Note: Descriptions are shown in the official language in which they were submitted.
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PACKAGED FLAVOR ENHANCED FRUITS OR VEGETABLES
PRODUCTS WITH EXTENDED SHELF-LIFE FOR MASS ]1IARKFT
DISTRIBUTION AND CONSUMPTION
Field of the lnvention
The present invention relates to enhancing the flavor of and packaging fruits
or
vegetables in a modified atmosphere positive pressure of CO2. More
particularly, the
present invention relates to enhancing the flavor of fruits or vegetables
within its own
product packaging to extend the shelf-life and allow for mass production and
mass
distribution of the flavor enhanced fruits or vegetables, and the present
invention
relates to packaged flavor enhanced fruits or vegetables products produced by
such
methods.
Background of the Invention
The most popular snack foods have increasingly become heavily processed,
pre-packaged for distribution, laden with preservatives to improve shelf-life,
and
inherently less nutritious than the traditional snack foods consumed in prior
generations. Fresh fruits and vegetables continue to be replaced with pre-
packaged
snack foods that can be stored easily, served with minimal preparation, and,
importantly, appeal to consumer tastes. The'se pre-packaged snack foods are
often
heavily processed with salts, sugars, and spices and consequently contribute
to
unhealthy dietary habits. Snack foods such as soft drinks, puffed corn
products, fried
potato chips, and other heavily processed items are routinely labeled as
offering only
empty calories to the consumer.
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Snack foods with increased nutritional value and high consumer appeal are
therefore very desirable. Prior efforts to develop an improved snack food
includes
attempts to enhance the flavor of fruits or vegetables by exposing the fruits
or
vegetables to carbon dioxide (CO2), thereby leaving the fruits or vegetables
with an
effervescent quality, or "fizzyn quality, due to the absorbed CO2. If
successful, the
resulting carbonated fruits or vegetables would not only retain all their
inherent
nutritional value but also have added appeal and consumer excitement with the
effervescent or "fizzy" character of the foods. The prior attempts at
producing
carbonated fruits or vegetables are described in U.S. Patent 5,968,573
(Kaufman),
entitled "Method for enhancing the flavor of fruits and vegetables." U.S.
Patent
5,968,573 (hereinafter "the -573 patent") is incorporated herein by reference.
The -573 patent discloses a method for enhancing fruits or vegetables to
obtain
carbonated fruits or vegetables with an effervescent quality. However, the
method
requires that the fruits or vegetables are processed in a sealable enclosure
to establish
the carbonating effect and then removed from the sealed COx environment and
covered
to prevent the COZ from escaping from within the fruits or vegetables.
Extensive testing
has reveal-e--that this_method_can_onl.y-produce-car-bonated-fruits-er-
vegetabies-with--
effervescent qualities or "fizziness" lasting only long enough for immediate
consumption: Once the fruits or vegetables are removed and covered as
disclosed in
. the -573 patent, the carbonation rapidly leaves the tissues of the fruits or
vegetables.
Testing shows that the carbonation can only be retained for several minutes.
That is,
the -573 patent method is not capable of producing carbonated fruits or
vegetables
with sufficient shelf-life for mass market distribution or consumption.
Moreover, the -
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573 patent is not directed to solving the problems of extending shelf-life,
methods to
enhance the flavor of fruits or vegetables that yield products suitable for
mass market
distribution and consumption, and so forth.
The present invention particularly addresses these and other problems, as will
be described in the detailed description herein, resulting in new packaged
flavor
enhanced fruits or vegetables products and methods for enhancing the flavor of
fruits
or vegetables within product packaging enabling mass market distribution and
consumption of the new packaged products.
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BRIEF DESCRIPTION OF THE DRAWINGS
For a more complete understanding of the present invention, the drawings
herein illustrate examples of the invention. The drawings, however, do not
limit the
scope of the invention. Similar references in the drawings indicate similar
elements.
FIG. I illustrates a method for enhancing the flavor of fruits or vegetables
within
its own product packaging according to one embodiment of the present
invention.
FIG. 2 illustrates a packaged flavor enhanced fruits or vegetables product
according to one embodiment.
FIG. 3 illustrates, in one embodiment, an exemplary method for enhancing the
flavor of fruits or vegetables within its own product packaging, the method
involving a
port for receiving CO2 into the product packaging.
