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|HAI LALA AT TATAUS009883690B2 TA MO NA ATAU HUT (12 ) United States Patent ( 10 ) Patent No. : US 9 , 883 ,690 B2 Weinberg - Sehayek et al. (45 ) Date of Patent: * Feb . 6 , 2018 (54 ) READY - TO - EAT FRESH SPAGHETTI -LIKE (56 ) References Cited FISH PRODUCTS , METHODS OF MANUFACTURE THEREOF U . S . PATENT DOCUMENTS 4 , 704 , 291 A * 11/ 1987 Nagasaki A23L 17 / 70 (71 ) Applicant: GRADIENT AQUACULTURE 426 /513 ( 72 ) Inventors : Noam Weinberg -Sehayek , Shenzhen 4 ,806 , 378 A 2 /1989 Ueno et al. ( CN ) ; Avraham Weinberg , Kiryat Yam (Continued ) ( IL ) FOREIGN PATENT DOCUMENTS ( 73 ) Assignee : GRADIENT AQUACULTURE , CN 101011164 A 8 /2007 Shenzhen (CN ) CULTURE, CN 101209113 A 7 /2008 (Continued ) ( * ) Notice : Subject to any disclaimer , the term of this patent is extended or adjusted under 35 U . S . C . 154 ( b ) by 0 days . OTHER PUBLICATIONS This patent is subject to a terminal dis Rolls B . J . et al ., “ How flavour and appearance affect human claimer . feeding ” , Proceedings of Nutritions Society , Jun . 1982, Great Brit ain , vol. 42 , No. 109 , pp . 109 - 117 . (21 ) Appl. No. : 15 / 262 , 211 (Continued ) (22 ) Filed : Sep . 12 , 2016 Primary Examiner — Robert A Wax Assistant Examiner — Melissa Mercier (65 ) Prior Publication Data US 2017 /0049138 A1 Feb . 23 , 2017 (57 ) ABSTRACT The present invention provides a pasta - like shaped edible Related U . S . Application Data product comprising surimi, fish or portions thereof, prepared (63 ) Continuation - in -part of application No . 14 /601 , 765 , by a process consisting of the steps of: a . chopping frozen surimi to chips ; filed on Jan . 21 , 2015 , which is a continuation - in - part b . introducing the surimi chips in a predetermined ratio to (Continued ) cold water and salt to provide a mixture ; (51 ) Int. CI. c . providing additives to said mixture; A23L 17 /00 ( 2016 . 01 ) d . homogenizing under vacuum ; A23L 33 /00 e . adding vegetable oil and homogenizing to a homogenic ( 2016 . 01 ) emulsion ; (Continued ) f . injecting the mass to a pasta molding head ; (52 ) U . S . CI. g . refrigerating said mass for at least about 6 hours; CPC .. A23L 17/ 00 ( 2016 .08 ) ; A23L 17/ 40 h . molding a predetermined shape ; ( 2016 .08 ) ; A23L 17 /70 ( 2016 .08 ) ; A23L 33/ 20 i . transporting said molded pasta on a conveyor belt heated (2016 . 08 ) ; to about 40 to about 50 degrees Celsius ; (Continued ) j . cooling said edible product for about 4 hours at about 4 (58 ) Field of Classification Search degrees Celsius to about 6 degrees Celsius . None See application file for complete search history . 19 Claims, 2 Drawing Sheets 2002. * US 9 ,883 ,690 B2 Page 2 Related U . S . Application Data Tarozzi et al ., “ Correlation between Food and the Fluid Intake ” , International Conference on the Psychology of Food and Fluid of application No . PCT / IB2014 /063294 , filed on Jul. Intake in Warsaw , 1980 . 22 , 2014 , now Pat . No . 9 ,462 , 825 . International Search Report of PCT/ IB2014 / 063294 , dated Dec . 31 , 2014 . (60 ) Provisional application No . 61 /856 , 807 , filed on Jul. Written Opinion of the International Search Authority of PCT / 22 , 2013 , provisional application No. 62 /087 ,294 , IB2014 /063294 , dated Dec . 31, 2014 . filed on Dec . 4 , 2014 . Final Rejection Office Action issued by the USPTO for the U . S . Appl. No. 14 /601 , 765 , dated Oct . 22 , 2015 . ( 51 ) Int. Cl. Non - Final Rejection Office Action issued by the USPTO for the A23L 33 / 20 ( 2016 .01 ) U . S . Appl. No. 14 /601 , 765 , dated Feb . 12 , 2016 . A23L 17 /40 Non - Final Rejection Office Action issued by the USPTO for the (2016 .01 ) U . S . Appl. No . 14 /601 , 765 , dated Jul. 22 , 2015 . (52 ) U . S . CI. Restriction Requirement Office Action issued by the USPTO for the CPC . .. .. .. .. A23L 33 / 30 ( 2016 .08 ) ; A23L 33 /40 U . S . Appl. No . 14 /601 , 765 , dated May 28 , 2015 . ( 2016 . 