EP3024337A1 - Spaghetti-like surimi and methods of its manufacture - Google Patents
Spaghetti-like surimi and methods of its manufactureInfo
- Publication number
- EP3024337A1 EP3024337A1 EP14828858.2A EP14828858A EP3024337A1 EP 3024337 A1 EP3024337 A1 EP 3024337A1 EP 14828858 A EP14828858 A EP 14828858A EP 3024337 A1 EP3024337 A1 EP 3024337A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- surimi
- product
- spaghetti
- shape
- shapes
- 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.)
- Withdrawn
Links
- 235000019465 surimi Nutrition 0.000 title claims abstract description 134
- 238000000034 method Methods 0.000 title claims description 33
- 238000004519 manufacturing process Methods 0.000 title claims description 25
- 241000251468 Actinopterygii Species 0.000 claims description 25
- 235000019688 fish Nutrition 0.000 claims description 25
- 235000013305 food Nutrition 0.000 claims description 25
- 238000000465 moulding Methods 0.000 claims description 18
- 235000019640 taste Nutrition 0.000 claims description 15
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 11
- 241001313700 Gadus chalcogrammus Species 0.000 claims description 10
- 230000002596 correlated effect Effects 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- 238000001125 extrusion Methods 0.000 claims description 9
- 235000002639 sodium chloride Nutrition 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 241000276438 Gadus morhua Species 0.000 claims description 8
- 241000033345 Merluccius productus Species 0.000 claims description 8
- 241000747353 Nemipterus virgatus Species 0.000 claims description 8
- 241000269959 Xiphias gladius Species 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 235000014102 seafood Nutrition 0.000 claims description 7
- 239000000600 sorbitol Substances 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
- 239000002577 cryoprotective agent Substances 0.000 claims description 6
- 235000014103 egg white Nutrition 0.000 claims description 6
- 210000000969 egg white Anatomy 0.000 claims description 6
- 239000003623 enhancer Substances 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 241001465754 Metazoa Species 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 108060008539 Transglutaminase Proteins 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 239000003906 humectant Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 5
- 229940001941 soy protein Drugs 0.000 claims description 5
- 102000003601 transglutaminase Human genes 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 241001147109 Chanos chanos Species 0.000 claims description 4
- 241000251730 Chondrichthyes Species 0.000 claims description 4
- 241000442132 Lactarius lactarius Species 0.000 claims description 4
- 241000276701 Oreochromis mossambicus Species 0.000 claims description 4
- 241001298656 Pennahia macrocephalus Species 0.000 claims description 4
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- 241001396014 Priacanthus arenatus Species 0.000 claims description 4
- 241001417494 Sciaenidae Species 0.000 claims description 4
- 241000276707 Tilapia Species 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 4
- 235000013373 food additive Nutrition 0.000 claims description 4
- 239000002778 food additive Substances 0.000 claims description 4
- 239000000576 food coloring agent Substances 0.000 claims description 4
- 239000003349 gelling agent Substances 0.000 claims description 4
- 244000144977 poultry Species 0.000 claims description 4
- 235000013594 poultry meat Nutrition 0.000 claims description 4
- 235000021335 sword fish Nutrition 0.000 claims description 4
- 241000276703 Oreochromis niloticus Species 0.000 claims 2
- 239000000047 product Substances 0.000 description 120
- 235000013372 meat Nutrition 0.000 description 18
- 235000012149 noodles Nutrition 0.000 description 16
- 239000002245 particle Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 229910019142 PO4 Inorganic materials 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 235000021317 phosphate Nutrition 0.000 description 4
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 230000001788 irregular Effects 0.000 description 3
- 235000020637 scallop Nutrition 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 241000087422 Oreochromis niloticus niloticus Species 0.000 description 2
- 241000237509 Patinopecten sp. Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019577 caloric intake Nutrition 0.000 description 2
- 241001233037 catfish Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 241000238565 lobster Species 0.000 description 2
- -1 ny Species 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 108010043137 Actomyosin Proteins 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000282461 Canis lupus Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 244000026610 Cynodon dactylon var. affinis Species 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000237858 Gastropoda Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 235000002725 Olea europaea Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 241000030366 Scorpidinae Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000003139 biocide Substances 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000000959 cryoprotective effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012438 extruded product Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000015168 fish fingers Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000020803 food preference Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 230000018984 mastication Effects 0.000 description 1
- 238000010077 mastication Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000019699 ravioli Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- 230000003381 solubilizing effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
Definitions
- the present invention generally pertains to a spaghetti-like Surimi and to methods of its manufacture.
- Surimi is a paste made by fish or other meat, as well as multiple Asian foods that use Surimi as its primary ingredient. It is available in many shapes, forms, and textures, and often used to mimic the texture and color of the meat of lobster, crab and other shellfish.
- the most common Surimi product in the Western market is imitation crab meat. Such a product often is sold as imitation crab and mock crab in America, and as seafood sticks, crab sticks, fish sticks or seafood extender in Commonwealth nations. In Britain the product is sometimes known as Ocean sticks, to avoid trading standards issues regarding mis-advertisement.
- lean meat from fish or land animals is first separated or minced. The meat then is rinsed numerous times to eliminate undesirable odors. The result is beaten and pulverized to form a gelatinous paste.
- Surimi also alludes to fish-based products manufactured using this process.
- US Patent No. 5141766 discloses Surimi which consists essentially of the meat of catfish produced through a Surimi manufacturing process comprising the steps of mincing the meat of catfish after filleting, rinsing the minced meat, dehydrating the rinsed meat, adding condensed phosphates to the meat and mixing them together, grinding the mixture, and if desired, freezing the mixture.
- US Patent No. 5028444 discloses a frozen Surimi product which comprises frozen Surimi and, as an effective ingredient, a mixture consisting essentially of sodium bicarbonate, calcium citrate and calcium lactate.
- US Patent No. 4806378 discloses a method of producing frozen Surimi comprising: washing minced fish meat with a water solution, said solution containing one salt selected from the group consisting of calcium salts, magnesium salts and any combination thereof; dehydrating the washed minced fish meat; adding surface active agents to the dehydrated minced fish meat; and then freezing the resultant Surimi.
- 5223301 discloses a process to produce higher grade Surimi from the flesh of fish using less fresh water comprising: mincing fish flesh into mince particles; crushing the mince particles to increase the surface area: volume ratio of the mince particles; washing the crushed mince particles with fresh water to remove water soluble proteins; dewatering the washed mince particles; refining by straining the dewatered mince particles; dewatering the refined mince particles; and mixing additives with the refined dewatered mince particles to produce Surimi.
