EP0854087A1 - Procédé de dosage et/ou façonnage d'aliments, ainsi que le conditionnement et l'aliment obtenus selon ledit procédé - Google Patents
Procédé de dosage et/ou façonnage d'aliments, ainsi que le conditionnement et l'aliment obtenus selon ledit procédé Download PDFInfo
- Publication number
- EP0854087A1 EP0854087A1 EP98400060A EP98400060A EP0854087A1 EP 0854087 A1 EP0854087 A1 EP 0854087A1 EP 98400060 A EP98400060 A EP 98400060A EP 98400060 A EP98400060 A EP 98400060A EP 0854087 A1 EP0854087 A1 EP 0854087A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- food
- fish
- packaging
- crustacean
- container
- 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.)
- Granted
Links
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Classifications
-
- 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
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/061—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish
Definitions
- the present invention relates to a dosing method and / or food formation, in particular based on fish flesh and / or crustacean, to the food obtained by said process and to a packaging capable of being implemented by said method.
- the container constitutes the packaging food.
- a hermetic seal in particular a sealing of a tray, allows a long conservation of the food according to the present invention.
- the dosage is advantageously carried out at low pressure so as not to compromise the rheological qualities and organoleptics of the food.
- the main object of the invention is a method of forming and / or dosing of a food, characterized in that it comprises a step of applying a food based on fish flesh and / or crustacean on the walls of a forming container with sufficient force to give the food the shape of the container without reaching the force values causing the destruction of the structure of the fish flesh and / or crustacean and in that the forming container forms the packaging of the food.
- the invention also relates to a method characterized in what the forming container forms the food packaging.
- the invention also relates to a method characterized in that that the forming container is a disposable tray after use.
- the invention also relates to a method characterized in that the forming takes place at constant food weight.
- the invention also relates to a method characterized in what the food formed and / or dosed is a food based on fish flesh and / or crustacean with substantially homogeneous incorporation into the mass water-retaining compounds, especially hydrocolloids.
- the invention also relates to a method characterized in that that the forming container, in particular the packaging, has the form of a piece of fish, especially steak or fillet.
- the invention also relates to a method characterized in what the packaging imprints of the surface of a piece of fish or shellfish.
- the invention also relates to a food characterized in that that it is dosed and / or formed by a process according to the invention.
- the invention also relates to packaging for food based on fish flesh and / or crustacean for processing of the method according to the invention characterized in that said conditioning includes a disposable tray after use comprising edges of sealing and a hermetic sealing film more flexible than the walls of said tray.
- the invention also relates to packaging characterized in that it has the shape of a piece of a fish or a crustacean.
- the invention also relates to packaging characterized in that it includes the imprint of the surface of the workpiece fish or shellfish.
- FIGS. 1 to 3 the same references have been used for designate the same elements.
- FIG 1 we can see a forming machine 9 having a support 10 for forming container 13, means 11 for forming, feeding means 12 with the food to be formed.
- the forming container 13 is a packaging of the food
- the forming machine furthermore comprises means 14 supply of packaging 13, and means 16 for evacuating packages filled.
- the forming means 11 comprise, for example, a piston 11.1 possibly supplemented by a piece of complementary shape.
- the container 13 has sufficient rigidity to allow the desired shaping of the food.
- the support 10 is conformed to the packaging 13, so as to support it during forming to avoid its deformation during introduction of the food 12.
- the forming is carried out at low pressure, equal for example to 345,000 Pa, so as to avoid tearing the flesh of fish or shellfish and thereby destroy the fiber structure of the food.
- the piston 11.1 forces the food into a packaging 13.
- the package 13 has the form of a fish element, for example a filet or steak or crustacean.
- the support 13, in particular the tray has a fancy shape.
- the tray may have the shape of a lighthouse, a starfish, a shell, boat or other.
- the walls of the packaging 13 has irregularities 17 similar to those that presents the element of the fish or crustacean that we are trying to reproduce. These irregularities will form their imprint on the food according to this invention.
