FR2794107A1 - Method of preservation of thin meat slices involves enclosing the slices between film covered support plates - Google Patents

Method of preservation of thin meat slices involves enclosing the slices between film covered support plates Download PDF

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Publication number
FR2794107A1
FR2794107A1 FR9906742A FR9906742A FR2794107A1 FR 2794107 A1 FR2794107 A1 FR 2794107A1 FR 9906742 A FR9906742 A FR 9906742A FR 9906742 A FR9906742 A FR 9906742A FR 2794107 A1 FR2794107 A1 FR 2794107A1
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France
Prior art keywords
phase
preservation
removal
slices
product
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Granted
Application number
FR9906742A
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French (fr)
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FR2794107B1 (en
Inventor
Jean Pierre Piriou
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JEAN ROUTHIAU SA
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JEAN ROUTHIAU SA
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Application filed by JEAN ROUTHIAU SA filed Critical JEAN ROUTHIAU SA
Priority to FR9906742A priority Critical patent/FR2794107B1/en
Publication of FR2794107A1 publication Critical patent/FR2794107A1/en
Application granted granted Critical
Publication of FR2794107B1 publication Critical patent/FR2794107B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/02—Wrapped articles enclosed in rigid or semi-rigid containers
    • 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
    • B65D57/00—Internal frames or supports for flexible articles, e.g. stiffeners; Separators for articles packaged in stacks or groups, e.g. for preventing adhesion of sticky articles
    • B65D57/002—Separators for articles packaged in stacks or groups, e.g. stacked or nested
    • 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
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials

Abstract

The method of preservation of thin meat slices involves enclosing the slices between two support plates previously covered in plastics film layers. The covers prevent adhesion of the support plates, retain decoration on the product and prevent microbiological contamination of the food.

Description

<U>Procédé<B>de</B> présentation et de conservation en -plaques minces<B>de</B></U> #odui#tsaliiiientair#es La présente invention concerne un procédé de présentation et de conservation en tranches fines de produits alimentaires frais ou surgelés, avec ou sans possibilité de décors. Certains domaines de l'industrie agro~alimentaire souhaiteraient présenter, tout prêts, des produits en fines tranches, décorées ou non, dans le cadre des contraintes microbiologiques réglementaires. C'est le<I>cas</I> des industries de la viande (Carpaccio de boeuf, par exemple), des industries de transformation du poisson, des fruits et légumes etc... Aujourd'hui, cette réalisation n'est que très partielle. Le but de la présente invention est donc de proposer un procédé simple et rapide, permettant de proposer, en quelques secondes, un produit prêt<B>à</B> être consommé par le consommateur final. <U>L'invention consiste<B>:</B></U> (D <B>à</B> enfermer la composition alimentaire concernée entre 2 feuilles de natures diverses (papier, feuille plastique, etc <B>... )</B> appelées supports. <B>0</B> sur le support inférieur,<B>à</B> déposer une préparation alimentaire liquide (eau, matières grasses, acides organiques, agents conservateurs, composés aromatiques, etc <B>... )</B> ou visqueuse (graisses, acides organiques, agents conservateurs, composés aromatiques, etc... Cette préparation est appelée revêtement. <B>(D</B> après réalisation du produit,<B>à</B> déposer une nouvelle couche de revêtement, sur laquelle on place le 2ène support. Les revêtements, formant film, ont une triple fonction si nécessaire *. The present invention relates to a method for presentation and preservation in the field of presentation and conservation in thin plates. thin slices of fresh or frozen food products, with or without the possibility of decorations. Some areas of the agri-food industry would like to present ready-made products in thin slices, decorated or not, within the framework of microbiological regulatory constraints. This is the <I> case </ I> of the meat industries (beef carpaccio, for example), the processing industries for fish, fruits and vegetables, etc. Today, this achievement is not that very partial. The object of the present invention is therefore to propose a simple and fast method, making it possible to propose, in a few seconds, a product ready to be consumed by the final consumer. <U> The invention consists <B>: </ B> </ U> (D <B> to </ B> enclose the food composition concerned between 2 sheets of various natures (paper, plastic sheet, etc. <B> ...) </ B> called supports <B> 0 </ B> on the lower support, <B> to </ B> deposit a liquid food preparation (water, fat, organic acids, preservatives, compounds aromatic, etc. <B> ...) </ B> or viscous (fats, organic acids, preservatives, aromatic compounds, etc ... This preparation is called coating. <B> (D </ B> after completion of the produce, <B> to </ B> deposit a new layer of coating, on which the second support is placed The coatings, forming film, have a triple function if necessary *.

