CN116709931A - Method for producing seafood analogue - Google Patents

Abstract

The present invention relates to a method of making a seafood analogue, preferably a shrimp analogue, comprising preparing a dough by mixing konjak glucomannan and cell wall fibers in water, and adjusting the pH of the dough; preparing a gel sheet by heating a portion of the dough to form a gel; cooling the gel and mechanically crushing to form a gel sheet; mixing the gel sheet with the dough to prepare a mixture; optionally coloring the mixture; shaping the mixture; heating; and optionally cooling.

Description

Method for producing seafood analogue

Introduction to the invention

Shrimp is one of the most edible seafood in the world. However, consumers are increasingly aware of sustainability problems surrounding conventional seafood. Thus, a transition towards alternative alternatives based on plants has emerged in recent years.

Hydrocolloids and starches are typically the main ingredients of vegetable-based shrimp on the market. Some vegetarian shrimps use gelling of alginate in the presence of calcium to create texture. However, these are mostly rubbery and/or similar to dense homogeneous gel blocks. They also differ from more fibrous animal-based shrimps. In addition, many gums and modified starches are used that are not considered clean labels and have poor consumer acceptance.

To a large extent, vegetarian shrimp are offered on the market that incorrectly mimic the texture and structure of animal-based shrimp.

Disclosure of Invention

The present invention relates to a process for the preparation of seafood analogues, preferably shrimp analogues. The inventors have determined that the addition of pea fibers to konjac glucomannan gels improves firmness and reduces rubbery properties (deformation and recovery), thus making the gel texture more similar to animal-based shrimp. This method gives the analogue a much improved fibrous structure and further reduces the rubbery and dense texture by mixing the pre-textured gel pieces in the initial gel.

Drawings

Fig. 1: a qualitative example of a force-distance curve for CUT or PEN testing, illustrated by a characteristic value that can be identified from curve analysis to characterize shrimp texture.

Fig. 2: schematic of force versus time graph from TPA test.

Fig. 3: the size and appearance of the real shrimp (a) compared to the vegetarian shrimp (b).

Fig. 4: sensory results-similarity sensory graph.

Fig. 5: sensory results-RATA descriptive sensory chart.

Fig. 6: exemplary shapes of force-distance curves for real shrimps and vegetarian shrimps of different structures (homogeneous, streak, crumb).

Fig. 7: sensory evaluation of the overall seafood odor intensity of samples with konjak or with alginate.

Fig. 8: the relative intensity levels (expressed in arbitrary units) of trimethylamine in konjak-based and alginate-based samples.

Fig. 9: sensory evaluation of taste intensity of seasoned vegetarian shrimp prepared with different seaweed extracts in the base dough (with nose clip).

Fig. 10: sensory evaluation of vegetarian shrimps prepared with cold extracts and without extracts of laver seaweed.

Fig. 11: sensory evaluation of vegetarian shrimp prepared with and without hot extract of kelp seaweed.

Fig. 12: influence of the internal Structure of flavoured vegetarian shrimp on the flavour release profile obtained during its consumption (average of 6-methyl-5-hepten-2-one signals for 4 panelists and triplicate samples).

Embodiments of the invention

The present invention relates generally to a method of making seafood analogs. The marine product analogue can be shrimp, crab, squid or scallop analogue. Preferably, the present invention relates to a method of making a shrimp analogue.

In particular, the method of making a seafood analog comprises:

a. preparing a dough by mixing konjak glucomannan and cell wall fibers;

b. Gel sheets were prepared by the following steps: heating the dough prepared according to step a) until it forms a gel; and mechanically breaking to form a gel sheet;

c. mixing the gel sheet with dough to prepare a mixture;

d. shaping the mixture; and

e. the mixture was heated.

Preferably, the present invention relates to a method of making a shrimp analogue.

In one embodiment, the konjac glucomannan is deacetylated prior to mixing with the cell wall fibers to prepare a dough. This has the advantage of avoiding the use of high pH during the process.

More specifically, the method of making a seafood analog comprises:

a. preparing a dough by mixing konjak glucomannan and cell wall fibers in water; and adjusting the pH of the dough;

b. gel sheets were prepared by the following steps: heating the dough prepared according to step a) until it forms a gel; cooling the gel and mechanically crushing to form a gel sheet;

c. mixing the gel sheet with dough to prepare a mixture;

d. shaping the mixture;

e. heating the mixture; and

f. the mixture is optionally cooled.

More specifically, the method of making a seafood analog comprises:

a. the dough is prepared by the steps of:

i. Mixing konjak glucomannan, cell wall fiber and optional seaweed in water;

adjusting the pH of the dough;

b. gel sheets were prepared by the following steps:

i. dividing the dough from step a) into a plurality of portions and heating one portion to form a gel; or preparing a dough according to step a) and heating it to form a gel;

cooling the gel and mechanically crushing to form a gel sheet;

c. mixing the gel sheet with the dough prepared in step a) or a portion of the dough from step b i.) to prepare a mixture;

d. optionally adding a colorant;

e. shaping the mixture;

f. heating the mixture; and

g. the mixture is optionally cooled.

More specifically, the method of making a seafood analog comprises:

a. the dough is prepared by the steps of:

i. mixing konjak glucomannan, cell wall fiber and optionally seaweed in water, wherein the seaweed is whole seaweed or a seaweed water extract, such as a hot kelp or cold laver seaweed water extract;

adjusting the pH of the dough by adding an alkaline solution while mixing;

b. gel sheets were prepared by the following steps:

i. dividing the dough from step a) into a plurality of portions and heating one portion to a temperature between 80 ℃ and 100 ℃ to form a gel; or preparing a dough according to step a) and heating it to a temperature between 80 ℃ and 100 ℃ to form a gel;

Cooling the gel and mechanically crushing to form a gel sheet;

c. mixing the gel sheet with the dough prepared in step a) or a portion of the dough from step b i.) to prepare a mixture;

d. optionally, mixing a colorant with the dough prepared according to step a) or a portion of the dough from step b i.), to prepare a colored mixture, and adding the colored mixture to the inside of the mold, for example by brushing;

e. shaping the mixture from step c) and optionally the coloured mixture from step d) in a mould;

f. heating; and

g. optionally applying a colorant, for example by spraying; and

h. optionally cooling.

The cell wall fibers are added in step a) in order to improve the texture, firmness and reduce the rubbery properties of the matrix. Typically, the cell wall fibers have less than 40% by weight cellulose, preferably less than 30% by weight cellulose. The cell wall fiber may be citrus fiber, wherein the citrus fiber has a soluble fraction of less than 30%. Preferably, the cell wall fibers are pea cell wall fibers, preferably pea inner cell wall fibers.

