EP2484604B1 - Emballage pour la conservation et la cuisson de produits alimentaires et son procédé d'utilisation - Google Patents

Emballage pour la conservation et la cuisson de produits alimentaires et son procédé d'utilisation Download PDF

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Publication number
EP2484604B1
EP2484604B1 EP20110187061 EP11187061A EP2484604B1 EP 2484604 B1 EP2484604 B1 EP 2484604B1 EP 20110187061 EP20110187061 EP 20110187061 EP 11187061 A EP11187061 A EP 11187061A EP 2484604 B1 EP2484604 B1 EP 2484604B1
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EP
European Patent Office
Prior art keywords
containers
food product
container
separator sheet
package according
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EP20110187061
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German (de)
English (en)
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EP2484604A1 (fr
Inventor
Gianluca Rana
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Pastificio Rana SpA
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Pastificio Rana SpA
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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
    • B65D81/32—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
    • B65D81/3205—Separate rigid or semi-rigid containers joined to each other at their external surfaces
    • B65D81/3211—Separate rigid or semi-rigid containers joined to each other at their external surfaces coaxially and provided with means facilitating admixture
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • 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
    • B65D2581/00—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
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
    • B65D2581/3429—Packages containing a secondary product to be cooked and discharged over the primary product
    • B65D2581/3432—Packages containing a secondary product to be cooked and discharged over the primary product the secondary product, e.g. flavouring sauce, being enclosed in a second package

