MXPA96001367A - Cellulose wrapping for embutition of productoscarni - Google Patents

Abstract

The present invention relates to a cellulose casing for stuffing meat products, characterized in that it comprises: a tubular body of indefinite length to receive meat emulsion during a sausage stage to form a sausage meat product, and to be eliminated after at least one of the subsequent stages of smoking, cooking or coloring, the subsequent step at least one marking operation for applying a marking agent to the meat product, the envelope comprising said tubular body having a discontinuous single of a waterproofing subtance in a pattern selected for provide a barrier to the passage of the marker agent in a selected pattern to define a color contrast area on the surface of the meat product after the marking operation and after the removal of the cellulose shell, to form the meat product embedded with the area of color contrast in the same

Description

CELLULOSE WRAP FOR SAUCING MEAT PRODUCTS DESCRIPTION OBJECTIVE OF THE INVENTION The present invention relates to a cellulosic casing, of those used as "artificial casing" for the drawing of meat products, specifically for the drawing of sausages, casing which has been specially conceived &n order to achieve a certain graphic impression in the shaped food product, ie in the sausage, once said cellulose wrap has been removed.

BACKGROUND OF THE INVENTION In the specific field of the manufacture of sausages, an "artificial casing" or cellulose wrap, obviously tubular, is used, which is filled with the meat emulsion that is to constitute the sausage. The cellulose wrap, in stretches of considerable length, is supplied pleated, in highly compressed folds, forming rigid tubes whose length is of the order of 100 times less than that of the corresponding extended wrapper, so that this rigid tube is dockable to the mouthpiece of the stuffing machine of the meat emulsion, from the same to its filling. The cellulose wrap filled with meat emulsion is fused by stuc gulam ent or regular sections and is subsequently subjected to a smoking, cooking and / or coloring stage, for the definitive formation of the sausage, after which the cellulose casing is peeled off. The outer surface of the sausage obtained and removed. Subsequently, the sausages, conveniently grouped, are packed, generally under vacuum or in brine, the containers used for this purpose being those that incorporate graphic printing for the labeling or commercial identification of the product. However, it is desirable that, irrespective of the graphic impressions that may or may not exist in the sausage container, they also incorporate in themselves certain graphic impressions that have a pleasant impact on the consumer, such as, for example, marks similar to those of the consumer. that would leave on the sausage a barbecue grill, or any type of ornamental design, without excluding, of course the brand or logo of the manufacturer, transferring to the customer the indication of guarantee and high quality. This graphic impression on sausages, which apparently should be a simple solution, presents in practice and as a fundamental problem the very existence of the cellulose wrap, essential to be able to shape the sausage and removable once said sausage is formed. A solution in this respect is that which appears in the patent of E.U.A. U.364.006, in which the marks or graphic impressions on the sausage are obtained by puncturing it. The problem derived from this solution focuses, on the one hand, on the need for additional and complex high-speed machinery, to match the operative cadence in the production of sausages with the graphic printing of the same. On the other hand, the puncture requires the penetration of the thickness of the external skin of the sausage, which creates a problem of hygiene. A solution with better practical results is offered by the patent of E.U.A. l + .917.92l +, consisting of the use of a cellulosic envelope in which the printing intended for the sausage is made, so that said impression is later transferred to the surface of the sausage, when it is cooked together with the wrapper . However, since the graphic printing can only be done on the outer side of the cellulose wrapper, and yet for the transfer to take place later, the impression must be in contact with the sausage, it is necessary, before proceeding to the phase of sausage or at the same time, to invert the position of the cellulose wrap, that is to say to turn it over, so that its printed face becomes the internal one. Also in this operation of transfer of the graphic print you get a mirror image of the basic printing, and not the exact reproduction of it. The classic impressions made on the surface of the cellulose casings, is not a valid antecedent since such impressions have the sole purpose of identifying the casings, or in their case the sausages, before their peeling, this impression not being transferred at all to the surface of the sausage, so that once peeled disappears all graphic printing. These impressions are usually done by gravure or flexography, and the inks used are permeable to the passage through liquids or gases, so that they do not influence at all the possible treatment that is necessary to give to the sausages. On the other hand and with a completely different purpose, as will be seen below, it is also known to use impregnation products of the cellulose casing that make it impermeable to the passage of gases and liquids, such as ivinylidene poly chloride, so that the application of this product, perfectly uniform on the surface of the cellulose wrap, determines a sealing effect that prevents the loss of water by the meat emulsion and, consequently, "shrinkage" of the product. This waterproofing substance, that is to say the chloride of pol ivini 1 ideno (PVDC) is a product of market, marketed, among others, by the signature Dow Chemical Company with the mark "SAR N", and by the firm Solvay & amp;; Company with the brand "IXAN SBA / 1".

