Process for the preparation of a powdered flavoring based on macruran decapod crustaceans, the flavo

专利摘要:
A process for the preparation of a flavoring powder based on macruran decapod crustaceans that comprises a) having macruran decapod crustacean cephalothoraxes kept at no more than about 2 degrees centigrade, b) optionally adding vegetable oil to the cephalothoraxes, c) heat treating the cephalothoraxes using dry heat at a temperature of between about 160 and about 180 degrees centigrades so that the inside reaches approximately 70 degrees centigrade for a period of approximately 2 minutes, d) extracting the hepatopancreas of the cephalothoraxes in liquid form, e) filtering the creamy liquid obtained without pressure, separating the solids present; f) lyophilizing the filtrated product obtained in e); and g) grinding the product obtained by lyophilization to a powder with a particle size from about 5 μm to about 80 μm. The flavoring product obtained by the process described above, where the macruran decapod crustacean cephalothoraxes come from Patagonian shrimps (Pleoticusmuelleri), being a powder of between about 5 μm to about 80 μm in particle size, and comprising about 39% protein, which does not include chitin, about 43.0% lipids and about 8.0 % ash. Cooking flavored salt which comprises from about 10% w/w to about 15% w/w of the powdered flavoring product obtained by the process described above, mixed with sea salt or salt flakes for culinary use, where the % w/w refer to the final mix.
公开号:ES2666271A2
申请号:ES201790016
申请日:2015-10-14
公开日:2018-05-03
发明作者:Borja BLAZQUEZ ANCIN
申请人:Borja BLAZQUEZ ANCIN；
IPC主号:

专利说明:

PROCEDURE FOR THE PREPARATION OF A POWDER FLAVOR BASED ON MACRUR DECAPODE CRUSTACEANS, FLAVORING PRODUCT OBTAINED WITH THE SAME AND KITCHEN SALT SAVORIZED WITH SUCH PRODUCT
 5
DESCRIPTION
Field of the Invention
The present invention belongs to the field of the food industry, preferably that dedicated to the manufacture of flavorings or flavored food.
 10
Description of the Prior Art
Quisquillas, shells, shrimp, prawns, prawns, prawns, carabineros, cicadas, crayfish, lobsters and lobsters are shellfish crustacean shellfish generally distributed along the bottoms and coasts of all oceans, these varieties being highly prized in gastronomy. fifteen

They have an elongated body, abdomen developed with a semi-hard shell, an elongated tail, as well as a spine or a faded face. There are morphological differences between them, especially in their maximum length and in the tones of their body.
 twenty
The shrimp, for example, was already known to the Romans during the 1st century AD. C., being an ingredient to make a type of garum called alec. This sauce also included clams, hedgehogs, shrimps or livers of mullets. They were used as appetizers or entrees, and in sauces that accompanied dishes whose main component was fish. In 17th-century European cookbooks, the shrimp is mentioned alongside different species of seafood.

At night these crustaceans go out in search of food. Their diet is based on mollusks, worms, algae and crustaceans.
 30
These crustaceans have similar nutritional characteristics that stand out for their vitamins and minerals. They are a source of vitamins of groups B and D involved in processes such as the synthesis of genetic material, the production of sex hormones or the formation of red blood cells. The most important contributed minerals are iron, phosphorus and iodine. 35 Prawns, shrimp and prawns are the most predominant seafood because of their characteristic flavor, a conveniently small size, a high reproduction rate, both in nature and in hatcheries and the tolerance of their meat to freezing.
The largest proportion of the commercialization of shrimp, shrimp and prawns is in the form of a frozen product, processed in the own capture boat, which is distributed to consumer markets from all parts of the world.Shrimp, shrimp and shrimp meat tolerates the freezing process better than most fish and, as long as the cold chain has been respected, they are very tasty.There are different species that are obtained in different parts of the globe, which have different morphological characteristics.

The giant tiger prawn or jumbo (Penaeus monodom) from Asia and South Africa, which is large and has typical transverse bands on its body.

The brown tiger prawn (Penaeus esculentus) comes from the Indian and has a brindle body in brown tones.

The green tiger prawn (Penaeus semisulcatus) off the coast of East Africa, northern Australia, Japan and India, which has a brindle-green body.

The equatorial shrimp or white shrimp (Litopenaeus vannamei before Penaeus vannamei) normally comes from crops on the east coast of the Pacific, and has a pink body of uniform color without transverse bands and whitish legs.

