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EP-4736653-A1 - FISH-BASED DOUGH AND PROCESS TO OBTAIN THE DOUGH

EP4736653A1EP 4736653 A1EP4736653 A1EP 4736653A1EP-4736653-A1

Abstract

The present invention relates to a fish-based dough and the process for its preparation. This dough incorporates fish as a primary ingredient, providing an enhanced nutritional benefits. The fish-based dough can be used in a variety of culinary applications, including but not limited to pizza, flatbreads, focaccia and calzone. The method of preparation ensures that the dough maintains its desired texture and flavor, while also offering the health benefits associated with the inclusion of fish. Preferably the fish-based dough is a fish-based pizza.

Inventors

  • ALONSO PÉREZ, Ismael

Assignees

  • Compass Group Holdings Spain, S.L.
  • Entrambosmares, S.L.

Dates

Publication Date
20260506
Application Date
20241030

Claims (13)

  1. A process for preparing a dough base, comprising the steps of: a) receiving white fish pieces that are at a temperature between -18°C to -25°C; b) defrosting the white fish pieces obtained in step a) at a temperature from -4°C to 6°C in a cooling chamber; c) weighing the starting materials wherein the starting material comprises, flour in a range from 40% w/wt to 50% w/wt; yeast in a range from 0.5% w/wt to 5%w/wt; vegetable oil in a range from 2% w/wt to 4% w/wt and the white fish obtained in step b) in a range from 40% w/wt to 53% w/wt; d) kneading the flour and the white fish and resting the mix of flour and white fish to obtain a preferment; e) kneading the preferment with the yeast, the vegetable oil to obtain the dough; f) dividing and balling the dough, g) fermenting the dough, h) flouring and stretching the dough.
  2. The process according claim 1 characterized by the white fish is hake.
  3. The process according any of the claims 1 to 2 characterized by the starting materials comprises, flour in a range from 40% w/wt to 50% w/wt; yeast in a range from 0.5% w/wt to 5%w/wt; vegetable oil in a range from 2% w/wt to 4% w/wt, the white fish obtained in step b) in a range from 40% w/wt to 53% w/wt; salt in a range from 0.5% to 1.5% and sourdough starter in a range from 2% to 4%.
  4. The process according any of the claims 1 to 3 characterized by after the step h) the process further comprises a step j) of cooking the dough at a temperature in a range between 220°C to 280°C.
  5. The process according any of the claims 1 to 4 characterized by after the step h) and before the step j) the process further comprises a step i) of covering the dough with a crushed tomato layer.
  6. The process according any of the claims 1 to 5 characterized by after the step i) the process further comprises a step k) of blast chilling at a temperature range between -20°C to -25°C.
  7. A white fish-based dough characterized by comprising flour in a range from 40% w/wt to 50% w/wt; yeast in a range from 0.5% w/wt to 5%w/wt; vegetable oil in a range from 2% w/wt to 4% w/wt and the white fish from 40% w/wt to 53% w/wt.
  8. The white fish-based dough according claim 7 characterized by further comprising salt in a range from 0.5% to 1.5% and sourdough starter in a range from 2% to 4%.
  9. The white fish-based dough according any of the claims 7 to 8 characterized by the white fish-based dough is topped with a tomato layer.
  10. The white fish-based dough according claim 7 characterized by the tomato layer is in a weight range (%w/%wt) from 10% to 20%.
  11. The white fish-based dough according any of the claims 7 to 9 characterized by the vegetable oil is olive oil.
  12. The white fish-based dough according any of the claims 7 to 10 characterized by the white fish is hake.
  13. The white fish-based dough according any of the claims 7 to 12 characterized by the white fish bases dough is a white fish-based pizza.

Description

FIELD OF THE INVENTION The present invention relates to a fish-based dough and the process for its preparation. This dough incorporates fish as a primary ingredient, providing an enhanced nutritional benefits. The fish-based dough can be used in a variety of culinary applications, including but not limited to pizza, flatbreads, focaccia and calzone. The method of preparation ensures that the dough maintains its desired texture and flavor, while also offering the health benefits associated with the inclusion of fish. Preferably the fish-based dough is a fish-based pizza. BACKGROUND OF THE INVENTION The current state of the art for fish-based dough can be illustrated by examining existing patent documents. Notable among these are the Korean patent application KR20060127764A and the Japanese patent application JP2000279136A. The patent application KR20060127764A describes a pizza dough that incorporates fish. The dough composition includes 100 parts by weight of wheat flour, 10-30 parts by weight of fish, 40-60 parts by weight of water, and 4-6 parts by weight of yeast. The method involves mixing the fish, yeast, water, and flour. One of the challenges mentioned in the KR20060127764A is the integration of fish into the dough, which is addressed by using double the normal amount of yeast and increasing the fermentation time. This approach helps in achieving a satisfactory dough texture despite the inclusion of fish. This patent application provides a method for incorporating fish into a traditional wheat flour-based dough, it relies on adjusting the yeast content and fermentation time to address integration challenges. The document JP2000279136A, details a different approach where the pizza dough is primarily made using squid as the main ingredient. The composition described includes squid and water, without incorporating wheat flour as in traditional doughs. This document represents a more distant prior art because the base of the pizza is formed entirely from fish (squid) and water, without the use of flour or other typical dough ingredients. Therefore, there remains a need for an improved method of creating a fish-based dough that maintains the desirable characteristics of traditional dough while seamlessly incorporating fish as a primary ingredient. SUMMARY OF THE INVENTION The present invention offers several technical advantages. Despite the incorporation of fish, the fish-based dough maintains the desirable properties of traditional doughs, such as fluffiness and elasticity. The fish-based dough can be used in a wide range of culinary applications, from pizza to flatbreads. The fish-based dough of the invention allows to be shaped and cooked using conventional methods, making it suitable for various gastronomic uses while still delivering the unique benefits of fish inclusion. A high fish content has been successfully incorporated while maintaining the dough's baking properties. The process of incorporating fish into the dough ensures a uniform distribution of fish proteins and nutrients throughout the dough matrix. This technical approach maximizes the nutritional benefits, providing a consistent and balanced intake of essential nutrients, such as omega-3 fatty acids, vitamins, and minerals, in each serving. The process of the invention effectively integrates the fish without compromising the dough's texture, resulting in a product that is light, airy, and pleasant to eat. The process addresses the challenge of integrating fish into the dough by optimizing the fermentation process. The technical process ensures that the final product has a texture and flavour that are appealing to children. By carefully balancing the fish content and dough ingredients, the product is both nutritious and enjoyable, encouraging healthier eating habits among young consumers. The fish-based dough here described, combining enhanced nutritional benefits with the desirable qualities of traditional doughs, thereby creating a versatile and appealing product. In this kind of fish-based dough the yeasts require specific humidity and temperature conditions to thrive and facilitate the fermentation of the dough; humidity, without adequate moisture, yeast cannot activate, as it needs its nutrients to be dissolved in water to assimilate them and temperature, yeast activity is significantly hindered below 26°C and weakened above 35°C. Thus, it is essential not to mix the fish with flour and other ingredients at very low temperatures, as this would impede the yeast's ability to function. A very relevant step in the process is the defrosting of the fish. The defrosting of the fish, considering the time/temperature relationship, is crucial. Proper defrosting positively affects the water activity (AW). Incorrect defrosting (either too fast or at inappropriate temperatures outside the ideal range) would alter the water activity, leading to increased dehydration of the fish's muscle tissue. This defrosting step would negatively impact the qu