EP0570122A2 - Procédé pour emballer de façon aseptique un produit alimentaire composé - Google Patents

Procédé pour emballer de façon aseptique un produit alimentaire composé Download PDF

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Publication number
EP0570122A2
EP0570122A2 EP93303219A EP93303219A EP0570122A2 EP 0570122 A2 EP0570122 A2 EP 0570122A2 EP 93303219 A EP93303219 A EP 93303219A EP 93303219 A EP93303219 A EP 93303219A EP 0570122 A2 EP0570122 A2 EP 0570122A2
Authority
EP
European Patent Office
Prior art keywords
container
food
process according
food component
sauce
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.)
Withdrawn
Application number
EP93303219A
Other languages
German (de)
English (en)
Other versions
EP0570122A3 (fr
Inventor
Richard Andrew Chordash
Anthony Vincent Dimaiolo
Frank Rocco Fioriti
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mondelez International Inc
Original Assignee
Kraft General Foods Inc
Kraft Foods Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kraft General Foods Inc, Kraft Foods Inc filed Critical Kraft General Foods Inc
Publication of EP0570122A2 publication Critical patent/EP0570122A2/fr
Publication of EP0570122A3 publication Critical patent/EP0570122A3/fr
Withdrawn legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/025—Packaging in aseptic tunnels
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation

