WO2008122697A1 - Method for conditioning food products into flexible elongated packaging - Google Patents
Method for conditioning food products into flexible elongated packaging Download PDFInfo
- Publication number
- WO2008122697A1 WO2008122697A1 PCT/FR2007/000369 FR2007000369W WO2008122697A1 WO 2008122697 A1 WO2008122697 A1 WO 2008122697A1 FR 2007000369 W FR2007000369 W FR 2007000369W WO 2008122697 A1 WO2008122697 A1 WO 2008122697A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- packaging
- continuous
- food products
- food product
- tube
- Prior art date
Links
Classifications
-
- 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
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
- B65B55/04—Sterilising wrappers or receptacles prior to, or during, packaging
- B65B55/10—Sterilising wrappers or receptacles prior to, or during, packaging by liquids or gases
- B65B55/106—Sterilising connected bags
Definitions
- the present invention relates to the packaging of food products in elongated flexible packaging and, more specifically, the heat treatment of food products conferring on them a long-term preservation, for example by blocking the development of germs. .
- Preserving food products that can be degraded by oxidation and / or by sprouting is done by two major processes.
- a first method is to add preservatives to the food products, which has the significant disadvantage of consuming chemicals, such as potassium sorbate, which can have negative effects on health and / or change the taste of the foods.
- a second method consists in sterilizing the food product and its packaging by raising the temperature in a closed cup, this process being known as appertisation or pasteurization according to the nature of the food product.
- the disadvantage of the heat sterilization process lies in the need to operate in a sterile vessel (clean room) to fill the packaging with the food product and seal it, all of these operations being carried out for the duration and at the same time. temperature necessary to ensure the amount of heat required for preservation depending on the nature of the food product. This results in particular a high cost of treatment.
- the invention aims to provide a method for packaging food products in elongated flexible packaging having undergone a long-term heat treatment, which does not have the drawbacks of known methods.
- the subject of the invention is a method of packaging food products in elongated flexible packages (sticks) consisting of forming a tube from a folded continuous flexible sheet, to weld said folded continuous sheet at constant distances to fill with the food product the longitudinally open pockets respectively formed between two successive transverse welds and to weld together the longitudinal edges close to the sheet after filling, characterized in that subjecting the continuous tube thus divided into elongated flexible packaging filled with food product to sterilization heat treatment by canning or pasteurization.
- the method according to the invention has the major advantage of a cost lowered by the suppression of heat treatment in a vacuum and the ease of a treatment that can be automated.
- said continuous tube is passed through an oven for a time and at a temperature required for sterilization of the food product and the interior of the package.
- the passage of the continuous tube in the oven takes place at the outlet of the packaging machine. While it is true that the heat treatment of cans was known by the work of Mr. Appert since the end of the 19th century, the application of such a process to flexible elongated packaging was not considered and offers significant and unexpected benefits, apart from the economic benefits already stated.
- the process according to the invention makes it possible in particular to use a wide variety of flexible packaging materials ranging from metal foils (aluminum foils for example) to sheets of synthetic material, without modifying the traditional packaging process of elongated flexible packaging. (sticks).
- the packages can be separated at the end of the heat treatment, individually or in series of several packages, by conventional shearing means. The separation of the packages still connected together and the opening of these packages can be made using the conventional means of breaking primers formed in the flexible sheet.
- Another advantage is to allow the heating of the food product, if necessary, for example by simply immersing in hot water since the filled stick, which has already undergone heat treatment, can withstand such immersion.
- the nature of the packaged food products is very varied.
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- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a method for conditioning food products into flexible elongated packaging (sticks), that comprises forming a tube from a continuous flexible folded sheet, transversally welding said continuous folded sheet at regular distances, and filling with the food product the open pockets formed longitudinally respectively between two successive transverse weldings, and welding together the adjacent longitudinal edges of the sheet after filling. According to the invention, the continuous tube thus divided into flexible elongated packaging filled with a food product, is then submitted to a sterilisation thermal treatment by appertization or pasteurization. The method of the invention is particularly useful for the conditioning into individual doses of food products, such as sauces or concentrated soups.
Description
Procédé de conditionnement de produits alimentaires en emballages souples allonges La présente invention concerne le conditionnement de produits alimentaires en emballages souples allongés et, plus spécifiquement, le traitement thermique de produits alimentaires leur conférant une conservation de longue durée, par exemple en bloquant le développement de germes. La conservation de produits alimentaires susceptibles de se dégrader par oxydation et/ou par développement de germes se fait par deux grands procédés. The present invention relates to the packaging of food products in elongated flexible packaging and, more specifically, the heat treatment of food products conferring on them a long-term preservation, for example by blocking the development of germs. . Preserving food products that can be degraded by oxidation and / or by sprouting is done by two major processes.
