EP0968920A1 - Procédé et installation pour la préparation d'emballages contenant des aliments frais précuits - Google Patents

Procédé et installation pour la préparation d'emballages contenant des aliments frais précuits Download PDF

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Publication number
EP0968920A1
EP0968920A1 EP98117242A EP98117242A EP0968920A1 EP 0968920 A1 EP0968920 A1 EP 0968920A1 EP 98117242 A EP98117242 A EP 98117242A EP 98117242 A EP98117242 A EP 98117242A EP 0968920 A1 EP0968920 A1 EP 0968920A1
Authority
EP
European Patent Office
Prior art keywords
cooling
preparation
packaging
plant
product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP98117242A
Other languages
German (de)
English (en)
Inventor
Antonio Villa
Marino Visciglio
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ennevipi Technology Ltd
Original Assignee
Ennevipi Technology Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ennevipi Technology Ltd filed Critical Ennevipi Technology Ltd
Publication of EP0968920A1 publication Critical patent/EP0968920A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/16—Sterilising contents prior to, or during, packaging by irradiation

Definitions

  • the present invention relates to a method and the associated plant for the preparation of precooked fresh food, comprising:
  • the method according to the invention increases drastically the shelf life of the product, allowing precooked fresh food to be prepared, such that its appearance and organoleptic properties remain more or less unchanged for a period of at least three weeks.
  • the invention relates to the sector for the production and distribution of precooked food products and is intended to solve the problem of conserving products in an optimum manner and for a sufficiently long period of time, such that this kind of product may be suitable for large-scale distribution and may be produced in a plant also far from the sales outlets.
  • the invention relates in particular to this latter type of product which is often preferred by the user because, being fresh, it has a more pleasant taste as well as a more inviting appearance.
  • fresh precooked products have the drawback of a limited shelf life which, in the cold chain, varies usually from 3 to a maximum of 6-7 days.
  • Another problem associated with this type of production consists in the need to ensure that the appearance of the product remains unchanged, with bright colours, without the formation of condensation on the walls of the packaging and without the leakage of so-called “vegetable liquid” which has a negative effect on the appearance of the product.
  • the product is then conveyed into the cold chain, ensuring conservation under optimum conditions for more than three weeks, at the normal storage temperature of between 0 and 6°C.
  • the preparation method according to the invention comprises the following steps:
  • the plant comprises a preparation station, indicated by 1, in which the food is cleaned, cut and placed in a packaging which may consist, for example, of a tray made of barrier polyethylene, i.e. lined internally with a layer of impermeable material which is suitable for contact with food.
  • the packages then pass into an oven 2, for example a tunnel oven, for the cooking and pasteurization step.
  • an oven for example a tunnel oven
  • the cooking time varies, as mentioned, depending on the type of product and the temperature is preferably between 85 and 90°C.
  • the plant Downstream of the oven 2, the plant comprises a cooling tunnel, indicated by 4, in which a stream of air, which has previously undergone ultrafiltration, is passed so as to eliminate entirely the bacterial content.
  • Preferably cooling is performed in two stages: the first with a duration of between about 10 and 15 minutes, during which the products are cooled down to a temperature of about 40°C and a second stage during which the products are brought to a final temperature of about +5° in a time period of about 15 minutes.
  • the cooling tunnel preferably comprises two consecutive sections, in each of which one of the two cooling stages is performed: in the first section cooling is performed by means of the circulation of previously filtered air which is at room temperature, while in the second section cooled air is used.
  • the tunnel may advantageously have a U shape, in plan view, which allows the dimensions of the assembly to be limited; in this case, the two cooling stages may be performed respectively in the two sections of the U.
  • the packages Downstream of the cooling tunnel, the packages are fed, by means of a synchronizing device of the known type 5, to a heat-welding machine, denoted in its entirety by 6, which operates in a protected atmosphere and, without the presence of persons, seals the packaging, applying a film for closing the container.
  • the product is now ready to be labelled by means of a labelling machine 7 of the known type and stored in a refrigerating room at a temperature of 0-5°, before being despatched to the retail zones.
  • All the apparatus forming the plant is arranged in series so that the packages containing the product pass, uninterrupted, from one device to the other, while always remaining in a protected atmosphere.
  • Aubergines were sliced, cooking them externally on a grill, and the externally grilled slices were then placed in a packaging, in quantities of about 200 grammes for each product tray.
  • the packages were than introduced into the baking oven, adjusting the feeding speed of the conveyor belt so that the products remained in the oven for 6 minutes at a temperature of about 90°.
  • the packages passed directly into the cooling tunnel, where a stream of air at a temperature of about 20°C, which had undergone ultrafiltration beforehand, was circulated.
  • Cooling is performed in two consecutive stages, bringing the products first to a temperature of 40°C by means of circulation of air at room temperature and then bringing them to the final temperature of +5° by means of circulation of suitably cooled air.
  • the cooling times were 12 and 15 minutes, respectively.
  • the packages were sealed and stored at a temperature of 6°, together with packages of similar products prepared, however, using known technologies.
  • aubergines prepared using traditional methods had a bacterial content of 11,000 units already 10 days from the date of production, while the aubergines prepared using the method according to the invention had a bacterial content of 50 units at 26 days from production.
  • the method according to the invention ensures safeguarding of the organoleptic properties of the products for a period of time of at least three weeks, thus avoiding situations of biological risk associated with the occurrence of anaerobic metabolism phenomena.
  • the method is applicable to both food of plant or animal origin and to packages which conserve both these types of food.
EP98117242A 1998-07-01 1998-09-11 Procédé et installation pour la préparation d'emballages contenant des aliments frais précuits Withdrawn EP0968920A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT98MI001511A ITMI981511A1 (it) 1998-07-01 1998-07-01 Procedimento ed impianto per la preparazione di confezione di cibi freschi precotti
ITMI981511 1998-07-01

