Patent Application
20100062130
Of the several sensory characteristics of meat, tenderness is perhaps the trait most highly desired by consumers. Consequently, meat tenderness is a factor of major economic importance to the livestock and meat industries. Accordingly, the consumer acceptance of meat, e.g., beef, pork and poultry, depends to a large measure on the tenderness of the meat after cooking. When the meat is tough and fibrous, consumer acceptance is quite low. Meat prepared for home consumption and sold in local groceries and butcheries is normally of the more tender grades. For example, in the case of beef, lot feeding can be required to develop the desired amount of tenderness in the muscle tissue, including increases in fat content. However, such efforts can considerably increase the cost of the meat. For this reason, significant effort has been expended in the art to provide methods for tenderizing less tender grades of meat.
Commonly, food additives (such as, for example, marinades) can be used to enhance the qualities of meats by providing enhanced visual appearance and tenderness from spices and flavorings. For example, some techniques utilize injection of flavorings into the muscle to impart flavor and juiciness prior to packaging the meat. Other techniques include a means of tumbling a meat product in a marinade prior to packaging. In the case of the injected or tumbled marinade techniques, the use of a tenderizer is often omitted because the proteolytic enzyme associated with tenderizing agents can overly soften the meat, resulting in an unsatisfactory texture. The over-tenderizing results from prolonged contact time between the meat and the tenderizing agent as a consequence of the poor ability to control the exposure time during distribution. Additionally, even without considering the role of a proteolytic enzyme, the quality of a pre-marinated package is necessarily inconsistent as the meat generally is exposed for too long to the flavorants.
Alternatively, restaurants or consumers can purchase a vacuum packaged meat package, cut open the package, and transfer the meat to a second bag wherein a marinade is added, or to a tray or vat that is loaded with a marinade. With the tray, vat, or second bag method, a consumer removes the meat from its shipment package and necessarily exposes the meat to outside conditions that can introduce contamination during marinating. In addition, the method can introduce the undesirable step of cleaning the tray or vat to prevent cross-contamination.
The presently disclosed subject matter provides, among other things, a package assembly that includes first and second packages that maintains two or more components, e.g., a food additive and a food product, separately until a user desires to mix the two components within the package assembly.
For example, according to an embodiment of the present invention, a package assembly form marinating a food product is provided. The package assembly comprises a first package and a second package. The first package includes a first compartment configured to substantially contain the second package and a second compartment configured to substantially contain the food product. The second package is substantially contained within the first compartment of the first package and configured to contain a food additive. The second package includes a rupturable seal configured to rupture when exposed to a predetermined pressure. The second package is in fluid communication with the second compartment of the first package upon the rupturing of the rupturable seal so as to allow the food additive to mix with the food product. The first package includes a hard seal configured to withstand the predetermined pressure and prevent leaking of the food additive and food product from the first package during the mixing of the food additive and the food product.
The first package may include a first plastic film and a second plastic film and the hard seal of the first package may extend around the perimeter of the first plastic film and the perimeter of the second plastic film. The first plastic film may be a thermoformed film formed into a compartmented support member having the first and second compartments.
The second package may include a first plastic film and a second plastic film. The first plastic film may be a thermoformed film formed into a compartmented support member having a compartment. The first plastic film of the second package and the second plastic film of the second package may collectively form a flange of the second package extending away from the compartment and the rupturable seal may extend at least across the flange of the second package. As another example, the rupturable seal may extend around the perimeters of the first and second plastic films of the second package including across the flange.
The first and second compartments of the first package may be separated by a partition and the flange of the second package may extend from the compartment of the second package at least partially across the partition toward the second compartment of the fist package.
The package assembly may further include a seal between the flange and the first plastic film of the first package and a seal between the flange and the second plastic film of the first package.
According to another embodiment, the package assembly includes a food product, a food additive, a first package, and a second package. The first package comprises a first compartment that substantially contains the second package and a second compartment that substantially contains the food product. The second package contains the food additive and includes a rupturable seal configured to rupture and allow the food additive to escape the second package when exposed to a predetermined pressure. The second package is in fluid communication with the second compartment of the first package upon a rupturing of the rupturable seal so as to allow the food additive to mix with the food product. The first package is configured to withstand the predetermined pressure and prevent leaking of the food additive and food product from the first package during the mixing of the food additive and the food product.
The first package may include a first plastic film of the first package and a second plastic film of the first package sealed together by a hard seal configured to withstand the predetermined pressure.
The second package may include a first plastic film of the second package and a second plastic film of the second package sealed together at least partially by the rupturable seal. The first plastic film of the second package and the second plastic film of the second package may collectively form a flange of the second package and the rupturable seal may extend at least across the flange of the second package. As another example, the rupturable seal may extend around the perimeter of the first plastic film of the second package and the perimeter of the second plastic film of the second package. The first and second compartments of the first package may be separated by a partition and the flange of the second package may extend from the first compartment of the first package at least partially across the partition toward the second compartment of the fist package.
The food additive may be selected from the group comprising: marinade, proteolytic enzyme, bactericide, fungicide, preservative, wetting agent, antioxidant, viscosity control agent, brine, curing agent, flavoring agent, and combinations thereof. The food product may be selected from the group comprising: meat, vegetable, and combinations thereof.
According to yet another embodiment, a method of controlling a level of food additive imparted to a food product is provided. The method includes forming a support member of a first package that includes a first compartment configured to substantially contain a second package and a second compartment configured to substantially contain a food product; forming the second package configured to contain a food additive; loading the food additive into the second package; sealing the food additive in the second package with at least a rupturable seal configured to rupture and allow the food additive to escape the second package; loading the food product into the second compartment of the first package; loading the second package substantially into the first compartment of the first package such that the second package is in fluid communication with the second compartment of the first package upon a rupturing of the rupturable seal so as to allow the food additive to mix with the food product; and sealing the support member of the first package with a cover of the first package such that the first package is configured to withstand the predetermined pressure and prevent leaking of the food additive and food product from the first package during the mixing of the food additive and the food product. The method may further include applying a vacuum to the second package during or prior to the sealing of the second package and applying a vacuum to at least the second compartment during or prior to the sealing of the first package.
In other embodiments, the forming of the supporting member may include thermoforming a first plastic film of the first package. The forming of the second packaging may include thermoforming a first plastic film of the second package into a support member of the second package having a compartment of the second package. The loading the second package substantially into the first compartment of the first package may include positioning a flange of the second package at least partially across a partition separating the first compartment of the first package and the second compartment of the first package such that the flange extends from the first compartment of the first package toward the second compartment of the second package.
Having thus described the invention in general terms, reference will now be made to the accompanying drawings, which are not necessarily drawn to scale, and wherein:
a is a top view of a die box consistent with an exemplary embodiment;
b is a top view of the die box of
The present inventions now will be described more fully hereinafter with reference to the accompanying drawings, in which some, but not all embodiments of the inventions are shown. Indeed, these inventions may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided so that this disclosure will satisfy applicable legal requirements. Like numbers refer to like elements throughout.
