WO2010059091A1 - Procédé d’emballage et de traitement thermique d’un produit alimentaire - Google Patents

Procédé d’emballage et de traitement thermique d’un produit alimentaire Download PDF

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Publication number
WO2010059091A1
WO2010059091A1 PCT/SE2009/000385 SE2009000385W WO2010059091A1 WO 2010059091 A1 WO2010059091 A1 WO 2010059091A1 SE 2009000385 W SE2009000385 W SE 2009000385W WO 2010059091 A1 WO2010059091 A1 WO 2010059091A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
temperature
packaging container
layer
paper
Prior art date
Application number
PCT/SE2009/000385
Other languages
English (en)
Inventor
Bengt Andersson
Original Assignee
Tetra Laval Holdings & Finance S.A.
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 Tetra Laval Holdings & Finance S.A. filed Critical Tetra Laval Holdings & Finance S.A.
Publication of WO2010059091A1 publication Critical patent/WO2010059091A1/fr

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/06—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material
    • B32B27/10—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material of paper or cardboard
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B15/00—Layered products comprising a layer of metal
    • B32B15/04—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material
    • B32B15/08—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B15/00—Layered products comprising a layer of metal
    • B32B15/04—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material
    • B32B15/12—Layered products comprising a layer of metal comprising metal as the main or only constituent of a layer, which is next to another layer of the same or of a different material of paper or cardboard
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B15/00—Layered products comprising a layer of metal
    • B32B15/20—Layered products comprising a layer of metal comprising aluminium or copper
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/32—Layered products comprising a layer of synthetic resin comprising polyolefins
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B7/00—Layered products characterised by the relation between layers; Layered products characterised by the relative orientation of features between layers, or by the relative values of a measurable parameter between layers, i.e. products comprising layers having different physical, chemical or physicochemical properties; Layered products characterised by the interconnection of layers
    • B32B7/04—Interconnection of layers
    • B32B7/12—Interconnection of layers using interposed adhesives or interposed materials with bonding properties
    • 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
    • B65B55/06—Sterilising wrappers or receptacles prior to, or during, packaging by heat
    • 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
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/14—Sterilising contents prior to, or during, packaging by heat
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2307/00—Properties of the layers or laminate
    • B32B2307/70—Other properties
    • B32B2307/724—Permeability to gases, adsorption
    • B32B2307/7242—Non-permeable
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2439/00—Containers; Receptacles
    • B32B2439/70—Food packaging

