PACKAGED PRODUCT UTILIZING FLAVOR TRANSFER FILM, AND ITS MANUFACTURE AND USAGE THEREFOR

• Main Authors: LUTHRA NARENDER P, PRESSLEY WOODROW W
• Format: Patent
• Language: English
• Published: 04.04.2000
• Edition: 7
• Subjects: ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; BUTCHERING; CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS,e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES,DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; CONVEYING; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HANDLING THIN OR FILAMENTARY MATERIAL; HUMAN NECESSITIES; LAYERED PRODUCTS; LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT ORNON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM; MEAT TREATMENT; PACKAGES; PACKAGING ELEMENTS; PACKING; PERFORMING OPERATIONS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSING MEAT, POULTRY, OR FISH; PROCESSING POULTRY OR FISH; STORING; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING

PROBLEM TO BE SOLVED: To keep required flavor and taste by forming a multilayer film of a first layer comprising a flavor and a binder comprising polysaccharide and protein or the like, and a second layer comprising a non-water-soluble thermoplastic polymer, for a packaged product of a cooked meat product surrounded by the multiple layer film. SOLUTION: A packaged product 72 is obtained by surrounding a cooked meat product comprising a chicken meat with a multilayer film having a first layer comprising a flavor comprising a grilled chicken flavor, and a binder comprising at least one kind selected from a group consisting of polysaccharide and protein, and a second layer comprising a non-water soluble thermoplastic polymer comprising at least one kind selected from a group consisting of polyolefine, polyamide, and polyester or the like. As the binder, at least one kind selected from the group consisting of an alginate, methyl cellulose, hydroxypropyl starch, hydroxypropylmethyl starch, soy protein, whey protein, wheat protein or the like, is preferable.