EP1847480A1 - Base and bell type packaging for cheese type product - Google Patents
Base and bell type packaging for cheese type product Download PDFInfo
- 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
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 78
- 238000004806 packaging method and process Methods 0.000 title claims description 33
- 239000012528 membrane Substances 0.000 claims abstract description 33
- 239000000463 material Substances 0.000 claims abstract description 17
- 230000035699 permeability Effects 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 241000283690 Bos taurus Species 0.000 claims description 21
- 230000002093 peripheral effect Effects 0.000 claims description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- 235000015927 pasta Nutrition 0.000 claims description 9
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 7
- 229910052760 oxygen Inorganic materials 0.000 claims description 7
- 239000001301 oxygen Substances 0.000 claims description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 239000007789 gas Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 244000005700 microbiome Species 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000013365 dairy product Nutrition 0.000 claims description 3
- 230000006355 external stress Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 230000001276 controlling effect Effects 0.000 claims 1
- 239000000047 product Substances 0.000 description 34
- 238000009833 condensation Methods 0.000 description 11
- 230000005494 condensation Effects 0.000 description 11
- 240000002129 Malva sylvestris Species 0.000 description 10
- 235000006770 Malva sylvestris Nutrition 0.000 description 10
- 238000003860 storage Methods 0.000 description 7
- 239000004033 plastic Substances 0.000 description 5
- 229920003023 plastic Polymers 0.000 description 5
- 235000008983 soft cheese Nutrition 0.000 description 4
- 239000011111 cardboard Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000019645 odor Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000007639 printing Methods 0.000 description 3
- 238000007670 refining Methods 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000159512 Geotrichum Species 0.000 description 2
- 241000228143 Penicillium Species 0.000 description 2
- 241000209504 Poaceae Species 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000011436 cob Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- -1 polypropylene Polymers 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 241001415961 Gaviidae Species 0.000 description 1
- 239000004952 Polyamide Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 229920000297 Rayon Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 241000897276 Termes Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000001609 comparable effect Effects 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229940082150 encore Drugs 0.000 description 1
- 210000000416 exudates and transudate Anatomy 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000001746 injection moulding Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920002647 polyamide Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002964 rayon Substances 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000007665 sagging Methods 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Images
Classifications
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- 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.
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- 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)
Abstract
Description
L'invention concerne le conditionnement des produits de type fromager dans des emballages fermés.The invention relates to the packaging of cheese-type products in closed packages.
Elle concerne plus particulièrement les fromages à pâte molle et à croûte naturelle, fleurie ou non, tels que camembert, brie, coulommiers, chaource, palet de chèvre, etc.It relates more particularly to soft cheeses and natural rind, flowery or not, such as camembert, brie, coulommiers, chaource, goat cheese, etc.
Traditionnellement, ces produits sont présentés sous forme de fromages entiers entièrement enveloppés dans un "habillage fromager" ou "complexe d'emballage", c'est-à-dire dans une feuille souple en contact avec le fromage, le tout étant ensuite placé dans une boîte en carton ou en bois telle qu'une boîte à camembert, donnant à l'ensemble une présentation traditionnelle, d'apparence artisanale.Traditionally, these products are presented in the form of whole cheeses entirely wrapped in a "dressing cheese" or "packaging complex", that is to say in a flexible sheet in contact with the cheese, all then being placed in a box of cardboard or wood such as a camembert box, giving the whole a traditional presentation, of artisanal appearance.
Cet emballage classique, qui a peu évolué depuis sa création, est cependant source de freins à la consommation.This classic packaging, which has changed little since its creation, however, is a source of consumption brakes.
Les consommateurs formulent en effet plusieurs reproches à l'égard de ce type de conditionnement, notamment :
- la difficulté à conserver les caractéristiques organoleptiques que le fromage avait au moment de l'achat,
- la difficulté pour choisir des produits à un stade d'affinage précis (le fromage est emballé donc n'est pas visible),
- des odeurs parfois gênantes,
- et une praticité à améliorer, compte tenu du double emballage (habillage souple plus boîte), des difficultés à refermer le tout et des risques de souillure une fois le fromage entamé.