Definitions

  • the present invention relates to a method of packing and heat treating a food, for purposes of extending its shelf-life, in a packaging container consisting of a packaging laminate comprising a rigid, but foldable layer of paper or paperboard and outer, liquid-tight layers of plastic, of which a first plastic layer is disposed on the one side of the paper or paperboard layer and a second plastic layer is disposed on the other side of the paper or paperboard layer, as well as a foil of aluminium serving as gas barrier between the paper or paperboard layer and said first plastic layer, in which method the food is filled into the packaging container which is thereafter closed by thermosealing and is inserted in a heat treatment chamber in which the food is held at a treatment temperature suitable for the food during a sufficient treatment time to exterminate, deactivate or otherwise eliminate harmful microorganisms in the food, whereafter the food is cooled and the packaging container is removed from the heat treatment chamber for further transport and handling.
  • a packaging laminate comprising a rigid, but foldable layer of paper or paperboard and outer
  • a packaging container of the type described above is previously known from, for example, international Patent Application carrying publication number WO 97/02140.
  • the packaging container is produced from a packaging laminate comprising a rigid, but foldable layer of paper or paperboard and outer, liquid-tight layers of plastic, of which a first plastic layer is disposed on the one side of the paper or paperboard layer and a second plastic layer is disposed on the other side of the paper or paperboard layer. Between the paper or paperboard layer and said first plastic layer, the packaging laminate moreover displays a foil of aluminium serving as gas barrier.
  • retortable packaging containers are produced in that the flat-folded packaging blank is first raised to form an open packaging cushion or carton which is closed at its one end by fold forming and thermosealing of continuous foldable end panels of the packaging carton, for the formation of a substantially planar bottom closure.
  • the packaging carton provided with a bottom is filled with the relevant food contents through its open end which is thereafter closed by an additional fold forming and thermosealing of the packaging carton for the formation of a substantially planar top closure.
  • the thus filled and closed packaging container is thereafter ready for heat treatment with a view to extending its shelf-life through which the packed food is given a shelf-life of at least 6 months, often even longer, for example at least 12 or 18 months.
  • a shelf-life-extending heat treatment may be carried out for example in the method described in international Patent Application carrying publication number WO 98/16431, which is hereby incorporated as reference.
  • the packaging container is placed in a retort whereafter the food is heated to and held at a temperature suitable for the heat treatment, e.g. 120-130 °C, for a sufficiently long treatment time to exterminate, deactivate or otherwise eliminate harmful microorganisms. After this holding-time, the food is cooled, whereafter the packaging container is removed from the retort for further transport and handling.
  • a so-called acidic food i.e.
  • a heat treatment at a temperature of below 100 0 C, such as for example 90- 95 °C is sufficient in order to impart extended shelf-life to the packed food.
  • the heat treatment may, in such cases, be put into effect at atmospheric pressure in an open heat treatment tunnel or so-called pasteuriser through which the packaging container is conveyed.
  • acidic foods which may be given extended shelf-life by means of a heat treatment in such a tunnel or pasteuriser are tomato products, regardless of whether they are whole, peeled or unpeeled, chopped or pureed.
  • a shelf-life-extending heat treatment which is carried out in a retort may most generally be put into effect without consequential serious problems.
  • problems may occur when the heat treatment is carried into effect in a heat treatment tunnel or pasteuriser, even if the problems on many occasions manifest themselves only some time after the heat treatment.
  • the outer plastic layer on the inside of the packaging container wall gradually shows a tendency to slip loose from the remaining layers in the packaging wall, when the packaging container is filled with a so-called acidic food, e.g. a tomato product.
  • One object of the present invention is thus to obviate the above-outlined problem in connection with the prior art technology.
  • a further object of the present invention is to realise a method of heat treating a food in a packaging container consisting of a packaging laminate of the above- described type, without problems and drawbacks of the type associated with the prior art technology.
  • One particular object of the present invention is to realise a method of heat treating an acidic food for purposes of extending its shelf-life, at a temperature of less than 100 °C in a packaging container consisting of a packaging laminate of the type described above, without the risk that the walls of the packaging container delaminate during the storage time of the food in the packaging container.
  • the present invention relates to a method of packing and heat treating a food, for purposes of extending its shelf-life, in a packaging container consisting of a packaging laminate comprising a layer of paper or paperboard and outer, liquid-tight layers of plastic, of which a first plastic layer is disposed on the one side of the paper or paperboard layer, and a second plastic layer is disposed on the other side of the paper or paperboard layer, as well as a foil of aluminium, serving as gas barrier, between the paper or paperboard layer and said first plastic layer, in which method the food is filled into the packaging container and, possibly after a preceding heating to a treatment temperature suitable for the food, the food is held at this temperature for a sufficiently long treatment time in order to exterminate, deactivate or otherwise eliminate harmful microorganisms in the food, whereafter the food is cooled for further transport and handling in the packaging container,
  • the method is characterised in that the packaging container, prior to heating of the food up to and holding the food at the relevant treatment temperature, is heated to and at least briefly
  • the method is further characterised in that the walls of the packaging container, prior to the heat treatment of the food proper, are briefly heated to a temperature of above HO 0 C and that the food, after this brief heating of the walls of the packaging container, is held at a temperature of less than 100 0 C during the heat treatment proper.
  • Such a but brief heating of the walls of the packaging container to a wall temperature of above 110 0 C has surprisingly proved to be sufficient to effectively obviate the risk of delamination of the packaging walls, even if the packaging container is filled with a so-called acidic food, such as a tomato product.
  • Fig. 1 is a schematic cross section of a packaging laminate which may be employed in the method according to the present invention
  • Fig. 2 is a diagram which schematically illustrates a temperature/timetable for carrying the method according to the present invention into effect.
  • Fig. 1 thus schematically illustrates a cross section of a packaging laminate carrying the generic reference numeral 10 for a packaging container for carrying the method according to the present invention into effect.
  • the packaging laminate 10 in Fig. 1 has a rigid, but foldable layer 11 of paper or paperboard and outer, liquid-tight layers 12 and 13 of plastic, e.g. polypropylene, of which a first plastic layer 12 is disposed on the one side of the paper or paperboard layer 11 and a second plastic layer 13 is disposed on the other side of the paper or paperboard layer 11.
  • plastic e.g. polypropylene
  • the aluminium foil 14 may be surrounded by a first layer 15 of adhesive and a second layer 16 of adhesive in order, on the one hand, to bind the first outer plastic layer 12 to the aluminium foil 14, and on the other hand to bind the aluminium foil 14 to the paper or paperboard layer 11.
  • a first layer 15 of adhesive and a second layer 16 of adhesive in order, on the one hand, to bind the first outer plastic layer 12 to the aluminium foil 14, and on the other hand to bind the aluminium foil 14 to the paper or paperboard layer 11.
  • Admer more preferably such an adhesive as is based on polypropylene.
  • a packaging container in that the packaging blank is first raised up to an open tubular packaging carton whose one end is closed by fold forming and thermosealing for the formation of a substantially planar end closure.
  • the packaging carton is filled with the pertinent food through its open end which is thereafter closed by an additional fold forming and thermosealing for the formation of a substantially planar top closure.
  • the thus packed food may, for purposes of extending shelf-life, be heat treated in the manner and in accordance with the temperature/timetable which is schematically illustrated in Fig. 2.
  • the thus filled packaging container is inserted in a treatment chamber and exposed, immediately after entry into the chamber, to a heat source which briefly heats the walls of the packaging container to a temperature of approx. 110 °C or higher.
  • the exact temperature, as well as the exact stay-time at this temperature may vary, but for purposes of the present invention, it is sufficient to heat the walls of the package to a temperature of approx. 120-125 °C and maintain this wall temperature for a few minutes, e.g. 2-4 minutes, as illustrated by the broken line in the diagram in Fig. 2.
  • the exposure of the packaging container to the heat source is discontinued, whereafter the food in the packaging container is heated to and held at a temperature suitable for the heat treatment proper during a sufficiently long stay-time in order to exterminate, deactivate or otherwise eliminate harmful microorganisms which may be present in the food.
  • This heating may be put into effect with the aid of hot steam or other liquid heating medium, e.g. hot water, which is fed into the chamber in contact with the outer walls of the packaging container.
  • the exact temperature as well as the exact holding-time at this temperature may vary, depending principally upon the type of food which is to be heat treated.
  • this food is an acidic food, such as for example a tomato product
  • the supply of heating medium is discontinued, at the same time as a cooling medium (e.g. cold water) is fed into the chamber for contact with the outer walls of the packaging container and cooling of the thus heat treated food.
  • a cooling medium e.g. cold water
  • the packaging container is thereafter taken from the treatment chamber for further transport and handling.
  • the method according to the present invention is applicable wherever it is desirable to pack a food, and heat treat it for purposes of extending its shelf-life, in a packaging container of plastic coated paper. Nevertheless, the present invention is particularly applicable when the food which is to be packed and heat treated is a so-called acidic food, i.e. a food product which has a pH of below 4.7. Examples of such acidic foods may be tomato products of different types, but also products preserved in spirit vinegar or other acid.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wrappers (AREA)

