FR3034957A3 - IMPROVED ENVELOPE FOR CUTE DELICATESSES - Google Patents

Abstract

The invention relates to a shell (1) for cooked meats (50) comprising a main container body (10) made of a cellulose-based material and capable, in use, of containing cooked meats (50). The envelope further comprises a coating body (20) made of a vegetable textile fiber and adapted, in use, to contain the main container body (10) to increase the strength of the envelope (1) final and ensure that it retains the same shape from the moment the container body (10) is introduced into the coating body (20) until the consumption of the sausage cooked (50)

Description

The present invention relates to the sector of the food industry, and in particular it relates to a shell for cooked pork meats, commonly known as deli meats, such as "coppa di testa" (pie de tête) or "soppressata". As we know, a widely used food product is the famous "charcuterie". It is a preparation based on animal meat, usually pork, cooked and contained in a container.

The container traditionally used to "bag" cooked deli meats is the intestine of the animal itself, although recently, different envelopes have begun to spread more, such as envelopes made of cotton, or non-woven fabric, or sheaths made of synthetic materials, in particular cellulose, of different sizes. This food is usually prepared by boiling together in a copper cauldron, or steel, different parts of the animal for a few hours.

The boiled meats are then seasoned with salt and pepper and bagged in natural envelopes, or in synthetic materials as described above. The synthetic materials that can be used to make the envelope must have specific properties and therefore the possible choice of material is limited. Indeed, the food product is introduced into the still hot casing, at around 80 ° C, and therefore, the synthetic material used for the casing must be able to withstand high temperatures to avoid polluting the food product with toxic substances.

However, the synthetic materials traditionally used for sausage casings have various disadvantages, as described below.

In the first place, cellulose-based materials tend to "disembowel", ie to deform. For the food product, this does not represent only cosmetic damage, but also a disadvantage from the functional point of view. Indeed, the deformation causes a nonuniform thickness reduction with formation of weakened areas, at which laceration of the envelope can occur. This can cause deterioration of the food product by contact with air in specific areas, and even complete rupture of the envelope. In both cases, the food product can not be consumed and must be discarded, with consequent economic loss for the producer or trader. In one embodiment of the invention, the body 20 of the main container, at the open end through which the cooked deli meats is able to be introduced inside, is provided with a tab folded on itself, namely a flap. This particular device facilitates the introduction of cooked deli 25 inside the container body and, therefore, to simplify and accelerate the entire production process. For example, said flap may have a length of between 2 mm and 20 mm. The object of the present invention is therefore to provide an envelope for cooked meats, in particular "coppa di testa" or "soppressata", which is able to solve the disadvantages of the envelopes traditionally used in this food sector. The object of the present invention is in particular to provide a shell for cooked meats, in particular "coppa di testa" or "soppressata", which has a higher resistance to deformation than traditional casings and which is therefore, able to ensure that the food product retains substantially the same form from the moment of its packaging to the moment of its consumption. These objectives, as well as others, are achieved by an envelope for cooked meats, in particular "coppa di testa" or "soppressata", whose main feature is that it comprises - a main container body made of a material cellulose-based, called main container body able, in use, to contain said cooked meats; a coating body made of a vegetable textile fiber, called a coating body, able, in use, to contain said main container body, in order to increase the strength of the final envelope and to ensure so that it retains substantially the same shape, between the moment when the connection between the container body and the coating body is carried out until the consumption of cooked meats. Preferably, the vegetable textile fiber is jute.

In particular, the jute fibers are very strong, as is the yarn drawn from them, thus making the final product very strong. In addition, the jute has a high breaking load and low extensibility which ensures that the final casing maintains its own unchanged shape since the introduction of the main container body into the coating body, thus avoiding the disadvantages. analogous products of the known art. Advantageously, the cellulose-based material is a cellulosic (fibrous) hose. In particular, the coating body is obtained from a planar semi-finished product having a substantially rectangular shape.

More specifically, the coating body is obtained from a planar textile fiber semi-worked product, folded along a longitudinal axis, in order to obtain two superimposed tabs which are fixed at the level of at least a first and at least a second open side.

More specifically, the superimposed tabs can be reciprocally fastened with stitches, or with glue dots, or by a combination of stitches and glue dots. In particular, the coating body has, during use, a diameter of between 30 minutes and 200 mm. Advantageously, the coating body has, during use, a length of between 100 mm and 1000 mm, for example about 700 mm.

