ES2428764A1 - Food product with high fish content and method for its elaboration (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Food product with a high fish content, comprising: - hake, minced, between 60 and 75%; - water, between 5 and 15%; - vegetable oil, between 5 and 10%; - rice flour between 3 and 10%; - binder and emulsifier mixture, between 0.5 and 5%; - vegetable fibers, between 0.2 and 1%, - additives, between 1.4 and 7%, said additives being selected among: salt, sorbitol, maltodextrin, spices, acidulants, stabilizers and antioxidants. The invention includes a method for the preparation of the product and its shaping, by providing flattened shapes, in the form of hamburgers of different contours or their sausage. (Machine-translation by Google Translate, not legally binding)

Description

Food product with high fish content and method for its elaboration.

Object of the invention.

The present invention relates to a food product with a high content of fish that has characteristics aimed at facilitating its consumption, this invention also including a method for its preparation.

Field of application of the invention.

This invention is applicable in the field of food and more specifically in the preparation of food products for human consumption.

Background of the invention.

From a dietary point of view the consumption of fish is of great importance since it makes the contribution of high nutritional quality proteins, vitamins, especially vitamin D and minerals so that fish is one of the foods that must be present in the diet.

On the other hand, it is common for children and young people to have a tendency to reject fish which often causes this food to be replaced by others, usually meat, which do not have the same nutritional properties and that drastically reduce the consumption of fish in the diet.

Description of the invention

The food product with a high content of fish, object of this invention, in addition to incorporating a high percentage of fish, specifically minced hake, contains other ingredients aimed at providing a pleasant taste, and a texture that allows to conform with the same product pieces with various forms and mainly with forms of other foods traditionally made with meats and which has a high acceptance among children, such as hamburgers or sausages.

In accordance with the invention, this food product with a high fish content comprises the components and weight proportions thereof, which are given below:

-

chopped hake, between 60 and 75%;

-

water, between 5 and 15%;

-

vegetable oil, between 5 and 10%;

-

rice flour, between 3 and 10%;

-

binder and emulsifier mixture, between 0.5 and 5%;

-

vegetable fibers, between 0.2 and 1%;

-

additives, between 1.4 and 7%, said additives being selected from: salt, sorbitol, maltodextrin, spices, aCidulants, stabilizers and antioxidants.

In this composition the rice flour acts as a thickener, the Iigante and emulsifying mixture facilitates the binding of the components for the conformation of the final pieces of product; plant fibers provide texture to the prepared food and improve its organoleptic properties; and the additives are intended to provide flavor and preservation to the product.

In one embodiment of the invention the mixture of binding and emulsifying action is constituted by milk proteins and enzymes; having provided that the additives and proportions thereof with respect to the total weight of the product are within the following parameters:

-sal, between 0.2 and 1%, -sorbitol, between 0.2 and 1%, -malt dextrin, between 0.2 and 1%, -spices, between 0.2 and 1%, -acidulant E-262; between 0.2 and 1%, -E-451 and E-471 stabilizers; between 0.2 and 1%, -antioxidant E-301; between 0.2 and 1%,

As mentioned earlier in this invention, a method of manufacturing the food product is also contemplated; said method comprising the following phases:

a) Chopping a portion of the hake (around 75%) at a freezing point temperature, between -2 oC and -5 oC, on a 12 mm plate;

b) Preparation of an emulsion paste by chopping the rest of the hake (around 25%) together with the rest of the ingredients (water, oil, rice flour, natural spices, binder and other additives) for 1- 2 minutes;

c) Kneading the hake chopped with the emulsion paste for 2-3 minutes until obtaining a complete distribution;

d) Conformation of pieces from the product obtained from kneading, without prior rest and in less than 2 hours from kneading;

e) Continuous packaging in suitable protective atmospheres of the shaped parts and;

f) Conservation at a temperature between O oC and 4 oC of the packaged product parts.

