EP1945514B1 - Packaged fresh food product and method for packaging fresh food products - Google Patents

Packaged fresh food product and method for packaging fresh food products Download PDF

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Publication number
EP1945514B1
EP1945514B1 EP06779689A EP06779689A EP1945514B1 EP 1945514 B1 EP1945514 B1 EP 1945514B1 EP 06779689 A EP06779689 A EP 06779689A EP 06779689 A EP06779689 A EP 06779689A EP 1945514 B1 EP1945514 B1 EP 1945514B1
Authority
EP
European Patent Office
Prior art keywords
product
foil
moisture
moisture absorbent
absorbent insert
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
Application number
EP06779689A
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German (de)
French (fr)
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EP1945514A1 (en
Inventor
Sylvain Marcel Roger Thiery
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.)
Sylvain Husipari KFT
Original Assignee
Sylvain Husipari KFT
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Publication date
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Priority to PL06779689T priority Critical patent/PL1945514T3/en
Publication of EP1945514A1 publication Critical patent/EP1945514A1/en
Application granted granted Critical
Publication of EP1945514B1 publication Critical patent/EP1945514B1/en
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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
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/264—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing liquids
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
    • B65B25/067—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat combined with its conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
    • B65B31/024—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas specially adapted for wrappers or bags
    • 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
    • B65D81/2007—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 under vacuum
    • B65D81/2023—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 under vacuum in a flexible container
    • B65D81/203—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 under vacuum in a flexible container with one or several rigid inserts

