ES2610919T3 - Food bag, cooking or heating method, installation and manufacturing method of a corresponding bag - Google Patents

Abstract

Bag (1) containing a dose of food intended to be introduced into a heating fluid (2) to cook or heat said dose of food, which said bag (1) is designed to retain inside, said foods being conceived to increase the volume by the intake or absorption of the heating fluid, said bag (1) comprising a chamber (4) inside which said dose of food is housed and at least one zone (3) of permeability to said fluid (2) heating that allows, on the one hand, the contacting of said heating fluid (2) with said dose of food to cook or heat them inside the bag (1) and, on the other hand, the creation , inside said bag (1), of a flow of fluid vapor from the heating fluid (2) in the course of cooking or heating the food dose, said bag (1) being characterized because it comprises at least one zone (5) of impermeability to the heating fluid (2) to at least partially retain the flow of fluid vapor inside said bag (1), and because said chamber has a volume adapted for the creation of said fluid vapor flow, with in order to allow an at least partial immersion of said bag (1) in the heating fluid (2), said volume being similarly adapted for the modification of the volume of said food dose during cooking or of the heating, said impermeability zone (5) being of a sufficient surface so that the confinement of the fluid vapor in its interior allows inflation of the impermeability zone (5) caused by the vapor of the heating fluid and causes the emersion to the surface of the heating fluid (2) of said bag (1).

Description

5

10

fifteen

twenty

25

30

35

40

Four. Five

DESCRIPTION

Food bag, cooking or heating method, installation and manufacturing method of a corresponding bag

Technical field

The present invention relates to the general technical field of packaging in the food field, more particularly food bags intended to contain a dose of food for human and / or animal consumption.

The present invention relates more particularly to the general technical field of the bags intended to be introduced into a heating fluid for the transformation of the food inside the bag, especially to cooking or heating bags of cereal grains by absorption of Water.

The present invention relates more particularly to a bag for food intended to contain a dose of food and to be introduced into a heating fluid for cooking or heating said dose of food, said bag comprising a chamber within which said dose is arranged of food and at least one zone of permeability to said heating fluid that allows, on the one hand, the contacting of said heating fluid with said dose of food for cooking or heating and, on the other hand, the creation, in the inside said bag, of a flow of vapor of fluid from the heating fluid during cooking or heating of the food dose.

The present invention also relates to a cooking or heating process of a dose of food contained in a bag, during which said bag is introduced into a heating fluid to cook or heat said dose of food, said contact is contacted. heating fluid with said dose of food to be cooked or heated by means of at least one permeability zone of said bag to said heating fluid and a flow of fluid vapor from the fluid is created inside said bag heating during cooking of the food dose.

The present invention also relates to an installation for the manufacture of a food bag, of a film of flexible material.

The present invention finally relates to a method of manufacturing a food bag, in which a film of flexible material is provided.

State of the prior art

Rice is a very popular cereal grown and consumed in the world, especially in Asia and Africa, where it often forms the basis of the population's food. Its cultivation in rice fields is common and is found in numerous geographical areas and in different climates of the world.

Collected rice grains, usually called "husk" rice, are not directly edible because they still comprise their outer shell, called "husk", which must be removed, because it is not suitable for consumption. After the removal of the husk, the rice grain obtained is susceptible to being consumed and is then referred to as whole rice or "huskless" rice.

More traditionally, rice undergoes several treatments, including the removal of some of the envelopes that surround the grain of rice during collection.

The grains of rice without husk or bleached, that is to say whose pericardium has separated, are destined to be ingested by the man or the animal after having been cooked, in the majority of the cases by the absorption of water.

It is known to cook the rice grain directly in the boiling water, so that the starch comprising gelatinizes, at least in part, and that the rice grain is softened to facilitate its consumption.

There are also cooking bags in which the rice grains are housed and which are intended to be immersed directly in the boiling water, for cooking the rice grain inside the cooking bag. These bags are generally made of flexible plastic material and are perforated so that water is allowed to penetrate inside the bag for cooking rice.

These rice cooking bags make practical and ergonomic cooking for the user. In particular, they allow the rice grains to drain easily.

However, although they considerably facilitate the recovery and draining of cooked rice, for example in a pot of boiling water, these bags can be further improved.

5

10

fifteen

twenty

25

30

35

40

Four. Five

Indeed, rice cooking bags sometimes tend to move to the bottom of the container during cooking, and therefore become more difficult for the user to recover. The latter therefore risks burning with hot water during the recovery of the bag at the end of cooking for draining.

In addition, these bags sometimes cause a cooking that is not homogeneous at all points of the bag and therefore slight differences in texture between the grains of rice.

Also known by means of document FR-2 028 170 a container intended to contain frozen foods and provided in its lower part with a certain number of perforations that allows penetration into the container of slightly salty hot water that must be brought back into full contact With the food to defrost. Document FR-1 328 086 also describes a package for dehydrated food soups comprising a bag in the lower part of which a load of a food substance is disposed. The bag in question has in its upper part a series of openings intended to allow the introduction into said water bag inside the bag destined to constitute the food.

Description of the invention

The objects assigned to the invention are therefore intended to remedy the various inconveniences listed above and to propose a new food bag that allows optimum, rapid and efficient cooking of the food, while ensuring user safety.

Another object of the invention is to propose a new food bag that allows food to be homogenously cooked at any point in said bag.

Another object of the invention is to propose a new food bag whose configuration is optimal for the movement of the fluid within it.

Another object of the invention is to propose a new food bag that is particularly ergonomic and comfortable to use, especially that it is easy to immerse in a heating fluid and remove from the latter.

Another object of the invention is to propose a new bag of transformation of a food that uses classic materials, little expensive and easily available.

Another object of the invention is to propose a new food bag, especially suitable for cooking cereals, especially rice.

Another object of the invention is to provide a new method of cooking a dose of food whose stages are practical to implement, fast and efficient and guarantee user safety.

Another object of the invention is to provide a new method of cooking a simple food dose to implement and adapted for the cooking of cereals, in particular rice.

Another object of the invention is to propose a new installation for manufacturing a bag that is practical and easy to use, and that allows obtaining a food cooking bag that ensures optimum, fast and efficient cooking of the food, while guaranteeing the User security

Another object of the invention is to propose a new installation for manufacturing a bag that is accurate and adapted for the manufacture of the cereal cooking bag, especially rice.

Another object of the invention is to provide a new method of manufacturing a bag whose stages are practical, easy to implement and which allow to obtain a bag that ensures an optimal, fast and efficient transformation of the food, while ensuring user safety.

The objects assigned to the invention are achieved with the help of a food bag containing a dose of food, according to the effect of claim 1.

The objects assigned to the invention are similarly achieved with the aid of a cooking or heating process, in accordance with the object of claim 8.

The objects assigned to the invention are also achieved with the help of a manufacturing facility, in accordance with the object of claim 10.

The assigned objects of the invention are finally achieved with the help of a manufacturing method, in accordance with the object of claim 15.

