WO2023006130A1 - Succédané de poisson - Google Patents

Succédané de poisson Download PDF

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Publication number
WO2023006130A1
WO2023006130A1 PCT/CO2022/000005 CO2022000005W WO2023006130A1 WO 2023006130 A1 WO2023006130 A1 WO 2023006130A1 CO 2022000005 W CO2022000005 W CO 2022000005W WO 2023006130 A1 WO2023006130 A1 WO 2023006130A1
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WIPO (PCT)
Prior art keywords
soursop
protein
fish
substitute
fish substitute
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PCT/CO2022/000005
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English (en)
Spanish (es)
Inventor
Ana María RIVERA RESTREPO
Russell David WHITE
Original Assignee
Rivera Restrepo Ana Maria
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Filing date
Publication date
Application filed by Rivera Restrepo Ana Maria filed Critical Rivera Restrepo Ana Maria
Publication of WO2023006130A1 publication Critical patent/WO2023006130A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising

Definitions

  • the present invention relates to a fish substitute obtained or obtainable from soursop.
  • it describes the processes for providing a fish substitute from soursop and the composition of foods and food products that contain the fish substitute.
  • Fish is considered a high-quality food source, not only for its nutritional characteristics, but also for its valued flavor. Fish is nutritious because this protein contains many essential amino acids for humans. Additionally, fish contains essential vitamins such as vitamin B12 and is rich in oils and minerals. Fish protein also greatly contributes to the characteristics of foods by attributing specific functions such as appearance, texture, and taste on the palate.
  • non-fish proteins can be found in a wide variety of sources, such as legumes, oilseeds, algae protein, dairy protein, egg protein, and mushroom protein.
  • Fish substitutes are prepared to resemble fish as closely as possible in appearance, flavor, and texture when hydrated.
  • Fish substitutes are generally prepared with fibers from non-fish protein compounds. Protein composite fibers, or textured vegetable proteins, are characterized by having an identifiable structure and structural integrity that enable each unit to withstand the hydration, cooking, and other procedures used to prepare the fibers for consumption. (Asgar et al., 2010)
  • soursop can be used to make a plausible fish substitute, particularly cuts such as fillets or loins.
  • Soursop is the fruit of the Annona muricata, a flowering, broad-leaved, evergreen tree native to Mexico, Cuba, Central America, the Caribbean, and northern South America, primarily Colombia, Brazil, Peru, Ecuador, and Venezuela. Soursop also grows in parts of Africa, Southeast Asia, and the Pacific. The Annona is from the same genus as the cherimoya and from the same family as the papaya.
  • the marketable crop of the plant is a long, spiny, green fruit.
  • the flesh of the fruit consists of an edible white pulp, some fiber, and a core of indigestible black seeds.
  • the sweet pulp is used to make juice, as well as candies, sherbet, and ice cream flavorings.
  • dodol sirsak a sweet meat
  • Soursop is also a common ingredient in the preparation of refreshing juices that are sold in street food stalls.
  • 'guayabano' derived from the Spanish word 'soursop', and is eaten ripe or used to make juices, slushies or ice cream. Sometimes, they use the leaves to tenderize meat.
  • the fruits are taken from the tree when they are almost ripe and stored in a dark place until they are fully ripe and can be eaten.
  • the leaves are also commonly used to make tea. These inventors surprisingly and unexpectedly discovered that if the fruit is plucked before it is ripe, it can be used to produce a fish substitute.
  • this invention provides a fish substitute (such as a substitute for fish fillets or loins) obtained or obtainable from soursop.
  • this invention provides a way of using soursop to produce a fish substitute (such as a substitute for fish fillets or loins).
  • the present invention also provides a fish substitute (such as a substitute for fish fillets or loins) containing soursop, in particular soursop pulp; that is, not the skin and/or seeds.
  • a fish substitute such as a substitute for fish fillets or loins
  • soursop in particular soursop pulp
  • substitute means that the product can be used as a replacement for fish, in relation to the physical structure and/or nutritional components of the fish.
  • texture of the substitute is similar to that of fish and may include additional components so that the substitute contains a similar level of nutrients and vitamins.
  • the soursop-containing fish substitute may also include additional components that provide the same or similar nutritional profile as the actual fish.
  • the fish substitute may also contain algae oil, vitamin B12 (and other vitamins and minerals such as iodine and selenium), and protein.
  • the fish substitute may also include probiotics.
