GB2398222A - The application of a garnish to pate pasteurised or sterilised in sealed packaging - Google Patents

The application of a garnish to pate pasteurised or sterilised in sealed packaging Download PDF

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Publication number
GB2398222A
GB2398222A GB0400017A GB0400017A GB2398222A GB 2398222 A GB2398222 A GB 2398222A GB 0400017 A GB0400017 A GB 0400017A GB 0400017 A GB0400017 A GB 0400017A GB 2398222 A GB2398222 A GB 2398222A
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GB
United Kingdom
Prior art keywords
garnish
pate
accordance
product
ready
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.)
Granted
Application number
GB0400017A
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GB0400017D0 (en
GB2398222B (en
Inventor
Kurt Mortier
Jose Mortier
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.)
OBEM bvba
Original Assignee
OBEM bvba
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 OBEM bvba filed Critical OBEM bvba
Publication of GB0400017D0 publication Critical patent/GB0400017D0/en
Publication of GB2398222A publication Critical patent/GB2398222A/en
Application granted granted Critical
Publication of GB2398222B publication Critical patent/GB2398222B/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B1/00—Packaging fluent solid material, e.g. powders, granular or loose fibrous material, loose masses of small articles, in individual containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, or jars
    • B65B1/04—Methods of, or means for, filling the material into the containers or receptacles

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Mechanical Engineering (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A ready-to-use p†t’ product is sterilised or pasteurised in sealed packaging, where before the sterilisation or pasteurisation a garnish is applied to the p†t’. The garnish may consist of vegetables, fruit, herbs, flavourings, fish, gelatine and/or cheese. The ready-to-use p†t’ products are preferably liver p†t’, fish p†t’ or vegetable p†t’. The garnish may be positively charged and applied electrostatically. The p†t’ is presented in open packaging and a vibrating chute and tube direct the garnish just above the surface of the p†t’. Using this method, the surface of the packaging which is later sealed does not become contaminated.

