GB2118131A

GB2118131A - Packaged foodstuffs

Info

Publication number: GB2118131A
Application number: GB08210854A
Authority: GB
Inventors: Malcolm Ronald Porter; John Everard Kershaw
Original assignee: ROUTEMAY Ltd
Current assignee: ROUTEMAY Ltd
Priority date: 1982-04-14
Filing date: 1982-04-14
Publication date: 1983-10-26

Abstract

This invention relates to a process for producing packaged shellfish comprising placing the shellfish in a flexible opaque package, squeezing the package to expel air therefrom, sealing the package and subsequently heating the package to pasteurise the contents.

Description

SPECIFICATION Packaged foodstuffs This invention relates to a process for producing packaged foodstuffs and more particularly packaged foodstuffs with an extended shelf life.

It is well known that seafood and seafood products have a very short shelf life; generally of the order of twenty four hours. In order to deal with that problem seafoods such as cockles have been preserved in bottles by traditional processes.

Bottled seafood products are heavy and bulky and, therefore, expensive to transport. Moreover certain seafood products deteriorate on exposure to sunlight so that such bottled products even though preserved will eventually discolour and appear unattractive.

The present invention has been made from a consideration of these problems.

According to the invention there is provided a process for producing packaged foodstuffs comprising placing the foodstuff in a flexible opaque package, filling the package with a liquor, squeezing the package to expel air therefrom, sealing the package and subsequently heating the package to pasteurise the contents.

The foodstuffs that can be packaged by the present invention are preferably seafoods and in particular cockles. The foodstuffs are preferably cooked before being placed in the package.

The package is essentially flexible and opaque and is preferably in the form of a small bag of rectangular shape. The package may be made of any suitable material or materials but one advantageous material comprises a metal foil coated with, or laminated to, a plastics lining material preferably polytetrafluoroethylene. Such a coated foil is commercially available under the Trade Mark "Steralite".

After the food has been placed in the package a quantity of liquor is introduced therein. The liquor is chosen having regard to the foodstuff that is being packaged. For seafoods a vinegar and/or brine based liquor is suitable. The liquor may also include additives to enhance and/or preserve the colour and taste of the food.

The amount of liquor put into the package is not critical provided that there is an adequate volume present whereby the food and liquor together fill space within the package when the package is squeezed to expel air in accordance with the invention. In practice squeezing of the package to expel air is preferably carried out with the package arranged so that its open top is uppermost. Squeezing aforesaid expels the air in the package and causes the liquor to rise to the top of the pack. It is preferred to continue squeezing until a small amount of liquid has spilled out of the package, this providing a simple visual indication that no air is left in the package.

While the package is still in the squeezed condition it is closed. A package formed from metal foil lined with plastic can conveniently be closed by heat sealing adjacent the open end of the package. Preferably the heat sealing is effected by compressing opposite side walls together below the level of the liquor in the package so as to ensure that there is no air in the package.

A particularly preferred device for squeezing the package will now be described with reference to the accompanying drawing which is a perspective view of such a device.

Referring to the drawing the device comprises two rectangular plates 10, 12 which are hinged together at 14 along one side thereof. The distance between the hinge and the opposite side of plate 10 is smaller than the corresponding dimension of 12 so that when the plates are folded together a part referenced 1 6 of plate 12, projects beyond plate 10. A strip of resilient material 20 for example of foam rubber is provided on each plate. The strip is arranged to define three sides of a rectangle, the fourth open side being at the edge of the plates remote from the hinge. The space defined by the resilient strip is adequate to receive the package.

In use the filled package is placed between the 'plates and the plates brought together to expel air.

A part of the package is arranged to project beyond plate 10 and is thus supported by the projecting part 1 6 of plate 1 2 while the package is sealed. The plates are then opened to release the product.

After sealing the package is heated to pasteurise the contents. The temperature and duration of such heating is chosen having regard to the food contents of the package. For seafood heating, a temperature of from 1850-2000Ffor from 5 to 10 minutes is adequate.

Products produced by the present invention have a shelf life of several months. They are light and easy to store and can be sold alongside other snack foods in flexible packages such as potato crisps, peanuts and the like.

The invention is not confined to the specific embodiment described above. Many variations and modifications can be made.

Claims (Filed on 14 April 1983) 1. A process for producing packaged foodstuffs comprising placing the foodstuff in a flexible opaque package, filling the package with a liquor, squeezing the package to expel air therefrom, sealing the package and subsequently heating the package to pasteurise the contents.

2. A process as claimed in claim 1, wherein the foodstuff is cooked before being placed in the package.

3. A process as claimed in claim 1 or 2, wherein the package comprises metal foil coated with or laminated to a plastics lining.