DESCRIPTION OF THE INVENTION The cellulosic wrapping for the stuffing of meat products proposed by the invention, having as objective to obtain a graphic impression on the sausage itself, and starting from the state of the art previously exposed, focuses its characteristics on the incorporation, at least in certain parts of the the surface of said envelope, than a waterproofing substance, such as, for example, the said chloride of ivinilidens, which obviously in this case loses its classic function of waterproofing the envelope as a whole, as it does not affect the entire surface, exclusively affecting those parts that coincide formally and dimensionally with the design of the graphic impression to be obtained. Obviously, the aforementioned waterproofing product can be replaced by polyamide, polyvinylidene, polyalonitrile, ethylene vinyl alcohol copolymer or other products with similar characteristics. In this way, when after shaping the sausage, this, with its corresponding cellulose wrap, is subjected to the effects of smoke, an external dye or any other agent that forces the meat emulsion to a chromatic change, this effect it is produced exclusively through the permeable areas of the cellulose wrap, that is to say those areas not previously treated with the waterproofing product. This achieves a chromatic contrast between the two parts of the surface of the sausage, which in practice is embodied in a graphic print on it, suitable for any design. From this basic structuring it is feasible that the area of waterproofing product is exclusively to the gases, exclusively to the liquids or both, that is to say gases and liquids, that the subsequent printing is done by gravure, flexography, ink jet or by any other conventional means of printing and that the waterproofing product is assisted by a crosslinker that improves its fixation to the cellulosic material of the envelope. According to another characteristic of the invention, it is provided that the waterproofing product, itself transparent, is suitably pigmented to allow its visualization on the cellulosic envelope and, consequently, immediately detects the graphic impression of which it is provided. said envelope. It has also been foreseen that wax is added to the waterproofing product, thus avoiding the self-adhesion of said envelope in the pleating thereof in areas where the waterproofing product has been given, since it is a product that easily welds by pressure or heat. The waterproofing product will preferably be applied to the outer face of the cellulosic wrapper, but is able to perform exactly the same function when applied to the inner face of the same. This internal arrangement is easily achieved by printing on the external side of the envelope, as is logical, and subsequently by turning the cellulosic envelope by traditional means already known in the current art, thereby leaving the impression made inside. . Obviously, both the waterproofing product and the pigmentation products that pass through the cellulose wrap are products that are not harmful to human health and, consequently, are allowed by current sanitary legislation to come into contact with foodstuffs, specifically with the meat emulsion const itu iva of the sausages. Another way to achieve the same printing effect on the surface of the sausage, and which is therefore the object of the invention, is to give the cellulosic wrap a continuous impression of waterproofing product, leaving on said envelope hollows that can correspond to signs, logos, text or anagrams, in such a way that the impression on the sausage itself is produced by penetration of & dyes and / or smoked through the envelope in those places and not in the rest of the surface that would be protected by the waterproofing product. This way of achieving the result of a graphic impression on the surface of the sausage is contrary to the one specified in the first place, although the effect achieved is similar due to the contrast of coloration or pigmentation between one and other parts of the sausage. This impression is based on giving the waterproof product as a printing background, leaving the first plane or printing characters exempt from this waterproofing product, so when submitting the cellulose wrap with the meat inside to the smoking operations and / or colored, it will only penetrate the areas free of waterproofing substance, leaving precisely the surfaces of such sausages marked by those areas free of waterproofing product.

