EP4110080A1

EP4110080A1 - Cooked fish substitute

Info

Publication number: EP4110080A1
Application number: EP21707715.5A
Authority: EP
Inventors: Anne-Flore MONNET
Original assignee: Seafood Reboot SAS
Current assignee: Seafood Reboot SAS
Priority date: 2020-02-26
Filing date: 2021-02-26
Publication date: 2023-01-04
Also published as: WO2021170858A1; FR3107433A1

Abstract

The present invention relates to the field of fish substitutes, more specifically to a method for obtaining an additive-free cooked fish substitute having a fibrous texture; a maritime, iodized, salty and fresh taste; with long life; a richness in fibers, proteins and unsaturated fatty acids. The present invention also relates to this cooked fish substitute and to its use as a substitute for canned tuna or salmon.

Description

DESCRIPTION

TITLE: Cooked fish substitute

FIELD OF THE INVENTION

The present invention relates to the field of fish substitutes, more precisely to a process for obtaining a cooked fish substitute without additives having a fibrous texture, a marine, iodized, salty, fresh taste, a long conservation, a rich in fiber, protein and unsaturated fatty acids. The present invention also relates to this product and its use as a substitute for canned cooked tuna or salmon.

STATE OF THE ART

Canned tuna or “canned” tuna is a very widespread food which has become essential. Thanks to its practicality of use and its versatility of use, it is the most consumed canned fish across the globe. Its advantages are numerous: nomadic product, to eat plain directly in the tin can or cooked as a salad or sandwich, which can be eaten hot or cold, can be stored at room temperature several years before opening, which is healthy thanks to a good intake in omega 3 fatty acids in particular, simple (very little processing), and financially affordable for the greatest number.

Canned tuna therefore has all the arguments of the perfect versatile product. The same goes for the cooked salmon crumbled just as versatile in its similar applications and nutritional benefits.

Despite everything, canned tuna and salmon like all so-called fatty fish have disadvantages that are increasingly highlighted:

Their heavy metal content is very often criticized in studies and the media. Mainly due to industrial pollution, (methyl) mercury flows in rivers to the oceans where it accumulates throughout the food chain: the more a species eats another, the more mercury it accumulates. Animals at the top of the food chain, i.e. predators such as sharks, seals, but also swordfish and tuna will therefore have a greater tendency to store mercury. It is a major heavy metal, and consuming too much of it can cause brain development problems. Canned tuna is one of the foods that contains the most.

In addition, to keep up with demand, fishing has had to intensify in recent years and ever more productive fishing techniques have contributed to reducing the reproductive capacities of tuna species. The increase in the number of fishing boats leads to also an ever-increasing marine pollution, as well as an attack on biodiversity, the nets intended for tuna trapping without distinction of other species: sharks, turtles ...

In addition, the presence of bones, scales or even residual parts of fish organs appears to be more and more problematic, especially for young children.

Finally, farmed tuna and salmon are the subject of growing environmental, ethical and nutritional controversies. We can cite for example the nutritional composition of elements of interest (omega 3 for example) much lower in these farmed fish because of their diet (diet little varied and supplemented with industrial flour), a phenomenon which thus considerably limits the initial benefits of consuming these fish.

To address these issues, alternatives to tuna and salmon have emerged. These “imitation tuna or salmon” are in fact plant-based products that target not only vegans but also vegetarians and flexitarians who seek all the benefits of canned tuna or salmon but without the disastrous environmental consequences and risks. for their health. Among these products, we can notably mention: Sea sais Vegan Toona from Sophie's Kitchen, Spring water Tuno from Atlantic Natural Food, Fish-free Tuna from Good Catch, Fish-free Tuna Pâte from VBites redwood, Vegan red tuna from Vantastic food or even Vegan Tuna by May Wah.

These substitutes can come in the form of a canned block of (fake) tuna / salmon or as compacted crumbs of (fake) vacuum-packed tuna. Unfortunately none of these fatty fish substitutes manages to imitate the main arguments of tuna and salmon: its richness in proteins and good fatty acids (long-chain unsaturated fatty acids: mainly omega 3). Canned tuna, natural or in oil, has a protein content of between 20g and 30g per 100g, and a DHA content of between 100mg and 600mg per 100g. Table 1 shows the protein, lipid and DHA (omega 3 used in tuna / salmon substitutes) contents of the substitutes on the market. The substitutes have protein contents between 10.7g and 16.3g per 100g, and only one substitute contains DHA up to 350mg per 100g.

Table 1: Content of proteins, lipids, omega 3 in q / 100g of product of vegan alternatives of tuna

[Table 1]

In addition, these substitutes are mainly composed of plant ingredients based on soy, GMOs or other allergenic products which are negative elements that were not present in tuna or salmon or their derivatives. Finally, among the existing alternatives, many are formulations involving additives and other substances controversial by consumers.