It has been found that in step a) it is necessary to add enough cell wall fibres to improve the texture, but not so much that it breaks the gel and compromises whiteness. Preferably, the cell wall fibers are present in the dough at a concentration of between 1 to 10 wt%, preferably between 3 to 9 wt%, preferably about 6 wt%.

Other ingredients including fish flavourings are added in step a) in order to provide the taste of the seafood analogue and to maintain the white colour of the body portion of the seafood analogue. Preferably, a natural plant-based flavoring agent is added. Preferably, the salts are also mixed. Preferably, sugar is also mixed. Preferably, insoluble mineral salts, such as calcium carbonate (CaCO), are also mixed ₃ )。

It has been found that the addition of a protein source in step a) increases the texture stability during storage at low or frozen temperatures. Preferably, 3 to 10 wt.% of a protein source, such as soy protein, e.g. 3 to 10 wt.% soy protein, preferably 5 wt.% soy protein, is mixed.

It is also possible to mix between 1 and 6% by weight of a starch source, or between 3 and 6% by weight of a starch source, for example about 4.5% by weight of a starch source, preferably pea starch.

In one embodiment, between 3% and 6% by weight, such as about 4.5% by weight pea starch and between 2% and 5% by weight tapioca starch, such as about 2% by weight, may also be mixed.

Konjac glucomannans have a high molecular weight and require proper hydration to fully open the structure. Preferably, the mixing in steps ai) and/or aii) is carried out until at least a constant viscosity is achieved, preferably for at least 30 minutes, preferably for about 40 minutes.

Preferably, up to 3% by weight, more preferably 0.5% to 2.5% by weight of konjac glucomannan is mixed.

In one embodiment, about 1% by weight konjac glucomannan is mixed. In one embodiment, about 1.8% by weight konjac glucomannan is mixed.

The konjac glucomannan can be in the form of flour comprising at least 50% konjac glucomannan. For example, if the flour comprises 50% konjac glucomannan, 6% by weight of the flour is mixed.

The deacetylation of konjac glucomannan is carried out at high pH, which is required for gelation. Preferably, by adding an alkaline solution, e.g. Na ₂ CO ₃ The solution was adjusted to a pH of 9.5 or above.

The deacetylated konjac glucomannan will form a thermally irreversible gel upon heating. Preferably, the dough in step b i) is heated to form a gel, preferably for at least 15 minutes, preferably at a temperature of about 90 ℃.

It has been found that when the gel from step b i) is broken into small pieces, it mimics the fibrous structure of animal shrimp and improves mouthfeel. Preferably, mechanical disruption means grinding or slicing or extrusion or cutting.

The gel sheet should be able to be perceived when eating. Preferably, the gel sheet has an average diameter of between 0.1mm and 5mm in its shortest cross section and an average length of between 0.5cm and 5cm in its longest cross section. Preferably, the gel sheet has an average diameter of between 0.5mm and 2mm in its shortest cross section and an average length of between 2cm and 4cm in its longest cross section. Such dimensions are typical dimensions of a grain or grain-like structure.

Gel sheets have a texture and structure different from the dough with which they are mixed. This has been found to improve the perception of the fibrous and firm nature of the seafood analogue. Preferably, the water is released from the gel sheet. Preferably, the gel sheet is frozen and thawed to release water. This has been found to result in advantageous structure and texture. Preferably, between 10% -60% of the water is released, more preferably between 30% and 40% of the water is released before mixing with the dough.

A large number of gel sheets are added to the final mixture with the dough to enhance the perceived gel structure and the fibrous nature of the seafood analog. Preferably, the gel sheet is mixed with the dough in a weight ratio of between 0.5:1 and 2:1 to prepare the mixture. Preferably, the weight ratio of gel sheet to dough is between 0.8:1 and 1.3:1, preferably about 1:1.

Preferably, the colorant is plant-based orange, for example natural plant-based orange, such as carrot and sweet pepper concentrate.

Preferably, the mold containing the molding mixture is vacuum sealed and heated, preferably to about 90 ℃, preferably for about 20 minutes, preferably by cooking with boiling water, steam or in an air oven.

In one embodiment, the seafood analog is frozen and then thawed.

The freezing step may be performed at a temperature of about-20 ℃ for at least 90 minutes.

The thawing step may be, for example, at about 4 ℃ for at least 5 hours.

The invention also relates to seafood analogues, preferably shrimp analogues, produced by the method according to the invention.

The invention also relates to a seafood analogue, preferably a shrimp analogue, comprising konjak glucomannan and cell wall fibres.

The seafood analog comprises gel pieces incorporated in a continuous matrix.

Typically, the cell wall fibers have less than 40% by weight cellulose. The cell wall fiber may be citrus fiber, wherein the citrus fiber has a soluble fraction of less than 30%. Preferably, the fiber is a pea cell wall fiber, preferably a pea inner cell wall fiber.

Preferably, the marine analogue comprises cell wall fibres in a concentration of between 1 and 10 wt%, preferably between 3 and 6 wt%, or between 4 and 6 wt%.

Preferably, the seafood analogue comprises flavourings, salts, sugars and/or insoluble mineral salts, such as calcium carbonate.

Preferably, the marine analogue comprises a protein source, such as soy protein, for example 3 to 10 wt% soy protein, preferably 5 wt% soy protein.

Preferably, the marine analogue comprises a starch source, for example between 1 and 6 wt%, or between 3 and 6 wt%, for example about 4.5 wt%, preferably pea starch.

In one embodiment, the seafood analog comprises between 3% and 6% by weight, such as about 4.5% by weight pea starch and between 2% and 5% by weight, such as about 2% by weight tapioca starch.

The seafood analogue comprises a gel sheet having an average diameter of between 0.05mm and 5mm in its shortest cross section and an average length of between 0.5cm and 5cm in its longest cross section.

Preferably, the gel sheet is present in the seafood analog in a final concentration of between 50 and 60% by weight.

Preferably, the seafood analogue comprises a colorant, for example a plant-based orange, for example a natural plant-based orange, such as carrot and sweet pepper concentrate.

Preferably, the seafood analog is a shrimp analog.

The invention also relates to a food product comprising the shrimp analogue according to the invention.

The food product may be, for example, a cocktail shrimp, pasta, pizza, salad, sandwich, breaded shrimp or fried shrimp. Preferably, the food product is a vegetarian food product.

