EP1847480A1 - Verpackung vom Typ Sockel und Glocke für ein Käseprodukt - Google Patents

Verpackung vom Typ Sockel und Glocke für ein Käseprodukt Download PDF

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Publication number
EP1847480A1
EP1847480A1 EP07290354A EP07290354A EP1847480A1 EP 1847480 A1 EP1847480 A1 EP 1847480A1 EP 07290354 A EP07290354 A EP 07290354A EP 07290354 A EP07290354 A EP 07290354A EP 1847480 A1 EP1847480 A1 EP 1847480A1
Authority
EP
European Patent Office
Prior art keywords
bell
cheese
product
article
cap
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
EP07290354A
Other languages
English (en)
French (fr)
Other versions
EP1847480B1 (de
Inventor
Pierre Georgeault
Chrystelle Bajas
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.)
Groupe Lactalis SA
Original Assignee
Groupe Lactalis 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
Application filed by Groupe Lactalis SA filed Critical Groupe Lactalis SA
Priority to PL07290354T priority Critical patent/PL1847480T3/pl
Publication of EP1847480A1 publication Critical patent/EP1847480A1/de
Application granted granted Critical
Publication of EP1847480B1 publication Critical patent/EP1847480B1/de
Active 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
    • 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
    • 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
    • B65D81/18—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 providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—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 providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2069—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 providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
    • B65D81/2076—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 providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere in an at least partially rigid 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
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants

Definitions

  • the invention relates to the packaging of cheese-type products in closed packages.
  • the advantage of these packages using a breathable membrane is to control the internal atmosphere of the packaging and thus allow the aerobic development of microorganisms: the cheese can then be conditioned earlier during its maturation process, allowing a further pursuit of ripening, during storage.
  • gaseous exchanges also makes it possible to slow down the surface degradation, especially for cheeses with a rind which can thus maintain a good visual appearance during a long shelf life without any noticeable deterioration, thus giving the consumer a very positive image of the product.
  • closed packaging also limits the diffusion of sometimes uncomfortable odors with cheeses (camembert, brie, ...) that "breathe” throughout their shelf life, releasing volatile molecules, among others, ammonia and sulfur molecules.
  • the tray is however a fairly ordinary type of packaging, little used for high-end products, unless presented in the form of a sandstone ramequin, expensive.
  • the EP-A-1,184,298 (Bel dairies) above described such a type of packaging, wherein the bell is made of a material impermeable to gas and closed at the bottom by a breathable membrane defining a closed volume.
  • the product which is a soft cheese with a bloomy rind, is placed inside this volume and all is placed on the tray; the breathable membrane is disposed in the lower part, in contact with the cheese surface and interposed between the latter and the base.
  • the membrane is torn off, then the cheese is placed on the surface of the tray to be consumed.
  • the FR-A-2,804,413 (Anonymous society of wineries and producers combined Roquefort) describes another type of packaging, where the cheese is, contrary to the previous case, placed directly on a support plate cooperating with a removable protective shell.
  • the package does not include a controlled permeability membrane, but incorporates a blotting element for absorbing the exudate produced by the cheese being stored.
  • This packaging which seeks to limit as much as possible the volume of air around the cheese during its storage and after its first use, is better suited to cheeses of the Roquefort type than to cheese with a natural rind, especially cheeses with a rind of flowers, which have a much greater biological and respiratory activity and whose taste and appearance properties are likely to change rapidly, and in a negative way, if certain conditions of respect for the metabolism are not verified.
  • the EP-A-0 299 845 (Bongrain ) describes another example of packaging where a cheese with a rind of flowers is presented on a pedestal closed by a lid.
  • the lid includes a side window closed by a controlled permeability membrane allowing the cheese to continue its refining even after conditioning closed.
  • the cheese is not placed directly on the base, but with the interposition of an interface plate intended, on the one hand, to provide ventilation of the underside of the cheese to allow a normal development of the flora to this place, as on the other faces and, on the other hand, to absorb a significant part of the moisture lost by the cheese at the beginning of storage after closing the box (that is to say when the cheese does not). is not yet refined), to then return it in the interior volume of the packaging.
  • the first problem results from condensation inside the bell, especially for the most humid products. Indeed, the temperature variations in the linear are permanent; the open refrigerated rays cause a generation of discontinuous cold, which causes condensation phenomena inside the packages. This condensation, which appears difficult to eliminate, creates a risk of humidification of the produced by runoff, which may lead to defects in the appearance of the product.
  • the second problem is related to the dimensional variations of the product that evolves during storage, variations that can be important especially for the most flexible products (camembert, ).
  • the soft texture of the cheese generates a sagging and an increase in diameter: the product then comes gradually in contact with the bell on the side, and there is then observed at this location a sufficiently large adhesion phenomenon to remove all the convenience benefits of the package, the cheese remaining stuck and stuck inside the bell.
  • the remedy is not to provide a sufficiently wide bell, because then the cheese will tend to occupy the available space, deforming unattractive way taking a form very far, for example, that of a camembert packed in his box.
  • the third problem lies in the fact that, especially for bloomy rind cheeses, during ripening and storage, the flower (association of Penicillium and Geotrichum) develops and may in some cases present an unusual "cottony" appearance for consumer. Although this is taste-neutral, it is generally considered a defect by the consumer, who will turn away from it.
  • the invention proposes to package the cheese in the form of a food item of the known general type, disclosed for example by the EP-A-0 299 845 aforementioned, that is to say comprising a mass of a cheese product and a closed package housing this product, comprising a rigid base supporting the product and an outer bell forming with the base a closed volume containing the product, bell and base comprise cooperating closure means.
  • the bell has an opening closed by means, in particular a membrane with controlled permeability, able to regulate the oxygen content and carbon dioxide of the gaseous volume inside the package by gas exchange between the internal volume and the ambient outside atmosphere.
  • the packaging further comprises a cap made of a flexible material permeable to gases and water vapor, this cap covering at least partially the free surface of the product in the interval between the latter and the inner surface of the bell.
  • the cheese-type product is advantageously a cheese with a natural rind, bloomed or mixed with the presence of yeasts, molds, cultures of microorganisms or bacteria commonly present in cheese, this cheese being a cheese of the group comprising: pasta firm, semi - hard, pressed or not, cooked or not with natural crust; marbled pasta with a rind of flowers, morgée, or not; and soft pasta with a natural rind of flowers and / or morgee.
