NO314986B1 - N¶ringsmiddelemballasje - Google Patents
N¶ringsmiddelemballasje Download PDFInfo
- Publication number
- NO314986B1 NO314986B1 NO19994871A NO994871A NO314986B1 NO 314986 B1 NO314986 B1 NO 314986B1 NO 19994871 A NO19994871 A NO 19994871A NO 994871 A NO994871 A NO 994871A NO 314986 B1 NO314986 B1 NO 314986B1
- Authority
- NO
- Norway
- Prior art keywords
- inner layer
- packaging
- barrier packaging
- packaging according
- foil
- Prior art date
Links
- 230000004888 barrier function Effects 0.000 claims abstract description 16
- 230000002745 absorbent Effects 0.000 claims abstract description 12
- 239000002250 absorbent Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000835 fiber Substances 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 235000013580 sausages Nutrition 0.000 claims abstract description 6
- 235000014059 processed cheese Nutrition 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims description 54
- 239000000126 substance Substances 0.000 claims description 17
- 238000004040 coloring Methods 0.000 claims description 11
- 239000004033 plastic Substances 0.000 claims description 11
- 229920003023 plastic Polymers 0.000 claims description 11
- 239000004698 Polyethylene Substances 0.000 claims description 10
- 239000011888 foil Substances 0.000 claims description 10
- -1 polyethylene Polymers 0.000 claims description 10
- 229920000573 polyethylene Polymers 0.000 claims description 10
- 229920003043 Cellulose fiber Polymers 0.000 claims description 9
- 239000000853 adhesive Substances 0.000 claims description 5
- 230000001070 adhesive effect Effects 0.000 claims description 5
- 239000004952 Polyamide Substances 0.000 claims description 4
- 229920002647 polyamide Polymers 0.000 claims description 4
- 235000019542 Cured Meats Nutrition 0.000 claims description 3
- 229920000742 Cotton Polymers 0.000 claims description 2
- 229920000297 Rayon Polymers 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000004627 regenerated cellulose Substances 0.000 claims description 2
- 229920006300 shrink film Polymers 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 239000004745 nonwoven fabric Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 9
- 239000000463 material Substances 0.000 description 9
- 239000007788 liquid Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- 239000007789 gas Substances 0.000 description 6
- 239000000779 smoke Substances 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 208000010470 Ageusia Diseases 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 208000035415 Reinfection Diseases 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005470 impregnation Methods 0.000 description 2
- 208000020442 loss of weight Diseases 0.000 description 2
- 238000003466 welding Methods 0.000 description 2
- 241000270295 Serpentes Species 0.000 description 1
- 239000002390 adhesive tape Substances 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000012779 reinforcing material Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020994 smoked meat Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 208000016261 weight loss Diseases 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C13/0013—Chemical composition of synthetic sausage casings
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
- B65D81/3415—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated in hot water, e.g. boil pouches
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C2013/0046—Sausage casings suitable for impregnation with flavouring substances, e.g. caramel, liquid smoke, spices
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C2013/0053—Sausage casings multilayer casings
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
- B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
- B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
- B65D2581/3416—Cooking meat products, e.g. hot-dogs, hamburgers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
- B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
- B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
- B65D2581/3416—Cooking meat products, e.g. hot-dogs, hamburgers
- B65D2581/342—Ham
Abstract
Description
Foreliggende oppfinnelse angår næringsmiddel-barriereemballasje for næringsmidler som trekkes, kokes eller på annen måte oppvarmes i emballasjen, særlig for pølser som skal kokes eller trekkes, skinker, spekevarer eller smelteost. The present invention relates to food-barrier packaging for foodstuffs which are cooked, cooked or otherwise heated in the packaging, particularly for sausages to be cooked or cooked, hams, cured meats or processed cheese.
For slike næringsmidler ønskes i økende grad en farge- og/eller aromaoverføring under koke- eller trekkeprosessen, fra emballasjen til næringsmiddelet. For such foodstuffs, a color and/or aroma transfer is increasingly desired during the cooking or pulling process, from the packaging to the foodstuff.
Pølser som skal trekke og spekevarer som skal kokes fremstilles også for tiden i stort omfang, spesifikt for landene, mer eller mindre i cellulosefibertarmer. Disse tarmer har høy permeabilitet for vanndamp og gass, for å røke produktet under produksjonsprosessen. Sausages to be smoked and cured meats to be cooked are also currently produced on a large scale, specifically for the countries, more or less in cellulose fiber casings. These casings have high permeability to water vapor and gas, to smoke the product during the production process.
