WO2003084353A1 - Sausage and chocolate snack - Google Patents

Sausage and chocolate snack Download PDF

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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
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WO
WIPO (PCT)
Prior art keywords
chocolate
dough
meat
cured
piece
Prior art date
Application number
PCT/ES2003/000151
Other languages
Spanish (es)
French (fr)
Inventor
Francisco Molina Ucles
Original Assignee
Francisco Molina Ucles
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 Francisco Molina Ucles filed Critical Francisco Molina Ucles
Priority to AU2003226839A priority Critical patent/AU2003226839A1/en
Publication of WO2003084353A1 publication Critical patent/WO2003084353A1/en

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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, 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, filled
    • 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
    • A23L13/03—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 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
    • 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.

Abstract

The invention relates to a sausage and chocolate snack which is directly consumed without requiring any type of heat treatment or culinary manipulation. The snack consists of a portion (6) of shaped and cured meat mass (1), at least part of which includes chocolate (3) in the form of a total or partial covering layer and/or in which the chocolate is lodged in grooves and/or ducts provided in said meat mass. The meat mass (1) can be any of known sausages without the casing and the chocolate (3) can be any chocolate used for frostings in pastries. The pieces of said snack can have various shapes such as bars, traditional sausages, slices or portions. They can have individual holding means (7) and can be presented and packed individually or in grouped form.