De tels conditionnements sont par exemple décrits dans les documents
- the difficulty in keeping the organoleptic characteristics that the cheese had at the time of purchase,
- the difficulty of choosing products at a precise refining stage (the cheese is packaged and therefore not visible),
- odors sometimes embarrassing,
- and a practicality to improve, given the double packaging (soft packaging plus box), difficulties to close everything and risk of staining once the cheese started.
Such packages are for example described in the documents
L'avantage de ces conditionnements mettant en oeuvre une membrane respirante est de contrôler l'atmosphère interne de l'emballage et ainsi permettre le développement aérobie des microorganismes : le fromage peut alors être conditionné plus tôt au cours de son processus de maturation, permettant une poursuite ultérieure de l'affinage, pendant le stockage.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.
La régulation des échanges gazeux permet également de ralentir la dégradation de surface, notamment pour les fromages à croûte fleurie qui peuvent ainsi conserver un bon aspect visuel pendant une longue durée de conservation sans altération notable, donnant ainsi au consommateur une image très positive du produit.The regulation of 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.
L'utilisation d'un emballage clos permet également de limiter la diffusion d'odeurs parfois gênantes avec les fromages (camembert, brie, ...) qui "respirent" tout au long de leur durée de conservation, en dégageant des molécules volatiles, entre autres de l'ammoniac et des molécules soufrées.The use of 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.
La barquette est cependant un type d'emballage assez ordinaire, peu employé pour des produits de haut de gamme, à moins de la présenter sous forme d'un ramequin en grès, coûteux.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.
Dans une variante, il a été proposé de remplacer la barquette par un socle supportant le produit, fermé par une cloche de protection qui vient recouvrir le tout pour assurer, avant l'achat et entre deux utilisations, la protection du fromage posé sur le socle.In a variant, it has been proposed to replace the tray by a base supporting the product, closed by a protective bell which covers the whole to ensure, before the purchase and between two uses, the protection of the cheese placed on the base .
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Malgré la très grande diversité de ces propositions, il existe toujours un certain nombre de problèmes non résolus, qui ont jusqu'à présent limité le développement de ce type de conditionnement des fromages, et restreint son application à certaines spécialités seulement.Despite the great diversity of these proposals, there are still a number of unresolved issues, which have so far limited the development of this type of cheese packaging, and restricted its application to only certain specialties.
Le premier problème résulte de la condensation à l'intérieur de la cloche, surtout pour les produits les plus humides. En effet, les variations de température dans les linéaires sont permanentes ; les rayons réfrigérés ouverts entraînent une génération de froid discontinu, ce qui provoque des phénomènes de condensation à l'intérieur des emballages. Cette condensation, qui apparaît difficile à éliminer, crée un risque d'humidification du produit par ruissellement, susceptible d'entraîner des défauts d'aspect du produit.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.
Le deuxième problème est lié aux variations dimensionnelles du produit qui évolue en cours de stockage, variations qui peuvent être importantes notamment pour les produits les plus souples (camembert, ...). En effet, la texture molle du fromage génère un affaissement et une augmentation de diamètre : le produit vient alors progressivement au contact de la cloche sur le côté, et l'on observe alors à cet endroit un phénomène d'adhésion suffisamment important pour supprimer tous les bénéfices de praticité de l'emballage, le fromage restant collé et bloqué à l'intérieur de la cloche. Le remède ne consiste pas à prévoir une cloche suffisamment large, car alors le fromage aura tendance à occuper l'espace disponible, en se déformant de manière peu attrayante en prenant une forme très éloignée, par exemple, de celle d'un camembert emballé dans sa boîte.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, ...). Indeed, 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.
Le troisième problème tient au fait que, notamment pour les fromages à croûte fleurie, lors de l'affinage et du stockage la fleur (association de Penicillium et de Geotrichum) se développe et peut dans certains cas présenter un aspect "cotonneux" inhabituel pour un consommateur. Même si ce phénomène est neutre sur le plan gustatif, il est généralement considéré comme un défaut par le consommateur, qui se détournera de ce produit.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.