Ivory shrimp (Panaeus latisulcatus) from the west coast of Africa that has a color similar to ivory in its body.

Likewise, in addition to the previous species of shrimp, other species that, although they are not prawns or belong to their genus, also have a very similar exterior appearance.

The Argentine prawn (Pleoticus muelleri or Hymenopenaeus muelleri) from 5 coasts of the Southwestern Atlantic, very similar to shrimp, but reddish in color.

The Mozambican prawn (Metapenaeus monoceros) whose body is covered with specks or small spots, comes mostly from the East Coast of Africa, and is currently one of the most consumed species due to the development of its controlled breeding in spaces Coastal

The most important prawns and prawns of the Spanish coasts are: the red prawn of Palamós (Aristeus antennatus) inhabits the waters of the Mediterranean where they are found between 150-1,500 meters, generally between 200-400 meters deep, the size of its head it is almost half of the total size, the bluish pigmentation of its shell and the great length of its antennae, and it is the only variety that carries the eggs inside the head; the white prawn of Huelva (Parapenaeus longirostris) is captured essentially in the Atlantic, although also in the Mediterranean area, it comes from depths between 180 and 450 meters and has a pink color and the largest specimens reach about 15 cm; and the Vinaroz shrimp (Penaeus kerathurus) is fished in the Mediterranean and Atlantic Spanish coasts, has a pale pinkish-brown color, with transverse brown rings in the abdominal segments that turn to deep red after cooking, and its size It can reach 20 centimeters. 25

In Chile, two types of prawns are recognized for their importance for consumption: the red shrimp (Pleuroncodes monodon) and the yellow shrimp (Cervimunida johni). They are found in areas near the seabed between 200 and 400 meters deep in the center and south of the country. 30

The striped shrimp (Palaemon serratus) inhabits rock bottoms covered with algae and is usually found from the coastal area to 10 m deep. It is nocturnal habits, spending most of the day hidden in the cracks and hollows of the rocks.
It is distributed across the Atlantic, from Denmark to the White Cape, and in the Mediterranean from Gibraltar to the Black Sea, Israel and Egypt.

The river shrimp (Palaemon longirostris) of variable length according to the sexes, very long in females and short in males, transparent in color, 5 almost colorless, without marked lines and up to 7 cm in length. It is found on the Guadalquivir river.

In Mexico, the most important shrimp capture area in the Gulf of Mexico in the region is the Campeche Probe. The following 10 species are mainly caught in this area: pink shrimp (Farfantepenaeus duorarum) also known as Atlantic shrimp (Penaeus duorarum), brown shrimp (Farfantepenaeus aztecus), white shrimp (Litopenaeus setiferus) and seven beard shrimp (Xiphopenaeus kroyeri).
 fifteen
Normally to obtain flavors based on these crustaceans, the whole body or the full heads are used. The flavoring product obtained in this way, although it has the desired flavor, comprises other substances that do not make the flavor, such as chitin, and that ultimately its presence dilutes not only the flavoring power of the final product obtained, but also modifies the nutritional quality of the composition or of the food product prepared therewith.

What is sought is a noble product, that is food stable and of even constitution, and that has a high degree of flavoring power, that is, that small amounts of flavoring product provide a high sensory impact. 25

Summary of the Invention
The object of the present invention is then a process for the preparation of a powder flavoring based on macruro decapod crustaceans, comprising:
a) arrange cephalothorax of macruro decapod crustaceans maintained at no more than 2 degrees Celsius;
b) optionally add vegetable oil to the cephalothorax;
c) thermally treat cephalothorax with dry heat at a temperature between approximately 160 and approximately 180 degrees Celsius to achieve 35
that its interior reaches approximately 70 degrees Celsius for a period of approximately 2 minutes;
d) extract the hepatopancreas from the cephalothorax in liquid form;
e) filter the creamy liquid obtained without exerting pressure separating the solids present; 5
f) lyophilize the filtrate obtained in e); Y
g) grind the product obtained by lyophilisate to a particle size powder of between about 5 μm to about 80 μm.

Preferably, the macruro decapod crustaceans are selected from group 10 consisting of shrimp, shrimp, shrimp or morphologically similar crustaceans.