Det er dessuten kjent at cellulosefibertarmer impregneres med flytende røk for å forkorte røketiden. It is also known that cellulose fiber casings are impregnated with liquid smoke to shorten the smoking time.
Fremstillingen av næringsmidler i cellulosefibertarm er imidlertid alltid, på grunn av vanndamp- og gasspermeabiliteten til emballasjen, forbundet med smaks- og aromatap ved framstillingsprosessen, ved kjøling og ved lagringen. However, the production of foodstuffs in cellulose fiber casings is always, due to the water vapor and gas permeability of the packaging, associated with loss of taste and aroma during the production process, during cooling and during storage.
Produkter som er fremstilt i cellulosefibertarm har dermed en meget liten, begrenset holdbarhet og må snarest mulig etter fremstillingen på nytt innpakkes ved hjelp av en barriereemballasje for å oppveie for denne ulempen. En reforurensning eller reinfeksjon som medfører en kvalitetsminskning og holdbarhetsforkortelse kan heller ikke utelukkes på grunn av den ekstra emballasjen, og den medfører dessuten økede omkostninger. Products that are manufactured in cellulose fiber casing thus have a very small, limited shelf life and must be repackaged as soon as possible after manufacture using barrier packaging to compensate for this disadvantage. A recontamination or reinfection that leads to a reduction in quality and a shortening of shelf life cannot be ruled out due to the extra packaging, and it also leads to increased costs.
For å unngå ulempen med vanndamp- og gasspermeabilitet har det særlig for storindustrien blitt utviklet plastehnballasje av materialer som ikke er vanndamp- og gassgjennomtrengelige, såkalte "cook + ship", dvs. oppvarming og forsendelse uten ekstra emballasje. In order to avoid the disadvantage of water vapor and gas permeability, plastic packaging of materials that are not water vapor and gas permeable, so-called "cook + ship", i.e. heating and shipping without additional packaging, has been developed especially for large industry.
Ved anvendelsen av slike plastemballasjer oppstår det hverken ved produksjonsprosessen eller ved lagringen og forsendelsen noe vekt-, aroma- og smakstap, men det ferdige produktet har ikke hatt den typiske røksmaken som forbrukerne ønsker og forventer for mange produkter. When using such plastic packaging, there is no loss of weight, aroma or taste either during the production process or during storage and shipping, but the finished product has not had the typical smoky taste that consumers want and expect for many products.
Impregneringen av rene plastemballasjer med aromastoffer har heller ikke vært noen suksess, etter som plastene som benyttes kan oppta og lagre tilstrekkelig impregnerings-stoff, og dette løsner ved tilformingen og ved fyllingen av plastemballasjen, etter som det ikke kan opptas og lagres i tilstrekkelig mengde av plastsjtktene. The impregnation of pure plastic packaging with aroma substances has also not been a success, since the plastics used can absorb and store sufficient impregnation material, and this loosens during the shaping and filling of the plastic packaging, since it cannot be absorbed and stored in a sufficient quantity of the plastic cases.
For å gi produktet som fremstilles i plastemballasjen den ønskede røksmak og den typiske fargen må plastemballasjen fjernes etter framstillingsprosessen, hvoretter produktet på vanlig måte røkes eller behandles med flytende røk. Ved denne etter-koblede prosessen oppstår det på nytt muligheten for vekt-, aroma- og smakstap, og dessuten fare for reforurensning og reinfeksjon, og etter behandlingen er ny emballering tvingende nødvendig. In order to give the product produced in the plastic packaging the desired smoky flavor and the typical colour, the plastic packaging must be removed after the manufacturing process, after which the product is smoked in the usual way or treated with liquid smoke. With this connected process, the possibility of weight, aroma and taste loss arises again, and also the risk of recontamination and reinfection, and after treatment, new packaging is absolutely necessary.
Formålet med den foreliggende oppfinnelse er derfor å komme frem til en næringsmiddel-barriereemballasje som på den ene siden gir god tetning, og på den annen side oppviser god opptaksevne og lagringskapasitet for de ønskede aroma- og/eller fargestoffer og som utmerker seg ved en senere, tilstrekkelig overføring av disse stoffer til næringsmiddelet. The purpose of the present invention is therefore to arrive at a food barrier packaging which, on the one hand, provides a good seal, and on the other hand exhibits good absorption and storage capacity for the desired flavoring and/or coloring substances and which is distinguished by a later , sufficient transfer of these substances to the food.
