EP1788894A2 - Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumption - Google Patents
Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumptionInfo
- Publication number
- EP1788894A2 EP1788894A2 EP05755289A EP05755289A EP1788894A2 EP 1788894 A2 EP1788894 A2 EP 1788894A2 EP 05755289 A EP05755289 A EP 05755289A EP 05755289 A EP05755289 A EP 05755289A EP 1788894 A2 EP1788894 A2 EP 1788894A2
- Authority
- EP
- European Patent Office
- Prior art keywords
- product packaging
- vegetables
- fruits
- product
- introducing
- 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- Withdrawn
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 142
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 142
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 48
- 235000019634 flavors Nutrition 0.000 title claims abstract description 48
- 238000009826 distribution Methods 0.000 title claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 152
- 238000000034 method Methods 0.000 claims abstract description 67
- 238000007789 sealing Methods 0.000 claims abstract description 28
- 230000002708 enhancing effect Effects 0.000 claims abstract description 15
- 235000011089 carbon dioxide Nutrition 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims description 26
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 23
- 238000011010 flushing procedure Methods 0.000 claims description 6
- 239000007789 gas Substances 0.000 claims 6
- 238000006073 displacement reaction Methods 0.000 claims 2
- 239000000047 product Substances 0.000 description 116
- 229910002092 carbon dioxide Inorganic materials 0.000 description 95
- 235000013305 food Nutrition 0.000 description 8
- 235000011888 snacks Nutrition 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000029058 respiratory gaseous exchange Effects 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000021464 prepackaged snack Nutrition 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000021012 strawberries Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000009448 modified atmosphere packaging Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
Definitions
- the present invention relates to enhancing the flavor of and packaging fruits or vegetables in a modified atmosphere positive pressure of C0 2 . More particularly, the present invention relates to enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, and the present invention relates to packaged flavor enhanced fruits or vegetables products produced by such methods.
- Prior efforts to develop an improved snack food includes attempts to enhance the flavor of fruits or vegetables by exposing the fruits or vegetables to carbon dioxide (C0 2 ), thereby leaving the fruits or vegetables with an effervescent quality, or "fizzy” quality, due to the absorbed C0 2 . If successful, the resulting carbonated fruits or vegetables would not only retain all their inherent nutritional value but also have added appeal and consumer excitement with the effervescent or "fizzy” character of the foods.
- the prior attempts at producing carbonated fruits or vegetables are described in U.S. Patent 5,968,573 (Kaufman), entitled “Method for enhancing the flavor of fruits and vegetables.”
- U.S. Patent 5,968,573 (hereinafter "the -573 patent”) is incorporated herein by reference.
- the -573 patent discloses a method for enhancing fruits or vegetables to obtain carbonated fruits or vegetables with an effervescent quality.
- the method requires that the fruits or vegetables are processed in a sealable enclosure to establish the carbonating effect and then removed from the sealed C0 2 environment and covered to prevent the C0 2 from escaping from within the fruits or vegetables.
- Extensive testing effervescent qualities or "fizziness" lasting only long enough for immediate consumption.
- the carbonation rapidly leaves the tissues of the fruits or vegetables. Testing shows that the carbonation can only be retained for several minutes. That is, the -573 patent method is not capable of producing carbonated fruits or vegetables with sufficient shelf-life for mass market distribution or consumption.
- the - 573 patent is not directed to solving the problems of extending shelf-life, methods to enhance the flavor of fruits or vegetables that yield products suitable for mass market distribution and consumption, and so forth.
- the present invention particularly addresses these and other problems, as will be described in the detailed description herein, resulting in new packaged flavor enhanced fruits or vegetables products and methods for enhancing the flavor of fruits or vegetables within product packaging enabling mass market distribution and consumption of the new packaged products.
- FIG. 1 illustrates a method for enhancing the flavor of fruits or vegetables within its own product packaging according to one embodiment of the present invention.
- FIG.2 illustrates a packaged flavor enhanced fruits or vegetables product according to one embodiment.
- FIG. 3 illustrates, in one embodiment, an exemplary method for enhancing the flavor of fruits or vegetables within its own product packaging, the method involving a port for receiving C0 2 into the product packaging.
- FIG. 4 illustrates, in one embodiment, an exemplary packaged flavor enhanced
- FIG. 5 illustrates a method for enhancing the flavor of fruits or vegetables within its own product packaging according to one embodiment of the present invention, the method involving a pressure chamber.
- fruits or vegetables is used herein to comprise any portion of a single type of fruit, any portion of a single type of vegetable, any portion of a mixture of comprises any portion of pre-processed fruits or vegetables, such as, but not limited to, whole fruits or vegetables, pre-cut portions of fruits or vegetables, or any of a wide variety of processed or unprocessed fruits or vegetables retaining a suitable composition that allows for absorption of C0 2 .
- pre-processed fruits or vegetables such as, but not limited to, whole fruits or vegetables, pre-cut portions of fruits or vegetables, or any of a wide variety of processed or unprocessed fruits or vegetables retaining a suitable composition that allows for absorption of C0 2 .
- Various operations will be described as multiple discrete steps performed in turn in a manner that is helpful for understanding the present invention. However, the order of description should not be construed as to imply that these operations are necessarily performed in the order they are presented, nor even order dependent. Lastly, repeated usage of the phrase “in one embodiment” does not necessarily refer to the
- providing product packaging 110 comprises providing a product packaging with at least one opening large enough for receiving the fruits or vegetables 120, thereafter C0 2 is introduced into the product packaging containing the fruits or vegetables (method step 130) and, finally, the product packaging is sealed
- method step 140 enough C0 2 is introduced and sealed within the product packaging containing the fruits or vegetables that there remains in the product packaging at least a slight positive pressure of C0 2 . In one embodiment, this positive pressure is approximately 5 psi. In one embodiment, one or more of method steps 100 are performed in a refrigerated environment to minimize respiration of the fruits or vegetables and improve the absorption of C0 2 into the fruits or vegetables within the product packaging. In one embodiment, the fruits or vegetables are sealed in the product packaging with a 100% saturation level C0 2 environment within the product packaging containing the fruits or vegetables.