More preferably, the prawns are Patagonian prawns (Pleoticus muelleri).
 fifteen
Preferably, the dry heat source is a fire or electrically heated surface, the heat transfer medium being a cast iron surface, ferrous alloy sheet, Teflon coated metal sheet, stainless steel sheet.
 twenty
Alternatively, the dry heat source is a forced hot air stream applied to the cephalothorax while traveling on a conveyor belt.

Alternatively, the dry heat source is a heated tunnel to produce heat produced by means of electric resistors or gas burners, where the cephalothorax traverses the heat zone while traveling on a conveyor belt.

Preferably, step d) is performed by pressing the cephalothorax into a strainer with a steel or ceramic utensil, pressing on the heads on the sieve plate of the strainer. 30

Alternatively, step d) is performed with a press with collecting channels.

Alternatively, step d) is performed by means of a centrifugal machine. 35
Preferably, step d) is performed at a pressure of approximately 310 kPa (45 psi or 3.1 kg / cm2).

It is another object of the present invention, a flavoring product obtained by the above-described method, in which the cephalothorax of crustaceans 5 macropod decapods come from Patagonian prawns (Pleoticus muelleri).

Preferably, the flavoring product is a powder between about 5 µm and about 80 µm in particle size, and comprises about 39% protein that does not include chitin, about 43.0% of 10 lipids and about 8.0% of ashes.

Also preferably, lipids comprise: approximately 24.2% saturated fatty acids, approximately 38.67% monounsaturated fatty acids, approximately 35.15% polyunsaturated fatty acids, and approximately 27.23% 3 fatty acids. .

It is yet another object of the present invention a flavored cooking salt comprising from about 10% w / w to about 15% w / w of the flavoring product obtained by the process described above, mixed with sea salt or flake salt for gastronomic use, where% w / w are referred to the final mixture.

Detailed description of the invention
For the purpose of clarifying the description of the invention, the terms "approximately", "on the order of", "around", or the like used throughout the specification come to mean that the numerical values affected are close at the limit value that is specifically mentioned and within a range of values determined and between more and less 20% of said numerical value, preferably between more and less 10% of said value and, more preferably, between more and minus 5% of that value. The scopes are determined by the measurement method used and the confidence limits used in the corresponding determinations. Likewise, since the raw material used in the present invention is of natural origin, it is also desirable to expect variations within these ranges due to variations.
seasonal, development of individuals, diet, etc., which naturally produce changes in the analytical values obtained for a set of specific samples used as representative of a universe.

The process of making a flavor based on crustaceans decapods 5 macro according to the present invention comprises a series of stages detailed below. For the purposes of this description, it should be understood that the word "shrimp" is used interchangeably to mean shrimp, shrimp, shrimp itself or any other macruro decapod crustacean of similar morphological structure that serves as raw material to achieve the purpose of the present invention.

As raw ingredients, raw heads of Patagonian prawns (Pleoticus muelleri) were used without limitation.
 fifteen
An organ called hepatopancreas is removed from these heads (or cephalothorax), which, after a heat treatment, is lyophilized.

In the fresh shrimp processing plants, the shellfish is decapitated as part of the natural cleaning process applied to them in order to obtain the fleshy body of the clean abdomen for its fractionation and commercialization.

The head (or cephalothorax) of the shrimp from which the product is made is a waste from the exploitation of this seafood. 25

Having no commercial or other use, they are currently thrown away and allowed to decompose by tons every year.

The cephalothorax of fresh shrimp should be kept at a temperature not exceeding 30 on the order of 2 degrees Celsius during the entire process prior to the extraction of the hepatopancreas and its heat treatment. That is, since the fishing of the shellfish until the heat treatment that is done to the hepatopancreas must be maintained at that temperature.
 35
Prior to the treatment of hepatopancreas with heat, a series of previous stages are carried out, which include:

Obtaining the prawns by extraction of the sea during the day of capture by the boats enabled for this purpose. 5

Maintenance and cooling of whole raw prawns at no more than 2 degrees Celsius during the process of separating the cephalothorax from the fleshy body.
 10
Maintenance and cooling of the cephalothorax of the prawns at no more than about 2 degrees Celsius until they are subjected to heat treatment.

As raw material for the process of the present invention, both fresh shrimp heads and frozen shrimp heads can be used. fifteen

The heat treatment of shrimp cephalothorax, with or without prior addition of vegetable oil by sprinkling or aerosol, involves bringing up to about 70 degrees Celsius of temperature in its internal part by application of dry heat. This improves the extraction of the hepatopancreas and also serves to eliminate bacteria 20 and / or neutralize / diminish a possible bacterial development in the future.

