The present invention relates to packaged food products and methods for preparing packaged food products. More specifically, the present invention relates to packaged meat and cheese food products and methods of preparing such food products.
Meat and cheese have complimentary tastes that consumers enjoy experiencing at the same time. For example, meat and cheese are often eaten together in sandwiches, pizza, and other foods. Meat and cheese are also enjoyed together as a snack with nothing else (e.g., a meat and cheese platter).
To capitalize on the consumer's desire to experience the flavors of meat and cheese together with nothing else, retail stores sell various meat and cheese products. For example, retail stores sell shelf-stable meat products and shelf-stable cheese products. Shelf-stable products are packaged within either shrink poly or polypropylene bag material and, while these products have a substantial shelf life and do not need to be refrigerated, they are difficult to open. Furthermore, USDA regulations prohibit shelf-stable meat and cheese from touching. As a result, shelf-stable meat and cheese products must be packaged separately. This hinders the consumer's ability to simultaneously enjoy meat and cheese because two packages must be opened and manipulated at the same time. Finally, shelf-stable products utilize processed cheese, which has a less preferable taste and texture as compared to natural cheese.
Retail stores sell meat and cheese products in their deli sections. These deli-type products typically have meat and cheese placed in a plastic tray. The plastic tray is then wrapped over with plastic film or poly material. This is a typical arrangement for a common meat and cheese platter. These deli-type products are either prepared daily by the deli department of the retail store or the products are frozen after manufacture and shipped to the retail store. In either case, the deli-type product's shelf life is quite limited, typically ranging from 5-14 days at best. Also, freezing adversely impacts the taste and texture of cheese.
Retail stores sell meat and cheese products in their refrigerated sections that are prepackaged by a manufacturer and shipped to the retail store. An example of such a prepackaged product would be a meat and cheese type platter sold by Oscar Mayer® (i.e., Kraft Foods) under the name of Lunchables®. With this prepackaged product, the meat and cheese are placed in separate sections of a tray. Each section has its own seal such that the meat and cheese are sealed separately from each other. Also, this prepackaged product utilizes processed cheese. The typical shelf life for such prepackaged products is approximately 45 to 90 days.
There is a need in the art for a packaged food product that allows convenient, simultaneous enjoyment of meat and natural cheese and has a substantial shelf life. There is also a need in the art for a method of producing such a package food product and providing it to a retail customer.
The present invention, in one embodiment, is a packaged food product for placement in a refrigerated section of a retail store for sale to a retail customer and adapted to have a specific shelf life when generally maintained at a temperature between approximately 38° F. and approximately 48° F. In one embodiment, the product includes a container, an amount of cheese, an amount of meat, and an atmosphere. The container includes a sealed interior volume at least partially defined by a barrier with an oxygen permeability of less than 0.5 cubic centimeters of oxygen per 100 square inches of barrier area per 24 hours at 73° F., zero percent relative humidity, and standard atmospheric pressure (i.e., approximately 1 atmosphere). The amount of cheese is located within the sealed volume. The cheese is natural (i.e., not a processed cheese) and is not frozen prior to being sold to the customer. In one embodiment, the natural cheese is also a non-pasteurized cheese. The amount of meat is located within the sealed volume and is in physical contact with the amount of cheese. The atmosphere is located within the sealed volume and has an oxygen content of less than 0.5 percent.
In one embodiment, the product has a shelf life of at least approximately 90 days. In another embodiment, the product has a shelf life of approximately 90 days to approximately 180 days.
In one embodiment, the atmosphere is substantially nitrogen. In another embodiment, the atmosphere is substantially carbon dioxide. In yet another embodiment, the atmosphere is substantially comprised of nitrogen and carbon dioxide. In one embodiment, the amount of cheese is treated with an antimicrobiological agent, such as natamycin.
In one embodiment, the container is a clear cup with ultra violet protection and a removable top. In one embodiment, the removable top is a peal type top. In one embodiment, a lid, which includes a detachable eating utensil, is placed over the peal type top.
In one embodiment, the container is a clear flexible or semi-flexible bag, which has ultra violet protection and/or a substantial percentage of the bag surface is covered with printing. In one embodiment, an eating utensil is included with the bag. In one embodiment, the bag includes a grooved resealable opening.