The invention also relates to the use of konjak glucomannan and cell wall fiber for the preparation of a seafood analog, wherein the fiber is a cell wall fiber.

The cell wall fibers have less than 40% by weight cellulose. The cell wall fiber may be citrus fiber, wherein the citrus fiber has a soluble fraction of less than 30%. Preferably, the cell wall fibers are pea cell wall fibers, preferably pea inner cell wall fibers.

Preferably, the cell wall fibers are present in the dough at a concentration of between 1 to 10 wt%, preferably between 3 to 5 wt%, preferably about 6 wt%.

Preferably, natural flavouring agents, salts, sugars and/or insoluble mineral salts, such as calcium carbonate (CaCO), are also used ₃ )。

Preferably, a protein source is also used, such as soy protein, e.g. 3 to 10 wt% soy protein, preferably 5 wt% soy egg.

Preferably, the konjac glucomannan, the cell wall fiber and the water are mixed until at least a constant viscosity is achieved, preferably for at least 30 minutes, preferably for about 40 minutes.

Preferably, by adding an alkaline solution, e.g. Na ₂ CO ₃ The solution was adjusted to a pH of 9.5 or above.

Preferably, the marine analogue comprises a gel sheet having an average diameter in its shortest cross section of between 0.1mm and 5mm and an average length in its longest cross section of between 0.5cm and 5 cm.

Preferably, the water is released from the gel sheet. Preferably, the gel sheet is frozen and thawed to release water. This results in an advantageous structure and texture. Preferably, between 10% -60% of the water is released, more preferably between 30% and 40% of the water is released before mixing with the dough.

Preferably, the seafood analogue comprises a colorant, for example a plant-based orange, for example a natural plant-based orange, such as carrot and sweet pepper concentrate.

Preferably, the seafood analog is frozen and then thawed.

Definition of the definition

As used herein, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise.

The words "comprise", "comprising", and "include" are to be interpreted as inclusive rather than exclusive. Likewise, the terms "comprising," "including," and "or" should be construed as inclusive unless the context clearly prohibits such interpretation.

The compositions disclosed herein may be free of any elements not explicitly disclosed. Thus, the disclosure of an embodiment using the term "comprising" includes the disclosure of an embodiment consisting essentially of and consisting of the identified components. Similarly, the methods disclosed herein may be free of any steps not specifically disclosed herein. Thus, the disclosure of an embodiment using the term "comprising" includes the disclosure of an embodiment consisting essentially of the indicated steps and an embodiment consisting of the indicated steps.

The term "and/or" as used in the context of "X and/or Y" should be interpreted as "X" or "Y" or "X and Y". The terms "exemplary" and "such as" when used herein, particularly when followed by a list of terms, are merely exemplary and illustrative and should not be considered exclusive or comprehensive. Any of the embodiments disclosed herein can be combined with any other embodiment disclosed herein unless explicitly stated otherwise.

As used herein, "about" and "approximately" are understood to mean numbers within a range of values, such as within the range of-10% to +10% of the referenced number, preferably within the range of-5% to +5% of the referenced number, more preferably within the range of-1% to +1% of the referenced number, and most preferably within the range of-0.1% to +0.1% of the referenced number.

Vegetarian products are defined as free of animal products, such as free of dairy and meat products. The vegetarian shrimp analog products of the invention have an appearance, taste and texture that approximates that of real shrimps.

The present invention will now be illustrated by examples, which should in no way be considered as limiting the scope of the invention as described herein.

Examples

Example 1

Ingredient source and fiber composition

Konjac Glucomannan (KGM) was purchased from Hubei Yizhi Konjac Biotechnology Co, ltd. Pea fiber Vitacel EF 100 was purchased from J.Rettenmaier&GmbH&Co.KG, rosenberg, germany. Pea fiber Swelite was purchased from Cosucra Groupe Warcoing s.a., warcroing, belgium. Oat fiber VITACEL was purchased from j&/>GmbH&Co.KG, rosenberg, germany. Carrot fibers Karopro-1-18 were purchased from Food Solutions Team GmbH, hettlingen, germany. Coconut fiber organic coconut powder was purchased from Now Real Food, bloom dale, IL, USA. Citrus fiber AQ Plus was purchased from Herbafood Ingredients GmbH, werder (Havel), germany. Soy protein isolate SUPRO 548IP was purchased from DuPont Nutrition Biosciences ApS, braband, denmark.

Table 1: chemical composition of pea fiber and oat fiber。

Table 2: monosaccharide composition and lignin content of pea fiber and oat fiber 。

Example 2

Sensory analysis method

The panel (10 panelists) did not receive specific training regarding the intensity level of use and had no knowledge of the product category.

During the evaluation period, panelists were first instructed to evaluate the similarity of the samples to a true (animal-based) shrimp target. The perceived size is recorded at a visual analog scale for a change from 0 to 10.

The next step was to evaluate all samples for the attributes of the sensory vocabulary a second time (see table 2). The perceived size is recorded with respect to a rating all adaptation items (RATA) discontinuous rating varying from 0 to 4. Samples were presented to panelists one at a time (1=mild, 2=moderate, 3=very, 4=extreme).

Example 3

Taste program and test

Shrimp analogs (vegetarian shrimps) were provided to panelists in either cold or fried form. Vegetarian shrimp 1 from commercial sources were breaded as received and breaded by flash frying. This is the most efficient way to remove breading while maintaining the structure/texture of the internal shrimp bodies. The internal shrimp was used for comparison with the vegetarian shrimp of the invention.

The samples were tested at room temperature (about 20 ℃). To avoid saturation effects, a maximum of 7 products were evaluated per single test. Between each sample, panelists were provided with freshly opened Acqua Panna water as taste cleaners. Data were collected in each sensory chamber using sense software (EyeQuestion).

Analysis of variance (ANOVA) was performed on each sensory attribute to determine if there were some significant differences between the products (P < 0.05). A Fisher's Least Significant Difference (LSD) was used to make a post-hoc comparison between the individual factor levels.

Example 4

Texture analysis method

The textures of real and vegetarian shrimps were characterized by destructive instrument Texture Analysis (TA) and instrument texture analysis (TPA). Both were performed by a TA-XT2 texture analyser (Stable Micro Systems, surrey, england) with a 5kg load cell. The instrument is controlled by a computer using software EXPONENT Connect Version 7.0.3.0 that allows for test setup and data analysis via testing specific macro analysis force distance curves (TA) or force time curves (TPA). By contacting the sample surface, data recording of all tests was started at a trigger force of 0.05N.

