FR2796626A1 - PACKAGING AND ASSEMBLY COMPRISING A CHEESE SPECIALTY PACKAGED IN SUCH A PACKAGING - Google Patents

Abstract

The packaging system consists of using two layers (1, 14) of a film material and two layers (5, 13) of a moisture absorbing material to wrap a rectangular cheese (12) or portion of cheese. The first layer is pressed into a rectangular cavity (10) with the layer of moisture absorbing material (5) in its base, and the cheese is inserted into the cavity. The second layer (14) of film material, with the second absorbent layer (13) attached to its underside, is then sealed to the first layer over the cavity, leaving the projecting edges of the first layer to be folded over in flaps (17) to complete the package.

Description

The present invention relates to a packaging for specialty froma-

  manages. In all that follows, the term “cheese specialty” is understood to mean a product obtained by solidification or gelification of milk proteins, whether it is cow's milk, sheep's milk or goat's milk ... Among such cheese specialties, a distinction is made between cheeses without natural rind and with natural rind. For the latter, the taste and texture are partly conferred by the development of a surface flora, the latter consisting of one or more microorganisms chosen from bacteria,

  especially those belonging to the groups of micrococci and corynefors-

  mes, yeasts, molds (Penicillium).

  Cheeses without natural rind require for their conservation

  closed and waterproof packaging. This packaging can, for example, be made

  sés by coating the cheese with paraffin or plastic coating or be

sachets (flow-pack).

  Cheeses with a natural rind require, for their preservation, packaging with selective permeability, in particular with regard to oxygen,

  carbon dioxide and water vapor.

  Thus, it has been proposed, for example in document FR-2 617 811, a closed box provided with windows covered with permeable membranes.

  selective to condition such cheeses.

  However, cheeses with natural rind are traditionally

  packed in packages formed from a single sheet folded over

  round cheese. The bottom of such a package is then formed by the edge of the sheet which forms several overlapping flaps. Due to this structure, the bottom has leakage zones through which parts of the

  conditioned cheese can be in direct contact with the outside atmosphere.

  Thus, despite the use of permeability materials suitable for

  cheese storage, its storage conditions are not optimal

  and we can observe in particular a rapid drying of the cheese due to

  sound of direct contact of water vapor with the outside atmosphere.

  However, many consumers are sensitive to the appearance of

  this type of traditional packaging.

  The invention aims to provide packaging for specialty cheese-

  manages externally having a traditional packaging aspect, that is to say with a bottom having overlapping flaps, but making it possible to ensure a good conservation of the various cheese specialties and in particular cheeses with natural rind.

  To this end, the invention relates to packaging for specialty fro-

  magère, characterized in that it comprises a first sheet and a second sheet sealed on the first sheet at a distance from the periphery of the latter to form a housing for receiving the cheese specialty, in that the edge of the first sheet is folded down outside the housing on the second sheet which forms a bottom of the package, and in that the edge of the first sheet forms overlapping flaps which cover substantially all

the bottom of the package.

  According to particular embodiments, the packaging can include

  take one or more of the following characteristics, taken alone or in any technically possible combination: - the second sheet is sealed by its circumference on the first sheet, the first sheet is folded over the second sheet to form with that -a side wall of the package extending the bottom of the package,

  - it includes a side wall extending the bottom and formed whole -

  part of the first sheet,

  - at least the first sheet is made from a material

magpie,

  - the second sheet is made from a rigid or semi-material

  rigid, - the first and second sheets are impermeable to gases and water vapor,

  - at least one of the sheets is made at least partially from

  shooting from a material with selective permeability, - said material with selective permeability has a permeability to oxygen and carbon dioxide between 10 000 and 360 000 cm31m2 / 24hlatm measured at 23 C, said material with selective permeability has a permeability to oxygen and carbon dioxide between 5000 and 200000 cm31m2 / 24h / atm measured at 23 C,

  - the sheets are made from at least one material chosen by-

  polyolefin miles, polyesters, polyamides, polycarbonates, poly-

  styrenes and cellulosic films.

  The invention further relates to an assembly comprising a specific

  cheese specialty and packaging in which the cheese specialty is packaged

  tioned, characterized in that the packaging is a packaging as defined above

above.

