FR2691130A1 - Blister packed filled sandwiches for long ambient storage - are filled automatically under ultra clean conditions, and stored under oxygen free atmos. - Google Patents

Blister packed filled sandwiches for long ambient storage - are filled automatically under ultra clean conditions, and stored under oxygen free atmos. Download PDF

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Publication number
FR2691130A1
FR2691130A1 FR9205736A FR9205736A FR2691130A1 FR 2691130 A1 FR2691130 A1 FR 2691130A1 FR 9205736 A FR9205736 A FR 9205736A FR 9205736 A FR9205736 A FR 9205736A FR 2691130 A1 FR2691130 A1 FR 2691130A1
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FR
France
Prior art keywords
bread
filled
blister
filling
ultra clean
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
FR9205736A
Other languages
French (fr)
Other versions
FR2691130B1 (en
Inventor
Pajot Martial
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
VIENNOISERIE FINE
Original Assignee
VIENNOISERIE FINE
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by VIENNOISERIE FINE filed Critical VIENNOISERIE FINE
Priority to FR9205736A priority Critical patent/FR2691130B1/en
Publication of FR2691130A1 publication Critical patent/FR2691130A1/en
Application granted granted Critical
Publication of FR2691130B1 publication Critical patent/FR2691130B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/16—Packaging bread or like bakery products, e.g. unsliced loaves
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
    • B65D85/36—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits

Abstract

A piece of bread with a sweet or savoury filling is stored in a flexible or rigid blister pack under an oxygen-free atmosphere. The bread, which may be cooked or part cooked is filled under ultra clean conditions in a controlled atmosphere. The filling represents 20-30% of the total weight of the finished product. USE/ADVANTAGE - Mfr. and storage of sweet or savoury snack foods, such as sandwiches or filled pastries. The filling can be garlic paste, cheese, meat pastes, chocolate, jam, fruit puree, or any paste or cream food.

Description

PAIN FOURRE CONDITIONNE SOUS BLISTER
La présente invention concerne un produit alimentaire du type d'un pain fourré conditionné sous blister.BLISTER PACKED COOKED BREAD
The present invention relates to a food product of the type of filled bread packaged in a blister.

On connaît les produits alimentaires notamment de viennoiseries qui sont conditionnés dans un emballage étanche sous atmosphère désoxygénée, ce qui permet de les conserver plusieurs semaines. D'un autre côté, on sait que la consommation de sandwichs ou analogues est de plus en plus répandue, ce qui a conduit au développement rapide de points de vente offrant aux consommateurs un large choix de sandwichs, de viennoiseries, ... La consommation de ces sandwichs ou analogues doit néanmoins être assez rapide après leur fabrication sous peine de voir leurs qualités gustatives grandement affectées par un ramollissement excessif du pain utilisé pour la fabrication du sandwich, ou encore en raison d'une mixtion de la mie et des aliments disposés au milieu du pain, lesquels peuvent euxmêmes ne pas supporter d'être conservés à température ambiante.Il en résulte, d'une part, des pertes importantes pour le distributeur et, d'autre part, une qualité souvent très médiocre du sandwich pour le consommateur. Food products are known, in particular pastries, which are packaged in a sealed package under an oxygen-free atmosphere, which makes it possible to keep them for several weeks. On the other hand, we know that the consumption of sandwiches or the like is more and more widespread, which has led to the rapid development of outlets offering consumers a wide choice of sandwiches, pastries, ... Consumption of these sandwiches or the like must nevertheless be fairly rapid after their manufacture, otherwise their taste qualities will be greatly affected by an excessive softening of the bread used for the manufacture of the sandwich, or else due to a mixture of the crumb and of the foods arranged. in the middle of the bread, which themselves cannot bear to be stored at room temperature. This results, on the one hand, in significant losses for the distributor and, on the other hand, an often very poor quality of the sandwich for the consumer.