Brief description of the drawings

5

10

fifteen

twenty

25

30

35

40

Four. Five

Other advantages and objects of the invention will appear in greater detail upon reading the following description, and with the help of the attached drawings provided for purely explanatory and non-limiting purposes, in which:

Figure 1 illustrates, according to a general perspective view, a food bag, according to the invention, intended for the cooking of cereal grains, according to a first embodiment, in which the bag has a substantially shaped shape. similar to that of a tetrahedron

Figure 2 illustrates, according to a general front view, the food bag of Figure 1.

Figure 3 illustrates, according to a front view, a food bag, according to the invention, intended for the cooking of cereal grains, according to a second embodiment, in which the bag has a shape substantially similar to that of a parallelepiped.

Figure 4 illustrates, according to a front view, a food bag, according to the invention, intended for

cooking cereal grains, according to a third embodiment, in which the bag has a shape

substantially similar to that of a parallelepiped.

Figure 5 illustrates, according to a front view, a food bag, according to the invention, intended for

cooking of cereal grains, according to a fourth embodiment, in which the bag has a shape

substantially similar to that of a parallelepiped.

Figure 6 illustrates, according to a top view, a first embodiment of a film of plastic material used for the manufacture of the food bag, according to the invention, and implemented in the manufacturing machine of the invention illustrated in the figure 9.

Figure 7 illustrates, according to a perspective profile view, a container containing a heating fluid as well as a food bag, in accordance with a first embodiment of the invention, when the steam of heating fluid is retained in the bag and allows the latter to float in the heating fluid.

Figure 8 illustrates, according to a perspective view, a food bag, according to a first embodiment of the invention, when the latter has been torn for opening.

Figure 9 illustrates, according to a general perspective and partially exploded view, an installation for manufacturing a food bag, in accordance with a first embodiment of the invention.

Figure 10 illustrates, according to a front perspective view, several food bags, in accordance with a first embodiment of the invention, when manufactured industrially by the manufacturing machine illustrated in Figure 9.

Figure 11 illustrates, according to a front view, a film of plastic material used for the manufacture of a food bag, according to the invention, and implemented in the manufacturing machine of the invention illustrated in Figure 9.

Figure 12 illustrates, according to a top view, a second embodiment of a film of plastic material used for the manufacture of the pavement bag, in accordance with the invention, and implemented in the manufacturing installation of the invention illustrated in the figure 9.

Figure 13 illustrates, according to a top view, the plastic material film of Figure 12 in which the welding and cutting lines appear in the installation of the invention appear.

Best way to make the invention

The present invention relates to a food bag 1 intended to contain a dose of food (not shown). Different embodiments of the bag 1 of the invention are shown in Figures 1 to 5, including a first embodiment mode in which the bag 1 has a tetrahedral shape (see Figures 1 and 2) and a second embodiment in that the bag 1 has the shape of a conventional cooking bag (see Figure 3).

The bag 1 of the invention is a closed bag, that is to say a container or a food container designed to retain or house a predefined amount of food or food products intended for human and / or animal consumption.

Said bag 1, which is preferably single-use, that is to say that it has a disposable nature, is intended to contain a dose of food to be transformed by direct contact of the latter with a heating fluid 2. The bag 1 is intended to be introduced into the heating fluid 2 to cook or heat said dose of food held within said bag 1. In the sense of "heating fluid" 2, a

5

10

fifteen

twenty

25

30

35

40

Four. Five

fifty

55

fluid, for example water or other liquid, whose temperature is preferably higher than the ambient temperature and which is designed to transform said food, for example, to cook it, to precook it and / or to soften it, especially by penetration of the heating fluid 2 in said food, or simply to heat or reheat said food by simple contact.

In other words, the bag 1 is designed to allow a liquid intake or absorption by the food contained therein to change its characteristics, allowing an increase in its volume and / or a reduction in its rigidity, in order, especially , to facilitate its subsequent consumption.

The cooking or heating of the food dose in the bag 1 is done in the presence of a heat source, for example in a boiling liquid, such as boiling water. In the sense of "cooking", preferably, the transformation of the food dose is understood, in the presence of a fluid, especially the gelatinization, at least partially, of the food, for example the gelatinization of the starch that may contain , but in the same way the precooking, the end of the cooking of precooked foods, the rehydration or the increase of temperature of foods. On the other hand, in the sense of "heating", it is advantageously understood as a simple rise in the temperature of the food, without necessarily leading to a transformation of its internal properties, for example a simple overheating.

The food dose therefore comprises a food product whose porosity and surface characteristics allow it to absorb a quantity of water, to undergo a transformation of the cooking type. It is a food product, in an advantageous, natural, uncooked, unprocessed way or that has undergone minor transformations, which is subjected, within the bag 1, to a liquid intake intended to modify its characteristics, especially in view of doing more adapted to human and / or animal consumption.

The dose of food is formed on the other hand, advantageously, cereal grains, preferably rice grains. The bag 1 of the invention is advantageously a cooking bag to allow the transformation, for example, cooking or precooking, of the dose of food formed from rice grains inside said bag 1.

The rice grains housed in bag 1 of the invention are edible for man and / or animals, and contribute to the food intake of the latter. Rice has the interest of being an inexpensive cereal, accessible, produced and consumed in large quantities. Preferably, the rice grains are of the medical type, which presents characteristics of firmness, texture and elasticity adapted to the cohesion in the bag 1 of the invention. However, it is possible, without leaving the scope of the present invention, to use another type of rice, for example japonica or javanica.

In a preferred embodiment, the dose of food is formed by grains of rice without husk, but it is, anyway, possible to use, in the same way, other types of grains of rice, for example with husk or bleached, which have It has been the object of more or less numerous treatments to eliminate the different envelopes that surround the rice grain. Alternatively, it is similarly possible to use a grain obtained from a cereal other than rice, for example obtained from corn, millet or any other cereal susceptible to being housed and cooked in bag 1 of the invention. Optimally, the dose of food comprises a mixture of several cereal grains of different onions with a view to cooking or precooking in bag 1.

Alternatively, the bag 1 may, similarly, contain another type of food, other than rice or a cereal, to the extent that the latter is suitable for being cooked by absorption of the heating fluid 2 without leaving the bag 1.

Preferably, the food dose comprises a fixed amount of food, corresponding, for example, to one or more unit doses (s) of food, substantially ingested by an individual during a meal, the unit dose being substantially between 50 and 150 g of raw food, preferably between substantially 90 g and 120 g.

For reasons of brevity and clarity, we will do our best to describe in the following description, preferably, a bag 1 of cooking rice grains.

Said bag 1 comprises at least one zone 3 of permeability to said heating fluid 2 which allows, on the one hand, the contacting of said heating fluid 2 with said dose of food for cooking or heating. In this way, the permeability zone 3 advantageously ensures an inlet and outlet function of the heating fluid 2 to and from inside the bag 1, in order to cook or heat the food dose by simple contact and / or absorption of the heating fluid 2 by the latter. The permeability zone 3 is therefore designed to establish, preferably, the flow of heating fluid 2 between the interior and the exterior of said bag 1, but, in the same way, within the interior of said bag 1. It is similarly possible that the flow of fluid vapor comprises, at least in part, the hot air, for example the air supplied from the outside at the time of immersion of said bag 1 in said heating and reheating fluid, in the course of of cooking.

