FR2640584A1 - TRAY FOR PACKAGING A FOOD PRODUCT - Google Patents

Abstract

This tray has the general shape of a dish 1 with a flat bottom intended to receive the product and then to be covered with a thin film 5 of plastic material; it is characterized in that said flat bottom 10 is lined with a series of fine ribs 2 arranged to support the product S at a certain distance e above the bottom 10 so that the product does not come into contact with the areas of this base 10 which are located between the ribs and that the air trapped under said thin film 5 can circulate freely in the space thus formed between the product S and the base 10. Packaging of food products, in particular of meat or of fish.

Description

TRAY FOR PACKAGING A FOOD PRODUCT

  The present invention relates to a container for the

  of a food product, in particular meat (for example a ground beef) or a fish, a

meat or fish.

  It concerns more precisely a tray having the shape

  of a small flat bottom dish which is intended to receive

  see the product and then be covered (together with the

  product) of a thin and transparent plastic film.

  Trays of this type are now widely

  particularly for the packaging of meat and meat products, for presentation in stores, especially in the refrigerated butcher's

  stores. These are generally trays made of synthetic material

  only light, such as expanded polystyrene, covered with a heat-shrinkable plastic stretch film, for example polyethylene. The tray ensures the packaging rigidity and allows an easy grip of the article by the customer; the

  plastic film protects the product from the outside environment. Such a con-

  packaging is perfectly hygienic and allows a good

  preservation of the product for several days.

  In known trays, the underside of the product rests directly on the bottom of the tray; this face is not

  therefore not accessible to the air trapped in the tray.

  It is known that in contact with oxygen, the myoglobin which is

  present in the cells of the meat is transformed into oxymyo-

  globin. This chemical phenomenon is accompanied by a change in the color of the cells, particularly in beef. The dark red, even blackish, natural color of the meat turns bright red under the action of oxygen. It is well known that consumers are much more attracted by a bright red meat color, considered appetizing, than by a dark red color, which suggests that meat is

  not cool (although this is wrong).

  In the known trays, if the upper face of the

  duit (which is not in contact with the cover film, because the height of the tray is usually chosen larger than the height of the product) is subject to this phenomenon, and therefore takes up bright red color, it does not is not the same for the underside which, isolated from the air, retains its dark natural color. The result is therefore for the consumer an inconvenience when he discovers, after having withdrawn the product of the

  container, that the underside of it does not have the same color

  woven as the top; the consumer then feels that he has been deceived, considering not only that the product he bought is not healthy, but that he has been deliberately hidden from him

the unhealthy part.

  This phenomenon is therefore a psychological brake on the sale of certain meat products in this type of trays, and in particular the sale of beef products such as

the chopped steaks.

  Another disadvantage of known trays, which also results from the fact that the product rests directly on the bottom of the tray, is that the underside of the product will bathe permanently in the exudation that is inevitably emitted by it. It is known that the exudation fluid, which is very sensitive to heat, constitutes a favorable medium for the development of microbial germs; its direct contact with the product compromises

  therefore the good preservation of the latter. This is particularly

  true for meat and fish. An attempt has been made to overcome this disadvantage by covering the bottom of the tray with a paper

  blotting agent which is intended to absorb the exuded liquid; this solution

  However, it is not entirely satisfactory to the extent that the product is in contact with the blotting paper.

  does not prevent the risk of contamination.

  Finally, note that some trays have a

  background with streaks or other reliefs. These reliefs are relatively

  and have a low height, generally of the order of 0.5 i 1 mm. They are intended to improve the aesthetics of the tray and / or the rigidity of the bottom, relatively thin, of the tray. They also make prints that can form drawings, such as grids, in the product, this to improve the presentation of the product. However, such striations or reliefs do not prevent the lower face of the product, which is relatively soft and deformable, from applying not only to these striations or reliefs but also to the smooth surfaces situated between the reliefs. In addition, the striations or reliefs form generally closed compartments between which the air can not circulate once the product is in the tray. They

  therefore do not solve the problems that have been

  above. The present invention, on the contrary, aims to solve these problems by proposing a container of the type which has just been mentioned, in which the product is suitably aerated in all or almost all of its surface, even

  its lower surface, and which, in the usual conditions of exudation

  tion, isolate the product from the exuded liquid.

