CA2172313A1 - Combination of a paste-like food product and package - Google Patents
Combination of a paste-like food product and packageInfo
- Publication number
- CA2172313A1 CA2172313A1 CA 2172313 CA2172313A CA2172313A1 CA 2172313 A1 CA2172313 A1 CA 2172313A1 CA 2172313 CA2172313 CA 2172313 CA 2172313 A CA2172313 A CA 2172313A CA 2172313 A1 CA2172313 A1 CA 2172313A1
- Authority
- CA
- Canada
- Prior art keywords
- components
- combination according
- package
- combination
- terized
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Abstract
The invention relates to a combination of food and symmetrical package, the package containing a food having at least two components, containing in each case one of these components alternating along the axis of symmetry and these components having a Bostwick viscosity between 40 and 60 mm.
Description
Combination comprising a pasty food and a pAc~Age The invention relates to a combination comprising a pasty food and a symmetrical package which contains a food having at least two components and which contains in each case one of these components alternating along the axis of symmetry.
French Patent No. 2248023 already relates to a package of this type having two different components, which comprises a fatty phase and an aqueous phase.
However, this patent is restricted to the cosmetics sector. A gelation process of the product is utilized in the package with the aid of a mould piece to be removed subsequently.
The object underlying the invention is to have a combination available which contains a food having at least two components separately. Storage trials have shown that all products filled as two or more phases have a flavour advantage in comparison to mixed versions having an identical formula. In product combinations of this type, however, special adaptations of the formula are necessary. For example, possible migration processes can be prevented by ~ychAnging oil-soluble colorants for water-soluble colorants.
The invention relates to a combination for pasty foods according to the preamble of Claim 1, the compo-nents having a Bostwick viscosity between 40 and 60 mm.
Bostwick viscosity is taken to mean the measure-ment of the flow path of a product in the course of 30 seconds at 20C. This measurement is carried out with an instrument from Kinematica AG (Littau, Switzerland).
Pasty foods are taken to mean those foods which fall into the abovementioned viscosity range. Preferably, a combination of mayonnaise and a seasoning phase is used.
The symmetrical package is either a glass package or a plastic package, for example made of poly(ethylene ter~phthalate) or a tube nAckAge.
According to the invention, the number of the components is not critical: at least two components are employed. Preferably, two components are available: for example, more likely, an oily and an aqueous phase. The combination mayonnaise with a seasoning phase is particu-larly preferred.
In order to achieve an optimal phase separation,a certain viscosity of the two phases must be achieved.
Studies have shown that at too low a viscosity the phases run into one another and thus mix. If the viscosity is too high, air inclusions between the phases occur and the phases do not lie smoothly on one another. On the other hand, the miscibility of the two phases is problematic in the application, i.e. the phases may be stirred together only with difficulty. Furthermore, it has been found that the filling operation is likewise highly dependent on the V18C08ity.
As already mentioned above, the product texture and the optimum filling operation are achieved when the two components have a Bostwick viscosity between 40 and 60 mm. In the case of a combination mayonnaise/seasoning phase, a Bostwick viscosity of 40-50 mm is selected for the two phases.
The two components are filled in different types of shapes, such as spiral, in layers or vertically next to one another. Preference is given to spiral filling, in order to increase the optical attractiveness. However, this type of filling is not critical: many variations are possible. If layers are filled, the conditions are the same as mentioned above, i.e. the Bostwick viscosity of the two phases is between 40 mm and 60 mm.
The n~her of zones of the two components is likewise not critical: three or more zones each may be employed. Preferably, there are two, three or four zones for each component.
As far as the composition is concerned, the mayonnaise contains between 10 and 80% of oil and the seasoning phase between O and 70% of oil, between 4 and 50% of water and between 0.2 and 6% of starch.