As mentioned above and in order to avoid rejection of fish consumption by children, it is envisaged that the shaping of the pieces from the product obtained from the kneading can be done well by pressing portions of product in mold , providing them with flat shapes as hamburgers of different contours, or in other embedded forms; so that the potential consumer does not identify the product as fish but as other foods usually made from meat, thus avoiding a negative predisposition and a rejection of the consumption of a product that contains sin and in this case a high fish content.

Claims (5)

1.-Food product with high fish content, characterized in that it comprises the following components and weight proportions thereof:

-

chopped hake, between 60 and 75%;

-

water, between 5 and 15%;

-

vegetable oil, between 5 and 10%;

-

rice flour, between 3 and 10%;

-

binder and emulsifier mixture, between 0.5 and 5%;

-

vegetable fibers, between 0.2 and 1%;

-

additives, between 1.4 and 7%, said additives being selected from: salt, sorbitol, maltodextrin,

spices, acidulants, stabilizers and antioxidants. 2. Food product according to claim 1, characterized in that the action mixture Binder and emulsifier is made up of milk protein and enzymes. 3. Food product, according to any one of the preceding claims, characterized in that the additives and proportions thereof with respect to the total weight of the product are: -salt, between 0.2 and 1%, -sorbitol, between 0, 2 and 1%, -maltodextrin, between 0.2 and 1%, -spices, between 0.2 and 1%, -acidulant E-262; between 0.2 and 1%, stabilizers E-451 and E-471; between 0.2 and 1%, -antioxidant E-301; between 0.2 and 1%, 4. Method of preparation of the food product based on fish of the preceding claims; characterized in that it comprises the following phases: a) Chopping a portion of the hake (around 75%) at a freezing point temperature, between -2 oC and -5 oC, on a 12 mm plate; b) Preparation of an emulsion paste by chopping the rest of the hake (around 25%) together with the rest of the ingredients (water, oil, rice flour, natural spices, binder and other additives) for 1- 2 minutes; c) Kneading the hake chopped with the emulsion paste for 2-3 minutes until obtaining a complete distribution; d) Conformation of pieces from the product obtained from kneading, without prior rest and in less than 2 hours from kneading; e) Continuous packaging in suitable protective atmospheres of the shaped parts and; f) Conservation at a temperature between O oC and 4 oC of the packaged product parts. 5. Method according to claim 4, characterized in that the conformation of the pieces from the product obtained from the kneading comprises the pressing of portions of the product into molds, providing them with flattened shapes, in the form of hamburgers of various contours, 6. Method according to claim 5, characterized in that the conformation of pieces of product pieces from the product obtained from kneading comprises the sausage of the product. SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201200482 SPAIN Date of submission of the application: 08.05.2012 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: A23L1 / 325 (2006.01) RELEVANT DOCUMENTS

Category

56 Documents cited Claims Affected

TO

WO 2012057826 A1 (NESTEC S.A.) 03.05.2012, paragraphs 27-31.36-43.77; examples 4,5,7,8. 1,3,4

TO

EN 2201913 A1 (GAZTELUMENDI LAMARCA) 16.03.2004, the whole document. 1.3-5

TO

WO 820219 A1 (BALTIC FISH LTD. APS) 02.09.1982, the whole document. 1.3-5

TO

ES 2261132 T3 (SANAMUNDI) 16.11.2006, the whole document. 1,3,4,6

TO

US 3712821 A (RONSIVALLI AND LEARSON) 23.01.1973, the whole document. 1,2,4

TO

US 5658605 A (SOEDA et al.) 19.08.1997, examples 7.9. 1,2,3,5

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been prepared • for all claims □ for claims no:

Date of realization of the report 08.02.2013

Examiner A. I. Polo Ten Page 1/5

REPORT OF THE STATE OF THE TECHNIQUE Minimum documentation searched (classification system followed by classification symbols) A23L Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC, WPI  WRITTEN OPINION Date of Written Opinion: 08.02.2013 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 1-6 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1-6 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published. WRITTEN OPINION  1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