There is therefore a continuing need on the market for vegan tuna and salmon, eco-responsible, without additives or allergens, with a nutritional profile close to or even more interesting than traditional canned tuna and salmon and free of toxic compounds. To do this, the Applicant has innovatively identified a process making it possible to obtain a product making it possible to replace tuna and cooked salmon crumbled naturally, in oil, or cooked in canned form in all their uses. In addition, the products obtained by the process have at least an equivalent level of protein and a higher level of omega 3 than natural tuna (nutritional elements particularly sought after by vegans and vegetarians). It also has an interesting fiber richness, adding a nutritional quality to the product compared to classic tuna. Said product is without additives, texturizers or controversial ingredients (palm oil, soybeans, etc.) or allergens. In comparison with the products described in Table 1, the present invention makes it possible to produce fish substitutes with a protein content of between 14 g and 20 g per 100 g, and a minimum DHA content of 2000 mg per 100 g.

DISCLOSURE OF THE INVENTION

To this end, there is proposed, according to a first aspect of the invention, a process for obtaining a cooked fish substitute, comprising the steps of: a. Mix with water at least one water-soluble flavor, at least one condiment, preferably between 500 and 1500 rpm for 1 min to 10 min; b. Optionally add citric acid and / or lemon juice to the mixture obtained in step a. to achieve a pH of between about 3.5 and about 4.5, preferably about 4; vs. Add at least one colorant and homogenize while monitoring the pH to remain between about 3.5 and about 4.5, preferably about 4, step b. being repeated in the opposite case, preferably between 500 and 1500 rpm for 1 to 5 minutes at a temperature of 20 to 25 ° C; d. Soak by completely immersing blocks of dry extruded material in the solution obtained in step c. for 5 to 180 seconds, preferably 5 to 60 seconds, and removing said blocks of extruded material from the soaking basin; e. Allow the blocks of extruded material obtained in step d to rest. for 5 to 20 minutes; f. Press the blocks of extruded material obtained in step e. at a force of 0.05 N to 0.3 N, preferably 0.1 to 0.2 N; g. Mix, preferably between 100 and 500 rpm, the blocks of extruded material obtained in step f. with microalgae oil for 2 to 30 minutes at a temperature of 15 to 30 ° C, preferably 20 to 25 ° C; h. Obtaining a cooked fish substitute.

Preferably:

- Said at least one water-soluble flavor is present between 0.01% to 1% by weight of the mixture obtained in step a., Preferably between 0.05% and 0.5%

Preferably:

- Said at least one condiment is present from 0.5% to 5% by weight of the mixture obtained in step a., Preferably between 1% and 3%;

Preferably: - Said citric acid and / or lemon juice is present between 2% to 10%, preferably between 2% and 5%, by weight of the mixture obtained in step b. or the mixture obtained in step c.

Preferably:

- Said at least one colorant is present from 0.01% to 0.1% by weight of the mixture obtained in step c.

Preferably:

- Said at least one water-soluble flavor is present between 0.01% to 1% by weight of the mixture obtained in step a., Preferably between 0.05% and 0.5%;

- Said citric acid and / or lemon juice is present from 2% to 10%, preferably between 2% and 5%, by weight of the mixture obtained in step b. or the mixture obtained in step c. ; and

Optionally, step a. also includes the addition of at least one seaweed extract.

Optionally, step a. also includes adding between 0.5% and 5% by weight of the mixture obtained in step a. at least one seaweed extract, preferably between 1% and 3%.

By cooked fish substitute is understood according to the invention a product which very convincingly mimics, by its texture, its taste and its potential uses, cooked fish, in particular crumbled tuna or salmon found conventionally in canned food, which whether natural, in oil or cooked.

Preferably, the product obtained by the process according to the invention is a substitute for cooked tuna / in oil or for cooked salmon.

The water in step a. is added in quantity qsp, that is to say that all of the "remainder" of the composition, other than the elements mentioned in these steps in a determined quantity, is water.

By dry extruded material or “Dry extruded material rich in vegetable proteins”, is understood according to the invention a dry extruded material rich in vegetable proteins (or dry extrudates rich in proteins) obtained from various vegetable sources such as plants. terrestrial or algae, optionally with added starches of plant origin, fibers of plant origin and minerals, transformed by means of a cooking-extrusion process. By rich in protein is understood according to the invention a protein concentration greater than 65 g per 100 g of dry extruded material, preferably between 65 and 85 g per 100 g of dry extruded material.

