WO1994000998A1 - A method of improving the taste of frozen and glazed shelless food-stuff products and frozen shelless food-stuff products prepared in accordance with the method - Google Patents

A method of improving the taste of frozen and glazed shelless food-stuff products and frozen shelless food-stuff products prepared in accordance with the method Download PDF

Info

Publication number
WO1994000998A1
WO1994000998A1 PCT/SE1993/000628 SE9300628W WO9400998A1 WO 1994000998 A1 WO1994000998 A1 WO 1994000998A1 SE 9300628 W SE9300628 W SE 9300628W WO 9400998 A1 WO9400998 A1 WO 9400998A1
Authority
WO
WIPO (PCT)
Prior art keywords
frozen
food
glazing
stuff
products
Prior art date
Application number
PCT/SE1993/000628
Other languages
French (fr)
Inventor
Anders Brolund
Original Assignee
Anders Brolund
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Anders Brolund filed Critical Anders Brolund
Priority to AU45945/93A priority Critical patent/AU4594593A/en
Priority to GB9500280A priority patent/GB2283657B/en
Priority to DE4393234T priority patent/DE4393234T1/en
Publication of WO1994000998A1 publication Critical patent/WO1994000998A1/en
Priority to SE9500082A priority patent/SE507886C2/en
Priority to NO950125A priority patent/NO950125L/en
Priority to DK003495A priority patent/DK3495A/en

Links

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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor

Definitions

  • the invention refers to a method of improving the taste of glazed, frozen and shelless food-stuff products, in particu ⁇ lar boiled, frozen shellfish or parts thereof, and especially shrimps, and food-stuff products prepared by the method.
  • a great disadvantage of shellfish and similar products resides in the fact that they as perishables are very sensi ⁇ tive and require quickness and great care in the distribution chain in order to avoid deterioration. They can not be stored for a longer period of time without becoming rapidly dis ⁇ gusting. Therefore, in most cases they undergo some kind of preservation. Further, most part of the shellfish to be used in restaurants and institutional households is machine- peeled.
  • a conventional package for machine-peeled seefood is the jar.
  • the peeled shrimps which most often are the product to be packaged, are then soaked in brine twice, after which step they are packaged in brine in jar.
  • the preparation includes many manual steps and as a result the cost of production is very high, especially since the process requires the use of chemical preservatives for a satisfactory conservation of the product.
  • other additives are used, such as swel- ling agents in order to increase the volume of the shrimps. This is a serious drawback, since the consumers nowadays are less apt to accept chemical additives.
  • a further disadvantage with this method is the relatively high package and transport costs due to the fact that the package must guarantee that the brine with security will be enclosed in said package.
  • the most frequently used preservation method for peeled seafood is without no doubt deepfreezing.
  • the boiled shrimps can then directly be frozen for distribution and sale.
  • This method suffers from a major disadvantage in that the shrimps dessicate (freeze drying) .
  • water "glazing" is used in order to solve this problem, thereby prolonging the durability of the product.
  • a thin water film is sprinkled onto the frozen product, the water then being transformed into ice, which forms a thin protecting shell around the product.
  • the method involves a substantial drawback, however, since the water, which appears, when the ice films melts, will remove flavours from the frozen product, resulting in a vapid and wishy-washy taste when ready to eat.
  • the object of the invention is to provide a method, by means of which the taste of frozen, shelless food-stuff products may be improved at a low and competetive cost, said products having a relatively long durability without any addition of preservatives.
  • the glazed products are vacuum packed in a bag, in which they will be thawed out in order to absorb the glazing liquid.
  • the glazing liquid was prepared by boiling down small unpeeled shrimps with a first class taste into a turbid juice. If desired, said juice could be additionally flavoured with salt, sugar and dextrose in appropriate dosis. The resulting liquor was stirred and cooled to about -2°C in a vessel.
  • the machine-peeled and individually frozen shrimps were kept at a temperature of about -30°C and were fed to a con ⁇ ventional glazing device.
  • the temperatures mentioned above should be kept as low as possible so that the ice formation is almost instantaneous, when the glazing liquid hits the shrimps.
  • the individually frozen shrimps were fed to the sprinkling device of the glazing apparatus, in which the glazing liquid was sprinkled onto the shrimps.
  • the glazing liquid which did not deposit on the shrimps, was collected and recycled into the circulation circuit and was sprinkled on other shrimps.
  • the glazed shrimps were then vacuum-packed in leak-proof (watertight) bags and after an appropriate period of time they were thawed out in the bags, thus letting them absorb the thawed glazing liquid.
  • a substantially concentrated glazing liquor could be used in order to obtain a correspondingly strong aroma of the thawed, ready for use product.
  • seasoning the glazing liquor in a suitable way various products can be prepared, which are adapted to the various demands of the market.
  • a "Norwegian" taste to frozen and peeled, American shrimps.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

