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WO2003035513A1 - Emballage de produits alimentaires - Google Patents

Emballage de produits alimentaires Download PDF

Info

Publication number
WO2003035513A1
WO2003035513A1 PCT/GB2002/004803 GB0204803W WO03035513A1 WO 2003035513 A1 WO2003035513 A1 WO 2003035513A1 GB 0204803 W GB0204803 W GB 0204803W WO 03035513 A1 WO03035513 A1 WO 03035513A1
Authority
WO
WIPO (PCT)
Prior art keywords
product
containers
array
container
food product
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.)
Ceased
Application number
PCT/GB2002/004803
Other languages
English (en)
Inventor
Bernard Vanier
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to DE60220439T priority Critical patent/DE60220439T2/de
Priority to EP02772541A priority patent/EP1456100B1/fr
Publication of WO2003035513A1 publication Critical patent/WO2003035513A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
    • B65D85/36—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for bakery products, e.g. biscuits
    • 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
    • B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
    • B65D77/02—Wrapped articles enclosed in rigid or semi-rigid containers
    • 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
    • B65D2585/00—Containers, packaging elements or packages specially adapted for particular articles or materials
    • B65D2585/30—Containers, packaging elements or packages specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
    • B65D2585/36—Containers, packaging elements or packages specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for biscuits or other bakery products
    • B65D2585/363—Containers, packaging elements or packages specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for biscuits or other bakery products specific products
    • B65D2585/366—Pizza

