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WO2004056673A1 - Kit convenience food comprenant des fruits, des legumes ou des herbs, et soupe ou concenre de sauce emballe separement - Google Patents

Kit convenience food comprenant des fruits, des legumes ou des herbs, et soupe ou concenre de sauce emballe separement Download PDF

Info

Publication number
WO2004056673A1
WO2004056673A1 PCT/EP2003/012825 EP0312825W WO2004056673A1 WO 2004056673 A1 WO2004056673 A1 WO 2004056673A1 EP 0312825 W EP0312825 W EP 0312825W WO 2004056673 A1 WO2004056673 A1 WO 2004056673A1
Authority
WO
WIPO (PCT)
Prior art keywords
assembly according
component
soup
sauce
vegetables
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.)
Ceased
Application number
PCT/EP2003/012825
Other languages
English (en)
Inventor
Geoffrey Craig
Lynn Philomena Pinto
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.)
Hindustan Unilever Ltd
Unilever NV
Original Assignee
Hindustan Lever Ltd
Unilever NV
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 Hindustan Lever Ltd, Unilever NV filed Critical Hindustan Lever Ltd
Priority to CA002507768A priority Critical patent/CA2507768C/fr
Priority to EP03767559A priority patent/EP1572554A1/fr
Priority to AU2003292034A priority patent/AU2003292034A1/en
Publication of WO2004056673A1 publication Critical patent/WO2004056673A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/32—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a convenience foodproduct comprising a substantial amount of fresh fruit or vegetables with a separately packaged soup or sauce concentrate, which fruit/vegetables and the concentrated soup or sauce are offered for sale together.
  • Convenience foods usually contain 2 or more ingredients and require some degree of preparation and are e.g. offered as so-called meal kits.
  • GB 2340471 describes a two-component food product wherein both components are packaged such that the components are out of contact with one another.
  • One of the components is fresh fruit
  • the other component exemplified is a dairy compound, e.g. a yogurt.
  • US 5807597 discloses a packaged omelet mix, comprising a mixing beaker which contains a container with aseptically packaged liquid egg and a container with omelet inlay (e.g. cheese, vegetables, meat).
  • a mixing beaker which contains a container with aseptically packaged liquid egg and a container with omelet inlay (e.g. cheese, vegetables, meat).
  • UK 2295371 discloses as state of the art a main container for holding a raw food and a separate sachet for holding a sauce.
  • an assembly comprising two packed components, wherein said two components are packed such that the components are not in contact with one another, characterised in that the first component comprises fruit, vegetables, or herbs and the second component comprises a soup concentrate, bouillon concentrate, broth concentrate or sauce concentrate.
  • concentrate is to be understood that such a concentrate needs to be diluted with an aqueous liquid at some stage prior to consumption.
  • the concept of soup and sauce concentrate as such which need to be diluted prior to consumption is well known to the consumer.
  • the concentrate is such that the soup-, bouillon-, broth- or sauce concentrate is to be diluted with an amount of an aqueous liquid 1- 50 (preferably 1-20) times the volume of the soup-, bouillon-, broth- or sauce concentrate (apart from the fruit, vegetables or herbs of the food kit according to the invention) prior to consumption.
  • Soup as such is well known, and is known to be convenient to consume. It is also considered healthy if it contains sufficient vegetables. Soup as currently offered is either canned soup, deep frozen soup, chilled stable soup, or concentrated broth. All these types have their disadvantages. Canned soup is usually sterilised, and vegetables in it are consequently overcooked. Deep frozen soup has a reasonable quality image, but requires a frozen supply chain and occupies a large volume. Chilled stable soup can be good, but suffers from a large volume. Concentrated broth has too little vegetables in it to be interesting from a nutritional perspective.
  • the assembly according to the invention comprises, next to fruit, vegetables, or herbs a second component.
  • This second component can be a concentrated soup, bouillon, broth or sauce.
  • a concentrated soup, bouillon, broth or sauce can be fresh, chilled stable, but it may also be an ambient stable product.
  • the soup, bouillon, broth or sauce usually contains a lot of water, which would make it a bulky product to transport store and sell, the soup, bouillon, broth or sauce is part of the assembly in a concentrated form.
  • the second component is a soup concentrate, bouillon concentrate, or broth concentrate.
  • Such a concentrate may be turned into a product with desired characteristics by dilution with an aqueous liquid, e.g. water, milk, wine, etcetera.
  • an aqueous liquid e.g. water, milk, wine, etcetera.
  • the amount of aqueous liquid that needs to be added may vary form 1-50 (preferably 1-20) times the amount of the concentrated soup, bouillon, broth or sauce to form the soup, bouillon, broth or sauce.