Definitions

  • the subject matter of the invention is a packaged fresh food product, especially a meat product, and a procedure for the production thereof, as a result of which packaged vegetables, fish, meat, carcase meat, poultry, processed meat, for instance sausage can be produced with a better shelf life than that of packaged products of the art.
  • trays are widespread for packaging meat products and other grocery products, wherein the meat product is placed then tightly sealed with a foil.
  • a moisture absorbent insert is placed beneath the meat product, especially carcase meat or poultry, which absorbs the moisture leaking out from the meat product after packaging.
  • the moisture absorbent insert may be the tray itself, and there are several solutions for this purpose, disclosed e.g. in WO 0046125 , DE 1 972 5949 , EP 115 0901 , and US 3 384 606 .
  • the advantage of this solution is that the tray absorbs the moisture from the meat product so that it remains invisible.
  • US 5 250 310 teaches to vacuum pack fresh food positioned on a moisture adsorbant layer which is provided with a moisture impermeable layer between itself and the food, and a moisture permeable layer on its other side.
  • the consumability period of packaged meat products is greatly influenced by the cleanliness of the meat product, the number of microbes in it. It is a very important aspect, particularly in case of fresh, i.e. not frozen meat products, that how long the meat product may be stored. Other circumstances influence the consumability of meat products. Commercial distribution and transportability are disadvantageously affected by the limited period of consumability.
  • the aim of the invention is to extend this consumability period and to improve the aesthetical appearance of several kinds of fresh products, such as untreated, seasoned, pickled, heat treated or smoked meat products, sausages, especially red meat, poultry, venison meat, fish, as well as vegetables and fruits, that are stored, transported, and distributed without freezing.
  • the aim of the invention is achieved by providing a fresh grocery product that is placed in a packaging means, optionally a tray, furnished with a moisture absorbent insert and sealed air-tightly under vacuum, which packaging means includes a vacuum foil clinging to the product, and a fenestrated moisture-impermeable layer, e.g. a perforated foil separates the product and the moisture absorbent insert from one another.
  • a packaging means optionally a tray, furnished with a moisture absorbent insert and sealed air-tightly under vacuum
  • packaging means includes a vacuum foil clinging to the product, and a fenestrated moisture-impermeable layer, e.g. a perforated foil separates the product and the moisture absorbent insert from one another.
  • the moisture absorbent insert absorbs, closes in the moisture leaking out from the product during vacuuming and/or storing, while at the same time, the moisture impermeable layer prevents the moisture absorbent insert from directly touching the surface of the product, and both from drying it and keeping it too moist.
  • the moisture absorbent insert has to be formed - i.e. its moisture capacity has to be determined - in such a manner that during the consumability time of he product it will be able to absorb and keep the moisture leaking out from the product.
  • the moisture absorbent insert may be made of paper, or other moisture absorbent material applicable in the food industry, e.g. of the material known from the referred documents.
  • the packaged fresh food product of the invention is protected from both the air and the moisture that may leak out from itself, therefore its consumability time and quality, its preservation time is improved, its delectableness, gastronomical value is raised by the gentle protection provided by the packaging, and this can be proven by sense perception, i.e. touching, smelling, visual inspection, as well as by microbiological measuring.
  • the raw material having suitable hygienic condition and cleanliness is prepared in the desired manner, cut to pieces if necessary and seasoned as desired, then the product so prepared is placed in a suitable sized tray.
  • a moisture absorbent tray e.g. a foamed plastic tray made at least partly of a moisture absorbent material and formed with a perforated moisture impermeable surface layer or a moisture absorbent insert formed with a perforated moisture impermeable surface layer is used.
  • the meat product placed in the tray is sealed with air-tight foil, e.g.
  • the packaged product so produced is stored at the usually applied temperature, e.g. at 0 - +5 grade Celsius, and labelled as necessary.
  • the packaged food product according to the invention comprises a tray 20 incorpotaring a moisture absorbent insert.
  • the tray 20 may be made of a moisture absorbent material itself, thereby the material of the tray 20 constituting the moisture absorbent insert 22.
  • Such trays may be known from the documents referred to above. Those trays that include a moisture absorbent material at least in their bottom while provided with a moisture impermeable layer on their surface and having holes 21 on such moisture impermeable layer were found as perfectly suitable.
  • Such type of trays are produced by LINpac, for packages under 300 grams under the trade name LlNdri produced by Linpac Plastics Ltd. company (Knottingley, West Yorks, GB).
  • the size and shape of the tray 20 has to be chosen so that the product 10 to be packaged will fill it almost completely, which is indicated by a dotted line on Fig. 1 and shown from the side on Fig. 2 .
  • the tray 20 and the product 10 placed therein are covered by a bag 30 made of an airtight foil or vacuum-foil and sealed under vacuum.
