WO2018122757A1 - Produit alimentaire restructuré gélifié - Google Patents

Produit alimentaire restructuré gélifié Download PDF

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Publication number
WO2018122757A1
WO2018122757A1 PCT/IB2017/058455 IB2017058455W WO2018122757A1 WO 2018122757 A1 WO2018122757 A1 WO 2018122757A1 IB 2017058455 W IB2017058455 W IB 2017058455W WO 2018122757 A1 WO2018122757 A1 WO 2018122757A1
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WIPO (PCT)
Prior art keywords
product
mixture
food product
fish meat
comprised
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PCT/IB2017/058455
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English (en)
Inventor
Antonio Mancuso
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Antonio Mancuso
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Publication of WO2018122757A1 publication Critical patent/WO2018122757A1/fr

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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
    • 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
    • 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
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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

Definitions

  • the present invention relates in general to the food industry sector.
  • the invention relates to a gelled restructured food product and a process for its production .
  • Restructured fish-based food products have long been available on the market. These products are prepared starting from fish muscle minced and/or cut into pieces, with or without additional ingredients. These products can be divided into two categories: so- called emulsified products and gelled products. Products such as breaded fingers, burgers, fish sausages, and products having the appearance of a fresh fish fillet ("fish analogues" or "imitations") belong to the first category. These are produced starting from a mixture of minced fish meat, treated with salt and various additives (as binders ⁇ and/or enzym.es (e.g. MTGase, microbial transglutaminase), selected to confer the desired, texture.
  • additives as binders ⁇ and/or enzym.es (e.g. MTGase, microbial transglutaminase)
  • the category of gelled restructured products comprises a wide variety of products that have in common the fact of having a firm and cohesive structure, more specifically made from myofibrillar fish proteins.
  • the production of these products involves a denaturation treatment of the proteins through heat, followed by a treatment with stabilizers.
  • Most of these products of the prior art are based on surimi, a preparation with a high, concentration of fish proteins particularly widespread in Japan.
  • Surimi is produced from lean meat (mainly muscle) of mixed species of fish, for example cod, pollock, bass, swordfis , sardines, tuna, and mackerel, which are minced and treated with salt and by subsequent washings with water, to eliminate the water-soluble proteins, the lipids, the minerals and the vitamins and other molecules that would interfere with the gelation.
  • a gelled material is thus obtained, prevalently consisting of proteins insoluble in water (mainly those of the myofibrils of fish muscle, which are the most suitable for forming a gel) .
  • Such gelled material is substantially odourless, tasteless and white in colour and can be mixed with appropriate additives to be subsequently used as base for the production of a variety of gelled and flavoured restructured fish-based products .
  • kamaboko is obtained by mixing the surimi obtained, for example from cod, with starch, egg white, colourings and flavourings, and can be in the form of a sliceable "salame" having a cohesive structure.
  • the slices cannot be rolled up, for example, around a breadstick, because they break.
  • kamaboko are crab sticks, a crabmeat-ffavoured pollock-based preparation distributed in the commercially well-known form of sticks having a white core and an orange-coloured exterior. This product is normally destined for being distributed and sold either as a frozen product, or at refrigeration temperature with a limited shelf life.
  • Th s is a fresh sliced product for refrigerated storage, based on Alaska pollock.
  • the components are: fish meat (38%) , water, starch, rapeseed oil, rehydrated egg white, sugar, stabilizers, salt, flavour enhancers, natural flavourings, and colouring (paprika) .
  • the slices are very thin (about 1 mm) and can be used by the consumer for the preparation of mini toasts, toasts and sandwiches, and to be folded on themselves or rolled up, for example around a breadstick or vegetable sticks, basically in the same way as thin slices of cooked pork ham.
  • this latter product has, per 100 g of product, 129 kcal, 5.6 g of lipids, 11.1 g of carbohydrates, 7.7 g of proteins and 2 g of salt.
