EP1786681A1 - Produits alimentaires stabilisés emballés - Google Patents

Produits alimentaires stabilisés emballés

Info

Publication number
EP1786681A1
EP1786681A1 EP05771764A EP05771764A EP1786681A1 EP 1786681 A1 EP1786681 A1 EP 1786681A1 EP 05771764 A EP05771764 A EP 05771764A EP 05771764 A EP05771764 A EP 05771764A EP 1786681 A1 EP1786681 A1 EP 1786681A1
Authority
EP
European Patent Office
Prior art keywords
package
uhp
sealing
foodstuff
seal
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Withdrawn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
EP05771764A
Other languages
German (de)
English (en)
Inventor
Robert Jozef Van Diepenbeek
Johanna Susanna Stroo
Nicholas John Gerard Hazell
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.)
Mars Inc
Original Assignee
Mars 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 Mars Inc filed Critical Mars Inc
Publication of EP1786681A1 publication Critical patent/EP1786681A1/fr
Withdrawn legal-status Critical Current

Links

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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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

Definitions

  • the present invention relates to methods for the manufacture of packaged stabilised foodstuffs, and to the stabilised foodstuffs obtainable thereby.
  • WO97/21361 describes the preparation of stabilised foodstuffs by application of Ultra high pressure (UHP) in the range 300MPa to lOOOMPa to foodstuffs having a pH greater than about 4.5, wherein the foodstuffs have been preheated to temperatures of at least about 75°C.
  • UHP Ultra high pressure
  • the additional ad ⁇ abat ⁇ c heating due to the UHP raises the temperature of the foodstuffs to a temperature sufficient to achieve inactivation of bacterial spores and shelf stability.
  • the present invention provides a method of packaging and stabilising a foodstuff comprising the steps of: forming a package comprising a peelable seal in at least a region of the package and filling the package with the foodstuff; followed by treating the package at ultra high pressure (UHP) to stabilise the foodstuff in the package without rupturing the peelable seal.
  • UHP ultra high pressure
  • the package may consist essentially of the sealable sheet material.
  • the package may for example be a sachet or pouch.
  • the step of forming the package comprises forming a flexible pouch substantially from said sealable sheet material.
  • the step of forming the package may comprise bonding two sealable sheets in face to face relationship to provide a flexible pouch, or the process may comprise folding-over a single sealable sheet, and bonding the margins of the sheet together to form edges of the flexible pouch.
  • the filling of the package with the foodstuff takes place after initial forming of the package, but before final sealing of the package.
  • VFFS packaging a flat web of flexible, sealable film is unwound from a roll and formed into a continuous tube in a tube-forming section, by sealing the longitudinal edges on the film together to form a so-called lap seal or a so-called fin seal.
  • the tube thus formed is pulled vertically downwards to a filling station.
  • the tube is then collapsed across a transverse cross-section of the tube, the position of such cross-section being at a sealing device below the filling station.
  • a transverse seal is made, by the sealing device, at the collapsed portion of the tube, thus making an air-tight seal across the tube.
  • the material being packaged enters the tube above the transverse heat seal in a continuous or intermittent manner, thereby filling the tube upwardly from the transverse seal.
  • the tube is then allowed to drop a predetermined distance usually under the influence of the weight of the material in the tube.
  • the jaws of the sealing device are closed again, thus collapsing the tube at a second transverse section, which may be at, above or below the air/material interface in the tube, depending on the nature of the material being packaged and the mode of operation of the process.
  • the sealing device seals and severs the tube transversely at the second transverse section.
  • the material-filled portion of the tube is now in the form of a pillow shaped pouch.
  • the sealing device has sealed the top of the filled pouch, sealed the bottom of the next-to-formed pouch and separated the filled pouch from the next-to-be formed pouch, all in one operation.
  • Variations on pouch-forming machines and in particular on this type, of vertical form fill and seal apparatus are either known or conceivable.
  • the forming and sealing functions may be performed separately from severing function on separate machines.
  • the jaws of the sealing device could move to the next sealing position rather than have the film drop to the next position or there could be two sets of sealing jaws that seal both transverse ends simultaneously.
  • two pieces of film could be fed into the machine and the pouch could be made by four seals, two longitudinal and two transverse.
  • form-fill-seal equipment can be operated in non-vertical mode, for example in horizontal mode, especially for packaging unitary items.
  • the transverse seals at the top and/or the bottom of each pouch may be the peelable seal.
