WO2019229321A1 - Process for vacuum packaging of fresh food products comprising an operation of surface crusting of these products - Google Patents

Process for vacuum packaging of fresh food products comprising an operation of surface crusting of these products Download PDF

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Publication number
WO2019229321A1
WO2019229321A1 PCT/FR2019/051122 FR2019051122W WO2019229321A1 WO 2019229321 A1 WO2019229321 A1 WO 2019229321A1 FR 2019051122 W FR2019051122 W FR 2019051122W WO 2019229321 A1 WO2019229321 A1 WO 2019229321A1
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WO
WIPO (PCT)
Prior art keywords
products
product
packaging
package
sealing
Prior art date
Application number
PCT/FR2019/051122
Other languages
French (fr)
Inventor
Pauline LE DRU
Franck Cousin
Original Assignee
L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude
Air Liquide France Industrie
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 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude, Air Liquide France Industrie filed Critical L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude
Priority to EP19790034.3A priority Critical patent/EP3802332A1/en
Publication of WO2019229321A1 publication Critical patent/WO2019229321A1/en

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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
    • B65B5/00—Packaging individual articles in containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, jars
    • B65B5/04—Packaging single articles
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
    • B65B25/067—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat combined with its 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
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
    • B65B31/025—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas specially adapted for rigid or semi-rigid containers
    • 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
    • B65B63/00—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged
    • B65B63/08—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged for heating or cooling articles or materials to facilitate packaging
    • 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
    • B65B11/00—Wrapping, e.g. partially or wholly enclosing, articles or quantities of material, in strips, sheets or blanks, of flexible material
    • B65B11/50—Enclosing articles, or quantities of material, by disposing contents between two sheets, e.g. pocketed sheets, and securing their opposed free margins
    • B65B11/52—Enclosing articles, or quantities of material, by disposing contents between two sheets, e.g. pocketed sheets, and securing their opposed free margins one sheet being rendered plastic, e.g. by heating, and forced by fluid pressure, e.g. vacuum, into engagement with the other sheet and contents, e.g. skin-, blister-, or bubble- packaging
    • 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
    • B65B7/00—Closing containers or receptacles after filling
    • B65B7/16—Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons
    • B65B7/162—Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by feeding web material to securing means
    • B65B7/164—Securing by heat-sealing

