EP0868367B1 - Emballage pour denrees alimentaires, procede et dispositif de traitement thermique de denrees alimentaires emballees sous vide dans un tel emballage - Google Patents

Emballage pour denrees alimentaires, procede et dispositif de traitement thermique de denrees alimentaires emballees sous vide dans un tel emballage 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
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German (de)
English (en)
Other versions
EP0868367A1 (fr
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/fr
Application granted granted Critical
Publication of EP0868367B1 publication Critical patent/EP0868367B1/fr
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.

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  • 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)

Claims (21)

  1. Emballage pour denrées alimentaires comportant une enveloppe flexible, dans laquelle un vide peut être créé et qui peut être chauffé au moins à la température de pasteurisation et est soudable, et dans lequel sur l'enveloppe (14) est disposé un organe de traversée (3) qui comporte un élément d'étanchéité (6), qui peut être percé par un capteur de température (11), et dans lequel l'élément d'étanchéité (6) comprend des moyens (5) qui relient l'élément d'étanchéité (6) à l'enveloppe (14) essentiellement non altérée, caractérisé en ce que l'élément d'étanchéité (6) et l'enveloppe (14) tirée pardessus cet élément d'étanchéité sont repoussés à travers une bague (7).
  2. Emballage selon la revendication 1, caractérisé et ce que l'élément d'étanchéité (6) possède un embout saillant de forme annulaire (6b), qui s'engage dans ladite bague (7).
  3. Emballage selon la revendication 1 ou 2, caractérisé en ce que les moyens (5) servant à relier l'élément d'étanchéité (6) à l'enveloppe (14) comprennent un élément de fermeture qui s'engage au-dessous de la bague (7).
  4. Emballage selon l'une des revendications 1 à 3, caractérisé en ce que l'élément d'étanchéité (6) est agencé en forme de coupelle.
  5. Emballage selon l'une des revendications 1 à 4, caractérisé en ce que l'élément d'étanchéité (6) est constitué par un matériau présentant l'élasticité du caoutchouc, et notamment par du caoutchouc.
  6. Emballage selon l'une des revendications 1 à 5, caractérisé en ce que l'élément de fermeture (5) est agencé en forme de douille.
  7. Emballage selon l'une des revendications 3 à 6, caractérisé en ce que l'élément de fermeture (5) est réalisé en aluminium.
  8. Emballage selon l'une des revendications 3 à 7, caractérisé en ce que l'élément de fermeture (5) s'engage par un bord (5b), selon une liaison par formes complémentaires, au-dessous de la bague (7).
  9. Emballage selon l'une des revendications 3 à 8, caractérisé en ce que l'élément de fermeture (5) posséde une ouverture d'enfichage (5a), qu'une partie de l'enveloppe (14) est disposée au-dessous de cette ouverture et qu'une partie de l'élément d'étanchéité (6) est disposée au-dessous de cette douille.
  10. Emballage selon l'une des revendications 3 à 9, caractérisé en ce que l'enveloppe (14) est épaissie dans la zone de la traversée (3) au moins entre l'élément d'étanchéité (6) et la bague (7) et entre l'élément d'étanchéité (6) et l'élément de fermeture (5).
  11. Emballage selon l'une des revendications 3 à 10, caractérisé en ce que l'élément de fermeture (5) relie l'élément d'étanchéité (6) d'une manière inamovible selon une liaison par formes complémentaires à l'enveloppe (14).
  12. Emballage selon l'une des revendications 3 à 11, caractérisé en ce que l'élément d'étanchéité (6) est disposé sur la face intérieure de l'enveloppe (14), et l'élément de fermeture (5) est disposé sur la face extérieure de l'enveloppe (14).
  13. Emballage selon l'une de revendications 1 à 12, caractérisé en ce qu'il s'agit d'un sachet.
  14. Emballage selon l'une des revendications 1 à 13, caractérisé en ce qu'il s'agit d'un sachet rétrécissable.
  15. Emballage selon l'une des revendications 1 à 14, caractérisé en ce que l'organe de traversée (3) est prévu pour un thermocouple (11).
  16. Emballage selon l'une des revendications 3 à 15, caractérisé en ce que l'élément de fermeture (5) est un capuchon pouvant être appliqué sous pression.
  17. Emballage selon la revendication 16, caractérisé en ce que le capuchon est repoussé au moins sur un bord inférieur (5b).