  These results are achieved according to the invention, thanks to the fact that the tray, which has the general shape of a

  bowl 3 flat bottom intended to receive the product and to be

  green then a thin plastic film, has a flat bottom which is lined with a series of thin ribs arranged to support the product at a distance above the bottom so that the product does not enter contact with the beaches of this bottom which are between the ribs and that the air trapped inside the tray (under the rinsed film) can circulate freely in the free space thus formed, between

the product and the background.

  So we understand that - if we're dealing with meat - the

  phenomenon of chemical transformation of myoglobin into oxymyoglo-

  mentioned above, may take place over all or nearly all the surface of the product, and that the latter take on a uniform color - bright red, if we are dealing with

a beef -.

  In addition, due to the elevation of the bottom face of the product relative to the bottom, the exuded liquid can occupy the free space without coming into contact with the product. Moreover, according to a number of advantageous (but not limiting) features of the invention:

  the ribs have an approximately trapezoidal cross-section

  isosceles dale, whose large base is attached to the bottom and whose

  small base serves as support for the product, this small base being

  loosely rounded; - The height of the ribs is between 1.5 mm and 3 mm, and is preferably of the order of 2 mm; - The ribs are arranged parallel to each other and are equidistant; at their base, the ribs have a width of the order of 2 mm and their spacing is of the order of 8 mm; the tray has a generally rectangular shape, said ribs being parallel to two of the edges thereof, and at least the series of ribs located in the central region of the tray connects to a series of similar ribs formed on the side walls; of the tray that correspond to the

  two other edges, these ribs being separated by

  cements (cavities) that allow the passage of air; - The corner areas - or corners - of the lateral edges of the tray have a rounded shape and a height greater than that of the edges, their extra thickness being traversed by channels or slots that communicate between the inside of the tray

  with the outside; thus, thanks to this provision, air impurity

  sounding under the thin plastic film outside the container can penetrate the interior of the latter through the channels, which increases the amount of oxygen that can come into contact with the product; at least one series of ribs located in the vicinity of one of the edges of the tray connects to the side wall to which it leads via ribs substantially wider and higher than the ribs of the bottom, these ribs constituting centering blocks of the product on the bottom of the

  tray; the location and dimensions of these additional ribs

  The center of gravity is naturally determined by the shape of the product; - when the tray is intended to receive side by side several identical products - for example two or three

  products, it is provided with elements capable of providing the

  trage of each of the products on the bottom of the tray, without hindering the free flow of air around these products; these centering elements comprise at least one pair of studs which are arranged vis-à-vis each other against two opposite side walls of the tray, and the height of these studs is substantially lower than that of the tray ( to allow the passage of air over the studs);

  each of the studs is provided on its sides with ribs

  along the veins of the bottom that lead to this plot; in the region that extends between two studs of the same pair, some of the bottom ribs are interrupted by substantially wider and higher ribs, which constitute centering blocks on the bottom of the tray of two adjacent products. ; the tray is made of a light synthetic material obtained by molding, for example expanded polystyrene, and said bottom ribs and, where appropriate, said centering elements form integral parts coming from molding with the rest of the mold;

tray.

  Other features and advantages of the invention are

  the description and accompanying drawings, which

  preferential embodiments.

  In these drawings: FIG. 1 is a view from above of a first embodiment of a tray according to the invention, intended to receive a minced steak; - Figure 2 is a partial front view, on a larger scale, cut by the plane II-II of Figure 1; - Figure 3 is a top view of a detail of Figure 1, on a larger scale, in this case a corner of the tray; - Figure 4 is a partial side view, in section, always on a larger scale, of Figure 1 (section plane

IV-IV);

