EP0854087A1 - Method for dosing and/or shaping foodstuffs, as well as the package and the foodstuff obtained by this method - Google Patents

Abstract

The method involves packing the foodstuff (17) against the walls of a mould (13) with sufficient force to make it adapt to the shape of the container walls but without destroying the structure of the foodstuff. The mould can be a container (13) which is disposed of after use and may be made in the shape of part of a fish, e.g. a cutlet or fillet or have a surface moulding in a similar shape. The foodstuff used to fill the mould can incorporate a moisture-retaining substance. Once the mould has been filled the product can be covered by a seal (11).

Description

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.

It is known to put food in shape. However, no current process allows conferring on a food based on fish the shape of a natural piece of fish without compromising its qualities rheological and organoleptic.

It is therefore an object of the present invention to offer a method of dosing food based on fish flesh and / or crustacean does not degrade the rheological and organoleptic qualities of the food.

It is also an object of the present invention to provide a food based on fish flesh and / or crustacean having a form particular, in particular a shape recalling the natural shape of a piece of fish or crustacean or having a fancy form.

It is also an object of the present invention to offer a product food with a long shelf life.

It is also an object of the present invention to provide a industrial process for preparing food based on fish flesh or shellfish with a low cost price.

It is thus an object of the present invention to provide a food keeping in a positive cold and frozen food.

These aims are achieved by a method according to the present invention, for dosing a food based on fish flesh and / or shellfish in a container which, when the product is deposited, is sufficiently rigid to give the desired shape to the food.

Advantageously, 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.

Advantageously, a constant weight metering of so as to obtain a standardized industrial 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.

a) déposer une dose d'aliment dans un conditionnement ;

b) sceller hermétiquement sous vide le conditionnement avec un film 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 se déforme et transmette à l'aliment les forces d'application sur les parois internes du conditionnement.

The invention also relates to a method characterized in that it comprises the steps consisting in:

a) deposit a dose of food in a package;

b) hermetically sealing the packaging with a film more flexible than the walls of the packaging;

c) exposing the hermetically sealed package to atmospheric pressure so that, under the action of this pressure, the sealing film deforms and transmits to the food the application forces on the internal walls of the package.

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.

• 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.

The invention will be better understood by means of the description below and the appended figures, given as nonlimiting examples, and in which:

• Figure 1 is a diagram illustrating the forming according to the present invention;
• Figure 2 is a block diagram of manufacturing a food according to the present invention;
• Figure 3 is a schematic view illustrating the structure of the preferred embodiment of the food according to the present invention.

In FIGS. 1 to 3, the same references have been used for designate the same elements.

In Figure 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.

Advantageously, 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.

In a first alternative embodiment, the container 13 has sufficient rigidity to allow the desired shaping of the food.

Alternatively, 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.

Advantageously, 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. Advantageously, the package 13 has the form of a fish element, for example a filet or steak or crustacean. As a variant, the support 13, in particular the tray has a fancy shape. For example, for seafood, the tray may have the shape of a lighthouse, a starfish, a shell, boat or other. Advantageously, 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. As packaging 13 is used, 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. Advantageously, a constant weight forming, the precise shape being imparted by the shape of the conditioning 13.

The package 13 advantageously receives a cover hermetic sealing 15.

In the variant illustrated in D in FIG. 2, the advantageously dosing at low pressure and / or at constant weight of the food according to the invention. The desired amount of food 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.

Alternatively, during forming or dosing, 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.

After the hermetic sealing of the packaging 13, one advantageously performs cooking of the food 12, for example by autoclave, steam cooking or other.

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. As a variant, 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.

We obtain for example 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 diffusion of the water retaining compound (s), cohesion agents and other additives in the mass of fish flesh or crustacean to be treated is slowed down by the large size of the pieces of flesh, by the compact structure of the flesh that the process according to the invention must preserve, by the absence of violent mechanical agitation and by a low treatment temperature favoring the conservation of the treated flesh by limiting microbial proliferation. To arrive at broadcast times acceptable, mechanical means of agitation, mixing and / or kneading, global or local not inducing in the flesh to deal with stresses liable to deteriorate its structure. A homogeneous distribution in the mass of the flesh of the retentive compounds of water improves the organoleptic qualities of the food obtained due to reduced water losses. This results in less than 2% exudate for a treated product and more than 15% for an untreated product.

In Figure 2, we can see the preferred embodiment of the method according to the present invention.

In A, the ingredients are introduced into an accelerating device the penetration of water-retaining compounds, advantageously in a churn 1 with a horizontal axis. Alternatively, 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. Advantageously, 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. At temperatures below -5 ° C, the fish or shellfish tend to freeze, what we try to avoid. However, it is also possible to introduce frozen fish in the churn, the temperature of the fish or shellfish flesh increasing as a result of heating and / or as a result of the mixing carried out. At otherwise, above 10 ° C, the flesh of fish or crustaceans may suffer bacteriological degradation and loss of water.

