29 - Meat, dairy products, prepared or preserved foods
Goods & Services
(1) Cheese products, namely cheese, cold pack cheese food, pasteurized processed cheese food, pasteurized processed cheese, and cheese spreads; Eggs, milk (in any form), butter, cream, cheeses and cheese specialities, yoghurts, milk proteins and lactoserum and other milk products; Beverages having a milk base; preserved, deep frozen, dried, cooked and processed fruits and vegetables; Jellies, jams; Compotes; Fruit purees; Marmalade; Crystallized fruits; Dried fruit; Glazed fruits; Fruit-based snack food; Fruit peel; Fruit salads, Fruit in syrup; Fruit pulp; Fruit chips; fruit spread; Yoghurts; Drinking yogurts; Fruit yoghurts and flavoured yoghurts; stirred yogurt.
The invention relates to a packaging (200) comprising a tray (14,) and a sleeve (18) inside which the tray (14) is mounted to slide in a longitudinal direction (L). The packaging (200) also comprises at least one tamper-proof element (82) for the packaging (200), said tamper-proof element (82) comprising a first section (110) rigidly connected to the tray (14), and a second section (112) connected by at least one line of weakness (120) to the sleeve (18). The or each line of weakness (120) connects to a longitudinal end edge (109a) of the sleeve (18).
The invention concerns a device for gripping at least one deformable food product. This gripping device comprises: - at least one perforated plate defining at least one surface (130) for receiving the deformable food product (10), and - for the or each receiving surface (130), a pair of needles (182, 184) associated with said receiving surface (130), each needle (182, 184) of said pair being capable of being moved between a retracted position, in which the needle (182, 184) does not pass through the receiving surface (130), and a deployed position, in which the needle (182, 184) passes through the receiving surface (130). The invention also concerns a facility for producing deformable food products comprising such a gripping device, and a method for moving a deformable food product by means of such a gripping device.
B65G 47/90 - Devices for picking-up and depositing articles or materials
B65B 19/34 - Packaging other rod-shaped articles, e.g. sausages, macaroni, spaghetti, drinking straws, welding electrodes
B65G 47/91 - Devices for picking-up and depositing articles or materials incorporating pneumatic, e.g. suction, grippers
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
The invention relates to a method (100) for producing a cheese spiral, comprising the following steps: supplying (110) a cheese paste; extruding (120) the cheese paste so as to form a string of cheese; and winding (170) the string of cheese around itself so as to form the cheese spiral. The invention also relates to an associated winding device.
The invention relates to a method for producing a string of cheese, said method comprising supplying a cheese base, retexturing said cheese base so as to form a cheese paste, and extruding said cheese paste through a spinneret having a diameter that is less than or equal to 10 mm so as to form the string of cheese, in which the cheese base has a maximum slope value with a tangent δ of between 0.06 and 0.10.
The present invention relates to a process for manufacturing a cheese product, the fat content of which is less than or equal to 5% by weight relative to the total weight of the cheese product, having a moisture of the fat-reduced cheese product of 60 to 75% of the total weight of the cheese product. The present invention also related to a cheese product having a moisture of the fat-reduced cheese product of 60 to 75% of the total weight of the cheese product and comprising at least one protein material in a sufficient amount for the protein content to represent 10 to 35%, said protein material comprising at least one protein material of dairy origin, at most 5% fat and supplemental water up to 100%.
The present invention relates to a process for manufacturing a cheese product, the fat content of which is less than or equal to 5% by weight relative to the total weight of the cheese product, having a moisture of the fat-reduced cheese product of 60 to 75% of the total weight of the cheese product. The present invention also related to a cheese product having a moisture of the fat-reduced cheese product of 60 to 75% of the total weight of the cheese product and comprising at least one protein material in a sufficient amount for the protein content to represent 10 to 35%, said protein material comprising at least one protein material of dairy origin, at most 5% fat and supplemental water up to 100%.
The invention relates to a method for producing a packaged portion (100) of a food product, said method comprising the following steps: providing a cup (14) defining an inner space (16) for receiving the food product (12); cold dosage of the food product (12), at a temperature of less than 50°C, into the receiving space (16) of the cup (14); covering the food product (12) by means of a thermally insulating cover (18) arranged such that thermally conductive flaps (22) of the cup (14) extend outside the cover (18) following the covering step; folding the flaps (22) over an outer face of the cover (18) opposing the receiving space (16); and heat-sealing the flaps (22) on the outer face.
B29C 65/00 - Joining of preformed partsApparatus therefor
B65B 25/10 - Forming sector-shaped packages of cheese or like plastic products
B65B 3/04 - Methods of, or means for, filling the material into the containers or receptacles
B65B 7/28 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by applying separate preformed closures, e.g. lids, covers
B65D 85/76 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials for cheese
B29C 65/18 - Joining of preformed partsApparatus therefor by heating, with or without pressure using heated tool
B29C 65/48 - Joining of preformed partsApparatus therefor using adhesives
11.
PACKAGING ELEMENT FOR PRODUCING A PACKAGING PACKAGE FOR A FOOD PRODUCT AND PACKAGING PACKAGE FOR A FOOD PRODUCT
The invention relates to a packaging element (10), suitable for producing a packaging package for a food product, which includes a sheet (12), including a main region (30) lined by longitudinal edges (36, 38) and at least one border region (40, 42) extending along one of said longitudinal edges. The sheet likewise comprises an element (14) for guiding tears in the sheet, substantially bordering each of the longitudinal edges of the main region, and at least one gripping tab (16A, 16B), overlapping one of the longitudinal edges so as to straddle both the main region and the one or more border regions, said gripping tab being attached to the sheet at least in said border region.
B65D 75/14 - Articles or materials wholly enclosed in single sheets or wrapper blanks in sheets or blanks folded-up around all sides of the contents from a portion on which the contents are placed
B65D 75/68 - Inserted or applied tearing-strings or like flexible elements extending through wrapper closure or between wrapper layers
B65D 85/76 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials for cheese
B65D 77/36 - Tearing-strings or like flexible elements disposed beneath a wrapper, label, or other element of sheet material securing a lid, cover, or container mouth
The invention relates to a cheese portion (38) comprising: a wrapping sheet (40); a metered amount of cheese (88) wrapped in the sheet (40), the cheese being poured into the sheet (40) while hot. The sheet (40) comprises at least one layer (401) of paper having an inner side facing the cheese (88), at least said inner side being water-tight.
B65D 85/76 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials for cheese
The present invention relates to a method for preparing a coated cheese product, said method including the steps of: a) injecting a cheese material in viscous state between two coating films and in contact with said films, said films being malleable at the storage temperature of said coated cheese product and each including, on the outer surface, at least one outer layer made of a coating composition C1 in a gelled state, said coating composition including at least one hydrophobic polymer, and b) shaping at least one coated cheese product, by pressing on the outer surface of each one of said two coating films, such as to obtain a coated cheese product including a core that includes said cheese material and a coating that is malleable at the storage temperature of said coated cheese product and sealed against moisture and microorganisms, completely surrounding the periphery of the core thereof, said coating consisting of the assembly by pressing said two coating films and including at least one outer layer made of said coating composition C1.
A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
B65B 25/06 - Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
A23C 19/084 - Treating the curd, or adding substances thereto, after melting
B65B 25/08 - Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products between layers or strips of sheet or web material, e.g. in webs folded to zig-zag form
B65B 9/02 - Enclosing successive articles, or quantities of material, between opposed webs
A01J 27/02 - Coating the cheese, e.g. with paraffin wax
A23C 19/16 - Covering the cheese surface, e.g. with paraffin wax
B65D 75/58 - Opening or contents-removing devices added or incorporated during package manufacture
14.
DEVICE FOR GRIPPING AT LEAST ONE DEFORMABLE PRODUCT
The invention relates to a device for gripping at least one deformable food product, characterised in that it comprises: a chamber, a chamber-depressurisation system, a fluid connection connecting the depressurisation system to the chamber, and at least one perforated plate (246) defining a surface (248) for receiving the deformable food product, said perforated plate (246) having at least one perforation opening onto the receiving surface (248) and into the chamber.
