Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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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.
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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¨%õ 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.
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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.
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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 100g 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
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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.
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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 100g of
product.
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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 (NaC1) 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 7Ø It is in further the scope of the invention wherein sugar (e.g.,
sucrose, lactose,
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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.
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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.
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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 Spaghetti-
like 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,
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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 alla 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
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to fusilli, but has a tighter helix, i.e. with a smaller pitch, Helix- or
corkscrew-shaped product;
Sagne 'ncannulate-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,
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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
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WO 2015/011634 PCT/1B2014/063294
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 (<1mm 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.
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