EP0071604A1 - Produit alimentaire a base de chair de poisson et procede de preparation de celui-ci - Google Patents
Produit alimentaire a base de chair de poisson et procede de preparation de celui-ciInfo
- Publication number
- EP0071604A1 EP0071604A1 EP81902318A EP81902318A EP0071604A1 EP 0071604 A1 EP0071604 A1 EP 0071604A1 EP 81902318 A EP81902318 A EP 81902318A EP 81902318 A EP81902318 A EP 81902318A EP 0071604 A1 EP0071604 A1 EP 0071604A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- flesh
- weight
- food product
- crustacean
- protein fibres
- 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.)
- Withdrawn
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 35
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims description 13
- 238000002360 preparation method Methods 0.000 title claims description 12
- 241000238424 Crustacea Species 0.000 claims abstract description 27
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 23
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 23
- 241000239366 Euphausiacea Species 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000011230 binding agent Substances 0.000 claims abstract description 13
- 239000000654 additive Substances 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 241000239370 Euphausia superba Species 0.000 claims abstract description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 229940001941 soy protein Drugs 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 241000442132 Lactarius lactarius Species 0.000 claims description 19
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims description 13
- 235000012813 breadcrumbs Nutrition 0.000 claims description 10
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000004150 EU approved colour Substances 0.000 claims description 4
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 241000212925 Meganyctiphanes norvegica Species 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 2
- 235000015220 hamburgers Nutrition 0.000 abstract description 7
- 241000238557 Decapoda Species 0.000 abstract description 5
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 238000000465 moulding Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract 4
- 235000015170 shellfish Nutrition 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 11
- 235000019698 starch Nutrition 0.000 description 11
- 239000008107 starch Substances 0.000 description 11
- 235000019587 texture Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 4
- 241001609028 Micromesistius poutassou Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 241000276438 Gadus morhua Species 0.000 description 2
- 241000276484 Gadus ogac Species 0.000 description 2
- 241000276495 Melanogrammus aeglefinus Species 0.000 description 2
- 241001417096 Merluccius vulgaris Species 0.000 description 2
- 241001098054 Pollachius pollachius Species 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000169170 Boreogadus saida Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000276454 Eleginus gracilis Species 0.000 description 1
- 241001599594 Eleginus navaga Species 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 241001313700 Gadus chalcogrammus Species 0.000 description 1
- 241001599589 Gadus macrocephalus Species 0.000 description 1
- 241000276478 Gadus morhua callarias Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241000276395 Merluccius Species 0.000 description 1
- 241001327058 Merluccius bilinearis Species 0.000 description 1
- 241000033340 Merluccius capensis Species 0.000 description 1
- 241000033343 Merluccius gayi Species 0.000 description 1
- 241000033342 Merluccius hubbsi Species 0.000 description 1
- 241000033346 Merluccius polli Species 0.000 description 1
- 241000033345 Merluccius productus Species 0.000 description 1
- 241000033348 Merluccius senegalensis Species 0.000 description 1
- 241000283279 Mysticeti Species 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 241001599590 Trisopterus minutus Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241001074087 Urophycis chuss Species 0.000 description 1
- 241001074076 Urophycis tenuis Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
Definitions
- a food product on the basis of fish flesh and a process for the preparation thereof is provided.
- the present invention relates to a food product on the basis of fish flesh and intended for. cooking before consumption.
- the invention also relates to a process for the preparation of such a food product in a shape suitable for cooking, and a process for the preparation of such a shaped food product in a cooked condition.
- krill Meganyctiphanes norvegica, Thysandoessa inermis, Euphausia superba
- the euphasiid krill which is a red shrimp-like crustacean of about 2.5 cm in size, exist in enormous quantities in the sea around the Antarctic where they constitute the main food for baleen whales.
- the above-mentioned comminuted or disintegrated krill flesh by being mixed with disintegrated whitefish flesh and certain structurizing or texturizing agents can provide an excellent food product which after cooking, e.g. by frying or broiling has an excellent taste more or less resembling the taste of shrimp according to the proportion of krill flesh, and an excellent more or less meat-like texture. Moreover, the product has a great nutritional value. While on one hand the krill flesh becomes utilized for human food through the above-mentioned food product, on the other hand a similarly excellent food product is obtain able if another kind of crustacean flesh is substituted for the krill flesh in the above-mentioned product.