- a Surimi edible product said product characterized as a spaghetti - like shape. It is another object of the present invention to provide the Surimi edible product wherein said spaghetti - like shape is characterized by a main longitudinal axis of about 7 cm and diameter ranges from about 1 mm to 4 mm.
- Surimi edible product wherein said Surimi substantially consists of edible animal matter selected from the group comprising fish, seafood, beef, poultry and pork or any combination thereof. It is another object of the present invention to provide the Surimi edible product wherein said Surimi additionally comprises food additives selected from the group consisting of starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, gelling agents, soy protein, seasonings, transglutaminases, monosodium glutamate, food enhancers, food colorants, food flavorings and any combination thereof.
- food additives selected from the group consisting of starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, gelling agents, soy protein, seasonings, transglutaminases, monosodium glutamate, food enhancers, food colorants, food flavorings and any combination thereof.
- said Surimi to desired shape or dimension by any process selected from the group consisting of extruding, coextruding, molding, Composite molding, Fiberizing wherein standardized, mouth-acceptance and taste are correlated with predetermined shape and/or dimension of said product, for a given Surimi recipe.
- It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product comprising steps of forming said spaghetti - like shape with a main longitudinal axis of about 7 cm and diameter ranges from about 1 mm to 4 mm.
- food additives selected from the group consisting of starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, gelling agents, soy protein, seasonings, transglutaminases, monosodium glutamate, food enhancers, food colorants, food flavorings and any combination thereof.
- Figures 1A-1D illustrates in a non-limiting manner, various shapes and type, as well as examples for serving Spaghetti-like Surimi according to a few embodiments of the present invention.
- 'additives' refers herein after to one or more members of a group consisting of starch such as potato starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, soy protein, seasonings, edible biocides, edible acids, enhancers such as trans-glutaminases and monosodium glutamate (MSG), flavors, cryo -protectants as preservatives while the meat paste is being mixed and cooled.
- starch such as potato starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, soy protein, seasonings, edible biocides, edible acids, enhancers such as trans-glutaminases and monosodium glutamate (MSG), flavors, cryo -protectants as preservatives while the meat paste is being mixed and cooled.
- the salt NaCl
- solubilizing actomyosin the active component which forms gel
- the optimum level is about 2% at pH 7.0.
- sugar e.g., sucrose, lactose, glucose, fructose, glycerol and sorbitol
- egg white modifies the rubbery texture caused by the addition of starch and to give the product a whiter and glossier appearance. Hence for example, about 10% addition imparts highest yield stress to the gel product and 20% addition gives a softer product with higher gel quality.
- phosphates are added to wash minced flesh before freezing. Phosphates used in conjunction with sugar or sorbitol and with or without salt. It enhances the cryo-protective effect of sugar. Increased in water retention is another function of phosphates.
- DSP, STP, SHMP etc. are used in at about 0.1 to 0.3% by weight.
- starch is used to modify the texture of final product, improve gel strength of a low quality Surimi and reduce the cost of the formulation due to imbibed water (e.g., due to the gelatinization of the starch granules). Up to 10% starch can be added. In excess, it causes Surimi products brittleness.
- color and flavor additives are utilized in the manufacture of the product. Hence, Analog crab is added a orange-red surface color that is associated with the real product. Similarly yellow color is added to white flesh to get creamy white for scallops.
- Hydrolyzed proteins, either as peptides or amino acids are used as flavoring agents. MSG is basically an amino acid, but used as a flavor modifier and enhancer.
- Several artificial flavors are available for seafood analogs, compounds with the flavor of tuna, caviar, scallop, oyster, shrimp, crab, lobster, and anchovy are used.
- a single blind random test (24 Israeli volunteers, average age 36) defines a factorized food's acceptance value of seven Surimi-extruded noodle-like elongated and thin extruded products.
- the Surimi was made from Alaska pollock (Theragra chalcogramma). Each of the products had a main longitudinal axis of about 7 cm and diameter ranges from about 1 mm to 4 mm.
- a short questionaire was used to assess the factorized food acceptance of the noodle-like Surimi products as either or both (i) Chinese style noodle, and (ii) Italian style noodle (spaghetti).
- the term 'Surimi' refers hereinafter in a non-limiting manner to any stabilized myofibrillar protein which is obtained by mechanically deboned fish flesh, which is processed (e.g., washed, mixed with cryo -protectants, and stored frozen) to form an edible product.
- the term also refer to a Surimi product characterized by a gel-forming capacity, which allows it to assume almost any texture desired; and a long-term stability in frozen storage, imparted by the addition of sugars as cryo-protectants.
- the term 'Spaghetti-like Surimi' refers hereinafter in a non-limiting manner to Surimi- containing edible product shaped e.g., in one or more elongated or rounded or twisted or chopped or tied or folded shapes, such as those selected from a group consisting of Spaghettilike shape, namely a long, thin, cylindrical, pseudo-cylindrical or polygonal cross section; noodle-like shape, namely a long and very thin shape; Barbina-like shapes, namely Thin strands often coiled into nests, Little beards; Bigoli-like shapes, namely Thick tubes; Bucatini-like shapes, namely A thick spaghetti-like product with a hole running through the center; Capelli d'angelo-like shapes, namely A synonym of capellini, they are coiled into nests; Capellini-like shapes, namely The thinnest type of long product; Fusilli-like shapes, namely Long, thick, corkscrew shaped
- Sagne 'nc annulate-like shapes namely Long tube formed of twisted ribbon; Spirali-like shapes, namely a tube which spirals round; Spiralini-like shapes, namely More tightly-coiled fusilli; Trenne-like shapes, namely Penne shaped as a triangle; Trennette-like shapes, namely Smaller version of trenne; Tortiglioni-like shapes, namely Narrower rigatoni; Tuffoli-like shapes, namely Ridged rigatoni; Campanelle-like shapes, namelyFlattened bell-shaped product with a frilly edge on one end; Capunti-like shapes, namely Short convex ovals resembling an open empty pea pod; Casarecce-like shapes, namely Short lengths rolled into a S shape; Cavatelli-like shapes, namely Short, solid; Cencioni-like shapes, namely Petal shaped, slightly
- Occhi di lupo-like shapes namely A large, penne-shaped product that is stuffed Ribbed wolf eyes
- Pelmeni-like shapes namely Russian dumplings
- Sacchettoni-like shapes namely Large little sacks
- Tortellini-like shapes namely Ring-shaped, stuffed with a mixture of meat and cheese
- Tortelloni-like shapes namely Round or rectangular, similar to ravioli, and any mixture or combination or derivative thereof.