  • fish as used herein includes fish and other seafood.
  • fish such as cod, haddock, flounder, and salmon
  • shellfish such as shrimp, lobster, and crab.
  • the term “obtainable from” as used herein means that the fish substitute can be obtained from soursop or can be isolated from soursop, or can be obtained from a source alternatively by, for example, chemical synthesis or enzymatic production. While the term “obtained”, as used in this document, means that the substitute is derived directly from the soursop.
  • the obtained fish substitute of the invention may have a Brix level of about 3 or less, or about 2°Bx or less, or about 1°Bx or less.
  • the fish substitute of the invention may have a Brix level from about 0 o Bx to 3 o Bx or about 1 o Bx to 2 o or near 1 o Bx.
  • Brix degrees identify the sugar content of an aqueous solution.
  • One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as a percentage by mass.
  • the Brix level can be measured using various techniques known in the art; for example, using specific gravity, refractive index or infrared absorption. See some examples at https://felixinstruments.com/use-case/measuring-brix-how-sweet-jt-is/
  • the Brix level is usually measured using the Near Infrared Spectrometer (NIRS).
  • NIRS Near Infrared Spectrometer
  • soursop can be used. However, it is preferable that the soursop from which the fish substitute is obtained or is obtainable is not ripe at the time of harvesting. For example, soursop may still be green when it is plucked and used.
  • soursop is used at least one week, two weeks, or three weeks prior to maturity. For example, soursop is used 1-3 weeks or 2-3 weeks before it is ripe.
  • the terms "mature” and “maturity” mean that the soursop has a Brix level of about 13°Bx or higher. For example, 13, 14, 15, 16, 17, 18, 19, or 20°Bx or higher.
  • the Brix level of the soursop used to obtain the fish substitute is about 12°Bx or less, or about 11°Bx, 10°Bx, 9°Bx, 8°Bx, 7°Bx, 6 °Bx, 5°Bx, 4°Bx, 3°Bx, 2°Bx, 1°Bx or lower.
  • the soursop used to make the fish substitute can be from 1 to about 12°Bx, or from about 5 to 10°Bx.
  • a measurable value such as an amount or weight of a particular component in the reagent mixture
  • a variation of ⁇ 0.5% with respect to the percentage of a component in the composition of the invention means a variation of 0.5% relative to the given percentage, that is, ⁇ 0.5% of 10% would mean a variation from 9.5% to 10.5%.
  • the present invention also provides a process for obtaining a soursop fish substitute, which includes the following steps:
  • step (ii) Place the soursop from step (i) in water
  • Steps (ii) to (v) can be performed in any order. However, it is preferable to place the soursop in water before removing the seeds, i.e. carry out step (ii) before step (iii), and place the soursop in steam/hot-boiling water before placing it in water. cold (i.e., step (iv) before step (v).
  • step (i) the soursop is placed in brine.
  • Brine is a solution of water and sai, such as sodium chloride and/or potassium chloride.
  • the amount of salt present in a brine provides from about 5% to 20% saline, or from about 8% to 15% saline, preferably about 10% saline.
  • Soursop can be placed in brine for a period of about 2 days to 1 year, or 1 week to 6 months, or 2 weeks to 4 weeks.
  • soursop can be placed in ascorbic acid solution before and after! step (i). Normally a 0.1% to 1%, or about 0.5%, ascorbic acid solution is used.
  • the soursop used in step (i) can be green, with a Brix level of about 12°Bx or less, or about 11°Bx, 10°Bx, 9°Bx, 8°Bx, 7°Bx, 6° Bx, 5°Bx, 4°Bx, 3°Bx, 2°Bx, 1°Bx or less.
  • the soursop used to obtain the fish substitute may have a level of 1 to about 12°Bx, or 5 to 10°Bx.
  • the soursop is placed in water.
  • the water can be room temperature (i.e. between 20°C and around 30°C) or it can be cold (i.e. between 1°C and around 20°C) or it can be steam/hot-boiling water (ie, between 42°C and about 100°C, or between 50°C and about 90°C, or between 60°C and about 85°C).
  • step (ii) can be carried out at lower temperatures if it is carried out under reduced pressure.
  • the soursop can be placed in the water for a period of between 5 minutes and 5 days, or from about 10 minutes to 24 hours, or from about 15 minutes to 12 hours, or from 20 minutes to 1 hour.
  • the period in which the soursop is placed in the water can be longer than it is used with higher temperatures.