- method steps 100 are accomplished using gas flushing or modified atmosphere packaging equipment, such equipment improved to allow for sealing the product packaging 140 such that the product packaging containing the fruits or vegetables is capable of retaining at least a slight positive internal pressure of C0 2 .
- the gas flush equipment directly introduces enough C0 2 into the product packaging containing the fruits or vegetables to achieve the positive pressure of C0 2 .
- a source of C0 2 comprises the C0 2 introduced in step 130, and a positive pressure of C0 2 results from a release of C0 2 generated by a C0 2 generating material.
- a source of C0 2 supplements the C0 2 introduced in step 130, and the source of C0 2 maintains the positive pressure of CO 2 introduced into the product packaging containing the fruits or vegetables (step 130).
- method 100 comprises providing product packaging 110, receiving fruits or vegetables 120 into the product packaging, introducing C0 2 130 by first evacuating ail non- C0 2 gasses from the product packaging containing the fruits or vegetables and then introducing the C0 2 into the product packaging, and, finally, sealing the product packaging 140 therein containing the fruits or vegetables and C0 2 .
- Fig. 2 illustrates a packaged flavor enhanced fruits or vegetables product
- 200 comprises product packaging 210 containing fruits or vegetables 220 and a
- packaged flavor enhanced fruits or vegetables product 200 further comprises
- Product packaging 210 may comprise any number of a wide variety of
- product packaging 210 may comprise a plastic cup and sealed area 240 may comprise a heat sealed material, the combination similar to containers used for packaging yogurts and other foodstuffs.
- product packaging 210 may comprise a plastic cup and sealed area 240 may comprise a heat sealed material, the combination similar to containers used for packaging yogurts and other foodstuffs.
- product packaging 210 comprises a plastic bag material, and sealed area 240 comprises a (heat, chemically, or ultrasonically) welded closure of the plastic bag material.
- product packaging 210 comprises a metallic cup or bottle material such as aluminum or
- sealed area 240 comprises a pull-to-open type openable top similar to those used for a variety of foodstuffs such as puddings, fruit cocktails, and so on.
- product packaging 210 comprises a glass container
- Seated area 240 may comprise any number of
- sealed area 240 comprises a screw-on or crimped metallic bottle-cap type top.
- Product packaging 210 is not limited to the materials described herein. As one
- any material that is capable of retaining a positive pressure of C0 2 may be used for product packaging 210 and sealed area 240. Also, any material that is capable of retaining a positive pressure of C0 2 may be used for product packaging 210 and sealed area 240. Also,
- product packaging 210 may comprise any shape or proportion.
- product packaging 210 may comprise any shape or proportion.
- sealed area 240 comprises a perimeter seal completely sealing the two sheets of material about fruits or vegetables 220 and
- product packaging 210 and sealed area 240 comprise a darkened or opaque material to reduce or eliminate light intrusion upon fruits or vegetables 220, thereby reducing photosynthesis, respiration, or other processes and improving the shelf-life of packaged flavor enhanced fruits or vegetables product 200.
- fruits or vegetables 220 any portion of a single fruit, medley of fruits, single vegetable, medley of vegetables, combination of fruits and vegetables, and so forth may be used. Any fruits or vegetables containing water may be carbonated to achieve a "fizzy" or effervescent quality. Different fruits and vegetables absorb CO2 differently depending upon temperature, freshness of the fruits or vegetables, percentage water content, and so on.
- fruits or vegetables 220 may comprise finely chopped sweetened strawberries.
- the packaged flavor enhanced fruits or vegetables product 200 comprises packaged "fizzed” sweetened strawberries, ready for mass market distribution and consumption.
- Practicing the present invention to obtain packaged flavor enhanced fruits or vegetables products such as packaged flavor enhanced fruits or vegetables product 200 may comprise any processed or unprocessed fruits or vegetables, cut or uncut,
- fruits or vegetables that have been fortified with vitamins, minerals, or other nutrients may comprise fruits or vegetables 220.
- fruits or vegetables 220 may comprise fruits or vegetables that have been fortified with vitamins, minerals, or other nutrients.
- fruits or vegetables 220 may comprise fruits or vegetables that have been fortified with vitamins, minerals, or other nutrients.
- fruits or vegetables 220 may comprise fruits or vegetables that have been fortified with vitamins, minerals, or other nutrients.
- fruits or vegetables 220 may comprise fruits or vegetables that have
- product packaging space 230 in one embodiment, comprises introduced C0 2 .
- the introduced CO2 in one embodiment comprises enough C0 2 so that there is a positive pressure of C0 2 retained in the packaged flavor enhanced fruits or vegetables product 200.
- C0 2 maintain a positive pressure of C0 2 within product packaging 210 containing fruits or vegetables 220 and having sealed area 240 sealed.
- the C0 2 maintains a positive pressure of C0 2 within product packaging 210 containing fruits or vegetables 220 and having sealed area 240 sealed.
- the C0 2 maintains a positive pressure of C0 2 within product packaging 210 containing fruits or vegetables 220 and having sealed area 240 sealed.
- the C0 2 maintains a positive pressure of C0 2 within product packaging 210 containing fruits or vegetables 220 and having sealed area 240 sealed.
