Packaged fresh food product and production method

Abstract

Fresh food product packaged, for example in a protected or modified atmosphere or under high pressure or combination of such techniques, comprising a sealed container containing thin strips of raw ham seasoned with vegetable oil.

Description

[0001] “PACKAGED FRESH FOOD PRODUCT AND PRODUCTION METHOD”

[0002] SCOPE OF APPLICATION

[0003] Embodiments described herein concern a fresh food product, which can be packaged in a protected or modified atmosphere or under high pressure or combination of such techniques, and the relative production method. In particular, the food product described herein is based on pork meat, more particularly on raw ham, suitably cut into thin strips, sticks, thin slices or other similar or assimilable form (e.g. “julienne”), which are combined or mixed with edible vegetable oil, in particular olive oil, more in particular extra virgin olive oil and then suitably packaged, for example in a protected or modified atmosphere or under high pressure or combination of such techniques, optionally with the addition of other spices, flavours, aromas, juices or food seasonings. In this case, the raw ham is cured raw ham, wherein both Italian and foreign products can be included. In addition, the raw ham used can be in particular TGI (Typical Geographical Indication) or PDO (Protected Designation of Origin). The used raw ham can be derived from parts of cured raw ham which have not been used during the slicing step, both industrial as well as artisanal, in particular pressed (so-called tiles) and unpressed boned hams. BACKGROUND OF THE INVENTION

[0004] It is known that in the culinary and gastronomy sector there is an increasing tendency to enhance genuine food products of controlled origin. An example is raw ham, an Italian food excellence in the production of cured meats, the result of centuries of food tradition. Raw ham can be tasted in slices, alone or accompanied by other foods. Alternatively, suitably chopped, ground or crushed, it can be used as an ingredient in various food preparations, for example as an ingredient for fresh pasta fillings, such as tortellini, for example. Generally, for this purpose, ham processing waste is used, that is, parts of ham that are not used in the slicing, either industrial or artisanal, of the ham itself.

[0005] However, the Applicant has found that there is still a lot of room to enhance the raw ham in new and original tasting forms. This is also in consideration of the fact that new and original ways and methods of tasting dishes and foodstuffs are always evolving, even and above all those at the excellence level, where it is possible to appreciate these excellent foodstuffs also in an informal, quick enjoyment mode or by improvising meals without programming but without thereby neglecting the nutrition quality. In doing so, it is important, however, to respect the sensory and organoleptic properties of the raw material of the raw ham, guaranteeing its stability over time.

[0006] The Mintel document 14 May 2021, “Bondiola Prosciutto with Capers”, Database accession no. 8705797, describes a package of Bondiola ham with capers in brine and extra virgin olive oil. It is known that Bondiola has nothing to do with raw ham; it is obtained from a mixture of fresh Italian meat, the same used to produce the zampone sausage, and is bagged in the bladder.

[0007] The document “Strips of cured raw ham in oil (100 gr)”, 12 November 2019, pages 1-2, available in Internet: https: / / www.salumificiobrianza.it / shop / en / cured- raw-ham / 30-strips-of-cured-raw-ham-in-oil-100-gr.html, describes a pickled food product in a glass jar in which strips or pieces of cured ham are completely immersed in the oil. The document Lee Jeong-Ill et al: “Quality Characteristics of Pressed Ham Containing Olive Oil”, Food Science of Animal Resources, vol. 28, no. 2, 30 June 2008, pages 130-137, ISSN: 2636-0772, DOI: 10.5851 / kosfa.2008.28.2.130 describes the effects of olive oil on the characteristics of the ham.

[0008] There is therefore the need to perfect a packaged food product and a respective production method that can overcome at least one of the disadvantages of the state of the art.

[0009] The Applicant has devised, tested and embodied the present invention to overcome the shortcomings of the state of the art and to obtain these and other purposes and advantages.

[0010] SUMMARY OF THE INVENTION

[0011] The present invention is set forth and characterized in the independent claims while the dependent claims describe other characteristics of the present invention or variants to the main inventive idea.

[0012] Embodiments described herein concern a fresh food product packaged, for example in a protected or modified atmosphere, or under high pressure or combination of such techniques, comprising thin strips of raw ham seasoned with edible vegetable oil, or a preparation based on edible vegetable oil, intimately mixed with the aforesaid thin strips so as to create a thin covering film over them. These thin strips of raw ham seasoned with vegetable oil are contained in a special sealed container.

[0013] Further embodiments described herein concern a method for producing a fresh food product packaged, for example in a protected or modified atmosphere, or under high pressure or combination of such techniques, based on raw ham. This method comprises making available thin strips of raw ham seasoned with edible vegetable oil, or a preparation based on edible vegetable oil, intimately mixed with the aforesaid thin strips so as to create a thin covering film over them and packaging the product mass thus obtained in a sealed container, for example in a protected or modified atmosphere, or under high pressure or combination of such techniques.

[0014] According to embodiments, the aforesaid method comprises cutting raw ham into thin strips and mixing said thin strips with the aforesaid edible vegetable oil or said preparation based on edible vegetable oil.

[0015] According to embodiments, one or more of the processing steps for producing and / or packaging said food product are carried out in a temperature-controlled environment. For example, cutting into thin strips and / or mixing with the edible vegetable oil is carried out in a temperature-controlled environment.

[0016] According to embodiments, combinable with all the embodiments described herein, the aforesaid edible vegetable oil is olive oil, in particular extra virgin olive oil.

[0017] According to embodiments, combinable with all the embodiments described herein, the aforesaid oil, or preparation based on edible vegetable oil, is from 35% to 55%, in particular from 40% to 50% by weight with respect to the total weight of the food product.

[0018] According to embodiments, combinable with all the embodiments described herein, the interior of the aforesaid container is saturated with a gas or a mixture of gases adapted to define the aforesaid protected or modified atmosphere.

[0019] According to embodiments, combinable with all the embodiments described herein, the aforesaid container is a closed and heat-sealed plastic tray, in particular formed by a thermoformed plate closed by a heat-sealed peelable film. According to embodiments, combinable with all the embodiments described herein, the aforesaid thin strips are furthermore seasoned with one or several additional spices, flavours, aromas, juices or food seasonings.

[0020] According to embodiments, combinable with all the embodiments described herein, the aforesaid thin strips are obtained from cured raw ham, in particular by cutting parts of cured raw ham which have not been used during the slicing step, both industrial as well as artisanal, in particular pressed and unpressed boned hams. Consequently, although the raw ham on which the product described herein is based is itself a cured product, in the embodiments described herein the term “fresh” when used in conjunction with the product described may be understood as a packaged product intended for the so-called fresh produce department or counter in a supermarket or commercial business suitable for the sale and retail marketing of the product described herein.

[0021] DESCRIPTION OF EMBODIMENTS Reference w ill now be made in detail to possible embodiments of the invention. The phraseology and terminology used herein is for non-limiting exemplary purposes.

[0022] Embodiments described herein concern a fresh food product packaged, for example in a protected or modified atmosphere, or under high pressure or combination of such techniques, typically in a sealed container, based on raw ham, suitably cut into thin strips, sticks, thin slices or other similar or assimilable form (e.g. “julienne”).

[0023] In this case, the raw ham used is cured raw ham, wherein both Italian and foreign products can be included. In addition, the raw ham used can be in particular TGI (Typical Geographical Indication) or PDO (Protected Designation of Origin).

[0024] Here and in the present description, the possible forms into which the raw ham used in the embodiments of the present invention is cut will be defined cumulatively as “thin strip” or “thin strips”, with such expressions meaning one or more of the similar or assimilable forms indicated above. For example, such thin strips may have a length from 20 to 150 mm, a width from 3 to 10 mm and a thickness from 0.5 to 2 mm.

[0025] These thin strips are seasoned with edible vegetable oil, in particular olive oil, more in particular extra virgin olive oil and optionally with the addition of other spices, flavours, aromas, juices or food seasonings. If other spices, flavours, aromas, juices or food seasonings are added, it may be considered that the thin strips are seasoned with a preparation based on edible vegetable oil, in particular olive oil, more in particular extra virgin olive oil.

[0026] The oil, or the preparation based on edible vegetable oil, is intimately mixed with the aforesaid thin strips so as to create a thin covering film over them.

[0027] The packaged food product described herein comprises the aforesaid sealed container containing the aforesaid thin strips of raw ham which are seasoned with the edible vegetable oil.

[0028] In embodiments, said oil is from 35% to 55%, in particular from 40% to 50% by weight with respect to the total weight of the food product. Some examples are 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%. by weight. In these embodiments, the percentage by weight is understood as considering the oil, or the aforesaid preparation based on oil, i.e. the oil with the addition of other spices, flavours, aromas, juices or food seasonings, depending on the possible variants.

[0029] In embodiments, the interior of the aforesaid container is saturated with a gas or a mixture of gases adapted to define said protected or modified atmosphere. An example is an atmosphere with 70% nitrogen and 30% carbon dioxide.

[0030] In embodiments, the aforesaid container is a closed and heat-sealed plastic tray, in particular formed by a thermoformed plate closed by a heat-sealed peelable film.

[0031] The fresh food product packaged, for example in a protected or modified atmosphere, or under high pressure or combination of such techniques, based on raw ham described herein can be prepared through the following steps:

[0032] - cutting the raw ham into thin strips;

[0033] - seasoning with edible vegetable oil, in particular olive oil, more in particular extra virgin olive oil and optionally with the addition of other spices, flavours, aromas, juices or seasonings (preparation based on edible vegetable oil);

[0034] - packaging, for example in a protected or modified atmosphere, or under high pressure or a combination of such techniques.

[0035] The raw ham used can be derived in particular from parts of cured raw ham which have not been used during the slicing step, both industrial as well as artisanal, in particular pressed (so-called tiles) and unboned hams. The oil, or the oil-based preparation, used to season the aforesaid thin strips is carefully mixed with the latter, so as to create a film that intimately covers the raw ham. This homogeneous mixing ensures that the oil film protects the thin strips of raw ham from possible rancidity phenomena. This contributes greatly, in combination with packaging, for example in a protected or modified atmosphere or under high pressure or combination of such techniques, to prolonging the shelflife and preserving the optimal sensory and organoleptic properties.

[0036] In specific embodiments, the production method includes:

[0037] - cutting the raw ham: the raw ham is cut into thin strips, for example by using special cutting equipment, such as a professional slicer. The processing can preferably be carried out at a controlled temperature, to prevent the ham from overheating during the cutting step;

[0038] - seasoning: the raw ham cut into thin strips is then seasoned with oil and optionally with the addition of other spices, flavours, aromas, juices or food seasonings (preparation based on edible vegetable oil). The seasoning takes piace, in particular, by homogeneous mixing with the oil, manually or using special mixing equipment. Also in this step it is important to keep the temperature under control to avoid overheating the raw ham;

[0039] - packaging in a protected or modified atmosphere: the thin strips of seasoned raw ham are then packaged in a protected or modified atmosphere using a special packaging machine. During this step, the desired protected or modified atmosphere is created inside the container through the addition of gases such as nitrogen, oxygen or carbon dioxide, in order to prolong the shelf-life of the product and favourably maintain the organoleptic properties of the raw ham. Alternatively or in combination, packaging can be carried out using a high-pressure technique.

[0040] Packaging in a protected or modified atmosphere involves modifying the gaseous composition inside the package to slow down the product deterioration. This is done by changing the levels of oxygen, carbon dioxide and other gases inside the package. Generally, the protected or modified atmosphere is a technique used for packaging food products, in order to protect them from oxidation, prolong their shelf-life and avoid direct contact with oxygen.

[0041] In the method for packaging in a protected or modified atmosphere, the air that is present inside the packaging is replaced with a mixture of gases. Thereafter, the package is hermetically sealed. During this process, the atmosphere inside the plastic tray is modified through a specific gaseous mixture based on the type of product contained and the desired storage performance. The mixed gases that are used include for example: oxygen, carbon dioxide, hydrogen. In this way, the inserted gaseous mixture remains stable over time after the initial handling, with a temperature that generally remains around 3-4 °C and allows the storage of the contained products to be prolonged. In the modified atmosphere, therefore, the foodstuff breathes and interacts with the gases present inside the package.

[0042] High-pressure packaging, also known as hydrostatic high-pressure packaging, is a technology used to prolong the shelf life of the food products. This method subjects the foodstuffs to high hydrostatic pressures, generally using water, without the use of heat, i.e. generally at room temperature. Generally, the food products are inserted into pressure-resistant packages and immersed in a water chamber, where they are subjected to very high pressures, for example in the order of thousands of bars (e.g. 3000-6000 bar).

[0043] It is also possible to use a variant of the high-pressure packaging known as the “skin” coating version, which therefore refers to a specific high-pressure packaging technique. In this case, the term “skin” means a thin film covering the food product. Before subjecting the food to high pressure, this film is applied to the surface of the product. This method is designed to maintain the shape and the appearance of the food during the high pressure treatment.

[0044] High-pressure packaging is often used to inactivate microorganisms, pathogenic bacteria, yeasts, moulds and other microorganisms present in the food products, thus contributing to extending their shelf-life without the use of preservatives or the application of heat that might affect the product quality.

[0045] High-pressure packaging and packaging in a protected or modified atmosphere are two approaches for extending the shelf life of the food products, and can generally be considered as complementary or alternative.

[0046] In some cases, it may be advantageous to combine both techniques. For example, packaging in a protected or modified atmosphere can be used to preserve the sensory characteristics of the product, while high-pressure packaging can be employed to improve food safety by inactivating harmful microorganisms. Generally, the choice to use one technique rather than the other, or a combination of the two, may depend on the specific needs of the product, its composition and the preferences of the producer.