  • the cap preferably covers the entire extent of the upper face of the product, and / or the peripheral lateral surface of the product on the height of the latter located opposite the bell. It may include a tongue gripping device capable of facilitating its removal and withdrawal at the time of the first opening.
  • transverse dimensions of the bell are advantageously chosen, depending on the corresponding dimensions of the product and the deformability of the latter, so as to leave little or no free space between product and bell in the lateral peripheral region of the body. 'packaging.
  • the top wall of the bell is essentially formed by the controlled permeability membrane.
  • the opening of the bell is in particular a central opening extending over most of the upper face of the bell with a peripheral flange forming a sealing pad for the membrane with controlled permeability, and / or a diametrical cross-piece capable of limiting the deformation of the membrane against external stress.
  • the inner configuration of the upper face of the bell is preferably chosen so as to press the cap against the upper face of the cheese product when the bell is put into operation. place on the base.
  • the package further comprises an outer sleeve, in particular a heat-shrinkable sleeve, arranged straddling the bell and the base and gripping together these two elements, this sleeve being made of a tearable material preventing any opening of the package without damage. of the sleeve.
  • an outer sleeve in particular a heat-shrinkable sleeve, arranged straddling the bell and the base and gripping together these two elements, this sleeve being made of a tearable material preventing any opening of the package without damage. of the sleeve.
  • the base may optionally comprise inwardly projecting ribs formed on the region in contact with the underside of the product.
  • the reference 10 designates the article as it stands before the first use by the consumer, with a cheese 12 resting on a flat base 14 closed by a removable bell 16.
  • the packaging of the invention is particularly suitable for packaging cheeses natural rind flowery, morgee or mixed, with the presence of yeasts, molds, cultures of microorganisms or bacteria commonly present cheese.
  • the base 14 is preferably made of plastic, for example injected or thermoformed, but other materials may be envisaged, including combinations of wood, cardboard and plastic.
  • the cheese is placed directly on the upper surface, flat 18 of the base 14. This surface 18 may optionally be provided with ribs or other reliefs to limit the adhesion of the cheese on the base and provide ventilation of the underside of the cheese.
  • the lower face 20 of the base 14 may be shaped so as to have ribs or feet 22 for raising the base and also to leave a bed of air between two articles when they are stacked on shelves.
  • the base 14 comprises at the periphery a rim 24 in the form of a gutter 24 fittingly receiving the bell during the closure of the package.
  • the bell 16 is made of plastic, possibly transparent, for example polypropylene, and can be injected or thermoformed. Other materials may however be considered, including combinations of wood, cardboard and plastic.
  • the peripheral peripheral surface 26 of the bell 16 terminates in a free edge 28 shaped so as to fit into the gutter 24 of the base, so as to prevent any passage of liquid and limit the diffusion of odors after first opening.
  • the relative heights of the base and the bell are chosen so that the bell is significantly higher than the base, with for example relative heights in a ratio of the order of 3: 1 or 4: 1, so that once the bell is removed the cheese can be easily grasped, or cut directly on the base.
  • the upper part 30 of the bell 16 has a large opening 32 of approximately circular shape, closed by a controlled permeability membrane 34 (having, for example, an oxygen permeability of 80,000 cm 3 / m / 24h) secured to the periphery. of the upper face of the bell, for example at the location of a sealing pad 36, thus allowing the membrane 34 to be tensioned above the window 32 in the manner of a drum skin.
  • a controlled permeability membrane 34 having, for example, an oxygen permeability of 80,000 cm 3 / m / 24h
  • the bell is provided at the location of the window 32 with a diametrical cross-member 38 making it possible, on the one hand, to limit the deformation of the membrane in the event of external stress, thereby preventing any breakage of the latter and, on the other hand, to prevent the membrane from coming into contact with the cheese 12.
  • this cross member 38 facilitates injection molding by positioning the injection point in the center of the part, thus allowing a homogeneous distribution of the material during molding.
  • this cross member 38 can be used as a support for the possible insertion under the membrane of an accessory: moisture absorber, advertising message (ticket giving a bonus, for example), etc.
  • the membrane 34 is a controlled permeability membrane, that is to say that it allows a gaseous exchange of oxygen and carbon dioxide between the inner atmosphere of the package and the external environment.
  • the permeability of the membrane may be intrinsic, by the choice of material, or mechanically obtained by micro-perforations.
  • the membrane material is transparent to allow the consumer to see the cheese inside the package, and also serves as a printing medium for texts and graphics.
  • a typical material is a 15 ⁇ m / 50 ⁇ m OPA / PE complex (polyamide oriented / polyethylene), selectively microperforated, depending on the type and mass of the cheese and the surface of the membrane, so as to adjust its thickness. permeability to the desired metabolic balance.
  • a cap 40 on its upper face and on its sides the cheese 12 is surrounded by a cap 40.
  • This cap is made of a flexible material, permeable to the gases involved in the metabolism of the cheese (oxygen, carbon dioxide, water vapor, etc.), for example a nonwoven material, coated or not, the dimensions of which make it possible to cover the top and sides of the cheese.
  • This cap may be provided with a tongue for removing it more easily at the time of the first opening; Moreover, if it is thin enough not to cause a break in tightness, the cap may overflow the base: this case occurs especially when covering a round cheese with a square cap, the protruding parts (corners of square) being then pinched between the base and the bell at the time of closure of the package.

