EP1077611A1 - Procede et moyen de refroidissement de produits alimentaires - Google Patents

Procede et moyen de refroidissement de produits alimentaires

Info

Publication number
EP1077611A1
EP1077611A1 EP00909803A EP00909803A EP1077611A1 EP 1077611 A1 EP1077611 A1 EP 1077611A1 EP 00909803 A EP00909803 A EP 00909803A EP 00909803 A EP00909803 A EP 00909803A EP 1077611 A1 EP1077611 A1 EP 1077611A1
Authority
EP
European Patent Office
Prior art keywords
cooling
fish
bag
water
ice
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Withdrawn
Application number
EP00909803A
Other languages
German (de)
English (en)
Inventor
Asbjoern Stavland
Dag Anders Hornenes
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
Publication of EP1077611A1 publication Critical patent/EP1077611A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/805—Materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powders, granules or flakes
    • A23B2/8055—Materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powders, granules or flakes with packages or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions

Definitions

  • the present invention relates to a method for cooling of foodstuffs, especially fish, where a cooling medium is brought into contact with the foodstuff .
  • the invention also relates to a means for carrying out the method.
  • Fish which is to be sold fresh must be kept refrigerated for the quality to be retained as much as possible.
  • the most usual is to employ ice for the chilling.
  • the fish is placed together with ice in more or less insulating packaging. Boxes of expanded plastic, for example of " Isopor " are extensively employed as packaging.
  • Various solids and liquids can be employed as cooling mediums according to the invention. By way of the means running away of the solid, after melting, or the liquid is prevented.
  • ice will be the preferred cooling medium. It is relatively non-expensive, and its melting point is favourable for cooling foodstuffs, both when it is produced from fresh water and when it is produced from salt water. By employing salt water the freezing point becomes lower and the fish is chilled to a lower temperature, something which causes less growth of bacteria.
  • the invention will require less cooling medium than in the known solution where the cooling medium is placed between the individual fishes. In that way the transportation can be more reasonable or there is space for more fish.
  • the invention is considered to be most prominent for the cooling of fish.
  • poultry such as fowls and chicken
  • the invention is however not limited to these foodstuffs since the most important thing is that the cooling medium is placed in a means which prevents it from flowing away in liquid form.
  • the means On cooling fish the means is placed in the form of an ice-containing bag in the abdominal cavity of the fish after gutting.
  • the bag is preferably made of plastic material. Water can be poured into the bag which thereafter is refrigerated so that the water freezes to ice. It is thereby important that the bag has a form and size which fits as well as possible into the abdomen and conforms to the flesh of the fish so that the cooling will be as effective as possible.
  • the bag shall therefore insulate the fish flesh as little as possible.
  • melting which does not contribute to the cooling of the fish is reduced.
  • the bag can therefore be equipped with insulation around portions of its surface, which face towards the abdomen side of the fish whereby there is obtained a controlling of the cooling effect in the desired direction, that is to say towards the flesh side of the fish.
  • Such a design of the bag will be the most usual and be especially important on transportation over long distances and in regions with higher ambient temperatures .
  • Fig. 1 shows a schematic view of a gutted fish and the introduction of a means according to the invention.
  • Fig. 2 shows a cross-section through a fish with the means according to the invention introduced.
  • Fig. 1 shows a fish 1. This is head cut off and gutted, and the tail removed.
  • a bag 2 of plastic filled with ice, either in the form of a block or pieces or spheres, is in the act of being introduced into the abdominal cavity of the fish 1 where it will bring about cooling of the fish.
  • Fig. 2 shows a cross-section through the fish 1 with the bag 2 placed in the abdominal cavity.
  • the bag Towards the flesh of the fish, that is to say upwards in Fig. 2, the bag consists of relatively thin plastic material, which is water-tight, but relatively inferior as a heat insulator and thereby cools the fish flesh.
  • the bag 2 Towards the abdominal side of the fish the bag 2 has however an insulation 3. This causes especially the portions of the bag where the cooling effect is of less significance, but where it is important that the ice melts the least possible, to be insulated towards the surroundings and thereby maintains the ice to a lesser or greater degree intact without melting.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Packages (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne un procédé de refroidissement de produits alimentaires, en particulier du poisson (1). Ledit procédé consiste en un agent de transmission du froid mis en contact avec le produit alimentaire, lequel agent de transmission du froid est placé dans un moyen de refroidissement étanche (2), de préférence un sac ou un conteneur fait de matière plastique, puis il est introduit dans une cavité située dans le produit alimentaire. Le moyen de refroidissement est conçu comme un sac ou un conteneur (2) fait d'une matière étanche et sa forme est adaptée au produit alimentaire dans lequel ledit moyen de refroidissement doit être introduit.
EP00909803A 1999-03-11 2000-03-08 Procede et moyen de refroidissement de produits alimentaires Withdrawn EP1077611A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
NO991184A NO309221B1 (no) 1999-03-11 1999-03-11 Fremgangsmåte og anordning for kjöling av næringsmidler
NO991184 1999-03-11
PCT/NO2000/000081 WO2000056159A1 (fr) 1999-03-11 2000-03-08 Procede et moyen de refroidissement de produits alimentaires

Publications (1)

Publication Number Publication Date
EP1077611A1 true EP1077611A1 (fr) 2001-02-28

Family

ID=19903073

Family Applications (1)

Application Number Title Priority Date Filing Date
EP00909803A Withdrawn EP1077611A1 (fr) 1999-03-11 2000-03-08 Procede et moyen de refroidissement de produits alimentaires

Country Status (5)

Country Link
EP (1) EP1077611A1 (fr)
JP (1) JP2002538843A (fr)
AU (1) AU3198800A (fr)
NO (1) NO309221B1 (fr)
WO (1) WO2000056159A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK176279B1 (da) * 2005-02-16 2007-06-04 Slagteriernes Forskningsinst Fremgangsmåde, apparat og köleelement til nedköling af slagtekropdele
JP2009034023A (ja) * 2007-07-31 2009-02-19 Mayekawa Mfg Co Ltd 食鳥屠体の冷却方法及び装置

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1422126A (en) * 1921-10-12 1922-07-11 Paul W Petersen Method and apparatus for handling comestibles
DE1226865B (de) * 1965-09-15 1966-10-13 Lubecawerke G M B H Verfahren zur Verlaengerung der Haltbarkeit von Schlacht-Gefluegel
DE3916896A1 (de) * 1989-05-24 1990-11-29 Nolde Sylvia Eiskuehlung in form einer decke
NO892305L (no) * 1989-06-06 1990-12-07 Ole Molaug Fremgangsmaate til maskinell sloeying av fisk og anordning for utfoerelse av fremgangsmaaten.

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO0056159A1 *

Also Published As

Publication number Publication date
NO991184L (no) 2000-09-12
JP2002538843A (ja) 2002-11-19
WO2000056159A1 (fr) 2000-09-28
NO309221B1 (no) 2001-01-02
NO991184D0 (no) 1999-03-11
AU3198800A (en) 2000-10-09

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