WO2003000061A1 - Method of processing crustacea in general and, in particular, antarctic krill and the semi-products thus obtained - Google Patents
Method of processing crustacea in general and, in particular, antarctic krill and the semi-products thus obtained Download PDFInfo
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- WO2003000061A1 WO2003000061A1 PCT/ES2001/000249 ES0100249W WO03000061A1 WO 2003000061 A1 WO2003000061 A1 WO 2003000061A1 ES 0100249 W ES0100249 W ES 0100249W WO 03000061 A1 WO03000061 A1 WO 03000061A1
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- 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
Definitions
- the present invention relates to a process for the transformation of crustaceans and particularly the Antarctic krill (Euphasia
- Superba Dana consisting of obtaining two fractions, which we will call a liquid and a dense one, which can be used later, in different fields of industry.
- the high nutritional value of krill is due to its high content of protein, fat and vitamins
- a typical krill composition comprises between 77% and 83.5% by weight of water, between 11 and 13.5 % by weight of protein and between 1 and 7% by weight of fat.
- Krill proteins contain 20 amino acids of which 10 are essential for man and are similar to other crustaceans.
- the muscle tissue In the muscle tissue are 47% of the nitrogen substances and 13% of the total lipids, while the total body fluid contains 6% and 10% respectively of the mentioned substances.
- the krill paste is obtained by means of a method that comprises the mechanical pressing thereof by means of an apparatus installed in the fishing boats, whereby a juice containing approximately 6% to 7% by weight of total proteins that coagulate is obtained. by heating at a temperature between 90 ° - 95 ° C resulting in an emulsion. The emulsion is separated from the aqueous phase and frozen in blocks.
- the resulting paste due to the high temperatures used, is a product with low functional properties and is usually used as an additive for food concentrates.
- the invention provides a process for the transformation of krill by separating it into two fractions: liquid and dense.
- the fractionation and separation into two fractions is carried out by centrifugation or by aspiration of the liquid fraction, by vacuum suction, by pressing or by any other procedure, all of them must be secured the separation of the liquid fraction avoiding body disintegration.
- the drained krill usually retains seawater (approximately 5%) that can transmit a slight bitter taste to the liquid fraction. However, this water is easily released from the krill when performing separation treatments in two fractions. Of not having Once the water has been drained, the first squeezed liquid is discarded (5% of the total weight of the krill destined for treatment).
- the krill is arranged, for example, in a perforated drum centrifuge with holes smaller than the dimensions of the krill. It is centrifuged; the first squeezed liquid is discarded, 5% with respect to the total weight of the krill disposed in the drum, if the seawater has not been drained previously. The centrifugation is continued until the liquid contained by the krill is fully squeezed (20-25% of the total weight of the krill disposed in the drum). The liquid fraction obtained is the biological liquid (L.B.).
- the dense fraction resulting from centrifugation (between 70 and 80% of total weight arranged in the drum) is composed of the krill bodies, which retain their anatomical integrity, and which will be used for subsequent transformations.
- the biological liquid is passed through a clarifying centrifuge in order to eliminate all suspended substances that are produced during the separation treatment.
- liquid fraction (L.B.) and dense fraction must be frozen (at temperatures of -20 ° C) or transformed, within a period not exceeding 2-2.5 hours from the moment of obtaining them.
- Krill's biological fluid is a pale pink-pink liquid that contains about 79% of Water, 6% of nitrogen substances, 10% of lipids and 2.7% of mineral substances, has a pleasant taste and smell of fresh krill. Its pH ranges between 7.2 and 7.6.
- nitrogenous substances 84.7% correspond to three protein compounds whose molecular weight amounts to 2,000,000, 600,000 - 700,000 and 20,000 - 30,000 mass units respectively.
- the remaining nitrogenous substances correspond to non-protein nitrogen, including free amino acid nitrogen.
- 40.2% corresponds to essential amino acids
- LB gels at temperatures above 85 ° C resulting in isotropic gels with an average resistance level around (115 + 30) xlO "3 kg, which can be used as a basis for obtaining thermoformed products.
- the lipids of L.B. are identical to those of whole krill and are composed of lecithin, isolecithin, monoglycerides, diglycerides, free and etherified fatty acids, among others.
- fatty acids that make up these lipids 57% are unsaturated fatty acids, including 23% polyunsaturated fatty acids.
- the content in carotenes and in the fat-soluble vitamins A and E amounts to 0.74 mg%, 195.6 mg% and 250.2 mg% respectively.
- the following data represents the content of a heading in proteins and lipids, in 1000 g of whole krill, and in 200 g. of biological liquid (obtained from 1000 g. of krill):
- the liquid fraction (biological liquid) thus obtained has a pale pink-pink color, with a characteristic smell and taste of fresh krill without appreciating seawater flavor.
- the two fractions obtained are frozen at temperatures not exceeding -20 ° C.
- the dense fraction is composed of krill that have not lost their appearance, nor their anatomical integrity.