- the spaghetti-like Surimi contains about 76% water, 15% protein, 6.85% carbohydrate, and 0.9% fat and its calorie content ranges from 45 to 120 calories per 100 gr, preferably about 95 calories per 100 gr.
- the term 'about' refers to a value being bigger or smaller less than 20% of the defined measure.
- the spaghetti-like Surimi of the present invention is prepared in a method selected ion a non-limiting manner form the following: Molding techniques, in which the spaghetti-like Surimi products are produced by molding the chopped Surimi paste into the desired shape and allowing it to set and form an elastic gel.
- the molding as other techniques can be done as presented by Rahul Kuma, see Surimi technology, currently available in: http://www.scribd.com/doc/39341260/Surimi-Technology, which is incorporated herein as a reference. Molding may be done by either a single extrusion or a coextrusion. Coextrusion gives a meat like texture, whereas the single extrusion results in a uniform and rather rubbery mouth feel.
- Fiberizing techniques here the products are produced by extruding the paste into a thin sheet through a rectangular nozzle having a narrow opening e.g., 1-2 mm.
- the extruded sheet is then partially heat set and cut into strips of desired width by a cutter, similar to a noodle cutter, having a clearance that allows only partial cutting ( ⁇ 4/5 of the thickness), so that a sheet of strips results.
- Fine strips are preferred for the fibrous crab leg product, whereas wider strips are more suitable for the crab flakes and chunks as well as for scallop analogs.
- the resulting sheet of strips is folded into a rope (a bundle of fibers) by a simple narrowing device called a rope former.
- the rope is then colored, wrapped, and cut into a desired length by a wrapping machine.
- Composite-Molding For these products, the strings or shreds of desired length are mixed with Surimi paste and extruded into a desired shape. Strings or shreds are produced either by the method just described or by shredding a block of Surimi gel into thin rectangular pieces ( ⁇ lmm thick). Texture can be manipulated by adjusting the mixing ratio of strings and shreds and Surimi paste (binder).
- Another type of composite-molding technique called fish ham where the Surimi is prepared by mixing the dice of e.g., cured tuna and e.g., pork into the fish paste before extrusion.
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Abstract
A Surimi edible product of a spaghetti-like shape.
Description
SPAGHETTI-LIKE SURIMI AND METHODS OF ITS MANUFACTURE
Field of the invention
The present invention generally pertains to a spaghetti-like Surimi and to methods of its manufacture.
Background of the invention
Surimi is a paste made by fish or other meat, as well as multiple Asian foods that use Surimi as its primary ingredient. It is available in many shapes, forms, and textures, and often used to mimic the texture and color of the meat of lobster, crab and other shellfish. The most common Surimi product in the Western market is imitation crab meat. Such a product often is sold as imitation crab and mock crab in America, and as seafood sticks, crab sticks, fish sticks or seafood extender in Commonwealth nations. In Britain the product is sometimes known as Ocean sticks, to avoid trading standards issues regarding mis-advertisement. In current production processes, lean meat from fish or land animals is first separated or minced. The meat then is rinsed numerous times to eliminate undesirable odors. The result is beaten and pulverized to form a gelatinous paste. In North America and Europe, Surimi also alludes to fish-based products manufactured using this process.
US Patent No. 5141766 discloses Surimi which consists essentially of the meat of catfish produced through a Surimi manufacturing process comprising the steps of mincing the meat of catfish after filleting, rinsing the minced meat, dehydrating the rinsed meat, adding condensed phosphates to the meat and mixing them together, grinding the mixture, and if desired, freezing the mixture.
US Patent No. 5028444 discloses a frozen Surimi product which comprises frozen Surimi and, as an effective ingredient, a mixture consisting essentially of sodium bicarbonate, calcium citrate and calcium lactate.
US Patent No. 4806378 discloses a method of producing frozen Surimi comprising: washing minced fish meat with a water solution, said solution containing one salt selected from the group consisting of calcium salts, magnesium salts and any combination thereof; dehydrating the washed minced fish meat; adding surface active agents to the dehydrated minced fish meat; and then freezing the resultant Surimi.
US Patent No. 5223301 discloses a process to produce higher grade Surimi from the flesh of fish using less fresh water comprising: mincing fish flesh into mince particles; crushing the mince particles to increase the surface area: volume ratio of the mince particles; washing the crushed mince particles with fresh water to remove water soluble proteins; dewatering the washed mince particles; refining by straining the dewatered mince particles; dewatering the refined mince particles; and mixing additives with the refined dewatered mince particles to produce Surimi.
Roll B.J. et al., How flavour and appearance affect human feeding. Proc. Nutr. SOC. (1982), 41, 109 argues that appearance of food can vary is in its shape. Changes in shape also alter the feel of food in the mouth and it is known that food consistency and bite size determine the jaw movements during feeding, see Thexton, A. J., Hiiemae, K. M. & Crompton, A. W. (1980).J. Neurophysiol. 44,456. It has been suggested that the muscle and neural activity associated with mastication play an important role in food preference and may affect the amount of food eaten. The shape and size of food pellets offered to rats have been found to affect food intake, see Tarozzi, G., Di Bella, L., Scalera, G. & Rossi, M. T. (1980). In Proceedings of the Seventh International Conference on the Physiology of Food and Fluid Intake, Warsaw. To determine whether shape is also an important influence on feeding in humans, Roll et al. assessed the effect of offering a variety of shapes of food on total energy intake in a meal. The foods used were different shapes of pasta served with equal portions of tomato sauce. Subjects were tested twice, once with just the favourite shape repeatedly presented, and once with three different shapes (spaghetti, bow ties and hoops) presented in three successive courses. Roll et al., have found that there was a significant enhancement (14~%„ P<o.oz~) of intake with the variety of shapes. In the condition in which just one shape was presented it was found that the pleasantness of the food eaten decreased more than that of the foods not eaten and this could explain why the variety of shapes increased energy intake.
Thus it is a long felt need to provide a Surimi product easily adaptable to a wide variety of tastes.
Summary of the present invention.
It is an object of the present invention to provide A Surimi edible product, said product characterized as a spaghetti - like shape.
It is another object of the present invention to provide the Surimi edible product wherein said spaghetti - like shape is characterized by a main longitudinal axis of about 7 cm and diameter ranges from about 1 mm to 4 mm.
It is another object of the present invention to provide the Surimi edible product wherein said spaghetti - like shape is formed by extrusion.
