EP0270532A1 - Procede pour la production de produits a base de chair de poisson - Google Patents

Procede pour la production de produits a base de chair de poisson

Info

Publication number
EP0270532A1
EP0270532A1 EP86904439A EP86904439A EP0270532A1 EP 0270532 A1 EP0270532 A1 EP 0270532A1 EP 86904439 A EP86904439 A EP 86904439A EP 86904439 A EP86904439 A EP 86904439A EP 0270532 A1 EP0270532 A1 EP 0270532A1
Authority
EP
European Patent Office
Prior art keywords
fraction
fish meat
fish
process according
holes
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.)
Ceased
Application number
EP86904439A
Other languages
German (de)
English (en)
Inventor
T. C. Swafford
Tomas Zetterling
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.)
Tetra Pak Food and Beverage Systems AB
Original Assignee
Alfa Laval Food and Dairy Engineering AB
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 Alfa Laval Food and Dairy Engineering AB filed Critical Alfa Laval Food and Dairy Engineering AB
Publication of EP0270532A1 publication Critical patent/EP0270532A1/fr
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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

  • the present invention relates to a process for producing a deboned, water washed, fish material, usually called Surimi.
  • cryoprotectants for improved frozen shelf life.
  • Surimi is used as an intermediate product for a variety of fabricated seafoods, such as flakes and crab legs.
  • the aim of washing with water is not only to remove fat and undesirable matter, such as blood, pigments and odorous substances, but, more importantly to increase the concentration of myofibrillar protein (actomyosin) thereby improving gel strength and elasticity, essential properties for Surimi-based products.
  • myofibrillar protein actomyosin
  • Surimi has a great potential as a functional protein ingredient which can be substituted for a variety of traditional animal and vegetable proteins.
  • the virtually unlimited resources of underutilized fish species will ensure a sufficient production of Surimi at a reasonable cost to meet the need for base material for Surimi-based products.
  • Surimi has been produced for several hundred years. Traditionally, Surimi was freshly prepared from fresh fish and immediately processed into a variety of products.
  • Surimi is produced by repeatedly washing separated fish meat with chilled water (5-10°C) until it becomes odorless and colorless - that is to say, until most of the watersoluble protein is removed.
  • the temperature of the wash water is determined by the species of fish utilized. Warm water fish can tolerate a higher water temperature than cold water fish without a reduction in protein functionality.
  • Surimi was made in a manual batch process, with at least three washing steps. Later, a commercial continuous process was developed. See Fig. 1. The fish is headed, gutted and minced to a particle size of about 3-4 mm.
  • the minced fish is mixed with the appropriate amount of water in a ratio tank, and the mixture is pumped to a washer, that is to say, a tank with an agitator, and is then pumped to a rotating screen rinser, which comprises a cylindrical mantle having holes of about 1 mm diameter. Water is sprayed from the outside, and a flow of washed fish meat comes out of the rinser. Water which passes through the holes of the screen is discharged as waste. Usually there are three sets of washing tanks and rinsers. The washed fish meat, with a dry solids (D.S.) content of about 10-18 %, is then refined in a strainer having holes of about 1/2-1 1/2 mm, diameter in a cylindrical mantle.
  • a washer that is to say, a tank with an agitator
  • a rotating screen rinser which comprises a cylindrical mantle having holes of about 1 mm diameter. Water is sprayed from the outside, and a flow of washed fish meat comes out of the rinser. Water which passes
  • Horizontal shaft rotating blades drive the incoming fish meat toward the mantle, and pieces larger than the holes form a reject fraction, whilst the refined fish meat passes through the holes and is then dewatered in a screw press to a D.S. content of about 20-27 %.
  • This dewatered cake is then blended with the cryoprotectant additive, 4 % sugar, 4 % sorbitol and 0.2 % polyphosphates and is then frozen and packed as Surimi product.
  • the minced fish material is mixed using in-line mixer means, e.g. a static mixer or a pump, and is washed by using a centrifugal decanter, e.g. a centrifugal clarifier having a horizontal axis.
  • the process according to the invention increases the yield of Surimi by up to 50 %, requires the use of 25-50 % less washing water, requires a shorter amount of time (about 1.5 minutes as compared to 15 minutes for the conventional process), requires less staff and less space to perform, requires fewer components and results in a higher quality product, having higher gel-strength, lower water content and appearing whiter in color than product produced by the conventional process.
  • the present invention relates to a process for producing a deboned, water washed fish meat material, more commonly called Surimi, in which the raw fish material is headed, gutted and minced to a particle size of about 3-4 mm.
  • the minced material is washed with chilled water until it becomes odorless and colorless, and the washed material is then dewatered to a fish meat having a D.S. content of about 18-22 %, which could then be blended with additives such as sugar, sorbitol and polyphosphates, frozen and packed.
  • Fig. 1 illustrates a conventional process of making Surimi (such as that described in the above-cited article from Food Technology).
  • Fig. 2 depicts a process according to the invention wherein minced fish is mixed with water and washed in in-line mixer means and separated in a centrifugal decanter into a first fraction of fish meat which is strained and further dewatered in a screw press.
  • Fig. 3 depicts another process according to the invention wherein minced fish is mixed with water and washed in in-line mixer means and separated in a centrifugal decanter into a first fraction of fish meat having a high dry solids content of 22-27 % which is then strained.
  • Fig. 4 depicts another process according to the invention wherein minced fish is strained to remove bits of bone, tendon, skin and other impurities, mixed with water and washed in in-line mixer means and thereafter separated in a centrifugal decanter into a first fraction of fish meat which is further dewatered in a screw press.
  • Fig. 5 depicts another process according to the invention wherein minced fish is strained, mixed with water and washed in in line mixer means and separated in a centrifugal decanter into a first fraction of fish meat having a high dry solids content of 20-27 %, to which fraction is added cryoprotectants and other additives.
  • the improvement over the conventional process lies firstly in the washing of the minced fish material, which is carried out by mixing a flow of minced material with washing water in efficient in-line mixer means, such as a static mixer (e.g., a pipe provided with internal baffles to create turbulence) or a pump, and secondly in the dewatering of the mixture so obtained in a centrifugal decanter with horizontal axis, to separate the mixture into a first fraction of fish meat and into a second fraction of waste water, containing impurities and protein losses which can be recovered if desired.
  • a static mixer e.g., a pipe provided with internal baffles to create turbulence
  • a pump e.g., a pipe provided with internal baffles to create turbulence
  • the second fraction of waste water can be further separated in a high speed centrifugal clarifier into a third fraction of recovered protein material and a fourth fraction of waste water.
  • the third fraction of recovered protein material can be blended with the first fraction of fish meat or can be handled in an independent process line to yield a deboned, water washed fish meat material.