Les trois problèmes que l'on vient d'exposer se posent tout particulièrement dans le cas des fromages à pâte molle et croûte naturelle, avec plus ou moins d'acuité relative selon le type de pâte (humidité, souplesse, ...) et de fleur (Penicillium et Geotrichum en particulier).The three problems that have just been described are particularly relevant in the case of soft cheese and natural crust, with more or less relative acuity depending on the type of dough (moisture, flexibility, ...) and flower (Penicillium and Geotrichum in particular).
L'état de la technique ne comporte pas d'indication permettant de résoudre ces problèmes, et c'est l'une des raisons pour lesquelles, jusqu'à présent, les conditionnements de type socle et cloche appliqués à des fromages à pâte molle n'ont pas connu de véritable succès commercial auprès des consommateurs, ces derniers étant habitués au degré de qualité élevé obtenu, malgré leur moindre commodité d'usage, avec les emballages traditionnels du type boîte à camembert et habillage fromager isolant.The state of the art has no indication to solve these problems, and this is one of the reasons why, so far, the base and bell-type packaging applied to soft cheeses have not experienced any real commercial success with consumers, the latter being used to the high degree of quality achieved, despite their lesser convenience of use, with traditional packaging type camembert and insulating cheese dressing.
Pour résoudre les problèmes que l'on vient d'exposer, l'invention propose de conditionner le fromage sous la forme d'un article alimentaire du type général connu, divulgué par exemple par le
De façon caractéristique de l'invention, l'emballage comprend en outre une coiffe en matériau souple et perméable aux gaz et à la vapeur d'eau, cette coiffe recouvrant au moins partiellement la surface libre du produit dans l'intervalle compris entre cette dernière et la surface intérieure de la cloche.In a manner characteristic of the invention, 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.
La coiffe en matériau souple assure ainsi trois fonctions, permettant de résoudre simultanément les trois problèmes précités, à savoir :
- isoler le produit de la condensation quand il n'est pas possible de la supprimer,
- permettre de conditionner de manière ajustée le produit dans son emballage, avec peu ou pas d'espace entre le produit et la cloche, notamment sur les côtés, en évitant que le produit légèrement affaissé ne vienne coller à la cloche,
- dans le cas d'un fromage à croûte fleurie, plaquer la fleur du fromage lors de la mise en boîte, pour éviter un aspect cotonneux déplaisant pour le consommateur.
- isolate the product from condensation when it is not possible to remove it,
- allow the product to be packaged in its packaging, with little or no space between the product and the bell, especially on the sides, avoiding that the slightly sagged product will stick to the bell,
- in the case of a cheese with a rind of flowers, flatten the flower of the cheese when canning, to avoid a cottony appearance that is unpleasant for the consumer.
Le produit de type fromager est avantageusement un fromage à croûte naturelle fleurie, morgée ou mixte avec présence de levures, moisissures, cultures de micro-organismes ou bactéries communément présents en fromagerie, ce fromage étant un fromage du groupe comprenant : les pâtes ferme, semi-dure, pressée ou non, cuite ou non avec croûte naturelle ; les pâtes persillées à croûte fleurie, morgée, ou non ; et les pâtes molles à croûte naturelle fleurie et/ou morgée.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.
La coiffe recouvre de préférence toute l'étendue de la face supérieure du produit, et/ou la surface latérale périphérique du produit sur la hauteur de celui-ci située en vis-à-vis de la cloche. Elle peut comporter une languette de préhension apte à faciliter son enlèvement et son retrait au moment de la première ouverture.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.
Les dimensions transversales de la cloche sont avantageusement choisies, en fonction des dimensions correspondantes du produit et de la déformabilité de ce dernier, de manière à ne laisser subsister que peu ou pas d'espace libre entre produit et cloche dans la région périphérique latérale de l'emballage.The 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.
Dans une forme de réalisation préférée, la paroi supérieure de la cloche est essentiellement formée par la membrane à perméabilité contrôlée. L'ouverture de la cloche est notamment une ouverture centrale s'étendant sur la majeure partie de la face supérieure de la cloche avec un rebord périphérique formant plage de scellage pour la membrane à perméabilité contrôlée, et/ou une traverse diamétrale apte à limiter la déformation de la membrane à l'encontre d'une sollicitation extérieure.In a preferred embodiment, 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.