The seasoning phase comprises a base of vegetable puree, fruit puree and other seasoning constituents, such as mustard in ground form or in the form of grains. The seasoning phase can also contain pieces, both vegetables and fruits, the size of the pieces being between 1 and 4 mm. The foodstuff comprises 20-80% mayonnaise and 80-20% seasoning phase, and is preferably made up of a approximately 50% of mayonnaise and approximately 50% of the seasoning phase.
The two-phase products are generally rated fresher, less acidic and more aromatic in comparison to a product filled in a mixed state.
The ingredients for the seasoning phase are m; Ye~ ~ pasteurized and recooled. These steps are neces-sary in order to ensure the microbiological safety and resistance to spoilage of the products. In addition, a heating step is necessary in order to gelatinize the modified starch.
As far as the mayonnaise is concerned, it is prepared in a conventional manner. The pH of the two components is in the acidic range, i.e. between 2.8 and 5.
The combinations of the invention can be stored without refrigeration for at least 12 months.
The two-phase products developed are packaged in jars by means of a coextrusion feeder which is equipped with piston valves. The products are filled in different types of shapes via a plurality of rotating nozzles with simultaneous lowering of the jar. This will be imple-mented industrially by means of longit~;n~lly rl~nn;ng feed belts and fillers connected in parallel.
The invention is now described in more detail in association with the drawings, where Fig. 1 shows a diagrammatic representation of the package and Fig. 2 shows a section along line A-A of Fig. 1.
The package (1) has a screwed-on lid (2) and contains a product having two components (3) and (4).
These components are filled in a spiral shape through an angle of 300. The seasoning phase (3) comprises a base of tomatoes/squash and the mayonnaise (4) contains 50 oil.
The invention is now described in more detail in association with the examples, the ratio mayon-naise/seasoning phase being 50/50.
R~Pmple A. Nayo~n^;~
A mayonnaise is used having the following compo-sition (~) Oil content 50 Egg yolk content 1.5 Seasoning constituents 3 Vinegar content 11% 4 Salt content 2 Starch content 2.2 Sugar content 9.2 Water content 28.1 The mayonnaise has a Bostwick viscosity of 50 mm.
B. S~ Q~ in~ pha8e.
For the seasoning phase, 5 variants are listed which have a consistency like the mayonnaise phase used.
For all of these examples, the Bostwick viscosity was set to 40-50 mm. The contents are all in %.
Constituents Mexicana Tomato/ Green Mustard Fxotica squash sauce Vegetable puree 12 18 5 28 (mustard) 25 (fruit content) Vegetable pieces/ 17 35.1 15.6 0 0 herbs Fat content 15 0 20 15.0 0 Starch content 3.6 2.6 3.5 0.2 4 Sugar content 12 12 8.5 6 21 Vinegar content 4.8 7.5 4.6 9.0 5.5 11%
0 Salt content 3.8 2.2 2.8 3.5 0.4 Flavouring 2 0.1 6 0.2 0.5 constituents Water content 29.8 22.5 34 38.1 43.6 Each of these components is then filled together with the mayonnaise at 50-50 on a hygienic line.
French Patent No. 2248023 already relates to a package of this type having two different components, which comprises a fatty phase and an aqueous phase.
However, this patent is restricted to the cosmetics sector. A gelation process of the product is utilized in the package with the aid of a mould piece to be removed subsequently.
The object underlying the invention is to have a combination available which contains a food having at least two components separately. Storage trials have shown that all products filled as two or more phases have a flavour advantage in comparison to mixed versions having an identical formula. In product combinations of this type, however, special adaptations of the formula are necessary. For example, possible migration processes can be prevented by ~ychAnging oil-soluble colorants for water-soluble colorants.
The invention relates to a combination for pasty foods according to the preamble of Claim 1, the compo-nents having a Bostwick viscosity between 40 and 60 mm.
Bostwick viscosity is taken to mean the measure-ment of the flow path of a product in the course of 30 seconds at 20C. This measurement is carried out with an instrument from Kinematica AG (Littau, Switzerland).