Definitions

  • the invention relates to aseptic packaging, and especially to an improved process for aseptically packaging a food having solid as well as fluid components.
  • aseptic packaging the food is typically sterilized prior to sealing in the container. This enables cooking the food uniformly to near the optimum degree and avoids the gross overcooking so common to "canned goods".
  • these problems have not been fully overcome for multi-component food products, e.g. those comprised of fluid and solid components. These products will often require different cooking conditions for each of the various components. Sometimes, cooking the components in the presence of each other will adversely affect one or more of the components.
  • M. R. Jeppson discloses separately sterilizing liquid and solid components before packaging them together in a sterile container under aseptic conditions.
  • the solid component is subjected to microwave heat while the liquid is separately sterilized in a heat exchanger.
  • the cans are sterilized unfilled.
  • D. W. Pohorski in U.S. Patents No. 4,415,539 and No. 4,495,974, both steam and hot air are effective for this purpose.
  • W. M. Hildebolt discloses an aseptic sterilization and packaging process wherein solid and liquid components of a food product are sterilized separately.
  • the solid component is sterilized by placing it in the can, temporarily sealing the can, heating, opening the can, adding cooled sterilized liquid to the solids in the can, and finally sealing the can.
  • H. Rausing discloses an aseptic packaging method wherein a combined particulate and liquid stream is heated, and a stream with a high liquid content is separated, cooled and admixed with the remainder which is high in particulates. The combined stream is then fed to a packaging machine.
  • the present invention provides a process for aseptically packaging a food product containing discrete pieces of a solid food component and a fluid food component, the process comprising: depositing at least a portion of, and typically all of, the solid food into an open container; contacting the open container and its contents with steam for a period of time sufficient to sterilize both; depositing a sterilized fluid food component into the container; and sealing the container under aseptic conditions.
  • the Figure is a schematic representation of a preferred process scheme.
  • the description which follows will center on the processing of a multi-component food product, macaroni and cheese, which is particularly in need of the improvement of the invention.
  • the cheese component must be processed within a rather narrow range of conditions to assure sterilization without overcooking which can cause color and flavor changes.
  • the macaroni product should be cooked to a desired texture and not overcooked to become flacid with starch loss to the cooking liquid. It is important to cook the pasta separately from the cheese sauce to achieve the desired degree of cooking while preserving the distinct flavors of the two components and preventing starch from the macaroni from being incorporated into the sauce. It will be understood, however, that the invention contemplates the processing of any two or more food components and aseptically packaging them.
  • the solid food component can be any particulate food which is cut, shaped or naturally occurs in pieces which can fit loosely within a container, and as such are capable of sterilization with the application of steam.
  • the solid food can be a member selected from the group consisting of pasta, vegetables, meat, fruit and combinations of two or more of these. Within the pasta category are noodles, as well as spaghetti, linguine, lasagna, macaroni, and the like. Among the fruits and vegetables are those which are whole, sectioned, or cut up, whether peeled or unpeeled.
  • the meat can be seafood, fowl, red meat, sausage, meat-balls, meat loaf, mixtures of these, and the like pieces. In each case, the pieces may be the whole article where small enough, like peas, rice, or tiny shrimp, or can be any sized portion, like split peas, macaroni or cubes of ham.
  • the fluid food component will typically be what is known as a broth or a sauce. It can be truly homogeneous or can include suspended particulates, globules or the like.
  • Typical of the broths are those prepared from meats and/or vegetables including those from meats such as beef, pork, lamb, chicken, and the like.
  • Typical of the sauces are those prepared from ingredients selected from the group consisting of tomato, cheese, vegetable puree, and the like.
  • the broths and sauces can include thickeners such as starch or the like. Finely-divided vegetable fat or meat material can be suspended in the fluid component for body, mouthfeel or flavor.
  • the drawing shows empty containers 10 being fed to an aseptic packaging line 20 and being discharged from it as sealed containers 12 at the end of the line.
  • the process of the invention is highly simplified yet results in products of very high quality.
  • Solid ingredient is prepared in vessel 22. This typically entails cooking, such as in the case of pasta, vegetables, meat, or the like, or simply blanching in the case of some vegetables.
  • the preparation is usually intended to cook the solid food component to near the desired degree, with the remaining cooking to be accomplished during sterilization as will be described later. Most preferably, this component is fully cooked and/or hydrated at this stage with little or no hydration occurring later.
  • the prepared solid food can be delivered by suitable conduit or other transport means to a container 10 which is delivered to and supported on conveyor 24, here shown as a belt. Any means effective to convey the containers can be employed. They can be indexed or fed continuously as dictated by the particular production circumstances. Devices of the type described in the above-referenced patents to Pohorski (James Dole Corporation) can be employed, but steam or humidified air are preferred to dry air as disclosed therein to avoid drying of the solid component. The preferred process will employ superheated culinary steam to effectively supply the necessary heat to achieve the target sterilization temperature.
  • the containers can be glass, metal, plastic, coated fiberboard, or any suitable combination of these.
  • plastic containers of co-extruded stock e.g. having a material such as polypropylene on the surface in contact with the food, a barrier layer of a material such as ethyl vinyl alcohol, and an external surface layer of a material such as polypropylene (regrind).
  • One especially suitable container comprises polypropylene/tielayer/barrier/tielayer/virgin polypropylene.
  • the containers are passed into pressurized chamber 28 wherein steam with or without heated air is injected by suitable inlets 30 to increase the temperature to a level effective when held for a time effective to sterilize the open containers and their contents.
  • steam or mixture of steam and air can be directed at the container contents to force unsterile air out and create turbulence to assure effective heat transfer.
  • a product such as cooked macaroni is heated to from about 220° to about 250°F (about 104.4° to about 121.1°C) and held there for about 10 to 15 minutes, preferably about 12 minutes.
  • shelf-temperature-stable storage for at least one month and preferably at least three is preferred. Typical commercial storage times are in the range of three to eighteen months. A preferred level of kill will be a 5 D (5 log cycle) reduction. Here D value is 1.5 minutes for commercial sterility.
  • a sterile fluid food component is fed from vessel 32, through conduit 34 and into sterilized container 10.
  • the fluid food component is preferably cooled by passage through heat exchanger 36. The degree of cooling will be consistent with process requirements and should not be so extreme as to unduly increase the viscosity of the fluid component.
  • the fluid component will typically have a major amount of water with enough other liquid materials to make it fluid under conditions of processing and consumption. Fillers and thickeners can also be employed.
  • cheese sauces they will typically contain from 20 to 60% water, from 8 to 25% cheese solids ( e.g. cheddar), from 2 to 4% starch, salt, sugar, monosodium glutamate and seasonings.
  • Tomato sauces can be employed such as those prepared from pureed whole tomatoes with seeds removed and spices added.
  • the containers are passed to a sealing station where a sterile lid 38, from stack 40, is employed to cover the open, filled container.
  • Sealing means 42 effects a complete seal of the lid to the container, the nature of the seal depending on the construction of both the lid and the container.
  • An adhesive can be employed as necessary. In the case of polypropylene containers and metal lids, sealing is effected by double seam crimp action.
  • the invention includes the step of agitating the containers to effect mixing of the fluid and solid food components. This can be achieved by any movement of the container which will move the contents sufficiently to at least contact substantially all solid component exterior surfaces with the fluid component. Agitation by vibration, rotation or translation can be effective.
  • the containers are rotated about at least one axis extending through the container between the container top and bottom. Preferably, rotation is about at least two axes.
  • Pasta noodles are blanched to achieve complete hydration (e.g., at 212°F (100.0°C) for approximately 10 minutes) then drained. Drained, blanched noodles are then poured into 7-8 ounce (207.0-236.6 ml) polypropylene cups. The cups, which are lined with polypropylene and have an impervious barrier layer, containing the blanched noodles are then passed through a "Dole" type pressurized aseptic tunnel and exposed to super-saturated (culinary) steam at about 250°F (about 121.1°C) for approximately 10-15 minutes.
  • Cheese sauce prepared from the following recipe.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Noodles (AREA)
  • Seeds, Soups, And Other Foods (AREA)
EP19930303219 1992-05-13 1993-04-26 Procédé pour emballer de façon aseptique un produit alimentaire composé Withdrawn EP0570122A3 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US88219892A 1992-05-13 1992-05-13
US882198 2001-06-15