If no temperature is given, texture measurements are made at least in duplicate at room temperature (20 ℃ -22 ℃) and ten (vegetarian) shrimps are reused at a time. Data are expressed as mean ± standard deviation.

As a CUT test (CUT), a single blade HDP/BS and its corresponding grooved base were used for destructive property analysis. The shrimp were placed with their sides in the middle of the slotted base and cut 19mm between the first and second sections at a test speed of 1 mm/s. This distance is defined to ensure complete cutting through of the shrimp. Force distance curves were recorded. The maximum cutting force value corresponding to the breaking of the sample was used as an index of shrimp hardness. The corresponding distance of the probe at this point of maximum force defines a deformation that characterizes the shrimp (elastic) deformability prior to breaking. The energy required is therefore limited by the gel strength. The energy required to cut through a whole shrimp (distance equal to 18 mm) is defined as the shear energy. All values and examples of the curves are given in fig. 1.

In contrast to texture analysis by cleavage testing, where the application of force on the sample occurs only once, texture analysis (TPA) uses repeated compression cycles to include the recovery level of the sample. This method is currently commonly used for food texture evaluation. Previous studies have defined seven basic intrinsic values (breaking, firmness, adhesion, cohesiveness, gumminess, elasticity, and chewiness) obtainable from recorded TPA measured force-time curves. In this way, a bridge between instrumental and sensory evaluation of texture can be provided. An example of a curve is given in fig. 2 below, and the selected TPA parameters for characterizing the texture characteristics of shrimp are explained in more detail.

For TPA, a cylindrical probe is usedTwo successive 30% compression cycles were performed, in which two cyclesPause for 5 seconds. To apply TPA to shrimp, the first section and tail (cut between the fourth and fifth sections) are removed and then placed on one side of the middle below the probe.

The firmness defines the force required to compress a sample to 70% of its initial height (30% compression) applied in the first cycle. In FIG. 3, it corresponds to F ₁ 。

Cohesiveness is the dimensionless ratio of the positive peak area (d+e) in the second cycle to the positive peak area (a+b) in the first cycle. Which measures the extent to which a sample is resistant to a second compression relative to the resistance under a first compression. If cohesiveness = 100%, the sample structure can be fully regenerated during the pause between two cycles, meaning that the sample can recover its strength and its resistance and withstand the second deformation as well as the first deformation. In contrast, cohesive <100% indicates a partially unrecoverable deformation in the first cycle, followed by a lower resistance in the second cycle.

Tackiness is the product of cohesiveness and hardness. It describes the energy required to disintegrate a semi-solid food until the food can be swallowed.

Tackiness = cohesiveness-firmness

The resilience is defined by the area of the first upstroke (area b) relative to the area of the first downstroke (area a). It describes the extent to which the sample is countered to restore its original shape and size, in other words the extent to which the sample returns to the probe energy after the downstroke. Which indicates the elasticity of the sample, including not only distance, but also force and speed of the sample against initial deformation. Recovery = 100% means that all the work imparted by the probe to the sample during the downstroke is returned by the sample during the upstroke. Whereas a recovery of <100% is equivalent to incomplete recovery in terms of thickness (height) or less force or speed than compression.

Example 5

Formula and preparation method of vegetarian shrimp

Table 3: formula of vegetarian shrimp

KGM (moisture content 8.6 wt.%), cell wall fiber in pea (moisture content 7.1 wt.%), sucrose, naCl, caCO ₃ And natural flavoring agent and uniformly mixed, then hydrated with water at room temperature and mixed for at least 40 minutes. Then 0.5% na2co3 was suspended in 5% water and then added to the dough while mixing. The dough was filled into a baking mold, sealed and heated to 90 ℃ for 20 minutes. The gel is cooled and ground into small gel pieces (pellets) with an average diameter of its shortest cross section between 0.5mm and 2mm and an average length of its longest cross section between 2cm and 5cm with an extruder or microtome. The gel pieces were frozen and thawed to release water (35%) and increase firmness. The gel sheet was mixed with dough in a ratio of 1:1 to prepare a mixture of dough and gel sheet. A few drops of plant-based orange (carrot and sweet pepper concentrate) are added to a small portion of dough (e.g., 50 g) to make an orange dough, which is then brushed onto the inner surface of the shrimp die. The mixture of dough and gel sheet was filled on top of the orange color in the mold. The mold was vacuum sealed and then heated to 90 ℃ with a steam oven for 20 minutes. The shrimp were then cooled with cold water.

Vegetarian shrimp with homogeneous texture were prepared using dough without gel sheets and used to study how different fiber and konjak concentrations affected texture.

Vegetarian shrimp with fibrous structure (gel sheet) were designed to mimic the structure of real shrimp. The preformed gel is ground or sliced into particles or strands and mixed with the deacylated dough prior to molding.

Example 6

Formula and preparation method of vegetarian shrimp with fiber mixture

Table 4: formula of vegetarian shrimp with fiber mixture

Vegetarian shrimp having a fiber mix were prepared following the same preparation method described in example 5, with citrus fibers included in the list of ingredients to be mixed and hydrated at the beginning of the method.

Example 7

Formula and preparation method of vegetarian shrimp with fibers and proteins

Table 5: formula of vegetarian shrimp with fiber and protein

Vegetarian shrimp having a mixture of fiber and protein were prepared following the same preparation method described in example 5, with soy protein isolate included in the list of ingredients to be mixed and hydrated at the beginning of the method. Thus, the mixing speed during hydration should be controlled to avoid foaming.

Example 8

Vegetarian shrimp appearance

Frozen raw ASC black tiger shrimp (Paneaeus monodon) from the vietnam aquafarm was thawed and then medium-temperature cooked in a pan for 3 minutes. The size of the real shrimp corresponds to the size and dimensions of the vegetarian shrimp (fig. 3).

Example 9

Evaluation of sensory texture of vegetarian shrimp

Vegetarian shrimp with 3.5% pea fiber Vitacel are closest in texture to real shrimp compared to other fibers. Pea fiber swelite showed a similar effect. 3.5% of oat fiber Vitacel and bamboo fiber Vitacel in the formulation produced a paper-like rough mouthfeel and bitter taste, although the appearance was similar to that of pea fiber.

Vegetarian shrimp with different structures were compared to a competitor vegetarian shrimp comprising konjak in the formula (competitor 1). The vegetarian shrimp of the present invention having gel sheets (pellets) are the most similar in texture to real shrimps. Uniform texture and poor shrimp by competitors.

