U.S. patent application number 14/007449 was filed with the patent office on 2014-01-16 for methods and compositions suitable for preserving the freshness of loaf-type food products.
This patent application is currently assigned to Nestec SA. The applicant listed for this patent is Jean Luz Rayner, Michael G. Rayner. Invention is credited to Jean Luz Rayner, Michael G. Rayner.
Application Number | 20140017384 14/007449 |
Document ID | / |
Family ID | 46931844 |
Filed Date | 2014-01-16 |
United States Patent
Application |
20140017384 |
Kind Code |
A1 |
Rayner; Jean Luz ; et
al. |
January 16, 2014 |
METHODS AND COMPOSITIONS SUITABLE FOR PRESERVING THE FRESHNESS OF
LOAF-TYPE FOOD PRODUCTS
Abstract
The invention provides methods and compositions suitable for
maintaining the freshness of loaf-type food products in a sauce or
gel of suitable viscosity for an extended period. When the
loaf-type food products are emptied from a container, the sauce or
gel covers the exposed surfaces of the loaf-type food products and
does not drip off or dry out. After more than six hours, the
loaf-type food products still retain their original color and fresh
wet appearance without any crust formation. Accordingly, the
invention solves the problems associated with the rapid
crusting/drying, color change, off odor, staleness and reduced
visual appeal of the loaf-type food products after they have been
exposed to air for long time periods.
Inventors: |
Rayner; Jean Luz; (St.
Joseph, MO) ; Rayner; Michael G.; (St. Joseph,
MO) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Rayner; Jean Luz
Rayner; Michael G. |
St. Joseph
St. Joseph |
MO
MO |
US
US |
|
|
Assignee: |
; Nestec SA
Vevey
CH
|
Family ID: |
46931844 |
Appl. No.: |
14/007449 |
Filed: |
March 15, 2012 |
PCT Filed: |
March 15, 2012 |
PCT NO: |
PCT/US12/29249 |
371 Date: |
September 25, 2013 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
61516145 |
Mar 29, 2011 |
|
|
|
Current U.S.
Class: |
426/589 |
Current CPC
Class: |
A23L 23/00 20160801;
A23L 29/269 20160801; A23L 29/238 20160801; A23V 2002/00 20130101;
A23L 13/422 20160801; A23L 29/256 20160801; A23B 4/20 20130101;
A23V 2250/50364 20130101; A23L 3/3463 20130101; A23V 2250/156
20130101; A23L 13/03 20160801; A23V 2250/70 20130101; A23V 2200/10
20130101; A23V 2002/00 20130101; A23V 2250/507 20130101; A23B 4/10
20130101; A23V 2002/00 20130101 |
Class at
Publication: |
426/589 |
International
Class: |
A23L 1/39 20060101
A23L001/39 |
Claims
1. A composition suitable for preserving the freshness of a
loaf-type food product comprising a sauce capable of maintaining
the freshness of a loaf-type food product for at least 3 hours.
2. (canceled)
3. The composition of claim 1 wherein the sauce includes one or
more gel components.
4. The composition of claim 3 wherein the gel components are
selected from the group consisting of gelatin, gellan gum, xanthan
gum, locust bean gum, pectin, carrageenan, cellulose gum, gum
arabic, modified starch, and combinations thereof.
5. (canceled)
6. The composition of claim 1 wherein the sauce comprises a
viscosity ranging from about 11 cP to about 44 cP.
7. (canceled)
8. The composition of claim 1 further comprising a loaf-type food
product associated with the sauce.
9. A method for preserving the freshness of a loaf-type food
product comprising adding a loaf-type food product and a sauce
capable of maintaining the freshness of the loaf-type food product
for at least 3 hours to a container, wherein an opening for the
container is on a side opposite of the sauce.
10. (canceled)
11. The method of claim 9 wherein the sauce covers a top of the
loaf-type food product when the container is opened and the
loaf-type food product is removed from the container.
12. The method of claim 9 wherein the sauce is in an amount ranging
from about 10% to about 50% by weight of an amount of the loaf-type
food product.
13. The method of claim 9 wherein the sauce includes one or more
gel components.
14. The method of claim 13 wherein the gel components are selected
from the group consisting of gelatin, gellan gum, xanthan gum,
locust bean gum, pectin, carrageenan, cellulose gum, gum arabic,
modified starch, and combinations thereof.
15. (canceled)
16. The method of claim 9 wherein the sauce comprises a viscosity
ranging from about 11 cP to about 44 cP.
17. (canceled)
18. A composition suitable for preserving the freshness of a
loaf-type food product comprising a gel capable of maintaining the
freshness of a loaf-type food product for at least 3 hours.
19. (canceled)
20. The composition of claim 18 wherein the gel includes one or
more gel components.
