AU2006286341A1

AU2006286341A1 - Packaged fresh food product and method for packaging fresh food products

Info

Publication number: AU2006286341A1
Application number: AU2006286341A
Authority: AU
Inventors: Sylvain Marcel Roger Thiery
Original assignee: Sylvain Husipari KFT
Current assignee: Sylvain Husipari KFT
Priority date: 2005-08-30
Filing date: 2006-08-29
Publication date: 2007-03-08
Also published as: WO2007026183A1; HU0500808D0; WO2007026183B1; PL1945514T3; DE602006006467D1; CA2620575A1; DE06779689T1; US20090136630A1; DK1945514T3; ES2304912T3; JP2009505916A; EP1945514B1; ATE429388T1; BRPI0615602A2; HUP0500808A2; ES2304912T1; EP1945514A1; RU2008111038A; CN101253096A; UA90339C2

Abstract

A packaged fresh food product, particularly a meat product (10) is disclosed that comprise a hygroscopic insert (22) provided with a perforated humidity barrier layer as well as a foil separating both the hygroscopic insert (20) and the product (10) from the atmosphere outside the package. The foil is sealed by a seam prepared under vacuum conditions to enclose the product and the hygroscopic insert (22). Preferably, the foil is a bag (30). A method for producing packaged fresh food product (10) is also disclosed, wherein the product (10) is prepared, cut as needed and/or seasoned, then together with a hygroscopic insert (22) is sealed by a foil. The foil is sealed under vacuum conditions and it is preferred to use a bag (30) as a foil.

Description

WO 2007/026183 PCT/HU2006/000069 Packaged food product and method for packaging fresh food products The subject matter of the invention is a packaged fresh food product, 5 especially a meat product, and a procedure for the production thereof, as a result of which packaged vegetables, fish, meat, carcase meat, poultry, processed meat, for instance sausage can be produced with a better shelf life than that of packaged products of the art. The use of such trays is widespread for packaging meat products and 10 other grocery products, wherein the meat product is placed then tightly sealed with a foil. In some cases a moisture absorbent insert is placed beneath the meat product, especially carcase meat or poultry, which absorbs the moisture leaking out from the meat product after packaging. The moisture absorbent insert may be the tray itself, and there are several solutions for this purpose, 15 disclosed e.g. in WO 0046125, DE 1 972 5949, EP 115 0901, and US 3 384 606. The advantage of this solution is that the tray absorbs the moisture from the meat product so that it remains invisible. In case of processed meat products another kind of packaging can be used if the moisture content of the meat product is relatively low. In such case 20 the meat product is placed in a bag, and the bag is closed under vacuum. This solution may be hardly used in case of meat products having greater moisture content. Also in case of other meat products a certain amount of moisture will leak out, which disadvantageously affects the appearance of the packaged product. 25 The consumability period of packaged meat products is greatly influenced by the cleanliness of the meat product, the number of microbes in it. It is a very important aspect, particularly in case of fresh, i.e. not frozen meat products, that how long the meat product may be stored. Other circumstances influence the consumability of meat products. Commercial distribution and 30 transportability are disadvantageously affected by the limited period of consumability.

