EP0596084A1 - Combinaison de denrees alimentaires - Google Patents

Combinaison de denrees alimentaires

Info

Publication number
EP0596084A1
EP0596084A1 EP93911719A EP93911719A EP0596084A1 EP 0596084 A1 EP0596084 A1 EP 0596084A1 EP 93911719 A EP93911719 A EP 93911719A EP 93911719 A EP93911719 A EP 93911719A EP 0596084 A1 EP0596084 A1 EP 0596084A1
Authority
EP
European Patent Office
Prior art keywords
product
fat
dry
cup
oil
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Withdrawn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
EP93911719A
Other languages
German (de)
English (en)
Inventor
Charles Weber
Beat Kaeser
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.)
Multiforsa AG
Original Assignee
Multiforsa AG
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 Multiforsa AG filed Critical Multiforsa AG
Publication of EP0596084A1 publication Critical patent/EP0596084A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/286—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing for producing ice-cream sandwiches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/50—Products with edible or inedible supports, e.g. cornets
    • A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
    • 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
    • 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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2270/00—Aspects relating to packaging
    • A23C2270/05—Gelled or liquid milk product, e.g. yoghurt, cottage cheese or pudding being one of the separate layers of a multilayered soft or liquid food product

Definitions

  • the present invention relates to a combination of at least two different food components, comprising eir, packaged using a closable cup and intended for consumption in a freshly mixed state.
  • Food combinations of this type are known, the fresh milk product in particular yogurt and the dry cereal product in particular a muesli mixture.
  • the two components insofar as they are pre-assembled in terms of their composition, are put on sale come, packed in different containers.
  • Packaging made of plastic material known with two together; in the chambers closed by a common metal foil for the water-containing milk product on the one hand and the dry grain product on the other. After removal of the common protective or sealing film, the chamber containing the dry product can be emptied by tipping over into the chamber containing the milk product and the mixture formed in this way, possibly after additional stirring, can subsequently be consumed.
  • This type of packaging guarantees that the dry cereal product is still snappy and possibly also crispy at the time of consumption, and that germs contained in the dry cereal product cannot impair the shelf life of the fresh milk product the well-known packaging type quite complex and somewhat cumbersome to handle when consumed. In addition, glass reusable cups cannot be used.
  • the known packaging uss rather be disposed of with household waste.
  • the present invention has for its object to provide a combination of the type mentioned, which is packaged in a less expensive, environmentally friendly and easier to use manner.
  • the solution to this problem is characterized in claim 1.
  • both the water-containing fresh milk product and the hydrophilic dry cereal product are packaged in one and the same cup and that premature softening of the dry cereal product due to a hydrophobic fat barrier between the fresh milk product and the Grain dry product is prevented.
  • the fat barrier is preferably formed by a fat or oil-containing mass which is creamy in the entire temperature range between approximately 5 ° C. and approximately 20 ° C. (consumption range).
  • the temperature profile of the viscosity of the mass mentioned should be The mass used should have a viscosity of less than 40,000 centi-poise at least at 5 * C and a viscosity of more than 5000 centi-poise at 20 * C.
  • the viscosity is too low, ie the creamy mass is too liquid, then There is a risk that the light kernels or flakes of the dry cereal product will float in the mass and thereby come into contact with the fresh milk product. If the viscosity of the cup is too low, there is still a risk of mixing the two components to be kept separate is moved or shaken, which in particular occurs naturally during transport. On the other hand, if the viscosity is too high, ie too high the stiffness, there is a risk that a hermetically closed layer may not form between the two components during filling. In addition, excessive rigidity of the mass used is also undesirable for reasons of pleasant consumption.
  • the desired viscosity and the desired temperature response of the viscosity can be set by a suitable selection of the components for the mass forming the fat barrier.