  • the above restructured and gelled products are appreciated by consumers and have the advantage of being versatile. They can, i fact, be in the form of analogues of whole fillets, or of a fish carpaccio, sliced (as discussed above) or in small pieces that can be used for example for the preparation of salads, skewers, snacks and appetizers, normally to be eaten cold, in those cases when it is desired to conveniently add the taste of fish to elaborate dishes. These products can also be marinated or smoked, or they can be suitably flavoured.
  • the technical problem underlying the present invention is therefore that of providing a fish-based gelled restructured food product, sliced or sliceable, which overcomes the aforementioned drawbacks of the corresponding products of the prior art.
  • a further technical problem underlying the present invention is that of providing such a product, in particular "ready for consumption", even more specifically a fresh product, having an improved nutritional profile (i.e. a higher concentration of some nutrients) with respect to the corresponding products of the prior art, and in particular, which comprises a content of one or more among proteins, lipids, minerals and vitamins higher than corresponding products of the prior art, and in particular one or more among a more complete protein profile, a higher content of unsaturated fatty acids, in particular omega- 3, a significant content of phosphorous, iron and potassium and a high content of vitamins A, Bi, B2, B3 with respect to the corresponding products of the prior art .
  • Another technical problem at the basis of the present invention is that of providing such a product which is sliceable, or sliced, in slices having a thickness even less than 2 mm, more specifically, less than that of the products of the prior art (for example 1 mm) that do not break and do not crumble and that can be folded on themselves or rolled up without breaking.
  • a further technical problem underlying the present invention is that of providing a process for the production of such a product.
  • a gelled restructured food product comprising, in weight percent based on the total weight of the product, at least 40% of fish meat and, in dry weight percent based on the total weight of the product, at least 0.8% of at least one hydrocolloid, and which has a water activity (a w ) of 0.9 or lower.
  • fish meat refers herein to t e muscle tissue of the fish and the tissues connected to it, including fat, cartilage, pulp, but not the bone ti LSsue .
  • a content of 40% (in w/w percent) of fish meat corresponds to a dry weight percentage of fish meat based on the total weight of the food product comprised between 6.4 and 16%.
  • the term "restructured” indicates herein a product obtained starting from an at least partially minced and/or emulsified food.
  • gelled indicates herein the presence of a three-dimensional protein network between the myofibrillar proteins of the fish meat.
  • the gelled restructured food product of the invention is preferably water-based.
  • the fish meat preferably derives from at least one fish chosen in the group comprising salmon, tuna, cod, swordfis , octopus, trout, grouper, sea bream, sea bass, silver scabbardfish and mixtures thereof, more prererab1y sa1mon .
  • the fish meat derives from only one type of fish chosen in the group comprising salmon, tuna, cod, swordfish, octopus, trout, grouper, sea bream., sea bass, silver scabbardfish and mixtures thereof, more preferably salmon.
  • the fish meat is preferably chose in the form comprising fillet, smoked fillet, pulp, tail, and combiIiations thereof ,
  • the food product preferably comprises, in weight percent based on. the total weight of the product, between 45 and 80%, more preferably between 50 and 75%, even more preferably between 60 and 70% of fish meat.
  • the at. least one hydrocolloid is preferably a polysaccharide hydrocolloid, more preferably chosen in the group comprising konjac gum, carrageenan, guar seed flour, xanthan gum and mixtures thereof, most preferably a mixture of carrageenan and konjac gum.
  • the carrageenan is preferably k-carrageenan.
  • the at least one hydrocolloid is preferably a thickener and/or a gelling agent.
  • the carrageenan and konjac gum are preferably in a weight ratio comprised between 0.5 and 1.1, more preferably between 0.6 and 0.9, even more preferably between 0.7 and 0.85.
  • the at least one hydrocolloid is preferably present in the food product in a concentration, in dry weight percent based on the total weight of the product, between 1 and 5%, more preferably between 1.2 and 3%.
  • the at least one hydrocolloid advantageously contributes to conferring to the food product a viscoelastic consistency.
  • the gelled food product preferably comprises a cereal- and/or tuber-derived starch, preferably chosen in the group comprising potato starch, rice starch, wheat starch, corn starch, sweet potato starch, cassava starch and mixtures thereof, even more preferably potato starch.
