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WO2003084353A1 - Aperitif a base de saucisson au chocolat - Google Patents

Aperitif a base de saucisson au chocolat Download PDF

Info

Publication number
WO2003084353A1
WO2003084353A1 PCT/ES2003/000151 ES0300151W WO03084353A1 WO 2003084353 A1 WO2003084353 A1 WO 2003084353A1 ES 0300151 W ES0300151 W ES 0300151W WO 03084353 A1 WO03084353 A1 WO 03084353A1
Authority
WO
WIPO (PCT)
Prior art keywords
chocolate
dough
meat
cured
piece
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.)
Ceased
Application number
PCT/ES2003/000151
Other languages
English (en)
Spanish (es)
Inventor
Francisco Molina Ucles
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to AU2003226839A priority Critical patent/AU2003226839A1/en
Publication of WO2003084353A1 publication Critical patent/WO2003084353A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing or decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/502—Products with edible or inedible supports
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered, laminated, coated or filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients

Definitions

  • the present invention consists of a food item, specifically one of those consumed directly without the need for any preparation operation or heat treatment of any kind.
  • Culinary combinations are known in which the salty flavor of one component is contrasted with the sweetness of another component, such as cheese accompanied by grapes or cherries, pork with marmalade accompaniment, spinach with raisins and pine nuts, foie gras with raspberry or fig jam, bacon with dates, pheasant with grapes, duck with pears or orange, etc. Normally, these combinations are usually for consumption at the table, their use not being affordable when traveling, at a show, at home, watching television or reading, at work, at school, etc.
  • the food article object of the invention has been developed, which consists of a portion of meat mass, shaped and cured, which, in at least a part thereof, incorporates a portion of a mass of chocolate.
  • a feature of the invention is that the portion of meat mass, shaped and cured, consists of a cured sausage piece, or part thereof, which has been deprived of the gut or the like that contains it at the time of the drawing.
  • the chocolate dough portion consists of a coating that occupies at least a part of the surface of the meat dough portion, be it a sausage piece or a part of the same. This characteristic is also understood as the fact that the chocolate dough is housed in grooves and / or ducts made in the sausage piece or in portions thereof.
  • Another feature of the invention lies in the fact that the portion of meat dough, shaped and cured, adopts the size of a bite, derived by slicing a piece of sausage or by shaping it into bite pieces at the time of its manufacture, said bite pieces being able to be totally or partially covered by the chocolate dough.
  • snack pieces incorporating chocolate can be presented individually or grouped inside a manual opening envelope, said snack pieces being able to be disposed unitary of a gripping means, such as A short stick.
  • the meat dough is one of the group comprising those cured by the action of the ear, the salt and the pepper, of the smoked or of the coiling and, on the other hand, that the chocolate dough is one of the group comprising bitter chocolate (black), milk chocolate, white chocolate, sugar-free chocolates and chocolates that incorporate fruits (dried, citrus, etc.), aromas (vanilla, mint, etc.) and liquors
  • bitter chocolate black
  • milk chocolate white chocolate
  • sugar-free chocolates and chocolates that incorporate fruits (dried, citrus, etc.)
  • aromas vanilla, mint, etc.
  • Figure 1 represents, in perspective, a portion of sausage piece, which comprises one end covered by a chocolate layer and presents the other free end of said layer to show that the sausage piece portion is devoid of the conventional casing or skin.
  • Figure 2 represents, in perspective, a slice obtained by cutting the sausage piece made by the coated end of the chocolate layer.
  • Figure 3 represents, in perspective, some snack pieces, completely covered with chocolate, with the exception of one that allows to observe the meat mass, and coming from the slicing of a thick slice of a sausage piece, highlighting the possibility that they can arrange such bite pieces of a gripping medium, as is the stick represented in strokes in one of them.
  • Figure 4 represents, in elevation, a piece of snack formed by a slice of sausage piece that has been coated with a layer of chocolate on one side and half its thickness.
  • Figure 5 represents, in perspective, a piece of snack that has chocolate dough in recesses and in a central hole.
  • Figure 6 represents, in perspective, a piece of snack covered by a protective envelope like a candy.
  • Figure 1 shows a piece of meat mass 1 consisting of a sausage sausage, which, devoid of the skin or conventional gut, shows its left end, according to the drawings, cut and uncoated, while its right end is already coated by a chocolate dough 3.
  • the sausage piece can be any one, although those obtained from pork lean (ham and shoulder), bacon and bacon, such as sausage, the aforementioned sausage, in the Catalan variants of "fuet" are preferred
  • sausages include salt, spices (pepper, paprika, etc.), truffles or others.
  • the cover chocolate dough 3 is conventionally constituted by sugar, cocoa butter, emulsifier, milk, aromas, etc.
  • Another embodiment of the food article of the invention consists in that represented in Figure 3, in the that circular sectors 6 of a thick slice of a piece of meat dough 1 of a large caliber sausage are shown, such as the sausage, whose sectors have the size of a bite and can be provided with gripping means 7, individual.
  • Figure 3 one of the circular sectors 6 with the chocolate cover detached in its dihedral has been represented, in order to be able to observe the internal meat mass 1 and the chocolate mass 3 of coverage.
  • FIG. 4 Another embodiment of the food article consists of the one shown in Figure 4, which consists of a slice 8 of a large caliber sausage, as in the previous case, which is coated with the chocolate dough 3 by only one of its faces and part of its thickness.
  • FIG 5 another possible embodiment of the mentioned food article is shown consisting of a slice of a sausage piece in which the meat dough 1 has recesses 10 and ducts 11 filled with chocolate dough.
  • Figure 6 shows the case where a snack portion
  • chocolate dough 3 in this case, may consist of a batter with chocolate powder, chips or noodles.
  • the preparation of this food item consists in obtaining the sausage pieces by the traditional process of chopping of the raw meat materials, homogenous kneading of the same, sausage of the meat dough in natural gut (lamb, pork, veal) or artificial of caliber between 18 and 150 ⁇ m., curing of the sausage in dryer at a temperature of 10 to 15 ° C and relative humidity of 75-80% for 15 to 30 days skinning of the sausage, immersion in the chocolate mass of the meat mass , in the form of sausage or chopped, followed by several drying operations and new immersion and final packaging.