Definitions

  • the present invention relates to the field of preservation of packaged food products: for example under vacuum or in a protective atmosphere, the two methods being sometimes combined, in particular for meat products.
  • the vacuum packaging method is known to extend the shelf life of foods. It consists in placing the product in an airtight packaging, sucking the air contained in the packaging and sealing or "sealing" the latter (it is known that the term “sealing” is used mainly for bags and flexible packaging, while that in the case of trays or rigid packaging we speak rather of sealing).
  • Eliminating the air surrounding the product reduces the level of oxygen present in the package and thus prevents aerobic microorganisms from developing and degrading the food.
  • the absence of oxygen also reduces degradation due to oxidation (the process that causes, for example, the browning of bananas and apples).
  • the "presentation” obtained is such that the film is “plated” on the food product during the evacuation to create a "second skin” effect by the vacuum of air and marry perfectly the contours of the product.
  • the top film is heated in one or more steps to utilize the thermoelastic properties of the polymers.
  • the lower support of the product and the upper film are sometimes heat-sealed, thus ensuring a good security of sealing.
  • the upper film exerts a significant force on the food product which can generate a deformation of the latter.
  • the evacuation generates deformations produced, crushes (examples: fruits, meat, fish etc ).
  • crushes examples: fruits, meat, fish etc .
  • the visual appearance of the products thus packaged is then a brake on the marketing or requires an overpack.
  • the present invention thus aims to propose a technical solution to the difficulties listed above, and in particular to propose a solution to ensure the maintenance of the shape of the products, to ensure better control of the color of the products packaged under vacuum and a better control of the recovery in color during the return to the air (with opening of the packing).
  • the solution proposed by the present invention lies in the fact of “stiffening” the products on the surface and for this, “stiffening” or “surface crusting” by the cold is carried out .
  • the invention thus relates to a vacuum packaging method for food products, where:
  • the product is positioned in a package
  • a crusting operation is carried out on the surface of the product by supplying cryogenic cold (freezing on the surface of the product by supplying cryogenic cold).
  • cryogenic cold freezing on the surface of the product by supplying cryogenic cold.
  • a mixture of gases for example a 02 / CO 2 mixture or a mixture based on nitrogen
  • these packages are mainly used for fresh meat products, particularly beef, pork, veal and lamb and all the proteins whose color is disturbed by lack of oxygen, but other applications are mentioned as salting products, fish and seafood, poultry, cheese and other prepared dishes.
  • liquid nitrogen or liquid CO2 is according to the present preferred invention, the CO2 also having recognized bacteriostatic effects.
  • a cryogenic tunnel such as those commonly used in the food industry makes it possible to provide such a cold supply.
  • cryogenic tunnels are adapted to achieve rapid and controlled crusts, and in particular the fact that a short passage time (for example 1 to 5 minutes), coupled with very low temperatures , typically from -30 to -140 ° C., makes it possible to reach crusting thicknesses (hardening or stiffening) making it possible to preserve the integrity of the product, without having to pass the threshold for changing the state of the water of the product. product.
  • a crusting thickness of 1 to 3 mm gave very satisfactory results on all the products tested.
  • a cold room tempering step during a period of 8 to 12 hours, during which a core temperature of -2 to -4 ° C is reached, which means a freezing at heart;
  • the document proceeds, prior to the positioning of the product in the package, to a crusting operation on the surface of the product by adding cryogenic cold, followed by freezing to the core.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Mechanical Engineering (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Packages (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Vacuum Packaging (AREA)

Abstract

A process for vacuum packaging of food products, wherein: the product is placed in a packaging, the air contained in the packaging is suctioned out, and an operation of sealing or closing the packaging is carried out, characterized in that, before placing the product in the packaging, an operation of surface crusting of the product by introduction of cryogenic cold is carried out.