  • the longitudinal seal (where present) has a higher peel strength and may be substantially non-peelable, that is to say the sheet material will tear before the seal will separate.
  • the method according to the present invention may comprise filling and sealing stand-up pouches. That is to say, pouches formed from flexible, sealable film having front and back panels and a bottom panel forming a gusset to allow the pouch to stand up after filling.
  • the pouches are individually filled, and then sealed along the top edges of the front and back panels.
  • the seal along the top edge is a peelable seal, and the other seals are substantially non-peelable, that is to say they have a substantially greater opening force.
  • the bonding may be weaker in a first region of the sheet material than in other bonded regions of the sheet material, whereby the peelable seal is formed in the first region.
  • the step of forming the package comprises providing a formed tray or pot and sealing the sealable film across the top of the tray.
  • the formed tray is suitably produced by thermoforming a sheet of relatively rigid (compared to the sealable sheet) thermoplastic sheet material.
  • the formed tray typically comprises a recess for storage of the food product, and a flange around the top of the recess for attachment of the heat sealable sheet material.
  • the seal strength of the peelable seal as measured by ASTM F88-00 is in the range of from about 2N to about 3ON, preferably from 5N to about 2ON, both before and after the UHP treatment.
  • This seal strength range provides mechanical robustness and leak resistance to the package, while allowing easy opening of the package by peeling.
  • the sealstrength should be as low as possible consistent with maintaining product integrity.
  • the sealable sheet material is a heat-sealable sheet material.
  • the sealable sheet is a film laminate comprising a core layer and a sealing layer.
  • the sealing layer consists primarily of a polyethylene or a polypropylene. That is to say, preferably at least 50% by weight of the sealing layer is made up of a polyethylene or a polypropylene.
  • suitable polyethylenes are linear low-density polyethylenes (LLDPE) and ultralow density polyethylenes (ULDPE) made by copolymerising ethylene and C3-C8 alpha-olefins. Polymers of this type are described for example in EP-A- 0351189.
  • the sealing temperature of the heat sealing layer should be selected to provide the desired peel strength.
  • the heat sealing temperature is defined herein as the temperature at which the sealing step is carried out.
  • the polymers of the sealing layer can be selected in conventional fashion to have a heat sealing temperature in the desired range.
  • the heat sealing temperature is typically from about 120 0 C to about 160 0 C, for example from about 130°C up to about 150 0 C.
  • a cold-sealing film may be used, that is to say a film having a sealing temperature of less than 100 0 C, typically less than about 50 0 C, for example about ambient (20°C). The latter films are sealed simply by applying pressure at a temperature within the cold sealing temperature range. It is a surprising feature of the present invention that seal integrity can be maintained during the UHP treatment step even if the peak temperature reached during UHP treatment exceeds the sealing temperature at which the peelable seal was formed.
  • the base layers to be combined with the sealing layer in the multilayer structures for use in the present invention can be selected from among suitable film-forming polymers, regenerated cellulose, paper, paperboard, fabric and aluminium foil.
  • the film-forming polymers include polyamide resins, e.g., nylon 6, nylon 66, nylon 11, and nylon 12; polyester resins, e.g., polyethylene terephthalate (PETP) and polybutylene terephthalate; polyolefin resins, e.g., polypropylene (PP), oriented polypropylene (OPP), poly-1-butene, poly-4- methyl- 1-pentene, polyethylene, an ethylene- vinyl acetate copolymer, an ethylene- methacrylate copolymer, an ethylene-acryiate copolymer, an ethylene-methacrylic acid copolymer, and ionomers; polyvinylidene chloride; polyvinyl chloride; polystyrene; polyvinyl
  • film-forming polymers can be chosen according to the end use of a composite film taking into consideration gas barrier properties, printability, transparency, rigidity, adhesion, or the like factor.
  • stretchable bases particularly those which are stretched to provide improved film characteristics, such as polyamide resins, polyester resins and polypropylene
  • the base may be uniaxially or biaxially stretched, if desired.
  • Multilayer base structures are also possible.
  • the sealing layer usually has a thickness of from 1 to 500 micrometers, preferably from 10 to 200 micrometers, more preferably from about 50 to about 100 micrometers.
  • the thickness of the base layer is arbitrary and can be decided depending on the packaging application.
  • the composite sealing films composed of two or more layers can be produced by known processes, such as: lamination processes including dry lamination, wet lamination, sandwich lamination, and hot-melt lamination; co-extrusion such as blown film extrusion or T-die extrusion; extrusion coating (called extrusion lamination); and combinations thereof.