It is another object of the present invention to provide the Surimi edible product wherein said spaghetti - like shape is formed by coextrusion.
It is another object of the present invention to provide the Surimi edible product wherein said spaghetti - like shape is formed by molding.
It is another object of the present invention to provide the Surimi edible product wherein said spaghetti - like shape is formed by composite molding.
It is another object of the present invention to provide the Surimi edible product of claim 1 wherein said spaghetti - like shape is formed by fiberizing.
It is another object of the present invention to provide the Surimi edible product having a spaghetti-like long thin cylindrical shape with a solid central core.
It is another object of the present invention to provide the Surimi edible product wherein said Surimi is fish Surimi.
It is another object of the present invention to provide the Surimi edible product wherein said Surimi substantially consists of edible animal matter selected from the group comprising fish, seafood, beef, poultry and pork or any combination thereof. It is another object of the present invention to provide the Surimi edible product wherein said Surimi additionally comprises food additives selected from the group consisting of starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, gelling agents, soy protein, seasonings, transglutaminases, monosodium glutamate, food enhancers, food colorants, food flavorings and any combination thereof.
It is another object of the present invention to provide the Surimi edible product wherein said Surimi comprises any fish selected from the group consisting of Alaska pollock (Theragra chalcogramma) Atlantic cod (Gadus morhua) Big-head pennah croaker (Pennahia macrocephalus) Bigeyes (Priacanthus arenatus), Golden threadfin bream (Nemipterus virgatus) Milkfish (Chanos chanos) Pacific whiting (Merluccius productus) shark Swordfish (Xiphias gladius) Tilapia Oreochromis mossambicus Oreochromis niloticus niloticus or any combination thereof.
It is another object of the present invention to provide the Surimi edible product, wherein standardized, mouth-acceptance and taste are correlated with predetermined shape and/or dimension of said product, for a given Surimi recipe.
It is another object of the present invention to provide the Surimi edible product wherein any of parameters selected from the group consisting of organoleptic appearance, flavor, mouth-acceptance and taste are correlated with predetermined shape and/or dimension of said product, for a given Surimi recipe.
It is another object of the present invention to provide the extrusion formed Surimi edible product wherein said product is adapted for freezing.
It is another object of the present invention to provide the Surimi edible product wherein said product additionally comprises cryprotectants.
It is another object of the present invention to provide the Surimi edible product wherein said product has a calorific content of about 75 Kcalories to about 125 Kcalories per lOOg of product.
It is an object of the present invention to disclose a method of manufacturing a Surimi edible product comprising steps of
a. providing Surimi and
b. forming said Surimi to desired shape or dimension by any process selected from the group consisting of extruding, coextruding, molding, Composite molding, Fiberizing wherein standardized, mouth-acceptance and taste are correlated with predetermined shape and/or dimension of said product, for a given Surimi recipe.
It is another object of the present invention to disclose the aforementioned method comprising steps of forming said product in a spaghetti - like shape.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product comprising steps of forming said spaghetti - like shape with a main longitudinal axis of about 7 cm and diameter ranges from about 1 mm to 4 mm.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product comprising steps of forming said spaghetti - like shape is formed by extrusion.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product the aforementioned method of manufacturing a
Surimi edible product comprising steps of forming said spaghetti - like shape by coextrusion.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product comprising steps of forming said spaghetti - like shape by molding.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product comprising steps of forming said spaghetti - like shape by composite molding.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product comprising steps of forming said spaghetti - like shape by fiberizing.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product by forming said Surimi in a spaghetti-like long thin cylindrical shape with a solid central core.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product wherein said Surimi is fish Surimi.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product wherein said Surimi substantially consists of edible animal matter selected from the group comprising fish, seafood, beef, poultry and pork or any combination thereof.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product wherein said Surimi additionally comprises food additives selected from the group consisting of starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, gelling agents, soy protein, seasonings, transglutaminases, monosodium glutamate, food enhancers, food colorants, food flavorings and any combination thereof.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product wherein said Surimi comprises any fish selected from the group consisting of Alaska pollock (Theragra chalcogramma) Atlantic cod (Gadus morhua) Big-head pennah croaker (Pennahia macrocephalus) Bigeyes (Priacanthus arenatus), Golden threadfin bream (Nemipterus virgatus) Milkfish (Chanos chanos) Pacific whiting (Merluccius productus) shark Swordfish (Xiphias gladius) Tilapia Oreochromis mossambicus Oreochromis niloticus niloticus or any combination thereof.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product wherein standardized, mouth-acceptance and taste are correlated with predetermined shape and/or dimension of said product, for a given Surimi recipe.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product wherein any of parameters selected from the group consisting of organoleptic appearance, flavor, mouth-acceptance and taste are correlated with predetermined shape and/or dimension of said product, for a given Surimi recipe.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product comprising steps of freezing said Surimi edible product.
It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product comprising steps of adding cryoprotectants. It is another object of the present invention to disclose the aforementioned method of manufacturing a Surimi edible product wherein said Surimi edible product has a calorific content of about 75 Kcalories to about 125 Kcalories per lOOg of product.
Brief description of the figures.
Figures 1A-1D illustrates in a non-limiting manner, various shapes and type, as well as examples for serving Spaghetti-like Surimi according to a few embodiments of the present invention.
Detailed description of the preferred embodiments.
The following description is provided so as to enable any person skilled in the art to make use of the invention and sets forth the best modes contemplated by the inventor of carrying out this invention. Various modifications, however, will remain apparent to those skilled in the art, since the generic principles of the present invention have been defined specifically to provide a Surimi edible product, characterized as a spaghetti - like shape. Furthermore, the Surimi edible product is so formed and constructed that standardized, mouth-acceptance and taste are correlated with predetermined shape and/or dimension of said product, for a given Surimi recipe.
