FR2876359A1 - FOOD PACKAGING BAG AND METHOD OF MANUFACTURING SUCH A BAG - Google Patents

Abstract

The invention relates to a sachet (1) for processing foodstuffs, comprising a closed permeable pocket (2) and a manipulating handle (6), said pocket (2) being provided with an opening tab (7) connected to a means for initiation of opening (8), said tab (7) cooperating with the initiation means (8) such that pulling the tab (7) causes the opening of the pocket (2), characterised in that said handle (6) comprises a cord (12) extending between a first end (12A), at which the cord (12) is fixed to the opening tab (7) and a second end (12B), at which the cord (12) is fixed to the pocket (2). Sachets for processing foodstuffs.

Description

FOOD PACKAGING BAG AND METHOD OF

  The present invention relates to the general technical field of food packaging bags for storing foods and transforming them by placing them in contact with an exchange medium while said foods are inside. of the bag.

  The present invention relates in particular to the technical field of cooking bags pre-filled with particulate food products intended to be cooked within the bag, by immersion of the latter in a hot cooking liquid, said immersion causing the cooking of food and their imbibition of cooking liquid. The present invention relates in particular to the technical field of cooking bags for containing foods to be cooked in a hot liquid, such as rice, pasta or semolina.

  The present invention relates to a food packaging bag intended to be placed in contact with an exchange medium for processing said foodstuffs, said bag comprising on the one hand a closed bag for containing said foodstuffs, said bag being permeable to the medium exchange so as to allow sufficient contact of the food with the exchange medium to transform said food, and secondly a handle handle for allowing the manipulation of the bag by a user, said bag being provided with a opening tab associated with an opening priming means, said tab being capable of being manually grasped and cooperating with the priming means so that the pulling of the tab causes the opening of the pocket.

  The present invention also relates to a method of manufacturing a food packaging bag intended to be placed in contact with an exchange medium for transforming said foodstuffs, said method comprising: a manufacturing or supplying step A a closed bag for containing said food, said bag being permeable to the exchange medium so as to allow sufficient contact of the food with the exchange medium to transform said food, - a step B of producing a means of opening initiation, - a step C of producing an opening tab, during which said pocket is provided with a tab that can be manually grasped, said tab being intended to cooperate with the priming means for the pulling of the leg causes the opening of the pocket.

  Food packaging bags are known for storing foods and transforming them by placing them in contact with an exchange medium while said foods are inside the sachet.

  Said exchange medium may for example consist of a hot cooking liquid. Thus known cooking bags, for example for cooking rice. These bags, pre-filled with rice, are generally pierced with multiple orifices, so as to allow the rice to come into contact with cooking water within the bag. This bag thus pre-filled can be immersed in a saucepan of boiling water by the user to cook or complete the cooking of the rice contained therein.

  Bags in the form of cushions, obtained for example by a vertical bagging method, are known in particular. These bags result from the folding and sealing on itself of a plastic sheet, said sheet thus forming a tube provided with a longitudinal weld line, said tube being closed at both ends by a first and a second line transverse heat sealing to form a closed pouch containing the food to be processed, for example rice to cook and hydrate.

  When the food processing cycle contained in the bag is completed, the user extracts the bag from the exchange medium, then tears it to transfer the contents into a suitable container. For example, in the case of a rice cooking bag, the user extracts the bag out of the water at the end of the cooking cycle, dries it, then tears it to transfer the rice from the bag to a dish on duty.

  The extraction operation of the bag out of the exchange medium can be difficult to achieve, given the flaccid nature of the bag. In particular, in the case of a rice cooking bag, the extraction of the bag out of boiling water is generally delicate and risky, since it implies that the user recovers in a hot environment a heavy and flexible object, so difficult to grasp.

  In order to facilitate this extraction operation, it is known to provide the bags of the prior art with a fork slot. For this purpose, the known bags comprise a third transverse heat-sealing line, disposed substantially parallel and at a distance from one of the other two transverse heat-sealing lines mentioned above, in order to define at one of the ends of the bag a transverse band. of matter. The slot fork is in the form of a notch formed within the band of material described above. The user is thus able, by introducing an elongated object, such as a fork, into the groove, to hook the bag in order to extract it from the exchange medium, for example boiling water. .

  The opening of the bag is then obtained by tearing, said tear being generally facilitated by the presence of a priming notch.

  These known bags, if they generally give satisfaction, however, have a number of disadvantages.