Definitions

  • This invention relates to a package for preserving food products and preparing them for consumption, of the type described in the preamble to claim 1.
  • This invention also relates to a method for preparing food products for consumption, of the type described in the preamble to claim 17.
  • shelf-life As is known, in the food industry there has always been a need to make packages able to guarantee the preservation of food products for a desired period of time (called the "shelf-life") and at the same time able to speed up preparation of the food products for consumption.
  • the preservation of the organoleptic properties is extremely important, both to guarantee a top quality product and to prevent the growth of bacteria.
  • prior art packages there are multiple packages, including separate containers, one for the main dish - for example fresh tortellini or pasta - and one for the dressing.
  • prior art packages comprising a main bag, holding a pouch containing a single serving of the main dish, for example pasta made using eggs, typically tortellini, and a tub containing a single serving of dressing, for example a sauce to be served with the pasta.
  • the consumer opens the main bag to take out the pouch and the tub. Then, he empties the pasta contained in the pouch into a pan for cooking. He then adds water to the sauce contained in the tub, to dilute it, and pours the sauce diluted with water into the pan. Finally, he cooks the pasta, now dressed with the sauce, in the pan.
  • Another disadvantage of the packages made according to the prior art is that of exposing the consumer to the risk of getting dirty, especially when pouring into the pan the dressing, which is often semi-liquid and in any case further diluted with water.
  • a further disadvantage of the prior art packages is that they are bulky, since they consist of several separate containers, each with its own wrapper or packaging. With regard to that, the prior art packages have the further disadvantage of being difficult to dispose of after the product has been consumed, since the main bag, the pouch and the tub are usually made of different materials. According to another prior art reference in document US 4,596,713 , there are packages for microwave ovens which during heating are able to release a food additive contained in a pocket in the package. Such a package is used in particular for preparing popcorn.
  • Document FR 2929491 describes a package in accordance with the preamble of claim 1.
  • the technical purpose which forms the basis of this invention is to provide a package for preserving food products and preparing them for consumption that overcomes the above mentioned disadvantages of the prior art.
  • the aim of this invention is to provide a package able to allow quick and easy preparation of food products for consumption.
  • another aim of this invention is to provide a package able to make easy, even for consumers who are not culinary experts, the preparation and cooking of food products whose cooking is challenging.
  • Another aim of this invention is to provide a package able to prevent the risk of the end consumer getting dirty, during the step of preparing the products for consumption.
  • Another aim of this invention is to provide a package which is not bulky and which is easy to transport. Another aim of this invention is to provide a package which is easy to dispose of after the food products have been consumed.
  • Another aim of this invention is to provide a package able to contain two different food products, preventing both the growth of bacteria and the exchange and absorption of substances, for example water, between the two products.
  • a technical purpose of this invention is to provide a method for preparing food products for consumption.
  • the numeral 1 denotes as a whole a package for preserving food products and preparing them for consumption in accordance with this invention.
  • the package 1 comprises a first container 2 containing a first food product 200 and a second container 3 containing a second food product 300.
  • the first and second containers are coupled to each other.
  • the containers are made of polypropylene combined with ethylene vinyl alcohol (acronym: EVOH) to guarantee non-permeability of gases.
  • the containers may be made of polyethylene terephthalate (acronym: PET) or crystallised polyethylene terephthalate (acronym: CPET).
  • the first and second containers each comprise an access opening 2a, 3a.
  • the containers are coupled to each other with the respective access openings 2a, 3a facing each other.
  • the package 1 comprises a separator sheet 4 interposed between the first and second containers, for keeping the food products housed in the respective containers separate in a preservation operating configuration.
  • the separator sheet is interposed between the containers 2, 3 in such a way that it simultaneously closes both of the access openings 2a, 3a ( Figure 2 ).
  • the separator sheet 4 is shaped in such a way that it breaks under the action of the pressure applied by steam which develops from at least one of the food products during a food product heating step to prepare them for consumption. Consequently, following breakage of the separator sheet, the first food product makes contact with the second food product.
  • the separator sheet 4 comprises at least one portion 4a with a reduced transversal thickness, forming a predetermined tear zone for breakage controlled by the steam pressure.
  • the transversal thickness of the separator sheet at the tear zone is such that it results in the breakage of the separator sheet at a pressure value greater than 1 bar, preferably between 1 bar and approximately 1.5 bar.
  • the tear zone is formed by a line 34a positioned at a centre line of the separator sheet 4 and extending in a main direction of extension of the package 1.
  • the separator sheet is a film made of heat-shrink plastic material.
  • the film is made of anti-condensation polypropylene with EVOH.
  • the tear zone is formed by one or more cuts made with a laser and such that they reduce the transversal thickness of the film, but without compromising its properties which make it non-permeable to gases.
  • the access opening 2a, 3a of the containers 2, 3 have respective perimetric shapes which substantially match each other.
  • the first container 2 is positioned above the second container 3 and is overturned, in such a way that, after the separator sheet 4 has broken, gravity makes the first food product flow into the second container, making contact with the second food product.
  • the first food product may have a higher moisture content than that of the second food product, thus, following the heating step and breakage of the separator sheet - and therefore contact with the second food product - the first food product causes the second food product to be cooked.
  • the first food product 200 may be a dressing, for example a sauce
  • the second food product 300 may be fresh pasta, for example tortellini.
  • the first and second food products have cooking times which are not less than 2 minutes, preferably between 2 minutes and around 8 minutes.
  • the cooking time of between 2 minutes and 8 minutes is what guarantees the formation - in the first container - of a steam pressure sufficient to make the separator sheet break and allow the first food product (for example, the sauce) to make contact with the second food product (for example, the fresh pasta), and cause the latter to be cooked.
  • the second container, containing the pasta may be fitted with a safety valve to prevent overpressures while the pasta is being cooked.