- the invention relates to a food product on the basis of fish flesh and intended for cooking be- fore consumption, which food product is characterized by comprising in a mixture a first main component consisting of disintegrated whitefish flesh and a second main component consisting of disintegrated crustacean flesh, and also texturizing and binding agents comprising texture- imparting extruded protein fibres and, if necessary, separately added water and, if desired, flavouring agents, colouring agents, preservatives and similar additives.
- the term "disintegrated" in connection with white- fish flesh is generally to be understood herein as covering fish flesh which has been minced in conventional apparatus therefor , usually into a comminuted condition, and the said term in connection with crustacean flesh has a similar meaning or covers crustacean flesh which in connection with a separating process for removing shells and the like has obtained a comminuted consistency, the latter usually being the case regarding to krill.
- the food product of the invention will generally comprise about 20 to 45% by weight of whitefish flesh, about 15 to 45% by weight of crustacean flesh and up to about 30% by weight of texture-imparting protein fibres. Moreover, it will generally comprise up to about 15% by weight of added water, about 10 to 18% by weight of a farinaceous binding agent, about 7 to 8% by weight of breadcrumbs, and up to about 1.5% by weight of flavour- ing agents and similar additives.
- the texture of the cooked ready-to-eat product would be capable of being varied by means of the proportion of texture-imparting protein fibres, for example such that said product has almost the same texture as a boiled or fried shrimp, and corresponding thereto, as will appear from the foregoing, the product may be given shrimp taste by means of krill flesh.
- proportion of protein fibres it is also possible to obtain, e.g., a product which after frying gets almost the same texture as a hamburger, and such a product may desirably contain
- the crustacean flesh is desirably flesh from krill (Meganyctiphanes norvegica, Thysandoessa inermis, Euphausia superba), particularly from Euphausia superba.
- krill Meganyctiphanes norvegica, Thysandoessa inermis, Euphausia superba
- various types can be used, for example flesh from cod (e.g. Gadus morhua and/or Gadus callarias, Gadus macrocephalus, Eleginus navaga, Eleginus gracilis, Trisopterus minutus, Boreogadus saida, Gadus ogac), flesh from blue whiting (e.g. Micromesistius poutassou and/or Gadus poutassou), flesh from Alaska pollack (e.g. Theragra Chalcogramma), flesh from haddock (e.g. Melanogrammus aeglefinus), flesh from saithe (e.g. Pollachius virens), or flesh from hake (e.g. Merluccius merluccius, Merluccius hubbsi, Merluccius bilinearis,
- cod e.g. Gadus morhua and/or Gadus callarias, Gadus macrocephalus, Eleginus navaga, Eleginus gracilis,
- the texture-imparting protein fibres used are generally of the known type which has a meat-like text ure and which is obtained by extrusion at high temperature and pressure of a proteinaceous mixture, e.g. of vegetable protein, and the protein fibres are desirably soy protein fibres.
- a proteinaceous mixture e.g. of vegetable protein
- the protein fibres are desirably soy protein fibres.
- a combination of cold water soluble starch and hot water soluble starch may desirably be used.
- cold water soluble starch a product known as "Reformed fish” may for example be used, which in decreasing amounts consists of starch, spy protein, salt, sugar, emulsifier, edible oil, wheat flour, monosodium glutamate, colouring agent and citric acid. Thus, through the latter product various additives are added at the same time.
- hot water soluble starch a product may for example be used which is sold under the trade name "Trecomex AET 1" (sold by Lyckeby Starkelsesforadling AB, Lyckeby, Sweden).
- the combination of cold water soluble starch and hot water soluble starch contributes to a desirable retention of moisture in the food product of the invention, both before and after its preparation by cooking.
- the breadcrumbs used act like the protein fibres as a structurizing or texturizing constituent and are of a conventional type.
- flavouring agents may be used which are approved for food and can bring out or modify the predominant taste of the food product, originating from the crustacean flesh.
- conventional additives of various kinds may be used as is usual in the field concerned.
- the food product of the invention will usually be prepared in a definite shape suitable for cooking and of a suitable size and, therefore, the invention also relates to a process for the preparation thereof, said process being characterized by mixing about 20 to 45% by weight of disintegrated whitefish flesh, about 15 to 45% by weight of disintegrated crustacean flesh, up to about 30% by weight of texture-imparting extruded protein fibres of a suitable size, and about 10 to 18% by weight of a farinaceous binding agent and, if necessary, up to about 15% by weight of water and, if desired, flavouring agents, colouring agents, preservatives, and similar additives, shaping the mixture in portions to a form suitable for cooking, and optionally freezing and packaging the shaped product.
