CN1125925A - 由盛装至少两种成分物质的管子构成的食品包装组合件 - Google Patents

由盛装至少两种成分物质的管子构成的食品包装组合件 Download PDF

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CN1125925A
CN1125925A CN95190248A CN95190248A CN1125925A CN 1125925 A CN1125925 A CN 1125925A CN 95190248 A CN95190248 A CN 95190248A CN 95190248 A CN95190248 A CN 95190248A CN 1125925 A CN1125925 A CN 1125925A
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assembly set
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mustard
mayonnaise
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W·艾拉斯
R·迪特哈姆
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Societe des Produits Nestle SA
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    • 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
    • B65D35/00—Pliable tubular containers adapted to be permanently or temporarily deformed to expel contents, e.g. collapsible tubes for toothpaste or other plastic or semi-liquid material; Holders therefor
    • B65D35/24—Pliable tubular containers adapted to be permanently or temporarily deformed to expel contents, e.g. collapsible tubes for toothpaste or other plastic or semi-liquid material; Holders therefor with auxiliary devices
    • B65D35/242—Pliable tubular containers adapted to be permanently or temporarily deformed to expel contents, e.g. collapsible tubes for toothpaste or other plastic or semi-liquid material; Holders therefor with auxiliary devices for mixing or discharging of two or more components
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/18—Mustard
    • 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
    • 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
    • A23L27/63—Ketchup
    • 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
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/08—Materials, e.g. different materials, enclosed in separate compartments formed during filling of a single container
    • 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

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Seasonings (AREA)
  • Tubes (AREA)
  • Laminated Bodies (AREA)
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Abstract