  • the safety valve opens when a pressure value greater than approximately 1.5 bar is reached, allowing the steam to be vented.
  • the first and second containers 2, 3 also contain an inert gas or a mixture of inert gases designed to preserve the food products.
  • the pressure of the gases in each container is equal to around 0.5 bar and even more preferably said gases are nitrogen (N 2 ) or a mixture of carbon dioxide (CO 2 ) and nitrogen (N 2 ).
  • the first container 2 comprises a contact portion 2b extending around its access opening 2a, the contact portion being substantially shaped to match a corresponding housing recess 3b in the second container 3.
  • the housing recess 3b in turn extends around the access opening 3b of the second container 3.
  • the housing recess 3b is formed by a supporting base 3c connected to a vertical edge 3d.
  • the contact portion 2b and the housing recess 3b provide the package 1 with a seal and rigidity, as well as allowing easy centring of the containers 2, 3 during container production.
  • the first container 2 comprises a collar 7 positioned around its access opening 2a, preferably in such a way that it surrounds the contact portion 2b ( Figure 10 ).
  • the second container 3 comprises an opposite collar 8 positioned around its access opening 3a, preferably in such a way that it surrounds the housing recess 3b ( Figure 6 ).
  • the opposite collar 8 extends from the vertical edge 3d of the housing recess 3b.
  • the containers are coupled by heat-sealing the collars 7, 8.
  • the collar 7 of the first container 2 is pressed, when hot, against the opposite collar 8 of the second container 3 until the material used to make the collars fuses together.
  • the collars are made of plastic material, preferably in a single piece with the respective containers 2, 3, and therefore of polypropylene combined with ethylene vinyl alcohol (acronym: EVOH), of polyethylene terephthalate (acronym: PET) or crystallised polyethylene terephthalate (acronym: CPET).
  • each container 2, 3 comprises a grippable expansion allowing the containers to be pulled apart.
  • each container comprises a grippable portion 6, typically a tab, designed to be gripped by a user.
  • Said grippable portions are suitable for forcefully pulling in opposite directions away from each other, to separate the containers.
  • each grippable portion 6 is formed on each container as an expansion of the collars 7, 8.
  • the separator sheet 4 is connected to a contact surface 5 positioned around the access opening 2a of the first container 2, between a perimetric edge 22a of the opening and the contact portion 2b.
  • the separator sheet 4 is heat-sealed, at its perimetric portions, to the contact surface 5 of the first container 2 (the sealing line is labelled "S" in Figure 10 ).
  • the contact surface 5 has a surface area whose dimensions are such that it receives the film in the retracted configuration following its breakage after the heating.
  • the film tears and, being made of heat-shrink plastic material and being sealed to the contact surface 5 it contracts due to the heating, and is positioned on the contact surface.
  • the contraction of the film and its positioning on the contact surface maximises transit cross-section available for the first food product to flow from the first container to the second container.
  • a method for preparing food products for consumption comprises the following steps:
  • the heating step is carried out at least until, in at least one of the containers, a steam pressure value is reached such that it causes the separator sheet to break, resulting in the first food product making contact with the second food product without intervention by an operator.
  • the step of interposing the separator sheet may be performed either before or after the step of coupling the containers.
  • the steam pressure value which causes the separator sheet to break is greater than 1 bar, preferably between 1 bar and approximately 1.5 bar.
  • the first food product has a higher moisture content than that of the second food product.
  • the heating step is prolonged after breakage of the separator sheet at least until a boiling temperature is reached for the liquid present in the form of moisture in the first food product, meaning that the contact between the first food product and the second food product causes the latter to be cooked
  • the heating step is performed at a temperature value of between approximately 80 °C and approximately 130 °C for a period of time which is not less than 2 minutes, preferably between 2 minutes and approximately 8 minutes.
  • the invention operates as follows.
  • the package is inserted in suitable food heating devices, for example a conventional oven, a microwave oven, etc.
  • At least one of the food products for example the first food product, begins producing steam in the respective container, until a steam pressure able to break the separator film at the predetermined tear zone is built up.
  • the first food product has a higher moisture content than that of the second food product.
  • the first food product following the heating step and breakage of the film, and therefore contact with the second food product, the first food product causes the second food product to be cooked. That situation corresponds, for example, to the case in which the first food product may be a dressing, for example a sauce, and the second food product may be fresh pasta, for example tortellini.
  • the torn film being made of heat-shrink plastic material, contacts due to the heating, and is positioned on the contact surface 5 of the first container.
  • the user grips the grippable portions 6 and forcefully pulls them in opposite directions away from each other, to uncouple the containers 2, 3 ( Figure 3 ).
  • the user can throw away the first container, on whose contact surface the torn film is positioned, and can eat the meal now ready in the second container, for example pasta dressed with sauce.
  • the invention brings important advantages.
  • a package according to this invention can allow quick and easy preparation of food products for consumption. Indeed, advantageously, automatic breakage of the separator sheet caused by the steam pressure and the consequent automatic contact between the first food product and the second food product, allow the food products to be prepared for consumption without any intervention by the end user.
  • Another advantage is the fact that the package according to the invention is not bulky and is easy to transport. Moreover, comprising only two containers made of the same plastic material, it is easy to dispose of after the food products have been consumed.
  • the package according to the invention can surprisingly allow the preparation and dressing of fresh pasta even without boiling water which is normally needed to cook fresh pasta according to the prior art methods. Therefore, in light of this, the package according to the invention is particularly advantageous for allowing "take-away" consumption, since the preparation of the food products does not require the use of a fully equipped kitchen. All that is needed is a normal food heating device, such as a conventional oven or a microwave oven.
  • the package can cook filled or unfilled pasta initially contained in the second container.
  • a package according to the invention prevents the risk of the consumer getting dirty during the food product preparation step.
  • a package according to the invention can preserve and cook "fresh" food products.