21. The composition of claim 20 wherein the gel components are
selected from the group consisting of gelatin, gellan gum, xanthan
gum, locust bean gum, pectin, carrageenan, cellulose gum, gum
arabic, modified starch, and combinations thereof.
22. The composition of claim 18 wherein the gel has a viscosity
ranging from about 45 cP to about 66 cP.
23. (canceled)
24. The composition of claim 18 further comprising a loaf-type food
product associated with the gel.
25. A method for preserving the freshness of a loaf-type food
product comprising adding a loaf-type food product and a gel
capable of maintaining the freshness of the loaf-type food product
for at least 3 hours to a container, wherein an opening of the
container is on a side opposite of the gel.
26. (canceled)
27. (canceled)
28. The method of claim 25 wherein the gel is in an amount ranging
from about 10% to about 50% by weight of an amount of the loaf-type
food product.
29. The method of claim 25 wherein the gel includes one or more gel
components.
30. The method of claim 29 wherein the gel components are selected
from the group consisting of gelatin, gellan gum, xanthan gum,
locust bean gum, pectin, carrageenan, cellulose gum, gum arabic,
modified starch, and combinations thereof.
31. The method of claim 25 wherein the gel has a viscosity ranging
from about 45 cP to about 66 cP.
32.-64. (canceled)
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims priority to U.S. Provisional
Application Ser. No. 61/516,145 filed Mar. 29, 2011, the disclosure
of which is incorporated herein by this reference.
BACKGROUND OF THE INVENTION
[0002] 1. Field of the Invention
[0003] The invention relates generally to loaf-type food products
and particularly to methods and compositions useful for preserving
the freshness of loaf-type food products.
[0004] 2. Description of Related Art
[0005] Conventional loaf-type food products are typically sold in a
container bearing the shape of the loaf-type food products. The
loaf-type food products may or may not be covered in a liquid or
gravy, which is typically used to add textural variety or flavoring
to the loaf-type food products. Nevertheless, when the loaf-type
food products are emptied out onto a serving platter, they become
exposed to the atmosphere. This causes the loaf-type food products
to dry out over a short period (e.g., less than 3 hours) thereby
forming an objectionable crust around the edges of the loaf-type
food products that is visually unpleasing. Moreover, as the
loaf-type food products further dry out, they may darken
significantly and develop an objectionable odor.
[0006] There is, therefore, a need for loaf-type food products that
do not dry out after being opened and exposed to air over an
extended period.
SUMMARY OF THE INVENTION
[0007] It is, therefore, an object of the present invention to
provide methods for preserving the freshness of loaf-type food
products.
[0008] It is another object of the invention to provide sauces or
gels for preserving the freshness of loaf-type food products.
[0009] It is a further object of the invention to provide
containers and packages including a loaf-type food product and a
sauce or gel that preserves the freshness of the loaf-type food
product.
[0010] It is yet another object of the present invention to provide
methods of manufacturing a loaf-type food product container or
package.
[0011] One or more of these or other objects are achieved by
combining a loaf-type food product and a sauce or gel capable of
maintaining the freshness of the loaf-type food product for at
least 3, 4, 5, 6, or more hours. The sauce or gel is added to a
container so that the opening of the container is on a side
opposite of the sauce or gel while the loaf-type food product added
so that it is closest to the opening. This order of the sauce or
gel and loaf-type product inside the container ensures that the
sauce or gel covers the top of the loaf-type food product when the
container is opened and the loaf-type food product is removed or
emptied from the container.
[0012] Other and further objects, features, and advantages of the
present invention will be readily apparent to those skilled in the
art.
BRIEF DESCRIPTION OF THE DRAWINGS
[0013] FIG. 1 shows photographs comparing: 1) a conventional
loaf-type food product, 2) a loaf-type food product with a gel in
an embodiment of the present disclosure, and 3) a loaf-type food
product with a sauce in an embodiment of the present disclosure,
after exposure to the atmosphere over a period.
DETAILED DESCRIPTION OF THE INVENTION
Definitions
[0014] The term "loaf-type food product" means a shaped or molded
mass of a food product known by the skilled artisan. For example,
the loaf-type food product can be a shaped or molded mass of an
animal food product such as an emulsified meat product.
[0015] The term "animal" means any mammal that benefits from or
enjoys loaf-type food products.
[0016] The term "freshness" means a condition of having the
original qualities substantially unimpaired. For example, a
maintained or preserved freshness of the loaf-type food product
means that the loaf-type food product is still in a condition
equivalent to or substantially equivalent to its original condition
immediately after being removed from a container.
[0017] The term "top" means the highest point of elevation of a
loaf-type food product when the loaf-type food product is removed
from a container and placed on a serving apparatus.
[0018] The term "single package" means that the components of a kit
are physically associated in or with one or more containers and
considered a unit for manufacture, distribution, sale, or use.
