|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 .