EP0868367B1 - Lebensmittelverpackung, verfahren und einrichtung zur wärmebehandlung eines mit einer solchen verpackung vakuumverpackten lebensmittels - Google Patents

Lebensmittelverpackung, verfahren und einrichtung zur wärmebehandlung eines mit einer solchen verpackung vakuumverpackten lebensmittels Download PDF

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Publication number
EP0868367B1
EP0868367B1 EP96939799A EP96939799A EP0868367B1 EP 0868367 B1 EP0868367 B1 EP 0868367B1 EP 96939799 A EP96939799 A EP 96939799A EP 96939799 A EP96939799 A EP 96939799A EP 0868367 B1 EP0868367 B1 EP 0868367B1
Authority
EP
European Patent Office
Prior art keywords
temperature
sealing element
foodstuff
package according
wrapping
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
EP96939799A
Other languages
German (de)
English (en)
French (fr)
Other versions
EP0868367A1 (de
Inventor
Rudolf FLÜCKIGER
Nicole Oehninger
Beat Gehrig
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Gate Gourmet Zuerich AG
Original Assignee
Gate Gourmet Zuerich AG
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
Priority claimed from CH03608/95A external-priority patent/CH691122A5/de
Priority claimed from CH03609/95A external-priority patent/CH692174A5/de
Application filed by Gate Gourmet Zuerich AG filed Critical Gate Gourmet Zuerich AG
Publication of EP0868367A1 publication Critical patent/EP0868367A1/de
Application granted granted Critical
Publication of EP0868367B1 publication Critical patent/EP0868367B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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 according to the Preamble of Claim 1.
  • a food packaging according to the Preamble of Claim 1.
  • For pasteurizing food for example vegetables, meat, sauces and the like packaging of this type is used in institutional institutional kitchens in particular used for a long time under the name sous vide bags.
  • This packaging is a shrink bag, which after the Filling of the goods to be pasteurized is evacuated and airtight can be welded.
  • the generic FR-A-1.195.250 discloses a pouch with a pierceable sealing element.
  • the sealing element has two Share on. One part becomes outside and the other part Attached to the inside of the case. The attachment of these parts on the cover is done by electrical welding. Both other versions, the shell is used to attach the Broken sealing element.
  • DE-A-35 44 244 shows a device for removing Packing material from bags.
  • a sealing part is applied to the bag, who breaks through the bag with a wreath of sharp teeth. Both the mentioned welding and the breaking through the cover basically question the tightness.
  • a chicken breast for example, can be used with such a bag be pasteurized by placing them in a suitable oven or heated to a core temperature of 75 ° C in a water bath and then as quickly as possible in an ice water bath for less is cooled down to 8 ° C.
  • the procedure is called sous-vide known and has proven itself as hygienic Conditions of cooking loss can be reduced to around 50%. With this packaging there is the difficulty that a direct Monitoring and recording of the temperature profile in the Core of the food is not possible.
  • the invention has for its object a packaging to create the type mentioned, in which the above difficulty is avoided.
  • the packaging should still be inexpensive be producible and perfect hygienic conditions ensure for food.
  • the packaging according to the invention enables the attachment of a temperature sensor, which is only for this purpose introduced into the material to be pasteurized during implementation becomes.
  • a temperature sensor At the protruding end of the sensor one can known temperature detection device connected and thus the temperature curve in the core of the goods when heating and cooling be accurately registered and documented.
  • the temperature data can be recorded and at any time, for example, in Print out the form of a time / temperature curve or on a monitor record.
  • the mounted temperature sensor also enables optimal control of the temperature profile and thus with minimal Energy consumption an optimal heating and cooling.
  • the food packaging is preferably a bag and in particular a shrinkable bag that can withstand temperatures up to about Withstands 110 ° C.
  • a bag and in particular a shrinkable bag that can withstand temperatures up to about Withstands 110 ° C.
  • versions are also conceivable in which only a sub-area of the packaging a case or a Has film. It is essential that the implementation after Removing the temperature sensor is still tight.
  • the ring is on the outside of the shell and that Sealing element arranged on the inside of the shell. This enables a very simple and hygienic installation of the Execution.
  • the invention also relates to a method for heat treatment, especially for pasteurizing one with a packaging according to Claim 1 vacuum packaging food, this for example in an oven or water bath heated a predetermined temperature and then cooled becomes.