  • the product 10 placed in the tray 20 is pressed to the tray 20, if it is soft; it flattens out and protrudes from the level of the edge of the tray 20 only slightly.
  • Keeping the shape of soft sausages may be improved by superficial heat treatment, for instance by dipping into hot water, as a result of which the outer layer of the sausage hardens.
  • the meat, or meat product constituting the product 10 to be packaged e.g. cut fresh meat, minced meat, sausage, seasoned meat on sticks prepared for grilling, is placed in the tray 20 then put into a bag 30 suitable for vacuum packaging.
  • the bag 30 may be formed on site, or may be substituted with one or two foils that may be used to cover the product 10 placed in the tray 20. Subsequently it is placed into a traditional, for instance a double chamber KOMET Plusvac 25 type, or other type of machine applicable for vacuum packaging that usually works in such a manner that the creation of vacuum starts only after its lid is closed. After the suitable value of vacuum usually used for vacuum-packaging is reached, and a normal vacuuming time has lapsed, the machine forms a sealing weld 31 around the tray by welding a bag 30 placed onto a trimming-welding edge formed with an appropriate shape, then it trims the part of the bag falling outside thereof as necessary.
  • a sealing weld 31 around the tray by welding a bag 30 placed onto a trimming-welding edge formed with an appropriate shape, then it trims the part of the bag falling outside thereof as necessary.
  • the lid may be opened, and at this time the material of the bag 30 is air-tightly drawn onto the product 10 in the tray 20 due to the pressure of the surrounding air and the vacuum inside the bag 30, and only such wrinkles 32 are formed that are relatively small depending on the size of the bag 30 compared to the tray 20, but do not prevent the placing of the individual packages beside or onto one another.
  • the wrinkles 32 may be removed or decreased if the bag 30 is made of a heat shrinking foil, and the surface of the prepared package is heat treated subsequently to packaging under vacuum by dipping it into water having an appropriate temperature or blowing hot air onto it for a short period.
  • the shape of the package may be preserved by placing into an appropriate shaped and sized basket.
  • the foil may be smoothed away, adjusted by hand using protecting gloves, the shape of the package may be formed.
  • the vacuuming may be combined with and/or substituted by filling up with protecting gas, e.g. nitrogen.
  • Fig. 4 shows the cross sectional view of the packaged product of the invention, from which it is clearly visible that the product 10 placed in the tray 20 fills out the tray 20 almost entirely.
  • the atmospheric pressure transmitted by the bag 30 slightly flattens the product 10, as a result it fills out the tray 20 even better, so the product 10 bulges out only a little.
  • the material of the bag 30 is slightly pressed into the interim space between the edge of the tray 20 and the product 10.
  • Packaging may be performed into plastic bowls produced by vacuum forming injection moulding or another suitable manner, or even into metal bowls provided with appropriate surface finish, wherein a moisture absorbent insert provided with a perforated moisture impermeable surface layer is placed at first, then the product to be packaged is placed onto this insert.
  • a moisture absorbent insert provided with a perforated moisture impermeable surface layer is placed at first, then the product to be packaged is placed onto this insert.
  • such bowl takes the role of the tray 20 where the bowl itself does not have to be packaged for separating the product from the surrounding air, but it is sufficient to seal it with a foil in an airtight manner.
  • Subsequently to vacuuming - and/or flushing with protective gas - the bowl and the product placed into it may be covered with e.g. plastic foil, then closed by heat sealing or bonding.
  • Microbiological examinations have also proved the sensually well perceptible improvement of the quality of the packaged product after several days of storing, and it has been proven that the product packaged in such manner keeps its perfect condition from a microbiological aspect, even after 15 days of storing.
  • Numerous tests were conducted with raw meat, poultry, fish, as well as with processed meat products, and in case of all products the period of consumability has extended substantially; if compared to packaging only in foil without vacuum, the consumability period has increased very significantly even to as much as three times of its value, while compared to packaging using vacuum, generally by 30-50%.
  • the quality is improved as well, including the general appearance, colour, taste, touch of the packaged product. There is no substantial amount of excess moisture on the product neither in the packaging nor after its removal from the packaging.
  • Samples numbered 1, 5, 7 and 9 were placed into a simple tray and closed it with polyethylene foil.
  • Sample No. 2 was placed in a simple tray and closed under vacuum.
  • Samples Nos. 3, 4, 6, 8 and 10 were packaged using the method of the invention, for which method a tray, vacuum-foil bag and packaging machine were used, as mentioned above. After sealing under vacuum, the packages were dipped into water having a temperature of +75 ⁇ 5 °C and were pushed downwards to submerge below the surface of water otherwise they floated onto the surface of the water because of the foamed plastic tray. Then the packaged samples were stored at +5 ⁇ 0,5 °C temperature until the examination has been carried out. The results reflect clearly the substantial extension of the consumability period of the fresh product. Sample No.

