US20070154600A1 - Method of packaging foodstuffs and container packed by said method - Google Patents

Method of packaging foodstuffs and container packed by said method Download PDF

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Publication number
US20070154600A1
US20070154600A1 US10/582,720 US58272005A US2007154600A1 US 20070154600 A1 US20070154600 A1 US 20070154600A1 US 58272005 A US58272005 A US 58272005A US 2007154600 A1 US2007154600 A1 US 2007154600A1
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US
United States
Prior art keywords
container
foodstuff
gas
introducing
volume
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.)
Abandoned
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US10/582,720
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English (en)
Inventor
Kenneth Parry
Lesley Wood
Shilen Thakrar
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.)
Tilda Ltd
Original Assignee
Individual
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 Individual filed Critical Individual
Assigned to TILDA LIMITED reassignment TILDA LIMITED ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: WOOD, LESLEY, THAKRA, SHILEN, PARRY, KENNETH
Publication of US20070154600A1 publication Critical patent/US20070154600A1/en
Abandoned legal-status Critical Current

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    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/16—Preserving with chemicals
    • A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • 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
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
    • 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
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
    • B65B31/041—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied the nozzles acting from above on containers or wrappers open at their top
    • B65B31/042—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied the nozzles acting from above on containers or wrappers open at their top the nozzles being arranged for insertion into, and withdrawal from, the container or wrapper