  - Figure 5 is a schematic cross-sectional view (corresponding to the plane IV-IV) of the tray of Figure 1 in which is packaged, plastic film, a steak (S); - Figure 6 is a half-sectional view, similar to Figure 5, but in a longitudinal sectional plane (parallel to the plane 11-11); FIG. 7 is a view similar to that of FIG. 1, on a slightly reduced scale; this view represents a second mode

  embodiment of the tray according to the invention, intended to receive

  see side by side two chopped steaks; - Figure 8 shows in section along the plane VIII-VIII of Figure 7 a detail of the tray, in this case a centering pin; - Figure 9 shows in perspective the same pad and shows its connection with a side wall of the tray and with the bottom thereof; - Figure 10 is a view similar to Figures 1 and 7; this view shows a third embodiment of trays according to the invention for receiving three steaks side by side. The tray shown in Figures 1 to 4 is a small bowl of lightweight synthetic material, for example expanded polystyrene obtained by molding. It has an approximately rectangular outline, with rounded corners. In Figure 1 the tray is shown at approximately 1 scale; it is dimensioned to receive a flat-shaped, oval-shaped, chopped steak; this steak, designated (S), is shown in broken lines.

  stronger inside the tray in Figure 1.

  The tray has a bottom 16 and a side wall 15. The inner face of the bottom has been designated by the reference 10, while the inner face of the side walls has been designated by the

  reference 11. The side wall 15 has, throughout the entire

  phérie of the tray, a rim 12; we have designated by reference

  12a the parts of the rim corresponding to the long side of the rectangle and 12b the parts of the rim corresponding to the small side. The corner parts (corners of the rim) have been designated by

reference 13.

  It will be noted that the parts 12a have a slight outer edge

  recessed, which gives them a smaller width than

  that of the flange 12b and the angular portions 13.

  The side walls 11 diverge very slightly in direction

  the opening of the tray, an angle (u) (see figure

  2) which is of the order of a few degrees.

  According to the invention, the bottom wall 10 is provided

  a series of thin ribs 2; these are arranged in parallel

  parallel to one another and are equidistant; they extend

  tooth on the surface 10 throughout the area that corresponds to the surface of the steak (S). In the central region of the tray, these ribs extend over the entire width of the bottom, and therefore connect the two opposite side walls 15; on the contrary, when approaching the short sides of the tray, the

  length of these veins gradually decreases, and their connection

  with the side walls of the tray is done by

  ribs 3 which have a width and a height of

  substantially greater than those of the ribs 2. The lengths of the ribs 3 are determined to fit the outline of the steak (S), as is clear from the observation of the

figure 1.

  The ribs 2 - which form integral parts of the bottom 16 - have an approximately trapezoid-shaped section, whose large base is integral with the bottom while the

  small base is rounded. The width (1) of the rib is preferably

  it is close to its height (e), this common dimension being for example 2 mm. The spacing (k) of the ribs 2 is

the order of 8 mm.

  The ribs 3 also have a section in approximate shape.

  A trapezium with a rounded apex, similar to that of the ribs 2, but of substantially larger dimensions. The height (i) of these ribs 3 is for example of the order of 5 mm while their

  width at the base is of the order of 4 mm.

  The series of central ribs, which directly connects the two large side walls of the tray, is connected to a series of similar ribs 20 which are formed on these sidewalls. As seen more particularly in Figure 2, the ribs 20 have a conical shape, and their width gradually decreases towards the opening of the tray. Enter

  the ribs 20 are provided, in the side walls 11, with

operations 4.

  The tray edge portions at the corners and designated 13, have a thickness greater than that of the rest of the flange, and this extra thickness is hollowed out of a series of channels, four in the embodiment shown; the

  role of these channels will be explained later.

  Note finally that the outer face of the bottom 16 has a peripheral recess 14 for facilitating the stacking of

  empty trays by interlocking into each other.

  Figures 5 and 6 show a minced beef (S) which is

  In the tray, the assembly is covered 264058e with a plastic film stretched and heat-welded. The steak (S) rests on the series of ribs 2 and is therefore raised above the bottom areas 10 which are located between these ribs. The steak is held in the correct position, centered in the tray, thanks to the larger ribs 3, which act as centering blocks. Note also that the tray is dimensioned in height so that the thickness of the steak is significantly smaller than the height of free space inside the tray once the film 5 has been put in place. There is therefore a large clearance (j) (for example of the order of 5 mm) between the film 5 and the top of the steak

chopped (S).