WO 2007/026183 PCT/HU2006/000069 -2 The aim of the invention is to extend this consumability period and to improve the aesthetical appearance of several kinds of fresh products, such as untreated, seasoned, pickled, heat treated or smoked meat products, sausages, especially red meat, poultry, venison meat, fish, as well as vegetables and fruits, 5 that are stored, transported, and distributed without freezing. The aim of the invention is achieved by providing a fresh grocery product that is placed in a packaging means, optionally a tray, furnished with a moisture absorbent insert and sealed air-tightly under vacuum, which packaging means includes a vacuum foil clinging to the product, and a fenestrated moisture 10 impermeable layer, e.g. a perforated foil separates the product and the moisture absorbent insert from one another. The moisture absorbent insert absorbs, closes in the moisture leaking out from the product during vacuuming and/or storing, while at the same time, the moisture impermeable layer prevents the moisture absorbent insert from directly 15 touching the surface of the product, and both from drying it and keeping it too moist. The moisture absorbent insert has to be formed - i.e. its moisture capacity has to be determined - in such a manner that during the consumability time of he product it will be able to absorb and keep the moisture leaking out from the product. The moisture absorbent insert may be made of paper, or other moisture 20 absorbent material applicable in the food industry, e.g. of the material known from the referred documents. The packaged fresh food product of the invention is protected from both the air and the moisture that may leak out from itself, therefore its consumability time and quality, its preservation time is improved, its delectableness, 25 gastronomical value is raised by the gentle protection provided by the packaging, and this can be proven by sense perception, i.e. touching, smelling, visual inspection, as well as by microbiological measuring. According to the invention, we have also developed a method for producing packaged fresh food product, especially meat product, i.e. for the 30 packaging of the product. According to the method of the invention, the raw material having suitable hygienic condition and cleanliness is prepared in the desired manner, cut to pieces if necessary and seasoned as desired, then the product so prepared is placed in a suitable sized tray. According to the invention, WO 2007/026183 PCT/HU2006/000069 -3 either a moisture absorbent tray, e.g. a foamed plastic tray made at least partly of a moisture absorbent material and formed with a perforated moisture impermeable surface layer or a moisture absorbent insert formed with a perforated moisture impermeable surface layer is used. The meat product placed 5 in the tray is sealed with air-tight foil, e.g. by placing it in a vacuum-bag then sealing it under vacuum, and if necessary, the parts of the packaging material extending over the tray are welded around the tray, and the part outside the welding is removed by trimming. The packaged product so produced is stored at the usually applied temperature, e.g. at 0 - +5 grade Celsius, and labelled as 10 necessary. The invention will be explained below with reference to the attached drawings. In the drawings Fig. 1 shows a tray used for assembling the packaged product according to the invention; 15 Fig. 2 shows a product placed in a tray and prepared for being packaged according to the invention; Fig. 3 shows a packaged product according to the invention; Fig. 4 shows a cross section of the packaged product according to Fig. 2 taken along the plane marked by arrows Ill-Ill. 20 The packaged food product according to the invention comprises a tray 20 incorpotaring a moisture absorbent insert. The tray 20 may be made of a moisture absorbent material itself, thereby the material of the tray 20 constituting the moisture absorbent insert 22. Such trays may be known from the documents referred to above. Those trays that include a moisture absorbent material at least 25 in their bottom while provided with a moisture impermeable layer on their surface and having holes 21 on such moisture impermeable layer were found as perfectly suitable. Such type of trays are produced by LINpac, for packages under 300 grams under the trade name LINdri produced by Linpac Plastics Ltd. company (Knottingley, West Yorks, GB). The size and shape of the tray 20 has 30 to be chosen so that the product 10 to be packaged will fill it almost completely, which is indicated by a dotted line on Fig. 1 and shown from the side on Fig. 2. The tray 20 and the product 10 placed therein are covered by a bag 30 made of an airtight foil or vacuum-foil and sealed under vacuum.