Definitions

  • the present invention relates to a method of packaging foodstuffs and particularly, but not exclusively, to a method of packaging cereal based foodstuffs within flexible-walled containers.
  • MAP Modified Atmosphere Packaging
  • Suitable pouches can (i) withstand conventional full sterilisation retort processes; (ii) retain very low oxygen and moisture permeability after the retort process; and (iii) in the case of plastics laminate pouches, allow foodstuffs to be reheated within their packaging in a microwave oven. Many foodstuffs such as rice, noodles, pasta, sauces and pet food containing small quantities of oil currently use MAP and consequently benefit from ambient shelf lives of 12-18 months or more.
  • the MAP process involves filling the pouches with a foodstuff and flushing the pouches with inert gases (such as nitrogen and carbon dioxide) to reduce their oxygen content.
  • inert gases such as nitrogen and carbon dioxide
  • the inert gas or gas mixture inhibits proliferation of some micro-organisms (moulds and bacteria) with no significant chemical alteration of the product.
  • the pouches are then mechanically squeezed to remove substantially all of the gas mixture and then sealed to achieve a residual oxygen content of typically below 2% and ideally below 1%. After sealing, the pouch is subjected to the full retort sterilisation process.
  • the step of introducing a foodstuff into the container is preceded by deploying the container from a folded to an unfolded configuration.
  • the step of deploying the container from a folded to an unfolded configuration is achieved by means of gas inflation.
  • the step of purging substantially all oxygen from the interior of the container is initiated before the step of introducing the solid foodstuff into the container.
  • the steps of purging substantially all oxygen from the interior of the container and introducing the solid foodstuff into the container are performed concurrently.
  • the step of purging substantially all oxygen from the interior of the container is initiated after the step of introducing the liquid foodstuff into the container.
  • the step of introducing a foodstuff into the container involves the introduction of a substantially solid foodstuff followed by the introduction of a substantially liquid foodstuff
  • the step of purging substantially all oxygen from the interior of the container is ceased after the step of introducing the substantially solid foodstuff into the container.
  • the container is inflated by an inert gas after introduction of the substantially solid foodstuff.
  • the container is inflated by an inert gas after introduction of the substantially liquid foodstuff.
  • the inert gas is introduced into the container by gas introduction means whilst the flexible wall of the open end of the container is engaged tightly against the gas introduction means.
  • the gas introduction means is a nozzle with a substantially flat opening.
  • the container is inflated to a desired volume.
  • the container is over-inflated beyond a desired volume.
  • a selected volume of the inert gas is subsequently removed from within the container.
  • the selected volume is removed by mechanical squeezing of the flexible wall of the container.
  • the step of sealing the container is performed whilst the container is at least partially inflated to thereby retain a selected volume of inert gas therein.
  • the container is sealed by means of heat sealing.
  • the volume of inert gas remaining within the container is selected to reduce agglomeration of discrete pieces of foodstuff.
  • the foodstuff is cereal based.
  • the cereal is selected from the group consisting of rice, couscous, wild rice, barley, wheat, oats, rye, millet and maize.
  • the flexible-walled container is a plastics pouch.
  • the inert gas is selected from the group consisting of nitrogen, carbon dioxide, helium, argon, neon and xenon.
  • oxygen gas forms less than 2% of the volume of gas within the container.
  • oxygen gas forms less than 1% of the volume of gas within the container.
  • FIG. 1 is a flow diagram showing the various steps in the packaging method of the present invention.
  • FIG. 2 is a table showing comparative characteristics of conventional pouches filled using (i) a conventional filling method; and (ii) the filling method of the present invention.
  • FIG. 1 outlines the various production line stages involved in implementing the method of filling pouches with a foodstuff.
  • Step 1 The first stage involves picking up and holding a gusseted pouch at its top corners in a conventional manner.
  • the terms ‘pouch’ and ‘container’ are interchangeable.
  • the gusset at the base of the pouch is in a folded state such that the whole pouch is in a substantially flat configuration.
  • Step 2 The second stage involves mechanically separating the walls of the unsealed end of the pouch by introducing a substantially flat nozzle between the walls of its open end. Nitrogen gas is then introduced between the walls to increase the pressure within the pouch and thus deploy the pouch from a substantially flat, folded configuration to an open unfolded configuration.
  • Step 3 In the case of solid foodstuffs (or a mixture of solids and liquids), these are introduced into the opened pouch whilst the flow of nitrogen gas is maintained. This step ensures that oxygen is flushed from the pouch before being trapped by the foodstuff.
  • Step 4 If the foodstuff is entirely liquid (that is, not wholly or partially solid) then no gas is introduced concurrently with the foodstuff.
  • Step 5 Once the foodstuff (whether solid or liquid or both) is introduced into the pouch, a flat nozzle is inserted into its unsealed end. The walls of the unsealed end are pulled tight against the nozzle, which then over-inflates the pouch with nitrogen gas. Once the pouch is inflated, the flat nozzle is removed from the pouch. It is to be understood that the by over-inflate, it is meant that the pouch is inflated to a volume which is greater than the desired volume.
  • Step 6 The pouch is squeezed in a controlled manner thus removing a selected volume of nitrogen gas and reducing the overall volume of the pouch from its over-inflated level to a desired volume.
  • step 6 can be omitted such that the nitrogen gas in step 5 is introduced into the pouch in a controlled manner to inflate it to the desired volume, thus obviating the need for the subsequent squeezing step.
  • the unsealed end is heat sealed.
  • the desired volume will vary depending upon the amount and type of foodstuff being packaged.
  • Step 7 The pouch then undergoes the full retort sterilisation process wherein pouches are transferred into a conventional overpressure retort and subjected to a thermal process (either static or rotational) designed to achieve commercial sterility appropriate to the nature of the contents (e.g. 6 minutes at 121° C. for rice products). Retort temperatures must not exceed those specified by pouch manufacturers (normally 130° C.).
  • steps 2 and 3 may be employed in combination with step 5 to achieve the required level of oxygen in the sealed pouch which will be dependent on the nature of its contents.
  • Step 6 controls the final volume of the pouch.
  • steps 3 and 4 are employed.
  • the aforementioned steps of the filling method introduce the following important benefits and improvements.
  • the consumer's perception is that the partially inflated pouch looks less rigid, less processed and has an overall enhanced on-shelf appeal.
  • pouches are squeezed to remove substantially all gas to reduce the volume of the pouches to that of their contents (i.e. vacuum packed). Accordingly, when emptying conventionally packaged pouches the contents are often lumpy and unappealing to the consumer. The consumer is compelled to squeeze the pouch during or subsequent to emptying its contents in order to break up and separate the agglomerated foodstuff. Indeed some packs now contain instructions to squeeze or break-up their contents before heating.
  • the partial inflation of the pouch achieved by the method of the present invention reduces agglomeration of its contents and promotes conditions wherein the foodstuff retains its original and familiar characteristics. For example, in the case of rice, the grains remain light, fluffy and separated. This is not only a consumer preference but it also results in easier pouring of the contents of the pouch.
  • FIG. 2 demonstrates the increased volume of pouches packaged using the method of the present invention using the mean volume of a conventionally packaged pouch as a reference.
  • conventionally packaged pouches retain substantially no gas after they are sealed and their volume is therefore substantially equal to the volume of their contents.
  • the mean volume of pouches (of equal width/height and containing the same weight/type of foodstuff) filled by the packaging method of the present invention is, in the present non-limiting example shown in FIG. 2 , at least 11.4% greater than that of conventionally packaged reference pouches.
  • the increase in volume over that of the reference is adapted to be at least 5%.
  • Such an increase in volume is beneficial in terms of reducing the pressure applied to the foodstuff by the walls of the container. Therefore, the likelihood of agglomeration of, for example, cereal grains during the retort sterilisation process and during storage, distribution and use is substantially reduced. Maintaining separate free flowing cereal grains is a critical quality parameter making the product more appealing to the consumer and is absent in foodstuffs made using conventional processes.
  • the flexible walled container may be made from a non-microwavable foil-based material or from a material suitable for boil-in-bag cooking.
  • inert gas is described above as being nitrogen, other inert gases such as carbon dioxide, helium, argon, neon and xenon could be used.
  • inert gases such as carbon dioxide, helium, argon, neon and xenon could be used.
  • the foodstuff has been described in the foregoing description as rice, the method is equally suitable for packaging other cereal based foodstuffs. For example, couscous, wild rice, barley, wheat, oats, rye, millet, maize etc.
  • the method of filling the pouches may be performed either manually or by automated means.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Vacuum Packaging (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Making Paper Articles (AREA)
  • Basic Packing Technique (AREA)
  • Container Filling Or Packaging Operations (AREA)
  • General Preparation And Processing Of Foods (AREA)
US10/582,720 2004-02-16 2005-02-16 Method of packaging foodstuffs and container packed by said method Abandoned US20070154600A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB0403365.0 2004-02-16
GBGB0403365.0A GB0403365D0 (en) 2004-02-16 2004-02-16 "Packaging for foodstuffs and a method of packaging same"
PCT/GB2005/000532 WO2005080205A1 (fr) 2004-02-16 2005-02-16 Procede d'emballage de produits alimentaires et contenant emballe par ledit procede