  18. Procédé pour le traitement thermique, notamment pour la pasteurisation d'une denrée alimentaire emballée sous vide dans un emballage selon la revendication 1, selon lequel on chauffe cette denrée alimentaire par exemple dans un four ou au bain-marie à une température prédéterminée et ensuite on la refroidit, caractérisé en ce que pour détecter la température interne de la denrée alimentaire, l'emballage est équipé d'un organe de traversée et une sonde de température est introduite par cet organe dans la denrée alimentaire, que la sonde de température est raccordée par une extrémité, qui fait saillie hors de l'organe de traversée, à un appareil d'enregistrement de température et qu'on chauffe l'emballage à la température prédéterminée, la variation de la température dans l'appareil d'enregistrement de température étant enregistrée d'une manière pouvant être interrogée, et que pour le refroidissement de la denrée alimentaire, on retire cette dernière ainsi que la sonde par exemple du four et on la relie à nouveau audit appareil d'enregistrement de température, et que la variation de température lors du refroidissement est enregistrée par cet appareil, d'une manière pouvant être interrogée.
  19. Procédé selon la revendication 18, caractérisé en ce que l'appareil d'enregistrement de la température est monté sur le four ou sur un bain-marie et peut être relié au choix par un côté intérieur ou un côté extérieur à la sonde de température et que pour le refroidissement de la denrée alimentaire, on commute la sonde de son état enfiché sur ledit côté intérieur, dans un état enfiché sur le côté extérieur.
  20. Procédé selon la revendication 18 ou 19, caractérisé en ce qu'après le refroidissement de la denrée alimentaire et l'emballage on retire la sonde et que le passage est agencé de telle sorte que, également après le retrait de la sonde, l'emballage est étanche au vide.
  21. Dispositif pour la mise en oeuvre du procédé selon la revendication 18, caractérisé par :
    un emballage pour denrée alimentaire, comportant une enveloppe flexible et dans laquelle un vide peut être réalisé et qui peut être chauffé au moins à la température de pasteurisation et peut être soudé, un organe de traversée (3), qui comporte un élément d'étanchéité (6) pouvant être perforé et un moyen (5) reliant l'élément d'étanchéité (6) à l'enveloppe (14), étant monté sur l'enveloppe (14),
    une sonde de température, qui peut être introduite au niveau d'une extrémité dans la denrée alimentaire, par l'organe de traversée de l'enveloppe, et qui peut possède, à l'autre extrémité, un dispositif de raccordement, et
    un appareil d'enregistrement de température, qui est monté de préférence sur un four ou sur un bain-marie et qui peut être relié à la sonde de température pour enregistrer la variation de la température.
EP96939799A 1995-12-20 1996-12-12 Emballage pour denrees alimentaires, procede et dispositif de traitement thermique de denrees alimentaires emballees sous vide dans un tel emballage Expired - Lifetime EP0868367B1 (fr)

Applications Claiming Priority (7)

Application Number Priority Date Filing Date Title
CH3609/95 1995-12-20
CH03608/95A CH691122A5 (de) 1995-12-20 1995-12-20 Lebensmittelverpackung mit einer flexiblen Hülle, die ein durchstechbares Dichtungselement aufweist.
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
CH3608/95 1995-12-20
CH360895 1995-12-20
PCT/CH1996/000435 WO1997022537A1 (fr) 1995-12-20 1996-12-12 Emballage pour denrees alimentaires, procede et dispositif de traitement thermique de denrees alimentaires emballees sous vide dans un tel emballage

Publications (2)

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

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EP96939799A Expired - Lifetime EP0868367B1 (fr) 1995-12-20 1996-12-12 Emballage pour denrees alimentaires, procede et dispositif de traitement thermique de denrees alimentaires emballees sous vide dans un tel emballage

Country Status (7)

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

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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
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Also Published As

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

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