DE8716157U1 - Packaging sleeve for portioning a dry, rehydratable food - Google Patents

Description

Il IIM I i* « « ·* * *

ji &iacgr; II J « * ti

(Il I · ( 4 .

I r &iacgr; I I . » * » ·

It has long been known to use special packaging sleeves for portioning and shaping dry foodstuffs which are then converted into a ready-to-eat state by adding water and heating.

The functional packaging, preferably in the form of a boil-in-bag of various shapes, consists of a film material ^which is, on the one hand, permeable to water for the necessary rehydration and, on the other hand, heat-resistant for heating by boiling.

jFor cooking bags, the tray packing system (deep-drawn tray with flat lid film) or the tube packing system are generally used. 15

Usually, polypropylene and/or polyethylene and composite films (e.g. polyamide/polyethylene) are used for such cooking bags.

It is also known to use ultrasonic welding, pulse welding or permanently heated welding bakers to connect the lid film and the trough part in the boil-in-bag trough system or cross-sealing in the boil-in-bag tube system. The connection of two plastic materials is conventionally carried out by thermal melting, pressure bonding with subsequent cooling in and along connected contact surfaces or contact sections. This type and treatment

The length of the contact sections is a decisive factor in the degree of the seal seam strength or tightness as well as the tearing and tearing forces required for reopening that the user must apply*

Typical examples of such packaging are shown, for example, in DE-OSes 35 08 630, 34 38 812, 34 02 961 and 33 35 119 as well as in DE-Gbm 69 49 704.

&id; «

tit

-2-

In packaging with a boil-in-bag function for dry, rehydratable foods, the swelling pressure of the products that builds up when moistened and, if necessary, heated plays a particularly important role. On the one hand, the strength of the sealing seam must be set so that the boil-in-bag can withstand the swelling pressure so that shaping is possible. On the other hand, the boil-in-bag can be opened after the prescribed preparation without damaging the type and shape of the product. Easy and problem-free opening was previously only possible in a reasonably satisfactory manner for dumpling and gnocchi preparations thanks to packaging measures (e.g. foil material, sewing threads, seam notches, etc.) as indispensable aids.

For products that are more complex in terms of shape, consistency and texture, e.g. timbales, elongated products, animal figures made from dumpling or rice mixture or shell dishes, these conventional cooking bags cannot be used due to insufficient opening behavior.

The invention has the task of enabling a comprehensive use of packaging based on the trough system with cooking bag function for irregularly shaped products by significantly improving the peel-off properties of welded plastic films, i.e. with less effort. The basic requirements are:

- Consumption of a portioned, dry food (powder, flakes, granules, grains)

- Shaping and shape retention after the rehydration and swelling process for spherical (e.g. dumplings) and preferably more complicated and irregularly shaped foods

- Suitability for thermal stress by cooking after the swelling process.

• · «(It

I · I ■ i I · · I Il It«

I IMtMI M (

The solution to this problem is achieved by replacing the conventional surface sealing of plastic materials with so-called thermo-mechanical anchoring sections.

These anchoring sections are preferably point-shaped, but can also take on other shapes and forms as required. The arrangement of these anchoring sections depends on the contours and shapes of the food for which the cooking bag is to be used. Both regular arrangements (circular, longitudinal) and rectangular are possible.

Both irregular (zigzag) and completely irregular arrangements ( ^figure contours) are possible.

These anchoring sections, which are preferably point-shaped, have relatively low individual seam or point strengths. However, the special arrangement of several anchoring points results in sufficient seam strength between the cover film and the trough part.

;20 which can withstand the resulting compression pressure of a food product.

In order to enable problem-free, easy opening with little effort and to avoid destruction of the product when opening the cooking bag, the anchoring points are ultimately arranged in such a way that the tearing and tearing forces only affect a part of the arranged anchoring points and the force is not transferred to the product itself (e.g. through transverse forces to

j 30 longitudinal seam direction).

j This type of sealing can be used on all materials with

gel or weldable surface, but especially both

[ for polypropylene or polyethylene films as well as polyamide/

Polyethylene films are used; polypropylene or polyethylene films are preferably processed with them.

