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WO2006068499A1 - Procede pour secher des morceaux de poisson et de viande - Google Patents

Procede pour secher des morceaux de poisson et de viande Download PDF

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Publication number
WO2006068499A1
WO2006068499A1 PCT/NO2005/000473 NO2005000473W WO2006068499A1 WO 2006068499 A1 WO2006068499 A1 WO 2006068499A1 NO 2005000473 W NO2005000473 W NO 2005000473W WO 2006068499 A1 WO2006068499 A1 WO 2006068499A1
Authority
WO
WIPO (PCT)
Prior art keywords
drying
water content
temperature
range
portion pieces
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/NO2005/000473
Other languages
English (en)
Inventor
Ingvald STRÖMMEN
Anett Grande SPANGELO
Trygve M. Eikevik
Ingrid Camilla Claussen
Ola Jonassen
Ola M. Magnussen
Per Egil Gullsvaag
Odilio Alves-Filho
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.)
NTNU Technology Transfer AS
Original Assignee
NTNU Technology Transfer AS
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 NTNU Technology Transfer AS filed Critical NTNU Technology Transfer AS
Priority to EP05825318A priority Critical patent/EP1841323A1/fr
Priority to JP2007548117A priority patent/JP2008525017A/ja
Priority to CA002595129A priority patent/CA2595129A1/fr
Publication of WO2006068499A1 publication Critical patent/WO2006068499A1/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
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/037—Freeze-drying, i.e. cryodesiccation or lyophilisation; Apparatus therefor
    • 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
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • 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
    • A23B4/03—Drying; Subsequent reconstitution
    • F26B21/35—
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B7/00—Drying solid materials or objects by processes using a combination of processes not covered by a single one of groups F26B3/00 and F26B5/00

