FR3107432A1 - Raw fish substitute - Google Patents

Abstract

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.

Description

raw fish substitute

FIELD OF THE INVENTION

The present invention relates to the field of fish substitutes, more specifically to a process for obtaining a raw vegan fish substitute having full organoleptic qualities (color, taste and smell) similar to fish as well as a gelatinous appearance. and moist 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, ceviche.

STATE OF THE ART

Little by little, more and more individuals 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 this same animal flesh. The absence of these basic foods in 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 rare on the market today. We find in particular the products of Ocean Hugger, where tomato is used to mimic bluefin tuna, or the Vegan Seaster products mimicking in particular thanks to tapioca tuna/salmon sashimi.

Regarding substitutes for slices of smoked fish/salmon, products from Sophie's Kitchen, Vbites or even Odontella are available, which have a very elastic and fibrous texture but do not have the humidity and the gelatinous aspect specific to the flesh of fish. These products lack visual resemblance to a real slice of fish and are closer to a slice of deli meat.

Moreover, today's products always 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 cannot imitate the gelatinous and moist appearance specific to raw flesh while retaining the resistance, elasticity and fibrous appearance associated with these products. Moreover, these solutions are only presentable in blocks or slices.

There continues to be a need for alternatives to raw fish substitutes.

Unexpectedly, the Applicant 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 (ceviches, carpaccio, sashimi, maki etc.). The marine aromatic profile characteristic of seafood products can be found through the use of microalgae oil. In addition, thanks to its gel structure, the solution can be coloured/flavored as needed, possibly by being soaked in brine, and thus allows different colors and different aromatic profiles to be produced from the same base product. Finally, the product obtained has an appearance similar to raw fish.

Thus, according to a first aspect, the invention relates to a process for obtaining a raw fish substitute, comprising the steps of:

1. Preparation of :
   1. A first mixture comprising water and Konjac flour;
   2. A second mixture comprising water, salt, at least one acidifier and at least one polysaccharide;
   3. A third mixture comprising at least one microalgae oil, and at least one polysaccharide;
2. Mixing the products obtained in steps ii. and iii., preferably between 3,000 and 10,000 rpm for 1 to 5 minutes, and preferably comprising from 80% to 90% of the mixture obtained in step ii and from 10% to 20% of the mixture obtained in step iii.;
3. Mixture of the product obtained in step i. with the product obtained in step b., preferably between 10,000 and 15,000 rpm for 2 to 10 minutes, and preferably comprising from 35% to 45% of the mixture obtained in step i. and from 55% to 65% of the mixture obtained in step b. ;
4. Heating the product obtained in step c. between 90° and 100°C for 30 seconds to 10 minutes, preferably between 90° and 95°C between 1 and 5 minutes;
5. Molding of the product obtained in step d. at a temperature of 70°C to 90°C;
6. Allow the product obtained in step e to stand. for 5 to 30 minutes and unmould;
7. Obtaining a raw fish substitute;

Said method further comprising:

• adding 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, concerning step a. of the process

• Step i. comprises between 0.5% and 5% by weight of the first Konjac flour mixture, 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, the mixture produced 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, the mixture produced 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.

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. at least one flavoring and/or between 0.05% and 1% by weight of the mixture from step ii.at least one colorant and/or between 2% and 10% by weight of the mixture from step iii of at least one aroma and/or between 2% and 5% by weight of the mixture of step iii.of 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 aroma; 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 aspect specific to raw flesh while retaining the resistance, elasticity and appearance fibers 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 flour 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 acid 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 family of carbohydrates consisting of several oses linked together by osidic bonds. Their interest is nutritional but also to improve or modify 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, carrageenan sodium alginates, gellan gum, guar gum, plant fibers, carrot fibers, lemon fibers, chicory fibers, 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 families Gelidiaceae and Gracilariaceae. The mucilage extracted hot from these algae gives after purification, dehydration and grinding the agar-agar powder used mainly to gel a large number of food products but also the media necessary for the in vitro culture of micro-organisms. It is thus a vegan and natural alternative to animal gelatin.

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

Preferably, said at least one microalgae oil from step iii. is chosen from, alone or in 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 that they include a significant amount of this omega 3 which is essential for our organism. DHA (docosahexaenoic acid) is a structural and functional element of the brain, all cell membranes and neurons, as well as retinal cells. A product is said to be a source of DHA if it contains 37.5mg (15% of 250mg) per 100g of product and is said to be rich if it contains 75mg (30% of 250mg). The microalgae oils mentioned are titrated between 10% and 40% DHA (thus 10 to 40g per 100g) and are therefore well above these thresholds.

These microalgae oils are obtained by extraction without the use of organic solvents. DHA levels are strictly between 10% and 50% once the product is 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 method 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 wrap smoked salmon. The use of aluminum foil can bring a particular metallic note to the product obtained in step e. when molded improves the overall organoleptic profile of the finished product (fish naturally having similar metallic notes).

The product can be modeled to order. In this way, the proposed solution can be adapted for different uses of raw fish that can be found in different cuisines/dishes (ceviches, carpaccio, sashimi, maki, 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 form a homogeneous and easily deformable block of product.

The resting step of 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. from its mould.

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 goal is to make the product obtained in step f. closer in appearance to the product for which it is a substitute. By this staining, the gel structure of the product obtained in step f. is colored, giving it an appearance similar to raw fish. Compounds not listed as a colorant in this application but present in the process (for example polysaccharide, microalgae oil, etc.) can also bring 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), beetroot (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.

By flavoring is meant according to the present invention a food additive making it possible to give taste and/or smell 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, 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 olive oil, 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, artificial flavor of fish, 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 with the aim of impregnating the said product with in particular flavorings, colorings, in order to give taste and color to the product obtained in step g.

