WO2021170856A1

WO2021170856A1 - Raw fish substitute

Info

Publication number: WO2021170856A1
Application number: PCT/EP2021/054944
Authority: WO
Inventors: Maxime PECQUET
Original assignee: Algama
Priority date: 2020-02-26
Filing date: 2021-02-26
Publication date: 2021-09-02
Also published as: EP4110081A1; FR3107432A1

Abstract

The present invention relates to the field of fish substitutes, more precisely to a method for obtaining a raw vegan fish substitute having complete organoleptic properties (colour, taste and smell) similar to fish as well as a gelatinous and moist appearance specific to raw flesh while retaining the strength, elasticity and fibrous appearance associated with these products. The present invention also relates to this product and its use, for example, in sashimi, smoked salmon, maki, sushi and ceviche.

Description

DESCRIPTION

RAW FISH SUBSTITUTE

FIELD OF THE INVENTION

The present invention relates to the field of fish substitutes, more precisely to a process for obtaining a raw vegan fish substitute having complete organoleptic qualities (color, taste and odor) similar to fish as well as a gelatinous appearance. and moist specific to raw meat while retaining the strength, elasticity and fibrous appearance associated with these products. The present invention also relates to this product and its use, for example in sashimi, smoked salmon, makis, sushi, ceviche.

STATE OF THE ART

Gradually, more and more people are turning to a vegan diet, excluding the consumption of animal flesh such as meat and fish, or a flexitarian diet, aimed at reducing the consumption of the same animal flesh. The absence of these staple foods from the diet since the dawn of time has led to the need for alternatives for consumers.

At the same time, the consumption of raw fish has become more democratic, particularly in France, where it is now very easy to obtain sushi or other sashimi. However, these dishes are obviously excluded from the diet of vegetarians.

Vegetarian alternatives to raw fish are still very scarce on the market today. We find in particular the products of Ocean Hugger, where tomatoes are used to mimic bluefin tuna, or the Vegan Seaster products which mimic in particular thanks to tapioca of tuna / salmon sashimi.

Regarding the substitutes for sliced fish / smoked salmon, products from Sophie's Kitchen, Vbites or Odontella are available, which have a very elastic and fibrous texture but do not have the humidity and the gelatinous appearance specific to the flesh of fish. These products lack visual resemblance to a real slice of fish and are more like a slice of cold meats.

In addition, products today still respond to a very specific use (slice of fish / smoked salmon / raw fish for sushi or sashimi) and the alternatives to raw fish are for the most part solutions that fail to imitate the gelatinous and moist appearance specific to raw flesh while retaining the strength, elasticity and fibrous appearance associated with these products. In addition, these solutions can only be presented as a block or a slice. There is thus a continuing need for alternatives to raw fish substitutes.

Unexpectedly, the Applicant has discovered that a particular process involving ingredients such as konjac flour, galactans and microalgae oils made it possible to design a product suitable for different uses of raw fish and which can be found in different cuisines / dishes (ceviche, carpaccio, sashimi, maki etc.). The characteristic marine aroma profile of seafood can be found through the use of microalgae oil. In addition, thanks to its gel structure, the solution can be colored / flavored as needed, possibly by being soaked in brine, and thus allows from the same base produced to achieve different colorations and different flavor profiles. Finally, the product obtained has an appearance similar to raw fish.

DISCLOSURE OF THE INVENTION

Thus, according to a first aspect, the invention relates to a process for obtaining a raw fish substitute, comprising the steps of: a. Preparation of: i. A first mixture comprising water in quantity qsp and Konjac flour; ii. A second mixture comprising water in quantity qsl, salt, at least one acidifier and at least one polysaccharide; iii. A third mixture comprising at least one vegetable oil in quantity qsp, at least one microalgae oil, and at least one polysaccharide; b. Mixing of the products obtained in stages ii. and iii. ; vs. Mixture of the product obtained in step i. with the product obtained in step b. ; d. Heating of the product obtained in step c. between 90 ° and 100 ° C for 30 seconds to 10 minutes; e. Molding of the product obtained in step d. at a temperature of 70 ° C to 90 ° C; f. Leave the product obtained in step e to stand. for 5 to 30 minutes and release from the mold; g. Obtaining a raw fish substitute;

Said method further comprising:

the addition of at least one flavoring and / or at least one colorant to the mixture of step ii. and / or iii. ; and or a step f \, following step f., of soaking the product obtained in step f. in a brine comprising a mixture of water, salt, at least one flavoring and / or at least one colorant, for 5 to 30 minutes.