- the two fractions obtained, in the following 2.5 hours, are processed or frozen at temperatures not exceeding -20 ° C.
- Example No. 1 The same as in Example No. 1 with the difference that seawater does not separate. 250 g of liquid fraction with a bitter taste and 750 g of dense fraction of a quality equal to that of Examples No. 1 and No. 2 are obtained.
- the frozen krill is defrosted by exposing it to a stream of air at a temperature of 25 ° C.
- a temperature of 25 ° C When the temperature of -2 ° C is reached within the block, the procedure described in Example No. 1 is applied. Similar results are obtained to those described therein.
- Example No. 6 The same as in Example No. 6 with the difference that the krill is thawed until the temperature + 8 ° C is reached within the block. After the procedure described in Example No. 1, the liquid and dense fractions are obtained with the same characteristics as in the aforementioned Example.
- Example No. 6 The same as in Example No. 6 with the difference that the liquid fraction is obtained after 1.5 hours from the moment of reaching the defrosting temperature. 200 g of liquid fraction and 750 g of dense fraction are obtained. Both products are characterized by their high organoleptic characteristics.
- Example No. 5 The same as in Example No. 6 with the difference that the krill is defrosted until it reaches the temperature + 10 ° C and is kept at this temperature for more than 1 hour.
- the liquid and dense fractions as well obtained have the same characteristics as in Example No. 5.
- Example No. 6 The same as in Example No. 6 with the difference that the frozen krill is thawed until a temperature not exceeding -3 ° C is reached within the block. When centrifuging it, no liquid is squeezed, since the optimum degree of defrosting has not been achieved.
Abstract
The invention relates to a method of processing crustacea consisting in: capturing the krill; draining the water from the krill using the most suitable means, the drained-off water being approximately equivalent to 5 % of the weight of the krill to be processed (or using defrosted krill at a temperature of between -2 and 8 °C); separating the liquid into two fractions, liquid and solid, in a pre-determined time; and subsequently removing suspension substances from the liquid fraction. The two fractions can be frozen for later use.
Description
PROCEDIMIENTO PARA LA TRANSFORMACIÓN DE LOS CRUSTÁCEOS PROCEDURE FOR THE TRANSFORMATION OF CRUSTACEANS
EN GENERAL Y DEL KRILL ANTARTICO EN PARTICULAR Y SEMI-IN GENERAL AND THE ANTARCTIC KRILL IN PARTICULAR AND SEMI-
PRODUCTOS OBTENIDOS COMO CONSECUENCIA DE ESTEPRODUCTS OBTAINED AS A CONSEQUENCE OF THIS
PROCEDIMIENTOPROCESS
DESCRIPCIÓNDESCRIPTION
La presente invención se refiere a un procedimiento destinado a la transformación de los crustáceos y particularmente el krill antartico (EuphasiaThe present invention relates to a process for the transformation of crustaceans and particularly the Antarctic krill (Euphasia
Superba Dana) consistente en la obtención de dos fracciones, que llamaremos a una líquida y a otra densa, que pueden ser utilizadas con posterioridad, en diferentes campos de la industria.Superba Dana) consisting of obtaining two fractions, which we will call a liquid and a dense one, which can be used later, in different fields of industry.
Con el procedimiento descrito en esta invención se consigue una utilización más completa de todos los componentes del krill mejorando los rendimientos industriales en el tratamiento de dicha materia prima y obteniendo dos fracciones o semi-productos que, a su vez, pueden constituirse en materia prima para su utilización en diversos sectores industriales para la obtención de productos finales o acabados.With the procedure described in this invention, a more complete use of all the components of the krill is achieved by improving the industrial yields in the treatment of said raw material and obtaining two fractions or semi-products that, in turn, can be constituted as raw material for its use in various industrial sectors to obtain final or finished products.
ANTECEDENTES DE LA INVENCIÓNBACKGROUND OF THE INVENTION
El krill antartico es el representante de la familia Euphausiacea que incluye crustáceos marinos de pequeño tamaño que habitan todos los océanos y se encuentran en abundancia en los mares antarticos. A pesar de su elevada masa biológica y alto valor nutritivo es una especie de baja explotación comercial debido a su tamaño y peso pequeños (39-41 mm y 0,2-1,2 g respectivamente), dificultades relacionadas con su transformación y manejo, del difícil acceso a las regiones de pesca.
El krill posee un cuerpo segmentado compuesto por un exoesqueleto de quitina dividido en cefalotórax y abdomen, en cuyo interior se encuentran sus órganos internos y la carne . El peso de la carne con respecto al total asciende al 30%, el caparazón y abdomen al 61,5%, y el resto corresponde a un líquido de fácil separación o sarcoplasma que representa aproximadamente el 10%.Antarctic krill is the representative of the Euphausiacea family that includes small marine crustaceans that inhabit all oceans and are found in abundance in the Antarctic seas. Despite its high biological mass and high nutritional value, it is a species of low commercial exploitation due to its small size and weight (39-41 mm and 0.2-1.2 g respectively), difficulties related to its transformation and management, of difficult access to fishing regions. Krill has a segmented body composed of a chitin exoskeleton divided into cephalothorax and abdomen, inside which are its internal organs and meat. The weight of the meat with respect to the total amounts to 30%, the shell and abdomen to 61.5%, and the rest corresponds to an easily separated liquid or sarcoplasma that represents approximately 10%.