The term 'additives' refers herein after to one or more members of a group consisting of starch such as potato starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, soy protein, seasonings, edible biocides, edible acids, enhancers such as trans-glutaminases and monosodium glutamate (MSG), flavors, cryo -protectants as preservatives while the meat paste is being mixed and cooled. It is in the scope of the invention wherein the salt (NaCl) is added (e.g., during final washing) to increase the ionic strength of meat, thereby, solubilizing actomyosin (the active component which forms gel) and that the optimum level is about 2% at pH 7.0. It is in further the scope of the invention wherein sugar (e.g., sucrose, lactose,
glucose, fructose, glycerol and sorbitol) acts, as cryo-protectant and sweetener, and thus protects protein from freeze denaturation by increasing the surface tension of water as well as the amount of bound water. It is in further the scope of the invention wherein egg white modifies the rubbery texture caused by the addition of starch and to give the product a whiter and glossier appearance. Hence for example, about 10% addition imparts highest yield stress to the gel product and 20% addition gives a softer product with higher gel quality. It is in further the scope of the invention wherein phosphates are added to wash minced flesh before freezing. Phosphates used in conjunction with sugar or sorbitol and with or without salt. It enhances the cryo-protective effect of sugar. Increased in water retention is another function of phosphates. It is in further the scope of the invention wherein DSP, STP, SHMP etc. are used in at about 0.1 to 0.3% by weight. It is in further the scope of the invention wherein starch is used to modify the texture of final product, improve gel strength of a low quality Surimi and reduce the cost of the formulation due to imbibed water (e.g., due to the gelatinization of the starch granules). Up to 10% starch can be added. In excess, it causes Surimi products brittleness. It is in further the scope of the invention wherein color and flavor additives are utilized in the manufacture of the product. Hence, Analog crab is added a orange-red surface color that is associated with the real product. Similarly yellow color is added to white flesh to get creamy white for scallops. It is in further the scope of the invention wherein Hydrolyzed proteins, either as peptides or amino acids, are used as flavoring agents. MSG is basically an amino acid, but used as a flavor modifier and enhancer. Several artificial flavors are available for seafood analogs, compounds with the flavor of tuna, caviar, scallop, oyster, shrimp, crab, lobster, and anchovy are used.
It is an aspect of the present invention to provide the novel edible product formed from Surimi into spaghetti -like or noodle like forms or shapes. Experiments, such as the example below, demonstrates that the edible products and methods for producing them of the present invention provides spaghetti like or noodle like foods from the same Surimi starting material or recipe, with a predetermined acceptance value, depending only on the diameter of the extrusion or other shape and/or dimensional parameters.
FACTORIZED FOOD
ACCEPTANCE VALUE
1 1.5 2 2.5 3 3.5 4 noodle's average diameter (mm)
A single blind random test (24 Israeli volunteers, average age 36) defines a factorized food's acceptance value of seven Surimi-extruded noodle-like elongated and thin extruded products. The Surimi was made from Alaska pollock (Theragra chalcogramma). Each of the products had a main longitudinal axis of about 7 cm and diameter ranges from about 1 mm to 4 mm. A short questionaire was used to assess the factorized food acceptance of the noodle-like Surimi products as either or both (i) Chinese style noodle, and (ii) Italian style noodle (spaghetti). Figure 1 illustrates that whilst Italian style noodle are to be accepted in case of elongated noodles, respectively wide diameter, D= 3 mm (+ 0.75 mm), Chinese style noodles are to be accepted in case of respectively small diameter, D=2 mm (+ 0.5 mm).
Similar fish-containing ingredients, identical dressing, flavors and length thus show different taste, flavor and mouth acceptance when the diameter of noodle-like Surimi is altered.
Moreover, food verity is achieved by minor physical changes and increase food suitability parameters towards special requirement and traditional tastes.
The term 'Surimi' refers hereinafter in a non-limiting manner to any stabilized myofibrillar protein which is obtained by mechanically deboned fish flesh, which is processed (e.g., washed, mixed with cryo -protectants, and stored frozen) to form an edible product. The term also refer to a Surimi product characterized by a gel-forming capacity, which allows it to assume almost any texture desired; and a long-term stability in frozen storage, imparted by the addition of sugars as cryo-protectants.
The term 'Spaghetti-like Surimi' refers hereinafter in a non-limiting manner to Surimi- containing edible product shaped e.g., in one or more elongated or rounded or twisted or chopped or tied or folded shapes, such as those selected from a group consisting of Spaghettilike shape, namely a long, thin, cylindrical, pseudo-cylindrical or polygonal cross section; noodle-like shape, namely a long and very thin shape; Barbina-like shapes, namely Thin strands often coiled into nests, Little beards; Bigoli-like shapes, namely Thick tubes; Bucatini-like shapes, namely A thick spaghetti-like product with a hole running through the center; Capelli d'angelo-like shapes, namely A synonym of capellini, they are coiled into nests; Capellini-like shapes, namely The thinnest type of long product; Fusilli-like shapes, namely Long, thick, corkscrew shaped product that may be solid or hollow; Fusilli bucati-like shapes, namely Long coiled tubes that are hollow; Perciatelli which are identical to bucatini; Pici-like shapes, namely Very thick, long, hand rolled producy; Spaghettini-like shapes, namely Thin spaghetti; Vermicelli-like shapes, namelya traditional product round that is thicker than spaghetti; Vermicelloni-like shapes, namely Thick vermicelli which are Large or little worms-like products; Ziti -like shapes, namelyLong, narrow hose-like tubes sized smaller than rigatoni but larger than mezzani; Zitoni-like shapes, namely Wider version of Ziti; Zitoni -like shapes, namely Large ziti; Biangbiang noodles like shapes, namely Very wide ribbon cut rice noodles; Ciriole-like shapes, namely Thicker version of chitarra; Fettuce-like shapes, namely Wider version of fettuccine; Fettuccine-like shapes, namely Ribbon of product approximately 6.5 millimeters wide; Fettucelle-like shapes, namely Narrower version of fettuccine; Lagane-like shapes, namely Wide noodles; Lasagne-like shapes, namely Very wide noodles that often have fluted edge; Lasagnette-like shapes, namely Narrower version of lasagna; Little lasagne-like shapes, namely Longer version of lasagna; Linguettine-like shapes, namely Narrower version of linguine; Linguine-like shapes,
