DE3733777A1 - Process for treating the outside of foods, in particular sausages - Google Patents

Process for treating the outside of foods, in particular sausages

Info

Publication number
DE3733777A1
DE3733777A1 DE19873733777 DE3733777A DE3733777A1 DE 3733777 A1 DE3733777 A1 DE 3733777A1 DE 19873733777 DE19873733777 DE 19873733777 DE 3733777 A DE3733777 A DE 3733777A DE 3733777 A1 DE3733777 A1 DE 3733777A1
Authority
DE
Germany
Prior art keywords
food
sausage
coating composition
particles
outside
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.)
Withdrawn
Application number
DE19873733777
Other languages
German (de)
Inventor
Erwin Hagg
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.)
FLEISCHWERKE EDMUND ZIMMERMANN
Original Assignee
FLEISCHWERKE EDMUND ZIMMERMANN
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 FLEISCHWERKE EDMUND ZIMMERMANN filed Critical FLEISCHWERKE EDMUND ZIMMERMANN
Priority to DE19873733777 priority Critical patent/DE3733777A1/en
Publication of DE3733777A1 publication Critical patent/DE3733777A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/19—Coating with non-edible coatings

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

To label the site of manufacture of a food, for example a boiled meat sausage or simmering sausage, which is furnished with a neutral coating composition, colouring particles are dispersed in a hot dipping bath of the coating composition, which particles, after the food is dipped, are distributed on the surface thereof and adhere thereto. By choosing specific colouring particles, it is possible to deduce the manufacturer from the surface when the food is sold in small portions right to the end. The colouring particles can be, in particular, gold leaf.

Description

Die Erfindung betrifft ein Verfahren zur Behandlung der Außenseite eines in einer Hülle verpackten Nahrungsmittels, insbesondere von Koch- oder Brühwurst, wobei das in der Hülle eingefüllte Nahrungsmittel in einem heißen Tauchbad mit einer neutralen Überzugsmasse versehen wird.The invention relates to a method for the treatment of Outside of a food packaged in an envelope, especially of cooked or scalded sausage, which in the Cover filled foods in a hot dip is provided with a neutral coating compound.

Koch- und Brühwürste werden in einem 130°C heißen Tauchbad mit einer farblosen, neutralen Überzugsmasse versehen. Mit Hilfe dieses Überzugs wird die Wurst vor dem Austrocknen geschützt. Zur Kenntlichmachung, aus welcher Produktionsstätte die Wurst stammt, wird sie mit einer Artikelbanderole versehen, mit welcher sie in den Handel gebracht wird. Wenn die Wurst in einem Geschäft aufgeschnitten wird, um in kleineren Portionen verkauft zu werden, wird die Banderole entfernt, wonach nicht mehr zu ersehen ist, von welcher Firma die Wurst hergestellt worden ist. Damit ist es für den Kunden nicht mehr möglich zu überprüfen, ob er Wurst von dem Hersteller erhält, von dem er kaufen möchte. Erst beim Verzehr kann der Käufer beurteilen, ob er die richtige Ware erhalten hat.Sausages are cooked in a 130 ° C immersion bath provided with a colorless, neutral coating compound. With With the help of this coating, the sausage is dried out protected. To identify from which Production site the sausage comes from, it is made with a Provide article banderole with which they are on the market brought. If the sausage in a shop sliced to be sold in smaller portions the banderole is removed, after which no more can be seen from which company the sausage was produced is. It is no longer possible for the customer check whether he receives sausage from the manufacturer from whom he wants to buy. The buyer can only when consumed assess whether he has received the right goods.

Der Erfindung liegt die Aufgabe zugrunde, ein Verfahren zur Behandlung der Außenseite eines in einer Hülle verpackten Nahrungsmittels zu schaffen, durch welches dem Verbraucher ermöglicht wird zu beurteilen, ob das Nahrungsmittel, beispielsweise eine Brüh- oder Kochwurst, von dem Hersteller stammt, von welchem er kaufen will.The invention has for its object a method for Treatment of the outside of a wrapped in a case To create food through which the consumer it is possible to assess whether the food, for example a scalded or cooked sausage from the manufacturer comes from which he wants to buy.

Diese Aufgabe wird erfindungsgemäß dadurch gelöst, daß in der Überzugsmasse Farbpartikel dispergiert sind, die beim Tauchen des Nahrungsmittels um dessen Oberfläche verteilt werden und dort anhaften.This object is achieved in that in the coating composition color particles are dispersed in the Dipping the food around its surface and stick there.

Bei einer derart behandelten Koch- oder Brühwurst sind in der Überzugsmasse verteilt Farbpartikel enthalten, die dem Käufer einen Hinweis geben, von welchem Hersteller das Nahrungsmittel gefertigt worden ist. Damit ist es nicht mehr erforderlich, die Artikelbanderole zu kennen, um beurteilen zu können, wer das Nahrungsmittel hergestellt hat. Die Herkunftsbeurteilung kann auch noch bei einem kleinen Rest des Nahrungsmittels erfolgen, solange die Überzugsmasse um das Nahrungsmittel angeordnet ist.With such treated cooked or scalded sausage are in the coating composition contains distributed color particles that the Give buyers an indication of which manufacturer that Food has been manufactured. It is no longer so  required to know the article banderole to judge to be able to see who made the food. The Origin assessment can also be done with a small rest of food as long as the coating mass around the food is arranged.