Denne oppgaven løses i henhold til oppfinnelsen ved at emballasjen består av i det minste en vanndamp- og/eller gassugjennomtrengelig folie og et med denne forbundet indre lag med sugeevne, av enkeltfiber eller en vevnad, strikkevare, strikket stoff, fortrinnsvis av "pels", og at dette indre laget er impregnert med farge- og/eller aromastoffer. This task is solved according to the invention in that the packaging consists of at least a water vapor and/or gas impermeable foil and an inner layer connected to this with absorbency, of single fiber or a weave, knitwear, knitted fabric, preferably of "fur", and that this inner layer is impregnated with coloring and/or aroma substances.
Dette indre laget har for det første fordelen med høy opptaks- og lagringsevne for farge-og/eller aromastoffene. Dessuten har undersøkelser vist at under den etterfølgende koke- eller trekkeprosessen skjer en vesentlig bedre overføring av disse stoffer til næringsmiddelet enn med kjente emballasjer, etter som ugjennomtrengeligheten til emballasjen overfor vanndamp, fortrinnsvis også overfor gass, forhindrer at farge- eller aromastoffene vaskes ut under kokeprosessen. Firstly, this inner layer has the advantage of high absorption and storage capacity for the coloring and/or flavoring substances. Furthermore, investigations have shown that during the subsequent cooking or extraction process, a significantly better transfer of these substances to the food occurs than with known packaging, as the impermeability of the packaging to water vapour, preferably also to gas, prevents the coloring or flavoring substances from being washed out during the cooking process .
Det har overraskende vist seg at for det indre laget er det tilstrekkelig med særdeles små veggtykkelser, i størrelsesorden fra noen hundredels mm til 1/10 mm, for å oppta farge- og/eller aromastoffene. Av denne grunn er det særlig hensiktsmessig at det indre laget består av enkeltfiber eller en tynn "pels". Som materiale anbefales bomullsfiber, cellulosefiber, også regenererte cellulosefiber, viskosefiber eller blandinger av disse. Det oppnås derved ved lite materialforbruk en optimal lagringskapasitet for farge- eller aromastoffene. It has surprisingly turned out that for the inner layer, extremely small wall thicknesses, in the order of a few hundredths of a mm to 1/10 mm, are sufficient to absorb the coloring and/or aroma substances. For this reason, it is particularly appropriate that the inner layer consists of single fiber or a thin "fur". Cotton fiber, cellulose fiber, also regenerated cellulose fiber, viscose fiber or mixtures of these are recommended as materials. An optimal storage capacity for the coloring or flavoring substances is thereby achieved with little material consumption.
Hensiktsmessig skjer forbindelsen mellom det indre laget og emballasjen ved laminering og/eller påføring av sjikt, slik at det oppnås et enhetlig laminat som er enkelt å håndtere. For forbindelse kan også benyttes et klebemiddel. Som kfebestoff er særlig ekstrudert polyetylen i tilnærmet flytende form egnet. Ved hjelp av dette ekstruderte polyetylenet lamineres materialet med sugeevne i det indre laget til innsiden av emballasjen. Appropriately, the connection between the inner layer and the packaging takes place by lamination and/or application of layers, so that a uniform laminate is obtained which is easy to handle. An adhesive can also be used for connection. Extruded polyethylene in an almost liquid form is particularly suitable as a reinforcing material. Using this extruded polyethylene, the absorbent material is laminated in the inner layer to the inside of the packaging.
Andre trekk og fordeler med oppfinnelsen fremgår av den følgende beskrivelse av et utførelseseksempel, ved hjelp av den vedføyde tegningen. Other features and advantages of the invention can be seen from the following description of an exemplary embodiment, with the help of the attached drawing.
Figur 1 viser et tverrsnitt gjennom et utsnitt av emballasjen med indre lag. Figure 1 shows a cross-section through a section of the packaging with an inner layer.
Figur 2 viser en normalprojeksjon mot emballasjen i form av en pose. Figure 2 shows a normal projection towards the packaging in the form of a bag.