Various methods well known to those skilled in the art make it possible to obtain dry extrudates rich in proteins. We can in particular mention the use of a twin-screw extruder-cooker, as presented in the material & methods parts of the articles:

- Philipp, C., Oey, I., Silcock, P., Beck, S. M., & Buckow, R. (2017). Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks. Journal of Food Engineering, 212, 165-173.

- Kristiawan, M., Micard, V., Maladira, P., Alchamieh, C., Maigret, J. E., Réguerre, A. L, ... & Délia Valle, G. (2018). Multi-scale structural changes of starch and proteins during pea flour extrusion. Food research international, 108, 203-215.

- Jebalia, I., Maigret, J. E., Réguerre, A. L., Novales, B., Guessasma, S., Lourdin, D., ... & Kristiawan, M. (2019). Morphology and mechanical behavior of pea-based starch-protein composites obtained by extrusion. Carbohydrate polymers, 223, 115086.

The blocks of dry extruded material rich in vegetable proteins obtained by these methods will have a compacted fibrous structure with a certain porosity. The product leaving this process is conventionally in the form of a block or cylinder, and is cut at its exit into individual blocks, for example by a blade.

The blocks of dry extruded material rich in protein used according to the invention have an initial size before soaking, between 5 and 50 mm in length, preferably between 10 and 30 mm.

Preferably, said dry extruded material has a plant protein concentration of at least 65g per 100g of dry extruded material, even more preferably between 65 and 85g per 100g,

Preferably, said dry extruded material having a plant protein concentration of at least 65 g per 100 g of dry extruded material comprises, alone or as a mixture: pea proteins, lupine proteins, bean proteins, mung bean proteins, proteins. Chickpea Protein, Lentil Protein, Soy Protein, Algae Protein, Wheat Protein, Potato Protein, Rice Protein, Chia Protein, Pea Starch, Bean Starch, Mung Bean Starch, chickpeas, starch lentil, soybean starch, potato starch, rice starch, vegetable mucilages, cyanobacterial mucilages.

The use of this dry extruded material having a vegetable protein concentration of at least 65g per 100g of dry extruded material, even more preferably between 65 and 85g, makes it possible to produce fish substitutes with a protein content of between 14g and 20 g per 100 g of substitute.

Said algal proteins can preferably be microalgal proteins, such as, alone or as a mixture: proteins from Chlorella vulgaris, Chlorella protothechoides, Arthospira platensis, Tetraselmis chuii, Phaeodactylum tricornutum, Nannochloropsis sp., Odontella aurita.

By soaking step is understood according to the invention a step consisting in completely immersing the dry extruded material rich in vegetable proteins in a soaking basin comprising the composition obtained in step c., Comprising a mixture of ingredients, and in the aim of impregnating said product with, in particular, aromas and colorings, in order to give the product taste and color. After soaking for the time indicated, the dry extruded material rich in vegetable proteins left the soaking basin.

Preferably, step d. is carried out at a temperature between 20 and 25 ° C.

By allowing to stand is understood according to the invention that the product obtained in the previous step is left in the open air at room temperature without any action being taken.

After removing the blocks of dry extruded material rich in vegetable proteins from solution c., They are (step e.) Left to stand.

Step e. rest is carried out to allow the soaking solution from step e to penetrate. at room temperature.

By pressing step is understood according to the invention that the product obtained in the previous step is subjected to a compressive force. This compressive force can consist of two flat metal surfaces, one of which is pierced, in the middle of which the product is positioned. The force is preferably between 0.1 and 0.2 N.

Step f. pressing is carried out in order to remove the excess of soaking solution and to preserve the fibrillar texture of the extruded material.

Preferably, step f. is performed for 5 to 15 seconds. According to one embodiment, said method further comprises a step f \ following step f. : f '. Crumble the blocks of extruded material obtained in step f.

By crumbling step is understood the fact of disaggregating the block obtained in step f. to reveal the initially compacted fibers. This can be done manually, or by a shearing operation carried out mechanically, for example by passing between worm screws or by using a plastic blade mixer. This step f ’. allows the fibers to appear.

Preferably, said method comprises a step i. for packaging the cooked fish substitute obtained in step h., preferably in a tin can or glass jar.

Preferably, said product obtained in step h. is packaged in its final container, preferably a tin can or glass jar, manually or mechanically.

According to one embodiment, said container comprises between 20 and 100g of product obtained in step h., Preferably between 30 and 60g, even more preferably between 40 and 50 g

According to one embodiment, said container comprises between 150 and 185g of product obtained in step h., Preferably between 150 and 180g.