  According to a variant, the cheese specialty is a cheese specialty.

manages with natural rind.

  The invention will be better understood on reading the description which will

  follow, given only by way of example, and made with reference to the accompanying drawings, in which: - Figure 1 is a schematic view illustrating the progress of a process for packaging cheese in packages according to a first embodiment of the invention, - Figures 2 and 3 are views similar to Figure 1, illustrating the packaging of cheese in packages according to two other modes of

realization of the invention.

  The terms "bottom" and "cover" used have only one meaning

  relative and should not be interpreted restrictively.

  In a first step of the process of Figure 1, we cut a

  sheet 1 square from a reel 3 of a flexible material, that is to say foldable.

  We then place a moisture absorbing element 5 in the center of this sheet 1. This element 5 has a square planar shape with dimensions smaller than those of the sheet 1. The element 5 is formed from a material capable of absorbing moisture, for example waxed paper, muslin

  or a non-woven material based on polyester or viscose.

  The first sheet 1 is deformed by folding with a piston.

  Let's make it take the shape of a cup. The deformed sheet 1 then has a square cover 6 extended upwards (as seen in FIG. 1) by a side belt 7 of square section, itself extended laterally by a flange or peripheral edge 8 of circumference 9 square. The cover 6 and the

  belt 7 internally delimit a housing 10 of substantially pa-

  rallélépipédique. The moisture absorbing element 5 is then placed inside the housing 10 against the bottom 6 which has practically the same dimensions as this

item 5.

  We then place a portion or block of 12 shaped cheese

  substantially parallelepiped in the housing 10.

  The portion 12 is then covered with a second element 13 for absorbing moisture, identical to the first element 5, and with another sheet 14

  square cut from a coil 15 of flexible material.

  The sheet 14 has dimensions slightly greater than those of the

  second element 13 for absorbing moisture and therefore for the cover 6.

  The sheet 14 then covers the second absorption element 13

  humidity and slightly, by its periphery 16, the flange 8 of the sheet 1

formed.

  The entire periphery 16 of the sheet 14 is then sealed on the flange 8.

  The sheet 14 then closes the housing 10 by forming a bottom.

  This sealing step can be carried out by all known techniques, by mechanical action (friction, ultrasound), by providing heat.

  (heat sealing, induction) or without heat (cold seal).

  The flange 8 is then folded over the sheet 14, as shown schematically

  by the arrows 160, forming overlapping flaps 17.

  Thus, the portion 12 is packaged in a package 18, the

  bottom 14 is entirely covered on the outside by overlapping flaps 17

chent.

  The packaging 18 therefore has a traditional appearance.

  Furthermore, the housing 10 receiving the portion 12 is delimited entirely.

  rement by sheets 1 and 14 which are sealed one on the other. No part of the portion 12 of cheese packaged in the packaging 18 is therefore in contact

  direct with the outside atmosphere.

  Thus, it is possible by choosing to constitute the sheets 1 and 14 of suitable materials according to the type of cheese packaged to ensure good preservation of the portion 12. A particular example of application of the packaging 18 to cheese with

  natural crust will now be described.

  According to this example only indicative, the packaging 18 is applied to

  a portion of about 30 g of a soft cheese with a white floral rind

  che. During packaging, the dry extract of this cheese is 52%, the

  61% fat content on dry matter, NaCI concentration

1.6% and pH 5.7.

  The surface covered by the flora is 68 cm2. This flora is cons-

  containing at least one strain of Penicillium camemberti.

  The respiratory activity of the flora is: O2 consumption: 0.4 cm3 / cm2 of flora / 24h

  CO2 production: 0.3 cm3 / cm2 of flora / 24h.

  The cheese is packaged after 7 days of ripening in a slicer. The active surface of the sheets 1 and 14, that is to say the cover 6, the side belt 7 and the

  sheet 14, is 80 cm2. Sheets 1 and 14 are made from polypro-

  25 pim thick pylene. This material has undergone a treatment giving it a permeability to gases suitable for maintaining the atmosphere in the packaging 18

  gaseous allowing an optimal conservation of the product.

  The O2 permeability of this material, measured under standardized conditions (temperature T = 23 C, relative humidity (RH) = 50%), is

300,000 cm3 / m2 / 24h / atm.

