Food or edible material: processes – compositions – and products – Processes – Packaging or treatment of packaged product
Reexamination Certificate
1998-06-29
2001-01-30
Brouillette, Gabrielle (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Packaging or treatment of packaged product
C426S410000, C426S513000, C426S105000, C426S135000
Reexamination Certificate
active
06180150
ABSTRACT:
BACKGROUND OF THE INVENTION
The invention concerns a packing film for foodstuffs, especially for meat, sausage or fish products, wherein the film is well suited for consumption, and for increasing resistance to tearing, a net lies on the film.
Such packing films have a wide application and represent a high grade substitute for natural gut. In addition, they are also suited for packing foods which one cannot stuff into natural gut owing to their size or shape. They are generally suited for packing all types of protein-containing foodstuffs, wherein they can enter into a combination with the food protein. Basically, it can be a matter of animal or plant protein.
But the packing films described are not especially resistant to tear. They must therefore, as long as they have not yet joined with the foodstuff protein, be handled carefully or be reinforced by additional measures. A widely used measure for protection of the film consists in surrounding it with a net which is in a position to absorb the weight of the foodstuff and the forces arising during processing.
Thus, for automating sausage manufacture, the sausage mixture, film and net can emerge directly from a double filling tube. But difficulties arise here, in particular when the film is shaped as a tube or the like. Hence, up until today, one cannot reliably guarantee that the edges of the film will overlap uniformly and be sufficiently firmly connected with one another. As a consequence of this, holes or tears can still often occur in this area, from which the meat or sausage filling escapes. The filling then attaches to the net by coagulation and is partly torn out when the net is subsequently removed.
Moreover, the process described is very expensive, regardless of whether the protein film is covered manually or automatically with a net.
SUMMARY OF THE INVENTION
Proceeding from this, underlying the invention is the object of providing providing a packing film and a process for packing foodstuffs of qualitatively high grade, which guarantee good protection for the packed foodstuffs, which are suitable for automation, which permit packing foodstuffs in the most varied forms, and which are economical to produce or implement.
This object is accomplished in accordance with the invention in that the film and the net are no longer applied separately, but are releasably joined with one another by means of an adhesive which is not objectionable according to food law.
Owing to the film and net being fixed to each other, substantial advantages emerge during processing. For one, the film can no longer slide back and forth under the net, and as a consequence of this, can no longer form folds, which can lead to stresses or tears elsewhere. Second, the composite material of film and net can be brought into the desired external shape for the foodstuffs much more easily and without a danger of tearing. Some shapings even become possible for the first time through the composite material, which opens up new, sales-promoting possibilities of presentation. In this connection, net and film should be naturally joined with each other before the film is processed, especially before the foodstuff is filled in.
In addition to the connection property, the dissolubility of the adhesive is crucial for the invention. In this way, the net, which is generally felt to be unaesthetic and disturbing, can be easily removed again after the preparation, cooking or aging process, because then the film is sufficiently held in shape, so that tearing is no longer to be feared.
The separation of net and film could indeed take place simply by mechanically tearing off the net with exact dimensioning of the adhesive action. However, a dissolution or decomposition of the adhesive is advantageous. This can, for example, take place through longer contact with gases or appropriate chemicals. Water is primarily to be recommended as a solvent for reasons of food law. Should other non-objectionable solvents be found in the future, however, these could of course just as well be used.
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Akin Gump Strauss Hauer & Feld L.L.P.
Brouillette Gabrielle
Dauerman Sherry A.
World-Pac International AG
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