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
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • 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
  • A23L17/20—Fish extracts

Definitions

• the object of the invention is a method for the preparation of a sauce base from fish as a raw material, according to which the fish raw material is cooked in water, after which fat and at least part of visible sediments are separated from it.
• a sauce base or a stock base from meat or bones is not particularly difficult, as such a pre-prepared product keeps well. This is due, among other things, to the fact that the part of meat stock which spoils most easily, i.e. the fat, can be removed by fairly simple procedures.
• the chemical composition of the fat contained in a meat stock also keeps better than fish oil, for example.
• There are also several known industrial methods for preparing a meat sauce base which means that restaurants and catering kitchens can purchase the pre-prepared products for sauces and stocks whenever they need them.
• a fish sauce base can only be prepared in amounts that are consumed within a few days, because, due to the stock's rapid spoiling properties and the changes in taste prior to spoiling, it cannot be stored longer. Therefore it is clear that only certain restaurants specialising in fish dishes are able to prepare laborious clear fish sauces and fish stocks. Small restaurants, diners or catering kitchens do not have the resources or time to spend on preparing fish and/or shellfish sauces according to generally accepted, good food preparation practice. Efforts to develop quick and efficient methods for industrial preparation of such an easy-to-use additive-free base for fish and/or shellfish sauce from red-meat fish and/or shellfish have not been successful.
• Restaurants serving fish have also faced a problem concerning the fact that fish raw materials are usually bought as semifinished products, such as fillets or ready-made portions.
• Shellfish raw materials usually also come as frozen semifinished products such as shelled shrimps.
• the restaurants do not get fish heads, backbones, fins, shellfish shells and other parts of fish or shellfish left over in food preparation that are needed for a fish and/or shellfish stock.
• the more semifinished products and frozen foods are used the greater is the problem concerning raw materials for stock. In this respect, too, the situation is the most difficult in diners and catering kitchens.
• the purpose of this invention is to create a new method for the preparation of a fish and/or shellfish sauce base or a fish stock that does not involve the problems presented above.
• a particular added value for a fish and/or shellfish sauce base prepared according to this invention is the fact that the sauce base is free from additives, easy to use and keeps for a long period even at room temperature.
• red-meat fish such as salmon or rainbow trout is boiled in water that after boiling, the fat is separated with a separator and at least part of the visible sediments are separated with a separator from the fish raw material, and that the separated fish raw material is strained through one or more colanders so that a translucent or clear sauce base is obtained.
• a clear fish and/or shellfish sauce base is obtained from different parts of fish or shellfish and vegetables.
• the method enables a base for a fish and/or shellfish sauce to be prepared in such a way that, regardless of the raw material, the product is almost fat-free, has the right taste, even better than that of previous products, and is visibly clearer.
• a product prepared according to the method contains no flavour enhancers, preservatives or any other additives and keeps well even at room temperature.
• red-meat fish, such as salmon or rainbow trout, and shellfish, such as shrimps can be used as raw material without making the product greasy or cloudy or giving it an inappropriate taste.
• a product prepared according to the method relating to the invention is excellently suited for restaurants and catering kitchens, because it is easy to use and, being aseptically packed, keeps well. It also has low fat and salt content, and is free from additives, and therefore is also suitable, under current recommendations, for use in hospitals, for children and persons with allergies, particularly as sensitivity of different degrees to the Na-glutamate generally used in stock products and also to other flavour enhancers have increased in recent years.
• the sauce base is clarified by boiling after de-greasing, in which case nearly all insoluble particles are precipitated and, if so required, the sauce base is completely clear.
• the sauce base is clarified by boiling after de-greasing, in which case nearly all insoluble particles are precipitated and, if so required, the sauce base is completely clear.
• seaweed extract, egg white or various commercial precipitating agents can be used to help precipitation. Before separation, it is often advantageous to strain the stock to separate the largest particles.
• Fish and/or shellfish are placed in boiling water and boiled in 90-100°C water, most advantageously for about 45 minutes to 1 hour.
• the raw materials of which may be fish and/or shellfish is strained and taken to a centrifugal separator, where fat and most of the sediments insoluble in water are separated from it.
• the fish stock is cooled by a heat exchanger and strained by a multi-stage pressure filter or an ultra filter system to obtain the required smoothness and clearness.
• a separate clarifying stage can be carried out, in which the stock is boiled either alone or together with a clarifying agent.
• clarifying agents are, for example, seaweed or egg white.