- the C0 2 maintain a positive pressure of C0 2 within product packaging 210 containing fruits or vegetables 220 and having sealed area 240 sealed.
- the generating material frrtroduced ulcero space 230 comprises dry ice.
- the CO 2 generating material introduced into space 230 comprises a C0 2 releasing substance such as products commercially available from C0 2 TechnologiesTM.
- the C0 2 generating material introduced into space 230 releases enough
- space 230 to create a positive pressure of C0 2 within space 230.
- space 230 In one embodiment, space
- enhancing the flavor of fruits or vegetables within its product packaging comprises method steps 300, according to one embodiment.
- method steps 300 comprise providing product packaging 310, receiving fruits or vegetables 320, vacuum sealing the product packaging with a port blocked 330, introducing C0 2 through the port 340, and sealing the port 350.
- vacuum sealing the product packaging with a port blocked 330 comprises evacuation of non- C0 2 gasses from the product packaging containing the fruits or vegetables and then sealing the product packaging leaving an openable area (or port) through which C0 2 may be introduced into the product packaging.
- the port is blocked to prevent gaseous flow through the port and to thereby favorably assist the evacuation of non- C0 2 gasses from the product packaging containing the fruits or vegetables.
- introducing C0 2 through the port 340 comprises flowing enough CO 2 through the port (or opening) into the product packaging containing the fruits or vegetables to create a positive pressure of C0 2 within the product packaging.
- the positive pressure is approximately 5 psi. environment to minimize respiration of the fruits or vegetables and improve the absorption of C0 2 into the fruits or vegetables within the product packaging.
- the fruits or vegetables are sealed in the product packaging with a 100% saturation level C0 2 environment within the product packaging containing the fruits or vegetables.
- a source of C0 2 comprises the C0 2 introduced in step 340, and a positive pressure of C0 2 results from a release of C0 2 generated by a
- C0 2 generating material.
- a source of C0 2 supplements the
- step 340 C0 2 introduced in step 340 and the source of C0 2 maintains the positive pressure of C0 2 introduced into the product packaging containing the fruits or vegetables (step 340).
- sealing the port 350 comprises closing the port (or opening) resulting in a packaged flavor enhanced fruits or vegetables product suitable for mass distribution and consumption.
- the port may comprise any opening through which C0 2 may be introduced (method step 340). It follows, therefore, that
- sealing the port 350 may involve different processes depending upon the material
- a packaged flavor enhanced fruits or vegetables product comprises an opening held closed but not sealed in method step 330, subsequently sealing the port 350 may comprise a similar sealing process as in step 330 but without the vacuum aspect.
- Fig.4 a packaged flavor enhanced fruits or vegetables product
- vegetables product 400 in one embodiment, comprises the packaged flavor enhanced
- port 350 is a first styrene-maleic anhydride-styrene-styrene-styrene-styrene-styrene-styrene-styrene-styrene-styrene-styrene-styrene-styrene-styrene-styrene-styrene-styl-N-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-styl-sty
- port 350 comprises a one-way check valve capable of permitting C0 2 to flow into space 230 and retaining a positive
- port 350 comprises a sealable plastic
- port 450 comprises a plastic tube sealable using commercially available
- Fig.5 illustrates method steps 500 for producing one or more packaged flavor enhanced fruits or vegetables product using a pressure chamber.
- method 500 comprises providing product packaging 510, receiving fruits or vegetables into the product packaging 520, placing one or more of the product
- placing one or more of the vegetables within the pressure chamber 560 placing one or more of the vegetables within the pressure chamber 560. In one embodiment, placing one or more of the vegetables within the pressure chamber 560.
- step 530 comprises placing one or more of the product
- step 530 comprises placing one or more of the product packaging as in Fig.4 into a pressure chamber.
- introducing C0 2 into the pressure chamber 550 comprises flowing enough C0 2 into the pressure chamber to create a positive pressure of C0 2 within the product packaging therein.
- the positive pressure is approximately 5 psi.
- one or more of method steps 500 are performed in a refrigerated environment to minimize respiration of the fruits or vegetables and improve the absorption of C0 2 into the fruits or vegetables within the product packaging.
- the fruits or vegetables are sealed in the product packaging with a 100% saturation level CO 2 environment within the product packaging containing the fruits or vegetables.
- Fig. 6 illustrates one or more packaged flavor enhanced fruits or vegetables
- pressure chamber 610 contains one or more packaged flavor
- Pressure chamber 610 may be used as
- Orrambe ⁇ 610rthe pressure ofTX3 ⁇ liv ⁇ h ⁇ n product 200 also becomes slightly positive since the C0 2 is able to freely enter the unsealed product packaging 210.
- the pressure of C0 2 becomes slightly positive in pressure chamber 610, in one embodiment, the pressure of C0 2 within product 400 contained inside pressure
- chamber 610 becomes slightly positive since the C0 2 is able to freely enter port 450.
- pressure chamber 610 is capable of operating on a large number of products such as product 200.
- the present invention provides methods for enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, and the present invention provides packaged flavor enhanced fruits or vegetables products produced by such methods.
- the methods comprise providing product packaging capable of retaining a positive pressure of C0 > receiving fruits or vegetables into the product packaging, introducing C0 2 into the product packaging, and sealing the product packaging containing the fruits or vegetables and C0 2 , and wherein the product packaging retains a positive pressure of C0 2 , and the fruits or vegetables ⁇ bsorb-the ⁇ 0 2 -thereby-enhancing-the-flavor ⁇ f-the-f ite ⁇ r-vegetables-withirHhe ⁇ product packaging.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Packages (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Methods of enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, and the packaged flavor enhanced fruits or vegetables products produced by such methods are described. The methods comprise providing product packaging capable of retaining a positive pressure of CO2, receiving fruits or vegetables into the product packaging, introducing CO2 into the product packaging, and sealing the product packaging containing the fruits or vegetables and CO2, and wherein the product packaging retains a positive pressure of CO2, and the fruits or vegetables absorb the CO2 thereby enhancing the flavor of the fruits or vegetables within the product packaging.