Description

APERITIVO DE EMBUTIDO CON CHOCOLATE CHOCOLATE EMBUTIDO APPETIZER
D E S C R I P C I Ó ND E S C R I P C I Ó N
La presente invención consiste en un artículo alimenticio, concretamente uno de los que se consumen directamente sin necesidad de operación alguna de preparación ni de tratamiento térmico de ninguna clase.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.
Son conocidas las combinaciones culinarias en las que se contrastan el sabor salado de un componente con el dulzor de otro componente, como son el queso acompañado de uvas o de guindas, la carne de cerdo con acompañamiento de mermelada, las espinacas con pasas y piñones, el foie-gras con mermelada de frambuesa o de higos, el bacon con dátiles, el faisán con uvas, el pato con peras o naranja, etc. Normalmente, estas combinaciones suelen ser de consumo en mesa, no siendo asequible su uso en viaje, en un espectáculo, en el domicilio propio viendo la televisión o leyendo, en el trabajo, en el colegio, etc.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.
Por otra parte, son conocidos artículos alimenticios destinados a ser consumidos en cualquier momento y situación con la finalidad de aportar un complemento energético al organismo entre las horas de comida, tales como barritas compuestas de cereales, azúcar, chocolate, etc., que se expenden en unidades de consumo que pueden transportarse cómodamente en el bolso o en un bolsillo para ser consumidas en el momento oportuno.On the other hand, food items are known to be consumed at any time and situation in order to provide an energy supplement to the body between meal times, such as bars composed of cereals, sugar, chocolate, etc., which are sold in consumption units that can be comfortably transported in the bag or in a pocket to be consumed in a timely manner.
Estos artículos alimenticios en forma de barritas, adolecen del inconveniente de que si bien aportan un complemento energético, éste, en su mayor parte, es del tipo del suministrado por los azúcares, que solo proporciona lo que se denomina calorías vacías sin aportación de minerales, proteínas o vitaminas, además, dado su alto contenido en azúcar, son perjudiciales para la dentadura y prohibitivas para los diabéticos. Con lá finalidad de eludir tales inconvenientes y aunar en un solo artículo las condiciones de ser consumible en cualquier momento y situación, de serlo por cualquier persona, de aportar calorías acompañadas de minerales, proteínas y vitaminas y de ser básicamente poco perjudicial para la dentadura, se ha adoptado la solución de constituir un artículo que, combinando el sabor salado con el sabor dulce, está obtenido por la asociación de un producto proteínico salado con uno de características dulces.These food items in the form of bars, suffer from the disadvantage that although they provide an energy supplement, this, for the most part, is of the type supplied by sugars, which only provides what are called empty calories without mineral input, Proteins or vitamins, in addition, given their high sugar content, are harmful to dentures and prohibitive for diabetics. In order to avoid such inconveniences and combine in a single article the conditions of being consumable at any time and situation, of being by any person, of providing calories accompanied by minerals, proteins and vitamins and of being basically little harmful to the teeth, the solution of constituting an article that, combining the salty flavor with the sweet flavor, is obtained by the association of a salty protein product with one of sweet characteristics.
De acuerdo con la precedente solución, se ha desarrollado el artículo alimenticio objeto de la invención, el cual consiste en una porción de masa cárnica, conformada y curada, que, en al menos una parte de la misma, incorpora una porción de una masa de chocolate.In accordance with the above solution, 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.
Una característica de la invención consiste en que la porción de masa cárnica, conformada y curada, consiste en una pieza de embutido curado, o parte de la misma, a la que se ha desprovisto de la tripa o similar que la contiene en el momento de la embutición.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.
Otra característica de la invención estriba en el hecho de que la porción de masa de chocolate consiste en un recubrimiento que ocupa, al menos, una parte de la superficie de la porción de masa cárnica, sea ésta una pieza de embutido o una parte de la misma. También se comprende en esta característica, el hecho de que la masa de chocolate esté alojada en ranuras y/o conductos practicados en la pieza de embutido o en porciones de la misma.Another feature of the invention lies in the fact that 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.
Otra característica de la invención radica en el hecho de que la porción de masa cárnica, conformada y curada, adopta el tamaño de un bocado, proveniente por troceado de una pieza de embutido o por conformación de la misma en piezas de bocado en el momento de su fabricación, pudiendo dichas piezas de bocado estar total o parcialmente recubiertas por la masa de chocolate.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.
Otra característica de la invención es la determinada por el hecho de que las piezas de bocado que incorporan chocolate pueden presentarse individual o agrupadamente en el interior de una envolvente de apertura manual, pudiendo disponer unitariamente dichas piezas de bocado de un medio de asido, tal como un corto palillo.Another feature of the invention is determined by the fact that the 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.
La invención contempla, por una parte, que la masa cárnica es una del grupo que comprende las curadas por la acción del oreado, la sal y la pimienta, del ahumado o de la cochura y, por otra parte, que la masa de chocolate es una del grupo que comprende el chocolate amargo (negro), el chocolate de leche, el chocolate blanco, los chocolates sin azúcar y los chocolates que incorporan frutos (secos, cítricos, etc.), aromas (vainilla, menta, etc.) y licores. Para facilitar la comprensión de las ideas precedentes, se describe seguidamente una realización preferida de la invención, haciendo referencia a los dibujos ilustrativos que la acompañan. En los dibujos:The invention contemplates, on the one hand, that 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 To facilitate the understanding of the preceding ideas, a preferred embodiment of the invention is described below, with reference to the accompanying illustrative drawings. In the drawings:
Figura 1 , representa, en perspectiva, una porción de pieza de embutido, que comprende un extremo recubierto por una capa de chocolate y presenta el otro extremo libre de dicha capa para mostrar que la porción de pieza de embutido está desprovista de la convencional tripa o piel.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.
Figura 2, representa, en perspectiva, una rodaja obtenida por corte de la pieza de embutido realizada por el extremo recubierto de la capa de chocolate. Figura 3, representa, en perspectiva, unas piezas de bocado, recubiertas totalmente de chocolate, a excepción de una que permite observar la masa cárnica, y provenientes del troceado de una gruesa rodaja de una pieza de embutido, siendo de destacar la posibilidad de que puedan disponer tales piezas de bocado de un medio de asido, como lo es el palillo representado a trazos en una de ellas. Figura 4, representa, en alzado, una pieza de bocado formada por una rodaja de pieza de embutido que ha sido recubierta con una capa de chocolate por una cara y la mitad de su espesor.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.
Figura 5, representa, en perspectiva, una pieza de bocado que dispone de masa de chocolate en escotaduras y en un orificio central. Figura 6, representa, en perspectiva, una pieza de bocado cubierta por una envolvente protectora a manera de un caramelo.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.
En la figura 1 se representa una pieza de masa cárnica 1 constituida por un embutido de longaniza, que, desprovisto de la piel o tripa convencional, muestra su extremo izquierdo, según los dibujos, cortado y sin recubrir, mientras que su extremo derecho se halla ya recubierto por una masa de chocolate 3.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.
El corte transversal en rodajas de la longaniza de la figura 1 daría lugar a la rodaja 4 de la figura 2, en la cual se aprecia la parte central de masa cárnica 1 y un anillo perimetral 5 de masa de chocolate 3.The sliced cross-section of the sausage of Figure 1 would result in the slice 4 of Figure 2, in which the central part of meat mass 1 and a perimeter ring 5 of chocolate dough 3 can be seen.
Evidentemente, la pieza de embutido puede ser una cualquiera, aunque se prefieren las obtenidas a partir de magro de cerdo (jamón y paleta), tocino y panceta, tales como el salchichón, la citada longaniza, en las variantes catalanas de "fuet"Obviously, 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
(longaniza larga y delgada), de "secallona" (longaniza delgada y seca) y de "espatec"(long and thin sausage), "secallona" (thin and dry sausage) and "espatec"
(longaniza muy delgada y seca), todos ellos curados por oreado, el chorizo, los embutidos curados por ahumado, la butifarras cocidas, etc. En cada caso, los embutidos incluyen sal, especias (pimienta, pimentón, etc.), trufas u otros.(very thin and dry sausage), all of them cured by ear, the sausage, the smoked cured sausages, cooked sausages, etc. In each case, sausages include salt, spices (pepper, paprika, etc.), truffles or others.
Por su parte la masa de chocolate 3 de cobertura, está constituida, convencionalmente por azúcar, manteca de cacao, emulgente, leche, aromas, etc., Otra realización del artículo alimenticio de la invención consiste en la representada en la figura 3, en la que se muestran sectores circulares 6 de una gruesa rodaja de una pieza de masa cárnica 1 de un embutido de gran calibre, como es el salchichón, cuyos sectores presentan el tamaño de un bocado y pueden estar dotados de medios de asido 7, individuales. En esta figura 3, se ha representado uno de los sectores circulares 6 con la cobertura de chocolate desprendido en su diedro, con la finalidad de poder observar la masa cárnica 1 interior y la masa de chocolate 3 de cobertura.On the other hand, 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. In this 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.
Otra realización del artículo alimenticio consiste en la representada en la figura 4, la cual consiste en una rodaja 8 de un embutido de gran calibre, como el caso anterior, que se halla recubierta con la masa de chocolate 3 por una sola de sus caras y parte de su grueso.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.
En la figura 5, se muestra otra posible realización del mentado artículo alimenticio consistente en una rodaja de una pieza de embutido en la que la masa cárnica 1 presenta escotaduras 10 y conductos 11 rellenos de masa de chocolate. Finalmente, en la figura 6 se muestra el caso en que una porción de bocadoIn Figure 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. Finally, Figure 6 shows the case where a snack portion
12 de la masa cárnica 1 de un embutido estrecho, tal como los citados "fuet", "secallona" o "espatec", se halla totalmente cubierto por la masa de chocolate 3 y envuelta en una hojita de papel 13, celofana, plástico u otro material laminar de tipo alimentario. La masa de chocolate 3, en este caso, puede consistir en un arrebozado con chocolate en polvo, en virutas o en fideos.12 of the meat dough 1 of a narrow sausage, such as the aforementioned "fuet", "secallona" or "espatec", is completely covered by chocolate dough 3 and wrapped in a sheet of paper 13, cellophane, plastic or other laminar material of food type. Chocolate dough 3, in this case, may consist of a batter with chocolate powder, chips or noodles.
La preparación de este artículo alimenticio consiste en la obtención de las piezas de embutido por el proceso tradicional de picado de las materias primas cárnicas, amasado homogéneo de las mismas, embutido de la masa cárnica en tripa natural (cordero, cerdo, ternera) o artificial de calibre comprendido entre 18 y 150 μm., curado del embutido en secadero a temperatura de 10 a 15°C y humedad relativa de 75-80% durante 15 a 30 días desollado del embutido, inmersión en la masa de chocolate de la masa cárnica, con la forma del embutido o troceada, seguida de varias operaciones de secado y nueva inmersión y envasado final. 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 μm., 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.