FIG. 4 illustrates, in one embodiment, an exemplary packaged flavor enhanced
fruits or vegetables product of the method illustrated in Fig. 3.
FIG. 5 illustrates a method for enhancing the flavor of fruits or vegetables
within
its own product packaging according to one embodiment of the present
invention, the
method involving a pressure chamber.
-FIG.-6-illustrates-onL-or-more-packaaged-fl~vor.enha-nc~ frui or vegetables
products within a pressure chamber according to the method illustrated in Fig.
5.
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DETAILED DESCRIPTION
In the following detailed description, numerous specific details are set forth
in
order to provide a thorough understanding of the present invention. However,
those
skilled in the art will understand that the present invention may be practiced
without
these specific details, that the present invention is not limited to the
depicted
embodiments, and that the present invention may be practiced in a variety of
alternate
embodiments. In other instances, well known methods, procedures, components,
and
systems have not been described in detail.
Parts of the description wi{I be presented using terminology commonly employed
by those skilled in the art to convey the substance of their work to others
skilled in the
art. For example, a person having ordinary skill in the art wili be able to
comprehend
terms such modified atmosphere, carbon dioxide (CO2), positive pressure,
carbonated,
effervescent, carbonic acid, and so on in the context and intended meaning of
the
present invention and within the spirit and scope of the present invention.
The phrase "fruits or vegetablesA. is used herein to comprise any portion of a
single type of fruit, any portion of a single type of vegetable, any portion
of a mixture of
fruits and vegetatiles-and_sar on.._As willbe-discussed further; "fruits-or-
vegetables~-also
comprises any portion of pre-processed fruits or vegetables, such as, but not
limited to,
whole fruits or vegetables, pre-cut portions of fruits or vegetables, or any
of a wide
variety of processed or unprocessed fruits or vegetables retaining a suitable
composition
that allows for absorption of CO2.
Various operations will be described as multiple discrete steps performed in
turn
in a manner that is helpful for understanding the present invention.. However,
the order
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of description should not be construed as to imply that these operations are
necessarily
performed in the order they are presented, nor even order dependent. Lastly,
repeated
usage of the phrase "in one embodiment" does not necessarily refer to the same
embodiment, although it may.
Turning now to Fig. 1, method steps 100, according to one embodiment of the
present invention, are illustrated in a flow chart. As shown in Fig. 1, method
steps 100,
in one embodiment, comprise providing product packaging 110, receiving fruits
or
vegetables 120 into or at least proximate with the provided product packaging,
introducing CO2130 into or proximate with the product packaging containing or
proximate with the fruits or vegetables, and sealing the production packaging
140 with
the fruits or vegetables and CO2 inside the product packaging.
In one embodiment, providing product packaging 110 comprises providing a
product packaging with at least one opening large enough for receiving the
fruits or
vegetables 120, thereafter CO2 is introduced into the product packaging
containing the
fruits or vegetables (method step 130) and, finally, the product packaging is
sealed
(method step 140). In one embodiment, enough COZ is introduced and sealed
within
the product packaging containing the fruits or vegetables that there remains
in the
product packaging at least a slight positive pressure of CO2. In one
embodiment, this
positive pressure.is approximately 5 psi. In one embodiment, one or more of
method
steps. 100 are performed in a refrigerated environment to minimize respiration
of the
fruits or vegetables and improve the absorption of CO2 into the fruits or
vegetables
within the product packaging. In one embodiment, the fruits or vegetables are
sealed
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in the product packaging with a 100% saturation level CO2 environment within
the
product packaging containing the fruits or vegetables.
In one embodiment, method steps 100 are accomplished using gas flushing or
modified atmosphere packaging equipment, such equipment improved to allow for
sealing the product packaging 140 such that the product packaging containing
the fruits
or vegetables is capable of retaining at least a slight positive internal
pressure of CO2.
In one embodiment, the gas, flush equipment directly introduces enough COz
into the
product packaging containing the fruits or vegetables to achieve the positive
pressure
of CO2. In an alternate embodiment, a source of CO2 comprises the CO2
introduced in
step 130, and a positive pressure of CO2 results from a release of CO2
generated by a
CO2 generating material. In yet another embodiment,.a source of CO2
supplements the
COz introduced in step 130, and the source of CO2 maintains the positive
pressure of
CO2 introduced into the product packaging containing the fruits or vegetables
(step
130).
One skilled in the art will appreciate that variations ancd alterations to
method
steps 100 may be made without disturbing the spirit and scope of the claimed
method.