  • the UHP processing is carried out at a pressure of from about 250MPa to about 2000MPa, more suitably from about 400MPa to about 1200MPa, for example from about 500MPa to about 1000MPa.
  • the total treatment time is from about 1 minute to about 30 minutes, for example from about 2 minutes to about 20 minutes.
  • the UHP is preferably hydrostatic pressure, i.e. applied in batch fashion.
  • the UHP may be applied in intermittent or pulsed fashion, for example as described in EP-A-1112008, the entire contents of which are incorporated herein by reference. In that case the treatment time herein is the total time spent at or above 150MPa.
  • the starting temperature for the UHP treatment may be ambient temperature (15-30 0 C), or the package may be preheated before application of UHP.
  • the package is preheated to a temperature of at least about 70 0 C, for example at least about 80 0 C or 90 0 C before pressurisation.
  • the above temperature ranges refer to the temperature of the sauce in the uncompressed state; adiabatic heating may raise the temperature of the sauce by more than 5°C, for example by at least 10 0 C, typically about 10-20 0 C during compression.
  • the pressurization is carried out under substantially adiabatic conditions.
  • the package is instantaneously heated by the UHP adiabatic compression to a peak temperature of at least about 110 0 C.
  • Apparatus for applying UHP are available for example from Flow International Corporation of South Kent, Washington, USA.
  • the present invention provides a package having a peelable seal and containing a foodstuff that has been stabilised inside the package by ultrahigh pressure (UHP) treatment.
  • UHP ultrahigh pressure
  • the package is obtainable by a process according to the present invention.
  • the package may for example be any of those described above in relation to the first aspect of the invention.
  • the foodstuff may be any foodstuff or beverage, preferably a full- moisture foodstuff having a water activity (Aw) of at least 0.95, and preferably having a pH greater than 4.5.
  • the foodstuff has been stabilized by UHP treatment.
  • UHP results in the inactivation of certain enzymes and microorganisms, but largely without the chemical and organoleptic changes characteristic of heat sterilization.
  • the packaged foodstuff in this aspect of the invention is storage stable, for example at a chill temperature of about 5°C, preferably at a chill temperature of about 7°C and more preferably it is storage stable at ambient temperatures of about 20 0 C. That is to say, the packaged sauce can preferably be stored for at least about 7 days, more preferably at least about 30 days, and most preferably at least about 150 days, without deterioration or microorganism growth outside regulatory limits.
  • Thermoforaied pots, Speeko - the Netherlands, made from HDPE sheet material were filled with demineralised water.
  • the flanged top of each pot was sealed by heatsealing the sealable film for 5 seconds at defined sealing temperature and pressure across the top of the tray with a sheet of 12 ⁇ m metallised PETP / 70 ⁇ m LLDPE film having a LLDPE sealing layer. Sealing was carried out at a range of temperatures at 5°C intervals from 12O 0 C to 165°C.
  • Thermoformed pots PP / EVOH / PP (RPC - the Netherlands) made from polypropylene sheet material were filled with demineralised water.
  • the flanged top of each pot was sealed by heatsealing the sealable film for 5 seconds at defined sealing temperature and pressure across the top of the tray with a sheet of 20 ⁇ m OPP / 20 ⁇ m metallised OPP film having a polypropylene sealing layer. Sealing was carried out at a range of temperatures at 10°C intervals from HO 0 C to 16O 0 C.
  • TWIX Registered Trade Mark of Mars Incorporated
  • a coldseal film of the type used to package BOUNTY (Registered Trade Mark of Mars Incorporated) confectionery, comprising Lacquer/Ink/OPP/Coldseal layers was sealed by pressing the coldseal parts of the film together by hand. Only light finger pressure, sufficient to cause adherence of the coldseal surfaces, was used in the preparation.
  • BOUNTY Registered Trade Mark of Mars Incorporated
  • BOUNTY film Lacquer/Ink/OPP/Coldseal was cold-sealed to a TWIX film Lacquer/ink/metallised OPP/coldseal by pressing the coldseal parts of both of the films together by hand. Only light finger pressure, sufficient to cause adherence of the coldseal surfaces, was used in the preparation.
  • Thermoformed pots, Speeko - the Netherlands, made from HDPE sheet material were filled with demineralised water.
  • the flanged top of each pot was sealed by heat sealing a LLDPE sealable film (12 ⁇ m metallised PETP / 70 ⁇ m LLDPE) across the top of the tray for 5 seconds at a sealing temperature of 130 0 C or 150 0 C.
  • the pots were then treated with UHP at 6000 bar for 100 seconds, using equipment and procedure substantially as described above for Example 1. However, the pots were preheated to 60 0 C and 80 0 C. Since the UHP treatment was substantially adiabatic, the peak temperatures reached by the samples under pressure would have been 20-30°C higher than the preheat temperature.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Packages (AREA)