namely Flattened spaghetti; Mafalde-like shapes, namelyShort rectangular ribbons; Mafaldine-like shapes, namely Long ribbons with ruffled sides; Pappardelle-like shapes, namely Thick flat ribbon; Pillus-like shapes, namely Very thin ribbons; Pizzoccheri-like shapes, namely a type of short tagliatelle, a flat ribbon product; Sagnarelli-like shapes, namely Rectangular ribbons with fluted edges; Scialatelli or scilatielli-like shapes, namely Homemade long spaghetti with a twisted long spiral; Shahe fen-like shapes, namely Ribbon cut rice-like noodles; Spaghetti alia chitarra-like shapes, namely products Similar to spaghetti, except square rather than round; Stringozzi-like shapes, namely those Similar to shoelaces; Tagliatelle-like shapes, namely Ribbon, generally narrower than fettuccine; Taglierini-like shapes, namely Thinner version of tagliatelle; Trenette-like shapes, namely Thin ribbon ridged on one side; Tripoline-like shapes, namely Thick ribbon ridged on one side; Calamarata-like shapes, namely Wide ring shaped product Squid-like; Calamaretti-like shapes, namely Little squids-like products; Cannelloni-like shapes, namely Large stuffable cylindrical (tube) product; Cavatappi-like shapes, namely Corkscrew -shaped macaroni; Chifferi-like shapes, namely Short and wide macaroni; Ditalini-like shapes, namely Short tubes; Elicoidali-like shapes, namely slightly ribbed tube product, the ribs are corked as opposed to those on rigatoni; Fagioloni-like shapes, namely Short narrow tube; Fideua-like shapes, namely Short and thin tubes; Garganelli-like shapes, namely a square shape rolled into a tube; Gemelli-like shapes, namely a single S-shaped strand of product twisted in a loose spiral; Gomiti-like shapes, namely Bent tubes; Elbows Maccheroncelli-like shapes, namely Hollow tube- shaped product that is slightly smaller than a pencil in thickness; Maltagliati-like shapes, namely a short and wide with irregular or diagonally cut ends; Manicotti-like shapes, namely large stuffable ridged tubes; Marziani-like shapes, namely Short spirals; Mezzi bombardoni-like shapes, namely Wide short tubes; Mostaccioli-like shapes, namely Similar to penne but without ridges; Paccheri-like shapes, namely Large tube product that may be prepared with a sauce atop them or stuffed with ingredients; Pasta al ceppo-like shapes, namely a sheet product that is similar in shape to a cinnamon stick; Penne- like shapes, namely Medium length tubes with ridges, cut diagonally at both ends; Penne rigate-like shapes, namely Penne with ridged sides; Penne lisce-like shapes, namely Penne with smooth sides; Penne zita-like shapes, namely Wider version of penne; Pennette-like shapes, namely Short thin version of penne; Pennoni-like shapes, namely a wider and thicker version of penne: a tube product with a diaganol cut on both ends; Rigatoncini-like shapes, namely Smaller version of rigatoni; Rigatoni-like shapes, namely Medium-Large tube with square-cut ends, sometimes slightly curved; Rotini-like shapes, namely product shape related
to fusilli, but has a tighter helix, i.e. with a smaller pitch, Helix- or corkscrew-shaped product; Sagne 'nc annulate-like shapes, namely Long tube formed of twisted ribbon; Spirali-like shapes, namely a tube which spirals round; Spiralini-like shapes, namely More tightly-coiled fusilli; Trenne-like shapes, namely Penne shaped as a triangle; Trennette-like shapes, namely Smaller version of trenne; Tortiglioni-like shapes, namely Narrower rigatoni; Tuffoli-like shapes, namely Ridged rigatoni; Campanelle-like shapes, namelyFlattened bell-shaped product with a frilly edge on one end; Capunti-like shapes, namely Short convex ovals resembling an open empty pea pod; Casarecce-like shapes, namely Short lengths rolled into a S shape; Cavatelli-like shapes, namely Short, solid; Cencioni-like shapes, namely Petal shaped, slightly curved with rough convex side; Conchiglie-like shapes, namely Seashell shaped shells; Conchiglioni-like shapes, namelyLarge, stuffable seashell shaped; Creste di galli-like shapes, namely Short, curved and ruffled; Croxetti-like shapes, namely Flat coin- shaped discs stamped with coats of arms; Farfalle-like shapes, namely Bow tie or butterfly shaped; Farfalloni-like shapes, namely Larger bow ties; Fiorentine-like shapes, namely Grooved cut tubes; Fiori-like shapes, namely Shaped like a flower; Foglie d'ulivo-like shapes, namely Shaped like an olive leaf; Gigli-like shapes, namely Cone or flower shaped Lilies; Gramigna-like shapes, namely Short curled lengths of product Infesting weed, esp. scutch- grass; Lanterne-like shapes, namely Curved ridges; Lumache-like shapes, namely Snailshell- shaped pieces; Lumaconi-like shapes, namely Large snail shell-shaped pieces; Maltagliati-like shapes, namely Flat roughly cut triangles Badly cut; Mandala-like shapes; Orecchiette-like shapes, namely Bowl- or ear-shaped product; Pipe-like shapes, namely Very similar to Lumaconi but has lines running the length of it; Quadrefiore-like shapes, namely Square with rippled edges; Radiatori-like shapes, namely Shaped like radiators; Ricciolini- like shapes, namely Short wide noodles with a 90-degrees twist; Ricciutelle-like shapes, namely Short spiralled noodles; Rotelle-like shapes, namelyWagon wheel-shaped product; Rotini-like shapes, namely2-edged spiral, tightly wound, some vendors and brands are 3- edged and sold as rotini; Sorprese-like shapes, namely Bell shaped product with a crease on one side and has a ruffled edge; Sorprese Lisce-like shapes, namely Bell shaped product with a crease on one side and has a ruffled edge (A larger version of Sorprese); Strozzapreti-like shapes, namely Rolled across their width; Torchio-like shapes, namelyTorch shaped; Trofie- like shapes, namely Thin twisted product; Acini di pepe-like shapes; Alfabeto-like shapes, namely product shaped as letters of the alphabet; Anellini-like shapes, namely Smaller version of anelli Little rings; Couscous-like shapes, namely Grain-like product; Conchigliette-like shapes, namely Small shell-shaped product; Corallini-like shapes,
namelySmall short tubes of product; Ditali-like shapes, namely Small short tubes; Ditalini- like shapes, namely Smaller versions of ditali; Farfalline-like shapes, namely Small bow tie- shaped product; Funghini-like shapes, namely Small mushroom- shaped product; Grattini-like shapes, namely Small granular, irregular shaped product (smaller version then Grattoni; Grattoni-like shapes, namely Large granular, irregular shaped product; Midolline-like shapes, namely Flat teardrop shaped product (similar to Orzo but wider); Occhi di pernice-like shapes, namely Very small rings of product; Orzo (also, risoni) -like shapes, namelyRice shaped product; Pastina-like shapes, namely Small spheres about the same size or smaller than acini di pepe; Pearl Pasta-like shapes, namelySpheres slightly larger than acini di pepe; Quadrettini-like shapes, namely Small flat squares of product; Stelline-like shapes, namely Smaller version of stele; Stortini-like shapes, namely Smaller version of elbow macaroni; Agnolotti-like shapes, namely Semicircular pockets; Cannelloni-like shapes, namely Rolls of product with various fillings, usually cooked in an oven; Cappelletti-like shapes, namely Square of dough, filled with minced meat, and closed to form a triangle Little caps; Casoncelli or casonsei-like shapes, namely A stuffed product typical of Lombardy, with various fillings; Casunziei-like shapes, namely A stuffed product typical of the Veneto area, with various fillings; Fagottini-like shapes, namely A 'purse' or bundle of product; Maultasche-like shapes, namely a product stuffed with meat and spinach; Mezzelune-like shapes, namely Semicircular pockets; about 2.5 in. diameter - Half-moons; Occhi di lupo-like shapes, namely A large, penne-shaped product that is stuffed Ribbed wolf eyes; Pelmeni-like shapes, namely Russian dumplings ; Sacchettoni-like shapes, namely Large little sacks; Tortellini-like shapes, namely Ring-shaped, stuffed with a mixture of meat and cheese; Tortelloni-like shapes, namely Round or rectangular, similar to ravioli, and any mixture or combination or derivative thereof.