Preferably, said container also comprises a volume of 2 to 20 mL, preferably 5 to 15 mL, of a conditioning composition consisting of:

- From 80% to 99.5% by weight of said conditioning composition of the dipping composition used to soak the blocks of dry extruded material rich in vegetable proteins in step d. ; and

- 0.5% -15% by weight of said conditioning composition of microalgae oil; and optionally

- 0.1% -5% by weight of said conditioning composition of at least one texturizer chosen from: carboxymethylcellulose and / or carrageenans and / or xanthan gum and / or agar agar.

Said microalgae oil includes the same microalgal oils as those used in step g. of the method according to the invention. Preferably, if necessary, the product obtained in step h. is packed manually or mechanically in its packaging.

Preferably, said containers are sealed and undergo a conventional heat treatment of cans.

By colorant is understood according to the invention an additive which gives color to the product. The objective is to make the product closer in terms of appearance to the product for which it is the substitute. By this coloring, the structure of the crumb is colored, allowing it to obtain an appearance similar to cooked tuna or salmon.

Preferably, said at least one colorant is chosen from, alone or as a mixture: carotene (E160ai), beta-carotene (E160aii), preferably beta-carotene from Dunaliella Salina (E160aiv), beet (E162), extract of 'annatto (E160b), anthocyanins (E163), astaxanthin, preferably astaxanthin from Haemotococcus pluvialis, carminic acid (E120), paprika (E160c), lycopene (E160d), red algae, raspberry, green algae, currants, brown algae, , blue algae, apricot, mushroom extract, chlorophyll extract, carrots, hibiscus.

According to the present invention, the term “flavoring” is intended to denote a food additive making it possible to impart taste and / or an odor to the product.

By water-soluble flavor is meant according to the present invention compounds soluble in water or dispersible in the form of a powder suspended in water.

Preferably, said at least one water-soluble flavor is chosen from, alone or as a mixture: onion, garlic, shallot, parsley, shallot, extract of mushrooms, preferably of shiitake and / or of portobello, spring onion, chives, coriander, turmeric , salt, marine iodine, marine magnesium, black pepper, white pepper, Sechuan pepper, green curry, red curry, cumin, cardamom, fenugreek, celery, ginger, cocoa, coffee, sugar, yeast, preferably Saccharomyces cereviseae, blue algae , red algae, brown algae, green algae, microalgae, cyanobacteria, fruit extracts, pear extracts, butter, olive oil cream, sunflower oil, rapeseed oil, sesame oil, peanut oil, DHA oil , EPA Oil, Alpha Linolenic Acid Oil, Hazelnut Oil, Walnut Oil, Omega 3 Extract, Omega 6 Extract, Grapeseed Oil, Avocado Oil, Natural Flavors, Artificial Flavor of fish, artificial seafood flavor.

Preferably, said at least one seaweed extract is chosen from red, brown and / or green algae.

Preferably, said algae are chosen from, alone or as a mixture: - Red algae: Porphyra sp., Palmaria palmata, Chondus crispus, Gracilaria verrucosa, Lithothaminum calcareum

- Brown algae: Ascophyllum nodosum, Eisenia bicyclis, Fucus vesiculosus, Hizika fusiforme, Laminaria sp., Saccharina sp., Undaria pinnatifida, Himanthalia elongata, Alaria esculenta

- Green algae: Ulva sp., Enteromorpha sp.

Even more preferably, said algae comprise, alone or as a mixture: Porphyra sp., Palmaria palmata, Ulva sp., Laminaria sp, Saccharina sp., Undaria pinnatifida.

According to one embodiment, the extracts of red, brown and / or green algae used are obtained by diluting the whole algae, preferably to a tenth or a hundredth, in water at a temperature between 80 ° and 100 °. C for 1 to 10 minutes, and recovery of the infused water.

According to one embodiment, said water-soluble flavors and / or seaweed extracts are in the form of a dry powder.

Preferably, said at least one condiment is chosen from: lemon juice and / or salt and / or sugar.

By condiment is understood according to the invention a compound used to season the product according to the invention.

Preferably, said step of mixing blocks of dry extruded material rich in vegetable proteins obtained in step g. with a microalgae oil for 2 to 30 minutes at a temperature of 20 to 25 ° C, preferably between 100 and 500 rpm, is carried out using a mixer.

Preferably, said microalgae oil used in step g. understand :

- at least one oil chosen from the oils of Haemotococcus pluvialis, Schizochytrium sp., Uchlenia sp., Crypteconidium cohnii, Nannochloropsis sp, Isochrysis galbana, Phaedactylum tricornutum and / or Chlorella vulgaris; and optionally:

- 0.0001% to 5% by weight of said microalgae oil of olive oil and / or rapeseed oil and / or sunflower oil and / or sesame oil and / or peanut oil and / or hazelnut oil and / or walnut oil and / or grapeseed oil and / or avocado oil; and or

- 0.0001% to 5% by weight of said microalgae oil of artificial fish and / or seafood flavor. Said microalgae oils are rich in DHA, that is to say they include a significant amount of this omega 3 which is essential for our body. DHA (docosahexaenoic acid) is a structural and functional building block of the brain, all cell membranes and neurons, as well as cells in the retina. A product is said to be a source of DHA if it contains 37.5mg (15% of 250mg) per 100g of product and said to be rich if it contains 75mg (30% of 250mg). The microalgae oils mentioned are titrated between 10% and 40% DHA (therefore 10 to 40g per 100g) and are therefore well above these thresholds.