5

10

fifteen

twenty

25

30

35

40

Four. Five

fifty

55

The bag 1, according to the invention, comprises a chamber 4 inside which said dose of food is housed. Said chamber 4 has a volume adapted for, on the one hand, the creation of said fluid vapor flow, for example when the heating fluid 2 has penetrated said chamber 4 through the permeability zone 3, and on the other hand , the modification of the volume of said food dose during cooking or heating. In other words, chamber 4 of bag 1 has an internal volume large enough to accommodate the dose of food, allowing the establishment, substantially simultaneously, of the flow of the heating fluid 2 and its associated vapor flow, and allowing a eventual transformation of the food dose, for example by increasing its volume after cooking by absorbing a certain amount of heating fluid 2.

The permeability zone 3 allows, on the other hand, the creation, inside said bag 1, of a fluid vapor flow from the heating fluid 2, during the cooking or heating of the dose of foods. In other words, the heating fluid 2 that enters said 1 bag, at the level of the permeability zone 3, advantageously leads to the formation, preferably by evaporation, of fluid vapor. For example, in the case where the heating fluid 2 is boiling water, a flow of water vapor is created inside the bag 1, which can, if necessary, be mixed with a flow of hot air, of advantageous form, present in the bag 1, before its penetration into the heating fluid 2.

Preferably, the bag 1 of the invention has a substantially geometric shape, so that the volume of the chamber 4 is sufficient for the creation of the flows of heating fluid 2 and steam of heating fluid 2 in the inside the bag 1. In particular, the shape of the bag 1 allows to guarantee optimum cooking or heating of the food dose.

For this purpose, and in a first preferred embodiment, the bag 1 has a shape substantially similar to that of a parallelepiped, such as that illustrated in Figures 3 to 5 of the present invention. Said parallelepiped shape, similar to that of a substantially crushed cushion, corresponds substantially to that of the rice cooking bags normally found for cooking in the bag 1.

In a second particularly preferred embodiment, the bag 1 has a shape substantially similar to that of a tetrahedron, such as that illustrated in Figures 1, 2 and 8 to 10. This tetrahedral shape of the bag 1 is substantially comparable to the of a pyramid comprising faces 20 or edges 20 of substantially identical length (see Figures 1 and 2) to each other. It is, likewise, possible that the bag 1 has a globally tetrahedral shape, without its faces 20 having the same length.

In this second embodiment, the chamber 4 of the bag 1 has, advantageously, a volume greater than that of the chamber 4 of the bag 1 in the form of a parallelepiped and thus guarantees a volume of fluid circulation 2 heating and fluid vapor, optimal in its interior, as well as a sufficient space to contain the increased volume of the dose of food in the course of cooking and / or its transformation. Said pyramid configuration of the bag 1 allows, in the same way, a free circulation of food in the chamber 4 and therefore an adequate and optimal contact of each food with the heating fluid 2, for a homogeneous cooking of said foods in any point of said bag 1. Indeed, the food rests, advantageously, always on a surface 21, which forms the bottom 21 of the bag 1, substantially flat and triangular (see Figure 1).

Alternatively, it is, in the same way, perfectly possible, without departing from the scope of the present invention, that the bag has a different form from those mentioned above, for example a shape similar to a substantially flat pad in which at least one of its faces is substantially rounded towards the outside of said bag 1.

In addition, whatever the substantially geometric shape of the bag 1, it comprises at least 3 welding lines 11, 12, 13 related to its manufacturing method described below, which allows, advantageously, to delimit the chamber 4. In In particular, the bag 1 comprises an upper welding line 11, a lower welding line 12 and a transverse welding line 13 as shown in particular in Figures 1 to 5.

In these two preferred embodiments, the bag 1 comprises four corners 6 or tips 6 corresponding substantially to the four corners 6 of the parallelepiped or tetrahedron (see Figures 1 to 5). The corners 6 advantageously delimit the contours of the chamber 4, and are therefore preferably located below the upper weld line 11 and above the lower weld line 12.

Said bag 1 also comprises at least one zone 5 of impermeability to the heating fluid 2 to at least partially retain the flow of fluid vapor inside said bag 1, in order to allow at least one immersion partial, of said bag 1 in the heating fluid 2. The bag 1 also comprises an area that is substantially impermeable, sealed or hermetic to the flow of the heating fluid vapor as well as, advantageously, the heating fluid 2 and any other evaporating gas, for example, the humid hot air. This waterproof zone 5 is preferably designed to retain, block or inhibit the exit of said

5

10

fifteen

twenty

25

30

35

40

Four. Five

fifty

55

steam of said bag 1 and form a tight volume of said bag 1. Said retention of the heating fluid vapor 2 in the permeability zone causes, advantageously, an inflation of said bag 1 and consequently achieves an ascent towards the surface of said heating fluid 2 of the latter in the heating fluid 2, such as that illustrated in Figure 7.

In fact, during cooking or heating, the steam of the heating fluid 2 is preferably confined in the impermeability zone 5 and thus exerts a pressure against the wall 5A of the impermeability zone 5, what causes the deformation, due to the increase in its volume, of the latter. In this way, the impermeability zone of the bag 1 allows to trap a part of the fluid vapor, especially of the heating fluid 2 and, eventually, of the hot air, which has a tendency to increase in the heating fluid 2, due to its greater lightness with respect to cooking liquid 2 (for example water).

Preferably, the impermeability zone 5 comprises a surface sufficient for the confinement of the fluid vapor inside it to allow inflation of the impermeability zone 5 and achieve an emersion to the surface of the heating fluid 2 of said bag 1. This impermeability zone 5 also ensures, preferably, the immersion, that is to say the at least partial exit of the bag 1, including its at least partial flotation, towards the surface of said heating fluid 2.

In a preferred embodiment of the invention, the bag 1 comprises a single impermeability zone 5 located on a corner 6 of the bag 1, to allow a rise of the latter in the heating fluid 2 towards the surface of said fluid 2 heating and thus facilitate its recovery by the user. Therefore, as illustrated especially in Figures 1,2 and 4, the heating fluid vapor has retained, in a single corner 6 of the bag 1, fluid vapor, so that the bag 1 emerges, partially emerges, sprouts or emerges, even under certain conditions, floats, on the surface of said heating fluid 2 by this unique corner 6 which comprises the impermeability zone 5 (see Figure 7).

In the first and second preferred embodiments of the invention, the impermeability zone 5 is located at the level of at least one of the corners 6 of said parallelepiped and / or the tetrahedron, thus, preferably, as opposed to said permeability zone 3, that is to say remote from the latter. In other words, at least one of the corners 6 or tips 6 of said bag 1 is vapor tight of heating fluid 2, as illustrated in Figures 1, 2, 4, 9 and 10, can therefore be deformed by the increase of its volume during the confinement of the fluid vapor inside said corner 6, in order to cause the at least partial exit of the bag 1 out of the heating fluid 2.