1fl0-Such-variations=and-aiterations-may-irsclude,-but ar-e n~o 1imrEed-to,
rearranging
the order of the steps 100, adding sub-steps, and so on. In one embodiment,
for
example, method 100 comprises providing product packaging 110, receiving
fruits or
vegetables 120 into the product packaging, introducing CO2130 by first
evacuating all
non- CO2 gasses from the product packaging containing the fruits or vegetables
and
then introducing the CO2 into.the product packaging, and, finally, sealing the
product
packaging 140 therein containing the fruits or vegetables and CO2.
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Next, Fig. 2 illustrates a packaged flavor enhanced fruits or vegetables
product
200 produced using method steps 100, according to one embodiment of the
present
invention. As shown in Fig. 2, packaged flavor enhanced fruits or vegetables
product
200 comprises product packaging 210 containing fruits or vegetables 220 and a
positive pressure of CO2 in the space 230 within product packaging 210. In one
embodiment, packaged flavor, enhanced fruits or vegetables product 200 further
comprises a sealed area 240 into which the fruits or vegetables 220 were
received and
into which CO2 was introduced into product packaging 210.
Product packaging 210 may comprise any number of a wide variety of
commercially materials and shapes capable of retaining a positive pressure of
CO2 gas.
For example, product packaging 210 maycomprise a plastic cup and sealed area
240
may comprise a heat sealed. material, the combination similar to containers
used for
packaging yogurts and other foodstuffs. In one embodiment, product packaging
210
comprises a plastic bag material, and sealed area 240 comprises a (heat,
chemically,
or ultrasonically) welded closure of the plastic bag material. In one
embodiment,
product packaging 210 comprises a metallic cup or bottle material such as
aluminum or
Ain. In one embodiment, sealed area 240. comprises a pull-to-open type
openable top
similar to those used for a variety of foodstuffs such as puddings, fruit
cocktails, and so
on. Likewise, in one embodiment, product packaging 210 comprises a glass
container
with a suitable sealed area 240. Sealed area 240 may comprise any number of
materials. In one embodiment, sealed area 240 comprises a screw-on or crimped
metallic bottle-cap type top.
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Product packaging 210 is not limited to the materials described herein. As one
skilled in the art will appreciate, any material that is capable of retaining
a positive
pressure of CO2 may be used for product packaging 210 and sealed area 240.
Also,
one skilled in the art will appreciate that product packaging 210 and sealed
area 240
may comprise any shape or proportion. In one embodiment, product packaging 210
comprises two sheets of material, and sealed area 240 comprises a perimeter
seal
completely sealing the two sheets of material about fruits or vegetables 220
and
retaining a positive pressure of CO2 within the resulting packaged flavor
enhanced
fruits or vegetables product 200.
In one embodiment, product packaging 210 and sealed area 240 comprise a
darkened or opaque.material to reduce or eliminate light intrusion upon fruits
or
vegetables 220, thereby reducing photosynthesis, respiration, or other
processes and
improving the shelf-life of packaged flavor enhanced fruits or vegetables
product 200.
Regarding fruits or vegetables 220, as previously mentioned, any portion of a
single fruit, medley of fruits, single vegetable, medley of vegetables,
combination of
fruits and vegetables, and so forth may be used. Any fruits or vegetables
containing
water may be carbonated to achieve a "fizzy" or effervescent quality:
Different fruits
and vegetables absorb C02 differently depending upon temperature, freshness of
the
fruits or vegetables, percentage water content, and so on. As a specific
example, fruits
or vegetables 220 may comprise finely chopped sweetened strawberries. Once
packaged and flavor enhanced using method steps 100, the packaged flavor
enhanced
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fruits or vegetables product 200 comprises packaged ufizzed" sweetened
strawberries,
ready for mass market distribution and consumption.
Practicing the present invention to obtain packaged flavor enhanced fruits or
vegetables products such as packaged flavor enhanced fruits or vegetables
product
200 may comprise any processed or unprocessed fruits or vegetables, cut or
uncut,
mixed or unmixed, and so forth. For example, fruits or vegetables that have
been
fortified with vitamins, minerals, or other nutrients may comprise fruits or
vegetables
220. Moreover, fruits or vegetables 220 may comprise fruits or vegetables that
have
been previously exposed to CO2.