Claims

R E I V I N D I C A C I O N E S
1.- Artículo alimenticio, concretamente uno del tipo de los que se consumen directamente sin precisar de operación alguna de tratamiento térmico, caracterizado porque consiste en una porción de masa cárnica, conformada y curada que, en al menos una parte de la misma, incorpora una porción de masa de chocolate. 1.- Food item, specifically one of the type that is consumed directly without requiring any thermal treatment operation, characterized in that it consists of a portion of meat mass, shaped and cured that, in at least a part of it, incorporates A serving of chocolate dough.
2.- Artículo alimenticio, según la reivindicación anterior, caracterizado porque la porción de masa cárnica, conformada y curada, consiste en una pieza de embutido curado desprovista de la envolvente de tripa o similar.2. Food article according to the preceding claim, characterized in that the portion of meat dough, shaped and cured, consists of a cured sausage piece devoid of the casing shell or the like.
3.- Artículo alimenticio, según la reivindicación 2, caracterizado porque la porción de masa de chocolate consiste en un recubrimiento que ocupa, al menos, una parte de la superficie de la porción de masa cárnica.3. Food article according to claim 2, characterized in that the chocolate dough portion consists of a coating that occupies at least a part of the surface of the meat dough portion.
4.- Artículo alimenticio, según la reivindicación 2, caracterizado porque la porción de masa de chocolate está alojada en ranuras y/o conductos practicados en la pieza de embutido.4. Food item according to claim 2, characterized in that the chocolate dough portion is housed in grooves and / or ducts made in the sausage piece.
5.- Artículo alimenticio, según la reivindicación 2, caracterizado porque la porción de masa cárnica, conformada y curada, adopta el tamaño de un bocado y proviene del troceado de una pieza de embutido.5. Food article according to claim 2, characterized in that the portion of meat dough, shaped and cured, adopts the size of a bite and comes from the cutting of a sausage piece.
6.- Artículo alimenticio, según la reivindicación 5, caracterizado porque la masa de chocolate envuelve totalmente la pieza de bocado de masa cárnica.6. Food item, according to claim 5, characterized in that the chocolate dough completely envelops the mouth piece of meat dough.
7.- Artículo alimenticio, según la reivindicación 5, caracterizado porque la masa de chocolate recubre una parte de la pieza de bocado de masa cárnica.7. Food article according to claim 5, characterized in that the chocolate dough covers a part of the meat dough piece.
8.- Artículo alimenticio, según la reivindicación 5, caracterizado porque cada pieza de bocado de masa cárnica dotada de masa de chocolate, incorpora un medio de asido.8. Food article according to claim 5, characterized in that each piece of meat dough endowed with chocolate dough incorporates a gripping means.
9.- Artículo alimenticio, según las reivindicaciones 5 a 7, caracterizado porque la pieza de bocado de masa cárnica con la masa de chocolate incorporada, está encerrada en una envolvente practicable manualmente.9. Food item according to claims 5 to 7, characterized in that the meat dough piece with the incorporated chocolate dough is enclosed in a manually practicable envelope.
10.- Artículo alimenticio, según la reivindicación 1 , caracterizado porque la masa cárnica es una del tipo de las curadas por cochura. 10. Food article, according to claim 1, characterized in that the meat mass is one of the type of cured by coiling.
11.- Artículo alimenticio, según la reivindicación 1 , caracterizado porque la masa cárnica es una del tipo de las curadas por la acción del oreado, la sal y la pimienta.11. Food article according to claim 1, characterized in that the meat mass is one of the type of those cured by the action of the ear, salt and pepper.
12.- Artículo alimenticio, según la reivindicación 1 , caracterizado porque la masa cárnica es una del tipo de las curadas por ahumado.12. Food article according to claim 1, characterized in that the meat mass is one of the type of smoked cured.
13.- Artículo alimenticio, según la reivindicación 1, caracterizado porque la masa que recubre la porción de masa cárnica consiste en un chocolate del grupo que comprende el chocolate negro (amargo), el chocolate de leche, el chocolate blanco y los chocolates que Incorporan frutos, aromas y licores y el chocolate sin azúcar. 13. Food item according to claim 1, characterized in that the dough that covers the portion of meat dough consists of a chocolate of the group comprising dark chocolate (bitter), milk chocolate, white chocolate and chocolates that incorporate Fruits, aromas and spirits and sugar-free chocolate.
PCT/ES2003/000151 2002-04-11 2003-04-03 Sausage and chocolate snack WO2003084353A1 (en)

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ES200200908U ES1051771Y (en) 2002-04-11 2002-04-11 FOOD ARTICLE.

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ES1064080Y (en) * 2006-11-06 2007-05-01 Hijos De Jose Casaponsa S A PERFECTED DRINK PART
CN108420009A (en) * 2018-03-19 2018-08-21 唐波 A kind of meat chocolate cream and preparation method thereof

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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 (en) * 1998-02-13 2000-04-01 Carnicas Serrano S L Meat product with cocoa, of high nutritional value

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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 (en) * 1998-02-13 2000-04-01 Carnicas Serrano S L Meat product with cocoa, of high nutritional value

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

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AU2003226839A1 (en) 2003-10-20
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