  As a result, the air trapped inside the bar-

  Under the plastic film it is possible to move freely around the chopped steak (S), and the oxygen it contains can therefore reach any point on its surface. The shape of the ribs, their height and

  their spacing is such that the bearing areas of the inferior face

  the steak with these ribs are very thin and thin

  negligible, these ribs nevertheless ensuring sufficient restraint

  health of the ground beef in a raised position so that it does not

  can not be supported by deformation, nor because of the penetration

  ribs inside the steak, against the beaches

  free of the surface 10 (ranges between the ribs 2).

  The lower face of the steak (S), the bottom 10 and the ribs 2 therefore define a series of parallel channels in which the air can circulate; these channels open freely at their ends, either between the blocks 3 or (for the central series) in the recesses 4. Thus the air passing under the steak (S) can reach the space above this steak, and

vice versa.

  This movement of air is generated, and even accentuated, by the differences in temperature existing because of the disposition of

the tray in refrigerated shelf.

  The amount of air that is trapped under film 5 at

  the outside of the container, for example in the reference areas

  8 in Figures 5 and 6 is not negligible. Thanks to the fact that

  the corners 13 are raised relative to the edges of the bar-

  that film 5 does not come into direct contact with

  nes areas of the flanges 12a, 12b, so that the air included in the spaces 8 can communicate with the interior of the tray; this possibility of communication is further increased thanks to the

presence of the channels 130.

  It is thus understood that all the air trapped under the film 5 can come into contact with the minced meat (S), which increases the oxidation capacity of the myoglobin, in accordance with

the desired goal.

  The tray 1 'which is the subject of the second embodiment

  7, 8 and 9 is intended to receive side by side two minced steaks (S1, S2). The constituent elements of the container identical or similar to those of the first mode of

  realization have received the same references.

  The bottom 10 of the tray is lined with a series of grooves which this time are arranged longitudinally with respect to

  long axis of the rectangular tray (but still transverse

  compared to the main axis of steaks). The ribs of the

  central region of the tray connect to similar ribs

  20 are provided on the walls corresponding to the short sides of the tray. The outer ribs connect to these same

  walls through larger ribs 3 which constitute

  kill centering blocks of steaks.

  The tray is partially compartmentalized by two studs 6 which are arranged vis-à-vis one another. These studs

  form integral parts of the central zone of the constituent walls

  killing the long sides of the tray. Their height is sensi-

  lower than the height of the side walls of the bar-

  quette, which saves a free space (h) above the studs

(see Figure 9).

  The sides of these studs 6 are lined with vertical ribs 61 which extend the bottom ribs 2 leading to the studs 6, as can be seen in FIG. 9. There is also provided between the two studs 6 a series of centering blocks. 7 similar to the blocks 3 previously described. With the simple observation of Figure 7, it is understood that the two steaks (S1) and (S2) are perfectly positioned and immobilized in the tray 1 'through

the centering means 3, 7 and 6.

  These centering means do not disturb the circulation.

  air around chopped steaks; thus, as illustrated by the arrows if) in FIG. 9, the air circulating in a channel delimited by two bottom ribs 2 leading to a stud 6 can continue to circulate in the channel delimited by two

  adjacent ribs 61, and bypass the stud from above.

  -The contact areas of chopped steaks with the tray are very thin lines, both on the underside of the steak (resting on the ribs 2) and on its edge (bearing against the ribs 61 and 20); likewise the bearing areas of the edge

  steaks with cobblestones 3 and 7 have neglected areas.

  ble. The steaks are well ventilated.

  The tray 1 "which is the subject of the third embodiment

  illustrated in Figure 10 is sized to accommodate

  see side by side three chopped steaks (S, 52 and S3). This embodiment is quite similar to that of FIG. 7, with the exception that two pairs of studs 6 providing a

  triple compartmentalization of this tray.

  It should be noted that the ribs 2 and the elements of

  centering 6, 3, which come from molding with the rest of the bar-

  They play a significant role in stiffening the tray. It will be noted in the observation of Figure 8 that the stud 6 is preferably lightened to avoid the extra thicknesses of molding materials; for this purpose a recess 62 is made to the molding in

the bottom of the tray.