Pasty foods are taken to mean those foods which fall into the abovementioned viscosity range. Preferably, a combination of mayonnaise and a seasoning phase is used.
The symmetrical package is either a glass package or a plastic package, for example made of poly(ethylene ter~phthalate) or a tube nAckAge.
According to the invention, the number of the components is not critical: at least two components are employed. Preferably, two components are available: for example, more likely, an oily and an aqueous phase. The combination mayonnaise with a seasoning phase is particu-larly preferred.
In order to achieve an optimal phase separation,a certain viscosity of the two phases must be achieved.
Studies have shown that at too low a viscosity the phases run into one another and thus mix. If the viscosity is too high, air inclusions between the phases occur and the phases do not lie smoothly on one another. On the other hand, the miscibility of the two phases is problematic in the application, i.e. the phases may be stirred together only with difficulty. Furthermore, it has been found that the filling operation is likewise highly dependent on the V18C08ity.
As already mentioned above, the product texture and the optimum filling operation are achieved when the two components have a Bostwick viscosity between 40 and 60 mm. In the case of a combination mayonnaise/seasoning phase, a Bostwick viscosity of 40-50 mm is selected for the two phases.
The two components are filled in different types of shapes, such as spiral, in layers or vertically next to one another. Preference is given to spiral filling, in order to increase the optical attractiveness. However, this type of filling is not critical: many variations are possible. If layers are filled, the conditions are the same as mentioned above, i.e. the Bostwick viscosity of the two phases is between 40 mm and 60 mm.
The n~her of zones of the two components is likewise not critical: three or more zones each may be employed. Preferably, there are two, three or four zones for each component.
As far as the composition is concerned, the mayonnaise contains between 10 and 80% of oil and the seasoning phase between O and 70% of oil, between 4 and 50% of water and between 0.2 and 6% of starch.
The seasoning phase comprises a base of vegetable puree, fruit puree and other seasoning constituents, such as mustard in ground form or in the form of grains. The seasoning phase can also contain pieces, both vegetables and fruits, the size of the pieces being between 1 and 4 mm. The foodstuff comprises 20-80% mayonnaise and 80-20% seasoning phase, and is preferably made up of a approximately 50% of mayonnaise and approximately 50% of the seasoning phase.
The two-phase products are generally rated fresher, less acidic and more aromatic in comparison to a product filled in a mixed state.
The ingredients for the seasoning phase are m; Ye~ ~ pasteurized and recooled. These steps are neces-sary in order to ensure the microbiological safety and resistance to spoilage of the products. In addition, a heating step is necessary in order to gelatinize the modified starch.
As far as the mayonnaise is concerned, it is prepared in a conventional manner. The pH of the two components is in the acidic range, i.e. between 2.8 and 5.
The combinations of the invention can be stored without refrigeration for at least 12 months.
The two-phase products developed are packaged in jars by means of a coextrusion feeder which is equipped with piston valves. The products are filled in different types of shapes via a plurality of rotating nozzles with simultaneous lowering of the jar. This will be imple-mented industrially by means of longit~;n~lly rl~nn;ng feed belts and fillers connected in parallel.
The invention is now described in more detail in association with the drawings, where Fig. 1 shows a diagrammatic representation of the package and Fig. 2 shows a section along line A-A of Fig. 1.
The package (1) has a screwed-on lid (2) and contains a product having two components (3) and (4).
These components are filled in a spiral shape through an angle of 300. The seasoning phase (3) comprises a base of tomatoes/squash and the mayonnaise (4) contains 50 oil.
The invention is now described in more detail in association with the examples, the ratio mayon-naise/seasoning phase being 50/50.
R~Pmple A. Nayo~n^;~
A mayonnaise is used having the following compo-sition (~) Oil content 50 Egg yolk content 1.5 Seasoning constituents 3 Vinegar content 11% 4 Salt content 2 Starch content 2.2 Sugar content 9.2 Water content 28.1 The mayonnaise has a Bostwick viscosity of 50 mm.