Description
PACKAGED FLAVOR ENHANCED FRUITS OR VEGETABLES PRODUCTS WITH EXTENDED SHELF-I FE FOR MASS MARKET DISTRD3UTION AND CONSUMPTION
Field of the Invention The present invention relates to enhancing the flavor of and packaging fruits or vegetables in a modified atmosphere positive pressure of C02. More particularly, the present invention relates to enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, and the present invention relates to packaged flavor enhanced fruits or vegetables products produced by such methods.
Background of the Invention The most popular snack foods have increasingly become heavily processed, pre-packaged for distribution, laden with preservatives to improve shelf-life, and inherently less nutritious than the traditional snack foods consumed in prior generations. Fresh fruits and vegetables continue to be replaced with pre-packaged snack foods that can be stored easily, served with minimal preparation, and, importantly, appeal to consumer tastes. These pre-packaged snack foods are often heavily processed with salts, sugars, and spices and consequently contribute to unhealthy dietary habits. Snack foods such as soft drinks, puffed corn products, fried potato chips, and other heavily processed items are routinely labeled as offering only empty calories to the consumer.
Snack foods with increased nutritional value and high consumer appeal are therefore very desirable. Prior efforts to develop an improved snack food includes attempts to enhance the flavor of fruits or vegetables by exposing the fruits or vegetables to carbon dioxide (C02), thereby leaving the fruits or vegetables with an effervescent quality, or "fizzy" quality, due to the absorbed C02. If successful, the resulting carbonated fruits or vegetables would not only retain all their inherent nutritional value but also have added appeal and consumer excitement with the effervescent or "fizzy" character of the foods. The prior attempts at producing carbonated fruits or vegetables are described in U.S. Patent 5,968,573 (Kaufman), entitled "Method for enhancing the flavor of fruits and vegetables." U.S. Patent 5,968,573 (hereinafter "the -573 patent") is incorporated herein by reference. The -573 patent discloses a method for enhancing fruits or vegetables to obtain carbonated fruits or vegetables with an effervescent quality. However, the method requires that the fruits or vegetables are processed in a sealable enclosure to establish the carbonating effect and then removed from the sealed C02 environment and covered to prevent the C02 from escaping from within the fruits or vegetables. Extensive testing
effervescent qualities or "fizziness" lasting only long enough for immediate consumption. Once the fruits or vegetables are removed and covered as disclosed in the -573 patent, the carbonation rapidly leaves the tissues of the fruits or vegetables. Testing shows that the carbonation can only be retained for several minutes. That is, the -573 patent method is not capable of producing carbonated fruits or vegetables with sufficient shelf-life for mass market distribution or consumption. Moreover, the -
573 patent is not directed to solving the problems of extending shelf-life, methods to enhance the flavor of fruits or vegetables that yield products suitable for mass market distribution and consumption, and so forth. The present invention particularly addresses these and other problems, as will be described in the detailed description herein, resulting in new packaged flavor enhanced fruits or vegetables products and methods for enhancing the flavor of fruits or vegetables within product packaging enabling mass market distribution and consumption of the new packaged products.
BRIEF DESCRIPTION OF THE DRAWINGS For a more complete understanding of the present invention, the drawings herein illustrate examples of the invention. The drawings, however, do not limit the scope of the invention. Similar references in the drawings indicate similar elements. FIG. 1 illustrates a method for enhancing the flavor of fruits or vegetables within its own product packaging according to one embodiment of the present invention. FIG.2 illustrates a packaged flavor enhanced fruits or vegetables product according to one embodiment. FIG. 3 illustrates, in one embodiment, an exemplary method for enhancing the flavor of fruits or vegetables within its own product packaging, the method involving a port for receiving C02 into the product packaging. FIG. 4 illustrates, in one embodiment, an exemplary packaged flavor enhanced
fruits or vegetables product of the method illustrated in Fig.3.
FIG. 5 illustrates a method for enhancing the flavor of fruits or vegetables within its own product packaging according to one embodiment of the present invention, the method involving a pressure chamber. FIG.-6-illustrat.es one-ormσrerpackaged flavoTeπhanced fruits or vegetable^
products within a pressure chamber according to the method illustrated in Fig. 5.
DETAILED DESCRIPTION In the following detailed description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. However, those skilled in the art will understand that the present invention may be practiced without these specific details, that the present invention is not limited to the depicted embodiments, and that the present invention may be practiced in a variety of alternate embodiments. In other instances, well known methods, procedures, components, and systems have not been described in detail. Parts of the description will be presented using terminology commonly employed by those skilled in the art to convey the substance of their work to others skilled in the art For example, a person having ordinary skill in the art will be able to comprehend terms such modified atmosphere, carbon dioxide (C02), positive pressure, carbonated, effervescent, carbonic acid, and so on in the context and intended meaning of the present invention and within the spirit and scope of the present invention. The phrase "fruits or vegetables" is used herein to comprise any portion of a single type of fruit, any portion of a single type of vegetable, any portion of a mixture of
comprises any portion of pre-processed fruits or vegetables, such as, but not limited to, whole fruits or vegetables, pre-cut portions of fruits or vegetables, or any of a wide variety of processed or unprocessed fruits or vegetables retaining a suitable composition that allows for absorption of C02. Various operations will be described as multiple discrete steps performed in turn in a manner that is helpful for understanding the present invention. However, the order
of description should not be construed as to imply that these operations are necessarily performed in the order they are presented, nor even order dependent. Lastly, repeated usage of the phrase "in one embodiment" does not necessarily refer to the same embodiment, although it may. Turning now to Fig. 1 , method steps 100, according to one embodiment of the
present invention, are illustrated in a flow chart. As shown in Fig. 1, method steps 100,
in one embodiment, comprise providing product packaging 110, receiving fruits or
vegetables 120 into or at least proximate with the provided product packaging,
introducing C02 30 into or proximate with the product packaging containing or proximate with the fruits or vegetables, and sealing the production packaging 140 with
the fruits or vegetables and C02 inside the product packaging.