Preferably, regarding step a. of the process:

- Step i. comprises between 0.5% and 5% by weight of this mixture of Konjac flour;

Preferably, regarding step a. of the process:

- Step ii. comprises between 2% and 10% by weight of this mixture of salt, between 0.1% and 3% by weight of this mixture of at least one acidifier, and between 1% and 20%, by weight of this mixture of at least one polysaccharide chosen from, alone or as a mixture: carboxymethylcellulose, methylcellulose, sodium alginates, carrageenans, gellan gum, guar gum, vegetable fibers, carrot fibers, lemon fibers, chicory fibers, locust bean gum, pectin, xanthan gum, and / or agar agar; ;

Preferably, regarding step a. of the process:

- Step iii. comprises between 2% and 50% by weight of this mixture of at least one microalgae oil, and 1% to 20% by weight of this mixture of at least one polysaccharide chosen from, alone or as a mixture: carboxymethylcellulose, methylcellulose, sodium alginates, carrageenans, gellan gum, guar gum, vegetable fibers, carrot fibers, lemon fibers, chicory fibers, locust bean gum, pectin, xanthan gum, and / or agar agar;

Preferably, regarding step a. of the process

- Step i. comprises between 0.5% and 5% by weight of the first mixture of Konjac flour, preferably between 0.5% and 2%;

- Step ii. comprises between 2% and 10% by weight of the second mixture of salt, preferably between 3% and 6%, between 0.1% and 3% by weight of the second mixture of at least one acidifier, preferably between 0.1 % and 1%, and between 1% and 20% by weight of the second mixture of at least one polysaccharide, preferably between 2% and 12%;

- Step iii. comprises between 2% and 50% by weight of the third mixture of at least one microalgae oil, preferably between 5% and 20%; and 1% to 20% of the third mixture of at least one polysaccharide, preferably between 5% and 15%.

Preferably, said process for obtaining a raw fish substitute comprises the steps of: a. Preparation of: i. A first mixture comprising water in an amount qsp and between 0.5 and 5% by weight of this mixture of Konjac flour; ii. A second mixture comprising water in quantity qs, between 2% and 10%, by weight of this salt mixture, between 0.1% and 3% by weight of this mixture of at least one acidifier and between 1% and 20%, by weight of this mixture of at least one polysaccharide chosen from, alone or as a mixture: carboxymethylcellulose, methylcellulose, sodium alginates, carrageenans, gellan gum, guar gum, vegetable fibers, carrot fibers, lemon fibers , chicory fibers, locust bean gum, pectin, xanthan gum, and / or agar agar; iii. A third mixture comprising at least one vegetable oil in quantity qs selected from rapeseed oil, sunflower oil or linseed oil, between 2% and 50% by weight of this mixture of at least one oil of microalgae, and between 1% and 20% of at least one polysaccharide chosen from, alone or as a mixture: carboxymethylcellulose, methylcellulose, sodium alginates, carrageenans, gellan gum, guar gum, vegetable fibers, carrot fibers, lemon fibers , chicory fibers, locust bean gum, pectin, xanthan gum, and / or agar agar; b. Mixing of the products obtained in stages ii. and iii. ; vs. Mixture of the product obtained in step i. with the product obtained in step bd Heating of the product obtained in step c. between 90 ° and 100 ° C for 30 seconds to 10 minutes; e. Molding of the product obtained in step d. at a temperature of 70 ° C to 90 ° C f. Leave the product obtained in step e to stand. for 5 to 30 minutes and release from the mold; g. Obtaining a raw fish substitute; said method further comprising: the addition of at least one flavoring and / or at least one colorant to the mixture of step ii. and / or iii. ; and or

- a step f ’., following step f., of soaking the product obtained in step f. in a brine comprising a mixture of water, salt, at least one flavor and / or at least one color, for 5 to 30 minutes.