Gemäß einer bevorzugten Ausführungsform bestehen die Farbpartikel aus Goldplättchen. Diese sind Nahrungsmitteln gegenüber völlig neutral, so daß lebensmittelrechtlich keinerlei Bedenken bestehen.According to a preferred embodiment, the Color particles from gold flakes. These are foods towards completely neutral, so that food law there are no concerns.

In der Figur ist eine mit dem erfindungsgemäßen Verfahren behandelte Wurst, beispielsweise eine Leberwurst 10 gezeigt. Die Leberwurst 10 ist mit einer Hülle 12 aus einer neutralen und farblosen Überzugsmasse versehen. Die Wurst 10 erhält die Hülle 12 durch Eintauchen in ein 130°C heißes Tauchbad mit der farblosen neutralen Überzugsmasse. In der Überzugsmasse dispergiert sind Farbteilchen 14, beispielsweise Goldplättchen. Nach dem Herausnehmen der Wurst aus dem Tauchbad erstarrt die Überzugsmasse und die darin verteilten Goldplättchen 14 sind über die Wurstoberfläche verteilt und haften fest. Mit Hilfe der in der Überzugsmasse verteilten Farbpartikel ist es möglich, bis zum Verkauf des letzten Stückes zu beurteilen, von welchem Hersteller die Wurst kommt, wenn bestimmte Farbpartikel für diesen Hersteller reserviert sind.The figure shows a sausage treated with the method according to the invention, for example a liver sausage 10 . The liver sausage 10 is provided with a casing 12 made of a neutral and colorless coating mass. The sausage 10 receives the casing 12 by immersing it in a 130 ° C. hot dip bath with the colorless neutral coating composition. Colored particles 14 , for example gold platelets, are dispersed in the coating composition. After the sausage has been removed from the immersion bath, the coating mass solidifies and the gold plates 14 distributed therein are distributed over the sausage surface and adhere firmly. With the help of the color particles distributed in the coating mass, it is possible to assess, until the last piece is sold, which manufacturer the sausage comes from, if certain color particles are reserved for this manufacturer.

Claims (2)

1. Verfahren zur Behandlung der Außenseite eines in einer Hülle verpackten Nahrungsmittels, insbesondere von Koch- oder Brühwurst, wobei das in der Hülle eingefüllte Nahrungsmittel in einem heißen Tauchbad mit einer neutralen Überzugsmasse versehen wird, dadurch ge­ kennzeichnet, daß in der Überzugsmasse (12) Farbpartikel (14) dispergiert sind, die beim Tauchen des Nahrungsmittels (10) um dessen Oberfläche verteilt werden und anhaften.1. A method for treating the outside of a food packaged in a casing, in particular boiled or scalded sausage, the food filled in the casing being provided with a neutral coating composition in a hot immersion bath, characterized in that in the coating composition ( 12 ) Color particles ( 14 ) are dispersed, which are distributed and adhere to the surface of the food ( 10 ) when dipped. 2. Verfahren nach Anpruch 1, dadurch gekenn­ zeichnet, daß die Farbpartikel (14) Goldplättchen sind.2. The method according to claim 1, characterized in that the color particles ( 14 ) are gold flakes.
DE19873733777 1987-10-06 1987-10-06 Process for treating the outside of foods, in particular sausages Withdrawn DE3733777A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19873733777 DE3733777A1 (en) 1987-10-06 1987-10-06 Process for treating the outside of foods, in particular sausages

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19873733777 DE3733777A1 (en) 1987-10-06 1987-10-06 Process for treating the outside of foods, in particular sausages

Publications (1)

Publication Number Publication Date
DE3733777A1 true DE3733777A1 (en) 1989-04-20

Family

ID=6337729

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19873733777 Withdrawn DE3733777A1 (en) 1987-10-06 1987-10-06 Process for treating the outside of foods, in particular sausages

Country Status (1)

Country Link
DE (1) DE3733777A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201700050389A1 (en) * 2017-05-10 2018-11-10 Verza Salumi Srl Sausages containing food gold or silver and the relative production method.

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2539706A1 (en) * 1975-09-06 1977-03-17 Wolff Walsrode Ag FIBER-REINFORCED METAL SHIMMER-PIGMENTED HOSE SLEEVE, METHOD FOR ITS MANUFACTURING AND ITS USE
DE3012192C2 (en) * 1980-03-28 1982-11-04 Heinz 5000 Köln Stemmler Pigmented protective coating for meat products

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2539706A1 (en) * 1975-09-06 1977-03-17 Wolff Walsrode Ag FIBER-REINFORCED METAL SHIMMER-PIGMENTED HOSE SLEEVE, METHOD FOR ITS MANUFACTURING AND ITS USE
DE3012192C2 (en) * 1980-03-28 1982-11-04 Heinz 5000 Köln Stemmler Pigmented protective coating for meat products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT201700050389A1 (en) * 2017-05-10 2018-11-10 Verza Salumi Srl Sausages containing food gold or silver and the relative production method.

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