EP1072535A1 - Package as well as speciality cheese packaged in such a package - Google Patents

Abstract

The packaging system consists of using two layers (1, 14) of a film material and two layers (5, 13) of a moisture absorbing material to wrap a rectangular cheese (12) or portion of cheese. The first layer is pressed into a rectangular cavity (10) with the layer of moisture absorbing material (5) in its base, and the cheese is inserted into the cavity. The second layer (14) of film material, with the second absorbent layer (13) attached to its underside, is then sealed to the first layer over the cavity, leaving the projecting edges of the first layer to be folded over in flaps (17) to complete the package.

Description

The present invention relates to a packaging for cheese specialty.

In all that follows, the term cheese specialty means a product obtained by solidification or gelification of milk proteins, whether cow, sheep or goat milk ...

Among such cheese specialties, there are cheeses without natural rind and with natural rind. For the latter, the taste and texture are partly conferred by the development of a surface flora, the latter consisting of one or more microorganisms chosen from bacteria, in particular those belonging to the groups of micrococci and coryneforms, yeasts , molds ( Penicillium ).

Cheeses without natural rind require for their conservation closed and waterproof packaging. This packaging can, for example, be produced by coating the cheese with paraffin or plastic coating or being sachets (flow-pack).

Natural rind cheeses require for their conservation packaging with selective permeability, in particular with regard to oxygen, carbon dioxide and water vapor.

Thus, it has been proposed, for example in document FR-2 617 811, a closed box with windows covered with permeable membranes selective to condition such cheeses.

However, cheeses with natural rind are traditionally packed in packages formed from a single sheet folded around cheese. The bottom of such a package is then formed by the edge of the sheet which forms several overlapping flaps. Because of this structure, the bottom has leakage zones through which parts of the conditioned cheese can be in direct contact with the outside atmosphere.

Thus, despite the use of permeability materials suitable for cheese conservation, its storage conditions are not optimal and we can observe in particular a rapid drying of the cheese due direct contact of water vapor with the outside atmosphere.

However, many consumers are sensitive to the appearance of this type of traditional packaging.

The object of the invention is to provide packaging for cheese specialties. externally having a traditional packaging appearance, that is to say with a bottom with overlapping flaps, but ensuring good conservation of the various cheese specialties and in particular cheeses with natural rind.

To this end, the subject of the invention is a packaging for cheese specialty, characterized in that it comprises a first sheet and a second sheet sealed on the first sheet at a distance from the periphery of the latter to form a housing for receiving the cheese specialty, in that the edge of the first sheet is folded out of the housing on the second sheet that forms a bottom of the package, and in that the edge of the first leaf forms overlapping flaps which substantially cover everything the bottom of the package.

• la deuxième feuille est scellée par son pourtour sur la première feuille,
• la première feuille est rabattue sur la deuxième feuille pour former avec celle-ci une paroi latérale de l'emballage prolongeant le fond de l'emballage,
• il comprend une paroi latérale prolongeant le fond et formée entièrement par une partie de la première feuille,
• au moins la première feuille est réalisée à partir d'un matériau souple,
• la deuxième feuille est réalisée à partir d'un matériau rigide ou semi-rigide,
• les première et deuxième feuilles sont imperméables aux gaz et à la vapeur d'eau,
• au moins l'une des feuilles est réalisée au moins partiellement à partir d'un matériau à perméabilité sélective,
• ledit matériau à perméabilité sélective a une perméabilité à l'oxygène et à l'anhydride carbonique comprise entre 10000 et 360000 cm³/m²/24h/atm mesurée à 23°C,
• ledit matériau à perméabilité sélective a une perméabilité à l'oxygène et à l'anhydride carbonique comprise entre 5000 et 200000 cm³/m²/24h/atm mesurée à 23°C,
• les feuilles sont réalisées à partir d'au moins un matériau choisi parmi les polyoléfines, les polyesters, les polyamides, les polycarbonates, les polystyrènes et les pellicules cellulosiques.