Description

The application of a -tarnish to Products cooked and sold in sealed
packaging The invention concerns on the one hand a method for the preparation of ready-to-use pate products that are sterilised or pasteurised in sealed packaging and on the other hand a ready-to-use pate product made in accordance with such a method. The ready-to-use pate products are preferably liver pate, fish pate or vegetable pate In this patent application a ready-to-use pate product means: a pate product that is given a garnish; the pate without the garnish is called the pate product to be garnished.
Traditionally they garnish the pates after cooking or baking.
It is known, for example at a butcher's, that one buys freshly prepared dishes such as for example liver pate that are given a garnish by the butcher, for example dried herbs, vegetables and/or fruit.
The disadvantage of such products is that they only have a limited shelf life, a maximum of eight weeks. Also there is a high risk of subsequent bacteriological contamination during garnishing. An additional disadvantage is that it takes a lot of manual work to garnish the products.
To extend the shelf life it is known to have the food products subjected to heat treatment, so that the micro-organisms present are rendered harmless. The food products are pasteurised or sterilised here in sealed packaging, as a result the products can be kept for up to four years.
ce ' : À .e: : te: À Àe 2.:. :.. ' .:.
Such pasteurized or sterilised products cannot be garnished once they have been prepared, since the packaging must remain sealed. As a result however they look less attractive since it is difficult to give the products a different look without a garnish, as a result of which all the sorts look the same. With a garnish you can give the product more life and flavour.
In EP 0 278 271 a method is described for making an upside down tart with a long shelf life. The tart is first covered with raw fruit and then sterilised or pasteurised. However it is not obvious for a specialist who makes pate products to look at patent publications relating to tarts. Also the above mentioned patent application has a few disadvantages because the consumer has to carry out a few further steps himself, such as for example first removing the baked pastry from the baking tray by turning this over onto a serving dish, before he can consume the tart.
The purpose of this invention is to create a method for preparing readyto-use pate products that are sterilised or pasteurised in sealed packaging, and which no longer show the above-mentioned disadvantages.
The purpose of the invention is achieved by providing a method for the preparation of ready-to-use pate products that are sterilised or pasteurised in sealed packaging where before sealing the packaging a garnish is applied automatically. The product is then pasteurised or sterilised.
As a result pasteurised or sterilised pate products are obtained in sealed consumer packaging. The advantage of this is that the ready-to use food products look much more attractive and taste better because the garnish is edible. It is also possible on the one hand to consume the pate products as soon as they have been removed from the packaging or on the other hand the pates can also be consumed from the packaging. # 1 1
1 3.:. : ' a:. 'a' : In a preferred method in accordance with the invention the garnish is applied electrostatically.
By applying the garnish in such a way we get an even distribution of the garnish over the surface to be garnished, there is no loss of garnish and we do not contaminate the surface of the sealing edge. An additional advantage of this is that the surface is completely covered and so no green discoloration can be seen on the top (liver pate in fact turns a green colour due to oxidation if it comes into contact with oxygen).
In accordance with a particular method in accordance with the invention a device is used, comprising a feeder, a vibrating chute and a tube for applying the garnish, whereby the feeder measures the garnish to be applied into the vibrating chute, after which the vibrating chute brings the garnish above the pate product and this garnish is sprinkled electrostatically from the tube onto the pate product to be garnished. By working for example with moving vibrating chutes it is possible to sprinkle a combination of larger and smaller pieces of garnish onto the pate product to be garnished. It is also possible to sprinkle the product mentioned by just using a device that is fitted with a moving vibrating chute, that is without the garnish being sprinkled on the product electrostatically.
In a method in accordance with the invention the pate product to be garnished is positively charged.
In a particular preferred method in accordance with the invention the electrostatic application of the garnish onto the pate product to be garnished is carried out by means of an electrostatic generator that is fitted in the tube.
e: I: add: À 1 À * e ee I. 4 c ' As a result the garnish in the tube is negatively charged so that it is attracted by the positively charged surface to be garnished.
In accordance with a more particular preferred method in accordance with the invention the electrostatic generator mentioned generates a signal each time when the garnish falls from the vibrating chute in the direction of the pate product to be garnished.
In accordance with a most particular preferred method in accordance with the invention the pate product to be garnished is presented in an open packaging and the tube mentioned is brought almost up to the packaging.
The advantage of this is that contamination with garnish of the surface of the packaging to be sealed is avoided.
Another object of this invention is a ready-to-use pate product, which is made in accordance with the method in accordance with this invention.
In a preferred embodiment of the ready-to-use pate product in accordance with the invention the garnish consists of at least one of the products selected from: vegetables, fruit, herbs, flavourings, meat, fish, gelatines and/or cheese.
By the application of such garnish a product is obtained that looks much more attractive and much more tasty.
In a particular embodiment of the ready-to-use pate product in accordance with the invention the ready-to-use pate product mentioned is made on the basis of liver, fish or vegetables.
À 8 8 8 #, 88 # 8 1 8 #À # À 8 # # À 4À 8 # À 4 8 8 8 t. # 8 e 8 8 In a most particular embodiment of the ready-to-use pate product in accordance with the invention the food product to be garnished is liver pate, fish pate or vegetable pate.
In order to further clarify the characteristics of this invention and to indicate its additional advantages and special features a more detailed description of the method used and of a ready-to-use pate product made in accordance with this method now follows. It should be clear that nothing in the following description can be interpreted as a limitation of the protection for
this invention claimed in the conclusions.
In this description reference numbers refer to the drawings attached hereto where: - Figure 1 is a representation of a device to make ready-to-use pate products which have been garnished, in sealed packaging; Figure 2 is a representation of the feeder, vibrating chute and tube.
The device as presented in Figure 1, for the making of ready-to-use pate products in sealed packaging, comprises seven steps where the third step (3) comprises the method in accordance with the invention.
The packagings made for example of plastic, glass or aluminium are taken up in the first step and filled in the second with a predetermined quantity of pate.
The pate products used most are meat pate, fish pate, vegetable pate fruit or a combination of the above-mentioned products.
* 4 * t 4 À a, 6. tee * t In a third step the garnish, for example dried vegetables, dried fruit, dried herbs, dried meat, flavourings, dried fish, gelatines, cheese or a combination, are applied.
The stock of garnishes is located in the feeder, this also measures the garnishes into a vibrating chute, that brings the garnishes to above the packagings already containing food product.
Via a tube the garnishes are applied to the food products. The tube always descends down to the packaging and moves close up to the sealing surface to avoid contamination of the seal with garnish. After sprinkling the tube is raised again so that the packaging can move on and a new one takes its place.
In the tube is an electrostatic generator that gives a signal each time a garnish falls down. When the garnish passes through the electric field it is negatively charged. The mixture in the packaging is positively charged, if this is not the case there is an option to do this.
Because the mixture is positively charged and the garnish negatively charged, the garnish spreads evenly over the whole surface of the mixture.
It should be noted here that it is also possible to apply the garnish mechanically for example by working with moving vibrating chutes.
After applying the garnish a cover is applied and the packaging is sealed.
The packaging is then removed and a code is printed on the packaging.
The ready-to-use pate products are then pasteurised or sterilised in sealed packaging in an autoclave in accordance with a known process. The t 4 # J 1 À À , À À 7À À À I, t. À pasteurization is up to a core temperature of + 85 C, the sterilization is up to a core temperature of + 115 C.
After cooking and cooling the ready-to-use pate products are collected and put into cartons.