When boiled and frozen food-stuff articles, in particular machine-peeled, cooked shrimps, are glazed, the glazing liquid is sprinkled onto the products in such a quantity that a thin ice film is formed around each product. The glazing liquid then comprises flavourings and especially when the products are peeled and frozen shrimps, the glazing liquid is constituted by a juice obtained by boiling to shreds unpeeled shrimps with a high degree of aroma. The glazing liquid may also contain other flavourings, such as salt, sugar and/or seasonings. The glazed individually frozen food-stuff products are then vacuum-packed in leak-proof bags and when to be consumed, they are thawed out in the bags in order to absorb the melted glazing liquid.

Description

A method of improving the taste of frozen and glazed shelless food-stuff products and frozen shelless food-stuff products prepared in accordance with the method
The invention refers to a method of improving the taste of glazed, frozen and shelless food-stuff products, in particu¬ lar boiled, frozen shellfish or parts thereof, and especially shrimps, and food-stuff products prepared by the method. A great disadvantage of shellfish and similar products resides in the fact that they as perishables are very sensi¬ tive and require quickness and great care in the distribution chain in order to avoid deterioration. They can not be stored for a longer period of time without becoming rapidly dis¬ gusting. Therefore, in most cases they undergo some kind of preservation. Further, most part of the shellfish to be used in restaurants and institutional households is machine- peeled. Unfortunately, the peeling results in that the fine flavourings, which are present in abundance under the shell, also disappear, in connection with the shell being removed. Thus, a machine-peeled shrimp will have a considerably in¬ ferior flavour than a fresh unpeeled shrimp.
A conventional package for machine-peeled seefood is the jar. The peeled shrimps, which most often are the product to be packaged, are then soaked in brine twice, after which step they are packaged in brine in jar. The preparation includes many manual steps and as a result the cost of production is very high, especially since the process requires the use of chemical preservatives for a satisfactory conservation of the product. Frequently other additives are used, such as swel- ling agents in order to increase the volume of the shrimps. This is a serious drawback, since the consumers nowadays are less apt to accept chemical additives. A further disadvantage with this method is the relatively high package and transport costs due to the fact that the package must guarantee that the brine with security will be enclosed in said package. In addition, the product must be transported and stored in the brine, which is required for the conservation but useless for other purposes. The effective net weight is only about half as much as the all-up-weight. Thus, a product with a pro- longed durability and of present taste is obtained, but which contains undesirable, chemical preservatives at the same time as the price is relatively high.
The most frequently used preservation method for peeled seafood is without no doubt deepfreezing. The boiled shrimps can then directly be frozen for distribution and sale. This method, however, suffers from a major disadvantage in that the shrimps dessicate (freeze drying) . In order to solve this problem, thereby prolonging the durability of the product, very often so called water "glazing" is used. According to this method a thin water film is sprinkled onto the frozen product, the water then being transformed into ice, which forms a thin protecting shell around the product. The method involves a substantial drawback, however, since the water, which appears, when the ice films melts, will remove flavours from the frozen product, resulting in a vapid and wishy-washy taste when ready to eat.
The object of the invention is to provide a method, by means of which the taste of frozen, shelless food-stuff products may be improved at a low and competetive cost, said products having a relatively long durability without any addition of preservatives.
This object is solved in accordance with the invention in that a glazing liquid comprising a flavouring is used. In this way the food-stuff product will obtain an ex¬ cellent aroma when thawed out for consumption and the method can be carried out with small manual efforts, so that a low price can be put on the product.
Conveniently, the glazed products are vacuum packed in a bag, in which they will be thawed out in order to absorb the glazing liquid.
In tests frozen and machine-peeled shrimps were glazed. The glazing liquid was prepared by boiling down small unpeeled shrimps with a first class taste into a turbid juice. If desired, said juice could be additionally flavoured with salt, sugar and dextrose in appropriate dosis. The resulting liquor was stirred and cooled to about -2°C in a vessel.
The machine-peeled and individually frozen shrimps were kept at a temperature of about -30°C and were fed to a con¬ ventional glazing device. The temperatures mentioned above should be kept as low as possible so that the ice formation is almost instantaneous, when the glazing liquid hits the shrimps. The individually frozen shrimps were fed to the sprinkling device of the glazing apparatus, in which the glazing liquid was sprinkled onto the shrimps. The liquid froze almost immediately after the contact with the shrimps forming a thin ice film around each of the shrimps. The glazing liquid, which did not deposit on the shrimps, was collected and recycled into the circulation circuit and was sprinkled on other shrimps. The glazed shrimps were then vacuum-packed in leak-proof (watertight) bags and after an appropriate period of time they were thawed out in the bags, thus letting them absorb the thawed glazing liquid.
The result was found superb. With small manual efforts shrimps were obtained, which had a normal, neither a limp nor a hard, consistency. Their taste was considered being supe¬ rior to that of conventionally water glazed shrimps and equivalent to the taste of correctly in-brine-packed-shrimps. The above example refers to shrimps but it should be obvious, that any food-stuff similar to shrimps as regards treatment and distribution may be used, e.g. whole shellfish or parts thereof, e.g. parts of lobster, of crab or of crayfish or fish products such as so called crab-fish or crab-sticks etc.
By means of the above disclosed method products having various tastes can be obtained. For example, a substantially concentrated glazing liquor could be used in order to obtain a correspondingly strong aroma of the thawed, ready for use product. By seasoning the glazing liquor in a suitable way, various products can be prepared, which are adapted to the various demands of the market. Thus, for example it would be quite possible to lend a "Norwegian" taste to frozen and peeled, American shrimps.
When applying the method on shrimps it is a great advan¬ tage that small shrimps which normally has little or no commercial value, may be used for achieving the improvement of the taste.