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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Packages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A packaged fresh food product, particularly a meat product (10) is disclosed that comprise a hygroscopic insert (22) provided with a perforated humidity barrier layer as well as a foil separating both the hygroscopic insert (20) and the product (10) from the atmosphere outside the package. The foil is sealed by a seam prepared under vacuum conditions to enclose the product and the hygroscopic insert (22). Preferably, the foil is a bag (30). A method for producing packaged fresh food product (10) is also disclosed, wherein the product (10) is prepared, cut as needed and/or seasoned, then together with a hygroscopic insert (22) is sealed by a foil. The foil is sealed under vacuum conditions and it is preferred to use a bag (30) as a foil.

Description

  • The subject matter of the invention is a packaged fresh food product, especially a meat product, and a procedure for the production thereof, as a result of which packaged vegetables, fish, meat, carcase meat, poultry, processed meat, for instance sausage can be produced with a better shelf life than that of packaged products of the art.
  • The use of such trays is widespread for packaging meat products and other grocery products, wherein the meat product is placed then tightly sealed with a foil. In some cases a moisture absorbent insert is placed beneath the meat product, especially carcase meat or poultry, which absorbs the moisture leaking out from the meat product after packaging. The moisture absorbent insert may be the tray itself, and there are several solutions for this purpose, disclosed e.g. in WO 0046125 , DE 1 972 5949 , EP 115 0901 , and US 3 384 606 . The advantage of this solution is that the tray absorbs the moisture from the meat product so that it remains invisible.
  • US 5 250 310 teaches to vacuum pack fresh food positioned on a moisture adsorbant layer which is provided with a moisture impermeable layer between itself and the food, and a moisture permeable layer on its other side.
  • In case of processed meat products another kind of packaging can be used if the moisture content of the meat product is relatively low. In such case the meat product is placed in a bag, and the bag is closed under vacuum. This solution may be hardly used in case of meat products having greater moisture content. Also in case of other meat products a certain amount of moisture will leak out, which disadvantageously affects the appearance of the packaged product.
  • The consumability period of packaged meat products is greatly influenced by the cleanliness of the meat product, the number of microbes in it. It is a very important aspect, particularly in case of fresh, i.e. not frozen meat products, that how long the meat product may be stored. Other circumstances influence the consumability of meat products. Commercial distribution and transportability are disadvantageously affected by the limited period of consumability.
  • The aim of the invention is to extend this consumability period and to improve the aesthetical appearance of several kinds of fresh products, such as untreated, seasoned, pickled, heat treated or smoked meat products, sausages, especially red meat, poultry, venison meat, fish, as well as vegetables and fruits, that are stored, transported, and distributed without freezing.
  • The aim of the invention is achieved by providing a fresh grocery product that is placed in a packaging means, optionally a tray, furnished with a moisture absorbent insert and sealed air-tightly under vacuum, which packaging means includes a vacuum foil clinging to the product, and a fenestrated moisture-impermeable layer, e.g. a perforated foil separates the product and the moisture absorbent insert from one another.
  • The moisture absorbent insert absorbs, closes in the moisture leaking out from the product during vacuuming and/or storing, while at the same time, the moisture impermeable layer prevents the moisture absorbent insert from directly touching the surface of the product, and both from drying it and keeping it too moist. The moisture absorbent insert has to be formed - i.e. its moisture capacity has to be determined - in such a manner that during the consumability time of he product it will be able to absorb and keep the moisture leaking out from the product. The moisture absorbent insert may be made of paper, or other moisture absorbent material applicable in the food industry, e.g. of the material known from the referred documents.
  • The packaged fresh food product of the invention is protected from both the air and the moisture that may leak out from itself, therefore its consumability time and quality, its preservation time is improved, its delectableness, gastronomical value is raised by the gentle protection provided by the packaging, and this can be proven by sense perception, i.e. touching, smelling, visual inspection, as well as by microbiological measuring.
  • According to the invention, we have also developed a method for producing packaged fresh food product, especially meat product, i.e. for the packaging of the product. According to the method of the invention, the raw material having suitable hygienic condition and cleanliness is prepared in the desired manner, cut to pieces if necessary and seasoned as desired, then the product so prepared is placed in a suitable sized tray. According to the invention, either a moisture absorbent tray, e.g. a foamed plastic tray made at least partly of a moisture absorbent material and formed with a perforated moisture impermeable surface layer or a moisture absorbent insert formed with a perforated moisture impermeable surface layer is used. The meat product placed in the tray is sealed with air-tight foil, e.g. by placing it in a vacuum-bag then sealing it under vacuum, and if necessary, the parts of the packaging material extending over the tray are welded around the tray, and the part outside the welding is removed by trimming. The packaged product so produced is stored at the usually applied temperature, e.g. at 0 - +5 grade Celsius, and labelled as necessary.
  • The invention will be explained below with reference to the attached drawings. In the drawings
    • Fig. 1
    shows a tray used for assembling the packaged product according to the invention;
    Fig. 2
    shows a product placed in a tray and prepared for being packaged according to the invention;
    Fig. 3
    shows a packaged product according to the invention;
    Fig. 4
    shows a cross section of the packaged product according to Fig. 2 taken along the plane marked by arrows III-III.
  • The packaged food product according to the invention comprises a tray 20 incorpotaring a moisture absorbent insert. The tray 20 may be made of a moisture absorbent material itself, thereby the material of the tray 20 constituting the moisture absorbent insert 22. Such trays may be known from the documents referred to above. Those trays that include a moisture absorbent material at least in their bottom while provided with a moisture impermeable layer on their surface and having holes 21 on such moisture impermeable layer were found as perfectly suitable. Such type of trays are produced by LINpac, for packages under 300 grams under the trade name LlNdri produced by Linpac Plastics Ltd. company (Knottingley, West Yorks, GB). The size and shape of the tray 20 has to be chosen so that the product 10 to be packaged will fill it almost completely, which is indicated by a dotted line on Fig. 1 and shown from the side on Fig. 2. The tray 20 and the product 10 placed therein are covered by a bag 30 made of an airtight foil or vacuum-foil and sealed under vacuum.
