ES2454917A1 - PROCEDURE FOR PRODUCTION OF FOOD PRODUCTS FROM FISH SKIN - Google Patents

Abstract

Procedure for preparing food products starting from fish skins, characterized in that it comprises the following phases: - separation (1) of the skins from the fish meat; - preparation (2) of the skins; - cutting (3) of the skins in a predetermined size; - introduction (4) into an aqueous solution for a period of time between 1 second and 10 minutes; - drying (5) of the skins; - fry (6) the skins in any fat of animal (L), vegetable (M) or synthetic (N) origin suitable for human consumption; - cooled (7) of the skins, and; - packaging (8) of the skins.

Description

Procedure for preparing food products based on fish skins

Technical Field of the Invention

The present invention corresponds to the technical field of food, in particular to the process of manufacturing a food product obtained from fish skins.

Background of the Invention

At present and during the last years, there is a tendency towards the use of fish skins, which in most cases is an element of waste in the consumption of cooked fish.

In this way it is a question of obtaining a use of a waste element that really has the same nutritional properties as fish meat and that although it is sometimes consumed together with it, in most cases, it is separated before cooking. fish to avoid the diner the discomfort of having to separate it.

In cases where the fish is cooked with the skin, the result of it can be attractive for consumption or not, because depending on the cooking method used, which will depend on the needs of the fish meat, as well as the characteristics of the skin, you get a skin that is appetizing or not.

There is therefore the inconvenience of knowing that a certain product contains multiple nutritional advantages that are wasted as the result of the joint cooking of the skins with the fish meat, due to the differences between both and the different cooking conditions that they need, not It offers an adequate result to make the consumption of skins appetizing.

There are some attempts to cook these skins separately, but to date the desired effect has not been obtained, since the result is too hard and textured skin that is not thin to the palate.

As an example of the prior art, the following reference documents GB1350547A, JP2008263940A, GB21967174A, CN101897446A and CN101322563A can be mentioned.

In the case of reference documents GB1350547A, and JP2008263940A, products consisting of a crunchy and nutritious snack are treated based on a dough or paste of carbohydrates to which chopped fish or other high nutrient ingredient is added.

Thus, in the case of the first document cited, reference GB1350547A, it is an appetizer based on potato paste, corn or wheat starch and water, to which is added between 14 and 60% of protein material, such as fish, meat, vegetables ...

In the following case, reference JP2008263940A, refers to the realization of a snack made by spraying frozen fish skin, usually tuna, kneaded with wheat flour, potato, starch, rice noodles, soy flour or Powdered corn and all heated to a predetermined temperature.

As you can see the snack generated in these cases mentioned is basically a paste or dough that will contain a variable amount of fish or fish skin, to provide the desired nutritional properties, but it is not a snack in which the skin of Fish is the main ingredient, with its characteristic shape, flavor and texture.

In the case of reference document GB21967174A, it is an appetizer based on crushed fish that can include the skin thereof.

Again it is a food generated from fish, with or without the skin of the fish, which when crushed loses its nature in terms of texture and presence, unifying in a paste or dough in which the main food, in this In the case of fish skin, it is difficult to recognize.

In the case of reference document CN101897446A, it is again a snack made by processing a frozen fish skin, which must be thawed, rinsed and drained of the remaining water, then immersed in an alkaline solution, bleached , cools, drains the skin again and cuts. Subsequently it is mixed with peppers in vinegar, stewed and frozen again for later packaging.

In this case, although it is a food made mainly with fish skins, the particularity is that it must be done with frozen fish skins that will be thawed at the beginning of the process, to be frozen again at the end of the process, Therefore, the application of this procedure is largely limited to cases of frozen fish skins, excluding fresh or salted fish skins. Similarly, the resulting product is a frozen food preservative, whose characteristics are not comparable to a product preserved in a natural packaging.

In the case of reference document CN101322563A, the use of salmon skin is specified, discarding the rest of fish skins. Likewise, the method of realization focuses on a selection of the material, a thaw and decomposition of the material, the elimination of the fishy smell, its frying, the elimination of the oil and its refrigeration. The excipients are then prepared and dried, seasoned, filled with hydrogen and packaged.

In this case, then, a decomposition of the skins is performed again to form a kind of fish rolls as food, again losing the characteristic shape of the fish skins.

It is thus observed that in most cases found in the state of the art, fish skins are usually used as an additional ingredient with which to provide nutrients to a food made basically with the texture of a paste or food dough.