Un premier procédé consiste à ajouter des conservateurs aux produits alimentaires, ce qui présente le désavantage important d'une consommation de produits chimiques, tels que le sorbate de potassium, qui peuvent avoir des effets négatifs sur la santé et/ou modifier le goût des aîiments. Un second procédé consiste à stériliser le produit alimentaire et son emballage par élévation de température en vase clos, ce procédé étant connu sous le nom d'appertisation ou de pasteurisation selon la nature du produit alimentaire. L'inconvénient du procédé de stérilisation par la chaleur réside dans la nécessité d'opérer en vase stérile (salle blanche) pour remplir le conditionnement avec le produit alimentaire et le sceller, l'ensemble de ces opérations étant effectué pendant la durée et à la température nécessaires pour garantir la quantité de chaleur nécessaire à la conservation en fonction de Ia nature dû produit alimentaire. Il en résulte en particulier un coût de traitement élevé.A first method is to add preservatives to the food products, which has the significant disadvantage of consuming chemicals, such as potassium sorbate, which can have negative effects on health and / or change the taste of the foods. . A second method consists in sterilizing the food product and its packaging by raising the temperature in a closed cup, this process being known as appertisation or pasteurization according to the nature of the food product. The disadvantage of the heat sterilization process lies in the need to operate in a sterile vessel (clean room) to fill the packaging with the food product and seal it, all of these operations being carried out for the duration and at the same time. temperature necessary to ensure the amount of heat required for preservation depending on the nature of the food product. This results in particular a high cost of treatment.
En outre, ce 'procédé est très difficilement applicable à des emballages souples allongés (connus sous le nom de « sticks ») qui sont formés par un ruban continu replié pour former un tube dont les bords longitudinaux sont soudés après remplissage, des soudures transversales assurant la séparation des emballages successifs formés.In addition, this method is very difficult to apply to elongated flexible packaging (known as "sticks") which are formed by a continuous ribbon folded to form a tube whose longitudinal edges are welded after filling, transverse welds ensuring the separation of the successive packings formed.
L'invention vise à fournir un procédé de conditionnement de produits alimentaires en emballages souples allongés ayant subi un traitement thermique de longue conservation, qui ne présente pas les inconvénients des procédés connus.
À cet effet, l'invention a pour objet un procédé de conditionnement de produits alimentaires en emballages souples allongés (sticks) consistant à former un tube à partir d'une feuille souple continue repliée, à souder transversalement ladite feuille continue repliée à des distances constantes, à remplir avec le produit alimentaire les poches ouvertes longitudinalement respectivement formées entre deux soudures transversales successives et à souder ensemble les bords longitudinaux rapprochés de la feuille après le remplissage, caractérisé par le fait qu'on soumet le tube continu ainsi divisé en emballages souples allongés remplis de produit alimentaire à un traitement thermique de stérilisation par appertisation ou par pasteurisation.The invention aims to provide a method for packaging food products in elongated flexible packaging having undergone a long-term heat treatment, which does not have the drawbacks of known methods. To this end, the subject of the invention is a method of packaging food products in elongated flexible packages (sticks) consisting of forming a tube from a folded continuous flexible sheet, to weld said folded continuous sheet at constant distances to fill with the food product the longitudinally open pockets respectively formed between two successive transverse welds and to weld together the longitudinal edges close to the sheet after filling, characterized in that subjecting the continuous tube thus divided into elongated flexible packaging filled with food product to sterilization heat treatment by canning or pasteurization.
Le procédé selon l'invention présente l'avantage majeur d'un coût abaissé par la suppression du traitement thermique en vase clos et la facilité d'un traitement pouvant être automatisé. De préférence, on fait passer ledit tube continu dans une étuve pendant une durée et à une température requises pour la stérilisation du produit alimentaire et de l'intérieur de l'emballage. Avantageusement, le passage du tube continu dans Pétuve a lieu à la sortie de la machine de conditionnement. S'il est vrai que le traitement thermique de boîtes de conserves était connu par les travaux de M. Appert depuis la fin du 19e siècle, l'application d'un tel procédé à des emballages souples allongés n'avait pas été envisagée et offre des avantages importants et inattendus, en dehors des avantages économiques déjà énoncés.The method according to the invention has the major advantage of a cost lowered by the suppression of heat treatment in a vacuum and the ease of a treatment that can be automated. Preferably, said continuous tube is passed through an oven for a time and at a temperature required for sterilization of the food product and the interior of the package. Advantageously, the passage of the continuous tube in the oven takes place at the outlet of the packaging machine. While it is true that the heat treatment of cans was known by the work of Mr. Appert since the end of the 19th century, the application of such a process to flexible elongated packaging was not considered and offers significant and unexpected benefits, apart from the economic benefits already stated.
Le procédé selon l'invention permet en particulier d'utiliser des matériaux d'emballage souples très variés allant de feuilles métalliques (feuilles d'aluminium par exemple) à des feuilles de matière synthétique, sans modifier le processus de conditionnement traditionnel des emballages souples allongés (sticks). Les emballages peuvent être séparés à la fin du traitement thermique, individuellement ou en séries de plusieurs emballages, par des moyens de cisaillement traditionnels. La séparation des emballages encore reliés entre eux ainsi que l'ouverture de ces emballages peuvent être faites en utilisant le moyen classique d'amorces de rupture ménagées dans Ia feuille souple.