  The CO2 permeability of this material, measured according to the conditions

  normalized (T = 23 C, HR = 50%), is 300,000 cm3 / m2 / 24h / atm.

  The water vapor permeability of this material, measured according to the

  standard conditions (T = 38 C, A HR = 90%), is lg / m2 / 24h.

  After conditioning, a gas balance is established within the packaging 18 under the action of breathing the flora and transfer through the packaging 18. The O 2 concentrations of approximately 20% and CO2 of approximately 1% thus obtained are optimal for further refining of the product in

  packaging 18 during cold storage (4 C).

  Likewise, the packaging 18 can be applied to cheese specialties.

  res without natural rind using sheets 1 and 14 of waterproof material (s)

  gas and water vapor. Thus, the packaging 18 has a traditional appearance and allows

  ensure good preservation of various types of cheese specialties.

  More generally, sheets 1 and 14 can be produced

  in different materials and / or different permeabilities.

  The materials with selective permeability are preferably chosen from synthetic materials such as modified or unmodified cellulose, olefin homo and copolymers, polyesters, polyamides and polycarbonates, polystyrenes which have been subjected to a suitable permeabilization treatment. , for example by providing microperforations of diameter and

  predetermined density. The permeability of these materials to O2 and CO2, measured

  under standard conditions, will be between 5000 and

  200000cm3 / m2 / 24h / atm to maintain the gas concentrations of these elements

  in the packaging respectively between 2 and 13% and 7 to 20%, or between 10,000 and 360,000 cm31m2124hlatm to maintain the concentrations of these

  elements in the packaging respectively between 5 and 21% and 0 and 7%.

  The materials impermeable to gases and / or to water vapor are chosen, for example, from multilayer complexes comprising at least one layer of EVOH (ethylene vinyl alcohol copolymer), of

  PVDC (polyvinylidene chloride) or polyamide.

  These materials must have aptitudes for the type of sealing

  chosen and be sufficiently pliable for the implementation of the method.

  Advantageously, the thickness of the sheets 1 and 14 is less

at 150 pm.

  The packaging 18 can be used to condition portions 12 of shapes other than parallelepipedal, for example cylindrical. It is enough to

  that of adapting the shapes of the sheets 1 and 14 to that of the base, for example cir-

  circular, triangular ..., of portion 12.

  According to variants, the packaging 18 does not include elements 5 and 13 for absorbing moisture and / or the sheet 1 is deformed not by a piston

  but by the own weight of the portion 12 deposited on the sheet 1.

  Figure 2 illustrates a second method of packaging

  cheese specialty. In this process a square sheet 21 is cut from a coil 22

of a flexible material.

  As in the process of figure 1, one places in the center of this

  sheet 21 a moisture absorbing member 25 of square planar shape and of

  mensions lower than those of sheet 21.

  Another sheet 26 is cut from a reel 27 of a material

  full. A second element 28 is placed in the center of this sheet 26

  moisture absorption identical to the first element 25.

  Then seal the square periphery 29 of the sheet 26 by three of its sides on the sheet 21, around the first element 25 for absorbing moisture at

  distance from the periphery 30 of the sheet 21.

  The sheet 26 is deformed so that the sheets 21 and 26 delimit

  be they a housing or pocket 31 in which the two elements 25 and 28

  moisture absorption are located opposite each other.

  A portion 32 of cheese of substantially parallelepiped shape is then introduced into the housing 31 between the two elements 25 and 28 for absorbing moisture, then the last free side of the periphery 29 is sealed.

  from sheet 26 to sheet 21 at a distance from its periphery 30.

  The perimeter 30 square of the sheet 21 and the perimeter 29 square of the sheet

  26 then delimit a peripheral flange or edge 33 in the sheet 21.

  The housing 31 containing the portion 32 of cheese is thus closed and has a substantially parallelepiped shape. This housing 31 is then delimited

  by a bottom 34, formed by a central region of the sheet 26, a lateral belt

  line 35 extending the bottom 34 downwards (as seen in FIG. 2) and formed by an intermediate region of the sheet 26 deformed by folding, and a cover

  formed by a central region of the sheet 21.

  The free edge 33 of the sheet 21 is then folded down by folding, as shown diagrammatically by the arrows 36, against the lateral belt 35 then against the bottom

  34 by forming overlapping flaps 37. The flaps 37 completely cover

the bottom 34.