  • the cereal- and/or tuber-derived starch advantageously contributes to conferring to the product the desired compactness.
  • the weight ratio between the hydrocolloid and the cereal starch is preferably comprised between 0.20 and 0.50, more preferably comprised between 0.30 and 0.40.
  • the food product preferably also comprises one or more fibers, more preferably citrus fibers.
  • the fibers are preferably present in the food product in a concentration, in dry weight percent based on the total weight of the product, between 1 and 3%, more preferably between 1.5 and 2.0%.
  • a percentage, expressed as weight/weight, of 85% or higher, more preferably from 90 to 95%, even more preferably from 91 to 93%, of the fibers has an average particle size lower than 100 mesh .
  • more than 25%, more preferably between 30 and 35%, even more preferably between 32 and 34% of the citrus fibers, expressed as weight/weight percent, are soluble fibers.
  • the food product preferably further comprises at least one cryoprotectant , more preferably phosphate- based, in particular chosen from polyphosphates (for example triphosphates), dextrose and polyalco ols .
  • the cryoprotectant has the function of regulating the viscosity of the product.
  • the product can comprise an enzyme, for example a transglutaminase .
  • the transglutaminase advantageously acts as a fibrin binder .
  • the food product preferably also comprises at least one antioxidant agent, more preferably a polyphenol, more preferably deriving f om olive oil ,
  • the food product preferably comprises, in dry weight percent based on the total weight of the product, from 0.005 to 0.04% of the at least one antioxidant agent.
  • the product does not comprise an added flavouring.
  • the product comprises a fish stock.
  • the fish stock advantageously has the function of flavouring the product.
  • the food product may also comprise egg white in a concentration, in dry weight percent based on the total weight of the product, between 0.5 and 8%, more preferably between 1 and 3%.
  • the food product preferably further comprises additional ingredients in the form of particulates, such as vegetables, legumes, caviar eggs, extruded products, cereal flakes, pistachios or mixtures thereof, more preferably vegetables, for example in the form of cubes having a side with a dimension comprised between 1 and 2.5 mm.
  • additional ingredients in the form of particulates, such as vegetables, legumes, caviar eggs, extruded products, cereal flakes, pistachios or mixtures thereof, more preferably vegetables, for example in the form of cubes having a side with a dimension comprised between 1 and 2.5 mm.
  • the food product preferably has a protein content, in d ry weight percent based on the total weight of the product, comprised between 10 and 25%, more preferably comprised between 16 and 18%, even more preferably comprised between 16.5 and 17%.
  • the protein content can be measured according to any method known in the field, for example the Kjeldahl method, more specifically, according to the ISTISAN
  • the food product preferably has a lipid content, in weight percent based on the total weight of the product, comprised between 7 and 12, more preferably comprised between 8.5 and 10.5, even more preferably comprised between 9.5 and 10.0.
  • the lipid content can be measured according to any method known in the field, for example the Soxhlet method, more specifically, according to the ISTISAN
  • the food product preferably has, in weight percent based on the total weight of the product, a content of lipids deriving from the fish meat comprised between
  • the fish meat is to be understood as being the fish meat of which the food product is composed.
  • the food product preferably has a weight ratio between saturated fatty acids and unsaturated fatty acids (mono- and poly-unsaturated) comprised between 0.25 and 0.43, even more preferably comprised between 0.31 and 0.38.
  • the food product preferably has a weight ratio between omega 3 fatty acids and omega 6 fatty acids comprised between 5.2 and 7.5, more preferably comprised between 5.5 and 7.0, even more preferably comprised between 6.0 and 6.8.
  • the fatty acid content can be measured according to any method known in the field, for example the gas chromatography method, more specifically, according to the ISTISAN Method 1996/34, page 47.
  • the food product preferably has, in weight percent based on the total weight of the product, a sum of the contents of total water in the product and lipids deriving from fish meat comprised between 65 and 74%, more preferably comprised between 66 and 72%, even more preferably comprised between 68 and 70%.
  • the fish meat is to be understood as being the fish meat of which the food product is composed.
