A - Human Necessities – 23 – J
Patent
A - Human Necessities
23
J
A23J 1/00 (2006.01) A23G 3/34 (2006.01) A23J 1/02 (2006.01) A23J 1/04 (2006.01) A23J 3/00 (2006.01) A23J 3/22 (2006.01) A23L 1/314 (2006.01)
Patent
CA 2262841
A method for producing a natural gel-forming food ingredient consisting of muscle fibre proteins from the muscle tissue of meat animals or of fish, crustaceans, molluscs or cephalopods. According to the method, (a) the tissue is mildly destructured without damaging the muscle fibres, (b) the destructured muscle tissue is mixed with a specific amount of water to give a mixture at a predetermined temperature (T1), (c) the temperature of the mixture is adjusted to at least one predetermined specific temperature (T2, T3), (d) the resulting heat-treated mixture is fractionated centrifugally or by means of mechanical pressure, and (e) the resulting solid fraction is rapidly cooled to a temperature (T4) of less than 10 DEG C. Said method is useful in the food processing industry.
L'invention concerne un procédé de fabrication d'un ingrédient alimentaire naturel et gélifiant constitué de protéines de fibres musculaires à base de chair musculaire camée ou de chair musculaire de poissons, crustacés, mollusques ou céphalopodes. L'invention consiste en ce que: a) on soumet la chair à une déstructuration douce n'endommageant pas les fibres musculaires, b) on mélange en continu la chair musculaire ainsi déstructurée à un volume précis d'eau, le mélange sortant à une température déterminée (T1), c) on ajuste la température du mélange à au moins une température précise prédéterminée (T2, T3), d) on soumet le mélange ainsi traité thermiquement à un fractionnement centrifuge ou par pression mécanique et, e) on refroidit rapidement la phase solide recueillie à une température (T4) inférieure à 10° C. Application au domaine de la production alimentaire.
Goudreau Gage Dubuc
Protial
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