Kaufman; Galen D. | Method for enhancing the flavor of fruits and vegetables |
| DE19912347A1 (en) * | 1999-03-19 | 2000-09-21 | Plaas Link Andreas | Packages for fruit and vegetables that suspends them in a carbondioxide atmosphere |
| US7228793B2 (en) * | 2002-11-25 | 2007-06-12 | Fizzy Fruit, LLC | Carbonation system for enhancing the flavor of fruits and vegetables |
-
2005
- 2005-05-27 AU AU2005249488A patent/AU2005249488A1/en not_active Abandoned
- 2005-05-27 CA CA002568022A patent/CA2568022A1/en not_active Abandoned
- 2005-05-27 JP JP2007515406A patent/JP2008515383A/en active Pending
- 2005-05-27 WO PCT/US2005/018806 patent/WO2005117598A2/en active Application Filing
- 2005-05-27 EP EP05755289A patent/EP1788894A2/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| WO2005117598A2 (en) | 2005-12-15 |
| EP1788894A2 (en) | 2007-05-30 |
| CA2568022A1 (en) | 2005-12-15 |
| JP2008515383A (en) | 2008-05-15 |
| WO2005117598A3 (en) | 2007-01-18 |
| WO2005117598A8 (en) | 2008-01-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PC1 | Assignment before grant (sect. 113) |
Owner name: THE FIZZY FRUIT COMPANY Free format text: FORMER APPLICANT(S): FIZZYFRUIT, LLC |
|
| MK5 | Application lapsed section 142(2)(e) - patent request and compl. specification not accepted |