Definitions

  • the present invention concerns a method of drying whole portion pieces offish or meat or portion pieces of minced fish or forcemeat.
  • Split cod is a 500 year old tradition.
  • the present manufacture of split cod involves a number of steps.
  • Fresh fish with a water content of 80 % are firstly salted. After the salting process that takes a few weeks the water content is reduced to about 55 %.
  • the fish are thereafter transported to a drying plant and left for drying until a water content of about 40-45 % is reached. Thereafter a dilution process requiring 1-2 days takes place. All in all this is a time consuming and expensive process and therefore a production line that is simpler and less time consuming has been developed and the usefulness of the product has simultaneously increased.
  • Stockfish is produced according to the old natural method. Cleaned (gutted) fish with heads removed are suspended on fish flakes for two months until the water content is about 15 %. Particularly stockfish has a varying quality due to variations in the weather.
  • portion pieces offish or meat or portion pieces of minced fish or forcemeat are dried in two consecutive steps of which the first takes place at a temperature lower than the initial freezing point.
  • the raw material is fresh or frozen foodstuff which is divided into pieces of a size suitable to be served. It is convenient to use pieces of a mainly uniform size since the process thus may be adapted with respect to retention time to ensure an optimal quality of the product.
  • portion pieces is not a clear scientific denotation, and as used herein it is meant to cover portion pieces that are typically put on a plate and served ready to eat.
  • the largest dimension should have a size of at least 40 mm and a ratio between the largest and the smallest dimension of at least 2:1. More typically portion pieces have a length in the range 70-90 mm, a width in the range 50-70 mm and a thickness in the range 5-20 mm.
  • the size may, however, vary significantly and portion pieces of meat will often be quite thin while portion pieces offish, minced fish and forcemeat will generally be thicker. It should be emphasized that though portion pieces, such as fish fillets, often have an accurately rectangular shape the portion pieces according to the invention may as well have an oval cross-sectional shape or other cross- sectional shapes.
  • a tunnel dryer with two or more separate chambers or zones.
  • Another preferred embodiment involves use of a so-called belt dryer that e.g. may be arranged in a spiral or helically. It is not required with a complete isolation between the zones, it is sufficient that different zones or chambers may be operated separately with individually controlled temperature. It is thus applicable to use a tunnel dryer with a number of separate chambers separated from each adjacent chamber with whole or partial partition walls that allow "wagons" or a belt with portion pieces of raw material to pass through. The temperature can typically increase stepwise from chamber to chamber in the direction of the movement of the portion pieces through the dryer.
  • a number of e.g. eight chambers may be operated at a temperature below the freezing point and two chambers at a temperature above the freezing point.
  • An important aspect of the last chamber is to obtain a comparatively effective final frying of the product and the temperature should therefore be significantly higher than the freezing point in at least this particular chamber.
  • the relative humidity in the dryer will also be able to affect the quality of the product as well ass the economy of the process.
  • a convenient relative humidity for the entering air to the dryer is 30-50 %. According to the present invention there is no need for vacuum or reduced pressure in any stage of the process. To the contrary it is preferred that the entire process takes place at ambient pressure.
  • an initial drying is conducted.
  • portion pieces enters this stage of the dryer they have a water content that is typical of the fresh product.
  • the water content at this stage is typically between 70 and 90 % and more typically between 75 and 85 %.
  • the portion pieces When the portion pieces have been subjected to drying in one or a plural of such steps below the freezing point, the portion pieces will have a water content in the range 20-60 % and more preferred in the range 25-40 %.
  • the portion pieces are then immediately conveyed to the next process stage which involves drying in one or a number of steps above the freezing point.
  • the temperature in this zone will be in the range 15-30 0 C and more preferred about 20 0 C. While some products may well tolerate a temperature close to 30 0 C without experiencing a quality loss, other product need to be kept around 2O 0 C to maintain a good quality.
  • the product is dried to a final water content chosen with respect to a combination of economy and shelf life for the product. Generally, the lower the water content the better the shelf life of the product.
  • the final water content will normally be lower than 20 %, more preferred in the range 5- 15 % and most preferred in the range 8-12 %.
  • Figure 1 is a plot of rehydration data for a product dried in accordance with the present invention compared with a product dried above the freezing point
  • Figure 2 is a bar chart of colour measurement of the product dried in accordance with the invention, compared with a product dried above the freezing point and with stockfish
  • Figure 3 is a plot of not denatured protein in a product dried in accordance with the invention compared with a product dried above the freezing point.
  • Portion pieces of fresh fish are placed on a grating or a tray on wagons and conveyed into the drying chamber.
  • the drying plant comprises a drying tunnel where the drying air in the first step is -5 0 C and in the second step is +20 0 C.
  • the chambers are separated by a lock in order to maintain the different temperatures in the zones.
  • the wagons with the fish pieces will have longer retention time in the chamber with the lower temperature. With a size of 80x65x10 mm the pieces will typically have a retention time in the cold chamber of about 4 days and in the chamber with the higher temperature of about 12 hours.
  • the products typically are dried from about 80 % to 25-40 % water content. The drying are conducted at atmospheric pressure in both chambers.
  • the wagons are moving through the chamber b means of suitable conveyance means such as rails or a belt.
  • the conveyance speed in the cold chamber is adjusted so as to reach a desired water content before being transferred to the warmer chamber, e.g. a water content between 25 and 40 %. This is determined empirically for the products in question and the size of the portion pieces in question.
  • the products After completed drying the products will be porous and easily rehydratable.
  • the products therefore should be packed in airtight packaging to avoid undesired rehydration in air. Conveniently packed the product may be stored at room temperature for several months without noticeable deterioration.
  • the end product is unique with respect to the ease with which it may be rehydrated in water. It is an instant fish product that needs very short time for rehydration, typically less than 3 minutes.
  • the rehydratability of a product is a measure of how much water the product is able to absorb and thereby swell.
  • the formula below shows the mathematical calculation of the rehydratability:
  • a rehydratability of 300 % corresponds to a water content of 75 % in the product (3 parts of water per 1 part of dry substance).
  • the pieces were weighed prior to rehydration while the dry substance is known from the drying graph.
  • a box was filled with cold water and the portion pieces were placed in the water for different periods of time. Pieces were removed after 30 s, 1 min., 2. mins., 3 mins., 10 mins., and 20 mins. Based on the weight change the rehydratability was calculated and the rehydration graph was established. The graph is shown in Figure 1.
  • Fig. 1 already in 30 seconds the product has taken up a lot of water.
  • the graph is very steep and flattens off rapidly.
  • the rehydration graph is beyond 300%, which means that the product contains more than 75 % water.
  • the graph shows that the product has "instant" properties and is completely rehydrated in less than 3 minutes.
  • the properties of the comparison product are not even close to this and is only rehydratable to an extent of 50%, i.e. two parts of dry substance per one part of water. Colour measurements
  • the colour of the product is seen as an important quality parameter. This is a parameter that often changes during storing and processing. The colour is important for the acceptability among consumers.
  • the measurement apparatus used is an X-Rite ® 948 colour measurement instrument. This instrument converts colour nuances to a numeric system.
  • the system used is Judd Hunters L*a*b- system. This is a three dimensional system in which L represents a value for lightness from 0 to 100 where 0 is darkest (black), the a value defines the position along a red-green colour axis and the b value defines the position along a yellow-blue colour axis. Four measurements were made of each piece offish and the result is given as an average of these four.
  • Figure 2 shows colour measurements for pieces of fish dried at 20 0 C and -5 0 C. The L value increases with a drying temperature of -5 0 C compared to 20 0 C. The values of b and a decreases.
  • Figure 2 the product dried by the method according to the present invention maintained its lightness much more than a piece dried at a temperature above the freezing point during the entire drying period.
  • Figure 2 for comparison also shows values for a traditional stockfish.
  • the amount of protein that is extractable from a protein-rich product is a measurement of protein denaturation. Denaturing of proteins means that the protein's secondary, tertiary and quaternary structure is modified in an undesired manner while the sequence of amino acids is maintained.
  • Figure 3 shows the protein content in fish (cod) dried at -5°C and 20 0 C respectively.
  • Figure 3 shows that there is a much higher content of not denatured protein in fish dried with the method according to the present invention compared to fish dried entirely at a temperature above 0 0 C.
  • the amount of salt and water soluble proteins seen in Figure 3 is a measurement of not denatured protein in the fish.
  • products dried in accordance with the present invention have a very high quality. For example when drying fresh fish it obtains a whiter colour, higher rehydratability and preserves the proteins better than fish dried above 0 0 C, cf. the above discussed measurements.
  • the quality and the energy economical aspects can be optimally balanced. Since the entire process is rapid compared to competing methods and is well adapted to automation, it is not a labour demanding process. Compared to processes with vacuum freeze-drying the present process is much less expensive both with regard to equipment and the process as such. With vacuum freeze-drying the capacity is low and the energy consumption is high.
  • a further advantage related to the present method is the possibility to use a temperature program. Combinations of drying temperatures that yield an optimal drying process with respect to quality and costs may then be found. In general too short or limited drying at low temperature leads to a product that is not of the finest quality while a inconveniently prolonged drying at the same temperature leads to a undesired high process cost.
  • the entire drying process in a preferred embodiment of the invention may be conducted in a tunnel dryer with continuous or step by step increasing temperature, the temperature being lower than freezing point of the product for 65-90 % of the drying time and more preferred for 75 to 88 % of the drying time.
  • the drying process may be conducted in a belt dryer with the same conditions as mentioned above, i.e. a continuous or step by step increasing temperature, the temperature being lower than freezing point of the product for 65-90 % of the drying time and more preferred for 75 to 88 % of the drying time.
  • the number of temperature steps is typically 2-12 and more preferred 2-8 steps.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Drying Of Solid Materials (AREA)