El elevado valor nutritivo del krill se debe a su alto contenido en proteínas, grasa y vitaminasThe high nutritional value of krill is due to its high content of protein, fat and vitamins
(especialmente A y E) . Aunque los niveles de cada componente dependen de numerosos factores (talla, sexo, edad y época de captura) , una composición típica del krill comprende entre un 77% y un 83,5% en peso de agua, entre un 11 y 13,5% en peso de proteína y entre 1 y 7% en peso de grasa. Las proteínas del krill contienen 20 aminoácidos de los cuales 10 son esenciales para el hombre y son similares a los demás crustáceos.(especially A and E). Although the levels of each component depend on numerous factors (size, sex, age and time of capture), a typical krill composition comprises between 77% and 83.5% by weight of water, between 11 and 13.5 % by weight of protein and between 1 and 7% by weight of fat. Krill proteins contain 20 amino acids of which 10 are essential for man and are similar to other crustaceans.
Los ácidos grasos poli-insaturados (linoléico, linolénico, araquidónico, etc.) representan un 70% de los lípidos del krill. Su consumo junto con el colesterol contenido en el krill : unos 62-79 mg por 100g., (al igual que en la mayor parte del marisco) , permite paliar los posibles efectos negativos de este último.Polyunsaturated fatty acids (linoleic, linolenic, arachidonic, etc.) represent 70% of krill lipids. Its consumption together with the cholesterol contained in the krill: about 62-79 mg per 100g., (As in most seafood), can alleviate the possible negative effects of the latter.
En el tejido muscular se encuentran un 47% de las sustancias nitrogenadas y un 13% de los lípidos totales, mientras la totalidad del líquido corporal contiene un 6% y un 10% respectivamente de las sustancias mencionadas .In the muscle tissue are 47% of the nitrogen substances and 13% of the total lipids, while the total body fluid contains 6% and 10% respectively of the mentioned substances.
Actualmente, los procedimientos tecnológicos para el tratamiento del krill se limitan a obtener unos productos para la alimentación humana, con débil
aceptación en el mercado, por ejemplo: pasta, carne cocida congelada, carne picada cruda congelada, conservas enlatadas de carne, surimi, concentrados e hidrolizados proteínicos y proteínas aisladas, harina del krill y aceite de krill.Currently, technological procedures for the treatment of krill are limited to obtaining products for human consumption, with weak market acceptance, for example: pasta, frozen cooked meat, frozen raw minced meat, canned canned meat, surimi, protein concentrates and hydrolysates and isolated proteins, krill flour and krill oil.
La pasta de krill se obtiene mediante un procedimiento que comprende el prensado mecánico del mismo mediante un aparato instalado en los barcos de pesca, con lo que se obtiene un jugo que contiene del 6% al 7% en peso aproximadamente de proteínas totales que se coagulan por calentamiento a una temperatura comprendida entre 90° - 95°C dando lugar a una emulsión. La emulsión se separa de la fase acuosa y se congela en bloques. La pasta resultante, debido a las elevadas temperaturas utilizadas, es un producto con bajas propiedades funcionales y se utiliza habitualmente como aditivo de concentrados alimenticios .The krill paste is obtained by means of a method that comprises the mechanical pressing thereof by means of an apparatus installed in the fishing boats, whereby a juice containing approximately 6% to 7% by weight of total proteins that coagulate is obtained. by heating at a temperature between 90 ° - 95 ° C resulting in an emulsion. The emulsion is separated from the aqueous phase and frozen in blocks. The resulting paste, due to the high temperatures used, is a product with low functional properties and is usually used as an additive for food concentrates.
Se conoce además, entre otros, un procedimiento para la obtención de carne de krill que comprende el blanqueo del krill entero a una temperatura superior a 65°C, seguido de la separación del tejido muscular coagulado contenido en el abdomen. Mediante este procedimiento, se destina a fines alimenticios únicamente entre un 7% y un 11% del peso de la masa de krill tratada. Una parte importante del krill, desde el punto de vista nutritivo, incluida su fracción líquida, se pierde durante el tratamiento térmico y la peladura. Como resultado se obtienen unos trocitos de colas de krill, con un peso típico aproximado de unos 0,5 g. , por unidad .It is also known, among others, a process for obtaining krill meat which comprises bleaching the entire krill at a temperature above 65 ° C, followed by the separation of the clotted muscle tissue contained in the abdomen. Through this procedure, only 7% to 11% of the weight of the treated krill mass is intended for food purposes. An important part of the krill, from the nutritional point of view, including its liquid fraction, is lost during heat treatment and peeling. As a result, small pieces of krill tails are obtained, with a typical weight of approximately 0.5 g. , per unit .
