MXPA95004924A - Set for a food product comprising a pipe containing a product with when at least two constitute - Google Patents

Abstract

The present invention relates to a set for a food product comprising a tube containing a product having at least two different constituents, intended to be simultaneously distributed by pressing the wall of the tube, characterized in that the tube consists of a tube body , an outlet for the product and a closure lid, in which the constituents are distributed around the axis of symmetry of the tube in an alternate manner, with each constituent extending over the entire height of the tube, the constituents are selected from the mayonnaise combions / tomato sauce, mustard / tomato sauce and mayonnaise / mustard, it is possible that the mustard or tomato sauce contains up to 40% mayonnaise and that the viscosity of the mayonnaise is between 16000 and 25000 cP and that the viscosity of tomato sauce and mustard are between 12000 and 22000

Description

> * > 'SET FOR A FOOD PRODUCT COMPRISING A PIPE CONTAINING A PRODUCT WITH AT LEAST TWO CONSTITUENTS OWNER: SOCIETE DES PRODUITS NESTLE, S.A., Society of Swiss nationality, domiciled at: Case póstale 353, CH-1800 VEVEY, SWITZERLAND.

INVENTORS: REGINA DIETHALM, domiciled at Schützenmattstrasse 28, 4051 BASEL, SWITZERLAND; and ERNER ERRASS, residing at: Romerstrasse 14, 4148 PFEFFINGEN, SWITZERLAND. Both of Swiss nationality.

* - * - * D E S C R I P C I O N The emission refers to an assembly for a food product comprising a tube containing a product with at least two constituents. The tubes containing the constituents are already known. The patent CH 670,612 refers to a package for mayonnaise and tomato sauce, where a tube with a special adapter is used in order to be able to separate the two constituents. Furthermore, DE 1 '185, 981 relates to a method for filling a conventional tube, where the same mass is supplied, although with a different color inside the tube. The first patent uses a special tube and the second patent strictly speaking does not refer to the supply of the different constituents. The object of the present invention is to be able to provide a package in the form of a tube where a conventional tube is used, which nevertheless contains a product with two different constituents. The invention relates to a set for a food product comprising a tube containing a product with at least two constituents, wherein the tube is a normal tube and the constituents are distributed around the axis of symmetry of the tube alternately with each constituent especially at the height of the tube. By "normal tube" is meant a tube comprising a tube body, a mouth for the outlet of the product and a lid as conventionally used for packing mayonnaise, for example. By different constituents are meant constituents having different chemical compositions, such as, for example, the following compositions mayonnaise / tomato sauce, mustard / tomato sauce, mayonnaise / mustard, mustard and / or tomato sauce containing maximum 40% oil and any other combination in the food sector with constituents containing sugar such as chocolate cream (chocolate, fat and thickener mixture) / white chocolate cream (white chocolate, fat and thickener). The object of the present invention is to be able to simultaneously distribute, from a conventional tube, at least two products either in a dish for direct consumption or for decorative purposes, for example on "canapés". You can also see the presence of three constituents in the tube, although the version with two constituents is preferred. With the two constituents contemplated it is calculated that these are supplied in approximately equal amounts (by volume) and these are supplied inside the tube in order to have two zones of one of the constituents and two zones of the other. You can also see three or more zones, but the two-zone solution is preferred. It is clearly understood that, given that, the two constituents have contact zones along the entire height of the tube and must be distributed simultaneously and equally, obeying certain physical restrictions. For example, for the constituents that are to be distributed together appropriately, the yield point of the mayonnaise will be between 100 and 140 Pa and that the tomato and mustard balance will have a yield point between 60 and 120 Pa. Preferably the yielding point mayonnaise is of the order of 120 Pa. Still for the same combination it is desirable to make sure that the products do not mix when they are distributed, the viscosity of the mayonnaise will be between 16,000 and 25,000 cP and that the tomato sauce and the mustard will have a viscosity between 12,000 and 22,000 cP. Preferably, for mayonnaise, the viscosity is between 18, 000 and 20,000 cP. It is clearly understood that the yield point and viscosity values for tomato sauce and for mustard remain equally valid if these compounds contain up to 40% oil. By oil is usually meant a mixture of tomato sauce respectively mustard with mayonnaise. The measurements of these two physical parameters are made with a device Contraves Rheomat 108 E / R, Messystem 13. For mayonnaise, the procedure is carried out with an oil content of between 40% and 80%, preferably a content of oil between 70% and 80%. The tube product obtained, which contains the two constituents, is capable of being preserved without refrigeration for a minimum period of 6 months. For viscosity considerations, it is necessary that the aqueous phase, i.e. the phase of the tomato sauce and mustard, contain between 2 and 8% of thickener, this thickener preferably being modified starch. The pH of the two constituents is acid, between 3.4 and 4. For filling the tube, a special nozzle is used. Before filling, the tomato sauce and mustard should be pasteurized in order to ensure the desired shelf life. As regards mayonnaise, it is prepared in a conventional manner and does not require any heat treatment. The filling of the tube is carried out in an aseptic or highly hygienic device.