B. S~ Q~ in~ pha8e.
For the seasoning phase, 5 variants are listed which have a consistency like the mayonnaise phase used.
For all of these examples, the Bostwick viscosity was set to 40-50 mm. The contents are all in %.
Constituents Mexicana Tomato/ Green Mustard Fxotica squash sauce Vegetable puree 12 18 5 28 (mustard) 25 (fruit content) Vegetable pieces/ 17 35.1 15.6 0 0 herbs Fat content 15 0 20 15.0 0 Starch content 3.6 2.6 3.5 0.2 4 Sugar content 12 12 8.5 6 21 Vinegar content 4.8 7.5 4.6 9.0 5.5 11%
0 Salt content 3.8 2.2 2.8 3.5 0.4 Flavouring 2 0.1 6 0.2 0.5 constituents Water content 29.8 22.5 34 38.1 43.6 Each of these components is then filled together with the mayonnaise at 50-50 on a hygienic line.
Claims (12)
1. Combination comprising a pasty food and a symmet-rical package which contains a food having at least two components and which contains in each case one of these components alternating along the axis of symmetry, characterized in that these components have a Bostwick viscosity between 40 and 60 mm.
2. Combination according to Claim 1, characterized in that one component is mayonnaise and the second component is a seasoning phase.
3. Combination according to Claim 1 or 2, character-ized in that the combination is filled in a spiral shape.
4. Combination according to Claims 1 to 3, charac-terized in that each component is present in two zones.
5. Combination according to Claims 2 to 4, charac-terized in that the oil content of the mayonnaise is between 10 and 80%.
6. Combination according to Claims 2 to 5, charac-terized in that it is made up of approximately 20-80% of mayonnaise and approximately 80-20% of seasoning phase.
7. Combination according to Claims 2 to 6, charac-terized in that the oil content and the water content of the seasoning phase are between 0 and 70% and 4 and 50%, respectively.
8. Combination according to Claim 7, characterized in that the seasoning phase contains vegetable puree or fruit puree, portions in piece form or other seasoning constituents.
9. Combination according to Claims 2 to 8, charac-terized in that the mayonnaise and seasoning phase have a Bostwick viscosity between 40 and 50 mm.
10. Combination according to Claims 2 to 8, charac-terized in that the seasoning phase contains between 0.2 and 6% of starch.
11. Combination according to Claims 1 to 10, charac-terized in that the symmetrical package is a glass package or a tube package.
12. Combination comprising a pasty food and a symmet-rical package which contains a food having at least two components, these components being in layers, character-ized in that these components have a Bostwick viscosity between 40 and 60 mm.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP19950201024 EP0738472B1 (en) | 1995-04-21 | 1995-04-21 | Combination of pasty food product and package |
| EP95201024.7 | 1995-04-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2172313A1 true CA2172313A1 (en) | 1996-10-22 |
Family
ID=8220215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2172313 Abandoned CA2172313A1 (en) | 1995-04-21 | 1996-03-21 | Combination of a paste-like food product and package |
Country Status (12)
| Country | Link |
|---|---|
| EP (1) | EP0738472B1 (en) |
| JP (1) | JPH08289740A (en) |
| CN (1) | CN1101144C (en) |
| AT (1) | ATE227515T1 (en) |
| AU (1) | AU714008B2 (en) |
| BR (1) | BR9601996A (en) |
| CA (1) | CA2172313A1 (en) |