DESCRIPCIÓN DE LA INVENCIÓN.
La invención proporciona un procedimiento para la transformación del krill separándolo en dos fracciones: líquida y densa.DESCRIPTION OF THE INVENTION The invention provides a process for the transformation of krill by separating it into two fractions: liquid and dense.
El krill recién capturado se sube a bordo, considerando que debe realizarse su procesado dentro de las 2-2,5 horas siguientes, tanto para la separación inmediata en dos fracciones como para la congelación en bloques, con el fin de efectuar dicha separación posteriormente. Las cintas transportadoras deberán de ser perforadas para asegurar al máximo el escurrido del agua de la materia prima tanto para su transformación inmediata como para su congelación, equivaliendo aproximadamente el escurrido desechado a un 5% del peso del krill a tratar.The freshly caught krill is loaded on board, considering that it must be processed within the next 2-2.5 hours, both for immediate separation into two fractions and for block freezing, in order to carry out said separation later. The conveyor belts must be perforated to ensure maximum drainage of water from the raw material for both immediate transformation and freezing, approximately equal to the discarded drainage at 5% of the weight of the krill to be treated.
Si se procesa krill congelado, la descongelación previa se realizará por el método más adecuado, hasta alcanzar dentro del bloque una temperatura de -2°C.If frozen krill is processed, prior defrosting will be carried out by the most appropriate method, until a temperature of -2 ° C is reached within the block.
Partiendo bien de krill antartico recién capturado o de krill descongelado, el fraccionamiento y separación en dos fracciones, se realiza mediante centrifugado o mediante aspiración de la fracción líquida, por succión al vacío, por prensado o mediante cualquier otro procedimiento, debiéndose asegurar en todos ellos la separación de la fracción líquida evitando la desintegración corporal .Starting from freshly captured Antarctic krill or defrosted krill, the fractionation and separation into two fractions is carried out by centrifugation or by aspiration of the liquid fraction, by vacuum suction, by pressing or by any other procedure, all of them must be secured the separation of the liquid fraction avoiding body disintegration.
Experimentalmente se ha comprobado que el krill escurrido suele retener agua de mar (un 5% aproximadamente) que puede transmitir a la fracción líquida un ligero sabor amargo. Sin embargo, dicha agua se desprende fácilmente del krill a la hora de realizar los tratamientos de separación en dos fracciones. De no haber
sido escurrida previamente el agua, para eliminarla se desecha el primer líquido exprimido (el 5% del peso total del krill destinado al tratamiento) .Experimentally it has been proven that the drained krill usually retains seawater (approximately 5%) that can transmit a slight bitter taste to the liquid fraction. However, this water is easily released from the krill when performing separation treatments in two fractions. Of not having Once the water has been drained, the first squeezed liquid is discarded (5% of the total weight of the krill destined for treatment).
EL PROCEDIMIENTO SE REALIZA DEL MODO SIGUIENTE:THE PROCEDURE IS PERFORMED IN THE FOLLOWING MODE:
El krill se dispone, por ejemplo, en una centrífuga de tambor perforado con orificios de menor tamaño que las dimensiones del krill. Se procede al centrifugado; se tira el primer líquido exprimido, un 5% respecto al peso total del krill dispuesto en el tambor, si no ha sido escurrida previamente el agua de mar. Se sigue con el centrifugado hasta que se exprima totalmente el líquido contenido por el krill (un 20-25% de peso total del krill dispuesto en el tambor) . La fracción líquida obtenida es el líquido biológico (L.B.). La fracción densa resultante del centrifugado (entre un 70 y 80% de peso total dispuesto en el tambor) está compuesta por los cuerpos del krill, que conservan su integridad anatómica, y que se destinarán a transformaciones posteriores .The krill is arranged, for example, in a perforated drum centrifuge with holes smaller than the dimensions of the krill. It is centrifuged; the first squeezed liquid is discarded, 5% with respect to the total weight of the krill disposed in the drum, if the seawater has not been drained previously. The centrifugation is continued until the liquid contained by the krill is fully squeezed (20-25% of the total weight of the krill disposed in the drum). The liquid fraction obtained is the biological liquid (L.B.). The dense fraction resulting from centrifugation (between 70 and 80% of total weight arranged in the drum) is composed of the krill bodies, which retain their anatomical integrity, and which will be used for subsequent transformations.
El líquido biológico se pasa por una centrífuga clarificadora con el fin de eliminar todas las sustancias suspendidas que se produzcan durante el tratamiento de separación.The biological liquid is passed through a clarifying centrifuge in order to eliminate all suspended substances that are produced during the separation treatment.