UtIII I I> I)IJIt

If I I I I I > 1 I

ill S > 11 I

r . > r- ■ stij!

1.1 ) I111

I ) ) J > · 1 . 1 · IJ I

The connection of the films (lid film and mold foil) is preferably made possible by ultrasonic welding; however, conventional welding processes (heat sealing processes) can also be used.

Ultrasonic welding of films is generally well known, but is not yet widely used and has not been used in food technology for very long, e.g. for special designs for machine welding.

•10 found a suitable material for mass production under the hygienic conditions required there. It is known that polypropylene, polyamide/polyethylene films and polyvinyl chloride films are particularly suitable for ultrasonic welding, although here, as mentioned above, polypropylene films are preferred.

' X5 For details of the welding, please refer to DE-OS 35 08 630.

The additional tear notches pointing outwards make it easier to peel off the lid film from the trough pack. The opening process is designed in such a way that individual anchoring points are detached starting from the tear notch.

The following examples illustrate the invention. i25

EXAMPLE 1

Deep-drawn perforated polypropylene film 41 (Fig. 4 and i>) in star shape was filled with a rehydratable instant rice pudding mix with a perforated polypropylene film 42

sealed using a 700 watt generator with a frequency of 40 KHz as the ultrasonic sealing device. The welding pressure was 6.8 bar, the welding time 0.2 to 0.4 J^ seconds and the welding power 200 to 400 watts. The

J' 35 welding was carried out by means of circumferential sealing points of approx. 1 mm in length with a mutual distance between the sealing points of approx. 1 mm. The shape of the individual sealing point,.

C(I

which is determined by the anvil, was prismatic in this example. After sealing, the protruding edge parts were punched out.

The rice pudding is prepared by placing the package in boiling water and allowing it to steep for 5 minutes. Due to the swelling pressure that develops, the rice grains stick together and form the star shape. The pudding package is removed from the cooking container, the cover film is pulled off the mold using the tear-off tab 43 and then turned upside down onto a plate.

In the attached drawing, Fig. 1-3 shows the deep-drawing mold and a prismatic welding anvil.

Figures 4 and 5 show the bottom film 41 with the deep-drawing form "star", where the dashed covering of the star shape represents the deep-drawing edge contour 51, which consists of circumferential sealing seam points !>2 of approx. 1 mm length and approx. 1 mm spacing 53. The register distance between the deep-drawing form and the sealing tool is 2-3 mm.

Figure 3 shows a detail of a sealing tool for e.g. ultrasound application, where the distance a) represents the distance between the sealing points, i.e. the movement of the anvil and the distance b) represents the width of the individual sealing point in the sealing tool, e.g. 1 mm if the welding ruler or the sealing anvil is rectangular, while the distance b) represents the width of the individual sealing point in a prismatic sealing tool.

EXAMPLE 2 ; Rice found

100 g of rice is placed in a deep-seated rice container 61 made of polyamide/polyethylene cellulose film (Fig. 6 and 7). A covering film 62 is placed on top of the filled rice container 61.

&igr; ¹ .:

with the ultrasonic sealing device used in example 1 welded on under otherwise identical sealing conditions, with the distance and shape of the sealing points being as in example 1. After sealing, the protruding edge parts were punched out. A tear tab 64 is provided to make it easier to remove the cover film 6 2 after the rice has been prepared. The rice edge packaging is approximately the size of a plate and has perforation holes around the entire circumference. Fig. 6 shows a section through the rice edge packaging according to Fig. 7, from which the rice 63 enclosed between the mold and the cover film can be seen.

The rice crust is prepared by placing the rice crust package in boiling water and allowing it to steep for 30 minutes. Due to the swelling pressure that develops, the rice grains stick together and form the typical rice crust shape. The rice crust package is removed from the cooking container, the cover film 62 is pulled off the form 61 using the tear-off tab 64 and then turned upside down onto a plate.