一种由内装至少两种不同成分物质的管子构成的食品容器，其中该管子是传统的管子，而成分配料(6、7)则沿管子全长，围绕着其对称轴线(8)交替地配置。

Description

由盛装至少两种成分物质的 管子构成的食品包装组合件
本发明涉及一种用于包装食品的组合件，它包括一只内盛至少两种成分配料(下称成分)的产品的管子。
内装两种成分的管是已知的。专利号CH670,612涉及用来盛装蛋黄酱和蕃茄沙司的包装，但其中用了一种带特殊适配器的管子以便将这两种成分分开。另外，专利DE1,185,981涉及一种用以灌注传统管子的方法，其中将同一种物料，但带有不同颜色，定量地加入到上述管中。前一专利要使用特殊的管子，而后一专利，严格说来并不涉及不同成分的定量排出。
本发明的目的是提供一种管状包装，其中使用的是传统的管子，然而却盛装包括两种不同成分的食料。
本发明涉及一种用于包装食品的组合件，它包括一只内盛至少两种成分的食品的管子，其中所用的管子是一般的管子，而不同的成分围绕着管子的对称轴线交替地分布，每一种成分布满所说管子的整个高度。
这里所指的一般的管子，应理解为一只包括管身、产品流出的管咀和一个盖子的管子，举例说象蛋黄酱的那种传统的包装。
所谓不同的成分，应理解为具有不同化学组成的各种成分，例如下列的组合：蛋黄酱/蕃茄沙司、芥末/蕃茄沙司、蛋黄酱/芥末、含油至多为40％的芥末和/或蕃茄沙司，以及食品工业中含糖成分的任何其他组合，象巧克力浆(巧克力、脂肪和增稠剂的混合物)/白巧克力浆(白巧克力、脂肪和增稠剂)。
本发明的目的就是要能够从一只传统的管子中同时在碟子上分布至少两种食料以便直接食用或者为了装饰的目的，例如在鱼肉奶油吐司上，涂布两种食料。
在该管子里盛有3种成分也是可以想象的，但以盛2种成分为好。
设想一种2成分的情况是这样安排的，二者大致充入同样的数量(体积)，且是这样定量充入管中的，2成分之一占两个区，另一成分也占两个区。虽然也可以设想出3区或3区以上的方案，但以2-区方案较好。
很显然，在给定两种成分的各区之间沿整个管高接触且二成分必须同时、等量地涂布的条件下，这两种成分必须符合一定的物理约束条件。例如，要使2成分能在一起地恰当地进行涂布，蛋黄酱的屈服点应介于100～140Pa之间，而蕃茄沙司和芥末的屈服点各自均应介于60～120Pa之间。较好蛋黄酱的屈服点在120Pa数量级。
还是就上述的组合而言，如果希望保证2种料在涂布时不相混合，则蛋黄酱的粘度应介于16,000～25,000cP之间，而蕃茄沙司和芥末的粘度应介于12,000～22,000cP之间。较好蛋黄酱的粘度介于18,000～20,000cP之间。已明确查实，若蕃茄沙司和芥末含油不超过40％，则上面提到的有关各自屈服点和粘度对各自的(含油)配混物仍然有效。油通常是指蕃茄酱和芥末分别与蛋黄酱的混合物。
这两个物理参数的测定是在一台Contraves Rheomat 108E/R，Messystem 13仪器上进行的。
作为蛋黄酱，本发明的方法是采用含油量介于40～80％，较好含油量介于70～80％之间进行的。
所制成的含有这二种成分的管装食品，在不冷藏的条件下能保存至少6个月。
出于对粘度的考虑，含水相，即蕃茄沙司和芥末相必须含有2—8％的增稠剂，该增稠剂较好是改性淀粉。这2成分的pH值为酸性，介于3.4～4之间。
在向管内灌注时，要用特殊的灌入咀。在灌注之前，应该对蕃茄沙司和芥末进行巴氏灭菌，以便保证要求的存放期。至于蛋黄酱，则采用传统方法制备，不需要热处理。向管内灌注是在无菌或高度卫生的装置上进行的。
下面将结合附图进行说明，其中：
图1是按本发明的包装的示意图，以及
图2是沿图1中2-2线的剖视图。
该管(1)包含密封的管底(3)、管体(2)和管咀(4)，用作2成分的出口，以及用于密封管子的盖子(5)。正如从图2可以看得更具体一些，管子里盛着2种成分的组合：蕃茄沙司(6)和蛋黄酱(7)围绕着管子(1)的对称轴轴(8)分布着。这2成分分布到两个彼此分开的区域。
在使用这种管装食品时，将其挤压，于是2种成分便同时、等量地出来，看不出有2成分的任何相混，即使存放6个月不经冷藏也是如此。
按本发明可以制成结合了2种不相混的不同成分的管装食品，既使将所说管子挤压许多次也不相混，这样就可以均匀、定量地挤出这2种成分直至管内食物完全用光为止。
下面结合实例来说明本发明。
实例1
制备了由蕃茄沙司构成的水相，其屈服点为90Pa、粘度为18,000cP组成如下：
蕃茄泥    17％
醋        26％
糖      25.2％
水        24％
盐         2％
增稠剂   5.7％
香料     0.1％
把这种蓄茄沙司在75℃下进行巴氏灭菌10分钟。
另外用传统方法制备了一种蛋黄酱，其屈服点这118Pa，且粘度为18,500cP，组成如下：
葵花子油    80％
蛋黄         6％
醋          10％
香料         1％
盐           1％
水           2％
将这2成分放在一高度卫生的系统内，该系统按有一只计量咀，由该咀以每种成分各200g的定量向一只普通的管子灌注。所获得的管子在使用时2成分定量挤出的同时性很好，且所说成分不发生相混。
实例2
采用前面实例的蕃茄沙司组合物，该组合物按上面的方法进行了巴氏灭菌。
另外，制备了一种脂肪相，含有：
  15％    蛋黄酱(按实例1)
 2.7％    增稠剂以及
82.3％    淡味芥末。
将这2种成分放入一个卫生灌注系统并用一只特殊的咀灌注管子。
此种情况下再次获得了具有2成分的体系。该2种成分既使在经6个月存放之后仍能保持良好的分离状态。
因而，按本发明的这种包装使得有可能为消费者提供一种存放期长的食品，该种产品是用传统方法获得的，其中仅仅考虑到某些化学和物理参数因而允许不同的成分在同一管中共存。

Claims (12)