WO 2007/026183 PCT/HU2006/000069 -4 As a result of removing the vacuum applied at packaging, the product 10 placed in the tray 20 is pressed to the tray 20, if it is soft; it flattens out and protrudes from the level of the edge of the tray 20 only slightly. Keeping the shape of soft sausages may be improved by superficial heat 5 treatment, for instance by dipping into hot water, as a result of which the outer layer of the sausage hardens. In course of the method developed for producing the packaged meat product of the invention, the meat, or meat product constituting the product 10 to be packaged, e.g. cut fresh meat, minced meat, sausage, seasoned meat on sticks O10 prepared for grilling, is placed in the tray 20 then put into a bag 30 suitable for vacuum packaging. The bag 30 may be formed on site, or may be substituted with one or two foils that may be used to cover the product 10 placed in the tray 20. Subsequently it is placed into a traditional, for instance a double chamber KOMET Plusvac 25 type, 15 or other type of machine applicable for vacuum packaging that usually works in such a manner that the creation of vacuum starts only after its lid is closed. After the suitable value of vacuum usually used for vacuum-packaging is reached, and a normal vacuuming time has lapsed, the machine forms a sealing weld 31 around the tray by welding a bag 30 placed onto a trimming-welding edge 20 formed with an appropriate shape, then it trims the part of the bag falling outside thereof as necessary. After trimming the vacuum may be stopped, the lid may be opened, and at this time the material of the bag 30 is air-tightly drawn onto the product 10 in the tray 20 due to the pressure of the surrounding air and the vacuum inside the bag 30, and only such wrinkles 32 are formed that are 25 relatively small depending on the size of the bag 30 compared to the tray 20, but do not prevent the placing of the individual packages beside or onto one another. The wrinkles 32 may be removed or decreased if the bag 30 is made of a heat shrinking foil, and the surface of the prepared package is heat treated subsequently to packaging under vacuum by dipping it into water having an 30 appropriate temperature or blowing hot air onto it for a short period. During heat treatment the shape of the package may be preserved by placing into an appropriate shaped and sized basket. In case of applying hot air, the foil may be smoothed away, adjusted by hand using protecting gloves, the shape of the package may be formed. The vacuuming may be combined with and/or 35 substituted by filling up with protecting gas, e.g. nitrogen.

WO 2007/026183 PCT/HU2006/000069 -5 Fig. 4 shows the cross sectional view of the packaged product of the invention, from which it is clearly visible that the product 10 placed in the tray 20 fills out the tray 20 almost entirely. The atmospheric pressure transmitted by the bag 30 slightly flattens the product 10, as a result it fills out the tray 20 even better, so 5 the product 10 bulges out only a little. The material of the bag 30 is slightly pressed into the interim space between the edge of the tray 20 and the product 10. Packaging may be performed into plastic bowls produced by vacuum forming injection moulding or another suitable manner, or even into metal bowls provided 10 with appropriate surface finish, wherein a moisture absorbent insert provided with a perforated moisture impermeable surface layer is placed at first, then the product to be packaged is placed onto this insert. In this case such bowl takes the role of the tray 20 where the bowl itself does not have to be packaged for separating the product from the surrounding air, but it is sufficient to seal it with a 15 foil in an airtight manner. Subsequently to vacuuming - and/or flushing with protective gas - the bowl and the product placed into it may be covered with e.g. plastic foil, then closed by heat sealing or bonding. The moisture oozing out from the product 10 during a subsequent storing under the effect a of the pressure of the surrounding atmosphere and the vacuum will 20 be absorbed by the moisture absorbent insert through the holes 21 of the tray 20, and therefore the moisture will not accumulate on the surface of the product 10. Surprisingly, it was found that the period of the fresh product packaged with this method remains consumable has significantly extended. Experiences in 25 connection with the consumability of products packaged with several different methods gained through sense perception are summarised in the table at the end of the specification. Microbiological examinations have also proved the sensually well perceptible improvement of the quality of the packaged product after several days of storing, 30 and it has been proven that the product packaged in such manner keeps its perfect condition from a microbiological aspect, even after 15 days of storing. Numerous tests were conducted with raw meat, poultry, fish, as well as with processed meat products, and in case of all products the period of consumability has extended substantially; if compared to packaging only in foil without vacuum, 35 the consumability period has increased very significantly even to as much as WO 2007/026183 PCT/HU2006/000069 -6 three times of its value, while compared to packaging using vacuum, generally by 30-50%. At the same time the quality is improved as well, including the general appearance, colour, taste, touch of the packaged product. There is no substantial amount of excess moisture on the product neither in the packaging 5 nor after its removal from the packaging. In order to check consumability and preservation of freshness, we have conducted comparative sensual examinations on boned pork chop, beef neck, salmon fillet, and pepper (capsicum) cut into pieces. We have packaged these products using the traditional methods and the method of the invention, then 10O stored them at +5±1C temperature for different periods, and after said periods the quality of the products packaged by different methods were inspected and compared by sensual perception, by vision, touch and smelling. The results are included in the table below. Samples numbered 1, 5, 7 and 9 were placed into a simple tray and closed it 15 with polyethylene foil. Sample No. 2 was placed in a simple tray and closed under vacuum. Samples Nos. 3, 4, 6, 8 and 10 were packaged using the method of the invention, for which method a tray, vacuum-foil bag and packaging machine were used, as mentioned above. After sealing under vacuum, the packages were dipped into water having a temperature of +75 ±+ 5 oC and were 20 pushed downwards to submerge below the surface of water otherwise they floated onto the surface of the water because of the foamed plastic tray. Then the packaged samples were stored at +5 + 0,5 oC temperature until the examination has been carried out. The results reflect clearly the substantial extension of the consumability period of the fresh product. 25 WO 2007/026183 PCT/HU2006/000069 -7 a: "3 E .0 .0 _m a .. & .. a) a) a) n5 E :3 , ~ , . E cu E m _ m 7 m 0 (a 7t*.! _ 0 :!m 0 :t-_ :m 0 w e c (cn w U U o a 0 c 0 0 c_ C No .c "5~ ,U)p ,- - " U) a) (, 0 0 a) a) E a) a) a, _ .o 0

