EP1847480B1 - Verpackung vom Typ Sockel und Glocke für ein Käseprodukt - Google Patents
Verpackung vom Typ Sockel und Glocke für ein Käseprodukt Download PDFInfo
- Publication number
- EP1847480B1 EP1847480B1 EP07290354A EP07290354A EP1847480B1 EP 1847480 B1 EP1847480 B1 EP 1847480B1 EP 07290354 A EP07290354 A EP 07290354A EP 07290354 A EP07290354 A EP 07290354A EP 1847480 B1 EP1847480 B1 EP 1847480B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- bell
- cheese
- product
- item
- packaging
- 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.)
- Active
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 81
- 238000004806 packaging method and process Methods 0.000 title claims description 38
- 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 22
- 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
- 239000007789 gas Substances 0.000 claims description 8
- 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
- 235000008983 soft cheese Nutrition 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 244000005700 microbiome Species 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 230000006355 external stress Effects 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001580 bacterial 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
- 235000015927 pasta Nutrition 0.000 description 6
- 239000004033 plastic Substances 0.000 description 5
- 229920003023 plastic Polymers 0.000 description 5
- 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
- 241000894006 Bacteria Species 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
- 235000013365 dairy product Nutrition 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
- 239000000470 constituent Substances 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
- 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 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 astride the bell and the base and clamping 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 astride the bell and the base and clamping 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 is 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 the 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)
Claims (14)
- Nahrungsmittelartikel (10) mit:- einer Masse (12) aus einem Produkt vom Käsetyp, und- einer geschlossenen Verpackung, welche dieses Produkt aufnimmt, mit:dadurch gekennzeichnet, dass die Verpackung außerdem folgendes umfasst:. einem steifen Sockel (14), der das Produkt trägt, und. einer äußeren Glocke (16), die mit dem Sockel ein geschlossenes Volumen bildet, welches das Produkt enthält, wobei die Glocke und der Sockel zusammenwirkende Verschlussmittel (24, 28) umfassen, und die Glocke eine Öffnung (32) umfasst, die durch Mittel (34) verschlossen ist, welche zur Regulierung des Sauerstoff und Kohlendioxidgehalts des internen Gasvolumens der Verpackung durch Gasaustausch zwischen diesem internen Volumen und der äußeren umgebenden Atmosphäre dienen,. eine Haube (40) aus einem flexiblen und für Gase sowie Wasserdampf durchlässigen Material, wobei diese Haube zumindest teilweise die freie Oberfläche des Produkts im Intervall bedeckt, das zwischen dieser letzteren und der inneren Oberfläche der Glocke liegt.
- Artikel nach Anspruch 1, bei welchem die Masse aus einem Produkt vom Käsetyp (12) ein Käse mit einer natürlichen Oberflächenschimmel-, Schmiere- oder Misch-Rinde ist, unter Anwesenheit von Hefen, Schimmelpilzen, Mikroorganismus- oder Bakterienkulturen, die gewöhnlicherweise bei der Käseherstellung vorkommen, wobei dieser Käse ein Käse aus der Gruppe ist, die folgendes umfasst: Hartkäse, halbfesten Käse, gepressten oder nicht gepressten Käse, gekochten oder nicht gekochten Käse mit natürlicher Rinde; Käse mit interner Schimmelbildung bzw. Blauschimmelkäse mit Oberflächenschimmel-, Schmiere-Rinde oder nicht; und Weichkäse mit natürlicher Oberflächenschimmel- und/oder Schmiere-Rinde.
- Artikel nach Anspruch 1, bei welchem die Haube (40) die gesamte Ausdehnung der Oberseite des Produkts bedeckt.
- Artikel nach Anspruch 1, bei welchem die Haube (40) die seitliche periphere Oberfläche des Produkts über dessen gegenüber der Glocke liegenden Höhe bedeckt.
- Artikel nach Anspruch 1, bei welchem die Haube eine Greiflasche umfasst, die dazu geeignet ist, das Entfernen und Abnehmen der Haube zum Zeitpunkt des ersten Öffnens zu erleichtern.
- Artikel nach Anspruch 1, bei welchem die Querabmessungen der Glocke (16) in Abhängigkeit der entsprechenden Abmessungen des Produkts und dessen Verformbarkeit gewählt sind, um so im seitlichen peripheren Bereich der Verpackung nur wenig oder keinen Freiraum (42) zwischen dem Produkt (12) und der Glocke (16) zu lassen.
- Artikel nach Anspruch 1, bei welchem die Mittel zur Regulierung des Sauerstoff- und Kohlendioxidgehalts des internen Gasvolumens der Verpackung eine Membran (34) mit kontrollierter Durchlässigkeit umfassen.
- Artikel nach Anspruch 7, bei welchem die obere Wand der Glocke (16) im Wesentlichen aus der Membran (34) mit kontrollierter Durchlässigkeit besteht.
