Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Animal derived material is an ingredient other than extract...
Reexamination Certificate
2000-06-15
2004-08-03
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Animal derived material is an ingredient other than extract...
C426S513000, C426S516000
Reexamination Certificate
active
06770318
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The invention concerns a fish-based multitextured food product, a multitextured food preparation, a process for obtaining these products and a manufacturing installation for application of the process.
2. Brief Description of Related Developments
Products based on surimi and obtained after forming and cooking, such as imitation lobster tails, shrimps and crab claws, already exist.
These imitation products which resemble marine products in terms of size and shape are generally fairly large and weigh over 20 g. The manufacturing processes they undergo give them an authentic shape but not a great deal of texture.
These products have a homogeneous texture as a result of combining surimi flakes that is rather crunchy or grainy.
Moreover, various processes also exist by means of which these products are obtained, such as scarified and rolled bars, flakes produced by slicing said bars, seafood meats obtained by stacking successive layers.
These products are obtained by scarification of a strip of gelled surimi then processing this strip. The products may have a pseudo-fibrous macrostructure, as a result of shredding the strips to be made to resemble crab meat as much as possible.
This pseudo-fibrous texture cannot be regarded as being truly fibrous in the same way as natural fish or crustacean muscle.
These processes are not well adapted the production of forms other than conventional forms (bars, flakes, slices).
There are also processes in existence for the production of imitation shrimp tails by moulding a mixture of fairly large fibres and a fish paste.
Document U.S. Pat. No. 4,362,752 describes such a process in which fibres have a diameter of under 0.5 mm.
Document U.S. Pat. No. 396,634 describes such a process using fibres with diameters in the range of 0.5 to 5 mm, preferably between 1 and 3 mm.
Document U.S. Pat. No. 584,204 describes such a process using a mixture of gelled fish fibres with diameters in the range of 1 to 4 mm, preferably between 0.3 and 3 mm.
Each of these documents uses fibres within a range of specific sizes to obtain the desired type of structure, to imitate or artificially recreate the meat of crustaceans or molluscs.
SUMMARY OF THE INVENTION
The invention concerns the production, by mixing a fibrous material and a paste material, of products with varying textures, called multitextured, which resemble the texture of natural fish and crustacean muscle without totally substituting for the texture and shape of the original products.
Further, the invention is aimed at obtaining, from a given formula, a wide range of textures in multitextured products, both in terms of the size of incorporated fibres and wide range of paste material textures.
The invention is also aimed at obtaining specific and original forms of the finished product, in the order of 3 to 150 g, especially small forms weighing under 20 grams.
To this end, a first aspect of the invention concerns a fish based food product comprising two materials, a paste material and a fibrous material, the paste material being aerated by texturization, incorporating individual fibres or bundles of fibres with a diameter in the range of 1 &mgr;m to 1 mm, the product presenting a heterogeneous texture and a firm and elastic overall consistency similar to that of fish or crustacean muscle tissue.
According to one embodiment, the fibrous material, obtained by extrusion cooking forms a network of macroscopic fibres whose diameters are in the order of 0.1 mm to 1 mm, ramified into microscopic fibres with diameters in the order of 1 &mgr;m to 0.1 mm.
According to other embodiments, the fibrous material comprises of small fibres with a diameter of 0.1 mm to 1 mm, obtained by size reduction of a fish based preparation, or originating from natural fibres of seafood products resulting from mechanical separation of myotomes.
The product contains over 30% of marine ingredients, in particular between 30 and 60% of marine ingredients, mainly fish meat, and 25 to 40% water, in two or three-dimensional shapes such as thin strips, cylinders, fish pates or other shapes, to which colouring is added in some cases.
The shapes are typically 1 to 12 cm in length and weigh between 3 and 300 g, typically 3 to 20 g.
According to a second aspect, the invention concerns a fish based food preparation incorporating a product comprising of a fibrous material as presented above and a paste material consisting of over 30% of fish meat, the preparation being in the form of fish steaks, fish and vegetable based cakes, filled bars, quiches, thin slices, spreads, fish rillettes, small ludic shapes.
According to a third aspect, the invention concerns a process for the production of above-described heterogeneous texture products, a process comprising the following steps:
manufacture of fibrous material and paste material;
mixing the fibrous material with the paste material;
moulding the mixture to form shapes.
The paste material is textured, usually by addition of air, using homogenisation, emulsification and/or expansion and/or cutting type processes, either before mixing with the fibrous material, at a rate of 0.5 part to 1 part air per 1 part of paste material, in order to obtain a gelling strength in the order of 50 to 150 g/cm
2
, or after mixing with the fibrous material by adding between 0.3 and 1 part air per mixture part.
According to a first embodiment, the fibrous material consists of a ramified network of fibres obtained from minced fish meat by means of a high-temperature and high-moisture extrusion cooking process comprising of the following steps:
a) introduction of fish meat into a single screw extruder;
b) transfer of fish meat from one end to the other of the extruder barrel, adjusting the screw(s) and temperature within the barrel such that raw materials successively undergo a mixing and heating step up to a temperature of about 130° C., followed by a melting step with an increase in temperature of the material to above 130° C., generally between 140° C. and 200° C., and an increase in pressure to between 0 and 50 bars, such that plasticization of the transferred material takes place;
c) extrusion at the far end of the barrel of the material obtained after plasticization through a die adapted for texturization, shaping and cooling the material such that a product with a ramified fibrous structure is obtained.
The extruded material is cooled in the die to a temperature of 100° C., possibly even between 80° C. and 30° C. This consists of an initial cooling phase in an uncooled zone in the die at the outlet of the barrel, followed by a second cooling phase in a cooled zone of the die.
The material obtained at the die outlet is cooled in a cold shower, sliced to the desired length then ground, with the extruded fibres cut by shredding, mincing, lamination, blending, homogenisation and separation such that they can be dispersed in a fish based matrix.
The extruded mixture contains between 15 and 50% of dry matter, notably 25 to 40%. The dry matter of the product consists of at least 35% of total proteins. 25 to 100% of dry matter in the extruded mixture consists of dry matter originating from fish and/or other marine products, essentially comprised of marine proteins in the form fibres of surimi extract pulp, etc. and, in some cases, other marine extracts such as fish oil, fish bone powder, crustacean shell powder, chitosane, fish collagen.
According to one embodiment, in addition to dry matter originating from fish, the dry matter in the extruded mixture contains functional milk proteins, such as whey proteins, caseins and/or caseinates, the functional milk proteins being in a dried or concentrated form.
According to one embodiment, the extruded mixture also contains egg proteins in liquid or powder form, vegetable or dairy fats, concentrated or isolated vegetable proteins, vegetable flour, starches and other complex carbohydrates, food grade hydrocolloids, spices, flavouring and colouring.
The extruded fibres are used in fresh form or preserved by physical treatment such as fr
Lenglin Guillaume
Parent Veronique
Roussell Laurence
Corbin Arthur L.
Neptune S.A.
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