In the few cases in which the skins are not crushed and the texture and initial shape thereof are maintained, the procedures provided do not provide the possibility of obtaining a snack based on any type of fish skins in general, be it whatever the presentation of the same or the type of fish and also ensure excellent results of texture, flavor and crispy result.

Description of the invention

The process of preparing food products based on fish skins, presented here, comprises the following phases.

First of all it is necessary to perform a separation of the skins from the fish meat. This separation is done by mechanical means.

Next, a preparation of the skins is carried out which may be formed by a washing thereof or a washing and drying, depending on whether the washing of said skins, which can be fresh, frozen or salted skins, is carried out in The moment before the next phases or on the contrary there is a period of time between the preparation and the following phases.

The next phase is the cutting of the skins in a predetermined size.

The fourth phase comprises the introduction of said skins in an aqueous solution for a period of time between 1 second and 10 minutes. Said aqueous solution may be composed of water and a solution of technological adjuvant and at least one neutralization acid thereof. Said technological aid can be sodium bicarbonate, magnesium carbonate, aluminum hydroxide or any other product that has the same physical-chemical characteristics.

The at least one neutralizing acid of the technological adjuvant can be formed by malic acid, tartaric acid, or any acid of the same characteristics or even by a combination of some of them.

Likewise, the water used can be osmotized water, which results in a much finer texture of the fish skins, being able to use any drinking water.

The fifth phase is the drying of the skins, which can be carried out by means of a drying element, such as in the oven, in the dryer, in the sun naturally in a food dryer, preferably the form of the oven drying or dehydration which It presents better results.

Next, the sixth phase consists of frying the fish skins in fat that can be of animal, vegetable origin or a synthetic fat suitable for human consumption. The frying temperature of this fat will depend on the relationship between the amount of product to be fried and the amount of fat used, as well as the result that is intended to be obtained, the type of fat used, ... The fat used can be oleic seed oil, which improves the nutritional properties of the fish skins obtained by this procedure, because they provide the properties of this particular oil.

Likewise, it is possible to make the contribution of some seasoning, such as a spice, to the fat used in the frying of fish skins. This generates a characteristic flavor to these skins, which can be varied depending on the seasoning provided, obtaining the desired flavor in each case.

Then, the fish skins are cooled and, finally, the packaging of them is done.

The salt content of the final product must be found in values between the minimum and maximum admitted in the market, and the variation of more or less quantity within these limits will depend on the specific taste of the customer or the type of customer to whom it is addressed, in the case of hypertensive for example.

The fish skins used can be of any type of fish, preferably cod or maruca.

With the process of preparing food products based on fish skins, which is proposed here, multiple advantages are obtained with respect to the state of the art.

Thus, fish skins are obtained that, maintaining their original shape and structure, are very pleasant and appetizing as an aperitif or snack, presenting a finer and softer texture than those existing in the state of the art and also being perfectly crispy, What makes them delicious.

These characteristics make them very appetizing and tasty, as well as nutritious, since the fish skins of which they are made comprise the same nutrients as the fish's own meat, which in addition to other vitamins and nutrients, have a high acid content Omega-3 fatty acids that stand out for their influence on the increase in blood clotting time which reduces the incidence of cardiovascular diseases. They also have anti-cancer, anti-inflammatory properties ...

In addition, if in the proposed procedure, the fat used in the frying of the skins is oleic seed oil, skins are obtained that are less impregnated with fat and that also reduce the bad cholesterol and increase the good, which also contributes to reduce the risk of cardiovascular diseases as well as provide beneficial effects on liver health and prevent the formation of gallstones.

Brief description of the drawings

In order to help a better understanding of the features of the invention, according to a preferred example of practical implementation thereof, an integral part of said description is provided, a series of drawings where, for illustrative and non-limiting purposes, represented the following:

Figure 1.- Shows a block diagram representative of the process of manufacturing food products based on fish skins.

Detailed description of a preferred embodiment of the invention

In view of the figure provided, it can be seen how in a preferred embodiment of the invention, the process for preparing food products based on fish skins, which is proposed herein comprises a series of phases that are those detailed in continuation:

The first phase consists in the realization of the separation 1 of the skins from the meat of the fish by mechanical means.

The second phase is the preparation 2 of the skins. In this preferred embodiment, since these are fresh and after preparation 2 the following cutting phases 3 and introduction 4 will be carried out immediately in an aqueous solution, said preparation 2 will comprise washing 2.1 of said skins.