Containers include, but are not limited to, bags, boxes, cartons,
bottles, packages of any type or design or material, over-wrap,
shrink-wrap, affixed components (e.g., stapled, adhered, or the
like), or combinations thereof. A single package may be containers
of individual components physically associated such that they are
considered a unit for manufacture, distribution, sale, or use.
[0019] The term "virtual package" means that the components of a
kit are associated by directions on one or more physical or virtual
kit components instructing the user how to obtain the other
components, e.g., a bag or other container containing one component
and directions instructing the user to go to a website, contact a
recorded message or a fax-back service, view a visual message, or
contact a caregiver or instructor to obtain instructions on how to
use the kit or safety or technical information about one or more
components of a kit.
[0020] As used herein, ranges are used herein in shorthand, to
avoid having to list and describe each and every value within the
range. Any appropriate value within the range can be selected,
where appropriate, as the upper value, lower value, or the terminus
of the range.
[0021] As used herein, the singular form of a word includes the
plural, and vice versa, unless the context clearly dictates
otherwise. Thus, the references "a", "an", and "the" are generally
inclusive of the plurals of the respective terms. For example,
reference to "a sauce" or "a method" includes a plurality of such
"sauces" or "methods." Similarly, the words "comprise",
"comprises", and "comprising" are to be interpreted inclusively
rather than exclusively. Likewise the terms "include", "including"
and "or" should all be construed to be inclusive, unless such a
construction is clearly prohibited from the context.
[0022] The terms "comprising" or "including" are intended to
include embodiments encompassed by the terms "consisting
essentially of" and "consisting of". Similarly, the term
"consisting essentially of" is intended to include embodiments
encompassed by the term "consisting of".
[0023] All percentages expressed herein are by weight of the
composition based on comparison with the total weight of the
loaf-type food product. For example, a sauce in an amount of 25% by
weight means that the amount of the sauce is 25% of the total
weight of the loaf-type food product. Thus, if the total weight of
the loaf-type food product is 100 grams, the actual amount of the
sauce corresponding to 25% by weight would be 25 grams.
[0024] The methods and compositions and other advances disclosed
here are not limited to particular methodology, protocols,
ingredients, components and reagents described herein because, as
the skilled artisan will appreciate, they may vary. Further, the
terminology used herein is for describing particular embodiments
only, and is not intended to, and does not, limit the scope of that
which is disclosed or claimed.
[0025] Unless defined otherwise, all technical and scientific
terms, terms of art, and acronyms used herein have the meanings
commonly understood by one of ordinary skill in the art in the
field(s) of the invention, or in the field(s) where the term is
used. Although any compositions, methods, articles of manufacture,
or other means or materials similar or equivalent to those
described herein can be used in the practice of the present
invention, the preferred compositions, methods, articles of
manufacture, or other means or materials are described herein.
[0026] All patents, patent applications, publications, technical
and/or scholarly articles, and other references cited or referred
to herein are in their entirety incorporated herein by reference to
the extent allowed by law. The discussion of those references is
intended merely to summarize the assertions made therein. No
admission is made that any such patents, patent applications,
publications or references, or any portion thereof, are relevant,
material, or prior art. The right to challenge the accuracy and
pertinence of any assertion of such patents, patent applications,
publications, and other references as relevant, material, or prior
art is specifically reserved.
The Invention
[0027] In one aspect, the invention provides compositions useful
for preserving the freshness of loaf-type food products. The
compositions comprise sauces capable of maintaining the freshness
of loaf-type food products for at least 3, 4, 5, 6, or more hours.
After the extended period, the loaf-type food products having the
sauces still retain their original color and fresh wet appearance,
and there is no crust formation on the loaf-type food products. The
sauces enrobe the loaf-type food products thereby slowing the
drying rate caused by exposing the loaf-type food products to air.
Accordingly, the sauces retain or lock the moisture inside the
loaf-type food products for an extended period thereby preserving
the freshness of the loaf-type food products.
[0028] To sufficiently preserve the loaf-type food products for an
extended period, the sauces must have a sufficient viscosity such
that the sauces stay at least partially on top of the loaf-type
food products. The sauces may also slowly drip over the loaf-type
food products, thereby blocking air from reaching the loaf-type
food products and drying out the surface of loaf-type food
products. This maintains the freshness (e.g., original condition)
of the loaf-type food products for at least 3, 4, 5, 6, or more
hours.
[0029] Generally, the sauces have a viscosity of at least about 11
centipoises (cP). In various embodiments, the viscosity can range
from about 11 cP to about 44 cP including about 12, 13, 14, 15, 16,
17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33,
34, 35, 36, 37, 38, 39, 40, 41, 42, 43 cP, and the like and any
ranges in between. The viscosity range of the sauces can further
prevent the sauces themselves from drying out over an extended
period.