The vegetable oil used is optional and not essential. Any good quality vegetable oil is suitable.
 25
The mentioned heat treatment to obtain the desired internal temperature in the cephalothorax of the prawns should be carried out for a period of approximately 2 minutes. The optimum temperature applied to cephalothorax should not be less than approximately 160 degrees Celsius or greater than approximately 180 degrees Celsius. 30

The way to perform the cephalothorax heat treatment of shrimp is not relevant, but it is important to reach the indicated temperature within the indicated time, since a lower temperature heat treatment would produce a product with greater bacterial development. 35
The internal temperature of the heads should not be raised to more than approximately 70 degrees Celsius since the hepatopancreas to be extracted would coagulate too much and would not be obtained in the same proportion, quantity and quality.

The source of dry heat to apply to the cephalothorax of shrimp can be of 5 different types. In fact, this source of heat can be: a surface heated by fire or electrically, the heat transfer medium being a cast iron surface, ferrous alloy sheet, Teflon coated metal sheet, stainless steel sheet; a forced hot air stream applied to the cephalothorax while traveling on a conveyor belt; a tunnel heated to produce heat produced by means of electric resistors or gas burners where cephalothorax cross the heat zone while traveling on a conveyor belt.

Once the shrimp cephalothorax has the internal temperature mentioned above, they must be subjected to a pressing on a mesh or strainer 15 by crushing the heat treated cephalothorax, extracting the hepatopancreas in liquid form through the pressing on the one hand and on the other hand the rest of the cephalothorax of crushed prawns and with the hepatopancreas removed.

On a small scale, the cephalothorax can be pressed into a strainer suitable for pressing with a steel or ceramic utensil by pressing on the heads on the sieve plate of the strainer and extract the liquid product. Other types of presses with collector channels can be used in other production scales. The pressure required to apply to cephalothorax already heat treated in order to extract hepatopancreas in liquid form is approximately 310 kPa (45 psi or 3.1 kg / cm2).

It is also considered optimal to extract the hepatopancreas by means of an industrial centrifuge or centrifuge machine for application in the centrifugation of food for human and / or animal consumption. 30

Crushed cephalothorax that has already undergone hepatopancreas extraction is waste.
The resulting product is an orange liquid with light brown tones, creamy texture, which surprisingly contains a characteristic, very strong and concentrated shrimp flavor.

The creamy liquid obtained is subjected to filtration through, for example, a

Double fine mesh without exerting pressure on the product and only letting it pass through the filter by gravity and / or vibration. In this way, the solid parts of the product and the possible portions of the exoskeleton that are part of the cephalothorax of the prawns present in the liquid are separated.

As a filter, a double mesh strainer can be used, the latter being as closed as possible to retain as much solids as possible.

The filtrate is collected in sterilized containers to store and transport the product in its liquid state to its next processing stage, or stow it in appropriate conditions.

The resulting filtered liquid must be kept refrigerated to no more than 2 degrees Celsius or it is subjected to a freezing process immediately to preserve its quality, qualities and freshness.

The resulting product of the filtrate is subjected to lyophilization for approximately 8 hours to achieve drying and stopping the possible bacterial reproduction.

During the lyophilization process the filtrate product is subjected to the vacuum action and low temperatures of around -40 degrees Celsius (40 degrees Celsius below zero). This lyophilization process is usually used in the drying of products intended for human consumption.

A unit can be used to lyophilize food products as known in the art.

The lyophilization process results in a product obtained from the hepatopancreas of treated prawns, said powder having an intense taste of shellfish or prawns with the characteristic of being rich in animal protein and fatty acids.

The product obtained after lyophilisate is a dry mass that, when handled, is transformed into a powder that can be used directly. The post-lyophilization milling is in order to increase their ability to mix with other products easily, transferring the characteristic flavor to shellfish or prawns 5 in a homogeneous way. In addition, the subsequent grinding avoids the possibility of feeling in the mouth possible crunchy or "sandy" textures that the product obtained after lyophilization retains.

Then, with the aim that when using the product the product does not provide a "crunchy" texture, the powder obtained by lyophilization is subjected to a mechanical process of particle size reduction by comminution or grinding.

Said mechanical grinding process can be carried out with any mill used to reduce the particle size of food products. fifteen

The resulting particle size should be between about 5 µm to about 80 µm.