The door 3 of the churn is hermetically closed.

Advantageously, 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.

In B, as symbolized by arrow 5, we decrease the internal pressure prevailing in the churn.

Surprisingly, to obtain a food based on firm fish flesh, that is to say a food in which the myotomes of the fish flesh are closed, it 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. However, 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.

You can also add surimi, fish, cheese, herbs, onions, vegetables, garnish or sugars. The churning, that is to say the rotation of the churn, lasts between a few minutes and 5 hours, preferably between ¼ 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.

Depending on the ambient temperature and energy brought to the mass during churning, in particular by the rotation of the churn 1, it may be advantageous to cool the content of the churn. In the example illustrated in C, arrow 7 represents the introduction of nitrogen from a source of liquid nitrogen.

In D, forming or metering according to the invention is carried out.

In E, the sealing 15 of the tray 13 is carried out.

In F, the formed and packaged food is cooked.

In Figure 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.

We will now give some examples not limiting of formulations capable of being implemented by the process according to the present invention. Percentages are percentages in weight.

Example 1 :

Fresh whiting fillet with added Pholyphosphates (0.5%) and Carrageenans (0.2%) placed in a kneading machine fitted with a double envelope. Mixing at low speed. The product temperature is kept below 5 ° C by circulating ice water in the jacket. 100 grams of product are then pushed into a mold in the form of a net, the latter is then sealed under vacuum, and placed in the autoclave with a rise to 80 ° C. and for 5 minutes and a holding at 80 ° C. for 1 hour. After cooling, a measurement of the exudation rate is carried out, and compared to the exudation rate obtained for a product which has undergone the same treatment, but in the absence of water retentants: TREATMENT Exudation on the day of treatment (in%) Exudation after 10 days of storage at 4 ° C (in%) without additives 10.5 14 with additives (Polyphosphates + Carrageenans) 0.34 2.5

Example 2 :

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. After mixing, the product obtained is molded in the shape of a salmon steak, the container is then sealed and heat treated in a steam tunnel: for 10 minutes in a module at 80 ° C or for 35 minutes in a module at 75 ° C After cooling, the exudation rates are evaluated as in 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

Mixing under vacuum moderately improves the qualities of water retention of the product thus treated.

Example 3 :

Fresh cod fillets with a mixture of polyphosphates, carob and salt, introduced into a churn.

Mix at low speed for 5 minutes.

Incorporating crushed ice-water to maintain the temperature of the mixture around 0 ° C.

Dosage of 100 g portions placed in a package cardboard / polyester complex (high temperature resistant), vacuum sealed and undergoing a cooking-pasteurization treatment in a microwave tunnel to reach a core temperature of 80 ° C. The product obtained keeps 60 days in the cold (at a temperature below + 5 ° C), without modification of organoleptic properties and without significant exudation of the net.

However, it is understood that the implementation of the process relating to the present invention for dosing and / or forming other foods made from fish, shellfish or the like are not is not beyond the scope of the present invention.

The present invention is particularly applicable to industry food.

The present invention applies mainly to the fish processing.

Claims (11)

Process for forming and / or dosing a food, characterized in that it comprises a step of applying a food (12) to base of fish and / or crustacean meat on the walls of a container (13) forming with sufficient force to give the food (12) the shape of the container (13) without reaching the values of forces causing destruction of the structure of the fish and / or crustacean flesh and that the forming container (13) forms the packaging of the food. Method according to claim 1, characterized in that the forming container (13) is a disposable tray after use. Method according to any of the claims previous, characterized in that the forming takes place by weight of food (12) constant. Method according to any one of the preceding claims, characterized in that it comprises the steps consisting in: a) deposit a dose of food (12) in a package (13); b) hermetically sealing the packaging with a film (15) which is more flexible than the walls of the packaging; c) exposing the hermetically sealed package to atmospheric pressure so that, under the action of this pressure, the sealing film (15) deforms and transmits to the food the application forces on the internal walls of the container. packaging (13). Method according to any of the claims above, characterized in that the food (12) formed and / or dosed is a food based on fish flesh and / or crustacean with incorporation substantially homogeneous in the mass of water-retaining compounds, especially hydrocolloids. Method according to any of the claims previous, characterized in that the forming container (13), in particular the packaging, in the form of a piece of fish, in particular a steak or net. Process according to any one of Claims 1 to 6, characterized in that the packaging bears the imprint of the surface a piece of fish or shellfish. Food characterized in that it is dosed and / or formed by a method according to any one of the preceding claims. Packaging for fish meat food and / or crustacean for the implementation of the process according to any one claims 1 to 7, characterized in that said packaging (13) includes a disposable tray after use comprising edges of sealing and a hermetic sealing film more flexible than the walls of said tray. Packaging according to claim 9, characterized in what it has the shape of a piece of a fish or a crustacean. Packaging according to claim 10, characterized in what it has the imprint of the surface of the piece of fish or crustacean.

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