[0030] The sauces can be made from any ingredients that produce an
edible sauce and protect the freshness of the loaf-type food
products by providing the necessary viscosity of the sauces
described herein. Preferably, the sauces include one or more gel
components in a sufficient amount to provide the viscosity of about
11 cP or more. The gel components can be gelatin, gellan gum,
xanthan gum, locust bean gum, pectin, carrageenan (e.g., kappa,
iota, or lambda), cellulose gum, gum arabic, modified starch, or a
combination thereof.
[0031] In various embodiments, the sauces comprise from about 0.1
to about 3% kappa carrageenan, preferably from about 0.15 to about
2%; from about 0.1 to about 2% locust bean gum, preferably from
about 0.15% to about 1.5%; and from about 0.2 to about 3% guar gum,
preferably from about 0.2 to about 2%. The remainder of the sauces
comprises water, with possible additional ingredients as
discussed.
[0032] In various embodiments, the sauces may contain additional
edible ingredients. For example, the sauces may contain one or
more: 1) flavors such as chicken, beef, fish, vegetables, and the
like; 2) colors; 3) visible nutrition ingredients such as spinach,
carrots, cranberries, and the like; or 4) condiments such as
parsley, oregano, and the like. When provided in the sauces, these
ingredients are typically added when the sauces are made.
[0033] In another aspect, the invention provides a loaf-type food
product associated with one or more of the sauces described herein,
preferably in a container. For example, the sauce can be added to
the same container as the loaf-type food product. Typically, the
amount of sauce used is sufficient to cover the surface of the
loaf-type food product when the container is emptied. Therefore,
the sauce amount will depend on the shape of the loaf-type food
product, which can be any suitable shape such as a cube, cylinder,
and the like. Generally, a sufficient amount of the sauce can range
from about 10% to about 50% by weight, preferably from about 15% to
about 45% by weight, and more preferably from about 20% to about
40% by weight of the amount of the loaf-type food product. For
example, in various embodiments, about 15 to about 25 grams of the
sauce can be used to preserve the freshness of about 61 to 71 grams
of the loaf-type food product. When additional edible ingredients
are used in the sauce, the weight of the edible ingredients as
included as part of the weight of the sauce. In a preferred
embodiment, the loaf-type food product is associated with one or
more of the sauces, preferably one sauce, in a container,
preferably a sealed container. In the most preferred embodiment,
the sealed container has been retorted.
[0034] In an alternative aspect, the invention provides methods for
preserving the freshness of loaf-type food products. The methods
comprise adding a loaf-type food product and a sauce capable of
maintaining the freshness of a loaf-type food product for at least
3, 4, 5, 6, or more hours to a container. The sauce is added to the
container so that the opening of the container is on a side
opposite of the sauce while the loaf-type food product is closest
to the opening. This order of the sauce and loaf-type product
inside the container ensures that the sauce covers the top of the
loaf-type food product when the container is opened and the
loaf-type food product is removed from the container (e.g., by
flipping the container over so that the opening is on the bottom
closest to a serving apparatus). It should be appreciated that any
container can be used to store the sauce and the loaf-type food
product. Preferably, the container is a plastic container or metal
container such as a can.
[0035] In an aspect, the invention provides compositions useful for
preserving the freshness of loaf-type food products. The
compositions comprise gels capable of maintaining the freshness of
loaf-type food products for at least 3, 4, 5, 6, or more hours.
After the extended period, the loaf-type food products having the
gels still retain their original color and fresh wet appearance,
and there is no crust formation on the loaf-type food products. The
gels enrobe the loaf-type food products thereby slowing the drying
rate caused by exposing the loaf-type food products to air.
Accordingly, the gels retain or lock the moisture inside the
loaf-type food products for an extended period thereby preserving
the freshness of the loaf-type food products.
[0036] To sufficiently preserve the loaf-type food products for an
extended period, the gels must have a viscosity such that the gels
stay at least partially or completely on top of the loaf-type food
products. The gels may also cover the sides of the loaf-type food
products. This maintains the freshness (e.g., original condition)
of the loaf-type food products for at least 3, 4, 5, 6, or more
hours.
[0037] Generally, the gels have a viscosity of at least about 45 cP
or more so as to remain in a substantially sold form. In any
embodiments of the gels of the present disclosure, the viscosity
can range from about 45 cP to about 66 cP including about 46, 47,
48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64,
65 cP, and the like and any ranges in between. The viscosity range
of the gels can further prevent the gels themselves from drying out
over an extended period.
[0038] The gels can be made from any ingredients that produce an
edible gel and protect the freshness of the loaf-type food products
by providing the necessary viscosity of the gels described herein.
Preferably, the gels include one or more gel components in a
sufficient amount to provide the viscosity of about 45 cP or more.