I henhold til figur 1 oppviser emballasjen et barrierelag 1 på utsiden. Dette består av to ytre polyetylenlag 1a, 1c og et mellomlag 1b av polyamid, og har til oppgave å avskjerme næringsmiddelet luft- og gasstett, særlig overfor vanndamp og oksygen, slik at næringsmiddelet ved koke- etler trekkeprosessen ikke utvaskes, dvs. ikke taper aroma eller farge. Hensiktsmessig har barriereemballasjen krympeevne, slik at det dannes et sluttprodukt uten folder. Dessuten skjer ikke noe vekttap under fremstillingsprosessen, lagringen og transporten. According to Figure 1, the packaging has a barrier layer 1 on the outside. This consists of two outer polyethylene layers 1a, 1c and an intermediate layer 1b of polyamide, and has the task of shielding the foodstuff airtight and gas-tight, especially against water vapor and oxygen, so that the foodstuff is not washed out during the cooking or drawing process, i.e. does not lose its aroma or color. Appropriately, the barrier packaging has the ability to shrink, so that a final product without creases is formed. Furthermore, no weight loss occurs during the manufacturing process, storage and transport.
På innsiden er den beskrevne barriereemballasjen 1 belagt med et indre lag 2 med sugeevne, for eksempel en "pels" av cellulosefiber. Dette tjener som bærer for de ønskede farge- og/eller aromastoffer. Det kan dreie seg om sukkerkulør, krydder-ekstrakter, røkbestanddeler, flytende røk, marinader, fruktaroma og andre nærings-middelrettslig tillatte stoffer. Disse kan være påført kontinuerlig på det indre laget 2 med sugeevne, enten gjennom et sprøyterør, som emballasjen formet til en slange føres langs, eller ved bruk av et væskebad som den indre emballasjeveggen glir langs eller ved hjelp av en væskeblære som føres gjennom emballasjen. On the inside, the described barrier packaging 1 is coated with an inner layer 2 with absorbency, for example a "fur" of cellulose fibre. This serves as a carrier for the desired coloring and/or aroma substances. This may involve sugar colouring, spice extracts, smoke components, liquid smoke, marinades, fruit flavoring and other substances permitted under food law. These can be applied continuously to the absorbent inner layer 2, either through a syringe tube, along which the packaging shaped like a hose is guided, or by using a liquid bath along which the inner packaging wall slides or by means of a liquid bladder which is guided through the packaging.
I stedet kan det indre laget 2 også påtrykkes de ønskede farge- og/eller aromastoffer i flat form. Etter tørking bringes folien til slangeform ved hjelp av varmebestandig klebebånd som kan sveises eller ved hjelp av varmsveising på de overlappende kanter. Instead, the inner layer 2 can also be printed with the desired color and/or aroma substances in flat form. After drying, the foil is brought into a snake shape using heat-resistant adhesive tape that can be welded or by means of heat welding on the overlapping edges.
Den impregnerte emballasjen kan anvendes og bearbeides både i fuktig og tørr tilstand. The impregnated packaging can be used and processed both in a moist and dry state.
Dersom emballasjen etter opptak av farge- og/eller aromastoffer tørkes ved hjelp av det indre laget med sugeevne, anbefales anvendelsen av slike farge- og/eller aromastoffer som ikke blir flyktige ved tørkingen. If the packaging is dried after absorption of coloring and/or flavoring substances using the absorbent inner layer, the use of coloring and/or flavoring substances that do not become volatile during drying is recommended.
Alle de foreliggende materiallagene lamineres til en film, idet det hensiktsmessig benyttes en heftforbedrer. Den samlede tykkelsen ligger for det meste under 1/10 mm. Således utgjør tykkelsen til de to polyetylenlagene 1a og 1c 10 til 60 um, tykkelsen av mellomlaget 1b av polyamid 10 til 20 um. Polyetytenlaget 1c som vender mot næringsmiddelet ekstruderes hensiktsmessig fuktig på sjiktene 1 a og 1b som allerede er forbundet med hverandre, slik at det fungerer som klebemiddel for det indre laget 2 med sugeevne som deretter skal påføres. All the material layers present are laminated into a film, using an adhesion improver as appropriate. The overall thickness is mostly below 1/10 mm. Thus, the thickness of the two polyethylene layers 1a and 1c is 10 to 60 µm, the thickness of the intermediate layer 1b of polyamide 10 to 20 µm. The polyethylene layer 1c, which faces the foodstuff, is appropriately extruded moist onto the layers 1a and 1b which are already connected to each other, so that it functions as an adhesive for the absorbent inner layer 2 which is then to be applied.
For det indre laget 2 anbefales at det absorberende materialet, dvs. "pelsen", fibrene eller lignende påføres med en materialmengde på omtrent 10 til omtrent 30 g/m<2>. Deretter impregneres dette absorberende laget med de ønskede aromastoffer eller fargebærere, og eventuelt formes til den form som ønskes av kundene. For the inner layer 2, it is recommended that the absorbent material, i.e. the "fur", the fibers or the like be applied with a material amount of about 10 to about 30 g/m<2>. This absorbent layer is then impregnated with the desired aroma substances or color carriers, and possibly shaped into the shape desired by the customers.