Preferably, according to one embodiment, the process for obtaining a raw fish substitute according to the invention comprises in step a. :

- in step i., the first mixture comprises between 0.5% and 2% by weight of Konjac flour; and or

- in step ii., the second mixture comprises between 3% and 6% by weight of this salt mixture; and or

- in step ii., the second mixture comprises between 0.1% and 1% by weight of this mixture of at least one acidifier; and or

- in step ii., the second mixture comprises between 2% to 12% by weight of this mixture of at least one of said polysaccharides; and or

- in step iii., the third mixture comprises between 5% and 20% by weight of this mixture of at least one microalgae oil; and or

- in step iii., the third mixture comprises between 5% to 15% by weight of this mixture of at least one of said polysaccharides.

Preferably, the mixture carried out in step b. understand :

- from 80% to 90% of the mixture obtained in step ii.

Preferably, the mixture carried out in step b. understand :

- from 10% to 20% of the mixture obtained in step iii.

Preferably, the mixture carried out in step b. understand :

- from 80% to 90% of the mixture obtained in step ii; and

- from 10% to 20% of the mixture obtained in step iii.

Preferably, step b. of mixing the products obtained in stages ii. and iii. is carried out:

- by mixing at between 3000 and 10000 rpm for 1 to 5 minutes; and or - With from 80% to 90% of the mixture obtained in step ii. and from 10% to 20% of the mixture obtained in step iii.

Preferably, step c. of mixing the product obtained in step i. with the product obtained in step b. is realised :

- by mixing at between 10,000 and 15,000 rpm for 2 to 10 minutes; and or

- with 35% to 45% of the mixture obtained in step i. and from 55% to 65% of the mixture obtained in step b.

Preferably, the mixture carried out in step c. understand :

- from 35% to 45% of the mixture obtained in step i.

Preferably, the mixture carried out in step c. understand :

- from 55% to 65% of the mixture obtained in step b.

Preferably, the mixture carried out in step c. understand :

- from 35% to 45% of the mixture obtained in step i. ; and

- from 55% to 65% of the mixture obtained in step b.

Preferably, step d. Heating is carried out at between 90 ° and 95 ° C for 1 and 5 minutes.

According to one embodiment, it is added to the mixture of step ii. between 0.05% and 2% by weight of the mixture from step ii. of at least one flavor and / or between 0.05% and 1% by weight of the mixture from step ii. of at least one colorant and / or between 2% and 10% by weight of the mixture of step iii of at least one flavoring and / or between 2% and 5% by weight of the mixture of step iii. at least one colorant.

Preferably, said brine comprises:

- between 1% and 5% by weight of the salt brine; and or

- between 2% and 5% by weight of the brine of at least one flavoring; and or

- between 1% and 8% by weight of the brine of at least one colorant.

By raw fish substitute is meant a product which very convincingly mimics thin slices or pieces of raw fish, imitating the gelatinous and moist appearance. specific to raw meat while retaining the strength, elasticity and fibrous aspect associated with these products. The raw fish substitute also mimics the characteristic marine flavor profile of seafood, as well as its color. The product obtained according to the invention is a vegan product.

By Konjac flour is understood according to the invention of the flour obtained from the Southeast Asian plant Amorphophallus konjac, known for its high fiber content and for being very low in calories.

By acidifier is understood according to the invention a compound which increases the acidity of the product and can potentially improve the organoleptic quality by giving an acidic flavor.

Preferably, said at least one acidifier is chosen from lemon juice or citric acid.

By polysaccharide is understood according to the invention polymers of the carbohydrate family consisting of several oses linked together by osidic bonds. Their benefit is nutritional but also for improving or modifying the rheological properties of the products obtained, via stabilizing, thickening and / or gelling properties.

Preferably, said at least one polysaccharide is chosen from, alone or as a mixture: carboxymethylcellulose, methylcellulose, sodium carrageenan alginates, gellan gum, guar gum, vegetable fibers, carrot fibers, lemon fibers, chicory fibers, gum carob, pectin, xanthan gum, and / or agar-agar.

Preferably, said at least one polysaccharide comprises at least agar-agar.

Agar-agar, or E406, is a polymer of galactose contained in the cell wall of certain species of red algae belonging to the Gelidiaceae and Gracilariaceae families. The mucilage hot extracted from these algae gives, after purification, dehydration and grinding, the agar-agar powder used essentially to gel a large number of food products but also the media necessary for the in vitro culture of the microorganisms. It is thus a vegan and natural alternative to animal gelatin.

Water in stages i. and ii. of 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.