The rest of the description is made with reference to the drawings, in which: Figure 1 is a schematic representation of the packaging according to the invention; and Figure 2 is a sectional view taken along the line 2-2 of Figure 1. The tube 1 comprises a sealed tube bottom 3 a tube body 2, a mouth or outlet 4 for the outlet of the tubes. two constituents and a cover 5 to close the tube. The combination of the two constituents is inside the tube, as can be seen more specifically in figure 2: the tomato sauce 6 and the mayonnaise 7 are distributed around the axis of symmetry 8 of tube 1. These constituents are distributed in two zones separated. When the tube is used, it is pressed and the two constituents come out simultaneously and in equal amounts; the mixture of the two constituents is not visible, even after keeping them after 6 months without refrigeration. A tube according to the invention is available by combining two different constituents which do not mix even after pressing the tube many times so that it becomes possible to supply the two constituents in a uniform manner until the tube is completely emptied.

The rest of the description is made with reference to the examples. EXAMPLE 1 An aqueous phase is prepared consisting of tomato sauce having a yield point of 90 Pa and a viscosity of 18,000 cP and the following composition: tomato puree 17% vinegar 26% sugar 25.2% water 24% salt 2% thickener 5.7% spices 0.1% This tomato sauce was pasteurized at 75 ° C for 10 min. A mayonnaise was also prepared in a conventional manner; it has a yield point of 118 Pa and a viscosity of 18,500 cP and the following composition sunflower oil 80% egg yolk 6% vinegar 10% spices 1% salt 1% water 2% These constituents are carried on a highly hygienic system until a feed nozzle that fills a normal tube at a rate of 200 g per constituent. A tube is obtained in which there is good simultaneity of the supply of the two constituents, without any mixture between the two constituents.

EXAMPLE 2 The tomato sauce composition of the preceding example was used, which composition was pasteurized as before. In addition, a fat phase, containing 15% mayonnaise (according to example 1) 2.7 thickener and 82.3% soft mustard, was prepared. These two components are taken to a hygienic filling system and the tubes are filled with a special nozzle. A system with two constituents is obtained in this case, which constituents remain well separated even after six months of storage. The packaging according to this invention therefore makes it impossible to provide the consumer with a product with a long shelf life, which product is obtained by conventional methods, taking into account only certain physical, chemical or physical-chemical parameters that allow the co-existence of different constituents in the same tube.

Claims (12)

R E I V I N D I C A C I O N S

1. - Set for a food product comprising a tube containing a product with at least two different constituents, characterized in that the tube is a normal tube and in which the constituents are distributed around the axis of symmetry of the tube alternately one with the other constituent over the entire height of the tube.

2. - Set according to clause 1, characterized in that it contains two constituents that are mayonnaise and tomato sauce (catsup).

3. - Set according to clause 1, characterized in that it contains two constituents that are mustard and tomato sauce.

4. - Set according to clause 3, characterized in that the mustard and / or tomato sauce contains a maximum of 40% oil.

5. - Set according to one of clauses 1 to 4, characterized in that the two constituents are in approximately equal amounts.

6. - Set according to one of clauses 1 to 5, characterized in that each constituent is present in two zones.

7. - Set according to one of clauses 1 to 6, characterized in that the yielding point of the mayonnaise is between 100 and 140 Pa and that the tomato sauce and the mustard sauce is between 12,000 and 22,000 cP.

8. - Set according to one of clauses 1 to 7, characterized in that the viscosity of the mayonnaise is between 16,000 and 25,000 cP and that of the tomato sauce and mustard is between 12,000 and 22,000 cP.

9. - Set according to one of clauses 1, 2 and 5 to 8, characterized in that the oil content of the mayonnaise is between 70 and 80%.

10. - Set according to one of clauses 1 to 9, characterized in that tomato sauce and mustard contain between 2 to 8% thickener.

11. -Meet according to one of clauses 1 to 10, characterized in that the thickener is modified starch.

12. - Set according to one of clauses 1 to 11, characterized in that mayonnaise, tomato sauce and mustard have a pH between 3.4 and 4. SUMMARY The invention relates to an assembly for a food product comprising a tube containing a product with at least two different constituents, wherein the tube is a normal tube and the constituents (6, 7) are distributed around the axis of symmetry ( 8) of the tube alternating each constituent over the entire height of the tube. Figure 2