From the descriptive sensory profile, 2 real shrimps differed in terms of hardness and moisture. Vegetarian shrimp provide similar firmness and moisture as fresh shrimp. Vegetarian shrimps with fibrous structures have a similar rubbery and dense degree as real shrimps, and homogeneous vegetarian shrimps are too rubbery and dense. Inclusion of this structure improved perceived fibrous texture, but was still smaller than real shrimp.

Example 10

Influence of the fibre content in vegetarian shrimp

To understand pea fiber (Vitace EF 100, J. Rettenmaier&Germany) contribution to the texture properties of vegetarian shrimps, vegetarian shrimps with different pea fiber contents (0%, 3.5% and 5.0% in the formulation) were compared with real shrimps using a texture analyzer.

Pea fibers hardly affected the hardness (force to break the sample) of vegetarian shrimp (table 6). However, it shows a considerable effect on deformation, firmness and recovery. Deformation and recovery are reduced by the addition of pea fibers. As the pea fiber content increased, the firmness (force required to compress the sample to 30%) increased significantly from 2.6N (0% pea fiber) to 6.0N (5.0% pea fiber). The pea fibers may act as a filler material, filling KGM network pores and thus increasing the overall network firmness rather than its stiffness. In addition, sensory evaluation also showed that the addition of pea fibers brought the vegetarian shrimp closer to the texture of the real shrimp, resulting in more firmness and less rubbery appearance. Vegetarian shrimp texture with 3.5% pea fiber is closer to shrimp texture, whereas 5% pea fiber makes the texture more meat-like.

Table 6: determined by TPA and CUT tests on vegetarian shrimps with different pea fiber (Vitace) contents Texture value

The value of the texture parameter is averagedGiven.

Example 11

Influence of fibre type and composition on texture of vegetarian shrimp

Fibers of different compositions were tested to see which type of fiber could be suitable for supporting/modulating vegetarian shrimp texture. Sensory testing (e.g., mouthfeel, color, flavor) and texture analysis were performed. Pea fiber from the hull, pea fiber from the endosperm cell wall, oat fiber (straw), bamboo fiber, corn fiber, carrot fiber and coconut fiber (defatted coconut flour) and citrus fiber were tested.

Generally, vegetarian shrimps with two different pea fibers show good textures in both sensory and instrumental analysis, and they both give whiteness and neutral taste. Pea fibers consist of hemicellulose, cellulose and pectin, with very low amounts of lignin, which is suggested for explaining improved texture and mouthfeel. Starch in pea fibers does not have a negative effect.

Oat fiber and bamboo fiber perform similarly to pea fiber in instrumental texture analysis and produce shrimp-like white, however, mouthfeel was unacceptable at the same level (3.5%). They are bitter, rough and paper-like. This is related to their composition. Oat fiber (from straw) is predominantly cellulose and xylan, whereas bamboo fiber contains predominantly cellulose, both of which are highly lignified (> 20% lignin content).

Corn fiber consists of cellulose, hemicellulose, starch, protein and approximately 5% lignin, however the natural color is generally yellow, which is not suitable for vegetarian shrimps. Carrot fibers also consist of cellulose (72%), hemicellulose (13) and lignin (15%), which do not give a paper-like mouthfeel, but have a strong carrot taste and beige color. Coconut fiber consists of hemicellulose and cellulose, with low lignin content, which gives vegetarian shrimps good whiteness, whereas the mouthfeel is unpleasant, too rough and has the taste inherent to coconut.

The properties of citrus fibre are comparable to pea fibre, slightly increasing the firmness and hardness. The citrus fibre with a neutral taste is a creamy powder which keeps the whiteness of the vegetarian shrimp at an acceptable level. Furthermore, fiber blends (1.75% citrus fiber +3% pea fiber) are promising, which improve whiteness and texture characteristics.

Thus, it can be concluded that cell wall fibers with a white and neutral taste and containing high levels of hemicellulose and pectin and low levels of cellulose and lignin would be suitable for texture improvement in vegetarian shrimps.

Table 7: by TPA and CUT test on vegetarian shrimps prepared with different types of filling materials (3.5 g/100 g) Measured texture value

The value of the texture parameter is averagedGiven.

*1.75% citrus fibre +3% pea fibre (vitacell).

Example 12

Structure impact on texture

The shrimp texture is highly affected by its microstructure, which consists of a plurality of connected muscle fibers. It is clear that more energy is required in order to destroy such fibrous microstructure of real shrimp than vegetarian shrimp with uniform texture. To simulate the fibrous structure in real shrimp, chips or pellets made from preformed gel are included in the vegetarian shrimp matrix, which provides a fibrous mouthfeel. Gel tablets (chips or pellets) are perceived as fibrous when disintegrated in the mouth and used in large amounts.

When chips or bars were incorporated into the gel (gel sheet to dough ratio of 1.3:1), the shape of the curve (force-distance) from the cut test was closer to that of a real shrimp, less smooth and more irregular (two main peaks were wider and consisted of multiple smaller peaks) than the homogeneous gel (two main peaks) (fig. 6). The incorporation of the pellets and chips also increased the shear energy required to cut through the sample from 48.21 n.mm (homogenized vegetarian shrimp) to about 63.51 n.mm (vegetarian shrimp with pellets) and 59.9 n.mm (vegetarian shrimp with chips), respectively, increasingly approaching real shrimp (fig. 6). The force required to shear through a structured vegetarian shrimp (the curved path between the two main peaks) is higher and more irregular. The second peak in the homogeneous sample was also significantly lower than the first peak, which was less pronounced for real shrimp and vegetarian shrimp with structure. In addition, the streaks and debris also increased recovery (from 57.54% to 64.21% and 67.45%, respectively) making it more like a real shrimp.

According to the internal technique tasting, the appearance of shrimps with crumbs or streaks is more similar to real shrimps showing fibrous structure and are perceived as fibrous when they disintegrate in the mouth.

Table 8: by prawns, vegetarian prawns with homogeneous structure and by mixing gel slices (stripes, shreds) Chip) texture values determined by TPA and CUT testing of structured vegetarian shrimp added to the dough at a 1.3:1 weight ratio。

The value of the texture parameter is averagedGiven.

Freezing and subsequent thawing of the gel pieces (pellets) resulted in significant moisture release (35% -45%) and thus in a better perception of vegetarian shrimp fibrosis during mastication. Vegetarian shrimps are stronger and require multiple bites before swallowing. This is consistent with texture data (table 9), showing a significant increase in hardness and shear energy. The 1:1 gel sheet to dough ratio in vegetarian shrimp is closer to the texture of the animal reference than the 1.3:1 ratio, especially the cohesiveness and recovery of the latter ratio is too low compared to the animal reference.