• boiling can be continued without changing the flavour of the stock, as there is only very little fat left in the fish stock which could spoil chemically during boiling.
• de-greasing there is always a risk of oxidation of fat caused by boiling.
• a vegetable stock is prepared separately by boiling whole or chopped hard vegetables, requiring a long cooking time, for 2 to 3 hours, in 80-90°C water.
• vegetables that give their flavour quickly and seasonings are added towards the end of the cooking process, the vegetable stock is strained and, if necessary, separated by means of a centrifugal separator in order to separate the sediments, after which the vegetable stock is cooled with a heat exchanger.
• the vegetable stock is strained by a multi-stage pressure filter to obtain the required smoothness and clearness.
• the fish and/or shellfish stock prepared in this way and the vegetable stock are combined, after which the sauce base thus obtained is concentrated to a dry matter content of approximately 7%.
• the sauce base is sterilised by UHT treatment and is aseptically packed.
• the fish raw material used is fresh or frozen whole fish, fresh fresh or frozen fish heads and backbones, fresh fish skins, fins, tails or other similar parts of fish from a fish cleaning plant.
• the fish raw material can also be totally or partly composed of shellfish, which are fresh or frozen, whole shellfish or parts of these, such as shells.
• Fresh fish and/or shellfish raw materials are not treated in any way before cooking, but frozen chunks of raw material are, most advantageously, sawn into pieces of 10 x 10 x 20 cm.
• the vegetable raw material used can be fresh or dried vegetables, root vegetables and seasonings. Vegetable raw materials which cook quickly, such as small carrots or onions, do not have to be cut. On the other hand, it is advantageous to chop large and hard raw materials, such as large onions and carrots as well as celeriac, swedes or parsnips before cooking. It is advantageous to steep dried vegetables or root vegetables in cold water before boiling to ensure that the aromas are released.
• the cooking time is optimal when the raw material has become soft enough so that the bones of the fish heads and backbones can be separated.
• a longer cooking time only lengthens the duration of the process and creates a bitter taste and cloudiness in the ready stock.
• Frozen raw material and shellfish shells require a longer cooking time to release the flavours and aromas.
• a heating and cooking time of 1-1 % hours is suitable for these ingredients.
• the fish and/or shellfish stock After cooking, the fish and/or shellfish stock is strained, after which its dry matter content is, for example, approximately 2%. After this the stock is taken to a centrifugal separator, which removes fat and the largest insoluble particles from the stock. At its most advantageous, a separated stock contains no fat at all.
• the separated fat-free fish stock and the vegetable stock are cooled with heat exchangers and pumped into intermediate containers.
• the fish stock, shellfish stock and vegetable stock can still be kept separate or they can be mixed in an intermediate container.
• the cooling can be continued further in an intermediate container or intermediate containers, as necessary.
• the stage of mixing the fish stock and vegetable stock can be chosen according to the production stage and container capacity at any given time.
• the cooled and possibly further cooled and/or mixed stock or stock mixture is strained in a multi-stage pressure filter.
• This filtration is advantageously four-stage and most advantageously even five- or six-stage.
• Pressure filtration can also be replaced by an ultrafiltration system, which gives a corresponding result.
• the stock is circulated through the equipment and the retent is removed, which, in this case, is the fraction causing cloudiness.
• the purpose of straining is to obtain a smooth and translucent appearance for the stock product. At its most advantageous, the colour of the product is yellowish green and the product is clear and it looks smooth and has no visible cloudiness.
• the size of particles causing cloudiness is usually within the range of 1-20 micrometres. To remove particles from a stock, it is advantageous to use pressure filters with mesh sizes covering this range in suitable steps, or an ultrafiltration membrane for which a suitable mesh size is chosen.
• polycarbonate, steel or polypropylene can be used as the material for the filters at the beginning of the series of pressure filters.
• the material of the filters may, for example, be polypropylene, polycarbonate, polysulphone or glass fibre.
• cellulose acetate, polypropylene or polycarbonate can be used as the material for ultrafiltration membranes.
• the fat-free and strained stock or stock mix is taken to a storage tank, where the stock components, which are possibly still separate, are mixed.
• the stock mix thus obtained is concentrated to a solids content, which is, for example, approximately 6 to 10%.
• an advantageous solids content is 7%, for example.
• the characteristics in use of a sauce base prepared according to the method presented above are extremely advantageous for the preparation of both fish and shellfish dishes and fish and shellfish sauces.