Next, the mentioned phase of the cut 3 of the skins is made in a predefined size and then the phase of introduction 4 of the skins in an aqueous solution for a period of time between 1 second and 10 minutes and that in this embodiment of the procedure, it is preferably 3 minutes.

This aqueous solution is made with osmotized water C1 and with a solution of a technological adjuvant S and a combination of neutralizing acids T thereof. In this preferred embodiment of the invention the technological adjuvant S used is sodium bicarbonate S1, in a proportion comprised between 0.01 and 0.5%, while the neutralizing acids T used are preferably a combination of malic acid T1 and T2 tartaric acid in a proportion between 0.02 and 0.4%.

In this preferred embodiment of the process, the proportion of sodium bicarbonate S1 is preferably 0.11%, while the proportion of malic acid T1 and tartaric acid T2 is preferably 0.073%.

The sodium bicarbonate S1 added to the aqueous solution, favors the reduction of the hardness that the fish skins tend to present, being with the help of the neutralizing acids T of the bicarbonate S1, in the right and determined proportion, how to achieve a optimum state of the hardness of the same, to offer in this way a perfect sensation in its consumption.

When using osmotized water C1, an effect is achieved on the fish skins that makes them present a much finer texture that is more pleasant for consumption.

After 3 minutes and, as shown in Figure 1, the fifth phase is given, in which the skins removed from the solution proceed to dry 5 of them. In this preferred embodiment of the invention, drying 5 is carried out by means of a drying element 5.2, preferably in oven A, since with this drying mode, a caramelized appearance of the fish skins is obtained, as well as an optimal texture .

When these skins are very dry, the sixth phase is given, in which the fish skins are fried in a fat which in this preferred embodiment of the invention is M1 oleic seed oil. The use of an oil of oleic seeds M1, will contribute to the skins of fried fish with it, the properties of the same, in addition to being an oil with which the products are less impregnated in fat when frying in it, with that are less caloric.

In this preferred embodiment of the process, the contribution of a seasoning P, which in this case is oregano P1, is made to the oil of oleic seeds M1 used in the frying of fish skins. This will mean that these fish skins will result in a characteristic flavor to this spice, giving it a distinctive and characteristic touch.

Although in this case the oregano P1 has been chosen, in other ways of carrying out the procedure other different spices can be provided, such as cayenne P2 that gives a spicy touch to the skins, the cumin P3, or others ... depending on the flavor that you want to get.

The next phase is the cooling 7 of the fish skins and finally the packaging 8 of them.

In this preferred embodiment of the invention, the use of cod skins is considered.

With the process of manufacturing food products based on fish skins, which is presented here, the state of the art is significantly improved.

In this way, with this procedure cod skins are obtained that are very appetizing to be crispy and with a soft and fine texture, maintaining the original structure and shape of said fish skins. This is achieved with the precise choice of each of the phases that make up the procedure, to achieve the best result. Thus, with the choice of the exact proportions of the aqueous solution an ideal point is obtained in the hardness of the fish skins, while the choice of the oven drying mode also influences the obtaining of an appearance and texture optimal

Likewise, these fish skins have multiple nutritional properties as they are a natural source of omega-3 fatty acids, as well as fish meat and, in addition, they provide new qualities, thanks to the use of oleic seed oil. .

In this way, this procedure obtains skins that have, in addition to the nutritional and vitamin properties of the fish, others due to the use as oil for frying the oil of seeds rich in oleic acid.

Therefore, a simple and very effective procedure is obtained, in order to obtain suitable and highly recommended fish skins as a snack food, both for its pleasant texture and flavor, and for its high contribution of beneficial elements for health, being also easily applicable in any initial state of fish skins.

Claims (2)

1- Procedure for preparing food products based on fish skins, characterized in that it comprises the following phases

-

separation (1) of the skins from fish meat;

-

preparation (2) of the skins;

-

cut (3) of the skins in a predetermined size;

-

introduction (4) in an aqueous solution for a period of time between 1 second and 10 minutes;

-

drying (5) of the skins;

-

fry (6) the skins in any fat of animal (L), vegetable (M) or synthetic fat (N) suitable for human consumption;

-

cooled (7) the skins, and;

-

packaging (8) of the skins.