A vegetable oil comes from fatty substances extracted from the seeds, pips, kernels of a plant. Preferably, said at least one vegetable oil is chosen from rapeseed oil, sunflower oil or linseed oil.

Vegetable oil in step iii. of 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 this step in a determined quantity, is vegetable oil.

By microalgae oil is understood oils originating from these microscopic unicellular or multicellular undifferentiated algae. These oils make it possible to mimic the marine aromatic profile characteristic of seafood.

Preferably, said at least one microalgae oil from step iii. is chosen from, alone or as mixtures, the oils of Haemotococcus pluvialis, Schizochytrium sp., Uchlenia sp., Crypteconidium cohnii, Nannochloropsis sp, Isochrysis galbana, Phaedactylum tricornutum and / or Chlorella vulgaris.

These species are species of microalgae rich in DHA, that is to say, they contain 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) n ° 1881/2006 for heavy metals. Such a process can be found in the Applicant's patent application FR1870559.

By heating step is understood according to the invention that the product obtained in step c. is exposed to a specific temperature. This heating can for example be carried out in an oven.

By molding step is understood according to the invention a step making it possible to give a shape to the product obtained in step d. This molding can be carried out in a mold having very different shapes or using sheets such as for example aluminum sheets. conventionally used to package smoked salmon. The use of aluminum foil can give a particular metallic note to the product obtained in step e. when molded improves the general organoleptic profile of the finished product (the fish naturally having similar metallic notes).

The product can be customized. In this way, the proposed solution can be adapted for different uses of raw fish that can be found in different cuisines / dishes (ceviche, carpaccio, sashimi, makis, sushi etc.).

The molding must be carried out at a temperature between 70 ° C and 90 ° C, in order to maintain the desired viscosity of the product and to form a homogeneous and easily deformable block of product.

The step of resting the product obtained in step e. for 5 to 30 minutes at room temperature allows the gel to set in the mold.

By demolding is meant the action of removing the product obtained in step f. of its mold.

By dye is understood according to the invention a compound which makes it possible to give color to the product obtained in step f. The objective is to make the product obtained in step f. closer in appearance to the product for which it is a substitute. By this coloring, the gel structure of the product obtained in step f. is colorful, allowing it to have an appearance similar to raw fish. Compounds not listed as a dye in this application but present in the process (for example polysaccharide, microalgae oil, etc.) can also provide color to the product obtained according to the invention.

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 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, cherry, 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 obtained in step f.

Preferably, said at least one flavoring is chosen from, alone or as a mixture: onion, garlic, shallot, parsley, shallot, extract of mushrooms, preferably of 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, 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, extract Omega 6, Grapeseed Oil, Avocado Oil, Natural Flavors, Artificial Fish Flavor, Artificial Seafood Flavor.

By soaking step is understood according to the invention a step consisting in completely immersing the product obtained in step f. in a soaking basin, comprising a mixture of ingredients, and for the purpose of impregnating said product with, in particular, flavors and colorings, in order to give taste and color to the product obtained in step g.

According to one embodiment of the invention, said method of obtaining further comprises a step h. cutting the product obtained in step g.

This cutting step separates the blocks obtained from the product in step f. for example in slices or portions.

According to a second aspect, the invention relates to the product obtained by the process according to the invention.

This product can be of different natures depending on the ingredients used and mentioned above. The product obtained according to the invention is a vegan product.

The products obtained have complete organoleptic qualities (color, taste and smell) similar to fish (ceviche, carpaccio, sashimi, smoked salmon, maki, tuna, salmon, or seafood), as well as a gelatinous and moist appearance specific to the raw flesh while retaining the strength, elasticity and fibrous aspect associated with these products. The characteristic marine aromatic profile of seafood is also found, as well as its color. The product obtained according to the invention is a vegan product. In addition, thanks to the use of oil from microalgae rich in DHA, the product obtained brings this essential element to the human body, which is a structural and functional element of the brain, all cell membranes and neurons, as well as retinal cells.

According to a third aspect, the invention relates to the use of the product according to the invention as a substitute for raw fish, preferably ceviche, carpaccio, sashimi, smoked salmon, sushi and / or maki.

