WO2000021385A1 - Procede de fabrication de produit alimentaire - Google Patents

Procede de fabrication de produit alimentaire Download PDF

Info

Publication number
WO2000021385A1
WO2000021385A1 PCT/IB1999/001674 IB9901674W WO0021385A1 WO 2000021385 A1 WO2000021385 A1 WO 2000021385A1 IB 9901674 W IB9901674 W IB 9901674W WO 0021385 A1 WO0021385 A1 WO 0021385A1
Authority
WO
WIPO (PCT)
Prior art keywords
product
binder
setting
formed product
food pieces
Prior art date
Application number
PCT/IB1999/001674
Other languages
English (en)
Inventor
Michaelo Peter Melnyczuk
Original Assignee
Viticon Limited
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 Viticon Limited filed Critical Viticon Limited
Priority to AU59935/99A priority Critical patent/AU5993599A/en
Publication of WO2000021385A1 publication Critical patent/WO2000021385A1/fr

Links

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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves

Definitions

  • This invention relates to a method of making a processed food product.
  • a method of making a processed food product from food pieces which comprises: admixing a binder with the food pieces, forming the mixture of food pieces and binder into a desired shape to provide a formed product, and then subjecting the formed product to high frequency vibration in the presence of a setting solution for setting the binder.
  • the setting substance may be brought into contact with said mixture after it has been formed into said formed product. It could however also be brought into contact with the product before it has been formed.
  • the method could comprise admixing the binder with the food pieces, crust-freezing the mixture of food pieces and binder, and then adding the setting substance prior to forming.
  • the setting substance may be in the form of a solution which is injected into the formed product and may, if desired, also be contacted with the outside surfaces of the formed product. If the product is in a thin enough form however, it may simply be immersed in a setting solution, doing away with the need for the injection.
  • the setting solution may be injected into the formed product by means of injection needles which are inserted into and withdrawn from the formed product. It could however also be injected in a needle-less manner by forming the solution into high pressure jets which penetrate the product.
  • An alternative method would be to have fixed needles or other nozzles which are mounted on slender supports so that their outlets are inside the product, the product during operation moving past the slender supports.
  • the frequency of the vibration may be in the sonic or ultrasonic range.
  • the frequency of the vibration may be in the range of 4 to 40 kHz, and preferably in the range of 5 to 8 kHz.
  • the food pieces may be of meat.
  • the meat can be the meat of any animal such as poultry, fish, or red meat.
  • the food pieces can be selected from the group consisting of fruit, vegetables, cereals, and nuts.
  • a method of making a processed food product from food pieces which comprises: admixing a binder with the food pieces, forming the mixture of food pieces and binder into a desired shape to provide a formed product, and then injecting a setting solution for setting the binder into the product.
  • fresh meat is deboned and visually graded in terms of water, fat, protein, and collagen content, and, if necessary, cut into strips, cut into cubes of 1 to 3 cm, minced, or otherwise reduced in size.
  • frozen meat it is first defrosted before being reduced in size.
  • the meat pieces are then mixed with a conventional binder in the form of a gel. Mixing takes place in a mixer and is to ensure that the binder is evenly distributed throughout the mixture.
  • the mixture is then formed into the desired shape by moulding or extrusion. Mixing and forming conveniently takes place in a conventional mixer of the kind used in the meat industry, these having an extruder nozzle through which the product, after mixing can be extruded.
  • a setting solution in the form of brine is then brought into contact with the formed product. This can be done by injecting the setting solution into the formed product. Alternatively, or in addition, it can be done by bringing the setting solution into contact with the outside surfaces of the formed product, for example through immersing the formed product in a bath of the setting solution. Injection of the setting solution into the product may take place by means of a ganged row of injection needles, the product being moved along a path transverse to the row. The spacing between the points at which setting solution is injected should be as close as possible in order to bring the setting solution into as intimate as possible contact with the product throughout its volume.
  • two or more rows of ganged needles may be provided, the rows being spaced along the path, and the needles of one row being offset laterally with respect to the needles of the other row or rows.