In the second embodiment of the bag 1 in the form of a tetrahedron, it is possible that the impermeability zone 5 is positioned, for example, at the level of the four corners 6 of said tetrahedron, such that the bag 1 could ascend to the surface of heating fluid 2 by any of its corners 6. The tetrahedral or pyramidal shape of the bag 1 is preferred, insofar as it allows to always have a point outside the heating fluid 2, without thereby impeding the cooking of the foods. Indeed, when a bag 1 is placed pyramidal or tetrahedral in a container for the purpose of heating or baking it, a face of the bag 1 is brought into contact with the bottom of this container. By construction, the bag 1 will extend between this face and a tip-shaped upper part 6. This upper part 6 therefore easily emerges out of the water when said steam flow is at least partially removed. These pyramidal or tetrahedral shapes are particularly adapted to present an emerging zone when the bag 1 is introduced into the heating fluid. This substantially pyramidal configuration of the bag 1 also favors the grip of the bag 1 by the user, the gripping means 9 is, on the other hand, advantageously in the vicinity of the corner or the tip 6 which comprises the area 5 of impermeability (see figures 1 and 2).

Alternatively, it is possible, in the same way, that the impermeability zone 5 is located above the upper welding line 11, as illustrated in FIG. 5, preferably, between the welding line 11, partially open, to allow fluid vapor to circulate and a second upper welding line 11A. In this advantageous embodiment, only zone 11b is vapor tight and can therefore retain the latter, such that at the time of cooking, the steam flow is confined in zone 11B and causes this mode the inflation of the latter and therefore the immersion, at least partial, even the floating under certain conditions, of the bag 1 in the heating fluid 2.

The zone 11B thus advantageously formed in the presence of the fluid vapor inside it provides a mini bag adjacent and adjacent to the main bag 1 by the upper weld line 11, partly hollow, in the form of a conduit. 11C hollow, so that the zone 11B that forms the mini bag with the bag 1 is communicated, in particular with the chamber 4. In fact, under the effect of heat, during cooking, the fluid vapor is released from the chamber 4 of the bag 1 and passes through the hollow conduit 11C in the mini bag 11B, so that the latter is forced to inflate to bring said bag 1 to the surface of heating fluid 2. The hot air, provided for example from outside when the bag 1 is immersed in the heating fluid 2, can, in the same way, be preferably trapped in the zone 11B that forms the mini bag that inflates what it carries to the emersion of said bag 1 during cooking.

5

10

fifteen

twenty

25

30

35

40

Four. Five

fifty

55

In this particular embodiment, perfectly adaptable to the tetrahedral shape of the bag 1, the zone 11B forms a balloon, a mini bag or an inflatable pad, of substantially geometric shape, designed to, on the one hand, deform in volume and inflate when it retains the fluid vapor inside, and on the other hand, cause the emersion

0 the flotation of the bag 1 out of the heating fluid 2.

Therefore, the impermeability zone 5 advantageously comprises different shapes or positions in the bag 1, so that it advantageously fulfills its function of retaining the fluid vapor inside, while allowing a sufficient quantity of heating fluid 2 in the bag 1 to allow optimum cooking of the food and at the same time guarantee a correct draining of the food at the end of the cooking.

Preferably, the permeability zone 3 comprises at least one perforation 7 designed to allow said heating fluid 2 to come into contact with said food dose. Preferably, the permeability zone 3 comprises a plurality of perforations 7 that are formed in a part of the superfine 8 of said bag 1 located in opposition to said impermeability zone 5, as illustrated for example in Figures 1 , 2 and 4.

The perforations 7 (see Figures 1 to 5) are designed to allow a sufficient entry and exit of heating fluid 2, for a fast, optimal and homogeneous cooking of all the foods contained in the bag 1, and then for draining Fast and simple food at the end of cooking. These perforations 7 allow, in the same way, a simple contacting of the heating fluid 2 with the food, in order, for example, to heat or reheat them. The perforations 7 advantageously have a substantially circular or geometric shape, are preferably separated from each other by a distance of approximately 2 mm and have a diameter substantially less than that of food, especially rice grains, so which ensures the passage of the heating fluid 2 or the heating fluid vapor, retaining said food inside the chamber 4 of said bag 1.

The positioning of the perforations 7, as well as their density, is preferably, regularly and uniformly distributed along the permeability zone 3, on the surface 8 of said bag 1, to guarantee the functions of said permeability zone 3 .

Particularly preferably, the permeability zone 3 represents, at least substantially, 30% of the surface 8 of said bag 1, advantageously between 50 and 90% of said surface 8, and particularly preferably at least substantially 70% of said surface 8. The spatial distribution of said permeability zone 3 and impermeability zone 5 on said bag 1, allows, in particular, to guarantee optimum cooking of the food and the effective emersion of said bag 1 at the end of cooking, to facilitate its recovery by the user

Thus, said permeability zone 3 and impermeability zone 5 are preferably substantially opposed on said bag 1, in order to guarantee their respective operation. Preferably, the perforations 7 are, for this purpose, much more numerous in the part of the permeability zone 3 that is further away from the impermeability zone 5, especially in the vicinity of the triangular bottom 21 of the bag

1 tetrahedrally (see Figures 1 and 2) or the base end near the bottom weld line 12 of the bag 1 in the form of a cushion (see Figures 3 to 5). Said spatial configuration and distribution of the perforations 7 on the bag 1 guarantees, advantageously, an optimal cohesion of the food by a massive entry of the fluid

2 heating in the base position of the bag 1, for example, when it rests on its bottom 21 or on its lower weld line 12, and a confinement of the steam in high position of the bag 1, in the vicinity of its line 11 of upper welding, or of its upper corners 6 in the waterproof zone 5.

Advantageously, the bag 1 of the invention comprises at least one gripping means 9 intended to facilitate the removal of said bag 1 out of the heating fluid 2. The gripping means 9 advantageously comprises at least one groove 10 forming a gripping handle and formed on the surface 8 of said bag 1, preferably, located parallel to and above the upper welding line 11 of said bag 1. This slot, whose length is preferably between 2 and 5 cm, preferably between 3 and 4 cm, allows the introduction of a kitchen utensil, for example of a fork, to facilitate the recovery of the bag 1 of the heating fluid 2 and its removal from the latter.

In the same way it is possible that the bag 1 comprises, for example, several gripping means 9 arranged adjacent to its three welding lines 11, 12, 13, especially when it has a pyramidal or tetrahedral shape (see Figures 1 and 2) , so that the recovery of the bag 1 is facilitated regardless of its position. The gripping means 9 are advantageously provided in the vicinity of the impermeability zone 5 of the bag 1, so as to facilitate the recovery of the bag 1, at the level of its emerged part, by the user (see figure 7).

In a particularly preferred embodiment, the bag 1 of the invention further comprises at least one opening means 23 provided on the surface 8 of said bag 1 and designed to facilitate the opening of said bag 1. Preferably, the means 23 The opening comprises a sign of tearing 14, in the form, for example, of a tearing tab 14 (see Figures 1,2 and 4), designed to allow three-dimensional opening of said bag 1 following

5

10

fifteen

twenty

25

30

35

40

Four. Five

fifty

55

an extrusion thread of the material of said bag 1. Indeed, the tearing start 14 is preferably located in the vicinity of one of the edges 20 that form the edge of said bag 1 and / or at least one of Welding lines 11, 12, 13. This leads, advantageously, to the oriented tearing of the bag 1 according to a triangular opening, illustrated in Figure 8, thanks in particular to the optimal orientation of said tearing start 14, in accordance with the molecular orientation of the constituent material of said bag 1, that is to say according to the sense of the constituent fibers of said material that forms the extrusion thread.