  The circular contours (C) shown in phantom

  broken in Figures 7 and 10 simply correspond to traces

  left by the ejectors provided in the manufacturing molds.

  To further improve the aeration quality of the steak, it may be expected to garnish the underside of the minced steak with crossed streaks with respect to the ribs provided in the bar; the contact of the steak with the bottom of the tray will then be done in specific areas, which will further improve the

air circulation.

  Although such a tray is particularly suitable for the packaging of a ground steak, it can be used for other meat products, including slices of meat.

  meat, pieces of meat (for example) or poultry.

  It could also be used for condition-

  of fish, meat products and preparations

  or fish, and - in general - any food product

  who is subject to exudation and / or for whom it is desirable

  to perform a complete aeration on the surface (for example

fruits and vegetables).

  The shape of the tray will naturally be adapted to

product concerned.

Claims (14)

  1. Tray for the packaging of a food product   which has the general shape of a bowl (1) with a flat bottom intended to receive the product and then to be covered with a thin film (5) made of plastic material, characterized in that said flat bottom (10) is provided with a series of thin ribs (2) arranged to support the product (S) at a distance (e) above the bottom (10) so that the product does not come into contact with the this bottom (10) which are between the ribs, and that the air trapped under said thin film (5) can flow freely in the free space thus formed between the product (S) and the bottom (10).   Tray according to claim 1, characterized in that   said ribs (2) have an approximately   zoidal isosceles, whose large base is integral with the bottom (10) and   whose small base serves as support for the product (S).   3. Tray according to claim 2, characterized in that said small base, which serves as a support for the product (S), is rounded.   4. Tray according to one of claims 1 to 3, characterized   in that the height (e) of said ribs is included   between 1.5 mm and 3 mm, and is preferably of the order of 2 mm.   Tray according to one of claims 1 to 4, characterized   characterized in that said ribs (2) are arranged in parallel   to each other and are equidistant.   Tray according to one of claims 2, 3, 4 and 5   taken in combination, characterized in that said ribs   have at their base a width (1) of the order of 2 mm and a space- ment (k) of the order of 8 mm.   7, tray according to one of claims 5 or 6, characterized   risée -in that, on the one hand, the tray (1) has a generally rectangular shape and said ribs (2) are parallel to two of the edges (12a) thereof, and in that, on the other hand , at least   series of ribs (2) located in the central region of the bar-   which is connected to a series of similar ribs (20) formed on the side walls (11) of the tray which correspond to the two other flanges (12b), these ribs being separated by   recesses (4) that allow the passage of air.   8. Tray according to claim 7, characterized in that the corner regions (13) of the lateral flanges (12a, 12b) have a rounded shape and a height greater than that of these flanges, their extra thickness being traversed by channels ( 130)   that make the interior of the tray communicate with the outside.   9. Tray according to one of claims 1 or 8, characterized   characterized in that at least one series of ribs (2) located in the vicinity of one of the edges of the tray connects to the side wall to which it leads via ribs (3) substantially wider and higher , which constitute   centering blocks of the product (S) on the bottom of the tray.   Tray according to one of claims 7 to 9, intended   to receive side by side several identical products (S),   characterized in that it is provided with elements (3, 6, 7) capable of ensuring the centering of the products on the bottom of the tray without   thwart the free flow of air around these products.   Tray according to claim 10, characterized in that said centering elements comprise at least one pair of studs (6) arranged opposite one another against two opposite side walls (11) of the tray, the height of these pads   (6) being substantially less than that of the tray.   12. Tray according to claim 11, characterized in that each of said pads (6) is provided on its sides with ribs (61) extending the ribs (2) of the bottom (10) which lead to this plot.   Container according to one of claims 11 or 12, characterized   characterized in that in the region extending between two studs (6) of the same pair, some of said ribs (2) of the bottom (10) are interrupted by ribs (7) substantially wider and higher, which constitute centering blocks, on the bottom of   the tray, of two neighboring products.   Tray according to one of the preceding claims,   characterized in that the tray (1) is made of synthetic material   molded light, for example expanded polystyrene   se, said centering elements (3, 6, 7) forming integral parts   Grants coming from molding with the rest of the tray.