Dans le cas d'un produit fromager du type à pâte molle et croûte fleurie, la configuration intérieure de la face supérieure de la cloche est de préférence choisie de manière à plaquer la coiffe contre la face supérieure du produit fromager lorsque la cloche est mise en place sur le socle.In the case of a cheese product of the soft-dough type with a bloomy rind, 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.
Avantageusement, l'emballage comprend en outre un manchon extérieur, notamment un manchon thermorétractable, disposé à cheval sur la cloche et sur le socle et enserrant ensemble ces deux éléments, ce manchon étant en un matériau déchirable empêchant toute ouverture de l'emballage sans endommagement du manchon.Advantageously, 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.
Enfin, le socle peut éventuellement comprendre des nervures saillantes vers l'intérieur, formées sur la région en contact avec la sous-face du produit.Finally, the base may optionally comprise inwardly projecting ribs formed on the region in contact with the underside of the product.
On va maintenant décrire un exemple de réalisation de l'emballage selon l'invention, en référence aux dessins annexés sur lesquels les mêmes références numériques désignent sur les figures des éléments identiques.
- La figure 1 est une vue en coupe du fromage conditionné dans son emballage, montrant les différents éléments constitutifs de ce dernier.
- La figure 2 est une vue en perspective de la cloche externe de fermeture, considérée isolément.
- Figure 1 is a sectional view of the packaged cheese in its packaging, showing the various components of the latter.
- Figure 2 is a perspective view of the outer closing bell, considered in isolation.
Sur la figure 1, la référence 10 désigne l'article tel qu'il se présente avant la première utilisation par le consommateur, avec un fromage 12 reposant sur un socle plat 14 fermé par une cloche amovible 16.In FIG. 1, the
Dans la suite, on évoquera un article de forme cylindrique aplatie, mais cette forme n'est aucunement limitative et d'autres emballages, correspondant à d'autres formes de fromages, peuvent aussi bien être envisagées, par exemple des formes carrées, rectangulaires, tronconiques, en tronc de pyramide, triangulaire ou en forme de secteur circulaire (forme d'une "pointe de brie"), etc.In the following, we will discuss an article of flattened cylindrical shape, but this form is in no way limiting and other packaging, corresponding to other forms of cheese, can be considered as well, for example square shapes, rectangular, frustoconical, truncated pyramid, triangular or shaped circular sector (form of a "brie point"), etc.
L'emballage de l'invention se révèle particulièrement approprié au conditionnement des fromages à croûte naturelle fleurie, morgée ou mixte, avec présence des levures, moisissures, cultures de micro-organismes ou bactéries communément présents en fromagerie.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.
Parmi ces fromages on trouve notamment :
- les pâtes ferme, semi-dure, pressée ou non, cuite ou non avec croûte naturelle,
- les pâtes persillées à croûte fleurie, morgée, ou non,
- les pâtes molles à croûte naturelle fleurie et/ou morgée (camembert, coulommiers, brie, chaource, pont-l'évêque, livarot, ... ainsi que les diverses spécialités à croûte fleurie de ce type).
Ces exemples avantageux ne sont toutefois pas limitatifs, et le terme de "produit de type fromager" doit être entendu dans son acception la plus large. L'emballage de l'invention est notamment applicable au conditionnement non seulement de fromages proprement dits, mais aussi de préparations alimentaires, en particulier celle possédant une croûte fleurie, ainsi que de préparations de type fromager comprenant au moins un ingrédient non laitier, par exemple des préparations alimentaires comparables à des fromages, dans lesquelles tout ou partie de la matière grasse animale a été remplacée par de la matière grasse végétale.
- pasta firm, semi-hard, pressed or not, cooked or not with natural rind,
- the marbled pasta with a rind of flowers, morgée, or not,
- soft pasta with a natural crust and / or morgee (camembert, coulommiers, Brie, Chaource, Pont-L'Eveque, Livarot, ... as well as the various specialties with a rind of this type).
These advantageous examples are however not limiting, and the term "cheese-type product" must be understood in its broadest sense. The packaging of the invention is particularly applicable to the packaging not only of cheeses themselves, but also of food preparations, in particular that having a rind, as well as cheese-type preparations comprising at least one non-dairy ingredient, for example food preparations comparable to cheeses, in which all or part of the animal fat has been replaced by vegetable fat.