- packaging 13 for example trays polypropylene or poly (ethylene / vinilic alcohol) (EVOH). So when forming, the textured mass of fish flesh is agglomerated or crustacean in such a way as to give it the form of an element, in particular a net or, as illustrated, a steak.
- the package 13 advantageously receives a cover hermetic sealing 15.
- the advantageously dosing at low pressure and / or at constant weight of the food according to the invention is drawn into a force-feeding cavity before being transferred into a formed opening into a plate to be pushed, for example using a piston, into the empty container 13.
- the full tray is sealed under vacuum with a film flexible 15 ensuring a hermetic seal.
- the walls of the tray are significantly more rigid than the movie. So when the sealed tray is subjected to pressure atmospheric, the film deforms widely and transmits forces directed towards the internal walls of the tray.
- Food based on fish and / or crustacean flesh according to the invention follows the shape of the tray which leaves any irregularities on the surface of the food or patterns 17, reproducing the imprint or limiting the surface of a piece of real fish or shellfish.
- container 13 it is deposited in container 13, not only the mass of textured fish flesh, but also a garnish.
- the filling can be deposited at the bottom of the tray, on top or on at least one of the sides.
- the vacuum packaging of the food prevents it from being diluted during the cooking stage.
- Cooking is carried out for example for a period of between 1/2 h and 4 h, preferably between 1 h and 3 h, at a temperature between 50 ° C and 100 ° C, preferably between 70 ° C and 90 ° C, for example equal to 75 ° C., under a pressure between 0 and 4 10 5 Pa, for example equal to 2 10 5 Pa.
- the cooking step is replaced by a texturing at high pressure, for example between 2 10 8 and 4 10 8 Pa, by decontamination by ionizing radiation and / or by freezing.
- the process according to the present invention is particularly suitable for dosing and packaging fish-based foods and / or crustacean without irreversible alteration of the fiber structure of flesh, in particular by physical breaks.
- This alteration that we trying to avoid is a very large splitting of pieces of flesh whose small dimensions do not give the food the qualities organoleptics desired and / or an alteration of the fibers forming each piece.
- Water loss can be avoided or limited by incorporation in the flesh of edible water-retaining compounds, in particular hydrocolloids.
- the food 12 formed in the support 13 by mechanical mixing and / or kneading of fish and shellfish meat and / or the like, that is to say mixing or kneading avoiding deterioration significant irreversible structure of the fibers of the flesh, in the presence of edible water-retaining compounds, especially hydrocolloids edible.
- Mixing and / or kneading is continued until obtaining of a homogeneous content in the mass of the fish flesh of the compounds water retaining agents and any other additives.
- the ingredients are introduced into an accelerating device the penetration of water-retaining compounds, advantageously in a churn 1 with a horizontal axis.
- mixers, agitators, homogenizers or any other device ensuring mixing mechanical without inducing in the flesh stresses likely to cause deterioration of the fiber structure.
- You can also use particularly piezoelectric devices generating acoustic vibrations, ultrasonic or infrasonic in the mixture to be treated comprising at least fish and / or crustacean flesh and a water-retaining compound, in particular a hydrocolloid.
- We can also introduce stabilizers, colors, flavors, water, oils or the like.
- fish or shellfish meat is introduced at a temperature included between -10 ° C and 10 ° C, preferably between -5 ° C and 2 ° C, by example equal to -1 ° C, -0.5 ° C or 0 ° C.
- a temperature included between -10 ° C and 10 ° C preferably between -5 ° C and 2 ° C, by example equal to -1 ° C, -0.5 ° C or 0 ° C.
- the fish or shellfish tend to freeze, what we try to avoid.
- the flesh of fish or crustaceans may suffer bacteriological degradation and loss of water.
- the door 3 of the churn is hermetically closed.
- the churn 1 comprises means for speed adjustment allowing selection of a speed extremely low rotation less than one revolution per minute, for example equal at 0.2 or advantageously at 0.1 revolutions per minute or less.
