Methods of making vacuum packaged food products
US7763298B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Oct 19, 2007 |
| Grant date | Jul 27, 2010 |
| Priority date | — |
| Expiry date | Oct 19, 2027 |
Classification
- Technology area (CPC B)Performing Operations; Transporting
- CPC primaryB65B9/20
- WIPO fieldHandling
- WIPO sectorMechanical engineering
Abstract
A packaged food article, comprising a package maintaining at least a partial vacuum and having at least a portion being flexible; and at least one food piece disposed therein in the form of a shaped solid composite mass comprising an aggregate base having a quantity of food particles, wherein at least a portion of the food piece is in conforming contact with the flexible package portion and wherein the food piece has a water activity of 0.45 or less is disclosed. In one embodiment the packaged food article further comprises binder. In most embodiments, the binder comprises 25% or less, by weight, of the product, resulting in a product that is less sweet than other grain-based handheld food products, yet retains a chewy texture. In another embodiment, highly oxygen sensitive ingredients are used as a food ingredient. The resulting product has a very long shelf life, maintaining its full color, texture and flavor for at least 3 months, up to about 12 months. Additionally, most of the frangible ingredients remain whole and there is minimal, if any, waste during manufacturing as no trimming is required.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.