  • thermometer into the bag, which is the temperature at the core of the food measures.
  • the thermometer is through the transparent cover of the Bag can be read through.
  • Thermometer creates a log and thus the temperature curve be documented.
  • this is very complex and can only be carried out in stitches. This Difficulties are avoided in the method according to claim 19.
  • FIGs 1a and 1b show a bag 1 with an airtight welded goods 2.
  • the bag 1 consists essentially from a film-like casing 14, from a suitable one preferably clear plastic, which in is known to be sealed with welds 4.
  • On the sleeve 14 is a bushing 3 for at a suitable point a thermal sensor 11 (Fig. 4) attached.
  • bushing 3 consists of a hat or plate-shaped sealing element 6, which has a circumferential Edge 6a, an annular extension 6b and on an underside has a recess 6c.
  • Sealing element 6 on the sleeve 14 has the implementation a closure element 5 and a ring 7.
  • the closure element 5 is, as can be seen, sleeve-shaped and has an inwardly projecting edge 5b and one upper opening 5a.
  • the ring 7 is preferably made of plastic, for example Teflon manufactured and dimensioned so that the approach 6b can be used in the ring 7.
  • the Sealing element 6 can with ring 7 in place from below the closure element 5 can be used.
  • the assembly is preferably carried out hygienically with rubber gloves perfect environment. This is preferably made of natural rubber existing sealing element 6 is before assembly sterilized in an autoclave. However, it is also conceivable automated assembly.
  • the sealing element 6 is inside of the bag in the intended place.
  • a sack 14a is formed as indicated in FIG. 3b.
  • the envelope 14 is now pulled in the direction of the arrows 10 pulled smooth and the sealing element 6 pushed into the ring 7, so that the arrangement according to FIG. 3d is now available.
  • Closure element 5 placed and then with a suitable sealing tool presses the closure element 5, in such a way that it is tight against the casing 14 or the sealing element 6 rests and the ring 7 with an inwardly projecting Edge 5b includes.
  • the bag 1 is thus ready for use and can be filled, evacuated and then welded become.
  • the bag content 2 then only comes with the inside of the casing 14 and the sealing element 6 in touch.
  • a front end 11a projects into the Contents of bag 2.
  • An outer end of the sensor 11 is via a line 12 to the temperature detection device 13 connected. In this the temperature at the front end 11a of the sensor 11 are detected and registered.
  • Detection devices are known per se.
  • the temperature sensor is used to pasteurize food 2 11 introduced into the food 2 at the bushing 3, such that the core temperature of the food 2 is measurable.
  • the bag 1 is now in accordance with Figure 5 with the put temperature sensor 11 in a furnace 19 or a suitable one Given water bath and the sensor 11 by means of a electrical line 22 and a plug 18 on a temperature detection device 21 connected.
  • the device 21 is preferably attached to the furnace 19 and recorded in the core of the Food 2 prevailing temperature.
  • the device 21 stores also the temperature data and transmits them via a connection 15 and a line 22 to a monitor 17 or a printer.
  • the temperature curve in the core of the food 2 is on the monitor 17, for example with a Curve 20, can be represented.
  • the connector 18 at the end the temperature sensor 11 is withdrawn from the device 21 and the Bag 1 with the sensor 11 removed from the oven 19.
  • To cool down the connector 18 is connected to a connection 14 on the outside of the furnace 19 again with the temperature detection device 21 electrically connected and the bag 1 in an ice water bath 16 given.
  • the core temperature in food 2 drops comparatively quickly to 8 ° C, as the temperature curve according to FIG. 6 shows.
  • the temperature sensor 11 pulled from the bag 1 and the plug 18 from the device 19 pulled out. Food 2 is now pasteurized and can be further processed in a manner known per se.
  • the temperature sensor 11 is disinfected and for another Treatment used.
  • the measured temperature curve is stored in a suitable manner and can also later be recorded or printed out.
  • the temperature data and the bag 1 are labeled accordingly identified so that it can be checked at any time later and documentation of the temperature curve is possible.
  • the detection of the temperature curve enables control of the furnace 19, which further improves safety and energy consumption is kept to a minimum can.
  • the cooled food is stored in a refrigerator or refrigerator that has a temperature range guaranteed from 0 to 2 ° C. If the temperature range is exceeded an alarm is triggered. In addition, the temperature curve 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)
EP96939799A 1995-12-20 1996-12-12 Lebensmittelverpackung, verfahren und einrichtung zur wärmebehandlung eines mit einer solchen verpackung vakuumverpackten lebensmittels Expired - Lifetime EP0868367B1 (de)