Publications (2)

Publication Number Publication Date
EP0570122A2 true EP0570122A2 (fr) 1993-11-18
EP0570122A3 EP0570122A3 (fr) 1994-01-05

Family

ID=25380104

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19930303219 Withdrawn EP0570122A3 (fr) 1992-05-13 1993-04-26 Procédé pour emballer de façon aseptique un produit alimentaire composé

Country Status (2)

Country Link
EP (1) EP0570122A3 (fr)
CA (1) CA2094211A1 (fr)

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0691082A1 (fr) * 1994-07-04 1996-01-10 BARILLA G. e R. F.lli - Società per Azioni Installation pour la fabrication en masse de produits alimentaires cuits prêts à être consommés de longue conservation
DE29715381U1 (de) * 1997-08-28 1997-10-16 Muenzner Roland Verpacktes Fertiggericht
EP0865735A1 (fr) * 1997-03-19 1998-09-23 Societe Des Produits Nestle S.A. Procédé de stérilisation de boissons
GB2328668A (en) * 1997-08-27 1999-03-03 Rye Dev Ltd Packaging food in trays
EP0899195A1 (fr) * 1997-08-28 1999-03-03 House Foods Corporation Dispositif pour le remplissage et l'empaquetage stériles de produits alimentaires
EP1407676A2 (fr) * 2002-10-09 2004-04-14 Kagome Kabushiki Kaisha Procédé de production de pâte sterilisée et emballée
EP1462010A1 (fr) * 2003-03-27 2004-09-29 Nisshin Foods Inc. Procédé de préparation de nouilles cuites
AT501597B1 (de) * 2003-09-25 2006-10-15 Die Kaesemacher Kaeseproduktio Verfahren zur herstellung eines verpackten lebensmittels
US7402326B2 (en) 2003-03-27 2008-07-22 Nisshin Foods Inc. Process for producing cooked noodles
WO2008146166A2 (fr) 2007-05-29 2008-12-04 Mars, Incorporated Produits alimentaires emballés
EP2011405A1 (fr) * 2006-04-24 2009-01-07 Shinwa Kikai Co.Ltd. Processus de fabrication d'un produit a base de pates alimentaires conditionne et pouvant etre conserve a temperature ambiante
US20120012227A1 (en) * 2006-07-25 2012-01-19 The Coca-Cola Company Devices and methods for packaging beverages
DE102010062797A1 (de) * 2010-12-10 2012-06-14 Krones Aktiengesellschaft Verfahren und Vorrichtung zum aseptischen Abfüllen
GB2449726B (en) * 2007-05-29 2012-09-26 Mars Inc Packaged food products
WO2013050858A1 (fr) * 2011-10-02 2013-04-11 Pan Seven Seas General Trading L.L.C. Procédé de préparation de nouilles glacées pasteurisées industrielles (faloudeh)
CN109275835A (zh) * 2017-07-21 2019-01-29 广州卓诚食品科技有限公司 无菌罐装的工艺方法及无菌罐装系统

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1135240A (en) * 1966-04-19 1968-12-04 Cryodry Corp Improvements in or relating to the canning of food products
EP0462532A1 (fr) * 1990-06-19 1991-12-27 bekina Lebensmittel GmbH Plats réfrigérés et/ou prêts à servir à longe durée de conservation
WO1992015207A1 (fr) * 1991-03-04 1992-09-17 Curtice-Burns, Inc. Produits alimentaires traites par pression