- a partial vacuum in the churn is advantageous to make a partial vacuum in the churn, this which causes a temporary opening of the myotomes favoring the penetration into the fish flesh of additives, in particular hydrocolloids.
- the pressure in the churn is preferably sufficient so that the opening of the myotomes is reversible during the ascent to atmospheric pressure.
- An improvement in the results was obtained with a pressure prevailing in the churn between 0.45 and 0.65 x 10 5 Pa.
- the churning that is to say the rotation of the churn, lasts between a few minutes and 5 hours, preferably between 1 ⁇ 4 hour and 5 hours, advantageously between 1 hour and 3 hours, for example 2 hours.
- the speed of rotation must be lower as the diameter of the churn is important.
- the churn can be rotated continuously in one direction or may include a succession of cycles of rotation in one direction or with change of direction rotation. The churning makes the additives penetrate into the flesh of fish or shellfish and thus makes it possible to homogenize the food.
- arrow 7 represents the introduction of nitrogen from a source of liquid nitrogen.
- the formed and packaged food is cooked.
- FIG 3 we can see an example of a fish fillet reconstituted according to the present invention.
- the net has a juxtaposition of pieces 19.1, 19.2 and 19.3 of fish without disruption of the myotomes 21.
- the pieces 19.1 to 19.3 have dimensions which are between 1 and 6 cm, preferably between 2 and 4 cm, for example equal to 2 cm or 3 cm.
- the reconstituted fillet is made of at least 80% pieces of this size and has the size of a natural fillet or a size corresponding to an individual portion.
- a series of experiments is carried out using frozen salmon with 0.3% of polyphosphates and 0.3% of carrageenans.
- the mixer used is a Stéphan mixer, not thermostatically controlled, comprising the equipment for creating a vacuum and modified to be able to work at very low speed.
- the energy provided is necessary and sufficient to thaw the salmon fillet during the operation, moreover the total duration of the treatment is short enough so that the fish does not heat up beyond 4 ° C.
- the first test consists in carrying out the mixing operation at atmospheric pressure. In the second test, a partial vacuum (8 x 10 4 Pa) is produced during the mixing operation.
- Example 1 TREATMENT Exudation on the day of treatment (in%) Exudation after 10 days of storage at 4 ° C (in%) Atmospheric pressure 1.70 5 Partial vacuum 1.25 3
- Fresh cod fillets with a mixture of polyphosphates, carob and salt, introduced into a churn.
- the present invention is particularly applicable to industry food.
- the present invention applies mainly to the fish processing.
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- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
Description
- la figure 1 est un schéma illustrant le formage selon la présente invention ;
- la figure 2 est un schéma synoptique de fabrication d'un aliment selon la présente invention ;
- la figure 3 est une vue schématique illustrant la structure de l'exemple préféré de réalisation de l'aliment selon la présente invention.
TRAITEMENT | Exsudation le jour du traitement (en %) | Exsudation après 10 jours de conservation à 4° C (en %) |
sans additifs | 10.5 | 14 |
avec additifs (Polyphosphates +Carraghénanes) | 0.34 | 2.5 |
Le premier essai consiste à réaliser l'opération de mélange à pression atmosphérique. Dans le second essai, un vide partiel (8 x 104 Pa) est réalisé pendant l'opération de mélange. Après mélange, le produit obtenu est moulé en forme de darne de saumon, le contenant est ensuite operculé et traité thermiquement dans un tunnel à vapeur : pendant 10 minutes dans un module à 80° C ou pendant 35 minutes dans un module à 75° C. Après refroidissement, les taux d'exsudation sont évalués comme dans l'exemple 1 :
TRAITEMENT | Exsudation le jour du traitement (en %) | Exsudation après 10 jours de conservation à 4° C (en %) |
Pression atmosphérique | 1.70 | 5 |
Vide partiel | 1.25 | 3 |
Claims (11)
- Procédé de formage et/ou de dosage d'un aliment, caractérisé en ce qu'il comporte une étape d'application d'un aliment (12) à base de chair de poisson et/ou de crustacé sur les parois d'un récipient (13) de formage avec une force suffisante pour conférer à l'aliment (12) la forme du récipient (13) sans atteindre les valeurs de forces entraínant la destruction de la structure de la chair de poisson et/ou de crustacé et en ce que le récipient de formage (13) forme le conditionnement de l'aliment.