Publications (1)

Publication Number Publication Date
US20070154600A1 true US20070154600A1 (en) 2007-07-05

Family

ID=32011963

Family Applications (1)

Application Number Title Priority Date Filing Date
US10/582,720 Abandoned US20070154600A1 (en) 2004-02-16 2005-02-16 Method of packaging foodstuffs and container packed by said method

Country Status (8)

Country Link
US (1) US20070154600A1 (fr)
EP (1) EP1723036B1 (fr)
AT (1) ATE396112T1 (fr)
AU (1) AU2005214129B2 (fr)
DE (1) DE602005006983D1 (fr)
ES (1) ES2306099T3 (fr)
GB (1) GB0403365D0 (fr)
WO (1) WO2005080205A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060200964A1 (en) * 2005-03-10 2006-09-14 Arca, Inc. Appliance recycling process
US20100034934A1 (en) * 2008-08-07 2010-02-11 Conopco, Inc., D/B/A Unilever Packaging for stabilizing consumable products
US20150082752A1 (en) * 2012-04-09 2015-03-26 Otsuka Pharmaceutical Co., Ltd. Sealing device and sealing method
US10414530B2 (en) * 2011-02-18 2019-09-17 SN Maschinenbau GmbH Method for the two stage filling of flexible pouches
US10834945B1 (en) * 2015-01-30 2020-11-17 Daniel Leon Cook Methods of high pressure processing and products produced therewith
US11559069B2 (en) 2018-04-13 2023-01-24 Incuvator Fund I, Llc Sanitizing package-ready pre-quantified units of food

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT501231A1 (de) * 2004-12-29 2006-07-15 Deliciel Ag Konservierung von backwaren
DE102006002554A1 (de) * 2006-01-18 2007-07-19 Sig Technology Ag Verfahren zum Haltbarmachen von sauerstoffempfindlichen Produkten und ein Stützelement
ITTO20070587A1 (it) * 2007-08-06 2009-02-07 F & P Rice S A Procedimento per la preparazione di un prodotto alimentare precotto e condito a base di cereali in grani.
DE102010027465A1 (de) 2010-07-17 2012-01-19 Messer Austria Gmbh Verfahren zum Verpacken von Lebensmitteln in nicht formstabilen Verpackungseinheiten unter Schutzgas
CN107261968B (zh) * 2017-08-16 2018-07-13 贵州省科创气体有限公司 一种大米保鲜气体及其配制方法
EP3987938A1 (fr) * 2020-10-20 2022-04-27 Saria International GmbH Emballage de repas protéinés ou d'hydrolysats présentant de faibles niveaux d'antioxydants
US11950613B1 (en) * 2023-10-12 2024-04-09 Andrew David Jenkins Food preservation system