These microalgal oils are obtained by extraction without the use of organic solvents. DHA levels are strictly between 10% and 50% once the product has been coupled to a matrix (edible oil or encapsulation process). The oil meets the requirements of EC 1881/2006 and 1990/642 for contaminants and (EC) No. 1881/2006 for heavy metals. Such a process can be found in the Applicant's patent application FR1870559.

Thus, according to a preferred embodiment, said process for obtaining a cooked fish substitute comprises the steps of: a. Mix with water in quantity qsp, between 0.01% and 1% by weight of the mixture obtained in step a. of at least one water-soluble flavor, between 0.5% and 5% by weight of the mixture obtained in step a. at least one condiment, preferably between 500 and 1500 rpm for 1 min to 10 min; b. Optionally add between 2% and 10% by weight of the mixture obtained in step b. citric acid and / or lemon juice to the mixture obtained in step a. to achieve a pH of between about 3.5 and about 4.5, preferably about 4; vs. Add between 0.01% and 0.1% by weight of the mixture obtained in step c. of at least one dye and homogenize while monitoring that the pH remains between about 3.5 and about 4.5, preferably about 4, step b. being repeated in the opposite case by adding between 2% and 10% by weight of the mixture obtained in step c. citric acid and / or lemon juice, preferably between 500 and 1500 rpm for 1 to 5 minutes at a temperature of 20 to 25 ° C; d. Soak by completely immersing blocks of dry extruded material having a vegetable protein concentration of at least 65g per 100g of dry extruded material, even more preferably between 65 and 85g per 100g, in a soaking basin comprising the solution obtained in step c. for 5 to 180 seconds, preferably 5 to 60 seconds, and removing said blocks of extruded material from the soaking basin; e. Let stand the blocks of extruded material obtained in step d. for 5 to 20 minutes at room temperature in the open air; f. Press the blocks of extruded material obtained in step e. at a force of 0.05 N to 0.3 N, preferably 0.1 to 0.2 N; g. Mix, preferably between 100 and 500 rpm, the blocks of extruded material obtained in step f. with a microalgae oil for 2 to 30 minutes at a temperature of 15 to 30 ° C, preferably 20 to 25 ° C; h. Obtaining a cooked fish substitute.

Preferably,

- Said at least one water-soluble flavor is present between 0.05% and 0.5% by weight of the mixture obtained in step a.

Preferably,

- Said at least one condiment is present between 1% and 3% by weight of the mixture obtained in step a.

Preferably,

- Said citric acid and / or lemon juice is present from 2% to 5% by weight of the mixture obtained in step b. or the mixture obtained in step c.

Preferably,

- Said at least one water-soluble flavor is present between 0.05% and 0.5% by weight of the mixture obtained in step a. ;

- Said at least one condiment is present between 1% and 3% by weight of the mixture obtained in step a. ;

According to a second aspect, the invention relates to a cooked fish substitute obtained by the process according to the invention.

This cooked fish substitute includes:

- A fibrous texture with an interesting chewiness followed by fraying in the mouth. - A marine, iodized, salty, fresh taste.

- Long storage at room temperature: a tin that keeps the nutritional and organoleptic qualities for several months.

- Rich in fiber, protein and good fatty acids (long chain unsaturated fatty acids: mainly omega 3). Protein accounts for almost 35% of the nutritional profile where tuna contains on average only 20% -25%.

- No additives, texturizers or controversial ingredients (palm oil, soybeans, etc.) and allergen-free.

This cooked fish substitute has more interesting nutritional benefits than tuna or salmon for which it is the substitute although it retains a similar texture and color with an identifiable sea taste. Due to the formulation and the method of implementation, the invention mimics the fibrillar structure of the muscle tissue of cooked fish meat without additives.

Complete organoleptic qualities (color, taste and odor) similar to fish (tuna, salmon, or seafood) are obtained from the process according to the invention. In addition, the richness in proteins and good fatty acids is particularly sought after by vegans and vegetarians.

According to a third aspect, the invention relates to the use of the cooked fish substitute according to the invention as a substitute for canned cooked tuna, in brine or in oil, or for cooked salmon.