Description

PROCÉDÉ DE CONDITIONNEMENT SOUS VIDE DE PRODUITS ALIMENTAIRES FRAIS COMPRENANT UNE OPERATION DE CROUTAGE EN SURFACE DE CES PRODUITS  METHOD FOR VACUUM CONDITIONING OF FRESH FOODSTUFFS COMPRISING A SURFACE CROSSING OPERATION OF THESE PRODUCTS
La présente invention concerne le domaine de la conservation des produits alimentaires sous emballage : par exemple sous vide ou sous atmosphère protectrice, les deux méthodes étant parfois combinées, notamment pour les produits carnés. The present invention relates to the field of preservation of packaged food products: for example under vacuum or in a protective atmosphere, the two methods being sometimes combined, in particular for meat products.
On sait que la méthode du conditionnement sous vide permet de prolonger la durée de conservation des aliments. Elle consiste à placer le produit dans un emballage hermétique, à aspirer l'air contenu dans l'emballage et à sceller ou « operculer » ce dernier (on sait que le terme "scellage" est utilisé principalement pour les sacs et emballages souples, tandis que dans le cas des barquettes ou emballages rigides on parle plutôt d'operculage). The vacuum packaging method is known to extend the shelf life of foods. It consists in placing the product in an airtight packaging, sucking the air contained in the packaging and sealing or "sealing" the latter (it is known that the term "sealing" is used mainly for bags and flexible packaging, while that in the case of trays or rigid packaging we speak rather of sealing).
L'élimination de l'air qui entoure le produit permet de réduire le taux d'oxygène présent dans l'emballage et d'empêcher ainsi les microorganismes aérobies de se développer et de dégrader l'aliment.  Eliminating the air surrounding the product reduces the level of oxygen present in the package and thus prevents aerobic microorganisms from developing and degrading the food.
L'absence d'oxygène réduit également la dégradation due à l'oxydation (le processus qui provoque, par exemple, le brunissement des bananes et des pommes).  The absence of oxygen also reduces degradation due to oxidation (the process that causes, for example, the browning of bananas and apples).
Différents procédés de mise sous vide sont présents sur le marché, permettant de réaliser des conditionnements de type sacs, barquettes, films thermoformés semi-rigides ou encore films souples. Various vacuuming processes are present on the market, making it possible to produce packaging of the type bags, trays, semi-rigid thermoformed films or flexible films.
Considérons dans ce qui suit l’exemple des barquettes : la « présentation » obtenue est telle que le film est “plaqué” sur le produit alimentaire lors de la mise sous vide afin de créer un effet“seconde peau” par le vide d’air et d'épouser ainsi parfaitement les contours du produit. Let us consider in the following the example of the trays: the "presentation" obtained is such that the film is "plated" on the food product during the evacuation to create a "second skin" effect by the vacuum of air and marry perfectly the contours of the product.
Pour réaliser cette étape du procédé, le film supérieur est chauffé en une ou plusieurs étapes afin d’utiliser les propriétés thermoélastiques des polymères. Le support inférieur du produit et le film supérieur sont parfois thermosoudés, assurant ainsi une bonne sécurité de scellage. To accomplish this process step, the top film is heated in one or more steps to utilize the thermoelastic properties of the polymers. The lower support of the product and the upper film are sometimes heat-sealed, thus ensuring a good security of sealing.
Même s’il présente de nombreux avantages, le procédé de mise sous vide présente des inconvénients limitant son utilisation, parmi lesquels on peut citer les aspects suivants : Although it has many advantages, the vacuuming process has drawbacks limiting its use, among which may be mentioned the following aspects:
- la déformation des produits frais sensibles ou fragiles puisque lors de la mise sous vide, le film supérieur (ou le film constituant le sac) exerce une force importante sur le produit alimentaire pouvant générer une déformation de ce dernier.  the deformation of the sensitive or fragile fresh products since during the evacuation, the upper film (or the film constituting the bag) exerts a significant force on the food product which can generate a deformation of the latter.
Dans le cas des produits alimentaires frais les plus fragiles, la mise sous vide génère des déformations produits, des écrasements (exemples : fruits, viandes, poissons etc...). L’aspect visuel des produits ainsi emballés est alors un frein à la commercialisation ou bien nécessite un suremballage.  In the case of the most fragile fresh food products, the evacuation generates deformations produced, crushes (examples: fruits, meat, fish etc ...). The visual appearance of the products thus packaged is then a brake on the marketing or requires an overpack.
- une non conformité de la couleur : lors de la conservation sous vide, peuvent apparaître plusieurs problématiques liées à la couleur des produits, à savoir apparition d’une couleur non conforme voire hétérogène ou dans le cas de la viande rouge, une non reprise de la couleur après ouverture. Ces aspects visuels non conformes générés sont rédhibitoires pour une mise sur le marché malgré l’intérêt apporté par la mise sous vide sur la conservation des produits alimentaires.  - non-conformity of the color: during storage under vacuum, may appear several issues related to the color of the products, namely appearance of a non-compliant or even heterogeneous color or in the case of red meat, a non-recovery of the color after opening. These non-compliant visual aspects generated are prohibitive for placing on the market despite the interest brought by the vacuum on the preservation of food products.