Las dos fracciones obtenidas, fracción líquida (L.B.) y fracción densa, deben ser congeladas (a temperaturas de -20°C) o transformadas, en un plazo no superior a 2-2,5 horas a partir del momento de su obtención.The two fractions obtained, liquid fraction (L.B.) and dense fraction, must be frozen (at temperatures of -20 ° C) or transformed, within a period not exceeding 2-2.5 hours from the moment of obtaining them.
El líquido biológico del krill es un líquido de color rosa-rosa pálido que contiene alrededor de un 79% de
agua, un 6% de sustancias nitrogenadas, un 10% de los lípidos y un 2,7% de las sustancias minerales, tiene sabor y olor agradables a krill fresco. Su pH oscila entre 7,2 y 7,6.Krill's biological fluid is a pale pink-pink liquid that contains about 79% of Water, 6% of nitrogen substances, 10% of lipids and 2.7% of mineral substances, has a pleasant taste and smell of fresh krill. Its pH ranges between 7.2 and 7.6.
De las sustancias nitrogenadas, un 84,7% corresponde a tres compuestos proteínicos cuyo peso molecular asciende a 2.000.000 , 600.000 - 700.000 y 20.000 - 30.000 unidades de masa respectivamente. El resto de sustancias nitrogenadas corresponden al nitrógeno no proteínico, incluido el nitrógeno de aminoácidos libres. Entre los 17 aminoácidos que componen las proteínas mencionadas, un 40,2% corresponde a aminoácidos esenciales ,Of the nitrogenous substances, 84.7% correspond to three protein compounds whose molecular weight amounts to 2,000,000, 600,000 - 700,000 and 20,000 - 30,000 mass units respectively. The remaining nitrogenous substances correspond to non-protein nitrogen, including free amino acid nitrogen. Among the 17 amino acids that make up the aforementioned proteins, 40.2% corresponds to essential amino acids,
Debido a su contenido en proteínas sarcoplasmáticas, el L.B. se gelifica a temperaturas superiores a 85°C dando lugar a geles isótropos con un nivel promedio de resistencia alrededor de (115+30) xlO"3 kg, lo cual puede ser utilizado como base para la obtención de productos termoconformados .Due to its content in sarcoplasmic proteins, LB gels at temperatures above 85 ° C resulting in isotropic gels with an average resistance level around (115 + 30) xlO "3 kg, which can be used as a basis for obtaining thermoformed products.
Los lípidos del L.B. son idénticos a los del krill entero y están compuestos por lecitina, isolecitina, monoglicéridos, diglicéridos, ácidos grasos libres y eterificados, entre otros. Entre los ácidos grasos que componen dichos lípidos, un 57% son ácidos grasos insaturados, incluidos un 23% de ácidos grasos poli- insaturados .The lipids of L.B. They are identical to those of whole krill and are composed of lecithin, isolecithin, monoglycerides, diglycerides, free and etherified fatty acids, among others. Among the fatty acids that make up these lipids, 57% are unsaturated fatty acids, including 23% polyunsaturated fatty acids.
En el líquido biológico el contenido en carotenos y en las vitaminas liposolubles A y E asciende a 0,74 mg%, 195,6 mg% y 250,2 mg% respectivamente.In the biological liquid the content in carotenes and in the fat-soluble vitamins A and E amounts to 0.74 mg%, 195.6 mg% and 250.2 mg% respectively.
Los datos siguientes representan el contenido
de una partida en proteínas y lípidos, en 1000 g de krill entero, y en 200 g . de líquido biológico (obtenidos de 1000 g. de krill) :The following data represents the content of a heading in proteins and lipids, in 1000 g of whole krill, and in 200 g. of biological liquid (obtained from 1000 g. of krill):
Como conclusión, más de una tercera parte de los lípidos del krill se pierden en el curso de casi todos los tratamientos habituales. Sin embargo, obteniendo el líquido biológico, se aumenta el rendimiento del krill, como materia prima, estimativamente en un 20%. La fracción densa contiene alrededor de un 2% más de proteínas, como consecuencia de la pérdida de agua.In conclusion, more than one third of the krill lipids are lost in the course of almost all the usual treatments. However, by obtaining the biological liquid, the yield of the krill, as raw material, is increased by an estimated 20%. The dense fraction contains about 2% more protein, as a result of water loss.
Todos éstos valores son susceptibles de alguna variación dependiendo del año, temporada y región de captura del krill.All these values are susceptible to some variation depending on the year, season and region of capture of the krill.
EL PROCEDIMIENTO DESCRITO PUEDE RESUMIRSE DEL MODO SIGUIENTE:THE PROCEDURE DESCRIBED CAN BE SUMMARIZED IN THE FOLLOWING MODE:
Materia prima: krill antartico recién capturado o descongelado .Raw material: newly captured or thawed Antarctic krill.
Separación de la materia prima en dos fraccionesSeparation of the raw material into two fractions
1. líquido biológico.1. biological liquid.
2. fracción densa.
Clarificación del líquido biológico.2. dense fraction. Clarification of the biological liquid.