PREFERRED DESCRIPTION OF THE DRAWINGS To complement the description that is being made and in order to help a better understanding of the facets of the invention, the descriptive specification is accompanied, as an integral part of the same, a set of drawings in which illustrative and non-illustrative. FIG. 1 shows a sausage still covered with its cellulosic wrapping, as well as a cross-sectional detail of the wrapping made according to a preferred form of the invention, in which the anagram, logo or Legend has been made by printing with a waterproofing product. Figure 2 shows a sausage still covered with the cellulosic envelope and in which the corresponding individualized configuration chokes of the sausages have been made, in which other discontinuous anagrams obtained by printing the waterproofing substance are also made. Figure 3 shows the sausages obtained after subjecting the casing and sausage of figure 2 to the smoking and / or coloring phase and once the corresponding casing has been removed. The figure > - ».- It shows an embodiment according to another preferred form of the invention, where the bottom of the envelope has been printed with the waterproofing product and the letters of the logo, logo, etc., which have been left without waterproofing printing.

PREFERRED EMBODIMENT OF THE INVENTION Figure 1 shows a sausage (2) still covered with its cellulosic wrapping (1), prior to carrying out the independent bottlenecks of the sausages, an anagram, legend or any other indication having been printed on it with a waterproofing product 3 ) that constitutes a barrier to the passage of smoke and / or dyes. This figure 1 shows an enlarged detail in section of a portion of the wrapper (1), part of the inner sausage < 2) and the waterproofing printing (3) offered on it and which is configured in the form of an anagram, logo, etc. .. Figure 2 shows a representation practically similar to that of Figure 1 where the said envelope and consequently the sausage is have conformed by consecutive bottlenecks. The printing is achieved by discontinuous shapes or characters made with waterproofing product, being in Figure 3 where the printing results could be checked on a sausage < 2), where the area in coincidence with such impressions is discolored or disinhibited, forming on its surface a perfect impression of such indications, anagrams, logos, etc. Figure 4 is a second way of achieving the transfer of the logos, anagrams, etc. to the surface of the sausage, performed in a manner contrary to that shown in Figure 1. Since in this practical embodiment the bottom of the cellulosic envelope has been made with the waterproof product and are in this case the letters anagrams, etc ... those that are made free of this waterproof product, transferring through such holes left on the surface of the wrapper through which the smoking and / or coloring is transferred to the surface of the sausage. As a waterproofing product, because it is an excellent barrier both to the passage of water vapor and to oxygen, lead polyvinyl chloride (PVDC) is used, which is prepared in liquid form, as in a paint. Specifically, the PVDC is dissolved in ethyl acetate and a blue pigment is added. More concretely, 66% ethyl acetate solution is taken with 17% PVDC, obtained with gentle agitation, and said agitation is stopped, 0.6% of said blue pigment is added (blue Trgalithe BLP of Cyba-Geigy ) and a 6. + of DEUTERON WAX TF, which is a micronized paraffin wax. The mixture is then passed to a violet stirring for 10 minutes. The gentle agitation is returned and 0. 7% DFUTERON WAX TF and 9.3% reagent are added., such as N, N ', N "-tris (isocyanatohexamene) BIURET, from Bayer AG, dissolved in ethyl acetate Finally, the viscosity is adjusted with the same solvent to 20" Ford N2 4 cup. PVDC, that is to say the lead polyvinyl chloride, is a copolymer of vinylidene chloride and vinyl chloride, its properties will vary depending on the "vini lo / vini 1 ideno" ratio, as well as the comonomer used. 1. 2 As is known, the oxygen permeability of PVDC varies according to qualities from 13 cm3 / m2 / 2ih to 1.6 cm3 / m2 / 24h, measured under conditions of temperature at 23 ° C, relative humidity of 50% and pressure of 1 atmosphere, while that the water permeability also varies depending on the PVDC quality of the value of 2.4- g / m2 / 24-h up to 0.3 g / m2 / 24h measured under temperature conditions at 36 ° C (Source: Dow Chemical Co pany). It is not considered necessary to make this description more extensive so that any expert in the field understands the scope of the invention and the advantages that derive from it. The terms in which this report has been written should always be taken in a broad and non-limiting sense.