08 ) ; A23V 2002/ 00 ( 2013 .01 ) Response of Jan . 11, 2016 to Final Rejection Office Action issued by the USPTO for the U . S . Appl . No . 14 /601 , 765 , dated Oct . 22 , ( 56 ) References Cited 2015 . Response of May 11, 2016 to Non - Final Rejection Office Action U . S . PATENT DOCUMENTS issued by the USPTO for the U . S . Appl. No. 14 /601 , 765 , dated Feb . 12 , 2016 . 5 .028 . 4414 . A 7 / 1991 Yamamoto et al . Response of Jul. 10 , 2015 to Restriction Requirement Office Action 55 :, 141123 , 766456 A 8 / 1992 Miyakawa issued by the USPTO for the U . S . Appl . No . 14 /601 , 765, dated May 5 , 223 , 301 A 6 / 1993 Kanda et al . 28 , 2015 . 2007 /0172575 AL 7 /2007 Gune Response of Oct . 6 , 2015 to Non - Final Rejection Office Action issued by the USPTO for the U . S . Appl. No . 14 /601 , 765 , dated Jul. FOREIGN PATENT DOCUMENTS 22 , 2015 . Kumar R . et al ., “ Surimi Technology ” , Oct. 14 , 2010 , retrieved from CN 103053928 A 4 / 2013 https :/ / www . scribd . com / doc /39341260 / Surimi- Technology . WO 2015 /011634 Al 1 /2015 “ The Fat Content of Fish ” , retrieved from http : / /www . weightlossforall . com / fat - content - fish .htm . OTHER PUBLICATIONS “ Omega 6 and 3 in nuts , oils , meats , and fish . Tools to get it right. ” , May 10 , 2011 , retrieved from http :/ /paleozonenutrition . com /2011 / Thexton A . J . et al , “ Food consistency and bite size as regulators of 05/ 10 / omega - 6 -and - 3 - in -nuts -oils -meat -and - fish - tools - to - get - it jaw movement during feeding in the cat” , Journal of Neurophysiol right/ . ogy , Sep . 1 , 1980 , The American Physiological Society , vol. 44 , No . 3 , Abstract . * cited by examiner U . S . Patent Feb . 6 , 2018 Sheet 1 of 2 US 9 ,883 , 690 B2 . Www000000 . ats . JAUNUJAJJAJAJAJJ- . 4- . AUJAVUJJJJJJJ4- . 4444444-44444642 . JJJJ . wwwwwww . Figure 1 U . S . Patent Feb . 6 , 2018 Sheet 2 of 2 US 9 ,883 , 690 B2 . • * . * . 3.4:11 . - - - - . - · · · . 300 Less cook time Graph legend . - . - . dues - - - - . .111 ajdwes z . - - . , * * * dwes E .. .. 1. www dues . Series ' ' . '. 001 230W Quity000 * ** * 193dwes + . + . - . * - . - . * + - + + + I . * * . ** * . Irimist,siis ssaUxus - * * ** * ** ** ** * ** ** ** * ** OZI 02Eastpasi Figure 2 US 9 ,883 ,690 B2 READY - TO -EAT FRESH SPAGHETTI -LIKE and any combination thereof; dehydrating the washed FISH PRODUCTS , METHODS OF minced fish meat ; adding surface active agents to the dehy MANUFACTURE THEREOF drated minced fish meat ; and then freezing the resultant Surimi. CROSS REFERENCE TO RELATED 5 U . S . Pat . No . 5 , 223 ,301 discloses a process to produce APPLICATIONS higher grade Surimi from the flesh of fish using less fresh water comprising : mincing fish flesh into mince particles ; This application is a Continuation - in - Part of U . S . patent crushing the mince particles to increase the surface area : application Ser . No . 14 /601 , 765, dated Jan . 21 , 2015 , which volume ratio of the mince particles ; washing the crushed claims priority from U . S . Provisional Application No. 10 mince particles with fresh water to remove water soluble 62 /087 , 294 , dated Dec . 4 , 2014 , and is a Continuation - in proteins ; dewatering the washed mince particles ; refining by Part of PCT International Application No . PCT/ IB2014 ) straining the dewatered mince particles ; dewatering the 063294 , dated Jul . 22 , 2014 , claiming priority from U . S . refined mince particles ; and mixing additives with the Provisional Application No .: 61/ 856 , 807 , dated Jul . 22 , refined dewatered mince particles to produce Surimi. 2013 . 