  • Placing the soursop in the water after step (i) can decrease the amount of salt.
  • the decrease in salt will depend on the flavor you want to obtain in the final product. For example, it may be desirable to remove at least 90%, or at least 95%, or at least 99% of the brine from the soursop from step (i). Conversely, if a saltier taste is desired, less salt must be extracted.
  • the soursop used in the process defined here can be washed and/or peeled and/or sliced. Therefore, the present invention also provides a process for obtaining a soursop fish substitute, which is defined herein and includes a previous step of washing, peeling and cutting the fruit.
  • the soursop obtained in step (ii) can be placed in cold water.
  • step (ii) when step (ii) is performed before step (iii), the soursop obtained in step (i) can be placed in cold water before being pressed in step (iii).
  • the temperature of the cold water used can be from about 1°C to 20°C, or between 2°C and 16°C or approximately 10°C.
  • soursop In general, if placed in cold water, the soursop is kept in the cold water until the fruit reaches a temperature of between about 5°C to 20°C, or between about 10°C and 15°C.
  • the seeds can be removed by any technique known to those skilled in the art. For example, pressing the soursop using an arbor press, a screw press or a cross beam press.
  • the removed seeds can be used in subsequent processes that are not part of this invention.
  • step (iv) you can place the soursop in steam (hot-boiling water (i.e. about 42°C to 100°C, or about 50°C to 90°C, or about 60°C at 85°C)
  • soursop can be placed in a pressure cooker.
  • step (iv) it is possible to carry out step (iv) at lower temperatures if step (iv) was carried out under reduced pressure.
  • Soursop can be placed in steam/hot-boiling water for a period of about 5 minutes to 5 days, or about 10 minutes to 24 hours, or about 15 minutes to 12 hours, or about 20 minutes to 1 hour, or from 1 minute to 20 minutes or from about 5 minutes to 10 minutes.
  • the period in which the soursop is placed in water can be longer than when higher temperatures are used.
  • step (iv) the soursop can be placed in cold water (i.e., at a temperature of 10°C or less, or 5°C or less, or near 0°C or near 0° C to 5°C
  • the soursop acquires the texture of fish, but may not contain significant amounts of protein and/or micronutrients (such as vitamins, minerals and oils) and/or a fishy taste.
  • the soursop can be used as is, or it can be put through other steps to add flavor/color/protein/micronutrients as needed.
  • soursop To add flavor, you can place the soursop in a seaweed broth and/or add herbs, spices, and other natural extracts as part of the flavoring process. Instead, you can wash the soursop (with water) and use it without adding any flavor.
  • the process of the invention may include a step that consists of placing the soursop in a seaweed broth and/or covering the external surface thereof with herbs, spices and other natural extracts.
  • the present invention can provide a process for obtaining a soursop fish substitute, which includes the following steps:
  • the seaweed broth used in step (vi) may include a mixture of any edible seaweed and water.
  • wakame and/or kombu and/or nori can be added to the seaweed broth.
  • the use of seaweed create an umami flavor.
  • the amount of seaweed present in the broth is about 0.001% to 1%, or 0.01% to about 1% of the total weight.
  • the broth may include about 0.1% to 0.5% kombu and 0.1% to 0.25% wakame.
  • Seaweed broth may also contain about 0.001% to 5%, or 0.01% to 3% total weight sodium chloride.
  • other salts can be used, such as potassium chloride.
  • the kelp broth may also include a binder; for example, from about 0.001% to 10%, or from 0.01% to 5% of binder of the total weight of the broth.
  • flavorings and/or colorings can be added to the broth to impart additional “fishy” flavor and/or color, depending on the final product requirements.
  • vegan or non-vegan fishy flavors and/or annatto coloring can be added to the broth in step (iv).
  • the broth can be made by placing all the ingredients in water and boiling the aqueous solution for 5 minutes to 12 hours, or 1 s minutes to 6 hours, or 30 minutes to about 1 hour.
  • the soursop can be placed in the seaweed broth at a temperature of about 2°C to 100°C, or 10°C to 90°C, or 20°C to 80°C. i.e. at room temperature. You can also place the soursop in the seaweed broth at a high temperature. This could improve the texture of the soursop.
  • the high temperature can be between 50°C and 100°C, or 60°C to 90°C or close to 85°C.
  • the herbs, spices and other natural extracts used in step (vi) are those known in the art to impart fishy taste.
