EP1674407A1 - Food container and method for heating said container - Google Patents

Food container and method for heating said container Download PDF

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Publication number
EP1674407A1
EP1674407A1 EP04030448A EP04030448A EP1674407A1 EP 1674407 A1 EP1674407 A1 EP 1674407A1 EP 04030448 A EP04030448 A EP 04030448A EP 04030448 A EP04030448 A EP 04030448A EP 1674407 A1 EP1674407 A1 EP 1674407A1
Authority
EP
European Patent Office
Prior art keywords
tray
assembly according
heating
composition
food
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.)
Granted
Application number
EP04030448A
Other languages
German (de)
French (fr)
Other versions
EP1674407B1 (en
Inventor
Vincent Dutaut
Marc Boniface
Marie-Thérèse Nortier
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.)
Nestec SA
Original Assignee
Nestec SA
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
Priority to PL04030448T priority Critical patent/PL1674407T3/en
Application filed by Nestec SA filed Critical Nestec SA
Priority to EP04030448.7A priority patent/EP1674407B1/en
Priority to ES04030448.7T priority patent/ES2487891T3/en
Priority to DK04030448.7T priority patent/DK1674407T3/en
Priority to AU2005318579A priority patent/AU2005318579B2/en
Priority to CA2591989A priority patent/CA2591989C/en
Priority to NZ556579A priority patent/NZ556579A/en
Priority to US11/722,340 priority patent/US20090263547A1/en
Priority to PCT/EP2005/013074 priority patent/WO2006066729A1/en
Publication of EP1674407A1 publication Critical patent/EP1674407A1/en
Priority to IL183794A priority patent/IL183794A/en
Application granted granted Critical
Publication of EP1674407B1 publication Critical patent/EP1674407B1/en
Not-in-force legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • 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
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/22—Details
    • B65D77/225—Pressure relief-valves incorporated in a container wall, e.g. valves comprising at least one elastic element
    • 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
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/10—Container closures formed after filling
    • B65D77/20—Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers
    • B65D77/2024—Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers the cover being welded or adhered to the container
    • 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
    • B65D81/34—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 for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—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 for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups
    • 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
    • B65D2205/00—Venting means

Definitions

  • the present invention relates to a food product assembly and a method of heating and / or cooking for said assembly.
  • the difference of the assembly according to the invention is that the tray is made of a material such that the rim of said tray is deformed under the effect of the MO, which avoids any leak of produced outside the tray.
  • the lid is lifted under the effect of pressure and will exert a force on the welding edges causing a vertical inclination of the rim of the tray. Therefore, when the threshold pressure is reached, the breakpoint will be oriented vertically thus forming a chimney allowing the steam to escape.
  • the breaking point being oriented vertically, the boiling sauce can not pass over the rim and it will not escape the package.
  • the lid has a thickness between 100 and 150 microns.
  • the food composition occupies a volume of between 30 and 97% of the volume of the tray. Preferably, the food composition occupies between 60 and 97% of the volume of the tray.
  • the volume occupied by the product must not exceed 60% of the total volume of the container.
  • the volume of the product can occupy up to 97% of the volume of the tray.
  • the inclination of the weld edges during regeneration in the OM of the tray is favored by a rounded shape of the tray in its length. With this shape, the inclination of the weld edges is maximum in the middle of the curved walls of the tray and the breaking point will form at this location.
  • the packaging is carried out under a vacuum of the order of 10 to 300 mbar.
  • the deformation of the lid allows the rim of the tray to rise.
  • the break point normally appears after 2 to 4 minutes.
  • the heating time is between 30 seconds and 10 minutes. Preferably, the heating time is of the order of 6 minutes.
  • the duration is shorter, in addition to the size of the tray and in case of cooking, the duration is longer.
  • the tray 1 comprises a bottom 2, a side wall 3 and a flange 4.
  • This tray is made of a multi-layer material PP, EVOH, EVA having a thickness of 500 microns. It has a capacity of 330 or 430 ml and is intended to contain a frozen dish of 150 to 400g.
  • Figure 2 shows the tray 1 containing a prepared dish 5 and a lid 6 closing the top of the tray.
  • Figure 4 finally shows that when heating in a furnace MO or any other heating element, the cap 6 is lifted under the effect of the rise in pressure, which raises the rim 6 of the tray until it reaches the breaking point.
  • the rim is raised around the edge of the tray and as it is raised, even at the time of the break nothing can flow on the tray of the furnace MO.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Package Specialized In Special Use (AREA)
  • Packages (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The assembly has a tray (1) with a flange (4), a sidewall and a bottom, where the tray of multi-layer material has food composition. A cover (6) seals along circumference of the tray and partially on the flange and top of the sidewall. The cover rises with increase of pressure and lifts the flange of the tray until the flange reaches the breaking point. The sidewall rises on entire circumference of the tray even during breaking. An independent claim is also included for a process for heating and/or cooking of a food product assembly.