EXAMPLES Example 1: Example of product and process according to the invention (% by weight of the product obtained)

Typical formulation n ° 1:

The first mixture includes:

- Water: 99%

- Konjac: 1%

The second mixture includes:

- Water: 98.9%

- Agar-agar: 0.70%

- Salt: 0.40%

The third mixture includes:

- Rapeseed oil: 84.2%

- Chlorella vulgaris oil: 7.2%

- Carrot fiber: 5%

- Xanthan gum: 3.6%

The brine includes:

- Water: 90.7%

- Salmon flavor: 5%

- Butter flavor: 1.3%

- Beta-carotene from Dunaliella Salina (E160aiv): 1%

- Astaxanthin from Haemotococcus pluvialis: 2%

The first step of the process therefore consists in the separate mixing of these 4 mixtures.

Then, the second and the third mixture are mixed at 3000 rpm for 1 min, in an 84% / 16% ratio.

This mixture obtained is then mixed with the first mixture above, at 10,000 rpm for 2 min in a ratio of 56% / 44%.

The obtained product is then heated at 95 ° C for 2min, and then molded at a temperature of 90 ° C. and left to stand for 15 minutes in the mold before demolding.

The product obtained is soaked in brine for 30 minutes. The product obtained is thus a raw salmon substitute which mimics the color, taste and smell of raw salmon, as well as its gelatinous and moist appearance. This application has a texture that makes it easily compatible with maki / sushi applications because it has greater resistance in the mouth (in response to the presence of rice, whose texture in the mouth can quickly take over the rest).

Example 2: Example of product and process according to the invention (% by weight of the product obtained)

The first mixture includes:

- Water: 99%

- Konjac: 1%

The second mixture includes:

- Water: 97.75%

- Agar-agar: 0.7%

- Salt: 0.4%

- Lemon juice: 1.15%

The third mixture includes:

- Linseed oil: 90.1%

- Schizochytrium sp oil: 3.7%

- Tara gum: 2.5%

- Xanthan gum: 3.7%

The brine includes:

- Water: 92.2%

- Salmon flavor: 3%

- Cucumber flavor: 0.8%

- Carrot-based coloring matter: 2%

- Cherry-based coloring matter: 1%

- Coloring matter based on beetroot: 1%

Then, the second and the third mixture are mixed at 3000 rpm for 1 min in an 88% / 12% ratio. This mixture obtained is then mixed with the first mixture above, at 10,000 rpm for 2 min in a ratio of 54% / 46%.

Finally, the product obtained is soaked in brine for 30 minutes.

The product obtained is thus a substitute for raw bluefin tuna which mimics the color, taste and smell of raw bluefin tuna, as well as its gelatinous and moist appearance (more fibrous and grainy in the mouth than the application of raw salmon). This is the same type of base as Example 1 but with slight variations in texture, changes in color and aromatic profile that allow the appearance of raw bluefin tuna for maki / sushi applications. The product obtained according to the invention is a vegan product.

Example 3: Example of product and process according to the invention (% by weight of the product obtained)

The first mixture includes:

- Water: 99.15%

- Konjac: 0.85%

The second mixture includes:

- Water: 87.7%

- Agar-agar: 1, 9%

- Inulin: 5.2%

- Salt: 3.5%

- Lemon juice: 0.90%

- Smoke flavor: 0.27%

- Beta-carotene from Dunaliella Salina: 0.18%

- Astaxanthin from Haemotococcus pluvialis: 0.09%

- Paprika extract: 0.26%

The third mixture includes:

- Sunflower oil 78.4%

- Oil of Schizochytrium sp. 15.7%

- Xanthan gum 5.9%

The first step of the process therefore consists in the separate mixing of these 3 mixtures. Then, the second and the third mixture are mixed at 3000 rpm for 2 min in a ratio 88% / 12%.

This mixture obtained is then mixed with the first mixture above, at 10,000 rpm for 4 min in a 57% / 43% ratio. The obtained product is then heated at 95 ° C for 2min, and then molded at a temperature of 90 ° C. and left to stand for 15 minutes in the mold before demolding.

The resulting product is thus a smoked salmon substitute that mimics the color, taste and smell of smoked salmon, as well as its gelatinous and moist appearance. The characteristic marine, lemony and smoky aromatic profile of the product is present, as well as its sliced appearance obtained thanks to a specific mold. Since it comes in the form of a thin slice, the texture is worked so as to allow the manipulation of the slices (twisting, winding) without breaking the gel. The product obtained according to the invention is a vegan product.