| DE (1) | DE59510459D1 (en) |
| FI (1) | FI961709A (en) |
| NO (1) | NO961566L (en) |
| NZ (1) | NZ286387A (en) |
| SG (1) | SG66302A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6245375B1 (en) | 1998-04-24 | 2001-06-12 | Lipton, Division Of Conopco, Inc. | Dressing |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6911224B1 (en) * | 1996-08-06 | 2005-06-28 | Nestec S.A. | Multi-layered canned pet food |
| DE69707139T2 (en) * | 1996-08-06 | 2002-03-07 | Nestle Sa | LAYERED PET FOOD FILLED IN CAN |
| DE69817535D1 (en) * | 1997-01-30 | 2003-10-02 | Master Foods C V | PACKED TWO-COMPONENT FOOD |
| US6284303B1 (en) | 1998-12-10 | 2001-09-04 | Bestfoods | Vegetable based creamy food and process therefor |
| US6171624B1 (en) * | 1999-04-23 | 2001-01-09 | Lipton, Division Of Conopco, Inc. | Water-in-oil spread with water base fruit composition |
| DE20214151U1 (en) * | 2002-09-12 | 2002-11-21 | Huhtamaki Goettingen, Zweigniederlassung Der Huhtamaki Deutschland Gmbh & Co Kg | Packaging, in particular for flowable or pasty goods |
| WO2007017024A1 (en) * | 2005-07-28 | 2007-02-15 | Unilever N.V. | Packaged food product |
| FR2914538B1 (en) * | 2007-04-03 | 2009-07-10 | Nestec Sa | METHOD AND APPARATUS FOR MANUFACTURING A REFRIGERATED DESSERT ARTICLE CONTAINING A CRACKING COMPOSITION DISPOSED IN SUPERIMPOSED LAYERS IN ITS MASS |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1925806A1 (en) * | 1969-03-28 | 1970-10-01 | Artic S A | cups |
| US3552980A (en) * | 1969-11-12 | 1971-01-05 | Cpc International Inc | Packaged food product and process for making same |
| DE2352266A1 (en) * | 1973-10-18 | 1975-04-24 | Henkel & Cie Gmbh | COMBINED SKIN CARE PRODUCTS |
-
1995
- 1995-04-21 EP EP19950201024 patent/EP0738472B1/en not_active Expired - Lifetime
- 1995-04-21 AT AT95201024T patent/ATE227515T1/en not_active IP Right Cessation
- 1995-04-21 DE DE59510459T patent/DE59510459D1/en not_active Expired - Fee Related
-
1996
- 1996-03-21 CA CA 2172313 patent/CA2172313A1/en not_active Abandoned
- 1996-04-17 NZ NZ286387A patent/NZ286387A/en not_active IP Right Cessation
- 1996-04-19 BR BR9601996A patent/BR9601996A/en active Search and Examination
- 1996-04-19 JP JP9868396A patent/JPH08289740A/en not_active Withdrawn
- 1996-04-19 FI FI961709A patent/FI961709A/en not_active IP Right Cessation
- 1996-04-19 NO NO961566A patent/NO961566L/en not_active Application Discontinuation
- 1996-04-19 SG SG1996009304A patent/SG66302A1/en unknown
- 1996-04-19 AU AU50797/96A patent/AU714008B2/en not_active Ceased
- 1996-04-20 CN CN96108915A patent/CN1101144C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6245375B1 (en) | 1998-04-24 | 2001-06-12 | Lipton, Division Of Conopco, Inc. | Dressing |
Also Published As
| Publication number | Publication date |
|---|---|
| NO961566L (en) | 1996-10-22 |
| EP0738472B1 (en) | 2002-11-13 |
| JPH08289740A (en) | 1996-11-05 |
| NO961566D0 (en) | 1996-04-19 |
| AU714008B2 (en) | 1999-12-16 |
| FI961709A (en) | 1996-10-22 |
| AU5079796A (en) | 1996-10-31 |
| CN1101144C (en) | 2003-02-12 |
| FI961709A0 (en) | 1996-04-19 |
| NZ286387A (en) | 1998-05-27 |
| EP0738472A1 (en) | 1996-10-23 |
| MX9601528A (en) | 1997-10-31 |
| CN1141734A (en) | 1997-02-05 |
| SG66302A1 (en) | 1999-07-20 |
| BR9601996A (en) | 1998-04-07 |
| DE59510459D1 (en) | 2002-12-19 |
| ATE227515T1 (en) | 2002-11-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |