Food product and method of manufacturing a food product

Abstract

A food product ( 10 ) comprises at least two components ( 14, 16 ) with different moisture and/or fat contents and at least one pouch ( 18, 24 ), at least partially enclosing one of the components ( 16 ), preferably a high-moisture component, and is characterized in that the open end ( 22 ) of the pouch ( 18 ) is turned back so as to form a cuff and so as to be exposed to the outside of the food product ( 10 ). In a method of making a food product comprising at least two components with different moisture and/or fat contents and at least one pouch at least partially enclosing one of the components, preferably a high-moisture component, the open end of the pouch is turned back so as to form a cuff, the component is filled into the pouch, and the pouch is enclosed with another component so as to seal the pouch and expose the open end of the pouch to the outside of the food product.

We claim:  
     
         1 . A food product comprising at least a first food component and a second food component and a first pouch at least partially enclosing the first food component, wherein the first and second food components have different moisture or fat contents and the first pouch has an open end which is turned back so as to form a cuff.  
     
     
         2 . The food product described in  claim 1 , wherein the first food component enclosed by the first pouch has a higher moisture content than the second food component.  
     
     
         3 . The food product described in  claim 1 , wherein the cuff formed by the first pouch has an open end which is exposed to the outside of the food product.  
     
     
         4 . The food product described in  claim 3 , wherein the open end of the cuff is capable of being closed by a closure member.  
     
     
         5 . The food product described in  claim 1 , further comprising a second pouch having first open end and a second end, wherein the first open end of the second pouch is sealingly attached to the open end of the cuff of the first pouch so as to enclose the second food component.  
     
     
         6 . The food product described in  claim 5 , wherein the second end of the second pouch is sealed and exposed to the outside of the food product.  
     
     
         7 . The food product described in  claim 5 , wherein one or both of the first and second pouches are made of elastic material and arranged around the first and second food components, respectively, under tension.  
     
     
         8 . The food product described in  claim 7 , wherein one or both of the first and second pouches are held by one or more tension holders.  
     
     
         9 . The food product described in  claim 5 , wherein one or both of the first or second pouch has an internal structure wherein the internal structure prevents the first or second food component from sticking to the first or second pouch, respectively.  
     
     
         10 . The food product described in  claim 1 , wherein the first pouch has an outside surface with good sliding properties.  
     
     
         11 . The food product described in  claim 1 , wherein the first pouch has a hole extending through its open end.  
     
     
         12 . The food product described in  claim 1 , wherein the food product is contained in an outer package.  
     
     
         13 . The food product according to  claim 12 , wherein the outer package comprises at least one predetermined opening line.  
     
     
         14 . The food product described in  claim 13 , wherein the predetermined opening line comprises a perforated line.  
     
     
         15 . The food product according to  claim 13 , wherein the opening line is associated with the closed end of the second pouch such that the second pouch can be opened along the opening line.  
     
     
         16 . A method of making a food product comprising at least two components with different moisture or fat contents and at least one pouch at least partially enclosing one of the components, preferably a high-moisture component, the method comprising: 
 (a) turning back an open end of the pouch so as to form a cuff;    (b) filling the component into the pouch; and    (c) enclosing the pouch with another component.    
     
     
         14 . A method as described in  claim 13 , wherein the pouch is enclosed such that the open end of the cuff formed by a turned-back pouch is exposed to the outside of the food product and is closed by a closure member before enclosing the pouch with another component.  
     
     
         15 . A method as described in  claim 13 , wherein a second pouch is sealingly attached to the open end of the cuff formed by the first pouch with its first, open end.  
     
     
         16 . A method as described in  claim 15 , wherein the second pouch is a tubular pouch and is attached to the first pouch before filling of the component and is sealed after filling of the component with the sealed end exposed to the outside of the food product.  
     
     
         17 . A method as described in  claim 15 , wherein the second pouch is glued or welded to the first pouch or attached to the first pouch by means of an adhesive tape.  
     
     
         18 . A method as described in  claim 13 , wherein the first or second pouch is stretched before enclosing it with another component.  
     
     
         19 . A method as described in  claim 18 , wherein a tension holder is applied to the stretched first or second pouch.  
     
     
         20 . A method as described in  claim 13 , wherein the filled pouch is placed in a holder so as to prevent deformation of the filling.  
     
     
         21 . A method as in  claim 13  wherein the open end of the first pouch is drawn through a hole formed in an additional member.  
     
     
         22 . A method as in  claim 13 , wherein the food product is placed in an outer package.  
     
     
         23 . A method as in  claim 22 , wherein at least one opening line, preferably a perforation, is formed in the outer package.  
     
     
         24 . A method as described in  claim 23 , wherein an opening line is formed so as to be associated with the sealed end of the second pouch.