Un autre avantage est de permettre le réchauffage du produit alimentaire, si nécessaire, par exemple par simple immersion dans de l'eau chaude puisque le stick rempli, qui a déjà subi un traitement thermique, peut supporter une telle immersion. La nature des produits alimentaires ainsi conditionnés est très variée. Il peut s'agir par exemple de sauces ou de soupes concentrées, à chaque fois en portions individuelles comprises entre 30 et 60 g. De tels produits alimentaires stérilisés offrent, comme il a été dit, la garantie d'une longue conservation sans addition problématique de conservateurs chimiques. Bien entendu, la présente invention s'applique aux produits alimentaires conditionnés par le procédé selon l'invention.
The process according to the invention makes it possible in particular to use a wide variety of flexible packaging materials ranging from metal foils (aluminum foils for example) to sheets of synthetic material, without modifying the traditional packaging process of elongated flexible packaging. (sticks). The packages can be separated at the end of the heat treatment, individually or in series of several packages, by conventional shearing means. The separation of the packages still connected together and the opening of these packages can be made using the conventional means of breaking primers formed in the flexible sheet. Another advantage is to allow the heating of the food product, if necessary, for example by simply immersing in hot water since the filled stick, which has already undergone heat treatment, can withstand such immersion. The nature of the packaged food products is very varied. It may be for example sauces or concentrated soups, each time in individual portions of between 30 and 60 g. Such sterilized food products offer, as has been said, the guarantee of long storage without the problematic addition of chemical preservatives. Of course, the present invention applies to food products packaged by the process according to the invention.
Claims
1. Procédé de conditionnement de produits alimentaires en emballages souples allongés (sticks) consistant à former un tube à partir d'une feuille souple continue repliée, à souder transversalement ladite feuille souple continue repliée à des distances constantes, à remplir avec le produit alimentaire les poches ouvertes longitudinalement formées respectivement entre deux soudures transversales successives et à souder ensemble les bords longitudinaux rapprochés de la feuille après le remplissage, caractérisé par le fait qu'on soumet le tube continu ainsi divisé en emballages souples allongés remplis de produit alimentaire à un traitement thermique de stérilisation par appertisation ou par pasteurisation.1. A method of packaging food products in elongated flexible packaging (sticks) of forming a tube from a folded continuous flexible sheet, to weld transversely said folded continuous flexible sheet at constant distances, to be filled with the food product the longitudinally open pockets respectively formed between two successive transverse welds and to weld together the longitudinal edges close to the sheet after filling, characterized in that subjecting the continuous tube thus divided into elongated flexible packaging filled with food product to a heat treatment sterilization by canning or pasteurization.
2. Procédé selon la revendication 1 , caractérisé par le fait qu'on fait passer ledit tube continu dans une étuve pendant une durée et à une température requises pour la stérilisation du produit alimentaire et de l'intérieur de l'emballage.2. Method according to claim 1, characterized in that it passes said continuous tube in an oven for a period and at a temperature required for the sterilization of the food product and the inside of the package.
3. Procédé selon la revendication 2, caractérisé par le fait que le passage du tube continu dans l'étuve a lieu à Ia sortie de la machine de conditionnement. 3. Method according to claim 2, characterized in that the passage of the continuous tube in the oven takes place at the output of the packaging machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/FR2007/000369 WO2008122697A1 (en) | 2007-04-06 | 2007-04-06 | Method for conditioning food products into flexible elongated packaging |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/FR2007/000369 WO2008122697A1 (en) | 2007-04-06 | 2007-04-06 | Method for conditioning food products into flexible elongated packaging |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2008122697A1 true WO2008122697A1 (en) | 2008-10-16 |
Family
ID=38779686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/FR2007/000369 WO2008122697A1 (en) | 2007-04-06 | 2007-04-06 | Method for conditioning food products into flexible elongated packaging |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2008122697A1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3542568A (en) * | 1967-06-12 | 1970-11-24 | Cellophane Sa | Process for packaging and sterilization of bread |
| WO1990005668A1 (en) * | 1988-11-15 | 1990-05-31 | Gleitz Klaus H | Process for packaging foodstuffs, in particular bakery products such as bread or the like |
| DE10126740C1 (en) * | 2001-05-31 | 2002-11-21 | Sig Combibloc Sys Gmbh | Sleeve pack manufacturing method, for manufacturing sterile packaging, involves pre-folding of packaging web before formation into sleeve around filling pipe and weld sealing of filled rectangular sleeve pack |
-
2007
- 2007-04-06 WO PCT/FR2007/000369 patent/WO2008122697A1/en active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3542568A (en) * | 1967-06-12 | 1970-11-24 | Cellophane Sa | Process for packaging and sterilization of bread |
| WO1990005668A1 (en) * | 1988-11-15 | 1990-05-31 | Gleitz Klaus H | Process for packaging foodstuffs, in particular bakery products such as bread or the like |
| DE10126740C1 (en) * | 2001-05-31 | 2002-11-21 | Sig Combibloc Sys Gmbh | Sleeve pack manufacturing method, for manufacturing sterile packaging, involves pre-folding of packaging web before formation into sleeve around filling pipe and weld sealing of filled rectangular sleeve pack |
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