- Procédé selon la revendication 1, caractérisé en ce que le récipient de formage (13) est une barquette jetable après usage.
- Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que le formage s'effectue à poids d'aliment (12) constant.
- Procédé selon l'une quelconques des revendications précédentes, caractérisé en ce qu'il comporte les étapes consistant à :a) déposer une dose d'aliment (12) dans un conditionnement (13) ;b) sceller hermétiquement sous vide le conditionnement avec un film (15) plus souple que les parois du conditionnement ;c) exposer le conditionnement hermétiquement scellé à la pression atmosphérique de manière à ce que, sous l'action de cette pression, le film de scellement (15) se déforme et transmette à l'aliment les forces d'application sur les parois internes du conditionnement (13).
- Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que l'aliment (12) formé et/ou dosé est un aliment à base de chair de poisson et/ou de crustacé avec incorporation sensiblement homogène dans la masse de composés rétenteurs d'eau, notamment d'hydrocolloïdes.
- Procédé selon l'une quelconque des revendications précédentes, caractérisé en ce que le récipient de formage (13), notamment le conditionnement, a la forme d'un morceau de poisson, notamment d'une darne ou d'un filet.
- Procédé selon l'une quelconque des revendications 1 à 6, caractérisé en ce que le conditionnement porte l'empreinte de la surface d'une pièce de poisson ou du crustacé.
- Aliment caractérisé en ce qu'il est dosé et/ou formé par un procédé selon l'une quelconque des revendications précédentes.
- Conditionnement pour aliment à base de chair de poisson et/ou de crustacé pour la mise en oeuvre du procédé selon l'une quelconques des revendications 1 à 7, caractérisé en ce que ledit conditionnement (13) comporte une barquette jetable après usage comprenant des bords de scellement et un film de scellement hermétique plus souple que les parois de ladite barquette.
- Conditionnement selon la revendication 9, caractérisé en ce qu'il a la forme d'une pièce d'un poisson ou d'un crustacé.
- Conditionnement selon la revendication 10, caractérisé en ce qu'il comporte l'empreinte de la surface de la pièce de poisson ou de crustacé.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9700549 | 1997-01-20 | ||
FR9700549A FR2758528B1 (fr) | 1997-01-20 | 1997-01-20 | Procede de dosage et/ou formage d'aliments, aliments obtenus par ledit procede, et conditionnement susceptible d'etre mis en oeuvre par ledit procede |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0854087A1 true EP0854087A1 (fr) | 1998-07-22 |
EP0854087B1 EP0854087B1 (fr) | 2003-04-16 |
Family
ID=9502780
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP98400060A Expired - Lifetime EP0854087B1 (fr) | 1997-01-20 | 1998-01-14 | Procédé de formage d'un aliment, aliment et conditionnement obtenus par ce procédé |
Country Status (5)
Country | Link |
---|---|
US (1) | US6096355A (fr) |
EP (1) | EP0854087B1 (fr) |
CA (1) | CA2227559C (fr) |
DE (1) | DE69813323D1 (fr) |
FR (1) | FR2758528B1 (fr) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2177451B1 (es) * | 2001-01-22 | 2004-08-01 | Santoña Gourmet 3000, S.L. | Nuevo producto alimenticio derivado del surimi y procedimiento de elaboracion del mismo. |
US20040247763A1 (en) * | 2003-06-09 | 2004-12-09 | Shull James Daniel | Method for preparing a fully cooked, oven roasted shelf stable meat product |