The gel components can be gelatin, gellan gum, xanthan gum, locust
bean gum, pectin, carrageenan (e.g., kappa, iota, or lambda),
cellulose gum, gum arabic, modified starch, or a combination
thereof.
[0039] In various embodiments, the gels comprise from about 0.05 to
about 2% kappa carrageenan, preferably from about 0.1 to about
1.5%; 0.1 to about 4% xanthan gum, preferably from about 0.2 to
about 2%; and from about 0.05 to about 2% potassium chloride,
preferably from about 0.1 to about 1%. The remainder of the sauce
comprises water, with possible additional ingredients as
discussed.
[0040] In various embodiments, the gels may contain additional
edible ingredients. For example, the gels may contain one or more:
1) flavors such as chicken, beef, fish, vegetable, and the like; 2)
colors; 3) visible nutrition ingredients such as spinach, carrots,
cranberries, and the like; or 4) condiments such as parsley,
oregano, and the like. When provided in the gels, these ingredients
are typically added when the gels are made.
[0041] In another aspect, the invention provides a loaf-type food
product associated with one or more of the gels described herein,
preferably in a container. For example, the gel can be added to the
same container as the loaf-type food product. Typically, the amount
of gel used is sufficient to cover the surface of the loaf-type
food product when the container is emptied. Therefore, the gel
amount will depend on the shape of the loaf-type food product,
which can be any suitable shape such as a cube, cylinder, and the
like. Generally, a sufficient amount of the gel can range from
about 10% to about 50% by weight, preferably from about 15% to
about 45% by weight, and more preferably from about 20% to about
40% by weight of the amount of the loaf-type food product. For
example, in various embodiments, about 15 to about 25 grams of the
gel can be used to preserve the freshness of about 61 to 71 grams
of the loaf-type food product. When additional edible ingredients
are used in the gel, the weight of the edible ingredients as
included as part of the weight of the gel. In a preferred
embodiment, the loaf-type food product is associated with one or
more of the gels, preferably one gel, in a container, preferably a
sealed container. In the most preferred embodiment, the sealed
container has been retorted.
[0042] In an alternative aspect, the invention provides methods for
preserving the freshness of loaf-type food products. The methods
comprise adding a loaf-type food product and a gel capable of
maintaining the freshness of the loaf-type food product for at
least 3, 4, 5, 6, or more hours to a container. The gel is added to
the container so that the opening of the container is on a side
opposite of the gel while the loaf-type food product is closest to
the opening. This order of the gel and loaf-type product in the
container ensures that the gel covers the top of the loaf-type food
product when the container is opened and the loaf-type food product
is removed from the container (e.g., by flipping the container over
so that the opening is on the bottom closest to a serving
apparatus). It should be appreciated that any container can be used
to store the gel and the loaf-type food product. Preferably, the
container is a plastic container or metal container such as a
can.
[0043] In an alternative aspect, the invention provides kits
suitable for maintaining the freshness of a loaf-type food product.
The kits comprise in separate containers in a single package or in
separate containers in a virtual package, as appropriate for a kit
component, (A) the sauces or the gels described herein and a
loaf-type food product (e.g., together in the same container), and
(B) one or more of: (1) a device for removing from the container
the loaf-type food product with the sauces or the gels described
herein; (2) instructions for how to serve the loaf-type food
product with the sauces or the gels described herein; (3) a serving
apparatus for serving the loaf-type food product with the sauces or
the gels described herein; or (4) a serving utensil for serving the
loaf-type food product with the sauces or the gels described
herein.
[0044] When the kit comprises a virtual package, the kit can be
limited to instructions in a virtual environment in combination
with one or more physical kit components. The kits may contain the
kit components in any of various combinations and/or mixtures. For
example, in one embodiment, the kit includes a container having a
loaf-type food product and a sauce or a gel described herein and a
device for removing from the container the loaf-type food product.
In another embodiment, the kit includes a container having a
loaf-type food, product and a sauce or a gel described herein and a
serving apparatus.
[0045] In another aspect, the invention provides a means for
communicating information about or instructions for using the
sauces or the gels described herein for one or more of (1) removing
the sauces or the gels described herein along with the loaf-type
food product from a container; (2) describing the retained
long-term freshness of a loaf-type food product provided by the
sauces or the gels described herein to a pet owner; (3) describing
the rapid crusting or rapid drying of a typical aging loaf-type
food product when removed from a container; (4) describing the
color change of a typical aging loaf-type food product when removed
from a container; (5) describing the off odor of a typical aging
loaf-type food product when removed from a container; (6)
describing the staleness of a typical aging loaf-type food product
when removed from a container; (7) describing the reduced visual
appeal of a typical aging loaf-type food product when removed from
a container; or (8) combining the sauces or the gels described
herein with other food products.