2- Process for preparing food products based on fish skins, according to claim 1, characterized in that the preparation phase (2) of the skins comprises a washing (2.1) thereof. 3- Process for preparing food products based on fish skins, according to claim 1, characterized in that the preparation phase (2) of the skins comprises washing (2.1) and drying (2.2) thereof. 4- Process for preparing food products based on fish skins, according to any of the preceding claims, characterized in that the aqueous solution is composed of water (C) and a solution of a technological adjuvant (S) and at least one acid of neutralization (T) thereof. 5- Process for preparing food products from fish skins, according to any of the preceding claims, characterized in that the technological adjuvant (S) is sodium bicarbonate (S1), magnesium carbonate (S2), aluminum hydroxide (S3) or any other product with these physical-chemical characteristics. 6- Process for preparing food products from fish skins, according to any of claims 4 and 5, characterized in that the aqueous solution is composed of water (C) and a solution of sodium bicarbonate (S1) in a proportion between 0.01 and 0.5%, preferably 0.11% and at least one neutralizing acid (T) of sodium bicarbonate (S1) in a proportion between 0.02 and 0.4%, preferably of 0.073% 7- Process for preparing food products from fish skins, claim 6, characterized in that the at least one neutralizing acid (T) of sodium bicarbonate (S1) is preferably formed by malic acid (T1), tartaric acid (T2 ) or a combination of both. 8- Process for preparing food products from fish skins, according to claim 4, characterized in that the water (C) used in the aqueous solution is osmotized water (C1). 9. Process for preparing food products from fish skins, according to any of the preceding claims, characterized in that the period of time of the skins remaining in the aqueous solution is preferably 3 minutes. 10-Process for preparing food products from fish skins, according to any of the preceding claims, characterized in that the fat used in the frying (6) of the skins is oleic seed oil (M1). 11-Process for preparing food products from fish skins, according to any of the preceding claims, characterized in that it comprises the contribution of a seasoning (P) to the fat used in the frying (6). 12-Process for preparing food products from fish skins, according to claim 11, characterized in that the seasoning (P) contributed to the fat used in the frying (6) is preferably oregano (P1), cayenne (P2), cumin (P3) or other spice. 13-Process for preparing food products from fish skins, according to any of the preceding claims, characterized in that the drying (5) of the skins is carried out in a drying element (5.2), preferably in an oven (A). 14-Process for preparing food products based on fish skins, according to any of claims 1 to 12, characterized in that the drying (5) of the skins is carried out in a drying element (5.2), preferably in a drying room (B ). Method 15 for preparing food products based on fish skins, according to any of claims 1 to 12, characterized in that the drying (5) of the skins is carried out in the sun in a natural way (5.1). 16-Process for preparing food products from fish skins, according to any of the preceding claims, characterized in that the fish skins preferably come from cod or maruca. SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201231404 SPAIN Date of submission of the application: 11.09.2012 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: See Additional Sheet RELEVANT DOCUMENTS

Category

56 Documents cited Claims Affected

X

CN 101779798 A (TAIXIANG TECHNOLOGY DEV GROUP) 07/21/2010, Summary of the EPODOC database. Recovered from EPOQUE [online] [retrieved on 12/10/2013] 1-4, 9-16

TO

Escalibada of Rioja pepper with cod crispy. La Rioja agriculture, land culture. 01/04/2011 Recovered from the Internet [online] [retrieved on 12/10/2013] http://www.lariojacalidad.org/pdf/recetas_tv/escalibada_pimiento_riojano.pdf 1-3, 10, 13, 16

TO

JP 3140047U U (HOSHOKU) 03/13/2008, Summary of the WPI database. Recovered from EPOQUE [online] [retrieved on 10/12/2013] 1-3, 11, 15

TO

Fried fish skin 12/17/2007. Recovered from the Internet [online] [retrieved on 12/10/2013] http://www.otop5star.com/pop_up01.php?id=381# 1, 2, 11

TO

WO 2006117577 A1 (KUTI JANOS et al.) 09/11/2006, page 1, lines 9-10; page 2, lines 2127; page 3, lines 8-24; page 4, lines 14-page 5, line 25; examples. 4-7

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been prepared • for all claims • for claims no:

Date of realization of the report 10.12.2013

Examiner A. I. Polo Ten Page 1/5

REPORT OF THE STATE OF THE TECHNIQUE CLASSIFICATION OBJECT OF THE APPLICATION A23L1 / 325 (2006.01) A22C25 / 17 (2006.01) A23L1 / 03 (2006.01) Minimum documentation sought (classification system followed by classification symbols) A23L, A22C Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC, WPI, INTERNET  WRITTEN OPINION Date of Completion of Written Opinion: 10.12.2013 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 1-16 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims 5-8 Claims 1-4, 9-16 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published. WRITTEN OPINION  1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