La présente invention vise à remédier à ces inconvénients en proposant un nouveau pain fourré conditionné sous blister, et caractérisé en ce qu'il comporte un morceau de pain non tranché de forme allongée lequel a été précédemment cuit ou pré-cuit, comportant en sa partie centrale un ruban d'un aliment salé ou sucré représentant entre 20 et 30 % environ du poids total du produit fini, ledit pain étant fourré sous atmosphère contrôlée, ultra propre, puis conditionné à l'abri de tout contaminant, dans un blister souple ou rigide, à 1' intérieur duquel on réalise une atmosphère contrôlée exempte d'oxygène. The present invention seeks to remedy these drawbacks by proposing a new filled bread packaged in a blister pack, and characterized in that it comprises a piece of un sliced bread of elongated shape which has been previously baked or pre-baked, comprising in its part central a ribbon of a salty or sweet food representing between 20 and 30% approximately of the total weight of the finished product, said bread being filled under a controlled atmosphere, ultra clean, then conditioned in the absence of any contaminant, in a flexible blister or rigid, inside which a controlled atmosphere free of oxygen is produced.

Le pain fourré conforme à l'invention diffère donc notablement d'un simple sandwich, réalisé de manière traditionnelle et que l'on aurait postérieurement mis sous un blister ; en effet, par sa fabrication et son conditionnement en atmosphère ultra propre, le pain fourré conforme à l'invention est préservé de toute contamination ; à cet égard, on observera que l'opération de garnissage du pain avec un ruban alimentaire consiste préférentiellement à introduire, à l'intérieur de la mie, une lame plate creuse dont la largeur représente environ les deux tiers du diamètre du pain et dans laquelle on injecte la farce de garniture tout en déplaçant ladite lame d'un bout à l'autre dudit pain.Ce mode de fabrication du pain fourré qui, par son aspect, est alors très proche d'un sandwich traditionnel, présente l'avantage d'être parfaitement automatisable et, en ce sens, de ne nécessiter qu'une intervention humaine minimale, facilitant sa fabrication en atmosphère ultra propre. The filled bread according to the invention therefore differs notably from a simple sandwich, produced in a traditional manner and which would later have been placed in a blister; indeed, by its manufacture and its packaging in an ultra clean atmosphere, the filled bread according to the invention is preserved from any contamination; in this regard, it will be observed that the operation of filling the bread with a food ribbon preferably consists in introducing, inside the crumb, a hollow flat blade whose width represents approximately two thirds of the diameter of the bread and in which the filling stuffing is injected while moving said blade from one end of said bread to the other. This method of making filled bread which, by its appearance, is then very close to a traditional sandwich, has the advantage of '' be fully automated and, in this sense, require only minimal human intervention, facilitating its manufacture in an ultra clean atmosphere.

Le pain fourré ainsi fabriqué et conditionné sous blister peut être conservé environ huit semaines à température ambiante, sans être ni congelé ni réfrigéré, ce qui permet de le distribuer de la même manière que produits de longue conservation, par exemple au moyen de distributeurs automatiques accessibles en tout lieu et à tout moment aux consommateurs. En outre, le pain fourré conforme à l'invention ne présente pas l'inconvénient de rancir ou de perdre ses qualités gustatives lors de son transport, ce pain restant parfaitement frais et consommable dès l'ouverture du blister, du moins lorsqu' il est conditionné après cuisson. The filled bread thus produced and packaged in a blister can be stored for about eight weeks at room temperature, without being neither frozen nor refrigerated, which makes it possible to distribute it in the same way as long-life products, for example by means of accessible automatic dispensers. anywhere and anytime to consumers. In addition, the filled bread according to the invention does not have the drawback of becoming rancid or losing its taste qualities during transport, this bread remaining perfectly fresh and consumable from the opening of the blister, at least when it is conditioned after cooking.