Description

La présente invention concerne un ensemble pour produit alimentaire et un procédé de chauffage et/ou de cuisson pour ledit ensemble.The present invention relates to a food product assembly and a method of heating and / or cooking for said assembly.

Des barquettes operculées contenant des produits alimentaires qu'on réchauffe dans des fours à micro-ondes (MO) sont déjà connues. Pour ces barquettes, lors de la régénération d'un produit alimentaire conditionné dans ce type d'emballages, l'eau contenue dans les aliments va s'évaporer sous l'effet de l'énergie apportée par les MO. L'augmentation de pression à l'intérieur de l'emballage induite par la formation de vapeur va provoquer un soulèvement du film supérieur. Lorsqu'une pression seuil à l'intérieur de l'emballage est atteinte, les bords de soudure vont céder eu un point que l'on appellera point de rupture, afin de libérer cet excédent de vapeur. Ce phénomène est connu sous le nom de "self venting". Pour les produits riches en eau comme les plats en sauce, il peut arriver lors de la régénération que la sauce portée à ébullition, remonte jusqu'au niveau de point de rupture et s'échapppe de l'emballage et retombe sur le plateau du MO. Ce phénomène est surtout constaté pour les sauces riches en agents moussants (protéines de lait, extraits de champignons) ainsi que pour les sauces emulsionnées contenant de la crème fraiche, de la margarine, du beurre, de l'huile et toute autre matière grasse dispersée dans une phase aqueuse. Ce phénomène est également d'autant plus important que la puissance des MO utilisées pour la régénération est importante.Trapped trays containing food products that are heated in microwave ovens (MO) are already known. For these trays, during the regeneration of a food product packaged in this type of packaging, the water contained in the food will evaporate under the effect of the energy provided by the MO. The increase in pressure inside the packaging induced by the formation of vapor will cause uplift of the upper film. When a threshold pressure inside the package is reached, the solder edges will yield at a point that will be called a break point, in order to release this excess of steam. This phenomenon is known as "self venting". For products rich in water such as dishes in sauce, it can happen during the regeneration that the sauce brought to the boil, rises to the level of breaking point and escapes from the packaging and falls on the tray of the MO . This phenomenon is especially noted for sauces rich in foaming agents (milk proteins, mushroom extracts) as well as for emulsified sauces containing fresh cream, margarine, butter, oil and any other dispersed fat. in an aqueous phase. This phenomenon is all the more important as the power of the MOs used for the regeneration is important.

Le but de la présente invention est de mettre à disposition du consommateur un ensemble pour produits alimentaires régénérable aux MO, dans lequel il n'y a aucun risque de débordement du produit alimentaire lors du chauffage dans ledit MO.The object of the present invention is to provide the consumer with a set for food products regenerable MO, in which there is no risk of overflow of the food product during heating in said MO.

La présente invention concerne un ensemble pour produit alimentaire comprenant

  • une barquette avec un rebord, une paroi latérale et un fond,
  • un opercule scellé sur tout le pourtour de ladite barquette en partie sur le rebord et sur le haut de la paroi latérale, directement adjacent audit rebord et
  • une composition alimentaire contenue dans ladite barquette,
l'opercule venant sensiblement en contact avec la composition alimentaire.The present invention relates to a food product assembly comprising
  • a tray with a rim, a side wall and a bottom,
  • a lid sealed around the entire periphery of said tray partly on the rim and on the top of the side wall, directly adjacent said rim and
  • a food composition contained in said tray,
the lid substantially coming into contact with the food composition.