1.一种用于包装食品的组合件，包括一只内装具有至少2种不同成分的食品的管子，其特征在于该管子是一种普通管子，还在于各或分围绕着管子的对称轴线交替地分布，每种成分充满所说管子的整个高度。
2.按照权利要求1的组合件，其特征在于它盛装2种成分，分别是蛋黄酱和蕃茄沙司。
3.按照权利要求1的组合件，其特征在于它盛装2种成分，分别是芥末和蕃茄沙司。
4.按照权利要求3的组合件，其特征在于该芥末和/或蕃茄沙司含有至多40％的油。
5.按照权利要求1～4中之一的组合件，其特征在于这2种成分数量上大致相同。
6.按照权利要求1～5中之一的组合件，其特征在于每种成分存在于2个区中。
7.按照权利要求1～6中之一的组合件，其特征在于蛋黄酱的屈服点介于100～140Pa，且蕃茄沙司和芥末的屈服点均介于60～120Pa。
8.按照权利要求1～7中之一的组合件，其特征在于蛋黄酱的粘度介于16,000～25,000cP之间，而蕃茄沙司和芥末的粘度则介于12,000～22,000cP之间。
9.按照权利要求1～2和5～8中之一的组合件，其特征在于蛋黄酱的含油量介于70～80％之间。
10.按照权利要求1～9中之一的组合件，其特征在于蕃茄沙司和芥末含有2～8％的增稠剂。
11.按照权利要求1～10中之一的组合件，其特征在于该增稠剂是改性淀粉。
12.按照权利要求1～11中之一的组合件，其特征在于蛋黄酱、蕃茄沙司和芥末的pH值介于3.4～4之间。
CN95190248A 1994-03-31 1995-03-30 由盛装至少两种成分物质的管子构成的食品包装组合件 Expired - Fee Related CN1043980C (zh)

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EP19940105157 EP0675046B1 (fr) 1994-03-31 1994-03-31 Ensemble pour produit alimentaire comprenant un tube contenant un produit à au moins deux constituants
EP94105157.5 1994-03-31

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CN1125925A true CN1125925A (zh) 1996-07-03
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CN (1) CN1043980C (zh)
AT (1) ATE198182T1 (zh)
AU (1) AU691597B2 (zh)
BR (1) BR9505796A (zh)
CA (1) CA2164094A1 (zh)
DE (1) DE69426445T2 (zh)
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ES (1) ES2153393T3 (zh)
FI (1) FI955729A0 (zh)
GR (1) GR3035543T3 (zh)
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NZ (1) NZ282757A (zh)
PT (1) PT675046E (zh)
WO (1) WO1995026907A1 (zh)

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US6911224B1 (en) * 1996-08-06 2005-06-28 Nestec S.A. Multi-layered canned pet food
BR9711113A (pt) * 1996-08-06 1999-08-17 Nestle Sa Alimento em camadas para animais de estima-Æo
US6287612B1 (en) * 1998-12-01 2001-09-11 Nestec S.A. Liquid food products and package therefore
US7803417B2 (en) * 2004-10-28 2010-09-28 Unilever Bestfoods North America Nut butter variegate and process for preparing
CA2869939A1 (en) * 2012-05-08 2013-11-14 General Mills, Inc. Packaged food products and related methods
JP2014200178A (ja) * 2013-04-01 2014-10-27 テルモ株式会社 酸性栄養食品の微生物試験方法
EP2850953A1 (de) * 2013-09-18 2015-03-25 Canonicus Event GmbH & Co. KG Majonäse-Zubereitung
JP2015074456A (ja) * 2013-10-07 2015-04-20 花王株式会社 チューブ容器

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CH670612A5 (en) * 1986-06-05 1989-06-30 Hans Peter Naef Tube for paste-like foodstuffs - has two containers squeezing out percentage of foods
FR2672037B1 (fr) * 1991-01-29 1993-05-14 Oreal Dispositif permettant de distribuer une composition cosmetique ou pharmaceutique a des doses de principe actif variables au cours de l'utilisation.
EP0546215B1 (en) * 1991-12-12 1998-04-01 Societe Des Produits Nestle S.A. Heat stable oil-in-water emulsion and process for its preparation
US5823387A (en) * 1993-05-18 1998-10-20 Colgate-Palmolive Company Method and apparatus for simultaneously dispensing viscous materials

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FI955729A (fi) 1995-11-28
EP0675046B1 (fr) 2000-12-20
CA2164094A1 (en) 1995-10-12
NO954743L (no) 1995-11-23
FI955729A0 (fi) 1995-11-28
ES2153393T3 (es) 2001-03-01
DE69426445D1 (de) 2001-01-25
NO954743D0 (no) 1995-11-23
GR3035543T3 (en) 2001-06-29
DK0675046T3 (da) 2001-04-17
PT675046E (pt) 2001-03-30
JPH10513419A (ja) 1998-12-22
NZ282757A (en) 1998-05-27
BR9505796A (pt) 1996-02-27
ATE198182T1 (de) 2001-01-15
MX9504924A (es) 1998-03-31
EP0675046A1 (fr) 1995-10-04
DE69426445T2 (de) 2001-10-25
AU2064995A (en) 1995-10-23
CN1043980C (zh) 1999-07-07
AU691597B2 (en) 1998-05-21
WO1995026907A1 (fr) 1995-10-12

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