In one embodiment, providing product packaging 110 comprises providing a product packaging with at least one opening large enough for receiving the fruits or vegetables 120, thereafter C02 is introduced into the product packaging containing the fruits or vegetables (method step 130) and, finally, the product packaging is sealed
(method step 140). In one embodiment, enough C02 is introduced and sealed within the product packaging containing the fruits or vegetables that there remains in the product packaging at least a slight positive pressure of C02. In one embodiment, this positive pressure is approximately 5 psi. In one embodiment, one or more of method steps 100 are performed in a refrigerated environment to minimize respiration of the fruits or vegetables and improve the absorption of C02 into the fruits or vegetables within the product packaging. In one embodiment, the fruits or vegetables are sealed
in the product packaging with a 100% saturation level C02 environment within the product packaging containing the fruits or vegetables. In one embodiment, method steps 100 are accomplished using gas flushing or modified atmosphere packaging equipment, such equipment improved to allow for sealing the product packaging 140 such that the product packaging containing the fruits or vegetables is capable of retaining at least a slight positive internal pressure of C02. In one embodiment, the gas flush equipment directly introduces enough C02 into the product packaging containing the fruits or vegetables to achieve the positive pressure of C02. In an alternate embodiment, a source of C02 comprises the C02 introduced in step 130, and a positive pressure of C02 results from a release of C02 generated by a C02 generating material. In yet another embodiment, a source of C02 supplements the C02 introduced in step 130, and the source of C02 maintains the positive pressure of CO2 introduced into the product packaging containing the fruits or vegetables (step 130). One skilled in the art will appreciate that variations and. alterations to method steps 100 may be made without disturbing the spirit and scope of the claimed method
— TOO—Such variations and atteratiσnsrmay irrclύde7bTΛ^reTϊoTlifrHtecrtoI rearranging the order of the steps 100, adding sub-steps, and so on. In one embodiment, for example, method 100 comprises providing product packaging 110, receiving fruits or vegetables 120 into the product packaging, introducing C02130 by first evacuating ail non- C02 gasses from the product packaging containing the fruits or vegetables and then introducing the C02 into the product packaging, and, finally, sealing the product packaging 140 therein containing the fruits or vegetables and C02.
Next, Fig. 2 illustrates a packaged flavor enhanced fruits or vegetables product
200 produced using method steps 100, according to one embodiment of the present
invention. As shown in Fig. 2, packaged flavor enhanced fruits or vegetables product
200 comprises product packaging 210 containing fruits or vegetables 220 and a
positive pressure of C02 in the space 230 within product packaging 210. In one
embodiment, packaged flavor enhanced fruits or vegetables product 200 further
comprises a sealed area 240 into which the fruits or vegetables 220 were received and
into which C02 was introduced into product packaging 210.
Product packaging 210 may comprise any number of a wide variety of
commercially materials and shapes capable of retaining a positive pressure of C02 gas. For example, product packaging 210 may comprise a plastic cup and sealed area 240 may comprise a heat sealed material, the combination similar to containers used for packaging yogurts and other foodstuffs. In one embodiment, product packaging 210
comprises a plastic bag material, and sealed area 240 comprises a (heat, chemically, or ultrasonically) welded closure of the plastic bag material. In one embodiment, product packaging 210 comprises a metallic cup or bottle material such as aluminum or
tin. In one embodiment, sealed area 240 comprises a pull-to-open type openable top similar to those used for a variety of foodstuffs such as puddings, fruit cocktails, and so on. Likewise, in one embodiment, product packaging 210 comprises a glass container
with a suitable sealed area 240. Seated area 240 may comprise any number of
materials. In one embodiment, sealed area 240 comprises a screw-on or crimped metallic bottle-cap type top.