Examples:

Example 1: Example of Product according to the invention

Table 2: First example of product according to the invention (% by weight of the product obtained)

Table 21

The first step therefore consists in mixing the elements detailed in the “soaking solution” table, between 500 and 1500 rpm, for 1 min to 10 min.

Citric acid is added to the mixture to reach a pH between about 3.5 and 4.5.

Said colorings (paprika, beetroot juice) are then added, followed by homogenization at between 500 and 1500 rpm for 1 to 5 minutes at a temperature of 20 to 25 ° C.

The blocks of dry extruded material rich in vegetable proteins are then soaked in the soaking solution obtained previously for preferably 5 to 60 seconds.

The blocks of extruded material obtained are then left to stand for 5 to 20 minutes. These blocks are then pressed with a force of 0.1 to 0.2 N.

The blocks are then crumbled manually to reveal the fibers.

These blocks are then mixed with a microalgae oil rich in DHA, consisting of oil from Uchlenia sp. for 2 to 30 minutes at a temperature of 20 to 25 ° C, preferably between 100 and 500 rpm.

The product obtained is a cooked tuna substitute in crumbled form.

Example 2: Example of product and process according to the invention

Table 3: Second example of product according to the invention (% by weight of the product obtained) reliable 31

The first step therefore consists in mixing the elements detailed in the “soaking solution” table, at between 500 and 1500 rpm for 1 min to 10 min.

Lemon juice is added to the mixture to achieve a pH of between about 3.5 and 4.5.

Said colorings (concentrated red fruit juice) are then added, followed by homogenization between 500 and 1500 rpm for 1 to 5 minutes at a temperature of 20 to 25 ° C °.

The blocks of extruded material composed of chickpea protein and microalgae protein (Tetraselmis chuii) are then soaked in the soaking solution obtained previously for preferably 5 to 60 seconds.

This product obtained is then left to stand for 5 to 20 minutes.

These blocks are then pressed with a force of 0.1 to 0.2 N.

These blocks are then mixed with a microalgae oil rich in DHA, consisting of oil of Schyzochytrium sp. for 2 to 30 minutes at a temperature of 20 to 25 ° C, preferably between 100 and 500 rpm.

The blocks are then packaged in their final container, and a volume of 2 to 20 mL, preferably 5 to 15 mL of a mixture of the soaking solution, 5 and 10% of a microalgae oil (Schizochytrium sp .) and between 0.2 and 2% of Carboxymethylcellulose. Then, the blocks obtained are compacted manually in their packaging. The containers are sealed and undergo a conventional heat treatment of canned goods.

The product obtained is a cooked tuna substitute in block form, canned. Example 3: Example of product and process according to the invention (% by weight of the product obtained)

Table 4: Third example of product according to the invention (% by weight of the product obtained)

[Table 4]

The first step therefore consists in mixing the elements detailed in the “soaking solution” table, between 500 and 1500 rpm for 1 min to 10 min.

Said dyes (hibiscus infusion) are then added, followed by homogenization between 500 and 1500 rpm for 1 to 5 minutes at a temperature of 20 to 25 ° C °. The blocks of extruded material composed of wheat protein, pea and microalgae (Arhtospira platensis) are then soaked in the soaking solution obtained previously for preferably 5 to 60 seconds.

The blocks of extruded material are then left to stand for 5 to 20 minutes. These blocks are then pressed with a force of 0.1 to 0.2 N.

The blocks are then crumbled manually to reveal the fibers.

These blocks are then mixed with a microalgae oil rich in DHA, consisting of Palmaria palmata oil for 2 to 30 minutes at a temperature of 20 to 25 ° C, preferably between 100 and 500 rpm. The product obtained is a cooked salmon substitute in crumbled form.

Example 4: Comparative sensory analysis test between a fish substitute prepared according to the invention and the fish substitute corresponding to document W02008 / 034063

Table 5: Formula of the fish substitute corresponding to document W02008 / 034063 (% by weight of the product obtained) [Table 5]

The fish substitute corresponding to document WO2008 / 034063 is produced according to the formula detailed in Table 5 in accordance with Example 1 of patent WO 2008/034063 A1. A mass of 500g of substitute is prepared by manufacturing. The red dye made from Monascus purpureus is mixed with the water (Table 5).

The blocks of extruded material composed of wheat and soy protein (SUPRO® MAX 5050, Solae, St. Louis, MO) are mixed with the soaking solution in a heat-sealable plastic bag according to the proportions indicated in Table 5. The plastic bag is placed under vacuum and sealed then placed to stand for one hour at room temperature.