Abstract

L’invention concerne une méthode d’emballage et de stabilisation de produits alimentaires comprenant les étapes suivantes : former un emballage comprenant un joint pelable dans une zone de l’emballage et remplir l’emballage du produit alimentaire, puis traiter l’emballage à pression ultra élevée afin de stabiliser le produit alimentaire dans l’emballage sans rompre le joint pelable. L’invention se rapporte également à des produits alimentaires stérilisés emballés pouvant être obtenus par les méthodes de l’invention.
EP05771764A 2004-08-20 2005-08-18 Produits alimentaires stabilisés emballés Withdrawn EP1786681A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0418665A GB2417230B (en) 2004-08-20 2004-08-20 Manufacture of packaged stabilized foodstuffs
PCT/GB2005/003240 WO2006018648A1 (fr) 2004-08-20 2005-08-18 Produits alimentaires stabilisés emballés

Publications (1)

Publication Number Publication Date
EP1786681A1 true EP1786681A1 (fr) 2007-05-23

Family

ID=33042419

Family Applications (1)

Application Number Title Priority Date Filing Date
EP05771764A Withdrawn EP1786681A1 (fr) 2004-08-20 2005-08-18 Produits alimentaires stabilisés emballés

Country Status (5)

Country Link
US (1) US20080145488A1 (fr)
EP (1) EP1786681A1 (fr)
AU (1) AU2005273725A1 (fr)
GB (1) GB2417230B (fr)
WO (1) WO2006018648A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100078010A1 (en) * 2007-05-03 2010-04-01 Kolb Kenneth W Insertable Thermotic Module for Self-Heating Can
DE102009042083B3 (de) * 2009-09-18 2011-04-21 Multivac Sepp Haggenmüller Gmbh & Co. Kg Maschine und Verfahren zum Verpacken und Hochdruckbehandeln von Produkten
DE102009042094B4 (de) * 2009-09-18 2012-05-31 Multivac Sepp Haggenmüller Gmbh & Co. Kg Transportbehälter
ES2362520B1 (es) * 2009-12-21 2012-05-16 Olus Tecnologia, S.L. Método para la conservación de pimiento capsicum annumm, l.

Family Cites Families (13)

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Publication number Priority date Publication date Assignee Title
US5242701A (en) * 1988-10-24 1993-09-07 Fbi Brands Ltd. Method for shelf stable packaging of liquid food in hermetically sealed easy-to-open gable top cartons
CA1316469C (fr) * 1988-04-20 1993-04-20 Toyokazu Yamada Structure multicouche, contenant facile a ouvrir et couvercle
FI893348A (fi) * 1988-07-11 1990-01-12 Sumitomo Chemical Co Etylen-a-olefinkopolymer och filmer framstaellda av denna.
JPH0335763A (ja) * 1989-06-30 1991-02-15 Kiichi Taga 超高圧食品調理器
JPH057479A (ja) * 1990-09-28 1993-01-19 Toppan Printing Co Ltd 高圧殺菌処理方法
TW294632B (fr) * 1993-02-05 1997-01-01 Otsuka Pharma Factory Inc
US5459978A (en) * 1993-03-01 1995-10-24 Ongard Systems Inc Sterilizable flexible peel-seal pouch package
US6086936A (en) * 1995-12-14 2000-07-11 Kal Kan Foods, Inc. High temperature/ultra-high pressure sterilization of foods
SE9601348D0 (sv) * 1996-04-10 1996-04-10 Pharmacia Ab Improved containers for parenteral fluids
JP3881782B2 (ja) * 1998-07-18 2007-02-14 越後製菓株式会社 容器封入食品の殺菌処理方法
JP2000032965A (ja) * 1998-07-18 2000-02-02 Echigo Seika Co Ltd 容器封入食品の殺菌処理方法
US6017572A (en) * 1998-09-17 2000-01-25 Meyer; Richard S. Ultra high pressure, high temperature food preservation process
DE10035693A1 (de) * 2000-07-20 2002-01-31 Robert Schaller Nahrungsmittel und Verfahren zur Herstellung eines Nahrungsmittels

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2006018648A1 *

Also Published As

Publication number Publication date
GB0418665D0 (en) 2004-09-22
US20080145488A1 (en) 2008-06-19
AU2005273725A1 (en) 2006-02-23
WO2006018648A1 (fr) 2006-02-23
GB2417230B (en) 2008-01-09
GB2417230A (en) 2006-02-22

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