EP1072535B1 - Emballage et ensemble comprenant une spécialité fromagère conditionnée dans un tel emballage - Google Patents

Emballage et ensemble comprenant une spécialité fromagère conditionnée dans un tel emballage Download PDF

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Publication number
EP1072535B1
EP1072535B1 EP00402034A EP00402034A EP1072535B1 EP 1072535 B1 EP1072535 B1 EP 1072535B1 EP 00402034 A EP00402034 A EP 00402034A EP 00402034 A EP00402034 A EP 00402034A EP 1072535 B1 EP1072535 B1 EP 1072535B1
Authority
EP
European Patent Office
Prior art keywords
sheet
wrapping
cheese
packaging
permeability
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.)
Expired - Lifetime
Application number
EP00402034A
Other languages
German (de)
English (en)
French (fr)
Other versions
EP1072535A1 (fr
Inventor
Bruno Roger
Georges Pitault
Gilles Roturier
Régis Kacimi
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.)
Fromageries Bel SA
Original Assignee
Fromageries Bel SA
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Filing date
Publication date
Application filed by Fromageries Bel SA filed Critical Fromageries Bel SA
Publication of EP1072535A1 publication Critical patent/EP1072535A1/fr
Application granted granted Critical
Publication of EP1072535B1 publication Critical patent/EP1072535B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B65B25/068—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of cheese
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/264—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing liquids
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
    • B65D85/76—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials for cheese
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/28—Articles or materials wholly enclosed in composite wrappers, i.e. wrappers formed by associating or interconnecting two or more sheets or blanks

Definitions

  • the present invention relates to a packaging for cheese specialty according to the preamble of claim 1.
  • Such packaging is described in document WO 99/35057 A.
  • cheese specialty means a product obtained by solidification or gelification of milk proteins, whether cow, sheep or goat milk ...
  • 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.
  • 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.
  • the subject of the invention is a packaging according to claim 1.
  • the packaging may include one or more of the features of claims 2 to 11.
  • the invention further relates to an assembly according to claim 12.
  • the cheese specialty is a cheese specialty with natural rind.
  • 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.
  • 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.
  • 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.
  • 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.
  • the packaging 18 is applied to a portion of about 30 g of a soft cheese with a white floral rind.
  • the dry extract of this cheese is 52%, the percentage 61% fat on dry matter, NaCl 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.
  • 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 ⁇ m 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 is 300,000 cm 3 / m 2 / 24h / atm.
  • the CO 2 permeability of this material is 300,000 cm 3 / m 2 / 24h / atm.
  • 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.
  • the packaging 18 has a traditional appearance and allows ensure good preservation of various types of cheese specialties.
  • 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.
  • EVOH ethylene vinyl alcohol copolymer
  • PVDC polyvinylidene chloride
  • the thickness of the sheets 1 and 14 is less at 150 ⁇ m.
  • 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.
  • 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.
  • a square sheet 21 is cut from a coil 22 of a flexible material.
  • 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.
  • 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.
  • 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.
  • Portion 32 is a portion of about 200 g of a cheese pressed uncooked without surface flora.
  • 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 ⁇ m in total thickness.
  • the O 2 permeability of this material is 1 cm 3 / m 2 / 24h / atm.
  • the CO 2 permeability of this material is 5 cm 3 / m 2 / 24h / atm.
  • the water vapor permeability of this material 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 .
  • 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.
  • 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.
  • 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.
  • 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.
  • 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%.
  • 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 ).
  • the 50 portion is packaged after 9 days of ripening in a slicer.
  • the sheet 41 is produced from a 600 ⁇ m 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 ⁇ m.
  • 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 is 180,000 cm 3 / m 2 / 24h / atm.
  • the CO2 permeability of this material is 180,000 cm 3 / m 2 / 24h / atm.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Food Science & Technology (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Dairy Products (AREA)
  • Packages (AREA)
EP00402034A 1999-07-21 2000-07-17 Emballage et ensemble comprenant une spécialité fromagère conditionnée dans un tel emballage Expired - Lifetime EP1072535B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9909464 1999-07-21
FR9909464A FR2796626B1 (fr) 1999-07-21 1999-07-21 Emballage et ensemble comprenant une specialite fromagere conditionnee dans un tel emballage

Publications (2)

Publication Number Publication Date
EP1072535A1 EP1072535A1 (fr) 2001-01-31
EP1072535B1 true EP1072535B1 (fr) 2002-10-23

Family

ID=9548354

Family Applications (1)

Application Number Title Priority Date Filing Date
EP00402034A Expired - Lifetime EP1072535B1 (fr) 1999-07-21 2000-07-17 Emballage et ensemble comprenant une spécialité fromagère conditionnée dans un tel emballage

Country Status (7)

Country Link
EP (1) EP1072535B1 (pt)
AT (1) ATE226549T1 (pt)
DE (1) DE60000638T2 (pt)
DK (1) DK1072535T3 (pt)
ES (1) ES2185546T3 (pt)
FR (1) FR2796626B1 (pt)
PT (1) PT1072535E (pt)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2827585B1 (fr) * 2001-07-20 2004-05-28 B S A Conditionnement de fromage tranche pate molle a croute fleurie ou a pate pressee dans un emballage ferme a longue conservation de type sachet ou barquette operculee
ITTO20040819A1 (it) * 2004-11-22 2005-02-22 Sgi S R L Procedimento di stagionatura e/o maturazione, di conservazione e di trasporto di formaggi e dispositivo per la sua attuazione
FR3035077B1 (fr) 2015-04-17 2018-07-13 Fromageries Bel Procede de production d'une portion emballee de produit alimentaire, et portion obtenue par ce procede
CN109398849B (zh) * 2018-11-26 2021-06-25 重庆雅叔食品有限公司 一种辅助包装装置

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR590096A (fr) * 1923-12-20 1925-06-10 Kustner Freres & Cie Procédé pour l'emballage de produits divers et emballage obtenu par ce procédé
FR2142115A5 (pt) * 1971-06-14 1973-01-26 Samos France
US4720014A (en) * 1985-04-30 1988-01-19 Sanford Redmond Compact package for spreadable products
FR2617811B1 (fr) 1987-07-06 1989-12-15 Bongrain Sa Emballage de fromage ou de specialite fromagere a pate molle
IT1298397B1 (it) * 1997-12-31 2000-01-05 Corazza Natalino Spa Confezione ermetica per prodotti di consistenza pastosa in particolare prodotti derivati dal latte, quali porzioni di formaggio fuso e metodo

Also Published As

Publication number Publication date
FR2796626A1 (fr) 2001-01-26
DE60000638T2 (de) 2003-03-13
ES2185546T3 (es) 2003-05-01
DE60000638D1 (de) 2002-11-28
ATE226549T1 (de) 2002-11-15
PT1072535E (pt) 2003-02-28
FR2796626B1 (fr) 2001-10-26
DK1072535T3 (da) 2002-11-25
EP1072535A1 (fr) 2001-01-31

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