  • the food product preferably has a weight ratio between proteins and lipids comprised between 1.0 and 2.5, more preferably comprised between 1.2 and 2.0, even more preferably comprised between 1.4 and 1.8.
  • the food product is free of vegetable proteins.
  • the food product does not contain added animal proteins with respect to the proteins of the fish meat of which the product is composed.
  • the food product preferably does not contain added proteins with respect to the proteins of the fish meat of which the product is composed.
  • the food product preferably does not contain added lipids with respect to the lipids of the fish meat of which the product is composed
  • the food product preferably has a pH comprised between 6.5 and 8.0, more preferably comprised between 7.0 and 7.5, even more preferably comprised between 7.2 and 7.4.
  • the food product preferably has a water activity comprised between 0.82 and 0.88, more preferably comprised between 0.85 and 0.87.
  • the water activity is to be considered as being measured according to the standard method, by measuring the dew point with a control temperature of 25°C, as described in ISO 21807-2004.
  • a suitable water-activity meter can be used, for example Aqualab Series 4 TE, marketed by Steroglass S.r.l. (Perugia, Italy) .
  • the food product preferably has an absolute humidity, expressed in weight of water based on the total weight of the product, comprised between 60 and 74 g/100 g, more preferably comprised between 63 and 73 g/100 g, even more preferably comprised between 65 and 71 g/100 g.
  • the measurement of the absolute humidity can be carried out according to any method known in the field, for example the ISTISAN Method 1996/34, page 7 Meth. A.
  • the food product preferably has a salt content, in weight percent based on the total weight of the product, of 5% or lower, more preferably of 3% or lower, even more preferably of 2% or lower, most preferably of 1.5% or lower.
  • the food product preferably has a water holding capacity (WHC) comprised between 5 and 10 cm 2 , more preferably between 6 and 9 cm 2 , expressed as water released, corresponding to 72-95 mg of water released using the Grau-Hamm method (1953) (Grau, R. and Hamm, R.A. "A simple method for the determination of water binding in muscles", Naturwissenschaften, 40:29-30) .
  • WHC water holding capacity
  • the food product preferably has a viscoelastic behaviour .
  • the food product is preferably sliceable.
  • sliceable indicates herein that the product can be cut into slices having a thickness comprised between 0.4 and 1.8 mm without the slice breaking or crumbling.
  • the food product can be preferably cut into slices having a thickness comprised between 0.4 and 1.8 mm, more preferably comprised between 0.6 and 1.6 mm, even more preferably comprised between 0.8 and 1.2 mm, without the slice breaking or crumbling.
  • the food product is sliced .
  • sliced indicates herein that the product is in the form of intact slices having a thickness comprised between 0.4 and 1.8 mm.
  • the slices preferably have a thickness comprised between 0.4 and 1.8 mm, more preferably comprised between 0.6 and 1.6 mm, even more preferably comprised between 0.8 and 1.2 mm and are intact.
  • the slices preferably do not break when folded on themselves .
  • the slices preferably do not break when rolled up.
  • the product is preferably a fresh product and ready for consumption.
  • fresh product indicates herein a product to be stored at a refrigerated temperature (0-4 °C) .
  • ready for consumption indicates herein that the product does not require any thermal treatment (for example cooking or heating) before being consumed .
  • the food product preferably has a shelf life of at least 35 days, more preferably at least 40 days, even more preferably at least 45 days, at a temperature comprised between 0 and 4°C.
  • the food product is preferably obtained by means of a protein gelation process, more preferably a protein gelation process which gives ise to protei aggregatio .
  • the present invention also relates to a process for the production of the food product of the invention, comprising the steps of:
  • the mixture of step (a) preferably comprises, in weight percent based on the total weight of the mixture, from 45 to 80%, more preferably from 50 to 75%, even more preferably from 60 to 70% of fish meat.
  • the mixture of step (a) is preferably an emulsion.
  • the mixture of step (a) preferably comprises a salt content, in weight percent based on the weight of the mixture, of 5% or lower, more preferably of 3% or lower, even more preferably of 2% or lower, most preferably of 1.5% or lower.
  • Step (a) preferably comprises subjecting the at least one hydrocolloid, and any other additives and/or ingredients, and a minced fish meat, to a mixing operation, thus obtaining the mixture.