Advantageously, the opening means 23, and more particularly the start of tearing 14 allows a practical, simple and rapid tearing of the bag 1 by the user, to quickly release the food content of the bag 1. In the case of a bag 1 in such a tetrahedral shape, the tear start 14, located at the level of the center of the upper welding line 11, allows an inverted "V" opening (see Figure 8), for a three-dimensional, wide and facilitated opening of said bag 1, and therefore for a practical and ergonomic recovery of the food cooked inside said bag 1. Therefore, the tearing start 14 allows a linear start of the cut that allows a progressive division into two lines of torn 14A, 14B, preferably triangular and created for a specific orientation of the material film in which the bag 1 is made, according to the arrows of the torn directions 14C, 14D.

Therefore, the tearing start 14 preferably comprises two tongues 14A, 14B (see Figures 1 and 2) that form open tears and are obtained by cutting the area of the free edge 20 of the bag 1, by example above upper weld line 11. This tearing start 14 thus allows an easy grip of the two tongues 14A, 14B, in order to tear the film that constitutes the bag 1 for opening the latter by separating and distancing the two tongues 14A, 14B . This facilitates, in this way, the wide and rapid opening of the bag 1 by the user, for example after cooking the food dose, in order to allow an easy release of the cooked food dose. The start of tearing 14 is provided, advantageously, in the vicinity of weld lines 11, 12, 13 closest to impermeability zone 5, preferably in the vicinity of transverse weld line 13, and at the level of the middle of the upper welding line 11 of said bag 1 (see Figures 1 and 2), so that the opening of the bag 1 is facilitated after its recovery of the cooking water.

Similarly, it is perfectly possible that said bag 1 preferably comprises several opening means 23, especially if the bag 1 comprises several inflatable corners 6.

Preferably, the bag 1 is made of a flexible material designed to mechanically resist an increase in the volume of said bag 1 at the level of the impermeability zone 5, that is, especially that it is designed not to tear and / or break during the retention of heating fluid vapor in zone 5 of impermeability. The bag 1 is advantageously made of a plastic material, preferably of high density polyethylene (HDPE), polypropylene or polyethylene terephthalate (PET).

The bag 1 is preferably made of a flexible material designed to withstand a temperature greater than substantially 100 ° C, especially if the heating fluid 2 is boiling water. In particular, said material is likewise capable of retaining the heating fluid vapor 2 in the impermeability zone 5 and designed to resist deformation of this impermeability zone 5 when the heating fluid vapor is confined in the Inside of the latter.

Consequently, the bag 1 of the invention has a particularly advantageous spatial configuration to favor optimum cooking of the rice grains inside. This bag 1 also includes its own characteristics that guarantee its practical, safe and rapid recovery by the user in the heating fluid 2, especially thanks to the presence of the waterproofing zone 5 that inflates and allows the bag 1 emerge, and even eventually under certain conditions, float on the surface of the heating fluid 2, during cooking.

The bag 1 is, on the other hand, particularly practical and ergonomic for the user, thanks to the combination of its inflatable corner 6 with its gripping means 9 and its opening means 23.

The present invention also relates to a method of cooking or heating a dose of food contained in bag 1 in accordance with what has been described above. Preferably, it is a cooking, heating or reheating process for cereal grains, for example rice grains, which form the food dose.

In the course of the method of the invention, said bag 1 is introduced into a heating fluid 2 to cook or heat said dose of food. The heating fluid 2 is, according to what has been described above, for example boiling water, and preferably contained in a container, for example a pot 50 (see Figure 7). The user grabs the bag 1 by hand and deposits it in the heating fluid 2, advantageously, boiled.

5

10

fifteen

twenty

25

30

35

40

Four. Five

fifty

55

Said heating fluid 2 is contacted with said dose of food to be cooked or heated by means of at least one permeability zone 3 of said bag 1 in said heating fluid 2. In particular, the heating fluid 2 passes through the permeability zone 3, which advantageously comprises perforations 7 formed in accordance with that described above.

A flow of fluid vapor is created inside said bag 1 from the heating fluid in the course of cooking or heating the food dose. As mentioned earlier in this document, the flow of fluid vapor advantageously comprises an evaporating gas such as water vapor, in the case of a heating fluid 2 comprising water, and / or hot air . The fluid vapor is generated, for example, on the one hand, by the boiling water that penetrates the bag 1 through the perforations 7, and on the other hand, by the rice (or the dose of food) that it produces, in the same way, a release of heat and water vapor during cooking.

Said flow of fluid vapor is kept, at least partially, inside said bag 1, at the level of at least one waterproof zone 5 of the bag 1, to said heating fluid 2, in order to allow an emersion , at least partially, of the bag 1 in the heating fluid 2. Preferably, the impermeability zone 5 is in accordance with what has been mentioned above and especially designed to confine the fluid vapor inside, such that the bag 1 undergoes a deformation, by cooling, at the level of the waterproofing zone 5 and is therefore driven towards the surface of the heating fluid 2.

Therefore, the method of cooking or heating of the invention advantageously comprises an operation of inflation of the impermeability zone 5 of said bag 1, when the flow of fluid vapor is retained inside said bag 1, at the level of said waterproofing zone 5. Preferably, the inflation operation intervenes at the level of a corner 6 of said bag 1, especially when the latter presents a shape substantially similar to that of a tetrahedron (see Figures 1 and 2) or that of a substantially parallelepiped pad ( see figures 3 to 5).

Preferably, in the course of cooking or heating, a flow of steam fluid is established inside said bag 1 which has a tendency to move from the permeability zone 3, preferably, located in the close to the lower weld line 12 of said bag 1, in the direction of the impermeability zone 5, preferably, located in the vicinity of the upper weld line 11. The heating fluid 2 therefore penetrates the bag 1 through the permeability zone 3 and therefore, advantageously creates, within said bag 1, a flow of fluid vapor that has a tendency to rise vertically in direction of the impermeability zone 5, in which it is blocked. The vapor of fluid retained in the impermeability zone 5 preferentially achieves a deformation of the latter by inflating it and thus allows the immersion of the bag 1 on the surface of the heating fluid 2, even to some extent the flotation partial of said bag 1 in the fluid 2.

Therefore, the bag 1 is preferably introduced by its permeability zone 3, preferably located in opposition to said impermeability zone 5 (see Figures 1 and 2), in the heating fluid 2, of such that water can quickly and efficiently penetrate chamber 4 of said bag 1.

The cooking or heating method also comprises, preferably, an operation for absorbing said heating fluid 2 by said dose of food formed by cereal grains, preferably rice grains. This operation of absorption allows, advantageously, the cooking or precooking of food, by the modification of its properties. Once the heating fluid 2, for example the boiling water, has penetrated the chamber 4 of the bag 1, the heating fluid 2 comes into contact with the food whose porosity allows a water intake and therefore a modification of its properties and its texture.

At the end of cooking, the user recovers the bag 1 that has emerged, at least partially, at the level of its permeability zone 5, for example with the help of a fork that inserts it into the gripping means 9, as It has been described above.