All the many dozens of spaghetti-like Surimi products defined above, even when manufactured for a similar fish-based paste, differ each other in their organoleptic appearance, flavor, mouth-acceptance and taste.
It is in the scope of the invention wherein the spaghetti-like Surimi contains about 76% water, 15% protein, 6.85% carbohydrate, and 0.9% fat and its calorie content ranges from 45 to 120 calories per 100 gr, preferably about 95 calories per 100 gr. The term 'about' refers to a value being bigger or smaller less than 20% of the defined measure.
It is in the scope of the invention wherein the spaghetti-like Surimi of the present invention is prepared in a method selected ion a non-limiting manner form the following: Molding
techniques, in which the spaghetti-like Surimi products are produced by molding the chopped Surimi paste into the desired shape and allowing it to set and form an elastic gel. The molding as other techniques can be done as presented by Rahul Kuma, see Surimi technology, currently available in: http://www.scribd.com/doc/39341260/Surimi-Technology, which is incorporated herein as a reference. Molding may be done by either a single extrusion or a coextrusion. Coextrusion gives a meat like texture, whereas the single extrusion results in a uniform and rather rubbery mouth feel. Fiberizing techniques: here the products are produced by extruding the paste into a thin sheet through a rectangular nozzle having a narrow opening e.g., 1-2 mm. The extruded sheet is then partially heat set and cut into strips of desired width by a cutter, similar to a noodle cutter, having a clearance that allows only partial cutting (< 4/5 of the thickness), so that a sheet of strips results. Fine strips are preferred for the fibrous crab leg product, whereas wider strips are more suitable for the crab flakes and chunks as well as for scallop analogs. The resulting sheet of strips is folded into a rope (a bundle of fibers) by a simple narrowing device called a rope former. The rope is then colored, wrapped, and cut into a desired length by a wrapping machine. Composite-Molding: For these products, the strings or shreds of desired length are mixed with Surimi paste and extruded into a desired shape. Strings or shreds are produced either by the method just described or by shredding a block of Surimi gel into thin rectangular pieces (<lmm thick). Texture can be manipulated by adjusting the mixing ratio of strings and shreds and Surimi paste (binder). Another type of composite-molding technique called fish ham where the Surimi is prepared by mixing the dice of e.g., cured tuna and e.g., pork into the fish paste before extrusion.
In the foregoing description, embodiments of the invention, including preferred embodiments, have been presented for the purpose of illustration and description. They are not intended to be exhaustive or to limit the invention to the precise form disclosed. Obvious modifications or variations are possible in light of the above teachings. The embodiments were chosen and described to provide the best illustration of the principals of the invention and its practical application, and to enable one of ordinary skill in the art to utilize the invention in various embodiments and with various modifications as are suited to the particular use contemplated. All such modifications and variations are within the scope of the invention as determined by the appended claims when interpreted in accordance with the breadth they are fairly, legally, and equitably entitled.
Claims
1. A Surimi edible product, said product characterized as a spaghetti - like shape.
2. The Surimi edible product wherein said spaghetti - like shape is characterized by a main longitudinal axis of about 7 cm and diameter ranges from about 1 mm to 4 mm.
3. The Surimi edible product of claim 1, wherein said spaghetti - like shape is formed by extrusion.
4. The Surimi edible product of claim 1, wherein said spaghetti - like shape is formed by coextrusion.
5. The Surimi edible product of claim 1, wherein said spaghetti - like shape is formed by molding.
6. The Surimi edible product of claim 1, wherein said spaghetti - like shape is formed by composite molding.
7. The Surimi edible product of claim 1, wherein said spaghetti - like shape is formed by fiberizing.
8. The Surimi edible product of claim 1, having a spaghetti-like long thin cylindrical shape with a solid central core.
9. The Surimi edible product of claim 1, wherein said Surimi is fish Surimi.
10. The Surimi product of claim 1, wherein said Surimi substantially consists of edible animal matter selected from the group comprising fish, seafood, beef, poultry and pork or any combination thereof.
11. The Surimi edible product of claim 1, wherein said Surimi additionally comprises food additives selected from the group consisting of starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, gelling agents, soy protein, seasonings, transglutaminases, monosodium glutamate, food enhancers, food colorants, food flavorings and any combination thereof.
12. The Surimi edible product of claim 1, wherein said Surimi comprises any fish selected from the group consisting of Alaska pollock (Theragra chalcogramma), Atlantic cod (Gadus morhua), Big-head pennah croaker (Pennahia macrocephalus), Bigeyes (Priacanthus arenatus), Golden threadfin bream (Nemipterus virgatus), Milkfish (Chanos chanos), Pacific whiting (Merluccius productus), shark, Swordfish (Xiphias
gladius), Tilapia (Oreochromis mossambicus, Oreochromis niloticus) or any combination thereof.
13. The Surimi edible product of claim 1, wherein standardized mouth-acceptance, mouth feel and taste are correlated with predetermined shape and/or dimension of said product for a given Surimi recipe.
14. The Surimi edible product of claim 1, wherein any of parameters selected from the group consisting of organoleptically perceivable flavor, mouth-acceptance, mouth feel and taste correlates with predetermined shape and/or dimension of said product, for a given Surimi recipe.
15. The Surimi edible product of claim 1, wherein said product is adapted for freezing.
16. The Surimi edible product of claim 1, wherein said product additionally comprises cryprotectants.
17. The Surimi edible product of claim 1, wherein said product has a calorific content of about 75 Kcalories to about 125 Kcalories per lOOg of product.
18. A method of manufacturing a Surimi edible product comprising steps of
a. providing Surimi and
b. forming said Surimi to desired shape or dimension by any process selected from the group consisting of extruding, coextruding, molding, Composite molding, Fiberizing wherein standardized, mouth-acceptance and taste are correlated with predetermined shape and/or dimension of said product, for a given Surimi recipe.
19. The method of claim 18 comprising steps of forming said product in a spaghetti - like shape.
20. The method of claim 19 comprising steps of forming said spaghetti - like shape with a main longitudinal axis of about 7 cm and diameter ranges from about 1 mm to 4 mm.
21. The method of claim 19 comprising steps of forming said spaghetti - like shape is formed by extrusion.
22. The method of claim 19 comprising steps of forming said spaghetti - like shape by coextrusion.
23. The method of claim 19 comprising steps of forming said spaghetti - like shape by molding.
24. The method of claim 19 comprising steps of forming said spaghetti - like shape by composite molding.
25. The method of claim 19 comprising steps of forming said spaghetti - like shape by fiberizing.
26. The method of claim 18 comprising a step of forming said Surimi in a spaghetti-like long thin cylindrical shape with a solid central core.
27. The method of claim 18, wherein said Surimi is fish Surimi.
28. The method of claim 18, wherein said Surimi substantially consists of edible animal matter selected from the group comprising fish, seafood, beef, poultry and pork or any combination thereof.
29. The method of claim 18, wherein said Surimi additionally comprises food additives selected from the group consisting of starch, egg white, salt, vegetable oil, humectants, sorbitol, sugar, gelling agents, soy protein, seasonings, transglutaminases, monosodium glutamate, food enhancers, food colorants, food flavorings and any combination thereof.
30. The method of claim 18, wherein said Surimi comprises any fish selected from the group consisting of Alaska pollock (Theragra chalcogramma), Atlantic cod (Gadus morhua), Big-head pennah croaker (Pennahia macrocephalus), Bigeyes (Priacanthus arenatus), Golden threadfin bream (Nemipterus virgatus), Milkfish (Chanos chanos), Pacific whiting (Merluccius productus), shark, Swordfish (Xiphias gladius), Tilapia (Oreochromis mossambicus, Oreochromis niloticus) or any combination thereof.
31. The method of claim 18, wherein standardized mouth-acceptance, mouth feel and taste are correlated with predetermined shape and/or dimension of said product, for a given Surimi recipe.
32. The method of claim 18, wherein any of parameters selected from the group consisting of organoleptic ally perceivable flavor, mouth-acceptance, mouth feel and taste are correlated with predetermined shape and/or dimension of said product, for a given Surimi recipe.
33. The method of claim 18 comprising steps of freezing said Surimi edible product.
34. The method of claim 18 comprising steps of adding cryoprotectants.
35. The method of claim 18, wherein said Surimi edible product product has a calorific content of about 75 Kcalories to about 125 Kcalories per lOOg of product.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US201361856807P | 2013-07-22 | 2013-07-22 | |
| PCT/IB2014/063294 WO2015011634A1 (en) | 2013-07-22 | 2014-07-22 | Spaghetti-like surimi and methods of its manufacture |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EP3024337A1 true EP3024337A1 (en) | 2016-06-01 |
| EP3024337A4 EP3024337A4 (en) | 2016-12-28 |
Family
ID=52392802
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP14828858.2A Withdrawn EP3024337A4 (en) | 2013-07-22 | 2014-07-22 | Spaghetti-like surimi and methods of its manufacture |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP3024337A4 (en) |
| JP (1) | JP3207323U (en) |
| CA (1) | CA2956036A1 (en) |
| DE (1) | DE202014010458U1 (en) |
| WO (1) | WO2015011634A1 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9462825B2 (en) | 2013-07-22 | 2016-10-11 | Gradient Aquaculture | Spaghetti-like fish products, methods of manufacture thereof |
| LT3178331T (en) * | 2014-08-06 | 2019-03-25 | Angulas Aguinaga, S.A.U. | Surimi food product and method for the production thereof |
| EP3025592A1 (en) * | 2014-11-12 | 2016-06-01 | Teknolook S.r.l. | Method for preparing a meat-based food |
| CN107373465B (en) * | 2017-08-23 | 2021-03-19 | 浙江省海洋水产研究所 | Nibea albiflora fish ball and processing technology thereof |
| JP6472920B1 (en) * | 2018-08-08 | 2019-02-20 | 有限会社肉のまるかつ | Process for producing processed meat food |
| CN110205353B (en) * | 2019-05-24 | 2021-09-28 | 华南理工大学 | Salty taste enhancing peptide and preparation method and application thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6251967A (en) * | 1985-08-29 | 1987-03-06 | Irifune:Kk | Production of fish meat vermicelli |
| JP2750774B2 (en) * | 1990-05-01 | 1998-05-13 | 株式会社スギヨ | Crab leg-like fish meat product and method for producing the same |
| US5827561A (en) * | 1994-07-08 | 1998-10-27 | Duve; Manfred | Process for producing meat strips or proteinaceous strips |
| CN100581391C (en) * | 2007-02-12 | 2010-01-20 | 卢建中 | Fish noodle and production method thereof |
| CN101209113A (en) * | 2007-12-25 | 2008-07-02 | 卢建中 | Fresh-keeping fish noodle and producing method thereof |
| WO2012138069A2 (en) * | 2011-04-07 | 2012-10-11 | Lee Jung-Hyun | Method for manufacturing hand-made mudfish noodles |
| CN103053928B (en) * | 2012-08-09 | 2014-02-26 | 浙江省海洋开发研究院 | Squid-seaweed noodle and preparation method thereof |
-
2014
- 2014-07-22 JP JP2016600060U patent/JP3207323U/en not_active Expired - Fee Related
- 2014-07-22 WO PCT/IB2014/063294 patent/WO2015011634A1/en active Application Filing
- 2014-07-22 DE DE202014010458.1U patent/DE202014010458U1/en not_active Expired - Lifetime
- 2014-07-22 EP EP14828858.2A patent/EP3024337A4/en not_active Withdrawn
- 2014-07-22 CA CA2956036A patent/CA2956036A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| EP3024337A4 (en) | 2016-12-28 |
| WO2015011634A1 (en) | 2015-01-29 |
| DE202014010458U1 (en) | 2015-10-13 |
| JP3207323U (en) | 2016-11-10 |
| CA2956036A1 (en) | 2015-01-29 |
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