While the following terms are believed to be well understood by one of ordinary skill in the art, the following definitions are set forth to facilitate explanation of the presently disclosed subject matter.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which the presently disclosed subject matter belongs. Although any methods, devices, and materials similar or equivalent to those described herein can be used in the practice or testing of the presently disclosed subject matter, representative methods, devices, and materials are now described.
Following long-standing patent law convention, the terms “a”, “an”, and “the” refer to “one or more” when used in the subject specification, including the claims. Thus, for example, reference to “a package” (e.g., “a marinade package”) includes a plurality of such packages, and so forth.
Unless otherwise indicated, all numbers expressing quantities of components, reaction conditions, and so forth used in the specification and claims are to be understood as being modified in all instances by the term “about”. Accordingly, unless indicated to the contrary, the numerical parameters set forth in the instant specification and attached claims are approximations that can vary depending upon the desired properties sought to be obtained by the presently disclosed subject matter.
As used herein, the term “about”, when referring to a value or to an amount of mass, weight, time, volume, concentration, percentage, and the like can encompass variations of, in some embodiments ±20%, in some embodiments ±10%, in some embodiments ±5%, in some embodiments ±1%, in some embodiments ±0.5%, and in some embodiments ±0.1%, from the specified amount, as such variations are appropriate in the disclosed package and methods.
As used herein, the phrase “abuse layer” refers to an outer film layer and/or an inner film layer, so long as the film layer serves to resist abrasion, puncture, and other potential causes of reduction of package integrity, as well as potential causes of reduction of package appearance quality. Abuse layers can comprise any polymer, so long as the polymer contributes to achieving an integrity goal and/or an appearance goal. In some embodiments, an abuse layer can comprise polymers having a modulus of at least 107 Pascals, at room temperature. In some embodiments, an abuse layer can comprise, but is not limited to, polyamide and/or ethylene/propylene copolymer; in some embodiments, nylon 6, nylon 6/6, and/or amorphous nylon.
As used herein, the term “barrier”, and the phrase “barrier layer”, as applied to films and/or layers, can be used with reference to the ability of a film or layer to serve as a barrier to one or more gases. In the packaging art, oxygen (i.e., gaseous 02) barrier layers have included, for example, ethylene/vinyl alcohol copolymer (polymerized ethylene vinyl alcohol), polyvinyl chloride, polyvinylidene chloride (PVDC), polyalkylene carbonate, polyamide, polyethylene naphthalate, polyester, polyacrylonitrile, and the like, as known to those of ordinary skill in the art. In some embodiments, the 02-barrier layer can comprise ethylene/vinyl alcohol copolymer, polyvinyl chloride, polyvinylidene chloride, and/or polyamide.
As used herein, the terms “corona treatment” and “corona discharge treatment” refer to subjecting the surfaces of thermoplastic materials, such as polyolefins, to corona discharge, i.e., the ionization of a gas such as air in close proximity to a film surface, the ionization initiated by a high voltage passed through a nearby electrode, and causing oxidation and other changes to the film surface, such as surface roughness. Corona treatment of polymeric materials is disclosed in U.S. Pat. No. 4,120,716, to Bonet, herein incorporated in its entirety by reference thereto. U.S. Pat. No. 4,879,430, to Hoffman, also hereby incorporated in its entirety by reference thereto, discloses the use of corona discharge for the treatment of plastic webs for use in meat cook-in packaging, with the corona treatment of the inside surface of the web to increase the adhesion of the meat to the proteinaceous material.
As used herein, the term “film” can be used in a generic sense to include plastic web, regardless of whether it is film or sheet.
As used herein, the term “food additive” refers to any liquid or solid material that results or can reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food product. In some embodiments, the food additive can, for example, be an agent having a distinct taste and/or flavor, such as a salt or any other taste or flavor potentiator or modifier. Examples of food additives include, but are not limited to, marinades and proteolytic enzymes. In addition, components that by themselves are not additives, such as vitamins, minerals, color additives, herbal additives (e.g., echinacea or St. John's Wort), antimicrobials, preservatives, and the like can be considered food additives.
As used herein, the term “food product” refers to any nourishing substance that is eaten or otherwise taken into the body to sustain life, provide energy, promote growth, and/or the like. For example, in some embodiments, food products can include, but are not limited to, meats, vegetables, fruits, starches, and combinations thereof. In some embodiments, food products can include individual food components or mixtures thereof.
As used herein, the term “heat seal” refers to any seal of a first region of a film surface to a second region of a film surface, wherein the seal is formed by heating the regions to at least their respective seal initiation temperatures. Heat-sealing is the process of joining two or more thermoplastic films or sheets by heating areas in contact with each other to the temperature at which fusion occurs, usually aided by pressure. In some embodiments, heat-sealing can be inclusive of thermal sealing, melt-bead sealing, impulse sealing, dielectric sealing, and/or ultrasonic sealing. The heating can be performed by any one or more of a wide variety of means, such as (but not limited to) a heated bar, hot wire, hot air, infrared radiation, ultrasonic sealing, and the like.
As used herein, the term “lamination”, the term “laminate”, and the phrase “laminated film”, can refer to the process and resulting product made by bonding together two or more layers of film and/or other materials. Lamination can be accomplished by joining film layers with adhesives, joining with heat and pressure, spread coating, and/or extrusion coating. In some embodiments, the term “laminate” can be inclusive of coextruded multilayer films comprising one or more tie layers.
As used herein, the term “marinade” refers to an edible substance that can impart one or more flavors and/or textures to a food product. In some embodiments, the marinade can comprise acidic ingredients, such as vinegar, lemon juice, and/or wine. In some embodiments, the marinade can comprise savory ingredients, such as soy sauce, brine, or other prepared sauces. In some embodiments, the marinade can comprise oils, herbs, and spices to further flavor a food item. In some embodiments, the marinade can comprise one or more proteolytic enzymes to flavor the food and/or to tenderize a food product.
As used herein, the term “meat” comprises both cooked and uncooked meat and includes, but is not limited to, beef, birds such as poultry (including chicken, duck, goose, turkey, and the like), buffalo, camel, crustacean (including shellfish, clams, scallops, mussels, oysters, lobster, crayfish, crab, shrimp, prawns, and the like), dog, fish (including salmon, trout, eel, cod, herring, plaice, whiting, halibut, turbot, ling, squid, tuna, sardines, swordfish, dogfish, shark, and the like), game (including deer, eland, antelope, and the like), game birds (such as pigeon, quail, doves, and the like), goat, hare, horse, kangaroo, lamb, marine mammals (including whales and the like), amphibians (including frogs and the like), monkey, pig, rabbit, reptiles (including turtles, snakes, alligators, and the like), and/or sheep.
