EP0854087B1 - Verfahren zum Formen von Nahrunsmitteln, sowie nach diesem Verfahren hergestellte Nahrungsmittel und Verpackung - Google Patents

Verfahren zum Formen von Nahrunsmitteln, sowie nach diesem Verfahren hergestellte Nahrungsmittel und Verpackung Download PDF

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Publication number
EP0854087B1
EP0854087B1 EP98400060A EP98400060A EP0854087B1 EP 0854087 B1 EP0854087 B1 EP 0854087B1 EP 98400060 A EP98400060 A EP 98400060A EP 98400060 A EP98400060 A EP 98400060A EP 0854087 B1 EP0854087 B1 EP 0854087B1
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EP
European Patent Office
Prior art keywords
packaging
fish
foodstuff
food
shape
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.)
Expired - Lifetime
Application number
EP98400060A
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English (en)
French (fr)
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EP0854087A1 (de
Inventor
Philippe Lesellier
Jean-Luc Bigot
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.)
Neptune SA
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Neptune SA
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Publication of EP0854087A1 publication Critical patent/EP0854087A1/de
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Publication of EP0854087B1 publication Critical patent/EP0854087B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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 method of forming of food, 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.
  • US-A-3,408,926 describes a machine which is designed to compress fish fillets, in particular sardines, to the dimensions boxes intended to receive them.
  • GB-A-1,063,858 describes a method for sealing in a vacuum chamber a tray containing a food, in particular in liquid consistency, so that when leaving the chamber the pressure atmospheric applied to the seal comes to apply the latter against the food to eliminate the free volume located between the lid and the surface top of the food.
  • 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 forming is advantageously carried out at low pressure so as not to compromise the rheological qualities and organoleptics of food
  • the invention also relates to a method characterized in what the food formed is a fish meat food 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 a lady's or a 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 a package containing a food based on fish flesh and / or crustacean obtained by 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 more flexible hermetic sealing film 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 also 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 be in the form 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.
  • 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 gavage cavity before being transferred into an 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.
  • the 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 packaging 13 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.
  • 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 of fish meat 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 alteration 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 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 includes means for speed adjustment allowing the selection of a speed of 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 rotation cycles 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% of 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 above 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
  • Vacuum mixing moderately improves the qualities of water retention of the product thus treated.
  • 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)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (10)