<B>-</B> une fonction<B>de</B> décollement du produit des supports inférieur et supérieur<B>;</B> <B>-</B> une fonction de réalisation de la tenue des décors sur le produit <B>-</B> une fonction de conservation microbiologique du produit: par la présence d'agents ayant des propriétés de conservation. <B> - </ B> </ B> </ B> </ B> </ B> </ B> </ B> </ B> </ B> </ B> </ B> </ B> </ B> </ B> </ B> product removal function decorations on the product <B> - </ B> a function of microbiological preservation of the product: by the presence of agents having conservation properties.

par un temps de maturation (voir schéma 2), qui permet l'imprégnation du produit par le revêtement. Les revêtements peuvent être soit unicouche, soit multicouche<B>:</B> couche contiguë au produit contenant les éléments de stabilisation microbiologique du produit. Le produit peut être facilement utilisé en quelques secondes selon le schéma joint n'<B>1</B> <B>-</B> phase<B>1</B> sortir le produit de son emballage<B>;</B> <B>-</B> phase 2 retirer le support inférieur du produit phase<B>3 à</B> l'aide du support supérieur, poser le produit sur une assiette phase 4 le produit est prêt. Le produit est réalisé selon les phases du schéma 2 <B>-</B> phase<B>1<I>:</I></B> dépose du support n'l <B>-</B> phase 2: dépose du revêtement; <B>-</B> phase<B>3 :</B> dépose des tranches<B>;</B> phase 4 maturation<B>;</B> phase<B>5</B> dépose des décors phase<B>6</B> dépose du 2èrne revêtement<B>;</B> phase<B>7:</B> dépose du support n12. <U>Nature des produits concernés<B>:</B></U> Tous produits alimentaires<B>:</B> base viande (reconstituée ou non) base poisson (reconstituée ou non) base légumes (reconstituée ou non) base fruits (reconstituée ou non) <B>.</B> Epaisseur de tranches de<B>1</B> mm<B>à</B> 5mm. <B>.</B> Toutes natures de<I>décors</I> Nature du support<B>:</B> feuille papier, feuille plastique ou sachet<B>...</B> by a maturation time (see diagram 2), which allows the impregnation of the product by the coating. The coatings can be either a single layer or a multilayer <B>: </ B> layer adjacent to the product containing the microbiological stabilization elements of the product. The product can be easily used in a few seconds according to the attached diagram # 1 </ B> <B> - <B> 1 </ B> phase out the product from its packaging <B>; <B> - </ b> phase 2 remove the bottom bracket of the product phase <B> 3 to </ B> using the top bracket, lay the product on a plate phase 4 the product is ready. The product is made according to the phases of the diagram 2 <B> - </ B> phase <B> 1 <I>: </ I> </ B> </ B> removal of the support n'l <B> - </ B> phase 2: removal of the coating; <B> - </ B> Phase <B> 3: </ B> Removal of Slices <B>; </ B> Phase 4 Maturation <B>; <B> 5 </ B> Removal stage decoration <B> 6 </ B> removal of the 2nd coating <B>; <B> phase 7: </ B> removal of the support n12. <U> Nature of products concerned <B>: </ B> </ U> All food products <B>: </ B> meat base (reconstituted or not) fish base (reconstituted or not) base vegetables (reconstituted or not) ) fruit base (reconstituted or not) <B>. </ B> Slice thickness <B> 1 </ B> mm <B> to </ B> 5mm. <B>. </ B> All types of <I> decorations </ I> Nature of the support <B>: </ B> sheet of paper, plastic sheet or sachet <B> ... </ B>

tout autre revêtement apte au contact alimentaire. <B>.</B> Nature du revêtement<B>:</B> <B>-</B> voir plus hautany other coating suitable for food contact. <B>. </ B> Nature of coating <B>: </ B> <B> - </ B> see above

Claims (1)