The dry powder flavoring product resulting from lyophilization, which is carried out by a specialized lyophilization plant for food products, or that obtained from the milling of the previous one, is received in sterilized containers for storage and transport.

The powder product thus obtained can be used as a powder flavoring for the human food industry and could also be used in the pharmaceutical industry. It can also be used to obtain rations in the food industry for breeding land and sea animals.

Likewise, this product can be formulated to obtain all kinds of flavorings that can be marketed as such directly to all those consumers who wish to use it in the preparation of home-made meals.

Physicochemical and microbiological analysis of the product obtained by the process of the present invention
 Analysis  Method Result Remarks
 Physicochemical Determinations
 Water  Gravimetric AOAC 950.46 3.1 ± 0.1% -
 Protein  Kjeldahl AOAC 928.08 39.0 ± 0.4% -
 Lipids  Soxhlet AOAC 985.15 43.0 ± 0.5% -
 Ashes  Gravimetric AOAC 938.08 8.0 ± 0.1% -
 Carbohydrates  By difference 6.9% -
 Total volatile basic nitrogen  Antonacopoulos 76 ± 6 mg NBV / 100g -
 Peroxide index  AOAC 965.33 <1 meq O2 / kg lipid extracted -
 Microbiological Determinations
 Total mesophilic aerobes  ICMSF 2000, Mét. 1 2000 CFU / g -
 Mushrooms and yeasts  ISO 4833: 2003 <100 CFU / g -
 Total coliforms  Compact Dry <10 CFU / g -
 E. coli  Compact Dry <10 CFU / g -
 St. aureus coag. Positive  ICMSF <10 CFU / g -
 Anaerobes sulfite reducers  APHA <10 CFU / g -
 Salmonella spp.  FDA Absence in 25 g -

AOAC: acronym for the English Association of Official Analytical Chemists.
Antonacopoulos: refers to a direct distillation method for the determination of total volatile basic nitrogen (NBVT) in fish samples and the like described by Antonacopoulos (1968);
ICMSF: acronym for English "International Commission for the Microbiological 5 Specifications of Foods".
ISO: acronym for English "International Organization for Standardization".
Compact Dry: trademark of HyServe GmbH & Co. KG. for a ready-to-use microbiological test method. Particularly, with Compact Dry EC (E. coli and coliforms), coliforms and E.coli can be detected and distinguished. The medium contains 10 two chromogenic enzyme substrates: Magenta-GAL and X-Gluc. In this way the coliforms develop a red coloration, while that of the E.coli is blue. Adding the red and blue colonies results in the total number of the coliform group.
APHA: acronym for English "American Public Health Association". FDA: acronym for English "Food and Drug Administration (US)". fifteen

For comparative purposes, the data obtained from a flour of shrimp heads in Colombia according to Andrade Pizarro, Ricardo D., et al., Evaluation of the Cooking and Drying Stages in the Obtaining of Flour are provided below. of Farmed Shrimp Heads (Penaeus Sp.); Dyna, Year 74, No. 153, 20 pp. 181-186. Medellin, November 2007. ISSN 0012-7353. Table 3 of said article provides the characterization of the shrimp head flour as follows:

Flour from cooking treatment 95oC / 10 min and drying at 75oC / 5 hours 25
 Characteristic  Value
 Humidity (%)  3,940
 Protein (%)  50,265
 Grease (%)  6,570
 Ashes (%)  19,580
 Particle Diameter (mm)  0.25-0.60
 Bulk Density (g / cm3)  0.390
 Aerobic mesophiles  95
 Total Coliforms (NMP)  <3 bacteria / g
 Faecal Coliforms (NMP)  <3 bacteria / g

NMP: Most likely number
It should be noted that the total protein also involves chitin, shell protein that is not helpful. The average value of the usable protein is of the order of 20%. 5

Analysis of the Composition of the Lipid Fraction
From a dry sample of the product obtained by the procedure described in the present invention, lipid extraction was performed by the Soxhlet method (or AOAC 985.15) using as petroleum ether solvent at 35-60 ° C. A passage of N2 through the extracted oil was carried out to remove solvent residues and generate an inert atmosphere in order to avoid lipid oxidation. On the extracted oil with a yield of 43.0% expressed on a dry sample, the detection and quantification of fatty acids was performed by gas chromatography (AOCS (acronym for "American Oil Chemists Society"), Official Method Ce 2-66 / Ch 2-15 91). The result of the fatty acid profile was as follows:
 Fatty acids  % p / p
 Myristic (14: 0) Pentadecaenoic (15: 0) Palmitic (16: 0) Palmitoleic (16: 1) Margaric (17: 0) Heptadecenoic (17: 1) Stearic (18: 0) Oleic (18: 1) Linoleic ( 18: 2) Linolenic (18: 3 3) Araquídico (20: 0) Eicosaenoico (20: 1) Araquidónico (20: 4) Eicosapentaenocio (EPA, 20: 5 3) Erucico (22: 1) Docosapentaenoico (22: 5)  2.60 0.67 15.11 10.04 1.02 1.09 3.24 23.80 3.20 0.51 0.19 2.56 2.40 12.42 0.36 2.32 14, 30
 Docosahexaenoic acid (DHA, 22: 6 3) Lignospheric (24: 0) Nervous (24: 1)  1.37 0.82

From the above values, it can be established that the present amounts of the following acid groups are as follows:
- Saturated fatty acids: 24.2%
- Monounsaturated fatty acids: 38.67% 5
- Polyunsaturated fatty acids (PUFA): 35.15%
- Fatty acids 3: 27.23%

Sensory analysis and tests performed on shrimp hepatopancreas powder 10
Products tested: Flavoring powder based on whole prawns and flavored hepatopancreas flavored powder prepared as described in the present invention.
Tests applied to:
1. Flavored hepatopancreas flavored powder mixture with sea salt in flakes.
2. Mixture of flavoring powder of shrimp hepatopancreas with a creamy rice.

With the flavoring products and the interactive contribution of 6 people, 20 tests of flavor, texture and aroma were carried out on the powder.

The products were mixed with sea salt and salt flakes for gastronomic use, the result was a shrimp salt with a correct balance of intensity and performance. The proportion of the flavoring product used was 12.5% w / w of 25 product with respect to the final composition.

Quantities close to this value of% w / w were also suitable in such a way that the flavoring product can be added to sea salt or salt in flakes of gastronomic use from about 10% w / w to about 15% w / w 30 of the final composition, obtaining qualitatively satisfactory results. Be
He chose a mixture with 12.5% w / w of flavoring product added to the salt in order to evaluate his aptitudes in this test.

The salt prepared with flavoring powder of whole prawns was surpassed between approximately 85 and approximately 90% by the salt prepared with flavoring powder of prawns prepared according to the present invention.

Subsequently, the cooking of a creamy rice was made from which portions were prepared to which flavoring powder based on prawns obtained from whole prawns was added and to other portions flavoring powder obtained 10 was added by the process of the present invention.

To obtain the creamy rice for the purposes of the test, 15 grams of flavoring product in 1.5 liters of water were used to cook 200 grams of “short grain” rice, Carnarolli variety. fifteen

The portions obtained among the 6 members in a tasting were analyzed considering aroma, texture, intensity of flavor and general benefits.

The result was a creamy rice with an excellent shrimp flavor, where the powder prepared according to the present invention exceeded approximately 80% the flavor achieved with the flavoring powder based on whole prawns. The texture of the flavoring powder according to the present invention disappeared in the preparation providing flavors, aromas and slightly orange color.
 25
It was concluded that the sensory analysis and the tasting of the applied product were optimal and the desired shrimp flavor and aroma contribution was achieved, using approximately 20% of flavoring powder with respect to the amount of flavoring powder of whole prawns.
 30
Sensory analysis of a sample of powder based on lyophilized shrimp hepatopancreas. Evaluation of differences.
Sensory analysis
Differences were analyzed, through the triangular test, between a sample of lyophilized shrimp hepatopancreas, identified as I and three possible 35
market competencies: M1, pasty preparation to make “Shrimp Paste” fish soup (shrimp paste), originally from Thailand; M2, dried shrimp "Dried Shrimp", whose country of origin is China; and M3, prepared in powder form to make “Seafood Flavor” fish soup (seafood flavor) also originating in China.


Market samples (M) were in their original containers, that is in hermetically sealed bags (M2 and M3), and in a closed plastic container (M1); while the sample of the present invention (I) was in a disposable plastic container.

Methodology
The tests were carried out following the general guidelines of ISO 4120: 2004 (IRAM 20008: 1997), in a standardized tasting room according to ISO 8589 (2006) during four different sessions. In all tests, colored lights (red and green) were used to mask the appearance and color of the samples so that the choice was made by their taste.
The following triangular tests were performed:
A) Sample I according to the present invention with M1 "Shrimp Paste" (shrimp paste).
B) Sample I according to the present invention with M2 "Dried Shrimp" (dried shrimp).
C) Sample I according to the present invention with M3 "Seafood Flavor".

Test A
Work samples were prepared by mixing 2 grams of product for every 200 g of milk cream (trademark "Milkaut"), and making a reduction of the mixture on an electric cooker for 7 minutes. The samples were presented to the evaluators in statistically balanced triads in thermal vessels (vessels) labeled with random three-digit codes at (47 ± 3) ° C.

Test B
The comparative product (dried small shrimp) was previously crushed to powder. Subsequently, tortillas of the tortilla type of
prawns or shrimp with the products to compare, for this 6 grams of powdered product were mixed for every 3 eggs. The cooking was done in a pan previously covered with a sunflower oil film and in an electric cooker.

The samples were presented to the evaluators in statistically triads

balanced in thermal containers type trays labeled with random three-digit codes at (47 ± 3) ° C.

Test C
Soups were prepared with a concentration of 10 g of each product per liter of water, adding 100 g of pasta, the snail pasta being 3-color snails. For the preparation of the soup with the product of the invention or Sample I, a stir-fry was made with half crushed onion and oil, to achieve a consistency similar to that of the product on the market.

The samples were presented to the evaluators in statistically balanced triads in thermal vessels in the form of vessels labeled with random three-digit codes at (47 ± 3) ° C.

Results and conclusions
Test A: On a total of 21 evaluations (n = 21), the total corresponded to positive differences identification results. The samples were different with a 99.99% confidence level a probability P <0.001 (different than 0.1%).

Test B: On a total of 18 evaluations (n = 18), 16 corresponded to positive differences identification results. The samples were different with a probability P <0.001 (different than 0.1%).

Test C: On a total of 15 evaluations (n = 15), 11 corresponded to positive differences identification results. The samples were different with a probability P <0.01 (different than 1%).

Taken together, out of a total of 54 evaluations (n = 54), 49 corresponded to positive differences identification results.
According to the following significance table:
- To be able to say that the samples are different with a 20% error or probability of error, in 22 evaluations a difference should have been detected.
- To be able to say that the samples are different with a 10% error or probability of error, in 23 evaluations a difference should have been noticed.

- To be able to say that the samples are different with a 5% error or probability of error, in 25 evaluations a difference should have been detected.
- To be able to say that the samples are different with a 1% error or probability of error, in 27 evaluations a difference should have been noticed.
- To be able to say that the samples are different with a 0.1% error or probability of error, in 30 evaluations a difference should have been noticed.

Based on the above, it is concluded that the samples are different from each other with a probability of p <0.001, this is different from 0.1%.

Observations
It should be noted, although it is not the purpose of this test, that Sample I of the invention was identified by the majority of the evaluators and in the three trials, as "more natural", "less aggressive" and / or "greater taste fish ”than the commercial Comparative M Samples used in the test.

Other IRAM and ISO standards used were the following: ISO 5492: 1992 (IRAM 20001: 1995) for sensory analysis vocabulary and ISO 6658: 1985 (IRAM 20002: 1995) on general guidelines for the methodology for sensory analysis.

Industrial application of the invention
The present invention is applicable in any industry related to the production of condiments and flavored foods, as well as the fishing industry, where part of the waste and waste currently unused will be reduced, which will be greatly benefited by having a procedure for the preparation of a powder flavoring based on macruro decapod crustaceans, a powder flavoring product obtained from it and a cooking salt flavored with the latter.

The direct benefit of the use of the process for the preparation of a powder flavoring based on macruro decapod crustaceans, the powder flavoring product obtained therefrom and the flavored cooking salt with the latter is that of having food-stable products, of even constitution and with a high degree of flavoring power. 5

Final considerations
Various modifications and variations of the process for the preparation of a powder flavoring based on macruro decapod crustaceans, the powder flavoring product obtained therefrom and the flavored cooking salt with the latter described in accordance with the present invention will be apparent to the skilled in the art without thereby departing from the scope and spirit of the invention. Although the invention has been described in relation to preferred embodiments, it should be understood that it, as claimed, should not be unduly limited to such specific embodiments. In fact, it is intended that the various modifications in the manner described for carrying out the invention that are obvious to those skilled in the corresponding art field or related fields, be included within the scope of the following claims.