The present invention, in another embodiment, is a method of producing a packaged food product and providing the product to a retail customer, wherein the product is adapted to have a specific shelf life when generally maintained at a temperature between approximately 38° F. and approximately 48° F. In one embodiment, the product includes providing a container with an interior volume, placing an amount of cheese into the volume, placing an amount of meat into the volume, injecting the volume with a gas, sealing the volume, marking the container with a self-life date, placing the container into a refrigerated area, and allowing the customer to access the product in a retail store.
In one embodiment, the interior volume of the container will be at least partially defined by a barrier with an oxygen permeability of less than 0.5 cubic centimeters of oxygen per 100 square inches of barrier area per 24 hours at 73° F., zero percent relative humidity and standard atmospheric pressure (i.e., approximately 1 atmosphere). The cheese is natural (i.e., not a processed cheese) and is not frozen prior to being provided to the customer, and the amount of meat is in physical contact with the amount of cheese. In one embodiment, the natural cheese is also not pasteurized. The gas is injected such that the volume ends up having an atmosphere with an oxygen content of less than 0.5 percent, and sealing the volume helps to maintain the atmosphere in this condition.
In one embodiment, the marked shelf life date is at least approximately 90 days subsequent to the date the volume was sealed. In another embodiment, the shelf life date is at least approximately 90 days subsequent to the date the volume was sealed, but not more than approximately 180 days subsequent to the date the volume was sealed.
In one embodiment, the refrigerated area is generally maintained at a temperature of between approximately 38° F. and approximately 48° F. In another embodiment, the refrigerated area is generally maintained at a temperature of between approximately 33° F. and approximately 49° F. or 50° F. In one embodiment, the volume is subjected to vacuum conditions prior to being injected with gas.
While multiple embodiments are disclosed, still other embodiments of the present invention will become apparent to those skilled in the art from the following detailed description, which shows and describes illustrative embodiments of the invention. As will be realized, the invention is capable of modifications in various obvious aspects, all without departing from the spirit and scope of the present invention. Accordingly, the drawings and detailed description are to be regarded as illustrative in nature and not restrictive.
In one embodiment, the packaged food product of the subject invention includes an easily openable and conveniently sized container enclosing amounts of meat and natural cheese in physical contact. The packaged food product has features that allow it to have a significant shelf life without resorting to processed cheeses, freezing or making the meat and cheese shelf-stable, all of which adversely impact the taste and texture of cheese. Thus, the package food product offers a consumer the ability to conveniently enjoy a low carbohydrate snack having the palatable combination of meat and natural cheese.
For a detailed discussion of the packaged food product of the subject invention, reference is now made to
As illustrated in
For a more detailed discussion of the sealed cup 6 and its contents, reference is made to
As indicated in
In one embodiment, the cup's uppermost internal diameter is approximately 2.8″, the external diameter of the cup's lip 6c is approximately 3.2″, and the cup's height from the bottom of the cup's base 6b to the top of the cup's lip 6c is approximately 3.4″. In one embodiment, the cup 6 is a clear barrier cup of approximately six-ounce size and holding approximately 1.4 ounces of meat and approximately 2.2 ounces of natural cheese.
In one embodiment, the cup 6 is made from thermoformed or pressure-formed polypropylene with approximately three percent to approximately eight percent EVOH. In one embodiment, the cup 6 weights between approximately six grams and approximately ten grams. In one embodiment, the cup 6 is configured such that it has thicknesses of approximately 60 mils for the cup's lip 6c, approximately 12 mils for the cup's sidewall 6a, and approximately 20 mils for the cup's base 6b. Cups 6 having one or more of the aforementioned features may be obtained from CPT Coextruded Plastics Technologies, Inc. of 415 E. Fulton Street, Edgerton, Wis. 53534, Plasdecol, Avenida 37B, #44-31, Itaqui, Ant. Colombia; or Huhtamaki Instanbul Ambalaj Sanayi A.S., SAN-BIR Bulvan 3. Bolge 6, Cadde No: 46B, Cekmece, 34900 Instanbul, Turkey.
In one embodiment, the peal seal 8 is a multilayer configuration that is approximately 2.8 to approximately 3.2 mils thick. In one embodiment the multilayer configuration includes a PET layer that is approximately 48 ga., an ink layer; a PEL layer that is approximately 75 ga., and a Coex. EVOH single site LLDPE layer that is approximately 1.75 mils thick. Peal seals 8 having one or more of the aforementioned features may be obtained from Curwood Bemis Co., 2200 Badger Avenue, Oshkosh, Wis. 54904 or Plastopil, Kibbutz Hazorea 30060 Israel.