  • the second component comprises a 1-50 (preferably 1-20) times concentrated soup, bouillon, broth or sauce. This means that to one volume of concentrate (of soup, bouillon, broth or sauce) should be added 1 to 50 (preferably 1-20) times that volume of an aqueous liquid, e.g.
  • This soup-, bouillon-, broth-, or sauce concentrate is preferably in a liquid or pasty form (i.e. preferably not powdery, granular or solid block).
  • Offering the soup, bouillon, broth or sauce in a concentrated version has another advantage next to volume reduction (thus saving transport and storage costs, and making it more attractive to the consumer) which is that by concentrating one can achieve a water activity which is such low that the concentrate has a good microbial stability.
  • microbial stability should be such that it matches at least the (chilled) shelf life of the fruits or vegetables.
  • the degree of concentration may be such that the soup, bouillon, broth or sauce is even ambient stable.
  • the amount of the second component i.e. soup, bouillon, broth, sauce, or concentrate thereof
  • the amount of the first component i.e. fruit, vegetables, herbs or spices
  • the concentrated soup, bouillon, broth or sauce may comprise 2- 20% wt (preferably 4-15% wt) of an edible salt, e.g. sodium or potassium chloride.
  • At least part, more preferably all, of the fruit, vegetables, herbs or spices of the first component is fresh.
  • Fresh in this connection means that such components have been harvested and are cleaned.
  • such components may have been subjected to a preserving operation, such as blanching, radiation, subjecting to gas, antioxidants, preservatives etcetera, as well as a size reducing operation.
  • Packaging may be under a protective atmosphere.
  • the first components are preferably not fully cooked.
  • at least part of the first component is "chilled stable", which means it remains suitable for consumption when kept at a temperature below room temperature, e.g. 0- -10°C, preferably 1-6°C.
  • Such chilled conditions may warrant a term for consumption of 1-50 days, e.g. 1-10 days.
  • a suitable preparation may involve heating (part of) the fruits, vegetables, herbs and spices by cooking, braising, frying, stir-frying, sauteing, steaming, deep frying etcetera.
  • the concentrated soup, bouillon, broth or sauce may be added prior to, during or after said heating step.
  • an aqueous liquid is added in an amount such that the final product yields a good tasting soup, bouillon, broth or sauce. Such amount will usually be indicated on the instructions for use.
  • the first component is preferably packed in a single container.
  • said single container is a pouch, bag, jar, can, pot, cup, bottle or box.
  • the packaging material is inedible.
  • the second component is preferably packed in a single container.
  • Such single container is preferably a pouch, bag, jar, can, pot, cup, bottle or box. Similar materials may be used.
  • the second component may have been subjected to a preserving process step or agent. In this case, it may include pasteurising or sterilising.
  • the concentrated soup, bouillon, broth or sauce is such concentrated that the water activity is below 0.85, more preferably below 0.65, most preferably below 0.45.
  • the first component is preferably in one packed entity
  • the second component is preferably packed in another entity, but it is preferred (e.g. for convenience) that these two packed products are offered to the consumer and sold together.
  • This can be achieved e.g. by joining the two packed components in one container, e.g. a bag, box, pouch, etcetera.
  • the invention further relates to a container, e.g. a pouch, bag or box containing the first component and the pouch, jar, can, bottle containing the second component are packed together in a pouch, bag, box, or joined together by adhesive or connecting means.
  • This objective can also be achieved if the assembly according to the invention in which the packaged second component is contained in the packaged first component.
  • An example of this is: a big pouch containing fresh vegetables and the big pouch furthermore contains a smaller pouch or bottle with a concentrated soup.
  • the instructions for use and other information can be printed on the big pouch.
  • Such an assembly also reduces the amount of packaging material used.
  • the assemblies according to the invention may further comprise instructions to prepare and/or suggestions for use and/or nutritional information, optionally with graphic representations.
  • Such instructions for use and/or preparation and/or nutritional information may be printed (in part) on the packaging of either the individual components or on the packaging or means that holds the first and second component together.
  • a soup kit is provided by a pouch of an oxygen barrier material, which pouch contains 350g of fresh vegetables (various fresh vegetables, cleaned and if big size reduced) and herbs (mainly sliced sweet carrot and coriander leaves) and a pouch containing 90 g of a concentrated stock comprising e.g. spices and salt.
  • the atmosphere contains approximately 3-5% of oxygen.
  • the soup kit can be turned into a healthy and tasty carrot and coriander soup by:

Landscapes

  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

A convenience foodproduct comprising a substantial amount of fresh fruit or vegetables with a separately packaged soup or sauce concentrate, which fruit/vegetables and the concentrated soup or sauce are offered for sale together.
PCT/EP2003/012825 2002-12-19 2003-11-13 Kit convenience food comprenant des fruits, des legumes ou des herbs, et soupe ou concenre de sauce emballe separement Ceased WO2004056673A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CA002507768A CA2507768C (fr) 2002-12-19 2003-11-13 Kit convenience food comprenant des fruits, des legumes ou des herbs, et soupe ou concenre de sauce emballe separement
EP03767559A EP1572554A1 (fr) 2002-12-19 2003-11-13 Kit convenience food comprenant des fruits, des legumes ou des herbs, et soupe ou concenre de sauce emballe separement
AU2003292034A AU2003292034A1 (en) 2002-12-19 2003-11-13 Convenience food kit comprising fruit, vegetables or herbs, and a separately packaged soup or sauce concentrate

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP02080497.7 2002-12-19
EP02080497 2002-12-19

Publications (1)

Publication Number Publication Date
WO2004056673A1 true WO2004056673A1 (fr) 2004-07-08

Family

ID=32668801

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2003/012825 Ceased WO2004056673A1 (fr) 2002-12-19 2003-11-13 Kit convenience food comprenant des fruits, des legumes ou des herbs, et soupe ou concenre de sauce emballe separement

Country Status (4)

Country Link
EP (1) EP1572554A1 (fr)
AU (1) AU2003292034A1 (fr)
CA (1) CA2507768C (fr)
WO (1) WO2004056673A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007017024A1 (fr) * 2005-07-28 2007-02-15 Unilever N.V. Produit alimentaire emballe
EP1890948A4 (fr) * 2005-05-24 2009-05-27 Conagra Foods Inc Conteneur a gradient pour arome, et produit alimentaire a base de liquide emballe
DE102010035023A1 (de) * 2010-08-20 2012-02-23 Vogeley Lebensmittelwerk Gmbh Nahrungsmittelkonzentrat
US20230180774A1 (en) * 2016-05-26 2023-06-15 Cj Cheiljedang Corporation Method for manufacturing a processed food using separate packaging and mild heating sterilization

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01120245A (ja) * 1987-11-02 1989-05-12 Toyo Seikan Kaisha Ltd ドライパック具だくさんスープ缶詰セット
FR2668121A1 (fr) * 1990-10-22 1992-04-24 Martin Glinel Pierre Sachet d'emballage a deux compartiments destine a contenir un produit frais et son assaisonnement.
GB2295371A (en) * 1994-11-23 1996-05-29 Lenders Herman Jozef Packages containing food to be cooked therein

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01120245A (ja) * 1987-11-02 1989-05-12 Toyo Seikan Kaisha Ltd ドライパック具だくさんスープ缶詰セット
FR2668121A1 (fr) * 1990-10-22 1992-04-24 Martin Glinel Pierre Sachet d'emballage a deux compartiments destine a contenir un produit frais et son assaisonnement.
GB2295371A (en) * 1994-11-23 1996-05-29 Lenders Herman Jozef Packages containing food to be cooked therein

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 198925, Derwent World Patents Index; Class D13, AN 1989-182319, XP002273889 *
PATENT ABSTRACTS OF JAPAN vol. 013, no. 362 (C - 625) 14 August 1989 (1989-08-14) *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1890948A4 (fr) * 2005-05-24 2009-05-27 Conagra Foods Inc Conteneur a gradient pour arome, et produit alimentaire a base de liquide emballe
EP1887873A4 (fr) * 2005-05-24 2009-05-27 Conagra Grocery Prod Co Conteneur a gradient flexible d'arome et produit alimentaire sous forme liquide emballe
WO2007017024A1 (fr) * 2005-07-28 2007-02-15 Unilever N.V. Produit alimentaire emballe
DE102010035023A1 (de) * 2010-08-20 2012-02-23 Vogeley Lebensmittelwerk Gmbh Nahrungsmittelkonzentrat
US20230180774A1 (en) * 2016-05-26 2023-06-15 Cj Cheiljedang Corporation Method for manufacturing a processed food using separate packaging and mild heating sterilization

Also Published As

Publication number Publication date
CA2507768A1 (fr) 2004-07-08
AU2003292034A1 (en) 2004-07-14
EP1572554A1 (fr) 2005-09-14
CA2507768C (fr) 2009-01-13

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