Claims

1. A method of obtaining a raw fish substitute, comprising the steps of: a. Preparation of: i. A first mixture comprising water in quantity qsp and between 0.5 and 5% by weight of this mixture of Konjac flour; ii. A second mixture comprising water in quantity qs, between 2% and 10%, by weight of this salt mixture, between 0.1% and 3% by weight of this mixture of at least one acidifier and between 1% and 20%, by weight of this mixture of at least one polysaccharide chosen from, alone or as a mixture: carboxymethylcellulose, methylcellulose, sodium alginates, carrageenans, gellan gum, guar gum, vegetable fibers, carrot fibers, lemon fibers , chicory fibers, locust bean gum, pectin, xanthan gum, and / or agar agar; iii. A third mixture comprising at least one vegetable oil in quantity qs selected from rapeseed oil, sunflower oil or linseed oil, between 2% and 50% by weight of this mixture of at least one oil of microalgae, and between 1% and 20% of at least one polysaccharide chosen from, alone or as a mixture: carboxymethylcellulose, methylcellulose, sodium alginates, carrageenans, gellan gum, guar gum, vegetable fibers, carrot fibers, lemon fibers , chicory fibers, locust bean gum, pectin, xanthan gum, and / or agar agar; b. Mixing of the products obtained in stages ii. and iii. ; vs. Mixture of the product obtained in step i. with the product obtained in step b. d. Heating of the product obtained in step c. between 90 ° and 100 ° C for 30 seconds to 10 minutes; e. Molding of the product obtained in step d. at a temperature of 70 ° C to 90 ° C f. Leave the product obtained in step e to stand. for 5 to 30 minutes and release from the mold; g. Obtaining a raw fish substitute; said method further comprising:

2. Process for obtaining a raw fish substitute according to the preceding claim, characterized in that step b. of mixing the products obtained in stages ii. and iii. is carried out:

- by mixing at between 3000 and 10000 rpm for 1 to 5 minutes; and or

- with 80% to 90% of the mixture obtained in step ii. and from 10% to 20% of the mixture obtained in step iii.

3. Process for obtaining a raw fish substitute according to any one of the preceding claims, characterized in that step c. of mixing the product obtained in step i. with the product obtained in step b. is carried out:

- by mixing at between 10,000 and 15,000 rpm for 2 to 10 minutes; and or

4. Process for obtaining a raw fish substitute according to any one of the preceding claims, characterized in that step d. Heating is carried out at between 90 ° and 95 ° C for 1 and 5 minutes.

5. Process for obtaining a raw fish substitute according to any one of the preceding claims, characterized in that, in step a. :

6. Method according to any one of the preceding claims, characterized in that it is added to the mixture of step ii. between 0.05% and 2% by weight of the mixture from step ii. of at least one flavor and / or between 0.05% and 1% by weight of the mixture of step ii. of at least one colorant and / or between 2% and 10% by weight of the mixture of step iii of at least one flavor and / or between 2% and 5% by weight of the mixture of step iii. at least one colorant.

7. Method according to any one of the preceding claims, characterized in that said brine comprises:

- between 1% and 5% by weight of the salt brine; and or

- between 2% and 5% by weight of the brine of at least one flavoring; and or

- between 1% and 8% by weight of the brine of at least one colorant.

8. Method according to any one of the preceding claims, characterized in that said at least one microalgae oil from step iii. is chosen from the oils of Haemotococcus pluvialis, Schizochytrium sp., Uchlenia sp., Crypteconidium cohnii, Nannochloropsis sp, Isochrysis galbana, Phaedactylum tricornutum and / or Chlorella vulgaris.

9. Method according to any one of the preceding claims, characterized in that said at least one flavoring is chosen from: onion, garlic, shallot, parsley, shallot, extract of mushrooms, preferably of 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, de preference 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, sesame oil '' peanuts, 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, artificial fish flavor, artificial seafood flavor.

10. Method according to any one of the preceding claims, characterized in that said at least one dye is chosen from, alone or as a mixture: carotene (E160ai), beta-carotene (E160aii), preferably beta-carotene from Dunaliella. Salina (E160aiv), beet (E162), 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.

11. Product obtained by the process according to any one of the preceding claims.

12. Use of the product according to the preceding claim as a substitute for raw fish, preferably ceviche, carpaccio, sashimi, smoked salmon, sushi and / or maki.