Figur 2 viser emballasjen i form av en pose. Emballasjen bringes først til slangeform, og de overlappende, langsgående kanter forbindes med hverandre med et bånd 3 som forsegles under varme. Dette båndet 3 sveises i det minste til laget 1a i barriereemballasjen 1. Figure 2 shows the packaging in the form of a bag. The packaging is first brought into the form of a tube, and the overlapping, longitudinal edges are connected to each other with a band 3 which is sealed under heat. This band 3 is welded at least to the layer 1a of the barrier packaging 1.
På den nedre enden er emballasjen lukket av et tilsvarende bånd 4, idet den nedre kanten eventuelt er ombrettet 180° for å sikre en tett sveising. At the lower end, the packaging is closed by a corresponding band 4, the lower edge possibly being bent 180° to ensure a tight seal.
For sveisingen av båndene 3 og 4 kreves spesialmaskiner som som regel ikke disponeres av de som forarbeider emballasjen, slakteriene. Derfor oppviser den dannede posen 5 ved den åpne, øvre kanten et oppragende parti 6 som forløper i hele omkretsen og er forbundet med posen ved hjelp av et forseg I bart bånd 7. Dette oppragende partiet 6 har ikke noe indre lag 2 med sugeevne stik som posen 5, men består bare av et lett sveisbart plastmateriale, særlig polyetylen, som kan sveises på en enkel måte av kundene, for å lukke posen 5 etter fylling av kjøtt og evakuering. For the welding of bands 3 and 4, special machines are required which are not normally available to those who process the packaging, the slaughterhouses. Therefore, the formed bag 5 exhibits at the open, upper edge a projecting portion 6 which extends throughout the circumference and is connected to the bag by means of a foresight I bare band 7. This projecting portion 6 does not have an inner layer 2 with absorbent properties which the bag 5, but consists only of an easily weldable plastic material, in particular polyethylene, which can be welded in a simple way by the customers, to close the bag 5 after filling with meat and evacuation.
Testeksempel. Test example.
Etter at emballasjen er impregnert med flytende røk ble den fylt med en fin pølse-emulsjon, lukket med et aluminiumklips og oppvarmet. Den fylte emballasjen, henholdsvis pølsen, hadde en diameter på 60 mm. After the packaging has been impregnated with liquid smoke, it was filled with a fine sausage emulsion, closed with an aluminum clip and heated. The filled packaging, or sausage, had a diameter of 60 mm.
Resultatet var som følger: The result was as follows:
Som en sammenfatning medfører oppfinnelsen den fordelen at aromaen og/eller fargen osv. med høy dosering holdes til disposisjon på innsiden av emballasjen og ikke går tapt ved griping og fylling av emballasjen, og overføres pålitelig tit næringsmiddelet som ifylles under koke- eller varmeprosessen. Etter som de ytre lag på emballasjen er ugjennomtrengelige, kan stoffene ved varmeprosessen ikke spyles ut, slik dette er tilfelle med en fibertarm. Det oppstår ingen vekt-, smak- og aromatap under fremstillings- og varmeprosessen, under transport og lagring, og fremstillingstiden blir kort. Produktet kan leveres direkte, uten ny emballering, til den endelige forbruker. As a summary, the invention entails the advantage that the aroma and/or color etc. with a high dosage is kept available on the inside of the packaging and is not lost when gripping and filling the packaging, and is reliably transferred to the nutrient that is filled in during the cooking or heating process. As the outer layers of the packaging are impermeable, the substances cannot be flushed out during the heating process, as is the case with a fiber hose. There is no loss of weight, taste or aroma during the manufacturing and heating process, during transport and storage, and the manufacturing time is short. The product can be delivered directly, without new packaging, to the final consumer.
