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WO2003013279A3 - Produit a base de fruits de mer et procede associe - Google Patents

Produit a base de fruits de mer et procede associe Download PDF

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Publication number
WO2003013279A3
WO2003013279A3 PCT/GB2002/003600 GB0203600W WO03013279A3 WO 2003013279 A3 WO2003013279 A3 WO 2003013279A3 GB 0203600 W GB0203600 W GB 0203600W WO 03013279 A3 WO03013279 A3 WO 03013279A3
Authority
WO
WIPO (PCT)
Prior art keywords
seafood
container
product
cook
hydrostatic pressure
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/GB2002/003600
Other languages
English (en)
Other versions
WO2003013279A2 (fr
Inventor
Ysseldijk Pieter Van
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NAVITAL (UK) Ltd
NAVITAL UK Ltd
Original Assignee
NAVITAL (UK) Ltd
NAVITAL UK Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by NAVITAL (UK) Ltd, NAVITAL UK Ltd filed Critical NAVITAL (UK) Ltd
Priority to AU2002321423A priority Critical patent/AU2002321423A1/en
Publication of WO2003013279A2 publication Critical patent/WO2003013279A2/fr
Publication of WO2003013279A3 publication Critical patent/WO2003013279A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • A23B2/103—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/704—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B2/708—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/002—Preservation in association with shaping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • 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
    • A23L17/40—Shell-fish
    • 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
    • A23L17/50—Molluscs
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3461—Flexible containers, e.g. bags, pouches, envelopes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
    • B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
    • B65D2581/3424—Cooking fish or shellfish

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Packages (AREA)

Abstract

L'invention concerne un procédé de préparation de fruits de mer prêts-à-cuire. Le procédé comprend les étapes consistant: (a) à placer les fruits de mer dans un contenant prêt-à-cuire; (b) à fermer hermétiquement le contenant sous vide partiel, sensible ou total et (c) à permettre au contenant et aux fruits de mer d'être soumis à une pression hydrostatique très élevée. Par conséquent, les fruits de mer restent 'bleus', c'est-à-dire non cuits, mais au moins partiellement stérilisés contre des agents infectieux. Les fruits de mer conservent leurs spores et enzymes et par conséquent leurs goût et qualité. L'effet d'une stérilisation au moins partielle du produit dans le contenant pendant la soumission à la pression hydrostatique et un mélange gazeux ajouté quelconque permettent d'obtenir un produit doté d'une durée de conservation sensiblement accrue, allant de plusieurs jours à éventuellement plusieurs semaines, facilitant ainsi le stockage, le transport et la vente subséquents.
PCT/GB2002/003600 2001-08-04 2002-08-05 Produit a base de fruits de mer et procede associe Ceased WO2003013279A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002321423A AU2002321423A1 (en) 2001-08-04 2002-08-05 Seafood product and process

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0119068.5 2001-08-04
GBGB0119068.5A GB0119068D0 (en) 2001-08-04 2001-08-04 Shellfish product and process

Publications (2)

Publication Number Publication Date
WO2003013279A2 WO2003013279A2 (fr) 2003-02-20
WO2003013279A3 true WO2003013279A3 (fr) 2003-04-24

Family

ID=9919830

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2002/003600 Ceased WO2003013279A2 (fr) 2001-08-04 2002-08-05 Produit a base de fruits de mer et procede associe

Country Status (3)

Country Link
AU (1) AU2002321423A1 (fr)
GB (1) GB0119068D0 (fr)
WO (1) WO2003013279A2 (fr)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030170356A1 (en) * 2002-02-19 2003-09-11 Yuan James T.C. High pressure processing of a substance utilizing a controlled atmospheric environment
US20040033296A1 (en) * 2002-05-14 2004-02-19 Yuan James T. C. Method of using low temperature and high/low pressure processing to preserve food products
WO2004075639A1 (fr) * 2003-02-28 2004-09-10 Quali Guarantee (Proprietary) Limited Procede de transformation de chair de poisson
FR2856988B1 (fr) * 2003-07-02 2007-01-19 Unima Europ Lot de pieces de produit alimentaire et procede de realisation d'etapes de traitement avec tracabilite de pieces de produit alimentaire
CA2548237C (fr) 2003-12-09 2008-01-15 Clearwater Seafoods Limited Partnership Procede de decorticage de homard, de crabe ou de crevettes
DE102009042088A1 (de) 2009-09-18 2010-12-02 Multivac Sepp Haggenmüller Gmbh & Co. Kg Vorrichtung und Verfahren zur Hochdruckbehandlung von Produkten
EP2353397B1 (fr) * 2010-02-02 2013-07-24 TL Seafood AB Procédé d'emballage d'aliments et emballage d'aliments
EP2353402A1 (fr) * 2010-02-05 2011-08-10 Sense for taste Procédé de modification du goût d'un produit alimentaire
KR101248817B1 (ko) * 2010-03-02 2013-03-29 충남대학교산학협력단 초고압 기술을 이용한 고품질 비분쇄육제품 제조방법 및 이로 제조된 비분쇄육제품
FR2958633B1 (fr) * 2010-04-12 2014-01-03 Thaeron Fils Ets Ensemble constitue d'un emballage alimentaire et de coquillages vivants
US20150257426A1 (en) * 2014-03-12 2015-09-17 John Keeler & Co., Inc. Pouch-Packaged Crabmeat Product and Method
CN104286896A (zh) * 2014-10-11 2015-01-21 上海梅林(荣成)食品有限公司 一种鱼午餐肉罐头及其制作方法
CA2883975A1 (fr) * 2015-03-05 2016-09-05 P.E.I. Mussel King (1994) Inc. Pochette verticale pour cuisson de mollusques et crustaces vivants
US20180027847A1 (en) * 2015-03-10 2018-02-01 Villa Food S.R.L. Method for Processing a Food Product and Corresponding Processing Apparatus
US10874113B1 (en) 2016-02-08 2020-12-29 Hormel Foods Corporation Method of producing bacteria reduced raw, fresh, ground meat products
CN108576691A (zh) * 2018-04-28 2018-09-28 厦门大学 高压与co2协同酶处理制备鳗鱼鱼糜的方法
BE1026359B1 (de) * 2018-10-09 2020-01-14 Univ Xiamen Ein Verfahren für den Gasdruck kombiniert mit hohem hydrostatischem Druck zur Behandlung von Lebensmitteln