According to particular embodiments, the packaging may include one or more of the following characteristics, taken alone or in any technically possible combination:

• the second sheet is sealed by its periphery on the first sheet,
• the first sheet is folded over the second sheet to form therewith a side wall of the packaging extending the bottom of the packaging,
• it includes a side wall extending the bottom and formed entirely by a part of the first sheet,
• at least the first sheet is made from a flexible material,
• the second sheet is made from a rigid or semi-rigid material,
• the first and second sheets are impermeable to gases and water vapor,
• at least one of the sheets is produced at least partially from a material with selective permeability,
• said material with selective permeability has a permeability to oxygen and to carbon dioxide of between 10,000 and 360,000 cm ³ / m ² / 24h / atm measured at 23 ° C,
• said material with selective permeability has a permeability to oxygen and to carbon dioxide between 5000 and 200000 cm ³ / m ² / 24h / atm measured at 23 ° C,
• the sheets are produced from at least one material chosen from polyolefins, polyesters, polyamides, polycarbonates, polystyrenes and cellulosic films.

The invention further relates to an assembly comprising a specialty cheese and packaging in which the cheese specialty is packaged, characterized in that the packaging is a packaging as defined above.

According to a variant, the cheese specialty is a cheese specialty with natural rind.

• la figure 1 est une vue schématique illustrant le déroulement d'un procédé de conditionnement de fromage dans des emballages selon un premier mode de réalisation de l'invention,
• les figures 2 et 3 sont des vues analogues à la figure 1, illustrant le conditionnement de fromage dans des emballages selon deux autres modes de réalisation de l'invention.

The invention will be better understood on reading the description which follows, given solely by way of example, and made with reference to the appended drawings, in which:

• FIG. 1 is a schematic view illustrating the progress of a process for packaging cheese in packages according to a first embodiment of the invention,
• Figures 2 and 3 are views similar to Figure 1, illustrating the packaging of cheese in packages according to two other embodiments of the invention.

The terms "bottom" and "cover" used have only one meaning relative and should not be interpreted restrictively.

In a first step of the process of Figure 1, we cut a sheet 1 square from a reel 3 of a flexible material, that is to say foldable.

We then place an element 5 in the center of this sheet 1 moisture absorption. This element 5 has a square planar shape with dimensions lower than sheet 1. Element 5 is formed from a material capable of absorbing moisture, e.g. waxed paper, muslin or a non-woven material based on polyester or viscose.

The first sheet 1 is deformed by folding with a piston so that it takes the form of a dish. The deformed sheet 1 has then a square cover 6 extended upwards (as seen in FIG. 1) by a lateral belt 7 of square section, itself extended laterally by a flange or peripheral edge 8 of circumference 9 square. The cover 6 and the belt 7 internally delimit a housing 10 of substantially parallelepiped shape.

The moisture absorbing element 5 is then placed inside the housing 10 against the bottom 6 which has practically the same dimensions as this item 5.

We then place a portion or block of 12 shaped cheese substantially parallelepiped in the housing 10.

The portion 12 is then covered with a second element 13 of moisture absorption, identical to the first element 5, and of another sheet 14 square cut from a coil 15 of flexible material.

The sheet 14 has dimensions slightly greater than those of the second element 13 for absorbing moisture and therefore for the cover 6.

The sheet 14 then covers the second absorption element 13 humidity and slightly, by its periphery 16, the collar 8 of the deformed sheet 1.

The entire periphery 16 of the sheet 14 is then sealed on the flange 8. The sheet 14 then closes the housing 10 by forming a bottom.

This sealing step can be ensured by all techniques known, by mechanical action (friction, ultrasound), by heat supply (heat sealing, induction) or without heat (cold seal).

The flange 8 is then folded over the sheet 14, as shown schematically by the arrows 160, forming overlapping flaps 17.

Thus, the portion 12 is packaged in a package 18, the bottom 14 is completely covered on the outside by overlapping flaps 17.

The packaging 18 therefore has a traditional appearance.

Furthermore, the housing 10 receiving the portion 12 is delimited entirely by sheets 1 and 14 which are sealed one on the other. No part of the portion 12 of cheese packaged in the packaging 18 is therefore not in contact direct with the outside atmosphere.

Thus, it is possible by choosing to constitute sheets 1 and 14 adequate materials depending on the type of cheese packaged to ensure good preservation of the portion 12.

A particular example of application of the packaging 18 to cheese natural crust will now be described.

According to this example only indicative, the packaging 18 is applied to a portion of about 30 g of a soft cheese with a white floral rind. During packaging, the dry extract of this cheese is 52%, the percentage 61% fat on dry matter, NaCI concentration 1.6% and pH 5.7.

The surface covered by the flora is 68 cm ² . This flora consists of at least one strain of Penicillium camemberti .

consommation d'O₂ : 0,4 cm³/cm² de flore/24h

production de CO₂ : 0,3 cm³/cm² de flore/24h.