This method of cooking or heating has the advantage of being particularly simple to perform for the user who has only to deposit said bag 1 in the heating fluid 2, wait for the cooking of the food dose (or the simple heating) and the rise of the bag 1 to the surface, to then be able to simply and safely recover the bag 1 to remove it out of the heating fluid 2.

In addition, with the pyramidal or tetrahedral configuration of the bag 1 in which one of the corners 6 comprises a waterproof zone 5, this method guarantees an optimal and homogeneous cooking of the rice grains at all points of the bag 1, allowing at the same time a safe exit of the bag 1 out of the boiling water at the end of the cooking, thanks to the floating of the bag. The pyramidal or tetrahedral configuration of the bag 1 makes it possible to ensure, in a privileged manner, that a tip 6 remains outside the heating fluid 2 during the entire cooking cycle.

5

10

fifteen

twenty

25

30

35

40

Four. Five

fifty

55

The present invention also relates to an installation 30 for manufacturing a bag 1 for food, in accordance with what has been described earlier in this document.

In a particularly preferred embodiment, illustrated in Figure 9, the manufacturing facility 30 of the invention is an installation for manufacturing bags 1 for cooking or heating cereal grains, preferably rice grains, in particular of bags 1 with a shape substantially similar to that of a tetrahedron (see Figures 1 and 2). Alternatively, it is entirely possible that installation 30 of the invention manufactures bags 1 in a manner substantially similar to that of a parallelepiped (see Figures 3 to 5) or any other geometric shape.

The manufacturing installation 30 is designed for the manufacture of bags 1 from a film 32 of flexible material. This film 32 of flexible material is in accordance with what has been described for the bag 1 presented above. This film can be virgin at the entrance of the manufacturing facility 30.

Said installation 30 comprises a tool (not shown) for manufacturing said permeability zone 3 of said bag 1.

Said installation 30 also includes a detection system of said permeability zone 5, so that it is similarly arranged in the vicinity of said permeability zone 3, at least one impervious zone 5 in said bag 1.

Preferably, the installation 30 also comprises a tool 34 for forming said bag 1, by welding and cutting the film 32 of flexible material, in the vicinity of said permeability zone 3, in accordance with a configuration compatible with the retention function of the heating fluid vapor 2, so that said impermeability zone 5 is extended. Said configuration ensures in particular an immersion, at least partially, of the bag 1 in the heating fluid 2, when the vapor of fluid is trapped in the impermeability zone 5.

The forming means 34 of the installation 30 is advantageously designed to form said film 32, in order to obtain said bag 1, preferably, in its preferred pyramidal shape. The forming means 34, such as the one illustrated by way of example in Figure 9, comprises different assembly parts (illustrated in exploded form), especially whose welding ramps 35, 36 intended to weld said bag 1 on the lines 11, 12 of welding present in the film 32. Preferably, for this embodiment, the welding ramps 35, 36 forming jaws are associated two by two to weld according to the main extension axis (YY '), after according to the main extension shaft (ZZ ') of said installation 30 (see Figure 9).

Preferably, said installation 30 comprises at least one transport tool (not shown) of said film 32 of plastic material, said transport tool being arranged between the tool for manufacturing the permeability zone 3 and said tool for forming said bag 1, so that the waterproof zone 5 is manufactured.

In other words, in a first embodiment, the installation 30 comprises tools, especially for drilling and forming, to manufacture the permeability zone 3 and to house the impermeability zone 5, which are arranged inside the same chain of production, in which these different tools are connected to each other, especially by means of said means of transport. In this embodiment, the means of transport advantageously allows the film 32 of flexible material to be transported to the tool for forming the bag 1, so as to provide the impermeability zone 5.

Alternatively, in a second embodiment, the tools that can manufacture the permeability zones 3 and can form the bag 1 in order to manufacture the impermeability zone 5 of the installation 30 are arranged in different places, in different production chains , for example at two geographically separate production sites, one manufacturing the permeability zone 3 on said film 32 of flexible material and secondly providing said film 32 at least partially permeable. In this second embodiment, the means of transport comprises, for example, a means of transport between the two production sites and a means of feeding the film 32 of flexible material to said tool for forming the film 32 and thus manufacturing the waterproof zone 5.

The film 32, substantially rectangular in the case of a tetrahedral or parallelepipedic bag 1, is made of a plastic material, preferably of high density polyethylene (HDPE), polypropylene or polyethylene terephthalate (PET).

Preferably, said tool for manufacturing at least one permeability zone 3 comprises a perforation tool for drilling a part of the surface 8 of said flexible material film 32, which is preferably located opposite to said zone 5 of impermeability, that is to say separated from the area of the film 32 reserved for the manufacture of a zone 5 of impermeability. Preferably, said permeability zone 3 is shaped as described above, ie designed to allow free circulation of the heating fluid 2 in the bag 1.

5

10

fifteen

twenty

25

30

35

40

Four. Five

fifty

55

Preferably, this perforation tool is designed to perforate the film 32, in order to make a set of perforations 7 on the surface 8 of said film 32 and thus create said permeability zone 3 of said bag 1.

To this end, the drilling tool comprises in particular a plurality of needles (not shown) designed to pierce said flexible material 32, in order to create said permeability zone 3. Preferably, said needles are adapted to precisely perforate said film 32 in the precise places where the permeability zone 3 of the bag 1 must be located. Advantageously, the needles are fixed in the piercing tool, of such that they extend substantially perpendicularly to said film 32, and define the contours of the impermeability zone 5, for example if the latter has a substantially rounded shape or straight lines (see Figures 1, 2, 6, 10 and 13).

In a particularly preferred embodiment, as illustrated in Figures 12 and 13, the plastic material film 32 is perforated in such a way that the waterproof zones 5M, 5N of two bags 1, connected to the level of a cutting line 80 and two welding lines 11 on said film 32, have a substantially hexagonal shape that extends between the cutting line 80 and the welding lines 11, parallel to each other The configuration of the perforations 7 thus allows to form a waterproof zone 5 (for each bag 1) of substantially hexagonal shape that advantageously leads to the obtaining of tetrahedral bags 1 whose example is illustrated in Figures 1 and 2.

Alternatively, in the same way it is possible that said perforations 7 are obtained by means of a tool or by a different perforation method, for example by means of a laser or an electrostatic micro / macro discharge, this list not being exhaustive.

Therefore, once the perforation tool has created the permeability zone 3 on said film 32, the latter is transported by the bag forming tool 1 for the manufacture of the impermeability zone 5, whether by simple transport When the whole of the production chain of said bag is located in the same production site, it is by transport after displacement.

To this end, said installation 30 comprises a detection system (not shown) of said permeability zone 3, which allows to analyze the exact positioning of the permeability zone 3 on the flexible material film 32, in order to ensure a optimally shaped said bag 1, for example by welding and cutting said film 32, so that a waterproof zone 5 is obtained at the desired location of said bag 1, preferably, at the level of one of its corners 6.

Advantageously, said detection system comprises at least one chamber and / or a set of pneumatic sensors (not shown) for determining said permeability zone 3, in particular in relation to the desired position for said impermeability zone 5. The data collected by the detection system 38 is advantageously processed by an information system.