• the concentration of a fish stock to a dry matter content of approximately 7% can be carried out, for example, by boiling the stock in a vacuum pan.
• the concentration is carried out in the most advantageous way by reverse osmosis or by means of a tube- type evaporator, in which case the treatment is as rapid as possible, and, being gentle, does not alter the delicate taste of fish or shellfish.
• a concentrated fish sauce base prepared as described above is ready to use as such.
• catering kitchens and households it must be rendered into a form that keeps better.
• UHT treatment can be carried out, for example, at a temperature of 140-145°C for 3-5 seconds by direct steam injection, which makes the above-mentioned fish stock a sterilised product.
• a sauce base thus sterilised is cooled and packed aseptically immediately after the UHT treatment, a product is obtained which keeps at room temperature for as long as several months.
• a fish and/or shellfish sauce base prepared according to the invention is extremely simple and uncomplicated. It is extremely difficult and time-consuming to prepare a clear fish or shellfish sauce that is free from additives and tastes right by any other method, both in catering kitchens and in households.
• sauce base prepared according to the invention by varying the ingredients added to the sauce base.
• white wine a good white wine sauce is obtained
• butter and cream a cream sauce is obtained.
• the sauce base can also be used as such as an ingredient of clear and thickened stocks and soups.
• Backbones, fins and fish skins which are obtained as by-products from the industrial fish processing process, were placed in a cooking pot with a steam jacket, and containing boiling water.
• the raw material was cooked at approximately 100°C for 45 minutes.
• the froth generated by the cooking process was removed from time to time from the surface of the pot.
• the cooking liquid was poured through a colander into a steel basin, from where it was pumped through a heat exchanger to a centrifugal separator.
• the temperature of the stock was regulated to make it optimal for the fat-separating process, i.e. to about 80-90°C.
• the fish stock was passed through a transfer pipe to a heat exchanger, by means of which the stock was cooled quickly to about +5°C and after that pumped into a cooled storage tank.
• Hard vegetables that require a long cooking time such as celeriac and swedes, were cut into approximately 5cm x 5cm pieces and poured into a pot with a steam jacket, and containing boiling water. Whole onions and some of the dried seasonings, such as black peppers, were also put into the pot. The vegetables were cooked for about an hour at 80- 90°C, after which whole carrots and onions were added to the pot. After half an hour, vegetables that cook quickly, such as leek and parsley, were added to the soup. After a short final boiling the vegetable stock was poured through a colander into a steel basin, from where it was pumped through a fairly coarse pressure filter into a heat exchanger, where the stock was cooled to about +5°C. From the heat exchanger the stock was further pumped into a cooled storage tank.
• the fish stock and vegetable stock in their respective storage tanks were pumped after intermediate storage, as specified in the recipe, one part of vegetable stock and five parts of fish stock, into a cooled tank with a powerful agitator, where the stocks were mixed. From this tank the mixed fish-vegetable stock was pumped through a five-stage series of pressure filters into a cooled storage tank.
• the ready-made fish-vegetable stock with a dry matter content of approximately 2.5%, was transferred to a thermal film concentrator, where the dry matter content of the stock was increased to 7%.
• the concentrated stock underwent UHT treatment for 4 seconds by direct steam injection, at a temperature of 145°C. After the UHT treatment the product was cooled down in an aseptic heat exchanger to approximately 20°C and packed aseptically in 1 -litre tetrapacks.
• Backbones, fins and fish skins which are obtained as by-products from the industrial fish processing process, were frozen as 60x30x10 cm blocks of raw material and stored at - 21 °C.
• Shells which are produced as residue from the shrimp processing process, were frozen in 60x30x30 cm blocks of raw material and stored at -21 °C.
• Frozen fish and shrimp blocks were taken for handling, as required by the recipe used, in the ratio of 1 :3.
• the frozen blocks were sawn into approximately 10x10 cm pieces and placed in a pot with a steam jacket, and containing boiling water. Steam was introduced into the jacket of the pot to heat the soup, and the raw material was stirred evenly until all the fish and shrimp blocks had melted.
• the fish-shellfish raw material was cooked at about 100°C for 60 minutes. The froth produced during the cooking process was removed from the surface of the pot from time to time.
• the cooking liquid was poured through a colander into a steel basin, from where it was pumped through a heat exchanger into a centrifugal separator.
• the temperature of the stock was regulated to make it optimal for the fat-separating process, i.e. to about 80-90°C.