Abstract

L’invention concerne un procédé de traitement thermique d’un produit alimentaire, dans le but de prolonger sa durée de conservation, notamment un produit alimentaire acide, dans un contenant d’emballage en papier revêtu de plastique. Lors d’une première étape, les parois du contenant d’emballage rempli sont brièvement portées à une température supérieure à 115 °C, p. ex. 120 à 125 °C, et, lors d’une seconde étape ultérieure, le produit alimentaire emballé est porté et maintenu à une température d’au plus 100 °C, p. ex. 90 à 100 °C. Le produit alimentaire est ensuite refroidi pour le transport et la manipulation ultérieurs.
PCT/SE2009/000385 2008-11-21 2009-08-21 Procédé d’emballage et de traitement thermique d’un produit alimentaire WO2010059091A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE0802440 2008-11-21
SE0802440-8 2008-11-21

Publications (1)

Publication Number Publication Date
WO2010059091A1 true WO2010059091A1 (fr) 2010-05-27

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SE2009/000385 WO2010059091A1 (fr) 2008-11-21 2009-08-21 Procédé d’emballage et de traitement thermique d’un produit alimentaire

Country Status (1)

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WO (1) WO2010059091A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108945666A (zh) * 2018-05-08 2018-12-07 广西壮传食品有限公司 一种酥饼的包装工艺

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006059938A1 (fr) * 2004-12-01 2006-06-08 Tetra Laval Holdings & Finance S.A. Stratifie d'emballage pour recipient d'emballage sterilisable
WO2006068585A1 (fr) * 2004-12-22 2006-06-29 Tetra Laval Holdings & Finance S.A. Stratifie d’emballage, son procede de fabrication et contenant d’emballage
WO2006112765A2 (fr) * 2005-04-19 2006-10-26 Tetra Laval Holdings & Finance S.A. Procede de remplissage a chaud d'aliments dans un recipient d'emballage et appareil associe

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006059938A1 (fr) * 2004-12-01 2006-06-08 Tetra Laval Holdings & Finance S.A. Stratifie d'emballage pour recipient d'emballage sterilisable
WO2006068585A1 (fr) * 2004-12-22 2006-06-29 Tetra Laval Holdings & Finance S.A. Stratifie d’emballage, son procede de fabrication et contenant d’emballage
WO2006112765A2 (fr) * 2005-04-19 2006-10-26 Tetra Laval Holdings & Finance S.A. Procede de remplissage a chaud d'aliments dans un recipient d'emballage et appareil associe

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108945666A (zh) * 2018-05-08 2018-12-07 广西壮传食品有限公司 一种酥饼的包装工艺

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