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)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Processing Of Meat And Fish (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un apéritif à base de saucisson au chocolat, du type de ceux qu'on consomme directement sans avoir recours à un traitement thermique ni à une quelconque manipulation culinaire. Cet apéritif consiste en une portion (6) de masse carnée (1), conformée et salée, qui, sur au moins une partie, comprend du chocolat (3) qui se présente sous la forme d'une nappe totale ou partielle et/ou qui est logé dans des rainures et/ou des conduits pratiqués dans la nappe. La masse carnée (1) peut être n'importe lequel des saucissons connus dépourvus de tripe tandis que le chocolat (3) peut être n'importe lequel de ceux que l'on utilise en pâtisserie comme nappage. Les pièces d'apéritif peuvent adopter différentes formes, que ce soit sous forme de barre, comme le saucisson classique, de tranches ou rondelles et de portions et disposer de façon unitaire d'un moyen de préhension (7) ; elles peuvent également être présentées et conditionnées individuellement ou en groupe.
PCT/ES2003/000151 2002-04-11 2003-04-03 Aperitif a base de saucisson au chocolat Ceased WO2003084353A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2003226839A AU2003226839A1 (en) 2002-04-11 2003-04-03 Sausage and chocolate snack

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES200200908U ES1051771Y (es) 2002-04-11 2002-04-11 Articulo alimenticio.
ESU200200908 2002-04-11

Publications (1)

Publication Number Publication Date
WO2003084353A1 true WO2003084353A1 (fr) 2003-10-16

Family

ID=8500943

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2003/000151 Ceased WO2003084353A1 (fr) 2002-04-11 2003-04-03 Aperitif a base de saucisson au chocolat

Country Status (3)

Country Link
AU (1) AU2003226839A1 (fr)
ES (1) ES1051771Y (fr)
WO (1) WO2003084353A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9165322B2 (en) 2002-09-16 2015-10-20 Touchtunes Music Corporation Digital downloading jukebox system with user-tailored music management, communications, and other tools

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108420009A (zh) * 2018-03-19 2018-08-21 唐波 一种肉类夹心巧克力及其制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4224356C1 (en) * 1992-07-23 1993-05-13 Max 8372 Zwiesel De Gangkofner Food based on chocolate for use on e.g. journeys etc. - comprises binder, flavour or preservative of e.g. chocolate and e.g. meat, egg prod.
ES2142264A1 (es) * 1998-02-13 2000-04-01 Carnicas Serrano S L Producto carnico con cacao, de alto valor nutritivo.

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4224356C1 (en) * 1992-07-23 1993-05-13 Max 8372 Zwiesel De Gangkofner Food based on chocolate for use on e.g. journeys etc. - comprises binder, flavour or preservative of e.g. chocolate and e.g. meat, egg prod.
ES2142264A1 (es) * 1998-02-13 2000-04-01 Carnicas Serrano S L Producto carnico con cacao, de alto valor nutritivo.

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9165322B2 (en) 2002-09-16 2015-10-20 Touchtunes Music Corporation Digital downloading jukebox system with user-tailored music management, communications, and other tools

Also Published As

Publication number Publication date
ES1051771Y (es) 2003-02-01
AU2003226839A1 (en) 2003-10-20
ES1051771U (es) 2002-10-01

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