The pouch is then opened and its contents crumbled using a slide mixer (eg, Comitrol® processor, Urschel Laboratories, Inc., Valparaiso, IN). Table 6: Formula of a fish substitute prepared according to the invention

[Table 6]

A fish substitute prepared according to the invention is made according to the formula detailed in Table 6 using the same dye as the fish substitute corresponding to document WO2008 / 034063 with the same dosage (Table 5).

A mass of 500g of substitute is prepared by manufacturing.

The water-soluble flavors, the sugar and the salt are mixed with the water (Table 6) at a speed of 700 rpm for 5 minutes. Citric acid and lemon juice are added to the mixture previously formed to reach a pH of between 3.8 and 4.2.

The red dye based on Monascus purpureus is added (Table 6). The entire soaking solution is homogenized at a speed of 700 rpm for 3 minutes. The blocks of extruded material composed of wheat and pea protein (Texta Blé Pois C, Sotexpro, Berméricourt, France) are soaked in the soaking solution for 3 minutes.

The blocks of extruded material are taken out of the soaking bath and allowed to stand at room temperature for 10 minutes. The hydrated blocks of extruded material are pressed at a force of 0.1 N for 5 seconds.

The hydrated blocks of extruded material are crumbled using a blade mixer (eg, Comitrol® processor, Urschel Laboratories, Inc., Valparaiso, IN).

The crumbled hydrated extruded material blocks are mixed with microalgae oil (Table 6) for 5 minutes at a speed of 100 rpm. Table 7: Composition of the formulas tested during the comparative sensory analysis

[Table 7]

The formulas presented in Table 7 are carried out and are introduced into metal cans with a capacity of 185g (6.5 oz). A total mass of 170g of product is introduced into each can. To make crumbled cooked tuna, tuna loins are steamed at a core temperature of 60 ° C. The cooked tuna is cooled and then crumbled using a blade mixer (eg, a Comitrol® processor, Urschel Laboratories, Inc., Valparaiso, IN).

The cans of the five formulas (Table 7) are sterilized at 115 ° C for 75 minutes. The competing substitute diluted with real tuna (Table 7) corresponds to the formula presented in Example 1 of WO 2008/034063. It is a mixture of cooked crumbled tuna and fish substitute in a 3: 1 ratio.

From the five formulas presented in Table 7, a sensory analysis test is carried out to compare the sensory characteristics (appearance, smell, texture, taste) of different fish substitutes with those of real crumbled cooked tuna.

The method used is the free profile method on a panel of 20 consumers (ISO 13299: 2016 standard).

Each member of a panel of 20 consumers receives a 20g sample of each of the five formulas. Samples are presented in random order from consumer to consumer.

Each consumer is asked to taste all the samples and to define the main sensory descriptors (appearance, smell, texture or taste) that allow him to differentiate the products and to record them. Consumers are asked to rinse their mouth with water between each sample tasted. Consumers are again presented with the sample series. Consumers are asked to rate each sample for each of the sensory descriptors it defined previously, on an unstructured linear scale. Once all the descriptors and samples have been evaluated, the consumer is asked to rate his absolute appreciation of each sample on an unstructured linear scale.

For the statistical treatment of the results, the data concerning the sensory descriptors are analyzed by generalized procustean analysis (G PA) followed by a principal component analysis (PCA). These analyzes make it possible to highlight the main sensory descriptors used by consumers to distinguish samples. By mapping the five samples according to the sensory descriptors used, it is possible to quantify the distance between the samples in terms of sensory descriptors.

From these results, a ranking of fish substitutes is established in terms of similarity in texture and taste with real crumbled tuna: Competitive substitute with dilution with real tuna> Substitute according to the invention 2> Substitute according to the invention 1> Competitive substitute without dilution with real tuna. The tuna substitutes produced according to the invention therefore exhibit texture and taste characteristics that are much more faithful to those of real crumbled tuna than the pure tuna substitute of the competitor's patent, that is to say without mixing with real tuna. in a 1: 3 ratio.