Abstract

La présente invention concerne un procédé pour sécher des morceaux entiers de poisson et de viande ou des portions de poisson haché ou de viande hachée. Le séchage des morceaux comprend au moins une première étape qui se déroule à la pression atmosphérique et à une première température, inférieure à la température de congélation initiale du produit, lors de laquelle les morceaux passent d’une première teneur en eau, généralement comprise entre 75 et 85 %, à une deuxième teneur en eau, généralement comprise entre 25 et 40 %. Par la suite, les morceaux sont séchés lors d’une étape suivante qui se déroule à la pression atmosphérique et à une température supérieure à la température de congélation et lors de laquelle les morceaux passent à une troisième teneur en eau, généralement inférieure à 20 %.
PCT/NO2005/000473 2004-12-23 2005-12-22 Procede pour secher des morceaux de poisson et de viande Ceased WO2006068499A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP05825318A EP1841323A1 (fr) 2004-12-23 2005-12-22 Procede pour secher des morceaux de poisson et de viande
JP2007548117A JP2008525017A (ja) 2004-12-23 2005-12-22 魚および肉製品の食品片を乾燥させる方法
CA002595129A CA2595129A1 (fr) 2004-12-23 2005-12-22 Procede pour secher des morceaux de poisson et de viande

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NO20045609 2004-12-23
NO20045609A NO322117B1 (no) 2004-12-23 2004-12-23 Fremgangsmate ved torking av hele serveringsstykker av fisk eller kjott

Publications (1)

Publication Number Publication Date
WO2006068499A1 true WO2006068499A1 (fr) 2006-06-29

Family

ID=35238024

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NO2005/000473 Ceased WO2006068499A1 (fr) 2004-12-23 2005-12-22 Procede pour secher des morceaux de poisson et de viande

Country Status (6)

Country Link
EP (1) EP1841323A1 (fr)
JP (1) JP2008525017A (fr)
KR (1) KR20070100310A (fr)
CA (1) CA2595129A1 (fr)
NO (1) NO322117B1 (fr)
WO (1) WO2006068499A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010111984A1 (fr) * 2009-04-03 2010-10-07 Fraunhofer Gesellschaft zur Förderung der angewandten Forschung e.V. Procédé de production d'un produit instantané à base de viande hachée et produit instantané à base de viande hachée obtenu par ce procédé

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO324242B1 (no) * 2006-02-27 2007-09-17 Onibokun Michael A Fremgangsmate ved tilberedning av torr ferdigmat inneholdende minst to ravarekomponenter.

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002125645A (ja) * 2000-10-25 2002-05-08 Matsushita Electric Ind Co Ltd 冷凍乾燥装置

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002125645A (ja) * 2000-10-25 2002-05-08 Matsushita Electric Ind Co Ltd 冷凍乾燥装置

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Week 200259, Derwent World Patents Index; Class D13, AN 2002-552035 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010111984A1 (fr) * 2009-04-03 2010-10-07 Fraunhofer Gesellschaft zur Förderung der angewandten Forschung e.V. Procédé de production d'un produit instantané à base de viande hachée et produit instantané à base de viande hachée obtenu par ce procédé

Also Published As

Publication number Publication date
CA2595129A1 (fr) 2006-06-29
JP2008525017A (ja) 2008-07-17
NO20045609D0 (no) 2004-12-23
KR20070100310A (ko) 2007-10-10
EP1841323A1 (fr) 2007-10-10
NO322117B1 (no) 2006-08-14

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