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1135240A (en) * 1966-04-19 1968-12-04 Cryodry Corp Improvements in or relating to the canning of food products
EP0462532A1 (fr) * 1990-06-19 1991-12-27 bekina Lebensmittel GmbH Plats réfrigérés et/ou prêts à servir à longe durée de conservation
WO1992015207A1 (fr) * 1991-03-04 1992-09-17 Curtice-Burns, Inc. Produits alimentaires traites par pression

Cited By (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0691082A1 (fr) * 1994-07-04 1996-01-10 BARILLA G. e R. F.lli - Società per Azioni Installation pour la fabrication en masse de produits alimentaires cuits prêts à être consommés de longue conservation
EP0865735A1 (fr) * 1997-03-19 1998-09-23 Societe Des Produits Nestle S.A. Procédé de stérilisation de boissons
GB2328668B (en) * 1997-08-27 2001-03-28 Rye Dev Ltd Food processing method and apparatus
GB2328668A (en) * 1997-08-27 1999-03-03 Rye Dev Ltd Packaging food in trays
EP0899195A1 (fr) * 1997-08-28 1999-03-03 House Foods Corporation Dispositif pour le remplissage et l'empaquetage stériles de produits alimentaires
DE29715381U1 (de) * 1997-08-28 1997-10-16 Muenzner Roland Verpacktes Fertiggericht
EP1407676A2 (fr) * 2002-10-09 2004-04-14 Kagome Kabushiki Kaisha Procédé de production de pâte sterilisée et emballée
EP1407676A3 (fr) * 2002-10-09 2005-10-19 Kagome Kabushiki Kaisha Procédé de production de pâte sterilisée et emballée
CN1313021C (zh) * 2002-10-09 2007-05-02 可果美株式会社 容器装无菌通心粉的制造方法
EP1462010A1 (fr) * 2003-03-27 2004-09-29 Nisshin Foods Inc. Procédé de préparation de nouilles cuites
US7402326B2 (en) 2003-03-27 2008-07-22 Nisshin Foods Inc. Process for producing cooked noodles
AT501597B1 (de) * 2003-09-25 2006-10-15 Die Kaesemacher Kaeseproduktio Verfahren zur herstellung eines verpackten lebensmittels
EP2011405A1 (fr) * 2006-04-24 2009-01-07 Shinwa Kikai Co.Ltd. Processus de fabrication d'un produit a base de pates alimentaires conditionne et pouvant etre conserve a temperature ambiante
EP2011405A4 (fr) * 2006-04-24 2009-07-15 Shinwa Kikai Co Ltd Processus de fabrication d'un produit a base de pates alimentaires conditionne et pouvant etre conserve a temperature ambiante
US20120012227A1 (en) * 2006-07-25 2012-01-19 The Coca-Cola Company Devices and methods for packaging beverages
US8844245B2 (en) * 2006-07-25 2014-09-30 The Coca-Cola Company Apparatus for packaging beverages
WO2008146166A2 (fr) 2007-05-29 2008-12-04 Mars, Incorporated Produits alimentaires emballés
GB2449726B (en) * 2007-05-29 2012-09-26 Mars Inc Packaged food products
RU2472687C2 (ru) * 2007-05-29 2013-01-20 Марс, Инкорпорейтед Упакованные пищевые продукты
AU2008256342B2 (en) * 2007-05-29 2013-02-14 Mars, Incorporated Packaged food products
WO2008146166A3 (fr) * 2007-05-29 2009-12-30 Mars, Incorporated Produits alimentaires emballés
DE102010062797A1 (de) * 2010-12-10 2012-06-14 Krones Aktiengesellschaft Verfahren und Vorrichtung zum aseptischen Abfüllen
WO2013050858A1 (fr) * 2011-10-02 2013-04-11 Pan Seven Seas General Trading L.L.C. Procédé de préparation de nouilles glacées pasteurisées industrielles (faloudeh)
CN109275835A (zh) * 2017-07-21 2019-01-29 广州卓诚食品科技有限公司 无菌罐装的工艺方法及无菌罐装系统

Also Published As

Publication number Publication date
EP0570122A3 (fr) 1994-01-05
CA2094211A1 (fr) 1993-11-14

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