Par rapport à l'état de la technique, la différence de l'ensemble selon l'invention est que la barquette est en un matériau tel que le rebord de ladite barquette se déforme sous l'effet des MO, ce qui évite toute fuite de produit à l'extérieur de la barquette. En effet, lors de la régénération, l'opercule se soulève sous l'effet de la pression et va exercer une force sur les bords de soudure provoquant une inclinaison vers la verticale du rebord de la barquette. De ce fait, lorsque la pression seuil est atteinte, le point de rupture va être orienté vers la verticale formant ainsi une cheminée permettant à la vapeur de s'échapper. Ainsi, le point de rupture étant orienté vers la verticale, la sauce en ébullition n'arrive pas à passer au dessus du rebord et elle ne s'échappera donc pas de l'emballage.Compared to the state of the art, the difference of the assembly according to the invention is that the tray is made of a material such that the rim of said tray is deformed under the effect of the MO, which avoids any leak of produced outside the tray. Indeed, during regeneration, the lid is lifted under the effect of pressure and will exert a force on the welding edges causing a vertical inclination of the rim of the tray. Therefore, when the threshold pressure is reached, the breakpoint will be oriented vertically thus forming a chimney allowing the steam to escape. Thus, the breaking point being oriented vertically, the boiling sauce can not pass over the rim and it will not escape the package.

Comme mentionné ci-dessus, pour que le rebord de la barquette se relève bien, il faut qu'elle soit en un matériau permettant un bon relèvement dudit rebord. De manière préférentielle, le matériau de la barquette est un composite multi-couches comprenant les couches suivantes prises seules ou en combinaison :

  • Résine ionomère,
  • Copolymère d'éthylène et d'acide métacrylique (EMA),
  • Polyéthylène basse densité (PE),
  • Polybutylène,
  • Résine adhésive,
  • Polypropylène,
  • Copolymère d'éthylène et d'acétate de vinyle (EVA) et
  • Copolymère d'éthylène et d'alcool (EVOH).
As mentioned above, for the rim of the tray to rise up well, it must be made of a material allowing a good raising of said rim. Preferably, the tray material is a multi-layer composite comprising the following layers taken alone or in combination:
  • Ionomer resin,
  • Copolymer of ethylene and methacrylic acid (EMA),
  • Low density polyethylene (PE),
  • polybutylene
  • Adhesive resin,
  • polypropylene,
  • Copolymer of ethylene and vinyl acetate (EVA) and
  • Copolymer of ethylene and alcohol (EVOH).

L'épaisseur de la paroi de la barquette est comprise entre 400 et 700 µm. De préférence, l'épaisseur de la paroi de la barquette est comprise entre 400 et 500 µm.The thickness of the wall of the tray is between 400 and 700 microns. Preferably, the thickness of the wall of the tray is between 400 and 500 microns.

Il est aussi important dans l'ensemble selon l'invention que la paroi latérale de la barquette fasse un angle compris entre 1 et 5 ° avec la verticale. La pente forte permet de limiter l'accès de la sauce en bouillonement au point de rupture. Cette pente forte permet par ailleurs de diminuer considérablement l'aspect brûlé de la sauce que l'on constate avec des barquettes ayant un angle compris entre 5 et 10 °. Avec de telles barquettes, il se forme un film de sauce sur les parois de la barquette qui se dessèche au cours de la régénération et qui par effet combiné de la chaleur, de l'évaporation, de la présence de sucres réducteurs ainsi que d'acides aminés, va être la cible de réactions de Maillard provoquant un aspect brûlé sur les parois de la barquette.It is also important in the assembly according to the invention that the side wall of the tray makes an angle between 1 and 5 ° with the vertical. The steep slope limits the access of the sauce to the breaking point. This steep slope also allows to significantly reduce the burnt appearance of the sauce that can be seen with trays having an angle between 5 and 10 °. With such trays, a film of sauce is formed on the walls of the container which dries out during regeneration and which, by the combined effect of heat, evaporation, the presence of reducing sugars as well as amino acids, will be the target of Maillard reactions causing a burned appearance on the walls of the tray.