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3708952A (en) * 1971-08-16 1973-01-09 Rexham Corp Packaging machine with splitter bar fill
US3813847A (en) * 1971-09-24 1974-06-04 Hesser Ag Maschf Container filling and producing machine
US4027456A (en) * 1976-01-19 1977-06-07 Fmc Corporation Air-free pouch packaging method
US4736572A (en) * 1981-09-11 1988-04-12 Carnation Company Automated pouch filler
US4981007A (en) * 1986-10-13 1991-01-01 Mitsui Toatsu Chemicals Inc. Method of and package for storing and transporting agricultural products
US6199601B1 (en) * 1998-02-17 2001-03-13 Profile Packaging, Inc. Method and apparatus for filling flexible pouches
US20020023410A1 (en) * 1996-09-17 2002-02-28 David Robert Seaward Apparatus and method for formation of sealed packages

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB552842A (en) * 1940-11-18 1943-04-27 Harry Franklin Waters Improvements in or relating to machines for packaging a commodity
CH615871A5 (en) * 1977-07-13 1980-02-29 Sig Schweiz Industrieges Process for the filling and gassing of pourable materials to be packaged and apparatus for carrying out the process
DE3323147A1 (de) * 1983-06-27 1985-01-03 Hans-Joachim 8858 Neuburg Töpfer Verfahren zum abpacken von gegarten teigwaren als frischware
GB2236240B (en) * 1989-09-29 1993-08-25 E B I Foods Limited A method of preparing a baked cereal product
DE59610530D1 (de) * 1996-08-29 2003-07-17 Unilever Nv Haltbares gefülltes Backwarenerzeugnis
GB9722742D0 (en) * 1997-10-29 1997-12-24 Safeway Stores Preservation of nuts and seeds
GB2352706A (en) * 1999-08-03 2001-02-07 Mars Uk Ltd Shelf stable precooked cereal product in pouch

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3708952A (en) * 1971-08-16 1973-01-09 Rexham Corp Packaging machine with splitter bar fill
US3813847A (en) * 1971-09-24 1974-06-04 Hesser Ag Maschf Container filling and producing machine
US4027456A (en) * 1976-01-19 1977-06-07 Fmc Corporation Air-free pouch packaging method
US4736572A (en) * 1981-09-11 1988-04-12 Carnation Company Automated pouch filler
US4981007A (en) * 1986-10-13 1991-01-01 Mitsui Toatsu Chemicals Inc. Method of and package for storing and transporting agricultural products
US20020023410A1 (en) * 1996-09-17 2002-02-28 David Robert Seaward Apparatus and method for formation of sealed packages
US6199601B1 (en) * 1998-02-17 2001-03-13 Profile Packaging, Inc. Method and apparatus for filling flexible pouches

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060200964A1 (en) * 2005-03-10 2006-09-14 Arca, Inc. Appliance recycling process
US20100034934A1 (en) * 2008-08-07 2010-02-11 Conopco, Inc., D/B/A Unilever Packaging for stabilizing consumable products
US10414530B2 (en) * 2011-02-18 2019-09-17 SN Maschinenbau GmbH Method for the two stage filling of flexible pouches
US20150082752A1 (en) * 2012-04-09 2015-03-26 Otsuka Pharmaceutical Co., Ltd. Sealing device and sealing method
US10834945B1 (en) * 2015-01-30 2020-11-17 Daniel Leon Cook Methods of high pressure processing and products produced therewith
US11559069B2 (en) 2018-04-13 2023-01-24 Incuvator Fund I, Llc Sanitizing package-ready pre-quantified units of food
US11918017B2 (en) 2018-04-13 2024-03-05 Incuvator Fund I, Llc Sanitizing process for exposing a food container to multiple sanitizing agents along a circuitous path

Also Published As

Publication number Publication date
ATE396112T1 (de) 2008-06-15
EP1723036B1 (fr) 2008-05-21
GB0403365D0 (en) 2004-03-17
EP1723036A1 (fr) 2006-11-22
ES2306099T3 (es) 2008-11-01
AU2005214129A2 (en) 2005-09-01
AU2005214129B2 (en) 2009-03-26
DE602005006983D1 (de) 2008-07-03
AU2005214129A1 (en) 2005-09-01
WO2005080205A1 (fr) 2005-09-01

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Owner name: TILDA LIMITED, UNITED KINGDOM

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:PARRY, KENNETH;WOOD, LESLEY;THAKRA, SHILEN;REEL/FRAME:018006/0951;SIGNING DATES FROM 20060424 TO 20060510

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION