EP0854087B1 - Method for shaping foodstuffs, foodstuff and package obtained by this method - Google Patents

Description

The present invention relates to a method of forming of food, in particular based on fish flesh and / or crustacean, to the food obtained by said process and to a packaging capable of being implemented by said method.

It is known to put food in shape. However, no current process allows conferring on a fish-based food the shape of a natural piece of fish without compromising its qualities rheological and organoleptic.

US-A-3,408,926 describes a machine which is designed to compress fish fillets, in particular sardines, to the dimensions boxes intended to receive them.

GB-A-1,063,858 describes a method for sealing in a vacuum chamber a tray containing a food, in particular in liquid consistency, so that when leaving the chamber the pressure atmospheric applied to the seal comes to apply the latter against the food to eliminate the free volume located between the lid and the surface top of the food.

It is therefore an object of the present invention to offer a process for forming a food based on fish flesh and / or crustacean does not degrade the rheological and organoleptic qualities of the food.

It is also an object of the present invention to provide a food based on fish flesh and / or crustacean having a shape particular, in particular a shape recalling the natural shape of a piece of fish or crustacean or having a fancy form.

It is also an object of the present invention to offer a product food with a long shelf life.

It is also an object of the present invention to provide a industrial process for the preparation of food based on fish flesh or shellfish with a low cost price.

It is thus an object of the present invention to provide a food keeping in the cold positive and a frozen food.

These aims are achieved by a method according to the present invention, for forming a food based on fish flesh and / or shellfish in a container which, when the product is deposited, is sufficiently rigid to give the desired shape to the food.

Advantageously, the container constitutes the packaging food. A hermetic seal, in particular a sealing of a tray, allows a long conservation of the food according to the present invention.

The forming is advantageously carried out at low pressure so as not to compromise the rheological qualities and organoleptics of food

Advantageously, a constant weight metering of so as to obtain a standardized industrial food.

- a) à déposer une dose d'aliment (12), à base de chair de poisson et/ou de crustacé, dans un conditionnement (13) dont les parois présentent une certaine rigidité,

- b) à sceller hermétiquement sous vide le conditionnement (13) avec un film (15) qui est plus souple que les parois du conditionnement (13), et

- c) à exposer le conditionnement hermétiquement scellé à la pression atmosphérique de manière à ce que, sous l'action de cette pression, le film de scellement se déforme et transmette à l'aliment des forces d'application contre les parois du conditionnement pour qu'il épouse la forme de ce dernier et sans altération de l'aliment.

The main object of the invention is a process for forming a food, characterized in that it consists:

a) depositing a dose of food (12), based on fish flesh and / or crustacean, in a package (13) whose walls have a certain rigidity,

b) hermetically sealing the packaging (13) with a film (15) which is more flexible than the walls of the packaging (13), and

- c) exposing the hermetically sealed package to atmospheric pressure so that, under the action of this pressure, the sealing film deforms and transmits application forces to the food against the walls of the package to that it follows the shape of the latter and without altering the food.

The invention also relates to a method characterized in what the food formed is a fish meat food and / or crustacean with substantially homogeneous incorporation into the mass water-retaining compounds, especially hydrocolloids.

The invention also relates to a method characterized in that that the forming container, in particular the packaging, has the form of a piece of fish, especially a lady's or a fillet

The invention also relates to a method characterized in what the packaging imprints of the surface of a piece of fish or shellfish.

The invention also relates to a food characterized in that that it is dosed and / or formed by a process according to the invention.

The invention also relates to a package containing a food based on fish flesh and / or crustacean obtained by processing of the method according to the invention characterized in that said conditioning includes a disposable tray after use comprising edges of sealing and a more flexible hermetic sealing film than the walls of said tray.

The invention also relates to packaging characterized in that it has the shape of a piece of a fish or a crustacean.

The invention also relates to packaging characterized in that it includes the imprint of the surface of the workpiece fish or shellfish.

• la figure 1 est un schéma illustrant le formage selon la présente invention ;
• la figure 2 est un schéma synoptique de fabrication d'un aliment selon la présente invention ;
• la figure 3 est une vue schématique illustrant la structure de l'exemple préféré de réalisation de l'aliment selon la présente invention.

The invention will be better understood by means of the description below and the appended figures, given as nonlimiting examples, and in which:

• Figure 1 is a diagram illustrating the forming according to the present invention;
• Figure 2 is a block diagram of manufacturing a food according to the present invention;
• Figure 3 is a schematic view illustrating the structure of the preferred embodiment of the food according to the present invention.

In FIGS. 1 to 3, the same references have been used for designate the same elements.

In Figure 1, we can see a forming machine 9 having a support 10 for forming container 13, means 11 for forming, feeding means 12 with the food to be formed.

Advantageously, the forming container 13 is a packaging of the food, the forming machine also comprises means 14 supply of packaging 13, and means 16 for evacuating packages filled.

The forming means 11 comprise, for example, a piston 11.1 possibly supplemented by a piece of complementary shape.

In a first alternative embodiment, the container 13 has sufficient rigidity to allow the desired shaping of the food.

Alternatively, the support 10 is conformed to the packaging 13, so as to support it during forming to avoid its deformation during introduction of the food 12.

Advantageously, the forming is carried out at low pressure, equal for example to 345,000 Pa, so as to avoid tearing the flesh of fish or shellfish and thereby destroy the fiber structure of the food. The piston 11.1 forces the food into a packaging 13. Advantageously, the package 13 has the form of a fish element, for example a filet or steak or crustacean. As a variant, the support 13, in particular the tray has a fancy shape. For example, for seafood, the tray may be in the form of a lighthouse, a starfish, a shell, boat or other. Advantageously, the walls of the packaging 13 has irregularities 17 similar to those that presents the element of the fish or crustacean that we are trying to reproduce. These irregularities will form their imprint on the food according to this invention. 13 are used as packaging, for example trays polypropylene or poly (ethylene / vinilic alcohol) (EVOH). So when forming, the textured mass of fish flesh is agglomerated or crustacean in such a way as to give it the form of an element, in particular a net or, as illustrated, a steak. Advantageously, a constant weight forming, the precise shape being imparted by the shape of the conditioning 13.

The package 13 advantageously receives a cover hermetic sealing 15.

In the variant illustrated in D in FIG. 2, the advantageously dosing at low pressure and / or at constant weight of the food according to the invention. The desired amount of food is drawn into a gavage cavity before being transferred into an opening into a plate to be pushed, for example using a piston, into the empty container 13. The full tray is sealed under vacuum with a film flexible 15 ensuring a hermetic seal.

The walls of the tray are significantly more rigid than the movie. So when the sealed tray is subjected to pressure atmospheric, the film deforms widely and transmits forces directed towards the internal walls of the tray. The food based on fish and / or crustacean flesh according to the invention follows the shape of the tray which leaves any irregularities on the surface of the food or patterns 17, reproducing the imprint or limiting the surface of a piece of real fish or shellfish.

Alternatively, during forming or dosing, it is deposited in container 13, not only the mass of textured fish flesh, but also a garnish. The filling can be deposited at the bottom of the tray, on top or on at least one of the sides.

After sealing the packaging 13, advantageously performs cooking of the food 12, for example by autoclave, steam cooking or other.

The vacuum packaging of the food prevents it from being diluted during the cooking stage. Cooking is carried out for example for a period of between 1/2 h and 4 h, preferably between 1 h and 3 h, at a temperature between 50 ° C and 100 ° C, preferably between 70 ° C and 90 ° C, for example equal to 75 ° C., under a pressure between 0 and 4 10 ⁵ Pa, for example equal to 2 10 ⁵ Pa. As a variant, the cooking step is replaced by a texturing at high pressure, for example between 2 10 ⁸ and 4 10 ⁸ Pa, by decontamination by ionizing radiation and / or by freezing.

The process according to the present invention is particularly suitable for dosing and packaging of fish meat based foods and / or crustacean without irreversible alteration of the fiber structure of flesh, in particular by physical breaks. This alteration that we trying to avoid is a very large splitting of pieces of flesh whose small dimensions do not give the food the qualities organoleptics desired and / or an alteration of the fibers forming each piece.

Water loss can be avoided or limited by incorporation in the flesh of edible water-retaining compounds, in particular hydrocolloids.

We obtain for example the food 12 formed in the support 13 by mechanical mixing and / or kneading of fish and shellfish meat and / or the like, that is to say mixing or kneading avoiding alteration significant irreversible structure of the fibers of the flesh, in the presence of edible water-retaining compounds, especially hydrocolloids edible. Mixing and / or kneading is continued until obtaining of a homogeneous content in the mass of the fish flesh of the compounds water retaining agents and any other additives.

The diffusion of the water retaining compound (s), cohesion agents and other additives in the mass of fish flesh or crustacean to be treated is slowed down by the large size of the pieces of flesh, by the compact structure of the flesh that the process according to the invention must preserve, by the absence of violent mechanical agitation and by a low treatment temperature favoring the conservation of the treated flesh by limiting microbial proliferation. To arrive at broadcast times acceptable, mechanical means of agitation, mixing and / or kneading, global or local not inducing in the flesh to deal with stresses liable to deteriorate its structure. A homogeneous distribution in the mass of the flesh of the retentive compounds of water improves the organoleptic qualities of the food obtained due to reduced water losses. This gives less than 2% exudate for a treated product and more than 15% for an untreated product.

In Figure 2, we can see the preferred embodiment of the method according to the present invention.

In A, the ingredients are introduced into an accelerating device the penetration of water-retaining compounds, advantageously in a churn 1 with a horizontal axis. Alternatively, mixers, agitators, homogenizers or any other device ensuring mixing mechanical without inducing in the flesh stresses likely to cause deterioration of the fiber structure. You can also use particularly piezoelectric devices generating acoustic vibrations, ultrasonic or infrasonic in the mixture to be treated comprising at least fish and / or crustacean flesh and a water-retaining compound, in particular a hydrocolloid. We can also introduce stabilizers, colors, flavors, water, oils or the like. advantageously, fish or shellfish meat is introduced at a temperature included between -10 ° C and 10 ° C, preferably between -5 ° C and 2 ° C, by example equal to -1 ° C, -0.5 ° C or 0 ° C. At temperatures below -5 ° C, the fish or shellfish tend to freeze, what we try avoid. However, it is also possible to introduce frozen fish in the churn, the temperature of the fish or shellfish flesh increasing as a result of heating and / or as a result of the mixing carried out. At on the contrary, above 10 ° C, the flesh of fish or crustaceans may suffer bacteriological degradation and loss of water.

The door 3 of the churn is hermetically closed.

Advantageously, the churn 1 includes means for speed adjustment allowing the selection of a speed of extremely low rotation less than one revolution per minute, for example equal at 0.2 or advantageously at 0.1 revolutions per minute or less.

In B, as symbolized by arrow 5, we decrease the internal pressure prevailing in the churn.

Surprisingly, to obtain a food based on firm fish flesh, that is to say a food in which the myotomes of the fish flesh are closed, it is advantageous to make a partial vacuum in the churn, this which causes a temporary opening of the myotomes favoring the penetration into the fish flesh of additives, in particular hydrocolloids. However, the pressure in the churn is preferably sufficient so that the opening of the myotomes is reversible during the ascent to atmospheric pressure. An improvement in the results was obtained with a pressure prevailing in the churn between 0.45 and 0.65 x 10 ⁵ Pa.

We can also add surimi, fish, cheese, herbs, onions, vegetables, garnish or sugars. The churning, that is to say the rotation of the churn, lasts between a few minutes and 5 hours, preferably between ¼ hour and 5 hours, advantageously between 1 hour and 3 hours, for example 2 hours.

The speed of rotation must be lower as the diameter of the churn is important. The churn can be rotated continuously in one direction or may include a succession of rotation cycles in one direction or with change of direction rotation. The churning makes the additives penetrate into the flesh of fish or shellfish and thus makes it possible to homogenize the food.

Depending on the ambient temperature and energy brought to the mass during churning, in particular by the rotation of the churn 1, it may be advantageous to cool the content of the churn. In the example illustrated in C, arrow 7 represents the introduction of nitrogen from a source of liquid nitrogen.

In D, forming or metering according to the invention is carried out.

In E, the sealing 15 of the tray 13 is carried out.

In F, the formed and packaged food is cooked.

In Figure 3, we can see an example of a fish fillet reconstituted according to the present invention. The net has a juxtaposition of pieces 19.1, 19.2 and 19.3 of fish without disruption of the myotomes 21. The pieces 19.1 to 19.3 have dimensions which are between 1 and 6 cm, preferably between 2 and 4 cm, for example equal to 2 cm or 3 cm. The reconstituted fillet is made of at least 80% of pieces of this size and has the size of a natural fillet or a size corresponding to an individual portion.

We will now give some examples not limiting of formulations capable of being implemented by the process according to the present invention. The percentages are percentages in weight.