Product packaging 210 is not limited to the materials described herein. As one
skilled in the art will appreciate, any material that is capable of retaining a positive pressure of C02 may be used for product packaging 210 and sealed area 240. Also,
one skilled in the art will appreciate that product packaging 210 and sealed area 240
may comprise any shape or proportion. In one embodiment, product packaging 210
comprises two sheets of material, and sealed area 240 comprises a perimeter seal completely sealing the two sheets of material about fruits or vegetables 220 and
retaining a positive pressure of C02 within the resulting packaged flavor enhanced fruits or vegetables product 200. In one embodiment, product packaging 210 and sealed area 240 comprise a darkened or opaque material to reduce or eliminate light intrusion upon fruits or vegetables 220, thereby reducing photosynthesis, respiration, or other processes and improving the shelf-life of packaged flavor enhanced fruits or vegetables product 200. Regarding fruits or vegetables 220, as previously mentioned, any portion of a single fruit, medley of fruits, single vegetable, medley of vegetables, combination of fruits and vegetables, and so forth may be used. Any fruits or vegetables containing water may be carbonated to achieve a "fizzy" or effervescent quality. Different fruits and vegetables absorb CO2 differently depending upon temperature, freshness of the fruits or vegetables, percentage water content, and so on. As a specific example, fruits or vegetables 220 may comprise finely chopped sweetened strawberries. Once
packaged and flavor enhanced using method steps 100, the packaged flavor enhanced
fruits or vegetables product 200 comprises packaged "fizzed" sweetened strawberries, ready for mass market distribution and consumption. Practicing the present invention to obtain packaged flavor enhanced fruits or vegetables products such as packaged flavor enhanced fruits or vegetables product 200 may comprise any processed or unprocessed fruits or vegetables, cut or uncut,
mixed or unmixed, and so forth. For example, fruits or vegetables that have been fortified with vitamins, minerals, or other nutrients may comprise fruits or vegetables 220. Moreover, fruits or vegetables 220 may comprise fruits or vegetables that have
been previously exposed to CO2. Still referring to Fig.2, product packaging space 230, in one embodiment, comprises introduced C02. The introduced CO2, in one embodiment comprises enough C02 so that there is a positive pressure of C02 retained in the packaged flavor enhanced fruits or vegetables product 200. In another embodiment, a C02 generating
material may be introduced into space 230, the material generating enough C02 to
maintain a positive pressure of C02 within product packaging 210 containing fruits or vegetables 220 and having sealed area 240 sealed. In one embodiment, the C02
generating material frrtroduced irito space 230 comprises dry ice. In one embodiment-T the CO2 generating material introduced into space 230 comprises a C02 releasing substance such as products commercially available from C02 Technologies™. In one embodiment, the C02 generating material introduced into space 230 releases enough
C02 to create a positive pressure of C02 within space 230. In one embodiment, space
230 provides a 100% C02 saturation level environment for fruits or vegetables 220.
Moving now to Fig.3, enhancing the flavor of fruits or vegetables within its product packaging comprises method steps 300, according to one embodiment. As shown in Fig. 3, method steps 300 comprise providing product packaging 310, receiving fruits or vegetables 320, vacuum sealing the product packaging with a port blocked 330, introducing C02 through the port 340, and sealing the port 350. In one embodiment, vacuum sealing the product packaging with a port blocked 330 comprises evacuation of non- C02 gasses from the product packaging containing the fruits or vegetables and then sealing the product packaging leaving an openable area (or port) through which C02 may be introduced into the product packaging. In one embodiment, the port is blocked to prevent gaseous flow through the port and to thereby favorably assist the evacuation of non- C02 gasses from the product packaging containing the fruits or vegetables. According to one embodiment, introducing C02 through the port 340 comprises flowing enough CO2 through the port (or opening) into the product packaging containing the fruits or vegetables to create a positive pressure of C02 within the product packaging. In one embodiment, the positive pressure is approximately 5 psi.
environment to minimize respiration of the fruits or vegetables and improve the absorption of C02 into the fruits or vegetables within the product packaging. In one embodiment, the fruits or vegetables are sealed in the product packaging with a 100% saturation level C02 environment within the product packaging containing the fruits or vegetables.
In an alternate embodiment, a source of C02 comprises the C02 introduced in step 340, and a positive pressure of C02 results from a release of C02 generated by a
C02 generating material. In yet another embodiment, a source of C02 supplements the
C02 introduced in step 340 and the source of C02 maintains the positive pressure of C02 introduced into the product packaging containing the fruits or vegetables (step 340).
In one embodiment, sealing the port 350 comprises closing the port (or opening) resulting in a packaged flavor enhanced fruits or vegetables product suitable for mass distribution and consumption. As will be discussed, the port may comprise any opening through which C02 may be introduced (method step 340). It follows, therefore, that
sealing the port 350 may involve different processes depending upon the material
properties and functional properties of the port. For example, if the port comprises an opening held closed but not sealed in method step 330, subsequently sealing the port 350 may comprise a similar sealing process as in step 330 but without the vacuum aspect. Referring now to Fig.4, a packaged flavor enhanced fruits or vegetables product
400"proά*uced using method~steps 300 is illustrated, according to one embodiment of the present invention. As shown in Fig.4, packaged flavor enhanced fruits or
vegetables product 400, in one embodiment, comprises the packaged flavor enhanced
fruits or vegetables product 200 with port 450 added. In one embodiment, port 350
comprises a portion of sealed area 240 left open for introducing C02 through the
opening (method step 340). In one embodiment port 350 comprises a one-way check
valve capable of permitting C02 to flow into space 230 and retaining a positive
pressure of C0 therein. In another embodiment, port 350 comprises a sealable plastic
tube at least large enough to allow the flowing C02 into space 230. In one
embodiment, port 450 comprises a plastic tube sealable using commercially available
(heat, chemical, or sonic) welding equipment. Methods for sealing port 450 are well
known in the art and need not be described in further detail. Likewise, one skilled in the art will be able to substitute a wide variety of materials, configurations, and devices comprising port 450.
Next, Fig.5 illustrates method steps 500 for producing one or more packaged flavor enhanced fruits or vegetables product using a pressure chamber. As shown in Fig. 5, method 500 comprises providing product packaging 510, receiving fruits or vegetables into the product packaging 520, placing one or more of the product
packaging containing fruits or vegetables into a pressure chamber 530, evacuating
non- CO∑ gasses from the pressure chamber 540, introducing CO2 into the pressure chamber 550, and sealing the one or more product packaging containing fruits or
vegetables within the pressure chamber 560. In one embodiment, placing one or more
oτ the product packaging (step 530) comprises placing one or more of the product
packaging as in Fig.2 into a pressure chamber. In one embodiment, placing one or
more of the product packaging (step 530) comprises placing one or more of the product packaging as in Fig.4 into a pressure chamber.