Claims (10)

  1. t' t.
    8 11' era 'he Claims 1. Method for preparing ready-to-use pate products that are sterilised or pasteurised in sealed packaging, characterized in that before the sterilization or pasteurization a garnish is applied.
  2. 2. Method in accordance with conclusion 1, characterized in that the garnish is applied electrostatically.
  3. 3. Method in accordance with one of conclusions 1 or 2, characterized in that a device is used comprising a feeder, a vibrating chute and a tube for the application of the garnish, where the feeder measures the garnish to be applied into the vibrating chute, after which the vibrating chute brings the garnish to above the pate product and this garnish is sprinkled electrostatically from the tube onto the pate product to be garnished.
  4. 4. Method in accordance with conclusion 3, characterized in that the pate product to be garnished is positively charged.
  5. 5. Method in accordance with conclusions 3 or 4, characterized in that the electrostatic application of the garnish onto the pate product to be garnished is carried out by means of an electrostatic generator that is fitted in the tube.
  6. 6. Method in accordance with conclusion 5, characterized in that a signal is generated by the electrostatic generator mentioned each time when the garnish falls from the vibrating chute in the direction of the pate product to be garnished.
    9::lle
  7. 7. Method in accordance with one of the above conclusions, characterized in that the pate product to be garnished is presented in an open packaging, and the tube mentioned is brought nearly up to the packaging, to avoid contamination of the surface of the packaging to be sealed.
  8. 8. Ready-to-use pate product characterized in that the ready-to-use pate product mentioned is made in accordance with one of the above
    conclusions.
  9. 9. Ready-to-use pate product in accordance with conclusion 8, characterized in that the garnish consists of at least one of the products selected from vegetables, fruit, herbs, flavourings, meat, fish, gelatines and/or cheese.
  10. 10. Ready-to-use pate product in accordance with conclusion 8 or 9, characterized in that the ready-to-use pate product mentioned is made on the basis of liver, fish or vegetables.
GB0400017A 2003-01-06 2004-01-02 The application of a garnish to products sterilised or pasteurised in sealed packaging Expired - Fee Related GB2398222B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE2003/0009A BE1015273A5 (en) 2003-01-06 2003-01-06 Applying a appetizers on products sold in closed packing.