Le socle 14 est de préférence en matière plastique, par exemple injecté ou thermoformé, mais d'autres matériaux peuvent être envisagés, notamment des associations de bois, de carton et de matière plastique. Le fromage est posé directement sur la face supérieure, plane 18 du socle 14. Cette surface 18 peut être éventuellement pourvue de nervures ou autres reliefs permettant de limiter l'adhésion du fromage sur le socle et d'assurer une ventilation de la sous-face du fromage. La face inférieure 20 du socle 14 peut être conformée de manière à présenter des nervures ou des pieds 22 permettant de surélever le socle et également de laisser subsister un lit d'air entre deux articles lorsque ceux-ci sont empilés sur des rayons. Enfin, le socle 14 comporte en périphérie un rebord 24 en forme de gouttière 24 recevant de manière emboîtante la cloche lors de la fermeture de l'emballage.The
La cloche 16 est en matière plastique, éventuellement transparente, par exemple en polypropylène, et peut être injectée ou thermoformée. D'autres matériaux peuvent toutefois être envisagés, notamment des associations de bois, de carton et de matière plastique. La surface périphérique latérale 26 de la cloche 16 se termine par un bord libre 28 conformé de manière à venir s'emboîter dans la gouttière 24 du socle, de manière à éviter tout passage de liquide et limiter la diffusion d'odeurs après première ouverture. Les hauteurs relatives du socle et de la cloche sont choisies de manière que la cloche soit notablement plus haute que le socle, avec par exemple des hauteurs relatives dans un ratio de l'ordre de 3:1 ou 4:1, de manière qu'une fois la cloche enlevée le fromage puisse être aisément saisi, ou bien découpé directement sur le socle. La partie supérieure 30 de la cloche 16 comporte une large ouverture 32 de forme approximativement circulaire, fermée par une membrane à perméabilité contrôlée 34 (présentant par exemple une perméabilité à l'oxygène de 80 000 cm3/m/24h) solidarisée à la périphérie de la face supérieure de la cloche, par exemple à l'endroit d'une plage de scellage 36, permettant ainsi de tendre la membrane 34 au-dessus de la fenêtre 32 à la manière d'une peau de tambour.The
Avantageusement, la cloche est pourvue à l'endroit de la fenêtre 32 d'une traverse diamétrale 38 permettant, d'une part, de limiter la déformation de la membrane en cas de sollicitation extérieure en prévenant ainsi toute rupture de celle-ci et, d'autre part, d'éviter que la membrane ne puisse venir en contact avec le fromage 12.Advantageously, the bell is provided at the location of the
En effet, la pratique montre que dans le cas de camemberts, environ 70 % des consommateurs "pressent" les camemberts lors de l'achat pour vérifier leur degré d'affinage et il est indispensable d'éviter toute rupture de la membrane à cette occasion.Indeed, practice shows that in the case of pie charts, about 70% of consumers "squeeze" pie charts when buying to check their degree of refining and it is essential to avoid any rupture of the membrane on this occasion.
Par ailleurs, à la fabrication, cette traverse 38 facilite le moulage par injection en positionnant le point d'injection au centre de la pièce, autorisant ainsi un répartition homogène de la matière lors du moulage.Furthermore, in manufacturing, this
Enfin, cette traverse 38 peut être utilisée comme support pour l'insertion éventuelle sous la membrane d'un accessoire : absorbeur d'humidité, message publicitaire (ticket donnant droit à une prime, par exemple), etc.Finally, this
La membrane 34 est une membrane à perméabilité contrôlée, c'est-à-dire qu'elle autorise un échange gazeux de l'oxygène et du gaz carbonique entre l'atmosphère interne de l'emballage et l'environnement extérieur. La perméabilité de la membrane peut être intrinsèque, par le choix du matériau, ou obtenue mécaniquement par des micro-perforations. De préférence, le matériau de la membrane est transparent pour permettre au consommateur d'apercevoir le fromage à l'intérieur de l'emballage, et sert également de support d'impression de textes et de graphismes. Un matériau typique est un complexe OPA/PE (polyamide orienté/polyéthylène) 15 µm/50 µm, microperforé de façon sélective, en fonction du type et de la masse du fromage et de la surface de la membrane, de manière à en ajuster la perméabilité à l'équilibre métabolique recherché. D'autre matériaux peuvent être envisagés, tels que PET/PE 12/50 µm ou OPP 40 µm. De façon caractéristique de l'invention, sur sa face supérieure et sur ses côtés le fromage 12 est entouré d'une coiffe 40.