Suivant une variante avantageuse de l'invention, il est prévu que le pain puisse, en effet, être simplement précuit ; dans ce cas, l'utilisateur sera amené, avant consommation, à compléter la cuisson du pain fourré, de manière à obtenir un pain croustillant dont les qualités pourront alors encore être supérieures à celles d'un pain fourré complètement cuit avant sa mise sous blister. According to an advantageous variant of the invention, it is provided that the bread can, in fact, be simply precooked; in this case, the user will be required, before consumption, to complete the baking of the filled bread, so as to obtain a crispbread whose qualities may then still be superior to that of a fully baked filled bread before it is placed in a blister .

La composition de la farce de garniture du pain fourré n'est pas limitée en variété ; dans sa version salée, on pourra notamment utiliser des crèmes d'ail, du fromage, des pâtes de viandes ou de légumes é dans la version sucrée, il sera bien entendu possible d'injecter dans le pain des chocolats, des confitures, des compotes de fruits ainsi que tout autre aliment pouvant être réduit à l'état d'une pâte ou d'une crème.  The composition of the stuffing filling for filled bread is not limited in variety; in the savory version, we can in particular use garlic creams, cheese, meat or vegetable pasta é in the sweet version, it will of course be possible to inject into the bread chocolates, jams, compotes fruit and any other food that can be reduced to a paste or cream.

Claims (4)

REVENDICATIONS 1 - Pain fourré conditionné sous blister caractérisé en ce qu' il comporte un morceau de pain long non tranché, de formé allongée, lequel a été précédemment cuit ou précuit, comportant en sa partie centrale un ruban d'un aliment salé ou sucré représentant entre 20 et 30 % environ du poids total du produit fini, ledit pain étant fourré sous atmosphère contrôlée, ultra propre, puis conditionné à l'abri de tout contaminant, dans un blister souple ou rigide, à l'intérieur duquel on réalise une atmosphère contrôlée exempte d'oxygène. 1 - Filled bread packaged in a blister pack characterized in that it comprises a piece of long sliced bread, of elongated shape, which has been previously baked or pre-baked, comprising in its central part a ribbon of a salty or sweet food representing between Approximately 20 and 30% of the total weight of the finished product, said bread being filled under a controlled atmosphere, ultra clean, then packaged away from any contaminant, in a flexible or rigid blister, inside which a controlled atmosphere is produced free of oxygen. 2- - Pain fourré selon la revendication 1, caractérisé en ce que l'opération de garnissage dudit pain avec un ruban alimentaire consiste à introduire, à l'intérieur de la mie, une lame plate creuse dont la largeur représente environ les deux tiers du diamètre du pain, et dans laquelle on injecte la farce de garniture tout en déplaçant ladite lame d'un bout à l'autre dudit pain. 2- - Filled bread according to claim 1, characterized in that the operation of filling said bread with a food tape consists in introducing, inside the crumb, a hollow flat blade whose width represents approximately two thirds of the diameter of the bread, and into which the filling stuffing is injected while moving said blade from one end to the other of said bread. 3 - Pain fourré selon une quelconque des revendications précédentes, caractérisé en ce que dans le cas d'un pain précuit, la cuisson doit être complétée à l'ouverture du blister. 3 - Filled bread according to any one of the preceding claims, characterized in that in the case of a precooked bread, baking must be completed when the blister is opened. 4 - Pain fourré selon une quelconque des revendications précédentes caractérisé en ce que ledit pain est distribué au moyen de distributeurs automatiques accessibles en tout lieu et à tout moment aux consommateurs.  4 - Filled bread according to any one of the preceding claims, characterized in that said bread is distributed by means of automatic distributors accessible at any place and at any time to consumers.
FR9205736A 1992-05-12 1992-05-12 Filled bread packed in blister. Expired - Fee Related FR2691130B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9205736A FR2691130B1 (en) 1992-05-12 1992-05-12 Filled bread packed in blister.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9205736A FR2691130B1 (en) 1992-05-12 1992-05-12 Filled bread packed in blister.