  • the mixing operation is preferably carried out in a blade mixer, for example of the type FIREX HP-70.
  • Step (a) is preferably carried out under vacuum.
  • the fish meat of step (a) is preferably raw.
  • the fish meat of step (a) has nor undergone any previous processing that substantially affects the nutritional profile.
  • the fish meat preferably derives from at least one fish chosen in the group comprising salmon, tuna, cod, swordfish, octopus, trout, grouper, sea bream, sea bass, silver scabbardfish and mixtures thereof, more preferably salmon,
  • the fish meat derives from only one type of fish chosen in the group comprising salmon, tuna, cod, swordfish, octopus, trout, grouper, sea bream, sea bass, silver scabbardfish and mixtures thereof, more preferably salmon.
  • the fish meat is preferably chosen in the form comprising fillet, smoked fillet, pulp, tail, and combinations thereof.
  • the fish meat preferably comprises, in weight percent based on the total weight of the fish meat, from 40 to 95% of fillet, of which from 1 to 12% of smoked fillet, from 1 to 15% of salmon flesh, and from 1 to 30% of tails.
  • the fish pulp advantageously has the function of dispersing and supplementing the fat content as it increases the solvent oil fraction.
  • the mixture of step (a) preferably has a pH comprised between 6.5 and 8.0, more preferably comprised between 7.0 and 7.5, even more preferably comprised between 7.2 and 7.4.
  • Step (a) preferably comprises the introduction of a pH buffer, for example sodium citrate and/or sodium carbonate .
  • a pH buffer for example sodium citrate and/or sodium carbonate .
  • the mixture of step (a) preferably has a temperature comprised between 0 and 8°C, more preferably a temperature comprised between 2 and 6°C.
  • the shaping step (b) is preferably carried out by way of filling a casing with the mixture obtained in step (a) .
  • the casing preferably has elastic properties.
  • the casing is preferably a skin casing.
  • step (b) is carried out by filling a mould with the mixture obtained in step (a) .
  • the mould preferably has a square or rectangular base .
  • Step (b) is preferably carried out at a temperature comprised between 0 and 8°C, more preferably at a temperature comprised between 2 and 6°C.
  • Step (b) is preferably carried out under vacuum.
  • the fact of carrying out step (b) under vacuum advantageously helps to prevent the formation of bubbles.
  • step (b) is carried out by filling a casing with elastic properties, the thermal treatment of step
  • (c) is preferably preceded by a churning step of the filled casing, more preferably for a time comprised between 1 and 6 hours and at a temperature comprised between 2 and 6°C.
  • the thermal treatment step (c) is preferably preceded by a resting step of the filled casing lasting from 2 to 12 hours.
  • the thermal treatment step (c) is preferably carried out until the centre of the mixture reaches a temperature of 82°C.
  • the centre of the mixture preferably has a temperature comprised between 71 and 74 °C for a time comprised between 4 and
  • the thermal treatment step (c) preferably comprises a plurality of consecutive heating sub-steps, each at different temperatures, more preferably at progressively increasing temperatures.
  • the thermal treatment step (c) preferably comprises four heating sub-steps.
  • the thermal treatment step (c) preferably comprises a first sub-step at a temperature comprised between 40 and 60°C, more preferably between 45 and 58°C, even more preferably between 51 and 57°C, for a time comprised between 20 and 40 minutes, more preferably between 32 and 37 minutes, even more preferably between 34 and 36 minutes; a second sub-step at a temperature comprised between 50 and 70°C, more preferably between 55 and 65°C, even more preferably between 58 and 63°C, for a time comprised between 50 and 85 minutes, more preferably between 60 and 80 minutes, even more preferably between 68 and 72 minutes; a third sub-step at a temperature comprised between 55 and 80°C, more preferably between 63 and 70°C, even more preferably between 64 and 68 °C, for a time comprised between 50 and 85 minutes, more preferably between 60 and 80 minutes, even more preferably between 68 and 72 minutes; and a fourth sub-step at a temperature comprised between 60 and 90°C, more
  • an aggregate gelled, product is preferably obtained.
  • the thermal treatment step (c) is preferably carried out in an oven, more preferably a steam oven, even more preferably ventilated.
  • the steam oven can, for example, be of the generator, electricity or gas type, in which the steam can be supplied at atmospheric pressure or under pressure .
  • the cooling step (d) is preferably carried out at a temperature comprised between 0 and 8°C, more preferably comprised between 4 and 8°C, for a time of at least 6 hours, more preferably comprised between 6 and 12 hours.