Cette coiffe est réalisée en un matériau souple, perméable aux gaz impliqués dans le métabolisme du fromage (oxygène, gaz carbonique, vapeur d'eau, ..), par exemple un matériau non-tissé, enduit ou non, dont les dimensions permettent de recouvrir le dessus et les côtés du fromage.
Cette coiffe peut être pourvue d'une languette permettant de l'enlever plus aisément au moment de la première ouverture ; par ailleurs, si elle est suffisamment fine pour ne pas provoquer de rupture d'étanchéité, la coiffe peut déborder du socle : ce cas se présente notamment lorsque l'on recouvre un fromage rond avec une coiffe carrée, les parties débordantes (les coins du carré) étant alors pincées entre le socle et la cloche au moment de la fermeture de l'emballage.The
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.
Comme on l'a indiqué plus haut, la coiffe assure un triple rôle :
- isoler le produit de la condensation, les gouttes de condensation ne pouvant pas entrer en contact direct avec le produit,
- limiter la déformation du produit en permettant de le conditionner de manière ajustée (c'est-à-dire avec peu ou pas d'espace latéral 42 subsistant entre le fromage et la cloche) et simultanément de permettre une meilleure ouverture en évitant que le fromage ne colle à la cloche,
- plaquer la fleur du fromage pour éviter la repousse lors du stockage.
Avantageusement, une fois le produit placé dans l'emballage et la cloche refermée sur le socle, socle et cloche sont solidarisés entre eux de manière hermétique par ajout d'un manchon rétractable 44 faisant office de témoin d'effraction et pouvant également servir de support d'impression de textes et de graphismes pour l'information du consommateur et l'identification du produit. Ce manchon s'étend en partie supérieure 46 en direction de la face supérieure de la cloche 16. Il s'étend en partie inférieure 48 de manière à venir enserrer le socle 14, sous la gouttière périphérique 24. Ce manchon sera arraché par le consommateur à la première utilisation, pour accéder à la cloche 16 et déboîter celle-ci du socle 14, présentant ainsi le fromage 12 sur son socle, après retrait de la coiffe 40.
Enfin, on peut prévoir de donner au rebord intérieur de la cloche 16, situé en partie supérieure au voisinage de la
- isolate the product from the condensation, the drops of condensation not being able to come into direct contact with the product,
- limit the deformation of the product by allowing it to be packaged in a controlled manner (that is to say with little or no
lateral space 42 remaining between the cheese and the bell) and simultaneously to allow a better opening by preventing the cheese do not stick to the bell, - to flatten the flower of the cheese to avoid regrowth during storage.