The respiratory activity of the flora is:

O ₂ consumption: 0.4 cm ³ / cm ² of flora / 24h

CO ₂ production: 0.3 cm ³ / cm ² of flora / 24h.

The cheese is packaged after 7 days of ripening in a slicer. The active surface of the sheets 1 and 14, that is to say the cover 6, the side belt 7 and the sheet 14, is 80 cm ² . Sheets 1 and 14 are made from 25 µm thick polypropylene. This material has undergone a treatment giving it a permeability to gases suitable for maintaining in the packaging 18 the gaseous atmosphere allowing optimal conservation of the product.

The O ₂ permeability of this material, measured under standardized conditions (temperature T = 23 ° C, relative humidity (RH) = 50%), is 300,000 cm ³ / m ² / 24h / atm.

The CO ₂ permeability of this material, measured under standardized conditions (T = 23 ° C, HR = 50%), is 300,000 cm ³ / m ² / 24h / atm.

The water vapor permeability of this material, measured according to standard conditions (T = 38 ° C, Δ HR = 90%), is 1g / m ² / 24h.

After conditioning, a gas equilibrium is established within the packaging 18 under the action of the respiration of the flora and of the transfer through the packaging 18. The concentrations of O ₂ of approximately 20% and of CO ₂ about 1% thus obtained are optimal for the further refining of the product in the packaging 18 during cold storage (4 ° C).

Likewise packaging 18 can be applied to cheese specialties without natural rind using sheets 1 and 14 made of waterproof material (s) gas and water vapor.

Thus, the packaging 18 has a traditional appearance and allows ensure good preservation of various types of cheese specialties.

More generally, sheets 1 and 14 can be produced in different materials and / or different permeabilities.

The materials with selective permeability are preferably chosen from synthetic materials such as modified or unmodified cellulose, homo and copolymers of olefins, polyesters, polyamides and polycarbonates, polystyrenes which have been subjected to a suitable permeabilization treatment. , for example by providing microperforations of predetermined diameter and density. The permeability of these materials to O ₂ and to CO ₂ , measured under standardized conditions, will be between 5000 and 200000 cm ³ / m ² / 24h / atm to maintain the gas concentrations of these elements in the packaging respectively between 2 and 13% and 7 to 20%, or between 10,000 to 360,000 cm ³ / m ² / 24h / atm to maintain the concentrations of these elements in the packaging respectively between 5 and 21% and 0 and 7%.

Materials impermeable to gases and / or water vapor are chosen by way of example from the multilayer complexes comprising at least minus a layer of EVOH (ethylene vinyl alcohol copolymer), PVDC (polyvinylidene chloride) or polyamide.

These materials must have aptitudes for the type of sealing chosen and be sufficiently pliable for the implementation of the method.

Advantageously, the thickness of the sheets 1 and 14 is less at 150 µm.

The packaging 18 can be used to condition portions 12 of shapes other than parallelepiped, for example cylindrical. It is enough to that of adapting the shapes of the sheets 1 and 14 to that of the base, for example circular, triangular ..., of portion 12.

According to variants, the package 18 does not include elements 5 and 13 of moisture absorption and / or the sheet 1 is deformed not by a piston but by the own weight of the portion 12 deposited on the sheet 1.

Figure 2 illustrates a second specialty packaging process cheese maker.

In this process a square sheet 21 is cut from a coil 22 of a flexible material.

As in the process of figure 1, one places in the center of this sheet 21 a moisture absorbing element 25 of square planar shape and dimensions lower than those on sheet 21.

Another sheet 26 is cut from a reel 27 of a flexible material.

A second element 28 is placed in the center of this sheet 26 moisture absorption identical to the first element 25.

Then seal the perimeter 29 square of the sheet 26 by three of its sides on sheet 21, around first moisture absorbing member 25 at distance from the periphery 30 of the sheet 21.

The sheet 26 is deformed so that the sheets 21 and 26 delimit between they a housing or pocket 31 in which the two elements 25 and 28 moisture absorption are located opposite each other.

A portion 32 of cheese of substantially shaped shape is then introduced. parallelepiped in the housing 31 between the two elements 25 and 28 of moisture absorption, then we seal the last free side of the perimeter 29 from sheet 26 to sheet 21 at a distance from its periphery 30.

The perimeter 30 square of the sheet 21 and the perimeter 29 square of the sheet 26 then delimit a peripheral flange or edge 33 in the sheet 21.