Le matériau de l'opercule est un composite multi-couches comprenant les couches suivantes prises seules ou en combinaison :

  • Résine ionomère,
  • Copolymère d'éthylène et d'alcool (EVOH),
  • Polyéthylène haute densité,
  • Résine adhésive,
  • EVA.
The operculum material is a multi-layer composite comprising the following layers taken alone or in combination:
  • Ionomer resin,
  • Copolymer of ethylene and alcohol (EVOH),
  • High density polyethylene
  • Adhesive resin,
  • EVA.

L'opercule a une épaisseur comprise entre 100 et 150 µm.The lid has a thickness between 100 and 150 microns.

La composition alimentaire contenue dans la barquette est une composition réfrigérée ou une composition surgelée. La régénération est effectuée normalement par MO, mais peut aussi être effectuée au bain-marie. La composition alimentaire est choisie dans le groupe des composition comprenant de la sauce, des pâtes, du riz, des pommes de terre, des légumes, de la viande,du poisson et tout autre produit alimentaire. Il peut s'agir aussi bien d'un plat complet que d'un accompagnement. La composition en sauce est une composition comprenant outre la sauce, des pâtes, du riz, des pommes de terre, des légumes, du poisson , de la viande et tout autre produit alimentaire.The food composition contained in the tray is a refrigerated composition or a frozen composition. The regeneration is normally carried out by OM, but can also be carried out in a water bath. The food composition is selected from the group of compositions comprising sauce, pasta, rice, potatoes, vegetables, meat, fish and any other food product. It can be a complete dish as well as an accompaniment. The sauce composition is a composition comprising besides sauce, pasta, rice, potatoes, vegetables, fish, meat and any other food product.

La composition alimentaire occupe un volume compris entre 30 et 97 % du volume de la barquette. De préférence, la composition alimentaire occupe entre 60 et 97 % du volume de la barquette. Pour les produits contenant des sauces riches en agents moussants et en matière grasse, le volume occupé par le produit ne doit excéder 60 % du volume total de la barquette. Pour les produits riches en sauces non emulsionnées et pauvres en agent moussant, le volume du produit peut occuper jusqu'à 97 % du volume de la barquette.The food composition occupies a volume of between 30 and 97% of the volume of the tray. Preferably, the food composition occupies between 60 and 97% of the volume of the tray. For products containing sauces rich in foaming agents and fat, the volume occupied by the product must not exceed 60% of the total volume of the container. For products rich in non emulsified sauces and low foaming agent, the volume of the product can occupy up to 97% of the volume of the tray.

L'inclinaison des bords de soudure lors de la régénération au MO de la barquette est favorisée par une forme arrondie de la barquette dans sa longueur. Grâce à cette forme, l'inclinaison des bords de soudure est maximale au milieu des parois incurvées de la barquette et le point de rupture va se former à cet endroit.The inclination of the weld edges during regeneration in the OM of the tray is favored by a rounded shape of the tray in its length. With this shape, the inclination of the weld edges is maximum in the middle of the curved walls of the tray and the breaking point will form at this location.

Le procédé de fabrication de l'ensemble selon l'invention est sensiblement le suivant:

  • une feuille de matériau plastique est thermoformée pour faire la barquette,
  • le produit alimentaire est dosé dans ladite barquette,
  • on fait le vide et simultanément, on scelle l'opercule sur le haut de la barquette.
The method of manufacturing the assembly according to the invention is substantially as follows:
  • a sheet of plastic material is thermoformed to make the tray,
  • the food product is dosed in said tray,
  • Vacuum and simultaneously seal the operculum on the top of the tray.