  As in the case of the packaging 18 of FIG. 1, the portion 32 of cheese is then packaged in a packaging 38 of traditional appearance and which

  allows portion 32 to be satisfactorily preserved by adapting the

  materials constituting leaves 21 and 26 of the type of specialty cheese condi-

  tioned. A particular and nonlimiting example of application of the packaging 38

will now be described.

  Portion 32 is a portion of about 200 g of a cheese

  pressed uncooked without surface flora.

  During packaging, the dry extract of this cheese is 52%, the percentage of fat on dry matter is 51%, the concentration

in NaCI of 1.8% and the pH of 5.5.

  This cheese has no respiratory activity.

  The portion 32 is packaged one day after its manufacture. The leaves 21

  and 26 are made from a polyes- complex

  ter / polyethylene / EVOH / polyethylene of 72 pm total thickness.

  The O2 permeability of this material, measured according to the conditions

  normalized (T = 23 C, HR = 50%), is 1 cm3 / m2 / 24h / atm.

  The CO2 permeability of this material, measured according to the conditions

  normalized (T = 23 C, HR = 50%), is 5 cm31m2124hlatm.

  The water vapor permeability of this material, measured according to the

  standard conditions (T = 38 C, A HR = 90%), is 1 g / m2 / 24h.

  This cheese is conditioned under a protective atmosphere obtained by scanning before sealing the packaging 38 with a gas mixture consisting of

% CO2 and 70% N2.

  These gas concentrations are kept within the packaging

  38 during cold storage (4 C) thanks to the selective permeability of the material

packing line.

  The remarks made with regard to figure 1 relate to the materials

  the presence of moisture absorbing elements and the form of

  the packaging also applies to the packaging 38 of FIG. 2.

  Figure 3 illustrates a third method of packaging

  cheese specialty which differs essentially from that of figure 1 by this

following.

  We begin by providing a square sheet 41 of a rigid or semi-rigid material.

  This sheet 41 is shaped into a cup or shell by thermo-

  moforming. This deformed sheet 41 then has a square bottom 42 extended upwards (as seen in FIG. 3) by a lateral belt 43 of square section, itself extended laterally by a peripheral rim 44 of

  around 45 square and shallow.

  The bottom 42 and the lateral belt 43 then define a housing 46

substantially parallelepiped.

  A moisture absorbing sleeve-shaped element 47

  square tion is then introduced into the housing 46 to internally cover the side belt 43. This element 47 for absorbing moisture is produced in

  a material similar to the moisture absorption element 5 of FIG. 1.

  Then a portion 50 of substantially parallel cheese is introduced.

  lepipedic in the element 47 for absorbing moisture inside the housing 46. A sheet 51 is cut square from a reel 52 of a flexible material and a second element 53 is placed for absorbing moisture of form

  flat square in the center of this sheet 51.

  The sheet 51 has dimensions significantly greater than those of the moisture absorption element 53 and those of the periphery 45 of the rim 44 of the

sheet 41 deformed.

  The portion 50 of cheese is covered successively with the element

  53 of moisture absorption and by the sheet 51.

  The first sheet 41 is then sealed by the periphery 45 of its edge

  44 on sheet 51 at a distance from the perimeter 54 square of sheet 51.

  The periphery 54 of the sheet 51 and the periphery 45 of the sheet 41 delimits

  tent in the sheet 51 a collar or peripheral edge 55.

  The free edge 55 of the sheet 51 is then folded against the side belt.

  line 43 and on the bottom 42 of the sheet 41, forming overlapping flaps 57

  edge, as can be seen at the bottom right in FIG. 3 o the package 58 formed has been turned over as indicated by the arrow 59. The flaps 57 cover

all the bottom 42.

  This embodiment allows, like the two previous embodiments, to produce a packaging 58 of traditional appearance and which allows good preservation of the portion 50 by choosing the material of the sheets 41 and

  51 depending on the type of products packaged.

  Thus, by way of example, this third packaging method can be used to package portions of approximately 220 g of a cheese

soft and mixed rind.

  The dry extract of this cheese is, on packaging, 51%, its pH 5,

  its NaCI concentration of 1.3% and its fat content on dry matter

52% che.