Publications (2)

Publication Number Publication Date
FR2691130A1 true FR2691130A1 (en) 1993-11-19
FR2691130B1 FR2691130B1 (en) 1995-04-14

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ID=9429698

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9205736A Expired - Fee Related FR2691130B1 (en) 1992-05-12 1992-05-12 Filled bread packed in blister.

Country Status (1)

Country Link
FR (1) FR2691130B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2829674A1 (en) * 2001-09-14 2003-03-21 Stephane Debeunne Packaged savory food product comprising a cooked dough product sealed in moisture-impermeable packaging includes polyols in the dough and an oxygen scavenger in the packaging
FR2875104A1 (en) * 2004-09-15 2006-03-17 Bongrain Sa Sa METHOD FOR MANUFACTURING COMPOSITE FOOD PRODUCT, AND COMPOSITE FOOD PRODUCT
BE1020141A3 (en) * 2010-05-10 2013-05-07 Langeveld & Sleegers B V RECLAIMABLE PACKAGING, AND METHOD FOR PACKAGING PRODUCTS.
EP4206091A1 (en) * 2021-12-29 2023-07-05 D'Haubry Bakery BV Packaging device and packaging method for macarons

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL60670C (en) * 1900-01-01
FR2044063A5 (en) * 1969-05-07 1971-02-19 Olida Et Caby Associes Sterilised food prods of the sandwich type
EP0194780A1 (en) * 1985-03-14 1986-09-17 United Biscuits (Uk) Limited Food products
WO1987000506A1 (en) * 1985-07-19 1987-01-29 Trevor Allan Larsen Long life food product
FR2595211A1 (en) * 1986-03-05 1987-09-11 Capocchiani Joelle Method for manufacturing a filled food product and product obtained
EP0368602A2 (en) * 1988-11-07 1990-05-16 United Biscuits (Uk) Limited Food product manufacture

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL60670C (en) * 1900-01-01
FR2044063A5 (en) * 1969-05-07 1971-02-19 Olida Et Caby Associes Sterilised food prods of the sandwich type
EP0194780A1 (en) * 1985-03-14 1986-09-17 United Biscuits (Uk) Limited Food products
WO1987000506A1 (en) * 1985-07-19 1987-01-29 Trevor Allan Larsen Long life food product
FR2595211A1 (en) * 1986-03-05 1987-09-11 Capocchiani Joelle Method for manufacturing a filled food product and product obtained
EP0368602A2 (en) * 1988-11-07 1990-05-16 United Biscuits (Uk) Limited Food product manufacture

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2829674A1 (en) * 2001-09-14 2003-03-21 Stephane Debeunne Packaged savory food product comprising a cooked dough product sealed in moisture-impermeable packaging includes polyols in the dough and an oxygen scavenger in the packaging
WO2003024232A1 (en) * 2001-09-14 2003-03-27 Debeunne Stephane Salted intermediate-moisture food product preserved at room temperature
FR2875104A1 (en) * 2004-09-15 2006-03-17 Bongrain Sa Sa METHOD FOR MANUFACTURING COMPOSITE FOOD PRODUCT, AND COMPOSITE FOOD PRODUCT
EP1647192A1 (en) 2004-09-15 2006-04-19 Bongrain S.A. Process for the preparation of a composite food product
BE1020141A3 (en) * 2010-05-10 2013-05-07 Langeveld & Sleegers B V RECLAIMABLE PACKAGING, AND METHOD FOR PACKAGING PRODUCTS.
EP4206091A1 (en) * 2021-12-29 2023-07-05 D'Haubry Bakery BV Packaging device and packaging method for macarons
BE1030141B1 (en) * 2021-12-29 2023-07-31 Poppies Bakeries Dhaubry Bv PACKAGING DEVICE AND PACKAGING METHOD FOR MACAROONS

Also Published As

Publication number Publication date
FR2691130B1 (en) 1995-04-14

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