As used herein, the term “oriented” refers to a polymer-containing material that has been stretched at an elevated temperature (the orientation temperature), followed by being “set” in the stretched configuration by cooling the material while substantially retaining the stretched dimensions. Upon subsequently heating unrestrained, unannealed, oriented polymer-containing material to its orientation temperature, heat shrinkage is produced almost to the original unstretched, i.e., pre-oriented dimensions. More particularly, the term “oriented”, as used herein, can refer to oriented films, wherein the orientation can be produced in one or more of a variety of manners.
As used herein, the term “package” refers to packaging materials configured around a product being packaged, and can include (but are not limited to) bags, pouches, trays, and the like.
As used herein, the term “polymer” refers to the product of a polymerization reaction, and can be inclusive of homopolymers, copolymers, terpolymers, etc. In some embodiments, the layers of a film can consist essentially of a single polymer, or can have still additional polymers together therewith, i.e., blended therewith.
As used herein, the term “proteolytic enzyme” refers to an enzyme that can be added to a marinade fluid to sever peptide bonds in proteins, and therefore tenderize a meat. Proteolytic enzymes suitable for use with the presently disclosed subject matter can include, but are not limited to, bromelain from pineapple and papain from papaya, achromopeptidase, aminopeptidase, ancrod, angiotensin converting enzyme, bromelain, calpain, calpain I, calpain II, carboxypeptidase A, carboxypeptidase B, carboxypeptidase G, carboxypeptidase P, carboxypeptidase W, carboxypeptidase Y, caspase, caspase 1, caspase 2, caspase 3, caspase 4, caspase 5, caspase 6, caspase 7, caspase 8, caspase 9, caspase 10, caspase 11, caspase 12, caspase 13, cathepsin B, cathepsin C, cathepsin D, cathepsin G, cathepsin H, cathepsin L, chymopapain, chymase, chymotrypsin a-, clostripain, collagenase, complement Clr, complement Cls, complement Factor D, complement Factor I, cucumisin, dipeptidyl peptidase IV, elastase (leukocyte), elastase (pancreatic), endoproteinase Arg-C, endoproteinase Asp-N, endoproteinase Glu-C, endoproteinase Lys-C, enterokinase, factor Xa, ficin, furin, granzyme A, granzyme B, HIV protease, IGase, kallikrein tissue, leucine aminopeptidase (general), leucine aminopeptidase (cytosol), leucine aminopeptidase (microsomal), matrix metalloprotease, methionine amiopeptidase, neutrase, papain, pepsin, plasmin, prolidase, pronase E, prostate specific antigen, protease (alkalophilic form), Streptomyces griseus, protease from Aspergillus, protease from Aspergillus saitoi, protease from Aspergillus sojae, protease (B. licheniformis) (Alkaline), protease (B. licheniformis) (Alcalase), protease from Bacillus polymyxa, protease from Bacillus sp, protease from Bacillus sp (Esperase), protease from Rhizopus sp., protease S, proteasomes, proteinase from Aspergillus oryzae, proteinase 3, proteinase A, proteinase K, protein C, pyroglutamate amiopeptidase, renin, rennin, streptokinase, subtilisin, thermolysin, thrombin, tissue plasminogen activator, trypsin, tryptase, urokinase, and combinations thereof.
As used herein, the term “rupturable” with regard to a seal can indicate the susceptibility of being broken without implying weakness. Thus, in referring to a rupturable seal between the films of a package, it can be meant that when so sealed the films are united together in a fluid impervious manner, and when the seal is broken or severed by delamination of the films from one another in the area of the seal, the films are separated apart from one another severing the seal while still maintaining the integrity of the individual films themselves. Thus, the rupturable seal in an intact state serves to maintain the integrity of the product chamber reservoir for maintaining fluid, semi-fluid, and/or solid products therein but in a broken or severed state allows for passage of these products between the films along a delaminated seal area.
As used herein, the term “seal” refers to any seal of a first region of an outer film surface to a second region of an outer film surface, including heat or any type of adhesive material, thermal or otherwise. In some embodiments, the seal can be formed by heating the regions to at least their respective seal initiation temperatures. The sealing can be performed by any one or more of a wide variety of means, including, but not limited to, using a heat seal technique (e.g., melt-bead sealing, thermal sealing, impulse sealing, dielectric sealing, radio frequency sealing, ultrasonic sealing, hot air, hot wire, infrared radiation, etc.).
As used herein, the phrases “seal layer”, “sealing layer”, “heat seal layer”, and “sealant layer”, refer to an outer film layer, or layers, involved in the sealing of the film to itself, another film layer of the same or another film, and/or another article that is not a film. It should also be recognized that in general, up to the outer 3 mils of a film can be involved in the sealing of the film to itself or another layer. With respect to packages having only fin-type seals, as opposed to lap-type seals, the phrase “sealant layer” generally refers to the inside film layer of a package, as well as supporting layers adjacent this sealant layer often being sealed to itself, and frequently serving as a food contact layer in the packaging of foods. In general, a sealant layer sealed by heat-sealing layer comprises any thermoplastic polymer. In some embodiments, the heat-sealing layer can comprise, for example, thermoplastic polyolefin, thermoplastic polyamide, thermoplastic polyester, and thermoplastic polyvinyl chloride. In some embodiments, the heat-sealing layer can comprise thermoplastic polyolefin.
As used herein, the phrase “thermoforming layer” refers to a film layer that can be heated and drawn into a cavity while maintaining uniform thinning, as opposed to films or film layers that lose integrity during the thermoforming process (e.g., polyethylene homopolymers do not undergo thermoforming with uniform thinning). In some embodiments, thermoforming layers can comprise, but are not limited to, polyamide, ethylene/propylene copolymer, and/or propylene homopolymer; in some embodiments, nylon 6, nylon 6/6, amorphous nylon, ethylene/propylene copolymer, and/or propylene homopolymer.
As used herein, the term “thermoplastic” refers to uncrosslinked polymers of a thermally sensitive material that flow under the application of heat or pressure.
As used herein, the term “tie layer” refers to any internal layer having the primary purpose of adhering two layers to one another. In some embodiments, tie layers can comprise any nonpolar polymer having a polar group grafted thereon, such that the polymer is capable of covalent bonding to polar polymers such as polyamide and ethylene/vinyl alcohol copolymer. In some embodiments, tie layers can comprise at least one member selected from the group including, but not limited to, modified polyolefin, modified ethylene/vinyl acetate copolymer, and/or homogeneous ethylene/alpha-olefin copolymer. In some embodiments, tie layers can comprise at least one member selected from the group consisting of anhydride modified grafted linear low density polyethylene, anhydride grafted low density polyethylene, homogeneous ethylene/alpha-olefin copolymer, and/or anhydride grafted ethylene/vinyl acetate copolymer.