  • As a result of removing the vacuum applied at packaging, the product 10 placed in the tray 20 is pressed to the tray 20, if it is soft; it flattens out and protrudes from the level of the edge of the tray 20 only slightly.
  • Keeping the shape of soft sausages may be improved by superficial heat treatment, for instance by dipping into hot water, as a result of which the outer layer of the sausage hardens.
  • In course of the method developed for producing the packaged meat product of the invention, the meat, or meat product constituting the product 10 to be packaged, e.g. cut fresh meat, minced meat, sausage, seasoned meat on sticks prepared for grilling, is placed in the tray 20 then put into a bag 30 suitable for vacuum packaging.
  • The bag 30 may be formed on site, or may be substituted with one or two foils that may be used to cover the product 10 placed in the tray 20. Subsequently it is placed into a traditional, for instance a double chamber KOMET Plusvac 25 type, or other type of machine applicable for vacuum packaging that usually works in such a manner that the creation of vacuum starts only after its lid is closed. After the suitable value of vacuum usually used for vacuum-packaging is reached, and a normal vacuuming time has lapsed, the machine forms a sealing weld 31 around the tray by welding a bag 30 placed onto a trimming-welding edge formed with an appropriate shape, then it trims the part of the bag falling outside thereof as necessary. After trimming the vacuum may be stopped, the lid may be opened, and at this time the material of the bag 30 is air-tightly drawn onto the product 10 in the tray 20 due to the pressure of the surrounding air and the vacuum inside the bag 30, and only such wrinkles 32 are formed that are relatively small depending on the size of the bag 30 compared to the tray 20, but do not prevent the placing of the individual packages beside or onto one another. The wrinkles 32 may be removed or decreased if the bag 30 is made of a heat shrinking foil, and the surface of the prepared package is heat treated subsequently to packaging under vacuum by dipping it into water having an appropriate temperature or blowing hot air onto it for a short period. During heat treatment the shape of the package may be preserved by placing into an appropriate shaped and sized basket. In case of applying hot air, the foil may be smoothed away, adjusted by hand using protecting gloves, the shape of the package may be formed. The vacuuming may be combined with and/or substituted by filling up with protecting gas, e.g. nitrogen.
  • Fig. 4 shows the cross sectional view of the packaged product of the invention, from which it is clearly visible that the product 10 placed in the tray 20 fills out the tray 20 almost entirely. The atmospheric pressure transmitted by the bag 30 slightly flattens the product 10, as a result it fills out the tray 20 even better, so the product 10 bulges out only a little. The material of the bag 30 is slightly pressed into the interim space between the edge of the tray 20 and the product 10.
  • Packaging may be performed into plastic bowls produced by vacuum forming injection moulding or another suitable manner, or even into metal bowls provided with appropriate surface finish, wherein a moisture absorbent insert provided with a perforated moisture impermeable surface layer is placed at first, then the product to be packaged is placed onto this insert. In this case such bowl takes the role of the tray 20 where the bowl itself does not have to be packaged for separating the product from the surrounding air, but it is sufficient to seal it with a foil in an airtight manner. Subsequently to vacuuming - and/or flushing with protective gas - the bowl and the product placed into it may be covered with e.g. plastic foil, then closed by heat sealing or bonding.
  • The moisture oozing out from the product 10 during a subsequent storing under the effect a of the pressure of the surrounding atmosphere and the vacuum will be absorbed by the moisture absorbent insert through the holes 21 of the tray 20, and therefore the moisture will not accumulate on the surface of the product 10.
  • Surprisingly, it was found that the period of the fresh product packaged with this method remains consumable has significantly extended. Experiences in connection with the consumability of products packaged with several different methods gained through sense perception are summarised in the table at the end of the specification.
  • Microbiological examinations have also proved the sensually well perceptible improvement of the quality of the packaged product after several days of storing, and it has been proven that the product packaged in such manner keeps its perfect condition from a microbiological aspect, even after 15 days of storing. Numerous tests were conducted with raw meat, poultry, fish, as well as with processed meat products, and in case of all products the period of consumability has extended substantially; if compared to packaging only in foil without vacuum, the consumability period has increased very significantly even to as much as three times of its value, while compared to packaging using vacuum, generally by 30-50%. At the same time the quality is improved as well, including the general appearance, colour, taste, touch of the packaged product. There is no substantial amount of excess moisture on the product neither in the packaging nor after its removal from the packaging.
  • In order to check consumability and preservation of freshness, we have conducted comparative sensual examinations on boned pork chop, beef neck, salmon fillet, and pepper (capsicum) cut into pieces. We have packaged these products using the traditional methods and the method of the invention, then stored them at +5±1°C temperature for different periods, and after said periods the quality of the products packaged by different methods were inspected and compared by sensual perception, by vision, touch and smelling.
  • The results are included in the table below.
  • Samples numbered 1, 5, 7 and 9 were placed into a simple tray and closed it with polyethylene foil. Sample No. 2 was placed in a simple tray and closed under vacuum. Samples Nos. 3, 4, 6, 8 and 10 were packaged using the method of the invention, for which method a tray, vacuum-foil bag and packaging machine were used, as mentioned above. After sealing under vacuum, the packages were dipped into water having a temperature of +75 ± 5 °C and were pushed downwards to submerge below the surface of water otherwise they floated onto the surface of the water because of the foamed plastic tray. Then the packaged samples were stored at +5 ± 0,5 °C temperature until the examination has been carried out. The results reflect clearly the substantial extension of the consumability period of the fresh product.
    Sample No. Sample Period [days] Packaging Sensual perception
    Odour Colour Touch Appearance Consumability
    1 Pork 8 tray + foil obtrusive bad smell greenish brown sticky mold suitable
    2 Pork 8 foil + vacuum bad smell pale brown sticky a lot of oozed moisture not recommended
    3 Pork 8 moisture absorbent tray + foil+ vacuum none natural normal fresh suitable
    4 Pork 15 moisture absorbent tray + foil+ vacuum none natural normal fresh suitable
    5 Beef 8 tray + foil bad smell greenish brownish sticky oozed moisture unsuitable
    6 Beef 8 moisture absorbent tray + foil+ vacuum none dark red normal fresh suitable
    7 Fish 8 tray + foil bad smell greenish brown sticky not fresh unsuitable
    8 Fish 8 moisture absorbent tray + foil+ vacuum normal natural normal fresh suitable
    9 Pepper 8 tray + foil none brownish at cut edges soft matt if cooked
    10 Pepper 8 moisture absorbent tray + foil+ vacuum none natural fresh shiny suitable

