IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0594922
(2000-06-15)
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우선권정보 |
FR-1999-907625 (1999-06-16) |
발명자
/ 주소 |
- Roussell, Laurence
- Parent, Veronique
- Lenglin, Guillaume
|
출원인 / 주소 |
|
대리인 / 주소 |
Harness, Dickey & Pierce, P.L.C.
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인용정보 |
피인용 횟수 :
1 인용 특허 :
8 |
초록
▼
Fish based food product consisting of two materials, a paste material and a fibrous material, the paste material being aerated by texturization, incorporating fibers whose diameter is between 1 μm and 1 mm, either isolated or in bundles, the product having a heterogeneous texture and a firm an
Fish based food product consisting of two materials, a paste material and a fibrous material, the paste material being aerated by texturization, incorporating fibers whose diameter is between 1 μm and 1 mm, either isolated or in bundles, the product having a heterogeneous texture and a firm and elastic overall consistency similar to that of fish or crustacean muscle. The fibrous material obtained by extrusion cooking forms a network of macroscopic fibers whose diameters are in the order of 0.1 mm to 1 mm, ramified into microscopic fibers with diameters in the order of 1 μm to 0.1 mm.
대표청구항
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1. A fish based food product comprising a texturized aerated fish paste material and an extrusion-cooked fibrous fish material, the fibrous material including individual fibres or bundles of fibres, each fibre having a diameter in a range of 1 μm to 1 mm, the product presenting a heterogeneous
1. A fish based food product comprising a texturized aerated fish paste material and an extrusion-cooked fibrous fish material, the fibrous material including individual fibres or bundles of fibres, each fibre having a diameter in a range of 1 μm to 1 mm, the product presenting a heterogeneous texture and a firm and elastic overall consistency similar to that of fish or crustacean muscle tissue, wherein the fibrous material forms a network of macroscopic fibres whose diameters the on an order of 0.1 mm to 1 mm, and forms a structure with microscopic fibres each having a diameter on the order of 1 μm to 0.1 mm, and wherein at least some of the fibres have a ramified network configuration. 2. Product according to claim 1 wherein the product contains over 30% of fish meat and 25 to 40% water. 3. Product according to claim 2 wherein the product is 1 to 12 cm in length and weighs between 3 and 300 g. 4. Fish based food product according to claim 1, the paste material consisting of over 30% of fish meat, wherein the product is in the form of fish steaks, fish and vegetable based cakes, filled bars, quiches, pies, thin slices, spreads, fish fillettes, fish pâté, or small ludio shapes. 5. Process for the production of a fish base food product with a heterogeneous texture according to claim 1 wherein the process is comprised of the following steps:manufacturing a fibrous material and paste material;mixing the fibrous material with the paste material; andmoulding the mixture to form shapes. 6. Process according to claim 5 wherein the fish paste material is textured using homogenization, emulsification, and/or expansion and/or cutting before mixing with the fibrous material, in order to obtain a gelling strength on the order of 50 to 150 g/cm 2 , or after mixing with the fibrous material by adding between 0.3 and 1 part air per mixture part. 7. Process according to claim 6 wherein the fibrous material consists of small fibres obtained from a fish based preparation, the small fibres being manufactured according to the following steps:mixing ingredients of the fish based preparation;forming the fish based preparation;moulding and then cooking the fish based preparation to allow gelling to take place;cooling; andsize reducing the cooled fish based preparation. 8. Process according to claim 7 wherein in the fish based preparation used in the manufacture of the small fibres consists of over 50% washed and refined fish meat suitable for gelling, to which cryoprotectant type stabilising agents are added for freezing purposes, the fish based preparation having a moisture content below 80% and having a gel strength of 150 to 300 g/cm 2 . 9. Process according to claim 6 wherein the fibrous material contains cooked or raw natural fibres from crab or other marine products obtained by mechanical separation treatment. 10. Process according to claim 6 wherein the paste material contains over 30% washed and refined fish meat suitable for gelling, to which cryoprotectant type stabilising agents are added for freezing purposes, and has a moisture content below 80%, and wherein the process further includes enriching the paste material with gelling or thickening agents so as to obtain a gel strength of 100 to 250 g/cm prior to texturization. 11. Process according to claim 6 wherein the level of incorporation of the fibrous material in the paste material is between 5 and 60% by weight, depending on the desired final texture. 12. Process according to claim 6 wherein mixing takes place at a temperature in the range of −10° C. and +20° C. 13. Process according to claim 6 wherein the fibrous material mixed with the paste material consists of at least one type of fibre chosen from ramified network fibres, fine fibres and natural fibres. 14. Process according to claim 6 wherein the fibrous material is incorporated according to a statistical method in a blender or mixing tank. 15. Process according to claim 6 wherein the mi xture obtained by mixing the fibrous material and paste material undergoes the following steps:forming by extrusion or moulding into two- or three-dimensional shapes or into a strip;cooking, leading to gelling and stabilisation of the product; andcooling. 