As used herein, terminology employing a “/” with respect to the chemical identity of a copolymer (e.g., “an ethylene/alpha-olefin copolymer”), identifies the comonomers that are copolymerized to produce the copolymer. Such phrases as “ethylene alpha-olefin copolymer” are the respective equivalent of “ethylene/alphaolefin copolymer.”
The first package may be include a secondary seal (not illustrated) to provide additional strength to one or more compartments of the first package as further disclosed in U.S. patent application Ser. No. 12/079,409 filed on Mar. 26, 2008 (entitled “On-Demand Meat Tenderizing Package”; Attorney Docket No. D-44119-01) and assigned to the assignee of the present application, the entire disclosure of which is hereby incorporated herein by reference.
Referring back to the perimeter seal 235, the perimeter seal 235 can be used to reliably contain the second package 300 containing the food additive and the food product in their respective compartments at normal operating pressures before, during, and after marinating. The perimeter seal 235 can also provide a margin of safety to contain the contents of the first package 200 in the event that the first package is dropped, bumped, and/or otherwise transiently exposed to higher pressures either before the rupturable seal 350 of the second package is broken or afterwards.
Moreover, the perimeter seal 235 (and/or, in embodiments having a secondary seal, the secondary seal) can be configured to be a hard or permanent seal in that the strength of the seal is intended to be strong enough to prevent rupture or the strength of the seal is intended to be equal to or higher than the strength of the sealed plastic films 215 and 220.
In some embodiments, the heat sealing machine includes a heated seal bar that contacts and compresses the two films to be heat sealed together to form the perimeter seal 235. Generally, three variables can be considered in forming a heat seal: the seal bar temperature, the dwell time, and the sealing pressure. The seal bar temperature can refer to the surface temperature of the seal bar. The dwell time can refer to the length of time that the heated seal bar contacts the film to transfer heat from the seal bar to soften at least a portion of the films (e.g., the sealing layers of the films) so that they can be melded together. The sealing pressure can refer to the amount of force that squeezes the films together during this heat transfer. All of these variables can be modified accordingly in order to prepare a package suitable with the presently disclosed subject matter.
Because the heat sealing layers for much of the thermoplastic packaging films used in food packaging are based on relatively low-melting polyolefin thermoplastics (or similar melt-temperature thermoplastics), the heat sealing machines present in food packaging plants can be designed and set to operate with a seal bar temperature, a dwell time, and a sealing pressure in a range useful for such materials to permit the heat sealing machines to operate at high speeds to form strong seals.
Although the films of presently disclosed package 200 may be heat-sealed to form perimeter seal 235, the use of other adhesives or mechanical closures (e.g., clips) as desired or necessary is within the scope of the presently disclosed subject matter. Particularly, adhesives can be applied in a desired pattern, or sealed at a certain temperature (such as with a layer of ionomer) to define seal strength in a directly proportional fashion; i.e., more adhesive or higher temperature can create a stronger seal, while less adhesive or lower temperature can produce a weaker seal.
In some embodiments, the perimeter seal 235 may not be sealed until after the first package 200 is filled. For example, the first film 215 is formed into a compartmented support member having at least two compartments adapted to contain a second package and a food product. The compartmented support member is then loaded with a second package containing the food additive and the food product. The second film 220 can be positioned to contact the first film 215 at least along the perimeter of the first package. A vacuum can then be applied to the compartments. The second film 220 can then be sealed around the perimeter of the compartmented support member to form the perimeter seal 235 in this regard the second film 220 can function as a cover to the support member.
In some embodiments, the heat sealing machine includes a heated seal bar that contacts and compresses the two films to be heat sealed together to form the perimeter seal 335. Generally, three variables can be considered in forming a heat seal: the seal bar temperature, the dwell time, and the sealing pressure. The seal bar temperature can refer to the surface temperature of the seal bar. The dwell time can refer to the length of time that the heated seal bar contacts the film to transfer heat from the seal bar to soften at least a portion of the films (e.g., the sealing layers of the films) so that they can be melded together. The sealing pressure can refer to the amount of force that squeezes the films together during this heat transfer. All of these variables can be modified accordingly in order to prepare a package suitable with the presently disclosed subject matter.
Because the heat sealing layers for much of the thermoplastic packaging films used in food packaging are based on relatively low-melting polyolefin thermoplastics (or similar melt-temperature thermoplastics), the heat sealing machines present in food packaging plants can be designed and set to operate with a seal bar temperature, a dwell time, and a sealing pressure in a range useful for such materials to permit the heat sealing machines to operate at high speeds to form strong seals.
Although the films of the second package 300 may be heat-sealed to form the perimeter seal 335, the use of other adhesives or mechanical closures (e.g., clips) as desired or necessary is within the scope of the presently disclosed subject matter. Particularly, adhesives can be applied in a desired pattern, or sealed at a certain temperature (such as with a layer of ionomer) to define seal strength in a directly proportional fashion; i.e., more adhesive or higher temperature can create a stronger seal, while less adhesive or lower temperature can produce a weaker seal.
In some embodiments, the perimeter seal 335 may not be sealed until after the second package 300 is filled. For example, the first film 315 can be formed into a support member having a compartment 325 adapted to contain a food additive and a defining a first part 350 of a flange. The compartment 325 may then be loaded with a food additive. Next, the second film 320 can be positioned to contact the first film 315, at least, along the perimeter of the second package. A vacuum can then be applied to the compartment 325. The second film 320 can then be sealed around the perimeter of the support member to form perimeter seal 335. In this regard, the second film 320 can function as a cover that is sealed to the support member.
The filling of the food additive into the second package and the sealing of the second package may incur before or after the second package is placed into the first compartment of the first package. For example, the filing and sealing operations of the second package may incur before the introduction of the first package. Indeed, the filing and sealing operations may incur at a different location or even facility than the forming and sealing of the first package. Such an embodiment may reduce the likelihood of cross-contamination of the food additive and the food product.
Referring back to the perimeter seal 335 of the second package, the perimeter seal 335 or one or more portions thereof may be designed to break when exposed to a predetermined pressure, referred to as being rupturable. In general, the rupturable perimeter seal 335 of the second package is particularly configured to have a lower rupture pressure compared to perimeter hard seal 235 (and, in embodiments having a secondary seal, the secondary seal) of the first package such that the seal(s) of the first package is unaffected by the rupture of perimeter rupturable seal 335 of the second package. In addition, perimeter rupturable seal 335 may be configured to rupture in a controlled manner across a sufficient area to provide a relatively low-pressure movement of a flowable food additive (such as marinade) out of the compartment 325 of the second package.