The claims form part of the description of the invention object of the present patent application.

权利要求:
Claims (14)
[1]


1. A process for the preparation of a powder flavoring based on macruro decapod crustaceans, characterized in that it comprises:
a) arrange cephalothorax of macruro decapod crustaceans maintained at no more than 2 degrees Celsius;
b) optionally add vegetable oil to the cephalothorax;
c) thermally treat the cephalothorax with dry heat at a temperature between approximately 160 and approximately 180 degrees Celsius to ensure that its interior reaches approximately 70 degrees Celsius for a period of approximately 2 minutes;
d) extract the hepatopancreas from the cephalothorax in liquid form;
e) filter the creamy liquid obtained without exerting pressure separating the solids present;
f) lyophilize the filtrate obtained in e); Y
g) grind the product obtained by lyophilisate to a particle size powder of between about 5 μm to about 80 μm.

[2]
2. The method according to claim 1, characterized in that the macruro decapod crustaceans are selected from the group consisting of shrimp, shrimp, shrimp or morphologically similar crustaceans.

[3]
3. The method according to claim 2, characterized in that the prawns are Patagonian prawns (Pleoticus muelleri).

[4]
4. The method according to any one of claims 1 to 3, characterized in that the dry heat source is a surface heated by fire or electrically, the heat transfer medium being a cast iron surface, ferrous alloy sheet , Teflon coated metal sheet, stainless steel sheet.

[5]
5. The method according to any of claims 1 to 3, characterized in that the dry heat source is a forced hot air stream applied to the cephalothorax while traveling on a conveyor belt.

[6]
The method according to any one of claims 1 to 3, characterized in that the dry heat source is a heated tunnel to produce heat produced by means of electric resistors or gas burners, where the cephalothorax cross the heat zone while traveling on a conveyor belt

[7]
7. The method according to any of the preceding claims 1 to 6, characterized in that step d) is performed by pressing the cephalothorax into a strainer with a steel or ceramic utensil, pressing on the heads on the screened plate Strainer

[8]
8. The method according to any of the preceding claims 1 to 6, characterized in that step d) is performed with a press with collecting channels.

[9]
9. The method according to any of the preceding claims 1 to 6, characterized in that step d) is carried out by means of a centrifugal machine.

[10]
10. The method according to any of the preceding claims 7 to 9, characterized in that step d) is performed at a pressure of approximately 310 kPa (45 psi or 3.1 kg / cm2).

[11]
11. A flavoring product obtained by the method of any one of claims 1 to 10 above, characterized in that the cephalothorax of macruro decapod crustaceans come from Patagonian prawns (Pleoticus muelleri).

[12]
12. The flavoring product according to claim 11, characterized in that it is a powder between about 5 µm and about 80 µm in particle size, and comprises about 39% protein that does not include chitin, about 43.0% lipids and approximately 8.0% ashes.

[13]
13. The flavoring product according to claim 12, characterized in that the lipids comprise approximately 24.2% saturated fatty acids, approximately 38.67% monounsaturated fatty acids, approximately 35.15% polyunsaturated fatty acids (PUFA), and acids 3 fatty acids approximately 27.23%.

[14]
14. A flavored cooking salt characterized in that it comprises from about 10% w / w to about 15% w / w of the powder flavoring product obtained by the process of any of claims 1 to 10, mixed with sea salt or flake salt for gastronomic use, where% w / w are referred to the final mixture.

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同族专利:

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公开号 | 公开日

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ES2666271R1|2018-05-10|

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JP2017538440A|2017-12-28|

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ECSP17029424A|2017-07-31|

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CN106793819A|2017-05-31|

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KR20170087454A|2017-07-28|

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CL2017000917A1|2017-09-29|

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WO2016059471A1|2016-04-21|

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US20170238591A1|2017-08-24|

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MX2017004894A|2018-02-23|

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ES2666271B1|2019-04-24|

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AR102271A1|2017-02-15|

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优先权:

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申请号 | 申请日 | 专利标题

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US201462063707P| true| 2014-10-14|2014-10-14|

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US62/063707|2014-10-14|

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PCT/IB2015/002089|WO2016059471A1|2014-10-14|2015-10-14|Process for the preparation of a powdered flavoring based on macruran decapod crustaceans, the flavoring product obtained with it and cooking salt flavored with said product|

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