The invention relates to a method for producing stuffed foods (10), each stuffed food (10) comprising an outer casing made from a first food product and an inner stuffing made from a second food product, said method comprising the following steps: providing a sheet (24) of the first food product and a roll (28) of the second food product, and winding the sheet (24) around the roll (28).
The invention relates to a packaging unit (1), including: a packaging sheet (3); a metered amount (5) of a product packaged in the packaging sheet (3), the product having a pasty or semi-liquid texture at the time of packaging in the packaging sheet (3), the packaging sheet (3) being folded to as to define a bottom (21) and a circumferential sidewall (23), the packaging sheet (3) having a peripheral edge (39) folded down on one side of the packaged product opposite the bottom (21); and a seal (7) positioned on the product (5) and held between the peripheral edge (39) of the packaging sheet (3) and the product (5). The seal (7) has a gripping device (45, 79, 81).
B65B 11/54 - Wrapping by causing the wrapper to embrace one end and all sides of the contents, and closing the wrapper onto the opposite end by forming regular or irregular pleats
B65D 75/18 - Articles or materials wholly enclosed in single sheets or wrapper blanks in sheets or blanks folded-up around all sides of the contents from a portion on which the contents are placed the upstanding portion of the wrapper being closed by regular or irregular folds or pleats, e.g. bunch-wrapped packages
B65D 85/76 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials for cheese
18.
PROCESS FOR PRODUCING A SWEETENED CHEESE PRODUCT HAVING A DRY EXTRACT OF BETWEEN 30% AND 60% AND COMPRISING AT LEAST ONE CEREAL
A process for producing a sweetened cheese product having a dry extract of between 30% and 60% and comprising at least one cereal. The invention relates to a process for producing a sweetened milk product having a dry extract of between 30% and 60%, composed of a base of processed cheese and of at least one cereal, and also a sweetened milk product which can be obtained by means of this process. The sweetened milk product is characterized by a long shelf life, i.e. a shelf life that can reach 4 months out of the cold.
The present invention relates to a coating wax for a food product, comprising at least one block copolymer composed of at least one block of polymer (A) resulting from the polymerization of at least two, identical or different, monomers (MA), which are derived from long-chain fatty acids, said long chain comprising from 14 to 34 carbon atoms; and of at least one block of polymer (B), different from (A), resulting from the polymerization of at least two, identical or different, monomers (MB), which are derived from short-chain fatty acids.
A01J 27/02 - Coating the cheese, e.g. with paraffin wax
A23C 19/16 - Covering the cheese surface, e.g. with paraffin wax
C08F 293/00 - Macromolecular compounds obtained by polymerisation on to a macromolecule having groups capable of inducing the formation of new polymer chains bound exclusively at one or both ends of the starting macromolecule
C08L 53/00 - Compositions of block copolymers containing at least one sequence of a polymer obtained by reactions only involving carbon-to-carbon unsaturated bondsCompositions of derivatives of such polymers
C09D 131/02 - Homopolymers or copolymers of esters of monocarboxylic acids
C09D 153/00 - Coating compositions based on block copolymers containing at least one sequence of a polymer obtained by reactions only involving carbon-to-carbon unsaturated bondsCoating compositions based on derivatives of such polymers
The invention relates to a packaging box (10), including a lower portion (12), an upper portion (14) forming a cover, a strip (16), and a thread (18). Said box is particularly usable for containing wrapped portions of melted cheese. The lower portion (12) and upper portion (14) each include a base (20a, 20b) and a side portion (22a, 22b). The strip (16) is elongate in a longitudinal direction and is connected to both side portions (22a, 22b) so as to ensure that the box (10) is tamper-proof before first opening it. The thread (18) is sandwiched between the strip (16) and at least one of the lower (12) or upper (14) portions and is moreover arranged such that one end (60) of the thread can be pulled toward the outside of the box. The strip (16) comprises a weakness line (38) that extends substantially in the longitudinal direction and is arranged so as to be broken by biasing the thread (18) toward the outside of the box.
B65D 77/36 - Tearing-strings or like flexible elements disposed beneath a wrapper, label, or other element of sheet material securing a lid, cover, or container mouth
B65D 85/76 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials for cheese
21.
METHOD FOR PRODUCING A CHEESE PRODUCT CONTAINING MILK SOLIDS LOWER THAN OR EQUAL TO 50 % AND COMPRISING AT LEAST ONE CEREAL
The invention relates to a method for producing a cheese product containing milk solids ≤50% and consisting of a mixture of melted cheese and at least one cereal, and to a cheese product that can be produced by said method. Said cheese product is characterised by a long shelf life, i.e. a shelf life that can be up to 4 months at room temperature.
The present invention relates to a composition for coating a food product, particularly cheese, and more particularly firm paste cheese, and in particular pressed paste cheese, including coating wax and a bulking agent.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Eggs, milk (in all its forms), butter, cream, cheese and
specialty cheese products, yoghurts, lactic proteins and
whey and other dairy goods; beverages made with milk. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial
coffee; flours and preparations made from cereals, bread,
pastry and confectionery, ices; honey, treacle; yeast,
baking-powder; salt, mustard; vinegar; sauces (condiments);
spices; ices for refreshment, milk-based gruel for food,
frozen yoghurt (edible ices).
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Eggs, milk (in all forms), butter, cream, cheese and
specialty cheese products, yoghurts, lactic proteins and
whey and other dairy products, beverages made with milk.
25.
METHOD OF PRODUCING A THERMIZED UNRIPENED CHEESE AND CHEESE OBTAINED
Method of producing a cheese according to which: - a cheese curd is prepared; - from the cheese curd, an intermediate cheese paste is prepared; - a first treatment is carried out on the cheese paste at a temperature between 40°C and 90°C; - a texturizing treatment is carried out at the temperature of the first treatment in order to obtain a textured paste; - the textured paste is subjected to a second heat treatment via ohmic heating at a temperature between 80°C and 140°C for 10 s to 5 min; - the paste obtained is cooled to a temperature below 100°C in order to obtain a cheese, and – the cheese is conditioned.
The invention relates to a method for packaging a pasty product such as processed cheese or fresh processed cheese in an easily opened, sealed packaging made of two thin sheets of a plastic material, i.e. a first sheet (4) defining a cup (8) having a bottom (80) and side surfaces (81) and a second sheet defining a lid (13) tightly sealed to the edges (81A) of the cup, wherein said method comprises: cutting the first sheet (4) along an adapted outline; conforming the first sheet (4) by folding in order to form a cup (8) having side surfaces (81) extending beyond the cup filling area; filling the cup filling area with a pasty product; placing on the free surface of the pasty product (11) the second sheet cut so as to form a lid (13); and sealing the lid (13) on the side surfaces (81). Before shaping the first sheet (4) by folding, the sheet (4) is heated at selected areas (5) so as to carry out thermoforming during the folding operation.
B65B 25/06 - Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
B65B 47/02 - Apparatus or devices for forming pockets or receptacles in or from sheets, blanks, or webs, comprising essentially a die into which the material is pressed or a folding die through which the material is moved with means for heating the material prior to forming
B65B 47/06 - Apparatus or devices for forming pockets or receptacles in or from sheets, blanks, or webs, comprising essentially a die into which the material is pressed or a folding die through which the material is moved by application of mechanical pressure using folding dies
B65D 75/68 - Inserted or applied tearing-strings or like flexible elements extending through wrapper closure or between wrapper layers
B65D 85/76 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials for cheese
27.
USE OF ANIONIC EMULSIFIERS FOR INCREASING THE FIRMNESS OF PROCESSED CHEESE PRODUCTS WITH A SOLIDS CONTENT ≤ 40%
The invention relates to the use of at least one anionic emulsifier, in particular a monoglyceride esterified with an organic acid or an ester of a lactic acid esterified with fatty acids, in the preparation of a processed cheese product with a solids content ឬ 40%, for increasing the firmness of said processed cheese product. The invention also relates to processed cheese products with a solids content ឬ 40% and comprising an anionic emulsifier, and also to a method for the production of such processed cheese products.