Le conditionnement est effectué sous un vide de l'ordre de 10 à 300 mbar.The packaging is carried out under a vacuum of the order of 10 to 300 mbar.

Lorsque l'ensemble selon l'invention est fabriqué, il est conservé soit sous réfrigération, soit sous forme surgelée.When the assembly according to the invention is manufactured, it is preserved either under refrigeration or in frozen form.

Les avantages de l'ensemble selon l'invention sont totalement visibles au moment de l'utilisation par le consommateur. La présente invention concerne un procédé de chauffage et/ou de cuisson d'un ensemble tel que décrit ci-dessus , dans lequel

  • on place l'ensemble dans un système de chauffage par micro-ondes,
  • on démarre le chauffage par MO,
  • on chauffe jusqu'à ce que l'opercule se déforme sous l'effet de la montée en pression à l'intérieur de la barquette et se délamine partiellement sur une partie du pourtour de ladite barquette et
  • on poursuit le chauffage ou la cuisson.
The advantages of the assembly according to the invention are fully visible at the time of use by the consumer. The present invention relates to a method for heating and / or cooking an assembly as described above, in which
  • the set is placed in a microwave heating system,
  • we start the heating by MO,
  • heated until the lid deforms under the effect of the rise in pressure inside the tray and partially delaminates on a portion of the periphery of said tray and
  • heating or cooking is continued.

Comme déjà mentionné ci-dessus, lors du chauffage ou de la cuison, la déformation de l'opercule permet au rebord de la barquette de se relever.As already mentioned above, during heating or cooking, the deformation of the lid allows the rim of the tray to rise.

Le point de rupture apparaît normalement après 2 à 4 minutes. La durée de chauffage est comprise entre 30 secondes et 10 minutes. De préférence , la durée de chauffage est de l'ordre de 6 minutes.
Pour le chauffage, la durée est moins longue, selon en plus la taille de la barquette et en cas de cuisson , la durée est plus longue.The break point normally appears after 2 to 4 minutes. The heating time is between 30 seconds and 10 minutes. Preferably, the heating time is of the order of 6 minutes.
For heating, the duration is shorter, in addition to the size of the tray and in case of cooking, the duration is longer.

La suite de la description est faite en relation avec les dessins sur lesquels :

  • Fig. 1 est une vue en perspective de la barquette utilisée,
  • Fig. 2 est une coupe longitudinale de l'ensemble selon l'invention,
  • Fig. 3 est une vue de dessus de l'ensemble selon l'invention et
  • Fig. 4 est une vue de l'ensemble au moment de l'ouverture de l'opercule.
The following description is made in connection with the drawings in which:
  • Fig. 1 is a perspective view of the container used,
  • Fig. 2 is a longitudinal section of the assembly according to the invention,
  • Fig. 3 is a top view of the assembly according to the invention and
  • Fig. 4 is a view of the assembly at the time of opening of the lid.

La barquette 1 comprend un fond 2, une paroi latérale 3 et un rebord 4. Cette barquette est en un matériau multi-couche PP, EVOH, EVA ayant une épaisseur de 500 µm. Elle a une contenance de 330 ou 430 ml et est prévue pour contenir un plat surgelé de 150 à 400g.The tray 1 comprises a bottom 2, a side wall 3 and a flange 4. This tray is made of a multi-layer material PP, EVOH, EVA having a thickness of 500 microns. It has a capacity of 330 or 430 ml and is intended to contain a frozen dish of 150 to 400g.

La figure 2 montre la barquette 1 contenant un plat préparé 5 et un opercule 6 fermant le haut de la barquette.Figure 2 shows the tray 1 containing a prepared dish 5 and a lid 6 closing the top of the tray.

La figure 3 montre que la barquette 1 comporte une paroi arrondie dans la longueur vers l'extérieur et c'est sensiblement au milieu de cette longueur en 7 que l'opercule délamine et donne un point de rupture duquel la vapeur va s'échapper. La barquette peut aussi avoir un arrondi dans la largeur, auquel cas l'arrondi est vers l'intérieur.Figure 3 shows that the tray 1 has a rounded wall in the outward length and it is substantially in the middle of this length in 7 that the seal delaminates and gives a breaking point which the steam will escape. The tray may also have a rounded width, in which case the round is inward.