Claims

1. A method of improving the taste and the durability of boiled, shelless, frozen and upon thawing consumable food¬ stuff products, the frozen food-stuff products being in a glazing step provided with a thin ice film, characterized in that the flavour containing glazing liquid is separately produced, said separately produced liquid being applied to said food-stuff products in said glacing step.
2. A method as claimed in claim 1, characterized in that said food-stuff products have a temperature of about -30°C and the glazing liquid has a temperature of about -2°C during the glazing step.
3. A method as claimed in claim 1 or claim 2, charac¬ terized in that the glazing liquid circulates in a circuit, in which the glazing liquid draining from the products is collected and recycled into the circuit.
4. A method as claimed in any of 1-3, the food-stuff articles being boiled and frozen shellfish, characterized in that the glazing liquid is a shellfish decoction of another kind than that, which is obtained when boiling the frozen shellfish.
5. A method as claimed in claim 4, characterized in that the glazing liquid contains salt.
6. A method as claimed in claim 4 or claim 5, charac- terized in that the glazing liquid contains sugar.
7. A method as claimed in any of claims 4-6, the frozen shellfish being peeled shrimps, characterized in that the glazing liquid is obtained as a decoction of unpeeled shrimps.
8. A food-stuff product made in accordance with any of the preceding claims 1-7, having a thin glazing, charac¬ terized in that the glazing comprises flavourings.
9. A food-stuff products as claimed in claim 8, the product being boiled and frozen, peeled shellfish, charac- terized in that the glazing liquid is a decoction of shell¬ fish of another kind than that which is obtained when boiling the frozen shellfish.
10. A food-stuff product as claimed in claim 9, the shellfish being frozen, peeled shrimps, characterized in that the decoction is a decoction of unpeeled shrimps.
PCT/SE1993/000628 1992-07-14 1993-07-14 A method of improving the taste of frozen and glazed shelless food-stuff products and frozen shelless food-stuff products prepared in accordance with the method WO1994000998A1 (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
AU45945/93A AU4594593A (en) 1992-07-14 1993-07-14 A method of improving the taste of frozen and glazed shelless food-stuff products and frozen shelless food-stuff products prepared in accordance with the method
GB9500280A GB2283657B (en) 1992-07-14 1993-07-14 A method of improving the taste of frozen and glazed shelless fish products and frozen shelless fish products prepared in accordance with the method
DE4393234T DE4393234T1 (en) 1992-07-14 1993-07-14 Processes for improving the taste of frozen and glazed, shell-free food products and frozen, bowl-free food products produced by this process
SE9500082A SE507886C2 (en) 1992-07-14 1995-01-11 Improving taste and durability of frozen food esp. shellfish
NO950125A NO950125L (en) 1992-07-14 1995-01-12 Process for flavor enhancing glazed, frozen and peel-free food products, as well as glazed, frozen and peel-free food products produced by the process
DK003495A DK3495A (en) 1992-07-14 1995-01-13 Process for improving the taste of frozen, glazed shell-free foods and frozen shell-free foods prepared by the method