The tool for manufacturing at least one impermeability zone 5 comprises in particular a tool for calibrating said permeability and impermeability zones 3 and 5, in order to have an optimal configuration, preferably pyramidal, of said bag 1, with the impermeability zone 5 located in at least one corner 6 of the bag 1. For example, the installation 30 is designed to calculate the passage of the dispenser of the film 32 to allow proper positioning of said permeability and impermeability zones 3 and 5 on said film 32.

Preferably, the tool for manufacturing at least one waterproof zone 5, such as a part illustrated in Figure 9, comprises a main piece 31 in the form of a tube 31 inside which a film 32 of flexible material is displaced in which they are manufactured the bags 1. The tube 31 also preferably plays the role of shaper 31 of said film 32, in which the latter is shaped in the form of bags 1, said film 32 moving continuously or not, at the level of said tube 31. Preferably, said detection system is provided in the installation 30 upstream of the tube 31 or in the vicinity of the latter, for example before the entry of said film 32 into said tube 31, after the manufacture of said permeability zone 3.

The film 32 is therefore advantageously designed for the manufacture of a series of non-shaped bags 1, such as not separated from each other, said bags being head-to-head, assembled two to two, a along film 32, so that the impermeability zones 5 of two adjacent bags 1 are close to each other (see Figures 6 and 11 to 13). Said configuration allows to facilitate the manufacture of bags 1, for example by favoring an adequate detection of the waterproof zone 5 of the bag 1 and therefore optimizing the assembly of the latter.

The tool for manufacturing at least one impermeability zone 5 comprises in particular a dispenser designed to move the film 32 within the tube 31 in accordance with the address of date 33, such that said tube 31 is continuously fed with the film 32. Preferably, as illustrated in

5

10

fifteen

twenty

25

30

35

40

Four. Five

fifty

55

Figures 6 and 11, the film 32 comprises permeability zones 3, impermeability zones 5, and welding lines 11, 12, in accordance with what has been described above.

Once the film 32 is perforated with perforations 7, homogeneously distributed over the permeability zone 3 of said bag 1, the film 32 is advantageously placed in the tube 31.

In a preferred embodiment, said installation 30, more particularly the tool for manufacturing at least one impermeability zone 5, illustrated in Figure 9, comprises, in particular, a means 37 of vertical displacement, along the axis (XX ') of main extension of said welding ramps 35, 36, in order to ensure two levels of welding on said bag 1 and obtain the tetrahedral shape of the latter. In fact, the welding ramps 35 are, for example, designed to ensure the welding of the bag 1 along the lower welding line 12 of said bag 1, according to the axis (ZZ '), while the ramps 36 welding are designed to ensure the welding of the bag 1 along the upper welding line 11 of said bag 1, according to the axis (Yy '). The vertical displacement means 37 thus allows, advantageously, to adjust the height of the ramps 35, 36 for the continuous movement of the film 31 on the former (tube 31), with respect to the lines (11, 12) welding said bag 1.

Said manufacturing installation 30 of the invention preferably comprises a tool 40 for filling said bag 1 formed with a dose of food formed by cereal grains, preferably with rice grains. Preferably, the filling tool 40 allows the dose of food to be introduced into the partially welded film 32, before the latter is completely formed and welded in the form of the bag 1.

The installation 30 finally comprises a cutting tool 41, preferably associated with welding ramps 35, 36, such that it cuts said bag 1 between said welding lines 11, 12 after being welded by said ramps 35, 36 and after of filling by filling tool 40.

Thus, the manufacturing facility 30 of the invention allows, advantageously, to conceive bags 1 for cooking or preheating cereal grains, preferably rice grains, which has an original form, for example, tetrahedral, from a film of flexible material, for example plastic. This also allows simple and optimal manufacturing of zones 3 and 5 of permeability and impermeability of said bag 1 and of placing them spatially on said bag 1, so that they can ensure its operation in the latter, especially in terms of cooking or heating of food after immersion of the bags 1 in the heating fluid 2, especially on the surface of the latter, in order to facilitate the recovery of said bag 1.

The present invention finally relates to a method of manufacturing a food bag 1, in accordance with the above described, in which a film 32 of flexible material is provided, preferably in accordance with the above described, and used in 30 installation of manufacturing.

The method according to the invention comprises a manufacturing step of at least one permeability zone 3 in said flexible material film 32. Advantageously, the permeability zone 3 is permeable to a heating fluid 2, as described above and represents only a fraction of the surface 8 of said film 32, such that the latter has a permeability partial to said heating fluid 2. This manufacturing is in accordance with that made by the manufacturing facility 30 described above. The manufacturing stage may, however, be carried out in a specialized film drilling unit that is not included in the manufacturing facility 30, but is located in another geographical location. In other words, the process according to the invention covers situations in which the manufacturing stage of said at least one permeability zone 3 is performed in a geographical location different from the place where the rest of the other stages have been performed. of the method.

This manufacturing stage of the permeability zone 3 comprises, advantageously, a drilling operation of a part of the flexible material film 32, which is preferably located in opposition to said impermeability zone 5, during which needles or a laser tool of a drilling tool (not shown) drill said film 32 to create perforations 7, as detailed hereinbefore.

Next, the film comprising said permeability zone 3 that has been manufactured in the previous stage is transported, during a transport stage, to a forming tool 34. This displacement can be minimal or, for example, implemented by a flexible material 32 film dispenser. However, this displacement can be equivalent to a transport if the manufacturing stages of the permeability and forming zones are carried out in different places, as detailed above.

The method of the invention then comprises a stage of forming the bag 1. During this stage, said permeability zone 3 is first detected, that is to say its geometric position. The information collected during this detection then allows the bag 1 to be optimally formed. This information can,

5

10

fifteen

twenty

25

30

35

advantageously, to be computerized or electronically treated to carry out a shaping in situ and at a given time, as described earlier in this document.

Therefore, in the course of the method of manufacturing the invention, said permeability zone 3 is detected, such that said film 32 of flexible material is formed, in accordance with a configuration compatible with a vapor retention function of heating fluid 2, to obtain, in the vicinity of said permeability zone 3, an impermeability zone 5 to said heating fluid 2.

In other words, the bag 1 is shaped so that a waterproof zone 5 is manufactured, in accordance with a configuration compatible with the retention function of a heating fluid vapor 2.

The manufacturing method comprises a manufacturing stage of at least one permeability zone 3 in said flexible material film 32 and a transport stage of said flexible material film 32 to the forming stage of said flexible material film 32 to obtain said waterproof zone 5.

In particular, said impermeability zone 5 is designed to allow at least partial emersion of the bag 1 to the surface of said heating fluid, when the heating fluid vapor is retained inside. Preferably, said bag 1 is formed by welding and cutting in the vicinity of said permeability zone 5 of the bag 1.

This stage of forming the film 32, like most of the stages of the manufacturing method, is preferably carried out by means of the installation 30 of said manufacturing.

During the course of this method, said bag 1 is preferably filled with a dose of food formed by cereal grains, preferably rice grains.

