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
2000-11-24
2002-08-27
Paden, Carolyn (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...
C426S645000, C426S646000, C426S524000, C426S385000
Reexamination Certificate
active
06440484
ABSTRACT:
TECHNICAL FIELD
The present invention relates to a low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products. More particularly, the present invention relates to a low-temperature and high-pressure fish meat processing method which performs high-pressure processing of a frozen preparation of fish meat and/or a kneaded fish meat product at low temperature, while maintaining its frozen state. By the present invention, novel foods having texture something like, for example, raw ham or vinegar-pickled mackerel and containing less bacteria can be obtained from fish meat and/or a kneaded fish meat product as a raw material.
BACKGROUND ART
So-called “super high-pressure fish meat processing methods” which process fish meat by applying it with a high-pressure of 3,000 to 10,000 kg/cm
2
(i.e., 3,000 atm to 10,000 atm) are means which can not only sterilize fish meat without applying heat to it, but also obtain new fish meat products by utilizing denaturation of fish meat protein at high-pressures so that recently they have been paid much attention and many studies have been made thereon. The conventional high-pressure fish meat processing methods apply a high-pressure of usually 3,000 to 5,000 kg/cm
2
, sometimes approximately 10,000 kg/cm
2
so that the high-pressure processing apparatus needs reinforcement of its pressure resistant walls of the high-pressure processing chamber and for this purpose a large, expensive apparatus has to be used. However, the volume of the high-pressure processing chamber is small as compared with the large size of the apparatus so that productivity is low. Naturally, the conventional high-pressure fish meat processing methods are costly. Therefore, to decrease the cost of high-pressure fish meat processing methods, it is necessary to process at a pressure lower than the conventional one so that the thickness of the pressure resistant walls of the high-pressure processing chamber in a high-pressure processing apparatus can be reduced.
DISCLOSURE OF THE INVENTION
Under the circumstances, the present inventors made investigation on a method for processing fish meat at a high-pressure but lower than the conventional one with view to decreasing manufacturing costs to be incurred in high-pressure fish meat processing methods and found that use of fish meat in an cold stored (frozen) state enables efficient sterilization at a relatively low high-pressure and completed an invention, of which a patent application was filed under the title of “A low-temperature and high-pressure processing method for a kneaded fish meat product” (see Patent Application No. Hei 10-76512, JP-A-Hei 11-253136).
That is, according to the above invention of Patent Application No. Hei 10-76512 by the present inventors, it was clarified that use of a kneaded fish meat product in a frozen state enables one to obtain sufficient sterilizing effects at a relatively low high-pressure range of 1,500 to 2,500 kg/cm
2
. Also, it was confirmed that use of kneaded fish meat product in a frozen state enables one to make the thickness of the pressure resistant walls of the high-pressure processing chamber in a high-pressure processing apparatus thinner than that of the conventional apparatus, thus decreasing manufacturing costs of the high-pressure processing apparatus.
The above method is to process a frozen product of a kneaded fish meat product at low temperature while maintaining its frozen state. In the present invention, investigation has been made with view to further improving the above invention and providing a method which can further improve the sterilizability and taste of the obtained high-pressure processed product and as a result the present invention has been completed. That is, the present inventors have found that the low-temperature and high-pressure processing method that performs high-pressure processing at low temperature while maintaining the frozen state can be applied not only to kneaded fish meat product but also to fish meat such as fillet, block, etc. and that application of the above method to a frozen fish meat and/or a frozen kneaded fish meat product obtained by dehydrating and freezing fish meat and/or a kneaded fish meat product can provide fish meat and/or a kneaded fish meat product which have increased sterilizability, give no fishy smell and have desirable texture that has not been obtained conventionally, thus completing the present invention.
The present invention provides methods for solving the above problems and relates to:
1. A low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products, comprising high-pressure processing, at low temperature, frozen a fish meat and/or a frozen kneaded fish meat product obtained by dehydrating and freezing fish meat and/or a kneaded fish meat product while maintaining the frozen state thereof.
2. The low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products as described in 1 above, wherein the fish meat and/or the kneaded fish meat product is dehydrated until the water content thereof becomes in the range of 50 to 65%.
3. A low-temperature and high-pressure processing method for fish meat, comprising high-pressure processing, at low temperature, a frozen fish meat obtained by freezing fish meat while maintaining the frozen state thereof.
4. The low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products as described in any one of 1 to 3 above, wherein the frozen fish meat and/or the frozen kneaded fish meat product is sliced, one slice or several slices together are wrapped under vacuum and frozen again, the frozen fish meat and/or, the frozen kneaded fish meat product is high-pressure processed at low temperature while maintaining the frozen state thereof.
5. The low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products as described in any one of 1 to 4 above, wherein the high-pressure processing is performed at a pressure in the range of 1,500 to 2,500 kg/cm
2
.
6. The low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products as described in any one of 1 to 5 above, wherein the high-pressure processing is performed at a temperature in the range of −1° C. to −24° C.
7. The low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products as described in any one of 1 to 6 above, wherein the frozen fish meat and/or the frozen kneaded fish meat product wrapped under vacuum is charged in a high-pressure processing chamber of a low-temperature and high-pressure processing apparatus, an anti-freezing fluid as a pressure elevating medium cooled to a temperature in the range of −1° C. to −24° C. is filled in the high-pressure processing chamber, and a high-pressure of 1,500 to 2,500 kg/cm
2
is applied thereto for a predetermined time.
8. The low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products as described in any one of 1 to 7 above, wherein the fish meat and/or the kneaded fish meat product of a fish such as salmon, mackerel, herring, pacific saury, or sardine is used.
9. Fish meat and/or a kneaded fish meat product obtained by the low-temperature and high-pressure processing method for fish meat and/or kneaded fish meat products as described in any one of 1 to 8 above.
Hereinafter, the present invention will be described in detail. In the whole description of the present invention, the expression of “%” means “% by weight” unless otherwise indicated specifically.
Raw material fishes and shellfish used in the present invention are not particularly limited and daily-used well-known sea food materials, for example, fishes such as walleye pollock, cod, flounder, Atka mackerel, salmon, horse mackerel, mackerel, herring, pacific saury, and sardine, shellfishes such as scallop and Sakhalin surf clam, crustaceans such as shrimp and crab, mollusks such as squid and octopus and the like ca
Chiiro Izumi
Oshima Hiroshi
Tanaka Shu
Hokurei Co., Ltd.
Hollander Law Firm, P.L.C.
Paden Carolyn
LandOfFree
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