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Dokumentenidentifikation EP1477069 23.12.2004
EP-Veröffentlichungsnummer 0001477069
Titel VERFAHREN FÜR DAS EINSALZEN VON KABELJAU UND ANDEREN MEERESTIERARTEN, SOWIE GERÄT ZUR DURCHFÜHRUNG DES VERFAHRENS
Anmelder Universidad Politecnica de Valencia, Valencia, ES
Erfinder BARAT BAVIERA, Jose Manuel, E-46022 Valencia, ES;
ANDR S GRAU, Ana, E-46022 Valencia, ES;
FITO MAUPOEY, Pedro, E-46022 Valencia, ES;
SERRA BELENGUER, Juan Antonio, E-46022 Valencia, ES;
RODRIGUEZ BARONA, Snyder, E-46022 Valencia, ES
Vertreter derzeit kein Vertreter bestellt
Vertragsstaaten AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IT, LI, LU, MC, NL, PT, SE, SI, SK
Sprache des Dokument EN
EP-Anmeldetag 14.02.2003
EP-Aktenzeichen 037026689
WO-Anmeldetag 14.02.2003
PCT-Aktenzeichen PCT/ES03/00084
WO-Veröffentlichungsnummer 0003067994
WO-Veröffentlichungsdatum 21.08.2003
EP-Offenlegungsdatum 17.11.2004
Veröffentlichungstag im Patentblatt 23.12.2004
IPC-Hauptklasse A23B 4/023
IPC-Nebenklasse A23B 4/26   

Beschreibung[en]
Technical field:

Preservation of food products by salting.

Background:

The preservation of solid foods, meats or fishery products by means of the salting operation has been well known and carried out since ancient times.

The efficacy of this operation lies in reducing the activity of the water contained in the salted food and in the bactericidal effect of salt.

The salting of fishery products may be light (marinating, smoking) or intense (cod, anchovy), the treatment being supplemented in some cases with subsequent drying.

In the fishery product salting procedures commonly applied solid salt is used (so-called dry cell process), or else a brine of a concentration appropriate to the degree of salting that we want to obtain. In the process of obtaining products with intense salting, the brine used normally has a saturation concentration, which corresponds to around 25% by weight.

In either of the two known procedures which have been described, the products obtained h ave an end weight lower than that of the fresh products, which reduces the yield of the operation.

When equilibrium is achieved in the salting process, the weight loss of the product is greater in case of using solid salt (around 25%) than if saturated brine is used (in the neighbourhood of 15%).

ES-A-2127152 describes a process to simultaneously thaw out and salting first or meat, wherein the salting process takes place by immersion of the pieces of meat or fish in brine of controlled concentration.

Description of the invention

The end purpose of the invention that represents the object of this patent consists of overcoming the drawbacks described above, typical of known procedures for the salting of fishery products and it has been studied, planned, developed and tested in accordance with this primary aim.

The procedure is carried out in several sequential stages, in each of which the concentration of brine used is increased, being stirred and kept in continual circulation to homogenize it, while the temperature of the solution in the treatment tank is monitored.

The device for implementing the foregoing procedure described is composed of:

  • A reservoir for preparing the brine at the required concentration;
  • A pump for the forced circulation of the brine in the circuit between the preparation reservoir and the treatment tank;
  • A brine cooling system for keeping it at the optimum temperature;
  • A pump for forcing the flow of brine around the cooling system;
  • A treatment tank in which the pieces to be salted are kept immersed in the brine.

The device described above may be coupled in series with another or other identical ones to increase the output, although only one brine preparation reservoir may be used.

When applying the process that is the object of this patent to cod salting it has been found that after 15 days of treatment the weight loss of the end product is practically nil, while in the case of salting with saturated brine or with solid salt the weight loss was 15 and 25%, respectively.

Accordingly, the process proposed by this patent allows a considerable increase in the yield of the operations with the resulting advantages of an economic nature.

As regards the quality of the product, the sensorial analyses conducted on the cod samples obtained show that no significant differences are appreciated between the end products of the three processes compared.

Brief description of the drawings:

To supplement the description of the invention and ease the interpretation of the structural and functional features of the device specially designed for the implementation of the process claimed, drawings are adjoined in which different aspects of the preferred embodiment of said device are represent diagrammatically.

In the aforesaid drawings:

  • Figure 1 is a diagram in which the relative arrangement of the items making up the device are represented, showing the directions of circulation of the brine flows.
  • Figure 2 shows the layout corresponding to the serial coupling of two single devices, with the possibility of the optional and successive coupling of another or other identical ones.

Description of a preferred embodiment:

To show clearly the nature and scope of the advantageous application of the "Process for salting cod and other marine species" which is the object of the invention claimed, we now go on to describe the operations comprising the process as well as the structure of the device for its implementation, making reference to the drawings which, through representing a preferred embodiment of said object, on a purely informative basis, should be considered in their broadest sense within the scope of claim 1.

The process is carried out in several sequential stages, in each of which the brine concentration used is increased, while it is kept in circulation by stirring in order to homogenize it and the temperature of the solution in the treatment tank is monitored.

The device for implementing the above-described procedure consists of:

  • A reservoir (1) for preparing the brine at the required concentration;
  • A pump (2) for the forced circulation of the brine in the circuit between the preparation reservoir (1) and the treatment tank (3);
  • A brine cooling system (4) for keeping it at the optimum temperature;
  • A pump (5) for forcing the flow of brine round the cooling system (4);
  • A treatment tank (3) in which the pieces to be salted are kept immersed in the brine.

The device described a bove may be coupled in series with a nother or other identical ones to increase the output, although only one brine preparation reservoir may be used.


Anspruch[de]
Verfahren zum Salzen von Kabeljau und anderen Meerestieren durch Eintauchen der Stücke in Salzlake, das sich dadurch kennzeichnet, dass es in mehreren aufeinanderfolgenden Stufen erfolgt, bei denen die Konzentration der verwendeten Salzlake jeweils erhöht wird, wobei die Umwälzung durch Rühren aufrechterhalten bleibt, damit die Lake homogenisiert ist und die Temperatur der Lösung im Behandlungstank überwacht wird.
Anspruch[en]
Process for salting cod and other marine species by immersion of the pieces in brine characterised in that it is performed in several sequential stages in each of which the concentration of the brine used is increased, keeping it in circulation by stirring so that it is homogenized and monitoring the temperature of the solution in the treatment tank.
Anspruch[fr]
Processus de salaison de morue et autres espèces marines par immersion des pièces dans de la saumure, caractérisé par le fait qu'il est réalisé en plusieurs phases séquentielles, la concentration de la saumure utilisée augmentant à chaque phase, et par le fait que la saumure est maintenue en circulation par agitation de sorte à l'homogénéiser et en surveillant la température de la solution dans le réservoir de traitement.






IPC
A Täglicher Lebensbedarf
B Arbeitsverfahren; Transportieren
C Chemie; Hüttenwesen
D Textilien; Papier
E Bauwesen; Erdbohren; Bergbau
F Maschinenbau; Beleuchtung; Heizung; Waffen; Sprengen
G Physik
H Elektrotechnik

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