Claims (7)

NOVELTY OF THE INVENTION CLAIMS

1. - Cellulose wrap for stuffing meat products, which are of the type that constitute a tubular body, of indefinite length, intended to receive the meat emulsion during the drawing phase, and to be eliminated after the subsequent smoking, cooking and / or or colored, is characterized in that it incorporates a partial coating of a continuous or discontinuous product of a waterproofing product, which constitutes a barrier, when passing through fumes and / or dyes and / or external pigments, determining a chromatic contrast on the surface of meat product, after the application of said fumes or dyes and subsequent elimination of the cellulose envelope itself. 2.- Cellulosic sheath for drawing meat products, according to claim 1, further characterized in that the aforementioned waterproofing product is impermeable to liquids. 3.- Cellulosic sheath for drawing meat products, according to claim 1, further characterized in that the aforementioned waterproofing product is impermeable to gases. 4.- Cellulosic sheath for drawing meat products, according to claim 1, further characterized in that said waterproofing product is impermeable to liquids and gases. 5.- Cellulosic sheath for drawing meat products, according to claims 1 to 4, further characterized in that the printing of the waterproofing product is by gravure. 6.- Cellulosic sheath for drawing meat products, according to claims 1 to 3, bristling face also because the printing of the waterproofing product is flexography. 7.- Cellulosic sheath for drawing meat products, according to claims I to 3, further characterized in that the printing of the waterproofing product is by ink jet. & . - Cellulosic sheath for drawing meat products, according to claims 1 to 3, further characterized in that the printing of the waterproofing product is by any type of printing. 9.- Cellulosic sheath for drawing meat products, according to claim 1, characterized in that the waterproofing product is polyvinylidene (PVDC), that is to say a copolymer of vinylide chloride or vinyl chloride. 10.- Cellulosic sheath for drawing meat products, according to claim 9, further characterized in that the polyvinyl chloride ideno (PVDC) incorporates a crosslinker that improves its attachment to the cellulose of the shell itself. 11.- Cellulosic sheath for drawing meat products, according to claims 9 to 10, further characterized in that the lead polyvinyl chloride (PVDC) incorporates a ce to prevent the self-adherence of the waterproofing product in the pleating of the cellulose wrap. 12.- Cellulosic sheath for drawing meat products, according to claims 9, 10 or 11, further characterized in that the polyvinylidene chloride (PVDC) incorporates a pigment that gives it a visible coloration. 13.- Cellulosic sheath for drawing meat products, according to claims 9, 10, 11 or 12, further characterized in that the waterproofing product is polyvinylidene chloride (PVDC) which incorporates a crosslinker, a wax and dye. 14.- Cellulosic sheath for drawing meat products, according to claims 1 to fi, further characterized in that the waterproofing product is polyamide. 15.- Cellulosic sheath for drawing meat products, according to claim 14, further characterized in that the polyamide incorporates a crosslinker that improves its attachment to the cellulose of the wrapper itself. 16.- Cellulose wrap for stuffing meat products, according to claims 14 to 15, further characterized in that the polyamide incorporates a wax that avoids the self-sealing of the waterproofing product in the retraction of the cellulose casing. 17.- Cellulosic sheath for drawing meat products, according to claims 14, 15 or 16, further characterized in that the polyamide incorporates a pigment that gives it a visible coloration. 16.- Cellulosic sheath for drawing meat products, according to claims 14, 15, 16 or 17, further characterized in that the waterproofing product is polyamide incorporating a crosslinker, a wax and a dye. 19.- Cellulosic sheath for the drawing of meat products, according to claims 1 to 6, further characterized in that the waterproofing product is polyacrylonitrile. 20.- Cellulose wrapper for drawing meat products, according to claim 19, further characterized in that the poliac i lonit ilo incorporates a crosslinker that improves its fixation to the cellulose of the wrapper itself. 21.