• Congelación o transformación de las dos fracciones obtenidas .• Freezing or transformation of the two fractions obtained.
Los ejemplos expuestos a continuación describen con más detalle el sentido del procedimiento.The examples set forth below describe in more detail the meaning of the procedure.
Ejemplo N°l.Example No.
1 kg del krill recién capturado, en espera de proceso durante 10 minutos, se dispone en una centrífuga de cestillos y se centrifuga a 500 r.p.m. Los primeros 50 g del líquido exprimido se tiran para eliminar el agua del mar. El centrifugado se sigue hasta el momento que el líquido deje de exprimirse. Los restantes 200 g de líquido se recogen en un recipiente.1 kg of freshly caught krill, waiting for a process for 10 minutes, is placed in a basket centrifuge and centrifuged at 500 rpm. The first 50 g of the squeezed liquid are thrown away to remove seawater. Centrifugation is followed until the liquid stops squeezing. The remaining 200 g of liquid are collected in a container.
La fracción líquida (líquido biológico) así obtenida tiene un color rosa - rosa pálido, con olor y sabor característicos a krill fresco sin que se aprecie sabor a agua de mar .The liquid fraction (biological liquid) thus obtained has a pale pink-pink color, with a characteristic smell and taste of fresh krill without appreciating seawater flavor.
La fracción densa resultante del centrifugado, unos 750 g, se caracteriza por que conserva la integridad anatómica del krill sometido al centrifugado.The dense fraction resulting from centrifugation, about 750 g, is characterized in that it retains the anatomical integrity of the krill subjected to centrifugation.
Las dos fracciones obtenidas se congelan a temperaturas no superiores a -los 20°C.The two fractions obtained are frozen at temperatures not exceeding -20 ° C.
Ejemplo N°2.Example No. 2.
Lo mismo que en el Ejemplo N°l con la diferencia que el krill es sometido al mismo tipo de tratamiento transcurridas 1,5 horas desde su captura. El
centrifugado se realiza a 1.500 r.p.m. La fracción líquida (L.B.) se caracteriza por tener un color rosa-pálido, con olor y sabor a krill fresco.The same as in Example No. 1 with the difference that the krill is subjected to the same type of treatment after 1.5 hours after its capture. The centrifugation is performed at 1,500 rpm The liquid fraction (LB) is characterized by having a pale pink color, with the smell and taste of fresh krill.
La fracción densa está compuesta por krill que no han perdido ni su aspecto, ni su integridad anatómica.The dense fraction is composed of krill that have not lost their appearance, nor their anatomical integrity.
Las dos fracciones obtenidas, en las 2,5 horas siguientes, son procesadas o congeladas a temperaturas no superiores a -20°C.The two fractions obtained, in the following 2.5 hours, are processed or frozen at temperatures not exceeding -20 ° C.
Ejemplo N°3.Example No. 3.
Lo mismo que en el Ejemplo N°l con la diferencia que el krill recién capturado se somete a prensado por medio de una prensa sinfín. Se obtienen resultados similares a los descritos en el Ejemplo N°l.The same as in Example No. 1 with the difference that the newly captured krill is pressed by means of an endless press. Results similar to those described in Example No. 1 are obtained.
Ejemplo N° 4,Example No. 4,
Lo mismo que en Ejemplo N°l con la diferencia que el agua de mar no se separa. Se obtiene 250 g de fracción líquida con un sabor amargo y 750 g de fracción densa de una calidad igual a la de los Ejemplos N°l y N°2.The same as in Example No. 1 with the difference that seawater does not separate. 250 g of liquid fraction with a bitter taste and 750 g of dense fraction of a quality equal to that of Examples No. 1 and No. 2 are obtained.
Ejemplo N°5.Example No. 5.
Lo mismo que en el Ejemplo N°l con la diferencia que el krill se somete a la transformación descrita tras un período de tiempo superior a 2,5 horas desde su captura. Se obtiene 280 g de fracción líquida con un olor característico a aminas derivadas de la destrucción de las proteínas y 670 g de Parte densa con un color más oscuro que en los ejemplos anteriores.
Igualmente se observan los cuerpos del krill rotos.The same as in Example No. 1 with the difference that the krill undergoes the transformation described after a period of time greater than 2.5 hours from its capture. 280 g of liquid fraction are obtained with a characteristic odor of amines derived from the destruction of the proteins and 670 g of dense part with a darker color than in the previous examples. The broken krill bodies are also observed.
Ejemplo N° 6.Example No. 6.
El krill congelado se descongela exponiéndolo a una corriente de aire a la temperatura de 25°C. Cuando dentro del bloque se alcanza la temperatura de -2°C, se le aplican el procedimiento descrito en el Ejemplo N° 1. Se obtienen resultados similares a los descritos en el mismo.The frozen krill is defrosted by exposing it to a stream of air at a temperature of 25 ° C. When the temperature of -2 ° C is reached within the block, the procedure described in Example No. 1 is applied. Similar results are obtained to those described therein.