La figure 4 montre finalement bien qu'au moment du chauffage dans un four MO ou tout autre élément de chauffage, l'opercule 6 se soulève sous l'effet de la montée de pression, ce qui fait se relever le rebord 6 de la barquette jusqu'à atteindre le point de rupture. Le rebord est relevé sur tout le pourtour de la barquette et comme il est relevé, même au moment de la rupture rien ne peut couler sur le plateau du four MO.Figure 4 finally shows that when heating in a furnace MO or any other heating element, the cap 6 is lifted under the effect of the rise in pressure, which raises the rim 6 of the tray until it reaches the breaking point. The rim is raised around the edge of the tray and as it is raised, even at the time of the break nothing can flow on the tray of the furnace MO.

ExempleExample

On dispose d'un ensemble selon l'invention de 330 ml contenant 100 g de poisson et 100g de sauce. L'ensemble est surgelé. On le place dans un four MO de puissance 1000 W et on démarre le chauffage. Au bout de 6 minutes , le plat est réchauffé et l'opercule s'est ouvert sur une distance de 20 mm. Le rebord de la barquette s'est relevé sur toute la périphérie et rien n'a coulé sur le plateau du MO.We have a set according to the invention of 330 ml containing 100 g of fish and 100g of sauce. The whole is frozen. It is placed in a furnace MO of power 1000 W and the heating is started. After 6 minutes, the dish is warmed and the lid has opened a distance of 20 mm. The edge of the tray has risen over the entire periphery and nothing has flowed on the plateau of the MO.

Claims (15)