15 Patent application US2007 / 0172575 discloses a nutri tious , high protein , Zero carbohydrate pasta or bread is FIELD OF THE INVENTION formed by combining animal protein with a binder , wherein the binder comprises substantially no digestible carbohy The present invention generally pertains to ready - to - eat drates . A preferred composition comprises fish protein com fresh pasta - like edible products , especially ready -to - eat 20 bined with guar gum . In an embodiment, odor, taste , texture , fresh pasta - like products made of fish , fish products and and color modifying ingredients are added , including for Surimi and to methods of manufacture of same. example a plant protein , ethyl maltol, salt , egg White , calcium carbonate , glycine , and / or polyphosphate . BACKGROUND OF THE INVENTION Roll B . J . et al. , How flavour and appearance affect human 25 feeding . Proc . Nutr. SOC . (1982 ), 41, 109 argues that Fish and fish products are consumed all over the world . appearance of food can vary is in its shape . Changes in shape With other seafood ' s , it provides the world ' s prime source of also alter the feel of food in the mouth and it is known that high - quality protein 14 to 16 percent of the animal protein food consistency and bite size determine the jaw movements consumed worldwide . Over one billion people rely on fish as during feeding , see Thexton , A . J . , Hiiemae , K . M . & their primary source of animal protein . 30 Crompton , A . W . ( 1980 ) . J . Neurophysiol. 44 ,456 . It has Fish and other aquatic organisms are also processed into been suggested that the muscle and neural activity associ various food and non - food products . ated with mastication play an important role in food pref Fish and fish products are versatile and may be minced , erence and may affect the amount of food eaten . The shape frozen , chopped , formed , cooked , fermented , boiled , fried , and size of food pellets offered to rats have been found to breaded and processed in many ways . 35 affect food intake , see Tarozzi, G ., Di Bella , L . , Scalera, G . Surimi is a paste made by fish or other meat , as well as & Rossi, M . T . ( 1980 ) ; in Proceedings of the Seventh multiple Asian foods that use Surimi as its primary ingre - International Conference on the Physiology of Food and dient. It is available in many shapes, forms, and textures, and Fluid Intake , Warsaw . To determine whether shape is also an often used to mimic the texture and color of the meat of important influence on feeding in humans, Roll et al .
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    CATALOGO PRODOTTI La Frigor Carni Sas svolge l’attività nel territorio della Regione Calabria. Il suo target di riferimento è rappre- sentato dai ristoratori più qualificati. L’azienda nasce negli anni ‘50 sotto forma di ditta individuale specia- lizzata nella distribuzione di prodotti carnei e pollame per inizitiva di Armando Viscomi. Negli anni ’80 la ditta assume la denominazione sociale di Frigor Carni di Viscomi Armando & C. Sas, con sede a Davoli Marina (CZ). Amplia l’attività, arricchendo con nuovi prodotti la gamma degli articoli trattati, occu- pando una rilevante posizione nel canale Ho.Re.Ca. Nell’anno 2005 sviluppa la commercializzazione di pro- dotti di alta qualità, proponendosi nel segmento retail. luoghi di lavoro. Il mercato della Frigor Carni Sas com- Nel 2012 inaugura la nuova sede operativa nel comu- prende la filiera GDO e grossisti, per cui oggi occupa ne di Montepaone (CZ). La nuova struttura garantisce tutti i segmenti di mercato della distribuzione. L’area una più efficace gestione e una più puntuale risposta geografica di attività è rappresentata in primo luogo alla domanda. Anche i dipendenti hanno beneficia- dalla Regione Calabria, da gran parte di territorio delle to del miglioramento ambientale vissuto nella nuova regioni confinanti e, con l’apertura della nuova sede sede. La rete vendita è supportata dalla implemen- operativa, di tutto il territorio nazionale. La domanda tazione della tecnologia informatica, che consente di della clientela viene soddisfatta dalla vasta gamma ridurre i tempi di consegna con l’utilizzo da parte degli di referenze dei prodotti carnei-ittici-freschi-congela- agenti della connessione con il sistema informatico in- ti-surgelati, ed anche verdure salumi, formaggi e altri terno.