According to one embodiment introducing C02 into the pressure chamber 550 comprises flowing enough C02 into the pressure chamber to create a positive pressure
of C02 within the product packaging therein. In one embodiment, the positive pressure is approximately 5 psi. In one embodiment, one or more of method steps 500 are performed in a refrigerated environment to minimize respiration of the fruits or vegetables and improve the absorption of C02 into the fruits or vegetables within the product packaging. In one embodiment, within the pressure chamber, the fruits or vegetables are sealed in the product packaging with a 100% saturation level CO2 environment within the product packaging containing the fruits or vegetables. Fig. 6 illustrates one or more packaged flavor enhanced fruits or vegetables
product within a pressure chamber according to the method illustrated in Fig. 5. As shown in Fig. 6, pressure chamber 610 contains one or more packaged flavor
enhanced fruits or vegetables product 200. Pressure chamber 610 may be used as
shown, with product packaging as in Fig. 2, or with product packaging as in Fig.4, or
with other variations of product packaging as described previously. In one embodiment, introducing C02 into pressure chamber (method step 550)
comprises flowing enough C02 into pressure chamber 610 so as to create a positive pressure of C02. As the pressure of C02 becomes slightly positive in pressure
Orrambeτ610rthe pressure ofTX3ξlivϋhιn product 200 also becomes slightly positive since the C02 is able to freely enter the unsealed product packaging 210. Likewise, as
the pressure of C02 becomes slightly positive in pressure chamber 610, in one embodiment, the pressure of C02 within product 400 contained inside pressure
chamber 610 becomes slightly positive since the C02 is able to freely enter port 450.
In one embodiment, subsequent to introducing enough C0 to achieve a positive
pressure of C02 within the product packaging containing the fruits or vegetables the product packaging is sealed, thereby resulting in one or more packaged flavor enhanced fruits or vegetables product such as product 200 or product 400. A person having ordinary skill in the art will recognize that the methods described herein may be scaled up for high volume production of packaged flavor enhanced fruits or vegetables. In one embodiment, pressure chamber 610 is capable of operating on a large number of products such as product 200.
As described herein, the present invention provides methods for enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, and the present invention provides packaged flavor enhanced fruits or vegetables products produced by such methods. The methods comprise providing product packaging capable of retaining a positive pressure of C0 > receiving fruits or vegetables into the product packaging, introducing C02 into the product packaging, and sealing the product packaging containing the fruits or vegetables and C02, and wherein the product packaging retains a positive pressure of C02, and the fruits or vegetables ^bsorb-the^02-thereby-enhancing-the-flavor^f-the-f ite^r-vegetables-withirHhe~ product packaging. Although a person having skill in the art may comprehend alterations and modifications of the present invention after having read the foregoing description, it is to be understood that the particular embodiments shown and described by way of illustration are in no way intended to be considered limiting. References to details of particular embodiments are not intended to limit the scope of the claims. Rather, it will
be appreciated that many variations, modifications, and embodiments are possible, and all such variations, modifications, and embodiments are to be regarded as being within the spirit and scope of the invention.
Claims
1. A method of enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, the method comprising: providing product packaging capable of retaining a positive pressure of C02l receiving fruits or vegetables into said product packaging, introducing C02 into said product packaging, and sealing said product packaging containing said fruits or vegetables and said
C02, wherein said product packaging retains said positive pressure of C02, and said fruits or vegetables absorb said C02 thereby enhancing the flavor of said fruits or vegetables within said product packaging.
2. The method of claim 1 , wherein said introducing C02 into said product packaging comprises flushing C02 into said product packaging.
3. The method of claim 2, wherein said flushing C02 into said product packaging comprises displacement of non- C02 gases.
4. The method of claim 3, wherein said flushing C02 into said product packaging further comprises adding enough C02 into said product packaging to establish said positive pressure of C02 within said product packaging.
5. The method of claim 1 , wherein said positive pressure of C02 comprises a positive pressure of approximately 5 psi.
6. The method of claim 1 , wherein said introducing C02 into said product packaging comprises creating a 100% C02 saturation environment for said fruits or vegetables.
7. The method of claim 1 , further comprising evacuating non- C02 gases from said product packaging prior to said introducing C02 into said product packaging.
8. The method of claim 1, wherein said introducing CO2 into said product packaging comprises adding enough C02 into said product packaging to establish said positive pressure of C0 within said product packaging.
9. The method of claim 1 , wherein said introducing C02 into said product _packaging-CQmprises nserting-a-&ojurce of CQ Jnto-said-product packaging-
10. The method of claim 9, wherein said source of C02 comprises a C02 generating material.
11. The method of claim 10, wherein said CO2 generating material dispenses C02 within said product packaging.
12. The method of claim 11 , wherein said C02 generating material generates enough C02 to establish said positive pressure of C02 within said product packaging.
13. The method of claim 9, wherein said source of C02 comprises dry ice.
14. The method of claim 1 , further comprising refrigerating said product packaging containing said fruits or vegetables.
15. The method of claim 1 , wherein said steps of introducing C02 into said product packaging and sealing said product packaging containing said fruits or vegetables and said C02 comprise the steps of: vacuum sealing said product packaging containing said fruits or vegetables leaving a port area that may be opened and large enough for flowing C02 into said product packaging containing said fruits or vegetables, introducing C02 into said product packaging through said port, and sealing said port.
16. The method of claim 1, wherein said steps of introducing C02 into said product packaging and sealing said product packaging containing said fruits or vegetables and said C02 comprise the steps of placing one or more said product packaging containing said fruits or vegetables into a pressure chamber, evacuating said pressure chamber to remove non- C02 gases, introducing C0 into said pressure chamber, and sealing said one or more product packaging containing said fruits or vegetables within said pressure chamber.