CN 101779798 A (TAIXIANG TECHNOLOGY DEV GROUP) 07.21.2010

D02

Escalibada of Rioja pepper with cod crispy. 04.01.2011

D03

JP 3140047U U (HOSHOKU) 13.03.2008

D04

Fried fish skin 17.12.2007

D05

WO 2006117577 A1 (KUTI JANOS et al.) 09.11.2006

2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The invention relates, according to the first claim, to a process for preparing a food product from fish skins characterized in that it comprises the steps of. a) Separation of the skins from the meat of the fish b) Preparation of the skins c) Cutting of the skins d) Introduction of the skins in an aqueous solution for 1 second to 10 minutes. e) Drying f) Frying of the skins g) Cooling h) Packaging Dependent claims 2 to 16 detail some of the steps and conditions for carrying out the process. Documents D1 to D4, cited in the state of the art report, show various procedures for making fried fish skins. Document D1 describes a procedure comprising the steps of preparing the skins (washing, peeling and odor elimination), cutting them, seasoning them in an aqueous solution (with starch, vinegar, spices and yeast), frying, cooling and packaging. Document D2 describes a procedure for “cod crunchies” that starts with cod skins, desalts them, cuts them, dries them in the oven, fry them and drains the oil. In document D3 the fish skins are washed, dried in the sun, cut, fried and seasoned. Document D4 also starts with fish skins that are washed, fried and seasoned. Finally, they are sold packaged. Document D5 uses several compositions containing a source of carbon dioxide such as sodium bicarbonate together with spices and organic acids to soften and season meat and fish. WRITTEN OPINION  Novelty and inventive activity (art 6.2 and 8.2 of L.P.) No prior art document describes exactly the same steps and conditions as the procedure described in the application. Therefore, claims 1 to 16 are considered novel. The procedure described in D1 does not have exactly the same steps as the procedure described in the application, however both procedures coincide in the essential stages: introduction of the skins in an aqueous solution, frying and packaging. The differences between the two is that in D1 it starts from fish skins already separated from it and therefore stage a) is not described although it is implicitly assumed and that the immersion in the aqueous solution in D1 is longer (20 a 40 minutes) and without subsequent drying (before frying). However, it is considered that said differences (time and more or less drying) are within the possible variations or alternatives that a person skilled in the art would make once document D1 is known. In addition, these characteristics are intrinsically dependent on the type of saline solution used and the purpose for which it is used. In the absence of mention of the saline solution used, said technical characteristics apparently have no technical effect on the process or the final product obtained, and therefore, the process described in claim 1 lacks inventive activity. In view of this document, claims 2-4 and 9 also lack inventive activity. Dependent claims 10 to 16 refer to features that, in combination with those that depend, also do not confer inventive activity upon request. The characteristics mentioned in said claims (the type of oil, spices, fish or the drying method used in the process) are alternatives widely used in the same sector of the technique and therefore, obvious alternatives for an expert in The matter. Claims 5 to 8 mention the characteristics of the aqueous solution in which the skins are immersed before frying. According to the description (page 2, lines 33-35), the technical problem that the aqueous solution aims to solve is to improve the texture of the fried skins (make it thinner and softer) while retaining its flavor and crunchy texture. The solution to the problem by the application is to immerse the skins before frying in an aqueous solution that contains at least osmotic water that gives a finer texture and sodium bicarbonate that softens the tissues together with a neutralizing acid (description page 5 , lines 45-55; page 4, line 70-page 5, line 6). It seems that the ingredients chosen and the exact proportions thereof in the aqueous solution are those that produce a good result in the texture of the skins (description, page 5, lines 39-44). Therefore, for the invention to have inventive activity against document D1, the ingredients and the proportions of the aqueous solution that produce the desired technical effect must be included in the first claim, that is, a combination of claims 5 to 8 with the first. On the other hand, although document D5 describes several mixtures that are used dissolved in water and where the meat or fish are submerged for later cooking, said document does not suggest the use of said solutions for a type of product such as the skins of fish. On the other hand, neither documents D1 to D4 raise the problem of making the texture of the finest and softest fish skins since the solutions used are to season, eliminate the fishy taste, make them crunchier. Therefore, an independent claim directed to a process for making fish skins in which an aqueous solution such as that mentioned in claims 5 to 8 was used could meet the inventive activity requirement.