  • herbs, spices and other natural extracts can be placed in the kelp broth as defined above or added separately to the soursop.
  • soursop After placing the soursop in the seaweed broth and/or covering it with herbs, spices and other natural extracts, it can be vacuum packed (in the broth) in a suitable container.
  • a suitable container For example, a vacuum bag/container and/or in a vacuum packaging machine.
  • Soursop is normally left in the broth, in the container (i.e. a vacuum bag/container and/or in a vacuum packaging machine) for at least 30 seconds, or at least 1 minute, or 10 minutes, to allow the soursop to absorb the broth and/or take on the flavors of the herbs, spices and other natural extracts.
  • the soursop can be left in the broth from 1 minute to about 24 hours, or from 10 minutes to 12 hours, or from 1 hour to 6 hours.
  • the present invention can provide a process for obtaining a fish substitute from soursop, which includes the following steps:
  • step (vi) the soursop in the kelp broth (with or without additional herbs, spices and other natural extracts) can be placed in a suitable container and then frozen before allowing it to thaw slowly.
  • the soursop can be placed in the broth in a suitable container and then lower the temperature from about -20°C to 0°G, or from -10°C to -5°C for a period of about 1 minute. to 24 hours, or from 10 minutes to 12 hours.
  • the idea is that, during the defrosting process, the soursop fibers absorb the broth.
  • seaweed It is possible to remove the seaweed from the broth before placing the soursop in the appropriate container (ie vacuum bag/container) or leave it in the container along with the soursop. However, it is preferable to remove the seaweed (ie strain the broth) from the container before placing the soursop in the container.
  • soursop can then be removed from the broth (and container, if used) or left in the broth (and container, if used). After all six steps have been completed, it may be necessary to reduce the bitterness of the fish substitute.
  • the process of this invention may include a step (vii) to decrease the bitterness of the soursop.
  • this invention also provides a process for preparing a fish substitute from soursop, which includes the following steps:
  • Step (vii) can be done by adding components that counteract bitterness, such as sugar, vanilla, components/flavors that contain creamy notes.
  • components that counteract bitterness such as sugar, vanilla, components/flavors that contain creamy notes.
  • Those components/flavors are known to the person skilled in the art as lactones, acids, aldehydes, alcohols, ceones, esters, sulfur compounds, furans and nitrogen compounds.
  • the (vile) step can be performed by soaking the soursop in an alcoholic or organic solvent and/or a solution of salt and water (brine). It is preferable that a food grade solvent be used.
  • the alcoholic solvent can be composed solely of alcohol (ie, 100% alcohol); for example, 100% ethanol; or it can be a mixture of alcohol and water (it is say, hydroalcoholic solvent); for example, a mixture of ethanol and water (hydroethanolic solvent); for example, from about 1% to 99% alcohol (ie, ethanol) in water; for example, the ratio of water and alcohol is 10/90% v/v or 90/10% v/v, or 30/70% v/v 70/30% v/v, or 50/50% v /vo of 70/30 v/v.
  • Organic solvent is a solvent that is not an alcohol.
  • the organic solvent can be selected from the group consisting of acetic acid, acetone, acetonitrile, benzene, 2-butanone, carbon chloride, chlorobenzene, chloroform, cyclohexane, 1,2-dichloroethane, diethylglycol, ethyl ether, bis( diethylglynco!, dimethyl ether), 1,2-dimethoxyethane, dimethoxyethane, dimethylformamide (DMF), dimethylsulfoxide (DMSO), 1,4-dioxane, ethyl ethanoate, ethylene glycol, glycerin, heptane, hexamethylphosphoramide (HMPA), hexamethylphosphoramide, triamide 30 hexamethyl phosphorous, hexane, methyl tert-butyl ether, ether (MTBE), methylene chloride,
  • the salt can be sodium chloride and the amount present can be between 1% and 20% of the solution, or 2.5% to 15%, or 5% to 10% of the solution.
  • the soursop can be soaked in the solvent or salt and water solution for at least 1 hour, or at least 6 hours, or at least 12 hours, or at least 24 hours, or at least 48 hours.
  • soursop can be soaked for 1 hour to 1 month, 2 hours to 2 weeks, 4 hours to 72 hours, 6 to 48 hours, or 12 to 24 hours.
  • room temperature means from about 20°C to 30°C, or about 25°C,
  • the process of the invention may include a step of adding additional flavors and/or colors and/or protein and/or hydrochoioids/binders to the product of step (vi) or (vii). .