17. A packaged flavor enhanced fruits or vegetables product produced according to the method comprising: providing product packaging capable of retaining a positive pressure of C02, receiving fruits or vegetables into said product packaging, introducing C02 into said product packaging, and sealing said product packaging containing said fruits or vegetables and said C02, wherein said product packaging retains said positive pressure of C02, and said fruits or vegetables absorb said C02 thereby enhancing the flavor of said fruits or vegetables within said product packaging.
18. The product of claim 17, wherein said introducing C02 into said product
_P^kagmg_coιnp e5_flushingJ3J^
19. The product of claim 18, wherein said flushing C02 into said product packaging comprises displacement of non- C02 gases.
20. The pVόdϋcf bfcϊaim 19, wherein said flushing C02 into said product packaging further comprises adding enough C02 into said product packaging to establish said positive pressure of C02 within said product packaging.
21. The product of claim 17, wherein said positive pressure of C02 comprises a positive pressure of approximately 5 psi.
22. The product of claim 17, wherein said introducing C02 into said product packaging comprises creating a 100% C02 saturation environment for said fruits or vegetables.
23. T e product of claim 17, further comprising evacuating non- C02 gases from said product packaging prior to said introducing C02 into said product packaging.
24. The product of claim 17, wherein said introducing C02 into said product packaging comprises adding enough C02 into said product packaging to establish said positive pressure of CQ? within said productpackaginq.
25. The product of claim 17, wherein said introducing C02 into said product packaging comprises inserting a source of C02 into said product packaging.
26. The product of claim 25, wherein said source of C02 comprises a C02 generating material.
27. The product of claim 26, wherein said C02 generating material dispenses C02 within said product packaging.
28. The product of claim 27, wherein said C02 generating material generates enough C02 to establish said positive pressure of C02 within said product packaging.
29. The product of claim 25, wherein said source of C02 comprises dry ice.
30. The product of claim 17, further comprising refrigerating said product packaging containing said fruits or vegetables.
31. The product of claim 17, wherein said steps of introducing CO2 into said product packaging and sealing said product packaging containing said fruits or vegetables and said CO2 comprise the steps of: vacuum sealing said product packaging containing said fruits or vegetables leaving a port area that may be opened and large_enough or lowingjCQ?-into-said- product packaging containing said fruits or vegetables, introducing C02 into said product packaging through said port, and sealing said port.
32. The pYόducfof claim 17, wherein said steps of introducing C02 into said product packaging and sealing said product packaging containing said fruits or vegetables and said C02 comprise the steps of: placing one or more said product packaging containing said fruits or vegetables into a pressure chamber, evacuating said pressure chamber to remove non- C02 gases, introducing C02 into said pressure chamber, and sealing said one or more product packaging containing said fruits or vegetables within said pressure chamber.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US85704304A | 2004-05-28 | 2004-05-28 | |
| PCT/US2005/018806 WO2005117598A2 (en) | 2004-05-28 | 2005-05-27 | Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumption |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP1788894A2 true EP1788894A2 (en) | 2007-05-30 |
Family
ID=35463280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP05755289A Withdrawn EP1788894A2 (en) | 2004-05-28 | 2005-05-27 | Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumption |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP1788894A2 (en) |
| JP (1) | JP2008515383A (en) |
| AU (1) | AU2005249488A1 (en) |
| CA (1) | CA2568022A1 (en) |
| WO (1) | WO2005117598A2 (en) |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR510697A (en) * | 1919-08-22 | 1920-12-09 | Eloi Dotta | Process for the preservation of certain perishable foodstuffs |
| SE344573B (en) * | 1969-02-25 | 1972-04-24 | Rigello Pak Ab | |
| GB1273232A (en) * | 1969-04-01 | 1972-05-03 | Ici Ltd | Containers |
| US4548852A (en) * | 1983-05-02 | 1985-10-22 | Pakor, Inc. | Method and apparatus for packaging perishable products in a reduced air atmosphere |
| FR2546138B1 (en) * | 1983-05-18 | 1986-08-08 | Loevenbruck Francois | PACKAGING MOST PARTICULARLY FOR FOODSTUFFS |
| US4627336A (en) * | 1985-09-25 | 1986-12-09 | Nam Kang H | Apparauts for storage of perishables |
| US5968573A (en) * | 1996-01-23 | 1999-10-19 | Kaufman; Galen D. | Method for enhancing the flavor of fruits and vegetables |
| DE19912347A1 (en) * | 1999-03-19 | 2000-09-21 | Plaas Link Andreas | Packages for fruit and vegetables that suspends them in a carbondioxide atmosphere |
| US7228793B2 (en) * | 2002-11-25 | 2007-06-12 | Fizzy Fruit, LLC | Carbonation system for enhancing the flavor of fruits and vegetables |
-
2005
- 2005-05-27 EP EP05755289A patent/EP1788894A2/en not_active Withdrawn
- 2005-05-27 CA CA002568022A patent/CA2568022A1/en not_active Abandoned
- 2005-05-27 WO PCT/US2005/018806 patent/WO2005117598A2/en active Application Filing
- 2005-05-27 JP JP2007515406A patent/JP2008515383A/en active Pending
- 2005-05-27 AU AU2005249488A patent/AU2005249488A1/en not_active Abandoned
Non-Patent Citations (1)
| Title |
|---|
| See references of WO2005117598A3 * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2005117598A2 (en) | 2005-12-15 |
| WO2005117598A3 (en) | 2007-01-18 |
| JP2008515383A (en) | 2008-05-15 |
| AU2005249488A1 (en) | 2005-12-15 |
| WO2005117598A8 (en) | 2008-01-24 |
| CA2568022A1 (en) | 2005-12-15 |
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