  In the first place, it is often difficult for the user to identify, while the bag is immersed in the exchange medium, the slot. Indeed, the bag tends, because of its flaccid nature, to wrinkle and fold over itself, so that the user is no longer really able to distinguish the contours and the orientation of the bag .

  This visual identification is even more difficult in the case of a cooking bag, especially rice. Indeed, the stirring due to the boiling of the cooking water tends to accentuate the phenomenon of wrinkling and folding of the bag on itself. In addition, the cooking water, initially transparent, is cloudy because it is loaded at the end of cooking whitish particles from cooking rice.

  The user must therefore proceed by trial and error with his fork, in search of the slot, which is also of relatively small size compared to that of the bag.

  This difficulty of handling sometimes leads the user to abandon the idea of using the fork slot and extract the bag out of the exchange medium by another means, which can be hazardous in terms of safety especially when the exchange medium is a hot liquid.

  In addition, for reasons of mechanical strength, the fork slot must be positioned between two weld lines, which requires the realization of the third weld line mentioned above. The realization of this third weld line therefore increases the cost and complexity of manufacture of the bag.

  In addition, once the bag out of the exchange medium, it is generally difficult to open quickly, cleanly, and without risk of burn when the exchange medium is a cooking liquid. Indeed, the user must identify the tear initiation notch, which is not always easy to distinguish, especially in the case of a bag obtained by a continuous process of vertical bagging, especially given many burrs of material extending from the bag.

  The object assigned to the present invention is therefore to provide a new food packaging bag which does not have the disadvantages listed above and which is likely to be handled and opened in a particularly easy and fast manner by the user.

  Another object of the invention is to provide a novel food packaging bag of particularly simple design.

  Another object of the invention is to propose a new food packaging bag whose identification of the opening initiation means is particularly facilitated.

  Another object of the invention is to propose a new food packaging bag that can be obtained by a quick-speed manufacturing process.

  Another object of the invention is to provide a new food packaging bag which is particularly easy to extract by the user out of the cooking liquid.

  Another object of the invention is to provide a novel food package which can be manufactured on the basis of a standard process.

  Another object of the invention is to propose a new method of manufacturing a particularly simple and fast food packaging bag.

  Another object of the invention is to propose a new method of manufacturing a food packaging bag which is based on proven principles.

  Another object of the invention is to provide a new method of manufacturing a food packaging bag for an excellent production rate.

  Another object of the invention is to propose a new method of manufacturing a food packaging bag which can be obtained by simple and rapid modifications of existing processes.

  The objects assigned to the invention are achieved by means of a food packaging bag intended to be placed in contact with an exchange medium for transforming said foodstuffs, said bag comprising on the one hand a closed bag for to contain said foods, said bag being permeable to the exchange medium so as to allow sufficient contact of the food with the exchange medium to transform said food, and secondly a handle handle for allowing the handling of the bag by a user, said bag being provided with an opening tab associated with an opening priming means, said tab being capable of being manually grasped and cooperating with the priming means so that the draw of the tab causes the opening of the bag, characterized in that said handle comprises a bead extending between firstly a first end, to which the cord is secured at the level of the opening tab, and secondly a second end, to which the cord is secured to the pocket.

  The objects assigned to the invention are also achieved by means of a method of manufacturing a food packaging bag intended to be placed in contact with an exchange medium for converting said foodstuffs, said process comprising: a step A of manufacturing or supplying a closed bag for containing said food, said bag being permeable to the exchange medium so as to allow sufficient contact of the food with the exchange medium to transform said food, a step B of producing an opening initiation means, - a step C of producing an opening tab, during which said pocket is provided with a tab that can be manually grasped, said tab being intended to cooperate with the priming means so that the pulling of the tab causes the opening of the pocket, characterized in that it comprises a step D of fixing a cord extending between a first re and a second end, during which firstly the cord is fixed towards its first end at the opening tab, and secondly the cord is fixed towards its second end on the pocket.

  Other objects and advantages of the invention will appear better on reading the attached description, and with the aid of the accompanying drawings, given by way of purely illustrative and non-limiting example, in which: Figure 1 is a schematic front view of a first embodiment of a pouch according to the invention.

  - Figure 2 illustrates, in a schematic front view, a second embodiment of a bag according to the invention.

  - Figure 3 illustrates, in a schematic front view, a third embodiment of a bag according to the invention.

  - Figure 4 illustrates, in a schematic front view, a fourth embodiment of a bag according to the invention.

  Figures 1 to 4 illustrate various embodiments of the invention, a sachet 1 for food packaging to be placed in contact with an exchange medium to transform said food.

  Such a bag, which is preferably disposable (that is to say has a disposable nature), is intended to contain food to be transformed by direct contact of the latter with the exchange medium, which preferably has a fluid character, and is preferably in the liquid state. Said transformation can take place, depending on the nature of the food to be processed, with or without the addition of thermal energy.

  By transformation is meant here a physico-chemical modification of food to make them ready to consume, or at least improve their organoleptic properties and / or their appearance for their end use.

  This transformation takes place when the food is in direct contact with the exchange medium. For example, in the case of an exchange medium consisting of a liquid, the transformation may include liquid imbibition phenomena by food, such as osmotic transfers, or even gelling phenomena for example.

  According to the invention, the cooking bag 1 comprises a closed bag 2 intended to contain the food to be processed (not shown).

  Said pocket 2 is permeable to the exchange medium, so as to allow sufficient contact of the food with the exchange medium to transform said food. In other words, the bag 2 is designed so as to allow a sufficient fraction of the exchange medium to enter therein to initiate the physico-chemical modifications of the food leading to the transformation of the latter. Thus, in the case of foods to hydrate, the bag 2 will be sufficiently permeable to water to allow the absorption of water, or at least liquid, by the food.

  Preferably, the invention relates to a bag 1 whose bag 2 is permeable to liquids, and in particular to liquids whose viscosity is close to or similar to that of water.

  Even more preferably, the bag 1 forms a cooking bag intended to contain food to be cooked or heated in a hot liquid, especially particulate food products, and in particular foods to be cooked and rehydrated, such as rice, pasta or semolina.

  In what follows, for the sake of simplicity and brevity of description, only a rice cooking bag 1 will be described, it being understood that the invention is absolutely not limited to a bag designed for this type of cooking. foodstuffs, or to a bag intended to be heat-treated.

  The cooking bag 1 is preferably intended to be pre-filled with said food to be cooked, which may also have previously undergone a beginning of cooking.

  The cooking bag 1 thus provides a first storage function of the food to be cooked before cooking.

  The cooking bag 1 also performs a second function, since it is intended to be immersed in a cooking liquid, such as water, in order to cook the food contained therein, constituted by occurrence of rice. The sachet 1 thus ensures a cooking conditioning for the foods arranged within it.

  The bag 2 is in the form of an envelope, which itself is for example in the form of a plastic material, and defining a closed internal volume for receiving food to cook.

  Closed internal volume means here a space that confines food and prevents them from escaping out of the envelope, without being waterproof. In the case of food products to be rehydrated, such as rice, pasta or semolina, the bag 2 is formed of a liquid permeable envelope. Said permeability can be obtained by virtue of the nature of the material used to manufacture the envelope forming the pocket 2, or by the drilling of multiple orifices in the envelope forming the pocket 2, said orifices being of sufficient size to allow the passage of liquid but prohibiting the food contained in the bag, especially when the latter are of particulate nature, to escape.

  Advantageously, the bag 1 according to the invention has a cushion shape, said cushion being delimited by four edges forming two longitudinal edges 2A, 2B substantially parallel to each other on the one hand and two transverse edges 2C, 2D substantially parallel to each other. 'somewhere else.

  Preferably, the pocket 2 is formed of a flexible film folded and welded longitudinally on itself along a longitudinal weld line 3, so that said film forms a tube extending longitudinally between a first and a second terminal zone 4, 5. Said tube is closed towards each of these two end zones 4, 5 by one or more transverse weld lines, so as to form a closed volume.

  The transverse edges 2C, 2D are thus formed by sealing strips 20C, 20D.

  Such a. construction is conventional, and can be obtained in particular by a vertical bagging process, which is a continuous process for manufacturing pre-filled bags. Such a method is well known to those skilled in the art, and will not be explained further in what follows. Note that it is quite possible to implement, within the context of the invention, another manufacturing process, and for example a batch bagging process, or a horizontal bagging process. The pocket 2 can also be preformed.

  According to the invention, the cooking bag 1 comprises a gripping loop 6 intended to allow the handling of the bag 1 by the end user. In particular, the handle 6 is intended to allow the user to extract the cooking bag 1 out of the cooking bath (consisting for example of boiling water), when the cooking cycle is completed. The gripping handle 6 is designed to support the entire weight of the bag filled with food to cook at the end of cooking, that is to say when said food is soaked with water.

  The handle 6 is preferably designed to cooperate with a kitchen utensil 13, such as a fork 13A, a spoon or equivalent, said kitchen instrument acting hooking hook to grab and extract the bag 1 out some water.

  According to the invention, the bag 2 is also provided with an opening tab 7 associated with an opening priming means 8, said tab 7 being capable of being manually grasped by the user and cooperating with the priming means 7 so that the pull of the tab 7 causes the opening of the pocket 2. Such a combination of an opening tab 7 and a priming means 8 is well known per se. It implements a tongue forming tab 7 to be grasped between the fingers of the user and then to undergo a tensile force of the kind of peeling force, which will be communicated to a priming zone 8, from which will tear the bag 2, allowing the release of food contained therein.

  To this end, the bag 2 is preferably made from a tearable material after primer, that is to say a material strong enough not to tear during normal handling of the bag, but can be easily torn voluntarily by the user from a weak point such as a primer.

  Advantageously, the opening priming means 8 comprises at least one notch 9, 10 for initiating a tear in the pocket 2.

  Preferably and known per se, said at least one notch 9, 10 is positioned adjacent to the tab 7, so that a tearing or peeling movement on the tab 7 causes the extension, by tearing , notch 9, 10 in the material forming the pocket 2.

  Preferably, in order to control the opening of the pocket 2, that is to say the tearing direction of said pocket 2, the latter is formed of a single-oriented plastic material, as is well known in the prior art.

  For example, the bag 2 may be formed of high density polyethylene, propylene or polyester, this list is of course not limited.

  In order to facilitate the tear control of the bag 2, it is also possible to provide, as illustrated in FIG. 4, a line of weakness 11, extending in the continuity of the notch 9. Said line of FIG. The weakening is formed for example of rectilinear pre-cuts spaced apart. For example, in the case of a pocket 2 made from a multilayer complex, the weakening line 11 can be obtained by laser pre-cutting of one or more surface layers of the complex. However, it will be possible to implement any other means of local weakening of the mechanical strength of the pocket 2 in the continuity of the notch 9, without departing from the scope of the invention.

  According to an important characteristic of the invention, the handle 6 comprises a bead 12, that is to say an elongated and flanged element, such as a ribbon, a cord, a wire, a string or a string. braided. Preferably, the bead 12 is formed of a ribbon, that is to say a substantially flat strip, narrow and flexible, preferably extending in a single direction of space.

  Said cord 12 extends between firstly a first end 12A, to which the cord 12 is secured at the opening tab 7, and secondly a second end 12B, to which the cord 12 is secured to the pocket 2, preferably in an area of the pocket remote from the tab 7. The cord 12 is of course positioned outside the internal volume defined by the pocket 2.

  Preferably, the bead 12 is secured locally only towards these first and second ends 12A, 12B, the remainder of the bead being free, in order to optimally ensure the gripping handle function devolved upon it.

  Preferably, the cord 12 is distinct from the bag 2, that is to say that it is attached to the latter by a suitable fastening means, for example by gluing or heat sealing. However, it is quite possible that the cord comes from material with the bag 2, without departing from the scope of the invention.

  Thus, unlike the bags of the prior art, which used, as a gripper, a slot formed in one of the transverse edges 2C, 2D of the bag 2, the implementation of a cord 12 according to the invention allows to benefit from a large length of grip, since the length of the bead 12 is independent of the dimension of the edges 2C, 2D of the pocket 2.

  Similarly, the mechanical strength of the bead 12 is independent of the mechanical strength of the transverse edges 2C, 2D and longitudinal 2A, 2B of the bag 2, which is not the case when the handle is formed by a slot arranged precisely in one of the edges in question.

  In general, the cord 12 will be made from a material sufficiently strong to support the total weight of the bag filled with food possibly soaked in liquid. The cord 12 may for example be made of plastic, such as high density polyethylene, polypropylene, or in the form of a complex with layers of polypropylene or high density polyethylene.

  Thanks to the specific positioning of the cord 12 used in the context of the invention, the opening of the bag 2 is facilitated. Indeed, since the first end 12A of the cord 12 is fixed to the tab 7, the location of said tab 7 is made very easy for the user, once he has grasped the cord 12. This comes in particular from that the traction exerted on the bead 12 (for example by the fork 13A) during the lifting of the bag out of the cooking liquid induces a flexion of the tab 7, bending which gives the tab 7 a different orientation from that of the rest of the pocket from which it comes.

  The user can thus easily catch the bag thanks to the cord 12, then at the same time easily locate the opening tab by the joining of this cord at, and preferably on, said opening tab 7.

  The combination of a cord 12 on the one hand, and the attachment of this cord 12 to the tab 7 on the other hand thus provides a bag easy and safe use.

  Advantageously, the bead 12 extends substantially in the same direction as the notch 9, 10. In other words, the bead 12 preferably extends substantially rectilinearly parallel to the notch 9, 10. direction between the notch 9, 10 and the cord 12 allows easy use of the bag 1 according to the invention. Indeed, this particular positioning of the cord 12 allows, during the gripping of the bag by a utensil of the fork kind 13A, to exert a bending force around the transverse direction on the leg 7, bending force which contributes to clearly differentiate the tab 7 of the rest of the bag 1.

  Advantageously, the tab 7 extends substantially parallel to the longitudinal edges 2A, 2B, from one of the transverse edges 2C.

  The tab 7 is thus preferably formed in one of the sealing strips 20C forming a transverse edge 2C, by cutting the tab 7 directly into the sealing strip 20C in question.

  According to the embodiments corresponding to FIGS. 1, 2 and 4, the pocket 2 has a wedge 14 in the vicinity of which the notch 9 is made, the pocket portion extending transversely between the notch 9 and the wedge 14 forming the 7. The notch 9 thus extends longitudinally in the sealing strip 20C, and opens out of the bag 1.

  In another variant embodiment, shown in FIG. 3, the opening priming means 8 comprises two notches 9, 10 extending substantially parallel and at a distance from each other, the pocket portion being extending between the two notches 9, 10 forming the opening tab 7. In this variant, it is thus not necessary to position the opening priming means 8 near a corner, since the two notches 9, 10, formed longitudinally in the sealing strip 20C, are sufficient to form the tab 7. In this case, the tab 7 can thus be positioned in any area of the sealing strip 4, and not exclusively near a longitudinal edge 2A, 2B.

  The bead 12 preferably extends substantially parallel to the longitudinal edges 2A, 2B, over substantially the entire length of said edges 2A, 2B. Thus, unlike the bags of the prior art, the user has a very large gripping range, which advantageously extends over the entire longitudinal dimension of the bag, parallel to the longitudinal edges 2A, 2B.

  Advantageously, the cord 12 is formed of a material whose visual appearance differs from the visual appearance of the material from which the pocket 2 is made. Thanks to this technical measure, the user is able to clearly identify , visually, the cord 12, which facilitates the gripping of the bag 1 when the latter is immersed in the cooking liquid.

  For example, the cord 12 may have a color different from that of the rest of the bag. For example, a pouch of a substantially whitish and translucent color may be envisaged, while the cord 12 is of a red color.

  Due to the fact that the gripping loop 6 is formed by a bead 12 distinct from the sealing strips 4, 5 (unlike conventional forked slots), it is all the easier to differentiate the visual appearance of the handle 6 and pocket 2.

  In the foregoing, variants have been described in which the initiating means 8 comprises one or more notches 9, 10. However, it is quite conceivable that the priming means 8 is based on another technical principle, and for example on the presence of a tear-cell tear element. These well-known elements make it possible to tear an end of the bag thanks to the inclusion, within the material forming the pocket 2, of a wire or a tear strip.

  The invention also relates to a method of manufacturing a food packaging bag 1 intended to be placed in contact with an exchange medium for transforming said foodstuffs, said method comprising: a manufacturing or supplying step A a closed bag 25 for containing said foodstuffs, said bag 2 being permeable to the exchange medium so as to allow sufficient food contact with the exchange medium to transform said food, - a step B of producing a opening priming means 8, - a step C of producing an opening tab 7, during which said pocket 2 is provided with a tab 7 that can be entered manually by the user, said tab 7 being intended to cooperate with the priming means 8 so that the pull of the tab 7 causes the opening of the bag 2.

  Preferably, steps A, B and C are carried out simultaneously, as is moreover known as such in the prior art.

  According to an important characteristic of the process according to the invention, said method comprises a step D of fixing a bead 12 extending between a first and a second end 12A, 12B, step D during which on the one hand fixed the cord 12 to its first end 12A at the opening tab 7, and secondly the cord 12 is fixed to its second end 12B on the bag 2.

  Advantageously, step A comprises a substep A 'of forming, in which is folded and welded longitudinally on itself, along a longitudinal weld line 3, a flexible film to obtain a tube. Said flexible film is formed for example from a translucent and heat-sealable plastic material, permeable to water, as is well known in the art.

  Preferably, step A also comprises a sub-step A "of sealing, in which the tube obtained at the end of step A 'is transversely closed in a first and a second sealing strip 20C, 20D spaced apart. of the other, so as to obtain the closed pocket 2, which then has a cushion shape.This sealing can be achieved by any means known to those skilled in the art, and for example by the implementation of ultrasound, high-frequency radiation or infrared radiation.

  Advantageously, the steps B and C are combined, the embodiment of the priming means 8 simultaneously generating the formation of the tab 7. More particularly, the step B may comprise a substep B 'of notching, in which one cleans in the pocket 2 at least one notch 8, 9 for initiating a tear of the bag 2.

  Preferably, said at least one notch 8, 9 is formed in one of the sealing strips 20C, 20D and for example in the first sealing strip 20C.

  Advantageously, during step D, the bead 12 is fixed to the pocket 2 at each of the sealing strips 20C, 20D, so that the bead 12 advantageously extends substantially parallel to the longitudinal edges 2A, 2B.

  Preferably, steps A "and D are simultaneous, a single sealing operation, which is for example a heat sealing operation, forming the sealing strips 20C, 20D and simultaneously securing the bead 12.

  The process according to the invention is preferably a continuous process, and for example a continuous vertical bagging process.

  According to the vertical bagging method, the bags according to the invention are produced and filled continuously, from a flexible plastic film unrolled from a reel. Said film is shaped in tubular form using a system of the gooseneck type, well known to those skilled in the art, said band being heat-sealed and cut to form the individual bags.

  Such a method makes it possible to obtain, while keeping a fast pace, 10 different forms of opening tabs 7.

  Thus, in the case of the variant shown in Figure 1, the tab 7 has a first rectangular portion extended towards the outside of the bag by a substantially quarter-shaped disc portion.

  In the variants of Figures 2 and 4, the tab 7 comprises a first portion of extended rectangular shape of a second portion of triangular shape.

  As for the variant of Figure 3, it implements a lug 7 having a rounded head.

  Given the continuous nature of the manufacturing method advantageously implemented in the context of the invention, the bag 1 comprises, formed in the second sealing strip 20D, a cutout 70 whose shape is complementary to that of the end of the paw 7.

  It will be noted lastly that the introduction of the cord 12 fits very easily in a vertical bagging process of known type. It suffices to unwind, synchronously with the plastic film forming the pocket 2, a strip of material in which the cord 12 will be cut.

  Ultimately, the process according to the invention makes it possible to obtain, in a very simple manner and on the basis of well-known general principles, a cooking bag 1, intended in particular for cooking rice, having advantages. considerable in terms of ease of use.

  In the foregoing, there is described, as a preferred example, a rice cooking bag.

  The invention may, however, also be applied to a thick culinary sauce (optionally with pieces), initially in the form of a dehydrated composition (in powder form or forming a monoblock plate) enclosed in a sachet 1 according to the invention. When the sachet 1 is immersed in hot water, the dehydrated composition is transformed into a more or less viscous sauce which can then be poured on a dish to be seasoned or decorated.

  The invention can also be applied in the sweet field, for example for making blankets or toppings. In this case, said toppings or covers are for example initially in dry form (dehydrated), enclosed in a sachet 1. In contact with hot or cold water, a phenomenon of the rehydration and / or gelation type takes place, which leads to obtaining the desired sweet product, ready to use once out of the bag.

  Ultimately, in general, the invention can be applied to any pre-dosed and pre-packaged food product, and requiring, for final use, a controlled contact with an exchange medium, particularly an aqueous medium.