4. A process as claimed in claim 3, wherein the lining comprises polytetrafluoroethylene.

5. A process as claimed in claim 3 or 4, wherein the package comprises coated foil sold unde the Trade Mark "Steralite".

6. A process as claimed in any preceding claim, wherein the foodstuff comprises shellfish.

**WARNING** end of DESC field may overlap start of CLMS **.

Claims

**WARNING** start of CLMS field may overlap end of DESC **. SPECIFICATION Packaged foodstuffs This invention relates to a process for producing packaged foodstuffs and more particularly packaged foodstuffs with an extended shelf life. It is well known that seafood and seafood products have a very short shelf life; generally of the order of twenty four hours. In order to deal with that problem seafoods such as cockles have been preserved in bottles by traditional processes. Bottled seafood products are heavy and bulky and, therefore, expensive to transport. Moreover certain seafood products deteriorate on exposure to sunlight so that such bottled products even though preserved will eventually discolour and appear unattractive. The present invention has been made from a consideration of these problems. According to the invention there is provided a process for producing packaged foodstuffs comprising placing the foodstuff in a flexible opaque package, filling the package with a liquor, squeezing the package to expel air therefrom, sealing the package and subsequently heating the package to pasteurise the contents. The foodstuffs that can be packaged by the present invention are preferably seafoods and in particular cockles. The foodstuffs are preferably cooked before being placed in the package. The package is essentially flexible and opaque and is preferably in the form of a small bag of rectangular shape. The package may be made of any suitable material or materials but one advantageous material comprises a metal foil coated with, or laminated to, a plastics lining material preferably polytetrafluoroethylene. Such a coated foil is commercially available under the Trade Mark "Steralite". After the food has been placed in the package a quantity of liquor is introduced therein. The liquor is chosen having regard to the foodstuff that is being packaged. For seafoods a vinegar and/or brine based liquor is suitable. The liquor may also include additives to enhance and/or preserve the colour and taste of the food. The amount of liquor put into the package is not critical provided that there is an adequate volume present whereby the food and liquor together fill space within the package when the package is squeezed to expel air in accordance with the invention. In practice squeezing of the package to expel air is preferably carried out with the package arranged so that its open top is uppermost. Squeezing aforesaid expels the air in the package and causes the liquor to rise to the top of the pack. It is preferred to continue squeezing until a small amount of liquid has spilled out of the package, this providing a simple visual indication that no air is left in the package. While the package is still in the squeezed condition it is closed. A package formed from metal foil lined with plastic can conveniently be closed by heat sealing adjacent the open end of the package. Preferably the heat sealing is effected by compressing opposite side walls together below the level of the liquor in the package so as to ensure that there is no air in the package. A particularly preferred device for squeezing the package will now be described with reference to the accompanying drawing which is a perspective view of such a device. Referring to the drawing the device comprises two rectangular plates 10, 12 which are hinged together at 14 along one side thereof. The distance between the hinge and the opposite side of plate 10 is smaller than the corresponding dimension of 12 so that when the plates are folded together a part referenced 1 6 of plate 12, projects beyond plate 10. A strip of resilient material 20 for example of foam rubber is provided on each plate. The strip is arranged to define three sides of a rectangle, the fourth open side being at the edge of the plates remote from the hinge. The space defined by the resilient strip is adequate to receive the package. In use the filled package is placed between the 'plates and the plates brought together to expel air. A part of the package is arranged to project beyond plate 10 and is thus supported by the projecting part 1 6 of plate 1 2 while the package is sealed. The plates are then opened to release the product. After sealing the package is heated to pasteurise the contents. The temperature and duration of such heating is chosen having regard to the food contents of the package. For seafood heating, a temperature of from 1850-2000Ffor from 5 to 10 minutes is adequate. Products produced by the present invention have a shelf life of several months. They are light and easy to store and can be sold alongside other snack foods in flexible packages such as potato crisps, peanuts and the like. The invention is not confined to the specific embodiment described above. Many variations and modifications can be made. Claims (Filed on 14 April 1983)

1. A process for producing packaged foodstuffs comprising placing the foodstuff in a flexible opaque package, filling the package with a liquor, squeezing the package to expel air therefrom, sealing the package and subsequently heating the package to pasteurise the contents.

7. A process as claimed in claim 6, wherein the foodstuff comprises cockles.

8. A process as claimed in claim 6 or 7, wherein the liquor comprises vinegar.

9. A process as claimed in claim 6 or 7, wherein the liquor comprises brine.

1 0. A process as claimed in any preceding claim, wherein the liquor includes additives to enhance and/or preserve the colour or taste of the foodstuff.

11. A process as claimed in any preceding claim, wherein the package is sealed by compressing opposite walls thereof together and heat sealing the package.

1 2. A process as claimed in any preceding claim, wherein the package is placed between two hinged plates and the latter are brought together to expel air from the package.

13. A process as claimed in claim 1, substantially as hereinbefore described.

14. A process substantially as hereinbefore described with reference to the accompanying drawing.