Ces problématiques ne permettent pas d’envisager un conditionnement sous vide de certains produits frais. C’est le cas par exemple de la saucisserie, des steaks hachés, ou encore des fruits. These problems do not allow to consider a vacuum packaging of some fresh products. This is the case for example sausage, chopped steaks, or fruit.
Pour contourner ces problématiques, certains industriels, qui optent pour le conditionnement sous vide, sont, comme mentionné plus haut, contraints de masquer l’aspect visuel des produits en ajoutant un suremballage, afin que le visuel du produit n’ait pas d’incidence sur l’acte d’achat. To circumvent these problems, some manufacturers, who opt for vacuum packaging, are, as mentioned above, forced to hide the visual appearance of products by adding an overpack, so that the visual of the product does not affect on the act of purchase.
Cela génère inévitablement des coûts industriels supplémentaires (emballage et étape de production supplémentaire) ainsi que des déchets d’emballages qui pourraient être supprimés. La présente invention vise alors à proposer une solution technique aux difficultés listées ci-dessus, et notamment à proposer une solution permettant d’assurer le maintien de la forme des produits, d’assurer une meilleure maîtrise de la couleur des produits conditionnés sous vide et une meilleure maîtrise de la reprise en couleur lors de la remise à l’air (à ouverture de l’emballage). This inevitably generates additional industrial costs (packaging and additional production stage) as well as packaging waste that could be removed. The present invention thus aims to propose a technical solution to the difficulties listed above, and in particular to propose a solution to ensure the maintenance of the shape of the products, to ensure better control of the color of the products packaged under vacuum and a better control of the recovery in color during the return to the air (with opening of the packing).
Comme on le verra plus en détails dans ce qui suit, la solution proposée par la présente invention réside dans le fait de “rigidifier” les produits en surface et pour cela,“un raidissage” ou“croûtage de surface” par le froid est effectué. As will be seen in more detail in the following, the solution proposed by the present invention lies in the fact of "stiffening" the products on the surface and for this, "stiffening" or "surface crusting" by the cold is carried out .
Et si ce “raidissage” ou “croûtage de surface” des produits alimentaires pourrait être envisagé par l’utilisation d’un équipement de froid mécanique, on préfère selon la présente invention réaliser un“raidissage” ou “croûtage de surface” par voie cryogénique, en surface des produits alimentaires, avant l’étape de mise sous vide. And if this "stiffening" or "surface crusting" of food products could be considered by the use of mechanical cold equipment, it is preferred according to the present invention to achieve a "stiffening" or "surface crust" cryogenically at the surface of the food products, before the evacuation step.
En effet, l’utilisation du froid mécanique se révèle moins avantageuse puisque la longueur des tunnels serait alors trop importante pour une mise en place dans les ateliers de production. Indeed, the use of mechanical cold proves to be less advantageous since the length of the tunnels would then be too important for an installation in the production workshops.
L’invention concerne alors un procédé de conditionnement sous vide de produits alimentaires, où : The invention thus relates to a vacuum packaging method for food products, where:
- on positionne le produit dans un emballage,  the product is positioned in a package,
- on aspire l'air contenu dans l'emballage ; et  the air contained in the package is sucked up; and
- on scelle l’emballage,  - we seal the packaging,
se caractérisant en ce que l’on procède, avant le positionnement du produit dans l’emballage, à une opération de croûtage en surface du produit par apport de froid cryogénique (surgélation en surface du produit par apport de froid cryogénique). Dans certains cas, pour certains produits, notamment carnés, il peut être avantageux de procéder, après mise sous vide, à une injection d’une atmosphère contrôlée dans l’emballage, avant scellement ou operculage. characterized in that, prior to the positioning of the product in the package, a crusting operation is carried out on the surface of the product by supplying cryogenic cold (freezing on the surface of the product by supplying cryogenic cold). In some cases, for certain products, particularly meat products, it may be advantageous to proceed, after evacuation, to an injection of a controlled atmosphere into the package, before sealing or sealing.
Ces procédés de pratique combinée « vide ++ MAP » (actuellement disponibles sur le marché) comportent en général les étapes suivantes :  These "vacuum ++ MAP" combined practice methods (currently available on the market) generally include the following steps:
- - positionnement du produit dans un emballage, par exemple une barquette,  - - positioning of the product in a package, for example a tray,
- mise sous vide ;  - evacuation;
- injection d’un mélange de gaz (par exemple un mélange 02/C02, ou encore un mélange à base d’azote) ;  injection of a mixture of gases (for example a 02 / CO 2 mixture or a mixture based on nitrogen);