According to one embodiment of the invention, said method for 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 raw flesh while retaining the strength, elasticity and fibrous appearance associated with these products. The marine aromatic profile characteristic of seafood products 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 microalgae oil rich in DHA, the product obtained provides this essential element to the human body, which is a structural and functional element of the brain, of 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)

Standard formulation n°1:

The first mix includes:

• Water: 99%
• Konjac: 1%

The second mix includes:

• Water: 98.9%
• Agar-agar: 0.70%
• Salt: 0.40%

The third mix includes:

• Vegetable oil: 84.2%
• Chlorella vulgaris oil: 7.2%
• Carrot fibre: 5%
• Xanthan gum: 3.6%

The brine includes:

• Water: 90.7%
• Salmon aroma: 5%
• Butter aroma: 1.3%
• Beta-carotene from Dunaliella Salina (E160aiv): 1%
• Astaxanthin from Haemotococcus pluvialis: 2%

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

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

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

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

The resulting product is soaked in brine for 30 minutes.

The product obtained is thus a raw salmon substitute that 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 a 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 mix includes:

• Water: 99%
• Konjac: 1%

The second mix includes:

• Water: 97.75%
• Agar-agar: 0.7%
• Salt: 0.4%
• Lemon juice: 1.15%

The third mix includes:

• Vegetable oil: 90.1%
• Schizochytrium sp oil: 3.7%
• Tara gum: 2.5%
• Xanthan gum: 3.7%

The brine includes:

• Water: 92.2%
• Salmon aroma: 3%
• Cucumber aroma: 0.8%
• Carrot-based coloring matter: 2%
• Cherry-based coloring matter: 1%
• Coloring matter based on beetroot: 1%

The first stage 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 88%/12% ratio.

This mixture obtained is then mixed with the first mixture above, at 10,000 rpm for 2 min in a 54%/46% ratio.

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

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

The product obtained is thus a raw bluefin tuna substitute that 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 raw salmon application). It is the same basic type as example 1 but with slight variations in texture, changes in color and flavor profile that allow to find the aspect 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 mix includes:

• Water: 99.15%
• Konjac: 0.85%

The second mix includes:

• Water:87.7%
• Agar-agar: 1.9%
• Inulin: 5.2%
• Salt: 3.5%
• Lemon juice: 0.90%
• Smoke aroma: 0.27%
• Beta-carotene from Dunaliella Salina: 0.18%
• Astaxanthin from Haemotococcus pluvialis: 0.09%
• Paprika extract: 0.26%

The third mix includes:

• Vegetable oil 78.4%
• Oil of Schizochytrium sp. 15.7%
• Xanthan gum 5.9%

The first stage 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 an 88%/12% ratio.

This mixture obtained is then mixed with the first mixture above, at 10,000 rpm for 4 min in a 57%/43% ratio.

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

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

Claims (10)

Process for obtaining a raw fish substitute, comprising the steps of:
To. Preparation of :
i. A first mixture comprising water and Konjac flour;
ii. A second mixture comprising water, salt, at least one acidifier and at least one polysaccharide;
iii. A third mixture comprising at least one microalgae oil, and at least one polysaccharide;
b. Mixing the products obtained in steps ii. and iii., preferably between 3,000 and 10,000 rpm for 1 to 5 minutes, and preferably comprising from 80% to 90% of the mixture obtained in step ii and from 10% to 20% of the mixture obtained in step iii.;
vs. Mixture of the product obtained in step i. with the product obtained in stage b., preferably between 10,000 and 15,000 rpm for 2 to 10 minutes, and preferably comprising from 35% to 45% of the mixture obtained in stage i. and from 55% to 65% of the mixture obtained in step b. ;
d. Heating the product obtained in step c. between 90° and 100°C for 30 seconds to 10 minutes, preferably between 90° and 95°C for 1 and 5 minutes;
e. Molding of the product obtained in step d. at a temperature of 70°C to 90°C;
f. Allow the product obtained in step e to stand. for 5 to 30 minutes and unmould;
g. Obtaining a raw fish substitute;
said method further comprising:

• adding 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.

Process according to the preceding claim, characterized in that:

• Step i. comprises between 0.5% and 5% by weight of the first Konjac flour mixture, 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 microalgal oil, preferably between 5% and 20%; and 1% to 20% of the third mixture of at least one polysaccharide, preferably between 5% and 15%.

Process according to any 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. at least one flavoring and/or between 0.05% and 1% by weight of the mixture from step ii.at least one colorant and/or between 2% and 10% by weight of the mixture from step iii of at least one aroma and/or between 2% and 5% by weight of the mixture of step iii.of at least one colorant. Process according to any 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 aroma; and or
• between 1% and 8% by weight of the brine of at least one colorant.

Process according to any one of the preceding claims, characterized in that the said at least one polysaccharide is chosen from, alone or as a mixture: carboxymethylcellulose, methylcellulose, carrageenan sodium alginates, gellan gum, guar gum, vegetable fibers, carrot fibers , lemon fibers, chicory fibers, locust bean gum, pectin, xanthan gum, and/or agar agar. Process according to any one of the preceding claims, characterized in that the said at least one microalgae oil of step iii. is chosen from oils of Haemotococcus pluvialis, Schizochytrium sp., Uchlenia sp., Crypteconidium cohnii, Nannochloropsis sp, Isochrysis galbana, Phaedactylum tricornutum and/or Chlorella vulgaris. Process according to any one of the preceding claims, characterized in that the said at least one flavoring is chosen from: 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 olive oil, 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, flavors natural, artificial fish flavor, artificial seafood flavor. Process according to any one of the preceding claims, characterized in that the 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), beetroot (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. Product obtained by the process according to any one of the preceding claims. 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.