In one embodiment, the cup 6 and peal seal 8 provide a barrier with an oxygen permeability of less than 0.5 cubic centimeters of oxygen per 100 square inches of barrier area per 24 hours at 73° F., zero percent relative humidity and standard atmospheric pressure (i.e., approximately 1 atmosphere). In one embodiment, the cup 6 and peal seal 8 will have the aforementioned oxygen permeability when tested according to ASTM F1307-90. This oxygen barrier feature helps to maintain the atmosphere 16 within the sealed cup at an oxygen content of less than approximately 0.5 percent. Consequently, when the packaged food product 2 is generally maintained at a temperature between approximately 38° F. and approximately 48° F., the contents of the packaged food product 2 will have a shelf life of at least approximately 90 days. In one embodiment, the shelf life will be between approximately 90 days to approximately 180 days.
In another embodiment, where the packaged food product 2 is generally maintained at a temperature between approximately 33° F. and approximately 48° F., the contents of the packaged food product 2 will have a shelf life of at least approximately 90 days. In one embodiment, the shelf life will be between approximately 90 days to approximately 180 days. In one embodiment, the packaged food product 2 will have one of the aforementioned shelf lives if generally maintained at a temperature of between approximately 33° F. and approximately 49° F. or 50° F.
In one embodiment, the contents of the cup 6 are protected from ultra violet radiation. In one embodiment, as shown in
In one embodiment, the cup 6 itself is made of material that is ultra violet resistant, but still allows the cup 6 to be generally see-through (e.g., the above-discussed thermoformed or pressure-formed polypropylene material having approximately three percent to approximately eight percent EVOH and being provided with an UV light inhibitor or stabilizer
Similarly, in one embodiment, the peal seal 8 is ultra violet resistant. In one embodiment, this is achieved via a layer of ink printing placed on the peal seal 8. In another embodiment, the peal seal 8 is made of a polymer or other material that is ultra violet resistant (e.g., the above-discussed peal seal 8 with its multilayered configuration).
In one embodiment, the cheese sealed within the cup 6 is a natural cheese. In other words, the cheese sealed within the cup 6 is not processed cheese. Processed cheese is a cheese product made by combining one or more cheese types with other non-cheese ingredients. For example, in making a processed cheese, one or more natural cheese varieties (e.g., varieties such as cheddar, colby, swiss, mozzarella, provolone, etc.) and/or one or more differently aged portions of the same cheese variety are combined. The cheese combination is then heated and mixed with emulsifiers, gums, stabilizers, colorings, flavorings, etc. As compared to natural cheeses, processed cheeses have longer shelf lives and are superior when melted because they remain homogeneous and flow smoothly. However, to achieve these benefits, processed cheeses have flavor and texture that is less desirable than those of natural cheeses.
In one embodiment, the cheese sealed within the cup 6 is natural cheese that has not been frozen prior to selling it to a retail customer. While freezing can significantly increase the shelf life of a natural cheese, freezing can adversely impact the taste and texture of a natural cheese.
In one embodiment, the cheese sealed within the cup 6 is a natural cheese made from non-pasteurized milk. Thus, the cheese within the cup 6 is a non-pasteurized natural cheese. While a pasteurized natural cheese is generally considered to be safer to eat than a non-pasteurized natural cheese (this is why the U.S. Food and Drug Administration bans the sale of all cheeses made with un-pasteurized milk that have not been aged for at least 60 days), the pasteurized cheese typically will have a flavor and texture that is less desirable than those of the non-pasteurized cheese.
In one embodiment, the pieces of natural cheese sealed within the cup 6 are treated with an antimicrobiological agent to protect the natural cheese from mold and yeast growth. In one embodiment, the antimicrobiological agent is natamycin.
For a more detailed discussion of the lid 10 and its integral eating utensil 11, reference is made to
As indicated in
As shown in
As illustrated in
For a detailed discussion of another embodiment of the packaged food product 2, reference is made to
As shown in
In one embodiment, the bag 30 is employs a protective packaging film such as Cupolene® Grade 7170 as manufactured by Curwood Bemis Co. of 2200 Badger Avenue, Oshkosh, Wis. 54904. In one embodiment, such a bag 30 has 3.0 mil thick walls that are a sandwich comprising the following layers: a 48 ga. PET layer; an ink layer; a 75 ga. PEL layer; and a 1.75 mil Coex. EVOH single site LLDPE layer.