- a process for the preparation is particularly, a process
- Protein fibres (particularly soy protein fibres) about 11.5 Water (added) about 15 Farinaceous binder about 10.5 Breadcrumbs about 7.5 Flavouring agents etc. about 1.5 shaping the mixture in portions to sliced form and optionally freezing and packaging the shaped product.
- a sliced product may have the shape of a hamburger and after frying or broiling, particularly grilling, it may be presented in the form of a sandwich with sandwich bread or a sandwich bun.
- the food product of the invention may also be shaped as the known rolls made of minced fish flesh or cream of fish, or as a shrimp or similar minor unit, and before consumption products shaped in such a way may be subjected to frying or broiling, if desired after a suitable breading or similar coating, including coating with tempura batter.
- ice water is used, or optionally ice in scale form, in order to keep the temperature suitably low.
- Example 1 By the above-mentioned production process a hamburger-shaped product of the following composition is prepared: % by weight Whitefish flesh about 23
- Soy protein fibres about 11.5 Water (added) about 15.3
- Flavouring agents etc. about 1.5
- the product obtained may be fried or broiled, e.g. grilled, and presented as a "fish steak sandwich", it being interposed.between the two halves of a sandwich bun cut in two, with the desired accompaniment.
- frying or broiling such a "fish steak product” only shrinks about 7%.
- a so-called hamburger on a beef basis shrinks about 37% in frying.
- the nutrient content of the krill-steak of the invention is as follows:
- the krill-steak has a considerably lower fat content than the hamburger and a greater content of the nutritionally important protein.
- Example 2-4 To obtain food products of the invention with varying taste and texture relative to the product of Example 1 the following compositions (approximate amounts in % by weight) may be used: Example
- Hot-soluble starch (cereal, corn, potato starch) 4.5 1.5 5.0
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Produit alimentaire a base de chair de poisson et destine a la cuisson avant la consommation comprenant un melange d'un premier composant principal consistant de la chair blanche de poisson broyee et un deuxieme composant principal consistant en de la chair de crustace broyee, et aussi des liants et des agents de texturisation comprenant des fibres de proteines extrudees de texturisation, de l'eau et des additifs conventionnels. La chair de crustace est de preference de la chair de krill, notamment de la chair de Euphausia superba, et les fibres de proteines sont de preference des fibres de proteines de soja. Le produit alimentaire peut etre prepare en melangeant 20 a 45% en poids de chair de poisson a chair blanche broyee, 15 a 45% en poids de chair de crustace broyee, jusqu'a 30% en poids de fibres de proteines, 10 a 18% en poids de liants farineux, et jusqu'a 15% en poids d'eau, et d'autres additifs, en moulant ce melange en portion et facultativement en le surgelant. Le produit faconne, par exemple en forme de hamburger, peut etre cuisine en le faisant frire ou en le cuisant sur le grill. Le produit obtenu possede une valeur nutritive elevee et une bonne texture et on peut lui donner un gout de crevette en utilisant de la chair de krill, presente en quantites considerables et utilise ainsi d'une maniere amelioree pour l'utilisation humaine.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/DK1981/000015 WO1982002819A1 (fr) | 1981-02-16 | 1981-02-16 | Produit alimentaire a base de chair de poisson et procede de preparation de celui-ci |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP0071604A1 true EP0071604A1 (fr) | 1983-02-16 |
Family
ID=8152911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP81902318A Withdrawn EP0071604A1 (fr) | 1981-02-16 | 1981-02-16 | Produit alimentaire a base de chair de poisson et procede de preparation de celui-ci |
Country Status (2)