WO 2012057826 A1 (NESTEC S.A.) 03.05.2012

D02

ES 2201913 A1 (GAZTELUMENDI LAMARCA) 03/16/2014

D03

WO 820219 A1 (BALTIC FISH LTD. APS) 02.09.1982

D04

ES 2261132 T3 (SANAMUNDI) 11/16/2006

D05

US 3712821 A (RONSIVALLI AND LEARSON) 23.01.1973

D06

US 5658605 A (SOEDA et al.) 19.08.1997

 2. Statement motivated according to articles 29.6 and 29.7 of the Regulation of execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The invention, according to the first claim, relates to a food product comprising hake (from 60 to 70%), water (from 5 to 15%), vegetable oil (5 to 10%), meal flour rice (3-10%), vegetable fibers (0.2 to 1%), a binder and emulsifier mixture (0.5 to 5%) and additives (1.4 and 7%) selected from salt, sorbitol, maltodextrin, acidulants, stabilizers and antioxidants. Dependent claims 2 to 3 detail some of the components cited in the independent claim. Also a subject of the invention is a method of obtaining the above product (claim 4) comprising: a) Chopping a portion of the hake (about 75%) at a temperature between -2º and -5º. b) Prepare an emulsion with the rest of the hake and the rest of the ingredients for 1 or 2 minutes c) Knead the hake chopped with the emulsion d) Shape the pieces in less than 2 hours after kneading e) Pack in protective atmosphere f) Store between 0-4ºC. The product can be shaped as a hamburger (claim 5) or stuffed (claim 6).  Novelty and inventive activity (art. 6 and 8 of the L.P) The documents cited in the state of the art refer to hamburger or sausage type food products obtained from fish. Document D1 describes a "fish chunk" product comprising from 40 to 95% surimi (which may be hake). The product may also contain whitefish proteins, milk proteins, vegetable fibers, fats

or oils (from 3 to 7%), maltodextrin, fishmeal and water (from 6 to 10%). In addition, additives such as emulsifiers and binders can be added (paragraphs 27-31, 36-43,77) The product can be obtained in various ways. In some examples, the surimi is chopped in a 12 mm plate chopper at low temperature (about 2 ° C), an emulsion is prepared with minced fish meat, oil and other ingredients and the emulsion is mixed with the chopped surimi for 1

or 2 minutes Subsequently, it is treated with pressure or formed by extrusion (examples 4, 5, 7, 8).

Document D2 discloses a fish burger made with 65% cod and crushed surimi and mixed with 15% milk and water, 10% onion, 8% wheat flakes, 2% egg, as well as other additives such as salt and preservatives etc. The procedure for obtaining consists of chopping the fish and the surimi with an 8 mm plate and mixing it with the rest of the ingredients, shaping it as a hamburger, packing it in a modified atmosphere and keeping it cold. Document D3 discloses a fish burger formed from white fish such as hake and chopped crustaceans (53%). Said hamburger also contains vegetable fibers (11.5%), water (15%) and a mealy binder (10.5%). In addition, it can include oil. Document D4 refers to an inlaid fish product that contains fish, water, salt, spices, acidulants, etc. The procedure consists in slicing fish meat in a partially frozen state and mixing it with the other components, molding, packaging and heating. Document D5 deals with a method for making food products formed from pieces of fish and maintaining their integrity. The document discusses the binders commonly used in the state of the art such as egg albumin, alginates and milk enzymes and proteins. The document proposes joining the fish pieces with a binder paste obtained from the same fish (approximately 25% of it). Document D6 describes the use of transglutaminase enzymes and milk proteins (casein) as binders for foods of all types including those made with pieces of fish (see examples 7, 9).  WRITTEN OPINION Although the documents cited use many of the ingredients mentioned in the first claim of the application, no document taken individually describes a composition with the ingredients and the proportions set forth in claim 1 of the application. In addition, there are no suggestions in the cited documents that direct the person skilled in the art towards a combination of ingredients such as those of the composition of claim 1. Therefore, it is considered that claim 1 meets the requirements of novelty and inventive activity. In the same way, it is also considered that the process claim 4 as the dependent claims 2, 3, 5 and 6 are new and have inventive activity.