- Cellulosic sheath for drawing meat products, according to claims 19 or 20, characterized in that the polyacrylonitrile incorporates a wax that avoids the self-adherence of the waterproofing product in the retraction of the cellulose casing. 22.- Cellulose wrap for stuffing meat products, according to claims 19, 20 or 21, also characterized because the polio i Ionitr i incorporates a pigment that gives it a visible coloration. 23.- Cellulosic sheath for drawing meat products, according to claims 19, 20, 21 or 22, further characterized in that the waterproofing product is polyacryl ityl, which incorporates a crosslinker, a wax and dye. 24.- Cellulosic sheath for drawing meat products, according to claims 1 to 6, further characterized in that the waterproofing product is the ethylene vinyl alcohol copolymer (EVOH). 25.- Cellulose wrap for the stuffing of meat products, according to claim 24, further characterized in that the ethylene vinyl alcohol copolymer (EVOH) incorporates a crosslinker that improves its fixation to the cellulose of the wrapper itself. 26.- Cellulose wrap for the stuffing of meat products, in accordance with claims 24 or 25, characterized in that the ethylene vinyl alcohol copolymer (EVOH) incorporates a wax that prevents self-adherence. of the waterproofing product in the retraction of the cellulose wrap. 27.- Cellulosic sheath for drawing meat products, according to claims 24, 25 or 26, characterized in that the ethylene vinyl alcohol copolymer (EVOH) incorporates a pigment that gives it a visible coloration. 26.- Cellulose wrapper for drawing meat products, according to claims 24, 25, 26 or 27, characterized in that the waterproofing product is the ethylene vinyl alcohol copolymer (EVOH) which incorporates a crosslinking agent, a wax and Colorant. 29.- Cellulose wrap for stuffing meat products, according to claims 1 to 26, further characterized in that the partial or discontinuous printing forms a logo, text or anagram. 30.- Cellulose wrap for stuffing meat products, according to claims I to 26, characterized in that the waterproofing product is located on the outer face of said cellulosic envelope. 31.- Cellulosic sheath for drawing meat products, according to claims 1 to 26, further characterized in that the waterproofing product is located on the inner side of said cellulosic sheath. 32.- Cellulose wrap for stuffing meat products, according to claim 1, further characterized in that the graphic printing is clear on the cellulosic wrap itself and in turn is evident in the sausage stuffed therein. 33.- Cellulose wrap for stuffing meat products, according to claims 1 to 32, further characterized in that the waterproofing product instead of being partially printed on the cellulose wrapper is given as a printing background, leaving the wrapping portions that make up the logo, text or anagram free of waterproofing product, these areas being suitable for the penetration of smoked and / or colored, thus achieving the direct marking on the sausage in those portions that are in correspondence with the profiled areas free of waterproofing product. 34. Sausage made with the cellulose casing according to claims 1 to 33. 35. - Cellulose casing for drawing meat products, according to claims 1 to 34, further characterized in that the dialing of the sausage is produced by contrast between the portion of the sausage located under the areas covered by waterproofing product and the color transferred to the rest of the sausage. CELLULOSIC WRAPPING FOR THE SAFE OF C ONNIC PRODUCTS SUMMARY OF THE INVENTION It is provided with discontinuous areas impregnated with a waterproofing product, preferably polyvinylidene chloride (PVDC), impermeable both to gases and liquids, so that by establishing with said waterproofing product representative areas of a logo, a text, an anagram or any other design , when after the filling of the cellulose shell with the meat emulsion, it is produced when smoking or coloring it, through the cellulose wrap, the waterproofing product supposes a barrier to this later impregnation, so that the smoke or the dye only crosses the areas of the cellulose wrapper not treated with the waterproofing product, which are those that are colored, constituting a background on which appear "graphic impressions" that correspond formal, dimensional and positional with the impressions of waterproofing product existing in the cellulose envelope, when it is s finally eliminated, leaving said "graphic impressions" duly established on the sausage itself. 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