Although the entire perimeter seal of the second package may be configured to rupture, in other embodiments, the perimeter seal may have only a portion that is configured to rupture, e.g., the portion extending across the flange or, more specifically, the second package may include a first permanent seal that extends around the perimeter except for the portion extending across the flange and a second rupturable seal that extends across the flange. In such an embodiment, when pressure is applied, the second rupturable seal is intended to rupture before the first permanent seal and, thus, the food additives would escape through the flange only.
A rupturable seal can be formed by any of a number of various techniques known in the art. Particularly, it will be understood that there are a number of ways of making a rupturable seal in accordance with the presently disclosed subject matter, including, but not limited to, one or more of zone patterning, adhesive, ultrasonic welding, thermal bonding, crimping, cohesives, compression, nipping, needle punching, sewing, hydroentangling, and the like. For example, in some embodiments, rupturable seal can be formed of a pattern of printed ink that prevents the package films from heat sealing at an inked portion, such that the amount of inked portions in the ink pattern determine the strength of the seal. In some embodiments, rupturable seal can be fabricated by means of a discontinuity within the seal width. For example, one discontinuity within rupturable seal can include one or more stress concentrators having an inflection point that is more responsive to the interior bag pressure force than other portions that are relatively straight or smoothly curved.
Continuing, in some embodiments, a rupturable seal can be comprised of incompatible polymer blends. For example, each of the films 315 and 320 can be fabricated from an extrusion molding process in which two or more thermoplastic materials or polymer blends are melted and extruded together. One or more of the thermoplastic materials may be incompatible to each other such that the addition of the one or more of the thermoplastic materials increases the resistance of the two films 315 and 320 to seal together due to the incompatible materials in the films 315 and 320. Thus, the seal strengths of rupturable seal can depend on the particular polymer blend used. For example, common polymer blends can include, but are not limited to, zinc neutralized ethylene-acid (EMAA or EAA) copolymer ionomer (e.g., Surlyn 1650) with ethylene vinyl acetate (EVA) copolymer (e.g., Elvax 3120) and optionally with or without polybutylene; polypropylene with ethylene vinyl acetate; sodium neutralized EMAA, EMAA, and/or EVA; EVA and polystyrene or polystyrene copolymer (e.g., K-Resin® or Styralux®); and/or EVA with polybutylene. In some embodiments, the EVA can be replaced with other polyethylenes, as would be apparent to one of ordinary skill in the art.
In some embodiments, the strength of a rupturable seal can be manipulated by the temperature, dwell time and/or pressure of the heat seal bar, depending on the type and thickness of the sealant being applied. It is to be understood that the pressure required to a separate rupturable seal can depend upon the width of the sealed area at the inner end thereof. Thus, the size and configuration of rupturable seal can be altered to vary the pressure within the sealed enclosure required to rupture the seal.
Referring back to
As discussed above, one or more of the first package and the second package can be manufactured through an extrusion molding and thermoform molding process. As a more specific example, the first package 200 can be fabricated from the first film 215 that is extruded and thermoformed to produce the first compartment 225 and the second compartment 230. Extrusion molding is well known plastic shaping processing in which, e.g., thermoplastic material are fed from a hopper or other device into an extruder configured to heat the thermoplastic material and force it through a die to form and particular profile such as a plastic film or sheet. Thermoforming is well known in the packaging art, and is the process whereby a thermoplastic web is heat softened and reshaped to conform to the shape of a cavity in a mold. Suitable thermoforming methods, for example, include a vacuum forming or plug-assist vacuum forming method. In a vacuum forming method, the first web is heated, for example, by a contact heater, and a vacuum is applied beneath the web causing the web to be pushed by atmospheric pressure down into a preformed mold. In a plug-assist vacuum forming method, after the first or forming web has been heated and sealed across a mold cavity, a plug shape similar to the mold shape impinges on the forming web and, upon the application of vacuum, the forming web transfers to the mold surface.
It should be noted herein that the first film 215 of the first package may be considered a “bottom” web, e.g., in normal usage, the first package can rest on the first film 215 such that the web comprises the bottom of first package 200. Likewise, the second film 200 may be considered a “top” web, e.g., in normal usage, the first package can be positioned such that the web of the second film comprises the top of the first package that covers the bottom web. This description is for convenience in understanding the presently disclosed subject matter. Nevertheless, those skilled in the art will understand, after a review of the presently disclosed subject matter, that the first package may be manufactured, stored, shipped, and/or displayed in any suitable orientation. For example, the first package may be placed on a supporting surface such that the thermoformed web functions as the top of the package and the covering web functions as the bottom of the package.
In some embodiments, the first and second films 215 and 220 of the first package, respectively, may be multilayered structures having various layers that are produced using coextrusion techniques and lamination techniques well known in the art. Thus, the films can be coextruded or laminated and can be adhered together with a coextruded tie layer such as ethylene vinyl acetate, an ionomer, anhydride grafted ethylene vinyl acetate, low density polyethylene and/or linear low density polyethylene. The typical film-to-film bond from lamination may be made by adhering the films together with a thin layer of polyurethane coating on an adhesive laminator. The lamination can also be accomplished by extrusion lamination or extrusion coating with an adhesive coextrusion tie layer type resin at the bond interface. Thus, films of the presently disclosed subject matter can be manufactured by coextrusion methods and adhesive lamination methods, such as those disclosed in U.S. Pat. No. 6,769,227 to Mumpower, the content of which is incorporated herein in its entirety by reference thereto. Accordingly, films of the presently disclosed subject matter can be made by any suitable process, including coextrusion, lamination, extrusion coating, and combinations thereof.
The films used to form the disclosed packages can be provided in sheet or film form and can be any of the films commonly used for this type of packaging. In some embodiments, however, the film can be a commercially available multilayer film having a sealant layer, a barrier layer, and one or more abuse layers.
Thus, in some embodiments, the first and second films of the first package may comprise one or more barrier layers. Such barrier layers can include, but are not limited to, ethylene/vinyl alcohol copolymer, polyvinylidene chloride, polyalkylene carbonate, polyamide, polyethylene naphthalate, polyester, polyacrylonitrile, and combinations thereof, as known to those of skill in the art. In some embodiments, the barrier layer can comprise either EVOH or polyvinylidene chloride, and the PVDC can comprise a thermal stabilizer (i.e., a HCI scavenger, such as epoxidized soybean oil) and/or a lubricating and/or processing aid, which are well known in the art.
In some embodiments, the first and second films of the first package may comprise one or more seal layers. Such seal layers can include, but are not limited to, the genus of thermoplastic polymers, including thermoplastic polyolefin, polyamide, polyester, polyvinyl chloride, homogeneous ethylene/alpha-olefin copolymer, ethylene/vinyl acetate copolymer, ionomer, and combinations thereof.