  • the cooling step (d) is preferably carried out until a temperature comprised between 2 and 5°C is reached at the centre of the gelled product.
  • the cooling step is preferably followed by a maintenance step of the product thus cooled at a temperature comprised between 0 and 4°C for 4-14 hours.
  • the Applicant has in fact surprisingly found that it is possible to produce a gelled restructured food product having optimal rheological and organoleptic properties starting directly from fish meat without the need for carrying out the washing treatment of the prior art associated with surimi .
  • the surimi is mixed with suitable additives and ingredients, which can comprise vegetable proteins (e.g. from soya or pea) or animal proteins (e.g. eggs or milk) , thickeners and gelling agents (e.g. gelatin) .
  • suitable additives and ingredients can comprise vegetable proteins (e.g. from soya or pea) or animal proteins (e.g. eggs or milk) , thickeners and gelling agents (e.g. gelatin) .
  • suitable additives and ingredients can comprise vegetable proteins (e.g. from soya or pea) or animal proteins (e.g. eggs or milk) , thickeners and gelling agents (e.g. gelatin) .
  • suitable additives and ingredients can comprise vegetable proteins (e.g. from soya or pea) or animal proteins (e.g. eggs or milk) , thickeners and gelling agents (e.g. gelatin) .
  • the surimi would. remain nutritionally much poorer than the starting fish meat, it is sometimes necessary to add lipids
  • the process of the present invention starts from fish meats as such, which are mixed with at least one hydrocolloid, whose purpose is to confer the desired viscoelastic consistency to the mixture of fish meat, corresponding to certain characteristics of elasticity and compactness of the gelled restructured food product obtained.
  • the ratio between konj ac and carrageenan described is particularly preferred as it allows to obtain a mixture with a minimum viscosity, and 'which at the same time is such as to confer an optimal elasticity to the finished product .
  • Any starch present contributes to giving a particular dryness to the finished product thus improving its sliceability .
  • fish pulp is rich in fats.
  • an adequate stabilizer allows the fat of the fish pulp (and other possible added oils) to be distributed in the matrix, preventing its diffusion on the surface during the thermal treatment step.
  • the water activity of the product of the present invention is lower than that of analogous products of the prior art and therefore the product can be stored at refrigerated temperatures even up to 45 days, whereas the products of the prior art, because of their high water activity, must be stored at. deep-freezing temperatures or breaded or otherwise treated (for example, with the high-pressure system) to prevent bacterial contamination and proliferation during storage.
  • the technique of the production of surimi requires treatments of the meat directly with salt, up to 8% based on the weight of the meat, to purge the product from fats, various proteins and salts and finally obtain the desired gelled structure.
  • the process of the present invention does not require such high concentrations of salt and this enables to obtain a healthier end-product.
  • Tt is known, in fact, that an excessively high consumption of salt is ' associated with hypertension.
  • the protein involved is myosin, the main myofibrillar fish protein.
  • myofibrillar proteins play an important role in defining the functional properties of the gelled product that is obtained.
  • the gelation properties and the rheological characteristics of the gel in fact, depend on the properties of the myofibrillar fraction of the muscle, as well as on the weight ratio of the proteins with respect to the 'water and fat content .
  • the network that is formed is a three-dimensional structure that captures in its interior the liquid phase and low-mo1ecular-weight molecules, for example the microelements of the fish meat.
  • the process of the present invention allows also this disadvantage to be overcome .
  • the Applicant has in fact found that a gelled restructured product can be obtained, with the desired organoleptic, rheological and nutritional properties, among which its sliceability according to the criteria specified above, also starting from salmon meat, more specifically also without the addition of vegetable and/or animal proteins .
  • the presence of nutrients deriving from fish inside the gelled product of the present invention is a distinctive feature of the product with respect to the prior art.
  • the surimi technology removes fish nutrients from fish, which are therefore not present in the final surimi-based product of the prior art.
  • the food product in slices or sliced of the invention has characteristics of texture, compactness and elasticity such that, for thicknesses between 0.4 and 1.8 mm, it is not only compact and intact, but it can also be folded on itself and rolled up for example around a breadstick.