DE102008033450B4 (de) | 2008-07-16 | 2010-05-12 | Rudolf Tobolla | Verfahren zur Rekonditionierung von Filets aus lockerem Fischfleisch |
US20100040746A1 (en) * | 2008-08-15 | 2010-02-18 | James Daniel Shull | Method for preparing a fully cooked, oven roasted shelf stable meat product |
TWI405939B (zh) * | 2010-06-30 | 2013-08-21 | Chunghwa Telecom Co Ltd | 定頻冷凍空調冰水系統之冷凍能力調控方法 |
USD858932S1 (en) | 2019-01-07 | 2019-09-10 | Spectrum Brands, Inc. | T-bone pet treat |
USD950187S1 (en) | 2020-07-08 | 2022-05-03 | Spectrum Brands, Inc. | Steak bite pet treat |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2024809A (en) * | 1933-12-18 | 1935-12-17 | Hills Brothers Company | Package for perishable products |
US2840121A (en) * | 1953-11-12 | 1958-06-24 | Eben H Carruthers | Machine for packing a predetermined weight of bulk products |
GB1058179A (en) * | 1963-11-20 | 1967-02-08 | Hermann Barez | Process and device for the portioning out and packing of fish fillets in small packets |
GB1063858A (en) * | 1962-12-18 | 1967-03-30 | Schmidt Max | Improvements in or relating to sealed food containers |
US3408926A (en) * | 1966-10-14 | 1968-11-05 | John R. Rogerson | Fish packing machine |
FR2093205A5 (fr) * | 1970-06-05 | 1972-01-28 | Cie Gle Transatlantique | |
US3736153A (en) * | 1970-06-11 | 1973-05-29 | Blue Channel Corp | Processing of seafood including shell fish and crustaceans |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3574642A (en) * | 1969-05-15 | 1971-04-13 | American Can Co | Package for and method of packaging meats |
SE429092B (sv) * | 1980-10-30 | 1983-08-15 | Tetra Pak Dev | Sett att bereda och forpacka livsmedelsprodukt, foretredesvis fiskprodukt med lang hallbarhet |
ES2039538T3 (es) * | 1988-09-14 | 1993-10-01 | Frisco-Findus Ag | Procedimiento de fabricacion de productos de pescado conformados. |
US5188854A (en) * | 1991-09-18 | 1993-02-23 | Tyson Holding Company | Process for preparing a fish analog |
-
1997
- 1997-01-20 FR FR9700549A patent/FR2758528B1/fr not_active Expired - Fee Related
-
1998
- 1998-01-14 EP EP98400060A patent/EP0854087B1/fr not_active Expired - Lifetime
- 1998-01-14 DE DE69813323T patent/DE69813323D1/de not_active Expired - Lifetime
- 1998-01-16 US US09/008,600 patent/US6096355A/en not_active Expired - Fee Related
- 1998-01-19 CA CA002227559A patent/CA2227559C/fr not_active Expired - Fee Related
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2024809A (en) * | 1933-12-18 | 1935-12-17 | Hills Brothers Company | Package for perishable products |
US2840121A (en) * | 1953-11-12 | 1958-06-24 | Eben H Carruthers | Machine for packing a predetermined weight of bulk products |
GB1063858A (en) * | 1962-12-18 | 1967-03-30 | Schmidt Max | Improvements in or relating to sealed food containers |
GB1058179A (en) * | 1963-11-20 | 1967-02-08 | Hermann Barez | Process and device for the portioning out and packing of fish fillets in small packets |
US3408926A (en) * | 1966-10-14 | 1968-11-05 | John R. Rogerson | Fish packing machine |
FR2093205A5 (fr) * | 1970-06-05 | 1972-01-28 | Cie Gle Transatlantique | |
US3736153A (en) * | 1970-06-11 | 1973-05-29 | Blue Channel Corp | Processing of seafood including shell fish and crustaceans |
Also Published As
Publication number | Publication date |
---|---|
US6096355A (en) | 2000-08-01 |
FR2758528A1 (fr) | 1998-07-24 |
CA2227559C (fr) | 2005-06-14 |
FR2758528B1 (fr) | 1999-03-05 |
CA2227559A1 (fr) | 1998-07-20 |
DE69813323D1 (de) | 2003-05-22 |
EP0854087B1 (fr) | 2003-04-16 |
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