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

Claims (17)

  1. Emballage (1) pour la conservation et la préparation de produits alimentaires destinés à la consommation, comprenant :
    un premier récipient (2) contenant un premier produit alimentaire ;
    un second récipient (3) contenant un second produit alimentaire ;
    les premier et second récipients étant accouplés l'un à l'autre ;
    une cloison séparatrice (4) interposée entre les récipients (2, 3) et conçue pour garder séparés, dans une configuration opérationnelle de conservation, les produits alimentaires logés dans les récipients,
    caractérisé en ce que les premier et second récipients (2, 3) comprennent chacun une ouverture d'accès (2a, 3a), les récipients étant accouplés l'un à l'autre avec les ouvertures d'accès respectives qui se font face l'une à l'autre et en ce que la cloison séparatrice (4) est conçue pour se briser sous l'action de la pression appliquée par la vapeur qui se développe à partir de l'un au moins des produits alimentaires lors d'une étape de chauffage d'un produit alimentaire destiné à la consommation ; par conséquent, suite à la rupture de la cloison séparatrice, le premier produit alimentaire entrera en contact avec le second produit alimentaire.
  2. Emballage selon la revendication 1, dans lequel la cloison séparatrice (4) comprend au moins une partie (4a) comportant une épaisseur transversale réduite formant une zone de déchirure prédéterminée pour la rupture contrôlée par la pression de vapeur.
  3. Emballage selon la revendication 2, dans lequel l'épaisseur transversale de la cloison séparatrice (4) au niveau de la zone de déchirure est ainsi faite pour aboutir à la rupture de la cloison séparatrice à une valeur de pression de vapeur supérieure à 1 bar, de préférence entre 1 bar et approximativement 1,5 bar.
  4. Emballage selon l'une quelconque des revendications précédentes, dans lequel la cloison séparatrice (4) est un film en matière plastique thermorétrécissable.
  5. Emballage selon la revendication 1, dans lequel la cloison séparatrice (4) est interposée entre les récipients (2, 3) de telle sorte qu'elle ferme simultanément les deux ouvertures d'accès (2a, 3a).
  6. Emballage selon l'une quelconque des revendications précédentes, dans lequel le premier récipient (2) comprend une partie de contact (2b) se développant autour de sa propre ouverture d'accès (2a), la partie de contact (2b) ayant substantiellement une forme correspondant à un renfoncement de logement correspondant (3b) dans le second récipient (3), le renfoncement de logement (3b) se développant autour de l'ouverture d'accès (3a) du second récipient (3).
  7. Emballage selon la revendication 6, dans lequel la cloison séparatrice (4) est reliée à une surface de contact (5) située autour de l'ouverture d'accès (2a) du premier récipient (2), entre un bord périphérique de l'ouverture (2a) et la partie de contact (2b).
  8. Emballage selon les revendications 6 ou 7, dans lequel chacun des récipients (2, 3) comprend une bague (7, 8) positionnée autour de sa propre ouverture d'accès (2a, 3a), les bagues étant reliées l'une à l'autre par thermoscellage, accouplant ainsi les récipients (2, 3) l'un à l'autre.
  9. Emballage selon la revendication 7, dans lequel la cloison séparatrice (4) est thermoscellée, au niveau de ses parties périphériques, à la surface de contact (5) du premier récipient (2).
  10. Emballage selon l'une quelconque des revendications précédentes, dans lequel les ouvertures d'accès (2a, 3a) des récipients (2, 3) possèdent des formes périphériques respectives qui correspondent substantiellement l'une à l'autre.
  11. Emballage selon l'une quelconque des revendications précédentes, dans lequel au moins l'un des récipients (2, 3) comprend un développement saisissable (6) permettant aux récipients d'être séparés.
  12. Emballage selon la revendication 5, dans lequel le premier récipient (2) est positionné au-dessus du second récipient (3) et est renversé, de sorte qu'après la rupture de la cloison séparatrice (4), la gravité fait descendre le premier produit alimentaire dans le second récipient (3) et entre en contact avec le second produit alimentaire.
