Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
  • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
  • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes or webs of flexible sheet material, e.g. in folded wrappers
  • B65D75/52—Details

Definitions

• the invention relates to a food packaging with a flexible and evacuable and at least heatable to pasteurizing temperature and weldable casing.
• a food packaging with a flexible and evacuable and at least heatable to pasteurizing temperature and weldable casing.
• packaging of this type known as sous vide bags, has long been used, particularly in institutional large cakes.
• This packaging is a shrink bag which can be evacuated and sealed airtight after the material to be pasteurized has been filled in.
• Such a bag can be used, for example, to pasteurize a chicken breast by heating it to a core temperature of 75 C in a suitable oven or in a water bath and then cooling it to less than 8 C in an ice water bath as quickly as possible.
• the process is known as the sous-vide process and has been retained since the cooking loss can be reduced to around 50% under hygienic conditions. With this packaging there is the difficulty that direct monitoring and recording of the temperature profile in the core of the package is not possible
• the invention has for its object to provide a package of the type mentioned, in which the above
• the packaging should still Be inexpensive to manufacture and ensure perfect hygienic conditions for food.
• the problem is solved in a generic food packaging according to claim 1.
• the packaging according to the invention makes it possible to attach a temperature sensor which is only inserted into the material to be pasteurized at the leadthrough.
• a temperature detection device known per se can be connected to the protruding end of the sensor and thus the temperature profile in the core of the goods during heating and cooling can be precisely registered and documented.
• the temperature data can thus be recorded and printed out at any time, for example in the form of a time / temperature curve, or recorded on a monitor.
• the mounted temperature sensor also enables optimal control of the temperature profile and thus optimal heating and cooling with minimal energy consumption.
• the food packaging is preferably a bag and in particular a shrinkable bag that can withstand temperatures up to about 110 ° C.
• a shrinkable bag that can withstand temperatures up to about 110 ° C.
• designs are also conceivable in which only a partial area of the packaging has a casing or a film. It is essential that the bushing remains tight after the temperature sensor has been removed.
• the sealing element and the casing pulled over it is pushed through a ring.
• the ring is preferably arranged on the outside of the casing and the sealing element on the inside of the casing. This enables a very simple and also hygienic assembly of the bushing.
• the invention also relates to a method for heat treatment, in particular for pasteurizing a foodstuff which is vacuum-packed with a package according to claim 1, said heated, for example in an oven or water bath at a predetermined temperature and then is cooled till ⁇ .
• Such a method is known in the prior art under the name "sous-vide method". This is mainly used in institutional big cakes and has been retained.
• a food for example vegetables or meat
• a plastic bag after appropriate preparation and heated to pasteurization temperature in an oven or water bath and thereby gently cooked and pasteurized.
• the bag is then cooled as quickly as possible in an ice water bath or with liquid nitrogen or carbon dioxide to less than 8 C and stored at 0 to 2 C. It is essential here that the required core temperature is reached. In the case of a chicken breast, for example, this amounts to approximately 75 ° C.
• thermometer into the bag, which measures the temperature in the core of the food.
• the thermometer can be read through the transparent cover of the bag.
• a log of the course of the core temperature during pasteurization can be drawn up by regular reading of the thermometer and the temperature course can thus be documented.
• this is very time-consuming and can only be carried out in stitches.
• Figures 1a and 1b an inventive packaging in
• FIG. 2 shows the individual parts of the bushing before it is assembled
• FIGS. 3a to 3g the individual steps in assembling the bushing
• FIG. 4 shows a schematic partial section of a packaging according to the invention with a mounted thermal sensor
• Figures 5 and 6 a schematic device for
• FIG. 7 shows the temperature profile when pasteurizing a food.
• FIGS. 1a and 1b show a bag 1 with an airtightly welded-in material 2.
• the bag 1 essentially consists of a film-like envelope 14, made of a suitable, preferably transparent plastic, which in a manner known per se with weld seams 4 is sealed.
• a bushing 3 for a thermal sensor 11 (FIG. 4) is attached to the casing 14 at a suitable point. This procedure is explained in more detail below.
• the bushing 3 consists of a hat-shaped or plate-shaped sealing element 6, which has a peripheral edge 6a, an annular extension 6b and a recess 6c on the underside.
• the leadthrough has a closure element 5 and a ring 7.
• the closure element 5 is of sleeve-shaped design and has an inwardly projecting edge 5b and an upper opening 5a.