  • EDITION the Fresh Pasta CATALOGUE

    EDITION the Fresh Pasta CATALOGUE

    22nd EDITION the fresh pasta CATALOGUE 22nd EDITION Deep-frozen product (refrigerate at -18°C) The images are only intended to show the product. For further details about product characteristics, list of ingredients and possible allergens, please refer to the technical datasheets. A LEGACY OF TRADITION a tiny artisan workshop, we were first inspired In with the courage to believe in our passion: a deep affection and love for the traditions of our native Romagna. Just an old family recipe to start with. Then the experience of four generations of pasta makers. Plus a passion for getting things just right. quality tradition deep-freezing And finally our dream: to bring traditional fresh Italian pasta to the dining tables of the whole world. To do this we have studied every Over the past 40 years, Our only friend - the freezing ® last detail: from the quality of our intensive research and cold. Laboratorio Tortellini 's the ingredients to the ability of analysis has enabled us to build expertly deep-frozen pasta Cappelletti Romagnoli, Tortellini Bolognesi, Tagliatelle, advanced machines capable up a catalogue of over 100 products - increasingly the Garganelli, Strozzapreti, Gnocchetti... As you browse of repeating the gestures of products: the heritage of the preferred choice of quality through this catalogue, you will discover that the human hands and offering you entire Italian peninsula. restaurants and now coming shape of each and every pasta in your most exquisite a pasta that retains every single to kitchens all over the world. characteristic of fresh artisanal recipes has a unique story to tell of its origin, history pasta.
  • What Is Our Chef Michele Cooking for You Today?

    What Is Our Chef Michele Cooking for You Today?

    Saturday, September the 14th 2019 What is our Chef Michele cooking for you today? Lunch Dinner First Course First Course ___ Bigoli Noodle in Anchovy Sauce ___ Red Noodle with Scampi ___ Flan with Barley, Apples and Montasio Roulade with Speck and Aubergines ___ Fondue ___ Pasta with Meat and Tomato Sauce ___ Pasta with Meat and Tomato Sauce ___ Pasta with Tomato Sauce ___ Pasta with Tomato Sauce ___ Chicken Soup ___ Cream of Mushrooms Soup Second Course Second Course ___ Grilled Sea Brass ___ Baked Fillet of Sole ___ Escalope with Lemon Sauce ___ Beef Cuts with Ginger and Peppers ___ Mixed Salad with Green Beans, Tuna, Egg Vegetable Mille Feuille with smoked and Cherry Tomatoes ___ Provola cheese Buffet of Vegetables and Dessert Buffet of Vegetables and Dessert Like us on Facebook: Hotel Nizza Wednesday, September the 11th 2019 What is our Chef Michele cooking for you today? Lunch Dinner First Course First Course ___ Macaroni Fresch Pasta with Redfish See Carbonara Spaghetti Ragout ___ ___ Noodle with Vegetable ___ Cannelloni Nizza with Ham and Mushrooms ___ Pasta with Meat and Tomato Sauce ___ Pasta with Meat and Tomato Sauce ___ Pasta with Tomato Sauce ___ Pasta with Tomato Sauce ___ Reis “La Fagiana” Soup with Peas and Vegetable Soup Potatoes ___ Second Course Second Course ___ Peppered Mussels à la Venetienne ___ Baked Trout en Papillote ___ “Pizzaiola” Escalope with Tomato and Grilled Pork Chop ___ Mozzarella ___ Omelette with Ham and Fontina Cheese ___ Tuna slices with Vinaigrette Sauce (Cold Dish) Buffet of Vegetables and Dessert