Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B4/00—General methods for preserving meat, sausages, fish or fish products
  • A23B4/02—Preserving by means of inorganic salts
  • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B4/00—General methods for preserving meat, sausages, fish or fish products
  • A23B4/005—Preserving by heating
  • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
  • A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B4/00—General methods for preserving meat, sausages, fish or fish products
  • A23B4/015—Preserving by irradiation or electric treatment without heating effect
• • 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
• • 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
  • A23L17/40—Shell-fish
• • 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
  • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
  • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
  • A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
• • 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
  • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
  • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
  • A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
• • 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
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
  • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Definitions

• the present invention regards a method of processing a raw product in the form offish fillet and shellfish in accordance with the preamble of Claim 1.
• smoked fish fillets have been produced by salting, drying and smoking, and optionally heat treatment.
• microwave energy will not affect the collagenic fibres but will heat the surrounding muscle/fat components, then to melt the collagenic fibres through ordinary heat transmission.
• the treatment according to this publication does not comprise salting of the fish meat, which is required to bring about the desired flavour and consistency. Furthermore, salt will contribute to liberating the proteins.
• JP-A-2000245335, JP-A-3117454 and JP-A-5103635 It is known, from the abstracts of JP-A-2000245335, JP-A-3117454 and JP-A-5103635, to use ultrasound in the production of various fish products.
• JP-A-2001178420 describes the application of microwaves to fish products to improve flavour, colour and consistency.
• the vacuum chamber should be constructed so as to provide optimal strength under vacuum, and it should have a shape that makes room for the greatest possible number of cases.
• the cases offish fillet/shellfish are placed in layers on vibrating plates that, either through low frequency, high oscillation amplitude ultrasound or mechanical oscillation, liberate the proteins that bind the water in the fish/shellfish product during the subsequent microwave treatment.
• the spacing of the vibrating plates should be such that each layer of product cases is in direct contact with the plates.
• Fish and shellfish normally retain an amount of water equal to three to four times the amount of protein.
• the amount of retained water depends on many factors, among other things pH- value and salt addition (NaCl). Together, the salt, the oscillations and the vacuum will liberate the proteins in the meat.
• the vacuum causes the injected brine and any flavouring, air and tissue fluids to be extracted from the fish fillet, in order then to be uniformly absorbed into the fish fillet at atmospheric pressure.
• Water soluble protein in fish and shellfish meat is approximately 18-19 grams, connective tissue protein less than 3%. Protein in meat from cloven-hoofed animals is 17-19 grams, and of this approximately 17% is connective tissue protein which is insoluble in water.
• the contraction of the dark muscles in particular may be very strong, up to 50 percent shortening of the dark muscles, as opposed to 15 percent for the white muscles. At high temperatures (10-15 degrees) the contraction in the fish meat may therefore be violent enough to cause rupturing of the tissue (gaping).
• the filleting is normally carried out post-rigor.
• the generally low glycogen content offish meat causes a smaller drop in pH- value than that which occurs in meat from cloven-hoofed animals.
• the pH- value drops to approximately 7, which is neutral. Consequently the meat is less able to retain water, and this can be connected with the above rupturing (gaping). This is caused by ruptures in the myocomata.
• Shellfish and prawns in their shells may be treated without penetrating the shell with needles, in order to achieve the same increase and penetration of flavourings.
• Prawns and shellfish are treated in a drum alternating between vacuum and atmospheric pressure. The treatment takes place under mechanical action, for as long as a person skilled in art deems necessary to achieve a level of salt and flavourings in the product which will denature the proteins.
• prawns and shellfish are treated in a microwave oven.
• prawns and shellfish will be subjected to microwaves in a microwave oven in which there is provided a device which agitates the prawns and shellfish to ensure that everything receives the same microwave effect.
• Prawn and shellfish meat has a low water retention capacity.
• denaturation of the proteins will make it possible to reduce/stop the drainage with the effect of microwaves that turn the proteins into gelatine.
• Prawns and shellfish may be processed in several stages, with microwaves of various intensity and duration, optionally with intervening breaks. Prawns and shellfish may also undergo final boiling during this microwave process.
• the present invention and technological solutions may also be applied to the steeping of salted fish and clipfish. It will improve the weight yield and achieve a more uniform salt content throughout the fish meat. The invention will also reduce the steeping time while preserving the sensory quality.
• the raw materials for salted fish mainly consist of cod with a NaCl-content of 20-21%.
• cod cod with a NaCl-content of 20-21%.
• Steeping of salted fish and clipfish can be viewed purely as a transport process between solid phase and liquid phase.
• the transport time in the stagnant liquid film is a rather abstract concept but says something about the rate at which the salt is transported into the water. If the film resistance is high, the transport will be slow. Stab injection of water into the fish meat will reduce the effect of the liquid film, as the salt will be rinsed out with the injected water.
• the design of the vacuum chamber is the same for both salting desalting. Cases used for salting should be smooth and flat inside. Fish meat for salting should fit the size of the plastic case to allow the fish meat to absorb the tissue fluid and brine sucked out by the vacuum.
• Desalting cases should have a profiled bottom.
• the bottom consists of profiles two centimetres high and two centimetres wide, with a spacing of three centimetres.
• the ends of the profiles are connected to two manifolds.
• One manifold is connected to an external water supply, the other drains to a space at the bottom of the vacuum chamber.
• the salt will be extracted from the fish meat, and due to the density of the salt this will deposit between the profiles after a short while.
• the profiles are flushed with clean, unsalted water via the one manifold.
• vacuum is used to compensate during the inflow of clean water, to ensure that the fish does not absorb salt water during the process.