- on ferme l’emballage.  - the package is closed.
Comme signalé plus haut ces emballages sont principalement utilisés pour les produits de viande fraîche, particulièrement le boeuf, le porc, le veau et l'agneau et toutes les protéines dont la coloration est perturbée par le manque d'oxygène, mais d'autres applications sont évoquées comme les produits de salaison, de poisson et fruits de mer, de volaille, de fromage et autres plats préparés. As noted above these packages are mainly used for fresh meat products, particularly beef, pork, veal and lamb and all the proteins whose color is disturbed by lack of oxygen, but other applications are mentioned as salting products, fish and seafood, poultry, cheese and other prepared dishes.
L’utilisation d’azote liquide ou de CO2 liquide est selon la présente invention préférée, le CO2 ayant par ailleurs des effets bactériostatiques reconnus. The use of liquid nitrogen or liquid CO2 is according to the present preferred invention, the CO2 also having recognized bacteriostatic effects.
Un tunnel cryogénique tel que ceux couramment utilisés dans l’industrie alimentaire permet de réaliser un tel apport de froid. A cryogenic tunnel such as those commonly used in the food industry makes it possible to provide such a cold supply.
Les expérimentations réalisées par la Demanderesse ont permis de démontrer que les tunnels cryogéniques sont adaptés pour réaliser des croûtages rapides et maîtrisés, et notamment le fait qu’un temps de passage court (par exemple 1 à 5 minutes), couplé à des températures très basses, typiquement de -30 à - 140 °C , permet d’atteindre des épaisseurs de croûtage (durcissement ou raidissage) permettant de conserver l’intégrité du produit, et ce, sans passer le seuil de changement d'état de l’eau du produit. A titre illustratif une épaisseur de croûtage de 1 à 3 mm a donné des résultats très satisfaisant sur l’ensemble des produits testés. The experiments carried out by the Applicant have made it possible to demonstrate that the cryogenic tunnels are adapted to achieve rapid and controlled crusts, and in particular the fact that a short passage time (for example 1 to 5 minutes), coupled with very low temperatures , typically from -30 to -140 ° C., makes it possible to reach crusting thicknesses (hardening or stiffening) making it possible to preserve the integrity of the product, without having to pass the threshold for changing the state of the water of the product. product. By way of illustration, a crusting thickness of 1 to 3 mm gave very satisfactory results on all the products tested.
Le fait de ne pas passer le seuil de changement d'état de l’eau du produit est un point important pour les fabricants puisque le pallier de congélation du produit n'étant pas atteint, l’étiquetage du produit n’aura pas à mentionner de points particuliers et notamment ne devra pas faire figurer la mention “produit décongelé ne pas recongeler”. En résumé, dans le cadre de la présente invention, nous visons à améliorer l'aspect de surface des produits conditionnés sous vide (afin que les produits ne soient plus "écrasés" par l'emballage) et les conditions opératoires proposées ici font que le palier de congélation du produit n’est pas dépassé , la cryogénie mise en œuvre vise à "figer" le produit afin d'assurer son intégrité de surface lors du conditionnement sous vide. The fact of not passing the threshold of change of state of the water of the product is an important point for the manufacturers since the level of freezing of the product not being reached, the labeling of the product will not have to mention particular points and in particular shall not include the words "thawed product not refreeze". In summary, in the context of the present invention, we aim to improve the surface appearance of vacuum packaged products (so that the products are no longer "crushed" by the package) and the operating conditions proposed here make the Freezing level of the product is not exceeded, the cryogenics used to "freeze" the product to ensure its surface integrity during vacuum packaging.
On connaît le document EP- 259 285, qui concerne la viande de porc fraîche et notamment la recherche d'un procédé visant à garantir la conservation de la viande de porc sans usage de nitrites. Le document propose alors, au sein de toute une série d’étapes, la succession suivante : Document EP-259 285, which relates to fresh pork meat and in particular the search for a process for guaranteeing the preservation of pork without the use of nitrites, is known. The document then proposes, within a series of stages, the following succession:
- une étape de croûtage en tunnel CO2 ;  a step of crusting in a CO2 tunnel;
- une étape de « tempering » en chambre froide durant une période de 8 à 12h, durant laquelle une température à cœur de -2 à -4°C est atteinte, ce qui signifie une congélation à cœur ;  - a cold room tempering step during a period of 8 to 12 hours, during which a core temperature of -2 to -4 ° C is reached, which means a freezing at heart;
- étape suivie d’opérations d'embossage / tranchage ;  - step followed by embossing / slicing operations;
- puis une étape de congélation en tunnel (0 °F).  - then a tunnel freezing step (0 ° F).
En d’autres termes le document procède, avant le positionnement du produit dans l’emballage, à une opération de croûtage en surface du produit par apport de froid cryogénique, suivie d’une congélation à cœur.  In other words, the document proceeds, prior to the positioning of the product in the package, to a crusting operation on the surface of the product by adding cryogenic cold, followed by freezing to the core.