Table 9: by adding freeze-thaw gel sheets (pellets) to the dough by varying the weight ratio of gel sheets to dough Texture values determined by TPA and CUT testing of functionalized vegetarian shrimp 。

The value of the texture parameter is averagedGiven.

The temperature of vegetarian shrimp has an effect on the final texture. When the vegetarian shrimp of the invention were cooked and consumed at higher temperatures, they were harder and closer to animal shrimp (table 10). Vegetarian shrimp from commercial producer 1 are rubbery and soft, especially at higher temperatures (e.g., when cooked and consumed while warm).

Table 10: by TPA and CUT tests on vegetarian shrimps (self-products, competitors) at two different temperatures Texture value of the determination。

Example 13

Vegetarian squid (squid) product

The formula comprises the following components:

squid has a more chewy texture and therefore pea fibre increases to 5%. The method is the same as in example 5, with a homogeneous texture, since the animal squid is not fibrous. The final gel is cut into rings and breaded prior to frying.

Example 14

Vegetarian scallop product

The formula comprises the following components:

lower concentrations of konjak and pea fiber are used to produce a softer texture because animal scallops have a softer texture. The method is the same as in example 5.

Temperature effects of vegetarian shrimp (3.5% pea fiber, homogenized). Vegetarian shrimp from commercial producer 1 are rubbery and soft, especially at higher temperatures (e.g., when cooked and consumed while warm).

Table 11: by TPA and CUT tests on vegetarian shrimps (self-products, competitors) at two different temperatures Texture value of the determination。

Example 15

Konjak and seafood smell

The following samples were prepared:

sample 1: dough prepared with Konjac Glucomannan (KGM). The formulation included 2.3% KGM, 84.7% Vittel water, 1.5% salt, 2% sucrose, 0.5% calcium carbonate.

Sample 2: the same KGM dough as sample 1, to which an alkaline solution (0.53% sodium carbonate, 5.3% Vittel water) was added.

Sample 3: the same KGM dough with alkaline solution as sample 2 was heat treated (conventional oven, fan set at 100 ℃ for 50 minutes; dough core temperature 90 ℃).

Sample 4: KGM dough was identical to sample 3, but prepared by hydration of a water extract of laver (0.4%). The dough was heat treated similarly to sample 3.

Sample 5: KGM-free alginate-based dough. This was to evaluate the flavor profile when KGM was not added. The formulation included 3.17% sodium alginate, 5.83% soy protein isolate, 2.5% potato starch, 0.17% sodium citrate, 63.5% deionized water, and 3% calcium lactate encapsulated in coconut oil. The dough was heat treated similarly to sample 3. Calcium is released upon heating, which induces gelling of the alginate.

Sample 6: the same alginate-based dough prepared with the water extract of laver (0.4%) as sample 5. This is to evaluate whether the seaweed extract brings about seafood flavor. The dough was heat treated similarly to sample 3.

Nine participants were recruited to smell samples with and without Konjac Glucomannan (KGM). Panelists did not receive specific training regarding the intensity level of use and had no knowledge of the product category. Samples were identified using a 3-bit random code. Samples were presented in random order.

All samples were placed in glass jars with metal lids and kept in an oven at 45 ℃ for 30 minutes before administration to panelists. Panelists were asked to smell the odor above the sample and scored the overall intensity of the seafood odor they perceived on a continuous scale of 0 to 10. Seafood odors include fish, shellfish and marine/sea odors (e.g., fresh or cooked fish, mollusks such as mussels and squid, crustaceans such as shrimp and crab, ocean/beach coasts, etc.). In addition, they are required to provide a comment/description about perceived flavor for each sample in more detail.

The results are shown in fig. 7. Konjak shows a significantly strong seafood smell when treated with alkali and a heating step. The "konjak + alkali + heat" is significantly more intense in this overall seafood smell than all other samples. It is described as shrimp and algae (and some other mussel/fish/iodine/sulfur odors). "konjak" and "konjak + alkali" are perceived as slightly stronger in terms of seafood smell (described as sea/fish). The "alginate" sample was not so much as to have only a perceived seafood smell. The smell is described as clay/oxidized/cereal/pasta-like smell.

Trimethylamine (TMA) is known for its fish flavour profile. Determination of TMA levels in the headspace above the sample was achieved by Solid Phase Microextraction (SPME) in combination with gas chromatography-mass spectrometry (GC-MS). A piece of shrimp (about 3.5 g) was placed in a 10-mL screw cap vial and loaded into a Gerstel autosampler at 8℃until analysis. The vials were incubated at 45℃for 10 minutes and SPME fibers (PDMS/DVB 65 μm, supelco) were exposed to the headspace for 20 minutes. The fibers were then desorbed in a GC inlet (250 ℃, no split) equipped with a DB-WAX column (J & W,30m,0.25mm ID,25um thickness) for 15 minutes. Helium flow rate was maintained at 1mL/min and the oven procedure was as follows: the temperature was 40 ℃ for 2 minutes, then increased to 230 ℃ at 6 ℃/min and held for 5 minutes, then returned to the original conditions. The mass spectrometer was used in electron impact ionization mode (70 ev), using a scan mode from m/z 29 to 300. For the relative quantification of TMA, ions 42, 58 and 59 are monitored, and the peak area of ion 58 is selected for quantification of TMA (peak area in arbitrary units) and for indication of the intensity of seafood smell. Identification of TMA was confirmed by injection of analytical standards and using mass spectrometry library (NIST 17). The results are shown in fig. 8.

TMA levels were almost zero in the samples prepared with untreated konjak dough and the samples prepared with alginate gel. On the other hand, when konjak glucomannan is used together with an alkaline solution, the TMA level is higher and further increases with the heating step.

Example 16

Seaweed extract for enhancing flavor

Different edible kelp, namely undaria pinnatifida (Undaria pinnatifida), kelp (Saccharina japonica) and laver (Pyropia yzoensis), were screened for their potential to increase the flavor of vegetarian shrimp. The dried seaweed was cut into small pieces (< 1 cm) and soaked in boiling water at 0.1% (w/w) for 5 minutes, then sieved and the extract recovered. Seaweed extract is used for rehydration of konjac glucomannan powder. The vegetarian shrimp were then prepared following the standard procedures disclosed herein in conjunction with the addition of natural flavoring agents.