• the fish meat will absorb unsalted water. This process is repeated until the product achieves the desired salt content.
• Traditional steeping causes a protein loss of between 8 and 10%.
• Tests carried out with the above invention show a protein loss of 1.2% on average. This is connected with the use of microwaves, short-term use of which will cause muscle proteins to swell/absorb water. Steeping time in this process is approximately two hours, compared with 36 to 48 hours for conventional steeping. This process will also result in a significantly more uniform salt content throughout the fish meat.
• Use of microwave energy in the vacuum device will also affect the ions in the salt, which are susceptible to electrical influences. The properties of the salt are changed by the effect of the microwaves, increasing the penetration and discharge of salt in the cells.
• the knife used to cut fresh fish fillet into thin slices in principle consists of at least two blades extending in parallel and in separate directions. When the knives move against each other, frictional heat is generated, and this affects the albumen, enzymes and proteins in the fish meat. These form a coating on the knife, which results in the knife motion tearing the loose and layered fish meat to pieces.
• an object of this invention is to provide a method of achieving a stable consistency, quality and flavour in raw fish fillet.
• this invention provides a method by which the dissolute proteins are bound, the enzymes form gelatine and denaturation is achieved.
• the raw product is fish fillet, and injection of salt or dry salting and any addition of flavouring is preferably carried out prior to step (i). Any traditional smoking is preferably carried out between steps (ii) and (iii).
• the raw product is shellfish, and the raw product is subjected to mechanical action such as from a rotating drum and alternating pressures, plus addition of salt and any flavouring, preferably prior to step (i).
• the raw product is salted fish fillet, and, preferably, addition of water, through e.g. stab injection, is carried out prior to step (i), steps (i) - (iii) are alternated and repeated several times until the raw product has achieved a predetermined salt content.
• the sonotrodes have a shape which is complementary to that of the raw product.
• the raw product is preferably subjected to a subsequent treatment of liquid smoke or other pressurized flavour additives or food dyes etc.
• the raw product is briefly subjected to a high surface temperature by use of radiant heating or a gas-flame.
• the surfaces of the sonotrodes, which contact the raw product have an adhesion minimizing finish or an equivalent textural coating.
• the raw products are brought into direct contact with the surface of one or more ultrasonic sonotrodes having an anti-adhesion coating. Oscillation will ensure an even distribution of sprayed spices/flavouring and a certain penetration into the product, the penetration depth being controlled through selection of time and frequency.
• the ultrasonic energy applied to the raw products has a low frequency but high oscillation amplitude.
• the ultrasound treatment of the raw products is based on the thickness, age and consistency of the raw products. Greater efficiency may be achieved by placing product-shaped ultrasonic sonotrodes in contact with the top side of the raw product. These sonotrodes must also have an anti-adhesion coating.
• the molecules in the raw product exposed to ultrasonic energy will set up natural oscillations upon receiving this treatment. This, in combination with the salt that has penetrated into the raw product, will liberate the proteins.
• Spices/flavouring may be applied to the surface of the raw products under pressure in order to affect the flavour or colour. This is done prior to the entry into the microwave oven and the subsequent continuous process. This can eliminate the requirement for any after-treatment to add aroma/flavour (e.g. with smoke) and colour, or will help optimize this.
• the raw product is conveyed into a microwave oven in which it is subjected to microwaves at a frequency of approximately 2.45 GHz.
• the effect of the microwaves will be to initiate denaturation of the proteins, bringing about firmness and stability when the proteins coagulate to form gelatine, by the water molecules in the electrical field in the microwave making the molecules unidirectional and generating heat through oscillation.
• the water molecules which in liquid water are randomly oriented, become unidirectional electric dipoles.
• the electrical forces from the field acting on the charges of the water molecule change direction at the rate of the microwave frequency.
• the water molecules interact with other types of molecules in the raw product.
• the other molecules are also activated, and the heating starts as a result of the oscillation/friction that arises from this.
• the selected frequency is 2.45 GHz, which is a frequency to which no regulations on use pertain.
• it is well suited for oscillation of water molecules.
• the electrical field will just manage to turn the water molecules around before the direction of the field changes again. This provides rapid heating around the water molecules in the fish.
• the penetration depth of the microwaves into the material to be treated which is a mixture of protein, fat, water, salt and spices, is small, so as to prevent undesirable through-boiling of the material.
• the highest concentrations of water molecules exposed to the microwaves will, after the ultrasonic treatment/salting, be located between the fat and the meat lamella in the raw product, and through the effect of the salt, the highest concentrations of proteins will also be located in the layers of fat between the muscular meat.
• the throughput time in a continuous process can be reduced, thus from a technical point of view facilitating a reduction in costs.
• the risk of recontamination is also considerably less with the present invention than in the course of a traditional process.
• the salmon fillet is dry salted and kept in a refrigerated storage room at 4°C for 24 hours.
• the fillet is then rinsed to remove excess salt and treated as described above, with ultrasound and microwaves, in addition to spices and flavouring.
• some fish fillets were briefly subjected to intense heat from an electric grill, while others were subjected to an open gas flame to cause the proteins in the surface to form a film (a so- called smoke film) through coagulation.
• Ultraviolet radiation at a wavelength in the range 200-260 nm may also be applied to achieve sterilization of the surface.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Zoology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Wood Science & Technology (AREA)
• Marine Sciences & Fisheries (AREA)
• Inorganic Chemistry (AREA)
• Meat, Egg Or Seafood Products (AREA)

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• 2006
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• 2007
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  • 2007-03-02 EP EP07715966A patent/EP2001307A1/en not_active Withdrawn
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