Publications (3)

Publication Number Publication Date
GB0400017D0 GB0400017D0 (en) 2004-02-04
GB2398222A true GB2398222A (en) 2004-08-18
GB2398222B GB2398222B (en) 2005-02-23

Family

ID=31501424

Family Applications (1)

Application Number Title Priority Date Filing Date
GB0400017A Expired - Fee Related GB2398222B (en) 2003-01-06 2004-01-02 The application of a garnish to products sterilised or pasteurised in sealed packaging

Country Status (4)

Country Link
BE (1) BE1015273A5 (en)
FR (1) FR2850535A1 (en)
GB (1) GB2398222B (en)
NL (1) NL1025079C2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2827211C1 (en) * 2024-04-17 2024-09-23 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Meat-and-vegetable pate

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2559649A1 (en) * 1984-02-17 1985-08-23 Perigord Noir Truites Fish pate, particularly trout paté, and method for producing it.
JPH01235559A (en) * 1988-03-15 1989-09-20 Hokuren Nogyo Kyodo Kumiai Rengokai Production of processed meat of internal organs
FR2628706A1 (en) * 1988-03-16 1989-09-22 Larnaudie Cie Sa Ets Jean Preserving processed food, e.g. pate foie gras - by placing in gas- and liq. tight vessel, evacuating, sealing and pasteurising
BE1004955A3 (en) * 1991-06-20 1993-03-02 Sanpareil Nv Method for finishing pate and the pate obtained by this method

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GB8400562D0 (en) * 1984-01-10 1984-02-15 Pharmindey Ltd Electrostatic coating materials
FR2610792B1 (en) * 1987-02-12 1991-08-30 Brossard Gringoire METHOD AND DEVICE FOR PRODUCING A TIP WITHOUT EDGE FRUIT
US6010726A (en) * 1995-06-02 2000-01-04 Kalamazoo Holdings, Inc. Electrostatic deposition of edible liquid condiment compositions upon edible food substrates and thus-treated products
EP1018897B1 (en) * 1996-12-03 2005-02-16 Ulrik Rubow Method for disinfection or sterilization of foods such as meat and vegetable products or produce, of feeding stuffs, machinery and equipment for foods and feeding stuff production, and a technical plant designed to carry out the method
US6054154A (en) * 1997-09-23 2000-04-25 Swift-Eckrich, Inc. Method for coating a whole meat muscle product with a powdered mixture
US6312740B1 (en) * 1999-11-23 2001-11-06 James K. Roberts Method and apparatus for electrostatically applying an edible coating to a food product item
ATE222807T1 (en) * 2000-06-23 2002-09-15 Frosta Ag METHOD FOR ELECTROSTATIC SPRAYING LIQUID AND DRY SUBSTANCES USING A SPRAY NOZZLE ON FOOD PRODUCTS

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2559649A1 (en) * 1984-02-17 1985-08-23 Perigord Noir Truites Fish pate, particularly trout paté, and method for producing it.
JPH01235559A (en) * 1988-03-15 1989-09-20 Hokuren Nogyo Kyodo Kumiai Rengokai Production of processed meat of internal organs
FR2628706A1 (en) * 1988-03-16 1989-09-22 Larnaudie Cie Sa Ets Jean Preserving processed food, e.g. pate foie gras - by placing in gas- and liq. tight vessel, evacuating, sealing and pasteurising
BE1004955A3 (en) * 1991-06-20 1993-03-02 Sanpareil Nv Method for finishing pate and the pate obtained by this method

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
WPI Abstract Accession No. 1993-109671 & BE 1004955 A3 (Sanpareil NV) 02/03/1993 (see abstract and Fig 1) *
WPI Abstract Accession No.1989-319065 & JP 1235559 A (Hokuren) 20/09/1989 (see abstract) *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2827211C1 (en) * 2024-04-17 2024-09-23 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Meat-and-vegetable pate

Also Published As

Publication number Publication date
GB0400017D0 (en) 2004-02-04
GB2398222B (en) 2005-02-23
BE1015273A5 (en) 2004-12-07
NL1025079C2 (en) 2004-07-13
FR2850535A1 (en) 2004-08-06

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Effective date: 20110102