• the Rmg 7 is preferably made of plastic, for example Teflon, and is dimensioned such that the shoulder 6b can be inserted into the ring 7.
• the sealing element 6 can be inserted with the Rmg 7 in place from below into the closure element 5.
• the assembly is preferably carried out with rubber gloves in a hygienically perfect environment.
• the sealing element 6, which is preferably made of natural rubber, is sterilized in an autoclave before assembly.
• automated assembly is also conceivable.
• the sealing element 6 is brought to the intended location inside the bag.
• a bag 14a is formed around the sealing element 6 from the outside of the envelope 4, as indicated in FIG. 3b.
• the casing 14 is now smoothed by pulling in the direction of the arrows 10 and the sealing element 6 is pushed into the ring 7 so that the arrangement according to FIG. 3d is now available.
• the sealing element 5 is placed on the sealing element 6 and the ring 7 from above and the sealing element 5 is then pressed with a suitable pressing tool in such a way that it seals tightly against the casing 14 or the seal.
• element 6 rests and surrounds the ring 7 with an inwardly projecting edge 5b.
• the bag 1 is thus ready for use and can be filled, evacuated and then welded.
• the bag hold 2 then only comes into contact with the inside of the sleeve 14 and the sealing element 6.
• the thermal sensor 11 To mount the thermal sensor 11, it is pushed into the bag contents 2 through the opening 5a of the closure element 5, the casing 14 and the sealing element 6. As FIG. 4 shows, a front end 11a projects into the bag holder 2. An outer end of the sensor 11 is connected to the temperature detection device 13 via a line 12. In this the temperature at the front end 11a of the sensor 11 can be recorded and registered.
• detection devices are known per se.
• the temperature sensor 11 is inserted into the food 2 at the feedthrough 3 in such a way that the core temperature of the food 2 can be measured.
• the bag 1 is now, according to FIG. 5, placed in a furnace 19 or a suitable water bath with the temperature sensor 11 set, and the sensor 11 is connected to a temperature detection device 21 by means of an electrical line 22 and a plug 18.
• the device 21 is preferably attached to the oven 19 and detects the temperature prevailing in the core of the food 2.
• the device 21 also stores the temperature data and transmits it via a connection 15 and a line 22 to a monitor 17 or a printer.
• the temperature profile in the core of the food 2 can be displayed on the monitor 17, for example with a curve 20.
• the plug 18 at the end of the temperature sensor 11 is removed from the device 21 and the bag 1 with the sensor 11 is removed from the oven 19.
• the connector 18 is again connected to the temperature detection device at a connection 14 on the outside of the oil 19.
• device 21 is electrically connected and the bag 1 is placed in an ice water bath 16.
• the core temperature in food 2 drops here relatively quickly to, for example, 8 C, as can be seen from the temperature profile according to FIG. 6.
• the temperature profile on the monitor 17 can be detected via the temperature detection device 21 and the line 22.
• the temperature sensor 11 When the food 2 has cooled, the temperature sensor 11 is removed from the bag 1 and the connector 18 is removed from the device 19. The food 2 is now pasteurized and can be processed further in a manner known per se. The temperature sensor 11 is disinfected and used for further treatment. The measured temperature profile is stored in a suitable manner and can also be recorded or printed out later. The temperature data and the bag 1 are identified with a corresponding designation, so that a later check and documentation of the temperature curve is possible at any time. The detection of the temperature profile enables the furnace 19 to be controlled, as a result of which the safety is further improved and the energy consumption can be kept to a minimum. The cooled food is stored in a cold room or cow cabinet, which guarantees a temperature range of 0 to 2 ° C. An alarm is triggered if the temperature range is exceeded. In addition, the temperature curve is continuously recorded by a so-called "loger" and checked weekly.

Landscapes

• Engineering & Computer Science (AREA)
• Mechanical Engineering (AREA)
• Packages (AREA)
• Measuring Temperature Or Quantity Of Heat (AREA)
• Vacuum Packaging (AREA)
• Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Applications Claiming Priority (7)

Publications (2)

Family

ID=25693420

Family Applications (1)

Country Status (7)

Families Citing this family (15)

Family Cites Families (19)

• 1996
  • 1996-12-12 EP EP96939799A patent/EP0868367B1/fr not_active Expired - Lifetime
  • 1996-12-12 WO PCT/CH1996/000435 patent/WO1997022537A1/fr not_active Ceased
  • 1996-12-12 DE DE59604137T patent/DE59604137D1/de not_active Expired - Fee Related
  • 1996-12-12 US US09/077,041 patent/US6056985A/en not_active Expired - Fee Related
  • 1996-12-12 AU AU76900/96A patent/AU7690096A/en not_active Abandoned
  • 1996-12-12 ES ES96939799T patent/ES2143245T3/es not_active Expired - Lifetime
  • 1996-12-12 AT AT96939799T patent/ATE188438T1/de not_active IP Right Cessation

Non-Patent Citations (1)

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