Note: Descriptions are shown in the official language in which they were submitted.
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Combination comprising a pasty food and a pAc~Age
The invention relates to a combination comprising
a pasty food and a symmetrical package which contains a
food having at least two components and which contains in
each case one of these components alternating along the
axis of symmetry.
French Patent No. 2248023 already relates to a
package of this type having two different components,
which comprises a fatty phase and an aqueous phase.
However, this patent is restricted to the cosmetics
sector. A gelation process of the product is utilized in
the package with the aid of a mould piece to be removed
subsequently.
The object underlying the invention is to have a
combination available which contains a food having at
least two components separately. Storage trials have
shown that all products filled as two or more phases have
a flavour advantage in comparison to mixed versions
having an identical formula. In product combinations of
this type, however, special adaptations of the formula
are necessary. For example, possible migration processes
can be prevented by ~ychAnging oil-soluble colorants for
water-soluble colorants.
The invention relates to a combination for pasty
foods according to the preamble of Claim 1, the compo-
nents having a Bostwick viscosity between 40 and 60 mm.
Bostwick viscosity is taken to mean the measure-
ment of the flow path of a product in the course of 30
seconds at 20C. This measurement is carried out with an
instrument from Kinematica AG (Littau, Switzerland).
Pasty foods are taken to mean those foods which
fall into the abovementioned viscosity range. Preferably,
a combination of mayonnaise and a seasoning phase is
used.
The symmetrical package is either a glass package
or a plastic package, for example made of poly(ethylene
ter~phthalate) or a tube nAckAge.
According to the invention, the number of the
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components is not critical: at least two components are
employed. Preferably, two components are available: for
example, more likely, an oily and an aqueous phase. The
combination mayonnaise with a seasoning phase is particu-
larly preferred.
In order to achieve an optimal phase separation,a certain viscosity of the two phases must be achieved.
Studies have shown that at too low a viscosity the phases
run into one another and thus mix. If the viscosity is
too high, air inclusions between the phases occur and the
phases do not lie smoothly on one another. On the other
hand, the miscibility of the two phases is problematic in
the application, i.e. the phases may be stirred together
only with difficulty. Furthermore, it has been found that
the filling operation is likewise highly dependent on the
V18C08ity.
As already mentioned above, the product texture
and the optimum filling operation are achieved when the
two components have a Bostwick viscosity between 40 and
60 mm. In the case of a combination mayonnaise/seasoning
phase, a Bostwick viscosity of 40-50 mm is selected for
the two phases.
The two components are filled in different types
of shapes, such as spiral, in layers or vertically next
to one another. Preference is given to spiral filling, in
order to increase the optical attractiveness. However,
this type of filling is not critical: many variations are
possible. If layers are filled, the conditions are the
same as mentioned above, i.e. the Bostwick viscosity of
the two phases is between 40 mm and 60 mm.
The n~her of zones of the two components is
likewise not critical: three or more zones each may be
employed. Preferably, there are two, three or four zones
for each component.
As far as the composition is concerned, the
mayonnaise contains between 10 and 80% of oil and the
seasoning phase between O and 70% of oil, between 4 and
50% of water and between 0.2 and 6% of starch.
The seasoning phase comprises a base of vegetable
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puree, fruit puree and other seasoning constituents, such
as mustard in ground form or in the form of grains. The
seasoning phase can also contain pieces, both vegetables
and fruits, the size of the pieces being between 1 and
4 mm. The foodstuff comprises 20-80% mayonnaise and 80-
20% seasoning phase, and is preferably made up of a
approximately 50% of mayonnaise and approximately 50% of
the seasoning phase.
The two-phase products are generally rated
fresher, less acidic and more aromatic in comparison to
a product filled in a mixed state.
The ingredients for the seasoning phase are
m; Ye~ ~ pasteurized and recooled. These steps are neces-
sary in order to ensure the microbiological safety and
resistance to spoilage of the products. In addition, a
heating step is necessary in order to gelatinize the
modified starch.
As far as the mayonnaise is concerned, it is
prepared in a conventional manner. The pH of the two
components is in the acidic range, i.e. between 2.8 and
5.
The combinations of the invention can be stored
without refrigeration for at least 12 months.
The two-phase products developed are packaged in
jars by means of a coextrusion feeder which is equipped
with piston valves. The products are filled in different
types of shapes via a plurality of rotating nozzles with
simultaneous lowering of the jar. This will be imple-
mented industrially by means of longit~;n~lly rl~nn;ng
feed belts and fillers connected in parallel.
The invention is now described in more detail in
association with the drawings, where
Fig. 1 shows a diagrammatic representation of the package
and
Fig. 2 shows a section along line A-A of Fig. 1.
The package (1) has a screwed-on lid (2) and
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contains a product having two components (3) and (4).
These components are filled in a spiral shape through an
angle of 300. The seasoning phase (3) comprises a base
of tomatoes/squash and the mayonnaise (4) contains 50
oil.
The invention is now described in more detail in
association with the examples, the ratio mayon-
naise/seasoning phase being 50/50.
R~Pmple
A. Nayo~n^;~
A mayonnaise is used having the following compo-
sition (~)
Oil content 50
Egg yolk content 1.5
Seasoning constituents 3
Vinegar content 11% 4
Salt content 2
Starch content 2.2
Sugar content 9.2
Water content 28.1
The mayonnaise has a Bostwick viscosity of 50 mm.
B. S~ Q~ in~ pha8e.
For the seasoning phase, 5 variants are listed
which have a consistency like the mayonnaise phase used.
For all of these examples, the Bostwick viscosity was set
to 40-50 mm. The contents are all in %.
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Constituents Mexicana Tomato/ Green Mustard Fxotica
squash sauce
Vegetable puree 12 18 5 28 (mustard) 25 (fruit
content)
Vegetable pieces/ 17 35.1 15.6 0 0
herbs
Fat content 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 4.8 7.5 4.6 9.0 5.5
11%
0 Salt content 3.8 2.2 2.8 3.5 0.4
Flavouring 2 0.1 6 0.2 0.5
constituents
Water content 29.8 22.5 34 38.1 43.6
Each of these components is then filled together
with the mayonnaise at 50-50 on a hygienic line.