  • the quality of the slices is determined by the possibility of cutting the product into thin slices that are resistant to breaking and crumbling. This parameter depends on the composition of the product and its gelation characteristics.
  • the assessment system used herein consists in preparing slices of the product having different thicknesses, comprised between 0.4 and 1.8 mm, with a WEBER CCS automatic slicer equipped with a blade having a diameter of 46 cm and evaluating the slices using a qualitative scale which is based on visual observation of the defects as illustrated in Table 1.
  • Table 1 Evaluation scale of the slices
  • Values of 4 define a sliceable product whereby the slices can be folded on themselves, whereas values of 5 define a product which can be rolled up and therefore analogous to pork ham, for both the characteristics of foldability and rollability.
  • the process of the present invention has the advantage of being simple and substantially free of waste of nutritive value.
  • the taste and flavour of the product of the present invention is genuine as it derives from the fish meat used for its production
  • a mixture of fish meat was prepared, having the composition described in Table 2 and at a temperature of 4°C.
  • Table 2 Composition of the mixture of fish meat.
  • aqueous solution containing 1.5 kg of salt, 1.8 kg of konjac gum, 1.2 kg of carrageenan, 0.80 kg of phosphate, 2 kg of fibers of citrus fruits having a fine particle size, less than 200 mesh, 0.03 kg of polyphenols from olive oil and 0.05 kg of rosemary extract, were prepared.
  • the aqueous solution was mixed in a FIREX blade mixer having a capacity of 80 litres, at a rate of 80 rev/min and at a temperature of 4 °C.
  • the meat mixture was minced and prepared at 4°C in a 200 litre twin-screw mixer to which the aqueous solution of 40 litres was added.
  • the mixture (emulsion) thus obtained had a pH of
  • the encased product thus thermally treated was then subjected to a cooling step for 8 hours, at the end of which the centre of the product had a temperature of 4°C.
  • the product thus obtained had a cylindrical shape, similar to that of a "bologna” ( “mortadella” ) .
  • Example 1 The process of Example 1 was repeated with the difference that the composition of the mixture of fish meat was composed as indicated in Table 3.
  • Example 2 The process of Example 2 was repeated with the difference that the aqueous solution was composed of 1.5 kg of salt, 1.2 kg of konjac gum, 1.0 kg of carrageenan, 0.80 kg of phosphates, 1.6 kg of powdered egg white, 1.5 kg of fibers of citrus fruits, 0.02 kg of polyphenols from olive oil and 0.01 kg of rosemary extract .
  • Example 2 The process of Example 1 was repeated and wherein the aqueous solution was composed as indicated in Table 4.
  • a mixture of fish meat having the composition described in Table 5 was prepared.
  • the mixture thus obtained was then minced and emulsified, at 4°C, in a twin-screw mixer having a capacity of 250 litres, with 40 kg of the aqueous solution prepared according to the following composition: 1 kg of salt, 0.8 kg of phosphate, 4.0 kg of potato starch, 1.3 kg of carrageenan, 0.06 kg of yeast extract, 0.35 kg olive oil flavoured with chilli pepper, 0.60 kg of dextrose, 0.010 kg of transglutaminase, 0.05 kg of rosemary extract, 0.03 kg of polyphenols from olive oil.
  • Example 1 The encased product obtained in Example 1 was used for analysis of the sliceability characteristics.
  • the sliceability defined herein as the possibility of cutting the product into thin slices resistant to breaking and crumbling, was measured by placing the product along its longer side and cutting ' away, using a. knife, and with a vertical cut, a portion of the product (about a fifth) .
  • the product was then adequately wrapped and stored at 22°C and after 7, 14, 21, 28 and 35 days, the operation was repeated.
  • Values of 4 define a product analogous to pork ham, for the characteristics of foldability on itself.
  • Values of 5 define a product analogous to pork ham for both the foldability on itself and rollability characteristics .
  • Example 1 has the desired characteristics of sliceability, and therefore foldability and rollability, when the thickness of the slices is of 1.0 mm or greater. Extremely satisfactory results were also found for thinner thickness values, such as 0.5 mm.
  • Example 1 The product obtained in Example 1 was analyzed for the following chemical composition characteristics:
  • the content of lipids deriving from the fish was measured according to the ISTISAN Method 1996/34 page 39.
  • the content of total lipids of the products was measured according to the ISTISAN Method 1996/34 page 39.
  • the water activity was measured according to the method ISO 21807-2004.

