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(12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek Et Al

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(12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek Et Al USOO9462825B2 (12) United States Patent (10) Patent No.: US 9,462.825 B2 Weinberg-Sehayek et al. (45) Date of Patent: Oct. 11, 2016 (54) SPAGHETTI-LIKE FISH PRODUCTS, (2013.01); A23L I/296 (2013.01); A23L I/307 METHODS OF MANUFACTURE THEREOF (2013.01); A23 V 2002/00 (2013.01) (58) Field of Classification Search (71) Applicant: GRADIENT AOUACULTURE, None Shenzhen (CN) See application file for complete search history. (72) Inventors: Noam Weinberg-Sehayek, Emek Hefer (56) References Cited (IL); Avraham Weinberg, Kiryat Yam (IL) U.S. PATENT DOCUMENTS (73) Assignee: GRADIENT AOUACULTURE, 4,704.291 A *ck 11/1987 Nagasaki .............. A33. Shenzhen (CN) 4,806,378 A 2f1989 Ueno et al. 5,028,444 A 7, 1991 Yamamoto et al. (*) Notice: Subject to any disclaimer, the term of this . S. A E. KEY. patent is extended or adjusted under 35 4- 4 - aCal C. a. U.S.C. 154(b) by 0 days. 2007/0172575 A1* 7, 2007 Gune ............................ 426,641 (21) Appl. No.: 14/601,765 OTHER PUBLICATIONS (22) Filed: Jan. 21, 2015 Omega 6 and 3 in nuts, oils, meats, and fish. Tools to get it right, e a?- posted online May 10, 2011.* O O The Fat Content of Fish, available online 2004. (65) Prior Publication Data Rolls et al. "How Flavour and Appearance Affect Human Feeding”. US 2015/O132434 A1 Mayy 14, 2015 Proceedings of the Nutrition Society, Jun. 1982, pp. 109-117, vol. 41, 109, Great Britain. Related U.S. Application Data (Continued) (63) Continuation-in-part of application No. Primary Examiner — Robert A Wax PCT/IB2014/063294, filed on Jul 22, 2014. Assistant Examiner — Melissa Mercier (60) Provisional application No. 61/856,807, filed on Jul. (57) ABSTRACT 22, 2013, provisional application No. 62/087,294, filed on Dec. 4, 2014. An edible product including Surimi, fish or fish portions, in various pasta-like shapes. The edible product has a high (51) Int. Cl. satiety index relative to unprocessed cooked fish and also A23PI/2 (2006.01) provides a low glycemic index when compared to conven A2.3L I/325 (2006.01) tional pasta. Also disclosed 1S a method of manufacturing the A2.3L I/29 (2006.01) edible product in various pasta-like shapes. The product may A2.3L I/307 (2006.01) include between 1%-25% protein, between 1%-20% fat, and (52) U.S. Cl. a ratio of Omega 3 to Omega 6 of at least 5:1. CPC .............. A23L I/3255 (2013.01); A23L I/293 18 Claims, 7 Drawing Sheets US 9,462.825 B2 Page 2 (56) References Cited Tarozzi et al., “Correlation Between Food and the Fluid Intake'. International Conference on the Physiology of Food and Fluid Intake in Warsaw, 1980. OTHER PUBLICATIONS Rahul, Kuma, “Surimi Technology', Oct. 14, 2010, retrieved on Thexton et al., “Food Consistency and Bite Size as Regulators of Jaw Feb. 6, 2015 from <http://www.scribd.com/doc/39341260/Surimi Movement During Feeding in the Cat”, Journal of Neurophysiology, Technology). Sep. 1980, pp. 456-474, vol. 4. The American Physiological Society, USA. * cited by examiner U.S. Patent Oct. 11, 2016 Sheet 1 of 7 US 9,462.825 B2 U.S. Patent Oct. 11, 2016 Sheet 2 of 7 US 9,462.825 B2 aere 7A U.S. Patent Oct. 11, 2016 Sheet 3 of 7 US 9,462.825 B2 U.S. Patent Oct. 11, 2016 Sheet 4 of 7 US 9,462.825 B2 8x888 88x888 is:8 U.S. Patent Oct. 11, 2016 Sheet S of 7 US 9,462.825 B2 FACTOR EZEO FOOD ACCEPTANCE WAUE 5 2 2.5 3 3.5 4 spaghetti's average diameter (mm) FACTORIZED FOOD ACCEPTANCE WAYE : : : ^. ***- * ? \w : if *,f XX : % : 3. y 8 8 f ,\ \ - : -X-X & \', X -- ir 1 5 2 25 3 3.5 4 noodle's average diameter (mm) U.S. Patent Oct. 11, 2016 Sheet 6 of 7 US 9,462.825 B2 Plain sea food pasta (airies 384 23: acfies '83 at 83 3. 3. 13.32 g 4 g 2 is Posit 8.27 3 12 g site 88.97 g AS: 2.83 g ota: Caribohydratas 3.53 g 3 g 2: 8 Bietary Filar '3.5 g 2 g Stigat's 3. g 2 g isses: 9 ing 35 ing 3 S3R;fasted: Fat % of Fa 3.3 g 8 . cos::satiated at 28 of 8 4 g Faiyursatirated Fai 8 & fast $g as a 38 &frast g; Sociati 303 ing 5:30 ing 8: : r3:3 3.48 ing 8.84 ing a 8 via: A 23, 3. 333, fita 3.8 ig 3.4 ing axis 34 ng 48 ing 4 : Nutriti on Facts &8888er $8::::::: a:3:a: 33: 8:8 3:38:33.3: 8% U.S. Patent Oct. 11, 2016 Sheet 7 Of 7 US 9,462.825 B2 Fish pasta with prawns : : 88: 8:::::::::: &s: 3 x::::::::::::::::::: 3 & $3&y $3. 8 % 8:388 8 28 & S38:88: 888 8:88:88:883: 3. i. 88:338: 8. 8. 8. 8 3 & 8p :: 38 : 3.38 3x3 3. 