  1. Verfahren zum Formen eines Nahrungsmittels,
    dadurch gekennzeichnet, dass es besteht aus:
    a) dem Einbringen einer Menge des Nahrungsmittels (12), basierend auf Fisch- und/oder Krustentierfleisch, in eine Verpackung (13), deren Wände eine gewisse Steifigkeit aufweisen,
    b) dem hermetischen Versiegeln der Verpackung (13) unter Vakuum mit einer Folie (15), welche biegsamer als die Wände der Verpackung (13) ist, und
    c) dem Aussetzen der hermetisch versiegelten Verpackung dem Atmosphärendruck in einer Weise, dass sich die Versiegelungsfolie unter dem Einfluss dieses Drucks verformt und auf das Nahrungsmittel gegen die Wände der Verpackung gerichtete Kräfte überträgt, damit es die Form dieser Verpackung ohne Veränderung des Nahrungsmittels annimmt.
  2. Verfahren gemäß Anspruch 1,
    dadurch gekennzeichnet, dass der Formungsbehälter (13), insbesondere die Verpackung, die Form eines Fischstücks, insbesondere eines Koteletts oder eines Filets, hat.
  3. Verfahren gemäß Anspruch 1,
    dadurch gekennzeichnet, dass die Verpackung die Oberflächenprägung in Form eines Fischstücks oder Krustentierstücks trägt.
  4. Verfahren gemäß einem der vorhergehenden Ansprüche,
    dadurch gekennzeichnet, dass das geformte Nahrungsmittel (12) ein Nahrungsmittel auf Basis von Fisch- und/oder Krustentierfleisch ist, wobei der Masse der Bestandteile näherungsweise homogen wasserbindende Mittel, insbesondere Hydrokolloide, beigemischt sind.
  5. Verfahren gemäß einem der vorhergehenden Ansprüche,
    dadurch gekennzeichnet, dass der Formungsbehälter (13) eine nach Gebrauch wegwerfbare Schale ist.
  6. Verfahren gemäß einem der vorhergehenden Ansprüche,
    dadurch gekennzeichnet, dass die Formung mit gleichbleibenden Nahrungsmittelgewichten (12) durchgeführt wird.
  7. Nahrungsmittel,
    dadurch gekennzeichnet, dass es durch ein Verfahren gemäß einem der vorhergehenden Ansprüche geformt ist.
  8. Durch Anwendung eines Verfahrens gemäß einem der Ansprüche 1 bis 6 erhaltene Verpackung, welche ein Lebensmittel auf Basis von Fisch- und/oder Krustentierfleisch enthält,
    dadurch gekennzeichnet, dass die Verpackung (13) eine nach Gebrauch wegwerfbare Schale umfasst, welche Versiegelungsränder und eine hermetische Versiegelungsfolie, welche biegsamer als die Wände der besagten Schale ist, umfasst, und welche nach der Deformation gegen die Wände der Verpackung gerichtete Kräfte auf das Nahrungsmittel überträgt, damit es die Form dieser Verpackung annimmt, ohne das Nahrungsmittel zu verändern.
  9. Verpackung gemäß Anspruch 8,
    dadurch gekennzeichnet, dass sie die Form eines Fischstücks oder eines Krustentierstücks hat.
  10. Verpackung gemäß Anspruch 9,
    dadurch gekennzeichnet, dass sie die Oberflächenprägung eines Fischstücks oder Krustentierstücks trägt.
EP98400060A 1997-01-20 1998-01-14 Verfahren zum Formen von Nahrunsmitteln, sowie nach diesem Verfahren hergestellte Nahrungsmittel und Verpackung Expired - Lifetime EP0854087B1 (de)

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 EP0854087A1 (de) 1998-07-22
EP0854087B1 true EP0854087B1 (de) 2003-04-16

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ID=9502780

Family Applications (1)

Application Number Title Priority Date Filing Date
EP98400060A Expired - Lifetime EP0854087B1 (de) 1997-01-20 1998-01-14 Verfahren zum Formen von Nahrunsmitteln, sowie nach diesem Verfahren hergestellte Nahrungsmittel und Verpackung

Country Status (5)

Country Link
US (1) US6096355A (de)
EP (1) EP0854087B1 (de)
CA (1) CA2227559C (de)
DE (1) DE69813323D1 (de)
FR (1) FR2758528B1 (de)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
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

Family Cites Families (11)

* Cited by examiner, † Cited by third party
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
FR1379203A (fr) * 1962-12-18 1964-11-20 Bellmann & Co Perfectionnements apportés aux procédés pour conserver et sceller les récipientsen matière thermoplastique contenant des aliments apprêtés et aux installations pour la mise en oeuvre de ces procédés
DE1266204B (de) * 1963-11-20 1968-04-11 Ferdinand Flor Vorrichtung zum Verpacken von rohem Fischfilet in abgemessenen Mengen
US3408926A (en) * 1966-10-14 1968-11-05 John R. Rogerson Fish packing machine
US3574642A (en) * 1969-05-15 1971-04-13 American Can Co Package for and method of packaging meats
FR2093205A5 (de) * 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
SE429092B (sv) * 1980-10-30 1983-08-15 Tetra Pak Dev Sett att bereda och forpacka livsmedelsprodukt, foretredesvis fiskprodukt med lang hallbarhet
DE3879203T2 (de) * 1988-09-14 1993-08-05 Frisco Findus Ag Verfahren zur herstellung geformter fischprodukte.
US5188854A (en) * 1991-09-18 1993-02-23 Tyson Holding Company Process for preparing a fish analog

Also Published As

Publication number Publication date
EP0854087A1 (de) 1998-07-22
US6096355A (en) 2000-08-01
CA2227559A1 (fr) 1998-07-20
FR2758528A1 (fr) 1998-07-24
DE69813323D1 (de) 2003-05-22
FR2758528B1 (fr) 1999-03-05
CA2227559C (fr) 2005-06-14

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