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WO1996003889A1 - Succedane de viande rouge broyee obtenu a partir du poisson - Google Patents

Succedane de viande rouge broyee obtenu a partir du poisson Download PDF

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Publication number
WO1996003889A1
WO1996003889A1 PCT/US1995/009979 US9509979W WO9603889A1 WO 1996003889 A1 WO1996003889 A1 WO 1996003889A1 US 9509979 W US9509979 W US 9509979W WO 9603889 A1 WO9603889 A1 WO 9603889A1
Authority
WO
WIPO (PCT)
Prior art keywords
fish
proteinaceous material
acid
normality
extracted
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US1995/009979
Other languages
English (en)
Inventor
Leonard Yaiko
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Griffith Laboratories Worldwide Inc
Original Assignee
Griffith Laboratories Worldwide Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Griffith Laboratories Worldwide Inc filed Critical Griffith Laboratories Worldwide Inc
Publication of WO1996003889A1 publication Critical patent/WO1996003889A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

Definitions

  • This invention relates generally to a proteinaceous material suitable as a red meat substitute and to its preparation, and more particularly to a fin fish-derived proteinaceous material which is both economically and characteristically desirable as a substitute for ground red meat in various food preparations.
  • the present inventor has already discovered and patented a poultry-derived ground meat substitute and its method of manufacture (U.S. Patent NO. 5,202,144) .
  • the poultry used in that invention is typically about 15% fat .
  • This level of fat provides mouthfeel and flavor characteristics quite different from fish which has far less fat.
  • fish typically has a strong fish flavor which is difficult to mask.
  • the development of a fish-derived substitute for ground meat presents a significant challenge.
  • the term "fish” is to be understood to encompass fin fish, mainly aquatic, cold-blooded vertebrates equipped with fins and usually scales.
  • the finned vertebrates among this group include but are not limited to salt water fish such as bass, blue fish, butter fish, cod fish, croakers, flounder, grouper, haddock, halibut, hake, herring, mackerel, mullet, pompano, red snapper, sable, salmon, shad, smelts, sole, sword fish, kyle fish, and whiting.
  • Fresh water finned vertebrates include but are not limited to bass (black or white) , bullhead, catfish, chubs, crappies, herring, mullet, perch, piccolo, pike, sheephead, spoonbill, sunfish, trout, tulibees and whitefish.
  • salt soluble fish proteinaceous material is extracted by blending ground fish muscle with an aqueous mixture of salt, phosphate, flavoring and coloring, cooked and then ground.
  • the source of fish protein is mechanically deboned fish or fish "sawdust" which comprises trimmings and fines remaining from cutting blocks of fish for preparing, e.g., portion control fish products. Mechanically deboned mullet and cod are particularly preferred.
  • the cooking step is carried out in the presence of a low concentration of a food grade acid to produce a firmer textured end product. Alternatively, the cooking step may be carried out using dry heat .
  • the ground extracted proteinaceous material is subjected to a second heat processing step--most preferably in the presence of a low concentration of a food grade acid--also to produce a firmer textured end product.
  • a second heat processing step--most preferably in the presence of a low concentration of a food grade acid--also to produce a firmer textured end product.
  • Such fish muscle can be recovered as "mechanically deboned fish” , in a process which calls for grinding the fish carcass into a homogenous mass which is forced against a plate with small orifices.
  • the fish proteinaceous material and marrow pass through the orifices, while all of the bones, tendons, and solid material are held back and discarded.
  • the resulting fish proteinaceous material is comparable to the consistency of peanut butter.
  • salt-soluble proteinaceous material is extracted by blending the deboned fish with an aqueous mixture of salt, phosphate, flavorings, seasonings and coloring.
  • the level of salt relative to mechanically deboned fish should be in the range of about 0.1 to about 5.0 percent by weight salt to deboned fish, and preferably about 0.5 to about 2.5 percent by weight.
  • the flavorings which may be used include standard red meat flavorings and seasonings. Caramel and other F, D, and C approved food colorings are used to give the resultant product a ground red meat appearance, with caramel coloring presently preferred.
  • the mixing time will vary depending upon the type of equipment used and the desired texture, but will typically be in the range of about 1 to 15 minutes and preferably about 3 to 10 minutes.
  • the proteinaceous material is cooked at a temperature of about 140° to 500°F, and preferably about 200-300°F, until gelled and browned. Dry heat is the preferred means of cooking the product because dry heat deepens the color and gives the proteinaceous material a more desirable flavor. As the proteinaceous material cooks, it gels into a solid mass.
  • the heating step may be carried out in the presence of a low concentration of a food grade acid such as citric, tartaric, succinic, adipic, fumaric or malic.
  • a food grade acid such as citric, tartaric, succinic, adipic, fumaric or malic.
  • Citric acid is presently preferred.
  • the acid when used, should be at a level sufficient to achieve a Normality of about 0.003 to 0.645N and preferably 0.161 to 0.322N. When citric acid is used, this would correspond to levels, by weight, of 0.01 to 2.0% and 0.5 to 1%, respectively.
  • the proteinaceous material (while it is still hot or after it has cooled) is run through a grinder plate to obtain comminuted pieces of the desired size.
  • the proteinaceous material may then be chilled or mixed with other seasonings or with sauces to create final products such as taco fillings, pizza toppings, spaghetti sauces, chili and sloppy joes.
  • a firmer end product may be obtained by further cooking the comminuted pieces obtained in the grinding step. This may be done by adding water to the comminuted material and then heating to produce an internal temperature of the comminuted material of at least 220°F for at least about 1 minute. In a preferred embodiment, the internal temperature of the comminuted material will be raised to at least about 240°F for about 30 minutes.
  • the water which is added to the comminuted material before heating, as just described is acidified with a low level of a food grade acid such as tartaric, succinic, adipic, fumaric or malic acid.
  • a food grade acid such as tartaric, succinic, adipic, fumaric or malic acid.
  • citric acid is preferred.
  • Sufficient acid should be used to achieve a Normality of about 0.003 to 0.645N and preferably 0.161 to 0.322N. When citric acid is used, this would correspond to levels, by weight of 0.01 to 2.0% and 0.5 to 1%, respectively.
  • the above ingredients are mixed to extract and flavor salt-soluble proteinaceous material which is then cooked, ground through a one-half inch plate, and chilled.
  • the fish proteinaceous material of Example 1 is mixed with the following ingredients to make a taco filling:
  • the onion is rehydrated before cooking. All of the ingredients are blended and simmered for one hour. The resulting product is aesthetically and organoleptically indistinguishable from its ground red meat-based counterpart.
  • Example 1 The fish proteinaceous material of Example 1 is substituted or combined with ground red meat and with appropriate seasonings or sauces to create final food products, these will likewise be aesthetically and organoleptically indistinguishable from their ground red meat-based counterparts.
  • the ingredients were cooked in the acidified solutions until an internal temperature of 160°F was obtained in the extracted proteinaceous material .
  • Example 1 The resulting products exhibited a modified, slightly firmer texture than that prepared in Example 1. Additionally, if the product of this Example were allowed to stand for an extended period it would show greater resistance to oxidation than that of Example 1.
  • the cooked and ground, blended fish proteinaceous material of Example 1 could be subjected to a retort cook in the presence of acid, as described below.
  • acid for example, five different concentrations of citric acid could be used: 0.125% (0.04N) , 0.25% (0.08N) , 0.5% (0.161N), 1.0% (0.322N), 1.5% (0.483N) , and 2.0% (0.645N) .
  • the samples of the cooked and ground blended fish proteinaceous material could be retorted at 240°F for 45 minutes.
  • a sensory evaluation ranking test could then be conducted to determine how the cooked and ground, blended fish proteinaceous material that was retorted in
  • citric acid solutions ranked in firmness compared to the control (no acid, only water) .

Landscapes

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

Abstract

La présente invention concerne une substance protéique préparée à partir du poisson et utilisable comme succédané de viande rouge broyée. On la prépare en extrayant du muscle de poisson la substance protéique salinosoluble, en la gélifiant, en broyant l'extrait, et éventuellement en chauffant le produit broyé en présence d'eau.
PCT/US1995/009979 1994-07-29 1995-07-27 Succedane de viande rouge broyee obtenu a partir du poisson Ceased WO1996003889A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US28281994A 1994-07-29 1994-07-29
US08/282,819 1994-07-29

Publications (1)

Publication Number Publication Date
WO1996003889A1 true WO1996003889A1 (fr) 1996-02-15

Family

ID=23083261

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1995/009979 Ceased WO1996003889A1 (fr) 1994-07-29 1995-07-27 Succedane de viande rouge broyee obtenu a partir du poisson

Country Status (1)

Country Link
WO (1) WO1996003889A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1180333A1 (fr) * 2000-08-18 2002-02-20 Sanamundi AG Produit de poisson et Procédé de préparation

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4439456A (en) * 1981-12-15 1984-03-27 Nippon Suisan Kabushiki Kaisha Process for producing fibrous food products

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4439456A (en) * 1981-12-15 1984-03-27 Nippon Suisan Kabushiki Kaisha Process for producing fibrous food products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1180333A1 (fr) * 2000-08-18 2002-02-20 Sanamundi AG Produit de poisson et Procédé de préparation

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