  • additional flavors and/or colors and/or protein and/or hydrochoioids/binders that may be added will depend on the nature of the fish substitute it is desired to produce. Alternatively, it is possible to add additional flavors and/or colors and/or protein and/or hydrochoioids/binders to the soursop broth.
  • the color of soursop can mimic salmon meat by using annatto and/or oils such as algal oil and/or food grade hydrocolloids/binders such as starch, xanthan, guar gum, garrotin gum, karaya gum, tragacanth, gum arabic, cellulose derivatives, aiginic acid, pectin, carrageenan, gelatin, gellan gum and agar.
  • oils such as algal oil and/or food grade hydrocolloids/binders such as starch, xanthan, guar gum, garrotin gum, karaya gum, tragacanth, gum arabic, cellulose derivatives, aiginic acid, pectin, carrageenan, gelatin, gellan gum and agar.
  • the soursop can then be included in a compound or food product instead of the fish.
  • the present invention therefore also provides a food composition or product containing a fish substitute obtained or obtainable from soursop, in particular, a fish fillet substitute.
  • the fish substitute or the composition or food product containing the fish substitute may include other food grade ingredients known in the art and may or may not be natural; that is, its structure can occur in nature or not. In some cases, they can originate from natural components and be modified before use (for example, ia maitodextrin).
  • the fish substitute or composition or food product of the invention may include additional ingredients such as vitamins, minerals, amino acids, nucleic acids, fillers, palate enhancers, binding agents, flavors, stabilizers, emulsifiers, sweeteners, colorants, buffers, salts, coatings, seasonings, preservatives, prebiotics, probiotics, drugs, medicaments, medications and similar products known to those skilled in the art.
  • additional ingredients such as vitamins, minerals, amino acids, nucleic acids, fillers, palate enhancers, binding agents, flavors, stabilizers, emulsifiers, sweeteners, colorants, buffers, salts, coatings, seasonings, preservatives, prebiotics, probiotics, drugs, medicaments, medications and similar products known to those skilled in the art.
  • Non-limiting examples of supplemental minerals include calcium, phosphorus, potassium, sodium, iron, chloride, boron, copper, zinc, magnesium, manganese, iodine, selenium, and the like.
  • Non-limiting examples of supplemental vitamins include vitamin A, any of the B vitamins, vitamin C, vitamin D, vitamin E, and vitamin K, including various salts, esters, or other derivatives of the foregoing.
  • dietary supplements may also be included.
  • Stabilizers include substances that tend to increase the shelf life of the composition, such as preservatives, synergists and sequestrants, packaging gases, emulsifiers, thickeners, gelling agents and wetting agents.
  • emulsifiers and/or thickening agents examples include gelatin, cellulose ethers, starch, starch esters, starch ethers, and modified starches.
  • the selection of ingredients and their amounts are within the knowledge of those skilled in the art. The specific amounts for each additional ingredient will depend on a variety of factors, such as the ingredient included in the composition, the purpose for which the food composition is used, and the like. Therefore, the amounts of components and ingredients can vary widely and may deviate from the preferred proportions described herein.
  • Examples of food compositions or products that include the fish substitute include fish flake substitutes, fish sticks, fish cakes, fish fillets, and fish nuggets, as well as fish substitutes that can be used in prepared foods, such as fish soups. fish, fish pies and fish curry.
  • Increasing the protein content can be done after step (v), after step (vi) or after step (vii), but should preferably be done after step (vii), i.e. after the added the required flavors to the fish substitute.
  • the protein content can be increased by any method known to the skilled person. For example, by adding a vegetable and/or animal protein source.
  • the protein source can be vegetarian, vegan or non-vegan, depending on the desired commercial product.
  • the protein content can be increased by adding high-protein skin, a high-protein dough or granule, a high-protein sauce, or a protein isolate of plant or animal origin, e.g. example, pea protein.
  • Protein isolate of vegetable or animal origin for example, pea protein
  • pea protein may be added in an amount of from about 0.5% to about 10% of pea protein by weight of the fish substitute, from about 2.5% to 7.5% or 5% of the weight of the fish substitute.
  • the protein content of the fish substitute can also be increased by adding a high protein coating system to the fish substitute.
  • the high protein coating system can be applied in the form of a skin, a high protein powder with a high protein flour (i.e. pea flour), a high protein paste, a high protein granulate, or a mixture of the following. themselves.