The invention will now be illustrated by the following description of one of its embodiments, given by way of non-limiting example, with reference to the accompanying drawings, in which - Figure 1 shows, in perspective view. 25 in side elevation, a main container body provided by the envelope, according to the invention, for cooked meats; Figure 2 shows, in a side elevational perspective view, a coating body adapted to receive, in use, the main container body; FIG. 3 shows, in a side elevation perspective view, a cooked deli-shell according to the present invention obtained by the bonding of the main container body and the coating body under conditions of use with a view exploded to show some characteristics; Figure 4 schematically shows, in a perspective view in side elevation, the coating body applied to cooked meat products; Figure 5 shows, in perspective view, the main container body of Figure 4 divided into two halves to highlight some of its technical features; - Figures 6 and 7 show schematically in a plan view, a sequence of operations by which it is possible to obtain the container body of Figure 4; Figures 8 and 9 schematically show, in a plan view, a sequence of operations by which it is possible to obtain the coating body of Figure 2; Figures 10 and 11 show diagrammatically in perspective views a variant of the main container body provided by the present invention. As schematically illustrated in FIGS. 1 to 5, an envelope 1 for cooked deli meats, in particular "coppa di testa" or "soppressata", according to the present invention, comprises a main container body 10 made of a cellulose-based material. preferably, cellulosic casing (fibrous) within which, in use, is the cooked deli 50. More specifically, as illustrated by way of example in FIGS. 6 and 7, the container body main 10 can be obtained by superimposing two end portions 11 and 12 of a sheet, or strip, of a cellulose-based material, preferably cellulosic casing (fibrous), the two portions of superposed end 11 and 12 are preferably fixed by heat-sealing to obtain a weld bead 15. Thus, a tubular body is obtained which is then closed at one of the two open ends 13, for example by p Sewing anoints 16, to provide the main container body 10. Once the cooked deli 50 is introduced, the tubular body is closed at the last open side 14, through which the cooked deli 50 is introduced. for example using a rope or string, or a closure clip or the like. The envelope I further comprises a coating body 20 made from a vegetable textile fiber, preferably jute, which, in use, houses said main container body 10 containing cooked meat products. This particular technical solution provided by the present invention makes it possible, by virtue of the high tensile strength and the low extensibility of the jute, to obtain an overall envelope 1 which retains substantially the same shape from the moment the container body 10 is introduced inside the coating body 20 (Figure 2) until the consumption of cooked meats 50, thus avoiding the disadvantages of analogous products of the known technique. The coating body 20 therefore has essentially a container function and it prevents the main container body 10 from substantially deforming thereby optimally preserving the organoleptic properties of the food product 50. As this is Shown schematically in Figures 8 and 9, the coating body 20 can be obtained from a planar semi-finished product 60 having a substantially rectangular shape. More specifically, the planar semifinished product 60, in the form of a vegetable textile fiber sheet, is folded along a longitudinal axis 25, to obtain two superimposed tabs 20a and 20b. These are, therefore, fixed at at least a first side 21 and at least a second side 22. Specifically, the tabs 20a and 20b superimposed can be reciprocally fixed with stitches 26 or glue dots, or a combination of the two. In particular, the coating body 20 has a width measured "flat", namely with the coating body 20 itself "crushed" on a plane as in Figure 9 and therefore, before the main body 10 is 15 inside, between 20 mm and 500 mm. Although there are no particular constraints to be observed for the dimensions of the main container body 10 and the coating body 20, preferably the coating body 20 may have, during use, a diameter between 30 mm and 200 mm. As regards, on the other hand, the length, the coating body 20 may have a length of between 100 mm and 1000 mm, for example 700 mm. Once the main container body 10 has been introduced inside the coating body 20 through the still open side 24, the latter is closed, for example by means of a string 30, or a rope, or closure clip, or the like, by obtaining the final envelope 1 of FIG.