Definitions

  • This invention relates to packaging for food products including both savoury and sweet products which are typically dispensed at the point of sale or use as a slice or segment of a larger whole. Such products may be oven-baked in the manufacturing process and may be intended for re-heating before being consumed.
  • Savoury products such as pies, pizzas and quiches and confection products such as gateaux are generally prepared as circular or rectangular products and are traditionally dispensed at the point of sale as slices or segments cut from the whole.
  • gateaux which comprise layers of cream and layers of other materials including sponge, meringue, biscuit and flavoured fillings may be di ensionally unstable and tend not only to look messy when served to the customer but also to be wasteful in the cutting process and the transfer of the slice or segment to the plate.
  • the present invention provides packaging for a sub-divided food product, the packaging comprising a plurality of product containers each defined by and consisting essentially of an endless upstanding wall element and a common outer retaining means to maintain the containers as a close-packed array.
  • each individual product container contains a portion of the food product, the portion being of pre-determined and uniform size.
  • the product container can readily be removed from around the product portion with minimum spoilage and wastage for serving to a customer in a restaurant or, where the sale has taken place for example in a supermarket for consumption away from the point of sale, the product either having been frozen or sold chilled or at room temperature, the product container can be removed at the time of consumption.
  • the array of containers constitutes a circular ring or shallow cylinder and the individual containers comprise sectors of a circle although, in another embodiment, the array may be rectangular and the containers may define individual slices.
  • the individual product containers could be triangular, rhomboidal, crescent-shaped or other shape or combination of shapes which, when in a mutually packed array, make up the shape of the whole.
  • the packaging includes a unitary, for example circular, base with an upstanding rim or flange and, as a further option, an appropriately-shaped lid again with a flange which, however, is downwardly-depending.
  • the outer retaining means preferably extends the full height of the product containers so that, in use, it is engaged by the rim or flange of the base and/or lid, if present. If the array is circular, the retaining means comprises an annular collar whereas as, if the array is rectangular, the retaining means would itself be rectangular.
  • Each product container is preferably formed from a rectangular strip of plastics material, preferably polyvinyl chloride, formed to the appropriate shape by creasing at the edges, the free ends being joined together for example by spot- welding, by the use of suitable adhesives, interlocking tabs or by other means whereby the product may readily be removed or "popped" from the container for consumption by breaking the join.
  • plastics material preferably polyvinyl chloride
  • each portion for example of a wedge shape, is of uniform and intended size without wastage and can be removed when frozen so as to stagger shelf life and minimise further waste.
  • Liquid sauces or soft mixtures may be applied to the top of the product so that, once popped from the container, the sauce forms a coulis which enrobes the product and gives the appearance of the product having been freshly made, since the sauce would be flowing from the top and down the sides of the product to give a home-made appearance.
  • Hygiene is enhanced in that the product is encased in the container until it is dispensed for use and can thus be handled without risk of cross-contamination during transportation or at the point of service.
  • the packaging retards bacterial and microbiological growth and, since airflow is restricted, the risk of cross-contamination is reduced.
  • Individual product portions in a container have greatly increased strength for transportation and storage purposes irrespective of whether the product is in the fresh or frozen state.
  • the presence of the lid will also enhance hygiene and will also reduce freezer burn and thus avoid the need to place the food product in a plastic bag, which is the conventional method to avoid freezer burn but tends to damage any decoration on the product, or at least to cause food components to adhere to the bag and thus to create wastage.
  • the lid in conjunction with the product container effectively cocoons the product and prevents transportation/storage damage even to fragile decoration.
  • the invention also includes, in another aspect, a packaged sub-divided food product, the product being segmented and each segment being contained in a product container defined by and consisting essentially of an upstanding endless wall element, the segments thus contained being maintained as a close-packed array by a common outer retaining means.
  • individual containers may be filled with food product in various ways.
  • a whole product may be initially prepared on a base with an upstanding peripheral rim or flange and an array of product containers may be urged downwardly from above whereby the walls of the containers cut through the product until, with the lower edges of the product containers in contact with the base, each container has therein a portion of product for subsequent transportation and storage as part of the array, with an outer retaining means holding the array of containers together until individual product portions are required for sale.
  • an array of containers may be provided in mutually-packed relationship on a base and previously-segmented solid, for example sponge, product ingredients can be added to each container with cream or other semi-solid product ingredient being added to each container through suitable dispensing means. Any dry ingredients, for example in powder or flake form, can also be added via suitable dispensing means. Whichever method is used, a lid may then be added over the entire array for transportation and storage, whether the product is to be frozen or is to be maintained fresh.
  • Figure 1 is an exploded view of packaging according to the invention.
  • Figure 2 is a perspective view of an individual segment of the packaging, filled with a gateaux product.
  • the packaging shown generally at 10, includes sixteen segments 11 which, in a mutually-packed array, constitute a cylindrical configuration.
  • Each segment is formed from semi-rigid PVC of thickness 200 microns, as shown more clearly with reference to Figure 2, and the array has a PVC base 12 having a peripheral upstanding rim 13 and a similarly-dimensioned PVC lid 14.
  • the segments are maintained in a packed array to annular collar 15 which surrounds the segments, the upper and lower edges being within the rim of the lid and base, respectively.
  • the segments When the segments are intended to cut through a pre-formed product to form individual portions, the PVC should be thicker and heavier-duty, for example 400-500 microns or, especially where the packaged product is intended to be baked or re-heated before consumption, the segments may be formed from a heat-resistant plastics material such as partially crystallised polyethylene terephthalate (CPET), optionally with an amorphous outer layer to enhance the sealing properties and provide a glossy finish.
  • CPET partially crystallised polyethylene terephthalate
  • a segment 11 has straight side walls 16 a rear wall 17 and contains a layered gateaux product 18 with a cream and fruit or sauce surface and decoration 19.
  • the container is formed from a strip of PVC material suitably configured by creasing, the end regions being spot- elded at 20 and one end forming a tab 21 to enable the container to be removed from the gateaux product.