Claims (7)

  1. A packaged fresh food product comprising a moisture absorbent insert provided with a perforated moisture impermeable layer, and a foil separating both the product and the moisture absorbent insert from the surrounding atmosphere outside the package, characterised in that said perforated moisture-impermeable layer is arranged to separate the product and the moisture absorbent insert from one another, and said foil enclosing the product (10) and the moisture absorbent insert (22) is sealed by a welded seam (31) produced under vacuum.
  2. The packaged product according to Claim 1, characterised in that the product (10) is placed in a tray (20) incorporating a moisture absorbent insert (22), and a moisture impermeable layer formed with holes (21) opening towards the moisture absorbent insert (22) is provided on the inner bottom surface of the tray (20).
  3. The packaged fresh food product according to Claim 1 or 2 characterised in that the product (10) is unseasoned, seasoned, marinated, heat treated or smoked meat product, especially red meat, poultry, venison meat or fish.
  4. The packaged fresh food product according to any of Claims 1 to 3 characterised in that the foil has the shape of a bag (30).
  5. Method for producing a packaged fresh food product, especially meat product, wherein the product is prepared, cut as necessary and/or seasoned, then sealed together with a moisture absorbent insert with an air-tight foil, characterised by separating said food product and said moisture absorbent insert from each other by a perforated moisture-impermeable layer then sealing said foil i under vacuum.
  6. Method according to Claim 5, characterised in that a bag (30) is used as foil, and said sealing under vacuum is performed by welding the bag (30) around the edges of the tray (20), and the part of the bag (30) falling outside of the welding is removed after trimming around.
  7. Method according to Claim 5, characterised in that the product (10) is placed into an air-tight bowl including a moisture absorbent insert (22), then the bowl including the product (10) is covered with foil, and the foil (30) is sealed onto the bowl under vacuum by a welded seam formed along the edge of the bowl, and if necessary, the parts of the foil and the bowl falling outside of the sealing welded seam is removed after trimming.
EP06779689A 2005-08-30 2006-08-29 Packaged fresh food product and method for packaging fresh food products Active EP1945514B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL06779689T PL1945514T3 (en) 2005-08-30 2006-08-29 Packaged fresh food product and method for packaging fresh food products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
HU0500808A HUP0500808A2 (en) 2005-08-30 2005-08-30 Wrapped meat-product and process for production it
PCT/HU2006/000069 WO2007026183A1 (en) 2005-08-30 2006-08-29 Packaged fresh food product and method for packaging fresh food products