[0046] The communication means can be a document, digital storage
media, optical storage media, audio presentation, or visual display
containing the information or instructions. More specifically, the
means can be a displayed website, a visual display kiosk, a
brochure, a product label, a package insert, an advertisement, a
handout, a public announcement, an audiotape, a videotape, a DVD, a
CD-ROM, a computer readable chip, a computer readable card, a
computer readable disk, a USB device, a FireWire device, a computer
memory, or any combination thereof.
[0047] In another aspect, the present invention provides packages
comprising indicia (e.g., markings) describing the beneficial
contents of the packages, namely, the sauces or the gels suitable
for preserving the freshness of a loaf-type food product for at
least 3, 4, 5, 6, or more hours. The indicia can be in the form of
words, symbols, pictures, photographs, figures, or combinations
thereof to show details or examples of the preserved freshness of
the loaf-type food product provided by the sauces or the gels
described herein. The packages can further contain a loaf-type food
product and a sauce or gel suitable for preserving the freshness of
the loaf-type food product for at least 3, 4, 5, 6, or more
hours.
[0048] In another aspect, the invention provides methods for
manufacturing a loaf-type food product package. The methods
comprise filling a container with a sauce capable of maintaining
the freshness of a loaf-type food product for at least 3, 4, 5, 6,
or more hours, filling the container with a loaf-type food product,
and sealing the container. In various embodiments, the methods
further comprise retorting the sealed container. The container is
opened on a side opposite of the sauce.
[0049] In another aspect, the invention provides methods for
manufacturing a loaf-type food product package. The methods
comprise filling a container with a gel capable of maintaining the
freshness of a loaf-type food product for at least 3, 4, 5, 6, or
more hours, filling the container with a loaf-type food product,
and sealing the container. In various embodiments, the methods
further comprise retorting the sealed container. The container is
opened on a side opposite of the gel.
[0050] In the methods for manufacturing a loaf-type food product
package, the sauce or gel can be made prior to being added to the
container. For example, any suitable ingredients and amounts for
the making the sauce or gel such as water, gel components, flavors,
colors, visible nutrition ingredients and/or condiments are mixed
together in a mixing device to provide the desired viscosity for
the sauce or gel. Alternatively, the visible nutrition ingredients
can be added to the sauce or gel after the initial mixing of the
ingredients and right before the filling of the container. The
sauce or gel is then added to the container in a first layer. If
necessary, the container can be cooled so as to set the sauce or
gel to a particular viscosity or stiffness. The loaf-type food
product can then be added to the container as a second layer near
the opening.
[0051] The loaf-type food product can be made and added separately
from the sauce or gel. For example, the loaf-type food product can
be in the form of meat emulsions that can set in the can or be
pre-formed and inserted into the can. Non-limiting examples of meat
emulsions for use with the sauce or gel are described in U.S. Pat.
Nos. 7,736,686, 6,649,206 and 4,781,939. The container having the
sauce or gel and the loaf-type food product can then be sealed,
steamed and retorted.
[0052] In another aspect, the invention provides continuous
production lines capable of manufacturing a container comprising
the sauces or gels described herein and a loaf-type food product.
More specifically, the continuous production lines can include
various devices for making a container having a sauce or gel and a
loaf-type food product. For example, the continuous production
lines can include a mechanical mixer for combining the ingredients
of the sauce or gel. The continuous production lines can include a
first filler for filling the container with a layer of the sauce or
gel and a second filler for filling the container with a layer of
the loaf-type food product. A separate process can be used to
manufacture the loaf-type food product. The filled container can
then be sealed or closed and taken to a steamer/retorting station.
A conveyor belt can be used to transport the containers from one
station to another station of the continuous production lines.
[0053] In another aspect, the invention provides multi-pack
packages comprising 1) a plurality of containers arranged in an
array, each of the plurality of containers comprising a loaf-type
food product and the sauces or gels described herein, and 2) one or
more devices for retaining the containers in the array. In various
embodiments, the devices are boxes made from paper, plastic,
polymers, or a combination thereof. In others, the devices are
systems of connected plastic rings affixed to each of the
containers. In still others, the devices are wrappings of plastic
of similar materials, e.g., twelve cans stacked in an array and
wrapped in plastic. In some embodiments, the multi-pack packages
have one or more handles affixed to the multi-pack packages to
facilitate handling and transporting the multi-pack packages.
[0054] In other embodiments, the devices further comprise one or
more windows that permit the package contents to be viewed without
opening the multi-pack package. In some embodiments, the windows
are a transparent portion of the devices. In others, the windows
are missing portions of the devices that permit the containers to
be viewed without opening the multi-pack package.
