Apparatuses and methods for enclosing a filling in a food product
A filling device comprises a modified vacuum-filling head that introduces a viscous filling, such as a gravy, into a loaf matrix in a retortable can so that the filling remains enclosed by the set loaf matrix after retorting. The filling can remain as a viscous gravy or can set as a gel, depending on the formulation of the filling. Preferably the viscous filling is distributed horizontally into the loaf matrix, for example through horizontally-facing apertures, during a pause in the descent of the can away from the filling device. The flow of the filling can be controlled by synchronized pneumatic valves.
1. A method for making a canned food product comprising a meat emulsion and a gravy, the method comprising:
dispensing the meat emulsion from a filling head into a can in a first position, the can comprising a single opening and positioned upright such that the single opening faces upward;
dispensing the gravy into the meat emulsion and toward the sides of the can from a nozzle extending from the filling head, the nozzle comprises four apertures spaced about 90 degrees apart, each aperture at the same height on the nozzle and positioned in a lateral surface of the nozzle, wherein the apertures are horizontally-facing relative to the single opening of the can and wherein the apertures are centered horizontally and vertically at the approximate center of the meat emulsion, wherein the gravy is dispensed into the can with the can in a second position and the distance from the filling head to the can in the second position is greater than the distance from the filling head to the can in the first position;
removing the nozzle from within the can, and the meat emulsion completely encloses the gravy, the removing of the nozzle from within the can comprises moving the can from the second position to a third position in which the distance from the can to the filling head is greater than the distance from the filling head to the can in the second position, wherein the can is maintained in the second position during the dispensing of the gravy such that movement of the can from the first position to the third position is not continuous; and
retorting the can in which the meat emulsion completely encloses the gravy at a temperature from about 121° C. to about 128° C. for a time period from about 25 to about 50 minutes, the gravy remains completely enclosed by the meat emulsion after the retorting.
2. The method of claim 1 wherein the first position of the can forms a sealing engagement of the can with the filling head, and a vacuum in the can pulls the first composition into the can.
3. The method of claim 1 wherein the canned food product is formulated for a companion animal.
4. The method of claim 1 wherein the dispensing of the gravy into the meat emulsion comprises directing the gravy into a vertical passage of the nozzle and dispensing the gravy through the apertures in a substantially perpendicular direction relative to the vertical passage.
5. A canned food product made by a method comprising:
dispensing a meat emulsion from a filling head into a can in a first position, the can comprising a single opening, and the can positioned upright such that the single opening faces upward;
dispensing a gravy into the meat emulsion and toward the sides of the can from a nozzle extending from the filling head, the nozzle comprises four apertures spaced about 90 degrees apart, each aperture at the same height on the nozzle and positioned in a lateral surface of the nozzle, wherein the apertures are horizontally-facing relative to the single opening of the can and wherein the apertures are centered vertically and horizontally at the approximate center of the meat emulsion, the gravy is dispensed into the can with the can in a second position and the distance from the filling head to the can in the second position is greater than the distance from the filling head to the can in the first position;
removing the nozzle from within the can, and the meat emulsion completely encloses the gravy to form the canned food product, the removing of the nozzle from within the can comprises moving the can from the second position to a third position in which the distance from the can to the filling head is greater than the distance from the filling head to the can in the second position, wherein the can is maintained in the second position during the dispensing of the gravy such that the movement of the can from the first position to the third position is not continuous; and
retorting the can at a temperature from about 121° C. to about 128° C. for a time period from about 25 to about 50 minutes, the gravy remains completely enclosed by the meat emulsion after the retorting.
6. A method for making a canned food product comprising a meat emulsion and a gravy, the method comprising:
dispensing the meat emulsion from a filling head into a can in a first position, the can comprising a single opening and positioned upright such that the single opening faces upward, the first position of the can forms a sealing engagement of the can with the filling head, and a vacuum in the can pulls the meat emulsion into the can;
dispensing the gravy into the meat emulsion and toward the sides of the can from a nozzle extending from the filling head, the nozzle comprises four apertures spaced about 90 degrees apart, each aperture at the same height on the nozzle and positioned in a lateral surface of the nozzle, wherein the apertures are horizontally-facing relative to the single opening of the can, the gravy is dispensed into the can with the can in a second position, the nozzle extends from the filling head, and the distance from the filling head to the can in the second position is greater than the distance from the filling device to the can in the first position, wherein the dispensing of the gravy into the meat emulsion comprises directing the gravy into a vertical passage of the nozzle and dispensing the gravy through the apertures in a substantially perpendicular direction relative to the vertical passage, wherein the apertures are centered horizontally and vertically at the approximate center of the meat emulsion;
removing the nozzle from within the can, and the meat emulsion completely encloses the gravy, the removing of the nozzle from within the can comprises moving the can from the second position to a third position in which the distance from the can to the filling head is greater than the distance from the filling head to the can in the second position, wherein the can is maintained in the second position during the dispensing of the gravy such that movement of the can from the first position to the third position is not continuous: and
retorting the can in which the meat emulsion completely encloses the gravy at a temperature from about 121° C. to about 128° C. for a time period from about 25 to about 50 minutes, the gravy remains enclosed by the meat emulsion after the retorting.