Claims (18)

  1 - sachet (1) of food packaging intended to be placed in contact with an exchange medium for processing said foodstuffs, said bag (1) comprising on the one hand a closed bag (2) intended to contain said food, said bag (2) being permeable to the exchange medium so as to allow sufficient contact of the food with the exchange medium to transform said food, and secondly a handle (6) for handling the bag (1) by a user, said bag (2) being provided with an opening tab (7) associated with an opening priming means (8), said tab (7) being capable of being grasped manually and cooperating with the priming means (8) so that the pulling of the tab (7) causes the opening of the bag (2), characterized in that said handle (6) comprises a cord (12) extending between on the one hand a first end (12A), to which the cord (12) is secured at the opening tab (7), and secondly a second end (12B) to which the cord (12) is secured to the pocket (2).   2 - bag (1) according to claim 1 characterized in that the opening priming means (8) comprises at least one notch (9, 10) 20 for initiating a tear of the pocket (2).   3 - Sachet (1) according to claim 2 characterized in that the bead (12) extends substantially in the same direction as the notch (9, 10).   4 - Sachet (1) according to claim 2 or 3 characterized in that the pocket (2) has a wedge (14) in the vicinity of which is formed said notch (9), the pocket portion extending between the notch ( 9) and the wedge (14) forming the opening tab (7).   Bag (1) according to claim 2 or 3 characterized in that the opening priming means (8) comprises two notches (9, 10) extending substantially parallel and at a distance from one another, the pocket portion extending between the two notches (9, 10) forming the opening tab (7).   6 - bag (1) according to one of claims 1 to 5 characterized in that the pocket (2) has a cushion shape defined by four edges (2A, 2B, 2C, 2D) forming two longitudinal edges (2A, 2B ) substantially parallel on the one hand and two transverse edges (2C, 2D) substantially parallel on the other hand, said cord (12) extending substantially parallel to the longitudinal edges (2A, 2B).   7 - Bag (1) according to claim 6 characterized in that the transverse edges (2C, 2D) are formed by sealing strips (20C, 20D).   8 - bag (1) according to claim 6 or 7 characterized in that the tab (7) extends substantially parallel to the longitudinal edges (2A, 2B), from one of the transverse edges (2C, 2D ).   9 - Bag (1) according to one of claims 1 to 8 characterized in that the cord (12) is formed of a material whose visual appearance differs from that of the material from which is made the pocket (2) .   -Sachet (1) according to one of claims 1 to 8 characterized in that it is obtained by a vertical bagging process.   11 - Bag according to one of claims 1 to 10 characterized in that it forms a cooking bag (1) for containing food to be cooked in a hot liquid, such as rice, pasta or semolina.   12-pre-filled food container according to one of claims 1 to 11.   13-A method of manufacturing a food packaging bag (1) intended to be placed in contact with an exchange medium for converting said foodstuffs, said method comprising: a step A of manufacturing or supplying a closed bag (2) for containing said food, said bag (2) being permeable to the exchange medium so as to allow sufficient contact of the food with the exchange medium to transform said food, - a step B of producing an opening initiation means (8), - a step C of producing an opening tab (7), during which said pocket (2) is provided with a tab (7) capable of to be grasped manually, said tab (7) being intended to cooperate with the priming means (8) so that the pulling of the tab (8) causes the opening of the bag (2), characterized in that comprises a step D of fixing a cord (12) extending between a first and a second e end (12A, 12B), in the course of which, on the one hand, the cord (12) is fixed towards its first end (12A) at the level of the opening tab (7), and on the other hand the cord is fixed (12) towards its second end (12B) on the pocket (2).   14 - Process according to claim 13 characterized in that step A comprises on the one hand a substep A 'of forming, in which is folded and welded longitudinally on itself a flexible film to obtain a tube, and on the other hand, a sub-step A "of sealing, in which the tube is transversally closed in a first and a second sealing strip (20C, 20D) spaced apart from each other, so as to obtain the closed pocket (2).   15 -Procédé according to one of claims 13 or 14 characterized in that the steps B and C are merged, the embodiment of the priming means (8) generating the formation of the tab (7).   16 - Method according to one of claims 13 to 15 characterized in that step B comprises a sub-step B 'of notching, in which is cleaned in the pocket at least one notch (9, 10) for initiate a tear in the pocket (2).   17 - Process according to claims 14 and 16 characterized in that the notch (9, 10) is formed in the first sealing strip (20C).   18 - Method according to one of claims 14 to 17 characterized in that the cord (12) is attached to the pocket (2) at each of the sealing strips (20C, 20D).   19 - Method according to one of claims 14 to 17 characterized in that the steps A "and D are simultaneous, a single sealing operation forming the sealing strips (20C, 20D) and fixing the cord (12).   20 - Vertical continuous bagging method according to one of claims 13 to 19.