  13. Emballage selon la revendication 7, dans lequel la cloison séparatrice (4) est un film en matière plastique thermorétrécissable, la surface de contact (5) possédant une surface dont les dimensions sont telles qu'elle reçoit le film dans une configuration rétractée en fonction de son propre chauffage et de sa propre rupture.
  14. Emballage selon l'une quelconque des revendications précédentes, dans lequel le premier produit alimentaire est un assaisonnement et le second produit alimentaire est constitué de pâtes fraîches.
  15. Emballage selon l'une quelconque des revendications précédentes, dans lequel les récipients (2, 3) contiennent aussi un gaz inerte ou un mélange de gaz inertes pour conserver les produits alimentaires, la pression du gaz ou du mélange de gaz dans chaque récipient étant égale à au moins 0,5 bar.
  16. Emballage selon l'une quelconque des revendications précédentes, dans lequel le premier produit alimentaire possède une teneur en humidité supérieure à celle dudit second produit alimentaire qui, suite au chauffage et à la rupture de la cloison séparatrice (4) et au contact avec le second produit alimentaire, provoque ainsi la cuisson du second produit alimentaire par le premier.
  17. Procédé de préparation de pâtes fraîches destinées à la consommation,
    comprenant les étapes suivantes :
    - préparer un premier récipient (2) contenant un assaisonnement ;
    - préparer un second récipient (3) contenant des pâtes fraîches ;
    - accoupler les récipients (2, 3) l'un à l'autre ;
    - interposer une cloison séparatrice (4) entre les récipients (2, 3) pour garder les produits alimentaires logés
    dans les récipients séparés dans une configuration opérationnelle de conservation ;
    - chauffer les produits alimentaires, à savoir l'assaisonnement et les pâtes fraîches, dans les récipients respectifs (2, 3), l'étape de chauffage provoquant la formation de vapeur dans l'un au moins des récipients en raison de l'évaporation de liquide présent, sous forme d'humidité, dans le produit alimentaire contenu dans celui-ci ;
    - caractérisé en ce que l'étape de chauffage est effectuée au moins jusqu'à ce qu'au moins dans un des récipients (2, 3), une valeur de pression de vapeur est atteinte de sorte à provoquer la rupture de la cloison séparatrice (4), aboutissant à l'entrée en contact de l'assaisonnement avec les pâtes fraîches sans l'intervention d'un opérateur, et en ce que l'étape de chauffage est prolongée après la rupture de la cloison séparatrice (4) au moins jusqu'à ce qu'une température d'ébullition soit atteinte par le liquide présent sous forme d'humidité dans l'assaisonnement, signifiant que le contact entre l'assaisonnement et les pâtes fraîches provoque la cuisson de ses dernières.
EP20110187061 2011-02-02 2011-10-28 Emballage pour la conservation et la cuisson de produits alimentaires et son procédé d'utilisation Active EP2484604B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITVR2011A000019A IT1404105B1 (it) 2011-02-02 2011-02-02 Confezione per conservare e preparare per il consumo prodotti alimentari e metodo per preparare per il consumo prodotti alimentari

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EP2484604A1 EP2484604A1 (fr) 2012-08-08
EP2484604B1 true EP2484604B1 (fr) 2013-04-03

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Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7134765B2 (ja) * 2018-07-25 2022-09-12 大和製罐株式会社 加熱容器
IT201900003259A1 (it) * 2019-03-06 2020-09-06 Pastificio Rana Spa Confezione di prodotti alimentari

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4596713A (en) * 1983-04-14 1986-06-24 Burdette Darrell C Microwave food packets capable of dispersing a food additive during heating
JP2916643B2 (ja) * 1989-02-02 1999-07-05 大塚化学株式会社 マイクロ波加熱用食品容器
US20100047403A1 (en) * 2006-10-30 2010-02-25 Elizabeth Johnson Pouch container for food product
FR2929491A1 (fr) * 2008-04-08 2009-10-09 Alain Sebban Nouveau produit alimentaire

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EP2484604A1 (fr) 2012-08-08
IT1404105B1 (it) 2013-11-08

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