Citations (11)

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Publication number Priority date Publication date Assignee Title
JPH05137489A (ja) * 1991-09-10 1993-06-01 Hayashikane Sangyo Kk 釣り餌の製造法
JPH05316937A (ja) * 1992-05-15 1993-12-03 Shokuhin Sangyo Chokoatsu Riyou Gijutsu Kenkyu Kumiai ウニ卵巣又は魚類精巣の凍結保存法
JPH07255365A (ja) * 1994-03-28 1995-10-09 Toyo Seikan Kaisha Ltd 低塩イカ塩辛の製造方法
JPH09266755A (ja) * 1996-03-29 1997-10-14 Tottori Pref Gov カニ肉加工食品の製造方法
JPH1014543A (ja) * 1996-07-04 1998-01-20 Toyo Seikan Kaisha Ltd 水産練り製品およびその製造方法
EP0856258A1 (fr) * 1997-01-31 1998-08-05 Unilever Plc Procédé de fabrication d'un poisson surgelé
JPH1128078A (ja) * 1997-07-14 1999-02-02 Toppan Printing Co Ltd 高圧殺菌食品とその製造方法
WO2000004785A1 (fr) * 1998-07-24 2000-02-03 Voisin Ernest A Processus pour eliminer les bacteries dans des crustaces et coquillages et pour decortiquer des crustaces et coquillages, et appareil utilise a ces fins
US6033701A (en) * 1994-12-06 2000-03-07 Hirsch; Gerald Phillip Hydraulic pressure sterilization and preservation of foodstuff and feedstuff
US6066354A (en) * 1997-01-20 2000-05-23 Neptune, S.A. Preparing foodstuffs based on fish flesh, and foodstuffs obtained thereby
US6177115B1 (en) * 1998-09-17 2001-01-23 Richard S. Meyer Ultra high pressure, high temperature food preservation process

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05137489A (ja) * 1991-09-10 1993-06-01 Hayashikane Sangyo Kk 釣り餌の製造法
JPH05316937A (ja) * 1992-05-15 1993-12-03 Shokuhin Sangyo Chokoatsu Riyou Gijutsu Kenkyu Kumiai ウニ卵巣又は魚類精巣の凍結保存法
JPH07255365A (ja) * 1994-03-28 1995-10-09 Toyo Seikan Kaisha Ltd 低塩イカ塩辛の製造方法
US6033701A (en) * 1994-12-06 2000-03-07 Hirsch; Gerald Phillip Hydraulic pressure sterilization and preservation of foodstuff and feedstuff
JPH09266755A (ja) * 1996-03-29 1997-10-14 Tottori Pref Gov カニ肉加工食品の製造方法
JPH1014543A (ja) * 1996-07-04 1998-01-20 Toyo Seikan Kaisha Ltd 水産練り製品およびその製造方法
US6066354A (en) * 1997-01-20 2000-05-23 Neptune, S.A. Preparing foodstuffs based on fish flesh, and foodstuffs obtained thereby
EP0856258A1 (fr) * 1997-01-31 1998-08-05 Unilever Plc Procédé de fabrication d'un poisson surgelé
JPH1128078A (ja) * 1997-07-14 1999-02-02 Toppan Printing Co Ltd 高圧殺菌食品とその製造方法
WO2000004785A1 (fr) * 1998-07-24 2000-02-03 Voisin Ernest A Processus pour eliminer les bacteries dans des crustaces et coquillages et pour decortiquer des crustaces et coquillages, et appareil utilise a ces fins
US6177115B1 (en) * 1998-09-17 2001-01-23 Richard S. Meyer Ultra high pressure, high temperature food preservation process

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Title
DATABASE WPI Section Ch Week 199915, Derwent World Patents Index; Class D13, AN 1999-174345, XP002226516 *
HURTADO J.L. ; MONTERO P.: "Extension of shelf life of chilled hake by high pressure", FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, vol. 6, no. 3, 2000, pages 243 - 249, XP008012314 *
PATENT ABSTRACTS OF JAPAN vol. 017, no. 499 (C - 1109) 9 September 1993 (1993-09-09) *
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PATENT ABSTRACTS OF JAPAN vol. 1998, no. 02 30 January 1998 (1998-01-30) *
PATENT ABSTRACTS OF JAPAN vol. 1998, no. 05 30 April 1998 (1998-04-30) *

Also Published As

Publication number Publication date
WO2003013279A2 (fr) 2003-02-20
GB0119068D0 (en) 2001-09-26
AU2002321423A1 (en) 2003-02-24

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