Still as indicated in FIG. 3, once the casing 1 obtained, namely after the coupling of the main container body 10 with the coating body 20, it can be tightened with a string 35. It may be a colored string, in particular 3034957 colored with 2 or more colors, for example colored with 3 colors, to give a particular aesthetic effect to the final product. In Figures 10 and 11 is schematically illustrated an embodiment of the casing 1 according to the present invention. In this case, the main container body 10, at the open side 14 through which the cooked deli 50 is adapted to be introduced inside, is provided with a flap 18. This particular device makes it possible to facilitate introducing cooked deli 50 into the container body 10 and thus simplifying and accelerating the entire production process. For example, said flap 18 may have a length of between 1 mm and 30 mm, advantageously between 2 mm and 25 mm, preferably between 2 mm and 20 mm. Once cooked deli 50 is introduced into the container body 10, the flap 18 is preferably, but not necessarily, removed by folding its tabs to restore the continuity of the surface of the container body 10 prior to close it, as described above, for example by means of a rope, or a string, or a closing clip or the like.

The above description of a specific embodiment is able to demonstrate the invention conceptually so that others, using the known art, can modify and / or adapt in various applications this form of design. Specific embodiment without further research and without departing from the concept of the invention, and it is understood that these adaptations and modifications will be considered equivalent to the specific embodiment. The means and materials for performing the various functions described can be of a different nature without departing from the scope of the invention. It is understood that the expressions or the terminology used have a purely descriptive and therefore non-limiting purpose.

Of course, the invention is not limited to the embodiments described above and shown, from which we can provide other modes and other embodiments, without departing from the scope of the present invention. invention.

Claims (12)

REVENDICATIONS1. Envelope (1) for cooked deli meats (50), in particular "coppa di testa" or "soppressata", characterized in that it comprises: a main container body (10) made of a cellulose-based material , called main container body (10), adapted, in use, to contain said cooked deli (50); a coating body (20) made of a vegetable textile fiber, said coating body (20) being adapted, in use, to contain said main container body (10), in order to increase the strength of the envelope (1) and ensure, therefore, that it retains substantially the same shape from the moment when said container body (10) is introduced into said coating body (20) until the moment of consumption cooked charcuterie (50). 2. Envelope for cooked meats, in particular "coppa di testa" or "soppressata", according to claim 1, characterized in that said vegetable textile fiber is jute. Cooked sausage shell, in particular "coppa di testa" or "soppressata", according to claim 1, or 2, wherein said cellulose-based material is a cellulosic (fibrous) casing. 4. Envelope for cooked meats, in particular "coppa di testa" or "soppressata", according to one of the preceding claims, wherein said coating body (20) is obtained from a flat semi-finished product (60) having a substantially rectangular shape. 5. Envelope for cooked meat products, in particular 3034957 "coppa di testa" or "soppressata", according to one of the preceding claims, wherein said coating body (20) is obtained from a flat semi-finished product (60) plant textile fiber, folded along a longitudinal axis (25), to obtain two superposed legs (20a, 20b) which are fixed at at least a first and at least a second open sides (21, 22). Cooked sausage shell, particularly "coppa di testa" or "soppressata", according to claim 5, wherein said first and at least one second open sides (21,22) of said superimposed legs (20a, 20b). are fixed by glue dots (26). Cooked meat bag, in particular "coppa di testa" or "soppressata", according to claim 5, wherein said first and said at least one second open side of said superimposed tabs are attached by stitches (26). . Cooked sausage wrapper, in particular "coppa di testa" or "soppressata", according to one of the preceding claims, wherein said coating body (20) has, in use, a diameter of between 30 mm and 200 mm. 9. Cooked cooked meat bag, in particular "coppa di testa" or "soppressata", according to one of the preceding claims, wherein said coating body (20) has, during use, a length of between 100 mm and 1000 mm, in particular about 700 mm. 30 10. Envelope for cooked meats, in particular "coppa di testa" or "soppressata", according to one of the preceding claims, wherein said coating body (20) has a width "flat", namely with the coating body (20) extended on a plane, before said main container body (10) is introduced inside, between 20 mm and 500 mm. 5 11. Cooked cooked meats bag, in particular "coppa di testa" or "soppressata", according to one of the preceding claims, wherein said main container body (10), at the open side (14) through which said cooked deli meats. (50) is insertable therein, is provided with a flap (18) to facilitate the introduction of cooked deli (50) therein and thus to simplify and accelerate the entire production process. 12. Cooked deli cup, in particular "coppa di testa" or "soppressata", according to claim 11, wherein said flap (18) has a length of between 2 mm and 20 mm.