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)
EP07290354A 2006-04-03 2007-03-23 Verpackung vom Typ Sockel und Glocke für ein Käseprodukt Active EP1847480B1 (de)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL07290354T PL1847480T3 (pl) 2006-04-03 2007-03-23 Opakowanie produktów serowarskich typu zawierającego podstawkę oraz klosz

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0602882A FR2899211B1 (fr) 2006-04-03 2006-04-03 Emballage de type socle et cloche pour produit fromager

Publications (2)

Publication Number Publication Date
EP1847480A1 true EP1847480A1 (de) 2007-10-24
EP1847480B1 EP1847480B1 (de) 2008-02-13

Family

ID=37452778

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07290354A Active EP1847480B1 (de) 2006-04-03 2007-03-23 Verpackung vom Typ Sockel und Glocke für ein Käseprodukt

Country Status (8)

Country Link
EP (1) EP1847480B1 (de)
AT (1) ATE395810T1 (de)
DE (1) DE602007000002T2 (de)
ES (1) ES2302328T3 (de)
FR (1) FR2899211B1 (de)
PL (1) PL1847480T3 (de)
PT (1) PT1847480E (de)
WO (1) WO2007113397A1 (de)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008129143A1 (fr) * 2007-04-17 2008-10-30 Groupe Lactalis Emballage de type socle et cloche pour produit de type fromager
EP3245880A1 (de) * 2016-05-17 2017-11-22 Savencia Sa Verpackte käse

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0099304A1 (de) * 1982-07-12 1984-01-25 Bongrain S.A. Verpackungsverfahren für Nahrungsmittel und dazugehörige Verpackung
EP0299845A1 (de) * 1987-07-06 1989-01-18 Bongrain S.A. Verpackung für Käse- oder Weichkäsespezialitäten
FR2804413A1 (fr) * 2000-01-31 2001-08-03 Caves Et Des Producteurs Reuni Dispositif d'emballage de denrees alimentaires, plus particulierement destine au fromage
EP1184298A1 (de) * 2000-08-28 2002-03-06 Fromageries Bel Verfahren und System zur Verpackung von Weichkäsen mit Oberflächenschimmel
EP1277445A1 (de) * 2001-07-20 2003-01-22 B.S.A. (Societe Anonyme) Verpackung in Beutelform oder als Schalenverpackung mit Abdeckfolie für Käsescheiben
FR2866638A1 (fr) * 2004-02-25 2005-08-26 Etoile Du Vercors L Emballage de produits alimentaires, notamment de fromages, procede de fabrication d'un fromage emballe et utilisation d'un tel emballage

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0099304A1 (de) * 1982-07-12 1984-01-25 Bongrain S.A. Verpackungsverfahren für Nahrungsmittel und dazugehörige Verpackung
EP0299845A1 (de) * 1987-07-06 1989-01-18 Bongrain S.A. Verpackung für Käse- oder Weichkäsespezialitäten
FR2804413A1 (fr) * 2000-01-31 2001-08-03 Caves Et Des Producteurs Reuni Dispositif d'emballage de denrees alimentaires, plus particulierement destine au fromage
EP1184298A1 (de) * 2000-08-28 2002-03-06 Fromageries Bel Verfahren und System zur Verpackung von Weichkäsen mit Oberflächenschimmel
EP1277445A1 (de) * 2001-07-20 2003-01-22 B.S.A. (Societe Anonyme) Verpackung in Beutelform oder als Schalenverpackung mit Abdeckfolie für Käsescheiben
FR2866638A1 (fr) * 2004-02-25 2005-08-26 Etoile Du Vercors L Emballage de produits alimentaires, notamment de fromages, procede de fabrication d'un fromage emballe et utilisation d'un tel emballage

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008129143A1 (fr) * 2007-04-17 2008-10-30 Groupe Lactalis Emballage de type socle et cloche pour produit de type fromager
EP3245880A1 (de) * 2016-05-17 2017-11-22 Savencia Sa Verpackte käse
FR3051321A1 (fr) * 2016-05-17 2017-11-24 Savencia Sa Article alimentaire

Also Published As

Publication number Publication date
PT1847480E (pt) 2008-05-13
WO2007113397A1 (fr) 2007-10-11
FR2899211B1 (fr) 2008-05-16
DE602007000002D1 (de) 2008-03-27
DE602007000002T2 (de) 2009-07-09
FR2899211A1 (fr) 2007-10-05
EP1847480B1 (de) 2008-02-13
ATE395810T1 (de) 2008-02-15
ES2302328T3 (es) 2008-07-01
PL1847480T3 (pl) 2008-07-31

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