  • a high protein flour i.e. pea flour
  • a high protein paste i.e. a high protein paste
  • a high protein granulate i.e. a high protein granulate
  • the skin may be a seaweed skin or, alternatively, a skin formed from an edible paper (such as rice paper) combined with a protein isolate, such as animal or vegetable protein isolate, ie pea protein.
  • a protein isolate such as animal or vegetable protein isolate, ie pea protein.
  • Seaweed skin can include:
  • Seaweed skin may also contain hydrocolloids, such as sodium alginate and/or animal or vegetable protein isolate, or simply a hydrocolloid.
  • seaweed, hydrocolloids and/or animal or vegetable protein isolate may vary depending on the final product desired.
  • the seaweed (and the hydrocolloid/animal or vegetable protein isolate if present) can simply be placed on the outside of the fish substitute.
  • a high protein granulate may be added.
  • the high protein granules can contain any high protein component that can be formulated into a form similar to a breadcrumb, for example, the breadcrumb on the outside of fish fingers, fried fish strips, fish cakes. and breaded fish fillets.
  • the high protein pellet can be added to the fish substitute by any method known to those skilled in the art. For example, by batch addition or by addition via an in-line coating process, or the fish substitute can be frozen and placed in a mixture of cornstarch and quinoa flour, then placed in a slurry. of chickpea flour, water and salt, and finally placed in the protein-rich coating mix.
  • a protein-rich paste may be added to the outer surface of the fish substitute.
  • High protein pasta can contain any batter made from high protein flour and can include other high protein components.
  • the high protein batter can be added to the fish substitute by any method known to those skilled in the art. For example, by adding in batches or by adding via an in-line coating process.
  • a high protein powder may be added.
  • the high protein powder can include any high protein flour that can be dusted on the outside of the fish substitute.
  • the pre-powder could be used prior to the addition of the protein-rich crumb or protein-rich paste.
  • the high protein powder can be added to the fish substitute by any method known to those skilled in the art. For example, by batch addition or by addition via an in-line dusting process.
  • seaweed skin high protein powder with a high protein flour (i.e. pea flour), high protein dough, high protein granulate, or a mixture thereof, may be placed over the entire outside of the fish substitute or may be placed on one side only.
  • the desired product is a fish fillet substitute
  • the skin can be placed on one side only to reproduce a fish fillet
  • the desired product is a fish finger
  • the protein-rich granules can be placed over the entire external part of the fish substitute.
  • the fish substitute may be coated one or more than once depending on the final product. For example, if the final product requires a light coating, the fish substitute may be coated once, while if the final product requires a heavier coating, the fish substitute may be coated two or more times.
  • the present invention also provides a fish substitute obtained or obtainable from soursop having a content of 0.25 g or 1 g of protein, or 5 g of protein per 100 g of fish substitute to 20 g of protein. per 100g of fish substitute, or 11g of protein per 100g of fish substitute roughly similar to natural fish products.
  • This protein content of the fish substitute can be obtained by:
  • a skin i.e. a skin formed from an edible paper (such as rice paper) combined with a protein isolate, such as an animal and/or vegetable protein isolate, i.e. protein pea and/or seaweed skin
  • a protein isolate such as an animal and/or vegetable protein isolate, i.e. protein pea and/or seaweed skin
  • the product obtained from steps (vi) or (vii) can be pressed into the form of fish fillets, fingers or loins, as required by the final product.
  • Example 1 preparation of a fish substitute from soursop
  • Soursop was harvested from one to five weeks before maturity. Next, the soursop was washed, the skin and core were removed and the rest was cut into pieces.
  • the sliced soursop was then placed in a brine solution for 5 weeks, then in water for 30 hours.
  • soursop was pressed, separating the seeds from the pulp.
  • the sliced and pressed soursop was then placed in water in a pressure cooker for 5-10 minutes. After that time, it was removed from the boiling water and placed in cold water.
  • a seaweed broth was prepared by mixing 1% by weight of wakame and 0.5% by weight of Kombu seaweed with 1% by weight of sodium chloride in water and heating the aqueous solution for 30 minutes.
  • the broth was filtered to remove the algae.
  • the soursop was placed in a vacuum packaging machine with a binder and the algasjnarinas broth.
  • the vacuum-sealed product was then allowed to soak in the broth for 1 minute.
  • the flavored product was then removed from the vacuum and from the broth.
  • oils algae oil
  • plant-based fish flavors a plant-based protein isolate, and more binder were added.