Still referring to Fig. 2, product packaging space 230, in one embodiment,
comprises introduced CO2. The introduced C02, in one embodiment comprises
enough
CO2 so that there is a positive pressure of CO2 retained in the packaged
flavor
enhanced fruits or vegetables product 200. In another embodiment, a C02
generating
material may be introduced into space 230, the material generating enough CO2
to
maintain a positive pressure of CO2 within product packaging 210 containing
fruits or
vegetables 220 and having sealed area 240 sealed. In one embodiment, the CO2
Veneratirfg-materiat-introztuced-ito space.230 comprises dry-ice. In one
embodiment,
the CO2 generating material introduced into space 230 comprises a CO2
releasing
substance such as products commercially available from CO2 TechnologiesT"'. In
one
embodiment, the CO2 generating material introduced into space 230 releases
enough
CO2 to create a positive pressure of CO2 within space 230. In.one embodiment,
space
230 provides a'[ OQ% C02 saturation level environment for fruits or vegetables
220.
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Moving now to Fig. 3, enhancing the flavor of fruits or vegetables within its
product packaging comprises method steps 300, according to one embodiment. As
shown in Fig. 3, method steps 300 comprise providing product packaging 310,
receiving fruits or vegetables 320, vacuum sealing the product packaging with
a port
blocked 330, introducing CO2 through the port 340, and sealing the port 350.
In one
embodiment, vacuum sealing the product packaging with a port blocked 330
comprises
evacuation of non- COz gasses from the product packaging containing the
fririts or
vegetables and then sealing the product packaging leaving an openable area (or
port)
through which COz may be introduced into the product packaging. In one
embodiment,
the port is blocked to prevent gaseous flow through the port and to thereby
favorably
assist the evacuation of non- CO2 gasses from the product packaging containing
the
fruits or vegetables.
According to one embodiment, introducing CO2 through the port 340 comprises
flowing enough CO2 through the port (or opening) into the product packaging
containing the fruits or vegetables to create a positive pressure of CO2
within the
product packaging. In one embodiment, the positive pressure is approximately 5
psi.
-in-one-embodiment,-one-orrrmTe-of-metho~ steps 300 are pe orme . in a re
rigerated
environment to minimize respiration of the fruits or vegetables and improve
the
absorption of CO2 into the fruits or vegetables within the product packaging..
In one
embodiment, the fruits. or vegetables are sealed in the product packaging with
a 100%
saturation level COz environment within the product packaging containing the
fruits or
vegetables.
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In an alternate embodiment, a source of CO2 comprises the CO2 introduced in
step 340, and a positive pressure of CO2 results from a release of CO2
generated by a
CO2 generating material. In yet another embodiment, a source of CO2
supplements the
COZ introduced in step 340 and the source of CO2 maintains the positive
pressure of
CO2 introduced into the product packaging containir,g,the fruits or vegetables
(step
340).
In one embodiment, sealing the port 350 comprises closing the port (or
opening)
resulting in a packaged flavor enhanced fruits or vegetables product suitable
for mass
distribution and consumption. As will be discussed, the port may comprise any
opening
through which CO2 may be introduced (method step 340). It follows, therefore,
that
sealing the port 350 may invoive different processes depending upon the
material
properties and functional properties of the port. For example, if the port
comprises an
opening held closed but not sealed in method step 330, subsequently sealing
the port
350 may comprise a similar sealing process as in step 330 but without the
vacuum
aspect.
Referring now to Fig. 4, a packaged flavor enhanced fruits or vegetabfes
product
400 produced using method step-s-300-is iTlustrated, according to one
embodiment of
the present invention. As shown.in Fig. 4, packaged flavor enhanced fruits or
vegetables product 400, in one embodiment, comprises the packaged flavor
enhanced
fruits or vegetables product 200 with port 450 added. In one embodiment, port
350
comprises a portion of sealed area 240 left open for introducing CO2 through
the
opening (method step 340). In one embodiment, port 350 comprises a one-way
check
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valve capable of permitting CO2 to flow into space 230 and retaining a
positive
pressure of CO2 therein. In another embodiment, port 350 comprises a sealable
plastic
tube at least large enough to allow the flowing COZ into space 230. In one
embodiment, port 450 comprises a plastic tube sealable using commercially
available
(heat, chemical, or sonic) welding equipment. Methods for sealing port 450 are
well
known in the art and need not be described in further detail. Likewise, one
skilled in
the art wifl be able to substitute a wide variety of materials,
configurations, and devices
comprising port 450.