  • the wall of the container is sufficiently deep to accommodate the surface decoration on the gateaux product without damage being occasioned thereto on application of the lid.
  • the array of segments is held together by a outer annular collar of substantially the same depth as the containers, whereby the lower edge of the collar is located within the upstanding rim 13 of the base and the upper edge of the collar is located within the depending rim of the lid.
  • Product may be provided in the containers by various methods according to the nature of the product.
  • the product has a denser layer at the bottom and a softer layer at the top and would be sold as a shallow tart like product such as a flan, cheesecake, open-top pie, open cake, quiche or pizza.
  • the array of containers is used as a cutter for the pre-formed whole product although optionally a liquid or a semi liquid mixture may be deposited above into the individual containers, the mixture setting after a period of time.
  • a slice of sponge is placed on a substrate and the array of containers as a whole is placed on top of the sponge. Pressure is applied to the top of the array, whereby the array acts as a guillotine, segmenting and depositing a triangle of sponge in each container, creating a lock for enhancing stability.
  • a soft biscuit-like product for example digestive biscuit crumb mixed with butter which is normally used for a cheesecake base, the material being pliable enough when the butter is warm, but hardening in the container, creating a solid base
  • a soft biscuit-like product for example digestive biscuit crumb mixed with butter which is normally used for a cheesecake base, the material being pliable enough when the butter is warm, but hardening in the container, creating a solid base
  • Cream, fillings, dry ingredients and so on, such as meringue, are deposited in each segment on the base, thus creating outward pressure on each wall, thereby increasing the overall strength of the product and pressuring the segments maintaining an equal overall shape and structure.
  • a slice of sponge is then placed on top of the array and pressure is applied to the sponge, creating a reverse guillotine action whereby triangles of sponge are deposited in each container. The exercise can be repeated to create further layers.
  • a liquid sauce or fruit in a viscous state can then be deposited to create a seal, thus protecting the product with a more dense and seamless flush surface and offering a moist enrobing advantage when serving.
  • a decoration of cream may be deposited simultaneously to act as an anchor for a fragile or visually delicate decoration that is protected by the outer walls of the segment.
  • the packaging offers a major advantage in commercially producing product that is fragile, that is, breakable, brittle or otherwise structurally intrinsically weak or dimensionally unstable. Such products have hitherto not been achieved in a packaged and protected environment.
  • the product could be manufactured without decoration or soft sauce.
  • it When serving the product, it could be turned upside down thus reversing the product and creating in effect an 'upside down cake' thus offering another benefit.
  • the product may be prepared, either in the cooked or uncooked state, on a circular base and an array of product containers, each in the form of a sector of a circle and the array constituting a whole circular shape, is placed on the upper surface of the product and urged downwardly, downward pressure being exerted by a circular disk or pressure plate acting against the upper edges of the containers.
  • the radial portion walls thus cut through the product to create individual product portions each contained in a discrete sector-shaped container, the arcuate outer wall corresponding with and bounding the arcuate periphery of the product.
  • the containers are formed from CPET, the product can subsequently be baked by the manufacturer, by the retailer or by the customer at home.
  • Individual portions can be baked as and when required, leaving the remainder of the portions in the frozen or fresh condition for subsequent baking. If it is desired to dispense or consume the product cold, it can be left to cool down in the container, the container acting to prevent the product drying at the edge regions.
  • a pre-formed circular disk or layer of rolled-out pastry may be placed over the array of containers and urged downwardly using a pressure plate having depending therefrom an array of dies which correspond with and are complementary to the product containers in the array but are slightly undersized in relation thereto, whereby the individual dies urge a portion of the pastry downwardly into each container to occupy the base area thereof and to extend upwardly at the side regions.
  • the pie filling material can then be applied to each individual container and, if necessary according to whether the pie is intended to be open or closed, a further thinly rolled layer of pastry can be applied from above and urged into each container, the walls thereof acting to cut the pastry into the appropriately-shaped segments, to form individual pie portions in each container, each pie portion having a pastry wall around all sides, whereby the filling does not leak from the pie once the container has been removed for dispensing purposes.
  • the containers act as separators to hold and maintain the shape of individual product portions.
  • the array of containers can either be used to cut the product, before baking, into individually-sized portions or ingredients can be deposited from above into the array of containers which can then be individually handled and reheated for consumption, removal of the container being carried out with the heated product on the serving plate, so as not to disturb the appearance of the product as typically happens when such products have to be scooped from conventional containers.
  • Savoury starters or buffet savouries may also be prepared in containers according to the invention and again are capable of being stored either in the fresh, chilled or frozen state and dispensed onto a serving plate at the time of consumption with no or minimum disturbance to the appearance thereof.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Containers Having Bodies Formed In One Piece (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un emballage (10) pour un produit alimentaire qui comprend une pluralité de compartiments de produit (11) délimité chacun par une paroi sans fin, ainsi qu'un dispositif de retenue extérieur (15) qui maintient les compartiments sous la forme d'un ensemble serré. L'ensemble de compartiments forme un cercle ou un cylindre peut profond, alors que les compartiments individuels forment les parties constitutives d'un cercle. L'emballage peut comprendre une base unitaire (12) dotée d'un bord vertical (13) et d'un couvercle (14) doté d'un bord orienté vers le bas. Par ailleurs, l'emballage peut être fabriqué en PCV ou CPET et utilisé dans un procédé de remplissage de récipients avec des produits alimentaires. Ce procédé consiste à disposer un produit alimentaire sur la base et à pousser l'ensemble de compartiments de produit vers le bas. Les parois des récipients coupent le produit de sorte que les bords inférieurs des compartiments de produit en contact avec la base permettent à chaque produit de contenir une part de produit lequel est transporté et stocké comme partie intégrante de l'ensemble. Le moyen de retenue extérieur maintient uni l'ensemble de compartiments jusqu'à la vente de toutes les parts de produit.
PCT/GB2002/004803 2001-10-25 2002-10-24 Emballage de produits alimentaires Ceased WO2003035513A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DE60220439T DE60220439T2 (de) 2001-10-25 2002-10-24 Lebensmittelbehälter
EP02772541A EP1456100B1 (fr) 2001-10-25 2002-10-24 Emballage de produits alimentaires