  • Color can be added to the fish substitute when the soursop is placed in the brine and/or added to the algasjnarin broth and/or added after the soursop has been removed from the algasjnarin broth.
  • the following example details the process used when adding the color to algasjnarin broth.
  • Soursop was harvested from one to five weeks before maturity. Next, the soursop was washed, the skin and core were removed and the rest was cut into pieces.
  • the sliced soursop was then placed in a brine solution for 5 weeks, then in water for 30 hours.
  • soursop was pressed, separating the seeds from the pulp.
  • the sliced and pressed soursop was then placed in water in a pressure cooker for 5-10 minutes. After that time, it was removed from the boiling water and placed in cold water.
  • a seaweed broth was prepared by mixing 0.5% by weight of Kombu and 0.25% by weight of wakame seaweed with 1% by weight of sodium chloride in water and heating the aqueous solution for 30 minutes.
  • the broth was then filtered to remove algae. marinades and the soursop and annatto coloring (annato) was added to the broth. The broth and product were then sealed in a vacuum pack.
  • the vacuum-sealed product was then left to soak in the broth for 1 minute.
  • the flavored and colored product was then removed from the vacuum pack and from the broth.
  • oils algae oil
  • plant-based fish flavors a plant-based protein isolate, and more binder were added.
  • Protein may be added to the fish substitute as defined above, in particular by adding protein isolate, high protein pellet and/or batter and/or high protein skin.
  • Example 2 shows the addition of protein using a protein isolate.
  • the fish substitute obtained in Example 1 or 2 was placed in a blender and a hydrocolloid (ie guar gum) and protein isolate (ie pea protein isolate) were added in sufficient quality to provide 1% of hydrocolloid by weight of fish substitute and 1.2% protein isolate by weight of fish substitute.
  • a hydrocolloid ie guar gum
  • protein isolate ie pea protein isolate
  • the fish substitute, hydrocolloid, protein isolate and fish flavors (ie algae oil) were then combined in the blender before being shaped into the required shape using a food press.
  • the soursop was then placed in molds to shape it into fish fillets or loins and then left to rest.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne un succédané de poisson obtenu ou pouvant être obtenu à partir du corossol. La présente invention concerne également des procédés pour fournir un succédané de poisson à partir du corossol, et des compositions et des produits alimentaires qui contiennent le succédané de poisson.
PCT/CO2022/000005 2021-07-28 2022-07-27 Succédané de poisson WO2023006130A1 (fr)

Applications Claiming Priority (2)

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CONC2021/0009979 2021-07-28
CONC2021/0009979A CO2021009979A1 (es) 2021-07-28 2021-07-28 Sucedáneo de pescado obtenido u obtenible de la guanábana

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WO2023006130A1 true WO2023006130A1 (fr) 2023-02-02

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008034063A1 (fr) * 2006-09-15 2008-03-20 Solae, Llc Compositions de poisson autoclavées renfermant des produits à base de protéines végétales structurées
WO2018011786A1 (fr) * 2016-07-10 2018-01-18 Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. Concentré de protéines de pois chiche
EP3847899A1 (fr) * 2020-01-13 2021-07-14 FRoSTA Aktiengesellschaft Produit de substitution de chair de poisson et son procédé de fabrication

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008034063A1 (fr) * 2006-09-15 2008-03-20 Solae, Llc Compositions de poisson autoclavées renfermant des produits à base de protéines végétales structurées
WO2018011786A1 (fr) * 2016-07-10 2018-01-18 Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. Concentré de protéines de pois chiche
EP3847899A1 (fr) * 2020-01-13 2021-07-14 FRoSTA Aktiengesellschaft Produit de substitution de chair de poisson et son procédé de fabrication

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "A Summer Staycation: Bring the Caribbean to Your Kitchen with Delicious Recipes", THE LABORATORY, 26 July 2017 (2017-07-26), XP093030419, Retrieved from the Internet <URL:https://theexperimentpublishing.com/2017/07/summer-staycation-recipes-bring-the-caribbean-to-your-kitchen> [retrieved on 20230309] *
ANONYMOUS: "Vegan fish with soursop", HELLO, SAINT LUCIA, 11 October 2016 (2016-10-11), XP093030421, Retrieved from the Internet <URL:https://photolucia.wordpress.com/2016/10/11/vegan-fish-with-soursop/> [retrieved on 20230309] *

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