Publications (2)

Publication Number Publication Date
EP1945514A1 EP1945514A1 (en) 2008-07-23
EP1945514B1 true EP1945514B1 (en) 2009-04-22

Family

ID=89986237

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06779689A Active EP1945514B1 (en) 2005-08-30 2006-08-29 Packaged fresh food product and method for packaging fresh food products

Country Status (16)

Country Link
US (1) US20090136630A1 (en)
EP (1) EP1945514B1 (en)
JP (1) JP2009505916A (en)
CN (1) CN101253096A (en)
AT (1) ATE429388T1 (en)
AU (1) AU2006286341A1 (en)
BR (1) BRPI0615602A2 (en)
CA (1) CA2620575A1 (en)
DE (2) DE602006006467D1 (en)
DK (1) DK1945514T3 (en)
ES (1) ES2304912T3 (en)
HU (1) HUP0500808A2 (en)
PL (1) PL1945514T3 (en)
RU (1) RU2008111038A (en)
UA (1) UA90339C2 (en)
WO (1) WO2007026183A1 (en)

Cited By (1)

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WO2011009969A1 (en) * 2009-07-24 2011-01-27 Jordi Boades Hernandez-Sonseca Method for removing water from a food

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Publication number Priority date Publication date Assignee Title
ES2298097B2 (en) * 2008-01-16 2009-10-15 Jordi Boadas Hernandez-Sonseca PROCEDURE FOR THE ELABORATION, DESECTION AND CURING OF A FOOD PRODUCT.
SI2362845T1 (en) * 2008-11-26 2015-05-29 Karatzis S.A. Industrial&Hotelier Enterprises Melidochori Perfecture N. Kazantzaki Packaging bag
US20130193007A1 (en) * 2012-01-28 2013-08-01 Honeywell International Inc. Packaging and methods of packaging particulate solids
CN104443509B (en) * 2014-09-28 2017-03-01 李双玉 Prepared food vacuum-packing method and vacuum packaging prepared food
CA2938987C (en) * 2015-08-18 2023-10-17 Edible Arrangements, Llc Gift package for sharable apple box
USD897162S1 (en) 2016-08-04 2020-09-29 Edible Ip, Llc Apple container
CN107323763A (en) * 2017-06-16 2017-11-07 合肥岭牧农产品有限公司 A kind of fresh meat packing box and its packing method
KR20200041396A (en) * 2018-09-18 2020-04-22 씨제이제일제당 (주) Bacon Products Comprising Processed Fork Topped With Spices, and Methods for Preparing Thereof

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JP2003000139A (en) * 2001-06-19 2003-01-07 Makkereeru:Kk Device for preserving perishable food
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JP4131797B2 (en) * 2002-04-05 2008-08-13 藤森工業株式会社 Container holder and container sealing device

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011009969A1 (en) * 2009-07-24 2011-01-27 Jordi Boades Hernandez-Sonseca Method for removing water from a food
EP2457446A1 (en) * 2009-07-24 2012-05-30 Jordi Boades Hernandez-Sonseca Method for removing water from a food
EP2457446A4 (en) * 2009-07-24 2013-03-20 Hernandez-Sonseca Jordi Boades Method for removing water from a food

Also Published As

Publication number Publication date
AU2006286341A1 (en) 2007-03-08
JP2009505916A (en) 2009-02-12
UA90339C2 (en) 2010-04-26
WO2007026183B1 (en) 2007-04-26
US20090136630A1 (en) 2009-05-28
PL1945514T3 (en) 2010-05-31
CN101253096A (en) 2008-08-27
RU2008111038A (en) 2009-10-10
DE602006006467D1 (en) 2009-06-04
ATE429388T1 (en) 2009-05-15
HU0500808D0 (en) 2005-11-28
ES2304912T1 (en) 2008-11-01
EP1945514A1 (en) 2008-07-23
DK1945514T3 (en) 2009-08-24
CA2620575A1 (en) 2007-03-08
BRPI0615602A2 (en) 2011-05-24
DE06779689T1 (en) 2008-08-21
ES2304912T3 (en) 2009-10-27
WO2007026183A1 (en) 2007-03-08
HUP0500808A2 (en) 2007-11-28

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