In the same flavour base, there is a difference in perceived taste intensity depending on the seaweed extract (0.1%) used for the preparation:

laver and commercial algae mixture (Undaria Pinnatifida, sea lettuce and red algae) with unknown ratio for enhancing sweet taste

Kelp promotes salty taste and tends to increase umami taste

Compared with shrimp prepared without seaweed extract, undaria pinnatifida has no influence on taste

Example 17

Influence of extraction parameters on flavor intensity and taste of unseasoned shrimp base material

The effect of extraction parameters (such as water temperature, soaking time and seaweed content) on the flavor profile of vegetarian shrimps prepared with seaweed extracts was studied. The difference between hot extraction (80-100 ℃) and cold extraction (5-25 ℃) was examined with different soaking times (5-30 minutes) and seaweed contents (0.1-0.5 wt/vol%).

The dried seaweed was cut into small pieces (< 1 cm) and extracted with the parameters listed above, then sieved and the extract recovered. Seaweed extract is used for rehydration of konjac glucomannan powder. Then, vegetarian shrimp were prepared following standard procedures without adding natural flavoring. After initial screening, the following samples were further characterized by sensory analysis:

sample 1: vegetarian shrimp prepared with cold laver extract (0.4 wt/vol%, soaking at 20deg.C for 30 min)

Sample 2: vegetarian shrimp prepared with thallus Porphyrae hot extract (0.4 wt/vol./100 deg.C for 5 min, and cooled for 30 min before sieving)

Sample 3: vegetarian shrimp prepared with hot extract of herba Zosterae marinae (0.4 wt/vol./100 deg.C for 5 min, and cooled for 30 min before sieving)

In fig. 10, the sensory difference between cold extracts of seaweed with laver and vegetarian shrimps prepared without extracts is shown. The upper graph shows the overall difference in flavor, and the lower graph shows the magnitude of the difference in specific flavor attributes. (n=8 panelists, red bars represent significant differences.)

In fig. 11, the sensory differences between the hot extract of kelp seaweed and vegetarian shrimp prepared without extract are shown. The upper graph shows the overall difference in flavor, and the lower graph shows the magnitude of the difference in specific odor and taste attributes. (n=8 panelists, red bars represent significant differences.)

Seaweed extract (0.4%) was used to prepare vegetarian shrimp (no flavoring added) and compared to vegetarian shrimp without seaweed extract.

The use of seaweed extract, preferably laver or kelp, improves the taste intensity and characteristics of vegetarian shrimp. Extraction parameters such as temperature and soak time also affect the final flavor.

Cold laver: a "medium" flavor difference was perceived, which was described as being more salty and tending to be slightly more fresh than without seaweed extract (fig. 10);

kelp heat: a "medium" flavor difference was perceived, which was described as more salty and longer lasting than without seaweed extract, tending to smell slightly more like sea, shrimp, seaweed (fig. 11).

Example 18

Shrimp structures and flavor release

Three different internal structures of vegetarian shrimps were evaluated and their effect on flavor release during consumption was examined. The following samples were prepared:

sample 1: continuous and homogeneous gel structure

Sample 2: strip grain structure

Sample 3: chip-like structure

The current texture is achieved by incorporating preformed bars in a dough consisting of konjac glucomannan and pea fibers. The pellets were prepared with the same formulation by pre-cooking the dough. The pellets are similar to shirataki konjak pellets formed by heating hydrated konjak powder with calcium hydroxide.

Prior to cooking, the base dough is seasoned with the different aroma compounds present in the shrimp flavor, which will be used to illustrate the release of the aroma compounds from the matrix.

For each structure evaluated, four trained panelists were asked to place the shrimp (-9 g) in their mouths and begin eating it. The food oral treatment of shrimp is divided into different stages: breath to allow baseline determination, chewing and final swallowing of the sample. To coordinate the chewing/breathing patterns between individuals, the display on the screen indicates which step they perform (e.g., inhale, exhale, chew, swallow). This process was repeated three times for each type of shrimp for each panelist.

Two flavour compounds were selected and monitored to demonstrate the release of flavour from the shrimp matrix into the oral cavity and then into the nasal space during consumption: dimethyl sulfide and 6-methyl-5-hepten-2-one. Exhaled air from the nostrils is directed to insulated transfer lines that are connected to an on-line proton transfer reaction-mass spectrometer (PTR-MS) instrument. Individual signals from each flavour compound during each food oral treatment phase (recorded as peak areas) were then extracted and compared between samples (figure 12).

The flavor release pattern during consumption can be regulated by the internal structure of vegetarian shrimp.

The flavour release of a homogeneous gel structure is slower compared to a bar-like or chip-like gel structure: the fragrance compound takes longer to release from the matrix. For a bar-like or chip-like gel structure, the fragrance release is significantly faster.

However, the total flavour release during consumption was the same for all samples.

Behavior is compound dependent: no difference was observed for dimethyl sulfide.

Example 19

Formula of freeze-thawing shrimp with reduced konjak

The pea inner cell wall fiber (moisture content 7.1 wt%) and water were weighed and mixed well while pouring into the weighed sunflower oil. The crude pre-emulsion was mixed at room temperature for 2 minutes. Pea starch, sucrose, naCl and natural flavoring are weighed and mixed homogeneously with the crude pre-emulsified mixture at room temperature for at least 40 minutes.

The dough was filled into a baking mold, sealed and heated to 90 ℃ for 20 minutes. The gel is cooled by freezing for 1 hour, thawed and ground into small gel pieces (pellets) with an average diameter of its shortest cross section of 0.5mm to 2mm and an average length of its longest cross section of 2cm to 5cm by means of an extruder or a microtome.

The gel sheet was mixed with dough in a ratio of 1:1 to prepare a mixture of dough and gel sheet. A few drops of plant-based orange (carrot and sweet pepper concentrate) are added to a small portion of dough (e.g., 50 g) to make an orange dough, which is then brushed onto the inner surface of the shrimp die. The mixture of dough and gel sheet was filled onto top of orange color in the mold. The mold was vacuum sealed and then heated to 90 ℃ with a steam oven for 20 minutes. The shrimp were then cooled by freezing.

Vegetarian shrimp were prepared with homogeneous texture and fiber structure according to the same preparation method as described in example 5.

Example 20

Effects of freeze thawing on texture; 1.1% and 1.8% formulation

Formula of 1.8% KGM vegetarian shrimp

Freeze-thawed shrimps were prepared according to the same preparation method as described in example 5. The effect of freezing and subsequent thawing of vegetarian shrimps had texture and mouthfeel characteristics similar to those described in example 12.