Ejemplo N° 7.Example No. 7.
Lo mismo que en el Ejemplo N° 6 con la diferencia de que el krill es descongelado hasta alcanzar dentro del bloque la temperatura +8°C. Tras el procedimiento descrito en el Ejemplo N°l se obtienen las fracciones líquida y densa con las mismas características que en el Ejemplo citado.The same as in Example No. 6 with the difference that the krill is thawed until the temperature + 8 ° C is reached within the block. After the procedure described in Example No. 1, the liquid and dense fractions are obtained with the same characteristics as in the aforementioned Example.
Ejemplo N° 8.Example No. 8.
Lo mismo que en el Ejemplo N°6 con la diferencia de que la fracción líquida se obtiene tras 1,5 hora a partir del momento de alcanzar la temperatura de descongelación. Se obtiene 200 g de fracción líquida y 750 g de fracción densa. Ambos productos se caracterizan por sus altas características organolépticas.The same as in Example No. 6 with the difference that the liquid fraction is obtained after 1.5 hours from the moment of reaching the defrosting temperature. 200 g of liquid fraction and 750 g of dense fraction are obtained. Both products are characterized by their high organoleptic characteristics.
Ejemplo N° 9.Example No. 9.
Lo mismo que en el Ejemplo N°6 con la diferencia que el krill es descongelado hasta alcanzar la temperatura +10°C y se conserva a ésta temperatura durante más de 1 hora. Las fracciones líquida y densa así
obtenidas tienen las mismas características que en el Ejemplo N°5.The same as in Example No. 6 with the difference that the krill is defrosted until it reaches the temperature + 10 ° C and is kept at this temperature for more than 1 hour. The liquid and dense fractions as well obtained have the same characteristics as in Example No. 5.
Ejemplo N°10Example No. 10
Lo mismo que en el Ejemplo N°6 con la diferencia que el krill congelado se descongela hasta alcanzar dentro del bloque una temperatura no superiores a -3°C. Al centrifugarlo no se exprime ningún líquido, al no haberse conseguido el grado óptimo de descongelación.The same as in Example No. 6 with the difference that the frozen krill is thawed until a temperature not exceeding -3 ° C is reached within the block. When centrifuging it, no liquid is squeezed, since the optimum degree of defrosting has not been achieved.
Los términos en los que se ha descrito el presente procedimiento deberán ser tomados siempre con carácter amplio y no limitativo.
The terms in which the present procedure has been described should always be taken broadly and not limitingly.
Claims
REIVINDICACIONES
Ia. Procedimiento para la transformación de los crustáceos en general y del krill antartico en particular y semi-productos obtenidos como consecuencia de este procedimiento, mediante el cual una vez capturado y subido a bordo el krill es sometido inmediatamente a un escurrido del agua del mar por medio de cintas perforadas, para "in situ" o en factoría, ser sometido a un tratamiento por el que se obtienen dos fracciones, fracción líquida o líquido biológico y fracción densa, que consta de las siguientes etapas :I a . Procedure for the transformation of crustaceans in general and of the Antarctic krill in particular and semi-products obtained as a result of this procedure, whereby once the krill is captured and loaded on board, it is immediately subjected to drainage of seawater through of perforated tapes, for "in situ" or in the factory, to be subjected to a treatment whereby two fractions are obtained, liquid or biological liquid fraction and dense fraction, consisting of the following stages:
a) El krill recién capturado o bien el krill descongelado hasta alcanzar una temperatura comprendida entre -2° C y 8o C, y en un tiempo no superior a 2,5 horas, es separado en dos fracciones: fracción líquida y fracción densa .a) The newly captured krill or the defrosted krill until reaching a temperature between -2 ° C and 8 o C, and in a time not exceeding 2.5 hours, is separated into two fractions: liquid fraction and dense fraction.
b) Previamente a la obtención de la fracción líquidab) Prior to obtaining the liquid fraction
(líquido biológico) se elimina el agua del mar, o bien, de no realizarse esta separación previa de agua del mar, se rechaza del primer líquido exprimido el equivalente al 5% del peso total del krill tratado.(biological liquid) the sea water is eliminated, or, if this previous separation of sea water is not carried out, the equivalent of 5% of the total weight of the treated krill is rejected from the first squeezed liquid.
c) La fracción líquida se pasa por una centrífuga clarificadora para eliminar las sustancias en suspensión.c) The liquid fraction is passed through a clarifying centrifuge to remove suspended substances.
d) Las fracciones líquida y densa se destinan a su posterior procesado o se congelan a temperaturas no superiores a -20°C.d) The liquid and dense fractions are destined for further processing or frozen at temperatures not exceeding -20 ° C.