Next, Fig. 5 illustrates method steps 500 for producing one or more packaged
flavor enhanced fruits or vegetables product using a pressure chamber. As
shown in
Fig. 5, method 500 comprises providing product packaging 510, receiving fruits
or
vegetables into the product packaging 520, placing one or more of the product
packaging containing fruits or vegetables into a pressure chamber 530,
evacuating.
non- CO2 gasses from the pressure chamber 540, introducing CO2 into the
pressure
chamber 550, and sealing the one or more product packaging containing fruits
or
vegetables within the pressure chamber 560.. In one embodiment, placing one or
more
ot the product packaging (step 530) comprises placing one or more of the
product
packaging asin Fig. 2 into a pressure chamber. In one embodiment, placing one
or
more of the product packaging (step 530) comprises placing one or more of the
product
packaging as in Fig. 4 into a pressure chamber.
According to one embodiment, introducing CO2 into the pressure chamber 550
comprises flowing enough CO2 into the pressure chamber to create a positive
pressure
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of CO2 within the product packaging therein. In one embodiment, the positive
pressure
is approximately 5 psi. In one embodiment, one or more of method steps 500 are
peiformed in a refrigerated environment to minimize respiration of the fruits
or
vegetables and improve the absorption of COa into the fruits or vegetables
within the
product packaging. In one embodiment, within the pressure chamber, the fruits
or
vegetables are sealed in the product packaging with a 100% saturation level
CO2
environment within the product packaging containing the fruits or vegetables.
Fig. 6 illustrates one or more packaged flavor enhanced fruits or vegetables
product within a pressure chamber according to the method illustrated in Fig.
5. As
shown in Fig. 6, pressure chamber 610 contains one or more packaged flavor
enhanced fruits or vegetables product 200. Pressure chamber 610 may be used as
shown, with product packaging as in Fig. 2, or with product packaging as in
Fig. 4, or
with other variations of product packaging as described previously.
In one embodiment, introducing CO2 into pressure. chamber (method step 550)
comprises flowing enough CO2 into pressure chamber 610 so as to create a
positive
pressure of CO2. As the pressure of COZ becomes slightly positive in pressure
-ch-amtsSr-61-0; the pressure of002 vtin"thm product 200 also becomes slightly
positive
since the COz is able to freely enter the unsealed product packaging 210.
Likewise, as
the pressure of CO2 becomes slightly positive in pressure chamber 610, in one
embodiment, the pressure of CO2 within product 400 contained inside pressure
chamber 610 becomes slightly positive since the CO2 is able to freely enter
port 450.
In one embodiment, subsequent to introducing enough CO2 to achieve a positive
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pressure of CO2 within the product packaging containing the fruits or
vegetables the
product packaging is sealed, thereby resulting in one or more packaged flavor
enhanced fruits or vegetables product such as product 200 or product 400. A
person
having ordinary skill in the art will recognize that the methods described
herein may be
scaled up for high volume production of packaged flavor enhanced fruits or
vegetables.
In one embodiment, pressure chamber 610 is capable of operating on a large
number
of products such as product 200.
As described herein, the present invention provides methods for enhancing the
flavor of fruits or vegetables within its own product packaging to extend the
shelf-life
and allow for mass production and mass distribution of the.flavor enhanced
fruits or
vegetables, and the present invention provides packaged flavor enhanced fruits
or
vegetables products produced by such methods. The methods comprise providing
product packaging capable of retaining a positive pressure of C02, receiving
fruits or
vegetables into the product packaging, introducing CO2 into the product
packaging, and
sealing the prod .uct packaging containing the fruits or vegetables and C02,
and wherein
the product packaging retains a positive pressure of C02, and the fruits or
vegetables
-absor.b-the-CO2 ther-eby-enhancing-the flavor-of-the-fruits-er-vegetables-
witMifl-the-
product packaging.
Although a person having skill in the art may comprehend alterations and
modifications of the present invention after having read the foregoing
description, it is
to be understood that the particular embodiments shown and described by way of
illusttation are in no way intended to be considered limiting. References to
details of
particular embodiments are not intended to limit the scope of the claims.
Rather, it will
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be appreciated that many variations, modifications, and embodiments are
possible, and
all such variations, modifications, and embodiments are to be regarded as
being within
the spirit and scope of the invention.
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