| Country | Link |
|---|---|
| EP (1) | EP0071604A1 (fr) |
| WO (1) | WO1982002819A1 (fr) |
Families Citing this family (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5911163A (ja) * | 1982-07-08 | 1984-01-20 | Nippon Suisan Kaisha Ltd | 容器詰繊維性蒲鉾様食品の製造方法 |
| JPS6240243A (ja) * | 1985-08-08 | 1987-02-21 | アルフア −ラヴアル フ−ド アンド デイリイ エンジニアリング ア−ベ− | 魚肉材料の製造方法 |
| EP1104657A1 (fr) * | 1999-11-30 | 2001-06-06 | Societe Des Produits Nestle S.A. | Produit alimentaire reconstitué préemballé |
| US8697138B2 (en) | 2007-03-28 | 2014-04-15 | Aker Biomarine As | Methods of using krill oil to treat risk factors for cardiovascular, metabolic, and inflammatory disorders |
| PL2144618T5 (pl) | 2007-03-28 | 2025-07-21 | Aker Biomarine Human Ingredients As | Bio-skuteczne kompozycje oleju z kryla |
| RU2512778C1 (ru) * | 2012-12-10 | 2014-04-10 | Олег Иванович Квасенков | Способ производства консервов "сельдь обжаренная с морковью и фасолью в томатном соусе" |
| RU2512319C1 (ru) * | 2012-12-20 | 2014-04-10 | Олег Иванович Квасенков | Способ изготовления консервов "котлеты рыбоовощные в томатном соусе" |
| RU2512218C1 (ru) * | 2012-12-20 | 2014-04-10 | Олег Иванович Квасенков | Способ выработки консервов "котлеты рыбоовощные в томатном соусе" |
| RU2512989C1 (ru) * | 2012-12-20 | 2014-04-10 | Олег Иванович Квасенков | Способ выработки консервов "котлеты рыбоовощные в томатном соусе" |
| RU2512556C1 (ru) * | 2012-12-20 | 2014-04-10 | Олег Иванович Квасенков | Способ изготовления консервов "котлеты рыбоовощные в томатном соусе" |
| RU2503317C1 (ru) * | 2013-02-07 | 2014-01-10 | Олег Иванович Квасенков | Способ получения консервов "жареная рыба под маринадом" |
| RU2508831C1 (ru) * | 2013-02-25 | 2014-03-10 | Олег Иванович Квасенков | Способ выработки консервов "сиг тушеный с овощами" |
| RU2508830C1 (ru) * | 2013-02-25 | 2014-03-10 | Олег Иванович Квасенков | Способ производства консервов "сиг тушеный с овощами" |
| RU2498708C1 (ru) * | 2013-02-25 | 2013-11-20 | Олег Иванович Квасенков | Способ получения консервов "сиг тушеный с овощами" |
| AU2014203179C1 (en) | 2013-06-14 | 2017-05-04 | Aker Biomarine Antarctic As | Lipid extraction processes |
| GB201400431D0 (en) | 2014-01-10 | 2014-02-26 | Aker Biomarine As | Phospholipid compositions and their preparation |
| EP3256553A2 (fr) | 2015-02-11 | 2017-12-20 | Aker Biomarine Antarctic AS | Compositions lipidiques |
| ES2937960T5 (en) | 2015-02-11 | 2026-02-16 | Aker Biomarine Human Ingredients As | Lipid extraction processes |
| ES2669421B1 (es) * | 2016-11-24 | 2019-04-24 | Iceberg Sea Food S L | Procedimiento para la obtencion de hamburguesas de merluza y gamba y producto obtenido |
| GR1009626B (el) * | 2018-07-30 | 2019-10-23 | ΑΘΑΝΑΣΙΟΣ ΧΑΤΖΗΣΩΤΗΡΙΟΥ ΑΒΕΕ ΑΛΙΕΥΜΑΤΩΝ ΑΝΩΝΥΜΗ ΕΤΑΙΡΕΙΑ με δ.τ. AQUA TRADE SA | Παρασκευασμα παναρισμενου μπουκετου (nugget) που περιεχει τεμαχια αποφλοιωμενης γαμπαρης ή αλλου αποφλοιωμενου αλιευματος που φερει κελυφος και μεθοδος παραγωγης του παρασκευασματος |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1989383A (en) * | 1931-08-27 | 1935-01-29 | Sturmack Company Inc | Method of treating seafood and the product resulting therefrom |
| US3712821A (en) * | 1970-01-05 | 1973-01-23 | Us Interior | Production of fisheries products |
| JPS58850B2 (ja) * | 1975-03-14 | 1983-01-08 | 日魯漁業株式会社 | 南氷洋産オキアミの加工方法 |
| FR2371153A1 (fr) * | 1976-11-23 | 1978-06-16 | Inst Elementoorganicheskikh So | Procede de preparation de gels a partir de proteines de poissons et de crustaces |
| SE452395B (sv) * | 1978-01-23 | 1987-11-30 | Tetra Pak Ab | Sett att bereda och forpacka en livsmedelsprodukt baserad pa fiskravara |
-
1981
- 1981-02-16 EP EP81902318A patent/EP0071604A1/fr not_active Withdrawn
- 1981-02-16 WO PCT/DK1981/000015 patent/WO1982002819A1/fr not_active Ceased
Non-Patent Citations (1)
| Title |
|---|
| See references of WO8202819A1 * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO1982002819A1 (fr) | 1982-09-02 |
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