  • the product is subjected to sonic/ultrasonic vibration.
  • the frequency of the vibration is determined by the depth to which it is desired that the vibration should penetrate the product. The lower the frequency, the deeper the vibration penetrates the product.
  • the frequency of the vibration also has an effect on the speed at which setting of the binder takes place, the greater the frequency the greater the speed at which the setting takes place. As a consequence, if the frequency is too low the effect of the vibration in accelerating the setting of the binder diminishes to an unacceptable level. In the case of a formed product which has a thickness of 5 cm a frequency of about 5 to 8 kHz has been found to give good results.
  • the product may then, immediately thereafter, be sliced, coated and/or flash fried, vacuum packed, etc. Alternatively, the product may be refrigerated and cut later.
  • reference numeral 10 indicates the formed product as it emerges from the extruder, the product being at this stage in the form of an endless slab which is rectangular in cross-section and has a thickness of about 5 cm.
  • the formed product is fed into a bath of setting solution, so that the setting solution comes into contact with the outside surfaces thereof.
  • the letters A to J indicate various stages as the formed product 10 passes through the bath.
  • the setting solution is injected into the formed product 10 by means of a ganged set of needles.
  • Reference numeral 12 indicates one of these needles, the needles being spaced across the width of the slab of formed product, preferably in a diagonally extending line.
  • the needle 12 has just been inserted into the formed product and is moving towards the bottom of the slab of formed product.
  • the needle has just commenced its upward movement, as it is being withdrawn from the formed product.
  • the needle has been withdrawn partly, and at D it has been withdrawn fully.
  • setting solution is injected under pressure into the product via the needle.
  • the ganged needles can be made to move forward along with the product while they are inserted in the product and, once they have been withdrawn upon reaching the point D, they can then be moved back again to the starting position, where they are then re-inserted into the product. This may be achieved by having the ganged needles mounted on a carriage which can move backwards and forwards in the direction of travel of the slab.
  • a plurality of transducers 14 may be provided, these being spaced across the width of the bath.
  • adjacent transducers may overlap with one another, through being staggered in the direction of travel of the slab.
  • Amount 1 part binder to 99 parts meat, by weight.
  • Binding mixture C 2 parts binder to 98 parts meat, by weight.
  • Amount 3 parts binder to 10 parts water and 87 parts meat, by weight. or
  • Amount 4 parts binder to 16 parts water and 80 parts meat, by weight.
  • ingredients such as the following:
  • Anti-oxidants e.g. Vitamin E
  • Preservatives e.g. sulphur dioxide
  • Colour stabilisers e.g. ascorbic acid
  • Curing agents e.g. sodium nitrite
  • the alginate component may consist of a single alginate (e.g. sodium alginate, potassium alginate, calcium alginate, etc.), a blend of these, or a blend of alginate(s) and pectin and/or other hydrocolloids.
  • a single alginate e.g. sodium alginate, potassium alginate, calcium alginate, etc.
  • a blend of these e.g. sodium alginate, potassium alginate, calcium alginate, etc.
  • pectin and/or other hydrocolloids e.g. sodium alginate, potassium alginate, calcium alginate, etc.
  • binding mixture is added by sprinkling, a small amount of water may be sprayed onto the mixture during mixing, to assist with absorption.
  • the method of the invention may also be applied to fruit, e.g. banana, strawberry, apple, and so on; to vegetables, e.g. onion, tomato, paprika, and so on; to cereals; and to nuts.
  • any of the binding mixtures A, B, C, or D and any of the setting solutions A, B, C, or D above may be used.
  • the whole anti-coagulated blood should, however, be replaced by potato starch or another suitable filler.
  • the product may be dried. To this end the product may be sliced into thin slices, or alternatively it may be extruded into a thin sheet. Because of the presence of the binder, natural juices in the fruit or vegetable, particularly in a product such as tomato which contains juice of a watery consistency, will be held captive, thus ensuring that the natural flavours and nutrients in the product are retained during the drying process.
  • the food pieces can be raw or in a partly or fully cooked state when admixing the binder.
  • Blends of raw and/or cooked ingredients can be mixed and extruded. Examples are snack foods comprising a blend of a vegetable and meat (e.g. potato and beef); meat and fruit (e.g. beef and apricot); a vegetable and fruit (e.g. potato and banana); and nuts, vegetable, and fruit (e.g. nuts, potato, and banana).