Claims

1. A method of obtaining a cooked fish substitute, comprising the steps of: a. Mix with water in quantity qsp, between 0.01% and 1% by weight of the mixture obtained in step a. of at least one water-soluble flavor, between 0.5% and 5% by weight of the mixture obtained in step a. at least one condiment, preferably between 500 and 1500 rpm for 1 min to 10 min; b. Optionally add between 2% and 10% by weight of the mixture obtained in step b. of citric acid and / or lemon juice to the mixture obtained in step a. to achieve a pH of between about 3.5 and about 4.5, preferably about 4; vs. Add between 0.01% and 0.1% by weight of the mixture obtained in step c. of at least one colorant and homogenize while monitoring the pH to remain between about 3.5 and about 4.5, preferably about 4, step b. being repeated in the opposite case by adding between 2% and 10% by weight of the mixture obtained in step c. citric acid and / or lemon juice, preferably between 500 and 1500 rpm for 1 to 5 minutes at a temperature of 20 to 25 ° C; d. Soak by completely immersing blocks of dry extruded material having a vegetable protein concentration of at least 65g per 100g of dry extruded material, even more preferably between 65 and 85g per 100g, in a soaking basin comprising the solution obtained at step c. for 5 to 180 seconds, preferably 5 to 60 seconds, and removing said blocks of extruded material from the soaking basin; e. Allow the blocks of extruded material obtained in step d to rest. for 5 to 20 minutes at room temperature in the open air; f. Press the blocks of extruded material obtained in step e. at a force of 0.05 N to 0.3 N, preferably 0.1 to 0.2 N; g. Mix, preferably between 100 and 500 rpm, the blocks of extruded material obtained in step f. with microalgae oil for 2 to 30 minutes at a temperature of 15 to 30 ° C, preferably 20 to 25 ° C; h. Obtaining a cooked fish substitute.

2. Process for obtaining a cooked fish substitute according to the preceding claim, characterized in that: - Said at least one water-soluble flavor is present between 0.05% and 0.5% by weight of the mixture obtained in step a. ;

- Said citric acid and / or lemon juice is present between 2% and 5% by weight of the mixture obtained in step b. or the mixture obtained in step c.

3. Process for obtaining a cooked fish substitute according to any one of the preceding claims, characterized in that it comprises a step f ’. following step f. : f. Crumble the blocks of extruded material obtained in step f.

4. Process for obtaining a cooked fish substitute according to any one of the preceding claims, characterized in that said blocks of dry extruded material have an initial size of between 5 and 50 mm in length, preferably between 10 to 30 mm, before soaking in step d.

5. Process for obtaining a cooked fish substitute according to any one of the preceding claims, characterized in that said dry extruded material having a vegetable protein concentration of at least 65g per 100g of dry extruded material comprises, alone or as a mixture: pea protein, lupine protein, bean protein, mung bean protein, chickpea protein, lentil protein, soy protein, seaweed protein, wheat protein, potato protein, protein rice, chia protein, pea starch, bean starch, mung bean starch, chickpea starch, lentil starch, soy starch, potato starch, rice starch, vegetable mucilages, cyanobacterial mucilages.

6. Process for obtaining a cooked fish substitute according to any one of the preceding claims, characterized in that step a. also comprises the addition of between 0.5% and 5% by weight of the mixture obtained in step a. at least one seaweed extract, preferably between 1% and 3%.

7. Process for obtaining a cooked fish substitute according to the preceding claim, characterized in that said at least one seaweed extract is chosen from red, brown and / or green algae.

8. Process for obtaining a cooked fish substitute according to any one of the preceding claims, characterized in that said at least one colorant is chosen from, alone or as a mixture: carotene (E160ai), beta-carotene (E160aii ), preferably beta-carotene from Dunaliella Salina (E160aiv), beet (E 162), annatto extract (E160b), anthocyanins (E163), astaxanthin, preferably astaxanthin from Haemotococcus pluvialis, carminic acid (E120), paprika (E160c), lycopene (E160d), red algae, raspberry, green algae, currants, brown algae, cherry, blue algae, apricot, mushroom extract, chlorophyll extract, carrots, hibiscus.

9. Process for obtaining a cooked fish substitute according to any one of the preceding claims, characterized in that said at least one water-soluble flavor is chosen from, alone or as a mixture: onion, garlic, shallot, parsley, shallot. , mushroom extract, preferably shiitake and / or portobello, spring onion, chives, coriander, turmeric, salt, marine iodine, marine magnesium, black pepper, white pepper, Sechuan pepper, green curry, red curry, cumin, cardamom , fenugreek, celery, ginger, cocoa, coffee, sugar, yeast, preferably Saccharomyces cereviseae, blue algae, red algae, brown algae, green algae, microalgae, cyanobacteria, fruit extracts, pear extracts, butter, cream oil olive, sunflower oil, rapeseed oil, sesame oil, peanut oil, DHA oil, EPA oil, alpha-linolenic acid oil, hazelnut oil, walnut oil, omega 3 extract, omega 6 extract, grape seed oil, avocado oil, natural flavors s, artificial fish flavor, artificial seafood flavor.

10. A method of obtaining a cooked fish substitute according to any one of the preceding claims, characterized in that said microalgae oil used in step g. understand :

- 0.0001% to 5% by weight of said artificial fish and / or seafood flavoring microalgae oil.

11. A cooked fish substitute obtained by the process according to any one of the preceding claims.

12. Use of the cooked fish substitute according to the preceding claim as a substitute for canned cooked tuna, in its natural state or in oil, or for cooked salmon.