Preferably, this method makes it possible to have a bag 1 in a tetrahedral shape, according to that illustrated in Figures 1, 2 and 9, for example, thanks especially to the use of the manufacturing facility 30.

This manufacturing method therefore has the advantage of allowing a bag 1 to be obtained quickly, simply and optimally, in accordance with the invention, which especially has as its main features the presence of a permeability zone 3 which it allows the heating fluid 2 to enter for cooking or heating the food and a waterproof zone 5 that retains the steam of the heating fluid 2 to allow the emersion, even the at least partial flotation of said bag 1, and a shape Particular geometrical, especially in the form of a tetrahedron, which favors excellent circulation of fluids and food inside the bag 1 for perfect cooking of food.

The bag 1 obtained by this method also has the interest of comprising one or several inflatable zone (s) in the bag 1, to allow surprisingly and unexpectedly at least partial emersion of said bag 1 on the surface of the fluid 2 of heating, including its floating on the surface of the latter, which significantly favors its safe recovery by the user and therefore facilitates the general use of a cooking bag 1.

Possibility of industrial application

The invention finds its industrial application in the design, manufacture and production of bags intended for cooking or heating a dose of food.

Claims (18)

5 10 fifteen twenty 25 30 35 40 Four. Five fifty 55 Claims 1. Bag (1) containing a dose of food intended to be introduced into a heating fluid (2) to cook or heat said dose of food, which said bag (1) is designed to retain inside, said Foods designed to increase the volume by the intake or absorption of the heating fluid, said bag (1) comprising a chamber (4) inside which said dose of food is housed and at least one zone (3) of permeability to said heating fluid (2) which allows, on the one hand, the contacting of said heating fluid (2) with said dose of food to be cooked or heated inside the bag (1) and, on the other hand, the creation, inside said bag (1), of a flow of fluid vapor from the heating fluid (2) during cooking or heating of the food dose, said bag (1 being) ) characterized in that it comprises at least one zone (5) of impermeability to the heating fluid (2) to at least partially retain the flow of fluid vapor inside said bag (1), and because said chamber has a volume adapted for the creation of said fluid vapor flow, with the in order to allow at least partial immersion of said bag (1) in the heating fluid (2), said volume being similarly adapted for the modification of the volume of said food dose during cooking or heating, said impermeability zone (5) being of a sufficient surface so that the confinement of the fluid vapor in its interior allows inflation of the impermeability zone (5) caused by the heating fluid vapor and causes the emersion to the surface of the heating fluid (2) of said bag (1). 2. Bag (1) according to claim 1, characterized in that the permeability zone (3) comprises a plurality of perforations (7) that are provided on a part of the surface (8) of said bag (1), being granted the perforations (7) to allow the contacting of said heating fluid (2) with said food dose. 3. Bag (1) according to claim 1 or 2, characterized in that said permeability zone (3) represents at least substantially 30% of the surface (8) of said bag (1), advantageously between 50 and 90% of said surface (8), and particularly preferably at least substantially 70% of said surface (8). 4. Bag (1) according to one of claims 1 to 3, characterized in that it has a shape substantially similar to that of a parallelepiped or that of a tetrahedron, the impermeability zone (5) being located at least in one of the corners ( 6) of said parallelepiped and / or said tetrahedron. 5. Bag (1) according to claim 4, characterized in that it comprises a single impermeability zone (5) located in a corner (6) of the bag (1), thus leaving the heating fluid vapor in a single corner (6) ) of the bag (1) fluid vapor tight. 6. Bag (1) according to one of claims 1 to 5, characterized in that it comprises at least one opening means (23) disposed on the surface (8) of said bag (1), said opening means (23) comprising a tearing start (14) designed to allow three-dimensional opening of said bag (1) along the extrusion line of the material of said bag (1). 7. Bag (1) according to one of claims 1 to 6, characterized in that the food dose is formed by cereal grains, preferably rice grains. 8. Method of cooking or heating a dose of food contained in a bag (1), according to one of claims 1 to 7, during which said bag (1) is introduced into a fluid (2) of heating to cook or heat said dose of food, said heating fluid (2) is contacted with said dose of food to cook or heat them by means of at least one permeability zone (3) of said bag (1) a said heating fluid (2) and a flow of fluid vapor is created inside said bag (1) from the heating fluid (2) in the course of cooking and heating the food dose said method being characterized in that said fluid vapor flow is required at least partially inside said bag (1), at the level of at least one zone (5) of impermeability of the bag (1) to said fluid (2) heating, in order to allow at least partial emersion of l a bag (1) in the heating fluid (2). 9. Cooking or heating method according to claim 8, characterized in that it comprises an operation of inflation of the impermeability zone (5) of said bag (1) when the flow of fluid vapor is retained within said bag (1). 10. Installation (30) for manufacturing, from a film of flexible material, a food bag (1) according to one of claims 1 to 6, characterized in that it comprises: - a tool for manufacturing said permeability zone (3) of said bag (1), - a tool for forming said flexible material film in order to obtain said bag (1), - a system for detecting said permeability zone (3) on said film, so that said impermeability zone (5) is disposed in said bag, in the vicinity of said permeability zone (3), in accordance with a configuration such that said bag will fulfill a function of retaining a heating fluid vapor. 5 10 fifteen twenty 25 30 11. Installation (30) of manufacturing a bag (1) according to claim 10, characterized in that it comprises a tool (34) for forming said bag (1), welding and cutting the film (32) of flexible material, in the vicinity of said permeability zone (3), in accordance with a configuration compatible with the retention function of the heating fluid vapor (2), so that said impermeability zone (5) is obtained. 12. Installation (30) of manufacturing a bag (1) according to claim 10 or 11, characterized in that said manufacturing tool of at least one permeability zone (3) comprises a drilling tool for drilling part of the surface (8 ) of said film (32) of flexible material. 13. Installation (30) of manufacturing a bag (1) according to claim 12, characterized in that the piercing tool comprises a plurality of needles designed to pierce said film (32) of flexible material in order to create said area (3 ) of permeability. 14. Installation (30) of manufacturing a bag (1) according to one of claims 10 to 13, characterized in that said detection system comprises at least one chamber and / or a set of pneumatic sensors for determining said area (3) of permeability. 15. Method of manufacturing a food bag (1) according to one of claims 1 to 7, during which a film (32) of flexible material is supplied, said method being characterized in that it comprises the following steps: - a manufacturing stage of at least one permeability zone (3) in said flexible material film, - a stage of transporting said flexible material film, - a stage of forming said flexible material film (32) in order to obtain said bag with said permeability zone and said impermeability zone (5), stage in which said zone (3) of permeability on said film to form said flexible film (32), according to a configuration such that said bag will fulfill a function of retaining a heating fluid vapor (2). 16. Manufacturing process according to claim 15, characterized in that said manufacturing stage of the permeability zone (3) comprises an operation of perforating a part of the film (32) of flexible material located in opposition to said zone (5) of impermeability. 17. Manufacturing method according to one of claims 15 or 16, characterized in that said film (32) of flexible material is formed by welding and cutting in the vicinity of said impermeability zone (5). 18. Manufacturing process according to one of claims 15 to 17, characterized in that said bag (1) is filled with a dose of food formed by cereal grains, preferably rice grains.