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)
  • Fish Paste Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

Procédé pour la production de produits à base de chair de poisson, exempts d'arêtes, ayant subi un lavage à l'eau, et plus communément désignés par le terme Surimi. Après avoir retiré la tête des poissons servant de matière première on les vide, et le produit restant est haché jusqu'à obtention de particules mesurant environ 3 à 4 mm. Ce produit est ensuite lavé et mélangé par un dispositif de mélange en ligne, par exemple par un mélangeur statique ou une pompe, et est lavé et séparé au moyen d'un séparateur centrifuge, par exemple un centrifuge à clarification à axe horizontal, pour obtenir un produit à chair de poisson ayant une teneur en solides secs de 20 à 27%. On peut ensuite mélanger au produit des cryoprotecteurs et d'autres additifs, ce traitement étant suivi par la congélation et l'emballage.
EP86904439A 1985-08-08 1986-06-27 Procede pour la production de produits a base de chair de poisson Ceased EP0270532A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US76361785A 1985-08-08 1985-08-08
US763617 1985-08-08

Publications (1)

Publication Number Publication Date
EP0270532A1 true EP0270532A1 (fr) 1988-06-15

Family

ID=25068323

Family Applications (1)

Application Number Title Priority Date Filing Date
EP86904439A Ceased EP0270532A1 (fr) 1985-08-08 1986-06-27 Procede pour la production de produits a base de chair de poisson

Country Status (6)

Country Link
EP (1) EP0270532A1 (fr)
JP (1) JPS6240243A (fr)
CA (1) CA1295878C (fr)
DK (1) DK174351B1 (fr)
NZ (1) NZ217054A (fr)
WO (1) WO1987000733A1 (fr)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3885672T2 (de) * 1987-08-05 1994-03-10 Promation Inc Behälterfüllsystem.
FR2651967B1 (fr) * 1989-09-15 1991-12-13 Inst Fs Rech Expl Mer Procede de preparation de chair de poisson desaretee, lavee et raffinee, communement appelee surimi et produits obtenus.
US5944597A (en) * 1995-02-16 1999-08-31 Swift-Eckrich, Inc. Method for defatting meat and defatted products
FR2757021B1 (fr) * 1996-12-17 1999-01-22 Sea Oil Procede et installation d'extraction d'huile de poisson et produits obtenus
EP0948906A1 (fr) * 1998-04-09 1999-10-13 Saupiquet S.A. Procédé de traitement du muscle rouge des thonidés, en vue de la réalisation d'une préparation alimentaire
FR2837671B1 (fr) * 2002-03-26 2004-07-09 Patrimoniale Chantreau Production industrielle de produits alimentaires intermediaires (p.a.i) a base de chair de poisson et p.a.i. conditionnes ainsi produits
AU2003266170A1 (en) * 2002-07-23 2004-02-09 Rex Food Technologies (Pty Ltd.) Treatment of food pieces
US9955709B2 (en) 2014-03-26 2018-05-01 Trident Seafoods Corporation Method for producing surimi with reduced loss of myofibrillar protein
RU2016141392A (ru) * 2014-03-26 2018-04-26 Дейниш Текнолоджи Сентер-Дантек Апс Способ производства сурими с пониженной потерей миофибриллярного белка
CN107624856B (zh) * 2017-09-21 2019-05-24 浙江承恩食品有限公司 一种鱼糜漂洗设备

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5435238A (en) * 1977-08-19 1979-03-15 Snow Brand Milk Products Co Ltd Ground fish meat making method
JPS54135264A (en) * 1978-04-10 1979-10-20 Ritsuo Shigeoka Processing of fish meat
SE426544B (sv) * 1979-11-30 1983-01-31 Alfa Laval Ab Forfarande for utvinning av fiskmjol med hog proteinkvalitet och fiskolja
WO1982002819A1 (fr) * 1981-02-16 1982-09-02 Hansen Bent Schiott Produit alimentaire a base de chair de poisson et procede de preparation de celui-ci
JPS60221063A (ja) * 1984-04-19 1985-11-05 Sugiyo:Kk えび肉様魚肉練製品

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO8700733A1 *

Also Published As

Publication number Publication date
JPH0365738B2 (fr) 1991-10-14
DK176087A (da) 1987-04-07
CA1295878C (fr) 1992-02-18
DK176087D0 (da) 1987-04-07
DK174351B1 (da) 2002-12-23
WO1987000733A1 (fr) 1987-02-12
NZ217054A (en) 1988-10-28
JPS6240243A (ja) 1987-02-21

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Inventor name: SWAFFORD, T., C.

Inventor name: ZETTERLING, TOMAS