[0055] In preferred embodiments, the multi-pack packages further
comprise one or more indicia describing the contents of the
containers in the packages. The indicia can be in the form of
labels, printing on the packages, stickers, and the like and
include words, symbols, pictures, photographs, figures, or
combinations thereof to provide detail or examples of the preserved
freshness of the loaf-type food product provided by the sauces or
gels described herein. In a preferred embodiment, a label is
affixed to the multi-pack packages containing a word or words,
picture, design, acronym, slogan, phrase, or other device, or
combination thereof, that indicates that the contents of the
package contain a sauce or gel capable of maintaining the freshness
of the loaf-type food product for at least 3, 4, 5, 6, or more
hours.
EXAMPLES
[0056] The invention can be further illustrated by the following
examples, although it will be understood that these examples are
included merely for purposes of illustration and are not intended
to limit the scope of the invention unless otherwise specifically
indicated.
Example 1
[0057] A 100-pound batch loaf product was made by grinding frozen
meats and fish per Table 1 through a 1/8'' die plate, using a
Weiler grinder. Kappa carrageenan (0.05 lbs) and locust bean (0.05
lbs) gums were dispersed and hydrated in 12.807 lbs of water by
blending with a high speed gum disperser (Tekmar) for 30 seconds.
The ground meats and fish, hydrated gums and the remaining loaf
ingredients (Table 1) were added to Rietz mixer and heated to
125.degree. F. by steam while being mixed continuously to form a
pumpable loaf mix. After heating, the loaf mix was emulsified using
a meat emulsifier (Karl Schnell). The emulsified loaf mix was
filled into cans (3 ounce capacity -209.5.times.107). Each can
contained 86 grams of the loaf mix. The cans were covered and
hermetically sealed. They were then retorted at 250.degree. F. for
50 minutes then cooled to ambient temperature. FIG. 1-1 shows this
product immediately after removal from the can.
TABLE-US-00001 TABLE 1 Canned Loaf Product Ingredients lbs Meats
40.422 Fish 44.286 Oat Flour 2.00 Vitamin & Mineral Premix
0.385 Kappa Carrageenan 0.05 Locust Bean Gum 0.05 Water 12.807
Total 100.0
Example 2
[0058] The viscous sauce component was made by the following steps.
The kappa carrageenan, locust bean gum, and guar gums were weighed
out per Table 2 into a tub and mixed by stirring with a spatula.
49.2 lbs of potable water that was heated to 145.degree. F. was
weighed into a stainless steel tank. A high speed gum disperser
(Tekmar) was placed in the water. While the disperser was running,
the pre-blended gums were streamed in at the vortex that was
created in the water. After dispersion, the gums solution was
blended for another 1 minute. This formed a viscous sauce (clear
sol).
TABLE-US-00002 TABLE 2 Viscous Sauce Ingredients Lbs Water 49.2
Kappa Carrageenan 0.3 Locust Bean Gum 0.2 Guar Gum 0.3 Total
50.0
Example 3
Assembling the Loaf Mix and Viscous Sauce
[0059] The loaf mix and viscous sauce were cans of 3 ounce capacity
(209.5.times.107). For each can, 20 grams of the viscous sauce
(Example 2) was added first into the bottom of the can. The cans
were cooled until the viscous sauce (sol) formed a gel (below
72.degree. F.). 66 grams of loaf mix made as in Example 1 was added
on top of the gel. The cans were covered and hermetically sealed
and retorted, lid side up, at 250.degree. F. for 50 minutes then
cooled to ambient. Upon retorting, the gel breaks down into a very
slow flowing sauce. FIG. 1-7 shows this product immediately after
removal from the can.
Example 4
[0060] The gel component for a loaf in gel (terrine type product)
was made by the following steps. The kappa carrageenan, xanthan
gums and potassium chloride were weighed out per Table 3 into a tub
and mixed by stirring with a spatula. 49.4 lbs of potable water
that was heated to 190.degree. F. was weighed into a stainless
steel tank. A high speed gum disperser (Tekmar) was placed in the
water. While the disperser was running, the pre-blended gum/salt
mix were streamed in at the vortex that was created in the water.
After dispersion, the gum solution was blended for another 1
minute. This formed a viscous sol. Forming the loaf in the gel
product followed the procedure of Example 3 with the loaf mix made
as per Example 1. For this product, the gel structure was
maintained as shown in FIG. 1-4 immediately after it was removed
from the can.
TABLE-US-00003 TABLE 3 Gel Composition Ingredients Lbs Water 49.4
Kappa Carrageenan 0.15 Xanthan Gum 0.3 Potassium Chloride 0.15
Total 50.0
Example 5
Changes in Loaf on Exposure to Ambient Conditions
[0061] Three products were placed on separate tared plates and
initial weights were recorded for each. These products were a
standard loaf product as in Example 1; a standard loaf product in
the gel; and a standard loaf product in the viscous sauce. These
products were left exposed to air at room temperature. Each product
was weighed every 15 minutes and the weights were recorded starting
from 9:00 am until 3:00 pm and shown in Table 4. It is clear that
there was a great drying out of the standard loaf compared to the
loaf in the gel or the sauce.