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0125641.1 2001-10-25
GB0125641A GB2364522B (en) 2001-10-25 2001-10-25 Food product packaging

Publications (1)

Publication Number Publication Date
WO2003035513A1 true WO2003035513A1 (fr) 2003-05-01

Family

ID=9924528

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2002/004803 Ceased WO2003035513A1 (fr) 2001-10-25 2002-10-24 Emballage de produits alimentaires

Country Status (5)

Country Link
EP (1) EP1456100B1 (fr)
AT (1) ATE363443T1 (fr)
DE (1) DE60220439T2 (fr)
GB (1) GB2364522B (fr)
WO (1) WO2003035513A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR200466436Y1 (ko) 2010-05-19 2013-04-15 서정미 원형 케이크 상자

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2412562A (en) * 2004-03-30 2005-10-05 Jayan Ragavan Automated preparation of packaged sandwiches
DE202009012649U1 (de) 2009-09-21 2009-12-24 Zwicker, Andreas Verpackungsbehälter
AU2012390069B2 (en) * 2012-09-24 2017-10-19 Red Bull Gmbh Container for receiving and splitting product plates along weakening grooves, use of said container for receiving and splitting product plates, a process for splitting product plates, and product plates, in particular chocolate bars
GB2506617B (en) * 2012-10-03 2014-09-24 Samar Galal Improvements in or relating to containers for comestibles

Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR611263A (fr) * 1926-02-15 1926-09-24 Bande-caissette pour emballage
FR840045A (fr) * 1937-12-21 1939-04-18 Emballage pour fromages en pains ou en meules, principalement pour fromages de roquefort ou fromages bleus
US2339584A (en) * 1941-03-01 1944-01-18 Milprint Inc Method of cutting and wrapping cake
CH462704A (fr) * 1967-09-14 1968-09-15 Kustner Freres Cie Sa Procédé d'enveloppement en coquille d'un corps prismatique de section en forme de secteur circulaire et machine pour la mise en oeuvre de ce procédé
US3771713A (en) * 1970-12-11 1973-11-13 B Davidson Partitioned tray having tabs, for pies and the like
US4299148A (en) * 1978-04-06 1981-11-10 Meier Gerard B Method for cutting and maintaining separate segments of a gummous comestible
US4359159A (en) * 1980-04-03 1982-11-16 Pollard Clarice F Carton assembly for presliced pastry
FR2568221A1 (fr) * 1984-07-30 1986-01-31 Monoplast Sa Procede de conditionnement de portions, emballage et portions obtenues selon ce procede
EP0292338A2 (fr) * 1987-04-17 1988-11-23 Belin S.A. Dispositif de conditionnement pour produits d'alimentation
EP0368737A1 (fr) * 1988-11-07 1990-05-16 Fromageries Bel Appareil de conditionnement d'un volume de produit pâteux tel qu'un fromage et produits ainsi conditionnés
US5082677A (en) * 1990-07-19 1992-01-21 Avi Bear Packaging means and method for shipping pastries
WO1999035057A1 (fr) * 1997-12-31 1999-07-15 Officine Meccaniche Natalino Corazza S.P.A. Emballage hermetique et son procede de fabrication
FR2783802A1 (fr) * 1998-09-24 2000-03-31 Bel Fromageries Procede de conditionnement d'un produit pateux et installation correspondante
CH690092A5 (it) * 1996-04-12 2000-04-28 Marco Miceli Utensile per tagliare e rimuovere fette da un prodotto alimentare.

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3398827A (en) * 1967-01-24 1968-08-27 Grace W R & Co Trays, and multi-tray packages
JPH1029678A (ja) * 1996-07-16 1998-02-03 Gurafuikusu & Dezainingu:Kk ケーキ類等の取り出し片

Patent Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR611263A (fr) * 1926-02-15 1926-09-24 Bande-caissette pour emballage
FR840045A (fr) * 1937-12-21 1939-04-18 Emballage pour fromages en pains ou en meules, principalement pour fromages de roquefort ou fromages bleus
US2339584A (en) * 1941-03-01 1944-01-18 Milprint Inc Method of cutting and wrapping cake
CH462704A (fr) * 1967-09-14 1968-09-15 Kustner Freres Cie Sa Procédé d'enveloppement en coquille d'un corps prismatique de section en forme de secteur circulaire et machine pour la mise en oeuvre de ce procédé
US3771713A (en) * 1970-12-11 1973-11-13 B Davidson Partitioned tray having tabs, for pies and the like
US4299148A (en) * 1978-04-06 1981-11-10 Meier Gerard B Method for cutting and maintaining separate segments of a gummous comestible
US4359159A (en) * 1980-04-03 1982-11-16 Pollard Clarice F Carton assembly for presliced pastry
FR2568221A1 (fr) * 1984-07-30 1986-01-31 Monoplast Sa Procede de conditionnement de portions, emballage et portions obtenues selon ce procede
EP0292338A2 (fr) * 1987-04-17 1988-11-23 Belin S.A. Dispositif de conditionnement pour produits d'alimentation
EP0368737A1 (fr) * 1988-11-07 1990-05-16 Fromageries Bel Appareil de conditionnement d'un volume de produit pâteux tel qu'un fromage et produits ainsi conditionnés
US5082677A (en) * 1990-07-19 1992-01-21 Avi Bear Packaging means and method for shipping pastries
CH690092A5 (it) * 1996-04-12 2000-04-28 Marco Miceli Utensile per tagliare e rimuovere fette da un prodotto alimentare.
WO1999035057A1 (fr) * 1997-12-31 1999-07-15 Officine Meccaniche Natalino Corazza S.P.A. Emballage hermetique et son procede de fabrication
FR2783802A1 (fr) * 1998-09-24 2000-03-31 Bel Fromageries Procede de conditionnement d'un produit pateux et installation correspondante

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR200466436Y1 (ko) 2010-05-19 2013-04-15 서정미 원형 케이크 상자

Also Published As

Publication number Publication date
GB0125641D0 (en) 2001-12-19
EP1456100B1 (fr) 2007-05-30
DE60220439D1 (de) 2007-07-12
GB2364522B (en) 2002-09-04
DE60220439T2 (de) 2008-01-24
GB2364522A (en) 2002-01-30
ATE363443T1 (de) 2007-06-15
EP1456100A1 (fr) 2004-09-15

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