- Artikel nach Anspruch 7, bei welchem die Öffnung der Glocke (16) eine zentrale Öffnung (32) ist, die sich über den größeren Teil der Oberseite der Glocke erstreckt, mit einem peripheren Rand (36), der für die Membran (34) mit kontrollierter Durchlässigkeit einen Versiegelungsbereich bildet.
- Artikel nach Anspruch 7, bei welchem die Öffnung der Glocke (16) eine zentrale Öffnung (32) ist, die sich über den größeren Teil der Oberseite der Glocke erstreckt, mit einem diametralen Steg (38), der geeignet ist, die Verformung der Membran gegenüber einer äußeren Belastung zu begrenzen.
- Artikel nach Anspruch 1, bei welchem das Produkt vom Käsetyp vom Typ Weichkäse und Oberflächenschimmel-Rinde ist, und die Innenkonfiguration der Oberseite der Glocke derart gewählt ist, dass die Haube (40) gegen die Oberseite des Produkts vom Käsetyp (12) gedrückt wird, wenn die Glocke auf dem Sockel platziert wird.
- Artikel nach Anspruch 1, bei welchem die Verpackung außerdem folgendes umfasst:. Eine äußere Hülse (44, 46, 48), insbesondere eine Wärmeschrumpfhülse, die zwischen der Glocke (16) und dem Sockel (14) aufgeteilt angeordnet ist und diese beiden Elemente gemeinsam einzwängt, wobei diese Hülse aus einem zerreißbaren Material ist, das jegliches Öffnen der Verpackung ohne Beschädigung der Hülse verhindert.
- Artikel nach Anspruch 1, bei welchem der Sockel nach innen vorstehende Rippen umfasst, die in dem Bereich ausgebildet sind, der sich mit der Unterseite des Produkts in Kontakt befindet.
- Artikel nach Anspruch 1, bei welchem die Glocke (16) im oberen Teil in der Nähe der Membran (34) einen peripheren Innenrand (50) zum Auffangen von Kondensaten in Form einer Rinne umfasst.
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 EP1847480A1 (de) | 2007-10-24 |
EP1847480B1 true 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) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2915190B1 (fr) * | 2007-04-17 | 2009-05-29 | Groupe Lactalis | Emballage de type socle et cloche pour produit de type fromager |
FR3051321B1 (fr) * | 2016-05-17 | 2018-05-11 | Savencia Sa | Article alimentaire |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2529863B1 (fr) * | 1982-07-12 | 1986-01-03 | Rambol Cie Fromageries | Procede d'emballage de produits alimentaires et emballage pour la mise en oeuvre de ce procede |
FR2617811B1 (fr) * | 1987-07-06 | 1989-12-15 | Bongrain Sa | Emballage de fromage ou de specialite fromagere a pate molle |
FR2804413B1 (fr) * | 2000-01-31 | 2002-03-08 | Caves Et Des Producteurs Reuni | Dispositif d'emballage de denrees alimentaires, plus particulierement destine au fromage |
FR2813279B1 (fr) * | 2000-08-28 | 2002-12-27 | Bel Fromageries | Procede et systeme de conditionnement de fromages a croute fleurie |
FR2827585B1 (fr) * | 2001-07-20 | 2004-05-28 | B S A | Conditionnement de fromage tranche pate molle a croute fleurie ou a pate pressee dans un emballage ferme a longue conservation de type sachet ou barquette operculee |
FR2866638B1 (fr) * | 2004-02-25 | 2007-06-08 | Etoile Du Vercors L | Emballage de produits alimentaires, notamment de fromages, procede de fabrication d'un fromage emballe et utilisation d'un tel emballage |
-
2006
- 2006-04-03 FR FR0602882A patent/FR2899211B1/fr not_active Expired - Fee Related
-
2007
- 2007-03-23 EP EP07290354A patent/EP1847480B1/de active Active
- 2007-03-23 DE DE602007000002T patent/DE602007000002T2/de active Active
- 2007-03-23 ES ES07290354T patent/ES2302328T3/es active Active
- 2007-03-23 PT PT07290354T patent/PT1847480E/pt unknown
- 2007-03-23 WO PCT/FR2007/000496 patent/WO2007113397A1/fr active Application Filing
- 2007-03-23 PL PL07290354T patent/PL1847480T3/pl unknown
- 2007-03-23 AT AT07290354T patent/ATE395810T1/de active
Also Published As
Publication number | Publication date |
---|---|
PT1847480E (pt) | 2008-05-13 |
FR2899211B1 (fr) | 2008-05-16 |
DE602007000002T2 (de) | 2009-07-09 |
ATE395810T1 (de) | 2008-02-15 |
PL1847480T3 (pl) | 2008-07-31 |
FR2899211A1 (fr) | 2007-10-05 |
WO2007113397A1 (fr) | 2007-10-11 |
ES2302328T3 (es) | 2008-07-01 |
EP1847480A1 (de) | 2007-10-24 |
DE602007000002D1 (de) | 2008-03-27 |
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