In some embodiments, the first and second films of the first package may comprise one or more tie layers. In some embodiments, tie layers can comprise any nonpolar polymer having a polar group grafted thereon, so that the polymer is capable of covalent bonding to polar polymers, such as polyamide and ethylene/vinyl alcohol copolymer. In some embodiments, tie layers can comprise at least one member of the group including, but not limited to, modified polyolefin, modified ethylene/vinyl acetate copolymer, homogeneous ethylene/alpha-olefin copolymer, and combinations thereof. In some embodiments, tie layers can comprise at least one member selected from the group including, but not limited to, anhydride modified grafted linear low density polyethylene, anhydride grafted low density polyethylene, homogeneous ethylene/alpha-olefin copolymer, and/or anhydride grafted ethylene/vinyl acetate copolymer.
In some embodiments, the first and second films of the first package may comprise one or more abuse layers. In some embodiments, abuse layers can comprise any polymer, so long as the polymer contributes to achieving an integrity goal and/or an appearance goal. In some embodiments, the abuse layer can include, but is not limited to, polyamide, ethylene/propylene copolymer, nylon 6, nylon 6/6, amorphous nylon, and combinations thereof.
In some embodiments, the first and second films of the first package may comprise one or more bulk layers to increase the abuse-resistance, toughness, modulus, etc., of the film. In some embodiments, the bulk layer can comprise polyolefin, including but not limited to, at least one member selected from the group consisting of ethylene/alphaolefin copolymer, ethylene/alpha-olefin copolymer plastomer, low density polyethylene, and linear low density polyethylene.
The polymer components used to fabricate the films according to the presently disclosed subject matter can also comprise appropriate amounts of other additives normally included in such compositions. For example, slip agents (such as talc), antioxidants, fillers, dyes, pigments and dyes, radiation stabilizers, antistatic agents, elastomers, and the like can be added to the disclosed films.
Generally, the films employed in the presently disclosed subject matter can be multilayer or monolayer, although, of course, those films defined as delaminatable, multilayer films must include at least two layers. Typically, the films employed will have two or more layers in order to incorporate a variety of properties, such as, for example, sealability, gas impermeability and toughness, into a single film.
In some embodiments, at least a portion of at least one film of the presently disclosed subject matter can be irradiated to induce cross-linking. In the irradiation process, the film is subjected to one or more energetic radiation treatments, such as corona discharge, plasma, flame, ultraviolet, X-ray, gamma ray, beta ray, and high energy electron treatment, each of which induces cross-linking between molecules of the irradiated material. The irradiation of polymeric films is disclosed in U.S. Pat. No. 4,064,296, to Bornstein et al., which is hereby incorporated in its entirety by reference thereto.
Films of the presently disclosed subject matter can have any total thickness desired, so long as the films provide the desired properties for the particular packaging operation in which the film is used. Final web thicknesses can vary, depending on process, end use application, and the like. Typical thicknesses range between 0.1 to 20 mils, in some embodiments between 0.3 and 15 mils, in some embodiments 0.5 to 10 mils, in some embodiments 1 to 8 mils, in some embodiments 3 to 6 mils, such as 4 to 5 mils. In some embodiments, top webs can have a thickness of between 2 and 5 mils, and bottom webs can have a thickness of between 5 and 10 mils.
In some embodiments, the film according to the presently disclosed subject matter comprises a total of from about 4 to about 20 layers; in some embodiments, from about 4 to about 12 layers; and in some embodiments, from about 5 to about 9 layers. Thus, in some embodiments, the disclosed film can comprise 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 layers. Accordingly, the film of the disclosed package can have any total thickness desired, so long as the film provides the desired properties for the particular packaging operation in which the film is used, e.g. optics, modulus, seal strength, and the like.
In some embodiments, first and second films of the first package may be transparent (at least in the non-printed regions) so that the packaged articles are visible through the films. “Transparent” as used herein means that the material transmits incident light with negligible scattering and little absorption, enabling objects (e.g., packaged food or print) to be seen clearly through the material under typical unaided viewing conditions (i.e., the expected use conditions of the material). The transparency (i.e., clarity) of the film can be at least about any of the following values: 20%, 25%, 30%, 40%, 50%, 65%, 70%, 75%, 80%, 85%, and 95%, as measured in accordance with ASTM D1746.
Although the forgoing description regarding the films being described as the bottom and top webs, the manufacturing of the films, the different layers within the film including, but not limited to, barrier layers, tie layers, abuse layers, and bulk layers, and the schematic of FIG. 7 as being applicable to the first package and its films, it will be evident to one skilled in the art that the foregoing description is equally applicable to the second package and its films.
With respect to the seals of the first and second packages, in some embodiments, the seals can be formed using a heat sealing machine that includes a heated seal bar that contacts and compresses films together to form a seal. In particular and as an example, regarding the perimeter hard seal 235 of the first package, after compression for a desired amount of time, the heating bar can then be removed to allow the sealed area to cool and form a sealed bond. The resulting perimeter seal 235 can extend continuously around the outside edge of package 200 to hermetically seal or enclose the food product and/or the second package and thus food additive housed therein. In this manner, first and second films 215 and 220 of the first package can form a substantially gas-impermeable enclosure to protect the food product and the second package from contact with the surrounding environment including atmospheric oxygen, dirt, dust, moisture, liquid, microbial contaminates, and the like. In some embodiments, the food product and the food additive contained in the second package can be packaged in a modified atmosphere package to extend the shelf life or bloom-color life.
The resulting perimeter seal 235 between first and second films 215 and 220 may be sufficiently strong to withstand the expected use conditions. For example, the bond strength of perimeter seal 235 can be at least about any of the following values: 7.0, 8.0, 9.0, and 10 pounds/inch or greater. The term “heat seal bond strength” as used herein can refer to the amount of force required to separate the second film 220 from first film 215, as measured in accordance with ASTM F88-94 where the Instron tensile tester crosshead speed is 5 inches per second, using five, 1-inch wide representative samples. As discussed above, the strength of the perimeter seal may be equal to or greater than the strength of the films themselves or otherwise be considered permanent or a hard seal.
The rupturable seal 335a of the second package may be formed by any of a number of various techniques. Particularly, it will be understood that the rupturable seal 335a can be made using one or more of incompatible materials, zone patterning, adhesive, ultrasonic welding, thermal bonding, crimping, cohesives, compression, nipping, needle punching, sewing, hydro-entangling, and the like. A combination of these methods can also be used. In general the rupturable seal 335a of the second package is configured to have a lower strength than the perimeter seal 235 of the first package and of any of the films of the second package. As an example, the strength of the rupturable seal 335a can be any of the following values 1.0, 2.0, 3.0. 4.0, 5.0, 6.0, 7.0, and 8.0 pounds/inch.