Advantageously, once the product placed in the package and the bell closed on the base, base and bell are joined together hermetically by adding a
Finally, provision can be made to give the inner rim of the
Claims (14)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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PL07290354T PL1847480T3 (en) | 2006-04-03 | 2007-03-23 | Base and bell type packaging for cheese type product |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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FR0602882A FR2899211B1 (en) | 2006-04-03 | 2006-04-03 | PACKAGING BASE TYPE AND BELL FOR CHEESE PRODUCT |
Publications (2)
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EP1847480A1 true EP1847480A1 (en) | 2007-10-24 |
EP1847480B1 EP1847480B1 (en) | 2008-02-13 |
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Family Applications (1)
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EP07290354A Active EP1847480B1 (en) | 2006-04-03 | 2007-03-23 | Base and bell type packaging for cheese type product |
Country Status (8)
Country | Link |
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EP (1) | EP1847480B1 (en) |
AT (1) | ATE395810T1 (en) |
DE (1) | DE602007000002T2 (en) |
ES (1) | ES2302328T3 (en) |
FR (1) | FR2899211B1 (en) |
PL (1) | PL1847480T3 (en) |
PT (1) | PT1847480E (en) |
WO (1) | WO2007113397A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008129143A1 (en) * | 2007-04-17 | 2008-10-30 | Groupe Lactalis | Base-and-bell type packaging for cheese-type product |
EP3245880A1 (en) * | 2016-05-17 | 2017-11-22 | Savencia Sa | Packaged cheese |
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EP0099304A1 (en) * | 1982-07-12 | 1984-01-25 | Bongrain S.A. | Foodstuff packaging process and its package |
EP0299845A1 (en) * | 1987-07-06 | 1989-01-18 | Bongrain S.A. | Packaging for cheeses or soft cheese specialities |
FR2804413A1 (en) * | 2000-01-31 | 2001-08-03 | Caves Et Des Producteurs Reuni | Packaging for cheese comprises tray with cheese reception surface and shell with side hole through which tray is placed |
EP1184298A1 (en) * | 2000-08-28 | 2002-03-06 | Fromageries Bel | Method and system for packaging moulded rind cheese |
EP1277445A1 (en) * | 2001-07-20 | 2003-01-22 | B.S.A. (Societe Anonyme) | Packaging, of the type bag or packaging tray closed by a film, for sliced cheese |
FR2866638A1 (en) * | 2004-02-25 | 2005-08-26 | Etoile Du Vercors L | Package for food products, especially cheese, has perforated film covering layer that allows gas and water exchange with outside atmosphere |
-
2006
- 2006-04-03 FR FR0602882A patent/FR2899211B1/en not_active Expired - Fee Related
-
2007
- 2007-03-23 WO PCT/FR2007/000496 patent/WO2007113397A1/en active Application Filing
- 2007-03-23 ES ES07290354T patent/ES2302328T3/en active Active
- 2007-03-23 PL PL07290354T patent/PL1847480T3/en unknown
- 2007-03-23 DE DE602007000002T patent/DE602007000002T2/en active Active
- 2007-03-23 EP EP07290354A patent/EP1847480B1/en active Active
- 2007-03-23 PT PT07290354T patent/PT1847480E/en unknown
- 2007-03-23 AT AT07290354T patent/ATE395810T1/en active
Patent Citations (6)
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EP0099304A1 (en) * | 1982-07-12 | 1984-01-25 | Bongrain S.A. | Foodstuff packaging process and its package |
EP0299845A1 (en) * | 1987-07-06 | 1989-01-18 | Bongrain S.A. | Packaging for cheeses or soft cheese specialities |
FR2804413A1 (en) * | 2000-01-31 | 2001-08-03 | Caves Et Des Producteurs Reuni | Packaging for cheese comprises tray with cheese reception surface and shell with side hole through which tray is placed |
EP1184298A1 (en) * | 2000-08-28 | 2002-03-06 | Fromageries Bel | Method and system for packaging moulded rind cheese |
EP1277445A1 (en) * | 2001-07-20 | 2003-01-22 | B.S.A. (Societe Anonyme) | Packaging, of the type bag or packaging tray closed by a film, for sliced cheese |
FR2866638A1 (en) * | 2004-02-25 | 2005-08-26 | Etoile Du Vercors L | Package for food products, especially cheese, has perforated film covering layer that allows gas and water exchange with outside atmosphere |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2008129143A1 (en) * | 2007-04-17 | 2008-10-30 | Groupe Lactalis | Base-and-bell type packaging for cheese-type product |
EP3245880A1 (en) * | 2016-05-17 | 2017-11-22 | Savencia Sa | Packaged cheese |
FR3051321A1 (en) * | 2016-05-17 | 2017-11-24 | Savencia Sa | FOOD ARTICLE |
Also Published As
Publication number | Publication date |
---|---|
PT1847480E (en) | 2008-05-13 |
FR2899211A1 (en) | 2007-10-05 |
FR2899211B1 (en) | 2008-05-16 |
PL1847480T3 (en) | 2008-07-31 |
WO2007113397A1 (en) | 2007-10-11 |
EP1847480B1 (en) | 2008-02-13 |
DE602007000002D1 (en) | 2008-03-27 |
ES2302328T3 (en) | 2008-07-01 |
ATE395810T1 (en) | 2008-02-15 |
DE602007000002T2 (en) | 2009-07-09 |
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