Ensemble pour produit alimentaire comprenant - une barquette avec un rebord, une paroi latérale et un fond, - un opercule scellé sur tout le pourtour de ladite barquette en partie sur le rebord et sur le haut de la paroi latérale, directement adjacent audit rebord et - une composition alimentaire contenue dans ladite barquette, l'opercule venant sensiblement en contact avec la composition alimentaire.Food product package comprising - a tray with a rim, a side wall and a bottom, - A seal sealed around the entire periphery of said tray partly on the rim and on the top of the side wall, directly adjacent said flange and a food composition contained in said tray, the lid substantially coming into contact with the food composition. Ensemble selon la revendication 1, caractérisé en ce que la paroi latérale de la barquette fait un angle compris entre 1 et 5 ° avec la verticale.Assembly according to claim 1, characterized in that the side wall of the tray is at an angle between 1 and 5 ° with the vertical. Ensemble selon l'une des revendications 1 ou 2, caractérisé en ce que le matériau de la barquette est un composite multi-couches comprenant une couche PP, EVOH,...Assembly according to one of claims 1 or 2, characterized in that the material of the tray is a multi-layer composite comprising a layer PP, EVOH, ... Ensemble selon la revendication 3, caractérisé en ce que l'épaisseur de la paroi de la barquette est compris entre 400 et 700 µm.Assembly according to claim 3, characterized in that the thickness of the wall of the tray is between 400 and 700 microns. Ensemble selon l'une des revendications 1 à 4, caractérisé en ce que le matériau de l'opercule est un composite multi-couches Surylin, EVOH, Surylin.Assembly according to one of claims 1 to 4, characterized in that the material of the lid is a composite multi-layer Surylin, EVOH, Surylin. Ensemble selon la revendication 5, caractérisé en ce que l'opercule a une épaisseur comprise entre 100 et 150 µm.Assembly according to Claim 5, characterized in that the lid has a thickness of between 100 and 150 μm. Ensemble selon l'une des revendications 1 à 6, caractérisé en ce que la composition alimentaire est une composition réfrigérée ou une composition surgelée.Assembly according to one of claims 1 to 6, characterized in that the food composition is a refrigerated composition or a frozen composition. Ensemble selon la revendication 7, caractérisé en ce que la composition alimentaire est choisie dans le groupe des compositions comprenant de la sauce, des pâtes, du riz, des pommes de terre, des légumes, de la viande,du poisson et tout autre produit alimentaire.An assembly according to claim 7, characterized in that the food composition is selected from the group of compositions comprising sauce, pasta, rice, potatoes, vegetables, meat, fish and any other food product . Ensemble selon la revendication 8, caractérisé en ce que la composition en sauce est une composition comprenant outre la sauce, des pâtes, du riz, des pommes de terre, des légumes, du poisson , de la viande et tout autre produit alimentaire.An assembly according to claim 8, characterized in that the sauce composition is a composition comprising in addition to the sauce, pasta, rice, potatoes, vegetables, fish, meat and any other food product. Ensemble selon l'une des revendications 1 à 9, caractérisé en ce que la paroi de la barquette est arrondie dans sa longueur.Assembly according to one of claims 1 to 9, characterized in that the wall of the tray is rounded in its length. Ensemble selon l'une des revendications 1 à 10, caractérisé en ce que la composition alimentaire occupe un volume compris entre 30 et 97 % du volume de la barquette.Assembly according to one of claims 1 to 10, characterized in that the food composition occupies a volume of between 30 and 97% of the volume of the tray. Ensemble selon l'une des revendications 1 à 11, caractérisé en que la composition alimentaire est conditionnée sous un vide compris entre 10 et 300 mbar.Assembly according to one of Claims 1 to 11, characterized in that the food composition is packaged under a vacuum of between 10 and 300 mbar. Procédé de chauffage et/ou de cuisson d'un ensemble selon l'une des revendications 1 à 12, dans lequel - on place l'ensemble dans un système de chauffage par micro-ondes, - on démarre le chauffage par MO, - on chauffe jusqu'à ce que l'opercule se déforme sous l'effet de la montée en pression à l'intérieur de la barquette et se délamine partiellement sur une partie du pourtour de ladite barquette et - on poursuit le chauffage ou la cuisson. A method of heating and / or cooking an assembly according to one of claims 1 to 12, wherein the whole is placed in a microwave heating system, - We start the heating by MO, - It heats until the seal deforms under the effect of the rise in pressure inside the tray and partially delaminates on a portion of the periphery of said tray and - Heating or cooking is continued. Procédé selon la revendication 13, caractérisé en ce que lors du chauffage la déformation de l'opercule permet au rebord de la barquette de se relever.Method according to claim 13, characterized in that during heating the deformation of the lid allows the rim of the tray to rise. Procédé selon l'une des revendications 13 ou 14, caractérisé en ce que la durée de chauffage est comprise entre 30 secondes et 10 minutes.Method according to one of claims 13 or 14, characterized in that the heating time is between 30 seconds and 10 minutes.
EP04030448.7A 2004-12-22 2004-12-22 Food container and method for heating said container Not-in-force EP1674407B1 (en)

Priority Applications (10)

Application Number Priority Date Filing Date Title
EP04030448.7A EP1674407B1 (en) 2004-12-22 2004-12-22 Food container and method for heating said container
ES04030448.7T ES2487891T3 (en) 2004-12-22 2004-12-22 Food container and heating procedure for said container
DK04030448.7T DK1674407T3 (en) 2004-12-22 2004-12-22 Food container and method of heating this container
PL04030448T PL1674407T3 (en) 2004-12-22 2004-12-22 Food container and method for heating said container
CA2591989A CA2591989C (en) 2004-12-22 2005-12-07 Assembly for food product and method for heating said assembly
NZ556579A NZ556579A (en) 2004-12-22 2005-12-07 Assembly for food product and method for heating said assembly
AU2005318579A AU2005318579B2 (en) 2004-12-22 2005-12-07 Assembly for food product and method for heating said assembly
US11/722,340 US20090263547A1 (en) 2004-12-22 2005-12-07 Assembly for food product and method for heating said assembly
PCT/EP2005/013074 WO2006066729A1 (en) 2004-12-22 2005-12-07 Assembly for food product and method for heating said assembly
IL183794A IL183794A (en) 2004-12-22 2007-06-07 Pack for food product and heating method for said pack