  • fats and oils with different properties and temperature profiles of their viscosities can be mixed with one another. So-called crystallization retarders for fats could also be added.
  • the water-containing fresh milk product and the hydrophilic dry cereal product are preferably separated from one another in different areas of the cup by the fat barrier. If the dry cereal product is arranged at the bottom and the fresh milk product at the top in the cup, part of the mass forming the fat barrier will penetrate into cavities in the dry grain product layer when it is filled into the cup, whereby a certain mixing of the mentioned mass with the dry cereal product. This is not detrimental (and may even be desirable) if a "sufficiently thick" fat layer which does not contain any dry grain product remains as a separating layer above the dry grain product. With cups holding approx. 2 deciliters, a thickness of approx. 2-3 mm is generally sufficient for the separating layer.
  • the dry cereal product Before filling into the cup, the dry cereal product should not be mixed with the mass provided for the fat barrier, because then individual grains or flakes of the dry cereal product always lie on the interface with the water-containing fresh milk product, there moisture absorb and even pass this moisture on to grains / flakes embedded deeper in the fat or oil-containing mass. If the dry grain product is arranged at the top in the cup, ie is filled onto the fat barrier that was previously introduced and in turn fills the fresh milk product, there is practically no Mixing the dry grain product with the mass that forms the fat barrier. When arranging the dry cereal product in the upper part of the cup, the problem of floating of the cereal grains in the fat or oil-containing mass in particular is avoided, at least as long as the cup is not turned upside down.
  • yogurt is particularly suitable for the fresh milk product, but also sour milk, curd cheese, ice cream, dessert cream, pudding or the like.
  • So-called crispies or a so-called muesli mixture are particularly suitable for the dry grain product.
  • Crispies are extruded products made from wheat and other raw materials such as sugar, salt and starch.
  • the fat or oil-containing mass forming the fat barrier can advantageously be provided by appropriate flavoring additives with a desired flavor component, e.g. a fruit, chocolate or nut taste. It must not be an emulsion, not even a water-in-oil emulsion. Rather, it should be a fat dispersion with at least 70% pure fat or oil content. It should also be as anhydrous as possible. Also, no emulsifiers should be used because they can build bridges between fat and water molecules.
  • the fat barrier not only protects the dry grain product from unwanted moisture absorption and from softening; it also prevents germs contained in the cereal product from coming into contact with the fresh milk product and causing it to spoil prematurely. This is an essential prerequisite for a fresh milk product and a dry cereal product to be together in one and the same cup can be packed. For safety reasons, care should be taken to ensure that the dry cereal product is as sterile as possible. It is also favorable if the fat barrier itself is preserved or sterilized.
  • Fig. 1 in section a cup filled with crispies, yogurt and a fat mass to separate these components, on average,
  • FIG. 2 shows a diagram of a preferred production sequence for a fat or oil-containing mass suitable as a fat barrier
  • the cup 1 shown in Fig. 1 is filled in layers.
  • the bottom layer 2 here consists of so-called crispies.
  • the top layer 3 consists of yogurt.
  • a fat barrier 4 is provided as a separating layer between the water-containing yoghurt layer and the moisture-sensitive crispies.
  • the fat barrier consists of a creamy, fat or oil-containing mass. While there is a relatively sharp separation between the yoghurt and the layer forming the fat barrier, this is not the case with regard to the transition between the latter and the crispy layer 2.
  • even voids between the individual crispie grains are filled by the mass forming the fat barrier. It is also harmless and possibly even advantageous if the crisp
  • Grains are completely embedded in the mass forming the fat barrier and individually completely enclosed by it.
  • the extent to which one or the other applies depends to a large extent on the technology used when filling the cup 1. It is only essential that between the crispies and the
  • Yogurt is not in direct contact or is possible.
  • a first container 10 which is loaded with different fat masses or oils and with solids (approximately in a ratio of 50% to 50%).