Publications (1)

Publication Number Publication Date
EP0968920A1 true EP0968920A1 (fr) 2000-01-05

Family

ID=11380363

Family Applications (1)

Application Number Title Priority Date Filing Date
EP98117242A Withdrawn EP0968920A1 (fr) 1998-07-01 1998-09-11 Procédé et installation pour la préparation d'emballages contenant des aliments frais précuits

Country Status (2)

Country Link
EP (1) EP0968920A1 (fr)
IT (1) ITMI981511A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1219183A2 (fr) * 2000-12-28 2002-07-03 G.M. Ristorazione S.a.s. di Produit alimentaire à base de poisson et son procédé de fabrication
NL1029353C2 (nl) * 2005-06-28 2007-01-02 Greencore Convenience Foods Li Werkwijze en inrichting voor het aan een warmtebehandeling onderwerpen van een voedselproduct.
CN103387067A (zh) * 2013-07-25 2013-11-13 江西龙天茶业有限公司 一种将精制茶物料送入无菌包装间的方法
ITUB20150883A1 (it) * 2015-05-18 2016-11-18 Innocenzi Fiero Metodo di confezionamento di prodotti alimentari cotti di origine vegetale

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115320963B (zh) * 2022-09-30 2023-11-10 江西万申机械有限责任公司 一种药品盒生产用装盒降温装置及降温方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3889009A (en) * 1972-07-31 1975-06-10 Samuel P Lipoma Method for continuous electromagnetic sterilization of food in a pressure zone
EP0347623A1 (fr) * 1988-06-07 1989-12-27 BARILLA G. e R. F.lli - Società per Azioni Méthode pour la pasteurisation ou la stérilisation des denrées alimentaires au moyen de micro-ondeset four pour la réalisation de cette méthode
DE3830867C1 (fr) * 1988-09-10 1990-01-18 Hermann Berstorff Maschinenbau Gmbh, 3000 Hannover, De
EP0395317A1 (fr) * 1989-04-22 1990-10-31 Apv Corporation Limited Procédé de scellement de récipients
FR2690413A1 (fr) * 1991-03-20 1993-10-29 Altec Srl Procédé de pasteurisation, de pré-séchage et de conditionnement de pâtes fraîches, farcies ou non, et de produits similaires sous vide.
US5320856A (en) * 1991-06-19 1994-06-14 Barilla G. E R. F.Lli-Societa Per Azioni Method of making complex food articles having prolonged shelf-life

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3889009A (en) * 1972-07-31 1975-06-10 Samuel P Lipoma Method for continuous electromagnetic sterilization of food in a pressure zone
EP0347623A1 (fr) * 1988-06-07 1989-12-27 BARILLA G. e R. F.lli - Società per Azioni Méthode pour la pasteurisation ou la stérilisation des denrées alimentaires au moyen de micro-ondeset four pour la réalisation de cette méthode
DE3830867C1 (fr) * 1988-09-10 1990-01-18 Hermann Berstorff Maschinenbau Gmbh, 3000 Hannover, De
EP0395317A1 (fr) * 1989-04-22 1990-10-31 Apv Corporation Limited Procédé de scellement de récipients
FR2690413A1 (fr) * 1991-03-20 1993-10-29 Altec Srl Procédé de pasteurisation, de pré-séchage et de conditionnement de pâtes fraîches, farcies ou non, et de produits similaires sous vide.
US5320856A (en) * 1991-06-19 1994-06-14 Barilla G. E R. F.Lli-Societa Per Azioni Method of making complex food articles having prolonged shelf-life

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1219183A2 (fr) * 2000-12-28 2002-07-03 G.M. Ristorazione S.a.s. di Produit alimentaire à base de poisson et son procédé de fabrication
EP1219183A3 (fr) * 2000-12-28 2003-09-24 G.M. Ristorazione S.a.s. di Produit alimentaire à base de poisson et son procédé de fabrication
NL1029353C2 (nl) * 2005-06-28 2007-01-02 Greencore Convenience Foods Li Werkwijze en inrichting voor het aan een warmtebehandeling onderwerpen van een voedselproduct.
WO2007001182A2 (fr) 2005-06-28 2007-01-04 Greencore Convenience Foods Liessel B.V. Procede et dispositif permettant de soumettre un produit alimentaire a un traitement thermique
WO2007001182A3 (fr) * 2005-06-28 2007-03-29 Greencore Convenience Foods Li Procede et dispositif permettant de soumettre un produit alimentaire a un traitement thermique
CN103387067A (zh) * 2013-07-25 2013-11-13 江西龙天茶业有限公司 一种将精制茶物料送入无菌包装间的方法
ITUB20150883A1 (it) * 2015-05-18 2016-11-18 Innocenzi Fiero Metodo di confezionamento di prodotti alimentari cotti di origine vegetale
EP3095334A1 (fr) * 2015-05-18 2016-11-23 Innocenzi, Fiero Procédé d'emballage de produits alimentaires à base de légumes cuits

Also Published As

Publication number Publication date
ITMI981511A1 (it) 2000-01-01

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