Claims (9)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19846305A DE19846305A1 (en) | 1998-10-08 | 1998-10-08 | Food casing |
Publications (3)
Publication Number | Publication Date |
---|---|
NO994871D0 NO994871D0 (en) | 1999-10-06 |
NO994871L NO994871L (en) | 2000-04-10 |
NO314986B1 true NO314986B1 (en) | 2003-06-23 |
Family
ID=7883769
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO19994871A NO314986B1 (en) | 1998-10-08 | 1999-10-06 | N¶ringsmiddelemballasje |
Country Status (12)
Country | Link |
---|---|
EP (1) | EP0992194B1 (en) |
JP (1) | JP2000116365A (en) |
AT (1) | ATE231344T1 (en) |
AU (1) | AU755270B2 (en) |
CA (1) | CA2285493C (en) |
CZ (1) | CZ292769B6 (en) |
DE (2) | DE19846305A1 (en) |
DK (1) | DK0992194T3 (en) |
ES (1) | ES2189331T3 (en) |
NO (1) | NO314986B1 (en) |
PL (1) | PL193549B1 (en) |
ZA (1) | ZA996366B (en) |
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DE202013101887U1 (en) | 2013-04-30 | 2014-07-31 | Planetpac Gmbh | Food browning coating and film and casing coated therewith |
NZ728489A (en) * | 2014-07-08 | 2022-05-27 | Daio Seishi Kk | Paper material for fibrous casing, production method thereof, and fibrous casing |
JP5848476B1 (en) * | 2014-07-08 | 2016-01-27 | 大王製紙株式会社 | Fibrous casing paper material, method for producing the same, fibrous casing and method for producing the same |
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EP3014996A1 (en) | 2014-10-27 | 2016-05-04 | Viscofan, S.A. | Multilayered coextruded thermoplastic food casing |
JP6818409B2 (en) * | 2015-12-22 | 2021-01-20 | 大王製紙株式会社 | Five Brass Casing Paper Material |
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DE102016223297A1 (en) | 2016-11-24 | 2018-05-24 | Kalle Gmbh | Tubular food casing with transfer function |
AT520230B1 (en) * | 2017-08-11 | 2020-02-15 | Bca Vertriebsgesellschaft Mbh | Food wrapping |
US11134693B2 (en) | 2018-08-06 | 2021-10-05 | Viscofan S.A. | Textured porous barrier transfer casing |
US11026435B2 (en) | 2018-08-06 | 2021-06-08 | Viscofan S.A. | Textured non-porous barrier transfer casing |
EP3960447A1 (en) | 2020-09-01 | 2022-03-02 | World Pac International AG | Foodstuff casing |
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-
1998
- 1998-10-08 DE DE19846305A patent/DE19846305A1/en not_active Withdrawn
-
1999
- 1999-09-30 AT AT99119413T patent/ATE231344T1/en active
- 1999-09-30 DK DK99119413T patent/DK0992194T3/en active
- 1999-09-30 ES ES99119413T patent/ES2189331T3/en not_active Expired - Lifetime
- 1999-09-30 EP EP99119413A patent/EP0992194B1/en not_active Expired - Lifetime
- 1999-09-30 DE DE59904079T patent/DE59904079D1/en not_active Expired - Lifetime
- 1999-10-06 CZ CZ19993546A patent/CZ292769B6/en not_active IP Right Cessation
- 1999-10-06 NO NO19994871A patent/NO314986B1/en not_active IP Right Cessation
- 1999-10-07 AU AU53508/99A patent/AU755270B2/en not_active Ceased
- 1999-10-07 CA CA002285493A patent/CA2285493C/en not_active Expired - Fee Related
- 1999-10-07 ZA ZA9906366A patent/ZA996366B/en unknown
- 1999-10-08 PL PL335900A patent/PL193549B1/en not_active IP Right Cessation
- 1999-10-08 JP JP11287452A patent/JP2000116365A/en active Pending
Also Published As
Publication number | Publication date |
---|---|
AU755270B2 (en) | 2002-12-05 |
EP0992194A1 (en) | 2000-04-12 |
DE59904079D1 (en) | 2003-02-27 |
ES2189331T3 (en) | 2003-07-01 |
CZ9903546A3 (en) | 2001-11-14 |
PL193549B1 (en) | 2007-02-28 |
DK0992194T3 (en) | 2003-04-07 |
CA2285493C (en) | 2006-10-31 |
CZ292769B6 (en) | 2003-12-17 |
AU5350899A (en) | 2000-04-13 |
NO994871L (en) | 2000-04-10 |
JP2000116365A (en) | 2000-04-25 |
CA2285493A1 (en) | 2000-04-08 |
ZA996366B (en) | 2000-04-13 |
NO994871D0 (en) | 1999-10-06 |
DE19846305A1 (en) | 2000-04-13 |
PL335900A1 (en) | 2000-04-10 |
ATE231344T1 (en) | 2003-02-15 |
EP0992194B1 (en) | 2003-01-22 |
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