Example 1 :

Fresh whiting fillet with added Pholyphosphates (0.5%) and Carrageenans (0.2%) placed in a kneading machine fitted with a double envelope. Mixing at low speed. The temperature of the product is kept below 5 ° C by circulation of ice water in the double jacket. 100 grams of product are then pushed into a mold in the form of a net, the latter is then sealed under vacuum, and placed in the autoclave with a rise at 80 ° C and for 5 minutes and a holding at 80 ° C for 1 hour. After cooling, a measurement of the rate of exudation is carried out, and compared to the rate of exudation obtained for a product having undergone the same treatment, but in the absence of water retentants: TREATMENT Exudation on the day of treatment (in%) Exudation after 10 days of storage at 4 ° C (in%) without additives 10.5 14 with additives (Polyphosphates + Carrageenans) 0.34 2.5

Example 2 :

A series of experiments is carried out using frozen salmon with 0.3% of polyphosphates and 0.3% of carrageenans. The mixer used is a Stéphan mixer, not thermostatically controlled, comprising the equipment for creating a vacuum and modified to be able to work at very low speed. The energy provided is necessary and sufficient to thaw the salmon fillet during the operation, moreover the total duration of the treatment is short enough so that the fish does not heat up above 4 ° C.
The first test consists in carrying out the mixing operation at atmospheric pressure. In the second test, a partial vacuum (8 x 10 ⁴ Pa) is produced during the mixing operation. After mixing, the product obtained is molded in the shape of a salmon steak, the container is then sealed and heat treated in a steam tunnel: for 10 minutes in a module at 80 ° C or for 35 minutes in a module at 75 ° C After cooling, the exudation rates are evaluated as in Example 1: TREATMENT Exudation on the day of treatment (in%) Exudation after 10 days of storage at 4 ° C (in%) Atmospheric pressure 1.70 5 Partial vacuum 1.25 3

Vacuum mixing moderately improves the qualities of water retention of the product thus treated.

Example 3 :

Fresh cod fillets with a mixture of polyphosphates, carob and salt, introduced into a churn.

Mix at low speed for 5 minutes.

Incorporation of crushed ice-water to maintain the temperature of the mixture around 0 ° C.

Dosage of 100 g portions placed in a package cardboard / polyester complex (high temperature resistant), vacuum sealed and undergoing a cooking-pasteurization treatment in a microwave tunnel to reach a core temperature of 80 ° C. The product obtained keeps 60 days in the cold (at a temperature below + 5 ° C), without modification of organoleptic properties and without significant exudation of the net.

However, it is understood that the implementation of the process relating to the present invention for forming other foods made from fish, shellfish or the like are not is not beyond the scope of the present invention.

The present invention is particularly applicable to industry food.

The present invention applies mainly to the fish processing.

Claims (10)

1. A method of forming foodstuff, the method being characterized in that it consists:

   a) in placing a measured quantity of foodstuff (12) based on fish flesh in packaging (13) having walls that present a certain amount of rigidity;

   b) in hermetically sealing the packaging (13) under a vacuum using a film (15) that is more flexible than the walls of the packaging (13); and

   c) in exposing the hermetically sealed packaging to atmospheric pressure so that under the action of said pressure the sealing film deforms and transmits forces to the foodstuff for pressing it against the walls of the packaging so that it matches the shape of said packaging without spoiling the foodstuff.
2. A method according to claim 1, characterized in that the forming receptacle (13), in particular the packaging, is in the shape of a piece of fish, in particular in the shape of a fillet or a steak.
3. A method according to claim 1, characterized in that the packaging bears the imprint of the surface shape of a piece of fish or of shellfish.
4. A method according to any preceding claim, characterized in that the formed foodstuff (12) is based on fish flesh, with water-retaining compounds, in particular hydrocolloids, being incorporated in the mass thereof substantially uniformly.
5. A method according to any preceding claim, characterized in that the forming receptacle (13) is a tray that is disposable after use.
6. A method according to any preceding claim, characterized in that the forming is performed at constant weight of foodstuff (12).
7. Foodstuff characterized in that it is formed by a method according to any preceding claim.
8. Packaging containing foodstuff based on fish flesh, said packaging being obtained by implementing the method according to any one of claims 1 to 6, and being characterized in that it comprises a tray that is disposable after use and which has sealing edges, and a hermetic sealing film that is more flexible than the walls of said tray, and which transmits, after deformation, forces to the foodstuff for pressing it against the walls of the packaging so that it matches the shape of said packaging without spoiling the foodstuff.
9. Packaging according to claim 8, characterized in that it is in the shape of a piece of fish or of shellfish.
10. Packaging according to claim 9, characterized in that it includes the imprint of the surface of the piece of fish or of shellfish.

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