EXAMPLE 3 Potato casserole

A casserole dish 81 is deep-drawn from a heat-resistant polypropylene/polyester composite film (Fig. 9). Dried potato slices are filled into this casserole dish 81 and, after pouring cheese spice granules over them, are sealed with a cover film 82, whereby the sealing points were circular points with a diameter of 0.5 mm and a distance of 1 mm from each other. In the ultrasonic sealing device used in examples 1 and 2 , pins with a thickness of 0.5 mm and a distance of 1 mm were used as the sealing tool. The cover film had a large-pored perforation. To achieve this, a tear-off hole 84 was provided. i

|( III! I Ik I IHI Uli

* IIIII »II i

Il I IHf < I Il I

ill &igr; · I I Il

The potato casserole was prepared by placing the casserole dish 81 in hot water for about 1? minutes to allow the contents to swell. Then the
Tray 81 with the rehydrated contents was baked in an oven for 30 minutes at 18O ⁰ C.

EXAMPLE 4

Napkin dumplings

A polymaid/polyethylene tubular bag film 100 (Fig. 10-12) which has a point-sealed back seam 102 and is perforated was filled with a prepared dry granulate based on starch with dried, prepared bread pieces after the bottom seam had been sealed with the sealing tools as used in Example 3. Then

The head seam is also sealed, i.e. with sealing points 101 ion 0, !i rnm diameter and 1 mm spacing.

The napkin dumplings are prepared by soaking the granules contained in the casing 100% in
cold water, then bring to the boil and simmer for about 20 minutes at low heat in an open pot.
After briefly quenching with cold water, the evenly shaped cylindrical napkin dumpling can be removed from the packaging by using the tip of a knife or a fork to pierce a perforation at one end of the back seam and running it along the seam, which can be easily opened like a zipper and the sausage-like napkin dumpling can be removed.

■ III to

Claims (6)

European Patent Attorneys German Patent Attorneys Dr. W. Müller-Bore f Dr. Paul Deufel Dipl.-Chem., Dipl.-Wirtsch.-Ing. Dr. MQIIer-Bort and Partner &igr; POB 260247. D-SOOO Manchen 26 * " Alfred SChOn Dipl.-Chem. Werner Hertel Dipl.-Phys. Dietrich Lewald Dipl.-Ing. Dr. Ing. Dieter Otto Dipl.-Ing. British Chartered Patent Agent Peter B. Tunnicliffe M.A. (Oxon) Chem. D/Bt - P 2573 Pfanni-Werke Otto Eckart KG
Grafinger Str. 6
Munich 80 Packaging sleeve for portioning a dry, rehydratable food Protection claims 1. Packaging casing for portioning a dry, rehydratable foodstuff in the form of a boil-in-a-bag with improved opening properties, which is connected to the lid by welding, characterized in that the welding is in the form of short, welded sections with interruptions in the welding, 2. Packing according to claim 1, characterized in that the welding is carried out as a spot weld. 3. Packing according to claim 1 or 2, characterized in that packing and lid consist of polypropylene or plastic coated with polypropylene, the polypropylene serving as a welding surface. I P'ÄOOO Mündieü 2 POB 2602 Ai i _j i j ICaOief^S ₄ | _# ,,fcl^toa Telecopier Infoteo B4ÖÖ B Telex liärtörpläfi B B'ÖÖÖÖ Munich 26' MUeböpat 0BSi/22i483'7 Gll + Ül (009)229643 5^24280 ti &igr; * ■ · · r · rm reei &igr;&igr; · ■ * re &bgr; , t I in im* f· · -2- 4. Packing according to one of the preceding claims, characterized in that the anchoring sections, which are in particular point-shaped, have relatively small have individual seam strength.
5 5. Pack according to one or more of claims 1 to 4, characterized in that the anchoring points or lines are arranged in such a way that the tearing and tear propagation forces only affect a part of the arranged anchoring points and the force is not transferred to the shaped product itself. 6. Pack according to one of the preceding claims, characterized in that the pack has a tear tab.