Referring back to the thermoforming processes, the processes may include a horizontal form, fill and seal machine, e.g., as partially shown in
In addition to the hard seal along the perimeter of the first package, a second seal and a third seal may be applied to the first package. For example, along the partition, a second seal may be applied between the first plastic film of the first package and the first plastic film of the second package that corresponds to the flange of the second package. Similarly, along the partition, a third seal may be applied between the second plastic film of the second package and the second plastic film of the second package that corresponds to the flange of the second package. The second and third seals can be either a hard seal or rupturable seal. The intent of the second and third seals is to prevent the food product from leaking from the second compartment to the first compartment prior to the rupturing of the rupturable seal of the second package.
As set forth in detail herein above, in some embodiments the second compartment 230 of the first package 200 may comprise a food product, such as a cut of meat. Examples of meat that are suitable for use with the presently disclosed subject matter can include, but are not limited to, beef, birds such as poultry (including chicken, duck, goose, turkey, and the like), buffalo, camel, crustacean (including shellfish, clams, scallops, mussels, oysters, lobster, crayfish, crab, shrimp, prawns, and the like), dog, fish (including salmon, trout, eel, cod, herring, plaice, whiting, halibut, turbot, ling, squid, tuna, sardines, swordfish, dogfish, shark, and the like), game (including deer, eland, antelope, and the like), game birds (such as pigeon, quail, doves, and the like), goat, hare, horse, kangaroo, lamb, marine mammals (including whales and the like), amphibians (including frogs and the like), monkey, pig, rabbit, reptiles (including turtles, snakes, alligators, and the like), and/or sheep. In some embodiments, the food product can be whole, diced, minced, shaved, cut into strips, and/or formed into meatballs.
In some embodiments, meat substitutes can be used and are included under the term “meat”. Such meat substitutes can approximate the aesthetic qualities and/or chemical characteristics of certain types of meat. The meat substitutes can include, but are not limited to, seitan, rice, mushrooms, legumes, tempeh, textured vegetable protein, soy concentrate, mycoprotein-based Quorn, modified defatted peanut flour, and/or pressed tofu to make the meat substitute look and/or taste like chicken, beef, lamb, ham, sausage, seafood, and the like.
In some embodiments, the food product can comprise one or more vegetables. Vegetables that are particularly suited for use with the presently disclosed subject matter can include, but are not limited to, artichokes, asparagus, beans, bean sprouts, beets, broccoli, cauliflower, cabbage, carrots, celery, corn, collards, eggplant, green peppers, kale, leeks, mushrooms, mustard greens, onions, peas, potatoes, radishes, red peppers, rhubarb, spinach, squash, sweet potatoes, turnips, water chestnuts, watercress, yams, yellow peppers, and/or zucchini. In some embodiments, the vegetable can be diced, minced, shaved, and/or cut into strips.
Accordingly, the food product suitable for use with the presently disclosed subject matter is not particularly limited. The presently disclosed methods and package can be applied to raw (i.e., uncooked) food products, partially cooked food products, and/or pre-cooked products, where the cooking process is intended to cook, completely cook, and/or re-heat the food product. Thus, the food product selected can be any type that is suitable for consumption. The food product can be non-rendered, non-dried, raw, and can comprise mixtures of whole muscle meat formulations. Whole meat pieces can be fresh, although frozen or semi-frozen forms can also be used. Since freezing affects the tenderness of meat by rupturing intrafibrillar tissue as a result of ice crystal formation, the increased tenderness resulting from freezing can be taken into account when using such products in the package and methods described herein.
As set forth in detail herein above, in some embodiments, the first compartment 225 of the first package 200 can substantially contain a second package 300 which may house a food additive, such as marinade. The amount of marinade to be used in the presently disclosed subject matter depends on the type and added amount of food additive. The food additive can be in any form including, but not limited to, liquid, paste, powder, and/or combinations thereof. In some embodiments, the food additive can be in the form of liquid or powder from the standpoint of handleability, preservability, and the like. If the food additive of the presently disclosed subject matter is used in liquid form, it can be in the form of solution or dispersion in water or an aqueous liquid or in the form of solution or dispersion in fatty oil. In some embodiments, the food additive can be frozen when added to package in order to allow heat sealing mechanisms to function appropriately. That is, when a liquid food additive is added to package, the liquid nature of the food additive can interfere with the heat sealing process, producing a non-hermetic seal.
In some embodiments, the food additive can comprise one or more enzymatic tenderizers to form a tenderized meat product. Particularly, one or more proteolytic enzymes can be added to the food additive to sever peptide bonds in proteins, and therefore tenderize the meat. Proteolytic enzymes suitable for use with the presently disclosed subject matter can include, but are not limited to, bromelain from pineapple and papain from papaya, achromopeptidase, aminopeptidase, ancrod, angiotensin converting enzyme, bromelain, calpain, calpain I, calpain II, carboxypeptidase A, carboxypeptidase B, carboxypeptidase G, carboxypeptidase P, carboxypeptidase W, carboxypeptidase Y, caspase, caspase 1, caspase 2, caspase 3, caspase 4, caspase 5, caspase 6, caspase 7, caspase 8, caspase 9, caspase 10, caspase 11, caspase 12, caspase 13, cathepsin B, cathepsin C, cathepsin D, cathepsin G, cathepsin H, cathepsin L, chymopapain, chymase, chymotrypsin a-, clostripain, collagenase, complement Clr, complement Cls, complement Factor D, complement Factor I, cucumisin, dipeptidyl peptidase IV, elastase (leukocyte), elastase (pancreatic), endoproteinase Arg-C, endoproteinase Asp-N, endoproteinase Glu-C, endoproteinase Lys-C, enterokinase, factor Xa, ficin, furin, granzyme A, granzyme B, HIV protease, IGase, kallikrein tissue, leucine aminopeptidase (general), leucine aminopeptidase (cytosol), leucine aminopeptidase (microsomal), matrix metalloprotease, methionine amiopeptidase, neutrase, papain, pepsin, plasmin, prolidase, pronase E, prostate specific antigen, protease (alkalophilic form), Streptomyces griseus, protease from Aspergillus, protease from Aspergillus saitoi, protease from Aspergillus sojae, protease (B. licheniformis) (Alkaline), protease (B. licheniformis) (Alcalase), protease from Bacillus polymyxa, protease from Bacillus sp, protease from Bacillus sp (Esperase), protease from Rhizopus sp., protease S, proteasomes, proteinase from Aspergillus oryzae, proteinase 3, proteinase A, proteinase K, protein C, pyroglutamate amiopeptidase, renin, rennin, streptokinase, subtilisin, thermolysin, thrombin, tissue plasminogen activator, trypsin, tryptase, urokinase, and combinations thereof.
In some embodiments, the food additive can comprise additional components, including but not limited to, bactericides, fungicides or other preservatives, wetting agents (e.g., a Tween), antioxidants, viscosity control agents (e.g., gums), brine (e.g., sodium chloride, phosphates, dextrose), curing agents (e.g., nitrites, sugars, erythorbate), flavoring agents (e.g., herbs, spices, and liquid smoke), and the like.