Applications Claiming Priority (7)

Application Number Priority Date Filing Date Title
CH360895 1995-12-20
CH03608/95A CH691122A5 (de) 1995-12-20 1995-12-20 Lebensmittelverpackung mit einer flexiblen Hülle, die ein durchstechbares Dichtungselement aufweist.
CH3608/95 1995-12-20
CH03609/95A CH692174A5 (de) 1995-12-20 1995-12-20 Verfahren zur Wärmebehandlung, insbesondere zum Pasteurisieren eines vakuumverpackten Lebensmittels sowie Einrichtung zur Durchführung dieses Verfahrens.
CH360995 1995-12-20
CH3609/95 1995-12-20
PCT/CH1996/000435 WO1997022537A1 (de) 1995-12-20 1996-12-12 Lebensmittelverpackung, verfahren und einrichtung zur wärmebehandlung eines mit einer solchen verpackung vakuumverpackten lebensmittels

Publications (2)

Publication Number Publication Date
EP0868367A1 EP0868367A1 (de) 1998-10-07
EP0868367B1 true EP0868367B1 (de) 2000-01-05

Family

ID=25693420

Family Applications (1)

Application Number Title Priority Date Filing Date
EP96939799A Expired - Lifetime EP0868367B1 (de) 1995-12-20 1996-12-12 Lebensmittelverpackung, verfahren und einrichtung zur wärmebehandlung eines mit einer solchen verpackung vakuumverpackten lebensmittels

Country Status (7)

Country Link
US (1) US6056985A (es)
EP (1) EP0868367B1 (es)
AT (1) ATE188438T1 (es)
AU (1) AU7690096A (es)
DE (1) DE59604137D1 (es)
ES (1) ES2143245T3 (es)
WO (1) WO1997022537A1 (es)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6550259B2 (en) 2000-12-22 2003-04-22 Premark Feg L.L.C. Chiller control system
US6311509B1 (en) 2000-12-22 2001-11-06 Premark Feg L.L.C. Chiller with automatic probe detection and filtered temperature display
US7369868B2 (en) * 2002-10-30 2008-05-06 Sony Ericsson Mobile Communications Ab Method and apparatus for sharing content with a remote device using a wireless network
US20040173626A1 (en) * 2003-03-07 2004-09-09 Jeor Bret De St Pressure vacuum release hermetic valve for rigid container packages
FR2877643B1 (fr) * 2004-11-09 2007-02-09 L C 2 Entpr Unipersonnelle A R Dispositif d'ouverture et/ou de fermeture d'un emballage hermetique, notamment destine a la conservation de produits agroalimentaires
US20090026199A1 (en) * 2007-07-27 2009-01-29 Jeor Bret De Pressure vacuum release hermetic valve for rigid container packages
US9289323B2 (en) * 2010-08-05 2016-03-22 Hyper Ice, Inc. Ice bag with air release valve for therapeutic treatment
US9839230B2 (en) * 2011-03-31 2017-12-12 Raymond L. Neff Device for defrosting, warming and cooking using a circulating fluid
US9215948B2 (en) 2012-02-29 2015-12-22 Nomiku, Inc. Apparatus and system for low-temperature cooking
US20140023757A1 (en) * 2012-07-17 2014-01-23 Honeyville Grain, Inc. Thermal processes of reducing foodborne pathogens in bagged food products
US10863848B2 (en) 2013-03-15 2020-12-15 Iceburg Point Ventures, LLC Cooking apparatus using liquid bath
US10974855B2 (en) * 2015-08-04 2021-04-13 Conagra Foods Rdm, Inc. Shelf-stable pouch for fresh-packed fruits or vegetables
US10123648B2 (en) * 2015-12-03 2018-11-13 Robert GODFROID System and method for cooking
JP6174226B1 (ja) * 2016-11-18 2017-08-02 勝広 篠原 生精肉の保存処理方法
US20230074367A1 (en) * 2021-09-08 2023-03-09 National Presto Industries, Inc. Jar sensors for food preservation