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne un procédé de fabrication de produit alimentaire à partir de morceaux d'aliment, qui consiste à mélanger un liant et des morceaux d'aliment, à mettre en forme recherchée le mélange de liant et de morceaux d'aliment afin d'obtenir un produit formé, et à soumettre le produit formé à des vibrations sonores/ultrasonores dans le domaine de fréquences allant de 4 à 40kHz, et de préférence allant de 5 à 8 kHz, en présence d'une substance de prise destinée à faire prendre le liant.
PCT/IB1999/001674 1998-10-14 1999-10-14 Procede de fabrication de produit alimentaire WO2000021385A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU59935/99A AU5993599A (en) 1998-10-14 1999-10-14 Method of making a food product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ZA98/9383 1998-10-14
ZA989383 1998-10-14

Publications (1)

Publication Number Publication Date
WO2000021385A1 true WO2000021385A1 (fr) 2000-04-20

Family

ID=25587332

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB1999/001674 WO2000021385A1 (fr) 1998-10-14 1999-10-14 Procede de fabrication de produit alimentaire

Country Status (2)

Country Link
AU (1) AU5993599A (fr)
WO (1) WO2000021385A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011146442A1 (fr) * 2010-05-18 2011-11-24 Abbott Laboratories Produits nutritifs traités aux ultrasons ayant une durée de conservation accrue
WO2013192284A1 (fr) * 2012-06-19 2013-12-27 Cargill, Incorporated Produit alimentaire

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1491997A (en) * 1975-08-01 1977-11-16 Merck & Co Inc Thickening composition for foods
CA1158094A (fr) * 1980-11-07 1983-12-06 Guy E. Buller-Colthurst Procede et appareil pour la dispersion de solutions liquides dans les produits de viande
WO1990005458A1 (fr) * 1988-11-18 1990-05-31 Kingsley I Steven Procede et produit de marinage
JPH03285657A (ja) * 1990-04-02 1991-12-16 Happy World:Kk 水産ねり製品の製造方法
EP0743011A1 (fr) * 1994-01-31 1996-11-20 Kabushiki Kaisha Katayama Viande preparee, substance carnee utilisant cette preparation, et procede de preparation de la viande
EP0813821A1 (fr) * 1995-03-06 1997-12-29 Kabushiki Kaisha Katayama Chair de poisson transformee, produit a base de chair de poisson et procede de production de chair de poisson transformee
WO1998025479A1 (fr) * 1996-11-27 1998-06-18 Mars, Incorporated Amelioration apportee a des gateaux aux cereales soufflees

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1491997A (en) * 1975-08-01 1977-11-16 Merck & Co Inc Thickening composition for foods
CA1158094A (fr) * 1980-11-07 1983-12-06 Guy E. Buller-Colthurst Procede et appareil pour la dispersion de solutions liquides dans les produits de viande
WO1990005458A1 (fr) * 1988-11-18 1990-05-31 Kingsley I Steven Procede et produit de marinage
JPH03285657A (ja) * 1990-04-02 1991-12-16 Happy World:Kk 水産ねり製品の製造方法
EP0743011A1 (fr) * 1994-01-31 1996-11-20 Kabushiki Kaisha Katayama Viande preparee, substance carnee utilisant cette preparation, et procede de preparation de la viande
EP0813821A1 (fr) * 1995-03-06 1997-12-29 Kabushiki Kaisha Katayama Chair de poisson transformee, produit a base de chair de poisson et procede de production de chair de poisson transformee
WO1998025479A1 (fr) * 1996-11-27 1998-06-18 Mars, Incorporated Amelioration apportee a des gateaux aux cereales soufflees

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
G.R. SCHMIDT, PROCEEDINGS OF THE 31ST ANNUAL RECIPROCAL MEAT CONFERENCE, 1979, pages 18 - 24, XP000866329 *
PATENT ABSTRACTS OF JAPAN vol. 016, no. 114 (C - 0921) 23 March 1992 (1992-03-23) *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011146442A1 (fr) * 2010-05-18 2011-11-24 Abbott Laboratories Produits nutritifs traités aux ultrasons ayant une durée de conservation accrue
CN103025171A (zh) * 2010-05-18 2013-04-03 雅培制药有限公司 具有延长的贮存期的超声处理的营养产品
CN103025171B (zh) * 2010-05-18 2016-03-02 雅培制药有限公司 具有延长的贮存期的超声处理的营养产品
WO2013192284A1 (fr) * 2012-06-19 2013-12-27 Cargill, Incorporated Produit alimentaire

Also Published As

Publication number Publication date
AU5993599A (en) 2000-05-01

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