  • the fat masses are e.g. either (in container 11) a mixture of partially hydrogenated rapeseed oil and sunflower oil (possibly with an addition of wheat germ oil) or (in tank 12) a partially hydrogenated vegetable fat.
  • Both rapeseed and sunflower oil are liquid at a temperature above O'C, but become relatively viscous due to partial hydrogenation (i.e. breaking double bonds).
  • the solids are mainly crystalline sugars and flavorings such as Cocoa powder, hazelnut paste (very finely ground hazelnuts) or another paste.
  • the aforementioned components are physically mixed with one another by stirring, ie a dispersion is produced.
  • the term "physical” refers to the crystalline sugar since it does not dissolve in the fat or oil mass. Pasteurization of the mass (10 minutes at a temperature of approximately 90 ° C.) or better still, sterilization (2 minutes at 160 ° C.) takes place in the container 10.
  • the viscous mass is a container over Puffer ⁇ pumped 13 into a receiver 14 and (* C 20) where oil rediluted with cold with stirring from the container 10th For redilution, more than 50% of the total amount of oil is added.
  • a continuous ball mill is provided to the crystalline Finely grind sugar. After the mill, the sugar crystals should have a diameter of no more than about 20 ⁇ m.
  • the mass provided for the fat barrier is finally filled into a transport container 16 from the storage container, in which it is stored e.g. can be transported to a dairy.
  • the entire process shown in FIG. 2 can be controlled by a central computer and thus run fully automatically.
  • the process begins here with the delivery of the mass intended for the grease barrier in the transport container 16 already mentioned, as well as the crispies 20, which are packed, for example, in sacks or boxes.
  • the latter are first packed into a conveyor belt 21 at a filling station passing cup 22 metered in (station 23). Then the mass forming the fat barrier is applied to the crispies so carefully (station 24) that the crisps are not displaced from their position on the bottom of the cup. So that the crispies cannot float in the fat or oil-containing mass applied to them on top, it must not be too liquid. It must therefore be cooled immediately before filling, for which purpose heat exchanger-25 is provided.
  • the heat exchanger 25 may also be a so-called.
  • the fat-containing mass In order to ensure that the viscosity of the fat-containing mass is the same in all cups, the fat-containing mass must always be heated and cooled again in the same way, in particular within the same times, before it is filled into the cups.
  • a heat-insulated pipe 26 leads from the heat exchanger 25 to the filling station 24.
  • the course of the temperature and the viscosity of the mass on their way from the container 16 or an agitator 27 to the filling station 24 is shown in a diagram.
  • the agitator 27 is necessary because a sedimentation process occurs in the container 16.
  • yogurt is finally metered in, the sealing film is applied and the cup is hermetically sealed.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mechanical Engineering (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Biophysics (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne la combinaison d'au moins deux aliments différents, emballés dans un gobelet et destinés à être consommés juste après avoir été fraîchement mélangés. Cette combinaison regroupe un produit laitier frais à teneur aqueuse, crémeux ou pâteux, ainsi qu'un produit céréalier déshydraté, hydrophile, se présentant sous forme de grains ou de flocons. Le produit laitier frais à teneur aqueuse et le produit céréalier déshydraté hydrophile sont conditionnés l'un et l'autre dans le même gobelet. Une couche d'arrêt grasse hydrophobe placée entre le produit laitier frais et le produit céréalier déshydraté empêche un ramollissement prématuré du produit céréalier déshydraté.
EP93911719A 1992-05-25 1993-05-13 Combinaison de denrees alimentaires Withdrawn EP0596084A1 (fr)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
CH168092 1992-05-25
CH1680/92 1992-05-25
US1304493A 1993-02-04 1993-02-04
US13044 1993-02-04
PCT/CH1993/000120 WO1993024024A1 (fr) 1992-05-25 1993-05-13 Combinaison de denrees alimentaires

Publications (1)

Publication Number Publication Date
EP0596084A1 true EP0596084A1 (fr) 1994-05-11

Family

ID=25688364

Family Applications (1)

Application Number Title Priority Date Filing Date
EP93911719A Withdrawn EP0596084A1 (fr) 1992-05-25 1993-05-13 Combinaison de denrees alimentaires

Country Status (3)

Country Link
US (1) US5518744A (fr)
EP (1) EP0596084A1 (fr)
WO (1) WO1993024024A1 (fr)

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WO1993024024A1 (fr) 1993-12-09

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