<B>REVENDICATIONS:</B> <B>1 -</B> Procédé de présentation et de conservation en plaques minces de produits alimentaires caractérisé en ce qu'on enferme la composition alimentaire concernée entre 2 feuilles supports préalablement recouvertes d'un ou plusieurs revêtements formant films et ayant une triple fonction: <B>- 1</B> fonction de décollement des feuilles supports, <B>- 1</B> fonction<B>de</B> tenue des décors sur le produit, <B>- 1</B> fonction de stabilisation microbiologique de par la nature des ingrédients incorporés. 2<B>-</B> Procédé de présentation et de conservation en plaques minces de produits alimentaires selon la revendication<B>1</B> caractérisé en ce que les éléments constituant les revêtements sont des préparations alimentaires liquides et/ou visqueuses. <B><I>3 -</I></B><I> Procédé</I> de présentation et de conservation en plaques minces de produits alimentaires selon les revendications<B>1</B> et 2 caractérisé en ce que les éléments (du revêtement liquide et/ou visqueux) sont <B>-</B> de l'eau<B>;</B> <B>-</B> et/ou des matières grasses <B>-</B> et/ou acides organiques<B>;</B> <B>-</B> et/ou des agents conservateurs <B>-</B> et/ou des composés aromatiques. 4<B>-</B> Procédé de présentation et de conservation en plaques minces de produits alimentaires selon les revendications<B>1</B> # 2 et<B>3</B> caractérisé en ce que le produit est réalisé selon les phases <B>-</B> phase<B>1 :</B>dépose du support n' <B>1</B> <B>-</B> phase<B>2</B> dépose du revêtement <B>-</B> phase<B>3</B> dépose des tranches <B>-</B> phase 4 maturation<B>;</B> <B>-</B> phase<B>5</B> dépose des décors <B>-</B> phase<B>6</B> dépose du 2ème revêtement <B>-</B> phase<B>7:</B> dépose du support n02. <BR> <BR> <BR> <BR> <BR> <BR> <BR> <BR> <BR> <BR> <B> 1 - </ B> Process for the presentation and preservation in thin plates of food products, characterized in that the relevant food composition is enclosed between 2 support sheets previously covered with a or multiple film-forming coatings and having a triple function: <B> - 1 </ B> function of separation of the support sheets, <B> - 1 </ B> function <B> of </ B> holding sets on the product, <B> - 1 </ B> microbiological stabilization function by the nature of the ingredients incorporated. 2 <B> - </ B> Process for the presentation and preservation in thin plates of food products according to claim <B> 1 </ B> characterized in that the elements constituting the coatings are liquid and / or viscous food preparations . <B> <I> 3 - </ I> </ B> <I> Process </ I> for presentation and preservation of thin food products according to claims <B> 1 </ B> and 2 characterized by what the elements (liquid and / or viscous coating) are <B> - </ B> water <B>; </ B> <B> - </ B> and / or fat <B > - </ B> and / or organic acids <B>; </ B> <B> - </ B> and / or preservatives <B> - </ B> and / or aromatic compounds. 4 <B> - </ B> Process for the presentation and preservation in thin plates of food products according to claims <B> 1 </ B> # 2 and <B> 3 </ B> characterized in that the product is performed according to the phases <B> - </ B> phase <B> 1: </ B> removal of the support n <B> 1 </ B> <B> - </ B> phase <B> 2 </ B> Removal of Coating <B> - </ B> Phase <B> 3 </ B> Removal of Slices <B> - </ B> Phase 4 Maturation <B>; </ B> <B> - </ B> phase <B> 5 </ B> removal of sets <B> - </ B> phase <B> 6 </ B> removal of 2nd coating <B> - </ B> phase <B> 7: < / B> removal of the support n02.
FR9906742A 1999-05-25 1999-05-25 PROCESS FOR PRESENTATION AND CONSERVATION IN THIN PLATES OF FOOD PRODUCTS Expired - Lifetime FR2794107B1 (en)

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FR9906742A FR2794107B1 (en) 1999-05-25 1999-05-25 PROCESS FOR PRESENTATION AND CONSERVATION IN THIN PLATES OF FOOD PRODUCTS

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FR9906742A FR2794107B1 (en) 1999-05-25 1999-05-25 PROCESS FOR PRESENTATION AND CONSERVATION IN THIN PLATES OF FOOD PRODUCTS

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2832694A1 (en) * 2001-11-23 2003-05-30 Espuna Sa Esteban STRIP OF SHEETS FOR PACKAGE OF SLICED FOOD PRODUCTS, METHOD OF MANUFACTURING SUCH A PACKAGE, USE OF SUCH STRIP AND PACKAGE OF SLICED FOOD PRODUCTS
FR2839496A1 (en) 2002-05-13 2003-11-14 Jean Routhiau Ets Cutting and arranging procedure for thin slices of food products such as carpaccio uses conveyor to transfer slices to moving tray
FR2860217A1 (en) 2003-09-26 2005-04-01 Charal Package for thin slices of a food product laid out with overlapping edges is made from two opaque layers of a non-absorbent plastic material
FR2898115A1 (en) * 2003-09-26 2007-09-07 Charal Package for e.g. pineapple, has non absorbent plastic sheets to pack slices of capriccio, and soldering cord with strips which are continuous and parallel with respect to each other, where cord seals two sheets together

Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB692167A (en) * 1950-08-18 1953-05-27 Wingfoot Corp Film for packaging meats and other foodstuffs
US2927029A (en) * 1957-09-24 1960-03-01 Continental Can Co Method of packaging food slices
GB1032225A (en) * 1964-07-28 1966-06-08 Skaldjur Ab Method of producing quick-to-serve fish or meat products
US4025656A (en) * 1975-04-28 1977-05-24 Food Research-Marketers, Inc. Preventing food products from adhering
EP0073981A1 (en) * 1981-08-28 1983-03-16 Rudolf Maass + Partner KG Device for applying paper, especially a cellophane film, to sliced foodstuffs such as sausage, salmon or the like
JPS58111662A (en) * 1981-12-23 1983-07-02 Toshimichi Akiyoshi Preparation of instant seasoning material using chicken meat
JPS61199766A (en) * 1985-02-28 1986-09-04 Marutomo Kk Produciton of sliced ham-like fish meat product
US4792457A (en) * 1986-12-19 1988-12-20 Kraft, Inc. Method for manufacturing individually wrapped meat slices
GB2209496A (en) * 1987-09-04 1989-05-17 India Gewurzwerk Gmbh Sliced packaging for cooked meat
JPH05270580A (en) * 1992-03-31 1993-10-19 Dainippon Printing Co Ltd Packaging method for sliced meat product
WO1997005020A1 (en) * 1995-07-26 1997-02-13 Dairygold Technologies Limited Process for preparing a meat product
JPH09172948A (en) * 1995-12-26 1997-07-08 Yoneda:Kk Fillet soused in miso (fermented bean paste)
JPH09191822A (en) * 1996-01-22 1997-07-29 Tatsuo Kondo Preservation material for food to be eaten raw

Patent Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB692167A (en) * 1950-08-18 1953-05-27 Wingfoot Corp Film for packaging meats and other foodstuffs
US2927029A (en) * 1957-09-24 1960-03-01 Continental Can Co Method of packaging food slices
GB1032225A (en) * 1964-07-28 1966-06-08 Skaldjur Ab Method of producing quick-to-serve fish or meat products
US4025656A (en) * 1975-04-28 1977-05-24 Food Research-Marketers, Inc. Preventing food products from adhering
EP0073981A1 (en) * 1981-08-28 1983-03-16 Rudolf Maass + Partner KG Device for applying paper, especially a cellophane film, to sliced foodstuffs such as sausage, salmon or the like
JPS58111662A (en) * 1981-12-23 1983-07-02 Toshimichi Akiyoshi Preparation of instant seasoning material using chicken meat
JPS61199766A (en) * 1985-02-28 1986-09-04 Marutomo Kk Produciton of sliced ham-like fish meat product
US4792457A (en) * 1986-12-19 1988-12-20 Kraft, Inc. Method for manufacturing individually wrapped meat slices
GB2209496A (en) * 1987-09-04 1989-05-17 India Gewurzwerk Gmbh Sliced packaging for cooked meat
JPH05270580A (en) * 1992-03-31 1993-10-19 Dainippon Printing Co Ltd Packaging method for sliced meat product
WO1997005020A1 (en) * 1995-07-26 1997-02-13 Dairygold Technologies Limited Process for preparing a meat product
JPH09172948A (en) * 1995-12-26 1997-07-08 Yoneda:Kk Fillet soused in miso (fermented bean paste)
JPH09191822A (en) * 1996-01-22 1997-07-29 Tatsuo Kondo Preservation material for food to be eaten raw

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* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 199737, Derwent World Patents Index; Class D13, AN 1997-396936, XP002246556 *
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PATENT ABSTRACTS OF JAPAN vol. 1997, no. 11 28 November 1997 (1997-11-28) *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2832694A1 (en) * 2001-11-23 2003-05-30 Espuna Sa Esteban STRIP OF SHEETS FOR PACKAGE OF SLICED FOOD PRODUCTS, METHOD OF MANUFACTURING SUCH A PACKAGE, USE OF SUCH STRIP AND PACKAGE OF SLICED FOOD PRODUCTS
ES2212700A1 (en) * 2001-11-23 2004-07-16 Esteban Espuña, S.A. Sequentially marked sheets for insertion between food slices
FR2839496A1 (en) 2002-05-13 2003-11-14 Jean Routhiau Ets Cutting and arranging procedure for thin slices of food products such as carpaccio uses conveyor to transfer slices to moving tray
FR2860217A1 (en) 2003-09-26 2005-04-01 Charal Package for thin slices of a food product laid out with overlapping edges is made from two opaque layers of a non-absorbent plastic material
FR2898115A1 (en) * 2003-09-26 2007-09-07 Charal Package for e.g. pineapple, has non absorbent plastic sheets to pack slices of capriccio, and soldering cord with strips which are continuous and parallel with respect to each other, where cord seals two sheets together

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