Food or edible material: processes – compositions – and products – Product with added inedible feature other than that which... – Feature is casing
Patent
1995-12-16
1998-01-06
Weinstein, Steven
Food or edible material: processes, compositions, and products
Product with added inedible feature other than that which...
Feature is casing
426132, 426106, 426129, 426105, 426412, 426415, 426523, A22C 1300, B65D 8134
Patent
active
057052140
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
This invention relates to a food component transfer sheet which can be used with advantage in the seasoning or flavoring of food in the course of production of food items such as ham, roast pork, sausages, cheese and kamaboko.
BACKGROUND ART
The conventional process of producing an animal meat or fish meat product, e.g. ham, sausage, etc., which has been clad with spices and/or other condiments starts with a step of filling a fibrous casing with salted or otherwise seasoned meat and freezing the filled casing for shaping. The above step is followed by a step of peeling the casing from the shaped meat, a step of applying spices and the like to the surface of the meat and wrapping the spiced meat in a cellophane wrapper, and a step of placing the wrapped meat in a retainer and cooking the same. Thus, the production process for spiced food items is complicated and so time- and labor-consuming that the costs of production are inevitably high.
An alternative known process for cladding such a food with an assortment of spices comprises filling a fibrous casing with seasoned meat, cooking it, peeling the casing off to expose the meat, applying a solution of gelatin to the surface of the meat and letting the desired species adhere to the food. However, this process is still poorer in workability than the first-mentioned method.
Meanwhile, among cooked foods inclusive of various delicacies, there is known a class of food items each comprising a core of cheese or kamaboko (a molded fish meat paste) and a cladding made of e.g. a fish meat paste. Such a food item is produced by a process which comprises molding cheese or the like and cladding the molding with an independent sheet made of a fish meat paste but this process is disadvantageous in that the procedure involved is not only complicated but provides for only a poor adhesion between the core food and the cladding.
The inventors of this invention did much research to develop a technology by which spice-coated animal meat or fish meat products such as spiced ham and sausages can be easily produced. As a result, they previously proposed a food component transfer sheet comprising a water-resistant base film and a granular or powdery food component, such as a mixture of spices, as glued to said base film with the aid of an edible adhesive and a method of producing ham, sausages and so on using the same transfer sheet (EP-A-408164, with intention to grant, Australian Patent 614456). For the production of a spice-clad ham using the above food component transfer sheet, a tubular casing is first fabricated by the center sealing of a flat film or sheet. As a step preparatory to cooking, one end of this center-sealed casing is first closed (primary ligation) and after the casing is filled with meat (the body of food), the other end of the casing is closed (secondary ligation) in such a manner that the contents will be retained in tightly packed condition. The filled and ligated casing is now subjected to cooking.
The thickness of the base film used for the ordinary plastic casing for the production of ham and sausages is in the range of about 30-80 .mu.m and the end ligations can be easily accomplished on a machine using aluminum clips. However, the above-mentioned food component transfer sheet carrying a spice layer is as thick as 500-1500 .mu.m so that even gathering prior to ligation (clipping) is very difficult. Moreover, the conventional mechanical ligation using aluminum clips cannot be performed and manual ligation using strings is essential.
The object of this invention is to provide a food component transfer sheet constituting a food casing which enables a simple mechanical ligation as does the ordinary casing.
DISCLOSURE OF INVENTION
This invention provides a food component transfer sheet comprising ribbon extending in one direction, to be transferred as disposed repeatedly in the lengthwise direction of the base sheet leaving a predetermined ligation interval between repeats, and material as disposed between said base sheet and foo
REFERENCES:
patent: 2357258 (1944-08-01), Harris
patent: 2759830 (1956-08-01), Touceda
patent: 2902371 (1959-09-01), Shorr
patent: 3340089 (1967-09-01), Bougie
patent: 3432980 (1969-03-01), Seiferth et al.
patent: 3620774 (1971-11-01), Ford et al.
patent: 3689291 (1972-09-01), Draper
patent: 3780488 (1973-12-01), Herrell
patent: 4478858 (1984-10-01), Baird et al.
Ito Tomio
Nomi Tomoyoshi
Watanabe Shingo
Osaka Kagaku Gokin Co., Ltd.
Weinstein Steven
LandOfFree
Food component transfer sheet and method of processing food ther does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Food component transfer sheet and method of processing food ther, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Food component transfer sheet and method of processing food ther will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2326933