The housing 31 containing the portion 32 of cheese is thus closed and has a substantially parallelepiped shape. This housing 31 is then delimited by a bottom 34, formed by a central region of the sheet 26, a lateral belt 35 extending the bottom 34 downwards (as seen in FIG. 2) and formed by an intermediate region of the sheet 26 deformed by folding, and a cover formed by a central region of the sheet 21.

The free edge 33 of the sheet 21 is then folded down by folding, as shown schematically by the arrows 36, against the side belt 35 then against the bottom 34 by forming overlapping flaps 37. Flaps 37 fully cover the bottom 34.

As in the case of the packaging 18 of FIG. 1, the portion 32 of cheese is then packaged in a traditional-looking packaging 38 which allows portion 32 to be satisfactorily preserved by adapting the materials constituting the sheets 21 and 26 of the type of the packaged cheese specialty.

A particular and nonlimiting example of application of the packaging 38 will now be described.

Portion 32 is a portion of about 200 g of a cheese pressed uncooked without surface flora.

During packaging, the dry extract of this cheese is 52%, the percentage of fat on dry matter is 51%, the concentration in NaCI of 1.8% and the pH of 5.5.

This cheese has no respiratory activity.

The portion 32 is packaged one day after its manufacture. The leaves 21 and 26 are made from a polyester / polyethylene / EVOH / polyethylene complex 72 µm in total thickness.

The O ₂ permeability of this material, measured according to standard conditions (T = 23 ° C, HR = 50%), is 1 cm ³ / m ² / 24h / atm.

The CO ₂ permeability of this material, measured according to standard conditions (T = 23 ° C, HR = 50%), is 5 cm ³ / m ² / 24h / atm.

The water vapor permeability of this material, measured under standardized conditions (T = 38 ° C, Δ HR = 90%), is 1 g / m ² / 24h.

This cheese is conditioned under a protective atmosphere obtained by scanning before sealing the packaging 38 with a gas mixture consisting of 30% CO ₂ and 70% N ₂ .

These gas concentrations are kept within the packaging 38 during cold storage (4 ° C) thanks to the selective permeability of the material packing.

The remarks made with regard to FIG. 1 relate to the materials, the presence of moisture absorbing elements and the form of the packaging also applies to the packaging 38 of FIG. 2.

Figure 3 illustrates a third specialty packaging process which differs essentially from that of Figure 1 by this following.

We begin by providing a square sheet 41 of rigid material or semi-rigid.

This sheet 41 is formed into a cup or shell by thermoforming. This deformed sheet 41 then has an extended square bottom 42 upwards (as seen in FIG. 3) by a lateral belt 43 of section square, itself extended laterally by a peripheral rim 44 of around 45 square and shallow.

The bottom 42 and the lateral belt 43 then define a housing 46 substantially parallelepiped.

A section 47 sleeve-shaped moisture absorbing member square is then introduced into the housing 46 to cover internally the lateral belt 43. This element 47 for absorbing moisture is produced in a material similar to the moisture absorption element 5 of FIG. 1.

Then a portion 50 of substantially parallelepiped cheese is introduced. in the moisture absorbing element 47 inside the housing 46.

A square sheet 51 is cut from a reel 52 of a material flexible and a second element 53 for absorbing shape moisture is placed flat square in the center of this sheet 51.

The sheet 51 has dimensions significantly greater than those of the moisture absorption element 53 and those around the edge 45 of the rim 44 of the sheet 41 deformed.

The portion 50 of cheese is covered successively with the element 53 of moisture absorption and by the sheet 51.

The first sheet 41 is then sealed by the periphery 45 of its edge 44 on sheet 51 at a distance from the perimeter 54 square of sheet 51.

The periphery 54 of the sheet 51 and the periphery 45 of the sheet 41 delimit in the sheet 51 a peripheral flange or edge 55.

Then fold the free edge 55 of the sheet 51 against the side belt 43 and on the bottom 42 of the sheet 41 by forming overlapping flaps 57, as can be seen at the bottom right in Figure 3 where the packaging 58 formed has been turned over as indicated by arrow 59. The flaps 57 cover all the bottom 42.

This embodiment allows, like the two embodiments previous to achieve a packaging 58 of traditional appearance and which allows a good conservation of the portion 50 by choosing the material of the sheets 41 and 51 depending on the type of products packaged.