Starch type		[g/100g]	Real shrimp	Cold-stored vegetarian shrimp	Freeze-thawing vegetarian shrimp
						Testing	Parameters (parameters)
CUT	Hardness of	[N]	10.54±6.01	3.349±0.599	3.284±0.462
							Deformation of	[mm]	6.23±0.86	5.755±1.043	6.092±1.997
	Gel strength	[N·mm]	24.19±8.17	8,466±3.260	7.05±1.84
							Shear energy	[N·mm]	99.06±10.82	23.1±2.58	20.21±1.44
TPA	Hardness degree	[N]	10.29±2.09	4.545±0.348	5.730±0.948
							Recovery of	[％]	67.68±4.73	79.80±3.42	79.58±4.35
	Cohesive property	[％]	85.76±3.56	90.24±1.82	89.91±3.05
							Tackiness of the adhesive	[N]	8.84±1.91	4.105±0.332	5.134±0.438

Formula of 1.1% KGM vegetarian shrimp

Freeze-thawed shrimp were prepared as in example 19. To obtain a texture and mouthfeel similar to the high KGM formulation (2.3%, example 5), the starch content was increased and the vegetarian shrimp were frozen after preparation.

Example 21

Influence of different starch types and concentrations on texture

1.8％KGM

1.1％KGM

Vegetarian shrimp having a starch mixture were prepared following the same preparation method as described in example 5, which included pea starch, waxy corn starch and tapioca starch in the list of ingredients to be mixed and hydrated at the beginning of the method.

Starches of different compositions and concentrations were tested to see which type of starch could be suitable for supporting/modulating vegetarian shrimp texture. Sensory testing (e.g., mouthfeel, color, flavor) and texture analysis were performed. Pea starch, waxy corn starch and tapioca starch were tested.

Generally, vegetarian shrimps with pea starch show good texture in both sensory and instrumental analysis, providing whiteness and neutral taste. Pea starch consists of a high content of amylose (50% -55% amylose), which is suggested for explaining improved texture and mouthfeel.

Waxy corn and tapioca starch behave similarly to pea starch in providing whiteness, however, at the same level (3%) texture and mouthfeel are unacceptable. They are soft and easily breakable in the mouth. This is related to their composition. Waxy corn starch is mainly amylopectin (< 1% amylose), while tapioca starch contains a medium content of amylose (15% -20%).

Thus, it can be concluded that pea starch with a white and neutral taste will be suitable for texture improvement of vegetarian shrimps due to the high amylose when using low levels of KGM.

1.1% KGM, pea+tapioca starch formulation

1.1% KGM, pea starch formulation

Example 22

Use of potassium carbonate, calcium hydroxide and potassium hydroxide

The alkaline solution was used to initiate KGM gelation for vegetarian shrimp preparation. Various concentrations (0.3% -0.5%) were tested to give a vegetarian shrimp texture mouthfeel similar to that described in example 5.

Example 23

Adding oil instead of calcium carbonate to improve whiteness

Freeze-thawed shrimp were prepared as in example 19 and example 20. The substitution of sunflower oil for calcium carbonate provides a whiteness similar to that of vegetarian shrimp described in example 5. The texture of the sunflower oil added provided a slightly softer texture than the texture of the calcium carbonate added, but the difference was acceptable by sensory analysis, as identified in example 9. Any neutral oil may be used in place of calcium carbonate.

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Claims (17)

1. A method of making a seafood analog, the method comprising:

a. the dough is prepared by the steps of:

i. mixing konjak glucomannan, cell wall fiber and optionally seaweed in water, wherein the seaweed is whole seaweed or a seaweed water extract, such as a hot kelp or cold laver seaweed water extract;

adjusting the pH of the dough by adding an alkaline solution while mixing;

b. gel sheets were prepared by the following steps:

i. dividing the dough from step a) into a plurality of portions and heating one portion to a temperature between 80 ℃ and 100 ℃ to form a gel; or preparing a dough according to step a) and heating it to a temperature between 80 ℃ and 100 ℃ to form a gel;

cooling the gel and mechanically disrupting to form a gel sheet;

c. mixing the gel sheet with the dough prepared in step a) or a portion of the dough from step b.i.) to prepare a mixture;

d. optionally, mixing a colorant with the dough prepared according to step a) or a portion of the dough from step b i.), to prepare a colored mixture, and adding the colored mixture to the inside of the mold, for example by brushing;

e. Shaping the mixture from step c) and optionally the coloured mixture from step d) in a mould;

f. heating; and

g. optionally cooling.

2. The method of claim 1, wherein the cell wall fibers are in-pea cell wall fibers.

3. The method of claims 1 and 2, wherein the cell wall fibers are present in the dough at a concentration of about 6% by weight.

4. A process according to claims 1 to 3, wherein in step a) 3 to 10% by weight of a protein source, such as soy protein, is mixed.

5. The method according to claims 1 to 4, wherein between 3 and 6% by weight of pea starch and between 2 and 5% by weight of tapioca starch are mixed in step a).

6. The method according to claims 1 to 5, wherein the mixing in steps ai, ii) is performed until at least a constant viscosity is reached, preferably for at least 30 minutes.

7. The process according to claim 1 to 6, wherein the alkaline solution is added, for example Na ₂ CO ₃ And (3) a solution, wherein the pH is adjusted to 9.5 or above.

8. A method according to claims 1 to 7, wherein the dough in step bi) is heated at a temperature of about 90 ℃ to form a gel, preferably for at least 15 minutes.

9. The method of claims 1 to 8, wherein the gel sheet has an average diameter of between 0.1mm and 5mm in its shortest cross section and an average length of between 0.5cm and 5cm in its longest cross section.

10. A method according to claims 1 to 9, wherein the gel sheet is frozen and thawed to release water, preferably between 10% -60% water, more preferably between 30% -40% water, prior to mixing with the dough.

11. The method of claims 1-10, wherein the gel sheet and the dough are mixed in a weight ratio of between 0.5:1 and 2:1 to prepare a mixture.

12. The method according to claim 11, wherein the weight ratio of gel sheet to dough is between 0.8:1 and 1.3:1, preferably about 1:1.

13. A process according to claims 1 to 12, wherein the seafood analogue is frozen and then thawed.

14. Marine product analogue, preferably shrimp analogue, prepared by the method according to claims 1 to 13.

15. A marine analogue comprising konjak glucomannan and cell wall fibers, wherein the fibers are pea cell wall fibers, and wherein the marine analogue comprises gel sheets incorporated in a continuous matrix.

16. A food product comprising a seafood analogue according to claims 14 and 15.

17. Use of konjac glucomannan and cell wall fiber for the preparation of a seafood analog, wherein the cell wall fiber is a pea cell wall fiber.