  Its surface covered by flora is 220 cm2. The flora is

  killed at least one yeast (for example of the genus Debaryomyces), at least one Geotrichum candidum and several strains of Coryneform bacteria

(including Brevibacterium linens).

  The respiratory activity of the flora is O2 consumption: 0.3 cm3 / m2 of flora / 24h CO2 production: 0.3 cm3 / m2 of flora / 24h The portion 50 is packed after 9 days of ripening in shaker. Leaf

  41 is made from a polyamide / polyethylene complex of 600 μm imper-

  gas-induced. Its size is adapted to that of the portion 50. The sheet 51 is made from polyethylene of 60 p.m. The active surface of the sheet 51 is 100 cm2. This material of the sheet 51 has undergone a treatment giving it a permeability to gases suitable for maintaining the gaseous atmosphere in

  packaging and allowing optimal conservation of the product.

  The permeability to 1'02 of this material, measured according to the conditions

  normalized (T = 23 C, HR = 50%), is 180,000 cm3 / m2 / 24h / atm.

  il The CO2 permeability of this material, measured according to the conditions

  normalized (T = 23 C, HR = 50%), is 180,000 cm31m2124hlatm.

  The water vapor permeability of this material, measured according to the

  standard conditions (T = 38 C, A HR = 90%), is 1 g / m2 / 24h.

  After conditioning, a gas balance is established within the package 58 under the action of the respiration of the flora and of the transfer through the

  sheet 51. The concentrations of 02 and CO2 reach approximately 10% and are opti-

  males for further refining of the product in the packaging during

cold storage (4 C).

Claims (13)

  1. Packaging (18; 38; 58) for cheese specialty, characterized in that it comprises a first sheet (1; 21; 51) and a second sheet (14; 26; 41) sealed on the first sheet at a distance from the periphery (9; 30; 54) of the latter to form a housing (10; 31; 46) for receiving the cheese specialty, in that the edge (8; 33; 55) of the first sheet is folded back outside of the housing on the second sheet which forms a bottom (14; 34; 42) of the package, and in that the edge of the first sheet forms flaps (17; 37; 57) which overlap and which substantially cover all the bottom of Packaging.   2. Packaging according to claim 1, characterized in that the second sheet (14; 26; 41) is sealed by its periphery (16; 29; 45) on the first sheet (1; 21; 51).   3. Packaging according to claim 1 or 2, characterized in that the   first sheet (21; 51) is folded over the second sheet (26; 41) to form   sea therewith a side wall of the package extending the bottom (34; 42) of the packaging (Figures 2 and 3).   4. Packaging according to claim 1 or 2, characterized in that it comprises a side wall (7) extending the bottom (14) and formed entirely   by part of the first sheet (Figure 1).   5. Packaging according to any one of claims 1 to 4, ca-   characterized in that at least the first sheet (1; 21; 51) is produced from of a flexible material.   6. Packaging according to any one of claims 1 to 5, ca-   characterized in that the second sheet (41) is made from a material rigid or semi-rigid (Figure 3).   7. Packaging according to any one of claims 1 to 6, ca-   characterized in that the first and second sheets are impermeable to gases and steam.   8. Packaging according to any one of claims 1 to 7, ca-   characterized in that at least one of the sheets is produced at least partially   from a material with selective permeability.   9. Packaging according to claim 8, characterized in that said material with selective permeability has permeability to oxygen and to anhydride   carbon dioxide between 10,000 and 360,000 cm31m2124hlatm measured at 23 C.   10. Packaging according to claim 8 or 9, characterized in that said material with selective permeability has a permeability to oxygen and to carbon dioxide between 5000 and 200000 cm31m2124hlatm measured at 23 C.   11. Packaging according to any one of claims 1 to 10, ca-   characterized in that the sheets are produced from at least one material chosen from polyolefins, polyesters, polyamides, polycarbonates,   polystyrenes and cellulosic films.   12. Set comprising a cheese specialty (12; 32; 50) and a packaging (18; 38; 58) in which the cheese specialty is packaged, characterized in that the packaging is a packaging according to any one of claims 1 to 11.   13. The assembly of claim 12, characterized in that the spé   cheese specialty is a cheese specialty with a natural rind.