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Claims

1. A packaged fresh food product comprising a moisture absorbent insert 5 provided with a perforated moisture impermeable layer, and a foil separating both the product and the moisture absorbent insert from the surrounding atmosphere outside the package, characterised in that said perforated moisture-impermeable layer is arranged to separate the product and the moisture absorbent insert from one another, and said foil enclosing the 10 product (10) and the moisture absorbent insert (20) is sealed by-a welded seam (31) produced under vacuum.

2. The packaged product according to Claim 1, c h a r a c t e r i s e d in that the product (10) is placed in a tray (20) incorporating a moisture absorbent insert (22), and a moisture impermeable layer formed with holes 15 (21) opening towards the moisture absorbent insert (22) is provided on the inner bottom surface of the tray (20).

3. The packaged fresh food product according to Claim 1 or 2 characterised in that the product (10) is unseasoned, seasoned, marinated, heat treated or smoked meat product, especially red 20 meat, poultry, venison meat or fish.

4. The packaged fresh food product according to any of Claims 1 to 3 characterised in that thefoil hasthe shape of a bag (30).

5. Method for producing a packaged fresh food product, especially meat product, wherein the product is prepared, cut as necessary and/or seasoned, 25 then sealed together with a moisture absorbent insert with an air-tight foil, c h a r a c t e r is e d b y separating said food product and said moisture absorbent insert from each other by a perforated moisture-impermeable layer then sealing said foil i under vacuum.

6. Method according to Claim 5, characterised in that a bag 30 (30) is used as foil, and the sealing under vacuum is sealed by welding the bag (30) around the edges of the tray (20), and the part of the bag (30) falling outside of the welding is removed after trimming around.

7. Method according to Claim 5, characterised in that the product (10) is placed into an air-tight bowl including a moisture absorbent AA Kfl ^11 EEE eiII ~I IA ME 10%I1 .4 A^% WO 2007/026183 PCT/HU2006/000069 10 insert (22), then the bowl including the product (10) is covered with foil, and the foil (30) is sealed onto the bowl under vacuum by a welded seam formed along the edge of the bowl, and if necessary, the parts of the foil and the bowl falling outside of the sealing welded seam is removed after trimming.