As set forth in detail hereinabove, the second package 300 can be prepared such that the first film 315 of the second package can be formed into a compartment 325. A food additive 120 (e.g., a marinade) can be placed in the compartment 325. The second film 320 can hermetically seal the food additive 120 within the second package 300.
The first package 200 can be prepared such that first film 215 of the first package can be formed into first and second compartments 225 and 230. A food product 110 (e.g., a meat) can then be placed in the second compartment 230. The second package 300 containing the food additive 120 can be placed in the first compartment 230. Alternatively, the second package 300 can first be placed into the first compartment 225 of the first package and then the food additive 120 can be placed into the second package 300. The second film 220 of the first package can hermetically seal the food product 110 and the second package 300 and, thus, the food additive 120 within the second package 300.
Thus, in some embodiments, the presently disclosed subject matter is directed to a package assembly 100 for marinating and/or heating a food product. The package assembly 100 includes a first package 200 and a second package 300 contained within the first package 200. In some embodiments, each of the first and second package 200 and 300 package assembly can comprise a first thermoformed film 215 and 315 formed into a compartmented support member having one or more compartments (e.g., the first package 200 may have a first compartment 225 and a second compartment 230 and the second package 300 may have a compartment 325) and a second thermoplastic film 220, 320 disposed on the thermoformed film 215, 315. A food additive 120 can be disposed in the compartment 325 of the second package and the second package 300 can be disposed in the first compartment 225 of the first package. A food product 110 can be disposed in the second compartment 230 of the second package. The first and second films 215, 220 of the first package can then be sealed together to form a perimeter seal 235 around the perimeter of the first package 200. The perimeter seal 235 of the first package may be a hard seal in that the seal is not intended to rupture (e.g., the strength of the seal may be at least equal to the strength of the first and second films.). The first and second films 315, 320 of the second package can be sealed together to form a perimeter seal 335 around the perimeter of the second package 300. At least a portion 335a of the perimeter seal of the second package, e.g., the portion extending across a flange 360 of the second package, can be a rupturable seal. The rupturable seal 335a is configured to rupture in response to applied pressure, e.g., the strength of the seal 335a may be less than that of any of the films 215, 220, 315, 320 of the first and second package and less than the perimeter seal 235 of the first package. The flange 360 of the second package can extend from the first compartment 225 of the first package at least partially over a partition 240 between the first and second compartments 225, 230 of the first package toward the second compartment 230 of the first package such that the second package 300 is in fluid communication with the second compartment 230 of the first package when the rupturable seal 335a ruptures.
At a desired time, a user can grip the package assembly 100, and using his or her thumbs or a hard object, emit pressure on the first compartment 225 of the first package and thus onto the second package 300 contained substantially therein. Upon the increased pressure, the rupturable seal 335a of the second package will fail, allowing the food additive 120 contained in the second package 300 to flow from the compartment 325 of the second package through the flange 360 of the second package and into the second compartment 230 of the first package to freely mix with the food product 110 stored in the second compartment 230 of the first package. The perimeter seal 235 of the first package is configured to be strong enough to minimize the likelihood that the perimeter seal 235 would rupture or otherwise leak during this process and thus the food additive 120 and the food product 110 are contained within the first package 200 even when the pressure is applied for the user. In order to facilitate mixing, the user can shake or rotate the package assembly 100 to fully mix the food product 110 and the food additive 120.
The package assembly 100 can then be marinated for a desired amount of time. In some embodiments, the package assembly 100 can be incubated a sufficient time to allow the food product to tenderize to a desired amount. Thus, in some embodiments, the presently disclosed subject matter is directed to a method of controlling the level of food additive imparted to a food product. The method may comprise forming a second package including thermoforming a first thermoplastic film of the second package into a compartmented support member having a compartment; forming a first package including thermoforming a first thermoplastic film of the first package a compartmented support member having at least two compartments; loading the compartment of the second package with a food additive; applying a vacuum to the compartment of the second package; sealing the compartment with a second thermoplastic film of the second package and defining a flange of the second package, wherein the sealing includes providing a rupturable seal across the flange; loading the second package into the first compartment of the first package such that the flange of the second package extends at least partially over a partition between the first and second compartments of the first package; loading a food product in the second compartment of the first package; applying a vacuum to at least the second compartment of the first package; and sealing the first and second compartments of the first package with a second thermoplastic film of the first package, wherein the sealing includes providing a hard seal around the perimeter of the first package.
In addition to the advantages that would be evident to one skilled in the art regarding the presently disclosed subject matter, the use of a second package to contain the food additive may have one or more additional advantages. For example, rather than loading the food additive directly into the first compartment of the first package around the same time as the loading of the food product directly into the second compartment of the first package, the loading of the food additive into a second package first may minimize the likelihood of any premature cross-contamination between the food additive and the food product. Moreover, loading the food additive and the food product directly into compartments at the same time may require that the food additive be frozen to allow the machinery to advance rapidly as well as to prevent flashing of a liquid as the vacuum is applied to the food product. Freezing the food additive may be costly and require time and the maintenance of an environment below 0° F. The thawing of the food additive after the packaging operations may create condensation on the surface of the package which may create aesthetic issues and may transfer to any cardboard boxing packaging used in connection with the package and weaken the cardboard. In the presently disclosed subject matter, in some embodiments, the food additive may be handled as a liquid which may allow for more options for handling and flashing of the liquid may be eliminated because less vacuum may be needed to pull the surface air from the package. Also, using a liquid would eliminate the limitations of a frozen food additive as discussed above.
Also, the use of a second package for the food additive, allows for the first package to be specifically configured to hold the food product and the second package to be specifically configured to hold the food additive. For example, the materials of the first package can be “breathable” which may be preferred for food products such as fish or chicken and the materials of the second package may include barrier layers which may be preferred for the food additive. The second packages may be labeled or printed individually and then placed in a first package so a customer may change from one type to another type of food additive without changing the top web of film used for the first package even if it is printed for a particular food product.
The use of the second package also allows for the seals to be specifically configured for particular functions. For example and as discussed above, the perimeter seal of the first package may be a hard seal that reduces the likelihood of the first package rupturing or otherwise leaking even as the user applies pressure or shakes the package assembly to mix the food additive and food product, while the rupturable seal of the second package is specifically configured to rupture and allow the food additive and the food product to mix.
Many modifications and other embodiments of the inventions set forth herein will come to mind to one skilled in the art to which these inventions pertain having the benefit of the teachings presented in the foregoing descriptions and the associated drawings. Therefore, it is to be understood that the inventions are not to be limited to the specific embodiments disclosed and that modifications and other embodiments are intended to be included within the scope of the appended claims. Although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.