Claims

REVENDICATIONS
1. Procédé de conditionnement sous vide de produits alimentaires, où : 1. Process for vacuum packaging of food products, where:
- on positionne le produit dans un emballage,  the product is positioned in a package,
- on aspire l'air contenu dans l'emballage ; et  the air contained in the package is sucked up; and
- on procède à une opération de scellement ou d’operculage de l’emballage,  - we proceed to a sealing operation or sealing of the package,
se caractérisant en ce que l’on procède, avant le positionnement du produit dans l’emballage, à une opération de croûtage en surface du produit par apport de froid cryogénique.  characterized in that it is carried out, prior to the positioning of the product in the package, a crusting operation on the surface of the product by supply of cryogenic cold.
2. Procédé selon la revendication 1 , se caractérisant en ce que après la dite aspiration, et avant scellement ou operculage, on procède à une injection d’une atmosphère contrôlée dans l’emballage. 2. Method according to claim 1, characterized in that after said suction, and before sealing or sealing, is carried out an injection of a controlled atmosphere in the package.
PCT/FR2019/051122 2018-05-30 2019-05-16 Process for vacuum packaging of fresh food products comprising an operation of surface crusting of these products WO2019229321A1 (en)

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FR1870622 2018-05-30
FR1870622A FR3081843B1 (en) 2018-05-30 2018-05-30 PROCESS FOR VACUUM PACKAGING OF FRESH FOOD PRODUCTS INCLUDING A SURFACE CRUSHING OPERATION OF THESE PRODUCTS

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Publication number Priority date Publication date Assignee Title
CN113367267A (en) * 2021-06-23 2021-09-10 万嘉尚品（北京）科技发展有限公司 Preservative-free fresh-keeping method for food

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3677167A (en) * 1970-01-07 1972-07-18 Dennis Richard Berg Apparatus for preservation of meat
EP0259285A2 (en) 1986-09-02 1988-03-09 Geo. A. Hormel & Co. Process for improving the eating and preservation qualities of uncured pork products
EP3248472A1 (en) * 2016-05-25 2017-11-29 Linde Aktiengesellschaft Method of conditioning and/or treating food products
FR3056560A1 (en) * 2016-09-27 2018-03-30 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude METHOD OF SOUNDING THE PROTECTIVE ATMOSPHERE OF SENSITIVE PRODUCTS, IN PARTICULAR BUTCHER SPECIALTIES

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3677167A (en) * 1970-01-07 1972-07-18 Dennis Richard Berg Apparatus for preservation of meat
EP0259285A2 (en) 1986-09-02 1988-03-09 Geo. A. Hormel & Co. Process for improving the eating and preservation qualities of uncured pork products
EP3248472A1 (en) * 2016-05-25 2017-11-29 Linde Aktiengesellschaft Method of conditioning and/or treating food products
FR3056560A1 (en) * 2016-09-27 2018-03-30 L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des Procedes Georges Claude METHOD OF SOUNDING THE PROTECTIVE ATMOSPHERE OF SENSITIVE PRODUCTS, IN PARTICULAR BUTCHER SPECIALTIES

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113367267A (en) * 2021-06-23 2021-09-10 万嘉尚品（北京）科技发展有限公司 Preservative-free fresh-keeping method for food

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FR3081843B1 (en) 2021-09-17
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