[0047] In embodiments, it is provided to store the fresh food product, for example packaged in a protected or modified atmosphere, or under high pressure or a combination of such techniques, by storing it under suitable conditions to avoid the proliferation of microorganisms and product degradation.

[0048] It is important to point out that the compliance with the controlled processing temperatures, for example during the cutting and / or seasoning step, guarantees greater product stability and greater food safety, avoiding the proliferation of bacteria that might compromise the quality of the product.

[0049] To this end, advantageously, it can also be provided that, in the mixing step, the oil is supplied at a controlled temperature and / or that temperature conditioning means associated with the mixing step are used. The food product described herein may be supplied as a product packaged in individual trays or plates of products ready for retail sale.

[0050] The food product based on raw ham described herein has numerous technical advantages and benefits.

[0051] Packaging, for example in a protected or modified atmosphere or under high pressure or a combination of such techniques, allows the shelf-life of the product to be extended beyond six months, while maintaining the organoleptic properties of the raw ham intact.

[0052] The salt natively contained in the raw ham, combined with the mixing with olive oil, which covers the strips of ham with a film, contributes to maintaining stability and long life over time of the product.

[0053] In addition, the olive oil used to season raw ham has polyphenols and antioxidant vitamins such as vitamin E and vitamin A, which help prevent or slow down phenomena of yellowing and rancidity of the fat part of the raw ham.

[0054] The fresh food product packaged, for example in a protected or modified atmosphere or under high pressure or a combination of such techniques, as described herein, thanks to its stability and long life over time (even up to and beyond six months), allows to offer a new and original way of tasting raw ham, both as a ready-to-eat foodstuff and as an ingredient for the preparation of other dishes, always guaranteeing a high quality of the product.

[0055] Besides using olive oil, as mentioned, the food product described herein could be seasoned with a preparation based on edible vegetable oil, where other different spices, flavours, aromas, juices or food seasonings are then added, for example chilli, pepper or mixture of different types of peppers, chives, aromatic or field herbs, onion, truffle, lemon juice or combination of these, or many more.

[0056] It is clear that modifications and / or additions of parts or steps may be made to the packaged fresh food product and to the production method as described heretofore, without departing from the field and scope of the present invention, as defined by the claims.

Claims

CLAIMS1. Fresh food product packaged, in a protected or modified atmosphere or under high pressure or combination of such techniques, comprising thin strips of raw ham seasoned with edible vegetable oil, or a preparation based on edible vegetable oil, intimately mixed with said thin strips so as to create a thin covering film over them.

2. Food product as in claim 1, wherein said edible vegetable oil is olive oil, in particular extra virgin olive oil.

3. Food product as in claim 1 or 2, wherein said oil, or said preparation based on edible vegetable oil, is from 35% to 55%, in particular from 40% to 50% by weight with respect to the total weight of the food product.

4. Food product as in any one of the claims 1 to 3, wherein said thin strips are seasoned with one or several additional spices, flavours, aromas, juices or food seasonings.

5. Food product as in any one of the claims 1 to 4, wherein said thin strips have a length from 20 to 150 mm, a width from 3 to 10 mm and a thickness from 0.5 to 2 mm.

6. Method for producing a fresh food product packaged, in a protected or modified atmosphere or under high pressure or combination of such techniques, based on raw ham comprising making available thin strips of raw ham seasoned with edible vegetable oil, or a preparation based on edible vegetable oil, intimately mixed with said thin strips so as to create a thin covering film over them and packaging the product mass thus obtained in a sealed container, in a protected or modified atmosphere or under high pressure or combination of such techniques.

7. Method as in claim 6, wherein said edible vegetable oil is olive oil, in particular extra virgin olive oil.

8. Method as in claim 6 or 7, wherein said oil, or said preparation based on edible vegetable oil, is from 35% to 55%, in particular from 40% to 50% by weight with respect to the total weight of the food product.

9. Method as in any one of the claims 6 to 8, wherein said thin strips are obtained by cutting parts of cured raw ham which have not been used during the slicing step, both industrial as well as artisanal, in particular pressed and unpressed boned hams.

10. Method as in any one of the claims 6 to 9, comprising cutting raw ham into thin strips and mixing said thin strips with said edible vegetable oil, or saidpreparation based on edible vegetable oil.

11. Method as in any one of the claims 6 to 10, wherein one or more of the processing steps for producing and / or packaging said food product are carried out in a temperature controlled environment.

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