[0062] As the weights of the loaf products were being taken,
observations of the loaf products' appearances were also done. FIG.
1 (FIGS. 1-1 through FIGS. 1-9) shows photographs of the products
that were taken immediately as the products were removed from the
cans (Initial) and after 3 hours and 6 hours exposure to ambient
atmosphere. It is clear that the standard loaf became darker and
developed crustiness around the edges and surface. This change is
objectionable and considered as a loss of freshness. As is shown,
the gel covered loaf remained stable. Also, the sauce covered loaf
remained stable. Surprisingly, the sauce did not flow off the loaf
as would be expected from typical, known sauces. As a result, the
loaf with sauce maintained its moist, fresh appearance.
TABLE-US-00004 TABLE 4 Moisture Loss on Exposure to Ambient
Conditions Stan- % % Std Loaf % dard Change Std Loaf Change with
Change Loaf in with Gel in Sauce in Time (gms) Weight (gms) Weight
(gms) Weight 9:15 AM 82.1 0.6 84.2 0.6 81.4 0.6 9:30 AM 81.6 1.2
84.0 0.8 81.1 1.0 9:45 AM 81.0 1.9 83.4 1.5 80.7 1.5 10:00 AM 80.5
2.5 83.0 2.0 80.4 1.8 10:15 AM 79.9 3.3 82.7 2.4 80.0 2.3 10:30 AM
79.5 3.8 82.4 2.7 79.7 2.7 10:45 AM 79.0 4.4 82.1 3.1 79.3 3.2
11:00 AM 78.5 5.0 81.8 3.4 79.0 3.5 11:15 AM 78.0 5.6 81.4 3.9 78.6
4.0 11:30 AM 77.7 5.9 81.3 4.0 78.5 4.2 11:45 AM 77.2 6.5 81.0 4.4
78.1 4.6 12:00 PM 76.8 7.0 80.7 4.7 77.8 5.0 12:15 PM 76.3 7.6 80.1
5.4 77.4 5.5 12:30 PM 75.8 8.2 80.0 5.5 77.1 5.9 12:45 PM 75.4 8.7
79.7 5.9 76.8 6.2 1:00 PM 74.9 9.3 79.3 6.4 76.5 6.6 1:15 PM 74.5
9.8 78.2 7.7 76.1 7.1 1:30 PM 74.0 10.4 78.7 7.1 75.8 7.4 1:45 PM
73.8 10.7 78.5 7.3 75.6 7.7 2:00 PM 73.3 11.3 78.2 7.7 75.2 8.2
2:15 PM 72.8 11.9 77.9 8.0 74.9 8.5 2:30 PM 72.5 12.2 77.6 8.4 74.6
8.9 2:45 PM 71.9 13.0 77.2 8.9 74.1 9.5 3:00 PM 71.6 13.3 76.9 9.2
73.9 9.8
Example 6
[0063] The viscosities (centipoises, cP) of the sauce or gel
components prior to filling into the cans were measured and shown
in Table 5. These were taken using a Brookfield DV II viscometer.
The instrument was auto zeroed at room temperature per the
instruction manual. For each solution (for sauce or for gel), the
liquid was poured in a 400 mL cylinder. The measurement temperature
of the solution was targeted to be 58.5-60.degree. C. that
approximated the temperature at which it was filled into cans per
examples 2 and 4. For the sauce formulation (Example 2) at
58.9.degree. C., Brookfield spindle #2 (setting 62) was used and
viscosity measurements were taken per the manual instructions at
speeds shown in Table 5. Because of the lower viscosity of the
gelling solution a larger spindle (#4, at entry setting 64) was
used and measurements repeated as for the viscous sauce.
Temperature of the gelling solution at which the viscosity was
measured was 60.degree. C. and results are shown in Table 5. Form
the results it can be seen that the viscosity of the sauce was
higher than that of the gelling solution at filling and was very
shear sensitive.
TABLE-US-00005 TABLE 5 Filling Viscosity Viscous Sauce Gel RPM cP
cP 0.5 27000 1240 1 16600 1200 2.5 8280 928 5 5100 904 10 3240 840
20 1880 605 50 972 364 100 557 283
[0064] In the specification, there have been disclosed typical
preferred embodiments of the invention. Although specific terms are
employed, they are used in a generic and descriptive sense only and
not for purposes of limitation. The scope of the invention is set
forth in the claims. Obviously many modifications and variations of
the invention are possible in light of the above teachings. It is
therefore to be understood that within the scope of the appended
claims the invention may be practiced otherwise than as
specifically described.
* * * * *