38. o h 88: ::::::88: 333. s & Atware usA Nutritio US 9,462,825 B2 1. 2 SPAGHETTI-LIKE FISH PRODUCTS, refined mince particles; and mixing additives with the METHODS OF MANUFACTURE THEREOF refined dewatered mince particles to produce Surimi. Roll B. J. et al., How flavour and appearance affect human FIELD OF THE INVENTION feeding. Proc. Nutr; SOC. (1982), 41, 109 argues that appearance of food can vary is in its shape. Changes in shape The present invention generally pertains to pasta-like also alter the feel of food in the mouth and it is known that edible products, especially spaghetti-like products made of food consistency and bite size determine the jaw movements fish, fish products and Surimi and to methods of manufacture during feeding, see Thexton, A. J., Hiemae, K. M. & of same. Crompton, A. W. (1980). J. Neurophysiol. 44,456. It has 10 been suggested that the muscle and neural activity associ BACKGROUND OF THE INVENTION ated with mastication play an important role in food pref erence and may affect the amount of food eaten. The shape Fish and fish products are consumed all over the world. and size of food pellets offered to rats have been found to With other seafoods, it provides the world’s prime source of 15 affect food intake, see Tarozzi, G., Di Bella, L., Scalera, G. high-quality protein 14 to 16 percent of the animal protein & Rossi, M. T. (1980); in Proceedings of the Seventh consumed worldwide. Over one billion people rely on fish as International Conference on the Physiology of Food and their primary source of animal protein. Fluid Intake, Warsaw. To determine whether shape is also an Fish and other aquatic organisms are also processed into important influence on feeding in humans, Roll et al. various food and non-food products. assessed the effect of offering a variety of shapes of food on Fish and fish products are versatile and may be minced, total energy intake in a meal. The foods used were different frozen, chopped, formed, cooked, fermented, boiled, fried, shapes of pasta served with equal portions of tomato sauce. breaded and processed in many ways. Subjects were tested twice, once with just the favorite shape Surimi is a paste made by fish or other meat, as well as repeatedly presented, and once with three different shapes multiple Asian foods that use Surimi as its primary ingre 25 (spaghetti, bow ties and hoops) presented in three successive dient. It is available in many shapes, forms, and textures, and courses. Roll et al., have found that there was a significant often used to mimic the texture and color of the meat of enhancement (~14%, P-0.07) of intake with the variety of lobster, crab and other shellfish. The most common Surimi shapes. In the condition in which just one shape was product in the Western market is imitation crab meat. Such presented it was found that the pleasantness of the food eaten a product often is sold as imitation crab and mock crab in 30 decreased more than that of the foods not eaten and this America, and as seafood Sticks, crab Sticks, fish sticks or could explain why the variety of shapes increased energy seafood extender in Commonwealth nations. In Britain the intake. product is sometimes known as Ocean Sticks, to avoid Thus it is a long felt need to provide edible products made trading standards issues regarding misadvertisement. In cur of fish, fish products and Surimi products easily adaptable to rent production processes, lean meat from fish or land 35 a wide variety of tastes. animals is first separated or minced. The meat then is rinsed numerous times to eliminate undesirable odors. The result is SUMMARY OF THE INVENTION beaten and pulverized to form a gelatinous paste. In North America and Europe, Surimi also alludes to fish-based It is an object of the present invention to provide an edible products manufactured using this process. 40 product comprising Surimi, fish or portions thereof, said U.S. Pat. No. 5,141,766 discloses Surimi which consists product characterized as a pasta, and especially as spaghetti essentially of the meat of catfish produced through a Surimi like shape. manufacturing process comprising the steps of mincing the It is an object of the present invention to provide a meat of catfish after filleting, rinsing the minced meat, low-carbohydrate, edible product comprising Surimi, fish or dehydrating the rinsed meat, adding condensed phosphates 45 portions thereof, said product characterized as pasta-like to the meat and mixing them together, grinding the mixture, shape.
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