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

Abstract

L'invention concerne un produit alimentaire restructuré gélifié comprenant, en pourcentage en poids par rapport au poids total du produit, au moins 40 % de chair de poisson et, en pourcentage en poids sec par rapport au poids total du produit, au moins 0,8 % d'au moins un hydrocolloïde, et qui a une activité de l'eau (aw) de 0,9 ou moins. L'invention concerne également un procédé de production du produit alimentaire de l'invention, comprenant les étapes consistant à : (a) rendre disponible un mélange comprenant, en pourcentage en poids par rapport au poids total du mélange, au moins 40 % de chair de poisson, et en pourcentage en poids sec par rapport au poids total du mélange, au moins 0,8 % d'au moins un hydrocolloïde ; (b) mettre en forme le mélange ; (c) soumettre le mélange ainsi formé à un traitement thermique à une température comprise entre 40 et 95 °C pendant une durée comprise entre 40 et 180 minutes ; et (d) soumettre le mélange ainsi obtenu à un refroidissement afin d'obtenir un produit gélifié.
PCT/IB2017/058455 2016-12-29 2017-12-28 Produit alimentaire restructuré gélifié WO2018122757A1 (fr)

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IT102016000132381A IT201600132381A1 (it) 2016-12-29 2016-12-29 Prodotto alimentare ricostituito gelificato.
IT102016000132381 2016-12-29

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110269212A (zh) * 2019-07-29 2019-09-24 淮阴工学院 佛手瓜复合鱼丸及其制备方法

Citations (2)

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Publication number Priority date Publication date Assignee Title
WO1993020719A1 (fr) * 1992-04-09 1993-10-28 Consejo Superior Investigaciones Científicas Procede de fabrication d'un produit analogue au filet d'anchois et produit ainsi obtenu
CN104839774A (zh) * 2015-04-16 2015-08-19 广东海洋大学 提高金鲳鱼冷冻鱼糜凝胶强度的生产方法

Patent Citations (2)

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Publication number Priority date Publication date Assignee Title
WO1993020719A1 (fr) * 1992-04-09 1993-10-28 Consejo Superior Investigaciones Científicas Procede de fabrication d'un produit analogue au filet d'anchois et produit ainsi obtenu
CN104839774A (zh) * 2015-04-16 2015-08-19 广东海洋大学 提高金鲳鱼冷冻鱼糜凝胶强度的生产方法

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DATABASE BIOSIS [online] BIOSCIENCES INFORMATION SERVICE, PHILADELPHIA, PA, US; 2013, CARDOSO C ET AL: "SPECIES, SALT LEVEL, AND DIETARY FIBRE EFFECT ON FISH HAM", XP002771054, Database accession no. PREV201400130149 *
DATABASE WPI Week 201623, Derwent World Patents Index; AN 2015-61073L, XP002771053 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110269212A (zh) * 2019-07-29 2019-09-24 淮阴工学院 佛手瓜复合鱼丸及其制备方法

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