Thus, by way of example, this third conditioning process can be used to condition approximately 220 g portions of a cheese soft and mixed rind.

The dry extract of this cheese is, on packaging, 51%, its pH 5, its NaCI concentration of 1.3% and its fat content on dry matter 52%.

Its surface covered by flora is 220 cm ² . The flora consists of at least one yeast (for example of the genus Debaryomyces ), at least one Geotrichum candidum and several strains of Coryneform bacteria (including Brevibacterium linens ).

consommation d'O₂ : 0,3 cm³/m² de flore/24h

production de CO₂ : 0,3 cm³/m² de flore/24h

The respiratory activity of the flora is:

O ₂ consumption: 0.3 cm ³ / m ² of flora / 24h

CO ₂ production: 0.3 cm ³ / m ² of flora / 24h

The 50 portion is packaged after 9 days of ripening in a slicer. The sheet 41 is produced from a 600 μm polyamide / polyethylene complex impermeable to gases. Its size is adapted to that of the portion 50. The sheet 51 is made from polyethylene of 60 μm. The active surface of the sheet 51 is 100 cm ² . This material of the sheet 51 has undergone a treatment giving it a permeability to gases suitable for maintaining the gaseous atmosphere in the packaging and allowing optimal preservation of the product.

The O ₂ permeability of this material, measured according to standard conditions (T = 23 ° C, HR = 50%), is 180,000 cm ³ / m ² / 24h / atm.

The CO 2 permeability of this material, measured according to standard conditions (T = 23 ° C, HR = 50%), is 180,000 cm ³ / m ² / 24h / atm.

The water vapor permeability of this material, measured according to standard conditions (T = 38 ° C, Δ HR = 90%), is 1g / m ² / 24h.

After conditioning, a gas balance is established within the package 58 under the action of the respiration of the flora and of the transfer through the sheet 51. The concentrations of O ₂ and CO ₂ reach approximately 10% and are optimal for further refining of the product in the packaging during cold storage (4 ° C).

Claims (13)

Packaging (18; 38; 58) for cheese specialty, characterized by that it comprises a first sheet (1; 21; 51) and a second sheet (14; 26; 41) sealed on the first sheet at a distance from the periphery (9; 30; 54) of the latter to form a housing (10; 31; 46) for receiving the specialty cheese, in that the edge (8; 33; 55) of the first sheet is folded over the exterior of the housing on the second sheet which forms a bottom (14; 34; 42) of the packaging, and in that the edge of the first sheet forms flaps (17; 37; 57) which overlap and which cover substantially the entire bottom of packaging. Packaging according to claim 1, characterized in that the second sheet (14; 26; 41) is sealed by its periphery (16; 29; 45) on the first sheet (1; 21; 51). Packaging according to claim 1 or 2, characterized in that the first sheet (21; 51) is folded over the second sheet (26; 41) to form with this a side wall of the package extending the bottom (34; 42) of the packaging (Figures 2 and 3). Packaging according to claim 1 or 2, characterized in that it comprises a side wall (7) extending the bottom (14) and formed entirely by part of the first sheet (Figure 1). Packaging according to any one of claims 1 to 4, characterized in that at least the first sheet (1; 21; 51) is made from of a flexible material. Packaging according to any one of claims 1 to 5, characterized in that the second sheet (41) is made from a material rigid or semi-rigid (Figure 3). Packaging according to any one of claims 1 to 6, characterized in that the first and second sheets are impermeable to gases and steam. Packaging according to any one of claims 1 to 7, characterized in that at least one of the sheets is produced at least partially from a material with selective permeability. Packaging according to claim 8, characterized in that said material with selective permeability has a permeability to oxygen and to carbon dioxide between 10,000 and 360,000 cm ³ / m ² / 24h / atm measured at 23 ° C. Packaging according to claim 8 or 9, characterized in that said material with selective permeability has a permeability to oxygen and to carbon dioxide between 5000 and 200000 cm ³ / m ² / 24h / atm measured at 23 ° C. Packaging according to any one of claims 1 to 10, characterized in that the sheets are made from at least one material chosen from polyolefins, polyesters, polyamides, polycarbonates, polystyrenes and cellulosic films. Set including a cheese specialty (12; 32; 50) and a packaging (18; 38; 58) in which the cheese specialty is packaged, characterized in that the packaging is a packaging according to any one of claims 1 to 11. Assembly according to claim 12, characterized in that the specialty cheese is a cheese specialty with a natural rind.

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