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US842981A (en) * 1905-06-07 1907-02-05 Charles J Tagliabue Attachment for sterilizing or pasteurizing apparatus.
GB747794A (en) * 1954-03-02 1956-04-11 Nat Dairy Res Lab Inc Improvements in closures for containers
FR1195250A (fr) * 1956-11-27 1959-11-16 Perfectionnements aux moyens pour faciliter le remplissage et l'obturation de récipients individuels à parois minces
US4003124A (en) * 1974-08-21 1977-01-18 Swift And Company Limited Method of making canned food recyclable thermal simulator
US3964313A (en) * 1974-08-21 1976-06-22 Swift & Company Canned food recyclable thermal simulator
US4036995A (en) * 1975-12-29 1977-07-19 Food Automation Service Techniques, Inc. Oven cooking monitor for uniformly cooking a plurality of food items requiring different cooking times
US4104916A (en) * 1976-09-07 1978-08-08 Hofer Heinz P Apparatus for temperature measurement
US4340610A (en) * 1980-08-27 1982-07-20 Rjr Foods, Inc. Flexible pouch and thermocouple locator therefor
US4808381A (en) * 1983-05-13 1989-02-28 E. I. Du Pont De Nemours And Company Fluid transfer device
DE3326231A1 (de) * 1983-07-21 1985-02-07 Helmut 7300 Esslingen Schroeder Verfahren zur sterilisierung von konserven durch erhitzen
US4595487A (en) * 1985-03-18 1986-06-17 Kennecott Corporation Sensing probe holder system
DE3544244A1 (de) * 1985-12-14 1987-06-25 Minnesota Mining & Mfg Vorrichtung zum entnehmen von fuellgut aus beuteln
FR2603777B1 (fr) * 1986-09-11 1990-06-01 Baele Gangloff Ste Nouvelle Dispositif de mesure d'unites de pasteurisation et installation de pasteurisation utilisant ce dispositif
JPS6486050A (en) * 1987-08-11 1989-03-30 Nisshin Kogyo Kk Freezing ratio measuring method and apparatus for freezing and/or thawing foods
US4852916A (en) * 1988-01-19 1989-08-01 Johnson Keith D High temperature vacuum probe
US5407641A (en) * 1990-10-25 1995-04-18 Helmut Katschnig Microwave apparatus, and container for use in a microwave apparatus
DE4112209A1 (de) * 1991-04-13 1992-10-15 Behringwerke Ag Behaelterverschluss mit durchstossbarem verschlusskoerper
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JPH09159543A (ja) * 1995-12-05 1997-06-20 Nikon Corp 温度分布測定方法及び温度分布測定装置

Also Published As

Publication number Publication date
WO1997022537A1 (de) 1997-06-26
ES2143245T3 (es) 2000-05-01
EP0868367A1 (de) 1998-10-07
DE59604137D1 (de) 2000-02-10
US6056985A (en) 2000-05-02
AU7690096A (en) 1997-07-14
ATE188438T1 (de) 2000-01-15

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