16. Process according to claim 15 wherein the mixture undergoes the further step of adding surface colour to the extruded or molded shapes, the colour being added before and/or after the cooking step by spraying, depositing colour on the strip or extrusion of a coloured paste material. 17. Process according to claim 15 wherein the cooking step consists of a combination of a microwave cooking step and a steam cooking step, the microwave cooking providing rapid cooking to the core of the product so as to produce a sufficiently stable gel-like structure that is stable before cooling while the steam cooking results in the surface of the product being cooked without drying it out, with the microwave cooking being carded out before or simultaneously with the steam cooking. 18. Process according to claim 5 wherein the fibrous material consists of a ramified network of fibres obtained from minced fish meat by means of a high-temperature and high-moisture extrusion cooking process comprised of the following steps;a. introducing fish meat into a single screw extruder;b. transferring fish meat from one end to another and of an extruder barrel, adjusting screw configuration and temperature within the barrel such that raw material of the fish meat successively undergoes a mixing and heating step up to a temperature of about 130° C., followed by a melting step with an increase in temperature of the material to above 130° C., and an increase in pressure to between 0 and 50 bars, such that plasticization of the transferred fish meat takes place; andc. extruding, at the other end of the barrel, the transferred fish meat, obtained after plasticization, through a die adapted for texturization, and shaping and cooling the extruded fish meat such that a fish based food product with a ramified fibrous structure is obtained. 19. Process according to claim 18 wherein the extruded fibrous material is cooled in the die to a temperature of 100° C., and the process comprises an initial cooling phase in an uncooled zone in the die at the other end of the barrel, followed by a second cooling phase in a cooled zone at an outlet of the die. 20. Process according to claim 18 wherein the extrude fibrous material obtained from the die outlet is cooled in a cold shower, sliced to a desired length, then ground, with bundles of extruded fibres being cut and processed by at least one of shredding, mincing, lamination, blending, homogenisation separation such that the extruded fibrous material can be dispersed in a fish based matrix. 21. Process according to claim 18 wherein the extruded fibrous material contains 15 to 50% of dry matter, the dry matter consisting of at least 35% of total proteins. 22. Process according to claim 21 wherein 25 to 100% of dry matter in the extruded fibrous material consists of dry matter originating from fish and/or other marine products, and the dry matter comprises marine proteins in the form of minces, fillets, pulps, or surimi extracts. 23. Process according to claim 22 wherein the dry matter in the extruded fibrous material contains functional milk proteins, the functional milk proteins being in a dried or concentrated form. 24. Process according to claim 22 wherein the extruded fibrous material also contains at least one of egg proteins in liquid or powder form, vegetable or dairy fats, concentrated or isolated vegetable proteins, vegetable flour, starches and other complex carbohydrates, food grade hydrocolloids, spices, flavouring and colouring. 25. Process according to claim 18 wherein the extruded fibrous material is used in fresh form or preserved by physical treatment. 26. Process according to claim 18 further comprising melting the textured paste material w hich is regulated as a function of the level of fats in the paste material, the paste material having a fat level between 0 and 50%. 27. A fish based food product comprising a texturized aerated paste material and a fibrous material, the fibrous material including individual fibres or bundles of fibres, with each fibre having a diameter in a range of 1 μm to 1 mm, the product presenting a heterogeneous texture and a firm and elastic overall consistency similar to that of fish or crustacean muscle tissue, at least some of the fibres being obtained by size reduction of a fish based preparation or originating from natural fibres of marine products resulting from mechanical separation of myotomes, wherein at least some of the fibres have a ramified network configuration. 28. A fish based food product comprising:a fish paste including added air; andan extruded fibrous material including individual fibres or bundles of fibres, each fibre having a cross sectional width in a range of 1 μm to 1 mm, the fibrous material having a network of macroscopic fibres whose cross sectional widths are each between about 0.1 mm and 1 mm, the fibrous material further having a structure with microscopic fibres whose cross sectional widths are each between about 1 μm to 0.1 mm, at least some of which have a ramified network configuration; and whereinthe product has a substantially heterogeneous texture. 29. A fish based food product comprising:a. fish paste; andb. a fibrous material including individual fibres or bundles of fibres of differing size wherein at least some of the fibers have a repeating, ramified network configuration the fibrous material being mixed with the paste; and whereinthe product has a substantially heterogeneous texture and a formed final shape. 30. The product of claim 29 wherein the paste comprises fish material and air. 31. The product of claim 29 wherein the fibers are extrusion-separated and the pasted is extrusion-heated. 32. The product of claim 29 wherein the paste is texturized. 33. The product of claim 29 wherein at least some of the fibres have a diameter between about 1 μm to 0.1 mm.
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