2a. Procedimiento para la transformación de los crustáceos en general y del krill antartico en
particular y semi-productos obtenidos como consecuencia de este procedimiento, según reivindicación Ia, caracterizado porque el resultado del procedimiento es la obtención aproximada de un 20% de fracción líquida (líquido biológico) y 75% de fracción densa, respecto al peso total del krill utilizado en ese tratamiento.2 a . Procedure for the transformation of crustaceans in general and the Antarctic krill in private and semi-products obtained as a result of this process according to claim Ia, wherein the result of the procedure is the approximate obtain a 20% liquid fraction (liquid biological) and 75% dense fraction, relative to the total weight of the Krill used in that treatment.
3a. Procedimiento para la transformación de los crustáceos en general y del krill antartico en particular y semi -productos obtenidos como consecuencia de este procedimiento, según reivindicación Ia caracterizado porque la separación del krill en fracción líquida y fracción densa debe hacerse asegurando la preservación de la integridad anatómica del mismo, realizándose por medio de centrifugado, de prensado de aspiración al vacío o por cualquier otro método.3 a . Procedure for processing crustaceans in general and the antarctic krill in particular and semi products obtained as a result of this procedure, according to claim I to wherein the separation of the krill fraction liquid fraction and dense should be ensuring the preservation of the integrity anatomical of the same, performed by centrifugation, vacuum aspiration pressing or by any other method.
4a. Procedimiento para la transformación de los crustáceos en general y del krill antartico en particular y semi-productos obtenidos como consecuencia de este procedimiento, según reivindicación Ia caracterizado porque el tiempo transcurrido hasta la obtención de la fracción líquida y de la fracción densa no es superior a 2,5 horas, desde su captura o desde el momento de la descongelación de los bloques de krill.4 a . Procedure for processing crustaceans in general and the antarctic krill in particular semi-products obtained as a result of this procedure, according to claim I to characterized in that the time taken to obtain the liquid fraction and the heavy fraction is no greater 2.5 hours, from capture or from the moment of defrosting the krill blocks.
5a. Procedimiento para la transformación de los crustáceos en general y del krill antartico en particular y semi-productos obtenidos como consecuencia de este procedimiento, según reivindicación Ia caracterizado porque la fracción líquida obtenida ( líquido biológico ) puede ser utilizada como gelificante y saborizante natural, en la fabricación de productos alimenticios o ser congelada, a temperaturas no superiores a -20°C, para su utilización posterior, bien en este campo
de la industria o en otros diferentes de aplicación, empleada de forma directa o mediante tratamiento previo para la obtención de cualquiera de sus sustancias.5 a . Procedure for processing crustaceans in general and the antarctic krill in particular semi-products obtained as a result of this procedure, according to claim I to characterized in that the obtained liquid fraction (liquid biological) can be used as gelling and natural flavoring in the manufacture of food products or being frozen, at temperatures not exceeding -20 ° C, for later use, either in this field of the industry or in others of different application, used directly or through prior treatment to obtain any of its substances.
6a. Procedimiento para la transformación de los crustáceos en general y del krill antartico en particular y semi-productos obtenidos como consecuencia de este procedimiento, según reivindicación Ia caracterizado porque la fracción densa así conseguida puede destinarse a la obtención inmediata de productos en cuya producción sea necesaria la eliminación previa de proteínas sarcoplasmáticas, por ejemplo: carne, carne cruda picada, proteínas aisladas, surimi de krill , harina con un alto contenido de proteínas, etc., o ser congelada, a temperaturas no superiores a -20°C, para su conservación y utilización posterior en la industria y sus diferentes campos de aplicación.
6 a . Procedure for processing crustaceans in general and the antarctic krill in particular semi-products obtained as a result of this procedure, according to claim I to wherein the dense fraction thus obtained may be used for the immediate release of products in whose production is necessary the prior elimination of sarcoplasmic proteins, for example: meat, minced raw meat, isolated proteins, krill surimi, flour with a high protein content, etc., or being frozen, at temperatures not exceeding -20 ° C, for conservation and subsequent use in the industry and its different fields of application.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/ES2001/000249 WO2003000061A1 (en) | 2001-06-21 | 2001-06-21 | Method of processing crustacea in general and, in particular, antarctic krill and the semi-products thus obtained |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/ES2001/000249 WO2003000061A1 (en) | 2001-06-21 | 2001-06-21 | Method of processing crustacea in general and, in particular, antarctic krill and the semi-products thus obtained |
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| WO2003000061A1 true WO2003000061A1 (en) | 2003-01-03 |
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| WO2007080515A1 (en) * | 2006-01-13 | 2007-07-19 | Aker Biomarine Asa | Thrombosis preventing krill extract |
| CN102792998A (en) * | 2012-08-10 | 2012-11-28 | 中国水产科学研究院东海水产研究所 | Method for separating shell and meat of small crustacean |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2007080515A1 (en) * | 2006-01-13 | 2007-07-19 | Aker Biomarine Asa | Thrombosis preventing krill extract |
| CN102792998A (en) * | 2012-08-10 | 2012-11-28 | 中国水产科学研究院东海水产研究所 | Method for separating shell and meat of small crustacean |
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