IT COMBINATION THAT CO OF AN ALME ^ TO N PASTA AND A PACKAGE
The invention relates to a combination comprising a food in paste and a symmetrical package containing a food with at least two components and containing in each case one of the components alternately along the axis of symmetry. French patent 22248023, already points out a package of this type, with two different components comprising a fatty phase and an aqueous phase. However, this patent is limited to the cosmetics sector. A process of gelling the product in the package is utilized with the help of a mold part to be subsequently removed. The object of the invention is to achieve an available combination containing a food with at least two separate components. Storage tests have shown that all products composed of two or more phases have an advantage in their taste when compared to mixed versions possessing an identical formula; however, in combinations of products of this type, special adaptations of the formula are necessary, for example, possible migration processes can be prevented by changing oil-soluble dyes by water-soluble dyes. The invention relates to pastes food according to the preamble of claim 1, the co-eners having an Eostwic viscosity between 0 and SOmm. The Costwick viscosity is taken to indicate the measurement of the flow path of a product over the course of 30 o'clock. at 20 C; this measurement is carried out with an instrument manufactured by Kenematica AG Littau, Switzerland. The pasty foods in this invention mean those foods that fall within the viscosity range mentioned above. Preferably, a combination of mayonnaise and a dressing phase is used; The symmetrical package is either a glass package or a plastic package, for example made of polyethylene terephthalate or a tubular package. According to the invention, the number of the components is not critical: at least two working components, preferably two components are available, for example, more preferably one oil phase and one water phase. The mayonnaise combination with a seasoning phase is particularly preferred. In order to achieve an optimum phase separation a certain viscosity of the two phases must be reached, studies have shown that at a viscosity too low, the phases go to each other, and so T is mixed, if the viscosity is Too high, the penetration of the air between the phases is presented, and the phases do not remain cleanly next to each other.Moreover, mixing the two phases becomes problematic when used, the phases can only be agitated together with difficulty. In addition, it has been found that the filling operation also depends to a large extent on the viscosity.As mentioned above, the product texture and the optimum filling operation is achieved when the two components have an Eostwick viscosity between 40 ° C. and 6? mm, in the case of the combination of mayonnaise with a dressing phase, an Eostwick viscosity of 40-50mm is selected for the two phases, the two components are filled or presented in diffe These types of shapes are spiral, layered, or vertically one after the other. Preference is given to the spiral filling in order to attract the attractiveness of the view, however this type of filling is not critical, many variations are possible, if the layers are filled with the same conditions as mentioned, this In other words, the Eostwick viscosity of the two phases is between 40 and 6 mm. The number of zones of the two components • is also not critical; three or more zones can be used for each, preferably 2, 3 and 4 zones are provided for each component. As far as the composition is concerned, mayonnaise contains between 10 and 80% of oil, and the dressing phase between 0 and 70% of oil, between 4 and 50% of water and between 0.2 and 0% of starch. The seasoning phase comprises a base of vegetable puree, fruit puree, and other seasoning constituents, such as grain or milled mustard. The dressing phase can also contain parts of vegetables and fruits, the size of the parts being between 1 and 4mm; the food arrangement comprises 20-80% of mayonnaise and 89-20% of dressing phase and is preferably about 50% mayonnaise and 50% of the dressing phase. The two-phase products are generally considered fresher, less acidic, and more aromatic when co-packed into a packaged product already in a mixed state. The ingredients for the seasoning phase are mixed and pasteurized and cooled; these stages are necessary in order to ensure the microbiological guarantee and resistance to the decomposition of the products, furthermore, a heating step is necessary to gelatinize the modified starch. As regards mayonnaise, it is prepared in a conventional manner; the pH of the two components remains in the acidic frame, that is, between 2.8 and 5. The combinations of the invention can be adjusted without cooling for at least 12 months. L < The two-stage products are made in jugs by means of a co-extrusion feeder which is equipped with plunger valves, the products are packaged in different types of shapes by a plurality of rotating nozzles with a simultaneous descent of the arra, This can be done industrially by means of power supply lines that run lengthwise and fillers connected in parallel. Now the invention will be described in more detail with reference to the drawings where: Figure 1 shows a diagrammatic representation of the package; Figure 2 shows a section along line A-A of Fig. 1"Package 1, has a screw cap 2, and contains a product with two components 3 and 4, these components are filled in a spiral shape through an angle of 300. Seasoning phase 3, comprises a crushed tomato base and mayonnaise 4, contains 50% oil. The invention will now be described in more detail with reference to two examples, with the ma yonane / dressing phase being 50/50. • Example A. Mayonnaise. A mayonnaise having the following composition (%) is used.
or
Oil content 50 yolk content 1.5 seasoning ingredients 3 11% vinegar content 4 salt content 2 starch content 2.2 sugar content 9.2 water content 28.1 Mayonnaise has a viscosity content? -Estwick 50mm. B. Dressing phase. For the seasoning phase, five variants that have a consistency such as the mayonnaise phase are listed. For all these examples, the Eostwick viscosity was set at 40-50mm; all contents are in%,
CONSTITUJENTS MEXICANA PURÉ SALSA EXOTIC MOSTAZA TOMATO VERDE
PURÉ DE VEGETALES 12 18 28 (mustard) 25 (CON fruit)
PARTS OF VEGETABLES / HERBS 17 35 .1 15 .6 0 0 GREASE CONTENTS 15 0 20 15 .0 0 STARCH CONTENT 3.6 2 .6 3 .5 0. 2 4 SUGAR CONTENT 12 12 8. 5 6 21 VINEGAR CONTENT 11% 4.8 7.5 4.6 9.0 5.5
CONTENT OF SALT 3.8 2.2 2.8 3.5 0.4 CONSTITUENTS OF
FLAVORS 2 0.1 6 0.2 0.5
WATER CONTENT 29.8 22.5 34 38.1 43.60
Each of these components is then mixed together with the mayonnaise on a hygienic line in