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP04030448.7A EP1674407B1 (en) 2004-12-22 2004-12-22 Food container and method for heating said container

Publications (2)

Publication Number Publication Date
EP1674407A1 true EP1674407A1 (en) 2006-06-28
EP1674407B1 EP1674407B1 (en) 2014-06-25

Family

ID=34927922

Family Applications (1)

Application Number Title Priority Date Filing Date
EP04030448.7A Not-in-force EP1674407B1 (en) 2004-12-22 2004-12-22 Food container and method for heating said container

Country Status (10)

Country Link
US (1) US20090263547A1 (en)
EP (1) EP1674407B1 (en)
AU (1) AU2005318579B2 (en)
CA (1) CA2591989C (en)
DK (1) DK1674407T3 (en)
ES (1) ES2487891T3 (en)
IL (1) IL183794A (en)
NZ (1) NZ556579A (en)
PL (1) PL1674407T3 (en)
WO (1) WO2006066729A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2341530B1 (en) * 2010-02-26 2011-06-28 Caladero, S.L. PACKAGING SYSTEM FOR FOOD PRODUCTS FROM THE SEA, FRESH OR ELABORATED.
WO2017006685A1 (en) * 2015-07-09 2017-01-12 株式会社日清製粉グループ本社 Package
JP6125688B1 (en) * 2016-03-31 2017-05-10 株式会社鮮冷 Providing processed fishery products for frozen storage
US20180228189A1 (en) 2017-02-14 2018-08-16 Kraft Foods Group Brands Llc Process for maintaining freshness of vegetable pieces

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US5916615A (en) * 1997-06-18 1999-06-29 W. R. Grace & Co.-Conn. Case-ready packages having smooth, gas-permeable substrates on the bottoms thereof to reduce or prevent discoloration when placed in a stack
EP1048574A1 (en) * 1997-05-30 2000-11-02 Sumitomo Bakelite Company Limited Sealed container
EP1384577A2 (en) * 2002-07-23 2004-01-28 Cryovac, Inc. Package including a lidstock laminate

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USD366397S (en) * 1994-08-22 1996-01-23 Sterilite Corporation Storage container
USD375652S (en) * 1995-06-07 1996-11-19 Packaging Corporation Of America Disposable cooking pan
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Publication number Priority date Publication date Assignee Title
US3695806A (en) * 1970-06-24 1972-10-03 Reynolds Metals Co Apparatus for forming a peripheral bead in flange means of a preformed container
US3934749A (en) * 1974-09-11 1976-01-27 Polysar Plastics, Inc. Plastic container
US4708249A (en) * 1985-06-24 1987-11-24 Minnesota Mining And Manufacturing Company Two part tape tab for opening a container
EP0531176A1 (en) * 1991-09-06 1993-03-10 Unilever Plc Packaging material
EP0698563A1 (en) * 1994-08-23 1996-02-28 W.R. Grace & Co.-Conn. Peelable package with oxygen scavenging layer
EP1048574A1 (en) * 1997-05-30 2000-11-02 Sumitomo Bakelite Company Limited Sealed container
US5916615A (en) * 1997-06-18 1999-06-29 W. R. Grace & Co.-Conn. Case-ready packages having smooth, gas-permeable substrates on the bottoms thereof to reduce or prevent discoloration when placed in a stack
EP1384577A2 (en) * 2002-07-23 2004-01-28 Cryovac, Inc. Package including a lidstock laminate

Also Published As

Publication number Publication date
WO2006066729A1 (en) 2006-06-29
ES2487891T3 (en) 2014-08-25
AU2005318579A1 (en) 2006-06-29
CA2591989C (en) 2015-02-03
CA2591989A1 (en) 2006-06-29
DK1674407T3 (en) 2014-09-22
IL183794A (en) 2014-06-30
US20090263547A1 (en) 2009-10-22
EP1674407B1 (en) 2014-06-25
NZ556579A (en) 2010-04-30
IL183794A0 (en) 2007-09-20
AU2005318579B2 (en) 2012-05-24
PL1674407T3 (en) 2014-11-28

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