In one embodiment, the bag 32 provides a barrier with an oxygen permeability of less than 0.5 cubic centimeters of oxygen per 100 square inches of barrier area per 24 hours at 73° F., zero percent relative humidity and standard atmospheric pressure (i.e., approximately 1 atmosphere). In one embodiment, the bag 32 will have the aforementioned oxygen permeability when tested according to ASTM F1307-90. This oxygen barrier feature helps to maintain the atmosphere 16 within the sealed bag 30 at an oxygen content of less than approximately 0.5 percent. Consequently, when the packaged food product 2 is generally maintained at a temperature between approximately 38° F. and approximately 48° F., the contents of the packaged food product 2 will have a shelf life of at least approximately 90 days. In one embodiment, the shelf life will be between approximately 90 days to approximately 180 days.
In one embodiment, the contents of the bag 30 are protected from ultra violet radiation. In one embodiment, as shown in
In one embodiment, the bag 30 is provided with an eating utensil, such as a fork, pitchfork, spoon or spork. Such eating utensil may be provided within the bag 30 or affixed to the exterior of the bag 30.
The packaged food product 2 may contain a variety of natural cheeses. For example, in one embodiment, the pieces of natural cheese in the package food product 2 may be all cheddar, colby, jack, swiss, mozzarella, provolone, or etc. In one embodiment, the pieces of natural cheese in the packaged food product 2 may be a variety of cheeses. For example, the packaged food product 2 may include pieces of cheddar and pieces of Swiss. Alternatively, the packaged food product 2 may include pieces of colby and pieces of mozzarella. As can be understood, a nearly infinite number of natural cheese combinations may be provided in the packaged food product 2. Also, the cheese could be formed in a nearly infinite number of shapes such as letters, numbers, stars, baseball bats, footballs, hockey pucks and smile faces.
The packaged food product 2 may contain a variety of USDA inspected meats. For example, in one embodiment, the pieces of meat in the packaged food product are all beef, chicken, turkey, lamb, pork, fish, spiced meats (e.g., peppered meat or jerky), or etc. In one embodiment, the pieces of meat in the packaged food product 2 may be a variety of meats. For example, the packaged food product 2 may include pieces of beef and pieces of chicken. Alternatively, the packaged food product 2 may include pieces of turkey and pork. As can be understood, a nearly infinite number of meat combinations may be provided in the packaged food product 2. Also, the meat could be formed in a nearly infinite number of shapes such as letters, numbers, stars, baseball bats, footballs, hockey pucks and smile faces.
For a discussion of the method of producing the packaged food product 2 and providing it to a retail customer, reference is now made to
As can be understood from
As indicated in
As can be understood from
In one embodiment, when the volumes of the containers are flushed with an inert gas, or at some point prior to the flushing the container volumes by an inert gas, an antimicrobiological agent is also injected into the volume to treat the amounts of cheese and meat. In the embodiment of the packaged food product 2 that has a cup 6 for its container, a lid 10 with an integral eating utensil 11 is attached over the top of the peel seal 8 of the cup 6.
Regardless of whether the packaged food product 2 employs the aforementioned cup 6 or bag 30, the packaged food product 2 of the subject invention now exists and the volume of the sealed container is filled with amounts of meat and cheese and an atmosphere that has less than approximately 0.5 percent oxygen. The packaged food products 2 travel along a conveyor 72 from the flushing/sealing machine 70 to a metal detector 74 (block 116).
As indicated in
As can be understood from
In one embodiment, the natural cheese in the packaged food product 2 has not been frozen at any time prior to the retail customer's purchase of the packaged food product 2. Instead, the natural cheese contained in the packaged food product 2 is generally maintained at a temperature of between approximately 38° F. and approximately 48° F. at essentially all times prior to the packaged food product being purchased by a retail customer.
Packaged food products 2 having the aforementioned features, produced according to the aforementioned method, and maintained within the aforementioned temperature range provides retail customers with a conveniently sized and accessed packaged food product containing amounts of USDA meat and natural cheese that has a shelf life of between approximately 90 days and approximately 180 days. Although the present invention has been described with reference to preferred embodiments, persons skilled in the art will recognize that changes may be made in form and detail without departing from the spirit and scope of the invention.