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE9202162A SE9202162D0 (en) 1992-07-14 1992-07-14 PROCEDURES FOR GLASSING FROZEN FOOD PRODUCTS AND THROUGH THE PROCEDURE MANUFACTURING GLASSED FOOD PRODUCTS
SE9202162-5 1992-07-14

Publications (1)

Publication Number Publication Date
WO1994000998A1 true WO1994000998A1 (en) 1994-01-20

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ID=20386781

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SE1993/000628 WO1994000998A1 (en) 1992-07-14 1993-07-14 A method of improving the taste of frozen and glazed shelless food-stuff products and frozen shelless food-stuff products prepared in accordance with the method

Country Status (6)

Country Link
AU (1) AU4594593A (en)
DE (1) DE4393234T1 (en)
DK (1) DK3495A (en)
GB (1) GB2283657B (en)
SE (1) SE9202162D0 (en)
WO (1) WO1994000998A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0743013A2 (en) * 1995-05-17 1996-11-20 Helix Park Farm Limited A method for processing prawns
GB2300105B (en) * 1994-01-26 1998-01-07 Grated Cheese Comp Ltd Frozen food product with a coating of ice on the exterior and process

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IES64897B2 (en) * 1995-05-17 1995-09-20 Helix Park Farm Ltd Fish processing

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2297411A (en) * 1938-11-12 1942-09-29 Henning Wolfgang Process of obtaining the meat of crustaceans
US4361016A (en) * 1981-02-02 1982-11-30 Leslie Multack Apparatus for glazing frozen foods
US4547380A (en) * 1982-12-23 1985-10-15 Nestec S.A. Process of preparing frozen fruit or vegetables
US4659574A (en) * 1982-05-10 1987-04-21 Sven Albert Lundvall Method of processing mussles

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2297411A (en) * 1938-11-12 1942-09-29 Henning Wolfgang Process of obtaining the meat of crustaceans
US4361016A (en) * 1981-02-02 1982-11-30 Leslie Multack Apparatus for glazing frozen foods
US4659574A (en) * 1982-05-10 1987-04-21 Sven Albert Lundvall Method of processing mussles
US4547380A (en) * 1982-12-23 1985-10-15 Nestec S.A. Process of preparing frozen fruit or vegetables

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2300105B (en) * 1994-01-26 1998-01-07 Grated Cheese Comp Ltd Frozen food product with a coating of ice on the exterior and process
EP0743013A2 (en) * 1995-05-17 1996-11-20 Helix Park Farm Limited A method for processing prawns
EP0743013A3 (en) * 1995-05-17 1998-03-18 Helix Park Farm Limited A method for processing prawns

Also Published As

Publication number Publication date
SE9202162D0 (en) 1992-07-14
DK3495A (en) 1995-03-14
AU4594593A (en) 1994-01-31
DE4393234T1 (en) 1995-07-20
GB2283657A (en) 1995-05-17
GB9500280D0 (en) 1995-03-08
GB2283657B (en) 1995-11-29

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