• the hot fish stock was pumped through a five- stage pressure filtration system. After this the clear fish-shellfish stock was pumped into a heat exchanger, where the temperature of the stock was lowered to about +5°C. Finally the stock was pumped into a cooled storage tank.
• the vegetable stock was cooked as described in Example 1. After this the clear vegetable stock was pumped into a heat exchanger, where the temperature of the stock was lowered to about +5°C. Finally the stock was pumped into a cooled storage tank.
• the fish-shellfish stock and the vegetable stock were separated as described in Example 1.
• the finished fish-shellfish stock was concentrated, UHT-treated and packed as the sauce base in Example 1.
• EXAMPLE 3 Frozen fish and shellfish raw material as described in Example 2 was used as raw material in the cooking process. In addition, fresh raw materials as described in Example 1 and, in addition, frozen bivalves were used in the soup. The cooking process was corresponding to that in Example 2. The time at which the cooking process was stopped was determined as in Examples 1 and 2. Separation of fat from the stock was carried out as in Examples 1 and 2. After this the stock was cooled by means of a heat exchanger to +5°C and pumped into a storage tank.
• the vegetable raw material was dried. Dried vegetables and root vegetables were steeped overnight in cold water and were then poured into a pot with a steam jacket, and containing boiling water. Otherwise the cooking process and the raw materials, such as onion and carrot, were the same as in Examples 1 and 2. Finally the vegetable stock was cooled by means of a heat exchanger to approximately +5°C and pumped into a cooled storage tank.
• the cooled fish-shellfish stock was strained to clarify it by means of ultrafiltration equipment.
• the storage tank was used as the feed tank for ultrafiltration and the sediments obtained as the retent were removed from the cycle.
• the fish-shellfish stock clarified by ultrafiltration and the vegetable stock clarified by separation were combined by pumping them in the ratio of 1 :5 into a cooled storage tank used as the final storage.
• the ready-made fish-shellfish-vegetable stock was concentrated, UHT-treated and packed as in Examples 1 and 2.
• Figure 1 shows one advantageous embodiment of the preparation method relating to the invention.
• Figure 2 corresponds to Figure 1 and shows another embodiment of the preparation method.
• Figure 3 corresponds to Figure 1 and shows a third embodiment of the preparation method.
• Figure 4 corresponds to Figure 1 and shows a fourth embodiment of the preparation method.
• the fish and/or the shellfish are first cooked, after which the fish and/or shellfish are strained and transferred to a centrifugal separator, where fat and most of the sediments insoluble in water are separated from the cooking liquid.
• a centrifugal separator where fat and most of the sediments insoluble in water are separated from the cooking liquid.
• the fish stock is cooled by means of a heat exchanger and strained by multi-stage pressure filtration or ultrafiltration equipment in order to obtain the required smoothness and clarity.
• Vegetable stock is prepared separately by cooking whole or chopped vegetables in water. After that, seasonings are added, the vegetable stock is strained and, if necessary, separated in a centrifugal separator to separate sediments and/or vegetable fat, after which the vegetable stock is cooled by means of a heat exchanger. If necessary, the vegetable stock is strained by multi-stage pressure filtration in order to obtain the required smoothness and clarity. Fish and/or shellfish stock prepared in this way and the vegetable stock are combined, after which the sauce base thus obtained is concentrated to the required dry matter content. The sauce base is sterilised by UHT treatment and packed aseptically.
• Figure 2 shows a preparation process corresponding to that in Figure 1 , but after separation there is a separate clarifying stage, where the stock is cooked either as such or with a clarifying agent.
• Figure 3 shows a preparation process in which the clarifying stage and straining are before cooling.
• the straining result and the risk of microbial contamination during straining can be controlled by adjusting the temperature of the stock to be strained.
• Figure 4 shows the method corresponding to Figure 3 without clarification.

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• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Marine Sciences & Fisheries (AREA)
• Zoology (AREA)
• Seeds, Soups, And Other Foods (AREA)
• Seasonings (AREA)

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• 1996
  • 1996-09-06 FI FI963520A patent/FI104691B/fi not_active IP Right Cessation
• 1997
  • 1997-09-05 EP EP97940176A patent/EP1022961A1/en not_active Withdrawn
  • 1997-09-05 AU AU42107/97A patent/AU4210797A/en not_active Abandoned
  • 1997-09-05 WO PCT/FI1997/000526 patent/WO1998009539A1/fi not_active Application Discontinuation
• 1999
  • 1999-03-05 NO NO991104A patent/NO991104L/no not_active Application Discontinuation

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